Good Manufacturing Practices inside the Seafood Plant
1. Water and Ice
A. Water
Goal:
Water that comes into direct contact with food or food contact surfaces is derived from a safe and
sanitary source or is treated to make it safe. Water is sufficient for the operations intended for cleaning
of equipment or for employee sanitary facilities.
Procedure:
- Treated and chlorinated potable water is supplied to the plant from Metro Naga Water District
source is checked and adjusted for chlorine to get the residual chlorine of 0.05 to 0.5 ppm and
then pumped to the storage tank.
- Quality control personnel checks water supply for residual chlorine level, physical appearance in
every delivery to the plant.
- The water used for cooling is properly chlorinated to obtain residual chlorine level of 0.1 to 0.5
ppm at discharge.
- The water use for sanitizing in processing line is chlorinated as per following;
- Cans 10 ppm
- Hand dipping 50 ppm
- Table and equipments 150 ppm
- Boot dipping 200 ppm
- Quality control personnel checks and records the chlorine level in the water used for sanitizing
daily.
- Water treatment system is cleaned by back wash method and storage tank is cleaned every 6
months.
- The water is sampled by the representative of a recognized laboratory for bacteriological and
physicochemical analysis annually.
B. Ice
Goal:
Plant has Ice maker machine which produces ice flakes.
Procedure:
- Personnel distributing the ice wash their hands with 50 ppm chlorinated, and their boots are
dipped at min. 200 ppm chlorinated water.
- Ice is handled with sanitary utensils. It is collected and stored in clean and sanitized red insulated
box. Handling equipment, such as shovel and scoops made from approved material are also easy
to be cleaned. This equipment is cleaned on a daily basis by the production personnel.
- The ice flakes is checked for bacteriological analysis on monthly basis, for physicochemical on
annually basis.
2. Condition and Cleanliness of Food Contact Surface.
Goal:
The facility, utensils and surfaces of equipment that contact food during processing are cleaned and
sanitized with effective cleaning and sanitizing preparation. All areas in the facility are kept without
excess clutter.
, - The entire facility is properly maintained as to fulfill Good Manufacturing Practices and proper
maintenance of
machines, equipments (stainless tables, stands, ice and sorting trays, boxes, tank/tubs, plastic
basins,
thermometers and canisters), utensils (knives, tweezers and ice scoops) and product-contact
surfaces to prevent
the introduction of hazards.
- General equipment, especially product-contact surfaces is constructed of stainless steel or other
non-porous material.
- Production personnel wash down the equipment and product contact areas of the processing
area with water every four hours following the start of production to remove loose debris. Liquid
unscented soap to easily remove dirt. Proper rinsing follows with water in order to remove oils,
chemicals, detergents, and debris.
- Equipment and utensils is sanitized daily with chlorinated water to inhibit microbiological growth.
Production personnel conduct these procedures each day after operation.
- Storage room is cleaned weekly to remove debris and to inhibit microbiological growth.
- All other areas of the facility is cleaned regularly and kept free of litter and excess clutter by
utility personnel.
- Equipment and utensils is designed and located in such a way as to facilitate cleaning and
sanitizing every four hours by production personnel.
- Swab test is done every year by a third party laboratory to verify effectiveness of cleaning.
- QC Inspectors checks before and after operation to ensure that cleaning is done according to its
procedures
- Enclosed vehicle is used in transporting crabmeat are cleaned and sanitized daily and every after
unloading of raw materials. Driver checks the vehicle before using to ensure that it is in good
condition. Any damage is reported to the engineering department for inspection and immediate
repair.
3. Prevention of Cross Contamination from Unsanitary Objects to Food, Food-Packaging Material and
Other Food Contact Surfaces, Including Gloves and Outer Garments.
Goal 1:
The plant is designed to minimize the risk of contamination of the food, food-contact surfaces and food
packaging material.
Procedure:
- The grounds including the parking lot is kept in such condition so as to prevent filth
contamination from entering the facility such as dust from unpaved roads, dirt, mud, debris from
foot traffic.
- Areas that are not paved or containing dirt is properly maintained so as not to be tracked or
blown into the facility.
- Rooms are laid out in such a way that they can be properly cleaned and sanitized by production
personnel on a daily basis.
- Walls, partition, and floors are made of washable material that can easily be cleaned and
sanitized daily.
- A thorough cleaning including floors, drains, walls, etc. is conducted at the end of day.
