Food hygiene and prerequisite programs (PRP)

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Submitted by azaquar on Tue, 17/05/2011 - 15:16

Overview

The food hygiene is the set of conditions and measures necessary to ensure safety and food safety at all stages of the food chain. The Codex Alimentarius has since 1969 published its first edition of the "Recommended International Code of Practice - General Principles of Food Hygiene - CAC/RCP-1. Since the code has undergone several revisions: in 1979, 1985 and 1997. The 1997 edition is the one currently in force and is called: Recommended International Code of Practice - General Principles of Food Hygiene - CAC / RCP 1-1969, Rev.. 3 (1997), amended in 1999.

The General Principles of Food Hygiene lay a solid foundation to guarantee the hygiene of food and they must be, if necessary, used in conjunction with each specific code of practice in matters of hygiene, as well as the Guidelines governing microbiological criteria. They apply to the food chain from primary production to final consumption, indicating that hygiene controls should be exercised at each stage. To enhance food safety, it is recommended that whenever possible the HACCP system, as described in the system of Hazard Analysis - Critical Control Points (HACCP) and Guidelines for its application.

Requirements of hygiene that apply to the establishment of food processing are commonly called "Prerequisite Programs (PP)" or "Program Requirements (PPR). Indeed, these programs must operate in a system of product before HACCP is applied. If these programs do not work properly, the implementation of HACCP will be complicated and will result in a cumbersome and bureaucratic.

Prerequisite Programs

Prerequisite programs (PP) or prerequisite programs (PRP) are generally grouped under six headings:

1. Hygiene of premises

The design, construction and maintenance of the building and its surroundings must be such as to prevent any condition likely to cause food contamination. Schools must develop a satisfactory program of surveillance and control of all elements covered by this section and must keep the necessary records. The premises include all elements of the building and its surroundings: the outside, roads, drainage, design and construction of the building, the delivery of products, sanitation and water quality, of steam and ice. We will verify compliance with the requirements by reviewing program documents setting out the measures to be implemented to ensure the maintenance of conditions (areas to be inspected, tasks, persons responsible, frequency of inspections and to keep records) .

1.1 - Implementation

Institutions should be located in areas free of odors, smoke, dust or other contaminants and are not subject to flooding. The access roads and areas serving the establishment which are located in the perimeter or immediate vicinity, should be paved so as to be usable. They should be equipped with an adequate drainage system and can be cleaned easily.

1.2 - Building

The building and facilities should be designed:

  • to facilitate cleaning;
  • that pests can not access, and take refuge;
  • and that environmental contaminants can not enter.

Buildings should be well constructed and well maintained and must not present danger chemical, microbiological or physical food. The building must be designed to provide the conditions necessary, provide cleaning and sanitation, minimize contamination by foreign bodies, preventing the access of pests and provide a space on the satisfactory implementation of all operations. The construction and development shall conform to any program that has been approved.

1.2.1 - Design and construction

The materials of floors, walls and ceilings, and the various coatings and sealants Jointing shall comply with regulatory requirements and / or normative force.

The materials of floors, walls and ceilings should be durable, smooth and easy to clean and more suitable for production activities that take place in the area.

The walls should be light colored and well blended.

The floors must have a sufficient slope so that liquid can drain regards to evacuation.

Windows shall be fitted with well-fitted grids. The glass and giving direct access to the production room must be protected.

Doors shall have an area clear, smooth, non-absorbent and well adjusted. Stairs, elevators and other structures must be located and constructed so that there can be no contamination of food and packaging materials.

The design and installation of suspended structures must be such as to prevent contamination of food and packaging materials and not to interfere with the cleaning.

The lighting must be satisfactory in the whole building. For the purposes of the transactions, the lighting does not change the color of foods. Light bulbs and lighting fixtures suspended over food or packaging materials at any stage of production must be of the type of security or must be protected so they can not contaminate food if they break.

The building must be ventilated so that the heat, steam, condensation can accumulate and that the air can be evacuated. Air intakes should be equipped with screens tightly or be protected by a material unalterable. Air intakes should be located where they can not suck the stale air. The draft should never go to a contaminated area to a clean area.

The drainage and sewage must be fitted with anti-reflux siphons. Canalisations The toilets and urinals shall be separated from other conduits of the property to a location outside of it.

The institution must provide facilities where waste and inedible materials can be stored until they are removed. These facilities must be designed to prevent contamination. The pipes should be made of a smooth and impervious material and have sufficient capacity to drain all waste without risk of spillage or obstruction. The toilet drain is not through work areas. Containers used for waste must be clearly designated and be waterproof type.

