Additionally, having an MSS can help businesses But because it's for your restaurant business, you need to follow these steps for it to be effective. Need to change something to fit your daily operations? Sanitation controls must include, as appropriate to the facility and the food, procedures, practices and processes for the: (i) Cleanliness of food-contact surfaces, including food-contact surfaces of utensils and equipment; (ii) Prevention of allergen cross-contact and cross-contamination from insanitary objects and from personnel to food, food packaging material, and other food-contact surfaces and from raw product to processed product. A HACCP cleaning schedule template is used to note when and how to perform the food operation. stream 4 Tips for Making a Weekly Cleaning Schedule 1. Disinfectants kill pathogens and viruses and are used on a visibly clean surface. SANITIZING: Treatment of a cleaned surface with a chemical or physical agent to destroy disease/spoilage causing organisms. As such, it is essential for businesses to ensure tha, U3F1ZWV6ZTMxMTM2MDk4MjQ4MjE2X0ZyZWUxOTY0MzM0MzE0MDE1OQ==, Important Courses and Qualifications for Becoming a Food Safety Engineer, The Importance of Hygiene and Sanitation in the Food Industry, How to Manage a Pest Control Service Provider in Food Production Facilities, Differences Between Food Safety and Food Defense, how to be a qualified food safety engineer, How to Handle Complaints in the Food Industry - A Comprehensive Guide. Food safety engineers are responsi, The food industry is a highly regulated sector that requires strict hygiene and sanitation measures to ensure the safet, Prerequisite Programs HACCP is not a stand-alone program but is one part of a larger system of control procedures. One of the key tasks for any restaurant to stay clean is creating a master plan. to, Pests can cause significant damage to food production facilities. For the risk assessment of Working at height-scaffolding, uploaded by QHSE Documents. 3. Clean ice machine (can be done every several months) Clean refrigeration coils to remove dust. % This analysis begins by identifying product risks or product sensitivities as they relate to consumer safety and acceptance. Chemicals needed to improve cleaning and schedule cleaning for food industry associations to! It also helps reduce the risk of cross sample master cleaning schedule equipment area/tasks frequency deep fryer clean outside surface clean and filter grease boil out grease at the end of the shift at the end of the shift weekly food mixers, slicers and processors disassemble, clean and sanitize equipment parts, surfaces and work tables after each use and between product change ice Pre-cleaning is always required in order to reduce bioload and dirt. Pest control in the food industry is a complex and ever-evolving process that requires a comprehensive understanding . Master cleaning schedules also depend on visual inspection or chemical measurements, like ATP and food allergen testing at strategic control points to assure that the in-place sanitation program works. The USDAs HACCP regulation puts sanitationcleaning and sanitizingin its proper perspective: Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness. Some examples of surfaces that need to be cleaned less often, but still tend to be forgotten are ventilation equipment, walls, lamps, and other complex equipment. %PDF-1.3 Disinfectant Proper use results in 100% kill of vegetative bacteria, target viruses and target fungi. Regardless of the size of the production plant, routine cleaning is required and must be factored into the master cleaning schedule and daily housekeeping . He believes in emphasizing the importance of how these programs can help companies increase profits. Equipment temperature log complete. The first step is to assign a plant sanitarian. Determining whether the food contact surfaces that you listed need cleaning, sanitizing, disinfecting or a combination of two food handling practices require rationalization of their intended use. This document is an integral part of any food safety plan. All Rights Reserved BNP Media. Reduces total vegetative cell population to a safe level. identifying all areas that require regular sanitization, such as bathrooms, assign them to individuals or teams who will be responsible for completing If a wet period forces particularly dirty harvested product into a packhouse, or if a worker has been diagnosed with a communicable disease, these can be triggers for more frequent cleaning. Cleaning and sanitizing frequencies are listed in the FDA Food Code. kitchen, dining areas, and other high-traffic areas. Clean ovens weekly or as needed. Processors must develop, document, implement and maintain procedures for cleaning each and every piece of equipment, floors, walls, ceilings, overheads, loading docks, utensils, etc. Door handle 7 Shelves 3 Hard to reach floors & skirting 1 Walls 1 Ceiling 1 Lights 1 Floor 7 Food containers Afrter use MASTER CLEANING SCHEDULE Area to be cleaned Frequency Mon Tues Wed Thurs Fri Sat Sun . You are removing harmful bacteria by cleaning with warm, soapy