14 consumer use, will not guarantee its control. Spesific processsing steps such as
cooking, chilling, freezing or some feature of formulation may be a CCP, as could aspects of plant layout, cleaning and disinfection procedures or employee hygiene.
It is clear that different hazards will be controlled by different CCPs heat treatment, chilling and so on Davidek 2013.
2.2.2 Sanitation Standard Operating Procedures
Sanitation Standard Operating Procedures SSOP are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include
written steps for cleaning and sanitizing to prevent product adulteration. The SSOP procedures are specific, but may be similar in the same or a similar industry
Vasconcellos 2005 .
SSOP describe the procedures that must be followed in order to make sure that cleaning and sanitation activities are performed correctly. This involves the
development of detailed descriptions of the cleaning procedures and sanitation operations that must be performed prior to initiating the food manufacturing
process to prevent contamination or adulteration of the product. SSOPs also describe the frequency with which each sanitation procedure is to be conducted,
and identify the employees responsible for the implementation and maintenance of each procedure. The SSOP written, should be a comprehensive document and
must include the following areas according to Vasconcellos 2005: 1.
Hygiene and personnel practices
Regardless of the type of processing or food handling operation, the first
consideration in food sanitation is people. People set, follow, and break the rules of sanitation.
2. Sanitation principles and food handling practices
Personnel training should nurture an understanding of processes and technologies involved in manufacturing and handling food products.
3. Manufacturing controls of operations
Production personnel must be trained in the critical elements of the operations for which they are responsible.
4. Communicable diseasesinjuries
Persons known to be suffering from, or known to be carriers of, a disease likely to be transmitted through food must be restricted from any food-handling area.
5. Handwashing
Facilities with hot water for handwashing must be provided and must be conveniently located in food handling areas.
6. Personal cleanliness and conduct
Personal cleanliness must be maintained while involved in food handling operations.
7. Tr
affic controlcontrolled access
Personnel and visitor access to specific food-product handling areas must be
restricted.
8. Outside surroundings
Outside surroundings to a manufacturing plant should be evaluated for sources of contamination such as vermin, bird harborage areas, drainage problems,
odor problems, debris, refuse, smoke, dust, and other contaminants.
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9. Buildings and facilities
Food processing and handling areas should be cleanable, and so designed and constructed.
10. Building construction
Floors, walls, and ceilings must be constructed of suitable, approved materials that are durable, smooth, and easy to clean.
11. Overhead structures and lighting
Should be situated and constructed so as to prevent contamination of food products; lighting must be protected with properly sealed, safety-type overhead
fixtures.
12. Heating, ventilation, air conditioning
Must be designed and installed to prevent buildup of heat, steam, condensation, or dust, and to remove contaminated air. Positive air pressure is required in
microbiologically sensitive areas.
13. Drainage and sewage systems
Appropriate traps and vents are to be used throughout.
14. Waste facilities
Facilities should be designed so as to prevent contamination and for the sanitary storage of waste and inedible materials prior to their removal from the
plant or its surroundings.
15. General protection from contamination
The facilities and nonproduct contact surfaces and equipment must be evaluated to assess potential for food product contamination.
16. Flow-through pathways
A well-designed food processing or handling facility should be constructed to minimize traffic and to prevent cross-contamination from raw product to
finished product.
17. Washrooms, lunchrooms, changing rooms
Self-closing doors must be provided for these rooms. The areas must be separate from and not directly entered from food processing and handling areas.
18. Water quality program
Potable water, steam, and ice supply is imperative for sanitary food processing and handling facilities.
19. Raw material receiving
All operations involved with receiving and storage of ingredients, packaging, and other incoming materials must be monitored to prevent potential
contamination of the food product manufactured. Incoming materials must be received into an area that is separated from the processing areas.
20. Temperature and humidity control
The primary rule of sanitation is to pay strict attention to food temperatures. The temperature and humidity of storage rooms for raw materials, ingredients,
packaging materials, and food should be maintained and monitored.
21. Returned foods
Foods returned from retail outlets must be clearly identified and stored in a
designated area for appropriate disposition.
22. Nonfood chemicals
