Minnesota Administrative Rules

1550.1510 SATISFACTORY COMPLIANCE FOR CLEANING AND SANITIZING.

Cleaning and sanitizing procedures shall be considered satisfactory when the following conditions are met:

A.

equipment is cleaned at frequencies necessary to prevent contamination of the product;

B.

a dust-free method of cleaning is used wherever possible;

C.

production areas are kept reasonably clean during operations;

D.

production wastes are removed at least daily from processing areas;

E.

sifters are cleaned at least once a week;

F.

flour-handling equipment and equipment housings that remain dry and structural surfaces are cleaned at least once every four weeks or more frequently when necessary to remove accumulations;

G.

product contact surfaces and equipment housings that get wet are cleaned daily;

H.

cleaning schedules for equipment and the general product area are available on request to the inspector;

I.

equipment coming in contact with readily perishable foods and ingredients such as cream, milk, eggs, custard, and cream-filled pastries are subjected to an approved bactericidal process following the cleaning process and before use;

J.

cleanup personnel are trained in the proper methods of cleaning and in the effective utilization of the necessary cleaning and sanitizing materials and equipment; and

K.

cleaning equipment and supplies, when not in use, are kept in a clean and workable condition and are stored in an orderly manner; cleaning compounds are properly labeled and are stored in a separate, properly secured room or cabinet.

Statutory Authority:

MS s 31.10; 31.77

Published Electronically:

September 23, 2013