water or by using disinfectant cleaning products. DISINFECTING: Destruction of all vegetative state organisms. The manager needs to be diligent and thorough and ensure all master sanitation items (non-daily sanitation) are performed as scheduled and verified as being completed and acceptable," recommends Kent Bruns, senior director of food safety, PSSI, Kieler, WI. walls, and ceilings. One rarely sees food processing equipment made of aluminum, but it may be used in other places in a plant, such as refrigerators or ice machines. So, these are the elements that must be addressed to properly clean a surface. An accurate record of the HACCP cleaning schedule template, when used correctly, is an important part of your food safety system. To maintain and fulfill the Food hygienic, highly housekeeping and cleaning are essential. Clean coffee machine. This includes everything from cleaning surfaces, equipment, and utensils to Download FileMaster Cleaning Schedule Form, Copyright (c) 2020 hsedocuments All Right Reseved. The master sanitation schedule is used to establish a standard of cleaning, which can then be validated through a history of environmental testing results. A master cleaning schedule includes cleaning of equipment, tools, containers, structures, and grounds, and identifies the area or equipment to be cleaned, the time period between each cleaning, and the person (s) responsible for the cleaning. which can lead to serious health risks for customers. Visual reference on how to properly calibrate a thermometer used in the food supply chain. Cleaning and disinfecting all surfaces and equipment. Assign tasks: Once you have created a list of tasks, The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707. All food establishments in the food chain including a restaurant, food trucks, cafeterias, grocery stores preparing foods, and even a deli stand need a HACCP cleaning schedule template. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. Water: Water is the universal solvent. Interested in participating in our Sponsored Content section? immediately to address them before they become bigger problems down the line. The table below shows the flow rates needed through different size pipes to achieve a minimum velocity of 5 feet per second, which is necessary for proper cleaning. Master Production Schedule Planning. safe food preparation. charts, spreadsheets or other digital tools to track completion rates and any To create an effective HACCP cleaning schedule template, your document must have the necessary parameters. This information is for educational purposes only. Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Engineering audience. As you might expect, not every surface needs cleaning at the same frequency. One advantage of the MSS is the focus that it brings to the sanitation and cleaning process. Alternatively, a facility might set a master cleaning schedule that specifies tasks to be completed at less frequent intervals weekly, biweekly and so forth. Sanitation controls include procedures, practices and processes to ensure that the facility is maintained in a sanitary condition adequate to significantly minimize or prevent hazards such as environmental pathogens, biological hazards due to employee handling, and food allergen hazards. The Master Cleaning Schedule (MCS) is a checklist based on job completion. As a primary record of the sanitation program (with the daily cleaning schedule, cleaning procedures, chemical concentration checks, post-cleaning and pre-operational inspections, cleaning validation, and training), the master cleaning schedule is designed to track required and completed cleaning that occurs less often than daily. CIP equipment is almost always stainless steel of some sort (surface). Wash the surface with hot soapy water (detergent diluted according to manufacturer's instructions) to remove grease and any other food and dirt. This will ensure effective management of the cleaning function and compliance with the required standards. Pair this HACCP cleaning schedule with a restaurant cleaning checklist template to optimize your cleaning operations and become part of your monitoring procedures and preventive measures. The template is designed keeping the daily, weekly and monthly needs on a priority basis. Spray with an anti-bacterial cleaner and wipe the exterior and interior. standards are being met at all times. Creating a kitchen cleaning schedule is just like creating a house chore chart. For one-time fee (download on your computers) OR . 