A cleanup crew and supervisor are identified for daily sanitation. A cleanup crew and supervisor are identified for daily sanitation. The layout of Brand's processing facility does not lend itself to complete isolation of finished product from raw materials. The facility is, however, designed for ease in cleaning, sanitation, and traffic control. By preventing microorganisms from entering the plant environment, sanitation programs become an effective method of eliminating contamination of finished product from raw materials, thereby ensuring complete product safety.
Appropriate signage is in place outside the entrance to finished product areas.
Each process area is provided with hand washing and sanitizing facilities. Several times per year, swab samples from the skin of thawed and rinsed fish are screened for total aerobic plate count and Listeria species. If a Listeria test is ever positive, then species identification will be conducted. Finished products are also screened for total plate count. Numerous tests for the presence of Listeria in the finished product conducted prior to 1996 have all been negative.