date:Jul 28, 2016
fact that we are routinely receiving raw materials and allowing personnel into the plant, these organisms will enter the plant even as much as we try to control their entry. It is necessary that the food manufacturer get back to zero contamination in the plant environment on a daily basis. The proper tool to do this is the development of SSOPs to assure that environmental, water supply and chemical hazards are being addressed, as well as to assure that the cleaning procedures applied are suffici