THAI AGRICULTURAL STANDARD

TAS 7420-2009

GOOD HYGIENIC PRACTICES FOR

PRE-PROCESSING OF FISHERY PRODUCTS

National Bureau of Agricultural Commodity and Food Standards Ministry of Agriculture and Cooperatives

ICS 67.020.30 ISBN 974-403-142-5

UNOFFICIAL TRANSLATION

THAI AGRICULTURAL STANDARD TAS 7420-2009

GOOD HYGIENIC PRACTICES FOR

PRE-PROCESSING OF FISHERY PRODUCTS

National Bureau of Agricultural Commodity and Food Standards Ministry of Agriculture and Cooperatives

50 Phaholyothin Road, Chatuchak, Bangkok 10900 Telephone (662) 5612277 Fax. (662) 5613373

www.acfs.go.th

Published in the Royal Gazette Vol. 126 Special Section 187 D Dated 28 December B.E. 2552 (2009)

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The Technical Committee on Elaboration of Thai Agricultural Standard on Good Hygienic Practices for Pre-processing of Fishery Products

1. Mrs. Jirawan Yamprayoon Chairperson Deputy Director-General of the Department of Fisheries

2. Ms. Kanlayanee Deeprasertwong Member Food and Drug Administration

Ministry of Public Health

3. Ms. Usa Bamrungpheut Member National Bureau of Agricultural Commodity and Food

Standards

4. Ms. Poratip Kiatkangwanklai Member Fish Inspection and Quality Control Division

Department of Fisheries

5. Ms. Suwimon Keerativiriyaporn Member Samutsakorn Fishery Research and Inspection Center

Department of Fisheries

6. Assistant Professor Pongtep Wilaipan Member Faculty of Fisheries, Kasetsart University

7. Mr. Somchai Chintanachaiwat Member Board of Trade of Thailand

8. Mr. Boonpeng Santiwatanatham Member Food Industry Group

The Federation of Thai Industries

9. Ms. Orawan Amornwirojkul Member Thai Shrimp Association

10. Mr. Tas Tangsombat Member Thai Food Processors’ Association

11. Mr. Amorn Ngammongkolrat Member National Food Institute

12. Mr. Prapan Simasanti Member Thai Frozen Food Association

13. Associate Professor Prasert Saisidhi

Member

14. Mrs. Sasiwimon Tabyam Member and Secretary Office of Commodity and System Standards

National Bureau of Agricultural Commodity and Food Standards

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At present, importing countries are very concerned about food hygiene and safety which leads to a number of measures taken to ensure consumer confidence. In order to increase such acceptance on quality and safety of Thai fishery products and gain national and international recognition, the Agricultural Standards Committee deems it necessary to establish an agricultural standard on Good Hygienic Practices for Pre-processing of Fishery Products.

The standard is based on the information of the following documents:

Department of Fisheries. 2006. Good Hygienic Practices for Pre-processing of Fishery Products.

CAC/RCP 1-1969, Rev. 4-2003. Recommended International Code of Practice General Principles of Food Hygiene. Joint FAO/WHO Food Standards Programme, Rome, FAO.

CAC/RCP 52-2003, Rev. 2-2005. Code of Practice for Fish and Fishery Products. Joint FAO/WHO Food Standards Programme, Rome, FAO.

NOTIFICATION OF MINISTRY OF AGRICULTURE AND COOPERATIVES SUBJECT: THAI AGRICULTURAL STANDARD:

GOOD HYGIENCE PRACTICES FOR PRE-PROCESSING OF FISHERY PRODUCTS

UNDER THE AGRICULTURAL STANDARDS ACT B.E. 2551 (2008)

Whereas the Agricultural Standards Committee deems it necessary to

establish an agricultural standard on Good Hygiene Practices for Pre-processing of Fishery Products as a voluntary standard in accordance with the Agricultural Standards Act B.E. 2551 (2008) to promote such agricultural commodity to meet its standard on quality and safety.

