Sanitasi model Standard Operating Procedures

ABC Seafoods, Inc. ABC Seafoods, Inc 1 Harbor Blvd. 1 Harbor Blvd.

Tampa, CA Tampa, CA Updated 11/20/98 Updated 11/20/98

The following model SSOP addresses the sanitation concerns for a fictional seafood company processing cooked ready-to-eat shrimp. Model berikut alamat SSOP masalah sanitasi untuk perusahaan pengolahan makanan laut fiktif dimasak siap makan udang. SSOPs will vary from facility to facility because each facility and process is designed differently. SSOPs akan bervariasi dari fasilitas fasilitas fasilitas dan karena setiap proses didesain berbeda. This SSOP is for illustrative purposes only and does not constitute a recommendation by the National Seafood HACCP Alliance. SSOP ini adalah untuk tujuan ilustrasi saja dan bukan merupakan rekomendasi oleh HACCP Seafood National Alliance. The use of trade names does not constitute endorsement by the National Seafood HACCP Alliance for any specific product. Penggunaan nama dagang bukan merupakan dukungan oleh HACCP Seafood Nasional Aliansi untuk produk tertentu.

1. SAFETY OF THE WATER THAT COMES INTO CONTACT WITH FOOD OR FOOD-CONTACT SURFACES, OR IS USED IN THE MANUFACTURE OF ICE. KESELAMATAN DARI YANG DATANG KE DALAM AIR DENGAN MAKANAN KONTAK-KONTAK ATAU MAKANAN permukaan, ATAU YANG DIGUNAKAN DALAM MANUFACTURE ES.

Control Measures Control Measures

All water used in the plant is from a reliable municipal water system. The water system in the plant was designed and installed by a licensed plumbing contractor, and meets current community building codes. Semua air yang digunakan di pabrik adalah dari sistem air perkotaan dapat diandalkan. Sistem air di pabrik dirancang dan dipasang oleh kontraktor pipa berlisensi, dan memenuhi peraturan bangunan masyarakat saat ini. All modifications to the plumbing system will be completed by a licensed plumbing contractor and will be inspected to ensure conformance with local building codes. All hoses inside and outside the plant have anti-siphoning devices installed. Floors are sloped to facilitate drainage. Semua modifikasi pada sistem pipa akan selesai oleh kontraktor pipa berlisensi dan akan diperiksa untuk memastikan kesesuaian dengan peraturan bangunan setempat. Semua selang di dalam dan di luar pabrik menyedot anti-perangkat terpasang. Lantai yang miring untuk memudahkan drainase.

Monitoring Procedures Prosedur monitoring

The municipal water district routinely monitors the water to ensure that it meets state and federal water quality standards. Air kota kabupaten yang secara rutin memantau air untuk memastikan bahwa negara bagian dan federal memenuhi standar kualitas air. The quality assurance supervisor receives and reviews annual reports of municipal water quality. Jaminan kualitas pengawas dan ulasan menerima laporan tahunan kualitas air perkotaan.

Twice a year, and when modifications are made to the plumbing system, water samples from at least four locations in the plant are sent to a private testing laboratory and examined for the presence of coliforms. Dua kali setahun, dan ketika modifikasi yang dibuat pada sistem saluran air, sampel air dari sekurangnya empat lokasi di pabrik akan dikirim ke laboratorium pengujian pribadi dan diperiksa untuk kehadiran coliforms. Cultures testing positive for coliforms are examined for the presence of fecal coliforms. The quality assurance supervisor receives and reviews the laboratory reports. Pengujian budaya positif untuk coliforms diperiksa untuk kehadiran tinja coliforms. Para pengawas jaminan kualitas dan ulasan menerima laporan laboratorium.

Hoses are inspected daily during production for the presence of antisiphoning devices. Selang yang diperiksa setiap hari selama produksi untuk kehadiran perangkat antisiphoning. Processing area floors are inspected daily during production for adequate drainage. Lantai area pengolahan diperiksa setiap hari selama produksi untuk drainase memadai.

Corrective Actions Corrective Actions

In the event of municipal water treatment failure, the plant will stop production, determine when the failure occurred, and embargo all products produced during the failure until product safety can be assured. Dalam hal pengolahan air perkotaan kegagalan, pabrik akan berhenti produksi, menentukan kapan terjadi kegagalan, dan embargo semua produk yang dihasilkan selama kegagalan sampai keamanan produk dapat terjamin. Production will resume only when water meets state and federal water quality standards. Produksi akan dilanjutkan hanya jika bertemu air negara bagian dan federal standar kualitas air.

If in-plant sampling indicates the presence of coliforms in more than 5% of plant water samples, the plant will contact the municipal water system and inspect the plumbing system to determine the source of the coliforms. Corrections will be made to the plumbing system, if necessary, to correct problems. Jika di-tanaman sampling menunjukkan adanya coliforms di lebih dari 5% dari sampel air tanaman, tanaman akan menghubungi sistem air kota dan periksa sistem pipa untuk menentukan sumber coliforms. Koreksi akan dilakukan dengan sistem pipa, jika perlu, untuk memperbaiki masalah.

