SSOP

Document No: Revision No:
Sanitation Standard Operating Procedure

DFI-QAD-SSOP-MNL-01 0
Effective Date: Page No:
Prevention of Cross- Contamination
05-Mar-2024 1 of 10
Prepared by Reviewed by Approved by
Quality Assurance Quality Assurance President
Femma Chell A. Evora Sheryl Mae Jadormio Jyles Ang

Date Date Date
Objective:
To reduce the transfer of harmful microorganisms or contaminants from one surface, person, or
object to another. This is especially important in settings such as healthcare facilities, food
establisments, laboratories, and any environment where hygiene and safety are critical. The
prevention of cross- contamination helps minimize the risk of infections, foodborne illness, and other
adverse on health and safety.
Control Measures
· Production Supervisor, Production Quality Control and Production Personnel have received training in
current Good Manufacturing practices.
· Employee must wear hairnets and no jewelry is worn.
· Identification cards are left in the lockers.
· Employee wear disposable gloves and replace them as needed.
· Employee must wash their hands thoroughly and sanitize them before starting work, employee must
wash their hands every 2 hours upon entering the working area, after each absence from their workstation, and
anytime they have become soiled or contaminated.
· Employee must not eat food, chew gum, and use tobacco in the Production areas.
· Employee must wear a prescribed uniform (White t-shirt, checkered pants, white mask, and white apron
to prevent cross- contamination.
· Uniforms while stored inside the locker are placed in the respective employee’s bags separate from
powder, perfume, and other possible materials that can possibly contaminate them.
· Food items are not stored inside the locker.
· Tapes are not used in the locker to prevent hiding place for insects.
· White splasher used as footwear is sanitized in 200ppm solution (Chlorinez) before entry to the
Production area, this is replenished every 4 hours.
· Light fixtures are covered in processing and packaging area.
· Packaging materials are protected from contamination during storage.
Revision History
Revision No. Date Reason for Revision
0 5-Mar-24 Newly Established
Property of Delice Foods Inc. Unauthorized reproduction in whole or in part is strictly prohibited. Copyright 2024
CONTROLLED COPY MASTER COPY

QUALITY ASSURANCE QUALITY ASSURANCE
DELICE FOODS INC DELICE FOODS INC
05-Mar-2024 2 of 10
Corrective Action when Deviation

Monitoring Frequency Responsible Records
is noted
every 2
hours,
Concerned violator will be
every after
advised to wash hands
Hand washing is break or Handwash
QA emmediately and shall receive
monitored. become Monitoring Form
proper counselling for violating
soiled/
this requirement.
contaminat
ed
Footbath is checked if
replenished and every 2 QA must replenish if Footbath
QA
concentration is correct at hours concentration has diminished. Monitoring Form
200 ppm.
Concerned violator should

correct the deviation at once and Daily Sanitation
Lockers is monitored. Daily QA
will be counseled by immediate Checklist
superior
Hand Washing Facilities

To ensure the availability of adequate hand washing facilities and promote proper hand hygiene practices
among employees to prevent the spread of contaminants and maintain hygiene standards.
In most cases, handwashing basins should be provided in at least ratio of 1 handwash sink for every 30
workers, however the number of basins may need to be increased due to the nature of the work carried out at
the workplace (e.g., where work involves exposure to infection substances or other contaminants, separate
handwashing basins should be provided in addition to those provided with toilets.)
Hand washing facilities must:

· Be accessible at all times to work areas, eating areas and the toilets;
· Be separate from sinks or toughs used in connection with the work process;
· Be protected from the weather
· Be supplied with non – irritating soap (SPAN solo) (Preferably from soap dispenser); and
· Contain hygiene hand- drying facilities (e.g., air dryers or paper towels.)
· Be supplied with Hand sanitizing (SPAN Hgel) station.


05-Mar-2024 3 of 10
Toilets
To maintain clean, functional, and hygienic toilet facilities that promote sanitation, minimize the risk of
cross- contamination, and provide a comfortable environment for users.
· Access to clean toilets must be provided for all employee while they are at work.
· Where reasonably practicable, toilet facilities should be provided, rather than relaying on access to
external public toilet.
· Toilets must be accessible, preferably located inside a building or a close as possible to the workplace.
· Fitted with a hinged seat and lid;
· Provided with adequate lighting and ventilation;
· Clearly signposted;
· Fitted with hinged door capable for locking from the inside
· Designed to allow emergency access; positioned to ensure privacy for users and
· Separated from any other room by an airlock, sound- proof wall and a separate entrance that is clearly
marked.
· Establish a regular cleaning schedule for toilets, including frequency and specific tasks to be performed.
· Regularly clean and disinfect floors, walls, and surfaces in toilet facilities.
· Toilets must be supplied with:
1. Regularly check and restock toilet paper, soap, hand towels or paper towels, and other necessary
supplies.
2. Hand washing facilities,
3. Hand Sanitizer Facilities,
4. Rubbish bins, and
5. For female worker make sure that the sanitary napkins are well wrap before throw it to bins.