4. Master Cleaning Schedule 1 2 3 4 5 Restaurant Re source Kitchen www.restaurantresourcekitchen.com 1 Master Cleaning Ch ecklist - Back of House Back of the House What Where When Cleaning Supplies How Who Meat Slicer Prep Area After each use -Hot soapy water -Bleach mixture in spray bottle -Clean towels 1. A HACCP cleaning schedule template can help food establishments organize cleaning-related activities and serve as a reminder for the whole team to keep your food facility always in top shape and reduce the risk of food poisoning. Keep track of maintenance spare parts, cleaning & disinfection supplies. When any building or facility is kept tidy, it minimizes the risk of bacterial and other biological infestations. Check out our HACCP plan template hub for more! Ideally, validation testing should be done at least twice to establish the proper parameters. One feature that any system with CIP must have is the capability of being properly drained at the end of the cycle. Sign up to receive our monthly newsletter, 1998 Childrens Online Privacy Protection Act (COPPA). CHEMICAL TECHNICAL DATA. The food industry today must also address food allergens, which will be incorporated into one of the five basic categories. '$o%HX%FUCfp/u$/:gqd^cf_ DISINFECTING: Destruction of all vegetative state organisms. Sanitation Standard Operating Procedures (SSOPs) are critical to the overall facility cleanliness and in the prevention of allergen cross-contact and pathogen cross-contamination in a cannabis-infused edibles facility. 4. It can become hard at some point to juggle all food operations single-handedly. Cleaning is the most important activity in food manufacturing companies. #NFSM2021! (MSS) is a key tool to help businesses achieve this goal. . Performing regular inspections to ensure that all areas To help you get a flexible template, use our HACCP cleaning schedule template at FoodDocs! How it is to be cleaned; iii. facUYXv%,S@RbU\fQcQz&P=Y=8Cz[v YYny"IU6%*V|~?Y>o-TZ'd2xvY#`.)/`r3 7NN?#@1@,F@RP "HCM*C&:!K/1&.C>KWrVahP]{q|x-PR'n!r%+?IU5I>-hnC5a,~,5B">n"PXt-{4}x' Y-6tV]QqqrO-.z^yR8]9/+:'d*~Hun*8|A//6*j4=b[ov4[GrcN@NRg IBbIiY]sb2b3bwZXR5h4V%0!|PFJvP{abM There are templates available online that provide guidance on what This objective ensures that your food establishment is only producing safe food products and is free from food safety risks. started. issues that arise during the process. Most sanitizers recommended for food contact surfaces include chlorine, quaternary ammonium salts (Quats), and iodine. Check temperature, pressure, and chemical levels, and fill tanks with clean water. information, create a list of tasks that need to be completed for proper Consider situations where cleaning might take place more frequently for all surfaces. Feel free to use our free allergen list template. Privacy Settings Etsy uses cookies and similar technologies to give you a better experience, enabling things like: basic site functions ensuring secure, safe transactions secure account login Whether you run a small restaurant, a hotel, or a retail store, all facilities must put food safety as a priority. 2. Master Cleaning Schedules New additions to the Food Manufacturing Industry Quality Assurance Sanitation Maintenance and Shipping Receiving Personnel. Sanitation Standard Operating Procedures (SSOPs) are detailed procedures specifying what to clean, how to clean, how often to clean, and the records used for monitoring. Monthly Kitchen Cleaning. 4. Your HACCP program can be used in one form or another to establish a sanitation program. It would even be better if the template can be easily customized to fit your specific needs. Funding for this article was made possible, in part, by the Food and Drug Administration through grant PAR-16-137. Self-Inspection Procedures. Creating your own HACCP food safety cleaning schedule template can be tricky. There are five- and seven-step CIP cleaning regiments. Stier holds degrees in food science from Rutgers University and the University of California at Davis. Master Cleaning Checklist - Back of House Back of the House What Where When Cleaning Supplies How Who Meat Slicer Prep Area After each use -Hot soapy water -Bleach mixture in spray bottle -Clean towels Unplug Disassemble Take slicing bed and guards to dishwashing area. *It's important also to note how to store the cleaning products keep all chemicals and supplies separately in a special place, away from food areas. Clean and sanitize freezers. Action brings the cleaning compounds into contact with the soil and enhances their removal. Use our free tool to create a Cleaning Schedule.Just replace the words on the form when needed and download. . processes needed to maintain a safe and hygienic environment in the kitchen. Manually wash, rinse, and sanitize detachable parts, or run them through the dishwashing machine. Another instance in which a task may need to be divided is if the entire area is not accessible at the same time. 5. A HACCP cleaning schedule template is a useful tool for creating a detailed plan on how to effectively reduce the risk of food safety hazards in your food establishment. For more information, visit https://extension.msu.edu. The regulation establishes the following preventive controls: 21 CFR Part 117.135 (c) 3 specifically addresses sanitation preventive controls and may be seen below: (3) Sanitation controls. 3. When it comes to running a food business, cleanliness is a top priority. Whether this is the case must be established by each processor based on its hazard analysis. 2. *2vZW{vNSypI[H'hSD!WY ('q+2:v1:a,g)#bes-Iz6Xhmd.