If in-plant sampling indicates the presence of fecal coliforms in any plant water sample, the plant will stop production and embargo all products until product safety can be assured. Jika di-tanaman sampling menunjukkan adanya tinja coliforms dalam sampel air tanaman, tanaman akan berhenti produksi dan embargo semua produk sampai keamanan produk dapat terjamin. The plant will contact the municipal water system and inspect the plumbing system to determine the source of the fecal coliforms. Tanaman akan menghubungi sistem air kota dan periksa sistem pipa untuk menentukan sumber coliforms tinja. Corrections will be made to the plumbing system, if necessary, to correct problems. Koreksi akan dilakukan dengan sistem pemipaan, jika perlu, untuk memperbaiki masalah. Production will resume only when water meets state and federal water quality standards. Produksi akan dilanjutkan hanya jika bertemu air negara bagian dan federal standar kualitas air.

Hoses without antisiphoning devices will be red-tagged and will not be used until antisiphoning devices have been installed. Selang tanpa perangkat antisiphoning akan merah yang ditandai dan tidak akan digunakan sampai perangkat antisiphoning telah diinstal. Floors with standing water will have the drains unplugged, or, if necessary, consultations will be held with plumbing or general contractors and corrections will be made to correct floor drainage problems. Lantai dengan genangan air akan memiliki saluran unplugged, atau, jika perlu, konsultasi akan diadakan dengan saluran air atau kontraktor umum dan koreksi akan dilakukan untuk memperbaiki masalah drainase lantai.

Record Keeping Record Keeping

Reports are kept for municipal water quality, in-plant water quality testing, and corrective actions. Laporan ini disimpan untuk kualitas air kota, di-tanaman pengujian kualitas air, dan tindakan perbaikan. Hose inspections, floor drainage inspections, and corrective actions are recorded on the Daily Sanitation Report. Hose inspeksi, inspeksi drainase lantai, dan tindakan korektif yang dicatat pada Laporan Sanitasi Harian.

2. CONDITION AND CLEANLINESS OF FOOD CONTACT SURFACES, INCLUDING UTENSILS, GLOVES, AND OUTER GARMENTS. KONDISI DAN MAKANAN KONTAK kebersihan permukaan, TERMASUK peralatan, GLOVES, DAN OUTER GARMENTS.

Control Measures Control Measures

Food-contact surfaces are adequately cleanable. Makanan-kontak cukup dibersihkan permukaan.

Food-contact surfaces are cleaned and sanitized twice each day during processing. Makanan-kontak permukaan dibersihkan dan dibersihkan dua kali setiap hari selama pemrosesan.

In the morning before processing . Di pagi hari sebelum memproses. Food-contact surfaces are rinsed with cold water and sanitized with a 100-ppm sodium hypochlorite sanitizer. Makanan-permukaan kontak dibilas dengan air dingin dan dibersihkan dengan 100-ppm natrium hipoklorit pembersih.

At the midday break . Pada istirahat tengah hari. Major solids are physically removed from floors, equipment, and food-contact surfaces. Mayor makanan padat secara fisik dihapus dari lantai, peralatan, dan makanan-permukaan kontak. Equipment is disassembled as required for adequate cleaning. Peralatan yang diperlukan untuk dibongkar sebagai pembersihan yang memadai. All surfaces are rinsed with cold water. Equipment and food-contact surfaces are scrubbed using brushes with a chlorinated alkaline cleaner in warm (120ºF) water. Semua permukaan yang dibilas dengan air dingin. Equipment dan makanan-kontak permukaan digosok menggunakan kuas dengan alkali diklorinasi bersih hangat (120 º F) air. All surfaces and floors are rinsed with cold water. Semua permukaan dan lantai dibilas dengan air dingin. Food-contact surfaces are sprayed with a 100-ppm sodium hypochlorite sanitizer solution. Makanan-kontak permukaan disemprot dengan 100-ppm larutan pembersih natrium hipoklorit. Floors are sanitized with a 400-ppm quaternary ammonium chloride sanitizer. Lantai yang dibersihkan dengan 400 ppm amonium klorida kuaterner pembersih. Utensils are cleaned in a deep sink with a chlorinated alkaline cleaner, rinsed in hot water (190ºF), soaked in a 100-ppm sodium hypochlorite sanitizer for at least 10 minutes, and rinsed in hot water (190ºF) prior to use. Peralatan dibersihkan di wastafel mendalam dengan alkali diklorinasi bersih, cuci dalam air panas (190 º F), direndam dalam 100-ppm natrium hipoklorit pembersih selama setidaknya 10 menit, dan dibilas dengan air panas (190 º F) sebelum digunakan.

