SSOP CADOVIMEX (ENGLISH VERSION) Tài liệu chuẩn

SSOP English - Seafood processing factory

STANDARD SANITATION OPERATION PRACTICE (SSOP) 1

STANDARD SANITATION OPERATION PRACTICE (SSOP)

I/- REQUIREMENT:

* SSOP:

Cadovimex Seafood Import Export & Processing Joint Stock Company (CADOVIMEX - Vietnam) have written up SSOP documents coneretely for each area of the fishery production line The measures for controlling the hygienic conditions mentioned in those documents are out of the HACCP plan of the company On basics SSOP help to satisfy the hygienic condition and production process

* HYGIENIC SUPERVISION:

The QC check every condition of work's operations during the whole processing line to assure that they fit the factory situation and the products All these things have relation to the records of checking hygienic conditions and the records of supervising the carrying out of sanitation practice and also corrective actions

II/- MEASURES / PROCEDURES TAKEN BY THE COMPANY:

CADOVIMEX has complied the documents of standard

Sanitation Operation Practice and follow the regulations raised in this Practice with the sound belief that they will be useful and necessary for the production of safe products of the company Whether it's being used now, the documents are the

"living" ones so they can be corrected and renewed to fit the new technology and the productive conditions afterwards

Date of verification: 01/01/2009

(Signature)

SSOP - 2009

1

WATER SAFETY

I/- REQUIREMENT:

The water used to make ice, the water which contacts products and the surfaces the products may contact must be safe water

II/- EXISTING CONDITIONS:

1 Water source:

The water used for the production of the company is taken from the wells which are over 270 m deep, the pipe is plastic made, Ø 110/ capacity : 75 m3/h

The recent sample testing reports show that the parameters concerning physics, chemistry and biology all meet the requirements of safety

2 Water treatment system:

The water reatment system is according to the design

After the warter was treated through the primary filter system and then the fine filter system it goes through the ultra violet light system (the extra chlorine in– water is 0,5 1 ppm) The traeted water is used for all stage from receiving, semi – – processing, size grading to glazing The remaining quantity of water is let through a softening system for ice-making Treatment by ultra-violet rays assures high safety when using water for packing into tray and freezing stages.– –

Being treated through a safe and modern system of equipment, the water is absolutely safe and fit the allowable limits concernign physics, chemistry and biology The capacity of the whole water supply is enough for use in production The company has stand by generators to assure enough power for pumping water to– the production stages all the time

III/- MEASURES/ PROCEDURES TAKEN BY THE COMPANY:

The factory staff continuously check the ultra violet lights and lights and the– (liquid) chloine quantity defining system During the process of water treatment, the frequency of checking is one time every 12 hours, assuring the extra chlorin existing

in the outlet water is 0,5 1 ppm and the UV lights operate effectively.–

Every week the company laboratory's staff take water sample from different taps in production sections to test bacteria

Every month Nafiqaved Branch V will take samples to check the testing results again, and after every six months they will test physical and chemical matters

The water treament equipment is cleaned every month and the water reservoirs are cleaned every 3 months for maintenance of equipment according to the approved plan

Update the forms for long term checking of ice.–

Update the forms of checking reports nd cheking the above plans in order to make source of completely safe water for use in production In case there's some problem happening to the water treatment, the factory will stop the production for prompt defining the exact time when that happens and give corrective actions At the

STANDARD SANITATION OPERATION PRACTICE (SSOP) 2

causing bacteria Only when the results are accepted, the products can be released

IV/- SUPERVISION:

Every day the workers who are responsible to the water treatment check the equipment to find out the problems on disorders ( if any) to give prompt corrective actions

The QC who's assigned to check the ice and the extra chorine make reports

of his checking

V DOCUMENTS:

Every month form, checking sheets, and checking repirts concerning the water source and ice must be updated and file for at leat 2 years

Date of verification: 01/01/2009

(Signature)

CLEANING THE SURFACES THAT

CONTACT PRODUCTS

I/- REGULATIONS:

Assure to follow up all regulations concerning the hygienic safety for the surfaces that are supposed to contact products These regulations are also applied

to production tools, working gloves and working clothes

II/- EXISTING CONDITIONS:

