Sanitation plan

Any food establishment where food preparation and consumption are carried out must implement and develop a sanitation plan with clearly defined objectives and with the procedures required to reduce the risks of food contamination.
It is important that each establishment develops in detail the daily sanitation procedures, which must be implemented before, during and after the production process. The products used, whether or not they are rinsed and the concentrations and quantities to be used must be specified. The sanitation plan should basically include:

• Cleaning and disinfection program.
• Vector control program.
• Solid and liquid waste program.
• Water management program.