By virtue of Section 5, Section 15 and Section 16 of the Agricultural

Standards Act B.E. 2551(2008), the Minister of Agriculture and Cooperatives hereby issues this Notification on the Establishment of Agricultural Standard: Good Hygiene Practices for Pre-processing of Fishery Products (TAS 7420-2009) as a voluntary standard, details of which are attached herewith. Notified on 1 October B.E. 2552 (2009)

(Mr. Theera Wongsamut) Minister of Agriculture and Cooperatives

THAI AGRICULTURAL STANDARD GOOD HYGIENIC PRACTICES FOR

PRE-PROCESSING OF FISHERY PRODUCTS 1. SCOPE This Thai Agricultural Standard establishes the good hygienic practices for pre-processing of fishery products beginning from establishment, fish receiving, preparation or pre-processing, holding and storage in order to produce safe fishery products suitable for use as raw materials in fish processing manufacturer or distribution for further process and/or cooking. This does not include pre-processing in fish processing establishments covered by other specific standards. 2. DEFINITIONS

For the purpose of this standard: 2.1 Hygiene means conditions and measures necessary in the processing to ensure safety and fitness of the products for human consumption. 2.2 Pre-processing means preparations of raw materials such as de-heading, gutting, de-shelling, filleting, boiling, steaming, for use as raw materials in the manufacturer for finished products or for distribution for further processing or cooking. 2.3 Raw materials mean fish from wild catch or culture which is pre-processed for further food production. 2.4 Fishery products mean raw materials obtained from a pre-processing establishment for further process in another manufacturer or for distribution for further processing or cooking. 3. REQUIREMENTS AND INSPECTION METHODS Requirements and inspection methods are provided in Table 1.

Table 1 Requirements and inspection methods (Section 3)

Items Requirements Inspection methods 1. Establishment 1.1 Location

1.1.1 Establishment shall not be located in an area that poses risk of contamination to fishery products.

1.1.1 Check the surrounding area and relevant evidence.

1.1.2 Surrounding area of the establishment is kept clean.

1.1.2 Check the establishment.

1.2 Design 1.2.1 Layout and processing line shall enhance hygienic processing practices and cleaning.

1.2.1.1 Check the establishment and /or relevant documents such as layout.

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Items Requirements Inspection methods 1.2.1.2 In case it is deemed at

risk of contamination, check preventive measures.

1.2.2 Floors are made of durable, smooth, non-slippery and non-absorbent materials.

1.2.2 Check floors and surfaces.

1.2.3 Ceiling and walls of the processing area are smooth, non-absorbent and easy to clean.

1.2.3 Check ceiling and walls.

1.2.4 Adequate number and appropriate size of drainage to facilitate good draining shall be provided.

1.2.4 Check drainage system.

1.2.5 Availability of sufficient ventilation to exhaust odour, smoke, steam and heat to prevent condensation.

1.2.5 Check the ventilation system.

1.2.6 Availability of adequate lighting in the working areas. All lighting fixtures shall be covered.

1.2.6 Check the lighting or measure light intensity with an appropriate tool.

1.2.7 Availability of facilities for clothes changing and lockers separated from the processing area.

1.2.7 Check the clothes changing facilities and lockers.

1.3 Supplies, equipment and tools

1.3.1 All supplies, equipment and tools used in the processing area directly or indirectly in contact with the product shall fit for the purpose and easy to maintain.

1.3.1 Check materials, equipment and tools.

1.3.2 Clean containers and tools are properly stored to prevent contamination.

1.3.2 Check storage for clean containers and tools.

2. Control of operation

2.1 Raw materials 2.1.1 Raw materials shall be clearly separated by lots, recorded and identified the origin.

2.1.1.1 Check the source of origin. 2.1.1.2 Check the record on raw material receiving.

2.1.2 Temperature of receiving raw material is maintained close to 0oC (except for live aquatic animals such as bivalve molluscs) and recorded. If the temperature is too high, quality shall be checked and temperature shall be reduced prior to further process.

2.1.2.1 Check the record on temperature. 2.1.2.2 Check the temperature of raw material receiving.

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Items Requirements Inspection methods 2.1.3 Quality of each lot of raw

material shall be checked upon receipt and recorded. Raw materials with unacceptable quality shall be separated prior to further process.

