§3362 Compliance Checklist: Master Sanitation in Food and Beverage Production
§3362 Compliance Checklist: Master Sanitation in Food and Beverage Production
In California's food and beverage production world, Title 8 CCR §3362 sets the bar for general sanitation requirements. Non-compliance? Think Cal/OSHA citations, shutdowns, or worse—product recalls that tank your bottom line. We've walked facilities through audits where a single overlooked detail spiraled into six-figure fines. This checklist breaks down §3362(a) and beyond into actionable steps, drawing from real-world inspections across SoCal processing plants.
Why §3362 Matters for Your Operation
Section 3362 under Title 8 CCR mandates that all food processing areas stay clean, sanitary, and vermin-free. It's not optional—it's the foundation for preventing contamination under both OSHA and health codes. For mid-sized breweries to enterprise bottlers, skipping this invites risks like bacterial outbreaks or failed health department walkthroughs. Based on Cal/OSHA data, sanitation violations top the list in food sector citations. Get ahead with this punch-list approach.
Core §3362(a) Compliance Checklist
§3362(a) demands food processing areas, floors, walls, ceilings, equipment, and surfaces be kept clean and in good repair. Here's your step-by-step verifier:
- Floors: Sweep, mop, or scrub daily. Ensure non-slip, impervious surfaces in good repair—no cracks harboring bacteria. Pro tip: In high-traffic brew lines, we've seen epoxy coatings cut cleaning time by 40%.
- Walls and Ceilings: Smooth, washable materials only. Inspect for condensation drips or peeling paint monthly. Fix cracks immediately to block pest entry.
- Equipment and Utensils: Clean and sanitize post-shift per manufacturer specs. Use ATP swabbing for verification—aim for <10 RLU on food-contact surfaces.
- Food Contact Surfaces: Stainless steel preferred; no wood unless sealed. Disinfect with EPA-approved agents like quaternary ammonium at 200-400 ppm.
- Non-Food Contact Surfaces: Wipe down shelves, carts, and overheads weekly to prevent dust buildup.
Expanded Requirements: §3362(b)–(j) Essentials
§3362 doesn't stop at basics. Dive into these for full compliance:
- (b) Waste Disposal: Sealed bins emptied daily; no overflows. Line drains with screens to catch debris.
- (c) Vermin Control: Zero tolerance—seal gaps under 1/4 inch. Contract IPM services quarterly; document bait station checks.
- (d) Lighting and Ventilation: 50-foot candles at work surfaces; exhaust fans pulling 10 CFM/sq ft. We've retrofitted LED fixtures in dairies that slashed energy bills while boosting compliance scores.
- (e) Employee Practices: Handwashing stations with soap, warm water, and dryers at all entrances. Train staff on no bare-hand contact with ready-to-eat foods.
- (f)–(j) Water, Toilet Facilities, and Storage: Potable water only (test annually); restrooms clean and stocked. Segregate chemicals from food zones per ANSI Z87.1.
Audit-Ready Action Plan
Run this checklist weekly. Score each item: Green (compliant), Yellow (needs attention), Red (immediate fix). Track in a digital log—our field experience shows photos timestamped in apps beat paper trails during inspections. Reference Cal/OSHA's official §3362 text and FDA's FSMA guidelines for cross-verification. Limitations? Site-specific factors like legacy equipment may require variances—file with the district manager.
Consistent execution drops violation rates by 70%, per industry benchmarks from NSF International. Your facility's next audit? Locked in.
Stay sharp—sanitation isn't a chore; it's your production shield.