At the end of the shift. Major solids are physically removed from floors, equipment, and food-contact surfaces. Pada akhir shift. Mayor padat secara fisik dipindahkan dari lantai, peralatan, dan makanan-permukaan kontak. Equipment is disassembled as required for adequate cleaning. Peralatan yang diperlukan untuk dibongkar sebagai pembersihan yang memadai. All surfaces are rinsed with cold water. Equipment and food-contact surfaces are scrubbed using brushes with a chlorinated alkaline cleaner in warm (120ºF) water. Semua permukaan yang dibilas dengan air dingin. Equipment dan makanan-kontak permukaan digosok menggunakan kuas dengan alkali diklorinasi bersih hangat (120 º F) air. All surfaces and floors are rinsed with cold water. Semua permukaan dan lantai dibilas dengan air dingin. Floors and walls are sprayed with a 400-ppm quaternary ammonium chloride sanitizer solution. Lantai dan dinding yang disemprot dengan 400 ppm kuaterner amonium klorida larutan pembersih. Utensils are cleaned in a deep sink with a chlorinated alkaline cleaner, rinsed in hot water (190ºF), soaked in a 100-ppm sodium hypochlorite sanitizer for at least 10 minutes, and air-dried.

Peralatan dibersihkan di wastafel mendalam dengan alkali diklorinasi bersih, cuci dalam air panas (190 º F), direndam dalam 100-ppm natrium hipoklorit pembersih selama setidaknya 10 menit, dan udara kering.

Workers working with raw and cooked products wear clean gloves, waterproof aprons and waterproof boots. Pekerja bekerja dengan produk mentah dan dimasak memakai sarung tangan bersih, tahan air jubah kain dan sepatu bot tahan air. Waterproof aprons are cleaned and sanitized twice each day, at the midday break and at the end of the shift. Celemek tahan air dibersihkan dan dibersihkan dua kali setiap hari, di tengah hari istirahat dan pada akhir shift. Administrative personnel wear smocks and waterproof boots when in processing areas. Administrasi mengenakan baju luar dan sepatu bot tahan air ketika di daerah pengolahan. Smocks are laundered in-house as needed. Baju luar yang dicuci di-rumah yang diperlukan. Maintenance workers wear gray uniforms and waterproof boots. Pemeliharaan pekerja mengenakan seragam abu-abu dan sepatu bot tahan air. Uniforms are laundered in-house as needed. Seragam yang dicuci di-rumah yang diperlukan.

Monitoring Procedures Prosedur monitoring

The sanitation supervisor inspects food-contact surfaces to determine if they are adequately cleanable and are clean and sanitized before processing begins and after each clean-up period. Pengawas sanitasi makanan memeriksa permukaan kontak untuk menentukan apakah peralatan dimaksud cukup dibersihkan dan bersih dan dibersihkan sebelum pengolahan dimulai dan setelah bersih-bersih setiap periode. Production supervisors monitor the use of gloves and the cleanliness of workers outer garments. Supervisor produksi memantau penggunaan sarung tangan dan pekerja kebersihan pakaian luar.

Corrective Actions Corrective Actions

Food-contact surfaces that are not adequately cleanable are repaired or replaced. Makanan-kontak permukaan yang tidak cukup dibersihkan diperbaiki atau diganti. Food-contact surfaces that are not clean are recleaned. Makanan-permukaan kontak yang tidak bersih adalah recleaned. Gloves that become a potential source of contamination are cleaned and sanitized or replaced. Sarung tangan yang menjadi sumber potensial kontaminasi dibersihkan dan dibersihkan atau diganti. Outer garments that become a potential source of contamination are cleaned and sanitized or replaced. Pakaian luar yang menjadi sumber potensial kontaminasi dibersihkan dan dibersihkan atau diganti.

Record Keeping Record Keeping

Condition of food-contact surfaces, sanitation inspections, use and cleanliness of gloves, cleanliness of worker outer garments, and corrective actions are noted on the Daily Sanitation Report. Kondisi permukaan kontak makanan, inspeksi

sanitasi, penggunaan dan kebersihan sarung tangan, pekerja kebersihan pakaian luar, dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

3. PREVENTION OF CROSS-CONTAMINATION FROM INSANITARY OBJECTS TO FOOD, FOOD-PACKAGING MATERIAL AND OTHER FOOD CONTACT SURFACES, INCLUDING UTENSILS, GLOVES, AND OUTER GARMENTS, AND FROM RAW PRODUCT TO COOKED PRODUCT. PENCEGAHAN kontaminasi silang kurang sehat DARI OBJEK UNTUK MAKANAN, KEMASAN BAHAN MAKANAN-MAKANAN DAN LAIN KONTAK permukaan, TERMASUK peralatan, GLOVES, DAN OUTER GARMENTS, DAN PRODUK DARI BAHAN BAKU UNTUK PRODUK dimasak.

