SANITATION AND PEST

CONTROL SECTION: Good

SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 1 of 6

Standard Operating Procedure

E 1.1
What: Cleaning Procedures.
Purpose:
1.1.1 XXX Group has a cleaning and sanitation program for all equipment which
includes: chemicals and concentration used, temperature requirements, procedures for
cleaning and sanitizing, disassembly and assembly instructions.
1.1.2 XXX Group has a cleaning and sanitation program for premises, production and
storage areas. Special sanitation and housekeeping procedures required during
production are specified. Sanitation program is carried out in a manner that does not
contaminate food and/or packaging material during or subsequent to cleaning and
sanitizing (e.g. aerosols, chemical residues).

Person responsible: Plant Managers

Frequency: As per sanitation manual
Record: Daily GMP Inspection

Procedures:
To prevent contamination of product through cleaning:
1. All new sanitation employees are given training (described in D. 1.2.3.) prior to
beginning work. to ensure that they understand:
 the proper methods of cleaning to prevent contamination of food and/or
packaging material.
 how to clean each piece of equipment properly. The contents of the
Sanitation Manual and their role in completing tasks.
2. All chemicals are stored in a locked storage area when not in use.
3. All chemicals are verified to be on the CFIA approval list before purchase by the
Purchasing Representative as indicated in B2.2.1.
The Sanitation Program is summarized in the SANITATION MANUAL, which includes:
1. The MASTER SANITATION SCHEDULE, which details all areas to be cleaned,
including production, storage, premises, equipment and utensils.
Tasks are broken down into:
 Periodic "Detailed Cleaning" - includes tasks performed other than daily
 "Maintenance Cleaning" -- cleaning of electrical panes, lubricants, etc.
 "Equipment Cleaning" -- cleaning of equipment and utensils.
The required frequency of each task is listed.
A checklist is attached for the cleaner to check off each task once it has been
completed.
2. CLEANING INSTRUCTIONS for each piece of task or piece of equipment listed
in the MASTER SANITATION SCHEDULE are also kept in the SANITATION
MANUAL.
 SANITATION AND PEST
CONTROL SECTION: Good
SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 2 of 6

The Instructions include details of the required:

Safety.
Assembly/disassembly.
Chemicals used.
Temperature requirements.
3. A section on DAILY HOUSEKEEPING, which describe tasks performed daily
during production.
4. A section on "CHEMICALS" which includes:
 Training information for individuals who use chemicals (procedures in Dl
.2.3.). Chemicals are dispensed and handled only by authorized,
properly trained personnel.
 Instructions for storage, mixing, labeling and usage of chemicals. .
 An APPROVED LIST OF CHEMICALS (procedures in B2.2.1.) which
lists all chemicals currently in use, with their MSDS attached and the
verification of CFIA approval attached.
5. A "SANITATION TRAINING" section which details:
 The training given to all sanitation employees at orientation (procedures
in Dl .2.3.).
 The training given as new chemicals are introduced.
 Any certification of personnel as courses is completed relating to food
safety or sanitation.

Deviation Procedures:
The Sanitation Supervisor corrects any deviations as soon as noted through monitoring
the Sanitation crew and their cleaning practices.

Verification:
 The Plant Manager will review the CLEANING CHECKLIST daily. Any issues
noted will be reviewed with the Sanitation Supervisor for prompt correction.
 The Food Safety Coordinator inspects the plant as per the PREREQUISITE
AUDIT SCHEDULE to ensure that all equipment is properly cleaned and all
systems are functioning properly. Results of the inspection are recorded on the
PREREQUISITE AUDIT
 REPORT. Any deviations will be forwarded to the Sanitation Supervisor for
follow-up.
 SANITATION AND PEST
CONTROL SECTION: Good
SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 3 of 6

Standard Operating Procedure

E 1.1.3
What: Daily GMP Inspection.
Purpose:
XXX Group begins operations only after sanitation requirements are met.

Person responsible: Packing Supervisors

Frequency: Prior to operation

Record: Daily GMP Inspection

Procedures:
The Production Supervisor visually inspects employees, all equipment and/or area prior
to start up to ensure employees meet hygiene practices and equipment and area has
been cleaned to ensure that it is suitable for use. Observations are recorded on the
Pre-Operational Check Sheet

Deviation Procedures:
The Production Supervisor corrects any deviations as soon as noted by correcting
employees and/or having equipment or area cleaned.

