Sanitation Standard Operating Procedures Manual

Index of Procedures
A. Personal safety B. Sanitation Overview C. Color-Code System D. CIP Procedures 1) Milk Lines 2) Milk Tanks 3) Pasteurized Lines 4) Parteurizer 5) Ice Cream Freezer 6) Horizontaln Cheese vat 7) Filtration System 8) Cooker Stretcher E. COP Procedures F. Manual Cleaning Procedures 1) Open Vats 2) Storage Tanks 3) Milk Cans 4) Cheese Mill 5) Drain Table 6) Tables/Benches 7) Process Cheese Cooker 8) Cream Separator 9) Urschel Grinder 10) Hobart Chopper G. Sanitizing Procedures H. Ennvironmental Cleaning Procedures I. Cheese Making Procedures J. Master Sanitation Cleaning Schedule K. Documentation

Sanitation Standard Operating Procedures Manual

A. Personal Safety 1) Chemicals: The use of chemicals in the production of safe, wholesome, disinfect and sanitize the equipment are strong, industrial chemicals. There is a risked associated with the storge, dispensing, mixing, and application of these chemicals. As with any activity, safety is our number one goal. We want every employet to leave work without harm or injury. Use the following information to remain safe while working with sanitation chemicals while work. 2) Individual Responsibility anyone who work with chemicals should follow basic safety tips to prevent adverse reactions, exposure, corrosive, or explosions. Injuries, accidents and fatalities are preventable when the rigth measures are taken. The occupational safety and health administration (OSHA) is the federal agency that enforces regulation to ensure the safety of works exposed to potentially hazardous conditions. 3) Labels: Read the label before apening containers, vials or storage devices. The OSHA Hazard Communication Standard requires that containers be labeled(see figure 1) with an easy indentifier, such as a symbol, color or written warning. Single use buckets and containers should also be labeled. 4) Protective Equipment: the use of personal protective equipment (see figure 2) is recommended when using any chemical. Goggles, protective gloves, face shields, respiratory masks, rubber aprons and full-body suit are examples of protective gear. 5) Ventilation: use mechanical ventilation to prevent adverse reactions to noxious fumes. 6) Chemical Properties: follow intructions specific to the chemical that is being handled. Know the reacrivity and flammability properties of the chemical. Never use chemicals that are flammable around ignition sources. Keep in mind that chemicals in vapor from can often travel far distances to ignition sources, like open flames. 7) Minimize Hazards: Report hazardous condition. A container of chemicals that is not labeled should be reported to your employer. Not knowing what is inside a container is a safety risk becouse so many chemicals are flammable or toxic. In the event of a spill, alert a supervisor and evacuate the area.

Sanitation Standard Operating Procedures Manual 8) Emergency Equipment: know the location of emergency showers, eyewashes, fire extinguishers, and fire alarms; spill kits and first aid kits. 9) Cuts: The equipment that is the dairy plant can be very sharp. Knives, blades, scrapers, edges, of metal and other materials and pointed objects can quickly, severely cut the skin. To ovoid cuts and scraps from edges and sharp objects make sure you know the equipment you are operating or cleaning. Never run yours hands over any surface that could be sharp. This is especially true for the knives in the vats, the adges of rotating blades and the equipment that has metal-to-metal contact.