2.1.3 Check the record on raw material receiving.

2.2 Food additives 2.2.1 Use only the food additives permitted by the Thai Food and Drug Administration.

2.2.1.1 Check food additive labels in the storage or processing area. 2.2.1.2 Check the food additive registration documents or permits issued by the Food and Drug Administration.

2.2.2 Food additive name shall be labelled on both original and small re-packed containers.

2.2.2 Visual inspection

2.2.3 The use of food additives shall be strictly controlled. Food additives shall be stored and orderly grouped in a separate storage with good hygienic conditions.

2.2.3 Check the storage facilities and record of use.

2.3 Water supply 2.3.1 Water quality in contact with raw materials shall be complied with the Notification on Potable Water issued by the Ministry of Public Health

2.3.1 Check the record on water quality analyses.

2.3.2 There is sufficient water supply for processing with a measure to prevent contamination to the water system.

2.3.2 Check the use of water and preventive system.

2.3.3 The microbiological quality of water in contact with raw materials and products shall be analysed on a regular basis, at least quarterly. Chemical analyses shall be conducted at least annually.

2.3.3 Check the record on water quality analysis of both chemical and microbiological properties.

2.3.4 If chlorine is used, residual chlorine in water supply shall be monitored at least twice a day.

2.3.4 Check the record on residual chlorine.

2.4 Ice 2.4.1 Ice shall be produced from potable water. If ice is purchased from an ice making plant, the ice shall be complied with the Notification of the Ministry of Public Health.

2.4.1.1 Check the contamination of ice by inspecting the microbiological test results or GMP (Good Manufacturing Practice) certificate issued by the Food

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Items Requirements Inspection methods and Drug Administration. 2.4.1.2 Visual inspection

2.4.2 Ice storage facilities including containers and equipment used in contact with ice shall be maintained in good condition and clean. Ice transferring and utilizing shall not cause contamination.

2.4.2 Check the establishment, equipment and practices

2.4.3 Microbiological quality of ice shall be analysed quarterly.

2.4.3 Check the record on microbiological analytical results.

2.5 Control of initial operation

2.5.1 Temperature control on raw material shall be maintained below 10oC during processing.

2.5.1 Check the raw material temperature

2.5.2 If heat is applied to raw materials, time and temperature shall be appropriate for the purpose and in accordance with relevant laws and requirements.

2.5.2 Check the record on time and temperature validation.

2.5.3 Heating time and temperature shall be controlled and recorded at the frequency established by the pre-processing establishment.

2.5.3 Check the record on heating time and temperature.

2.5.4 Temperature of boiled products shall be reduced immediately to less than 10oC.

2.5.4 Check the record on product temperature.

3. Maintenance and sanitation

3.1 Maintenance 3.1 Establishment, equipment and tools shall be maintained in good condition according to their purposes in order to enhance hygienic practices and effectively prevent product contamination.

3.1 Check the processing practices, establishment conditions, equipment and tools.

3.2 Cleaning and disinfection

3.2.1 Equipment, tools and establishment shall be properly cleaned and disinfected.

3.2.1 Check the cleanliness of equipment, tools and establishment.

3.2.2 Cleaning tools shall be made of non-absorbent materials, maintained in good condition and clean, adequate and hygienically stored.

3.2.2 Check the cleaning tools and storage facilities.

3.2.3 Detergent and disinfectant quality shall be suitable for the

3.2.3.1 Visual inspection 3.2.3.2 Check the disinfectant

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Items Requirements Inspection methods usage and permitted for use in food establishment.

and chemical properties on the labels. 3.2.3.3 Check the instruction on the label. 3.2.3.4 Check the practices or interview.

3.2.4 Detergents, disinfectants and toxic chemicals shall be stored separately from food ingredients and clearly labelled.

3.2.4 Visual inspection/check storage.

3.2.5 Efficiency of cleaning program shall be regularly monitored and recorded.

3.2.5 Check the monitoring records of cleaning program.

3.3 Pest control 3.3.1 Disease carrier animal shall not be present in the processing area.

3.3.1 Visual inspection on trace of disease carrier animal.

3.3.2 Building shall be maintained in good condition, able to prevent insect and disease carrier animal infestation.

3.3.2 Visual inspection

3.3.3 The control program on disease carrier animal shall be in place. If chemical agents are used, they shall be approved by the recognized agency, and shall not be contaminated to the product.

