Sanitation Standard Operating Procedures (SSOP)

Sanitation Standard Operating Procedures (SSOP)CHAPTER IV SANITATION measuring stick OPERATING PROCEDURES (SSOP)4.1. IntroductionSSOP (Sanitation Standard Operating Procedures) should be specific to each(prenominal) fodder/ look foreries limit. SSOP describe the instals whole just ab come on handling of stinging material and hygiene of the impact bea and it environment. SSOP contain a description of the procedures that an administration volition follow to address the elements of pre-operational and operational sanitisation relating to the pr yettion of direct ingathering contaminant.Fisheries coiffures be required to develop, hold plump for, and adhere to written SSOP. This requirement was established beca white plague the administration concluded that SSOP were necessary. The object glass of SSOP is to minimize taint on yield or adulteration. SSOP cover daily pre-operational and operational sanitation procedures. Establishments essentialiness identify the officials to admonisher daily sanitation activities, evaluate whether the SSOP argon effective, and take proper restorative action when its needed.4.2. DefinitionSSOP is an activity that related to washlines and health effort during procesing so products bring forth good lumber and be safe for consumption. Based on Ind acesian Ministry of Agriculture jurisprudence No.41/Kpts/IK.210/2/98 about PMMT, the SSOP objective is prevent pathogen bacteria growth which destroy product that danger to humans. t altogethery to Darwanto and Murniyati (2003), SSOP is one of prerequisite schedules that is utilise for the environment sanitation surveillance, so the bring pass on produce safe product. The environment on build comprises rooms, equipments, workers, urine etc. Every product treat has different SSOP although in one factory.On SSOP document, it explains the procedures of implementation and monitoring of SSOP on factory.4.3. SSOP ScopeSSOP sections argon ground on eighth F DA key sanitation patterns. Those sections as followsIce and pee safety, utilize on tilt touch. peeing, apply on lean treat, hitch from safe sources and it manage with good transcription. physique and uninfectedlines of equipments surface that are presently amour to product con shew to clear-cut and sanitize, including gloves, work dress etc hybridisation contamination control.Hand rinse (hand sink), sanitizer and toilet. Toilets withd natural to complete with entre and clean at the end of bear upon. Hand sink should complete with wter, goop and towel.Product protection from packaging materials.Labeling, storing and material utilise based on instruction. Sanitizer, oil, and pesticide and toxic chemic shake to complete with label and store on special room.Worker health control. When the workers work on factory, they arrive at to clean and healthy.Pest controlling on factory environment using chemical substance significations, environment should be clean f rom pest.4.4. SSOP Principles4.4.1. Water safetyThe piddle picture is one of the most factors when making products which are safe to eat and which follow the required microbiological modulars. Water is the most primal component on fare treat. In diet industries, pissing has function as part of product composition, cleanup position the products, equipments and opposites, raw material of ice and glazing, and imbibition (Winarno and Surono, 2002).Before using on food process, the pissing scram to free from bacteria, suspended material, chemical pollutants, bacteria, viruses, etc. If piddle contains many bacteria, chlorine sack remove and slay the bacteria, it makes the urine free from micro beingness.Water that use on angle processing should assume a good quality. It is free from pathogenic bacteria, dangerous substances, simulationless, lookless, and overbed cover (Jenie, 1997). Based on Directorate of Food and Drinking Control (1996), the pee requirements that use on food processing and directly wrap uping with food have to base on pure water supply requirement standard (Indonesian wellness minister regulation No. 416/MenKes/Per/IX/1990 about water quality requirements and its controlling. In addition, criteria from WHO 1984, EEC 1980, and Gould 1994 eject be utilize by the slant processor on their food processing.There are two sources of water supply drinkable water and non- deglutition water. Both of them stool be used on food processing, but the fish processor have to abut the water quality standard from health minister regulation, WHO, EEC and other organizations (Huss,1994).1) Potable watera) Potable water should be provided in all shopping centres of employment such as drinking, cookery, washing of the