REVISION: 0 Company Name: Hassen Reshid Flour Document No.

: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 1 of 6

FACILITY CLEANING

1. ABBREVIATIONS
FC: Facility Cleaning
QA: Quality Assurance
SOP: Standard Operating Procedure
2. PURPOSE:
To prevent contamination of flours by ensuring that proper cleaning procedure for
processing room, production corridor area, equipment wash area and finished
product storage area and other areas.
SCOPE:
This SOP applies, to the food premises’ fixtures, fittings, storage areas, equipment
and food transport vehicles, to all food contact surfaces and amenities.
3. DEFINITIONS
Cleaning: a process that removes visible contamination such as food waste, dirt and
grease from a surface.

Sanitizing: a process that destroys microorganisms, thereby reducing the numbers of

microorganisms present on a surface. This is usually achieved by the use of both
heat and water, or by chemicals.

Food Contact Surfaces: any surface or equipment used for handling food that
comes into contact with food including chopping boards, preparation surfaces,
mixing bowls, storage containers, equipment used to wash food, cooking and other
processing equipment and thermometers.

Microbes: bacteria, viruses, moulds, yeasts and parasites that can only be viewed by
a microscope (microorganisms)

Pathogens: bacteria, viruses, moulds and parasites capable of causing disease

Revision Reason for Revision Compiled by Reviewed by Effective Date

0 Initial Release Negus Hussen Daniel Abera March ,2023
 REVISION: 0 Company Name: Hassen Reshid Flour Document No.: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 2 of 6

4. RESPONSIBILITY:
 Operator and assigned person follow the procedures detailed in the document.
 QA head is responsible for verifying that the cleaning and sanitation program is
working through visual cleaning verification and environmental swabs.
 All personnel are required to follow the company’s ‘Clean as you Go’ policy to
maintain a clean and tidy work environment.
5. PROCEDURE
Processing Room

 Start cleaning of the area after the cleaning of the equipments.

 Start the cleaning operation of ceiling and then to walls from top progressing to
downwards
 Clean the door and window glasses using wet duster.
 Clean the doors, door closures, handles and all the hinges of the door using dry
followed by wet and again with dry duster.
 If weighing balance is present in the processing room, clean it by using wet
duster followed by dry duster.
 Clean the pallets, trolleys, etc using a wet duster followed by a clean dry duster.
 Remove the dust from the switchboards, utility pendants using the vacuum
cleaner and wipe with clean dry duster.
 Clean the ceilings of Air Handling Unit (AHU) supply grilles with a pipe brush
and vacuum cleaner during a product change over.
 Clean and mop the entire floor twice using 1.0% disinfectant solution
 Clean the tube light fixtures using wet duster followed by a clean dry duster.
 Clean the coving, corners of the entire area using wet (with disinfectant) duster
 Clean the walls of the entire area using (with disinfectant) wet mop.
 Collect all the waste from the waste bin into a poly bag and send to the scrap
room. Sanitize the waste bin with wet duster followed by dry duster.
 Enter the cleaning details in the ‘Primary Production area cleaning Record’

Revision Reason for Revision Compiled by Reviewed by Effective Date

0 Initial Release Negus Hussen Daniel Abera March ,2023
 REVISION: 0 Company Name: Hassen Reshid Flour Document No.: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 3 of 6

Production Corridor Area

 Doors, door closures, handle window glasses, fire extinguishers, emergency lights,
switchboards, coving, corners of the entire area cleaned daily.
 Clean and mop the entire floor twice a day.
 Tube light fixture, walls, ceiling and corner angle cleaned once a week.
 Clean the door and window glasses using (Disinfectant solution) wet duster.
 Clean the doors, door closures, handles and all the hinges of the doors using wet
and dry duster.
 Clean the fire extinguishers, emergency lights using dry duster.
 Clean the switchboards using dry duster.
 Clean the coving, corners of the entire area using wet (with disinfectant) duster.
 Clean the ceiling, walls and corner angles using wet duster followed by dry duster.
(Once a week).
 Clean the tube lights fixtures using dry duster (Once a week).
 Clean and mop the entire floor twice using 1% disinfectant solution at the start
and at the end of the shift or as and when required.
 Enter the cleaning details in the ‘Semi Finish Product Storage Area, Production
Corridor Area and Equipment Wash Area Cleaning Record’
Equipment wash area
 Door, door closures, handles window glasses, emergency lights, switchboards,
coving, corners and drain point of the entire area cleaned daily
 Clean and mop the entire floor twice a day.
 Tube light fixture cleaned once a week.
 Clean the door, window glasses, handles and all the hinges of the doors using wet
duster.
 Clean the table using wet duster followed by dry duster.
 Clean the tube lights fixtures using dry duster (Once a week).
 Clean the switchboards, utility pendants using clean dry duster.

