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Approved Maintenance Compounds (Non-Dairy) Manual

5 Criteria for Chemical Compounds

Amendment 0

July 2007

5.1 Introduction

Maintenance compounds are assessed for their suitability for use by operators processing non-dairy animal products who are operating under the Animal Products Act regime. Of paramount importance is the protection of edible product from the effects of chemical substances which could contaminate the product as a consequence of odours and residues remaining on food surfaces.

Operators processing animal product or material intended for animal consumption must use maintenance compounds that are:

• approved, either uniquely or generically, and used in accordance with both the conditions imposed by the New Zealand Food Safety Authority (NZFSA) and the manufacturer’s instructions; or

• determined by the operator, by analysis, that the compounds and their its intended use will not adversely affect the suitability for processing of animal material, or fitness for intended purpose of the animal product and used in accordance with the manufacturer’s instructions.

Where an operator processes animal material or product intended for animal consumption and elects to use approved maintenance compounds they must comply with the relevant parts of this manual.

Edible, in the following criteria, means animal material or product that is intended for:

• human consumption; or

• animal consumption, where an operator elects to use approved maintenance compounds.

Food, in the following criteria, means animal material or product that is intended for human or animal consumption.

5.2 Lubricants, Solvents, Combustion Additives

C 11

1. This may be used in edible areas provided it does not come in contact with edible products or packaging material.

2. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C 12

1. This may be used in edible areas.

2. Before use, all edible product must be removed from the room.

3. No edible product is permitted in the room while odours remain.

4. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C13

1. This may be used in edible areas.

2. The lubricant must be confined in enclosed housings.

3. The recognised verifier must be informed in the event of any leakage.

4. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C 14

1. This may only be used in non-food areas.

C 15

1. This is permitted to be used during processing of food to lubricate moving parts of equipment whereby the lubricated surface is either an integral part of the food contact surface, or is contiguous with the food contact surface and contamination could result from bearing seal leakage.

2. The equipment is to be maintained, including the application of lubricants, according to the specifications of the equipment manufacturer.

3. Only sufficient lubricant is to be used to achieve the desired effect.

4. When used in the manner permitted, all lubricated surfaces are to be maintained according to requirements for sanitation of food contact surfaces. Where necessary the relevant parts of the equipment must be dismantled to inspect the adequacy of cleaning.

5. When used in any other manner that may result in incidental contamination of a food surface, the surface is to be cleaned by washing to ensure no free substance remains that could be transferred to food being processed.

5.3 Surface Treatments

C 21

1. This may be used in edible areas provided it does not come in contact with edible products or packaging material.

2. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C 22

1. This may be used in edible areas.

2. Before use, all edible product must be removed from the room.

3. No edible product is permitted in the room while odours remain.

4. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C 23

1. This may be used in edible areas.

2. Before use, all edible product must be removed from the room.

3. No edible product is permitted in the room until all treated surfaces have been adequately protected with an approved coating.

4. Where incidental contact with the food surface occurs, the surface must be thoroughly cleaned and washed to ensure that no residue remains.

C 24

1. This is permitted for marking animals.

2. It may only be used in stockyards.

3. It must not be used in a manner likely to contaminate the carcass during dressing.

C 25

1. This may not be used in areas where edible products are processed or stored.

C 26

1. This is permitted on food contact surfaces as a release agent or as an anti-rust film.

2. The amount used should be the minimum required to accomplish the technical effect.

3. The surface must be wiped or adequately drained after application so that no free substance remains that could be transferred to food being processed.

Note: Baths used in the anti-rust treatment of skids and gambrels should be kept clean as accumulations of fat and/or moisture in the baths can reduce the effectiveness of the treatment.

C 27

1. This compound may be used for washing stock prior to slaughter.

2. The compound is to be used according to the manufacturer’s directions with a concentration not exceeding that recommended by the manufacturer.

3. Stock must be washed in clean water after application and before slaughter.

C 28

1. This compound may be used for washing stock prior to slaughter.

2. The compound is to be used according to the manufacturer’s directions with a concentration not exceeding that recommended by the manufacturer.

3. There is no requirement to rinse stock after application and before slaughter provided moisture can not be expressed when the wool at the opening-up areas is firmly squeezed.