3.3.3 Check the record on the control of disease carrier animal.

3.3.4 Evidence of infestation shall be monitored on a daily basis.

3.3.4.1 Visual inspection 3.3.4.2 Check the record on daily monitoring of evidence of infestation.

3.4 Waste and waste water management

3.4.1 Waste from processing shall be hygienically removed without contamination to the product immediately.

3.4.1 Check the practices.

3.4.2 Waste containers shall be clean, made of easy-to-clean materials and only used for waste.

3.4.2 Check the cleanliness of container.

3.4.3 Area for waste and other rubbish shall be separately assigned and hygienically maintained.

3.4.3 Check the practices in discharging of waste and sanitation.

3.4.4 Waste water shall be discharged without contamination to the product.

3.4.4 Check the method of waste water disposal.

3.5 Toilets 3.5.1 Adequate number of toilets 3.5.1 Check the number of

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Items Requirements Inspection methods shall be provided and located separately from the processing areas.

toilets.

3.5.2 Toilets shall be hygienically maintained, equipped with hand washing and other facilities.

3.5.2 Inspect equipment conditions and cleanliness.

3.5.3 Waste shall be hygienically disposed of and separated from waste water treatment.

3.5.3 Visual inspection

3.6 Hand-wash basin and foot bath

3.6.1 Hand-wash basin shall be kept in good condition, clean with non-hand operated taps. Liquid soap and hand drying facilities shall be hygienically provided.

3.6.1.1 Check hand-wash basin. 3.6.1.2 Check the facility utilization.

3.6.2 The number of hand-wash basin shall be adequate and located at every entrance of processing area, and inside the processing area at the practical points.

3.6.2 Check the number of hand-wash basin and location.

3.6.3 Disinfecting basin for hands/gloves shall be located at the entrance of processing area. Amount of the disinfectant shall be appropriate and residual chlorine shall be regularly monitored.

3.6.3.1 Check the amount of residual disinfectant in the basin 3.6.3.2 Check the amount residual chlorine in the basin.

3.6.4 Foot bath with appropriate concentration of disinfectant shall be located at every entrance of processing area.

3.6.4.1 Visual inspection 3.6.4.2 Check the amount of residual disinfectant in the water.

4. Personal hygiene

4.1 Personnel 4.1.1 Operators shall not have serious contagious disease or a carrier of gastroenteritis. Operators are subject to medical examination before admission to work and at least annually thereafter. Medical examination record shall be maintained.

4.1.1 Check the record on medical examination before employment and annual examination.

4.1.2 Operators shall not have open wound that could contaminate products except when suitable prevention is available.

4.1.2 Visual inspection and check how the wound is protected.

4.2 Personal practices

4.2.1 Operators shall work in a hygienic manner.

4.2.1.1 Check the practices.

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Items Requirements Inspection methods 4.2.1.2 Inquire/interview

4.2.2 Operators shall maintain personal cleanliness and wash their hands upon returning to the processing area or after using the toilet.

4.2.2 Visual inspection

4.2.3 Clothes and workwear shall be clean and changed at the plant. Hair covering, waterproof aprons and boots shall be worn. Jewelry shall not be worn. If gloves are used, they shall be clean.

4.2.3 Visual inspection on personal clothes and workwear.

5. Product storage 5.1 Storage practices

5.1.1 Storage shall not cause contamination to the product.

5.1.1 Visual inspection

5.1.2 If stored unfrozen, product temperature shall be maintained close to 0oC at all times.

5.1.2 Check the record on product temperature during storage.

5.1.3 Storage area shall be kept clean at all times.

5.1.3 Visual inspection

5.2 Product identification

5.2 During storage, product lots shall be identified and able to trace.

5.2 Check the evidence on product lot identification.

6. Document and record keeping

6.1 Availability of record on hygiene control

6.2 Check the record on hygiene control.

6.2 Records shall be maintained at least 1 year for further inspection.

6.3 Check the record on quality control.

7. Training 7. Operators and quality control staff shall be trained on food safety standards, sanitation of pre-processing establishment and quality control program or have the appropriate experiences.

