Cooling and Cold Storage
Hazard Control Program Overview Sweet Darling Sales Inc.
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1. HAZARD CONTROL PROGRAM OVERVIEW

  • INTRODUCTION

2. COOLING, COLD STORAGE and TRANSPORTATION GAP PLAN

  • TABLE 3.1 - FLOW CHART

3. MONITORING LOGS

  • TABLE 3.1 - HAZARD CONTROL & GAP PLAN
  • TABLE 3.2 - WATER SAMPLING LOG
  • TABLE 3.3 - NOTICE OF UNUSUAL OCCURRENCE OR CORRECTION
  • TABLE 3.4 - POST-COOLING TEMPERATURE LOG
  • TABLE 3.5 - HYDRO-VACUUM & HYDRO-COOLER CHLORINE LOG
  • TABLE 3.6 - COLD STORAGE TEMPERATURE LOG
  • TABLE 3.7 - REFRIGERATED CARRIER CONDITION LOG
  • TABLE 3.8 - THERMOMETER CALIBRATION LOG
  • TABLE 3.9 - DAILY INSPECTION LOG
  • TABLE 3.10 - SUPERVISOR NOTIFICATION LOG
  • TABLE 3.11A - MASTER SANITATION SCHEDULE
  • TABLE 3.11B - MASTER SANITATION LOG

HAZARD CONTROL PROGRAM OVERVIEW

 
 

At Sweet Darling Sales, Inc., our Food Safety philosophy is simple; "We put food Safety first." Food Safety is the most important task of all our operations. All of our operations, actions and tasks will, in some way, involve Food Safety.

Food Safety is an integral part of our entire operation. It includes growing, harvesting, warehousing, packing and shipping. It also includes non-production items such as training of employees and training materials.

Food Safety is not a static program. It is dynamic in nature. Each and every meeting discusses Food Safety and each and every management action ensures that food Safety not only fits comfortably into the overall objective of Sweet Darling Sales, Inc., but that is also understood and easily executed by each and every employee of Sweet Darling Sales, Inc.

The goal of the Larse Farms, Inc. / Sweet Darling Sales, Inc. Hazard Control Program is to institute a proactive food safety system for its growing and cooling operation whereby any potential product hazards are anticipated and controlled from product reception through distribution.

Food safety and quality control is the responsibility of all the employees of Sweet Darling Sales, Inc. and affiliated service and product providers.

  • Management has provided the tools and established guidelines for producing safe, wholesome, quality products.

  • All employees are accountable for consistently maintaining these standards.

The Hazard Control Program has been established with the help of the company officers. Although the burden of food safety and quality control is in the hands of management and supervisors, all employees serve as inspectors when product moves through their area.

  • Sweet Darling Sales, Inc. employees are authorized to hold or reject product found to be out of compliance, subject to the evaluation and final approval of authorized management. Sweet Darling Sales, Inc. incorporates Good Agricultural Practices and Good Manufacturing Practices as a system.

  • This concept is based on teamwork, continuous operation, improvement, and three-way communication between management, sales and production employees.

Quality improvement teams have been organized to address issues of finished product checks, working conditions, waste control, equipment maintenance, operation efficiency, safety in facilities, sanitation, employee personal hygiene, etc., and to encourage all employees to utilize their talents in helping to maintain and/or improve product quality

The management at Sweet Darling Sales, Inc. believes that these measures will ensure that the finished product meets the highest standard of quality of the customer's end use.

GAP (Good Agricultural Practices)

GMP (Good Management Practices)

At Sweet Darling Sales, Inc., GAP and GMP are everyone's responsibility. Site sanitation and personnel hygiene is an integral part of each employee's responsibility. Employee personal hygiene starts with management.

A. Management has the responsibility for:

  1. Providing and maintaining a safe and clean working environment, safe equipment and safe tools.
  2. Establishing and enforcing rules and conduct.
  3. Developing and conducting a continuing education program to promote safe and sanitary work habits.

B. Although Sweet Darling Sales, Inc. is responsible for the conduct and practices of employees, following are some of the RESPONSIBILITIES assigned to employees at the time employment begins:

  1. Unhealthy conditions such as respiratory or gastrointestinal complications (e.g., head cold, sinus infection, bronchial or lung disorders, diarrhea, etc) should be reported to the supervisor.

  2. Injuries including cuts, burns, boils and skin eruptions should be reported to the supervisor.

  3. Personal cleanliness that should be practiced includes daily bathing, hair washing at least twice a week, daily changing of clothing, and maintaining clean hands and fingernails.

  4. Employees should be instructed to inform the supervisor when the bathroom facilities' water, soap or towels need to be replenished.

  5. During food handling, habits such as spitting, scratching the head or other body parts should be prohibited.

  6. The mouth and nose should be covered when coughing or sneezing.

  7. The hands should be washed after visiting the toilet, using a handkerchief, smoking, eating, handling soiled utensils or articles, handling money, etc.

C. PERSONAL HYGIENE is a basic step Sweet Darling Sales, Inc. requires to ensure the production of safe and wholesome fresh produce. Sweet Darling Sales, Inc. will emphasize hygiene practices of employees through these protocols:

  1. Employees will be provided training in raw product handling and personal hygiene.

  2. A regular inspection of employees and their work habits will be conducted. Violations of defined personal hygiene practices will be handled as disciplinary violations.

