Cleaning and Sanitization

Procedure

1. Goals
Implement procedures for cleaning and disinfection of the entire premises, equipment and
utensils, as well as create verification controls that guarantee that handling conditions are
favorable to prevent contamination of products.

2. Scope
These procedures apply to all areas of the premises, equipment and utensils, at the
beginning, during or at the end of manufacturing operations.

3. Application and Compliance Managers

It is the responsibility of the quality control manager (or his/her delegate) to comply with and
enforce these procedures, record the results, and inspect and approve the activities carried out
by each of the responsible parties.

It is the responsibility of the person in charge of the area, and the operators, to carry out each
of the activities indicated in these procedures on the indicated days and to collaborate with the
organization tasks of the sector once each activity has been carried out.

4. Frequency
This procedure will be handled whenever the cleaning and sanitization procedures of the
different areas are going to be carried out to maintain adequate control of their implementation.

5. Warnings
To achieve the intended objective, each activity must be carried out under a safe and reliable
environment. Any type of risk detected must be notified.

6. Related documents

Code Description
 Cleaning and Sanitization
Procedure

ISO 9000 Standard Quality Management Systems Fundamentals and vocabulary

ISO 9001 Standard Quality Management Systems Requirements

COS1001-2013 Manufacturing Capacity Manual for Beauty Products in the
Standard Dominican Republic

7. Definitions

Word Description
The procedures that must be carried out when it is determined that the
implementation or maintenance of the SSOPs has failed, these are:
 Perform procedures that ensure the appropriate removal of products
Corrective action that may be contaminated.
 Restore sanitary conditions.
 Prevent direct contamination or adulteration of products from
reoccurring
It is a tool that can be used to control an identified hazard; preventive
Preventive action
measures eliminate or reduce the hazard to an acceptable level.
All those planned and systematic actions necessary to provide adequate
Quality assurance confidence that a product or service will meet established quality
requirements.
Quality Degree to which a product's inherent characteristics meet requirements.
Harmfully altering the normal conditions of the surface where a product is
To pollute
made, with chemical, physical or biological agents.
It is the maintenance of the specific characteristics of the finished product
QA
each time it is manufactured.
The reduction, through chemical and/or physical agents, of the number of
Disinfection microorganisms in the environment, to a level that does not compromise the
safety or properties of the product.
They are substances capable of eliminating infection from a surface. Its
Disinfectants objective is to reduce microbial contamination, prevent its development and
destroy the greatest amount of contaminating microbial agents.
They are all those substances that clean, separating the matter adhered to
the surface by dissolving or emulsifying or simply dispersing with water.
Detergents
These must be able to keep residues in suspension, have good rinsing
properties, wetting capacity and be able to remove dirt from surfaces.
Set of clothes, utensils and instruments for private use of a person in the
Equipment
operational process.
Reduction of the microbial population, to levels that are judged not harmful
Sanitization (sanitization)
to health.
Cleaning It is the elimination of materials and chemical substances by washing
surfaces with a detergent. In which bacteria and fungi can find favorable
 Cleaning and Sanitization
Procedure

conditions for growth. This cleaning refers to visible dirt and residue from
processed products.
Fungi, yeasts, bacteria and viruses are defined as such, including species
Microorganisms that have an impact on the public health of the population, or those that can
change the environment and decompose the product.
A planned sequence of observations or measurements to determine
Monitoring whether a standard is under control and prepares detailed records that will
later be used for verification.
A biological, chemical, or physical agent that would reasonably be expected
Danger
to cause disease or harm if uncontrolled.
POES (Sanitation They are a set of standards that establish the sanitation tasks necessary to
Standard Operating maintain hygiene in the food production process. This includes the definition
Procedures) of health procedures and the assignment of those responsible.
Pests It refers to any animal or insect, including birds, rodents, flies and larvae.
It is the building, facilities or areas used for the manufacturing, packaging,
Plant
labeling or trade of food for human consumption.
They are the steps and operations that precede the operations of the
Pre-Operational Process
production process.
Operational Process They are the steps and operations carried out in the production process.
They are the steps and operations that are carried out after the production
Post-Operational Process
operations are completed.
It is the probability that a hazard will occur. It may be of various kinds,
Risk
biological, chemical or physical.
Residues in the preparation of products that persist in machinery, utensils
Dirt and tanks are called dirt, although they are mainly remains of the
manufactured product or its components.
Surfaces in direct contact
It corresponds to the immediate contact that exists between the place where
with products
the cleaning and sanitization process is carried out, with the product.
(Classification type I)
Surfaces in indirect
It corresponds to the contact or relationship that may exist between a
contact with products
physical place capable of contaminating the product.
(Classification type II)
Surfaces without contact
Included are internal surfaces and structures of the plant, annexes to those
with products
facilities where the products are processed.
(Classification type III)
Activities that are not monitoring, but that determine the validity of the POES
check plan and whether the system is being implemented in accordance with what
is established in the plan.
Carry out a planned sequence of observations or measurements of control
Look out
parameters to evaluate whether the POES are functioning correctly.
 Cleaning and Sanitization
Procedure