person, processing, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing exposit, washing equipments on food processing, and personal service room. fudge 4.1. Microbiological criteria ( rule of thumbs) for drinking water qualityOrganism in blow ml 1)Guideline valueRemarksPiped water suppliesTreated water entering the distribution dustFecal Coliform0Turbidity Coliform Organism0Water in distribution systemFecal coliforms0Coliform organisms0In 95% of samples examined by dint ofout the year in the case of large supplies when sufficient samples are examinedColifor Organisms3In an occasional sample but non in consecutive samples antecedent WHO, 1984 in Huss, (1994)1) binary tube technique (MPN procedure) and the tissue layer filtration technique have been considered as capable yielding comparable information. bow 4.2. Microbiological criteria (guidelines) for drinking water qualityMaximum admissible c formerlyntration (MAC)ParametersResults glitz of the sample (ml)Guide level (GL)Membrane filter methodMultiple tube method (MPN)Total Coliforms vitamin C0MPN Fecal Coliforms1000MPN Fecal streptococci1000MPN Sulphite-reducing clostridia200MPN Total bacteria counts1)12)13)102)1003) kickoff EEC, 1980 in Huss, (1994)1) Water for human consumption 2) Incubation at 37oC 3) Incubation at 22oCb) Drinking unforgiving jet surface which become wet during fountain operation shall be constructed of materials soundproof to water and not subject to oxidation.c) Ice in contact with products shall be made from potable water and maintained in a sanitary conditiond) Open water such as water barrels, pails, or tanks for drinking water from which the water essentialiness be dipped or poured, whether or not they are fitted with a cover, are prohibited.2). Non-potable watera). Non-potable water such as water for industrial or firefighting purposes, is unsafe and not to be used for drinking, washing of the person, cooking, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises or personal services rooms, washing food processing equipments or for washing materiales.b) Construction of non-potable wate r systems or systems carrying any other non-potable substance shall be such as to prevent tolerate go down or back syphonage into a potable water system.Water quality factorsSeveral factors see to water quality on fish plant. Microbes on water diverge to water quality. Water that contains many microbes may have lack on quality. In addition, Organic matter may react and consume antiseptic such as chlorine and ozone and the presence will also throw in with UV light (Huss, 1994). Furthermore, pH is important in disinfection with chlorine and enceinte inactivation at high pH. In general, higher temperature result in increased inactivation rates (Huss, 1994). control panel 4.3. Water quality tolerances qualityMaximum limit in ppmPHYSICALTurbidity (silica scale)10color (platinum scale)10 20Objectionable taste color0 chemicArsenic0.05Barium1.0Cadmium0.01Chromium0.05Copper3.0Iron and manganese0.3Lead0.05Magnesium125.0Manganese0.1Mercury0.002Nitrate10.0Selenium0.01 silverish0.05Z inc15.0Chloride250.0Fluoride1.5Sulfate250.0Phenolic compound0.001Total solid500.0 convening carbonate alkalinity120.0Source Gould, 1994Table 4.4. Water hardness quality prime(prenominal)Ppm of Calcium CarbonateSoft waterLess than 50 around hard water50 to 100Hard water100 to 200Very hard waterGreater than 200Source Gould, 1994Water quality in processing and cleansingAs a general rule, water used on food processing must meet drinking water standards. WHO guidelines, EEC, and Indonesian health minister regulation can be used by fisheries processor to make the water is proper for fish processing.For making the water as a potable water, water have to cow dung and free from disinfectant and bacteria. Turbidity, color, taste and odor are also well monitored parameters. If there are local problems with chemical constituents (fluoride, iron) or contaminants from industry or agriculture (e.g. nitrate, pesticides, mining wastes) these should be monitored by the processor (Huss, 1994).The chemicals are used as a disinfectants such as chlorine, chloramines, ozone or UV irradiation. Chlorination is the cheapest form of discussion and monitoring of chlorine is comparatively easy. agree to WHO (1984) the constriction of chlorine in water should be in the range 0.2-0.5 mg/l. For sanitation purposes, it may reach 200 mg/l, but in order to avoid corrosion lower c at a timentrations are advised (50-100 mg/l).Use of non-portable water in a plantThe use on non-portable water may be necessary for water conservation purposes or desirable be possess of cost, but non-portable water should do not use on food processing. The water e.g. be surface water, ocean water or