The number of facilities to be provided for each sex for whom the facilities are furnished. Hair is a common cause of physical and bacterial contamination of foods. In this case you would have a preventive control for the allergen. Pre-operational Sanitation-Equipment and Facility Cleaning Objective All equipment will be cleaned and sanitized prior to starting production. Those sections as follows: 1. It can be affect to product quality. Facilities are cleaned with an approved cleaner, according to manufacturer's directions.
There should be no trees, gardens, cultivated area, etc. Toilets should conform to the same standards of hygiene demanded in food handling areas of the factory, and cleaning and disinfection should be carried out least once per day. Bait boxes must be located on the entrance and around the perimeter of buildings Gould, 1994. Document machine and facility maintenance as well as cleaning schedules and procedures. Corrective action According to Winarno and Surono 2002 , quality assurance team have to do several corrective actions when there is a discrepancy monitoring that cause cross contamination.
All food equipments should be available for inspection and cleaning. Wipe with a clean cloth dipped in a mild soapy detergent. Water is a vehicle for the transmission of many agents of disease and continues to cause significant outbreaks of disease in developed and developing countries world-wide Kirby et al. It shall be updated whenever there is a change in processes or chemicals used. Inspect machine to make sure all parts are clean.
Outer garments, hair nets, gloves, booties, and goggles must be laundered, replaced, sanitized, or changed as often as necessary to prevent insanitary conditions, cross-contamination, or adulteration. Rinse with clean water 20 - 30 min. Zoonosis can be transmitted from animals to man by several methods. Inspect machine to make sure it is clean. Identify which forms or logs are used. Avoiding water puddle on the floor 4.
The buildings should be surrounded by an area of concrete or tarmac. Flies, which are notorious for carrying disease, should be excluded from the processing area. The partners at ConnectFood are here to help! Monitoring action On fish processing unit, there are several subjects that have to monitor on cleaning of all surfaces equipments that contact directly to food such as surfaces condition which directly contact with products, cleanliness, and sanitation of equipment surfaces that contact directly to food, type and concentration of sanitation material, cleanliness of gloves and worker cloth Winarno and Surono, 2002. There are two sources of water supply potable water and non-potable water. Equipment must so designed as to protect the contents from external contamination. According to Thorpe 1992 , the essential requirements for personnel working in production area and stores are those mentioned below: 1. The Agency's goal is to reduce the risk to public health of consuming meat and poultry products by reducing pathogenic microbial contamination.
Periodic control sanitation records, 2. Daily microbial counts are documented on Establishment Form M-1. No towels are needed for a wet process room. The environment at a seafood plant location can contribute to contamination, as well as contamination to the products. This could be done weekly as part of the cleaning program.
In total, water closets, preferably foot-operated, should be provided at the rate of 1 per 15 female employees whilst 1 urinal and 1 water closet per 25 males is necessary. All surfaces in contact with food must be inert to the food and must not migrate to or be absorbed by the food. Products information on label are : 1. Monitoring records should be filled in the date and signature or initials of the person completing the task. Water safety The water supply is one of the most factors when making products which are safe to eat and which meet the required microbiological standards.
All piping must be aligned and supported to prevent sagging or any impediment to product flow and it must be self-draining. Corrective actions are recorded on Establishment Form E-1. Operational Sanitation All federally inspected establishments must describe daily, routine sanitary procedures that the establishment will conduct during operations to prevent direct product contamination or adulteration. This includes machine lubricants, cleaning compounds, pesticides, and sanitizing agents. Labeling system Food product should be have a good label which have good color, appropriate size, and different from the other products. Personal flow on factory Several incorrect actions do by workers during processing: a.