GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING Cleaning systems 8. 1 Cleaning schedules documented the factory. They must be clear, legible and easy to follow es must be available for every department within 8.1.1 Written, formalised cleaning procedures and schedul 8.1.2 The cleaning schedules must dictate the frequency and method of cleaning and disinfecting agents that are to be used for all plant, equipment and surroundings 8.1.3 For companies employing different ethnic groups in significant numbers, the cleaning procedures should also be explained in a language that is understandable to the workers. This may best be achieved or supported through picture diagrams 8.2 Approved food grade detergents in use e.g. taint risks/phenols 8.2.1 All cleaning and disinfection agents used on site must be"approved food grade materials, supplied by a reputable company 8.2.2 They must not be perfumed because of the risk of product taint and must not pose a threat in terms of 8.3 Cleaning materials controlled including data sheets 8.3.1 All cleaning and disinfection agents must be stored safely in a designated, secure area, off the 8.3.2 They must only be used in accordance with the manufacturer's instructions and their use kept to an absolute minimum when production is in progress 8.3. 3 Such cleaning and disinfection agents must be clearly identified with the appropriate Health and Safety symbol and full product description 8. 3. 4 The responsibility for dispensing cleaning and disinfection agents must be with designated personnel and their usage monitored to ensure that the correct, safe percentage dilution is being used 8.3.5 Containers and implements for the preparation and dispensing of sanitising agents must be kept under the control of designated persons 8.3.6 Protective goggles, gloves and overshoes must be available to all persons handling cleaning chemicals on site and their use regularly enforced by management 8.3.7 An up-to-date list must be available for all cleaning and disinfection agents used on the premises and all operatives and first aiders aware of their chemical content in the event of an accident 8.4 Availability and condition of cleaning equipment and methods 8.4.1 Plastic or metal handled utensils must be used in production areas. When not in use, correct hangi storage should be provided. All brooms and hand brushes must be maintained in good condition, free from deterioration and soiling. Brushes must have coloured, easily detectable, synthetic bristles which cannot easily become detached or break away through continuous use. Wood must not be used for stocks and handles in production areasGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 8. Cleaning Systems 8.1 Cleaning schedules documented 8.1.1 Written, formalised cleaning procedures and schedules must be available for every department within the factory. They must be clear, legible and easy to follow. 8.1.2 The cleaning schedules must dictate the frequency and method of cleaning and disinfecting agents that are to be used for all plant, equipment and surroundings. 8.1.3 For companies employing different ethnic groups in significant numbers, the cleaning procedures should also be explained in a language that is understandable to the workers. This may best be achieved or supported through picture diagrams 8.2 Approved food grade detergents in use e.g. taint risks/phenols 8.2.1 All cleaning and disinfection agents used on site must be “approved” food grade materials, supplied by a reputable company. 8.2.2 They must not be perfumed because of the risk of product taint and must not pose a threat in terms of residual toxin. 8.3 Cleaning materials controlled including data sheets 8.3.1 All cleaning and disinfection agents must be stored safely in a designated, secure area, off the production floor. 8.3.2 They must only be used in accordance with the manufacturer’s instructions and their use kept to an absolute minimum when production is in progress. 8.3.3 Such cleaning and disinfection agents must be clearly identified with the appropriate Health and Safety symbol and full product description. 8.3.4 The responsibility for dispensing cleaning and disinfection agents must be with designated personnel and their usage monitored to ensure that the correct, safe percentage dilution is being used. 8.3.5 Containers and implements for the preparation and dispensing of sanitising agents must be kept under the control of designated persons. 8.3.6 Protective goggles, gloves and overshoes must be available to all persons handling cleaning chemicals on site and their use regularly enforced by management. 8.3.7 An up-to-date list must be available for all cleaning and disinfection agents used on the premises and all operatives and first aiders aware of their chemical content in the event of an accident. 8.4 Availability and condition of cleaning equipment and methods 8.4.1 Plastic or metal handled utensils must be used in production areas. When not in use, correct hanging storage should be provided. All brooms and hand brushes must be maintained in good condition, free from deterioration and soiling. Brushes must have coloured, easily detectable, synthetic bristles which cannot easily become detached or break away through continuous use. Wood must not be used for stocks and handles in production areas