Transcription of Food Safety Systems
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Supported by: Food Safety Systems Prerequisite Programs and Validation Prepared by Robert Culler, Culler Consulting, LLC Tina Conklin, Food Processing Specialist Product Center Food Ag Bio Michigan State University Date March 2015 Acknowledgement Funding for the project was provide by the Michigan Department of Agriculture and Rural Development Food Safety Systems , Prerequisite Programs and Validation 2 | Page Table of Contents I. Sanitation Standard Operating A. Sanitation B. Pre-operational Inspection C. Operational Inspection II.
lubricants. While plants should use lubricants that are H1 rated (food grade) for incidental contact, it is still important to remove surplus grease that may make its way onto contact surfaces from over- lubrication. Physical contaminants may present a lesser challenge for the sanitation crew but should still be recognized.
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