Control Measures Control Measures

Production supervisors have received basic food sanitation training. Workers wear hairnets, headbands, caps, beard covers, or other effective hair restraints and do not wear jewelry or other objects that might fall into the product, equipment, or containers. Supervisor produksi telah menerima pelatihan dasar sanitasi makanan. Hairnets Pekerja pakai, ikat kepala, topi, jenggot selimut, atau pengekangan rambut yang efektif dan tidak memakai perhiasan atau benda lainnya yang mungkin jatuh ke dalam produk, peralatan, atau kontainer. Workers wear disposable gloves and replaced them as needed. Pekerja dan memakai sarung tangan sekali menggantikan mereka sebagai diperlukan. Workers wash their hands and gloves thoroughly and sanitize them before starting work, after each absence from their workstation, and anytime they have become soiled or contaminated. Pekerja mencuci tangan dan sarung tangan bersih dan membersihkan mereka sebelum mulai bekerja, setelah setiap ketidakhadiran dari workstation mereka, dan kapan saja mereka telah menjadi kotor atau tercemar.

Clothing and personal belongings are not stored in production areas. Workers do not eat food, chew gum, drink beverages, or use tobacco in production areas. Pakaian dan barang-barang pribadi tidak disimpan di area produksi. Pekerja tidak makan makanan, mengunyah permen karet, minum minuman, atau menggunakan tembakau di area produksi. Workers wear color-coded aprons (blue aprons in raw product areas and white aprons in cooked product areas) and are not allowed to enter or pass through other processing areas. Pekerja memakai celemek dengan warna (biru celemek di daerah produk mentah dan celemek putih di daerah produk dimasak) dan tidak diperkenankan untuk masuk atau melewati daerah pengolahan lainnya.

Workers sanitize their boots in boot baths containing 800-ppm quaternary ammonium chloride sanitizer solution before entering processing areas. Boot sanitizing solutions are changed every 4 hours during production. Pekerja membersihkan sepatu bot mereka di boot mandi yang berisi 800-ppm kuaterner

amonium klorida larutan pembersih sebelum memasuki daerah pengolahan. Boot solusi sanitasi berubah setiap 4 jam selama produksi.

Cleaning and sanitizing equipment is color-coded for specific plant areas: blue for raw-product processing areas, white for cooked-product processing areas, and yellow for toilet facilities and general plant cleaning. Pembersihan dan sanitasi peralatan-kode warna untuk area tanaman spesifik: biru untuk pengolahan produk mentah-daerah, putih untuk pengolahan produk dimasak-daerah, dan kuning untuk fasilitas toilet dan membersihkan tanaman umum.

Plant grounds are in a condition that protects against contamination of food. Dasar tanaman berada dalam kondisi yang melindungi terhadap kontaminasi makanan. Waste is removed from processing areas every 4 hours during production. Limbah akan dihapus dari wilayah memproses setiap 4 jam selama produksi.

Plant buildings are maintained in good repair. Bangunan pabrik baik dipelihara dalam perbaikan. Raw-product processing and cooked-product processing areas are separated. Pengolahan produk mentah dan matang-bidang pengolahan produk dipisahkan. Drip or condensate does not contaminate food or packaging materials. Menetes atau kondensat tidak mengotori makanan atau bahan kemasan. Safety-type light fixtures are used in processing and packaging areas. Keselamatan-jenis lampu yang digunakan dalam bidang pengolahan dan pengemasan. Coolers, including the evaporators, are cleaned annually, or more often if needed. Coolers, termasuk Evaporators, dibersihkan setiap tahun, atau lebih sering jika diperlukan. Nonfood-contact surfaces in processing and packaging areas are cleaned daily at the end of the shift. Nonfood-kontak permukaan dalam pemrosesan dan pengemasan daerah dibersihkan setiap hari pada akhir shift.

Raw and cooked products are physically separated in coolers. Mentah dan produk dimasak secara fisik terpisah dalam pendingin. Packaging materials are protected from contamination during storage. Bahan kemasan dilindungi dari kontaminasi selama penyimpanan.

Monitoring Procedures Prosedur monitoring PR>Plant manager schedules basic food sanitation courses for new production supervisors. PR> Manajer Tanaman jadwal kuliah sanitasi makanan dasar bagi pengawas produksi baru.

Production supervisors monitor hair restraint use, glove use, hand washing, personal belonging storage, eating and drinking in processing areas, and boot sanitizing. Supervisor produksi rambut memantau penggunaan sabuk pengaman, gunakan sarung tangan, mencuci tangan, penyimpanan milik pribadi, makan dan minum di daerah pengolahan, dan boot sanitasi.

Sanitation supervisor monitors use of proper sanitation equipment and removal of waste from processing areas. Monitor pengawas sanitasi penggunaan peralatan sanitasi yang layak dan penghapusan pengolahan limbah dari daerah.

Sanitation supervisor inspects plant and coolers before processing begins. Sanitation supervisor inspects packaging material storage area and plant grounds daily. Memeriksa pengawas sanitasi tanaman dan pendingin sebelum pengolahan dimulai. Sanitasi pengawas memeriksa tempat penyimpanan bahan kemasan dan dasar tanaman setiap hari.

Corrective Actions Corrective Actions

New production supervisors receive basic sanitation instruction. Supervisor produksi baru menerima instruksi sanitasi dasar.

