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§ 123.11 Sanitation control procedures.
?。╝） Sanitation SOP. Each processor should have and implement a written sanitation standard operating procedure （herein referred to as SSOP） or similar document that is specific to each location where fish and fishery products are produced. The SSOP should specify how the processor will meet those sanitation conditions and practices that are to be monitored in accordance with paragraph （b） of this section.
（b） Sanitation monitoring. Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter that are both appropriate to the plant and the food being processed and relate to the following:
?。?） Safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice;
?。?） Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;
（3） Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;
?。?） Maintenance of hand washing, hand sanitizing, and toilet facilities;
?。?） Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;
（6） Proper labeling, storage, and use of toxic compounds;
?。?） Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and
?。?） Exclusion of pests from the food plant.
The processor shall correct in a timely manner, those conditions and practices that are not met.
?。╟） Sanitation control records. Each processor shall maintain sanitation control records that, at a minimum, document the monitoring and corrections prescribed by paragraph （b） of this section. These records are subject to the requirements of §123.9.
?。╠） Relationship to HACCP plan. Sanitation controls may be included in the HACCP plan, required by §123.6（b）. However, to the extent that they are monitored in accordance with paragraph （b） of this section they need not be included in the HACCP plan, and vice versa.
§123.11衛(wèi)生控制規(guī)程
?。╝）衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程（SSOP）。
每個(gè)加工者都要擁有和實(shí)施一個(gè)衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程（SSOP）或每個(gè)水產(chǎn)及水產(chǎn)品的加工點(diǎn)都要制訂有類似文件。SSOP應(yīng)說(shuō)明加工者怎樣才能符合本段（b）中的那些需監(jiān)控的衛(wèi)生條件和規(guī)范。
?。╞）衛(wèi)生監(jiān)控。
每個(gè)加工者在加工期間要采取足夠的監(jiān)控頻度對(duì)衛(wèi)生條件的操作進(jìn)行監(jiān)控，以確保至少符合本章110部分所規(guī)定的既適用于加工廠又適于加工食品的條件和規(guī)范，以及以下有關(guān)方面：
?。?）與食品接觸或與食品接觸物的表面接觸的水或生產(chǎn)用冰的安全。
?。?）與食品接觸的表面（包括器具、手套和外衣）的狀況和清潔度。
（3）阻止不衛(wèi)生物品對(duì)食品，食品包裝物料和其它與儀器接觸的表面（包括器具、手套和外衣）及生熟制品的交叉污染。
?。?）洗手、手消毒和廁所設(shè)施的維護(hù)。
?。?）防止食品、食品包裝物料和食品接觸的表面混入機(jī)油、燃料、殺蟲劑、清潔劑、消毒劑、冷凝水及其它化學(xué)、物理或生物污染物；
?。?）正確的標(biāo)識(shí)、儲(chǔ)存和使用有毒化合物；
（7）雇員衛(wèi)生條件的控制，這些衛(wèi)生條件可能導(dǎo)致對(duì)食品、食品包裝物料和食品接觸面的微生物污染。
?。?）消滅加工廠的害蟲。
加工者必須及時(shí)糾正那些不合格的條件和操作。
?。╟）衛(wèi)生控制記錄。
每個(gè)加工者必須保存衛(wèi)生控制記錄，內(nèi)容至少包括（b）段所述情況的監(jiān)控和校正，本記錄要滿足§123.9的要求。
（d）衛(wèi)生控制與HACCP計(jì)劃的關(guān)系。
衛(wèi)生控制可按§123.6（b）要求包含在HACCP計(jì)劃中，然而在某種程度上衛(wèi)生控制是按本節(jié)（b）段要求監(jiān)控的，不一定必須包含在HACCP計(jì)劃及其附錄中，反之亦然。
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編輯：foodfagui