Thoughtful zoning
Hygienic zoning and color-coded tools help organize cleaning practices and manage cross-contamination risks.
FOOD PLANT SANITATION
Sanitation that supports
your food safety program.
Food safety is a priority on your production floor. We shape cleaning and sanitation around your equipment, production schedule, and facility procedures, with clear responsibilities and supporting records.
Discuss your sanitation needs
Food safety priorities.
A plant-specific program.
Your facility’s procedures and production requirements guide the work—not a one-size-fits-all checklist.
Procedures & schedules
Master sanitation schedules and sanitation standard operating procedures define routine and periodic tasks.
Trained teams
Directly employed cleaning teams work within the facility’s agreed procedures and scope.
ON THE PRODUCTION FLOOR
Sanitation in action.
See equipment washing and hands-on cleaning in a food manufacturing environment.
50-second overview · No audio
FROM SOIL REMOVAL TO PRODUCTION READINESS
The seven steps
of sanitation.
A clear sequence connects cleaning, inspection, sanitizing, and verification—so every stage has a purpose.
Dry clean / remove gross soil
Remove loose product, packaging, scrap, and heavy soil with approved tools. In areas where water must be avoided, use the facility’s approved dry-cleaning method.
Pre-rinse, when appropriate
Where wet cleaning is appropriate, remove remaining loose soil using approved water conditions and methods. Control spray to avoid spreading contamination or damaging equipment.
Apply cleaner and scrub
Use the approved cleaner and the right tools for the soil and surface. Follow product directions and apply mechanical action to reach food-contact and adjacent surfaces.
Post-rinse, when required
Remove loosened soil and cleaning residues as directed by the product label and the facility’s sanitation procedure. Rinse requirements depend on the method and product.
Inspect cleanliness
Check equipment and the area for remaining soil, residue, pooling water, or damaged surfaces before sanitizing. Reclean any surface that does not meet the facility’s cleanliness criteria.
Sanitize
Apply the approved sanitizer or sanitizing method to clean surfaces. Follow the required concentration, coverage, contact time, and other product-label and facility conditions.
Pre-operational verification & release
Coordinate the facility-required pre-operational inspection, verification, and records with its food safety team. Address deficiencies before the facility’s authorized release for production.
Your facility’s procedures guide the work.
This framework is adapted to your approved sanitation standard operating procedures (SSOPs), equipment, and production environment. Step names, sequence, and verification methods may vary. Scope and responsibilities are agreed with your quality and food safety team.
CLEAR EXPECTATIONS
Define the work.
Document the care.
- Confirm areas, equipment, and task frequency
- Coordinate cleaning windows with production
- Follow facility-specific cleaning and sanitation procedures
- Make agreed documentation available for review and audits
We confirm cleaning methods, chemical selection, verification responsibilities, and any exclusions during scoping. Sanitizer and disinfectant use must follow the applicable product-label directions and facility procedures.
COMMON QUESTIONS
Before we begin.
Can you work around our production schedule?
We discuss your production windows and cleaning requirements during the walkthrough, then define the service schedule in your proposal.
What documentation can be included?
We discuss master sanitation schedules, SSOPs, and the cleaning records your facility requires. The proposal defines the documentation and responsibilities included.
Does cleaning replace our food safety program?
No. Cleaning and sanitation support your facility’s food safety program. Your quality and food safety team retains its agreed oversight and release responsibilities.
Let’s walk your production floor.
Start with your facility, equipment, and priorities.