DELICIOUS PRODUCTS

MANUAL OF PROCEDURES
STANDARDIZED OPERATIONAL
SANITIZATION (POES)
According to Executive Decrees 352 (MINSA,
(October 10, 2001), and 081 (MINSA, March 31, 2003)
Applied to the Manufacture of Fresh White Cheese
Pasteurized Ground and Other Dairy Derivatives
Address: Panama Province, La Chorrera District, Corregimiento
from Barrio Colon, Rosario Street End.
Updated by: Approved by: Reviewed by:

MINSA

Manager
Osvaldo Blackman
Cristina Appleton

January 29, 2021

1
INDEX Page

2
INTRODUCTION 5
OBJECTIVES 6
JUSTIFICATION 6
SCOPE 6
NORMATIVE REFERENCES 6
APPLICATION OF THE DOCUMENT 6
DEFINITIONS 7
PROCEDURES OPERATIONS
STANDARDIZED SANITIZATION PROCEDURES (POES)
WATER SECURITY 9
1.1. Water Supply 9
Requirements 10
1.2.1. In contact with food 10
1.2.2. As an Ingredient 10
1.2.3. Quality Control 10
2. CONDITION AND CLEANLINESS OF THE FACILITIES AND 13
Food contact surfaces
2.1. General Considerations 13
2.2. Cleaning Programs 13
2.2.1. Process Area 14
2.2.2. All Areas of the Plant 15
2.2.3. Sanitary Services 15
2.2.4. Storage Area 15
2.3. Equipment and Utensils 16
2.3.1. Cleaning and Disinfection Routine for Equipment and 16
Utensils
2.3.2. Cleaning and Disinfection 23
2.3.3. Preparation and Use of Agent Solutions 24
Disinfectants.
2.4. Monitoring and Verification 25
2.5. Management and Disposal of Waste 25
2.5.1. Handling, Storage, and Disposal of 25
Waste
3. PREVENTION OF CROSS-CONTAMINATION 26
3.1. Procedures 26
3.1.1. Storage and Handling of Chemical Products 26
Cleaning.
3.1.2. Applicable requirements for Raw Material. 27
3.1.3. Preparation 27
3.1.4. Packing 28
3
 3.1.5. Supervision 28
4. CONTROL OF HYGIENE CONDITIONS OF 29
THE EMPLOYEES
4.1. The Staff 29
4.2. Quality control 29
4.3. Hand Washing 30
5. FOOD CONTROL PROGRAM 32
THE ADULTERANTS
6. PROGRAM OF HANDLING SUBSTANCES 33
TOXIC
6.1. Purchase and Reception 33
6.2. Labeling, Storage and Use of Substances 34
Dangerous and Toxic
6.3. Chemical Control Program 35
7. HEALTH CONTROL PROGRAM OF THE 35
EMPLOYEES
8. EXCLUSION OF PESTS
APPENDIX 1: Normative References 37
ANNEXES 38

4
 MANUAL OF PROCEDURES

STANDARDIZED OPERATIONS

SANITIZATION (POES)

5
 INTRODUCTION

Cleaning and sanitization are of utmost importance in production plants. The

Cleaning refers to the removal of dirt, debris, and chemicals from
production team and plant surfaces. While disinfection is the
destruction of microorganisms, but not of their spores, which is performed before use
of the utensil or equipment.

The key elements for a Cleaning and Sanitization Program are control of
inventory, summary sheet of operations by production area and instruction of
work. The objective is to provide a method in which all tasks are fulfilled.
important things that cannot be managed in practice with memory and to program at the same time
time the cleaning activities with a frequency that breaks the life cycles of
microorganisms.

To ensure the quality of cleaning and sanitization, employees must record

record the cleaning and sanitization operations in such a way that they can be verified.
They have completed the tasks and should address the involved person when necessary.
The cleaning and sanitization schedule shall be programmed monthly by the head of
production, this way it will be able to ensure compliance with periodic tasks, and
when to redo them. Here you will define what the key cleaning tasks are.
for the team, exteriors, built-up areas and utensils, will also establish the frequency
of cleaning, the responsible person or their job position, the date of completion, and the signature
of the employee in charge who carried out the activity. In the daily cleaning program, it should
list the routine cleaning tasks in the production areas, ensuring that they
keep them clean, safe, and tidy.

