Fridosa Ssop Manual

Sanitation Standard Operating ENGLISH
Procedure (SSOP) VERSION
Elaborated by: Reviewed by: Date::

QUALITY CONTROL SAFETY FOOD TEAM APRIL/19
1. OBJECTIVE AND SCOPE

This Manual establishes the activities that are developed in FRIDOSA, to comply
with cleaning and sanitation operations within the areas of food processing,
refrigerated storage chambers for refrigerated/frozen products and dry goods
warehouse, and other premises, in order to preserve the safety of the product.
2. DEFINITIONS
Pollutant
Any biological or chemical agent, foreign material or other substances not
intentionally added to the food and that may compromise the safety or
suitability of the food.
Food hygiene
All conditions and measures necessary to ensure the safety and suitability of
food at all stages of the food chain.
Cleaning
It is the elimination of all visible or not dirt from the place where food is
processed.
Sanitation
The act of reducing the number of microorganisms to acceptable levels on clean

surfaces.
Food safety
The guarantee that the food will not cause harm to the consumer when it is
elaborated and / or consumed according to the use to which it is destined.
Installation
Any building or area in which food is handled, including its surroundings.

Food handler
Elaborated and translate by: Date: March 2019 Validity: Indefinite

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It is anyone who handles directly packaged or unpackaged foods, equipment and

utensils used for food, or surfaces that come into contact with food and must
comply with the requirements of food hygiene.
Dirt
All undesirable material present in the food.
3. PRE-OPERATIONAL PROCEDURES
Before starting the activities in the Production areas, the Quality Control
personnel must carry out a prior verification of the hygienic conditions of the
facilities and equipment.
The result of this verification indicates the effectiveness of the Post-Operational

Cleaning Procedure; if the result of this verification is within the in established
parameters, the production activities are started.
In the event that the pre-operational inspection shows that the Post-Operational
Cleaning Procedure was not carried out properly, a cleaning is done on the
observed areas, repeating this operation until the work areas have the proper
cleaning conditions and sanitation to start operations.
4. OPERATIONAL PROCEDURES
Operational SSOP are executed in the production intervals.
All products and by-products present in the Processing Rooms and surrounding
areas that could get dirty during the cleaning process must be removed or
properly covered to avoid contamination.
The Operational Procedures in Hamburger Area are made before lunch and
dinner time and during the shift change. The procedure is as follows:
- Elimination of the meat debris from the tables, floor, around the formers and in
some cases the breather plate should be disassembled to remove debris that
may have been left.
- This dry cleaning is done and if necessary using minimal amounts of water.

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- The operational cleanup is carried out using shovels and mops. There is a
personnel in charge for this purpose who wears an orange uniform for the entire
production shift.
The operational procedures in Deboning area are carried out before lunch time
as follows:
- Elimination of the meat debris from the tables, floor and bathtubs using warm
water.
- The bathtubs are rinsed using only warm water.
- Once cleaned the tables are sanitized.
- The operational cleanup is done using shovels and mops by a person in charge
for this purpose who is in orange uniform throughout the time of production.
- The knives and hooks are washed and placed in the sterilizers.
The Operational Procedures in Slaughter are performed before lunch time as

follows:
- Elimination of gross meat and fat material, blood and waste from the floor,
walls, tables and bathtubs using mops, shovels and warm water.
- The operational cleanup is done using shovels and mops. There is a personnel
in charge for this purpose who wears an orange uniform for the entire production
shift.
- The knives, hooks and other utensils are washed only with hot water and
placed in the sterilizers.
Frequency.- Daily

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5. POST-OPERATIONAL PROCEDURES
5.1. Preparation
The general cleaning of the production areas can only be done at the end of the
day, when the process rooms are empty or the operations have ceased.
The cleaning begins with the mobilization of all the utensils that intervene in the
production. There should not be any objects left unturned in order to discover
those areas where there may be accumulated dirt.
5.2. Elimination of debris
Next, we proceed to the elimination of the visible dirt that are the pieces of
meat, remains of packaging or wrappings, blood and other waste.
Equipment, boxes, utensils, walls and floors must be removed from all
contaminating materials using hoses and brushes. Said wastes are collected and
placed in garbage cans with airtight lid, which at the end of the day are emptied
and the contents deposited in the containers outside the factory.
It will be avoided to sweep with the dry soil since that will cause a spread of the
germs to the environment and its distribution by all the surfaces already
sanitized.
5.3. Rinse
Rinse everything with the hose, as it is convenient that the media is kept on the
walls and floors in the areas of the processes and can be more costly to
eliminate, dissolve with water.
An order must be followed. It will start at one end of the rooms and advance
towards the opposite area.
5.4. Addition of detergent
After a time of moistening, the detergent is added.
From Monday to Friday the "alkaline detergent" is applied, which allows the
removal of fats and residues (protein dirt, blood, etc.). On Saturdays (end of the
week) is made use of "acid detergent" effective to accelerate the processes of
elimination of mineral deposits and hard water films.
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Each of these detergents should be recommended for daily cleaning in food

processing industries; since its active ingredients help to efficiently remove
deposits of proteins, fats and their combinations with inorganic hard water
components (calcium, magnesium and silica carbonates).
Its application is carried out using foam generating equipment, respecting the
concentrations and contact times of the detergent, as well as the water
temperature.
To make the products more effective, mechanical actions must be carried out,
that is, rubbing the treated surfaces to achieve a deep cleaning.
5.5. Rinse
The next step is the rinsing with warm drinking water. The temperature should
not exceed 50ºC to avoid the coagulation of proteins, but it is necessary to be
hot to dissolve fats. It is also essential that you use plenty of water and all the
detergent be removed.
5.6. Addition of the Sanitizer

