Principles of Cleaning

Here are the fundamental principles of cleaning:

· All food contact equipment shall be properly cleaned daily or after each use.

· Cleaned equipment shall be free of milk stone, grease and adhering product, particles, detergent residue, brush bristles, etc.

· Undersides of equipment shall be kept clean.

· All equipment even if not food contacts equipment shall be kept clean.

· Worn seals, gaskets, o-rings are to be replaced.

· Paper gasket on pumps and pipes are replaced daily.

Standardized procedures will be followed in the regular conduct of cleaning and sanitizing plant.