SSOP: Protect the products from contamination
SANITATION STANDARD OPERATING PROCEDURES
SSOP 6: Protect the products from contamination
1. Requirements:
• Packing materials and seafood packages such as carton box, PE bag, PA…. meet the standards in table 1 and 2 and the quality of PE, PP bags.
• Protect the foods, packing materials and the surface in contact with the foods from contamination with oil, grease, chemical sterilizers, cleaners, condensates and others that are tainted with biological-chemical-physical substances.
• The use of packages must follow the requirements and purposes to protect the food from contamination.
2. The current conditions of the company:
2.1. Packages:
• The company provides a separate store for packages to ensure the dryness, cleanness and tightness of the packages and that they are protected from the insects to get in. The store is separated from the Chemicals Store.
• Packages and materials after being imported to the factory are placed at a separate area, made dry and sanitary, for storage and are put on plastic pallets.
• Special Transport Unit takes responsibility to transport and distribute the packages and materials to the production plants as required.
2.2. Chemicals:
• The chemical store of the company is separated from other material stores.
• Chemicals used for food, for oil, lubrication and chemical sterilizers are separately preserved.
• Lubrications used in the factory are chemicals that are allowed to be used in food factories, which are non-toxic to human and food.
2.3. Vapor Condensation:
• The factory structure ensures the air ventilation as required to minimize vapor condensation.
• There are curtains covering at the entrances and across the ways to areas to prevent insects from outside to get in the plants.
• Industrial Hygiene Unit regularly cleans the areas and places in which there is vapor condensation. This Unit is also in charge of sanitizing the factory before, in the middle and at the end of the work shift.
3. Procedures to follow:
• The Packing store is always kept tidy, clean, air ventilated and there are curtains to protect from insects. Never tie the curtains up when moving the packages out of the store.
• The packages moved are placed on pallets; prevent them from getting in touch with the floor.
• The packages in the store are arranged by types in a tidy and orderly way.
• Don’t sit on or stand on the packages.
• Only authorized employees are allowed to enter the Packing store.
• Never store any other tool or material besides package for food in the Packing store. Clean and sanitize the store everyday.
• Never smoke or bring other tools to the store.
• Tools for imprinting or marking on the packages such as ink, pen… are arranged tidily and orderly.
• Frequently clean the ceiling and never let any vapor condensation on it.
• Check and do maintenance the factory, machines, tools and equipments everyday; never let any leak of pressure gas or lubricant onto the products.
• Never let the products or product storage equipments such as tray, plate… in direct touch with the floor.
• Never keep anything in the store that is no longer suitable with the actual production situation of the company. Never use expiry chemicals.
• Periodically for once a week, the plant has to carry out a whole sanitization.
4. Supervising and Assigning duties:
• The team leaders are responsible for carrying out this code.
• The workers of each team are responsible for strictly following this code.
• The QC at each production plant is responsible for examining, supervising and carrying out this code.
• The complete product QC is responsible for regular checking the conditions of the preservation and use of the packages for once every 2 days. If he/she finds any damage or non-conformity with the function or purpose, take corrective actions or make amendment as requested. The inspection result is recorded in the inspection report on preservation of packages
• Any amendment to this code must be approved by the Board of Directors.
5. Corrective actions:
• If there is any violation of regulations on the keep and use of chemicals that may affect on the product quality, report to the Management Board to take duly actions.
6. Verification:
• Records on the implementation of this code are verified by the leader of HACCP team or the leader/deputy leader of Production Management department (members of HACCP).
7. Records:
• Supervision report on the import of packages
• Inspection report on the preservation of packages.
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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