After rinsing the detergent, the sanitizer (sanitation) must be applied by
fumigation with a spray pack carrying the sanitizing solution. A certain amount
of time should be allowed for the disinfectant to act in the areas that were
applied, avoiding reducing the time, otherwise there would be no effective
action.
An increase in the concentration of sanitizers will not improve their action and
will mean a loss of money; On the other hand, a decrease in concentration will
not kill all the germs and allow resistance to appear.
To avoid this situation, the rotation of the disinfectant products must be carried
out.
Chlorine Dioxide will be used from Monday to Friday and Quaternary Ammonium
on Saturdays.
5.7. Final Rinse

Sanitizers currently used at the recommended concentration do not need final
rinse.
In summary:
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 Physically remove product debris by hand or with tools such as scrapers.

 Rub to remove adhering dirt and rinse with warm water.
 Add the detergent and rub the dirt for removal.
 Rinse with plenty of hot water (30º-50º).
 Spray the sanitizers and respect the indicated waiting times.
 Finally rinse with plenty of hot water (up to 50º). If necessary.
5.8. Cleaning material

It is essential to use a cleaning equipment that is suitable.
In cleaning you should have:
 Sponges, which will be used only once and then discarded, will be verified
by the Area Chiefs or Supervisors.
 Hand brushes with colored fiber to avoid confusion with the product, which
are renewed at least once a month, this material for better cleaning should
be washed with hot water making sure that no organic matter remains;
Area Chiefs or Supervisors will verify that this is true.
 Rubber mops with aluminum handle.
 The handles of the mops are classified by colors according to the area.
 Hoses with apropiate pressure.
 Rubber gloves, boots and cleaning aprons.
 Detergent and disinfectant products authorized for use in the food
processing industry, with quality certificates that guarantee their use and t
are provided by authorized suppliers.
 Pressure washers
All cleaning supplies used for the sanitation and hygiene of the process rooms
and operations, such as detergents and disinfectants should be stored in the
Cleaning Materials Repository and their delivery should be controlled by the
personnel of this section (See Procedure MPOFD-PR2 in Annexes).

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All the tools and materials used in the cleaning of the process rooms and
operations, must be stored in the cleaning materials storage room.
6. CLEANING OF THE PREMISSES
6.1. Slaughterhouse
6.1.1. Knife and sharpening steel.

The individual tools must be rinsed with hot water in order to remove all the
grease, washed with detergent and brushed with a hand brush of hard bristles
in order to remove all the grease and pollutant material accumulated in cracks
and fissures present in the handles.
It is advisable to use disinfectants for a reasonable period of time to make the

necessary effect, then dry the tools that will be stored until the next day.
Frequency: Daily
6.1.2. Shackles and hooks

During the entire slaughter process and after the end of the process, the
washers are degreased, washed and lubricated.
a) Degreasing: The washers must be submerged in degreasing solution
consisting of an alkaline detergent, which must be heated to a temperature
of 85 - 90 ºC for an approximate time of 5 to 10 minutes..
b) Rinse Pressure wash: When removing them from the degreasing solution
and still hot, they must be pressure washed using the Karcher pressure
washer in order to remove traces of fat from animals and minerals.
c) Washing with Acid detergent
After rinsing the degreasing solution the hooks are immersed in an acid
detergent to remove iron stains, calcium and magnesium residues from the
water.
In this solution, the hooks must be immersed for 5 to 15 minutes at room
temperature.
c) Lubricated: After the hooks have been rinsed to remove all the acidic
detergent, lubricate the same by immersing them in a vegetable lubricating
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oil for 2 to 3 minutes at room temperature, in order to avoid oxidation of the

shaft and facilitate its displacement of the line.
Frequency: Daily
6.1.3. Chest and Carcass Division Saws
During the slaughter process the chest saw and the division of the carcass are
disinfected between carcasses in hot water at a temperature of 82 ° C or
higher; introducing the saws to their base in the sterilizers, taking care not to
affect the mechanical part of the equipment. Operators in the management of
each of the aforementioned equipment must be trained to carry out this
operation in accordance with the established regulations; the saw blades must
be changed daily or more frequently according to the use they have.
Frequency: Daily.
6.1.4. Jarvis Skinner
During the slaughter process the Jarvis dehider should be disinfected between
channel and channel in hot water at a temperature of 82 ° C or higher,
introducing the dehider in the sterilizers. The Jarvis cutting parts for the
skinning of the channels must be sharpened daily and when wear is excessive
the corresponding change must be done.
Frequency: Daily.
6.1.5. Sterilizers
All sterilizers used for the disinfection of knives, sharpening steel and saws
must be made of stainless steel to facilitate their cleaning and disinfection; the
cleaning of these equipment must be carried out by each of the operators in
the sector where the sterilizer is located, for which purpose the lid that
supports the knives and the sharpening steel must be removed; rinsing with
warm water in the first instance, then add the industrial detergent by
scrubbing with a steel sponge, rinse with warm water; the disinfectant solution
is then added and the final rinse is carried out; the same procedure is applied
to the lids.

