Equipment parts are rinsed with potable water. Raw and cooked processing areas are separate. Avoiding water puddle on the floor 4. It will be time well spent. Corrective action Corrective action is possible to do if there are deviation matters on monitoring action: 1.
Corrective action Some action that taken by management are: · repatriating the personnel, · covering the wound with impermeable bandage, then repatriate personnel. 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. Personnel Personnel are one of vital component on cross contamination during fish processing. Processing equipments Processing equipments can be as a source of contamination on fish manufacture. There are an abundance of advice and regulation available concerning the requirements for equipment. When training non-native English speaking employees, it is critical that they understand the details of the procedures and the proper use of chemicals before beginning their job.
Vanishing contamination materials from surfaces 2. Health of worker Occupational health services are available in industry. Additional hand-washing facilities should be sited at all entrances to food handling areas. It shall be updated whenever there is a change in processes or chemicals used. Also include any plans for pest control in the future. The example of record on fish processing are periodically monitoring record, periodically record of chemical concentrations and monthly sanitation monitoring records. An effective sanitation program is necessary to reduce contamination and to monitor program effectiveness.
Sanitation encompasses many areas and functions of an establishment, even when not in production. ConnectFood provides on their site and will match you up with experts in the design of cleaning and sanitizing programs. Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers Adler, 1999. Inspect machine to make sure it is clean. Toilets Adequate and separate toilet facilities must be provided for male and female employees.
Foods and packaging materials must be protected from chemical sprays. Recording The control records in this point are periodic sanitation controls record and daily sanitation control record. Toilet rooms separate for each sex, shall be provided in all places of employment. The equipment in food plant is very specific for the type of food being processed. The most trouble bird are pigeons, house sparrows, and starlings Gould, 1994.
If this is not possible, the member of staff affected should be transferred to areas where they do not come directly into contact with the food. Hot foil stamping is used to enhance appearance. If possible, dressed cuts should not come into direct contact with food. Such containers may require features, such as a recessed panel, in their design to facilitate the location of the label. Outer garments are maintained in a clean and sanitary manner and are changed at least daily and, if necessary, more often. Water is the most important component on food processing.
Some things to note is that the labeling should be mention: · The name of the product in the packaging; · The name and address of the distributor; · The usage instructions Labeling on packaging also mention: a. Break into sections for multiple tasks. Monitoring records should be filled in the date and signature or initials of the person completing the task. . Debris is swept up and discarded.
The equipment is resanitized with an approved sanitizer, and rinsed with potable water if required. All food valves should be easily disassembled for cleaning and inspection. The Processing Manager is responsible for ensuring that employee hygiene practices, employee and product traffic patterns, sanitary product handling procedures, and cleaning procedures are maintained during a production shift. All food equipment should be acces for the service, preferably from above. Record concentration of acid wash on the Sanitation Test Log. Remove all particulate matter from inside and outside panels and all exposed machine parts.
The materials have to throw away from the equipment and goods that are contact with the product. Crew members must be trained to handle chemicals safely and wear appropriate personal protective equipment. Staff should not be allowed to work in food processing area while suffering from intestinal infection as these may be transited to the food. Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hands as a source of contamination Snyder 1998. If necessary, processing employees are retrained.