This is a document that consists of the description of the activities carried out by the
establishment for cleaning and disinfection, indicating the following aspects:
What we clean/disinfect: those elements of the industry susceptible to
cleaning and disinfection of premises, surfaces, equipment, tools, and vehicles of
transport, it must also include work clothing and the equipment itself
cleaning.
How we clean/disinfect: providing a description of the procedure to
follow (products used, dosage, time and temperature of action, methods,
material, etc.,)
Who are the person/people in charge of cleaning/disinfection (at the end of the
journey, at the end of use, etc.,) the frequency will be indicated when it is not daily.

OBJECTIVES

6
Provide guidance on the Standard Operating Procedures for Sanitization
(POES) in order to facilitate its implementation in the company and describe the
Prerequisite Programs (PPR) necessary to eliminate, reduce, or control sources
potential physical, chemical, and biological contamination of dairy products that are
processed at Productos Delis.

JUSTIFICATION

Having an orientation that facilitates the implementation of the company

Prerequisite programs will greatly contribute to its compliance with the application of
the BPM, POES, and HACCP, required by National Legislation and demanded by the
international market, to ensure the production of safe food products.

SCOPE

This manual applies to the process of making Ground Fresh White Cheese
Pasteurized and other dairy derivatives, from the reception of the raw material (milk
beef raw), ingredients and inputs up to packaging (labeling), storage and
distribution of processed products.

NORMATIVE REFERENCES

This document is based on the General Principles of Food Hygiene -

CAC/RCP 1-1969, Rev.4 (2003) and in the current National Legislation (Appendix 1),
establishes the general principles of hygiene that apply in the food industry.

APPLICATION OF THE DOCUMENT

This document establishes the hygiene conditions necessary for production

of safe and suitable food for consumption produced in this company. Applies to
the facilities, equipment and utensils, to the process, to the water, to the handling personnel that
participates in the process of production, transportation, and distribution of dairy products, to
training program for personnel and pest control of the facilities of the
plant where raw materials, inputs, and finished products are processed and stored.

7
DEFINITIONS

For the purposes of this manual, the following definitions have the meaning that is
please indicate below:
1. Adequate or Appropriate: Sufficient to achieve the goal pursued.
2.Clean Water: Water that does not endanger the safety of food in the
circumstances in which it is used.
3. Drinking Water: It is that which meets the quality requirements of the regulation.
DGNTI-COPANIT Technician 23-395-99, suitable for human consumption.
4. Wastewater: Water of varied composition coming from discharges
industrial, commercial, service, and generally any other activity, thus
like the mixture of them.
5. Suitability for Consumption: The assurance that the food is acceptable for
human consumption, according to the use they are intended for.
6.Quality: Degree to which a set of inherent characteristics fulfills the
client requirements.
7. Pollution: The introduction or presence of a contaminant in food or
in the food environment.
8. Contaminant: Any biological or chemical agent, foreign matter or other
substances not intentionally added to foods that may
compromise the safety or suitability of food.
9. Sketch: Diagram with the distribution of the environments of the establishment,
prepared by the interested party without necessarily involving a professional
board. It must include the surrounding places and establishments, as well as the
drainage system, ventilation, and the location of sanitary services, sinks and
showers, if applicable.
10.Hygienic Design: It refers to the design, material, and construction of a facility or
equipment that allows achieving the desired level of cleanliness with the minimum of
effort.
11. Fumigation: Process by which chemical products are applied to
combat insects and pests such as flies, cockroaches.
12. Packaging: Material used to protect and transport the product.
Disinfection: Reduction of the number of microorganisms present in the environment
environment, on the surfaces in direct contact with food and in the
foods that undergo this type of treatment through chemical agents
And/or physical methods, at a level that does not compromise safety or suitability
product.
14. Safety: A concept that implies that food does not cause harm to the consumer.
when prepared and/or consumed according to the intended use.
15. Installation: Any building or area where food is handled, and its
neighborhoods that are under the control of the same organization.
16. Cleaning: Removal of dirt, food residue, dirt, grease or other
foreign substances on surfaces in direct and indirect contact with food.
17.Food Handler: Any person who directly handles food
packed or unpacked, equipment and utensils used for food, or
surfaces that come into contact with food and that are expected, therefore,
comply with food hygiene requirements.
8
18. Danger: Biological, chemical, or physical agent present in a food, or the condition
in which it is found, which can cause an adverse effect on health. Note 1:
RTCA 67.06.55:09 Note 2: The term danger should not be confused with the term
Risk. Note 3: Allergens are part of the chemical hazards involved.
with food safety.
19. Requirements: Technical criteria with scientific foundations, related to the
quality and safety of food as established by the organization and/or the
competent national authority, in order to protect public health and promote
the conditions for loyal content.
20.POES: Standardized Sanitation Operating Procedures, System
documented to ensure the cleanliness of the staff, the facilities, the equipment
and instruments and, if necessary, their disinfection to achieve levels
specified before the operations and during them.
21. Risk: Probability of an adverse health effect occurring (e.g.
to become ill) and the severity of that effect (death, hospitalization, work absence, etc.)
when we are exposed to a specified danger. Combination of the
probability of occurrence of damage and the severity of that damage.
22. Traceability: It refers to the precise identification of the product's journey from
its origin to its final delivery to the buyer. In the product's journey,
identify its physical position during the process and the handling or treatment of the
that the product has been subjected to from the beginning to the end of the chain of
processes, transfers and marketing.
23. Vectors: Animals such as rodents, mosquitoes, flies, birds, among others, that
they can transmit diseases to humans.