Revision Reason for Revision Compiled by Reviewed by Effective Date

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 REVISION: 0 Company Name: Hassen Reshid Flour Document No.: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 4 of 6

 Collect all the waste from the waste bin into a poly bag and send to the scrap room.
 Clean the waste bin using wet duster followed by dry duster.
 Clean the SOP stand using clean dry duster.
 Cleaning of covings, corners and walls of the entire area using wet duster
 Clean and mop the entire floor twice using 1% disinfectant solution.
 At the end of the working shift, clean the drain parts and Pour of 10%
Hypochloride solution into the drain.
 Enter the cleaning details in the ‘Semi Finish Product Storage Area, Production
Corridor Area and Equipment Wash Area Cleaning Record’
Finished Product storage area and other areas:
 Finished product storage area include semi finish quarantine and other areas are days
packing store, Genitor room, scrap room and tool rooms.
 Door, door closures, handles window glasses, emergency lights, switchboards, SS
containers, coving, corners and drain point of the entire area cleaned daily
 Tube light fixture, walls, ceiling and corner angle cleaned once a week.
 Clean and mop the entire floor twice a day.
 Clean the door, window glasses, handles and all the hinges of the doors using
(Disinfectant solution) wet duster.
 Clean the table using wet duster followed by dry duster.
 Clean the switchboards, utility pendants using clean dry duster.
 Clean the pallets, trolleys, SS containers, In-process Containers etc using a clean dry
duster.
 Clean the coving, corners of the entire area using wet duster.
 If the weight balance is present in Semi finish Product storage area clean it using wet
duster followed by dry duster.
 Clean the ceiling, walls and corner angles using wet duster followed by dry duster.
(once a week)

Revision Reason for Revision Compiled by Reviewed by Effective Date

0 Initial Release Negus Hussen Daniel Abera March ,2023
 REVISION: 0 Company Name: Hassen Reshid Flour Document No.: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 5 of 6

 Clean the tube lights fixtures using wet duster followed by dry duster.( once a
week)
 Clean and mop the entire floor using 1% disinfectant solution using scrubber cum
dryer / Aluminum stick mop at the start and at the end of shift or as and when
required.
 Enter the cleaning details in the ‘Finished Product Storage Areas, Production
Corridor Area and Equipment Wash Area Cleaning Record’
 Clean the ceiling, walls and corner angles using wet duster followed by dry duster.
(once a week)
 Clean the tube lights fixtures using wet duster followed by dry duster.( once a
week)
 Clean and mop the entire floor using 1% disinfectant solution using scrubber cum
dryer / Aluminum stick mop at the start and at the end of shift or as and when
required.
 Enter the cleaning details in the ‘Semi Finish Product Storage Areas, Production
Corridor Area and Equipment Wash Area Cleaning Record’
6. TRAINING
All personnel will be inducted in the correct cleaning and sanitizing procedures and
use of cleaning chemicals in a food production environment. Specific training is
provided to personnel responsible for cleaning and sanitizing critical equipment and
high risk areas. Records of induction and training will be documented and filed by the
Administration Coordinator or delegate.
7. CORRECTIVE ACTIONS:

The cleaning team leader shall verify that corrective and preventive action relating to
inadequate cleaning and sanitation is carried out including discarding food products if
there is any likelihood of contamination (after consultation with the head), ensuring
the unclean area or item is re‐cleaned according to procedures and that the
responsible personnel are addressed and, if necessary, retrained in the correct
Revision Reason for Revision Compiled by Reviewed by Effective Date
0 Initial Release Negus Hussen Daniel Abera March ,2023
 REVISION: 0 Company Name: Hassen Reshid Flour Document No.: SOP/FC/001
Factory
Document Title: SOP for Facility Cleaning Page No.: Page 6 of 6

cleaning procedures with the assistance of the Facility Quality Head. Non‐
conformances and follow‐up actions taken must be recorded in Non‐Conformance
Register by the Quality head or delegate.
8. RECORDS
 The Cleaning Records are checked and signed by the Facility Services Manager and
QA on a daily basis
 Quality Team Member as well as the Facility Services Manager shall sign off all
cleaning records on a daily basis.

Revision Reason for Revision Compiled by Reviewed by Effective Date

0 Initial Release Negus Hussen Daniel Abera March ,2023

Revision Reason for Revision Compiled by Reviewed by Effective Date

0 Initial Release Negus Hussen Daniel Abera March ,2023