SANITATION STANDARD OPERATING PROCEDURES
SSOP 1: The safety of the water resource
The water used in making food or sanitizing the food’s surface must meet the standards of the Ministry of Health about Portable Water Purification and the Directive No. 98/83/EEC of European Commission relating to the quality of water intended for Human.
2. The current conditions of the company:
• The company is currently using water from 1 well, at the depth of 290 m, capacity: 60m3/h. Water is pumped onto a spraying bridge for de-ironing, into a reservoir then pumped through a coarse-filter system. After being softened, water is pumped through a fine-filter system, Chlorine measuring pumped and sterilized by ultraviolet ray before being used in producing.
• The Residual Chlorine Concentration of the water pumped to the production plant is at 0.5 – 1 ppm.
• The water reservoirs of the company are sufficient for the water supply at the most peak hours. The reservoirs are made of cement and inox (chrome steel) with smooth and even surface inside. They are always tightly covered so that rain-water or insects can’t get in.
• Water pipeline is made of PVC which is non-toxic to the products and ensures the water supply as required.
• There are always substitute pumps and generators in case of problems with the using ones.
• The chemicals used in treating the water are Chlorine and NaOH.
3. Procedures to follow:
• There must be no cross joint between pipelines of treated water and untreated water, sanitary water and industrial water.
• Water pumping and treatment systems and water pipeline are periodically cleaned and well-maintained.
• Reservoirs are sanitized periodically.
o Reservoir of 300m3: once every 6 months
o Coarse-filter system: once a day
o Softening, fine-filter system: once a week
• Maintain and check carefully the water treatment system.
• Check regularly and make up the chemicals for water treatment. Never let them run out.
• The residual Chlorine Concentration in industrial water is always kept at 0.5 – 1 ppm.
• Never cross join between pipelines of sanitary and industrial water, treated and untreated water.
• Check regularly the pressure pumping system to see if any oil or grease with water lets in.
4. Supervising and Assigning duties:
• The leader of the technical group is responsible for carrying out this code.
• The workers of the Technical group are responsible for strictly following this code.
• The employee responsible for treating the water keeps daily check of the sanitary conditions of the water supply system (treatment system, tanks, reservoirs, and pipeline). If any problem occurs, report immediately for repairing.
• Quality Control Department (QC) is assigned to examine the sanitary condition of the water supply system periodically and after sanitization.
• The frequency of examination:
o Reservoir system of 300m3: once every 6 months.
o Coarse filter system: once a day
o Softening, fine filter system: once a week
o Flaky Ice: once a week.
• To ensure the safety of the water source, the Sanitary Department of the Company takes samples for testing about microorganism, chemical and physical norms from the authorized offices for once every 3 months for the beginning and ending source of water as planned. Take samples for testing all the above norms for once a year as planned.
• In addition, this department takes a sample for microorganism test for once a week for different representative water taps and once a year for all the taps in the factory as planned.
• The QC is assigned to daily check the concentration of residual Chlorine in the beginning and ending source of water. The concentration must be in 0.5 – 1 ppm. The result will be written down on the Inspection Report on the Sanitization of Water Treatment system & Flaky Ice (CL – SSOP – BM 02).
• Any amendment to this code must be approved by the Board of Directors.
5. Corrective actions:
• Sanitary department is responsible for the monthly check and supervision of the water sample analysis result. If there is any problem of insanitation, report to the leader/deputy leader of Hazard Analysis & Critical Control Points (HACCP) team for solution. The corrective action will be recorded in the Water Diary.
• QC is responsible for checking the residue of Chlorine in the water. If this residue is not suitable with the regulations, report to the employee-in-charge of water treatment operation to treat the water and correct the Chlorine residue till satisfactory.
• If any breakdown is discovered during the water treatment and supply, the company will stop producing immediately, identify the period when the breakdown happened and isolate the products during that period until corrective actions are taken for the system to go on properly. Meanwhile, take samples to check and only release the products that meet the quality standards. Record the breakdown in Nuoca Diary.
• The results of the checking of water source safety and Nuoca Diary are verified by the leader of HACCP team or the leader/deputy leader of Production Management department (members of HACCP).
• Reports on results of Chemic-Physic-Microorganism tests of the Microorganism Department of the company are verified by the leader/deputy leader of Microorganism Department.
• Map of Water Supply & Treatment system.
• Map of Water distribution system
• Supervision report on the water treatment (CL – SSOP – BM 01).
• Inspection Report on the Sanitization of Water Treatment system & Flaky Ice (CL – SSOP – BM 02).
• Water Quality control plan
• Reports on results of Chemical-Physical-Microorganism tests on the water source safety.
• Records on breakdowns and corrective actions.
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.