10 - Sanitation and Waste Management in Processing Plants - GXLIBUNAO-compressed

Lecture Notes in
POSTHARVEST FISHERIES
Mentor: GARDEL XYZA LIBUNAO
10 JULY 2021
Click to edit Master title style Sanitation and waste

management in
processing plants
Lecture 5
10 July 2021
Gardel Xyza Libunao
ONLINE MENTORING PROGRAM

Licensure Examination for
FISHERIES TECHNOLOGISTS 2021 1
Click to edit Master title style
67. Which of the following refers to the science of good health

that signifies cleanliness and freedom from the risk of infectious
disease?
A. Sanitation
B. Hygiene
C. Disinfection
D. Grooming
E. None of the above
2 2
Fisheries Development Network

Licensure Exam for Fisheries Technologists 1
Lecture Notes in
10 JULY 2021
67. Which of the following refers to the science of good health

that signifies cleanliness and freedom from the risk of infectious
disease?
A. Sanitation
B. Hygiene
C. Disinfection
D. Grooming
3 3

Sanitation
Latin word sanitas, meaning “health”
The creation and maintenance of hygienic and healthful conditions
Application of a science to:

1. provide wholesome food processed, prepared, merchandised, and sold in a clean environment
by healthy worker
2. prevent contamination with microorganisms that cause foodborne illness
3. Improve product quality and shelf life by minimizing the proliferation of food spoilage
microorganisms
Sanitation is an applied science that incorporates the principles of design, development,

implementation, maintenance, restoration, and/or improvement of hygienic practices
and conditions
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Food Safety
Click andMaster
to edit quality, anstyle
title
integrated approach
SSOP - Sanitation Standard Operating Procedures

the documented GMP for hygiene and sanitation required to meet the
regulatory requirements for food control
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http://www.fao.org/3/y4743e/y4743e0h.htm
SSOP
Pre-operational conditions
1) Plant location, physical environment and infrastructure;
2) Buildings, construction and layout;
3) Facilities;
4) Utensils and equipment;
5) Maintenance
Operational conditions:
1) Safety of water used in the processing and in the manufacture of the ice;
2) Condition and cleanliness of food contact surfaces, pieces of equipment and containers used during the
processing;
3) Application of measures to prevent cross-contamination of the food, packaging material and contact
surfaces;
4) Proper maintenance of hand washing, hand sanitizing, and toilet facilities;
5) Protection of product, packaging material and contact surfaces from adulteration;
6) Proper labeling, storage and use of toxic compounds;
7) Assurance of personnel health condition through specific health program to prevent contamination of
the product, packaging materials and contact surfaces; and
8) Implementation of a pest control program in the plant. 6 6
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10 JULY 2021

SSOP : Pre-operational conditions
1. Plant location, physical environment and infrastructure
• A food processing plant shall provide:
i. Adequate space for equipment, installations and storage of materials.
ii. Separation of operations that might contaminate food.
iii. Adequate lightning and ventilation.
iv. Protection against pests.
• It must be located away from:

i. Environmentally polluted areas and industrial activities which pose a serious threat of
contamination;
ii. Areas subject to flooding unless sufficient safeguards are provided;
iii. Areas prone to infestation of pests; and
iv. Areas where wastes, either solid or liquid cannot be removed affectively
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• Basic requirements for infrastructure:
i. External walls inclusive roofs, doors and windows should be water-, insect- and rodent proof
ii. Internal walls, should be smooth, flat, resistant to wear and corrosion, impervious, easily
cleanable and white or light colored
iii. Floors should ideally be impervious to spillage of product, water and disinfectants, durable to
impact, resistant to disinfectants and chemicals used, slip resistant, non-toxic, non-tainting and of
good appearance and easy repairable
iv. Floors should be have a slope to a drainage outlet of 2% to prevent formation of puddles.
v. Ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt
and condensation, and the shedding of particles
vi. Drainage lines should be vented to the outside air to reduce odors and contamination.
vii. All vents should be screened to prevent entrance of pests into the plant.
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Lecture Notes in
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• Basic requirements for infrastructure:
viii. Windows should be easy to clean, be constructed to minimize the build up of dirt where
necessary, be fitted with removable and cleanable insect-proof screens. Where necessary,
windows should be fixed;
ix. Doors should have smooth, non-absorbent surfaces and the easy to clean and, where necessary,
disinfect;
x. Working surfaces that come into direct contact with food should be in sound condition, durable
and easy to clean, maintain and disinfect. They should be made smooth, non-absorbent
materials, and inert to the food, to detergents and disinfectants under normal operating
conditions.
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2. Buildings, construction and layout
• General layout considerations:
i. the internal design and layout of food establishments should permit good food hygiene practices,
including protection against cross-contamination between and during operations by foodstuffs (SSOP
3)
Cross-contamination: transfer of biological or chemical contaminants to food products from
raw foods, food handlers, or the food handling. The type of cross- contamination most
frequently implicated in foodborne illness occurs when pathogenic bacteria or viruses are
transferred to RTE foods.
ii. The sequence of processing operations should be as direct as possible - and a “straight line” process
flow is regarded as the most efficient and minimizes the risk of recontamination of a semi-processed
product.
iii. Operations are separated as necessary.
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68. To avoid cross contamination in fish processing plant, which

