This section refers to general cleaning and response time of the cleaning inside and outside of the facility. The Master Cleaning and Sanitation Log (Appendix T) provides a summary of cleaning responsibilities, responsible parties, and frequencies of cleaning.
Floors must be cleaned at least daily at the end of the shift by JAS Employees.
Remove all finished packed product, product identified for discard/ donation, packaging materials, RPCs, and tables from the cold room.
Using the broom and dust pan labeled for "Cooler 2" sweep the floor in the packing area at the end of the work day picking up all dirt and debris.
Mix a solution of hot water with Jet-Oxide sanitizing solution 1.75 fluid ounces to 5 gallons potable water
Using a mop labeled "Cooler 2" mop the floor with hot water and sanitizing solution
Allow sanitizer to contact floors for 1 minute
Air dry, do not rinse.
Document the cleaning on Packing House Equipment & Facility Cleaning (Appendix U).
PMC Cooling contracts with Sanitation Specialists to perform deep cleaning on the facility at least once annually. This includes, the cooler rooms, floor, ceilings, lights, cooling units and evaporates prior to JAS season starting. Sanitation Specialists provides the cleaning records to PMC cooling and will have them available for JAS Family Farms Organics audits.
If used, towel bins are lined with a plastic bag. The bags filled with dirty rags are taken home each day so the dirty rags can be washed.
All bags that are used to line appropriately labeled bins for the discarded summer squash during the packing of squash at the packinghouse shall be discarded into trash receptacles as appropriate to not allow for overflow, product to spill onto the floor, or attraction of pests within the cooling facility.
All trashcans and dumpsters shall be emptied in a timely manner to not allow for overflow, trash to spill onto the floor, accumulation of odor, or attraction of pests. Trashcans and dumpsters are monitored on the Packinghouse Pre-op Checklist (Appendix X).
The designated employee break areas are outside around the shed area in picnic tables. Before the start of lunch and break times, the truck gate will be closed for the safety of the employees. It can be reopened when all employees are inside working again. If employee want to smoke, they must exit the premises and smoke outside of the facility gates. JAS employees shall ensure the break area is free of trash and debris daily.
There should be an adequate supply of cleaning equipment in order to carry out the all cleaning SSOPs.
Cleaning equipment should be free of debris, cleaned and stored correctly between use. Cleaning equipment should be stored away from food and operational areas in a designated storage area to prevent it from being a source of cross contamination for the product, materials, packing equipment, and in general, for the complete operation.
Equipment used for different types of cleaning should not be stored touching one another.
A chemical inventory log shall be maintained that documents all cleaning detergents and sanitizers used in the facility. PMC maintains the inventory list on the locked chemical cleaning closet. If JAS Family Farms brings in an additional cleaning agent, then they notify PMC and it is added to the inventory list.