6 replies to this topic

[tunaplant]

Hello, I'm new to the board and need some help for an SSOP (Sanitation Standard Operating Procedure) for cleaning and sanitizing knives during and after production. I work at a Tuna Processing Plant and we use these knives for skinning and cleaning

 

Thank You

[Zerokill_Guiding]

Hello,

 

I have provided a copy of our knife policy for you to base yours off of. I hope this helps out. We are a hard baked pretzel company.

 

 

 

 

1.                  INTRODUCTION:

 

***********, Inc. has established, documented and implemented a knife control policy, which is communicated to all staff and monitored to ensure it has been effectively implemented.

 

2.                  PROCEDURE:

 

2.1              ***********, Inc.. issues all knives and scrapers that are used in the processing area. The use of personal knives and scrapers is prohibited. The company is currently using a white handle Dexter knife and scraper.

 

2.2              All knives/scrapers are to be free of markings and tape.

 

2.3              If a knife or scraper breaks on the floor during production all the broken pieces must be located. If the pieces cannot be located the Line must be shut down and inspected for the broken pieces. All chipped or broken knives/scrapers must be returned to management before a new knife/scraper is issued.

 

2.4              All employees working in the processing area must clean and sanitize the knives/scrapers at the start of their shift everyday. A daily signoff sheet QMR 028 Weekly Knife Sanitation Check Off Sheet is hanging on the wall near Line 5.       

 

2.5              ***********, Inc. issues utility knives to employees. Extra blades for the utility knives are kept in the Supervisors Office. Employees must return the old blade before a new blade is issued.

 

3.                  REFERENCES:

 

3.1               QMR 028 Weekly Knife Sanitation Check Off Sheet

 

 

 

 

 

QMR 028 Weekly Knife Sanitation Check Off Sheet                    Dated Posted           Week Of     Employee Bid Position Monday Tuesday Wednesday Thursday Friday Saturday Sunday   Monitor                 Extrusion Utility                 Hopper Tend                 Hopper Tend                 Utility                 Hopper Tend                 Packer                 Utility                 Mixer/Blender                 Hopper Tend                 Hopper Tend                 Mixer/Blender                 Extrusion
Machine Tech                 Casual                 Mixer                 Casual                 Enrober                 Monitor                 Baker                 Baker                 Monitor                 Hopper Tend                 Cleaner              

 

 

Semper Fi,

 

G Wood

[Peaches]

Good morning

we use a hot water bath mixed with sanitizer (at 200-300ppm) to sanitize our knives during production.  I've listed a basic SSOP for knives below.  If you have a chemical company that supplies your chemicals, they may also be able to help you write a SSOP.  

 

 

           PRE-RINSE

Using low pressure hot city water pre-rinse the Knives on top of the table with fresh potable water in a sideways sweeping motion to removed heavy soils.

Check for any damage on the knives. Report any damages to the knives to your supervisor immediately.

 

APPLICATION OF CLEANING CHEMICALS

Apply a thin coat of (insert soap/foam you use here) to surfaces of the knives. 

Manually scrub surfaces with a green pad as necessary to loosen heavy soils. Be extremely careful Note: Discard of green pad after used to avoid potential contamination.

 

POST RINSE

Using low pressure city water rinse the knives. While performing the post rinse application prevent potential contamination of product and recontamination of cleaned areas.

 

SANITIZING PROCEDURE

Sanitize all the utensils surfaces. Do not rinse, let air dry. 

Stored the knives in their clean container for storage after sanitizing them.  

[tunaplant]

Thank you so much. Very helpful as a guide

[Charles.C]

Good morning

we use a hot water bath mixed with sanitizer (at 200-300ppm) to sanitize our knives during production.  I've listed a basic SSOP for knives below.  If you have a chemical company that supplies your chemicals, they may also be able to help you write a SSOP.  

 

 

           PRE-RINSE

Using low pressure hot city water pre-rinse the Knives on top of the table with fresh potable water in a sideways sweeping motion to removed heavy soils.

Check for any damage on the knives. Report any damages to the knives to your supervisor immediately.

 

APPLICATION OF CLEANING CHEMICALS

Apply a thin coat of (insert soap/foam you use here) to surfaces of the knives. 

Manually scrub surfaces with a green pad as necessary to loosen heavy soils. Be extremely careful Note: Discard of green pad after used to avoid potential contamination.

 

POST RINSE

Using low pressure city water rinse the knives. While performing the post rinse application prevent potential contamination of product and recontamination of cleaned areas.

 

SANITIZING PROCEDURE

Sanitize all the utensils surfaces. Do not rinse, let air dry. 

Stored the knives in their clean container for storage after sanitizing them.  

 

Hi Peaches,

 

Thks for the input but perhaps you could clarify how you "Sanitize" ? And why to "not Rinse" ?

[Peaches]

Good morning Charles

The no rinse food contact surface sanitizer we use for our post rinse is approved by (FDA) and is not over 200 ppm.  I am not a sanitation 'expert' and have worked closely with our chemical supplier in developing the SSOPs.  My understanding is the longer the sanitizer is in contact with the surface, the more effective it is.  We do have procedures in place to ensure there is not 'pooling' on food contact surfaces as we wouldn't want our product being put in a puddle of sanitizer!  

[Charles.C]

Good morning Charles

The no rinse food contact surface sanitizer we use for our post rinse is approved by (FDA) and is not over 200 ppm.  I am not a sanitation 'expert' and have worked closely with our chemical supplier in developing the SSOPs.  My understanding is the longer the sanitizer is in contact with the surface, the more effective it is.  We do have procedures in place to ensure there is not 'pooling' on food contact surfaces as we wouldn't want our product being put in a puddle of sanitizer!  

 

Hi Peaches,

 

Thks. Sounds like a Quat.

I recall a recent long thread on what is FDA/EPA approved to be "no rinse" and what isn't. Was not simple.