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Frequency: Daily.
6.1.6. Transporting cars and baskets
a) Removal of rough material: It proceeds to the elimination of visible dirt
that are the pieces of meat, blood, etc.
b) Rinsing: The entire container should be rinsed with a hose, as it is

convenient that those hard to remove residues be dissolved with water.
c) Addition of the detergent: After the moistening time, the detergent must
be added, to make the product more effective, it is assisted with a
mechanical action, rubbing the treated surfaces to achieve a deep cleaning.
d) Rinse: The next step is the rinse with plenty of hot drinking water. The
temperature should not exceed 50ºC. It is also essential it be done with
plenty of water since all the detergent must be removed.
e) Addition of the disinfectant: After rinsing the detergent, it should be

sprayed with disinfectant solution, which needs a period of action that must
be respected, avoiding reducing it, otherwise it would not have an effective
action.
f) Final rinse: The last step consists of rinsing with plenty of hot water and
drying the surfaces to avoid conditions that favor recontamination. Only in
case the technical sheet indicates it.
Frequency: Daily.
6.1.7 Rails
a) Removal of rough material: With the use of a spatula, the visible coarse
dirt of grease, oxidation, etc. is eliminated.
b) Rinsing: The rails should be rinsed with a water hose to eliminate

residues.
c) Addition of the detergent: Then, the alkaline detergent must be added,

to make the product more effective it is helped with a mechanical action,
rubbing the treated surfaces to achieve a deep cleaning.

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e) Rinse: The next step is rinsing with warm water. The temperature should
not exceed 50ºC. It is essential to use a lot of water since all the detergent
must be removed.
g) Lubrication: To avoid the oxidation of the rails they must be lubricated

with the vegetable oil indicated for this purpose.
Frequency: Weekly.
6.1.8 Floors and walls
a) Rinsing: Rinse the floors and walls using the high pressure washer.
b) Addition of the detergent: After the moistening time, the detergent

must be added, using the pressure washer with a coupling where the
detergent goes, it is applied to all the walls and floors.
This coupling allows the foam to reach longer distances, especially to cover
most of the walls, to give more effectiveness to the product is helped with a
mechanical action, rubbing the treated surfaces to achieve a deep cleaning,
using brooms, brushes and sponges.
c) Rinsing: The next step is rinsing with warm water. It is also essential that it
be done with plenty of water since all the detergent must be removed.
d) Application of the sanitizer: The last step is the application of the

sanitizer, used with a compressed air device. The sanitizer is applied first to
the walls and then to the floor and drains.
It is important to apply the sanitizer on the walls to prevent the growth of

molds.
Frequency: Daily.
6.1.9 QUARTERING ROOM
6.1.9.1 Rails

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residues.

must be removed.

Frequency: Weekly.
6.1.9.2 Floors and walls
a) Rinsing: Rinse the floors and walls using the high pressure washing device.



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molds.
Frequency: Daily.
6.2. Deboning room
6.2.1. Knife and sharpening steel.
The individual tools must be rinsed with hot water in order to remove all the
grease, washed with detergent and brushed with a hand brush of hard bristles
in order to remove all the grease and pollutant material accumulated in cracks
and fissures present in the handles.
It is advisable to use disinfectants for a reasonable period of time to make the

necessary effect, then dry the tools that will be stored until the next day.
Frequency: Daily
6.2.2. Tables
The tables of Deboning room must be washed removing the detritus and then
rinsing, applying the detergent, leaving to act for the established time, then
rinsing again and finally applying the sanitizer.
Frequency: Daily.
6.2.3. Rails

residues.


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must be removed.

Frequency: Weekly.
6.2.4. Equipment and machinery
All equipment shall be cleaned and sanitized at the end of the shift in which it
was used.
a) Disassemble the equipment: Place the parts in the designated tubs,

racks, etc. (Simple equipment and hand tools are cleaned and sanitized in the
same manner, but they do not require disassembly and reassembly.)
b) Removal: Physically remove product debris by hand or with tools such as

scrapers.
c) Observation: Observe equipment for missing parts or parts/surfaces that

are worn to the extent that debris will accumulate and cause product
contamination. Call maintenance department for replace or repair
parts/surfaces and document what was done.
d) Rinse: Rinse equipment parts with warm potable water to remove remaining
debris.
e) Addition of the detergent: Apply an approved cleaner to parts and clean

according to manufacturers' directions. Note that it is recommended to clean
floors first and then clean equipment from top to bottom.
f) Rinse: Rinse the equipment parts with potable water.
g) Sanitize: Sanitize equipment with an approved sanitizer that is mixed and

used according to the manufacturers’ directions, and, if required, rinse with
potable water.

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h) Reassemble: Check and reassemble the equipment. Note that some

equipment surfaces will be sprayed with white oil (to prevent rusting) before
reassembly.
Frequency: Daily.
6.2.5. Conveyor belts
The belts do not need to be disassembled, only electric motors must be

protected from moisture and direct water spraying.
a) Removal of rough material: The visible dirt is removed (remains of meat

or debris).
b) Rinsing: The whole conveyor belt should be rinsed with water under
pressure, since it is necessary that those residues that are more adherent be
removed by water.
c) Addition of the detergent: Then chlorine-based foam detergent should be

applied, to make the product more effective, the surfaces are brushed with soft
and long bristle brushes to achieve a deep cleaning and the detergent is left on
for the necessary time.
d) Rinse: The next step is rinsing with plenty of warm, potable water. The
temperature should not exceed 50 ° C to avoid the coagulation of proteins, but it
needs to be hot enough to dissolve fats. It is also essential that it be done with
e) Sanitize: Sanitize equipment with an approved sanitizer that is mixed and