Figure 3.1 - Cooling, Cold Storage & Transportation Flow Chart.

 

HCP and GAP Harvesting & Distribution
Hazard Control Point GAP HARVEST of fresh fruit & vegetables (Manual / By Hand)
  FIELD PACKING: Harvest, grade, and pack manually by picker
GAP 1.0 Consumer packaging (plastic baskets or clamshell containers)
  Pack by count into shipping containers
  Palletize cartons & transfer to vehicle for transport to cooling facility.
  Cooling process (forced air).
GAP 2.0 & 2.1 Temporary cold storage
GAP 3.0 & 3.1 Load into refrigerated transit vehicles.
GAP 4.0 Load into refrigerated transit vehicles
GAP 5.0 & 5.1 SHIPPING (transport to markets)

1. BEST MANAGEMENT PRACTICES FOR CONTROL OF MICROBIAL HAZARDS

  • Cooling Operations & Cold Storage
  • Microbial Hazards Checklist

2. SWEET DARLING SALES, INC. EMPLOYEE EDUCATION OUTLINE

  • Cooling and Cold Storage
  • Disease Control
  • Cleanliness
  • Education and Training
  • Other Sources of Information

3. TABLE 3.11. EMPLOYEE EDUCATION AND TRAINING LOG

1. BEST MANAGEMENT PRACTICES FOR CONTROL OF MICROBIAL HAZARDS

Cooling Operations and Cold Storage

  • Good employee hygiene is very important. Employees' training, health monitoring, and constant monitoring of sanitary practices (hand washing, personal hygiene) are an important part in reducing product contamination by employees.

  • A pest-control program should be in place to reduce, as much as possible, the risk of contamination by rodents or other animals. Product and/or product remnants will attract pests; therefore, the daily cleaning of the facility to eliminate the attractive food source will help in reducing pest activity.

  • Plant cooling facilities could have the potential for developing microbial growth on walls, tunnels, ceilings, floors, doors, or drains. Scheduled wash-down and/or sanitizing of the facility may reduce the potential for microbial growth. The cooling system should be monitored and cleaned as necessary depending on the type of system.

  • Maintenance of proper holding room temperature could affect product quality, and could be a fac or in reducing microbial growth. Temperature should be monitored in order to insure maintenance at established product temperature parameters.

  • The following checklist summarizes the areas that offer the best opportunities for control and/or reduction of microbial contamination.

MICROBIAL CONTAMINATION PREVENTION CHECKLIST
A. EMPLOYEES
O.K.
NEEDS ATTENTION
1. Are employees trained in good sanitary practices?    
2. Are employees monitored for obvious health problems:    
3. Are employees monitored to ensure good sanitary practices?    
4. Are toilet facilities maintained in clean and sanitary condition?    
5. Are restrooms/wash facilities supplied with antibacterial soap and disposable hand-drying towels?    
6. Are there employee training materials and are they utilized?    
7. Is there a cleaning crew checklist?    
B. PEST CONTROL
O.K.
NEEDS ATTENTION
1. Is there evidence of pest populations?    
2. Is there product residue that has not been cleaned up that may be attracting pests?    
3. have all potential nesting or hiding places for pests been eliminated and/or cleaned?    
4. Is there a pest control log?    
C.
COOLING FACILITY & SYSTEM
O.K.
NEEDS ATTENTION
1. Can the temperature be maintained at the proper levels?    
2. Are evaporators, drains, drain lines and reservoirs cleaned on a scheduled basis?    
3. Are walls, floors, and tunnels cleaned on a scheduled basis?    
4. Is there any evidence of dirt, mold or slime formation on the cases, cages, fans or in the drain pans?    
5. Is there a cleaning procedure manual?    
6. Is there a training manual?    
7. Is there a cleaning crew checklist?    
D. PACKING SUPPLIES
O.K.
NEEDS ATTENTION
1. Are supplies clean and in good working condition?    
2. Is there a scheduled replacement of worn or soiled items?    
3. Is there a supply of replacement items in stock?    
4. is there a daily crew checklist?    
E. Product temperature maintenance O.K.
NEEDS ATTENTION
1. Is the cold room equipment and system capable of maintaining the finished product at proper temperatures?    
2. Is the product temperature at the proper level?    
3. Is there a cold room temperature log?    

 

SWEET DARLING SALES, INC.

2. Employee Educational Outline for Cooling and Cold Storage Employees

  • All growers / harvesters shall have a written employee sanitation and hygiene program and shall maintain a continuous documented training program for all cooling facility / cold storage employees.

  • Produce handlers and supervisors should be trained on the proper food protection principles and should be informed of the dangers of poor personal hygiene and unsanitary practices.

    DISEASE CONTROL

    • Any person who, by medical examination, is shown to have an illness, open lesion, including boils, sores, or infected wound, or any other abnormal source of microbial contamination by which there is reasonable possibility of food, food-contact surfaces, or food packaging materials being contaminated, shall be excluded from any operations which may be expected to result in such contamination until the condition is corrected. Personnel shall be instructed to report such conditions to their supervisors.

    CLEANLINESS / HYGIENE & PROPER CLOTHING

    All persons working in direct contact with Sweet Darling Sales, Inc. produce, food-contact surfaces, and packaging materials shall comply with hygiene practices while on duty to the extent necessary to protect the produce against contamination.