7. Check the practices and/or training record.

4. Guidance on Good Hygienic Practices for Pre-processing of Fishery Products

The Guidance on Good Hygienic Practices for Pre-processing of Fishery Products is intended to provide recommendations for the implementation of good hygienic practices during raw material preparation such as de-heading, gutting, de-shelling, and filleting in order to produce safe products fit for human consumption. The details are described in Appendix A.

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APPENDIX A Guidance on Good Hygienic Practices for Pre-processing of Fishery Products

(Section 4)

A.1. Establishment

A.1.1 Location

A.1.1.1 Establishment shall not be located in an area that poses environmental risk of contamination to the products such as a polluted industrial area, flooded area, and heavily air-polluted area. If it is unavoidably located in an area likely to cause contamination, appropriate control measure shall be in place.

A.1.1.2 Surrounding area of the establishment shall be clear, clean, free from rubbish and surplus materials and tall grass which could be the harbouring places of rodents, insects and other disease carrier animals.

A.1.2 Design

A.1.2.1 Layout and processing line shall enhance good hygienic practices

(1) Sufficient space in processing room shall be provided for placement of equipment and tools in order to enable easy cleaning. Processing areas shall be properly designed according to the process flow so as to prevent contaminations from microorganisms, chemicals, and foreign matters.

(2) Unclean areas such as raw material receiving and pre-processing such as de-shelling, de-skinning, de-heading, gutting, etc. shall be separated from the clean areas. If different products are processed in the same area such as shrimp, cephalopods, fish, each production shall be clearly separated. In the production step, such cleaned products should be segregated from the unclean products.

(3) In production of cooked product, the layout shall be properly designed by clearly separating post-cooking area from pre-cooking area in order to prevent microbiological cross contamination from raw to cooked products.

(4) Establishment shall be located separately from housing areas without direct connection, except when there are appropriate measures to prevent product contamination in place.

A.1.2.2 Floors of the processing area shall be made of durable materials, easy to maintain, smooth surface, non-slippery, non-absorbent, without crack and in good condition. Floors shall be slightly sloped to allow adequate draining.

A.1.2.3 Ceiling and walls of the processing area (including tools and plumbing system installed in the area) shall be made of easy-to-clean material, smooth, non-absorbent, light coloured and in good condition in order to prevent mould. Ceiling in the processing area shall be able to prevent foreign matters such as spider webs, dusts, rust from overhead metal fixtures and plumbing, falling into the products. Plumbing system such as water and steam pipes should be designed to hide above the ceiling. If these systems are installed underneath the ceiling, pipes shall be clean without steam condensation.

A.1.2.4 Drains in the processing area, in particular where excessive use of water is required, should be adequate in number and size with appropriate slope, good drainage, without causing water standing or overflow. Due to the significant amount of water used in the pre-

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processing of fishery products, appropriate design of the drainage system will accelerate water removing.

A.1.2.5 Processing area should have good ventilation to exhaust odour, smoke, steam and heat which are resulted from processing activities. Poor ventilation will cause water condensation from steam which may contaminate the product. Steam generated from product cooking, once condensed will be a good source for microbial growth.

A.1.2.6 Lighting should be adequate in the processing areas such as shrimp de-shelling and deveining, cephalopod skin cleaning, raw material washing, etc. to reduce the amount of defected product and ensure that the physical contamination is visible, particularly during washing or sorting out filth or foreign matters in raw materials.

(1) General working areas should have a minimum light intensity of 220 lx, and at least 540 lx at sorting areas.

(2) Light bulbs suspended over the working areas shall be covered and the covers shall be maintained their cleanliness. In case of light bulb dropping or breakage during work, the covers will prevent the broken glass from falling into the products and facilitate cleaning.

A.1.2.7 Clothes changing facilities where workwear and personal belongings are stored shall be separated from the processing areas. The facilities should be kept clean and of good ventilation. Personal clothes should not be comingled with workwear.