potable water.
Frequency: Daily.
6.2.6. Transporting Cars and baskets

a)Removal of rough material: It proceeds to the elimination of visible dirt
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b)Rinsing: The entire container should be rinsed with a hose, as it is

convenient that those residues that are more adherent and can cost more to
eliminate them dissolve with water.
c) Addition of the detergent: After the moistening time, the detergent must
be added, to make the product more effective, it is assisted with a mechanical
action, rubbing the treated surfaces to achieve a deep cleaning.
d) Rinse: The next step is the rinse with plenty of hot drinking water. The
temperature should not exceed 50ºC. It is also essential that it be done with
e)Addition of the disinfectant: After rinsing the detergent, it should be

sprayed with disinfectant solution, which needs a period of action that must be
respected, avoiding shortening it since otherwise it would not have an
effective action.
f) Final rinse: The last step consists of rinsing with plenty of hot water and
Frequency: Daily.
6.2.7. Evaporators
The evaporators must be turned off and cleaned using the pressure washer, only
with water, taking care not to put the gun of the washer too close to avoid
bending the fins.
Once the equipment has dried, apply to sanitizer based on quaternary

ammonium or other suitable for this kind of equipment.
Frequency: Monthly.

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molds.
Frequency: Daily.
6.3. Hamburguer area

6.3.1. Equipment and machinery
All equipment shall be cleaned and sanitized at the end of the shift in which it
was used.
a) Disassemble the equipment: Place the parts in the designated tubs,

racks, etc. (Simple equipment and hand tools are cleaned and sanitized in the
same manner, but they do not require disassembly and reassembly.) In
machines that have blades, special care must be taken during the operation
because the blades have very dangerous edges inside.
b) Removal: Physically remove product debris by hand or with tools such as

scrapers.
c) Observation: Observe equipment for missing parts or parts/surfaces that

are worn to the extent that debris will accumulate and cause product
contamination. Call maintenance department for replace or repair
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parts/surfaces and document what was done.
d) Rinse: Rinse equipment parts with warm potable water to remove remaining
debris.
e) Addition of the detergent: Apply an approved cleaner to parts and clean

according to manufacturers' directions. Note that it is recommended to clean
floors first and then clean equipment from top to bottom.
f) Rinse: Rinse the equipment parts with potable water.
g) Sanitize: Sanitize equipment with an approved sanitizer that is mixed and

potable water.
h) Reassemble: Check and reassemble the equipment. Note that some

equipment surfaces will be sprayed with white oil (to prevent rusting) before
reassembly.
Frequency: Daily.
6.3.2. Stainless steel conveyor belts

The belts do not need to be disassembled, only electric motors must be
protected from moisture and direct water spraying.
a) Removal of rough material: The visible dirt is removed (remains of meat

or debris).
b) Rinsing: The whole conveyor belt should be rinsed with water under
pressure, since it is necessary that those residues that are more adherent be
removed by water.
c) Addition of the detergent: Then chlorine-based foam detergent should be

applied, to make the product more effective, the surfaces are brushed with soft
and long bristle brushes to achieve a deep cleaning and the detergent is left on
for the necessary time.

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d) Rinse: The next step is rinsing with plenty of warm, potable water. The
temperature should not exceed 50 ° C to avoid the coagulation of proteins, but it
needs to be hot enough to dissolve fats. It is also essential that it be done with
Frequency: Daily.
6.3.5. Quick Freezing Tunnels

All the doors are opened and the plugs are removed from the floor of the
evaporator tray and all the hamburger pieces are removed by hand.
The belt conveyors should be washed and brushed neatly with the equipment in
use.
Then, with the ribbons and the fan stopped, a hot water wash is made, starting
with the upper part of the evaporator and continuing downwards. Both sides are
washed. The detergent is applied throughout the interior.
All doors must be closed and then the FANS ONLY button is pressed for 5 to 8
minutes at 1000 RPM, to distribute the detergent evenly.
All doors are opened and rinsed with hot water from top to bottom.
The disinfectant is applied by closing all doors, press FANS ONLY button for 2
minutes at 1000 RPM. Finally, press the DRY DOWN button for drying.
The Spiral Tunnel has its own automatic cleaning system.
Frequency: Daily.
The washing of the high surfaces of the external part of the freezing tunnels will
be done on a monthly basis.
6.3.6. Plastic conveyor belts and metal detector

Both outlet conveyor belts are not dismantled for daily cleaning, therefore their
cleaning will be done in motion, to cover all surfaces and both sides, taking
special care with the metal detector attached to them.
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6.3.7. Individually Packaging Machine (flowpacks)

This equipment should not be disassembled; only the conveyor belt must be
cleaned thoroughly, fulfilling all the steps of: rinsing, adding detergent and final
rinsing; Be careful not to use too much water that may wet the electronic
system.
Frequency: Daily.
6.3.8. Scales
The surfaces of the scales must be rinsed and dried, since they do not receive
meat directly, care must be taken not to wet the electronic components.
Frequency: Daily.
6.3.9. Transporting cars and baskets

g)Removal of rough material: It proceeds to the elimination of visible dirt
h)Rinsing: The entire container should be rinsed with a hose, as it is

convenient that those residues that are more adherent and can cost more to
eliminate them dissolve with water.
i) Addition of the detergent: After the moistening time, the detergent must
be added, to make the product more effective, it is assisted with a mechanical
action, rubbing the treated surfaces to achieve a deep cleaning.
j) Rinse: The next step is the rinse with plenty of hot drinking water. The
temperature should not exceed 50ºC. It is also essential that it be done with
k)Addition of the disinfectant: After rinsing the detergent, it should be

