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360-Degree Sanitation Audit

360-Degree Sanitation Audit

If you’re in an urgent situation, a 360-Degree Sanitation Audit is a necessary part of discovering what needs to be immediately addressed. However, if you’re just acting proactively, audits are an opportunity to identify how to further improve your current sanitation program. By simply stepping back and reviewing your sanitation program as a whole, we can reveal significant food safety risks including facility design, equipment design, post contamination along with cost-saving opportunities including, reduced labor costs, sanitation chemicals, and utilities. When our analysis is done, we’ll provide the experience, chemistry, equipment, and the science to help validate food safety issues and any cost savings opportunity that we propose.

Below is a sample of what we look for during a 360-Degeree Sanitation Audit:


Program Design

  • Is testing of food contact surfaces utilized to monitor the effectiveness of cleaning and/or sanitation procedures?
  • Are the cleaning procedures (SSOP’s) designed and ordered to prevent potential contamination of product and re-contamination of cleaned areas?
  • Are cleaning assignments based on skill qualification? 
  • Is there individual accountability and sign off for each task completed?
  • Does equipment design and condition allow for proper cleaning?
  • Is a master sanitation schedule (MSS) established?  
  • Do cleaner and sanitizer concentrations and applications comply with the sanitation program and EPA regulations?
  • Are cleaning and sanitizing chemicals approved for use in a food and beverage processing facilities?
  • Are cleaning equipment and chemicals stored properly?



Documentation

  • Is the cleaning frequency of the items on the MSS documented?
  • Are the cleaning products and concentrations used documented?
  • Are all CIP programs monitored and maintained per the cleaning program with cleaning chemicals and concentrations documented?  
  • Was a pre-operative inspection documented that includes visual inspection to confirm equipment is cleaned and sanitized?

 

Training

  • Has a training program for the sanitation crew has been established?
  • Has there been safety training?
  • Has there been Back to The Basics (Six Steps to Sanitation) training?
  • Is training ongoing and documented?


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