Equipment and Facility Cleaning and Inspection (PowerPoint)
This is a presentation on equipment and facility cleaning and inspection in the food processing industry. It covers cleaning and sanitizing procedures (including three-compartment sinks, dishwashers, and equipment), creating a preventative maintenance program, the five Sanitation Standard Operating Procedure (SSOP) requirements, pre-operational and operational sanitation, and the federal regulatory agencies that oversee food safety.
At a glance
- Learning objectives
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- Identify sanitation and cleanliness procedures
- Create a routine maintenance program
- Identify and maintain Sanitation Standard Operating Procedures (SSOP)
- Identify regulations and regulatory agencies used in the food processing industry