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regularly perform the following steps to maintain sanitary conditions.
1.Cleaning Procedures.
a.Sweep up debris and discard it.
b.Rinse surfaces with potable water.
c.Clean surfaces with an approved cleaner, according to manufacturer's directions.
d.Rinse surfaces with potable water.
2.Cleaning Frequency: Clean processing area floors and walls at the end of each production day. Clean ceilings at least once a week, and more often if needed.
3.If necessary, clean the cooler/freezer floors, walls, and ceilings. Shield or remove product before cleaning to prevent it from being splashed. Follow the Cleaning Procedures described in step1.
4.If cooler/freezer shelves and racks are in need of cleaning, remove product and clean using the Cleaning Procedures described in step1.
5.At least once every three months, clean the smokehouse parts that do not touch product (carts, floors, walls, and ceiling) using the Cleaning Procedures described in step1.
6.Pest control is done by a commercial applicator. The commercial applicator will provide a record of his/her inspections, findings, and actions taken. These records will be kept on file. The plant manager will monitor plant entryways on a daily basis during production to assure that insects and rodents cannot enter the plant. Rodent traps will be monitored daily to ensure that they are properly placed. All pest control chemicals shall be properly labeled and stored separately from food/processing areas.
