Comments on: Is Your Sanitation Program Starting on the Right Foot?

By: Gerty Gift

Gerty Gift — Thu, 20 Dec 2018 19:01:41 +0000

I liked what you said about the pre-planning being important and knowing which parts are integral in making sure this all works. My friend has been talking about hiring someone to help with sanitation at her work. I know that all of this would be difficult for her to plan so it would be great if she could rely on some professionals for this.

By: April Zeman-Lowe, Best Sanitizers, Inc.

April Zeman-Lowe, Best Sanitizers, Inc. — Thu, 01 Jun 2017 18:23:11 +0000

In reply to Simon Woods.

Dear Simon, Thank you for your insight and responses. When sanitizing on the way in with an alcohol based sanitizer, there is very little water, which can be a vehicle for cross contamination as you mention. This is one of the advantages of using an alcohol based sanitizer approved for use on footwear versus water based sanitizers. We are interpreting the FSMA Final Rule for Preventive Controls for Human Food, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food section on cGMPs as mandatory due to the following “individuals must receive training in the principles of food hygiene and food safety…” (Source: https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334115.htm). If you are seeing something in the field that is different, please share so that we can learn more from your experience. Thank you again and we appreciate your comments!

By: Simon Woods

Simon Woods — Tue, 30 May 2017 20:09:26 +0000

Why would you sanitize your boots on the way into the plant making them wet and now a vehicle for cross contamination. If done on the way out then they are now clean on the shelf & drying, equally, now hand contamination is reduced when putting on and also potential harborage and growth, but now dry and therefore less likely to act as a vehicle bacterial.

Equally, I find it misleading that you say that adequate training is Mandatory is under FSMA, completely agree, followed by a statement that “footwear cleaning and sanitizing units need to be conveniently placed to ensure employees use them before entering critical control points.” which is not prescribed in the cGMP. Therefore miss leading. Its critical that you written PC and sanitation procedures which are verified over a boot wash.

I do love the picture of the muddy boots showing contamination, I think this helps.