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C&S Wholesale Grocers WAREHOUSE SANITATION PROGRAM Freezer Aisles, ZEP FS 10 Use with no None None None Slots, Docks Formula minutes dilution 14865 Freezer Locker Cleaner Area Cleaner Contact Concentration Sanitizer Contact Concentration Time Time Trash Ecolab Lift 10 3-6 oz/gallon Ecolab Ster- 10 minutes 100 ppm receptacles, RT minutes Bac Quat. dumpsters Soil Off solution ZEP PDC/ 5 2-4 oz/gallon ZEP FS 10 minutes 1 oz/ 4 gallon Formula 22 minutes Amine Z sanitizer to water Trailers Ecolab Lift 10 3-6 oz/gallon Ecolab Ster- 10 minutes 100 ppm RT minutes Bac Quat. Soil Off solution ZEP PDC/ 5 2-4 oz/gallon ZEP FS 10 minutes 1 oz/ 4 gallon Formula 22 minutes Amine Z sanitizer to water This list is not all inclusive; however, any cleaning products not listed must be approved by the Corporate Food Safety Department prior to use. Warehouse Sanitation Practices: In order to have an effective sanitation program, you must utilize correct procedures, equipment, frequencies of sanitation, correct cleaning chemicals/compounds, correct amount of labor/effort, and proper training to put it all together. A Facility Cleaning Matrix (slot cleaning map) should be developed as a visual reference to assist sanitarians in sanitation scheduling and sign off. A diagram of the facility should be developed with slot locations notated on the diagram. Utilize a color coded protocol to assign the frequency of sanitation, such as green for monthly cleaning, yellow for weekly cleaning, and red for twice weekly cleaning. Label the slots, aisles, docks and special storage areas with the appropriate sanitation frequency color code. This matrix should be posted where it can be seen and notated by appropriate personnel, such as facility communication boards, break rooms, etc. Please see appendix (3) for an example. The following frequency matrix is the minimum frequency necessary to ensure adequate cleaning in our warehouses. Frequency Matrix: Perishable Warehouse: • Slot clean 1x every 30 days, wet slots must be sanitized • Drains must be cleaned and sanitized 1 x every 2 WK • Wet rooms must be sanitized every day • Egg rooms must be cleaned and sanitized 1xWK and after each spill • Banana rooms cleaned and sanitized 1x2WK, seals, shrouds, bumpers and doors inspecte for:weaf-�,, i serviceability a. , �11 • Dock plates cleaned 1 x Month • Aisles swept daily with scrubber • Dock staging areas swept daily with scrubber SEP 08 2015 KIVIR KAL SA.002.PR.97.04 6 + +r