    The methods for maintaining cleanliness include but are not limited to:
  • Wearing outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food packaging materials.
  • Maintaining adequate personal cleanliness.
  • Washing hands thoroughly (and sanitizing if necessary to protect against contamination with undesirable organisms) in an adequate hand-washing facility before beginning work, after each absence from the work station, and at ANY other time when the hands may have become soiled or contaminated.
  • Removing all unsecured jewelry and other object that might fall into the product, equipment and containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, then gloves made of an impermeable material *such as rubber) shall be worn.
  • Maintaining gloves in an intact, clean and sanitary condition. The gloves should be of an impermeable material.
  • Wearing, where appropriate and in an effective manner, hairnets, headbands, caps, beard covers or other effective hair restraints.
  • Storing clothing or other personal belongings in areas other than where food is exposed or where equipment or utensils are washed.
  • Confining eating food, chewing gum, drinking beverages, or using tobacco to areas other than where food may be exposed or where equipment or utensils are washed.
  • Taking any other necessary precautions to protect against contamination of food, food contact surfaces, or food packing materials with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals and medications applied to the skin.

     

    Figure 3.2 Note: Example of proper "field attire"/protective clothing for working with produce. Cold storage personnel shall wear attire as described in "Cleanliness / Hygiene - Proper Clothing" paragraph above. Proper clothing and handling of product are but two of the issues addressed during Sweet Darling Sales, Inc.'s employee educational sessions for both field workers and cooling and cold-storage facility workers.

    EDUCATION AND TRAINING

    • Food handlers and supervisors should receive appropriate training in proper food handling techniques and food protection principles and should be informed of the danger of poor personal hygiene and unsanitary practices

    OTHER SOURCES OF INFORMATION

    • Reference the Food Safety Initiative Voluntary Guidelines for Minimizing Microbial Contamination in Fresh Produce. See Sections #2 Field to Pre-cooling Guidelines and #3 Pre-cooling and Shipping Facility Guidelines.

    SECTION 3

    COOLING EQUIPMENT AND COLD STORAGE ROOMS SANITATION

    • General Sanitation (Cleaning) Instructions
    • aandard Operating Procedures
      1. Forklifts
      2. Forced Air Coolers
      3. Cooler Room Refrigeration Units
      4. Pallet Racking System
      5. Facility Floors
      6. Facility Walls
      7. Facility Floor Drains
      8. Ceiling, Overhead Lamps and Pipes
      9. Cold Holding and Storage Areas
      10. Dock Areas
      11. Facility Bathrooms
      12. Employee Eating Areas
    • Material Safety Data Sheets

    Table 3.12. Master Sanitation Schedule - Cooling facility and equipment.

    COOLING EQUIPMENT AND COLD STORAGE ROOMS SANITATION

    (A) GENERAL SANITATION (CLEANING) INSTRUCTIONS

  • Cleaning procedures must be done consecutively.
  • It is very important that the work flows from the top (ceilings, etc.) down to the floor.
  • This will prevent food and/or soiled water from splashing onto equipment or surfaces that have already been cleaned before the work is started on areas below.
  • Floors and drains are to be sanitized at the very end of the sanitizing process.
  • It is imperative that all operations, in adjacent or nearby areas, be sequenced and timed so all major stages of the sanitation process can be completed at the same time. These include dry cleaning, rinsing, foaming with a detergent, rinsing and sanitizing. Poor results will be the reward if these operations compete with or cancel each other. For example, if one worker completes a sanitized step and an adjacent worker washes off the sanitizer, the first worker's effort is wasted.
  • Maintenance of the equipment is to be completed prior to beginning the sanitation process. If maintenance must be completed after the equipment has been sanitized, the equipment must be re-cleaned and re-sanitized. When lubricating a piece of equipment, avoid applying excessive amounts of lubricating grease. Excessive grease must be removed and the area wiped clean.
  • Do not splash water from the drains onto the equipment. Many undesirable forms of bacteria and filth may be present in the drains.

    • SANITATION CHEMICALS

  • PROTECT YOURSELF: The chemicals used for sanitation are to be treated with care and respect at all times.
  • BE AWARE: Familiarize yourself with the product's Material Safety Data Sheets (MSDS).Be familiar with the labels of the products to be handled. Handling means opening or closing, mixing, loading, and/or applying the concentrate, or working solutions of the sanitation product(s). When handling these materials, wear appropriate safety equipment and clothing as required by the product label(s). You must strictly adhere to all precautionary statements and mixing instructions. You need to protect yourself, the food, the equipment, and the packaging materials at your facility when you are using these products!
  • PROTECT THE EQUIPMENT: Use the correct chemical(s) for the job at hand. Using an incorrect product(s) may etch or otherwise damage the equipment finish.

    CLEANING AND SANITIZING

    The objective in cleaning is to remove all the food and/or food residues so that the sanitizer can be free to destroy microorganisms found on the food contact surfaces and in the facility/environment. Good cleaning involves the following:

    1. Placement of waterproof coverings over electrical motors, electrical boxes, etc.
    2. Removal of as much dry residue as possible by dry cleaning.
    3. Rinsing equipment from the top down.
    4. Foam with the correct detergent: For ceilings: begin at the top and work downward. For equipment: begin at the bottom and work upward.
    5. Do not allow the detergent foam to dry on the equipment.
    6. Rinse with water beginning at the top and working downward.
    7. Inspect your areas for any food particles or remaining soil residues. Re-clean any areas where food or soil remnants are identified.
    8. Apply the correct sanitizer. For ceilings, overhead fixtures, walls, etc., begin at the top and work downward. For equipment, begin at the bottom and work upward.
    9. Remove the coverings places over electrical motors, electrical boxes, etc (referred to in #1 above).