of the following practices must be avoided?
A. Raw material is received in a separate area and stored in a separate chill room.
B. A clear physical wall separates the areas where raw shrimp is handled and area where heat
treatment of shrimp is done.
C. Holding areas for semi-processed material allow synchronization of processing raw material,
preventing interruptions in the process flow.
D. Conditioned air and drainage should flow from clean to dirty areas.
E. Equipment and utensils used in unclean areas should never be used in the clean area.
F. None of the above
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68. To avoid to
crossedit Masterintitle
contamination style plant, which
fish processing
of the following practices must be avoided?
A. Raw material is received in a separate area and stored in a separate chill room.
B. A clear physical wall separates the areas where raw shrimp is handled and area where heat
treatment of shrimp is done à A clear physical (e.g. a wall) segregation between “clean” and
“unclean” areas is of prime importance.
C. Holding areas for semi-processed material allow synchronization of processing raw material,
preventing interruptions in the process flow à semi-processed material should not be held
or accumulate for a long time. There must be a steady, uninterrupted flow of all products.
D. Conditioned air and drainage should flow from clean to dirty areas.
E. Equipment and utensils used in unclean areas should never be used in the clean area à the
separation between clean and unclean areas must be complete
F. None of the above
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69. Which of the following measures indicate a properly and
hygienically designed fish processing plant?
A. Cooled rooms must be separated from hot rooms where heat processing is take place.
B. Dry rooms must be separated from wet rooms and ventilation must be sufficient in dry rooms
to maintain high humidity.
C. Personnel from different operations should wear different colored protective clothing,
especially in shared wash and hygiene facilities in all areas.
D. All processing functions should ensure that criss-crossing and backtracking are done by
appropriate personnel only.
E. For efficient waste management, the flow of discarded outer packaging material should cross
the flow of unwrapped ingredients and finished products.
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69. Which
Clickofto theedit
following measures
Master indicate
title a properly and
style
hygienically designed fish processing plant?
A. Cooled rooms must be separated from hot rooms where heat processing is take place.
B. Dry rooms must be separated from wet rooms and ventilation must be sufficient in dry rooms
to maintain high humidity à dry rooms must have sufficient ventilation to remove excess
humidity.
C. Personnel from different operations should wear different colored protective clothing,
especially in shared wash and hygiene facilities in all areas à there should be separate wash
and hygiene facilities for equipment and personnel in these areas
D. All processing functions should ensure that criss-crossing and backtracking are done by
appropriate personnel only à All functions should proceed with a no of criss-crossing and
backtracking.
E. For efficient waste management, the flow of discarded outer packaging material should cross
the flow of unwrapped ingredients and finished products à The flow of discarded outer
packing material should not cross the flow of either: unwrapped ingredients or finished
product.
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Lecture Notes in
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3. Facilities
• Water supply
i. An adequate supply of potable water with appropriate facilities for its storage, distribution and
temperature control, should be available whenever necessary to ensure the safety and
suitability of food.
ii. Non-potable water shall not connect with, or allow reflux into, potable system
• Cleaning
i. Adequate facilities, suitably designated, should be provided for cleaning food, utensils and
equipment. Such facilities should have an adequate supply of hot and cold water.
• Personnel hygiene facilities and toilets
i. Adequate means of washing and drying hands, including wash basins and supply of water;
ii. Adequate lavatories of appropriate hygienic design; and
iii. Adequate changing facilities for personnel
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3. Facilities
• Temperature control
i. Adequate facilities should be available for heating, cooling, cooking, refrigerating and freezing
food, for storage final product, monitoring temperature, and when necessary, controlling
ambient temperatures to ensure the safety and suitability of food
• Air quality and ventilation

i. Minimize air-borne contamination of food from aerosols, condensate droplets;
ii. Control ambient temperatures;
iii. Control odours which might affect the suitability of food; and
iv. Control humidity to ensure the safety and suitability of food
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10 JULY 2021

