In application of sanitary eight Key Sanitation Requirements according to the National Seafood HACCP Alliance for Training and Education (NSHATE) (1999) grouping principles to be applied in SPO sanitation to 8 Key Sanitation Sanitation requirements, namely:
1. The key to water security
Water is an important component in the food industry, such as part of the composition; washing products; making ice / glazing; washing equipment / other means; for drinking and so on. Therefore, it is maintained that there are no cross-connections between the water and the water is not clean (plumbing must be clearly identified). The source of water used in the food industry:
1. Water PAM, usually meet quality standards;
2. Water wells, the chance of contamination is very large, because of the floods, sewage, agricultural water, and so on;
3. Seawater (used fishing industry) must comply with drinking water standards, except salinity.
Monitoring water security:
a) Air PAM: PAM proof of payment, a copy of the analysis results of water from PAM. When in doubt it is advisable to analyze the additional of an accredited testing lab.
b) Water wells: done before business begins. Water quality testing lab. accredited food testing.
c) Seawater: must be done more often than piped water / well; by visual inspection / organoleptic.
Corrective Action:
Must be done immediately corrective action in case or reveal any irregularities. For example: to freeze the channel, stop the production process for a while, pull the affected products.
Recording: Performed on each monitor, as well as in case of corrective action. Form recording: recording the periodic monitoring, recording the periodic inspection of plumbing, sanitation monitoring records daily.
Key 2. Conditions and Hygiene Surfaces Contact with Food Ingredients
Monitoring: The condition of surfaces in contact with food: is done by visual inspection of the surface. Hygiene and sanitary surfaces in contact with food: is maintained. The type and concentration of sanitizing: with test strips / kits. Verification is done by periodically testing the microbial surface. Hygiene gloves and clothing workers. : If in good condition.
Corrective Action: If there is a sanitiser concentration varies every day then have to repair / replace equipment and train operators. Observation of the meeting of two tables, when supplied with the product rontokan separate for easy cleaning. When workbench show signs of corrosion then repair / replace table that no corrosion.
Recording: Performed at every monitoring and in case of a correction
Recording forms: periodic monitoring, sanitation monitoring records daily / monthly.
Key 3. Prevention of Cross Contamination
Cross-contamination is common in the food industry is less understood due to this problem. Some things for the prevention of cross-contamination are: employee actions for prevention, separation of materials with products ready for consumption, design of infrastructure.
Monitoring: sufficient separation between the activities of the handling and processing of raw materials to the finished product. Sufficient separation products in storage. Cleaning and sanitation area, tool handling and food processing. Hygiene practices of workers, washing clothes and hands. Practice of workers and equipment in handling the product. The flow of movement of workers in factories and business units need to set the flow to run properly.
Corrective Action: If the monitoring discrepancies occur resulting in cross-contamination, stop the activity until the situation back in line; take precautions recurrence; safety evaluation of the product, if necessary disposition to another product, reprocess or discarded when the product is contaminated.
Record: Document corrections made periodically recording the time of monitoring.
4. Keep your keys Hand Washing facilities, Sanitation and Toilet
Conditions hand washing facilities, toilet and hand sanitation is essential to prevent contamination of the food production process. Contamination due to the condition of the facility will be fatal, as caused by pathogenic bacteria.
Monitoring: Encourage hand washing program to prevent the spread of dirt and pathogenic microorganisms in the area of handling, processing and food products.
Corrective Action: Fix or content fixings toilet and hand washing. Discard and create a new solution if the concentration of sanitizing wrong. Observation record corrective actions when sanitary conditions are not appropriate. Fix the toilet was broken.
Recording: Recording can be done to keep the sanitary key: the condition and location of hand washing facilities, toilet; sanitary conditions and the availability of a hand, concentration of sanitizing hand, corrective action in conditions that do not fit.
Key 5. Protection of Materials Contaminants
The aim is to ensure that food products, packaging materials, and surfaces in direct contact with the food protected from microbial contamination, chemical and physical.
Monitoring: What needs to be monitored: potentially toxic materials and water which is not sanitary. Carried out in sufficient frequency, when the production starts and every 4 hours. Observation conditions and activities throughout the day.
Corrective Action: Remove contaminants from the surface; Fix the air flow at room temperature to reduce condensation; Use the foot washing water and truck wheels before entering the processing space; Dispose of chemicals without labels and others.
6. key labeling, storage, and use of the correct toxin
Monitoring: The purpose of this monitoring is to ensure that the labeling, storage and use of the toxin is true for the protection of products from contamination. Some of the things that must be considered in the labeling: the name of the substance / solution in the container; the name and address of the manufacturer / distributor; instructions for use; label the container to work must show:
a) The name of the substance / solution in the container
b) usage instructions
c) Storage of materials that are toxin should:
d) access is limited;
e) separating the food-grade materials with non-food grade;
f) away from the equipment and items in contact with the product;
g) the use of toxic materials must be according to manufacturer instructions;
h) procedures that guarantee will not contaminate the product.
i) Time monitoring: sufficient frequency; recommended at least once a day; observation conditions and activities throughout the day.
Corrective Action: In the event of discrepancies labeling, storage, and use of toxins, then the correction among others:
a) move the toxin material completely unresponsive storage;
b) return to suppliers of materials that are not properly labeled;
c) fix the label;
d) waste container is damaged;
e) check product safety,
f) training held.
Recording: recording the periodic sanitary controls; daily sanitation control records; log daily information.
7. Monitoring key personnel health conditions that can lead to contamination
The purpose of the 7 key is to manage the personnel who have signs of illness, injury or other conditions that can be a source of microbiological contamination.
Monitoring: To control health conditions that can cause microbiological contamination in food, packaging materials, and surfaces in contact with food. Some signs of health that need attention on monitoring: diarrhea, fever, vomiting, jaundice, sore throat, skin sores, ulcers and dark urine.
Corrective Action: Action to be taken by the management: repatriate / rest personnel, cover the wound with an impermeable bandage.
Recording: Data health outcomes regular medical examination and recording of corrective actions in case of deviation.
8. Eliminate Pests key Processing Unit
The purpose of this is key 8: ensure the absence of pest (pest) in food processing buildings.
Some pest that may carry disease:
a) Flies and cockroaches: transfer: Salmonella, Streptococcus, C.botulinum, Staphyllococcus, C.perfringens, Shigella
Rodents: source: Salmonella and parasites
b) Bird: carrier variation of bacterial pathogens: Salmonella and Listeria
Monitoring: The purpose of monitoring to confirm that the pest (pest) has been removed from the processing area of the widest and the procedures followed to prevent investments. Monitoring is done by visual inspection, a hiding place rat, mouse traps tool, a tool to maintain cleanliness and to facilitate supervision.
Corrective Action: For example, after the use of pesticides and traps, fly back entering the processing space, then add the “water curtain” over the outer door and remove the waste container.
Recording: recording the periodic sanitary control and daily sanitation control records.