Rinse with clean water 20 - 30 min. Chemical used in most food processing plant include cleaners, sanitizers, rodenticides, insecticides, machine lubricants, food additives, etc. It should be reviewed annually with the Food Safety Plan. Record concentration of acid wash on the Sanitation Test Log. Add acid and circulate for 20 min. It is not possible to produce safe food in a facility that is not cleaned, maintained, and free of pests.
The condition ensures that contamination of food product will not happen through employees having symptoms of an illness, wounds other affliction that could be a source of microbial contamination. Sanitation of gloves, outer garments, food contact surfaces, food handling equipment are also should be cleaned and sanitize regularly to prevent contamination. ConnectFood provides on their site and will match you up with experts in the design of cleaning and sanitizing programs. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. Attaining clean and sanitary equipment as well as manufacturing environments supersedes all other sanitation team goals.
Pathogen can come only from contamination of fish and fishery product after harvesting due to poor handling practices. Here, any corrections made to the procedure are noted. This is the extent to which a company can be affected by poor cleaning practices. The pests include rodents, birds and insects. The material should not be toxic, should not corrode or erode during processing. The procedures should be so detailed; anyone with a basic idea of cleaning can pick it up, follow through and do some good and effective cleaning. Food industry equipment should be constructed of sanitary design; however, some automated processing equipment by necessity is difficult to clean.
Identify the Monitoring Records Monitoring records are an integral part of a Food Safety Plan. During the on-boarding process of a new sanitation crew member, document the training. Any deviation observed should be corrected immediately and recorded. Identify which forms or logs are used. Actively share with us the responsibility and accountability of your pest management goals. The need for sanitary conditions for food processing or preparation is to avoid direct contamination or cross contamination of food products. Monitoring records should be filled in the date and signature or initials of the person completing the task.
The water used for the entire cleaning process should be potable. Phenolic compound should never be used for cleaning food contact surface. Author Posted on Kwame Dzardeh is the author of the blog fuudsafety. Evidence of correction is a required part this record. The selection of material for the fabrication of these surfaces should be done with utmost care. Simple, direct terms are the most effective. Pest Management is the third major component of the cleaning and maintenance program.
Beyond your chemical supply company, there is a wealth of information to sift through on-line. If employees are not native English speakers, consider having a alternative version available in their first language. Suitable monitoring measures should be in place to inshore employee hygiene at the beginning of shift and periodically during the work hours. These microorganisms have no means on their own to move around in a food processing plant, they must be physically carried from one place to another. Corrections made are also recorded. Include signature and date lines.
In seafood processing plant, cross connection have been found in many places such as hard plumbing between potable and non potable water lines, cleaning hoses lying in water pooled in the processing floor. Crew members must be trained to handle chemicals safely and wear appropriate personal protective equipment. Monitoring records are logs, charts, and other documents that prove that cleaning and sanitizing occurred. Raw sea food contains micro organism that cause food spoilage. Turn off the chilled water.
Author: Kwame Dzardeh Kwame Dzardeh is the author of fuudsafety. The sanitation control employed in these aspects should be monitored and recorded daily. Foot dips, hand dips, good housekeeping practices, and proactive building maintenance protocols would be a good start. When engaged in these activities, hand may become contamination with harmful micro-organism. It should also consider the cross connection between potable and non potable water supplies. The chemical supply company should have resources to answer all your questions. All residual products and wastes should be removed frequently; proper detergent and food grade sanitizers should be used for cleaning and sanitation.