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The following SSOP addresses the Sanitation Concern for Kanpa International
Sales.
FACTORY
The entire factory is designed in such a manner that each &
every step of production maintained in good hygienic condition.
Factory has a good flooring, water lock & sewage system, washable
walls upto 2 meters, Rodent proof doors, prison deposit for rodents,
Direct product flow, no cross roads, separation of clean & unclean
areas, Insect proof window and Insectiside paint. Smoking, eating,
spitting and drinking is not allowed in the production hall. Factory
is also equipped with adequate clean water supply, adequate lightning,
and changing rooms with wash basin & flush lavatories.
EQUIPMENT & UTENSILS
Specially designed equipment, which are easy to clean, should be
maintained in such a way that it prevents contamination. All equipment
and utensils should be resistant to corrosion. Equipment not in
proper condition should be removed, repaired or replaced in timely
manner. The Quality Control Officer will evaluate the condition
of plant equipment & utensils monthly & results are recorded
on the monthly record file.
PRODUCT RECEIVING AREA
Floor, walls, window, roof, fan, lights should be cleaned &
sanitized after everyday.
PROCESSING HALL
All the utensils, equipment, floor, walls, windows, fans, lights,
scales, packing tables, shovels, roof regularly cleaned, washed
& sanitized after each production.
FREEZING AREA
Freezing area floors, walls, doors cleaned and sanitized, checking
temperature of the freezer after every production. Washing of freezer
after every load.
PACKING AREA
Packing area floor, walls, roof, packing tables & packing material
should be in proper condition.
COLD STORAGE
Cold Storage should be cleaned & maintained at -18 degree centigrade
or below.
Here are some of the objectives, which are discussed hereunder.
For which procedures are addressed to meet those objectives
1. OBJECTIVE
Water that comes into contact with Food and Food Contact surfaces
is treated to make it safe.
PROCEDURES
Potable water is used in each & every step. For this purpose
Kanpa International Sales has its own water filtration system which
eliminates all microorganism, making the water safe. Water samples
are sent for lab test regularly and results are recorded regularly.
2. OBJECTIVE
There is no cross connection between potable and non-potable water
system.
PROCEDURES
The Quality Control Officer will perform inspection after every
fifteen days to determine that there is no cross connection between
potable & non-potable water.
3. OBJECTIVE
All food contact surfaces and plant equipment and utensils are designed
in such a way that it is easy to use, clean and sanitize.
PROCEDURE
Prior to replacing any major equipment the Quality Control Officer,
Production Manager and Cleaning Manager will meet to evaluate the
equipment and evaluation is made whether the equipment is easy to
use and clean. The results will be kept on file. The results will
be checked and monitored by team leader.
4. OBJECTIVE
All the utensils and food contact surfaces and equipment are cleaned
and sanitized in following order.
a) Clean at end of day's operation
b) Clean and Sanitized during Lunch Break
PROCEDURE
All processing line will be clean and sanitized during lunch break.
This will consist of sweeping the area and removing any built-up
residues or other material and results are recorded on daily sanitation
audit form
Note: Processing will not be resume until plant conditions
are determined to be satisfactory
In addition process lines will be thoroughly cleaned and sanitized
food grade detergents are used for cleaning followed by 1.5 ppm
chlorine rinse. At the end of the production day the entire production
area is washed and sanitized. The Quality Control Officer will record
the results on daily sanitation audit form.
5. OBJECTIVE
Gloves, Outer Garments and Food Contact Surfaces are made up of
such materials that are easy to clean and sanitized.
PROCEDURES
Company will issue waterproof aprons, scarfs, work gloves, long
shoes and line supervisor will ensure that his or her employees
are issued this gear. Employees are required to maintain this gear
in a sanitary condition and Quality Control Officer will check this
gear at the beginning of each day operation and results are recorded
on daily sanitation audit form.
6. OBJECTIVE
Smoking, eating, spitting and drinking are not allowed in the production
area. Employees' hands, gloves and outer garments, utensils, food
contact surfaces of equipment that come into contact with waste,
the floor and other unsanitary objects do not touch food products
without first being adequately cleaned and sanitized.
PROCEDURE
a) Employees will be trained when and how they wash their hands.
Training will be documented and kept on file
b) The supervisor will maintain separate utensils, wash station
and dips for shovels, buckets and other utensils used in the process.
c) The supervisor will maintained hand washing stations at the beginning
and end of the process line.
d) Utensils and equipment food contact surfaces that have come in
to contact with the floor, waste or other unsanitary objects must
be washed and sanitized before being used. The Quality Control Officer
will observe these practices every four hours and results will be
recorded on daily sanitation audit form
7. OBJECTIVE
Hand washing and hand sanitary facilities are located at the entrance
of processing hall and these facilities are equipped with hand cleaning
bactericidal soap and dryer
PROCEDURE
a) Hand washing stations and hand dips will be located at all entrances
of processing area. All employees will use foot dips for their boots
b) Hand washing stations will be located at the start of the entrance
hand dip stations are to be maintained at or above 25ppm iodine
c) Restrooms will be equipped with double doors opening inwards
well ventilation and hand washing facilities, soap dispenser with
germicidal soap.
