{"id":813,"date":"2024-06-16T02:17:52","date_gmt":"2024-06-15T19:17:52","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=813"},"modified":"2024-06-12T20:56:40","modified_gmt":"2024-06-12T13:56:40","slug":"key-sanitation-requirements","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/key-sanitation-requirements\/","title":{"rendered":"Key Sanitation Requirements"},"content":{"rendered":"

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:<\/span><\/p>\n

1. The key to water security<\/strong><\/span>
\n Water is an important component in the food industry, such as part of the composition;<\/span> washing products;<\/span> making ice \/ glazing;<\/span> washing equipment \/ other means;<\/span> for drinking and so on.<\/span> Therefore, it is maintained that there are no cross-connections between the water and the water is not clean (plumbing must be clearly identified).<\/span> The source of water used in the food industry:<\/span>
\n 1. Water PAM, usually meet quality standards;<\/span>
\n 2. Water wells, the chance of contamination is very large, because of the floods, sewage, agricultural water, and so on;<\/span>
\n 3. Seawater (used fishing industry) must comply with drinking water standards, except salinity.<\/span><\/p>\n

Monitoring water security:<\/span>
\n a) Air PAM: PAM proof of payment, a copy of the analysis results of water from PAM.<\/span> When in doubt it is advisable to analyze the additional of an accredited testing lab.<\/span>
\n b) Water wells: done before business begins.<\/span> Water quality testing lab.<\/span> accredited food testing.<\/span>
\n c) Seawater: must be done more often than piped water \/ well;<\/span> by visual inspection \/ organoleptic.<\/span><\/p>\n

Corrective Action:<\/span>
\n Must be done immediately corrective action in case or reveal any irregularities.<\/span> For example: to freeze the channel, stop the production process for a while, pull the affected products.<\/span>
\n Recording: Performed on each monitor, as well as in case of corrective action.<\/span> Form recording: recording the periodic monitoring, recording the periodic inspection of plumbing, sanitation monitoring records daily.<\/span><\/p>\n

Key 2. Conditions and Hygiene Surfaces Contact with Food Ingredients<\/strong><\/span>
\n<\/strong> Monitoring: The condition of surfaces in contact with food: is done by visual inspection of the surface.<\/span> Hygiene and sanitary surfaces in contact with food: is maintained.<\/span> The type and concentration of sanitizing: with test strips \/ kits.<\/span> Verification is done by periodically testing the microbial surface.<\/span> Hygiene gloves and clothing workers.<\/span> : If in good condition.<\/span>
\n Corrective Action: If there is a sanitiser concentration varies every day then have to repair \/ replace equipment and train operators.<\/span> Observation of the meeting of two tables, when supplied with the product rontokan separate for easy cleaning.<\/span> When workbench show signs of corrosion then repair \/ replace table that no corrosion.<\/span>
\n Recording: Performed at every monitoring and in case of a correction<\/span>
\n Recording forms: periodic monitoring, sanitation monitoring records daily \/ monthly.<\/span><\/p>\n

Key 3. Prevention of Cross Contamination<\/strong><\/span>
\n Cross-contamination is common in the food industry is less understood due to this problem.<\/span> Some things for the prevention of cross-contamination are: employee actions for prevention, separation of materials with products ready for consumption, design of infrastructure.<\/span>
\n Monitoring: sufficient separation between the activities of the handling and processing of raw materials to the finished product.<\/span> Sufficient separation products in storage.<\/span> Cleaning and sanitation area, tool handling and food processing.<\/span> Hygiene practices of workers, washing clothes and hands.<\/span> Practice of workers and equipment in handling the product.<\/span> The flow of movement of workers in factories and business units need to set the flow to run properly.<\/span>
\n Corrective Action: If the monitoring discrepancies occur resulting in cross-contamination, stop the activity until the situation back in line;<\/span> take precautions recurrence;<\/span> safety evaluation of the product, if necessary disposition to another product, reprocess or discarded when the product is contaminated.<\/span>
\n Record: Document corrections made periodically recording the time of monitoring.<\/span><\/p>\n

4. Keep your keys Hand Washing facilities, Sanitation and Toilet<\/strong><\/span>
\n<\/strong> Conditions hand washing facilities, toilet and hand sanitation is essential to prevent contamination of the food production process.<\/span> Contamination due to the condition of the facility will be fatal, as caused by pathogenic bacteria.<\/span>
\n Monitoring: Encourage hand washing program to prevent the spread of dirt and pathogenic microorganisms in the area of \u200b\u200bhandling, processing and food products.<\/span><\/p>\n