Employee Health Conditions
05-Mar-2024 4 of 10
Objective:
The primary goal of incorporating the employee health is to control the conditions that could result in the microbial
contamination of food and food packaging materials, and food contact surfaces.
Control Measures
Employees are instructed to report to their immediate superior, any health condition that might result in food
contamination. Upon hiring, employees are required to undergo medical examination before reporting for work. Regular
employees are given annual physical examination to check for fitness to work.

is noted
Medical certificates are

Upon Medical
requested for new HR Non- hiring of individual
Hiring Certificate
employees
Treatment for concerned

Health Cards (Annual employees. Depending on
QA/
physical examination for Annual severity, employee is asked to Health Certificate
Production
regular employees) take a leave until condition is
corrected.
When food handlers are sick,

you may need to:
1. Restrict the food handler
from working with exposed food,
utensils, and equipments.
2. Exclude them from coming
into the operation. This is
Production crew are especially important if they have
Before GMP Monitoring
checked if they show QA these symptoms (Vomiting,
Operation Form
signs of medical problem Diarrhea, Jaundice (a yellow of
skin or eyes), Sore throat with
fever, Infected wound or boil that
is open or draining (unless
properly covered)
3.Employees must provide a
Fit to Work documents before
going back to work.

Protection from Adulterants
05-Mar-2024 5 of 10
Objective:
Ensure that the food, packaging materials, and surfaces are protected from various
microbiological, chemical and physical contaminant such as: lubricants, fuel, pesticides, cleaning
compounds, sanitizing agents, condensate and floor splash.
Control Measures
Only equipment and utensils which are in good condition are used at production to prevent physical
adulterants. Food and food contact surfaces are protected from adulterants.

is noted
Do not use the equipment/

Equipment and utensils utensils if noted after use, check
every 4 Chemical Dilution
are checked if in good QA if parts are still complete, if not
hours Monitoring Form
condition. trace where missing part went
and dispose affected products.
Personnel are checked if

properly wearing
Production uniforms, if Violators are advised to correct
Before start
not wearing jewelries, deviation immediately. Demerits GMP Monitoring
of QA
trimmed nails, etc. are counted and sanctions Form
Operation
Personnel does not wear implemented.
PPEs outside production
premises.
Check if food items/

Immediate cover the food items
packaging materials are Time to
QA/QC and put packaging materials in -
covered during break time time
storage box.
or when not yet in use.
Before start
Check if non- food items Immediately relocate the non- Daily Sanitation
of QA
are far from food items. food item far from the food item. Checklist
Operation


Safety of Water
05-Mar-2024 6 of 10
Objective:
Water contains in contact with food or food contact surfaces, or is used in the manufacture of ice should be
safe. There should be no cross- connection between potable and non- potable water.
Control Measures
Delice Foods Inc. has one primary source of water - Maynilad water, which is used for processing cooked
products. Same water source is being used in cleaning of facilities in the production area. There is no source of
non- potable water.

is noted
Quality of water is Stop or discontinue production.

Pre - Daily Sanitation
checked as to clarity and QA Use bottled water as stop gap
operation Checklist
odor measure.
In- house microbial

analysis taken from the
following area:
1. Filtered
- Mixing Area
2. Unfiltered
- Hand wash, Packing Water Analysis
Results/ Corrective
Area and Washing Area every other Informs Maintenace thru
QA and Preventive
using multiple tube month Corrective Action report Action Report
fermentation technique, (CPAR)
(pour plate) under the
2012 standard Methods
for Examination of Water
and Waste Water 22nd
Edition.
3rd Party Microbial Water Analysis

Results/ Corrective
Analysis – total Coliform every other
QA Corrective Action Report and Preventive
count by BFAD- month Action Report
accredited laboratory (CPAR)


Labeling, Storage, And use of toxic Compounds
05-Mar-2024 7 of 10
Objective:
To ensure that the labeling, storage and use of potentially toxic compounds are adequate to protect food from
contamination.
Control Measures
The cleaning chemicals are stored in the supplies stock room away from the warehouse where food and
packaging materials are stored. At the production area, these are stored near the sink.

is noted
Return unopened cleaning

Cleaning Chemicals upon
QA/ chemical to supplier if without Raw Materials
containers (original & receiving of
Warehouse label. Make new label if it is Receiving Form/
working containers) are Cleaning COA
personnel unclear already. Make label for
checked in with labels Materials.
unlabeled working containers
Transfer cleaning chemicals to

Before start
Cleaning Chemicals are proper storage. Assess safety of Daily Sanitation
of QA
checked if stored properly food. Reinforce training of Checklist
Operation
personnel.