    .

    SANITATION STANDARD OPERATING PROCEDURES (SOPS)

    ** FORKLIFTS - Safety Precautions **

    • Always wear appropriate protective clothing whenever handling the cleaning and/or sanitizing products.
    • Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unlug any electric service cords.
    • Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    • Wear goggles when using compressed air.

    Chemicals Required For Cleaning & Sanitation of Forklifts

    Category
    Type
    Formulation
    Rinse Potable Water  
    Cleaner Foaming Degreaser Detergent Per Label Instructions
    Sanitizer Quaternary Ammonia Per Label Instructions

    Recommended Cleaning Procedure

    MONTHLY

    Forklifts

    • Turn the key to the OFF position.
    • Set hand brake to ON.
    • Cover control panel with plastic covering to ensure no splash of water effects electrical components.
    • Remove any accumulated produce residue from forklift by dry cleaning.
    • Rinse forklift.
    • Use cleaner and/or degreaser to remove heavy soils.
    • Rinse forklift.
    • Remove any plastic coverings.
    • Wipe by hand all areas covered by plastic.
    • Apply sanitizer solutions.
    • Allow to air dry

    Pressure Cooler

    Safety Precautions:

    • Always wear appropriate protective clothing whenever handling the cleaning and/or sanitizing products.
    • Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
    • Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    • Wear goggles when using compressed air.

    Chemicals Required for Cleaning & Sanitation of the Pressure Cooler

     

    CATEGORY
    TYPE
    PRODUCT NAME
    FORMULATION
    Rinse Potable Water    
    Cleaner Chlorinated Alkaline Detergent   per label instructions
    Sanitizer Quaternary Ammonia   per label instructions

    Recommended Cleaning Procedure

    • Remove all materials from the area to be cleaned.
    • Pick up all trash from floors and remove to trash can. Remove trash can to dumpster.
    • Place a plastic covering over the refrigeration unit electrical motor and over the cooler chamber temperature-sensing device.
    • Remove fan guards as necessary.
    • Check the condensed4 drain pan to ensure that it is open and able to drain the pan. Remove any debris that has accumulated in the pan.
    • Using low-pressure water ONLY, rinse interior of refrigeration unit, the coils, the fan guards, and the catch pan of any soil buildup. Wash out drains.
    • Using low-pressure water ONLY, rinse both sides of the covering tarp.
    • Apply cleaner to all surface areas -- then:
    • Rinse all surface areas.
    • Remove plastic coverings.
    • Reinstall fan guards and condensation catch pan on the refrigeration unit.

     

    ANNUALLY

  • Disconnect the power to the refrigeration unit.
  • Remove all materials from the area to be cleaned.
  • Pick up all trash from floors and remove to trash can. Remove trash can to dumpster.
  • Place a plastic covering over the refrigeration unit electrical motor and over the cooler chamber temperature-sensing device.
  • Remove fan guards as necessary.
  • Check the condensation drain pan to ensure that it is open and able to drain the pan. Remove any debris that has accumulated in the pan.
  • Using low-pressure water ONLY, rinse interior of refrigeration unit, the coils, the fan guards, and the catch pan of any soil buildup. Wash out drains.
  • Using low pressure water only, rinse both sides of the covering tarp.
  • Apply cleaner to all surface areas.
  • Apply sanitizer to all surface areas -- then:
  • Remove plastic coverings
  • Reinstall fan guards and condensation catch pan on refrigeration unit.

    Note: Brushes and any other cleaning utensils used to clean the pressure cooler or supporting framework must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

    Pallet Racking Systems

    Safety Precautions

    1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
    2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
    3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    4. Wear when goggles using compressed air.

      Chemicals Required for Cleaning & Sanitation of the Facility Floors
      Category
      Type
      Product Name
      Formulation
      Rinse Potable Water    
      Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
      Sanitizer Quaternary Ammonia   Per Label Instructions

    Recommended Cleaning Procedure:

    DAILY

    • Pick up all trash from floors and remove to trash can. Remove trash can to dumpster.
    • Remove any accumulated produce by dry cleaning and remove to dumpster.
    • Using low-pressure water ONLY, rinse entire floor surface to remove any soil buildup.
    • Wash out drains.
    • Apply cleaner to entire floor surface area; scrub areas with a brush or broom. Scrub drain crates too.
    • Rinse floor and drains.
    • Apply sanitizer to floors and drains.
    • Squeegee floors to remove excess water.

    Note: Brushes and any other cleaning utensils used to clean the facility floors or supporting framework must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the bathroom floors, bathrooms, etc.

    Facility Walls

    Safety Precautions

    1. Always wear appropriate protective clothing whenever handling the cleaning and/or sanitizing products.
    2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
    3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    4. Wear appropriate goggles when using compressed air.

