Sanitation Standard Operating Procedures is the common name give to the sanitation Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be either physical, microbiological, biological or chemical agents of disease. Wastes that can cause health problems are human and animal feces, solid wastes, domestic wastewater , industrial wastes, and agricultural procedures in food production plants which are required by the Food Safety and Inspection Service Everyone in the food chain, from farmer through consumer, has a responsibility in keeping the food supply safe. Meat, poultry, and processed egg products can be contaminated with bacteria at any point during production, distribution, and consumption. FSIS works closely with other Federal agencies that have some role in the regulation of meat, of the USDA The United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, and regulated by 9 CFR part 416 in conjunction with 21 CFR Title 21 is the portion of the Code of Federal Regulations that governs food and drugs within the United States for the Food and Drug Administration , the Drug Enforcement Administration (DEA), and the Office of National Drug Control Policy (ONDCP) part 178.1010. It is considered one of the prerequisite programs of HACCP Hazard Analysis Critical Control Point is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as.
For more information on the reason for SSOP history go to HACCP 1996. For regulations and inspections go to FSIS.
SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by “responsible educated management”. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. SSOP’s in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, form the entire Sanitation operational guidelines for food related processing and one of the primary backbones of all food industry HACCP plans.
SSOP’s can be very simple to extremely intricate depending on the focus. Food industry equipment should be constructed of sanitary design; however some automated processing equipment by necessity is difficult to clean. An individual SSOP should include:
- The equipment or affected area to be cleaned, identified by common name,
- The tools necessary to prepare the equipment or area to be cleaned
- How to disassemble the area or equipment
- The method of cleaning and sanitizing
SSOP’s can be stand alone documents but they should also serve as work instruction as this will help ensure they are accurate.
Sanitary accessories
To assure thorough sanitation, the use of, but not limited to following items may be necessary
- Alkaline steel wool Steel wool or 'wire wool' is a bundle of strands of very fine soft steel filaments, used in finishing and repairing work to polish wood or metal objects, as well as for household cleaning
- Detergent A detergent is a material used for cleaning. The term is sometimes used to differentiate between soap and other surfactants used for cleaning
- Dry ice blasting Dry ice blasting is a process in which dry ice is accelerated in a pressurized air stream and directed at a surface in order to clean it. The method is similar to sand blasting, plastic bead blasting, or soda blasting but substitutes dry ice as the blasting medium. Dry ice blasting leaves no chemical residue as dry ice sublimates at room [1]
- Potable water Drinking water or potable water is water of sufficiently high quality that it can be consumed or used without risk of immediate or long term harm. In most developed countries, the water supplied to households, commerce and industry is all of drinking water standard, even though only a very small proportion is actually consumed or used in food
- NAV-CO2 System
- Sanitizer Disinfectants are substances that are applied to non-living objects to destroy microorganisms that are living on the objects. Disinfection does not necessarily kill all microorganisms, especially not resistant bacterial spores; it is less effective than sterilisation, which is an extreme physical and / or chemical process that kills all types of
- Soap In chemistry, soap is a salt of a fatty acid. Soap is mainly used for washing and cleaning, but soaps are also important components of lubricants
- Vapor Steam Cleaners Vapor steam cleaners or steam vapor systems are cleaning appliances or devices that use a boiler to heat tap water to high temperatures producing a low-pressure (several atmospheres), low moisture (4 to 6% water) vapor, enabling cleaning, sanitizing, and in some cases disinfection and even sterilization of inanimate surfaces, and quick drying
See also
- Environmental Health Specialist Environmental health officers are usually employed by local government or state health authorities to advise on and enforce public health standards. However, many are employed in the private sector and in the military
- Food and cooking hygiene Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause
- International Association for Food Protection The International Association for Food Protection , founded in 1911, is a non-profit association of food safety professionals. With a diverse membership of over 3,000 Members from 50 nations, the Association is dedicated to the education and service of its Members, as well as industry personnel
- Specified risk material
- Standard operating procedure The terms standard operating procedure and standing operating procedure, both abbreviated by the initialism, SOP, are used in a variety of different contexts: healthcare, education, industry, military, etc
- Fast food restaurant A fast food restaurant, sometimes known as a quick service restaurant or QSR, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot;
References
Categories: Hygiene Hygiene is the maintenance of healthful practices. In modern terminology, this is usually regarded as a particular reference to cleanliness | United States Department of Agriculture
