This document provides information from a two-day workshop on Sanitation Control Procedures hosted by the Department of Marine Resources. Day two covers SCPs and Good Manufacturing Practices, standard operating procedures, and how to spot unsafe conditions in the field. It discusses the difference between SCPs and HACCP plans, and outlines what should be included in a facility's Standard Sanitation Operating Procedures document such as control procedures for ensuring water safety, cleaning food contact surfaces, preventing cross-contamination, and excluding pests from the facility.

1. THE DEPARTMENT OF MARINE RESOURCES
Sanitation Controls
Procedures
[SCPs]
Workshop
7-8 July 2020
DMR Conference Room

2. Table of Contents
Day One
Definitions
General Concepts in Keeping Food Safe
Spotting Unsafe Conditions in the Home & Office
2

3. Table of Contents
Day Two
SCPs & GMPs
SOPs, SSOP VS. HACCP Documents
Spotting Unsafe Conditions in the Field
Field Visit
3

4. Sanitation and Keeping Food Safe
Proper sanitation is necessary to control potential
food safety hazards that might be associated with
the environment in which food is prepared as
well as preparation or cooking methods.
4

5. Sanitation and Keeping Food Safe
Keeping food safe is especially important to the following populations:
Elderly
Young children
Pregnant women
Those with compromised immune systems
5

6. Sanitation and Keeping Food Safe
Preventing Cross Contamination
Practicing Personal Hygiene
Cleaning and Sanitizing
Controlling Time and Temperature
Purchasing from Approved Reputable Suppliers
6

7. Sanitation and Keeping Food Safe
TCS Foods are those which require time and temperature controls to ensure safety
and avoid contamination.
Ready-to-Eat (RTE) Foods are those foods that are normally eaten in their raw state
or any other food, including a processed food, for which it is reasonably foreseeable
that the food will be eaten without further processing that would significantly
minimize biological hazards.
7

8. 8

9. Sanitation and Keeping Food Safe
Cross-contamination refers to the transfer of biological or chemical contaminants to
food products from raw foods, food handlers, or the food handling environment.
Food Contact Surfaces are those that contact human food and those surfaces from
which drainage onto the food or onto surfaces that contact the food ordinarily occurs
during the normal course of operation
9

10. Biological
Viruses
Bacteria
Fungi
Parasites
Yeasts
Molds
Chemical
Allergens
Toxins
Pesticides
Sanitizing Agents
Physical
are extraneous and not
normally found in food
which may cause physical
injury.
Glass or metal fragments,
fish bones
10
Preventing Cross Contamination: Types of Hazards

11. Preventing Cross Contamination: Reducing Hazards
When choosing material or equipment, choose those that are smooth and durable to make
cleaning easier. Avoid wooden utensils or cutting boards. Choose stainless steel or silicone
Cleaning aids which retain water, such as sponges, wiping cloths and mops should be avoided
Using only food safe chemical cleaning aids
Keeping cleaning or maintenance chemicals stored away from food and food preparation
areas. Never store above food or food contact surfaces
Larger pieces of equipment should ideally be floor mounted to allow for cleaning underneath
11

12. 12

13. 13

14. 14

15. Preventing Cross Contamination: Reducing Hazards
Separation of raw and cooked or ready-to-eat foods
Separation of the utensils used for each (i.e. using only red utensils for raw foods and green
utensils for ready-to-eat foods and keeping them physically separated when in use)
Separation of contaminated surfaces and ready-to-eat foods
Washing hands when switching from preparing raw or uncooked foods to handling ready-to-
eat, cooked food items
15

16. Controlling Cross Contamination: Pest Prevention
They are vectors of diseases foodborne illness
Pests can also aid in spreading contamination by
damaging food, supplies or food processing areas
themselves
16

17. Controlling Cross Contamination: Pest Prevention
Eliminate sources of food, water and shelter
Eliminate access to home and food handling
areas
Contract a licensed pest control operator
17

18. 18

19. 19

20. 20

21. Practicing Personal Hygiene
Handwashing is an important part of
practicing personal hygiene
21

22. 22
Practicing Personal Hygiene
Video https://youtu.be/IisgnbMfKvI

23. 23
Practicing Personal Hygiene

24. 24
Practicing Personal Hygiene: Additional Hand Care
Tips
Fingernails should be kept short, filed and clean
False fingernails should not be worn
Nail polish should not be worn
Cuts or wounds on the hands or wrist must be completely covered
with an impermeable cover before also putting on disposable gloves

25. 25
Practicing Personal Hygiene: Using Gloves
Wash hands well before putting on gloves when starting a new task
Select the correct glove size
Avoid touching the glove as much as possible. Hold gloves by their edge
Check for rips or tears once on
Never blow into gloves or roll them to make them easier when putting on
Demo: https://www.youtube.com/watch?v=DzqmgUfEVoM