      5. Chemicals Required for Cleaning & Sanitation of the Facility Walls

    Category
    Type
    Product Name
    Formulation
    Rinse Potable Water    
    Cleaner Foaming Degreaser Agent   per Label Instructions
    Sanitizer Quaternary Ammonia   per Label Instructions

    Recommended Cleaning Procedure if walls are made of cleanable material:

    MONTHLY

    • Place plastic coverings over electrical motors, electrical boxes, electric controls, etc. Move non-permanent fixtures away from walls and off the floor.
    • Start at the TOP of wall and work to the bottom.
    • Remove any accumulated produce by dry cleaning.
    • Using low pressure water ONLY, rinse ENTIRE wall surface to remove any soil buildup.
    • Apply cleaner to entire wall surface area. Scrub areas with a brush or broom as needed.
    • Rinse walls.
    • Apply sanitizer to walls.
    • Remove all plastic coverings.

    Recommended Cleaning Procedure if walls not made of cleanable material:

    MONTHLY

    • Start at the top of wall and work to bottom dry brushing problem areas as required.
    Note: Brushes and any other cleaning utensils used to clean the facility walls or supporting framework must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

    Facility Floor Drains

    Safety Precautions:

    1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
    2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
    3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    4. Wear goggles when using compressed air.
      .
    Category
    Type
    		Product Name
    Formulation
    Rinse Potable Water    
    Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
    Cleaner Foaming Degreaser Detergent   Per Label Instructions
    Sanitizer Quaternary Ammonia   Per Label Instructions

    .

    Recommended Cleaning Procedure:

    DAILY

    • Remove any accumulated produce by dry cleaning and remove to dumpster.
    • Remove the drain grates and covers.
    • Using low-pressure water ONLY, rinse entire drain surface t remove any soil buildup.
    • Replace drain grates and covers.

    WEEKLY

    • Remove any accumulated produce by dry cleaning and remove to dumpster.
    • Remove the drain grates and covers.
    • Using low-pressure water ONLY, rinse entire drain surface to remove any soil buildup.
    • Apply cleaner to entire drain surface area. Scrub areas with a brush. Scrub drain grates too.
    • Rinse drains.
    • Apply sanitizer to drains.
    • Replace drain grates and covers.

    Note: Brushes and any other cleaning utensils used to clean the facility floor drains must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the equipment, utensils, etc.

    Ceilings & Overhead Lamps and Pipes

    Safety Precautions:

    1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
    2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
    3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
    4. Wear goggles when using compressed air.
      .
    Category
    Type
    		Product Name
    Formulation
    Rinse Potable Water    
    Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
    Cleaner Foaming Degreaser Detergent   Per Label Instructions
    Sanitizer Quaternary Ammonia   Per Label Instructions
    .

    Recommended Cleaning Procedure:

      ANNUALLY

  • Place plastic coverings over electrical motors, electrical boxes, electric controls, etc.
  • Move non-permanent fixtures out from under overhead equipment.
  • Start at one point and work out or away from that point.
  • Using low-pressure water ONLY, rinse entire surface to remove any soil buildup.
  • Apply cleaner to entire surface area. Scrub areas with a brush as needed.
  • Rinse surface.
  • Apply sanitizer to surface.
  • Remove all plastic coverings.

    Note: Brushes and any other cleaning utensils used to clean the ceilings, overhead lamps, and pipes must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

     

    • Cold Holding and Storage Areas

    Safety Precautions:

      1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
      2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
      3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
      4. Wear goggles when using compressed air.
        .
      Category
      Type
      		Product Name
      Formulation
      Rinse Potable Water    
      Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
      Cleaner Foaming Degreaser Detergent   Per Label Instructions
      Sanitizer Quaternary Ammonia   Per Label Instructions
      .

      Recommended Cleaning Procedure:

      WEEKLY

    • Remove all product, equipment and supplies from the area of the Cold Room to be cleaned.
    • Protect all products in adjacent areas to the area being cleaned. Use plastic covers as protection.
    • Pick up all trash from floors and remove to trash can. Remove trash can to dumpster.
    • Remove any accumulated produce by dry cleaning and remove to dumpster.
    • Using low-pressure water ONLY, rinse entire floor surface to remove any soil buildup.
    • Wash out drains.
    • Apply cleaner to entire floor surface area, rinse floor and drains, and apply sanitizer to floors and drains.
    • Squeegee floors to remove excess water.
    • Remove all plastic coverings.

    MONTHLY

  • Remove all product, equipment and supplies from the area of the Cold Room to be cleaned.
  • Protect all products in adjacent areas to the area being cleaned. Use plastic covers as protection.
  • Pick up all trash from floors and remove to trash can. Remove trash can to dumpster.
  • Remove any accumulated produce by dry cleaning and remove to dumpster.
  • Start at top of walls and clean and rinse to bottom of wall.
  • Clean floors from wall base to center or to nearby floor drain.
  • Using low presser ONLY, rinse entire wall and floor surface to remove any soil buildup. Wash out drains.
  • Apply cleaner to entire wall and floor surface area, rinse walls, floor and drains, and apply sanitizer to walls, floors and drains.
  • Squeegee floors to remove excess water.
  • Remove all plastic coverings.

    • Note: Brushes and any other cleaning utensils used to clean the cold holding and storage areas must be identified for this use and stores separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

     

     

    Dock Areas

    Safety Precautions:

      1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
      2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
      3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
      4. Wear goggles when using compressed air.
        .
      Category
      Type
      		Product Name
      Formulation
      Rinse Potable Water    
      Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
      Sanitizer Quaternary Ammonia   Per Label Instructions
      .