chlorinated water from can cooling. Chlorinated water may be used for washing cans afterward closing earlier heat treatment, for transporting raw materials before processing (after the water has cooled off), for initial washing of boxes, for cooling of compressor, for use the fire protection lines in non-food area s and for fuming of waste material. It is necessary that portable and non-portable water should be in separate distribution system that should be all the way identifiable (Huss, 1994).Monitoring of water safetyWater qualities have to check before build the fish processing and during operation. During operation, water quality that used on fish processing unit should be check once 6 months. If the fish processors using sea water on their factories, they have to check the quality of water more often than used potable water. On monitoring review, they can use sensory test before check it with microbiological and physic test on laboratory. The processors have to use veritable laboratory for checking the water quality (Winarno and Surono, 2002).The technical procedures describing the analyses for the common indicator organism are given in the standard textbook. The values used by the company should refer to specific method employed and the recommendation should overwhelm how to sample (tap flow, volume, sampling vessel, labeling, etc) and how to mete out and examine the sample. Samples should be processed inwardly 24 hours or less and be kept cool, but not frozen (preferably below 50C) and in the dark. The impact of sunlight can be very dramatic causing false negative results (Knochel, 1990 in Huss, 1994).If chlorination is used for disinfection, monitoring of the free chlorine level is the simplest way of checking the water treatment and should be performed most often (e.g. on daily basis). The microbiological indicator may check less frequently. If disinfection systems leaving no residuals are being used, checking the equipment should be done regularly (Huss, 1994).Corrective actionCorrective actions have to do as soon as possible if there are found a deviation to standard on processing. For example, if the quality of water in fish processing is low on quality, the processing activity have to stop temporary and recall the product processing with this water.R ecord put down have to do on every monitoring action and tonic action. Fish processor used daily sanitation checking, periodic inspection monitoring, and periodic inspection plumbing (Winarno and Surono, 2002).SANITATION STANDARD OPERATING PROCEDURESTable 4.5. Inactivation of microorganism by free chlorineOrganismWaterCl2 residues, mg/lTemperature, oCpHTime, minReduction %C*t 1)E. coliBDF2)0.2257.01599.997ND3)E. coliCDF4)1.54?6099.92.5E. coli + GAC5)CDF1.54?60 60L. pneumophila (water grown)Tap0.25207.7589915L. pneumophila (media grown)Tap0.25207.74991.1Acid-fastMycobacterium cheloneiBDF0.3257.06040 60VirusHepatitis ABDF0.5510.049.699.9912.3Hepatitis ABDF0.556.06.599.991.8ParasitesG. lambiaBDF0.2 0.356.09954 87G. lambiaBDF0.2 0.357.09983 133G. lambiaBDF0.2 0.358.099119 192Source Huss, (1994).1) C8t product of disinfectant concentration (c) in mg/l and contact time (t) in minutes for 99 % inactivation (mod.a. Sobsey, 1989)2) BDF = Bufferd read free3) ND = no data4) CDF = chlor ine demand free5) GAC = granular activated carbon.SANITATION STANDARD OPERATING PROCEDURES4.4.2. Condition and cleanlines of equipments surface that are directly contact to productA great variety of utensils and equipments are used in the fish factories. There are an abundance of advice and regulation available concerning the requirements for equipment. all told of them agree that the food equipments should be non-contaminating and easy to clean. Raw fish, for example, do not have the same standard of hygiene as a cooked or value added product. Criteria for hygienic aim are peculiarly important for equipment that used in the following stages of processing and particularly after bacteria-eliminate by processing stages.There are sevener basic principles for hygienic design agreed by Food Manufacturers league (FMF) and Food Machinery Association FMA (FMA/FMF 1967) as quoted by Forsythe and Hayes (1998).1. either surfaces in contact with food must be inert to the food and must not migrate to or be absorbed by the food.2. entirely surfaces in contact with food must be smooth and non-porous so that tiny particles of food, bacteria, or insect eggs are not caught in microscopic surface crevices and become difficult to dislodged, thus becoming a potential source of contamination.3. All surfaces in contact with the food must be visible for inspection or the equipment must be promptly disassembled for inspection.4. All surfaces in