3. Facilities
• Lighting
i. Lighting fixtures should be protected that food is not contaminated by breakages.
ii. Lighting should have an intensity adequate to nature of the operation.
• Storage
i. Adequate facilities for the storage of food, ingredients and non-food chemicals such cleaning
materials, lubricants, fuels, should be provided.
ii. Food storage facilities should be designed and constructed to:
a. Permit adequate maintenance and cleaning;
b. Avoid pest access and harbourage;
c. Enable food to be effectively protected from contamination during storage; and
d. Provide an environment, which minimizes the deterioration of food (e.g. by temperature
and humidity control).
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4. Utensils and equipment
• Food equipment should be non-contaminating and easy to clean. All surfaces in contact with
food must be:
i. Inert to the food (does not migrate to or be absorbed by the food)
ii. Smooth and non-porous (Tiny particles of food, bacteria, or insect eggs are not caught in surface
crevices and become difficult to dislodge à source of contamination)
iii. Visible for inspection or the equipment must be readily disassembled for inspection, and that
routine cleaning procedures eliminate possibility of contamination
iv. Readily accessible for manual cleaning, or if not readily accessible, then readily disassembled for
manual cleaning, or if clean-in-place techniques are used, it must be demonstrated that the
results achieved without disassembly are the equivalent of those obtained with disassembly and
manual cleaning.
v. Arranged that the equipment is self emptying or self draining.
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4. Utensils and equipment
• In the design and construction of an equipment:
i. Equipment must be so designed as to protect the contents from external contamination.
ii. Exterior or non-product contact surfaces should be arranged to prevent harbouring of
soils, bacteria or pests in and on the equipment itself as well as in its contact with other
equipment, floors, walls or hanging supports.
iii. Cleanability of equipment involves a number of factors such as construction materials,
accessibility and design. The most common design faults which cause poor cleanability:
a. Poor accessibility (- equipment should be placed at least 1 m from wall, ceiling or
nearest equipment).
b. Inadequately rounded corners
c. Sharp angles
d. Dead areas (areas where food can be trapped and bacterial growth take place)
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SSOP to edit Masterconditions
: Pre-operational title style
4. Maintenance
i. Control pests (SSOP 8)
• Pest infestations can occur where there are breeding sites and supply of food.
• Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood
of infestation and thereby limit the need for pesticides
• Preventing access: Holes, drains and other places where pests are likely to gain access should be kept
sealed. Wire mesh screens, on open windows, doors and ventilators, will reduce the problem of pest
entry.
• Harborage and infestation: Potential food sources should be stored in pest-proof containers and/or
stacked above the ground and away from walls. Areas both inside and outside food premises should
be kept clean.
• Eradication: Treatment with chemical, physical or biological agents should be carried out without
posing a threat to the safety or suitability of food.
ii. Ensure adequate and appropriate maintenance of cleaning (SSOP 2)
iii. Waste management in the processing plant
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70. Dry cleaning as part of pre-cleaning step involves the use of

a broom, brush or squeegee to sweep up food particles from
surfaces. Why is dry cleaning preferred than using a water spray
as a broom to push particulates?
A. It decreases water consumption and water treatment costs.

B. It reduces clogging of drains and handling of wet solid wastes.
C. It avoids dispersing dirt and bacteria to other areas of the plant (i.e. walls, equipment and
tables).
D. None of the above
E. All of the above
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70. Dry cleaning as part of pre-cleaning step involves the use of

a broom, brush or squeegee to sweep up food particles from
surfaces. Why is dry cleaning preferred than using a water spray
as a broom to push particulates?
A. It decreases water consumption and water treatment costs.

B. It reduces clogging of drains and handling of wet solid wastes.
C. It avoids dispersing dirt and bacteria to other areas of the plant (i.e. walls, equipment and
tables).
E. All of the above
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Lecture Notes in
10 JULY 2021
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Cleaning edit
theMaster title style
processing plant
The effectiveness of a company’s sanitation program more often relates

to the implementation of proper cleaning procedures than to the type of
sanitizer used.
The types of residues to be removed in food plants, will mainly be the following:
• Organic matter, such as protein, fat and carbohydrate à most effectively removed by strongly alkaline
detergents (especially caustic soda, NaOH). Combinations of acid detergents (especially phosphoric acid)
and non-ionic surfactants are effective against organic matter.
• Inorganic matter, such as salts of calcium and other metals. These are most effectively removed by acid
cleaning agents.
• Biofilms, formed by bacteria, moulds, yeast and algae can be removed by cleaning agents that are effective
against organic matter.
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Cleaning edit
processing plant
7 steps of cleaning:
1. Pre-cleaning - Preparation of area and equipment
• Can involve dry cleaning (using a broom or brush) – better than using water spray to push particles
2. Pre-rinse – a rinsing with water to remove remaining large pieces of loose soil.
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71. Which of the following decreases the effectiveness of

detergent during cleaning?
A. Using cleaning aids such as sponges, wiping cloths and mops allow physical disruption of soils
that increase detergent effectiveness.
B. Utensils, pans and other small pieces of equipment can be placed in soak tanks or sinks to
increase detergent contact time.
C. Applying detergent as foam increases detergent contact time and clings even to vertical
surfaces which tend to dry prior to scrubbing or rinsing.
D. Use steam cleaners to heat detergent solutions and rise water.
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71. Which of the following decreases the effectiveness of
detergent during cleaning?
A. Using cleaning aids such as sponges, wiping cloths and mops allow physical disruption of
soils that increase detergent effectiveness. à Cleaning aids which retain water (sponges,
wiping cloths and mops) should not be used for routine cleaning in processing plants. They
may harbor large numbers of bacteria, difficult to clean and sanitize, and frequently
contaminate the very surfaces you wish to sanitize
B. Utensils, pans and other small pieces of equipment can be placed in soak tanks or sinks to
increase detergent contact time.
C. Applying detergent as foam increases detergent contact time and clings even to vertical
surfaces which tend to dry prior to scrubbing or rinsing.
D. Use steam cleaners to heat detergent solutions and rise water.
E. None of the above 2626