A.1.3 Supplies, equipment and tools

A.1.3.1 All supplies, equipment and tools used in the processing area directly or indirectly in contact with the product shall fit for purposes, easy to maintain with smooth surface, no cracking, non-absorbent and free of rust.

A.1.3.2 Cleaned containers and tools shall be stored in an appropriate and clean place and not cause contamination such as good ventilation. Containers and tools shall be kept with enough space from the floor. Such containers and tools used inside the processing areas should not be stored outside that may cause contamination.

A.2 Control of operation

A.2.1 Raw materials

A.2.1.1 Raw material shall be clearly identified by lots. Lot identification shall be recorded and traceable to the source where necessary.

A.2.1.2 Temperature of raw materials shall be monitored and recorded upon each receiving. The raw material temperature during transportation should be maintained close to 0oC (except for live aquatic animal such as bivalve molluscs) in order to inhibit microbial growth. If the temperature of raw material upon receipt is high, sensory evaluation on the raw material quality shall be conducted. If the quality is acceptable, the temperature shall be quickly reduced to around 0oC by adding ice and then further processing the raw materials immediately.

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A.2.1.3 Each lot of raw material received shall be subjected to physical examination and recorded. Defective and early-stage decomposed raw materials shall be culled off prior to further process.

A.2.2 Food additives

A.2.2.1 Food additives shall be registered or permitted for use by the Thai Food and Drug Administration. For exported product, processors should take into account requirements of the importing countries.

A.2.2.2 For storage and use, the food additive shall be clearly labelled on both original container and small re-packed containers to avoid mistaken use.

A.2.2.3 Food additives shall be grouped and appropriately stored in a designated area which is clean, of good ventilation and able to prevent disease carrier animals and dusts from contaminating the product. Food additive use shall be properly controlled such as distribution and quantity used.

A.2.3 Water supply

A.2.3.1 Water in contact with raw materials and product shall be complied with the potable water standard notified by the Ministry of Public Heath on the provision of: “containing Coliform bacteria less than 2.2 in 100 ml water as determined by MPN (Most Probable Number) method, absent from E. coli and pathogenic bacteria”. Chemical properties shall be in compliance with the Notification issued by the Ministry of Public Health.

A.2.3.2 Water supply shall be adequate for processing and cleaning equipment, tools and processing areas. Water treatment shall be hygienic. Water tanks shall be made of easy-to-clean materials, well covered and able to prevent microbial contamination in the water system due to changes of water pressure in the pipes causing a back flow. Pipe ends or water hose tips should not be immersed in water containers during work. A safety valve should be installed at each tap to prevent back flow.

A.2.3.3 Water samples shall be examined at least quarterly for microbiological quality on a regular basis and annually for chemical properties.

A.2.3.4 If chlorine is applied in the water system, residual chlorine shall be monitored at least twice daily (morning and afternoon). If disinfectants other than chlorine are used, their residues should be monitored as well. If the water quality does not meet the potable water standards, an investigation and corrective actions to improve water supply system shall be conducted.

A.2.4 Ice

A.2.4.1 Ice used for processing shall meet the potable water standard. If the ice is purchased from an ice making plant, the ice shall be complied with the Notification of the Ministry of Public Health entitled Ice Quality.

A.2.4.2 Storage room including containers and tools used in contact with ice shall be in good condition, clean and hygienic as follows:

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(1) Transfer of ice from ice making plant to the pre-processing establishment and from storage room to an ice crusher shall not cause contamination.

(2) If ice blocks are used, they shall not be placed directly on the floor.

(3) If crushed ice is used, it shall be transferred from ice making plant in covered containers to prevent contamination.

A.2.4.3 Ice is subject to microbiological quality analysis on a regular basis, at least quarterly.

A.2.5 Control of initial operation

A.2.5.1 Raw material temperature shall be maintained between 0 oC and 10oC during processing by using ice or cold water. If it is not possible to control as such, production time shall be controlled instead.

A.2.5.2 If raw material is subject to heat, time and temperature shall be appropriate for the purpose and in compliance with relevant laws and regulations.

A.2.5.3 Temperature and time shall be recorded in accordance with the established frequency.

