Handbook of Hygiene Control in the Food Industry

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∑ correctthoseconditionsand practicesthat are not in conformance;and
∑ maintain recordsthat document the monitoringand corrections, and retain
theserecordson file (as described abovefor seafoodand juice).


22.3.2 FSISmeatand poultry HACCP regulations
The HACCP regulations promulgated in 1996by the FSIS14,15modifiedexisting
sanitation regulations for meatsand poultry. The SSOPrequirements underthese
regulations are summarizedbelow:


∑ SSOPdevelopment. SSOPsshall
± describe all procedures an officialestablishment will conduct daily,before
and during operations, sufficient to prevent direct contamination or
adulteration of product(s);
± be signedand datedby the individualwithoverallauthority uponinitial
implementationand uponany modification;
± address,at a minimum,the cleaning of foodcontact surfaces of facilities,
equipment, and utensils; and
± specifythe frequency withwhicheachprocedureis to be conducted and
identifythe individual responsible for implementation and maintenance of
the SSOPs.


∑ SSOPimplementation. Eachofficialestablishment shall
± conduct the preoperationalprocedures in the SSOPsbefore the startof
operation;
± conduct all otherproceduresin the SSOPsat the frequencies specified;and
± monitordailyimplementation of procedures in the SSOPs.


∑ SSOPmaintenance. Eachofficialestablishment shall
± routinelyevaluate the effectivenessof the SSOPs and the procedures
thereinin preventingdirectcontaminationor adulterationof products; and
± revisethe SSOPs, as necessary, to keepthemeffective and current with
respect to changes to facilities, equipment, utensils, operations, or
personnel.


∑ SSOPcorrectiveactions. Correctiveactionsshallbe taken
± wheneitherthe establishment or FSISdetermines that the SSOPs,or the
implementationor maintenanceof the SSOPs,mayhavefailed to prevent
directcontaminationor adulterationof product(s); and
± that includeprocedures to ensure appropriatedispositionof product(s) that
maybe contaminated,restore sanitary conditions,and preventrecurrence
of directcontamination or adulterationof product(s), appropriate reevalua-
tion and modificationsof the SSOPsor appropriate improvementsin the
executionof SSOPs.


∑ SSOPrecord-keeping requirements. Dailyrecordsshall
± document the implementationand monitoringof the SSOPsand any
corrective actionstaken;


The use of standard operatingprocedures (SOPs) 357
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