sprayed with disinfectant solution, which needs a period of action that must be
respected, avoiding shortening it since otherwise it would not have an
effective action.
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l) Final rinse: The last step consists of rinsing with plenty of hot water and
Frequency: Daily.
6.3.10. Tumbler
The equipment is rinsed, filling up to a quarter of the tank capacity with clean
water. The equipment is operated for a period of five minutes in both directions.
Once this operation has been completed, the rinse water is eliminated and a
detergent solution is placed, making the equipment work again for a period of
five minutes in both directions.
The detergent solution is then removed and the equipment is operated for ten
minutes with water with a slight concentration of disinfectant (0.2%); the
disinfectant can be Proxitane or Quaternary Ammonium; it is important use a low
concentration to avoid repeating the rinse.
Leave the tank with the draining port down to allow a good draining.
Frequency: Daily.
6.3.11. Evaporators
The evaporators must be turned off and cleaned using the pressure washer, only
with water, taking care not to put the gun of the equipment too closer to avoid
bending the fins.
Once the equipment has dried, apply to sanitizer based on quaternary

ammonium or other suitable for this kind of equipment.
Frequency: Monthly
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molds.
Frequency: Daily.
6.4 Offals processing area
6.4.1. Cleaning Equipment and tools

Before starting any cleaning machine you should be sure to cut the power
supply and signal the operation so that no person reconnect power until he had
completed the work.
6.4.2. Knives and sharpening steels.
The individual tools should be rinsed with hot water to remove all fat, washed
with detergent and brushed with a hand brush stiff bristle to remove all fat and
contaminating material accumulated in cracks and fissures present in
handgrips.
It is advisable to use disinfectants for a reasonable time to make the necessary
effect, then dry the tools that will be kept until the next day.

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Frequency: Daily
6.4.3. Sterilizers
All sterilizers used for disinfection of knives, steels and saws should be
stainless steel for easy cleaning and disinfection; cleaning of the equipment
must be performed by each of the operators in the sector where the sterilizer,
for which remove the lid supporting knives and sharpening steel; It performing
a rinse with warm water in the first instance, then scrubbing with detergent
industry steel wool is added, rinsed with warm water; disinfectant solution is
then added and proceed with the final rinse; The same procedure applies to
the lids.
Frequency: daily
6.4.4. Carts and baskets

a) Removal of rough material: We proceed to removing visible dirt that
make up the pieces of flesh, blood, etc.
b) Rinsed: You should rinse the entire container with a hose, and it is
appropriate that those debris which are harder to remove be dissolved in
water.
c) Adding detergent: after wetting, detergent should be added, to give the
product better effect, use mechanical action, rubbing to achieve a thorough
cleaning surfaces.
d) Rinse: the next step is to rinse with hot water. The temperature should not
exceed 50C. It is also essential to do with water and remove all detergent.
e) Adding disinfectant: After rinsing detergent to proceed to spray
everything with disinfectant solution same period of action you need to be
respected and avoiding shorten that otherwise would not have an effective
performance.
f) Final rinse: the last step is a rinse with hot water and drying of the
surfaces to avoid conditions conductive to recontamination.
6.4.5 Floor and Wall

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a) Rinsing: rinsing the floors and walls using water with high pressure hoses
made.
b) Addition of detergent: After the wetting time, the detergent must be

added, using the water cleaner with a coupling where the detergent is the
same applies to all walls and floors.
This coupling allows the foam reaches longer distances, particularly to cover
most of the walls, to render the product more effective will help an action of
mechanical rubbing using brooms, brushes and sponges.
c) Rinse: The next step is to rinse with hot water. The temperature should not
exceed 50C. It is also essential to do with water and remove all detergent.
d) Application Sanitizer: The last step is the application of sanitizer, used
compressed air backpack is first applied to the floor, canals, drains and finally
to the walls.
It is important the application of sanitizer on the walls to prevent mold growth.
Frequency: daily
6.4.6 Stainless tables, slides and hook handlers

The stainless tables, slides and hook handlers of offals processing area, should
be washed at the top and bottom using sponges and brushes to get a better
washing performance.
Frequency: daily
6.4.7 Machinery
Before you start cleaning these machines must be disassembled to the point
that permit easy and thorough cleaning and sanitization.
6.4.7.1. Centrifuge Machines
Disassemble: We proceed to remove the discs used in washing and refining

a)
machines.

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b)Removal of rough material: We proceed to the removal of visible dirt is the

remains of byproducts.
c) Rinsed: You should rinse all equipment with good pressure hose as it is
necessary that those remains are more attached and can cost more than
disposal, dissolve with water.
d)Adding detergent: After a wetting time should be fumigated with
chlorinated foaming detergent base, to give the product more effectively Rinse:
The next step is rinsing with plenty of warm, potable water. The temperature
should not exceed 50 ° C to avoid the coagulation of proteins, but it needs to be
hot enough to dissolve fats. It is also essential that it be done with plenty of
water since all the detergent must be removed.
f) Application of the disinfecting solution: after rinsing the detergent
should proceed to apply the disinfectant (sanitation) by spraying with spray
backpack carrying the disinfecting solution.
Disinfecting solution to reduce the amount of microorganisms that may still