Workers correct deficiencies in hair restraint use, glove use, hand washing, personal belonging storage, eating and drinking in processing areas, and boot sanitizing before working with raw or cooked products. Pekerja benar rambut kekurangan dalam penggunaan sabuk pengaman, gunakan sarung tangan, mencuci tangan, penyimpanan milik pribadi, makan dan minum di daerah pengolahan, dan boot sanitasi sebelum bekerja dengan produk mentah atau dimasak.

Sanitation equipment that is being used in the wrong plant area is cleaned and sanitized and exchanged for correct equipment. Sanitasi peralatan yang sedang digunakan dalam kawasan pabrik yang salah dibersihkan dan dibersihkan dan ditukar dengan peralatan yang benar. Sanitation supervisor initiates correction of any potentially contaminating condition. Pengawas sanitasi memulai koreksi berpotensi mencemari apapun kondisinya.

Raw and cooked products are physically separated and potentially contaminated cooked products are re-cooked or destroyed. Mentah dan produk dimasak terpisah secara fisik dan berpotensi terkontaminasi produk dimasak ulang dimasak atau dihancurkan.

Record Keeping Record Keeping

Training records indicate that production supervisors have received basic food sanitation training. Catatan pelatihan menunjukkan bahwa supervisor produksi telah menerima pelatihan dasar sanitasi makanan.

Hair restraint use, glove use, hand washing, personal belonging storage, eating and drinking in processing areas, boot sanitizing, use of proper sanitation equipment, plant grounds and waste inspections, plant and cooler inspections, packaging material storage inspections, and corrective actions are noted on the Daily Sanitation Report. Rambut penggunaan sabuk pengaman, gunakan sarung tangan, mencuci tangan, penyimpanan milik pribadi, makan dan minum di bidang

pengolahan, boot sanitasi, penggunaan peralatan sanitasi, limbah pabrik dan inspeksi lapangan, tanaman dan pendingin inspeksi, inspeksi penyimpanan bahan kemasan, dan tindakan korektif tercantum pada Laporan Sanitasi Daily.

4. MAINTENANCE OF HAND WASHING, HAND SANITIZING, AND TOILET FACILITIES. PEMELIHARAAN mencuci tangan, HAND sanitasi, DAN FASILITAS TOILET.

Control Measures Control Measures

Toilet facilities are provided off the worker's dressing room, physically separated from processing areas. Fasilitas toilet disediakan dari ruang ganti pekerja, secara fisik terpisah dari daerah pengolahan. Toilet facilities have self-closing doors, are maintained in good repair, and are cleaned and sanitized daily at the end of the shift. Fasilitas toilet memiliki pintu menutup diri, yang dipelihara dalam perbaikan yang baik, dan dibersihkan dan dibersihkan setiap hari pada akhir shift.

Hand washing facilities are provided in raw and cooked processing areas and in the toilet facility. Fasilitas cuci tangan disediakan dalam pengolahan dimasak mentah dan daerah-daerah dan dalam fasilitas toilet. Hand washing facilities have: hot and cold running water with foot activated valves; liquid sanitizing hand soap; hand sanitizer solutions that are changed every 4 hours during production; sanitary towel service; Signs directing workers to wash their hands and gloves thoroughly and sanitize them before starting work, after each absence from their workstation, and anytime they have become soiled or contaminated; and refuse receptacles. Fasilitas cuci tangan: panas dan air dingin dengan kaki diaktifkan katup; cair sabun pembersih tangan; pembersih tangan solusi yang berubah setiap 4 jam selama produksi; saniter layanan handuk; ayat-ayat yang mengarahkan pekerja untuk mencuci tangan dan sarung tangan bersih dan membersihkan mereka sebelum mulai bekerja, setelah setiap ketidakhadiran dari workstation mereka, dan kapan saja mereka telah menjadi kotor atau tercemar; dan menolak wadah.

Monitoring Procedures Prosedur monitoring

Sanitation supervisor inspects the toilet facilities and hand-washing facilities daily. Pengawas sanitasi memeriksa fasilitas toilet dan fasilitas mencuci tangan setiap hari.

Corrective Actions Corrective Actions

Sanitation supervisor initiates cleaning of dirty toilet facilities and correction of any potentially contaminating condition. Pengawas sanitasi memulai pembersihan fasilitas toilet kotor dan koreksi berpotensi mencemari setiap kondisi. Repairs are made as needed. Perbaikan dibuat sesuai kebutuhan.

Record Keeping Record Keeping

Inspections of toilet and hand washing facilities and corrective actions are noted on the Daily Sanitation Report. Inspeksi toilet dan fasilitas cuci tangan dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

5. PROTECTION OF FOOD, FOOD-PACKAGING MATERIAL, AND FOOD-CONTACT SURFACES FROM ADULTERATION WITH LUBRICANTS, FUEL, PESTICIDES, CLEANING COMPOUNDS, SANITIZING AGENTS, CONDENSATE, AND OTHER CHEMICAL, PHYSICAL, AND BIOLOGICAL CONTAMINANTS. PERLINDUNGAN MAKANAN, KEMASAN MAKANAN-BAHAN, DAN MAKANAN-CONTACT permukaan DARI pemalsuan DENGAN LUBRICANTS, FUEL, PESTISIDA, PEMBERSIHAN senyawa, sanitasi AGEN, kondensat, DAN LAIN CHEMICAL, FISIK, DAN BIOLOGICAL kontaminan.

