Assignment 2 SSOP by Group 18

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School

Centennial College *

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Course

322

Subject

Mechanical Engineering

Date

Dec 6, 2023

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pdf

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Uploaded by DukeMantisPerson1009

Sanitation Standard Operating Procedure FST 322 Plant Sanitation - Assignment #2 Submitted by: Vijay Devabhai Bhadarka (301246250) Neha Mehta (301169036) Priyanka Patel (301243795) Kirandeep Kaur (301173857) Professor: Dr. Elizabeth Driscoll Centennial College

Grandma’s Potato Salad Program: Cleaning and Sanitation Code: 7.0.0 Title: Whole egg dicer cleaning and sanitizing Revision: 01 Prepared By: Page 1 of 6 Approved By: Date: ……………….. 1. Purpose This procedure provides details on how whole egg dicer is cleaned and sanitized to prevent food borne illness before, during and after processing of whole egg. 2. Scope This procedure is only applicable to the personals who are involved in manufacture of whole egg. 3. Responsibility The Manager is responsible for implementing all the steps on how to carry out sanitation for whole egg dicer .This also involves steps needed to maintain the SSOP ,revising the SSOP as required, Recording ,Monitoring and documenting corrective actions . All other Employees are responsible for following the procedures outlined in SSOP for cleaning and Sanitation. 4. Frequency Each day of processing, the equipment is cleaned after usage and immediately sanitized. 5. Employee safety  Wear cut-resistant protective gloves for extra security to improve safety when working.  When not in use, lock the blade. Before proceeding with any other tasks, switch it off, disconnect it, and return the blade to the "0" or locked position.  Maintain the workspace clear of clutter.  To avoid electrical leaks, do not rinse the main engine with water directly. 6. Chemical and Equipment 6.1 Chemicals used:  Soapy Cleaning Solution: Half hot water and half dish soap Concentration – NA Temperature - >77 ℃ Time – 45

Grandma’s Potato Salad Program: Cleaning and Sanitation Code: 7.0.0 Title: Whole egg dicer cleaning and sanitizing Revision: 01 Prepared By: Page 2 of 6 Approved By: Date: ………………..  Quaternary Ammonium Compound solution Concentration PPM – 200 Temperature - > 24 ℃ Time (seconds) – 45 6.2 Equipment used:  Mists spraying  Scrapers 7. Procedure 7.1 Manual Sanitizing 1. Fill bucket with room-temperature water. 2. Add liquid or powedered sanitizer to the bucket. Stir to mix it well. 3. Use a fresh brush to thoroughly sanitise the equipment, being care to cover all parts and surfaces. 7.2 Manual Cleaning 1. Take apart the dicer's components. Put all of the pieces, including the horizontal and vertical blades, in the appropriate tubs, racks, etc. 2. Use hand removal methods or equipment like scrapers to physically remove product debris. 3. Check all machinery, including blades, for any missing components or surfaces that are so worn that debris will build up and contaminate the final product. Replace or repair the damaged parts or surfaces, then record your actions in the corrective action log. 4. Use warm potable water to rinse the pieces to get rid of any leftover debris. 5. Apply an approved cleaning agent to the part, leave the chemical on the food contact surface for 10 minutes, and clean according to the manufacturer's instructions. We recommend cleaning the floor first and then the appliance from top to bottom. 6. Use potable water to rinse the dicer components. 7. Wash the dicer with potable water if necessary and sterilise it using an approved sanitizer