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1. Water and Ice
A. Water
Goal:
Water that comes into direct contact with food or food contact surfaces is derived from a safe and
sanitary source or is treated to make it safe. Water is sufficient for the operations intended for cleaning
of equipment or for employee sanitary facilities.
Procedure:
- Treated and chlorinated potable water is supplied to the plant from Metro Naga Water District
source is checked and adjusted for chlorine to get the residual chlorine of 0.05 to 0.5 ppm and
then pumped to the storage tank.
- Quality control personnel checks water supply for residual chlorine level, physical appearance in
every delivery to the plant.
- The water used for cooling is properly chlorinated to obtain residual chlorine level of 0.1 to 0.5
ppm at discharge.
- The water use for sanitizing in processing line is chlorinated as per following;
- Cans 10 ppm
- Hand dipping 50 ppm
- Table and equipments 150 ppm
- Boot dipping 200 ppm
- Quality control personnel checks and records the chlorine level in the water used for sanitizing
daily.
- Water treatment system is cleaned by back wash method and storage tank is cleaned every 6
months.
- The water is sampled by the representative of a recognized laboratory for bacteriological and
physicochemical analysis annually.
B. Ice
Goal:
Plant has Ice maker machine which produces ice flakes.
Procedure:
- Personnel distributing the ice wash their hands with 50 ppm chlorinated, and their boots are
dipped at min. 200 ppm chlorinated water.
- Ice is handled with sanitary utensils. It is collected and stored in clean and sanitized red insulated
box. Handling equipment, such as shovel and scoops made from approved material are also easy
to be cleaned. This equipment is cleaned on a daily basis by the production personnel.
- The ice flakes is checked for bacteriological analysis on monthly basis, for physicochemical on
annually basis.
2. Condition and Cleanliness of Food Contact Surface.
Goal:
The facility, utensils and surfaces of equipment that contact food during processing are cleaned and
sanitized with effective cleaning and sanitizing preparation. All areas in the facility are kept without
excess clutter.
, - The entire facility is properly maintained as to fulfill Good Manufacturing Practices and proper
maintenance of
machines, equipments (stainless tables, stands, ice and sorting trays, boxes, tank/tubs, plastic
basins,
thermometers and canisters), utensils (knives, tweezers and ice scoops) and product-contact
surfaces to prevent
the introduction of hazards.
- General equipment, especially product-contact surfaces is constructed of stainless steel or other
non-porous material.
- Production personnel wash down the equipment and product contact areas of the processing
area with water every four hours following the start of production to remove loose debris. Liquid
unscented soap to easily remove dirt. Proper rinsing follows with water in order to remove oils,
chemicals, detergents, and debris.
- Equipment and utensils is sanitized daily with chlorinated water to inhibit microbiological growth.
Production personnel conduct these procedures each day after operation.
- Storage room is cleaned weekly to remove debris and to inhibit microbiological growth.
- All other areas of the facility is cleaned regularly and kept free of litter and excess clutter by
utility personnel.
- Equipment and utensils is designed and located in such a way as to facilitate cleaning and
sanitizing every four hours by production personnel.
- Swab test is done every year by a third party laboratory to verify effectiveness of cleaning.
- QC Inspectors checks before and after operation to ensure that cleaning is done according to its
procedures
- Enclosed vehicle is used in transporting crabmeat are cleaned and sanitized daily and every after
unloading of raw materials. Driver checks the vehicle before using to ensure that it is in good
condition. Any damage is reported to the engineering department for inspection and immediate
repair.
3. Prevention of Cross Contamination from Unsanitary Objects to Food, Food-Packaging Material and
Other Food Contact Surfaces, Including Gloves and Outer Garments.
Goal 1:
The plant is designed to minimize the risk of contamination of the food, food-contact surfaces and food
packaging material.
Procedure:
- The grounds including the parking lot is kept in such condition so as to prevent filth
contamination from entering the facility such as dust from unpaved roads, dirt, mud, debris from
foot traffic.
- Areas that are not paved or containing dirt is properly maintained so as not to be tracked or
blown into the facility.
- Rooms are laid out in such a way that they can be properly cleaned and sanitized by production
personnel on a daily basis.
- Walls, partition, and floors are made of washable material that can easily be cleaned and
sanitized daily.
- A thorough cleaning including floors, drains, walls, etc. is conducted at the end of day.
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