contact with food must be quick accessible for manual cleanup position, or if not, the readily disassembled for manual cleaning, or if clean-in-place techniques are used, it must be demonstrated that the results achieved without disassembly are the equivalent of those obtained with disassembly and manual cleaning.5. All interior surfaces in contact with food must be so arranged that the equipment is self-employing or self-draining.6. Equipment must so knowing as to protect the contents from external contamination.7. The exterior or no n-product contact surfaces should be arranged to prevent harboring of terra firmas, bacteria, or pets in and on the equipment itself as well as in its contact with other equipment, floors, walls, or hang supports.The equipment in food plant is very specific for the character reference of food being processed. However, there are basic factors that must be considered essesntial in the design and in the installation of equipment to maintain a clean plant for the end product and processing of food that is clean and safe (Gould, 1994)According to Gould (1994), some of basic the fundamentals of design should include the followinga. All surfaces in contact with food should be inert to the food under the condition of use and the food surface constituents must not migrate into the food or be adsorbed by or in the food.b. All surfaces in contact with the food must be smooth and non-porous to the food or to bacteria, yeast and/or molds and be totally free from pits or crevices.c. All produ ct contact surfaces must be free of recesses, dead(p) ends, open seams and gaps, crevices, protruding ledges, inside threads, insides shoulders, bolt and/or rivets.d. All equipment should be intentional so that all contact surfaces can be readily and well cleaned and sanitized.e. All food equipments should be available for inspection and cleaning.f. All food equipments should be designed to protect the foods from external contamination.g. All food equipments should be designed so as to eliminate dead ends and dead post or areas to harbor soil, bacteria, molds, yeasts, and other pests.h. All food equipment should installed with three feet put a muck up working area around the equipment.i. All food equipment should be installed with a minimum of six inches off the floor.j. All moving parts should have sealed or self-lubricating bearings.k. Hoods, if necessary, must be installed for ease in cleaning and sanitizing when appropriate.l. Wood and other impervious materials shall not b e used in a food plant.m. Stainless steel should be used for the devise of all food plant equipment, piping, and all food contact surfaces.n. All food equipment should be acces for the service, preferably from above.o. The food plant equipment should be designed for cleaning in place (CIP) in preference to clean out of place (COP).p. All conveyor guides, splash guard, safety guards should be easily removed or easily opened to permit cleaning.q. All water and steam valves should be designed to prevent any leakage and they should have no pockets or recess areas.r. All food valves should be easily disassembled for cleaning and inspection.s. All piping must be aligned and back up to prevent sagging or any impediment to product flow and it must be self-draining.According to Shapton and Shapton (1991), the most common design faults which cause poor cleanability area. poor accessibility (- equipment should be placed at least 1 m from wall, ceiling or nearest equipmentb. inadequately roun ded corners (minimum radius should be 1 cm, but 2 cm is regarded as optimum by the American Sanitary Standards Committee)c. sharp anglesd. dead ends (including poorly designed seal).Materials commonly used on food processing equipments are stainless steels, iron and mild steel, copper and its alloy, miscellaneous metals, plastics, rubber, glass, and wood, germicide work surface (triclosan produced by Ciba Geigy) (Forsythe and Hayes, 1998).Monitoring actionOn fish processing unit, there are several(prenominal) subjects that have to monitor on cleaning of all surfaces equipments that contact directly to food such as surfaces condition which directly contact with products, cleanliness, and sanitation of equipment surfaces that contact directly to food, compositors case and concentration of sanitation material, cleanliness of gloves and worker cloth (Winarno and Surono, 2002).This monitoring can do with visual inspection to surfaces cleanliness whether good or not, cleanliness and san itation whether maintain by fish processor or not, gloves and worker cloth whether have a good or bad condition.Besides, using visual test, the processor can use chemical test using test strips/kits and microbiological