Exclusion of Pest
05-Mar-2024 8 of 10
Objective:
There should be no pets or sign of its harborage in the food processing plant.
Control Measures
A certified Pest control agency conducts monthly treatment control measures such as application of
pesticides and instillation of traps at the perimeter wall. Plant grounds and interior areas kept free of litter,
waste and other conditions that might attract pests. Plastic curtains are installed at processing areas. No pets
are allowed in the plant.

is noted
The processing area is Close entry points, advise
Before Maintenanc Maintenance
checked for entry points maintenance personnel if entry
Operation e/QA Report
of pest points needs repair
Floor drain covers are

Report to Maintenace personnel
checked if properly Before QA/ Maintenance
for immediate replacement of
placed and in good Operation Production Report
cover
condition.
Presence of pests, entry

points cleanliness (to Pest Recommendations are given by
Pest Controller's
prevent breeding Monthly Control Pest Control Agency if quantity
Report
places/attractants) are Agency of insects is alarming
monitored


Using and Calibrating Thermometers
05-Mar-2024 9 of 10
Objective:
To ensure accurate and reliable temperature measurements during various stages of food processing,
storage and transportation. Calibration refers to the process of adjusting a thermometer to accurately measures
temperatures within a known and acceptable range.
Temperature control is critical for ensuring food safety. Calibrated thermometers help in accurately
monitoring and controlling temperatures during cooking, cooling, reheating of food items. This helps prevent the
growth of harmful bacteria and reduces the risk of foodborne illnesses.
Control Measures
Organization can maintain the accuracy and reliability of calibrated thermometers, ensuring precise
temperature measurements in SSOP and promoting food safety and quality.
Establish a regular calibration schedule for thermometers based on the manufacturer’s recommendations,
regulatory requirements, and industry best practices. The frequency of calibration may vary depending on the
type of thermometer and its intended use. Typically, thermometers should be calibrated at least once a year or
more frequently if they are subject to heavy use or extreme conditions.
Monitoring
1. Foodservice employees will use either ice-point or boiling- point Method to verify the accuracy of food
thermometers.
2. The use ice – point Method:
· Insert the thermometer probe into a cup of crushed ice.
· Add enough cold water to remove any air pockets that might remain.
· Allow temperature reading to stabilize before reading temperature.
· Temperature measurement should be 32̊ F (± 2 ̊F) or 100̊ C (± 1 ̊C), if not adjust according to
manufacturer’s instructions.
3. The Boiling – point Method;
· Immerse at least the first two inches of the probe into boiling water.
· Allow the temperature reading to stabilize before reading temperature.
· Reading should be 212 ̊F (± 2 ̊F) or 100 ̊C (± 1 ̊C). this reading may vary higher altitudes. If
adjustment is required, follow manufacturer’s instructions.


Using and Calibrating Thermometers
05-Mar-2024 10 of 10
4. Foodservice employees will check the accuracy of the food thermometers:

· At regular intervals (at least once per week)
· If dropped
· If used to measure extreme temperatures, such as in oven
• Whenever accuracy is in question
Corrective Action:
1. Retrain any foodservice employee found not following the procedures in this SSOP.
2. For an inaccurate bimetallic, dial – faced thermometer, adjust the thermometer by turning the dial while
securing the calibration nut (located just under or below the dial) with pliers or a wrench.
3. For an inaccurate digital thermometer cannot be adjusted on – site, discontinue using it and follow the
manufacturer’s instruction for having the thermometer calibrated.
4. For an inaccurate digital thermometer with a reset button adjust the thermometer according to
manufacturer’s instruction.
5. Retrain employees who are using or calibrating food thermometer improperly.


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Document No: Revision No:

Sanitation Standard Operating Procedure

Femma Chell A. Evora Sheryl Mae Jadormio Jyles Ang

0 5-Mar-24 Newly Established

CONTROLLED COPY MASTER COPY

Corrective Action when Deviation

Concerned violator should

Hand Washing Facilities

Hand washing facilities must:

CONTROLLED COPY MASTER COPY

Document No: Revision No:

Document No: Revision No:

Corrective Action when Deviation

Medical certificates are

Treatment for concerned

When food handlers are sick,

Document No: Revision No:

Corrective Action when Deviation

Do not use the equipment/

Personnel are checked if

Check if food items/

CONTROLLED COPY MASTER COPY

Document No: Revision No:

Corrective Action when Deviation

Quality of water is Stop or discontinue production.

In- house microbial

3rd Party Microbial Water Analysis

CONTROLLED COPY MASTER COPY

Document No: Revision No:

Corrective Action when Deviation

Return unopened cleaning

Transfer cleaning chemicals to

CONTROLLED COPY MASTER COPY

Document No: Revision No:

Corrective Action when Deviation

Floor drain covers are

Presence of pests, entry

CONTROLLED COPY MASTER COPY

Document No: Revision No:

CONTROLLED COPY MASTER COPY

Document No: Revision No:

4. Foodservice employees will check the accuracy of the food thermometers:

CONTROLLED COPY MASTER COPY

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