The 8 sanitation points of FDA HACCP that Liz Best refers to includes:
(1) Safety of the water that comes into contact with food or food contact
surfaces, or is used in the manufacture of ice;
(2) Condition and cleanliness of food contact surfaces, including
utensils, gloves, and outer garments;
(3) Prevention of cross-contamination from insanitary objects to food,
food packaging material, and other food contact surfaces, including
utensils, gloves, and outer garments, and from raw product to cooked
product;
(4) Maintenance of hand washing, hand sanitizing, and toilet facilities;
(5) Protection of food, food packaging material, and food contact surfaces
from adulteration with lubricants, fuel, pesticides, cleaning compounds,
sanitizing agents, condensate, and other chemical, physical, and
biological contaminants;
(6) Proper labeling, storage, and use of toxic compounds;
(7) Control of employee health conditions that could result in the
microbiological contamination of food, food packaging materials, and food
contact surfaces; and
(8) Exclusion of pests from the food plant.
Source: FDA's Seafood HACCP Rule (in "Fish and Fisheries Products Hazards
and Conrols Guidance, 3rd Ed.
http://www.cfsan.fda.gov/~comm/haccp4x8.html), Title 21 of the Code of
Federal Regulations Part 123 - Fish & Fishery Products, Sec. 123.11
Sanitation Control Procedures.
Regards,
Pamela Tom
University of California
Sea Grant Extension Program
On Tue, 13 Jan 2004, Liz Best wrote:
> I have defined SSOP as
> "Standard Sanitation Operating Procedures"
> where operating procedures (including the 8 sanitation points of FDA HACCP)
> are defined, written and applied to all processing areas, equipment,
> utensils, storage and parameter areas that require wet or dry cleaning and
> sanitizing or verfication as under FDA HACCP on known schedules that are
> validated through inspections, monitoring and testing recordkeeping
> protocals.
>
> Liz Best AGS
>
>
> -----Original Message-----
> From: kevin lyman [mailto:klyman@tiac.net]
> Sent: Tuesday, January 13, 2004 8:33 PM
> To: karla.ruzicka@noaa.gov
> Cc: karlafish@aol.com; seafood@ucdavis.edu
> Subject: Definition of SSOP
>
>
> Karla and UC Davis List members.
> A very belated Happy New year. My interprutation of a Standard Sanitation
> Proceedure is a Narrative Description of the proper method for sanitizing a
> seafood plant and its associated equipment. Please comment on your opinion
> as to the accuracy of this interprutation..Peter Howgate, What's your
> opinion as to the accuracy of this interprutation? Thanks to all.
> Kevin Lyman
> John Nagle Company
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