26. Practicing Personal Hygiene
Never handle ready to eat food with bare hands especially when
they are unwashed.
Avoid actions which can contaminate food such as wiping or
touching the nose, touching contaminated wounds or spitting
Never wash hands in sinks designated for food preparation,
dishwashing or utility services
26

27. Practicing Personal Hygiene
Tie hair back before preparing food. Consider beard restraints for containing facial hair.
Avoid false lashes, and other types of jewelry or hair accessories which could fall off and
pose a physical contaminant risk.
Remove aprons when leaving food prep areas.
Avoid wiping hands on apron.
27

28. 28

29. 29

30. 30
Cleaning removes germs, dirt, and impurities from surfaces or objects. Cleaning works by using soap
(or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill
germs, but by removing them, it lowers their numbers and the risk of spreading infection.
Disinfecting works by using chemicals to kill germs on surfaces or objects. This process does not
necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can
further lower the risk of spreading infection.
Sanitizing works by either cleaning or disinfecting surfaces or objects to lower the risk of spreading
infection by lowering the number of germs on surfaces or objects to a safe level, as judged by public
health standards or requirements.
Cleaning and Sanitizing

31. 31

32. Cleaning and Sanitizing
Soaps are made from natural ingredients, such as plant oils
(coconut, vegetable, palm, pine) or acids derived from animal fat.
Detergents, on the other hand, are synthetic & contain man-made
derivatives
32

33. Cleaning and Sanitizing
Surfactant particles are made up of molecules that aid in cleaning by reducing water’s surface
tension and improving water’s ability to spread evenly. Surface tension is generated by water
molecules attraction to each other and prevents water alone from being able to wash away dirt
well.
The tail end attaches readily to fats (hydrophobic) tail and the hydrophilic head likes polar molecules
such as water.
33

34. Cleaning and Sanitizing
34

35. Cleaning and Sanitizing
Most cleaning products today are
detergents. One of the biggest reasons for
this is the many conditions soap needs to
work well.
35

36. 36

37. 37

38. Cleaning and Sanitizing
Rubbing your hands together with the soap and water also physically
disrupts dirt and makes it easier to wash away.
https://www.britannica.com/video/179625/soap-dirt
38

39. Controlling Time and Temperature
Bacteria need FAT TOM to grow:
F-food T-time
A- acidity O-oxygen
T- temperature M-moisture
39

40. Controlling Time and Temperature
Temperature Danger Zone: 41°F (5°C) and 135°F (57°C).
Bacteria grows especially well between 70°F (21°C) - 125°F (52°C).
40

41. Controlling Time and Temperature
TCS foods must:
be held and stored at the correct temperature
be cooked well enough (or reheated) to kill pathogens
be cooled correctly
41

42. 42
Purchasing From Approved Reputable Suppliers
Unless planning to cook them, fresh fruit should be free of bruises or
spots
Fresh seafood should have a mild scent or no scent at all. It should
not smell fishy, sour or ammonia-like
Fresh fish should have clear and shiny eyes, with firm flesh and bright
red gills, with no odor
Fresh conch meat is white to off white with tinges of pink or orange.
Leg movement should be evident when buying crabs or lobsters

43. 43

44. 44

45. 45

46. Purchasing From Approved Reputable Suppliers
Ensure that seafood packaging is not torn, or open or crushed on
it’s edges
Avoid packaged meat with signs of frost or ice crystals
Frozen packaged meats should not be pliable.
46

47. 47

48. Purchasing From Approved Reputable Suppliers
Approved, reputable suppliers have been inspected and are able to
produce the relevant records
Records such as processing records, inspection reports,
certificates and licenses should be available upon request
48

49. 49
Thanks!
Any questions?

50. THE DEPARTMENT OF MARINE RESOURCES
Sanitation Control
Procedures
[SCPs]
DAY 2: SCPs & GMPs, SOPs, SSOP VS HACCP documents
Spotting Unsafe Conditions in the Field

51. 51
Strong prerequisite programs are
necessary to ensure that
environmental and operational
conditions
are conducive to safe food processing

52. Prerequisite Programs
Good Manufacturing Practices (GMPs)
are the basis for determining if
processing methods are safe and
food is being processed under
sanitary conditions. They outline
the minimum standards that a
vessel needs to meet with respect
to the crew, the vessel, the
equipment, etc.
52
Sanitation Control Procedures (SCPs)
are used by food processing firms
to meet the requirements in the
GMPs. SCPs are an effective
means to control potential food
safety hazards that might be
associated with the processing
environment and with employee
practices.