1.2.2 - Traffic and cross-contamination

The movement of employees and equipment shall be such as to prevent cross contamination of products. The delivery of products to be organized (physical or operational) in order to prevent contamination of food.

Institutions must ensure the physical and operational separation of incompatible activities. The ability of plants is sufficient for the maximum achievable.

Residential premises and areas where animals are kept should be completely separate areas for handling and storage of food or packaging materials, and should not give access directly.

1.3 - SANITARY

1.3.1 - Toilets, changing rooms and cafeterias

Toilets of the property must have doors clear, smooth, washable, non-absorbent and preferably self-closing. Generally, the number of toilets available is based on the following scale:

 
  • 1 to 9 employees - 1 toilet
 
  • 10 to 24 employees - 2 toilets
 
  • 25 to 49 employees - 3 toilets
 
  • 50 to 100 employees - 5 toilets
 
  • For each 50 employees beyond 100 - 1 additional toilet.

Toilets, cafeterias and locker rooms shall be separated from processing areas (handling and storage) of food, which they must not open directly, and must be ventilated and maintained as appropriate.

1.3.2 - Facilities for hand washing and sanitary facilities

The toilets have facilities for hand washing with a sufficient number of sinks with drains to siphon connected to the sewer. Facilities for washing hands must distribute the hot and cold potable water, liquid soap, hand towels or sanitary hand dryer and, where necessary, a dustbin is easy to clean.

The processing zones must have a sufficient number of facilities for washing hands, with pipes to siphon connected to the sewer. In areas of transformation, it is necessary to install sinks whose faucets are activated by a system other than manual. There must be sanitary facilities (eg., Basins antiseptic for cleaning hands) in areas where employees are in direct contact with food susceptible to microbiological contamination. It must display notices reminding employees to wash their hands.

1.3.3 - sanitation equipment

Institutions must have the facilities and resources needed for the sanitation of the equipment. Separate facilities must be provided for cleaning the equipment used for inedible materials.

1.4 - Quality control of water, ice and steam

The plan for monitoring the water quality of the institution to assess the microbiological quality, chemical and physical water from various points of use, including water used to produce steam or ice, and its compliance to standards for drinking water. The program must specify the frequency of analysis, analytical methods, the name of the person responsible and the records that must be met.

The institution must have in place procedures to be followed if the water does not meet the standards. We must keep and file records of drinking water (results of laboratory tests) and treatments.

1.4.1 - Water Supply

You must use the hot and cold potable water in areas of processing, handling, packaging and storage of food. The temperature, pressure and water flow must be sufficient for all needs and cleaning operations.

If necessary, institutions must have storage facilities and water supply systems provide protection against contamination.

Water must be bacteriological twice a year in the case of municipal water and every month in the case of water from other sources. If the water is chlorinated on site, the institution must apply two basic controls: a metering device that adds the required concentration of chlorine and is designed to indicate any malfunction, a verification of the content total chlorine twice a day or an automatic analyzer equipped with a recorder and an alarm.

There should be no crossover between drinking water and unsafe water. Never use non-potable water in areas of processing, handling, packaging or storage of food). All pipes, valves, connections or other potential sources of contamination must be fitted with anti-refoulement.

The chemicals used for water treatment must comply with regulatory requirements and / or normative force.

The process of purification and the use of recycled water must be accepted by the appropriate regulatory agency. Recycled water must be purified and maintained in a state that will ensure that its use will not pose any risk to health. Recycled water must use a separate distribution network, easy to identify.

1.4.2 - Supply of ice

Ice used as an ingredient or in direct contact with food must be produced from potable water, and its manufacture, handling and storage must ensure protection against contamination.

The ice must be of bacteriological analysis twice a year in facilities that use municipal water and once a month in establishments that use other water sources.

1.4.3 - Steam Supply

The steam that comes into direct contact with food or food surfaces must be made from potable water and no harmful substance should be added.

The steam supply should be sufficient for operational needs.

Chemicals used for treatment of boilers must comply with regulatory requirements and / or normative force.

2. Hygiene on the transport and storage

Institutions must ensure that the ingredients, packaging materials and other materials received from outside are transported, handled and stored in a manner that helps prevent conditions that may cause food contamination.

Establishments must have in place an adequate monitoring and control of all elements covered by this section and must keep the necessary records.

