SSOP: The surface in contact with the products
SANITATION STANDARD OPERATING PROCEDURES
SSOP 3: The surface in contact with the products
1. Requirements:
The surfaces in contact with the products such as: Gloves, apron, boot and makers: wash-tub, knife, basket, cutting board, razor, bin, mould, washing bin, PE mould… and other indirect contact surfaces( wall, ceiling, floor, light, glass, machine and equipment, sewage… ) must be ensured and maintained the fine sanitation before being used in production time.
2. The current conditions of the company:
• Processing equipments, table, tray, mould and others in contact with the product are all made of INOX or Aluminum, with even, waterproof, rust-proof, incorrodible and easy to clean and sanitize surfaces which can be sterilized for many times but remain intact.
• Equipments for storing (tray, basket, material bin…) are made of nontoxic, no smell plastic; they are resistant to heat, cleaner and antiseptic and don’t affect on the food quality, safety and hygiene.
• Cleaners: Use soap and water (suds)
• Antiseptic: Chlorine from Japan, activity: 70%
• A hot water supply system for sanitizing the tools at the end of the work shift
• One special team in charge of sanitizing the working equipments.
3. Procedures to follow:
• Before producing, after finishing or when changing the product, all the processing and storing equipments must be sanitized and sterilized, both in the inside and outside.
• All the equipments must be placed at regular places.
• All the tables in the production area must be kept upside down and have the slits and cavities rubbed and cleaned carefully at the end of the work shift.
• Equipments must be arranged in an easy to check, sanitize and wholly sterilize way.
• Never use equipments made of wood as surfaces in contact with the products in the processing area, refrigerator, cooling store and ice water store.
3.1/ Sanitizing at the beginning of the working time
3.1.1/ Gloves, apron:
o Step 1: wash with clean water
o Step 2: Dip hands with gloves deep into the Chlorine solution 10-15ppm. As for apron, pour Chlorine water 10-15ppm on the outside.
o Step 3: Use clean water again to wash Chlorine off
3.1.2/ Storage equipments such as: Tray, basket, cutting board, plastic bin, inox tub, balance carrier, table, conveyor….
o Step 1: wash with clean water
o Step 2: use Chlorine Solution 100-200 ppm to sterilize all the inside and outside of the equipment.
o Step 3: Use clean water again to wash Chlorine off.
• All the equipments after being sanitized must be kept upside down till dry before use. Those are only allowed to be used in that day. When being used overnight, the equipments must be re-sanitized.
• For PE Mould, wash with clean water, keep till dry before use.
• As for cooling store (pre-frozen):
o Step 1: wash with clean water
o Step 2: use Chlorine solution 100-200 ppm for sterilizing.
o Step 3: Use clean water again to wash Chlorine off.
Note:
• Gloves used must remain intact, with no hole or torn.
• During working period, if the equipments fall down on the floor, they must be re-sanitized and sterilized following the steps as in the beginning of the working time.
3.2/ Sanitizing in the middle of the working time:
• After 2 production hours, all the equipments (tray, basket, knife, cutting board, gloves, table, apron…) must be washed with clean water.
3.3/ Sanitizing in break time:
• In break time, the equipments must be sanitized and sterilized in the following steps:
o Step 1: Clean the product partials off the equipment.
o Step 2: wash all the partials off the equipment.
o Step 3: Dip the equipments deep into Chlorine solution 100-200 ppm for sterilizing.
o Step 4: Use clean water again to wash Chlorine off
• Gloves, apron:
o Step 1: wash with clean water
o Step 2: dip the gloves deep into Chlorine solution 10-15 ppm. As for apron, pour Chlorine water 10-15 ppm on the outside.
o Step 3: Use clean water again to wash Chlorine off
o Step 4: Hang them on the shelf for gloves/apron
3.4/ Sanitizing at the end of the working time:
3.4.1/ Gloves, apron:
o Step 1: wash with clean water both the inside and outside
o Step 2: Using soap to wash the dirt and tainting substances off the gloves.
o Step 3: Use clean water again to wash the soap off
o Step 4: Dip the gloves/apron deep into Chlorine solution 10-15 ppm
o Step 5: wash again with clean water
o Step 6: hang them on the shelf for gloves/ apron.
Note: Gloves are turned inside out when hanging.
3.4.2/ Storage equipments (tray, basket, cutting board…)
o Step 1: spray the dirt and tainting substances off the equipments with hot water
o Step 2: wash clean with soap
o Step 3: Use clean water again to wash the soap off
o Step 4: Dip the equipments into Chlorine solution 100-200 ppm
o Step 5: Use clean water again to wash Chlorine off. Arrange the equipments on shelves or tables.
• Processing equipments (plastic bin, inox tub, balance carrier, table, conveyor….)
o Step 1: Pour with water for the product partials to be off the equipments.
o Step 2: Use soap water to wash the dirt and tainting substances off the inside, outside and the edges of the equipments, tables…
o Step 3: Use clean water again to wash the soap off.
o Step 4: Use Chlorine solution 100-200 ppm for sterilizing the whole inside and outside of the equipments.
o Step 5: Wash again with clean water
• Boots:
o Step 1: Wash with clean water
o Step 2: wash with soap water, use special made brush to rub the dirt and tainting substances off the boots’ surface.
o Step 3: Use clean water again to wash the soap off
o Step 4: dip the boots deep into Chlorine solution 100-200 ppm for sterilizing.
o Step 5: Place the boots on the holder.
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 in charge of production team is responsible for supervising the sanitization of the work place, factory, machines, and processing equipments as well as personal hygiene (twice a day). the inspection result is recorded in the Inspection report on daily sanitization (factory, machines, processing equipments), and Inspection form of Daily sanitization (personal hygiene)
• For once a week, employee of Microorganism Department takes samples for microorganism tests of representative equipments for each area right after sanitization.
• For once every 3 months and periodically, the industrial sanitary sample will be sent for verification to the authorized offices.
• Any amendment to this code must be approved by the Board of Directors.
5. Corrective actions:
• In case processing equipments in one team are identified to be damaged or not meet the sanitary requirements, that team will not be allowed to work and must carry out sanitizing the equipments again. When the equipments meet the requirements, that team may continue working. The products that have been made must be isolated, tested and only released if the test shows that they are satisfactory to the requirements.
• If the microorganism test is not satisfactory, carry out checking the sanitization process and take sample for re-test.
• The concentration of Chlorine for sterilizing, if not sufficient, must be made up appropriately, and then carries out sanitizing the equipments again.
6. Verification:
• The results of the checking of Flaky-ice water safety and Nuoca Diary are verified by the leaders of HACCP team or the leader/deputy leader of Production Management department (members of HACCP).
• Reports on result 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 of the surface in contact with the products.
• Inspection report on daily sanitization (factory, machines, processing equipments)
• Inspection form of Daily sanitization (personal hygiene)
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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on Thursday, March 4th, 2010 at 3:41 pm and is filed under SSOP.
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