8. OBJECTIVE
Food, food contact surfaces and food packaging materials shall be
protected from adulteration with lubricants, fuel, pesticides, cleaning
compounds, sanitizing agents, metal fragments or other chemical
or physical contaminants
PROCEDURE
a) All cleaning compounds and sanitizing agents used will be clearly
identified and store away from processing area and any other lubricants
or chemical.
b) All food grade lubricants will be stored separately from non
food grade lubricant and will be properly labeled.
c) No pesticides to be stored in the production area, and should
have material safety data sheet for any pesticides or traps used
for pest controls.
d) The maintenance department will store and properly label all
nonfood lubricants within maintenance area. No fuel will be stored
within the facility
e) The Quality Control Officer will inspect the processing area
daily during operation for possible contamination sources and to
make sure toxic compounds are labeled and stored properly. The results
will be documented on the daily sanitation audit form.
9. OBJECTIVE
Any toxic compounds allowed in the plant shall be identified, held,
used and stored in a manner that protects against contamination
of food, food contact surfaces or packing materials.
PROCEDURES
The Quality Control Officer will inspect the processing area daily
during operations for possible contamination sources and to make
sure toxic compounds are labeled and stored properly. The results
will be documented on the daily sanitation audit form.
10.OBJECTIVE
Food, food contact surfaces and food packaging material will be
protected from contaminants that may be sprayed, dripped, drained
or drawn into food.
PROCEDURE
a) The maintenance department is responsible for establishing a
regular maintenance program for the facility's ventilation system.
This ensures adequate ventilation, airflow and air pressure that
prevents or inhibits the formation of condensates in the processing
and storage areas. Condensates can lead to contamination of product
control surfaces or packaging materials.
b) Supervisors must also ensure that no floor splash occurs in processing
areas during cleaning or sanitizing during production hours. They
must also make sure that the area is cleaned, sanitized and inspected
before restarting production. The food processing area is to be
inspected for possible sources of contamination, including condensate,
by the Quality Control Officer each day during operations and the
results recorded on a daily sanitation audit form.
11.OBJECTIVE
Cold stores should be kept in good sanitary hygienic condition to
avoid cross contamination products.
PROCEDURES
As a part of sanitary and hygiene control, the cold store staff
should be trained to keep the cold store clean. The walls, ceiling
and floor should be free from any deposit of ices. The supervisor
will make sure that no such development of ice develops in the store.
12.OBJECTIVE
Any one who has or may have, by medical examination or supervisory
observation, an illness, infected wound, an open lesion such as
boil or sore, or any other problems that might contaminate food,
food contact surfaces or packaging materials, should be excluded
from any operations until the condition is healed or corrected.
PROCEDURE
a. As a part of new employee orientation, staff will be briefed
on the need to notify immediate supervisors of any illness or injury
that may lead to contamination of any part of the process. Employees
must notify immediate supervisors if they have been exposed to a
confirmed disease outbreak of salmonella (such as typhoid), hepatitis
A or Shigella, especially when employees are asymptotic. In addition,
employees be informed that, if at all possible, they will be assigned
duties that will not compromise the process. The results of the
training will be documented and kept on file.
b. It is the responsibility of all supervisory personnel to observe
the apparent well being of their personnel. Employees will be reviewed
for signs of medical problems daily before operations begin by the
quality control officer. At any indication of injury or illness
that may compromise the process due contamination, the supervisor
will remove that person from the line and report to the plant manager.
If the employee cannot be assigned other duties, he or she will
be sent home until the situation is alleviated or medical authority
states that he or she may return to work. Observations will be recorded
on daily sanitation audit form.
14. OBJECTIVE
Adequate, readily accessible toilet facilities that provide for
proper sewage disposal shall be available and maintained in a sanitary
condition and in good repair.
PROCEDURE
a. Separate toilet facilities are provided for male and female employees
in the break area adjacent to the processing area. Each restroom
is equipped with doors and is well ventilated. The number of toilets
provided is based on the number of employees, with consideration
to gender given separately. One toilet for 9 employees is recommended.
Extra toilets can be installed as per schedule below.
10 to 24 employees = 2 toilets
25 to 49 employees = 3 toilets
50 to 100 employees = 5 toilets
For every 30 employees over 100 = 1 toilet over above schedule.
Note: Urinals may be substituted for toilets but only to the extend
of one third of total toilet required.
b. During production hours, supervisors check, on a rotational basis,
that toilet facilities are sanitary and well stocked.
c. The maintenance department keeps toilet facilities operable and
in good repair.
d. The condition of the rest rooms will be inspected daily by the
quality control offer. The results will be recorded on the daily
sanitation audit form.
15. OBJECTIVE
No pest in area of a food plant.
PROCEDURE
The presence of rodents, insects, birds or other pests in the plant
is unacceptable. The SGS Company has been contracted and is responsible
for the pest control within the plant as well as the grounds. Material
data sheets for all pesticides used by the company and to be maintained
on the file. The quality control officer will inspect the facility
for the presence of pest daily, before operation. Observations will
be recorded on the daily sanitation audit form.
16. OBJECTIVE
The plant is designed to minimize the risk of contamination of the
food, food contact surfaces and food packaging material.
PROCEDURE
a. The quality control officer and representatives from the maintenance
department will schedule a monthly review of the plant layout and
structure to ensure that contamination of any aspects of the process
does not occur from internal or external sources. Observation will
be recorded on the monthly sanitation audit form.
b. Any modification to the physical facility requires the consultation
of a certified sanitarian.
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