Chapter 7 SANITATION CONSIDERATIONS FOR CANNED TUNA PROCESSING Tuna HACCP Guide Chapter 7 SANITATION CONSIDERATIONS FOR CANNED TUNA PROCESSING

Controls Outside of HACCP Prerequisite programs and HACCP are often both necessary for control Controls for Staph. aureus is a good example Tuna Council’s HACCP Guidance Edition 2013 Tuna Council's Handbook

Tuna Council's Handbook Common in healthy individuals Grows best at warm temperatures e.g. warm tuna loins Can produce enterotoxins if grow to high numbers A poor competitor, but Pre-cooked tuna has few competing bacteria S. aureus Tuna Council's Handbook

Tuna Council's Handbook S. aureus Controls HACCP Time, or Time & Temperature SSOPs 1. Reduce contamination from people  Hand washing  Hand sanitizing  Clean outer wear  Face masks, hair covering, gloves 2. Keep equipment clean and sanitary Tuna Council's Handbook

Tuna Council's Handbook 8 Key Sanitation Conditions Most relevant to S. aureus Key #2 Condition and cleanliness of food contact surfaces Key #3 Prevention of cross-contamination Key #7 Control of employee health Tuna Council's Handbook

Tuna Council's Handbook 5 Potential Components S. aureus controlled by: Cleaning and sanitizing Employee hygiene Employee health Time-temperature Monitoring / verification for compliance with company policies Tuna Council's Handbook

Cleaning and Sanitation Programs Understand the principals of cleaning Nature of the soil and surface 5 steps of cleaning and sanitizing dry clean, pre-rinse, detergent application (+ physical disruption), post-rinse, and sanitizer application. Tuna Council Handbook, p. 7-6 Tuna Council's Handbook

Tuna Council's Handbook Verification of Sanitation Verify effectiveness Visual inspection Contact plates / swabbing Luminometry Neogen AccuPoint 2 Tuna Council's Handbook

Tuna Council's Handbook Tuna “Clean Room” Develop SSOPs Microbial standards Designate area(s) Restricted access Entrances controlled Changing areas Footbaths Hand washing stations Tuna Council's Handbook

Tuna Council's Handbook Tuna “Clean Room”, develop SSOPs (cont.) 5. Employee hygienic practices No hand to body contact Proper glove and garment usage Cuts / infections Proper construction of equipment Hand / glove sanitation during day Waste handling Cleaning between breaks 5-part cleaning and sanitizing Tuna Council's Handbook

Writing SSOPs ELEMENTS of an SSOP Procedures Tuna Council's Handbook ELEMENTS of an SSOP Procedures Frequency of conducting the procedure Frequency of monitoring for compliance Responsibility for performing the procedures(s) Responsibility for monitoring for compliance Applicable records Corrective measures (record of corrections) Means for verifying the effectiveness of the SSOP

Writing SSOP’s Align with Sanitation Records page A2-3 Tuna Council's Handbook Align with Sanitation Records Are all key elements of SSOP documented by monitoring? page A2-3

Writing SSOP’s Company-specific Step-wise Procedures Example p. A2-2 Tuna Council's Handbook Company-specific Step-wise Procedures Example p. A2-2

Writing SSOP’s Company-specific Step-wise Procedures Tuna Council's Handbook Company-specific Step-wise Procedures Formats and organizational style may vary, for example; By area Cleaning processing tables Cleaning drains By function Cleaning food contact surfaces Cleaning non-food contact surfaces