      Recommended Cleaning Procedure:

      DAILY

    • Remove all product, equipment and supplies from the Dock Area prior to cleaning.
    • Protect all products in adjacent areas to the area being cleaned. Use plastic covers as protection.
    • Pick up all trash from floors and remove to trash can.
    • Using low-pressure water ONLY, rinse entire floor surface to remove any soil buildup.
    • Remove all plastic coverings.

    MONTHLY

    • Remove all product, equipment and supplies from the area of the Dock Area to be cleaned.
    • Protect all products in adjacent areas to the area being cleaned. Use plastic covers as protection.
    • Pick up all trash from floors and remove to trash can.
    • Remove any accumulated produce by dry cleaning.
    • Using low-pressure water ONLY, rinse entire dock area surface to remove any soil buildup. Wash out drains.
    • Apply cleaner to dock area surfaces, rinse.
    • Remove all plastic coverings.

    Note: Brushes and any other cleaning utensils used to clean the cold holding and storage areas must be identified for this use and stores separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

     

    Facility Bathrooms

    Safety Precautions:

      1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
      2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
      3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
      4. Wear goggles when using compressed air.
        .
      Category
      Type
      		Product Name
      Formulation
      Rinse Potable Water    
      Cleaner Chlorinated Alkaline Detergent   Per Label Instructions
      .

      Recommended Cleaning Procedure:

      DAILY

    • Remove all supplies from the area to be cleaned.
    • Pick up all trash from floors and remove to trash can. Remove trash can to Dumpster.
    • Rinse toilets, urinals, sinks, and floors to remove any soil buildup. Wash out drains.
    • Apply cleaner to sinks, toilets and floors.
    • Rinse sinks, toilets and floors.
    • Squeegee or mop floors to remove excess water.

    WEEKLY

    • Remove all supplies from the area to be cleaned.
    • Pick up all trash from floors and remove to trash can. Remove trash can to Dumpster.
    • Rinse ceilings, walls and light fixtures to remove any soil build-up.
    • Apply cleaner to all surface areas.
    • Rinse all surface areas.

    Note: Brushes and any other cleaning utensils used to clean the bathrooms must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the equipment, utensils, etc.

    Employee Eating Areas

    Safety Precautions:

      1. Always wear appropriate protective equipment whenever handling the cleaning and/or sanitizing products.
      2. Ensure that the equipment is locked out to a zero mechanical state prior to beginning work or cleaning. Unplug any electrical service cords.
      3. Follow the chemical label instructions. Do not mix chemicals without appropriate supervisor authorization.
      4. Wear goggles when using compressed air.
        .
      Category
      Type
      		Product Name
      Formulation
      Rinse Potable Water    
      Cleaner Chlorinated Alkaline Detergent  

      Per Label Instructions
      Sanitizer Quaternary Ammonia   Per Label Instructions
      .

      Recommended Cleaning Procedure:

      DAILY

    • Remove all supplies and stored items from the area to be cleaned.
    • Dry clean area. Pick up all trash from floors and remove to trash can.
    • Remove trash can to Dumpster. Sweep floor.
    • Rinse chairs, tables, food preparation surfaces, exterior surface of the food appliances, and the floor to remove any soil buildup.
    • Apply cleaner to all surface areas.
    • Rinse all surface areas.
    • Squeegee or mop floor..

    WEEKLY

    • Move all permanent fixtures away from walls and off of floor and proceed with rinse, soap, rinse and sanitation of areas.
    • Remove all materials from the cooler chamber.
    • Unscrew and remove the fan guard and the catch an assemblies. Place them in a clean holding receptacle.
    • Cover the cooler chamber temperature sensing device and the motor with plastic coverings.
    • Rinse, soap, rinse and sanitize the interior of the cooler chamber, the coils, the fan guards, and the catch pan.
    • Remove all plastic coverings.
    • Reinstall the fan guards and the catch pan on the cooler chamber.

    Note: Brushes and any other cleaning utensils used to clean the employee eating areas must be identified for this use and stored separately from brushes, or any other cleaning utensil used to clean the floors, bathrooms, etc.

    SANITATION MANAGEMENT PROCEDURE

    Material Safety Data Sheets

    Attach sheets for each of the following:

    CHEMICALS REQUIRED FOR CLEANING AND SANITATION

    Category
    Type
    Product Name
    		Formulation
    Rinse Potable water    
    Cleaner Chlorinated Alkaline Detergent   Per label instructions
    Cleaner Foaming Degreaser Detergent   Per label instructions
    Sanitizer Quaternary Ammonia   Per label instructions

     

     

    SECTION 3

    TABLE OF CONTENTS

    Standard Operating Procedures

    1. Administration - Note: these are in-house documents and currently not visible on this particular link.

    • SOP #01-01 Creating a Standard Operating Procedure
    • SOP #01-02 SOP Format
    • SOP #01-03 Revision of a SOP

    2. Pest Control Measures

    • SOP #06-03 Pest Control

    3. Cold Storage

    • SOP #09-01 Cold Room Warehousing
    • SOP #09-02 Staging and Pre-Cooling Product
    • SOP #09-03 Receiving Incoming Product
    • SOP #09-04 Microbiological Contamination of Water
    • SOP #09-05 Chemical Contamination of Water

    Sweet Darling Sales, Inc. SOP #06-03

    PEST CONTROL MEASURES AND THE USE OF

    AGRICULTURAL CHEMICALS

    Pest Control

    Approved by:
    John Larse VP
    Second Approval by: Ramiro Gomez

     

    Revision No.  
    Effective Date  

     

    Purpose

    Pest control is important in minimizing potential contamination in cold storage and packaging areas.