Lecture Notes in
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Cleaning edit
processing plant
3. Cleaning - treatment of surfaces with an appropriate detergent
• Types of detergent:
a. Alkaline – moderate to highly caustic
b. Chlorinated – more aggressive for protein-based dirt and for surfaces that are difficult to clean due to
shape and size(perforated crates, waste containers). Very corrosive (do not use on corrodible
materials i.e. aluminum)
c. Acid detergent – remove inorganic mineral deposits (scale) and stains associated with hard water
d. Enzyme – used when excess alkaline or acid conditions are a problem – tailored for protein, oil or
carbohydrate-based soils
• Detergent effectiveness varies with:
a. Contact Time – set up soak tanks or sinks, apply detergent as a foam
b. Temperature - chemical activities increase with temperature
c. Disruption – scrubbing using brush or pads or pressure washers
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Cleaning edit
processing plant
4. Rinse - rinsing with potable water or clean sea water (to remove all soil and detergent residues)
5. Disinfection/Sanitizing - application of chemicals and/or heat to destroy most microorganisms on surface.
• The effectiveness of cleaning and sanitizing plant surfaces can be evaluated by using contact plates
containing bacterial growth media.
• An alternative method involves swabbing an area with a sterile applicator, which is transferred into a
liquid medium for plating later or swabbed directly onto a solid growth medium.
• In another testing process, Luminometry (bioluminescence) of ATP or the brightness of light is
proportional to the amount of bacteria and food debris on the surface
6. Post-rinse - as appropriate
7. Storage – cleaned and disinfected equipment, container and utensils should be stored in a fashion which would
prevent its contamination.
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72. Sensitivity to disinfectants varies within groups and even
species of microorganisms. Which of the following groups of
microorganisms are usually the least sensitive?
A. Gram positive bacteria

B. Vegetative bacteria
C. Viruses
D. Bacterial spores
E. Both A and C
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72. Sensitivity to disinfectants varies within groups and even
species of microorganisms. Which of the following groups of
microorganisms are usually the least sensitive?
A. Gram positive bacteria

B. Vegetative bacteria
C. Viruses
D. Bacterial spores : vegetative bacteria > viruses > bacterial spores, acid-fast bacteria and
protozoan cysts
E. Both A and C
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Cleaning edit
processing plant
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Waste management in the processing plant
Waste
• Also known as rubbish, trash, refuse, garbage, junk, litter, and ort
• Unwanted or unusable materials
• Any substance which is discarded after primary use
Waste Production (type and quality) depends on

1. Type of processing operation, product being manufactured
2. Scale of enterprise
3. Employee skills and knowledge
4. Efficiency of processes and overall operation (management systems)
5. Level of automation and technology employed
6. Season
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73. Which of the following statements is not
true regarding waste produced in processing
plants?
A. A canning factory processing 400 tons of raw material a day produces more solid
processing waste than another factory processing 100 tons.
B. A seafood factory selling fish fillet produces more processing waste than another
selling whole, frozen fish.
C. A seafood plant producing surimi from flatfish have less processing waste than
another producing canned sardines.
E. All of the above
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73. toof
Which edit
theMaster title
following style is not
statements
true regarding waste produced in processing
plants?
A. A canning factory processing 400 tons of raw material a day produces more solid
processing waste than another factory processing 100 tons à The quantity of solid
processing waste is directly related to the volume of raw materials being processed
and the end products
B. A seafood factory selling fish fillet produces more processing waste than another
selling whole, frozen fish. à The yield of meat recovery is directly proportional to
the solid waste produced. The higher the meat recovered the lesser the solid waste.
C. A seafood plant producing surimi from flatfish have less processing waste than
another producing canned sardines à In surimi production, the yield is as low as
20% of the original raw materials and 80% is being discarded in various stages of
the processing
E. All of the above
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74. Arrange the following raw materials from
the least to the most amount of waste
generated during processing.
I. Salmon
II. Shrimp
III. Tuna
IV. Crab
V. Oyster
A. V-IV-III-II-I
B. I-III-II-IV-V
C. I-II-III-IV-V
D. I-III-IV-II-V
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74. Arrange the following raw materials from
the least to the most amount of waste
generated during processing.
I. Salmon
II. Shrimp
III. Tuna
IV. Crab Raw Material % Waste
V. Oyster Oyster 75-80
Crab 70-75
A. V-IV-III-II-I Shrimp 50-55
B. I-III-II-IV-V Tuna 40-50
C. I-II-III-IV-V Salmon 30-35
D. I-III-IV-II-V
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Waste production in the processing plant
Processing Waste- 40% of fish landed is discarded as waste at various stages of

