Cleaning chemicals are at the core of any food plant sanitation program. Safe and successful food production depends on using chemicals properly to clean and sanitize all processing areas. There’s little room for error when it comes to managing sanitation products—especially when auditors come calling.
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Explore this issueAugust/September 2017
Audits are ever-present in the food industry. Some are industry driven, such as Global Food Safety Initiative and Safe Quality Food audits. Government regulations trigger USDA, FDA, and Occupational Safety and Health Administration (OSHA) inspections. And customers may require yet another round of audits and inspections at your plant.
Each of these audits may cover different aspects of food production. But regardless of the type of inspection, you can expect plant sanitation and chemicals to come under scrutiny. The best way to prepare for any potential audit is to always follow chemical handling best practices and document them religiously from start to finish.
The basics of chemical handling are simple—use the right chemicals, at the right place, and in the right amount. It’s critical to adhere to the chemical product label, which specifies what the product is to be used for and how it should be mixed and stored.