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®
HAWAII INTERNATIONAL SEAFOOD, INC.
F r o z e n S e a f o o d P r o d u c t s
HACCP MANUAL
Hygiene, Sanitation Standard Operating
Procedure and HACCP for suppliers
Summer 1999
Prepared For:
Copyright © October 1999
Contents from this document may not be reproduced in whole or in part without the expressed written
consent of Hawaii International Seafood, Inc.
Page I
Cryofresh®manufacturing facilities are audited by the National
Marine Fisheries Services (NMFS), Seafood Inspection Program,
to verify compliance with the following applicable standards:
• USFDA HACCP
• EU (European Union)
• TSSA Tasteless Smoked Seafood Association
HACCP MANUAL
I. Table of Contents
Page 1. Table of Contents
Page 2. Introduction
Page 2. Personal Hygiene
Page 2. Photo # 1. Workers UsingMasks and Gloves.
Page 3. Example IIIA: Personnel Hygiene Code
Page 3. Sanitation Standard Operating Procedure
Page 4. Photos # 2 and # 3. Ice Potability and Thermometer Checks
Page 7. Cleaning Schedule
Page 7. HACCP Plan
Page 8. Photo #5 and #6 Packaging Material Handling
Page 9. Example: SSOP plan.
Page 11. Example: Calibration Checklist
Page 12. Example: Chlorine Checklist and GlassChecklist
Page 13. Cleaning Schedule
Page 13. Example: Map, Facility Areas of Responsibility
Page 14. Example: Cleaning Instructions
Page 32. Example: Cleaning Schedule Check List
Page 37. Example: Hazard Analysis Worksheet
Page 40. Typical HACCP Plan and Records
Page 1
Hawaii International Seafood, Inc. is a Charter Member and Certified
Manufacturers Member of the Tasteless Smoked SeafoodAssociation
(TSSA). The TSSA establishes strict standards and auditing procedures
to “CERTIFY” products manufactured with “tasteless smoke” and to
verify complaince of tasteless smoked products with USFDA food safety
and labeling requirements.
HACCP MANUAL
III. Personal Hygiene
All H.I.S. suppliers shall adopt and maintain a Personnel
Hygiene Code and training program at each site whereH.I.S. products are produced. In-house training on the
Personnel Hygiene Code for all staff shall be conducted
by qualified management personnel at least annually and
individually each time a new staff member is acquired.
Personnel Hygiene Code training shall consist of thorough
and complete orientation and explanation of the
Personnel Hygiene Code to all staff members. This training
shallbe documented for each staff member by the
issuance by the supplier of an in-house Certificate of
Completion for training on the Personnel Hygiene Code
for each individual staff member. This Certificate of
Completion should be issued only after the individual
staff member has passed an oral or written test on the
Personnel Hygiene Code.
The Personnel Hygiene Code example that follows thispage represents the minimum standards required of all
suppliers of seafood products for H.I.S. See example
III-A on following page.
Note on Surgical Masks and Gloves: Surgical masks
and gloves, although not required by H.I.S., may be used
at the option of the supplier. If they are used they shall
be 100% disposable and disposed of each time the individual
staff member exits the processingroom in which
they are used. In addition, gloved hands shall be washed
as required in the Personnel Hygiene Code prior to putting
on gloves and again after the gloves are on.
PHOTO #1. Workers using masks and gloves. Proper protective
clothing shall be worn by all personnel in the processing area.
Disposable surgical masks and gloves may be used at the option of
the supplier, but must be usedproperly.
Page 2
HACCP MANUAL
II. Introduction
The people at Hawaii International Seafood Inc. (referred
to in this Manual as H.I.S.) are dedicated to providing
consistently high quality and safe seafood products. For
this reason we have written this manual as a guide for
our international suppliers. We are dedicated to working
closely with our suppliers to achieve our goal of...
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