    Concerns:

    Physical and microbiological contamination is possible during packaging operations and storage of packaging and raw materials. Proper steps have to be taken to maintain the storage and packaging/processing areas free from pests.

    Contaminate Introduction:
    1. Poor maintenance of grounds around the building, e.g., long grass, weeds, trash.
    2. Equipment that is no longer in use stored near storage building provides areas for pest harborage.
    3. Poor building maintenance permits areas for pest entry.
    4. Packaging stored in direct contact with the floor.
    5. Debris and/or trash inside cold storage and/or packaging building.

    Preventative or Corrective Measures:

    1. Grounds in the immediate vicinity of all cold storage and/or packaging areas should be kept clear of waste, litter, and improperly stored garbage. Keep all grass around the building (3-foot perimeter) cut to discourage the breeding, harboring and feeding of pests, such as insects, rodents and reptiles.
    2. Remove any unnecessary articles, including equipment that is no longer used, to eliminate areas where rodents can harbor.
    3. Block access of rodents into enclosed facilities, such as holes in walls, holes around pipes, doors, flooring, drains, etc., and vents that allow entrance into the facility. Consider the use of screens, wind curtains, and traps as needed. There should be no openings larger than 1/4 inch.
    4. Store all food or packaging items off the ground on pallets and maintain a clearance of 18 inches between pallets of items and the wall. Maintain an inspection aisle of 14" between every other pallet. This clearance allows room behind the stock for proper cleaning and pest control.
    5. Keep all packaging materials covered.
    6. Keep the floors of the facilities free of debris and food to minimize rodent attraction.
    7. Monitor for the presence of fecal or any other types of contamination inside the facilities on a regular basis.
    8. Outside rodent control should include rodent bait stations, placed along the walls at 30-50 foot intervals. Bait stations should also be placed on both sides of every entrance into the building.
    9. Inside rodent control should include mechanical traps, placed along the interior perimeter every 20 feet or one trap along every wall less than 20 feet long.
    10. A pest control program should be maintained in the packaging and processing facilities, preferably by a licensed pest control operator.

    Note, references: USDA, Center for Food Safety and Applied Nutrition, Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, April 13, 1998.

    Sweet Darling Sales, Inc. SOP #09-01

    COLD STORAGE

    Cold Room Warehousing

    Approved by:
    John Larse VP
    Second Approval by: Ramiro Gomez
     
     
    Revision No.  
    Effective Date  
     

    Purpose:

    Guidelines for cold room warehousing to minimize potential points of contamination.

    Concern:

    Chemical, physical and/or microbial contamination during cold storage if potential points of contamination are not monitored.

    Contaminate Introduction:

    1. Improper temperature during storage.
    2. Cross-contamination from material handling equipment.
    3. Carton, product and pallet contamination.
    4. Condensate defrost water.
    5. Airborne contamination.

    Preventative or corrective measures:

    1. Temperature recorders must be in place to monitor and record temperature of product until it is ready to lead into refrigerated trucks for shipment. Product must be held in cold warehousing at appropriate temperature (most products held 33-38 degrees Fahrenheit).
    2. Cross-contamination from material handling equipment must be controlled by inspecting forklifts, pallet jacks, etc. for leaking oil, mud, slime, produce debris, and other contaminants.
    3. Product should never be stored on dirty pallets. Pallets must be clean.
    4. Pallets must be free from any protruding nails that can cause damage to containers.
    5. Condensate should be monitored and wiped so that it does not drip on product.
    6. Free floating dust and dirt in the cold storage area must be kept to a minimum to prevent contamination of the product. Structural design, alterations and operational procedures may need to be modified as needed.

    Note, references: Code of Federal Regulations (CFR), 21 part 110.40.

    Sweet Darling Sales, Inc. SOP #09-02

    COLD STORAGE

    Staging and Pre-Cooling Product

     
     
    Revision No.  
    Effective Date  
     

    Purpose:

    Guidelines for staging and pre-cooling product to minimize potential points of contamination.

    Concern:

    Foreign object and microbial contamination is possible if preventative measures are not followed as product is staged and pre-cooled. Various types of pre-cooling methods can be used depending on the type of commodity and operation involved (in our case, strawberries and pressure cooling). Each method has similar potential points of contamination which must be noted in the following information:

    Contaminate introduction:

    1. Animal / pest contamination
    2. Condensate pan dripping on product
    3. Cross contamination from material handling equipment
    4. Airborne contamination
    5. Carton, product and pallet contamination
    6. Contaminated incoming water
    7. Contaminated water reservoir
    8. Contaminated ice

    Preventative or corrective measures:

    1. A pest control program must be maintained in the staging and cooling area, preferably by a licensed structural pest control operator. Traps and bait stations should be checked on a weekly basis.
    2. Condensate pans should be checked daily to make sure they do not drip on product.
    3. All material handling equipment used in pre-cooling should be inspected on a daily basis for obvious contaminants such as mud, oil, slime, decay or produce debris, etc. Contaminants must be removed as they are identified. Contaminated tarps and bumpers should not be used.
    4. Cooling operators should minimize the amount of free floating dust and dirt within the facility.
    5. Carton, product and pallets should be handled in a manner which would not contaminate adjacent product, equipment or cold storage space.
    6. Vacuum chambers of cooling units must be drained, rinsed and refilled on a scheduled basis.
    7. Incoming water must be checked to assure that it complies withthe local water districts' microbial standards. This should be done at least once per year.
    8. Water reservoir quality should be checked on a scheduled basis.
    9. The quality of water to the ice-maker should be checked at least once per year to assure that it complies with the local water districts' microbial standards.