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Grandma’s Potato Salad Program: Cleaning and Sanitation Code: 7.0.0 Title: Whole egg dicer cleaning and sanitizing Revision: 01 Prepared By: Page 3 of 6 Approved By: Date: ……………….. that has been made and used in accordance with the manufacturer's instructions. 8. Inspect and put the tools back together. Before reassembly, it should be noted that various equipment surfaces will be treated with white oil (to prevent rusting). 9. All cleaning and sanitising agents must be appropriately labelled and stored away from areas used for processing and preparing food. 7.3 CIP Cleaning of Egg Dicer 1. After product processing, keep flushing and rinsing until only clean water remains in the product lines (at least 20 minutes). 2. Prepare the Egg dicer for CIP. a. Disconnect the cooled water. b. Change the "Product" to "CIP" switch on the back panel of the CIP box. c. Reattach the line that circulates the product. Take off end caps, then reattach bypass line. d. On the control panel, switch the product flow to CIP. 3. Restart the system a. Increase the thermostat's set point temperature to 180°F. b. At the control panel, turn on the hot water system. 4. Stir in caustic solution for 20 minutes. a. Fill the water tank with 4.5 pounds of caustic solution. b. Using the test kit for caustic wash, take a sample of the caustic solution from the balancing tank and determine its concentration. c. The caustic solution should be between one and five percent; retest as necessary. d. Alternate a few times between forward and diverted flow to thoroughly clean the system. 5. Pour out the caustic mixture. a. Set "Drain" on the flow valve. b. When the tank is almost empty, rinse it with clean water. 6. Rinse for 20 to 30 minutes with clean water. 7. Flow the acid solution in for 20 minutes. a. Using the test kit for acid wash, take a sample of the acid solution from the balancing tank and determine its concentration. On the Sanitation Test Log, note the acid wash

Grandma’s Potato Salad Program: Cleaning and Sanitation Code: 7.0.0 Title: Whole egg dicer cleaning and sanitizing Revision: 01 Prepared By: Page 4 of 6 Approved By: Date: ……………….. concentration. b. An acid solution should have a concentration of between 8,000 and 10,000 parts per million. c. Alternate a few times between forward and diverted flow to thoroughly clean the system. d. Rinse for 30 to 45 minutes with clean water. e. Set "Drain" on the flow valve. 8. Drying equipment. 8. Deviations and Corrective Actions  Before filling the product package, ensure that empty containers have been cleaned.  Operation of dicer machines requires attention and vigilance from operators.  Processing equipment should be periodically examined for damage that could contribute to blade failure.  Dicers that are not cleaned properly should be informed to the production supervisor who will take the necessary corrective measures. 9. Records and Associated documents  Immediately after the test, record the findings from analysing the cleaning solution concentrations on the Sanitation Test Log.  At the conclusion of each manufacturing run, note CIP cleaning of the dicer on the chart.  On the daily cleaning log, note any manual cleaning of the equipment. 10. Verification and Validation  Validate all the cleaning equipment before you start the operation.  Verify the time and date the cleaner was delivered.  Review the storage area's pest control report.  Verify every piece of gear used for the control.  The inspection team validates every step in the process.  Review of the linked record for food safety  Examining the effectiveness of ssop and other preventative measures  Return all the equipment used to the storage area

References Andrea J. Etter, Susan R. Hammons, Sherry Roof, Courtenay Simmons, Tongyu Wu, Peter W. Cook, Alex Katubig, Matthew J. Stasiewicz, Emily Wright, Steven Warchocki, Jill Hollingworth, Hilary S. Thesmar, Salam A. Ibrahim, Martin Wiedmann, Haley F. Oliver; Enhanced Sanitation Standard Operating Procedures Have Limited Impact on Listeria monocytogenes Prevalence in Retail Delis. J Food Prot 1 November 2017; 80 (11): 1903 – 1912. doi: https://doi.org/10.4315/0362-028X.JFP-17-112 C.A.F. de Oliveira, A.G. da Cruz, P. Tavolaro, C.H. Corassin, Chapter 10 - Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP), Editor(s): Jorge Barros-Velázquez, Antimicrobial Food Packaging, Academic Press, 2016, Pages 129-139, ISBN 9780128007235, https://doi.org/10.1016/B978-0-12-800723-5.00010-3 Government of Canada, C. F. I. A. (2017, November 22). Cleaning and sanitation program. Inspection.canada.ca. https://inspection.canada.ca/preventive-controls/cleaning-and-sanitation- program/eng/1511374381399/1528206247934 Ontario Ministry of Agriculture, Food and Rural Affiars. (n.d.). Retrieved November 10, 2022, from http://www.omafra.gov.on.ca/english/food/inspection/fruitveg/sanitation_guide/cs- guidebook.htm#sanitation_ex S. C., & Says:, A. (2022, October 15). Receipt, storage, issue & return of incoming materials . Pharmaceuticals quality assurance & validation procedures GMPSOP - Clear and authentic procedures (SOP) and manuals in the area of quality assurance, validation, production, laboratory and warehouse operations for GMP sites. Retrieved November 10, 2022, from https://www.gmpsop.com/receipt-storage-issue-return-of-incoming-materials-to- pharmaceuticals-manufacturing/

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