7 Steps of Sanitation

Food hygiene constitutes a basic necessity of Good Manufacturing / Agricultural Practices and the development of Hazard Analysis Critical Control Point (HACCP), as well as being as a component of all GFSI-benchmarked food safety standards. Government, industry and consumers all play a role in safe sanitation and food hygiene practices.
Studies have shown that an appreciable percentage of foodborne illness cases can be attributed to poor sanitation and food hygiene, including poor personal hygiene and contamination of equipment and/or environments.

1. Dry Clean – Sweep floors, remove materials, tools, loose or bulk soils and debris from the area.
2. Pre-Rinse – The area and equipment surfaces are rinsed until they are visually free of soils.
3. Soap & Scrub – Scrub to remove the layer of invisible contaminants that may remain after the application of detergent.
4. Post-Rinse – Sanitation personnel should work from walls and floor to equipment, in sequence.
5. Remove & Assemble – Sanitation personnel will ensure that moisture is removed.
6. Inspect – Pre-operational inspection provides added assurance that sanitation goals have been achieved in the previous steps.
7. Sanitize – Sanitize the wall, floor and equipment surfaces.