POLICY/PROCEDURE TITLE:

A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A07

A 3 Washrooms and Page 1 of 4

cleaning facilities
AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

A 3.1.1
Washrooms have hot and cold potable running water, soap dispensers, soap, sanitary
hand drying equipment or supplies and a cleanable waste receptacle. Hand washing
notices are posted in appropriate areas.

Standard - describes the need for hot and cold water, waste receptacles, soap dispensers,
soap and other sanitary hand drying equipment or supplies. Criteria must include the need
for hot and cold running water, availability of soap and hand drying and capacity and
cleanliness of waste receptacles. Requirement for hand washing notices are also to be
indicated.

A 3.1.2
As required, washrooms, lunchrooms and change rooms are provided with adequate floor
drainage, ventilation and are maintained in a manner to prevent contamination. They are
separated from and do not open directly into processing areas.

Standard - "description of" or interior building plan identifies location of washrooms,

lunchroom and change rooms. Criteria must address condition and cleanliness, drainage
and ventilation requirements of each room. Requirement to ensure adequate separation
from processing rooms is indicated.

A 3.2.1
Equipment cleaning and sanitizing facilities are constructed of corrosion resistant
materials capable of being easily cleaned, and are provided with potable water at
temperatures appropriate for the cleaning and sanitizing chemicals used. They are
adequately separated from food storage, processing and packaging areas to prevent
contamination.

Standard - "description of" and/or interior building plan identifies location of rooms and
cleaning equipment used specifically designated for washing and sanitizing (knives,
buckets, etc.). Criteria to also indicate temperature requirement for cleaning and
sanitizing fluids and what the facility does to prevent contamination during cleaning.

A 3.2.2
Cleaning and sanitizing equipment is designed for its intended use and is properly
maintained.
POLICY/PROCEDURE TITLE:
A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A07

A 3 Washrooms and Page 2 of 4

cleaning facilities
AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

Standard - describes or lists equipment specifically used for cleaning and sanitizing.
Criteria to describe maintenance and condition of this equipment. Also, includes the need
to ensure that it is used as intended (designated brooms, brushes etc.) and effective in
cleaning without contamination.

Frequency:
Monthly within the first week

Persons Responsible:
QA Technician, and/or QA Manager and Maintenance Supervisor or designate

Monitoring Procedure:
1. The compliance to the reference standards shall be monitored by conducting a
building inspection. This involves touring the company’s interior premise and
performs a visual inspection to ensure compliance to all policies and company
standards. The accuracy of the company floor plans and site plans shall be verified
during the building inspection.

2. The following shall be observed:

A 3.1.1 A. Washrooms have hot and cold potable running water, soap dispensers,
soap, sanitary hand drying equipment or supplies and a cleanable waste
receptacle with sufficient capacity and kept clean. Hand washing notices
are posted in appropriate areas.

A 3.1.2 A. Washrooms, lunchrooms and change rooms are provided with adequate
floor drainage, ventilation and are maintained in a manner to prevent
contamination. They are separated from and do not open directly into
processing areas.

B. Washrooms, lunchrooms and change rooms are identified on building

plan. Plans must show adequate separation from processing rooms.

A 3.2.1 A. Equipment cleaning and sanitizing facilities are constructed of

corrosion resistant materials capable of being easily cleaned, and are
provided with potable water at temperatures appropriate for the cleaning
POLICY/PROCEDURE TITLE:
A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A07

A 3 Washrooms and Page 3 of 4

cleaning facilities
AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

and sanitizing chemicals used. They are adequately separated from food
storage, processing and packaging areas to prevent contamination.

B. Equipment cleaning and sanitizing facilities are identified on building

plan. Insert in here your cleaning equipment used specifically for washing
and sanitizing (knives and buckets, etc.) Also indicate temperature
requirement for cleaning and sanitizing fluids and what the facility does to
prevent contamination during cleaning.

A 3.2.2 A. describes or lists equipment specifically used for cleaning and

sanitizing. Criteria to describe maintenance and condition of this
equipment. Also, includes the need to ensure that it is used as intended
(designated brooms, brushes etc.) and effective in cleaning without
contamination.

3. All observations shall be record on the Building Inspection Report. Signed and
dated.

Corrective Action:
If the Maintenance Supervisor or QA Manager is unable to conduct the inspection, then
an assigned QA Technician or the Maintenance Technician shall conduct the inspection
and record all finding in the Building Inspection Report.

Any non-compliance issue leading to a risk in food safety and pest activity shall be
documented on the Building Inspection Report. Deviation/corrective actions shall be
discussed jointly between the Maintenance Supervisor and the QA Manager.

Any immediate corrective action(s) taken or to be taken shall be documented in the

Building Inspection Report.

If food safety has been compromised the product is held, tested and subsequently
released, reworked or destroyed and recorded on the Corrective Action Report.
Records include: a description of the deviation, the corrective action and the date of
completion. Where required, preventative corrective actions are developed by performing
a root cause analysis, describing the preventative measures, date for completion and
person responsible and is recorded on the Corrective Action Report.
POLICY/PROCEDURE TITLE:
A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A07

A 3 Washrooms and Page 4 of 4

cleaning facilities
AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

Verification:
Once every year , the President or C.E.O. observes the Maintenance Supervisor and the
QA Manager in the performance of their monitoring function and reviews all records that
have been completed since the last verification. All Building Inspection Report records
are signed and dated by the President or C.E.O at the time of verification.

If deviations are encountered during the verification process, where the building
inspection program is not maintained to a satisfactory level, the President or C.E.O shall
review the cause of the concern with the QA Manager and Maintenance Supervisor to
determine whether food safety has been compromised and recorded on Building
Inspection Report. If food safety has been compromised the product is held, tested and
subsequently released, reworked or destroyed and recorded on the Corrective Action
Report. Appropriate corrective actions shall be developed by performing a root cause
analysis, describing the preventative measures, date for completion and personnel
responsible assigned, and recorded on the Corrective Action Report.

Records:
Building Inspection Report
Corrective Action Report