Section 1.3
Cleaning
 

All areas of the site shall be visually clean and the standard of cleaning shall be suitable to minimise the potential for contaminating the product.

All areas of the site shall be visually clean and the standard of cleaning shall be suitable to minimise the potential for contaminating the product.

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Cleaning Records to be kept. This includes verification methods from visual inspections, ATP swabs and microbiological swabs including for Listeria.

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Documented cleaning procedures in place for building, services, and equipment whether direct or indirect food contact.

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Verification of the effectiveness of cleaning and disinfecting processes shall be routinely completed. Records shall be kept.

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