1 Water source:

CADOVIMEX have enough production and equipment that can meet the requirements for hygienic conditions

Wooden tools are not allowed to use in production

SSOP - 2009

3

The surfaces that are supposed to contact directly the products (tables, trays, containers, means of transport, etc.) are smooth, easy to clean and made from stainless material

The ice crushers and other tools and equipment, such as, freezing and glazing tools are also made from stainless material and easy to clean

The working gloves are of good quality No worn gloves are allowed to use The factory is equipped with 2 washing machines and tumble dryers Four persons ae assigned to do the washing, trying and ironing clothes for workers after they finish each working shift When they begin their work shift they are supplied with the clean working clothes at the changing rooms

III/- MEASURES/ PROCEDURES TAKEN BY THE COMPANY:

In order to maintain an effective prctice, the company has developed a positive hygienic programme

Every one must clean and sterilize their hands properly after leaving the toilets or before entering the production sections The chemicals used for hand washing and sterilizing must be approved by the factory managerment

After each day of production every tool and equipment are cleaned and sterilized to be ready for the production on the following day The system of washing and sterilizing facilitices are under the coltrol of the staff in duty If there's someproblem they have to report immediately to the managerment for prompt solutions Besides, there's an inspection of QC staff for at least once a day If there's any wrong thing happen or there's a repair at somewhere of the ystem then nobody

is allowed to enter the area

IV/- SUPERVISION:

The staff who are reponsible to supevise the woker's hygienic facilities must constantly check the hygienic and operative conditions of them Make and submit reports to the management if the facilities are out of order

The QC staff and the workshop managernent check the supervision of carrying out the hygienic procedures and equipment conditions

V/- KEEPING RECORDS:

The documents relating to the maintenance of facilities for daily hand washing and sterilization, relating to the corrective actions and other concerning documents are kept in SSOP 4 for 2 years

Date of verification: 01/01/2009

(Signature)

STANDARD SANITATION OPERATION PRACTICE (SSOP) 2

STANDARD SANITATION OPERATION PRACTICE (SSOP) 3

I/- REGULATIONS:

Avoid cross contamination from low hygienic things or from raw material to finished products, to surfaces that are supposed to contact products, including productive tools, protective working clothes or packing materials

II/- PRESENT CONDITIONS OF THE FACTORY:

After many years being supported by NAFIQAVED branches the factory has

carried out some repairs and improvements and has used pretty effective measure

in the production of frozen shrimps

At the moment the factory has seperated areas for every processing sections

in a reasonable and acceptable arrangements It has also the specific walking corridors for the workers of each section The ceiling lights have protective covers for avoiding ccomtamination to the products

The factory has a raw material receiving house that can assure safety and–

is equipped with necessary tools for preservation and cleaning

The tools used on production areas are different in color to facilitate the checking and to avoid cross contamination At the factory there are some shelves and pallets used as stands for the containers that keep contaminated products

Packing materials and chemicals are stored in two separated rooms and are preserved according to technical requipments

At every entrance of the production areas there facilities for hand washing and sterlization

SSOP - 2009

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III/- MEASURES OF THE COMPANY:

Cleaning worker's gloves every hour during their working time

After finishing a working shift, the workers must leave their working clothes at the factory for washing

The waste must be collected and put into covered containers and taken away from the factory in tightly closed vehicles in a short time

In contacts signed between the company and suppliers it must be agreed that the material source is stable, safe and free from contamination

The tools and baskets used for containing different parts in the same area or

in different areas have different colors and markings and each color is for one purpose

At every entrance of the processing rooms there are plastic air curtains When working the workers have to follow the specific regulations for each area The wokers' transportation from one area to another is minimized to prevent cross contamination

IV/- SUPERVISION :

The QC group that's assigned to work at the production sections specialize in the supervision and take notes of each point of the cleaning process at the factory, i.e., tools, packing materials, the treatment of raw material and waste, labor safety, workers' hygienic conditions, and the proper use of specified tools

V/- MAKING AND KEEPING DOCUMENTS/ RECORDS:

All the records / documents relating to the process of preventing cross contamination are kept in file of SSOP 3 for at least 2 years

