Prevention of Microbial Contamination
“Work tables, and sinks for the preparation and handling of raw foods of animal origin are not used for preparation or handling of raw foods of vegetable origin or ready-to-eat foods, unless a documented procedure of cleaning and disinfection of machine after preparing raw foods is in place and vice-versa.
“Cutting boards for the preparation and handling of different types of foods e.g. (foods of animal origin, foods of vegetable origin or readyto- eat foods) are clearly identified by specific color or any other appropriate method and are not used for handling of other foods.
“Knives and other handling utensils are cleaned and or disinfected after each handling job. separate colour coded chopping boar
ds / knives are used for cooked / under cooked / raw foods. Similarly separate colour coded chopping boards / knives are used for veg. and non-veg. items.”
Food handling equipment are cleaned and disinfected after each use and thereafter re-used or stored clean and dry as described in SOP (CAFSFSPR- 02, SSOP-2).
Outer packaging material like cartons, plastic bags, gunny bags etc. are decanted/removed in foodhandling area.
Prevention of Chemical Contamination
Cleaning chemicals, sanitizing agents, lubricants and pesticides are properly labeled and stored separately outside processing and packaging areas. Sanitation supervisor inspects chemical storage areas daily and inspects processing and packaging areas.
Unapproved chemicals are used in non-processing areas. Sanitation supervisor initiates correction of any potentially contaminating condition. Repairs are made as needed.