processing, marketing and consumption
• Solid waste: body parts such as heads, scales, viscera, fins, bones, blood, skins,
mollusk shells, crustaceans heads, exoskeleton
• Liquid waste: wash/process water containing particles of solid waste or a
suspension of solid waste, cook water, drip and oil.
• Materials of non-fish origin: detergents, grease and oil, organic/inorganic
compounds, additives, colorings and other ingredients used as processing aids,
cooling water, bleaching agents, laboratory chemicals.
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Waste production in the processing plant
Processing Waste- 40% of fish landed is discarded as waste at various stages of

processing, marketing and consumption
• Emissions: steam and water vapor, chlorine, carbon dioxide, and other gases,
organic compounds with a low boiling point.
• Emissions from refrigeration machinery and other sources: Ammonia, chlorine,
chlorofluorocarbons (CFCs), hydrochloro-flouocarbons (HCFCs), hydroflourocarbons
(HFCs), halon
• Packaging Waste: Glass, aluminum/tin cans, paper and board, plastic packaging
materials such as polythene, polyvinyl chloride, fish containers and boxes, strips
made of plastics.
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Solid waste value added utilization

• Production of fish meal and extraction of oil (fish livers)
• Ensiling of waste for feed manufacture
• Composting fish waste to organic fertilizer
• Heads, fins, tails and visceral organs from canning à fermented products (fish sauce)
• Residual flesh from bone frames of filleted fish à raw material for surimi
• Skins from tuna à “chicharon”
• Shellfish processing offals à minerals and chitin
• Shrimp head waste à flavouring agents
• Shellfish discards à carotenoid extracts are astaxanthin and canthaxanthin known as
Carophyll pink and red
• Fish blood à antifreeze proteins (AFP) and antifreeze glycoproteins (AFGP)
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Wastewater treatment - a process used to convert

wastewater into an effluent that can be either returned to
the water cycle with minimal environmental issues or
reused
1. Pre-treatment. Removes all materials that can be easily
collected from the raw sewage before they damage or clog
the pumps and wastewater lines of primary treatment
clarifiers. Typically include:
• Coarse screening (removal of solids)
• Skimming of large, floatable solids
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75. Which of the following waste treatment

process is used in the food industry to remove
oil from wastewater? In this method, flocculants
and polymers are added to the wastewater to
separate grease, oils, and fats from the water.
A. Skimming
B. Floatation
C. Screening
D. Sedimentation
E. Flow equalization
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75. Which of the following waste treatment

process is used in the food industry to remove
oil from wastewater? In this method, flocculants
and polymers are added to the wastewater to
separate grease, oils, and fats from the water.
A. Skimming
B. Floatation
C. Screening
D. Sedimentation
E. Flow equalization
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2. Primary (mechanical) treatment

• Sedimentation - removal of settle-able organic and
inorganic solids
• Floatation - removal of materials that will float (scum,
oil, grease)
• Reduce the approximately 25 to 50% of the incoming
biochemical oxygen demand (BOD), 50 to 70% of the
total suspended solids (TSS), and 65% of the oil and
grease
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3. Secondary (biological) treatment

• Treatment through biological (or bacterial) degradation of
dissolved organic matter through biological oxidation is the most
common technique for secondary treatment.
• Continue the removal of organic matter and to produce an
effluent low in BOD and suspended solids.
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Lecture Notes in
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3. Secondary (biological) treatment

o Lagoons (anaerobic and aerobic)
o Trickling filters (fixed bed system) reduce BOD
and SS by bacterial action and biological
oxidation as wastewater passes in a thin layer
over a stationary media (usually rocks)
arranged above an over drain
o Activated sludge (fluid bed system) has
microorganisms that actively decompose the
waste being treated.
o Oxidation ditch (constant mixing and aeration)
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4. Tertiary treatment
• Removes more than 99 percent of all the impurities from
sewage, producing an effluent of almost drinking-water
quality.
• Process includes:
o Physical separation (sandfilters and microfilters)
o Chemical oxidation
o Disinfection
o Deodorization
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76. Which of the following does not minimize
wastewater utilization in fish processing
operation?
A. Use of water flume to transport fish or waste.

B. Use of trigger valves on hoses.
C. Use of air or steam to thaw rather than water.
D. Use of dry cleaning techniques.
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76. Which of the following does not minimize
wastewater utilization in fish processing
operation?
A. Use of water flume to transport fish or waste. à use containers or