4. When used in all other circumstances, stock must be washed in clean water after application and before slaughter.

5.4 Cleaners

C 31

1. This may be used in all areas.

2. Before use, all edible product and packaging material must be removed from the room.

3. After using this compound, food surfaces must be thoroughly rinsed with potable water before production starts.

Note: Cleaner sanitisers are categorised as C 31 or C 38. This does not prevent the compound from being used to clean hard surfaces and then being used again to employ the sanitising attributes. When an operator uses a compound in this manner the recommended procedures must be validated to ensure adequate sanitation is achieved.

C 32

1. This may not be used in edible areas.

2. The perfume must not be used to mask the odours of unsanitary conditions.

3. This compound must be used in a manner that prevents the perfume invading any edible area.

C 33

1. This may only be used as a laundry compound.

2. If treated fabric directly or indirectly comes in contact with edible product, a thorough rinse with potable water must follow the laundering process.

C 34

1. This compound may only be used in non-food areas.

2. All equipment and utensils treated with this compound must be thoroughly cleaned, then rinsed with potable water before being returned to edible areas.

C 35

1. This may be used as a window cleaner in all areas.

2. No edible product is permitted in the room during cleaning.

3. Incidental contamination of food contact surfaces must be thoroughly cleaned, then rinsed with potable water.

C 36

1. This may not be used in areas where edible products are processed or stored.

C 37

1. General purpose detergent which is not for use on food surfaces but may be used on floors and walls.

2. Before using this compound in food areas, all product and packaging material must be removed from the room.

3. Accidental spillage onto food surfaces must be thoroughly washed off with potable water.

C 38

1. This may be used for cleaning large processing rooms provided the room can be divided into distinct areas, no edible product or packaging material is present in the area during cleaning and there can be no possibility of contamination of product or packaging material as a result of cleaning.

2. As a general cleaner in all other instances, all edible product and packaging material must be removed from the room before cleaning starts.

3. After using this compound, food contact surfaces must be thoroughly rinsed with potable water before production starts.

Note: Cleaner sanitisers are categorised as C 31 or C 38. This does not prevent the compound from being used to clean hard surfaces and then being used again to employ the sanitising attributes. When an operator uses a compound in this manner the recommended procedures must be validated to ensure adequate sanitation is achieved.

C 39

1. This may be used for cleaning and disinfection of poultry facilities and equipment used in the production and processing of eggs for human consumption.

2. The compound must be used according to the manufacturer’s directions.

3. Poultry and eggs must not be present in the area at the time when cleaning and disinfection is carried out.

5.5 Sanitisers

C 41

1. This may be used in all areas.

2. Before use, all edible product and packaging material must be removed from the room or carefully protected.

3. After use, surfaces must be thoroughly rinsed with potable water before production starts.

4. This compound must always be used at dilutions recommended by the manufacturer.

C 42

1. Before use, all edible product and packaging material must be removed from the room.

2. This may be used on clean hard surfaces, a rinse with potable water is not required.

3. Food contact surfaces must be thoroughly drained to minimise residues.

4. On non-food surfaces, such as floors, walls and ceilings, higher concentrations may be required to control microbial growth. This is allowed provided there is no risk of contamination of the edible product.

5. Where these conditions cannot be met a potable water rinse is required.

6. This compound must always be used at the dilutions recommended by the manufacturer.

Note: This approval code is not currently used as there are issues with regard to the general use of a no-rinse sanitiser.

C 43

1. This may be used as a no-rinse sanitiser on clean hard surfaces in approved or registered premises which are restricted only to the processing of fish.

2. Before use, all edible product and packaging material must be removed from the room or carefully protected.

3. After use, a rinse with potable water is not required but food contact surfaces must be thoroughly drained to minimise residues.

4. When used as a sanitiser in other approved or registered premises, surfaces must be thoroughly rinsed with potable water before production starts.

5. This compound must always be used at the dilutions recommended by the manufacturer.

C 44

1. This may be used in all areas.

2. This may be used for sanitising quality control equipment where the equipment is allowed to dry prior to contacting product.

3. It must be used at a sufficient distance from all edible product and packaging material so that there can be no possibility of contamination of product or packaging material as a result of use.

4. When used as a sanitiser in other circumstances, surfaces must be thoroughly rinsed with potable water before production starts.

5.6 Topical Preparations

C 51

1. This may be used as a hand washing and sanitising compound in all areas.

2. After using this compound, hands must be thoroughly rinsed with potable water.

3. There must be no odour left on the hands.

C 52

1. This may be used as a barrier cream, dermatological cream, hand cleaner or body wash.

2. This compound cannot be used by persons employed in slaughter or handling edible product at any stage during dressing or processing.

