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General Sanitation Standards
General Sanitation Standards
• Facility and Infrastructure:
• Facility and Infrastructure:
◦ Grounds and buildings must be well-maintained, solidly constructed, and designed to prevent the entry of pests like rodents or insects.
◦ Grounds and buildings must be well-maintained, solidly constructed, and designed to prevent the entry of pests like rodents or insects.
◦ Floors, walls, and ceilings must be made of durable materials that allow for sanitary operation and thorough cleaning.
◦ Floors, walls, and ceilings must be made of durable materials that allow for sanitary operation and thorough cleaning.
◦ Ventilation must be sufficient to prevent condensation and eliminate noxious odors in areas where edible products are handled.
◦ Ventilation must be sufficient to prevent condensation and eliminate noxious odors in areas where edible products are handled.
◦ Lighting must be adequate to facilitate both thorough cleaning and detailed inspection.
◦ Lighting must be adequate to facilitate both thorough cleaning and detailed inspection.
• Water and Waste Management:
• Water and Waste Management:
◦ A convenient supply of hot and cold water and cleaning materials must be available for slaughter, cleaning, and hygiene.
◦ A convenient supply of hot and cold water and cleaning materials must be available for slaughter, cleaning, and hygiene.
◦ All water used in products or for cleaning must meet primary drinking-water standards.
◦ All water used in products or for cleaning must meet primary drinking-water standards.
◦ Wastewater drainage must have proper trapping and sewage disposal to maintain sanitation, meeting all local government requirements.
◦ Wastewater drainage must have proper trapping and sewage disposal to maintain sanitation, meeting all local government requirements.
• Equipment and Tools:
• Equipment and Tools:
◦ Equipment must be constructed for easy cleaning and be properly maintained.
◦ Equipment must be constructed for easy cleaning and be properly maintained.
◦ Any contaminated equipment, knives, or utensils must be cleaned and sanitized before reuse.
◦ Any contaminated equipment, knives, or utensils must be cleaned and sanitized before reuse.
◦ Separate, clean containers must be provided for edible and inedible materials at convenient locations.
◦ Separate, clean containers must be provided for edible and inedible materials at convenient locations.
• Personnel Hygiene:
• Personnel Hygiene:
◦ Staff must wear clean garments and strictly follow all hygiene and sanitation procedures.
◦ Staff must wear clean garments and strictly follow all hygiene and sanitation procedures.
Sanitation Standard Operating Procedures (SSOPs)
Sanitation Standard Operating Procedures (SSOPs)
• Requirement: US establishments must have written daily procedures for sanitation operations conducted before and during operations.
• Requirement: US establishments must have written daily procedures for sanitation operations conducted before and during operations.
• Focus: At a minimum, SSOPs must address the cleaning of food-contact surfaces of facilities, equipment, and utensils.
• Focus: At a minimum, SSOPs must address the cleaning of food-contact surfaces of facilities, equipment, and utensils.
• Evaluation: Establishments must specify the frequency of procedures and routinely evaluate their effectiveness.
• Evaluation: Establishments must specify the frequency of procedures and routinely evaluate their effectiveness.
• Corrective Actions: If sanitation fails and product is contaminated, the establishment must:
• Corrective Actions: If sanitation fails and product is contaminated, the establishment must:
1. Properly dispose of affected product.
1. Properly dispose of affected product.
2. Restore sanitary conditions.
2. Restore sanitary conditions.
3. Revise procedures to prevent the problem from recurring.
3. Revise procedures to prevent the problem from recurring.
Hazard Analysis and Critical Control Point (HACCP) System
Hazard Analysis and Critical Control Point (HACCP) System
• Definition: A comprehensive food safety system used to identify, prevent, eliminate, or decrease hazards (biological, physical, and chemical) to acceptable levels.
• Definition: A comprehensive food safety system used to identify, prevent, eliminate, or decrease hazards (biological, physical, and chemical) to acceptable levels.
• The Seven HACCP Principles:
• The Seven HACCP Principles:
1. Conduct a Hazard Analysis: Determine hazards likely to occur during processing.
1. Conduct a Hazard Analysis: Determine hazards likely to occur during processing.
2. Identify Preventive Measures and CCPs: Determine Critical Control Points where measures can be applied.
2. Identify Preventive Measures and CCPs: Determine Critical Control Points where measures can be applied.
3. Establish Critical Limits (CLs): Set measurable maximum/minimum values to ensure product safety.
3. Establish Critical Limits (CLs): Set measurable maximum/minimum values to ensure product safety.
4. Monitor CCPs: Develop procedures to ensure CLs are maintained.
4. Monitor CCPs: Develop procedures to ensure CLs are maintained.
5. Identify Corrective Actions: Establish steps to follow when CLs are not met, including prevention of recurrence.
5. Identify Corrective Actions: Establish steps to follow when CLs are not met, including prevention of recurrence.
6. Verification: Create measures to verify the system’s effectiveness, such as reviewing records or calibrating instruments.
6. Verification: Create measures to verify the system’s effectiveness, such as reviewing records or calibrating instruments.
7. Record-keeping: Maintain complete documentation of the plan and its implementation.
7. Record-keeping: Maintain complete documentation of the plan and its implementation.
Product Recalls:
Product Recalls:
• Procedures: Establishments must have written plans for recalling adulterated or misbranded products.
• Procedures: Establishments must have written plans for recalling adulterated or misbranded products.
• Execution: Plans must specify how to determine the need for a recall and how to notify the public and remove products from commerce.
• Execution: Plans must specify how to determine the need for a recall and how to notify the public and remove products from commerce.
• Identification: Problems may be identified by inspection personnel, the establishment, or through consumer complaints.
• Identification: Problems may be identified by inspection personnel, the establishment, or through consumer complaints.
V. Inspection Protocols and Disposition
V. Inspection Protocols and Disposition
• Antemortem Inspection:
• Antemortem Inspection:
◦ Conducted on production animals and poultry before slaughter.
◦ Conducted on production animals and poultry before slaughter.
◦ Identifies diseases that may not be visible postmortem.
◦ Identifies diseases that may not be visible postmortem.
◦ Severe disease leads to animals being condemned; less severe conditions result in animals being tagged as suspect.
◦ Severe disease leads to animals being condemned; less severe conditions result in animals being tagged as suspect.
• Postmortem Inspection:
• Postmortem Inspection:
◦ Each carcass and organ is examined for lesions or clinical signs of disease.
◦ Each carcass and organ is examined for lesions or clinical signs of disease.
◦ Normal animals are passed; suspect animals require an in-depth evaluation by a veterinarian.
◦ Normal animals are passed; suspect animals require an in-depth evaluation by a veterinarian.
• Disposition Criteria:
• Disposition Criteria:
◦ Minor/Localized Conditions: Affected areas can be trimmed and the rest of the carcass passed for food.
◦ Minor/Localized Conditions: Affected areas can be trimmed and the rest of the carcass passed for food.
◦ Severe/Generalized Disease: Results in the condemnation of the entire carcass as unfit for human food.
◦ Severe/Generalized Disease: Results in the condemnation of the entire carcass as unfit for human food.
• Verification: Inspectors verify compliance with all sanitation and food safety programs throughout the entire production process.
• Verification: Inspectors verify compliance with all sanitation and food safety programs throughout the entire production process.
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