Quality management

SANITATION STANDARD OPERATING PROCEDURES

SSOP 7: Using and Preserving Chemicals

1. Requirements:

The chemicals in the company are labeled, stored and used properly to ensure that they will not cause any harm to the products, consumers and workers.

2. The current conditions of the company:

• The company only uses chemicals named in the list of authorized chemicals of the Ministry of Health and Ministry of Fishery.
• Chemicals that are directly used for foods are separately stored from the indirectly used, marked with distinguishing labels.
• Chemicals are stored outside the production area.
• Only authorized employees and employees that are assigned to control and use are allowed to enter the chemicals store and use them.
• at present, the company use different types of chemicals as follows:
o in water treatment: Chlorine
o cleaners in sanitization: water soap
o in sterilization: Chlorine
 In factory sterilization (floor, wall, sewage…): 100 – 200 ppm
 In contact surface with the products sterilization (tray, basket, knife, cutting board, table, balance, mould…): 100 – 200 ppm.
 In boot sterilization: 100 – 200 ppm
 In hand sterilization: 10 ppm
 In gloves, shield sterilization: 10 -15 ppm.

* NOTE: If the company uses any chemical other than the listed above, it must not consist of Chloramphenicol.

3. Procedures to follow:

• Only authorized or professional people, who understand about chemicals, usage and storage methods, are allowed to use the chemicals.
• Only cleaners and chemical antiseptics as regulated by the Ministry of Health are used.
• Antiseptics must be cleanly washed off the surfaces after sanitization to avoid contact with the products.
• The products storing packages are marked and labeled with all the necessary information (name of chemical, formula or ingredients in the solution, production date, expiry date, brand…).
• Chemicals in the store must be well arranged, tidily and orderly by types to make it easy for the import/export of chemicals.
• Chemicals are stored in tight barrels, at separate and airy places, with locks and no melting. The chemicals are sufficiently imported for use in day only, imported before the production time or shift, stored in special equipments in the production area and labeled clearly for easy use and notice.
• Cleaners and antiseptics are kept separated from the foods and packages.
• Pesticides (fly spray, mosquito spray) are only used in the outside of the production plant.
• Chemicals when imported to the stores must be checked the quality by professional employee. If the chemicals are not examined the ingredients at the laboratory, the supplier must provide the certificates of ingredient analysis and origin, with verification of authorized offices, for those chemicals
• When import to the company’s store, ensure that the packages are intact, clean, not torn and still in using period. If there is any problem during the import process, make report and forward it to the relevant managers to return the chemicals to the supplier or keep at separate place and not use until appropriate proves are given by the supplier to ensure the quality of the chemicals.

4. Supervising and Assigning duties:

• The mangers, team leaders and workers are responsible for strictly following this code.
• The QC specializing in chemicals is responsible for the import, export and storage of chemicals or additives of each lot of goods imported to the company as well as the control of additives for once a day. The inspection result is recorded in the inspection form on the import of chemicals-additives, inspection form on the preservation of chemicals-additives
• Employee assigned to use and preserve the chemicals is responsible for strictly following this code.
• 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 preservation and use of chemicals, report to the Management Board to take duly actions to avoid any impact on the production and the quality.

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:

• Inspection form on the import of chemicals-additives
• Inspection form on the preservation of chemicals-additives

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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