Implementación de un proceso validado de limpieza y sanitización en una planta procesadora de trucha arcoíris

Abstract

Keeping an efficient cleaning and disinfection program in the food manufacturing industry are key points for guaranteeing a product that ensures consumer safety as indicated by World Health Organization. The purpose of the present study is to set Sanitation Standard Operating Procedures (SSOPs) in a rainbow trout processing plant to improve meat safety. For this purpose, a Sanitation Standard Operating Procedures was developed and put in practice for all the areas, surfaces, equipment and utensils which form part of the industry’s production process and are adapted to its specific conditions and needs. The protocol describes methods, chemicals, frequency, staff responsible, preparation of chemical solutions for cleaning and disinfection, corrective actions and records. Before applying the Sanitation Standard, Operating Procedures were conducted a theoretical and practical training for all the staff involved. After the cleaning and disinfection process it was visually verified that all the surfaces, equipment and utensils were visually clean. Finally, based on guidelines for validation of food safety control measures of CODEX (CAC/GL 69-2008) the program was approved. The validation was performed by an experimental approach which consisted of microbiological testing on critical areas which were in contact with food, where surfaces were selected based on the worst-case scenario. The findings in the microbiological testing demonstrated that microbial load on the contact surfaces remained within the established specification limits, showing that the Sanitation Standard Operating Procedures were effective.