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SSOP 019 Dough Blender

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Cinthia Franco Salinas
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27 views3 pages

SSOP 019 Dough Blender

Uploaded by

Cinthia Franco Salinas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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POLICY/PROCEDURE TITLE:

E Sanitation & Pest POLICY/PROCEDURE #

Pre-Requisite Program Control SSOP 19

Dough Blender Page 1 of 2


AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:


Name New

1. Policy
Cleaning and sanitizing procedures will be frequent enough and thorough enough to
prevent microbial levels that may endanger the safety of products being processed.
Cleaning and sanitizing activities will not themselves contaminate food or adjacent
equipment, products or packaging. All cleaning and sanitizing actions will be
documented.

2. Frequency
Full cleaning and sanitizing to take place after usage of the dough blender.

3. Responsibility
All Sanitation personnel are responsible for cleaning the dough blender areas as
outlined in the procedures.

4. Materials Needed
Cleaning Utensils/Equipments:
Water Hose Damp Rag
Bucket Clean dry towel
Cleaning Agent Cleaning agent ratio
PanTastic 30 mL for 20L bucket
Rinse Temperature
Warm/Hot: 45 to 50°C
Sanitizer Sanitizer Ratio Contact Surface Time
Sterbac at 200 ppm for all parts 60mL Ster bac per 30L of > 15 minutes
water
Required Safety Equipment
Boots Gloves Apron

5. Procedure
1. Pre-rinse: Unplug machine from wall. Remove auger and bowl. Wash auger and
bowl in dishwasher.
a. Rinse surfaces inside and outside with water hose to remove as much dough
as possible.
POLICY/PROCEDURE TITLE:
E Sanitation & Pest POLICY/PROCEDURE #

Pre-Requisite Program Control SSOP 19

Dough Blender Page 2 of 2


AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:


Name New

2. Clean: Wipe dough blender with damp rag and PanTastic solution. Ensure that
PanTastic solution covers all corners and crevices.

3. Post Rinse: Use damp towel and clean water to wipe off PanTastic solution.
Wipe off areas with clean, dry towel.

4. Sanitize: Spray with 200 ppm Sterbac solution.

6. Corrective Action
If, after rinsing, visual inspection by cleaning crew supervisor finds areas that are not
clean, cleaning procedures must be repeated until cleanliness is achieved.

If during pre-operational inspection the equipment is not clean, re-clean and sanitize.

7. Verification
QA Technician will verify the cleanliness of the equipment by visual and/or
organoleptic inspection. The adequacy of the cleaning and sanitation program is
verified by swab tests.

The organoleptic inspection will be conducted using the following tools; flashlight
(preferable LED light), a no glass mirror for inspecting difficult to reach locations,
and/or a ladder or steps to inspect high equipment or overhead structures. Record all
observations on the Pre-Operational Checklist. The visual inspection should be
conducted as follows;

 Look in, around, and under equipment and structures for indications of soil
removal.
 Does the environment smell clean or are there sour or musty odors?
 Feel equipment surfaces for grease or grit from incomplete soil removal.

8. Records
Pre-Operational Checklist
POLICY/PROCEDURE TITLE:
E Sanitation & Pest POLICY/PROCEDURE #

Pre-Requisite Program Control SSOP 19

Dough Blender Page 3 of 2


AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:


Name New

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