In the midst of the ongoing COVID-19 pandemic, snack and bakery companies—many of which have instituted higher levels of production in the wake of increased shopper demands—are reviewing sanitation standard operating procedures (SSOPs).
“The key to any sanitation program in a bakery environment is the master sanitation schedule. The manager needs to be diligent and thorough and ensure all master sanitation items (non-daily sanitation) are performed as scheduled and verified as being completed and acceptable,” recommends Kent Bruns, senior director of food safety, PSSI, Kieler, WI. “This will include overhead structures and deep cleaning of equipment that requires extensive disassembly and cleaning. The Sanitation Manager needs to work hand in hand with the FSQA Manager to ensure the master sanitation schedule program is effective and make changes to the program as warranted.”