Meat&Poultry - February 2012 - (Page 56)
Sanitation Tips (Consejos Sanidad)
Standard operating procedures
Now is the time to update sanitation programs
BY KIMBERLIE CLYMA
processors: SSOP and GMP Practices and Programs” explains the differences between pre-operational (before daily processing begins) and operational (during processing) sanitation needs that are included in SSOPs to prevent direct product contamination. Pre-operational SSOPs are processes that describe the daily sanitation procedures that occur before processing begins. These would include the cleaning of product contact surfaces to prevent direct product contamination. According to the fact sheet, they could also include descriptions of equipment disassembly and reassembly, the use of acceptable
very New Year, it’s standard practice at meat and poultry process-
specific, written procedures necessary to ensure sanitary conditions in processing plants. It’s important for meat and poultry processors to understand the current GMPs because they can serve as a valuable guide when formulating or adjusting the plant’s sanitation program. GMP categories include: ■ General maintenance ■ Cleaning and sanitizing of equipment and utensils ■ Storage and handling of clean equipment and utensils ■ Pest control ■ Proper use and storage of cleaners, sanitizers and pesticides ■ Employee training ■ Plant design ■ Quality assurance assessment SSOPs are specific to a particular plant, but they can be similar to other plants in the same or similar industry. All SSOP procedures must be appropriately documented and validated. A fact sheet provided by the Purdue Univ. Extension called “Safe food guidelines for small meat and poultry
chemicals and cleaning techniques; and application instructions for sanitizers applied to product contact surfaces after cleaning. Operational SSOPs are those that occur during processing, which must result in a sanitary environment for preparing, storing or handling any meat or poultry product. According to the Purdue fact sheet, the SSOPS during operations might include equipment and utensil cleaning; sanitizing either during production, at breaks, between shifts or at mid-shift cleanup; procedures for employee hygiene, such as cleanliness of outer garments, hand washing, etc.; and product handling in raw and cooked product areas. Understanding GMPs and necessary SSOPs is essential for any meat and poultry plant when formulating or adjusting the sanitation program. ■
M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed by a sanitation crew supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at: firstname.lastname@example.org.
ing facilities around the country to review and update operational procedure guidelines. This is also an ideal time to review any potential regulatory changes and make adjustments to inplant standard operating procedures. Sanitation operations should also be reviewed and adjusted if necessary. Good Manufacturing Practices (GMPs) contain both requirements and guidelines for manufacturing food products in a sanitary environment. The Food and Drug Administration and the US Dept. of Agriculture have developed GMPs for all foods. USDA’s Food Safety and Inspection Service has developed a sanitation regulation (Code of Federal Regulations Title 9 Part 416) to address sanitary requirements for processing meat and poultry products. Within these sanitation regulations are requirements to produce wholesome foods under sanitary conditions and using specific Sanitation Standard Operating Procedures (SSOPs). These SSOPs are the
• Meat&Poultry • February 2012 • www.MeatPoultry.com
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