    Sweet Darling Sales, Inc. SOP #09-03

    COLD STORAGE

    Receiving Incoming Product

    Approved by:
    John Larse VP
    Second Approval by: Ramiro Gomez
    Revision No.  
    Effective Date  

    Purpose:

    Guidelines for receiving incoming product for pre-cooling and storage.

    Concern:

    Dirty, damaged, or contaminated containers and product can be a microbial hazard.

    Contaminate introduction:

    1. Dirt, mud on containers and product.
    2. Damaged containers
    3. Moldy product
    4. Temperature abused product
    5. Contaminate on containers, bins, pallets, trucks
    6. Foreign object contamination in container with product

    Preventative or corrective measures:

    1. Pallets, bins and totes should be clean and free of soils and other debris at the time of receipt. If soil or debris is evident, those containers should be set aside and cleaned of all extraneous matter as is practical. An area should be set aside in the receiving yard so pallets and containers can be cleaned before the cooling process.
    2. Containers shall be cleaned after each use and before any reuse. Minimum cleaning will remove all extraneous matter and debris. A sanitation step should follow.
    3. Used pallets must be clean and free of any extraneous matter, filth and debris.
    4. Mold or other microbial growths should not be allowed on any pallets.
    5. All employees handling product should wash their hands and wear clean gloves of an impermeable material.
    6. Wilted, temperature-abused produce will not be accepted.

    Sweet Darling Sales, Inc. SOP #09-02

    COLD STORAGE

    Microbiological Contamination of Water

    Approved by:
    John Larse VP
    Second Approval by: Ramiro Gomez
     
     
    Revision No.  
    Effective Date  

     

    Purpose:

    To ensure that waster used for cooling is of adequate quality for its intended use, and steps are taken to minimize the risk of microbial contamination.

    Concern:

    Water can be a vector for microbes including human pathogens (e.g., E. coli, cholera, salmonella, etc.).

    Contaminate introduction:

    Use of contaminated water can increase the frequency of pathogen isolation from produce.

    Preventative or corrective measures:

    a) Cooler operators should always follow good management practices to ensure that chiling does not introduce food safety hazards:

    1. Adequate refrigeration is an important safeguard against many pathogens.
    2. Ensure that cooling equipment and cooling areas are periodically inspected and maintained clean.
    3. Re-use of water to cool continuous loads of produce may result in pathogen build-up in the cooling water over time and potential cross contamination or produce.
    4. Consider use of anti-microbials (e.g., chlorine) in cooling water
    5. Change water in hydrocoolers as needed to maintain quality.

    b) Consider periodic microbial testing of chilling water and water used to make ice. Cooler operators testing their water supply for microbial contamination on a periodic basis generally test for evidence of fecal contamination such as presence of E. coli. Bacterial safety of water does not necessarily indicate the absence of protozoa and viruses and Good Agricultural Practices (GAP) should be followed to protect water sources.

    1. Contact ice suppliers for information about the source and quality of their ice.
    2. Obtain a copy of the annual water quality analysis report from your local water authority.

    Sweet Darling Sales, Inc. SOP #09-02

    COLD STORAGE

    Microbiological Contamination of Water

    Approved by:
    John Larse VP
    Second Approval by: Ramiro Gomez
     
     
    Revision No.  
    Effective Date  

     

    Purpose:

    To ensure that water used is of adequate quality for its intended use, and steps are taken to minimize the risk of chemical contamination.

    Concern:

    Water can be a carrier for chemical contaminants including pesticides, fertilizers, etc.

    Contaminate Introduction:

    Though the level of the water's contamination is assumed to be important, the importance of the risk that tainted waters pose is poorly understood, as tainted waters represent a potential source of contamination of crops.

    Preventative or corrective measures:

    a. Cooler operators should always follow good management practices to ensure that chilling does not introduce food safety hazards:

    1. Ensure that cooling equipment and cooling areas are periodically inspected and maintained clean.
    2. Monitor use of anti-microbials (e.g., chlorine) in the cooling water to ensure levels are maintained within required limits.
    3. Change water in hydro-coolers as needed to maintain quality.
    4. Consider product sequence through hydro-cooler to prevent chemical cross-contamination (e.g., pesticides allowed on one commodity washed into water used to cool another product on which that pesticide is not permitted).
    1. Obtain a copy of the annual water quality analysis report from your local water authority.
    2. A sample of water should be taken and analyzed from all water sources suspected of being contaminated. Waters that may pose a risk of contaminating produce should not be used until the effectiveness of the mitigation measures has been verified through analyses.

     

    NOTE: A series of instruction and policy sheets are available. Sweet Darling Sales, Inc.

    ©1999, 2007 Sweet Darling Sales, Inc