Chap2RJP.pptVIP

2-7: Monthly Sanitation Control Record 2-8: Daily Sanitation Control Record 2-10: General Characteristics of Some Food Contact Surfaces Black iron or cast iron Concrete Glass Plastics Rubber Stainless steel Lead Wood Galvanized metals Paint and sealants 2-26: Types of Sanitizers Chlorine Iodophores Quaternary ammonium compounds Acid-anionic Peroxy compounds Carboxylic acid Chlorine dioxide Ozone Hot water 2-18: Typical Cleaning and Sanitizing Schedule 2-29: Sanitation Control Guide * * 2-1: Key Sanitation Condition No. 2 Condition and cleanliness of food contact surfaces 2-2: Food Contact Surface Those surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations ( 21 CFR 110.3) Typical food contact surfaces include utensils, knives, tables, cutting boards, conveyor belts, ice makers, ice storage bins, gloves, aprons, etc. 2-3: Goal Monitoring should provide assurance that food contact surfaces including gloves and outer garments are properly designed, constructed and maintained to facilitate sanitation, and that they are adequately and routinely cleaned and sanitized. 2-4: What to Monitor Condition of the food contact surfaces Cleanliness and sanitation of food contact surfaces Type and concentration of sanitizers(s) used Gloves and outer garments which might contact food 2-5: How to Monitor Visual Inspection Surfaces in good condition Surfaces cleaned and sanitized Gloves and outer garments clean and in good repair Chemical Testing Sanitizer concentration (test strips or kits) Verification Checks Microbial tests of surfaces (optional) 2-6: Typical Corrections Observation: Sanitizer concentration from dispenser varies day to day. Correction: Repair or replace chemical proportioning equipment and train cleaning crew in its proper use Observation: Juncture of two tables tops trap food debris Correction: Separate tables to allo