cacrcp 4-1971 椰蓉衛(wèi)生操作規(guī)范(文件)
【正文】 revices and loose scale。 and nonabsorbent unless the nature of a particular and otherwise acceptable process renders the use of a surface, such as wood, necessary.(2) Sanitary design, construction and installation. Equipment and utensils should be so designed and constructed as will prevent hygienic hazards and permit easy and thorough cleaning. Stationary equipment should be installed in such a manner as will permit easy and thorough cleaning.(3) Equipment and Utensils. Equipment and utensils used for inedible or contaminating materials should be so identified and should be used only for handling such products. Suitable containers should be provided for the collection of coconut shell and parings, and for rejected kernels. Desiccators used for the coconut meat must not under any circumstances be used for the drying of coconut parings.C. Hygienic Operating Requirements(1) Sanitary maintenance of plant, facilities and premises. The building, equipment, utensils and all other physical facilities of the plant should be kept in good repair and should be kept clean and maintained in an orderly, sanitary condition. Waste materials should be frequently removed from the working area during plant operation and adequate waste receptacles should be provided. All equipment in the shredding, desiccating, and packing sections ing into direct contact with the coconut should be cleaned, washed, and disinfected after each period of work and at least twice daily by means approved by the official agency. Detergents and disinfectants employed should be appropriate to the purpose and should be so used as to present no hazard to public health.(2) Vermin Control. Effective measures should be taken to protect against the entrance of insects, rodents, birds or other vermin into the plant, and especially into the shredding, desiccating, packing and storage sections, and against the harbourage of these pests on the premises.(3) Exclusion of domestic animals. Dogs, cats and other domestic animals, should be excluded from areas where coconut or coconut products are processed or stored.(4) Personnel health. Plant management should advise personnel that any person afflicted with infected wounds, sores, or any illness, notably diarrhoea, should immediately report to management. Management should take care to ensure that no person, while known to be affected with a disease capable of being transmitted through food, or known to be a carrier of such disease microorganisms, or while afflicted with infected wounds, sores, or any illness, is permitted to work in any area of a food plant in a capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms.(5) Toxic substances. All rodenticides, fumigants, insecticides or other toxic substances should be stored in separate locked rooms or cabinets and handled only by properly trained personnel. They should be used only by or under the direct supervision of personnel with a thorough understanding of the hazards involved, including the possibility of contamination of the product.(6) Personnel hygiene and food handling practices (a) All persons working in a food plant should maintain a high degree of personal cleanliness while on duty. Clothing including suitable headdress should be appropriate to the duties being performed and should be kept clean. (b) Hands should be washed as often as necessary to conform to hygienic operating practices. (c) Spitting, eating and the use of tobacco, betel nut or chewing gum should be prohibited in food handling areas. (d) All necessary precautions should be taken to prevent the contamination of the food product or ingredients wit
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