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environmental, hygiene and sanitation at food factory

Environmental Checklist

Ensure proper waste disposal methods are in place.

Conduct regular inspections of the facility for leaks and spills.

Maintain proper drainage systems to avoid water accumulation.

Monitor and control pest activity through regular inspections.

Ensure that all storage areas are free from contaminants.

Maintain proper air quality and ventilation systems.

Check for compliance with local environmental regulations.

Hygiene Checklist

Ensure all employees are trained in personal hygiene practices.

Provide handwashing stations with soap and disposable towels.

Regularly clean and sanitize all equipment and surfaces.

Implement a regular schedule for deep cleaning of the facility.

Ensure proper clothing and protective gear is worn by staff.

Monitor for any signs of illness among food handlers.

Maintain a clean and organized workspace to minimize cross-contamination.

Sanitation Checklist

Establish and follow a sanitation standard operating procedure (SSOP).

Use approved sanitizers and cleaning agents for food contact surfaces.

Regularly inspect and maintain sanitation equipment.

Document cleaning and sanitation activities for compliance.

Ensure that all cleaning tools (mops, brushes, etc.) are sanitized regularly.

Verify the effectiveness of sanitation processes through testing.

Train staff on the importance of sanitation and cleanliness in food safety.

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