EIGHT KEYS OF SSOP

NSHATE (1999) categorizes the sanitation principles to be applied in the Sanitation Operational Procedure into 8.
The key sanitation requirements are as follows:

Key 1. Water security

Key 2. Condition and cleanliness of surfaces that come into contact with food
Key 3. Prevention of cross-contamination
Key 4. Maintaining handwashing facilities, sanitation, and toilets
Key 5. Protection from contaminating materials
Key 6. Proper labeling, storage, and use of toxic materials.
Key 7. Monitoring the health condition of personnel that may lead to contamination
Key 8. Eliminating pests from the processing unit

STEPS AND GUIDELINES FOR SSOP IMPLEMENTATION

Key 1. Water security

Air is an important component in the food industry as part of the composition; for
washing products; making ice/glazing; washing equipment/other facilities; for drinking and so on.
Therefore, it is kept to ensure that there is no cross-connection between clean water and dirty water (water pipes must be)
clearly identified). The water sources used in the food industry:
1. Air PAM usually meets quality standards;
2. Well water, the risk of contamination is very high due to flooding, septic tanks, agricultural water.
and so on;
3. Seawater (used in the fisheries industry) must meet drinking water standards, except for the content of
salt.

Water security monitoring:

Air PAM payment proof from PAM, photocopy of water analysis results from PAM. If in doubt, it is recommended
for additional analysis from an accredited testing laboratory
Well water done before the business venture begins. Water quality testing from a food testing lab.
accredited
Sea water it should be done more often than piped water/well water; with periodic inspection
visual/organoleptic.
Corrective Action: Immediate corrective action must be taken if there is any occurrence or discovery.
deviation.
Misal with the stopping of the channel, temporarily stop the production process; pull
affected product
Record Performed during each monitoring, as well as when corrective action occurs.
Form of recording periodic monitoring recordings, periodic plumbing inspection recordings, recordings
daily sanitation monitoring
Key 2. Conditions and Cleanliness of Surfaces in Contact with Food Material

Monitoring The condition of the surface that comes into contact with food is carried out through visual inspection.

on the cleanliness and sanitation of surfaces that come into contact with food
Are the type and concentration of sanitation materials maintained with test strips/kits? Verification.
conducted through periodic surface microbial testing of cleanliness of covers
the hands and clothes of the workers. are they in good condition?
Corrective action: If the concentration of sanitizer varies daily, it must be repaired/replaced.
equipment and train operators Observing the meeting of two tables, when filled with breakage
products then separate them for easy cleaning If the work table shows signs of corrosion
repair / replace the non-corrosive table
Recording Performed during each monitoring and when corrections occur. Form of monitoring recording.
periodic, daily/monthly sanitation monitoring records.

Key 3. Prevention of Cross-Contamination

Cross-contamination often occurs in the food industry due to a lack of understanding of this issue.
Some measures for the prevention of cross-contamination are: employee actions for prevention,
separation of materials from finished consumer products, infrastructure design.
Monitoring A sufficient separation between the handling and processing activities of raw materials with
finished products Separation of sufficient products in storage Cleaning and
sanitation of the area, food handling and processing tools worker hygiene practices, clothing and
hand washing Practice of workers and equipment in handling products Flow
the movement of workers in factories and business units needs to be regulated properly
Corrective action: If monitoring reveals nonconformity that results in cross-contamination
stop activities until the situation returns to normal; take preventive measures to avoid
repetition; product safety evaluation, if necessary disposition to another product, reprocess
or discarded when the product is contaminated
Recording :Document the corrections made during periodic recordings while monitoring.

Key 4. Maintaining Handwashing Facilities, Sanitation, and Toilets

The condition of handwashing facilities, toilets, and hand sanitation is very important to prevent
the occurrence of contamination in the food production process. Contamination due to the condition of the facility
can be fatal, caused by pathogenic bacteria.

Monitoring Encouraging handwashing programs to prevent the spread of dirt and

pathogenic microorganisms in the handling, processing, and food products area
Correction Repair or fill the toilet supplies and handwashing station. Dispose of and create.
A new solution if the concentration of the sanitizing material is wrong. Observe notes for corrective actions.
when sanitation conditions are not suitable Repair the broken toilet
Recording Recordings that can be made to safeguard the keys
Sanitation Conditions and location of handwashing facilities, toilets; conditions and availability of sanitation facilities
hand, concentration of hand sanitizing agents, corrective actions in conditions that are not
according

Key 5. Protection from Contaminant Materials

The aim is to ensure that food products, packaging materials, and surfaces
direct contact with food is protected from microbial, chemical, and physical contamination.
Monitoring What needs to be monitored: potential toxic materials and unsanitary water.
Conducted at a sufficient frequency, starting from the beginning of production and every 4 hours. Observe the condition.

and activities throughout the day.

Corrective action: Remove contaminating materials from the surface; Improve ambient air flow for
Reduce condensation; Use foot wash and truck wheels before entering the room.
Training for disposing of unlabeled chemicals, etc.

Key 6. Proper labeling, storage, and use of toxic substances

Monitoring The purpose of this monitoring is to ensure that labeling, storage and
the use of toxic substances is indeed for product protection against contamination.
Several things to pay attention to in labeling: Name of the material/solution in the container; name and
manufacturer/distributor address; usage instructions; container label for work must indicate:
a) Name of the material/solution in the container

b) Instructions for use

The storage of toxic materials should be:
a) limited location and access;
b) separating food grade materials from non-food grade;
c) keep away from equipment and items that come into contact with the product;
d) the use of toxic substances must follow the manufacturer's instructions
e) procedures that ensure products will not be contaminated.
Monitoring time: sufficient frequency; recommended at least once a day; observation of conditions
and activities throughout the day.
Corrective Action: In case of labeling, storage, and usage discrepancies of materials
toxin, therefore the corrections include:
a) transfer the toxins that are not stored properly;
b) return to the supplier materials that are not properly labeled;
c) fix the label;
d) dispose of damaged container;

e) check product safety,

f) training is held
Recording Periodic sanitation control records; daily sanitation control records; information logs
Daily
Key 7. Monitoring the health conditions of personnel that may lead to contamination

The purpose of this key 7 is to manage personnel who show signs of illness.
wounds or other conditions that can be sources of microbiological contamination.
Monitoring To control health conditions that may cause contamination
microbiology in food, packaging materials, and surfaces in contact with food.
Some health signs that need attention
monitoring :diare, demam, muntah, penyakit kuning, radang tenggorokan, luka kulit, bisul dan dark
urine
Corrective Action: Actions to be taken by management: to return/to rest
personnel, cover the wound area with an impermeable bandage
Recording Health data from regular health examinations and records of corrective actions if any
deviation occurs.

Key 8. Eliminating Pests from the Processing Unit

The purpose of this key 8 is to ensure that there are no pests in food processing buildings.
Some pests that may carry diseases:
a) Flies and cockroaches: transferring Salmonella sp., Streptococcus sp., C. botulinum, Staphylococcus,
C.perfringens, Shigella sp.
b) Rodents: source of Salmonella and parasites
c) Birds: carriers of pathogenic bacteria Salmonella and Listeria
Monitoring The purpose of monitoring is to confirm that pests have been removed from
The processing area is maximized and procedures are followed to prevent investments.
Monitoring is done through visual inspection, rat hiding places, trap tools.
mice, tools for maintaining cleanliness and facilitating supervision.
Correction For example, after using pesticides and traps, flies re-enter the room.
processing, then add an "air curtain" above the outer door and move the container
disposal
Recording Periodic sanitation control records and daily sanitation control records.