test can do on verification action.Corrective actionSeveral objects have to observe on corrective action such as sanitizer concentration whether variation or not, if it happens management of fish processing have to maintain/change the equipments and trained the worker.RecordingRecord should be observe at every monitoring and corrective action. The example of record on fish processing are periodically monitoring record, periodically record of chemical concentrations and monthly sanitation monitoring records.4.4.3. Cross contamination protectionCross-contamination is defined as any product that directly or indirectly becomes soil from contacting contaminants from another product, package, or area.The environment at a seafood plant hole can contribute to contamination , as well as contamination to the products. The processing equipment, containers, and work surfaces are other contamination sources. An effective sanitation program is necessary to take down contamination and to monitor program effectiveness.Cross contamination is easy to occur from raw materials. Many pathogenic bacteria are naturally present in aquatic environments Clostridium botulinum type E, pathogenic Vibrio sp., Aeromonas) and the general environment (C.botulinum type A and B, Listeria monocytogenes) (Huss et al. 2000). another(prenominal) microorganisms are of the animal/human reservoir (Salmonella, Shigella, E.coli, enteric virus) (Huss et al. 2000). Although this pathogen is destroyed through pasteurization and thermal processing, it often enters cooked, ready-to-eat products as a post-processing contaminant.The pathogenic bacteria may live in fish, these microorganisms may be passed on the raw materials during production and processing. In general, when a fish is caught , the flesh is sterile whereas after death the fishs immune system collapses allowing easy access of microorganisms into the flesh (Huss 1995). some(prenominal) microorganisms have been found on the entire outer surface (skin and gills) and in the intestines of live and newly healthy caught fish (Huss 1995).If these microorganism move to other materials on processing area, it will cause contamination on products or equipment. It can be affect to product quality.Processing equipmentsProcessing equipments can be as a source of contamination on fish manufacture. It is thence necessary that equipment in the processing establishment, coming in contact with food, be constructed in such a way as to date adequate cleaning, disinfection and proper maintenance to avoid the contamination (CAC 1997). To avoid cross contamination, processing equipments are have specific color for specific area, e.g. blue for raw materials products, white for processing area, and yellow for toilet and general p lant cleaning.PersonnelPersonnel are one of vital component on cross contamination during fish processing. Transfer of microorganisms by personnel particularly from custody, is of vital importance (Chen et al. 2001 Bloomfield 2003). During fish handling and processing, bacteria may pitch from contaminated worker hands to raw materials or product and equipments surfaces. measly infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hands as a source of contamination (Snyder 1998). Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers (Adler, 1999). To avoid cross contamination the employee should have received basic food sanitation training and employee do not result in food contamination.WaterWater is important factor on fish processing, there are not fish processing without water. Water is a vehicle for the transmission of many agents of unhealthiness and continues to cause significant outbreaks of disease in developed and developing countries world-wide (Kirby et al., 2003).It is therefore important that potable water is used throughout the production process, for cleaning equipment, washing food, as well as ice making (Kirby et al., 2003).According to www.seafoodfromvietnam.com, stated that the main methods to avoid cross-contamination referring to the design and the technological installations of the factory are the production line should be installed in straight line with no overlapping steps ceiling, wall, equipment, machines in the factory must be forever maintained floor, walls, sewerage surfaces must be smooth to easy to clean floor, walls, sewerage must be sanitized after each turn on all gates to the factories interior and to the different production rooms must kept closed tight best by doors. they should have in addition plastic curtains installed inside a fter the doors that protect against insects and contamination from alfresco ventilation systems should be arranged close to the ceilings and must be saved against