3. This compound is not permitted in slaughter, dressing or processing areas.

C 53

1. Barrier cream restricted to use by operators whose hands are constantly in water and are employed in the preparation of casings.

2. The compound must be supplied from a fixed dispenser located in locker rooms or amenities.

3. After applying this product the hands must be washed before entering the processing area.

C 54

1. This may be used as a hand sanitising compound in all areas.

2. The compound must be supplied from a fixed, metered dispenser located a sufficient distance from the processing line to prevent product contamination.

3. Before the sanitiser is applied, hands must be clean. This includes washing the hands where necessary.

4. After use, the hands need not be rinsed but must be dry before the operator returns to the processing line.

C 55

1. This may be used as a special purpose skin compound by personnel in edible areas provided the treated skin is fully protected by an impervious covering at all times during processing.

2. This compound must be supplied from a fixed dispenser located in locker rooms or amenities.

C 56

1. This may be used as a hand washing compound in all areas.

2. After using this compound hands must be thoroughly rinsed with potable water.

3. There must be no odour left on the hands.

5.7 Water Treatment Products

C 61

1. This is permitted in potable water.

2. The final concentration of the active element, at the point of use, must conform to the limits stated in directives on potable water.

C 62

1. This compound may be used for treating boilers, steam lines and/or cooling systems.

2. Treated water must not be used in edible areas, or used in a manner that could contaminate edible product or stock drinking water.

3. Steam produced from treated water must not be used in edible processes or come in contact with edible product.

C 63

1. This compound may be used for treating boilers and steam lines where the steam produced may contact edible product.

C 64

1. This compound may be used for treating sewer or drain lines in any area.

2. Before use in edible areas all edible products must be removed from the room and the drains must be thoroughly flushed before edible operations re-commence.

3. Solids recovered from waste water may not be used in the production of animal foods.

C 66

1. This wastewater treatment compound may be used in effluent treatment and waste streams where solid wastes are processed through solids recovery systems.

5.8 Packaging Materials

C 81

1. This material may be used in contact with edible product.

2. The amount used must not be greater than is required to accomplish the desired physical or technical effect.

C 82

1. This material is for packaging only and must not come in contact with edible products.

C 83

1. This may be included with packaged meat as part of the packaging system.

2. The sachet must remain intact and none of the contents are to come in contact with meat.

5.9 Pesticides

Type A

1. This insecticide may be used in all areas.

2. This insecticide may only be used in edible areas as a space spray provided that, before use, all edible products and packaging materials, except canned products, are removed from the room.

3. After using this insecticide the room must be adequately ventilated, and all food surfaces thoroughly washed with potable water before edible products and packaging material are returned to the room.

Type B

1. This insecticide is not permitted in any edible product area or any area where edible product or packaging material is stored.

2. It must be used in a manner that prevents the entry of the insecticide into edible product areas or stores containing packaging material.

Type C

1. This rodenticide may only be used in premises according to the requirements of a pest control programme which has been documented to relevant NZFSA legislation.

2. It may be used in food areas provided there is no exposed product or food ingredient present in the room.

3. It must be removed from edible areas before processing operations commence.

Type D

1. This pesticide must be used strictly in accordance with the special conditions contained in the approval letter.

2. A copy of this letter must be available to the animal products officer or recognised verifier upon request.

5.10 Miscellaneous Products

C 101

1. This must be used in accordance with the special conditions contained in the approval letter.

2. A copy of this letter must be available to the animal products officer or recognised verifier upon request.

C 102

1. This compound must not be used in any area where edible products are processed, packaged or stored.

2. It may be used in external areas and areas where products not intended for human or animal consumption are processed, packaged or stored.

3. The compound must not be used to mask the odours of unsanitary conditions.

4. Compounds must be used in a manner that prevents any perfume invading an edible area.

C 103

1. This compound may be used for washing whole shell eggs.

2. The compound must be used according to the manufacturer's directions.

3. Where eggs are intended for sale in the whole shell the eggs must be subject to a warm water rinse after the cleaning step. This rinse may either be with potable water or a C 104 approved sanitiser solution.

C 104

1. This compound may be used for sanitising whole shell eggs.

2. The compound must be used according to the manufacturer's directions.