remain on the surface applies. Alkaline disinfectant used: Ejm: Quaternary
Ammonium Monday through Friday and Saturdays acid disinfectant used: Ejm:
peracetic acid.
Frequency: daily
6.4.7.2 Evaporators
Evaporators must be turned off and using the pressure washer, wash proceeds
to the evaporators with only water, careful not to get too close the gun not to
bend the fins.
Once you have run dry the equipment, apply a sanitizer based on quaternary
ammonium compounds.
Frequency: Monthly
6.4.7.3 Cookers and cooling trays (stainless steel)
Monday to Saturday thorough washing equipment must be cleaned at the end of

daily production.
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After that is finished or completed the process of cooking the rumen, reticulum
and omasum follow these steps:
Drain the cooking water once it has cooled this.
a) Application of detergent: Is prepared and applied manual dishwashing

detergent, using sponges and brushes to improve cleaning
b) Applying foam: After rinsing the detergent, proceed to spraying with

alkaline foam Monday to Friday and Saturday acid foam and left to act for 15
minutes.
b) Rinse: It proceeds to rinse cookers using warm water, pressurized.
c) Application Sanitizer: After rinsing the sanitizer using knapsack pressure is

applied.
Frequency: daily
6.5. CLEANING OF THE BOARDS OF PRIMARY AND SECONDARY

PACKAGING OF PRODUCTS (RED AND GREEN OFFALS)
6.5.1. Preparation
It should remove all inputs, bags, bovine and boxes present in the chambers of
primary and secondary packaging that might get dirty during the cleaning
process, or otherwise covered to prevent them from get contaminated with
chemical compounds.
6.5.2. Removal of rough material
Then, proceed to remove visible dirt residues: byproducts, fat, blood and other
debris.
It must be removed by means of hose, brooms and brushes with warm water.
6.5.3. Rinse
Rinses all using the pressure washer because it is desirable that those radicals
which are more attached to the walls and floors of the chambers and can cost
more deletion, dissolve in water.
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It should follow an order. It starts at one end of the chamber, and moves toward
the opposite side.
6.5.4. Manual washing
Using hand washing detergent with brooms and sponges helps proceeds to
scrub floors and walls.
6.5.5. Adding detergent
After the wetting time it is when the detergent is added. To give more effective
the product will help with mechanical action, that is, rubbing treated to achieve
a thorough cleaning surfaces.
6.5.6. Rinse
The next step is to rinse with potable hot water. The temperature should not
exceed 50 to prevent coagulation of the proteins but it must be hot enough to
dissolve fat. It is also essential that is made with water as it should remove all
detergent.
6.5.7. Addition of disinfectant.
After rinsing the detergent drink proceed to spraying the chamber with
disinfectant solution. It also needs a period of action, as important as in the case
of detergent and to be respected as avoiding shorten it otherwise would have no
effective action.
FREQUENCY: daily
6.6. LABORATORY
6.6.1. Preparation
All utensils must be removed. There should not be any object left unturned in
order to discover those areas where there may be an accumulation of dirt.
The products present in the laboratory that could get dirty during the cleaning
process should be removed.
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6.6.2. Rinsed
Rinse is performed using swimsuits, using sponge and a bottle of water to clean
the countertops and windows.
Rubber tires with stainless handle are used to clean the floors.
An order must be followed. It will start at one end of the Laboratory rooms and
advance towards the opposite area.
6.6.3. Adding detergent
After the wetting time is when the detergent is added.
To make the product more effective, it is helped by a mechanical action, that is,
by rubbing the treated surfaces to achieve a deep cleaning.
6.6.4. Final rinse
The last step consists of a rinse with plenty of hot water and the drying of the
surfaces to avoid the presence of conditions that favor recontamination.
Summary:
 Sweep to remove the dirtiest gross dirt.
 Rub to remove stuck dirt and rinse with warm water.
 Add the detergent and rub the dirt to release it.
 Rinse with plenty of hot water (30º-50º).
 Spray disinfectant and respect the indicated waiting times.
 Final rinse with plenty of hot water (up to 50º)..
6.6.5. Cleaning the kitchens

6.6.5.1. Mc Donald’s kitchen
The kitchen should be turned off with the lid open to allow it to cool completely.
Empty and wash the side grease traps.
Remove the upper teflon sheet.

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Immerse the sheet in a warm solution of detergent.
Wash the cover with soap and water.
Scrape the bottom plate with the special scraper provided, removing all surface
residues.
Detergent should be placed on both plates and softly scrub both upper ones with
a sponge.
Rinse both surfaces with warm water and then dry them. Be very careful to work
with small amounts of water so that they do not fall into the electrical part of the
kitchen.
Dry both surfaces perfectly.

6.6.5.2. Burger King broiler
It must be ensured that there is no product in the machine, it must be allowed to
run empty for 10 minutes so that all the residues existing inside are burned.
Turn off the motors and close the gas. The machine must be completely cooled
before disassembly.
Remove the side panels and wash with soap and water.
Remove the patty feeder and wash it using soap and water.
Remove the front reflector and wash it with soap and water.
Remove the grease trap and wash it with soap and water.
Remove the scraper from the tape taking care to observe its position to replace
it properly. Wash it using soap and water.
The shafts are scraped with a spatula.
On the left side of the kitchen remove the funnel and the grease fitting and wash
them using soap and water.
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Remove the access cover to the burners.
Remove lower burners and protective covers.
Clean the protective covers by scraping and then wash them with soap and
water.
Remove the back protective cover and wash it with soap and water.
Remove the burger discharge plate and its insert wash it with hot water and
soap.
Once the cleaning is complete and all the parts dry, the machine must be
rearmed in the opposite direction to its disassembly.
FREQUENCY: Weekly.
6.7. CLEANING COLDROOMS AND REFRIGERATED PRODUCT STORAGE.
6.7.1 Preparation
Remove all the products present in the chambers that might get dirty during the
cleaning process, or otherwise covered them to prevent contaminating.
6.7.2 Elimination of rough material
Proceed to remove visible dirt residues constituting products, fat and blood and
other debris.
It must be removed by hose, mops and brooms and water. Waste are collected
and fed into bins with tight lid which at the end of the day are emptied and the
contents deposited in the container outside the refrigerator.
6.7.3 Rinsing
Rinses all using the pressure washer because it is desirable that those radicals
which are more attached to the walls and floors of the chambers and can cost
more deletion, dissolve in water.