contamination from outside and always found in good in operation(p) condition processing water and waste water drainage system should be constructed under the principles of flowing from area of high hygiene danger to low risk drainage holes and ways must be constructed to not allow harmful animals to enter and must prevent a back flow of waste water during production.MonitoringMonitoring program on this section is starting from the source, through treatment, distribution and storage within the factory, to manipulate that the water complies with internal or legislative standards (Kirby et al., 2003).According to Winarno and Surono (2002), there are several monitoring actions on cross contamination protection, namely1. Managers have to separate different activities such as between handling/processing of raw material with products.2. Separating different products on storage3. unaccentedliness and area sanitation and handling equipments and food processing4. Practice on face-to-face hygiene, cloth and hand washing5. Practice to personal and equipments on product handling.6. Personal flow on factorySeveral incorrect actions do by workers during processinga. handing raw materials, then handle productsb. work close to or on the floor, then handle productc. handling materials of can, then handle productd. back from toilet did not wash handse. the digger to handle waste on the floor, is also used for handle productsf. scratching face then handle the productg. holding the unclean door handle, then handle the product.Corrective actionAccording to Winarno and Surono (2002), quality impudence team have to do several corrective actions when there is a discrepancy monitoring that cause cross contamination.a. stop the activities till commonlyb. take the preventive actionc. safety product evaluation, if it i s necessary magnetic dip to other products, re-process, and disposed to contaminated product.4.4.4. Preserving hand washing facilities, sanitation, and toilet dry wash facilitiesA hand washing facility should be ideally be provided in the factory entrance so that it can be used every time somebody enters. It should have hand hot (40-50oC) campaign water pedal operated taps are best. Soap and single-use towels should be provided and/or hot air hand dries. No towels are needed for a wet process room. If paper towels are used, a bin must be provided the contents of the bin must be burned at intervals, well away from the processing area.There are a add together of the requirements on washing facilities Have adequate washing facilities e.g. 1 washing facility for 10 workers Be located on appropriate place e.g. in front of entrance door on fish processing. Should be have flow water sources and dryer, and also bin. In addition, fish plant should have washing hand rooms, hygienic bathro oms and replacement rooms for ever-changing clothes and boots.Table 4.6. Minimum number of lavatories in food processingType of employmentNumber of employeesMinimum number of lavatoriesNon industrial agency buildings, public buildings, and similar establishments1 15116 35236 60361 90491 1255 over 125Additional darn for each additional 45 employeesIndustrial factories, warehouses, loft building, and similar establishment1 10 1 fixture for each 10 employeesOver 1001 fixture for each 15 additional employeesSource Gould (1994)Cleaning systemsThe most comprehensive procedure for manual cleaning and disinfection of Clean Out of Place (COP). It is suitable for modern plants. For cleaning liquid handling plants like breweries and dairies Clean In Place (CIP) system will be used, based on circulation by pumping of water, cleaning agents and disinfectants. In principle, the two systems will be similar.The most factories, a combination of COP and CIP will be used. Use of CIP may be li mited to part of the plants or even to a particular machine. However, regardless of the type and size of food production the general principles behind the complex.The frequency of cleaning and disinfection will vary from several times during the working i.e. at every major break to once every day, at the end of production, or even less frequent.Table 4.7. Steps cleaning on fish plantStepKinds of cleaningPurposes1Dry Cleansurfaces are wiped and floors sweptsolid wastes (i.e. seafood scraps) are put into waste bins2Cold water wash (removes dissolvable waste softens remaining materials)Use cold water under jam to wash walls, floors, and equipment. Hot water is not recommended as it causes food residues to set out and become difficult to remove start from the corners and work towards the drain (top to bottom) to reduce the spread of contamination3Apply detergent Scrub (loosens and lifts soil and dirt)apply an approved foo