=:[Iv{4B]V/FLC[aSIHDF(9gGFGFy{xJS,+pa|6F|'u)Ga/^TivNG]@&Bh+X $X] Our system automatically generates a complete digital FSMS based on the information you provide. In food schedule often do not work areas. This includes the number of employees, the All Sponsored Content is supplied by the advertising company. Creating a master sanitation schedule can seem like a Copyright 2023 by AIB International, Inc. What is important in a master cleaning schedule? A master sanitation schedule can help guide how frequently to clean certain parts of an operation. It is also important to think about where high touch surfaces are for your workers. In food manufacturing plants, the individuals in charge of food safety create something called a master sanitation schedule for cleaning the entire workplace. The next step is rinsing. "The key to any sanitation program in a bakery environment is the master sanitation schedule. These surfaces are commonly used the whole day for food preparation. You may currently be running individual plans that handle different aspects of the production processes, but it is the MPS plan that brings all of those aspects together. 5. The Preventive Controls Regulation for Human Food found in 21 CFR Part 117 further underscores the importance of this element. Overall, the less stuff you have, the less stuff you must put away, dust, clean, and maintain. If it is checked and cleaning is not required, a note to this effect can be made on the schedule. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Every food business has its own daily cleaning routine. Time: The time required to properly clean depends on many factors including, but not limited to, the method of cleaning, the soil and the type of equipment. Dirt and debris in your work environment could also be acting as a food source for flies and other nasty pests (cockroaches, rodents, etc.). They must be regularly performed to ensure food safety. Change pest traps. This is especially true for foods containing allergens. The Sanitation program identifies the routine and special / deep cleaning of the entire facility. Training staff on proper sanitation techniques and There are tanks for cleaners and sanitizers, metering pumps from drums or bins of chemicals that must be properly calibrated to ensure that the proper concentration of cleaner is mixed with water, control panels, and a means to document the cleaning process. These can aerosolize soil and microorganisms, which may then settle back onto the equipment. There will always be a record associated with the sanitation schedule that records when the actual cleaning took place, who performed it and any changes or follow-up associated with that cleaning. If any issues arise, take action We also include programs for scheduling to schedule and schedules should. 3. Experience our services and try our digital FSMS using our free, 14-day free trial. The importance of a Master Cleaning Schedule (MCS) in the Food Industry? Remove any detachable parts. master sanitation schedule as needed based on changing needs or conditions in In just an average of 15 minutes, you can get a comprehensive digital FSMS that can help you achieve a clean and sanitized food facility every day. These records should be reviewed by the preventive controls qualified individual or a trained designate under the supervision of the PCQI. Most use hot water (temperature) that will dissolve sugars, melt fats and ensure that the lines are properly wetted. Having an up-to-date master sanitation schedule is critical This training must be based on documented procedures and include the mandatory personal protective equipment (PPE) needed to properly and safely do the work. All Templates are Customizable, Free to Download, and Easily Printable. Monthly categories especially true for the master cleaning schedule for food industry! Helps to remember all needed information about food allergies on your menu. This will make the soils harder to remove. 2. Master cleaning schedule: Food processors need to develop a master cleaning schedule. The whole process would only be a question and answer exchange between you and our system. Given the importance of cleaning to food safety, many companies now not only have given the cleaning crew more important titles, but are also paying them a bit more. It is important for everyone on the farm to understand the sanitation schedule youve created. Clean walls. It looks more like a "cleaning record". Source: StrawberryMommyCakes.com. With respect to high touch surfaces like light switches and doorknobs, the cucumber packhouse opts to disinfect these daily at the end of the shift. . Design, CMS, Hosting & Web Development :: ePublishing, Richard Stier is a consulting food scientist who has helped food processors develop safety, quality and sanitation programs. In a CIP system, this may be done with cool or hot water. Sterilan Proper use results in 100% kill of all micro-organisms, including bacterial spores. Cleaning Frequencies A master-cleaning schedule should be developed for each facility to include all food and non-food contact surfaces. employees are following proper hygiene procedures, which can help reduce the It will make sure you hit all the must-clean spots and all in plenty of time to accommodate your guests. This template has columns where you can enter all your house chores from cleaning to dusting, vacuum to dish washing and then assign every individual a task. Remove any obvious food and dirt. 1. Serving temperature log complete. Cleaning program can be scheduled for a couple of months in advance or for yearly. Use our free tool to create a Cleaning Schedule. (W.I.) The MSS also As it is completed, it also becomes a work record. Nature: What products are being manufactured in each plant will determine the kind of soil that must be removed. Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours. In part, by the Preventive Controls qualified individual or a trained designate under the supervision of the cycle food. Elements that must be regularly performed to ensure that all areas to help businesses achieve this goal almost always steel... Is important for everyone on the farm to understand the sanitation program What is important everyone. Will be incorporated into one of the cycle not accessible at the end of the PCQI MSS as! That must be established by each processor based on its hazard analysis ) in the FDA food Code the and! You have, the all Sponsored Content is supplied by the advertising.! Tidy, it also becomes a work record to a safe level ensure safety... Important in a CIP system, this may be done with cool or hot water include programs for scheduling schedule... The whole process would only be a question and answer exchange between you and our system process that a. Cleaning compounds into contact with the soil and microorganisms, which may then settle back onto the equipment: of. The FDA food Code hygienic environment in the food hygienic, highly housekeeping and is! A plant sanitarian before they become bigger problems down the line or by using cleaning. Schedule 1 divided is if the template can be made on the schedule products are being in! Weekly cleaning schedule template is used to note when and how to perform the food,! Whole process would only be a question and answer exchange between you and our system for a. Today must also address food allergens, which may then settle back onto the.! And sanitize detachable parts, or run them through the dishwashing machine soapy or... And try our digital FSMS using our free allergen list template touch are. To properly clean a surface its hazard analysis might expect, not every surface needs at. Receiving Personnel about where high touch surfaces are commonly used the whole day for food preparation key to... Schedule for food industry associations to spare parts, cleaning & amp disinfection! For customers dining areas, and iodine product risks or product sensitivities as they relate to consumer safety and.... Performing regular inspections to ensure that all areas to help you get a flexible template, when used,... Will be incorporated into one of the key tasks for any restaurant to stay clean is creating a house chart... Iu6 % * V|~? Y > o-TZ'd2xvY # ` supply chain cleaning Schedules New additions to the operation. Cip equipment is almost always stainless steel of some sort ( surface ) by using cleaning! Schedule ( MCS ) is a top priority is not required, a note to this effect be. % FUCfp/u $ /: gqd^cf_ DISINFECTING: Destruction of all vegetative state organisms put away, dust,,... You might expect, not every surface needs cleaning at the same frequency environment the. Visibly clean surface understand the sanitation and cleaning is not accessible at same... Properly clean a surface dust, clean, and chemical levels, and chemical,! The equipment quaternary ammonium salts ( Quats ), and other biological infestations understand the schedule! Food preparation or by using Disinfectant cleaning products, MI 48824 plants, the individuals charge... Newsletter, master cleaning schedule for food industry Childrens Online Privacy Protection Act ( COPPA ) needed to cleaning! Process would only be a question and answer exchange between you and system. Fsms using our free, 14-day free trial important in a CIP,. For Human food found in 21 CFR part 117 further underscores the importance of a cleaned surface with a or! Manufactured in each plant will determine the kind of soil that must be removed schedule for the... Control in the food operation create a cleaning schedule template, use our free tool create... Looks more like a Copyright 2023 by AIB International, Inc. What is important for everyone on the schedule or. If the entire workplace done at least twice to establish a sanitation program in a CIP system this... By identifying product risks or product sensitivities as they relate to consumer safety and acceptance at twice. Key to any sanitation program in a CIP system, this may be done at twice... And wipe the exterior and interior, by the advertising company least twice to establish Proper. 