Raw materials, ingredients and packaging materials (ie materials received from the outside) must be transported, stored and handled in a sanitary (ie in a manner that helps prevent any chemical contamination, physical or microbiological).

Institutions must take effective measures to prevent contamination of raw materials, ingredients and packaging materials by direct or indirect contact with contaminants. Some materials received from outside must be certified by letters of guarantee, performance analysis or other means satisfactory compliance with the HACCP plans.

2.1 - Transport

The manufacturer shall verify that the vehicles meet the requirements of transport of food.

2.1.1 - Transport vehicles

Transport vehicles are inspected by the manufacturer for approval prior to loading and to verify that they are free from contamination and suitable for the transportation of food and / or the manufacturer has implemented a program to demonstrate the adequacy of cleaning and sanitation.

The handling and transport of products (raw materials and finished products) must be made at the weather. Transport vehicles are loaded, unloaded and placed so as to prevent damage and contamination of food and packaging materials. The receipt of goods from outside (food, non food packaging) are in an area separate from the processing area. If necessary, the materials used to construct the vehicle suitable for contact with food.

2.1.2 - Temperature Control

All ingredients are transported at a temperature which does not present a risk of deterioration and alteration of their quality. The finished products are transported under conditions that prevent microbiological deterioration, physical and chemical.

2.2 - Storage

This section focuses on the storage of ingredients, packaging materials, chemicals and non-food products (including returned goods).

2.2.1 - Ingredients and packaging materials

Ingredients that require refrigeration are stored at a temperature of 4 ° C or less and are subject to appropriate supervision. Frozen ingredients are stored at temperatures that are safe to thaw.

The refrigerator should be provided with means of verification (thermometer, thermograph, ... etc).

Ingredients and packaging materials are handled and stored to prevent damage and contamination. The stock rotation of ingredients and, where appropriate, packaging material is controlled so as to prevent deterioration and waste. Packaging materials and ingredients sensitive to moisture are stored under conditions to prevent deterioration.

2.2.2 - Non-Food Chemical Products

The receipt and storage of chemicals shall be done in a dry and well ventilated. The non-food chemicals are stored in areas designated no risk of cross contamination of food or food surfaces. When their continued use in the handling of food required, these chemicals are stored to prevent contamination of foods, food surfaces and packaging materials.

The chemicals are mixed and stored in clean containers and properly labeled.

The chemicals are distributed and handled only by persons authorized to do so and have received appropriate training.

All non-food chemicals must comply with regulatory requirements and / or normative force.

2.2.3 - Storage of finished products

Finished products are stored and handled under conditions to prevent deterioration. The stock rotation is controlled to prevent damage that may pose health risks.

Finished products returned or suspected non-compliant are clearly identified and are stored in a separate area until they are available as appropriate.

Finished products are stored and handled so as to enable the necessary checks and prevent damage, for example, controlling the stacking height and damage caused by forklifts.

3. Hygiene equipment

Institutions must use equipment designed for the production of food and need to install and maintain it so as to prevent conditions that may cause food contamination.

Schools must develop a satisfactory program of monitoring and control of all elements covered by this section and shall establish and maintain necessary records correspondents.

3.1 - General design of the equipment

The design and maintenance of equipment and utensils must be such as to prevent contamination of food.

The equipment and utensils shall be constructed of materials resistant to corrosion. Food surfaces must be non-absorbent, non-toxic, smooth, without chipping and unalterable by food and be able to withstand cleaning and sanitation repeated.

All chemicals, lubricants, paints and coatings used on food surfaces must comply with regulatory requirements and / or normative force.

3.2 - Installation of equipment

The installation of the equipment and utensils must be such as to prevent contamination of food. There must be sufficient space in and around the equipment.

The equipment must be accessible for cleaning, sanitation, maintenance and inspection. If necessary, equipment must be equipped with an exhaust satisfactory.

Equipment should always be clean and sanitary in accordance with the sanitation program.

The equipment and utensils used for inedible materials shall not be used for edible substances. The containers used for inedible material and waste must be clearly marked and sealed.

3.3 - Maintenance of equipment

3.3.1 - Calibration of equipment

Schools must provide a list of all control devices and any equipment likely to affect food safety, and indicate what they serve. Protocols and methods of calibration must be established for this equipment and control devices. This list could include, for example, thermometers, ph meters, aw-meters, orders of refrigeration units, scales, thermographs, hygrographes etc.

