NEW NORMAL IN FOOD INDUSTRY: CLEANING & SANITATION

NEW NORMAL IN FOOD INDUSTRY: CLEANING & SANITATION


CURRENT ISSUES

Refer to latest SOP released by MITI for manufacturing sector, cleaning and sanitation process shall be conducted three (3) times per day at common areas such as lobby, lift, cafeteria, meeting room and etc.

As a golden rules, dirty surface cannot be sanitized without proper cleaning. Cleaning always comes first! Interested to know more about cleaning and sanitation? Check it out!!

DEFINTION

According to Malaysian Standard MS 1514:2009 Good Manufacturing Practice (GMP) for Food:

CLEANING : The removal of soil, food residue, dirt, grease or other objectionable matter
SANITATION : Hygienic measures for ensuring food safety.


WHY CLEANING AND SANITATION ARE IMPORTANT?


BASIC COMPONENTS OF AN EFFECTIVE CLEANING AND SANITATION PROGRAMME


BASIC STEPS FOR CLEANING AND SANITATION


FACTORS AFFFECTING THE EFFECTIVENESS

Source: AVA & NEA Singapore

Cleaning and sanitizing shall be planned and implemented to ensure desired outcomes are achieved.

Check it out more information from us regarding food industry.

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