I.

PRE-OPERATIONAL POES Code

Direct contact Revision
Date
POES Washing and sanitizing of: Packing Page
machine
Prepared by: Reviewed by: Approved by:
Signature: Signature: Signature:
I. AIM Eliminate and remove any residue from the completion of the
process, through efficient cleaning and sanitation.
II. RESPONSIBILITIES Operator: responsible for cleaning and sanitizing the
equipment
III. FREQUENCY Daily, after use
IV. MATERIALS AND EQUIPMENT  Alkaline detergent
 abrasive sponge
 Disinfectants
 Hose
 Water steam
 Paper towels for drying
 Atomizer.
 Buckets

V. CLEANING AREAS Baler

VI. PROCEDURE Cleaning:

1. Perform a pre-rinse with cold water, being careful not

to wet the electrical system.

2. The operator will disassemble all removable parts and wash

them separately.

3. The surfaces are rubbed with an alkaline detergent solution

(Linear Sodium Sulfonate at a solution of 50 g per liter of water)
recommended for manual use at a temperature of 40 °C and 50
°C.

4. It is rinsed with cold potable water and the disassembled and

cleaned parts are reassembled.

Disinfection:

1. An iodinated disinfectant solution (Quimant) is applied, at a

concentration of 3 per thousand (30cc per 10 liters of water).
2. Leave to act for 5 min.
1. Residues of disinfectant solution are rinsed away.

2. Dry with paper cloths.

 II. OPERATIONAL POES Code
Direct contact Revision
Date
POES Washing and sanitizing: Staff hygiene Page
Prepared by: Reviewed by: Approved by:
Signature: Signature: Signature:
I. AIM Physically protect the worker against possible external effects by applying
hygiene standards during working hours and ensure a safe product.
II. RESPONSIBILITIES All plant personnel
III. FREQUENCY Daily: when changing activity or operation
IV. MATERIALS AND  Gloves
EQUIPMENT  Coping
 Apron
 Iodized Soap
 Water
 Boots
 Showers
 Sanitary facilities
 Paper
 Hand sanitizer
V. CLEANING AREAS  Raw material reception area
 Pasteurization area
 setting area
 Molding area
 Salting area
 Packing area
VI. PROCEDURE Personal hygiene must be done before and after the procedure, also when
leaving the bathrooms.
1. Wash with plenty of water
2. Use soap (bioland)
3. Rinse with plenty of water
4. Then we use the BIOGEL ANTISEPTIC hand sanitizer with triclosan-
based emollients, it does not require subsequent rinsing with a
residual power of 4 to 6
Additional considerations:
 Put on appropriate clothing for the operation. Food industry
workers will wear clothing that after use must be washed and dried
inside the plant.
 Staff must shower upon leaving and entering work, in order to
standardize the level of hygiene and sanitation of all those who
work in the food handling area of the plant.
 In showers, protection against fungus or athlete's foot should be
provided, using first generation quaternary ammonium.
 Wash your hands thoroughly and sanitize them if necessary to
protect against contamination with undesirable microorganisms,
before starting or each time you are away and return to work.
 Fingernails are a warehouse for microorganisms when they are not
properly cut, clean or disinfected.
 Iodized soap should be used that provides at least an available
iodine residual of 68 ppm. Every month it should be alternated with
a quaternary ammonium soap at levels of 500 ppm. That prevent
contamination with bacteria.
 Maintenance of gloves, if they are used in handling food, intact,
clean and in sanitary conditions. Gloves must be made of a material
that does not allow sweat to transfer from the hands to the food or
from it to the hands, that is, waterproof and resistant to the type of
work being done.
 Appropriately and effectively don a hairnet, headbands, caps, beard
covers or other effective items that restrict hair contact with food.