53. SCPs and Hazards
HAZARD
A biological, chemical or physical agent that is reasonably
likely to cause illness or injury in the absence of appropriate
controls. [HINT: SCPs & GMPs 😉]
Hazards present unacceptable risk to the end consumer
53

54. 54
Strong Prerequisite programs address
most biological hazards

55. 55

56. SCPs
Address concerns before
seafood processing begins.
SCPs and SSOPs address
quality concerns with the
product
HACCP
Addresses concerns that
arise during seafood
processing which may
cause illness or injury
HACCP controls address
specific hazards in the
product and processing
steps.
56
HACCP VS SCPs

57. HACCP VS SCPs
57
Hand washing should be a general employee practice and is not
specifically related to any product or processing step.
Routine cleaning of food contact surfaces is likewise not specifically
related to a single product or a specific processing step.
Freezing the product after processing is considered a processing
step and should be addressed in the HACCP plan

58. 58
HACCP or SCP?
Hazard Control Type of Control
Control
Program
Histamine Time and temperature controls for fish Product specific HACCP
Pathogen survival Time and temperature controls for smoking fish Processing step HACCP
Contamination with
pathogens
Washing hands before touching product Employee Practice SCP
Contamination with
pathogens
Limiting employee movement between raw and
cooked areas
Employee Practice SCP
Histamine Time and temperature controls for fish Product specific HACCP
Contamination with
pathogens
Cleaning and sanitizing food contact surfaces Plant environment
SCP
Chemical Contamination
Using only food grade grease
Plant environment SCP

59. 59
Each licensed facility describes its
SCPs in a Sanitation Standard
Operating Procedures [SSOP]
document

60. THE DEPARTMENT OF MARINE RESOURCES
Standard Sanitation
Operation Procedures
[SSOP]

61. Twelve (12) Areas of Concern
61
Safety of water
Condition and cleanliness of food contact surfaces
Prevention of cross contamination
Maintenance of hand washing, hand sanitizing and toilet facilities
Protection from adulterants
Labeling, storage and use of toxic compounds
Employee health
Exclusion of pests
Disposal procedures for waste materials and debris
Responsibilities of outside contractors
Condition and cleanliness of vehicles used to transport product
Condition and cleanliness of raw material (packaging) storage areas.

62. SSOP Document
For each area of concern, a goal is stated. This field explains what
the procedures are expected to achieve.
The method describes the means in which a stated goal is met,
while the responsibility identifies who is responsible for executing
the procedures as well as the frequency in which they are to be
carried out
All records generated by the application of the SSOP should be
kept for at least two years
62

63. SSOP Document
Monitoring involves having a second party confirm that the task is being
completed as described in the SSOP. The monitor should record their
observations as they are observed.
Corrective Actions are pre-determined actions made when monitoring or
verification activities indicate that a stated goal is not being met.
Verification activities are all those that a company uses to prove that the
stated goal is being met. This field should also include who is responsible
for carrying out these activities and how often they are to be executed
63

64. Safety of Water
To ensure the safety of water used in processing
or manufacturing of ice
Key concerns:
Source and treatment of water that comes into contact with food or
food contact surfaces
Water used in the manufacture of ice
Cross connections between potable and non-potable water supplies
64

65. Safety of Water: Possible Controls
Have potable and non-potable outlets clearly
marked
Testing water quality regularly
65

66. Condition and Cleanliness of Food Contact Surfaces
To ensure the condition and cleanliness of food
contact surfaces, food process areas and
equipment.
Key concerns:
Design, workmanship, maintenance, and materials used for food
contact surfaces
Routine scheduled cleaning and sanitizing of food contact surfaces
including gloves and outer garments
66

67. Condition and Cleanliness of Food Contact Surfaces: Possible
Controls
67
Clean food contact surfaces with an approved
cleaning and sanitizing agent

68. 68

69. Condition and Cleanliness of Food Contact Surfaces: Possible
Controls
69

70. 70

71. 71
2-22.
Cleaning aids which retain water, such as sponges,
wiping cloths and mops should not be used for routine
cleaning in processing plants.

72. Prevention of Cross Contamination
To prevent cross-contamination from insanitary objects to
food, food-packing materials and other food contact
surfaces including utensils, gloves & outer garments and
raw product to cooked product or ready to eat products
Key concerns:
Employee hygiene practices
Employee food handling practices
Plant design and layout
72

73. Prevention of Cross Contamination: Possible Controls
Physical separation of raw and ready to-eat
products
Employing color coded utensils for different
food products or for use in different areas
Providing adequate employee training
73

74. Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
To support a necessary hand washing program to
prevent the spread of filth and potential
pathogenic organisms about the processing area
or to foods
Key concerns:
Maintenance and location of hand washing, hand sanitizing, and toilet
facilities
Maintenance of adequate sewage disposal system
74

75. Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities:
Possible Control Procedures
Regular checking and restocking of facilities by
staff
75

