5.7.8 The use of pens and writing equipment in production areas must be strictly controlled on a need basis Pencils, pins, staples and pen tops which present a considerable foreign body hazard must not be permitted Auditors recommendations Look At Look For Foreign Body Product Use of suitable equipment which may be easily identified and removed if No equipment other than that needed in the food production area and will pose little or no possible foreign body contamination may be allowed 5.7.13 Rejected product must be examined and discarded and the source of any foreign body identified where possible and steps taken to eliminate the problem. Auditors recommendations Look At: Look For. 5.8 Between batch cleaning procedures 5.8.1 Special provision must be made to interrupt the production of fresh chilled high-risk products for cleaning and disinfecting at least every three hours Auditors Recommendations: Look At: Look For: 5.8.2 "Clean as you go"principles must be adopted, but when the levels of food debris and soilage begin to present a threat to the product, the line must be stoppe Auditors Recommendations. Look At: ook For. 5.8.3 All products must be removed from the line to facilitate cleaning and prevent contamination risk, particularly where alcohol based sterilised wipes and sprays are used Auditors recommendations. Look At: Look For. 5.9 Proper sterilisation of surfaces and equipment 5.9.1 Following the clean down at the end of the production shift, complete sterilisation of the surfaces and equipment may be necessary. This may take the form of steam sterilisation or chemical sterilisation by fogging the environment with an appropriate solution of terminal sanitiser5.7.8 The use of pens and writing equipment in production areas must be strictly controlled on a need basis. Pencils, pins, staples and pen tops which present a considerable foreign body hazard must not be permitted. Auditor’s Recommendations: Look At: Look For: Foreign Body / Product Contamination Use of suitable equipment which may be easily identified and removed if contaminates product. No equipment other than that needed in the food production area and will pose little or no possible foreign body contamination may be allowed 5.7.13 Rejected product must be examined and discarded and the source of any foreign body identified where possible and steps taken to eliminate the problem. Auditor’s Recommendations: Look At: Look For: 5.8 Between batch cleaning procedures 5.8.1 Special provision must be made to interrupt the production of fresh chilled high-risk products for cleaning and disinfecting at least every three hours. Auditor’s Recommendations: Look At: Look For: 5.8.2 “Clean as you go” principles must be adopted, but when the levels of food debris and soilage begin to present a threat to the product, the line must be stopped. Auditor’s Recommendations: Look At: Look For: 5.8.3 All products must be removed from the line to facilitate cleaning and prevent contamination risk, particularly where alcohol based sterilised wipes and sprays are used. Auditor’s Recommendations: Look At: Look For: 5.9 Proper sterilisation of surfaces and equipment 5.9.1 Following the clean down at the end of the production shift, complete sterilisation of the surfaces and equipment may be necessary. This may take the form of steam sterilisation or chemical sterilisation by fogging the environment with an appropriate solution of terminal sanitiser