conveyors instead
B. Use of trigger valves on hoses.
C. Use of air or steam to thaw rather than water.
D. Use of dry cleaning techniques.
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Lecture Notes in
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Click: to
SSOP edit Master
Operational title style
conditions
Processors and importers shall monitor the following specific conditions and practices and keep
records thereof, that will be made available during inspection:
1) Safety of water used in the processing and in the manufacture of the ice;
2) Condition and cleanliness of food contact surfaces, pieces of equipment and containers used during the
processing;
3) Application of measures to prevent cross-contamination of the food, packaging material and contact
surfaces;
4) Proper maintenance of hand washing, hand sanitizing, and toilet facilities;
5) Protection of product, packaging material and contact surfaces from adulteration;
6) Proper labeling, storage and use of toxic compounds;
7) Assurance of personnel health condition through specific health program to prevent contamination of the
product, packaging materials and contact surfaces; and
8) Implementation of a pest control program in the plant.
4949
https://www.bfar.da.gov.ph/LAW?fi=357
https://seafood.oregonstate.edu/sites/agscid7/files/snic/21-cfr-123_11-sanitation-control-procedures.pdf
Click1:toSafety
SSOP edit Master title style
of water
Water supply in a food processing plant shall be sufficient for the operations intended and shall
be derived from an adequate source; and any water that contacts food or food-contact surfaces
shall be safe and of adequate sanitary quality
https://marketyourcatch.msi.ucsb.edu/sites/marketyourcatch.msi.u
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02000%20Intro%20Sanitation%20Control%20Procedures.pdf

Lecture Notes in
10 JULY 2021
Click1:toSafety
SSOP edit Master title style
of water
Caution must be exercised to avoid contamination of the potable water system with fluids from
other sources. This type of contamination may occur as a result of:
• Cross-connections - plumbing allows potable water to mix with any non-potable water,
particularly sewage, or other liquids
• Backflow - occur when pressure differences in the water distribution system forces
contaminants into the potable water supply
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Click2:toCondition
SSOP edit Master
andtitle style
cleanliness of
food contact surfaces
Monitoring of food contact surfaces typically involves a combination of

visual checks and chemical testing:
Visual inspection includes confirmation that surfaces are in good condition so that they can be properly
cleaned and sanitized. The monitoring process looks for recesses, poorly bonded joints, corroded parts,
exposed bolts or screw heads or other areas which trap water or soils which could hinder the
effectiveness of cleaning and sanitation procedures
5252
https://marketyourcatch.msi.ucsb.edu/sites/marketyourcatch.msi.ucsb.edu/files/docs/resources/Seafood%20HACCP
%20Alliance%202000%20Intro%20Sanitation%20Control%20Procedures.pdf

Lecture Notes in
10 JULY 2021
Click2:toCondition
SSOP edit Master
andtitle style
cleanliness of
Monitoring of food contact surfaces typically involves a combination of
visual checks and chemical testing:
Chemical testing is very simple for most commonly used sanitizers,
such as chlorine, iodine, and quaternary ammonium compounds. Special test strips change color in the
presence of a specific sanitizer, and the intensity of color indicates chemical concentration.
5353

77. Which of the following refers to complex microbial
ecosystems formed by one or more species in different surfaces
(stainless steel, polyethylene, wood, glass, polypropylene,
rubber) used in food factory environments? Bacteria in these
structures are not effectively removed with common soap and
water cleaning procedures.
A. Pathogens
B. Prebiotics
C. Probiotics
D. Biofloc
E. Biofilms
5454

Lecture Notes in
10 JULY 2021
77. Which of the following refers to complex microbial

ecosystems formed by one or more species in different surfaces
(stainless steel, polyethylene, wood, glass, polypropylene,
rubber) used in food factory environments? Bacteria in these
structures are not effectively removed with common soap and
water cleaning procedures.
A. Pathogens
B. Prebiotics
C. Probiotics
D. Biofloc
E. Biofilms
5555

78. Which of the following food contact surface material should
be avoided as much as possible?
A. Wood
B. Ferrous metals
C. Brass
D. Galvanized metal
F. All of the above
5656

Lecture Notes in
10 JULY 2021

78. Which of the following food contact surface material should
be avoided as much as possible?
A. Wood – microbial concerns

B. Ferrous metals – corrosion concerns
C. Brass – variable corrosion resistance and product quality concerns
D. Galvanized metal – corrosion and chemical leaching concerns
F. All of the above
5757

79. Which of the following food contact surface materials
should be used when processing pickled fish (i.e. herrings,
mackerel)?
A. Aluminum
B. Lead
C. Galvanized metal
D. Stainless steel
5858

Lecture Notes in
10 JULY 2021

79. Which of the following food contact surface materials
should be used when processing pickled fish (i.e. herrings,
mackerel)?
A. Aluminum
B. Lead
C. Galvanized metal
D. Stainless steel – pickled fish is strongly corrosive
5959
Click2:toCondition
SSOP edit Master
andtitle style
cleanliness of
General requirements for food contact surface:
• Safe material – non-toxic (no leaching of chemicals to food), resist corrosion, non-absorbent (can be drained or
dried), inert to cleaning and sanitizing chemicals
• Fabrication – can be adequately cleaned and sanitized, have smooth surfaces
6060