Control Measures Control Measures

Cleaning compounds, sanitizers and lubricants used in processing and packaging areas are listed in the US Department of Agriculture, Food Safety and Inspection Service's "List of Proprietary Substances and Nonfood Compounds Authorized for use under USDA Inspection and Grading Programs" (FSIS Miscellaneous Publication No. 1419). Pembersihan senyawa, sanitizer dan pelumas yang digunakan dalam bidang pengolahan dan pengemasan terdaftar di Departemen Pertanian AS, Pengawasan Keamanan Pangan dan Layanan "Daftar Prop Bahan-bahan dan Senyawa Nonfood Authorized untuk digunakan di bawah USDA Inspeksi dan Grading Program" (Miscellaneous FSIS Publication No 1419). Food-grade and non-food-grade chemicals and lubricants are stored separately outside processing and packaging areas. Makanan-kelas dan non-makanan-bahan kimia dan pelumas grade disimpan secara terpisah di luar bidang pengolahan dan kemasan. Food, food-packaging materials and food-contact surfaces are protected from adulteration from biological, chemical and physical contaminants. Makanan, bahan kemasan makanan dan makanan-permukaan kontak dilindungi dari pemalsuan dari biologi, kimia dan fisik kontaminan.

Monitoring Procedures Prosedur monitoring

Invoices are checked at receiving before chemicals are stored in the food-grade chemical storage area. Faktur diperiksa pada penerima sebelum bahan kimia yang disimpan dalam kelas makanan daerah penyimpanan bahan kimia. Sanitation supervisor inspects chemical storage areas daily and inspects processing and packaging areas daily before production begins. Sanitasi pengawas memeriksa daerah penyimpanan bahan kimia harian dan memeriksa daerah pengolahan dan kemasan harian sebelum produksi dimulai.

Corrective Actions Corrective Actions

Unapproved chemicals are returned or used in non-processing areas. Bahan kimia yang tidak disetujui dikembalikan atau digunakan dalam pengolahan non-daerah. Improperly stored chemicals are moved to the correct storage area. Bahan kimia yang disimpan tidak layak dipindahkan ke daerah penyimpanan yang benar. Sanitation supervisor initiates correction of any potentially contaminating condition. Pengawas sanitasi memulai koreksi berpotensi mencemari apapun kondisinya. Repairs are made as needed. Perbaikan dibuat sesuai kebutuhan.

Record Keeping Record Keeping

Invoices are kept for food-grade chemicals and lubricants. Faktur yang disimpan untuk kelas makanan-bahan kimia dan pelumas. Chemical storage area, processing and packaging area inspections and corrective actions are noted on the Daily Sanitation Report. Daerah penyimpanan bahan kimia, pemrosesan dan pengemasan daerah pemeriksaan dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

6. LABELING, STORAGE, AND USE OF TOXIC COMPOUNDS. Labeling, PENYIMPANAN, DAN PENGGUNAAN senyawa beracun.

Cleaning compounds, sanitizing agents, lubricants, and pesticide chemicals are properly labeled and are stored outside processing and packaging areas and separately from packaging materials. Pembersihan senyawa, agen pembersih, pelumas, dan bahan kimia pestisida diberi label dengan benar dan disimpan di luar kawasan pengolahan dan pengemasan dan terpisah dari bahan kemasan. Food-grade chemicals and lubricants are stored separately from non-food-grade chemicals and lubricants. Makanan-grade bahan kimia dan pelumas yang disimpan secara terpisah dari non-makanan-grade bahan kimia dan pelumas.

Monitoring Procedures Prosedur monitoring

Sanitation supervisor inspects chemical storage areas daily. Sanitasi pengawas memeriksa daerah penyimpanan bahan kimia setiap hari.

Corrective Actions Corrective Actions

Unlabeled chemicals are removed from storage areas and properly disposed. Improperly stored chemicals are moved to correct storage areas. Unlabeled bahan kimia yang dikeluarkan dari tempat penyimpanan dan dibuang dengan benar. String tersimpan bahan kimia yang pindah ke daerah penyimpanan yang benar.

Record Keeping Record Keeping

Chemical storage area inspections and corrective actions are noted on the Daily Sanitation Report. Penyimpanan bahan kimia pemeriksaan dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

7. CONTROL OF EMPLOYEE HEALTH CONDITIONS THAT COULD RESULT IN THE MICROBIOLOGICAL CONTAMINATION OF FOOD, FOOD-PACKAGING MATERIALS, AND FOOD-CONTACT SURFACES. KONTROL KARYAWAN KONDISI KESEHATAN YANG DAPAT HASIL DI kontaminasi mikrobiologis PANGAN, BAHAN MAKANAN, KEMASAN, DAN MAKANAN-CONTACT permukaan.