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It should follow an order. It starts at one end of the chamber, and moves toward
the opposite side.
6.7.4 Apply detergent
The detergent must be applied using the water cleaner with a coupling wherein
the detergent is. This helps attach the foam applied to cover the walls higher
areas, also aids in the speed of application.
To give more effectiveness to the product, help with mechanical action, that is,
rubbing treated to achieve a thorough cleaning surfaces.
6.7.5. Rinse
The next step is to rinse with potable hot water. The temperature should not
exceed 50 to prevent coagulation of the proteins but it must be hot enough to
dissolve fat. It is also essential that is made with water as it should remove all
detergent.
6.7.6 Addition of disinfectant.
After rinsing the detergent drink proceed to spray the chamber with disinfectant
solution. It also needs a period of action, as important as in the case of
detergent and to be respected as avoiding shorten it otherwise would have no
effective action.
Summary:
 Localized cleaning to remove traces of coarse dirt.

 Rub to remove stubborn dirt and rinse with warm water.
 Add the detergent and rub dirt to remove.
 Rinse thoroughly with warm water (30 ° -50 °).
 Spraying disinfectant and respect the waiting times indicated.
FREQUENCY: Weekly
6.7.9. Freezing chambers that cannot be emptied.
The chambers of products frozen by the volume they contain can not be
emptied. But if they should be cleaned as follows:
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 The corridors are cleaned using a rust and a garbage lug. The remains of
cardboard are removed, wood remains of the pallets and other waste.
 All the frost that is around the doors is removed, especially in the high
parts.
 Using a bar, all ice is removed from the aisles and places where they have
accumulated.
 Water can be used at the entrances to help release the ice.
FREQUENCY: Weekly.
6.8. CLEANING OF ACCESS AND CIRCULATION AREAS (CORRIDORS)
6.8.1. Preparation
There should not be any object left unturned in order to discover those areas
where there may be an accumulation of dirt.
6.8.2. Elimination of rough material
The visible dirt: pieces of remains meat, packaging or wrappings, blood and
other waste must be removed by broom or hand.
It should be removed from the corridors by water hose, brooms and brushes said
dirt rubbing with cold water to avoid the coagulation of the proteins of the meat.
These wastes are collected and placed in airtight waste bins that must be
emptied according to the indicated Frequency.
Avoid sweeping with dry soil as this would cause a spread of germs to the
environment and contamination of all surfaces already sanitized.
Use brushes to rub the walls, panels and the ceiling.
6.8.3. Rinsed
Rinse everything with hoses. An order must be followed. It will start at one end
of the areas and advance towards the opposite zone.
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6.8.4. Addition of detergent
After the wetting time is when the detergent is added.
To give more effectiveness to the product, help with mechanical action, that is,
rubbing treated to achieve a thorough cleaning surfaces,
6.8.5. Rinse
The next step is rinsing with plenty of warm, potable water. The temperature
should not exceed 50 ° C to avoid the coagulation of proteins, but it needs to be
hot enough to dissolve fats. It is also essential that it be done with plenty of
water since all the detergent must be removed.
6.8.6. Addition of the disinfectant
After rinsing the detergent, proceed to spray the accesses and corridors with the
disinfectant solution, reaching the high parts of the walls. This also needs a
period of action, as important as in the case of detergent and must be respected
avoiding shortening it otherwise would not have an effective performance.
An increase in the concentration of disinfectants will not improve their action

and will mean a loss of money and a decrease in concentration will not kill all
the germs and allow resistance to appear. To avoid this situation, the rotation of
the disinfectant products must be carried out.
6.9. CLEANING AND MAINTENANCE OF DRY SUPPLY WAREHOUSES

6.9.1. Inspection
This area is where dry food is stored. The storekeeper responsible for this activity
must follow the following guidelines for proper storage:
 • Keep the storage cellar clean, dry and tidy.

 • The storage of consumables or finished products will be done in an
orderly manner in piles or pallets with a minimum separation of 40
centimeters from the perimeter walls and placed on pallets or elevated
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pallets of the floor at least 15 centimeters in order to allow inspection,

cleaning and inspection of rodents and insects.
 Do not use dirty or damaged pallets.
 • In the places or places destined to the storage of raw materials,
containers and finished products, different activities can not be carried
out.
 • Packages must not be wet, moldy or broken.
 • Inspect the stored foods and use the FIFO rule (First in, First out) so that
the oldest foods are consumed first.
 • The products must be properly separated according to their type.
 • All batches, especially canned products, must be inspected in relation to
the presence of subsidence, corrosion, infestation, expiration date, before
allowing their storage.
 • The warehouse manager must verify the conditions of transport of the
products during loading and unloading.
A daily inspection will be carried out in the dry goods stores, which includes the
following inspections:
 Control of integrity of boxes

