- PDF Version (352K) - Print Friendly - Help

Industry Standard 3/Industry Agreed Standard 3 (IS3/IAS3)

9 Processing Hygiene

Amendment 3

May 2004

Scope

This section applies to all food areas and relevant food support facilities.

9.1 Outcome

In all food areas, food contact surfaces shall be maintained in a hygienic condition throughout production.

9.2 General Principles

The plant and equipment shall be cleaned and, where appropriate, sterilised according to the requirements of any production criteria.

9.3 Sterilising

9.3.1 General requirement

9.3.1.1 Facilities and equipment shall be sterilised whenever sterilisation is required by a standard. Refer also to IS2/IAS2 and IS5/IAS5.

9.3.1.2 Facilities and equipment shall be exposed to sterilising water for a sufficient time to cause a reduction in microbial contamination.

9.3.2 Water temperature

Water use for sterilising shall be maintained at the sterilising temperature, at the point of use.

9.3.2.1 Immediate corrective action shall be implemented if the water temperature is cooler than sterilising temperature.

9.3.2.2 Production shall cease if the corrective action is impossible or unsuccessful.

9.3.2.3 Not withstanding Section 9.3.2.2, processing may continue, provided:

a. the discrepancy is small and continued processing is unlikely to result in an adverse food safety outcome, e.g. the type of processing does not require the use of water at the sterilising temperature, and

b. resolution can be achieved within 30 minutes, and

c. the discrepancy at the point of use is not repetitive, and

d. the premises does not have a history of non-compliance for sterilising water temperature control.

9.3.3 Preventing contamination of sterilising water

9.3.3.1 Contamination of sterilising water with waste water shall be prevented. Contamination by other contaminants shall be minimised.

9.3.3.2 Sterilisers shall be emptied and cleaned daily. They shall not be used for any purpose other than the sterilisation of equipment used during processing. They shall be kept in such a condition that sterilisation is effective.

9.4 Sanitisers

9.4.1 Use of chemical sanitisers

Approved sanitisers shall be used according to the manufacturers' instructions.

9.4.1.1 They shall only be used on hard surfaces that have been previously cleaned unless the effectiveness of the sanitiser, or cleaner-sanitiser, and their manner of intended use has been microbiologically validated.

9.4.1.2 Sanitisers shall be handled according to the requirements for chemical management outlined in Section 14.