Verification:
 Pre-operational check lists are submitted to the Shipping/Production Manager
weekly for verification.
 The Plant Manager completes an informal pre-operational visual inspection of all
equipment before each start-up to ensure that is suitable for use.
 The Plant Manager inspects the plant quarterly to ensure that all equipment is
properly cleaned and all systems are functioning properly. Results of the
inspection are recorded on the PREREQUISITE AUDIT REPORT.
 SANITATION AND PEST
CONTROL SECTION: Good
SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 4 of 6

Standard Operating Procedure

E 2.1
What: Pest Control Facility.
Purpose:
There is an effective pest control program for the premises and equipment that includes:
 The name of the person at the manufacturer assigned responsibility for pest
control.
 Where applicable, the name of the pest control company or the name of the
person contracted for the pest control program
 The list of chemicals used, the concentration, the location where applied, method
and frequency of application all used in accordance with label instructions.
 A map of pest control devices.

Person responsible: Food Safety Mgr / Pest Technician

Frequency: Weekly
Record: Pest Control Service Report, Ministry of Environment and
Energy Pesticides Act License, Device Map is kept in the
Pest Control Manual. PREREQUISITE AUDIT REPORTS
are kept in the Food Safety Coordinator office.
Procedures:
1. Ketch-alls and tin cats are used to control pests at the AMCO Group location. All
traps are numbered and located on a facility map to indicate the location of the
traps. The map is kept in the Pest Control Manual.
2. An pest technician is required to inspect traps weekly and make repairs and
refills where required. These results are recorded on the PEST CONTROL
SERVICE REPORT,
 the service is performed using a map of the facility
 all Ketch-all are inspected and dated monthly
3. A list of chemicals that would be used on the premises and the diluted
concentrations used is found in the Pest Control Manual.
4. The Food Safety Mgr/coordinator (FSC) signs off on the PEST CONTROL
SERVICE REPORT and discusses any findings with the pest control technician.

Deviation Procedures:
 If there are any signs of infestation, or any structural deviations noted, the FSC
will notify the Plant Manager.
 Plant Manager will instruct the Maintenance Supervisor to fix structural problem.
 Corrective action is taken immediately to replace or repair broken or missing
traps and documented on the service report.
 For any mice infestation the number of Ketch-alls will be increased. If a rat
infestation should occur, only glue boards and snap traps are permitted in food
areas. No bait is permitted inside the facility.
 SANITATION AND PEST
CONTROL SECTION: Good
SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 5 of 6

Verification:
 The plant manager as per the PREREQUISITE AUDIT SCHEDULE to ensure
that the pest control program is functioning properly. Results of the inspection
are recorded on the PREREQUISITE AUDIT REPORT.
 SANITATION AND PEST
CONTROL SECTION: Good
SOP E1, E2 Manufacturing Practices

Revision: 1.1 Date: October 2012 Page 6 of 6

Standard Operating Procedure

E 2.1 B
What: Pest Control Greenhouse.
Purpose:
There is an effective pest control program for the greenhouse that includes:
 A licensed applicator for pest control.
 The list of chemicals used, the concentration, the location where applied, method
and frequency of application all used in accordance with label instructions.
 A control as not to harvest produce.

Person responsible: Pesticide Applicator

Frequency: As Required
Record: Pesticide application record.
Procedures:
An applicator is required to be licensed by attending the Ontario Grower Pesticide
Safety Course (GPSC) and pass the GPSC exam.
A list of chemicals that would be used on the premises is found in the MSDS log
When an infestation is reported by scouts and can not be controlled by natural methods
an insecticide is applied to the selected area by a trained Pesticide Applicator.
The Applicator mixes the chemicals as per directions on the pesticide label and applies
the chemicals as per pesticide label instructions.
Entering or harvesting an area where pesticides have been applied is controlled by
posting of signs with a re-entry date. The re-entry date is based on the Pre-Harvest
Interval for that particular pesticide. All dates of pesticide application and re-entry dates
are recorded on the pesticide application log.

Deviation Procedures:
 If there are any signs of employee harvesting it is immediately corrected and
product is placed on Hold.
 Assistant Grower Supervisor visually monitors that signs are in place and that the
correct retention dates are applied.
 Assistant Grower Supervisor reviews for the correct mixing, application of
pesticides and correct re-entry dates on a weekly basis and if there are any
errors the Plant Manager is notified. There should be a weekly printout.

Verification:
 The Plant Manager inspects the plant as per the PREREQUISITE AUDIT
SCHEDULE to ensure that the pest control program is functioning properly.
Results of the inspection are recorded on the PREREQUISITE AUDIT REPORT.