Build a sanitation program people can perform, verify and improve

Cleaning and sanitizing are different steps

Cleaning removes soil and debris by physical or chemical means. Sanitizing or disinfecting addresses microorganisms under stated conditions. In food premises, CFIA guidance places sanitizing after cleaning because antimicrobial performance depends on reaching an appropriately prepared surface.

A useful program distinguishes dry removal, pre-rinsing where appropriate, cleaning, rinsing, inspection, sanitizing or disinfecting, any required final rinse, drying and release back to service.

Write the five operational questions

A practical program identifies who is responsible, where the procedure applies, what surfaces and tools are included, when work occurs and how every step is performed. It also protects food, animals, packaging and clean areas from contamination created during the sanitation work itself.

• Who performs and verifies the work?
• Where are the boundaries and sanitation zones?
• What surfaces, tools and chemicals are included?
• When does the procedure occur and when may the area reopen?
• How are label conditions, training and records maintained?

Verification closes the loop

Records show that work occurred; verification asks whether it achieved the intended control. Depending on the operation, that can include visual inspection, concentration or process checks supported by the label, pre-operational review, environmental or product testing, trend review and corrective action.

The verification method needs to fit the hazard, facility and regulatory context. A checked box alone is not evidence that an unsuitable procedure became effective.