Control Measures Control Measures

Workers are instructed to report to their immediate supervisor any health condition that might result in food contamination. Pekerja diperintahkan untuk melaporkan kepada atasan langsung mereka apapun kondisi kesehatan yang mungkin menyebabkan kontaminasi makanan.

Monitoring Procedures Prosedur monitoring

Supervisors report suspected health problems to the plant manager. Pengawas melaporkan dugaan masalah kesehatan kepada manajer pabrik. The plant manager decides if a potential food contamination situation exists. Manajer pabrik memutuskan apakah suatu situasi kontaminasi makanan potensial ada.

Corrective Actions Corrective Actions

Workers who represent a potential risk are sent home or reassigned to non-food-contact jobs. Pekerja yang mewakili risiko potensial akan dikirim pulang atau diserahkan ke non-makanan-pekerjaan kontak.

Record Keeping Record Keeping

Worker health and corrective actions are noted on the Daily Sanitation Report. Pekerja kesehatan dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

8. EXCLUSION OF PESTS FROM THE FOOD PLANT. PENGECUALIAN hama DARI TANAMAN PANGAN.

Control Measures Control Measures

A pest management firm treats the outside of the building every other month. Sebuah perusahaan manajemen hama memperlakukan bagian luar gedung setiap bulan. They also inspect the interior of the building and treat as necessary with

appropriate chemicals. Mereka juga memeriksa bagian dalam bangunan dan memperlakukan dengan tepat diperlukan bahan kimia. Plant grounds and interior areas are kept free of litter, waste, and other conditions that might attract pests. Tanaman pekarangan dan daerah pedalaman disimpan bebas dari sampah, limbah, dan kondisi lain yang mungkin menarik hama. Outer plant doors are kept closed, processing areas are screened with plastic curtains, and electric bug-killing devices are located outside entrances to processing areas. Luar pintu pabrik tetap tertutup, daerah pengolahan disaring dengan tirai plastik, dan listrik membunuh bug-perangkat yang terletak di luar pintu masuk ke daerah pengolahan. No pets are allowed in the plant. Tidak ada hewan peliharaan yang diperbolehkan dalam pabrik. Supervisors report any pest problems to the plant manager. Pengawas melaporkan masalah hama ke manajer pabrik.

Monitoring Procedures Prosedur monitoring

The plant manager reviews reports of pest treatment. Manajer pabrik laporan tinjauan pengobatan hama. The sanitation supervisor inspects the plant's exterior and interior daily. Pengawas sanitasi memeriksa tanaman eksterior dan interior setiap hari.

Corrective Actions Corrective Actions

The pest management firm is notified of any pest problem and treats the problem. Manajemen hama perusahaan diberitahu setiap masalah hama dan memperlakukan masalah. Pest treatments are more frequent if problems are identified. Pest perawatan lebih sering jika masalah yang diidentifikasi.

Record Keeping Record Keeping

Records of pest treatment. Catatan pengobatan hama. Plant inspections and corrective actions are noted on the Daily Sanitation Report. Plant pemeriksaan dan tindakan perbaikan dicatat pada Sanitasi Daily Report.

Revised: 11/20/98 Revised: 11/20/98 Reviewed by (Plant Manager): Ditinjau oleh (Plant Manager): Date: Tanggal:

Daily Sanitation Report Sanitasi Laporan Harian

ABC Seafoods, Inc. ABC Seafoods, Inc

Date: Tanggal:

Condition Kondisi Initials (Passes Inspection) Inisial

(Passes Inspection)

Before Sebelum

processing pengolahan

Midday Siang

Cleanup Pembersihan

End of Akhir

Shift Cleanup

Shift Pembersihan

Plant grounds do not cause food contamination. Dasar tanaman pangan tidak menyebabkan kontaminasi.

Waste is properly stored. Limbah disimpan dengan benar.

Equipment and utensils are adequately cleanable. Peralatan dan perkakas dibersihkan secara memadai.

   

Food contact surfaces and utensils are clean and sanitized. Makanan kontak permukaan dan peralatan bersih dan dibersihkan.

Food, food-contact surfaces, and packaging materials protected from adulteration/contaminants. Makanan, makanan-permukaan kontak, dan bahan pengemas dilindungi dari pemalsuan / kontaminan.

Non-food-contact surfaces are clean. Non-makanan-kontak permukaan bersih.

Hoses have antisiphoning devices. Floors have adequate drainage. Selang memiliki perangkat antisiphoning. Lantai memiliki drainase yang memadai.

Coolers and evaporators are clean. Pendingin dan Evaporators bersih.

Cooked and raw products physically separated in coolers Dimasak dan produk mentah secara fisik terpisah dalam pendingin

Toilets facilities are clean, sanitary and in good repair Fasilitas toilet yang bersih, sanitasi dan perbaikan baik

Toxic compounds are identified and stored properly. Senyawa beracun diidentifikasi dan disimpan dengan benar.

Employee health conditions are acceptable.

Kondisi kesehatan karyawan dapat diterima.