 Pallet integrity control
 Floor cleaning
 Cleaning of pallets
 Wall cleaning
 Roof cleaning
 Door cleaning
This inspection must be evidenced in the Warehouse Cleaning Registry MGIA-PR1-

PC1-RG1-REV-02.
6.9.2. Cleaning preparation

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Before beginning the cleaning tasks proper, all those products that may suffer
some deterioration due to dust or dirt to be removed should be protected,
covering them with materials provided for that purpose (rubber, plastics, paper,
etc.).
In order to avoid spreading the dust, the floor must first be moistened by
spraying water that may contain some disinfectant.
6.9.3. Brooming
The sweeping of the corridors and under the pallets must be done in an orderly
and total, ie covering the largest possible area and from one end to the other of
the enclosure, making frequent accumulations of dust that must then be
collected with a dumpster and transported manually to the container provided
for the deposit of the waste.
6.9.4. Disposal of waste
Depending on the type of waste, they can be incinerated in the plant or

accumulated in an appropriate place to be later removed from the plant..
6.10. CLEANING OF RESTROOMS AND CHANGE ROOMS

Sweep the toilets and changing rooms, remove the full bags of paper from the
toilets and sinks and place new bags.
Wash all toilets, urinals, sinks, floors and walls using bleach and detergent
powder, then clean the floors of these areas with cloths helped by a roll. Then
you should proceed to apply the deodorant of environments.
Every 15 days should be used in the washing of toilets and urinals, acid
detergent to remove scale deposits that have accumulated.
6.11. PRECAUTIONS IN STORAGE AND HANDLING
The products used in the cleaning and disinfection of the various areas of the
plant are stored in their original, closed containers properly; fresh, dry and
protected from light; upright with its original label.
Handling cleaning products and disinfection is carried out by previously trained

in its use according to the instructions of the Technical Data Sheets and Material
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Safety Data Sheets personnel. These documents are available to any

requirement in folders properly identified in the laboratory and nursing plant.
7. VERIFICATION
Quality Control Department is in charge of supervising the compliance with

SSOP. Evaluation to ensure the effectiveness of the SSOP is performed by visual
inspections and microbiological control based on swabs of surfaces in
machinery, equipment and existing tools in the area of production and through
an environmental control exposure work areas.
8. MODIFICATIONS
Rev Apartados modificados y contenido Fecha
04 Se modificaron las Frequencys 20/V/18
04 Cambio de Logo 20/V/18
04 Modificación formato de fechas 20/V/18
04 Inclusión de Limpieza de Evaporadores 20/V/18
Reference standards and Bibliography:
- NB 761-97. Codes of hygiene practices for meat products - Requirements.
- 3M SA - Procedure for Environmental Monitoring.
- 3 M SA Monitoring Environmental Listeria.

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Sanitation Standard Operating ENGLISH

Procedure (SSOP) VERSION

Elaborated by: Reviewed by: Date::

1. OBJECTIVE AND SCOPE

The act of reducing the number of microorganisms to acceptable levels on clean

Any building or area in which food is handled, including its surroundings.

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

It is anyone who handles directly packaged or unpackaged foods, equipment and

All undesirable material present in the food.

The result of this verification indicates the effectiveness of the Post-Operational

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

The Operational Procedures in Slaughter are performed before lunch time as

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

Elaborated by: Reviewed by: Date::

Each of these detergents should be recommended for daily cleaning in food

5.6. Addition of the Sanitizer

5.7. Final Rinse

Elaborated by: Reviewed by: Date::

 Physically remove product debris by hand or with tools such as scrapers.

5.8. Cleaning material

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

6. CLEANING OF THE PREMISSES

6.1.1. Knife and sharpening steel.

It is advisable to use disinfectants for a reasonable period of time to make the

6.1.2. Shackles and hooks

Elaborated by: Reviewed by: Date::

oil for 2 to 3 minutes at room temperature, in order to avoid oxidation of the

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

b) Rinsing: The entire container should be rinsed with a hose, as it is

e) Addition of the disinfectant: After rinsing the detergent, it should be

b) Rinsing: The rails should be rinsed with a water hose to eliminate

c) Addition of the detergent: Then, the alkaline detergent must be added,

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

g) Lubrication: To avoid the oxidation of the rails they must be lubricated

6.1.8 Floors and walls

b) Addition of the detergent: After the moistening time, the detergent

d) Application of the sanitizer: The last step is the application of the

It is important to apply the sanitizer on the walls to prevent the growth of

6.1.9 QUARTERING ROOM

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

b) Rinsing: The rails should be rinsed with a water hose to eliminate

c) Addition of the detergent: Then, the alkaline detergent must be added,

g) Lubrication: To avoid the oxidation of the rails they must be lubricated

6.1.9.2 Floors and walls

b) Addition of the detergent: After the moistening time, the detergent

d) Application of the sanitizer: The last step is the application of the

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

It is important to apply the sanitizer on the walls to prevent the growth of

It is advisable to use disinfectants for a reasonable period of time to make the

b) Rinsing: The rails should be rinsed with a water hose to eliminate

c) Addition of the detergent: Then, the alkaline detergent must be added,

Elaborated and translate by: Date: March 2019 Validity: Indefinite

Elaborated by: Reviewed by: Date::

g) Lubrication: To avoid the oxidation of the rails they must be lubricated

6.2.4. Equipment and machinery

a) Disassemble the equipment: Place the parts in the designated tubs,