8. Politics and procedures

8.1. General
An adequate technique to ensure control of the Cleaning and Sanitation carried out by the
operators when complying with said assignment is achieved by establishing the parameters of
the responsibilities carried out by them.

8.2. Process control procedures

Mixing Tank Cleaning Procedure PCC-001-1

Goals
Eliminate and remove any residue from the completion of the process, through efficient cleaning and
sanitation.
Application and Scope
This procedure will be applied to the mixing tanks that will be or have been used for the production of
products.
Responsible

Operator
Frequency
Daily, at the beginning and end of each production batch.
Materials and Utensils

Brushes. 3% sodium hydroxide

Drinking water. 5% Phosphoric Acid

Passed Description
 Cleaning and Sanitization
Procedure

1. Carry out a pre-rinse with plenty of water.

Using a brush, apply a detergent solution of 10% linear sodium Do-decyl benzene
2.
sulfonate.
3. Rinse with water to remove all residue.

4. Apply a Disinfectant solution (5% sodium hypochlorite, 40% IPA, 5% benzalkonium chloride.

5. Rinse with plenty of water.

Note: Every 4 months a deep cleaning and disinfection is carried out as preventive maintenance.
Which consists of applying a 3% sodium hydroxide solution with a brush and letting it act for 15
minutes, then rinsing with water to remove all residues, then proceeding to apply a 5% phosphoric acid
solution, and after 5 minutes rinse with plenty of water

Equipment and Utensil Cleaning Procedure PCC-001-2

Goals
Eliminate and remove any residue from the process, through efficient cleaning and sanitation of the
utensils and equipment used in it.
Application and Scope
This procedure will be applied to all equipment and utensils that will be or have been used for the
production of products.
Responsible

Operator
Frequency
Daily, at the beginning and end of each production batch.
Materials and Utensils

Brushes. Scouring sponges

Detergent (10% linear sodium Do decyl benzene
Drinking water.
sulfonate).
(5% sodium hypochlorite).
Passed Description

1. Carry out a pre-rinse with plenty of water.

2. Using a brush, apply a 10% linear sodium Do decyl benzene sulfonate detergent solution.
 Cleaning and Sanitization
Procedure

3. Rinse with water to remove all residue.

4. Apply a Disinfectant solution (5% sodium hypochlorite, 40% IPA, 5% benzalkonium chloride.

5. Rinse with plenty of water.

6. Put to dry on the rack for work utensils.

Note: Each operator is responsible for cleaning the utensil or equipment they use and returning it to the
area assigned for storage.

Stainless Steel Table Cleaning Procedure PCC-001-3

Goals
Eliminate and remove any residue present on work tables through efficient cleaning and sanitation.

Application and Scope

This procedure will be applied to the work tables before and after finishing their use.

Responsible

Operator
Frequency
Daily, at the beginning and end of each production batch.
Materials and Utensils

Absorbent paper Scouring sponges

Detergent (10% linear sodium Do decyl benzene
Drinking water.
sulfonate).
Disinfectant or (5% sodium hypochlorite or 70% IPA).

Passed Description

1. Moisten the work surface.

2. Apply the detergent solution (10% linear sodium Do decyl benzene sulfonate).

3. Rinse with drinking water.

4. Apply the disinfectant solution (5% sodium hypochlorite or 70% IPA),

5. Rinse with osmosis water.

 Cleaning and Sanitization
Procedure

6. Dry with absorbent towel.

Note: Every 4 months, when doing preventive maintenance, it should be washed with a 5% phosphoric
acid solution and then rinsed with water and dried with an absorbent towel.