Gloves/garments contacting food are clean and sanitary. Sarung tangan / pakaian menghubungi makanan adalah bersih dan sanitasi.

     

Employee practices do not result in food contamination (hair restraints, glove use, hand washing, personal belonging storage, eating and drinking, boot sanitizing). Praktek karyawan tidak menghasilkan makanan kontaminasi (rambut kekangan, gunakan sarung tangan, mencuci tangan, penyimpanan milik pribadi, makan dan minum, sanitasi boot).

Proper color-coded sanitation equipment is used. Dengan warna yang tepat peralatan sanitasi digunakan.

Hand and boot sanitizer strength is adequate. Boot pembersih tangan dan kekuatan memadai.

     

No pests are in the plant. Tidak ada hama berada di pabrik.

     

Deviations from SSOP and corrective actions: Penyimpangan dari SSOP dan tindakan perbaikan:

 

 

 

 

Reviewed by (Plant Manager): Ditinjau oleh (Plant Manager):

Date: Tanggal:

Appendix I. Lampiran I. Chemicals Approved for Use in ABC Seafood Kimia

Disetujui untuk Penggunaan di ABC Seafood Revised 11/20/98 Revised 11/20/98

Chemical Kimia Strength Kekuatan

Dilution Pengenceran

Chlorinated Alkaline Cleaner Diklorinasi Alkaline Cleaner Brand: Ecolab Solid Kleen-Up TM Merek: Ecolab Solid Kleen-Up TM Usage: Equipment, food-contact surfaces, utensils, toilet facilities Usage: Equipment, makanan-kontak permukaan, peralatan, fasilitas toilet

1 ounce of concentrate to 3 gallons of water 1 ons berkonsentrasi sampai 3 galon air

Liquid Sanitizing Hand Soap Tangan sanitasi Sabun Cair Brand: Ecolab Insurance TM (E-2) Merek: Ecolab Asuransi TM (E-2) Usage: Hand washing facilities Usage: fasilitas mencuci tangan

Undiluted Dicairkan

Sodium Hypochlorite Sanitizer Sodium hipoklorit Sanitizer Brand: Ecolab XY-12® Merek: Ecolab XY-12 ® Usage: Food-contact surfaces, utensils Penggunaan: Makanan-permukaan kontak, alat-alat

100 ppm 100 ppm

1 ounce of concentrate to 6.5 gallons of water 1 ons berkonsentrasi menjadi 6,5 galon air

Quaternary Ammonium Sanitizer Kuarter Amonium Sanitizer Brand: Ecolab Ster-Bac® Merek: Ecolab Ster-Bac ® Usage: Floors Usage: Lantai

Usage: Boot sanitizing baths Usage: Boot sanitasi mandi

400 ppm 400 ppm

800 ppm 800 ppm

1 ounce of concentrate to 2 gallons of water 1 ons berkonsentrasi untuk 2 galon air 1 ounce of concentrate to 1 gallon of water 1 ons berkonsentrasi untuk 1 galon air

Iodine Sanitizer Iodine Sanitizer Brand: Ecolab Bac-Flush TM Merek: Ecolab Bac-Flush TM Usage: Hand sanitizing solutions Usage: solusi sanitasi Tangan

25 ppm 25 ppm

1 ounce of concentrate to 13 gallons of water 1 ons berkonsentrasi sampai 13 galon air

Lubricants Pelumas Brand: Bettcher Industries Special Whizard Grease (H-1) Merek: Bettcher

Industries Whizard Khusus Grease (H-1) Usage: Food processing equipment Penggunaan: peralatan pengolahan makanan

Brand: Terand Industries White Grease Lithium Base (H-2) Merek: Terand Industries Lithium Grease White Base (H-2) Usage: Non-food processing areas Penggunaan: Non-bidang pengolahan makanan

Reviewed by (Plant Manager): Ditinjau oleh (Plant Manager): Date: Tanggal:

Appendix II. Lampiran II. SSOP Records SSOP Records

1. Municipal water quality reports and corrective actions are reviewed and kept on file for two years. Kualitas air kota laporan dan tindakan korektif diperiksa dan disimpan dalam file selama dua tahun.

2. In-plant water quality testing and corrective actions are reviewed and kept on file for two years. In-tanaman pengujian kualitas air dan tindakan korektif diperiksa dan disimpan dalam file selama dua tahun.

3. Daily Sanitation Reports are reviewed and kept on file for two years. Laporan Sanitasi harian ditinjau dan disimpan dalam file selama dua tahun.

4. Invoices for food-grade chemicals and lubricants are reviewed and kept on file for two years. Faktur untuk makanan-bahan kimia dan pelumas grade ditinjau dan disimpan dalam file selama dua tahun.

5. Records of pest treatment are reviewed and kept on file for two years. Catatan perawatan hama diperiksa dan disimpan dalam file selama dua tahun.

Revised: 11/20/98 Revised: 11/20/98 Reviewed by (Plant Manager): Ditinjau oleh (Plant Manager): Date: Tanggal: