Not a one-person job
Developing, implementing, and maintaining cleaning programs within a food plant is no mean feat. Such an important activity cannot be left solely to the facility sanitation manager, it requires close and coordinated collaboration between many departments: Food safety and quality assurance; production; maintenance; and purchasing; to mention but a few. It also involves the appropriate scheduling of tasks and careful selection, use and maintenance of cleaning equipment, methods, and chemicals.
Parts of the cleaning and sanitation programme can be outsourced to third-party contractors, who may perform third shift or after-hours sanitation, and are therefore considered part of the food safety and sanitation team. Valuable input or feedback from regulatory inspectors; certification auditors; suppliers of cleaning tools, equipment, and chemicals; subject matter experts; and even customers, are also an essential part of a successful program. Furthermore, the intricacies of a robust cleaning program will depend on what is required to ensure that food products are free from disease-causing organisms and other contaminants that significantly impact on food safety and quality.