A.2.5.4 Upon completion of cooking process, product shall be immediately cooled down to avoid accumulation of heat which will adversely affect product quality and to prevent thermophilic bacterial growth.

A.3 Maintenance and sanitation

A.3.1 Maintenance

Establishment, equipment and tools shall be maintained in good condition and operational according to their purposes, facilitating good hygienic practices and effectively preventing product contamination.

A.3.2 Cleaning and disinfection

A.3.2.1 Cleaning program including method and frequency for equipment, tools and establishment should be in place for both before and after work. Disinfection shall be applied after cleaning of the processing area, equipment and tools in direct contact with food. Such equipment and tools shall not cause product contamination. Thus washing, cleaning and disinfections should be conducted at appropriate frequency such as during lunch break or after work.

A.3.2.2 Cleaning tools such as brushes, water wipers shall be non-absorbent, in good condition, not cause contaminations to other tools. They shall be adequate, and stored in an allocated and hygienic storage. As these tools are used for such purposes as cleaning processing equipment including floors and walls, therefore, they should be clean and not cause microbial contamination to the surfaces being cleaned.

A.3.2.3 Detergent and disinfectant properties shall be appropriate for use in food processing plant and appropriate for the purposes. For example, household detergents should not be used to remove fat remaining in containers. Appropriate kind and quantity of detergent should be applied according to the instruction on the label.

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A.3.2.4 Detergents, disinfectants and toxic chemicals shall be stored separately from food ingredients and clearly labelled.

A.3.2.5 Effective cleaning shall be monitored on a regular basis and recorded.

A.3.3 Pest control

A.3.3.1 Rodents, insects, and disease carrier animals shall not be present in the processing area. They are carriers of dangerous diseases which are contagious to humans through the product. Identifications of filth such as hair, insect parts indicated poor sanitary control.

A.3.3.2 Building shall be maintained in good conditions. There is no access for insects and disease carrier animals such as bottom clearance of the door connecting to the processing area, ventilation outlets or drainage system opening to outside of the building. All openings should be appropriately covered to prevent rodents and insects.

A.3.3.3 Regular control and eradication program for rodents, insects, and disease carrier animals shall be in place. If chemicals are used, they shall be approved by a recognized agency. Dosages used shall be properly controlled. Operators shall have knowledge on the application and shall prevent contamination to product or food contact surfaces.

A.3.3.4 Evidence or track of disease carrier animal and openings in the processing area shall be monitored on a daily basis.

A.3.4 Waste and waste water management

A.3.4.1 Waste such as heads, offal, skins, bones, shells should be regularly removed from the processing area in an appropriate frequency. The transfer should be conducted in a hygienic manner and not cause contamination to product. These waste materials and rubbish are source of microorganism accumulation. If these waste materials are not handled hygienically, they are likely to contaminate the product.

A.3.4.2 Waste containers shall be made of easy-to-clean materials, strictly used only for waste materials and kept clean. The designated container is aimed at avoiding cross contamination with the product as microorganisms are significantly accumulated in waste materials. If waste containers are used for containing products, contamination will occur.

A.3.4.3 The area for waste and trash shall be separated, closed and hygienic. If the waste area is located outside the building, covers shall be used to prevent odour and rodents, insects, and other animal harbourage and infestations.

A.3.4.4 Waste water shall be appropriately discharged without contamination to the product.

A.3.5 Toilets

A.3.5.1 Adequate number of toilets shall be provided and located separately from processing area. Toilet doors shall not open directly to the processing area.

A.3.5.2 Toilet areas shall be in good condition, clean and hygienic as toilets may be a spreading source of the microorganisms causing gastroenteritis to human. If there is unhygienic practice, these microorganisms may contaminate the product and be harmful to

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consumer health. Toilets should be equipped with non-hand operated taps, liquid soaps, hand drying materials such as paper towels and rubbish bins with cover.

A.3.5.3 Waste shall be hygienically disposed off and clearly separated from waste water treatment.

A.3.6 Hand wash basin and foot bath

A.3.6.1 Hand wash basin shall be maintained in a good condition, clean and equipped with non-hand operated taps, liquid soaps, hand drying materials such as paper towels or disposable hand towels. The hand operated taps shall be avoided because microorganisms can spread from one person to another using the same taps. Replacing bar by liquid soap will help preventing microbial accumulations on the bar. Repeatedly use of hand towels will not only cause microbial accumulations but also cause microbial transmission to those who have cleaned hands.

