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This document explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
This article discusses the core components of a SSOP and what specific documents should include as part of a successful and current plan.
A powerpoint presentation explaining the need for environmental monitoring, key aspects of pathogen environmental monitoring, salmonella concerns, additional pathogens, and FSMA requirements
An overview of food sanitation requirements for processors in West Virginia. It includes information about West Virginia legislation, required forms, and sanitation guidelines.
The FSPCA training curriculum to guide processors though the PC rule. Topics covered include biological, chemical, physical, and economically motivated hazards, verification and validation procedures, record keeping procedures, process preventive controls, resources for food safety plans, sanitation preventive controls, supply chain preventive controls, recall plans, worksheets, templates, and examples.
A fact sheet highlighting the need for refrigeration as a preservation tool for some foods, required temperatures to keep food safe, and other sanitation measures that processors can take to prevent contamination. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance.
A guide to sanitation requirements for food establishments in New Jersey, including definitions, requirements for employee hygiene, facility sanitation, and licensing. Note that this guide predates 21 CFR 117 and that users should consult additional resources for up to date information.