Date of verification: 01/01/2009

(Signature)

STANDARD SANITATION OPERATION PRACTICE (SSOP) 4

WORKERS' HYGIENE

I/- REGULATIONS:

Good maintenance of hand cleaning and sterilizing facilities and other hygienic facilities

II/- PRESENT CONDITIONS OF THE FACTORY:

The factory has enough hygienic facilities near the workshop so the service workers and the workers of the processing, freezing, size grading and packing into– tray areas

–

In front of the toilets there are enough hand washing and sterilizing facilities There are strict regulations must be followed by the workers when they get out of the toilets and before they enter the productions areas There's a measure of coltrolling this procedure

The hand washing and sterilizing facilities are arranged according to the following orders

- Soap

- Washing taps

- Chlorined water

- Hand towels (for one use only)

- The number of above hygienic facilities meet requirements of the workers in the factory

- At every hygienic facility there are workers specilizing cleaning the facilities They also supervise the cleaning procedures of the workers

III/- MEASURES OF THE COMPANY:

* Daily procedures:

Properly cleaning the tools, all surfaces that may contact the products and the means of tranporting used inside the productions areas 2 times before and after a working shift and finishing processing a lot of shrimps

Collect and take away all solid waste

Clean the surfaces by soap

Rinse the surfaces with chlorined water of suitable, density and rinse them the last time with clean water

Workers' protective clothing is cleaned and ironed properly according to regulations After one hour of working the workers' gloves are cleaned again in

SSOP - 2009

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STANDARD SANITATION OPERATION PRACTICE (SSOP) 5

chlorined water of 100ppm The damaged and torn gloves and aprons are not allowed to use

IV/- SUPERVISION:

The workers' group head is responsible of the hygienic operations of that group The QC staff check the operations of cleaning and sterilizing of hands, production tools, protective working clothes every hour or every day (depending on the different stages) and check their conditions before use They also mention in forms the workers' faults and violations of the company's regulations, names of persons in change, names of supervisions, and time of supervision By the end of every day these forms will be submitted to the operations of each speccific stage

V/- KEEPING RECORDS:

The documents and records ae kept in the file of SSOP 4 of HACCP team for

at least 2 years

Date of verification: 01/01/2009

(Signature)

PROTECTION OF PRODUCTS FROM QUALITY REDUCTION DUE TO INFECTION

I/- PURPOSE AND REQUIREMENTS:

Protect the products, packing material and the surfaces that contact the products to avoid infection of lubricants, cleaning and sterilizing agents as well as other substances that may cause physical, chemical or biological infection

II/- CONDITIONS OF THE FACTORY:

Products and packing material are isolated from lubricants, cleaning and sterilizing substances The above mentioned subtances are kept in following– storages:

- Storage for PE bags and cartons

- Storage for sterilizing agents (chlorine)

- Storage for fat and lubricants

Those are arranged in places which are isolated and suitable for the production After taking out the material for one use the storage door must be closed immediately to prevent the entrance of insects Besides, the company has two cold storages for finished products locating near the packing into carton area (The– finished products are transported to Camau in refrigerating vessels then to the port

in refrigerating trucks) Those cold storages are always in good condition and so far

no problem has happened

*CHEMICALS BEING USED IN THE FACTORY:

- Soaps made in Vietnam

- Chlorine 70% active, made in Japan, used wuth different density at different stages

III/- MEASURES OF THE COMPANY:

We always assure the quality of our products, hence, we pay close attention

to the products to prevent the mixture with infections substances The material belonging to one storage is not allowed to be stored in any other storage

IV/- SUPERVISION KEEPING RECORDS:–

There's a checking of QC staff before taking the new material, packing material or finished products into the relevant cold storages

The operations of the storages are checked every week or every month The products anf packing material is checked during the processing time

Records relating the receiving and delivering of material and the checking of these procedures ae kept in file for at least 2 years

SSOP - 2009

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STANDARD SANITATION OPERATION PRACTICE (SSOP) 6

Date of verification: 01/01/2009

(Signature)

HARMFUL SUBSTANCES

I/- PURPOSE AND REQUIREMENT:

Proper and reasonable preservation usage labelling of chemicals used for– –