A.3.6.2 The number of hand wash basin shall be adequate and located at the every entrance and inside the processing area at the practical points.

A.3.6.3 Basins containing disinfectants for hand and glove dips shall be available at each entrance to processing area. The disinfectant concentration should be appropriate and monitored. For examples, if chlorinated water is use for disinfection, residual chlorine shall be regularly examined in order to maintain the effectiveness.

A.3.6.4 Foot bath shall be installed at each entrance to processing area containing adequate and appropriate concentration of disinfectants. If chlorine is used, the chlorinated water should contain at least 100 ml/L of residual chlorine. The chlorinated water level in the foot bath should be at least maintained to cover the back of the feet.

A.4 Personal hygiene

A.4.1 Personnel

A.4.1.1 Operators in the processing area shall not suffer from serious contagious diseases such as tuberculosis, a carrier of gastrointestinal diseases such as choleras, typhoid, and diarrhoea. They shall undergo medical examination including serious contagious and gastrointestinal diseases before being admitted to work and at least annually in the following years. The medical examination record shall be maintained.

A.4.1.2 Operators working in the processing area shall not have open or infected wound or lesions that could contaminate the product except there is appropriate protection such as covering the wound with plaster before putting on gloves. Ill operators with the symptoms such as fever, sore throat, dysentery, vomiting, infected skin, shall immediately report to supervisor for transfer to another section not involving food or taking a sick leave until full recovery.

A.4.2 Personal practices

A.4.2.1 Operators shall work in a hygienic manner.

A.4.2.2 Operators working in processing area or in contact with raw materials shall always maintain good personal hygiene. They shall wash their hands and dip in disinfectant solutions

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both before and during work as appropriate, for example, after contacting dirty materials or upon each return to processing area and after using the toilet. Hand washing upon entering the processing area is necessary since the operators may cause contamination after leaving the processing area.

A.4.2.3 Clothes and workwear shall be clean and hygienic. Workwear should not be worn from home as microorganisms or dirt from outside may contaminate. Clothes changing or wearing workwear arranged by the pre-processing establishment at the production site will help minimize and control the contamination of dust from clothes. During processing, hair shall be covered and jewelry shall not be worn. Aprons used shall be waterproof with proper length that is not too long and contact the floor. Boots and gloves shall be clean.

A.5. Product storage

A.5.1 Storage practices

A.5.1.1 Storage area shall be located separately from the processing area. Storage shall not cause contamination to the product. The area shall be clean with good ventilation.

A.5.1.2 Temperature of product, if not at frozen stage, shall be maintained at close to 0oC at all times.

A.5.1.3 Products shall be stored orderly and the area shall be regularly cleaned.

A.5.2 Product identification

Origins of the fishery products during storage shall be identified for traceability purposes.

A.6. Document and record keeping

A.6.1 Record on sanitary control shall be available and containing the followings:

(1) Name and address of the pre-processing establishment

(2) Structure, materials, equipment and tools

(3) Maintenance and cleaning program

(4) Personnel

(5) Water and ice

(6) Rodent, insect and disease carrier animal control program

(7) Quality control for raw material and processing

(8) Other controls including chemical control and waste management

A.6.2 Sanitary control shall be recorded as specified and maintained at least 1 year for further inspection.

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A.7 Training

Operators in contact with food and quality controllers shall have knowledge or experiences or be trained to understand food safety standard, good hygienic practices for pre-processing establishment and quality control. Training will help operators fully understand the nature of work and food safety at every point of the operation and be able to perform appropriate task.

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APPENDIX B

Units The units and symbols used in this standard and the units recognized by the International System of units (Le Système International d’ Unités) or SI are as follows:

Measurement Unit Symbol

Length centimetre cm

Volume metre m

millilitre ml Concentration

millilitre per litre ml/l

Mass milligram mg

kilogram kg

Temperature degree Celsius o C

Time second s

Brightness lux lx