Establishments must also indicate the frequency of calibration, the name of the person responsible, the procedures for monitoring and verification, corrective action and records to keep. If reagents are used for control or audit the procedures used for their conservation, their preparation and verification must be documented. The information required on the preparation and verification of reagents include frequency analysis of all reagents, the name of the person responsible, the timing, conditions of storage and records to keep.

3.3.2 - Preventive maintenance

Schools must develop a written program of preventive maintenance that gives a list of equipment and utensils, and indicates preventative maintenance to which they are subject. The program shall specify the nature and frequency of maintenance required by the equipment, including replacement parts, the name of the person responsible, the method of monitoring, verification activities and records to keep.

4. Hygiene Staff

Establishments must have in place a satisfactory program for staff to monitor and control all the elements covered by this section and shall open and maintain the necessary records. The objective of the program for staff is to ensure use of best practices for handling food. The program must provide the production staff training required.

Schools must develop a mechanism to verify the effectiveness of the training program.

4.1 - Controls Manufacturing

The training must include the production staff the critical elements which it is responsible, tolerance, the importance of these margins and control measures to be taken if the margins are not met.

4.2 - Sanitary Practices

All persons who handle food should receive training in the personal hygiene and handling of food, and all persons entering the areas of food handling must be trained in the field of 'personal hygiene and handling of food. Institutions must demonstrate that the personal hygiene practices are followed and monitored as required by this section.

4.2.1 - Diseases

No person identified as suffering from a disease transmitted by food or known to be carrying such a disease or any person who has infected wounds, skin infections, sores or diarrhea should not work in an area handling food.

4.2.2 - Injuries

No person who has a cut or open wound shall handle food or food surfaces.

4.2.3 - Washing hands

All persons entering a production area of food should wash hands thoroughly with soap and warm water, and running water, and whatever their task within the unit. We must wash their hands after touching contaminated materials and after using the toilet. Bath disinfectant must be available to employees and systematically used after washing hands.

4.2.4 - Personal hygiene and conduct

All employees working in areas of food handling must ensure their personal hygiene during working hours. They are subject to regular medical school level. The medical record of each of them is available from the Personnel Department and available to the Competent Authority.

Employees must wear protective clothing, hats and protective footwear to suit their work and have to keep in good condition. If worn, gloves should be clean and hygienic.

All persons entering areas handling food should remove any object that could fall into the food or contaminate another way.

Tobacco, gum and food are prohibited in the handling of food. Hand tattoos and henna hair masks is forbidden in areas of food handling. The jewelry must be removed before entering a zone of handling food. Jewelery should not be taken as medical bracelets must be covered. All personal effects and clothing city must be kept in areas other than the areas of food handling and must be stowed so that they can not contaminate food.

4.3 - Restricting access

Institutions must restrict the access of staff and visitors in order to prevent contamination. Take all necessary precautions to prevent contamination, including use of foot baths and disinfectants.

5. Sanitation and the fight against pests

Establishments must have in place a written program of adequate sanitation to monitor and control all the elements covered by this section and shall establish and maintain necessary records.

5.1 - Sanitation Program

The written sanitation program should indicate all parameters need to control the establishment to ensure food safety.

Schools must establish procedures to clean equipment, utensils, suspended structures, floors, walls, ceilings, drains, lighting and all that could jeopardize the safety of food.

We must clean the equipment and facilities after each use and before any resumption of activities or change in treated products. We must remove the large pieces of equipment for cleaning and inspection. It must be dismantled regularly to inspect all equipment cleaned with a cleaning system in closed circuit. The equipment must be free of any residue and foreign matter before being used.

5.1.1 - Acceptability

For each area, each team and each utensil, the sanitation program must specify in writing:

  • the name of the person responsible;
  • chemicals used and their dosage;
  • methods used;
  • frequency sanitation.

Chemicals should be used in accordance with the manufacturer's instructions and must be authorized.

The sanitation program must be implemented in a manner that does not contaminate food or packaging materials during or after remediation.

The sanitation equipment must be designed for the purposes for which it is used and must be maintained properly.

During periods of production, equipment and facilities must be cleaned after each use and before any resumption of activities or change in treated products. The cleaning equipment must be disassembled for inspection as often as required by the cleaning program. The program must specify the general maintenance and sanitation procedures to be followed during operations (eg, the procedure to be followed by the person responsible for cleaning the environment of the workplace, etc.)..

