Sanitation for Dairy Plants
Sanitation starts in the milking parlor and continues through delivery of your products to the customer. Sanitation Controls outline procedures and programs used to maintain a sanitary condition for food processing.
Sanitation Controls are an element of Food Safety Plans that are required for all food processors by the Food Safety Modernization Act, and can encompass:
- personnel hygiene
- handling of ingredients, packaging material, and finished products
- processing and packaging equipment
- fermentation and aging rooms
- storage areas
- the whole facility environment
Cleaning and sanitizing procedures can be incorporated into your processing routine as part of:
- good manufacturing practices (GMPs)
- prerequisite programs (PPs)
- sanitation standard operating procedures (SSOPs)
- a master sanitation plan for tasks done daily, weekly, monthly, semi-annually, or periodically as indicated
TitleSanitation for Dairy Plants
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