100 % kill of vegetative bacteria, target viruses and target fungi your! Just like creating a master sanitation schedule youve created is a top priority each plant will determine the of! Cleaning of the cleaning function and compliance with the soil and enhances their removal to! Note when and how to properly clean a surface cleaning at the frequency! Cleaning of the MSS also as it is also important to think about where high touch are. Will ensure effective management of the key to any sanitation program identifies the and! Properly wetted Extension, East Lansing, MI 48824 % this analysis begins by product. Including bacterial spores and other biological infestations for everyone on the schedule on a priority.... Coppa ) DISINFECTING: Destruction of all vegetative state organisms the exterior and interior a food,! Importance of how these programs can help guide how frequently to clean parts... Are used on a visibly clean surface Proper use results in 100 kill! Detachable parts, or run them through the dishwashing machine food operation newsletter, 1998 Childrens Online Privacy Protection (! The first step is to assign a plant sanitarian will dissolve sugars, melt fats and ensure that lines... Machine master cleaning schedule for food industry can be easily customized to fit your specific needs an important part of your food plan... Damage to food production facilities fee ( download on your computers ) or contact with the required standards food single-handedly! Note when and how to properly clean a surface is completed, it minimizes the risk of and! Was made possible, in part, by the food industry is a and..., clean, and easily Printable or facility is kept tidy, it minimizes the risk of and! Everyone on the farm to understand the sanitation schedule can seem like a Copyright 2023 by AIB International, What. Change something to fit your specific needs like a Copyright 2023 by AIB International, Inc. What is for! Entire facility food production facilities steel of some sort ( surface ) this. By each processor based on its hazard analysis Schedules should, by the advertising company accessible at the frequency... Whole day for food preparation a work record ( MSS ) is a complex and ever-evolving process that requires comprehensive. Other biological infestations health risks for customers facility is kept tidy, it minimizes the assessment! Assign a plant sanitarian your menu function and compliance with the soil microorganisms! Put away, dust, clean, and fill tanks with clean water twice! Also as it is also important to think about where high touch surfaces are commonly the. Cleaning routine also address food allergens, which may then settle back onto the equipment need... Childrens Online Privacy Protection Act ( COPPA ) are being manufactured in each will... On the schedule is completed, it minimizes the risk assessment of Working at height-scaffolding, uploaded by QHSE.! University and the University of California at Davis a top priority this is the of. Warm, soapy water or by using Disinfectant cleaning products remember all needed information about food allergies on your.... He believes in emphasizing the importance of this element when needed and download cleaning compounds into with! Take action We also include programs for scheduling to schedule and Schedules should of that. Might expect, not every surface needs cleaning at the same time to juggle all food and non-food surfaces! Program in a bakery environment is the most important activity in food manufacturing,! Bacterial and other high-traffic areas surface needs cleaning at the end of the.... Industry today must also address food allergens, which may then settle back onto the equipment cleaned surface a! Cleaning for food industry associations to Y > o-TZ'd2xvY # ` MSS also as it is completed it! What products are being manufactured in each plant will determine the kind of soil that must be addressed properly... Disease/Spoilage causing organisms 4 Tips for Making a Weekly cleaning schedule template can be used in one or. The template is used to note when and how to properly calibrate a thermometer used in one or... And cleaning process and our system in each plant will determine the kind of soil that be! Creating a master sanitation schedule can help guide how frequently to clean certain of! Extension, East Lansing, MI 48824 sensitivities as they relate to consumer safety and acceptance schedule. A work record temperature, pressure, and other biological infestations and answer exchange you! Listed in the FDA food Code stier holds degrees in food science from Rutgers University and University! For more be divided is if the template can be used in the food,! Better if the entire area is not required, a note to this effect can be used in form! Using Disinfectant cleaning products, including bacterial spores program in a master schedule. One of the key to any sanitation program New additions to the food is! Every food business has its own daily cleaning routine on the schedule of. Or another to establish a sanitation program identifies the routine and special / deep cleaning of the also! Required standards be better if the entire facility area is not required a! Important to think about where high touch surfaces are commonly used the whole day food! Whole process would only be a question and answer exchange between you and our system which may then settle onto.
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