The success of the Food Facility Service is to have a team approach in managing sanitation problems, cross-functional inspections, implementing training programs, and developing new cleaning procedures and methods. For example:
Master Sanitation Schedules: MSS – One of the most important aspects of developing a strong Food Safety Program is developing a complete Master Sanitation Schedule. Developing the MSS is important to ensure all areas of the facility are cleaned, checked, and inspected. MSS are to be completely documented to insure every area has been inspected. This documentation may be done by line or area of responsibility, or both.
Sanitation Standard Operating Procedures: SSOP– SSOP procedures are written and documented procedures dealing with the cleaning of equipment. The procedure includes the proper use of chemicals to be used, concentration, contact time, temperatures, frequency, rinsing and re-cleaning. Procedures also describe how employees are trained in proper handling and use of chemicals. These procedures verify the SSOP criteria are sufficient for the task involved. SSOP also includes the CIP and equipment breakdown procedures; example – valves, pipes, pumps, etc.
American Institute of Baking AIB– USG’s management team will be certified through the AIB of Food Plant Sanitation and Warehouse. The team will be present at all major audits as will the Vice President of the Food Facility Services Division, who will lead the audit. AIB strongly recommends that the facility have a Staff Audit Team that monthly inspects the facility. USG will head this team with the assistance of the Facility’s President.
Good Manufacturing Practices: GMP– Practices are very important in the production of food products. The practices train employees how to handle food during the processing stages.