76. Protection from Adulterants
To ensure that the food, food packaging material
and food contact surfaces are protected from
microbiological, chemical and physical
contaminants such as lubricants, fuel, pesticides,
cleaning compounds, sanitizing agents,
condensate and floor splash
Key concerns:
Protection of food, food contact surfaces, and food packaging material
from contaminants.
76

77. Protection from Adulterants: Possible Control Procedures
Ensuring that condensate does not
accidentally drip onto foods
77

78. Labeling, Storage and Use of Toxic Compounds
To ensure that the labelling, storage and use of toxic
compounds are adequate to protect food from
contamination
Key concerns:
Labeling, proper storage and use of toxic compounds are adequate to protect food from
contamination.
Containers show the name of the chemical compounds or solutions.
Containers show the instruction for the proper use of the contents.
Access to storage areas is limited.
Food grade and non-food grade chemicals are segregated.
Toxic compounds are kept away from food equipment, utensils and other food contact items.
78

79. Labeling, Storage and Use of Toxic Compounds: Possible Control
Procedures
Discarding improperly labelled containers
Restricting access to storage areas
79

80. Employee Health
The primary goal of monitoring employee health is to
control conditions that could result in the microbiological
contamination of food, food packaging materials, and food
contact surfaces
Key concerns:
The controls necessary to ensure that employee health conditions do not cause food contamination
The management of persons who are diagnosed with or have symptoms of an illness, wound or other
affliction that could be a source of microbial contamination.
Be aware of conditions that that might cause contamination
80

81. Employee Health: Possible Controls
Relocate sick employees to other areas until
their illness has passed
Ensure that staff are properly trained in safe
food handling
81

82. Exclusion of Pests
To ensure that pests are excluded from the plant
to the extent possible and to ensure that
procedures to prevent infestation are followed.
Key concerns:
Foodborne illnesses that may be passed on by pests are numerous.
Pests must not be present in the food processing facility.
Flies and cockroaches may transmit salmonella, staphylococcus, etc.
Rodents are sources of salmonella and parasites.
Birds are hosts for a variety of pathogens such as salmonella and listeria.
Shelters and attractants need to be eliminated.
82

83. Exclusion of Pests: Possible Controls
Installing air curtains
Hanging fly paper
Contracting a commercial exterminator
83

84. 84
Disposal Procedures for Waste Materials and Debris
To implement proper disposal procedures for
waste materials and debris
Key Concerns:
Suitable provisions must be made for the removal and storage of waste
Waste must not be allowed to accumulate in food handling, food storage and
other working areas and the adjoining environment
Waste storage areas must be kept appropriately clean
That waste of any kind must not come into contact with food.
How and how often it is disposed of.

85. Disposal Procedures for Waste Materials and Debris: Possible
Controls
Discard waste daily
Keep garbage receptacles covered
85

86. Responsibilities of Outside Contractors
To ensure that the responsibilities of outside
contractors are documented and detailed
Key Concerns:
Are there persons or companies outside of the processing plant or freezer vessel
who have been hired to perform any of the activities related to the sanitation
program?
How and by whom, the outside contractors are monitored
How the performance of the contractor is monitored
86

87. Responsibilities of Outside Contractors: Possible Controls
Keep records of the contract and all reciepts
following service by the outside contractor
Inspect after work has been completed
87

88. Condition and Cleanliness of Vehicles Used to Transport Product
To ensure that the condition and cleanliness of
vehicles used to transport product.
Key Concerns:
Food must be adequately protected from contaminants (including dust and fumes) during
transport.
The type of containers required depends on the nature and the conditions under which it has
to be transported.
Containers should not contaminate the food.
Containers should be easily and effectively cleaned.
Frozen product should not be allowed to thaw during transport.
Vehicles should be inspected by the processor prior to loading to ensure that they are free
from contamination and suitable for the transportation of food.
There should be a program in place to demonstrate the adequacy of cleaning and sanitizing.
88

89. Condition and Cleanliness of Vehicles Used to Transport Product:
Possible Controls
Sanitize vehicles before and after transporting
product
89

90. Condition and Cleanliness of Raw Material (Packaging) and Storage
Areas
To ensure the condition and cleanliness of raw
material (packaging) storage areas
Key concerns:
protected from various microbiological, chemical and physical contaminants,
such as lubricants, fuel, pesticides, cleaning compounds and sanitizing agents.
90

91. Condition and Cleanliness of Raw Material (Packaging) Storage
Areas: Possible Controls
Rotate raw material on a first in first out basis
Clean and sanitize storage area periodically
Store materials on shelves at least 6in. off the
floor and 6in. away from the ceiling
Wrap packaging in plastic
91

92. 92
Thanks!
Any questions?

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