Corrective Action: Fix or content fixings toilet and hand washing.<\/span> Discard and create a new solution if the concentration of sanitizing wrong.<\/span> Observation record corrective actions when sanitary conditions are not appropriate.<\/span> Fix the toilet was broken.<\/span>
\n Recording: Recording can be done to keep the sanitary key: the condition and location of hand washing facilities, toilet;<\/span> sanitary conditions and the availability of a hand, concentration of sanitizing hand, corrective action in conditions that do not fit.<\/span><\/p>\n

Key 5. Protection of Materials Contaminants<\/strong><\/span>
\n<\/strong> 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.<\/span>
\n Monitoring: What needs to be monitored: potentially toxic materials and water which is not sanitary.<\/span> Carried out in sufficient frequency, when the production starts and every 4 hours.<\/span> Observation conditions and activities throughout the day.<\/span>
\n Corrective Action: Remove contaminants from the surface;<\/span> Fix the air flow at room temperature to reduce condensation;<\/span> Use the foot washing water and truck wheels before entering the processing space;<\/span> Dispose of chemicals without labels and others.<\/span><\/p>\n

6. key labeling, storage, and use of the correct toxin<\/strong><\/span>
\n<\/strong> 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.<\/span> Some of the things that must be considered in the labeling: the name of the substance \/ solution in the container;<\/span> the name and address of the manufacturer \/ distributor;<\/span> instructions for use;<\/span> label the container to work must show:<\/span>
\n a) The name of the substance \/ solution in the container<\/span>
\n b) usage instructions<\/span>
\n c) Storage of materials that are toxin should:<\/span>
\n d) access is limited;<\/span>
\n e) separating the food-grade materials with non-food grade;<\/span>
\n f) away from the equipment and items in contact with the product;<\/span>
\n g) the use of toxic materials must be according to manufacturer instructions;<\/span>
\n h) procedures that guarantee will not contaminate the product.<\/span>
\n i) Time monitoring: sufficient frequency;<\/span> recommended at least once a day;<\/span> observation conditions and activities throughout the day.<\/span><\/p>\n

Corrective Action: In the event of discrepancies labeling, storage, and use of toxins, then the correction among others:<\/span>
\n a) move the toxin material completely unresponsive storage;<\/span>
\n b) return to suppliers of materials that are not properly labeled;<\/span>
\n c) fix the label;<\/span>
\n d) waste container is damaged;<\/span>
\n e) check product safety,<\/span>
\n f) training held.<\/span>
\n Recording: recording the periodic sanitary controls;<\/span> daily sanitation control records;<\/span> log daily information.<\/span><\/p>\n

7. Monitoring key personnel health conditions that can lead to contamination<\/strong><\/span>
\n 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.<\/span>
\n Monitoring: To control health conditions that can cause microbiological contamination in food, packaging materials, and surfaces in contact with food.<\/span> Some signs of health that need attention on monitoring: diarrhea, fever, vomiting, jaundice, sore throat, skin sores, ulcers and dark urine.<\/span>
\n Corrective Action: Action to be taken by the management: repatriate \/ rest personnel, cover the wound with an impermeable bandage.<\/span>
\n Recording: Data health outcomes regular medical examination and recording of corrective actions in case of deviation.<\/span><\/p>\n

8. Eliminate Pests key Processing Unit<\/strong><\/span>
\n<\/strong> The purpose of this is key 8: ensure the absence of pest (pest) in food processing buildings.<\/span>
\n Some pest that may carry disease:<\/span>
\n a) Flies and cockroaches: transfer: Salmonella, Streptococcus, C.botulinum, Staphyllococcus, C.perfringens, Shigella<\/span>
\n Rodents: source: Salmonella and parasites<\/span>
\n b) Bird: carrier variation of bacterial pathogens: Salmonella and Listeria<\/span><\/p>\n

Monitoring: The purpose of monitoring to confirm that the pest (pest) has been removed from the processing area of \u200b\u200bthe widest and the procedures followed to prevent investments.<\/span> Monitoring is done by visual inspection, a hiding place rat, mouse traps tool, a tool to maintain cleanliness and to facilitate supervision.<\/span>
\n 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.<\/span>
\n Recording: recording the periodic sanitary control and daily sanitation control records.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In application of sanitary eight Key Sanitation Requirements according to the National Seafood HACCP Alliance for Training and Education (NSHATE)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1820],"tags":[1451,1452,1450,1454,1445,1447,1446,1448,1449,1453],"class_list":["post-813","post","type-post","status-publish","format-standard","hentry","category-english","tag-8-key-sanitation-areas","tag-fda-key-sanitation-conditions","tag-key-largo-sanitation","tag-key-messages-for-sanitation","tag-key-sanitation","tag-key-sanitation-creighton-ne","tag-key-sanitation-creighton-nebraska","tag-key-sanitation-frederick","tag-key-sanitation-ne","tag-key-west-sanitation"],"yoast_head":"\nKey Sanitation Requirements - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/key-sanitation-requirements\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Key Sanitation Requirements - 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