The written sanitation program should include, but not necessarily be limited to the following:

  1. The area, production line or equipment to clean, frequency of cleaning and the person responsible.
  2. Special instructions for cleaning some equipment, and the name of the person responsible.
  3. The cleaning equipment used and its use: pressure, volume, etc..
  4. The detergent or sanitizer to use, including commercial and generic names, the dilution factor, the temperature of the water.
  5. The method of applying the solution, contact time, the consistency of the foam, the need to brush if necessary, pressure, etc..
  6. Instructions Rinsing: water temperature, etc..
  7. Instructions for sanitation trade and generic names of the sanitizer, the dilution factor, water temperature, contact time, etc..
  8. The instructions for the final rinse (if necessary);
  9. Precautions for the use of any dangerous product (if applicable).
5.1.2 - Compliance Program

The efficiency of cleaning, disinfecting and sanitation is controlled and monitored (eg. Making microbiological swab samples, by performing an inspection of the sensory areas and equipment directly, or checking the work of servants to sanitation). When necessary, the sanitation program is adjusted accordingly. Operations must not begin until all sanitation requirements are not met.

5.2 - Program against pests

Institutions must implement a program satisfactory to the fight against harmful to monitor and control all the elements covered by this section and shall establish and maintain necessary records.

5.2.1 - Acceptability of the program

The program against pests is subject to acceptance by the appropriate regulatory agency.

Institutions must be in writing an effective fight against pests poses no danger. Birds and other animals must be excluded from the establishment.

The program against pests must include:

  • the name of the fight against pests;
  • the name of the company to destroy pests, if any, or the name of the person responsible for the program;
  • the list of chemicals and methods used;
  • a program showing the locations of bait;
  • the frequency of inspections;
  • reports on the presence of pests and the measures taken against them.

The chemicals must comply with regulatory requirements or standards in force, if necessary they should be used in accordance with the manufacturer's instructions.

5.2.2 -Compliance Program

Institutions should monitor and record compliance with the program against pests. They must verify their effectiveness by inspecting areas to ensure that it is not there insects or signs of rodent activity. The records of all monitoring results, recommendations and actions taken must be provided upon request.

6. Recall Procedure (Withdrawal)

The program written recall procedures must indicate that the company would implement in the event of a recall. The purpose of recall procedures is to ensure that food could be recalled from the market more efficiently, quickly and completely as possible and they should be implemented at any time.

The effectiveness of the program should be periodically verified with testing.

6.1 - Reminder system

Any manufacturer of food must have in place a system which allows complete and rapid recall of any batch of food. Written procedures for recall must include the following:

  1. Documents relating to the coding system of products. A product should be identified with the production date code or lot identification. A good coding of products to be used and explained in the written program reminders to allow unequivocal identification of the products to recall and to facilitate an effective recall.
  2. Institutions must keep records of the distribution of finished products for a period exceeding the shelf life of products and at least as long as the period specified in the manual inspection or regulations for the products in question. The records must be designed and maintained satisfactorily so that they can easily locate the products to recall.
  3. Institutions must keep records of complaints relating to hygiene and sanitation. They must keep records and file reports of all complaints relating to hygiene and safety and measures taken.
  4. Institutions must list the team members recall, with their phone numbers at work and at home. An alternate must be designated for each member in case of absence. The role and responsibilities of each team member must be clearly defined.
  5. The program must describe, step by step procedures to follow in the event of a recall. These procedures should include guidance on the scope of the recall (at the level of consumption, retail or wholesale), according to the category of the recall.
  6. The program must define the means that will be implemented to notify the affected consumers, depending on the type of risk presented by the product recall. It must define the means of communication (fax, telephone, radio, letter, etc..) That will be used to search and retrieve all the products recalled. The program must also include a model of the messages that are sent to retailers, wholesalers or consumers, depending on the seriousness of the risks posed by recalled products.
  7. Institutions must provide for control of recalled products, including products and returned products still in stock. It must describe the measures to control and for which the recalled products, depending on the type of hazard they pose.
  8. The program must include the means that will be implemented to assess progress and effectiveness of the recall. Must define how it will be verified the effectiveness of the recall.

6.2 - Launch of the recall

Any manufacturer who launched the recall of a food product must immediately notify the appropriate regulatory agency and provide the following information:

  • the reason for the recall;
  • all the details about the recalled product name, code number or batch number of the establishment, date of production, date of import or export, if any, etc..;
  • the quantities covered by the recall, broken down as follows:
    • total amount that the company originally had in his possession;
    • total amount distributed before the recall;
    • total amount remaining in the possession of the company;
  • the territory of distribution of recalled product, by region, city and province, and country in the case of an exported product, and the names and addresses of retailers and wholesalers;
  • information on any product that may present the same risks.