Lecture Notes in
10 JULY 2021

SSOP 3: Prevention of cross-contamination
The monitoring of employee hand washing “practices” is associated with the key sanitation condition
number 3 for prevention of cross-contamination.
The monitoring for the “condition” of the hand washing facilities are monitored under the key
sanitation condition number 4 for maintenance of hand washing, hand sanitation and toilet facilities.
6161
Click
SSOP 3: to edit Master
Prevention of title style
cross-contamination
• Removing all unsecured jewelry and other objects

that might fall into food, equipment, or containers
• Wearing, where appropriate and in an effective
manner, hairnets, headbands, caps, beard covers, or
other effective hair restraints
• An ideal situation would be for plant employees to
change their footwear before starting work.
• Eating food, chewing gum, drinking beverages, or
using tobacco should not occur in any areas where
food may be exposed or where equipment or utensils
are washed
6262

Lecture Notes in
10 JULY 2021

80. Wearing hairnets or other forms of hair restraints are necessary
under SSOP 3. How many hairs are shed by a person on a daily
basis?
A. 50-100
B. 100-150
C. 150-200
D. 200-250
6363

80. Wearing hairnets or other forms of hair restraints are necessary
under SSOP 3. How many hairs are shed by a person on a daily
basis?
A. 50-100
B. 100-150
C. 150-200
D. 200-250
6464

Lecture Notes in
10 JULY 2021

SSOP 4: Hand washing, hand sanitizing and
toilet facilities
The monitoring of employee hand washing “practices” is associated with the key sanitation condition
number 3 for prevention of cross-contamination.
The monitoring for the “condition” of the hand washing facilities are monitored under the key
sanitation condition number 4 for maintenance of hand washing, hand sanitation and toilet facilities.
6565
SSOP 4: Hand washing, hand sanitizing and

toilet facilities
Hand washing for 15 seconds (as opposed to the average of 7 seconds) with
soap and water, which act as emulsifying agents to solubilize grease and oils on
the hands, will remove transient bacteria.
• Transient bacteria are picked up accidentally by food handlers and are
transient in that they reside on the hands only temporarily (e.g., E. coli).
6666

Lecture Notes in
10 JULY 2021
81. Which organisms are the predominant bacterial species

normally present on the skin? These organisms are present in
the hair follicles and in the ducts of sweat glands.
Foodborne intoxication may occur if a food handler is a
carrier of this microorganism.
A. Staphylococcus
B. Salmonella
C. Shigella
D. Escherichia
E. Vibrio
6767
81. Which organisms are the predominant bacterial species

normally present on the skin? These organisms are present in
the hair follicles and in the ducts of sweat glands.
Foodborne illnesses may occur if a food handler is a carrier
of this microorganism.
A. Staphylococcus
B. Salmonella
C. Shigella
D. Escherichia
E. Streptococcus
B to E are all intestinal microorganisms.
6868

Lecture Notes in
10 JULY 2021

SSOP 5: Protection from Adulterants
Contamination from toxic compounds:

• Non-food grade lubricants and fuel contamination
• Only approved pesticides and rodenticides should be used to control pests in the plant and these
compounds should only be applied as stated on the label
• Improper use of chemicals, cleaners, and sanitizers can cause adulteration of product directly
through splash or spillage, or indirectly through aerosols and mist
• Employees should be alert for toxic aerosols from non-food areas (outside the premises) or
adjacent processing rooms
6969

SSOP 5: Protection from Adulterants
Contamination from insanitary condensate or standing pools of water:
• Contaminated drips or condensate may contain pathogens, chemical residues, and filth that may
render a product adulterated.
• The lack of proper ventilation may cause condensation and drips to fall on the product, product
contact surfaces and packaging materials.
• Pooled or standing water could splash on the product or product contact surfaces, rendering the
product adulterated. Splashing could be caused by foot or vehicle traffic through the standing
water.
• Seafood processing and handling frequently occurs in a “wet” environment and moisture can
collect or condense on ceilings, walls, overhead fixtures, pipes, and condenser coils or
refrigeration units in coolers.
• Any area where moisture collects can provide a good environment for spoilage bacteria
• and pathogens such as Listeria monocytogenes to grow and multiply
7070

Lecture Notes in
10 JULY 2021

SSOP 6: Proper labeling, storage and use of
toxic compounds
7171

SSOP 7: Control of employee
health
• Reporting any illness to your supervisor before you undertake
work with food so that work adjustments can be made to
protect the public from the food handler’s illness
• Practicing good personal hygiene through daily bathing; use of
appropriate deodorants; and proper hair cover and care.
• Avoiding practices such as sneezing, coughing, etc. that could
contaminate food.
• Keeping nails clean and trimmed
7272

Lecture Notes in
10 JULY 2021

SSOP 8: Exclusion of pests
Foodborne illnesses that may be passed on by pests are numerous:

• Housefly (Musca domestica), Fruit files (Drosophila melanogaster) and cockroaches (Blatta orientalis) may
transmit Salmonella, Staphylococcus, C. perfringens, C. botulinum, Shigella, Streptococcus etc.
• Rodents are sources of Salmonella and parasites.
• Birds are hosts for a variety of pathogens such as Salmonella and Listeria.
Insect destruction: Chemical Control

