SSOP: Prevention of Cross Contamination
SANITATION STANDARD OPERATING PROCEDURES
SSOP 4: Prevention of Cross Contamination
1. Requirements:
Prevent cross-contaminations from unsanitary objects to food; employees from unclean sectors to clean sectors; bags, surfaces in contact with food such as: equipments, gloves, protector from unhealthy environment to healthy one… and from harmful animals to food.
2. The current conditions of the company:
• The factory is located far from the plants of raising or killing cattle. The surrounding environment is clean and airy, with wall around separating it from the outside.
• The factory platform is divided separately among different plants such as: material receiving, processing, molding, freezing and packaging.
• Production equipments and surfaces in contact with the products are made of rust-proof materials (plastic or Inox), water-proof and are easy to clean and sterilize.
• All the staffs of the company are fully equipped with labor protectors.
• The movement of employees across production plants is tightly controlled.
• The sewage system of the factory functions well. No upstream flow is identified.
3. Procedures to follow:
3.1/ Cross-contamination in factory design and layout:
• The production chain is designed in a straight way. No cross is allowed between different operations.
• At a certain time, the factory only produces one type of product or similar products. It must be carefully sanitized and sterilized as regulated before the producing of other types is started. Avoid letting any previous product left in the factory.
• Ceiling, lights, machines, equipments in the factory must be maintained and cleaned once a week.
• Always keep the surfaces of floor, wall and sewer smooth, even and fine to make it easy for sanitization. They must be washed with soap and sterilized with Chlorine solution 100-200 ppm before being used again.
• Regularly clean, maintain and repair the ceiling to avoid vapor condensation, which may be the reason for fungus and mortar coming off and falling on the products.
• All the doors linking to the outside must be closely shut and covered with plastic blind to avoid insects from outside getting in the plant.
3.2/ Cross-contamination during production:
• Clearly distinguished among production equipments which are on table and floor; for storing complete products, crude-products and materials. They must be different from others and can be identified by color or special marking. Equipments for storing and transporting ice water are not allowed to be used for other purposes.
• Keep equipments for storing and transporting by-products at regular places after work. They are not allowed to be used for other purposes.
• During production process, never let the employees’ bare hands, gloves, protectors, tools such as: knife, cutting board, tray, basket, mould… contact with wastes, floor and other tainting substances; if they are already in contact, sanitize and sterilize them again as at the beginning (follow SSOP 3).
• Anyone enters the production plants must follow the regulation about changing labor protectors, washing and sterilizing as regulated.
• Cut finger-nail short.
• Never wear jewelry or other unsafe personal things that may fall down on or contact with the materials, crude-products or complete products.
• Whenever getting out of the plant, the employees must change their labor protectors.
• After going to toilet, the employees must wash and sterilize their hands before coming back to the production plant.
• The employees if touching their hair, nose or mouth when producing must have their hand washed and sterilized as regulated.
• Employees from one sector are not allowed to walk to others.
• Employee in charge of one certain operation when being assigned to other operation must change his (or her) labor protector and take personal hygiene before working.
• During production process, if a product falls down on the floor, it will be considered by-product and be put into the bin for by-products.
• No smoking, eating, hawking and spiting at the production area and protector changing room.
• Never make or store at the factory substances such as waste, defective products… that are tainted and may affect on the food quality.
4. Supervising and Assigning the duties:
• The team captains/heads are responsible for carrying out this code.
• The workers of each team are responsible for strictly following this code.
• Employees of Technical Group are assigned to sanitize the lights, machines and equipments once a week.
• The QCs in charge at the teams are responsible for supervising the sanitization of the work place, factory, machines, and production equipments as well as personal hygiene for twice a day and extra (if any). The inspection result is recorded in the Inspection Report on the daily sanitization (factory, machines, processing equipments) , and Inspection form of Daily sanitization (personal hygiene)
• Any amendment to this code must be approved by the Board of Directors.
5. Corrective actions:
The Microorganism Department of the company takes sample from each lot of products for microorganism test, analyze the result and take corrective actions if the result is not satisfactory (reproduce or discharge the lot.
6. Verification:
• The results of the checking of Flaky-ice water safety and Nuoca Diary are verified by the leader of HACCP team or the leader/deputy leader of Production Management department (member of HACCP).
• Reports on results of Microorganism tests of the Microorganism Department of the company are verified by the leader/deputy leader of Microorganism Department
7. Records:
• Report on result of Microorganism test and analysis.
• Inspection Report on the daily sanitization (factory, machines, processing equipments)
• Inspection form of Daily sanitization (personal sanitization)
All the documents and Forms recording the implementation of this code that are verified must be stored in the records of Company’s SSOP for at least 02 years.
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