Listeria Control Program

SPECIAL CAUSE CLEANING

Procedures addressing special cause cleaning events such as roof leaks, drain overflow, zone breaches, and environmental positives are developed to mitigate and control potential food safety risks. All employees are trained and well-versed to execute

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SEQUENTIAL CLEANING AND SANITATION STEPS

A sequential approach to sanitation is employed to facilitate effective and efficient cleaning of the facility (equipment and infrastructure). SSOPs are defined for each routine cleaning task. SSOPs are current, sequenced through defined (i.e. 7-step

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SANITATION TOOLS AND SUPPLIES

Sanitation tools and supplies are appropriately designed, stored, cleaned, monitored for condition and replaced when necessary. Evaluation conducted on a defined basis.

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SANITATION METHODS AND SUPPLIES

COP tanks and automated cleaning systems are sufficiently sized and monitored to support timely and effective cleaning. CIP circuits are interlocked to ensure compliance with TACT parameters and support cleaning requirements in a timely manner

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SANITATION DURING TEMPORARY OR EMERGENCY REPAIRS

Maintenance responsibilities governing sanitation support, communications and compliance to food safety practices are identified and followed. Maintenance employees are trained in tool accountability and sanitation. Food safety preventive maintenance tasks are executed, lubrication is controlled,

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SANITATION AND CONSTRUCTION

Construction processes are evaluated prior to project inception. Personnel (internal and external) involved in construction activities are trained and monitored to comply with GMP requirements. Areas under construction are isolated. Dedicated foot traffic patterns are

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PRE-OPERATIONAL INSPECTIONS

All food contact equipment is inspected for cleanliness prior to starting production. Inspections are documented with corrective actions taken for non-conformance to standards. Results of ATP and APC swabs are trended and adjustments to sanitation

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Media Inquiries

For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937

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