• Residual insecticides are applied to obtain insecticidal effects for an extended period of time
- chemicals are normally applied in spots or cracks and crevices
• Non-residual insecticides are applied for the control of insects only during the time of treatment
- contact treatment - application of a liquid spray (actual touching of the pests)
- space treatment - foggers, vapor dispensers, or aerosol devices are used to disperse insecticides
7373

Insect destruction: Mechanical Control

• Baits
• Insect light traps
• Sticky traps
Insect destruction: Biological Control

• Pheromone traps
- Pheromones are chemical substances emitted by insects to communicate with others of
the same species. Natural and synthetic sex attractant pheromones lure male insects into sticky traps where
they become permanently trapped and die.
7474

Lecture Notes in
10 JULY 2021

82. Which of the following statements is not true regarding
pesticide application in food processing plants?
A. Insecticides should be applied only after the shift, over the weekend, or at other times when
the food establishment is closed.
B. All exposed food and supply items should be covered or removed from the area to be treated.
C. The strongest poison that will destroy the pests should be used with the recommended
concentration.
D. Protective clothing should be worn during application, and hands should be washed after the
application.
7575

82. Which of the following statements is not true regarding
pesticide application in food processing plants?
A. Insecticides should be applied only after the shift, over the weekend, or at other times when
the food establishment is closed. (Insecticides should not be sprayed in food areas during
hours of operation)
B. All exposed food and supply items should be covered or removed from the area to be treated.
C. The strongest weakest poison that will destroy the pests should be used with the
recommended concentration. à use the least amount of pesticide possible
D. Protective clothing should be worn during application, and hands should be washed after the
application.
7676

Lecture Notes in
10 JULY 2021

7777
Click
Match to editprotocols
the following Master title
to the style
SSOP
they belong to:
A. SSOP 1: Safety of water

B. SSOP 2: Cleanliness of food contact surfaces
C. SSOP 3: Preventing cross-contamination
D. SSOP 4: Maintenance of hand washing, toilet facilities
E. SSOP 5: Protection of food from adulteration
F. SSOP 6: Proper labeling, storage and use of toxic compounds
G. SSOP 7: Control of employee health
H. SSOP 8: Exclusion of pests
83. Workers working with raw and cooked product wear clean gloves, clean outer garments, waterproof
aprons, and waterproof boots. Waterproof aprons are cleaned and
sanitized twice each day, at the midday break and at the end of the shift.
84. Equipment is in good repair with no loose or missing metal parts.
85. Workers wear color-coded aprons (blue in raw product areas and white in cooked
product areas) and are not allowed to enter or pass through other processing areas.
7878

Lecture Notes in
10 JULY 2021

Match the following protocols to the SSOP
they belong to:
A. SSOP 1: Safety of water

B. SSOP 2: Cleanliness of food contact surfaces
C. SSOP 3: Preventing cross-contamination
D. SSOP 4: Maintenance of hand washing, toilet facilities
E. SSOP 5: Protection of food from adulteration
F. SSOP 6: Proper labeling, storage and use of toxic compounds
G. SSOP 7: Control of employee health
H. SSOP 8: Exclusion of pests
83. Workers working with raw and cooked product wear clean gloves, clean outer garments, waterproof aprons,
and waterproof boots. Waterproof aprons are cleaned and
sanitized twice each day, at the midday break and at the end of the shift. (SSOP 2)
84. Equipment is in good repair with no loose or missing metal parts. (SSOP 5)
85. Workers wear color-coded aprons (blue in raw product areas and white in cooked
product areas) and are not allowed to enter or pass through other processing areas. (SSOP 3) 7979


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Lecture Notes in

Click to edit Master title style Sanitation and waste

Gardel Xyza Libunao

ONLINE MENTORING PROGRAM

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67. Which of the following refers to the science of good health

Fisheries Development Network

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67. Which of the following refers to the science of good health

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Application of a science to:

Sanitation is an applied science that incorporates the principles of design, development,

Fisheries Development Network

SSOP - Sanitation Standard Operating Procedures

Fisheries Development Network

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• It must be located away from:

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1. Plant location, physical environment and infrastructure

Fisheries Development Network

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1. Plant location, physical environment and infrastructure

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Fisheries Development Network

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68. To avoid cross contamination in fish processing plant, which

Fisheries Development Network

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Fisheries Development Network

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• Air quality and ventilation

Fisheries Development Network

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Fisheries Development Network

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Fisheries Development Network

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70. Dry cleaning as part of pre-cleaning step involves the use of

A. It decreases water consumption and water treatment costs.

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70. Dry cleaning as part of pre-cleaning step involves the use of

A. It decreases water consumption and water treatment costs.

Fisheries Development Network

The effectiveness of a company’s sanitation program more often relates

Fisheries Development Network

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71. Which of the following decreases the effectiveness of

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Fisheries Development Network

Fisheries Development Network

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A. Gram positive bacteria

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A. Gram positive bacteria

Fisheries Development Network

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Waste Production (type and quality) depends on

Fisheries Development Network

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Fisheries Development Network

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