9
 Standardized Operational Procedures for Sanitization
POES

1. WATER SECURITY:

Objective:
Prevent the contamination of products that come into direct and indirect contact with it.
water, equipment, utensils, and personnel. Ensure the health of the personnel and the quality of the water.
(Decree 352 (2001) Chapter II Article 2.1. a) c).

1.1. Water Supply:

The establishment has a sufficient supply of drinking water, with

appropriate facilities for its storage, distribution, and temperature control,
in order to ensure the safety and suitability of food. The water that is used in the
the cheese-making process and other derivatives meet the requirements
microbiological established in the Technical Regulation DGNTI-COPANIT 23-395-99
(MICI, 1999) for Drinking Water according to current sanitary regulations.

Source and Use: The water that is used for the production of dairy-derived products.
the cow comes from IDAAN, for human consumption. It is used within the module with the
following purposes: Personnel consumption, Sanitary, Equipment and Utensils washing,
as a solvent for cleaning solutions in sanitation and sanitization processes, and
cleaning of the collaborators.

Quality Controls:

10
 Microbiological controls are carried out on the drinking water sourced from the supply.
public according to what is established in the Technical Regulation DGNTI – COPANIT 23-395-99,

The results are recorded in a Register "Microbiological Control in drinking water."

The company controls the quality of water through the monitoring of residual free chlorine in the
drinking water, which must be in the range of 0.8 - 1.5 ppm of residual free chlorine.
In addition, it has two 5-micron filters to ensure that the water is free of solids.
Microbiological and residual chlorine analyses are carried out with the frequency described in the
Table No. 1.

Table No. 1 Analysis and Control Criteria of Water Used in the

Plant
Analysis Frequency Control Criteria Responsible
ppm of free chlorine In charge of
Free residual chlorine Daily
residual Quality Control.
Microbiological (Those established by the In charge of
COPANIT Standard No. 395 for water Every 6 Established limits Quality Control.
potable months for the Norm Senior Management.

Formats and Records:

Water Security. SSOP #1

Contains two records:
Measurement of Residual Chlorine

Change of filter in the drinking water supply line.

Microbiological Control of Water.
Schedule for External Analysis of Drinking Water.
2. CONDITION AND CLEANLINESS OF THE FACILITIES AND SURFACES OF
FOOD CONTACT. SSOP 2.

Objective:

11
Establish effective procedures (cleaning actions and routines) to ensure a
proper and appropriate cleaning of facilities, equipment, and surfaces; handle the
waste; and to monitor the effectiveness of these procedures, in order to prevent the
cross-contamination of products. (Decree 352(2001) Chap.II, Art.2.1.c / RTCA
67.06.55:09 (6.2)

2.1. General Considerations:

The Facilities and Equipment are maintained in an appropriate state of cleanliness for:

Facilitate all sanitation procedures;

Avoid food contamination.

During cleaning, food waste and dirt that may be present are removed.
constitute a source of pollution. The methods and materials necessary for the
cleaning is determined by the company. Disinfection may be considered necessary after
the cleaning.

Cleaning and disinfecting chemicals are registered and authorized for their
used in the company. They are handled and used carefully, according to the instructions
from the manufacturer and are stored in areas separate from those intended for processing
from the products, in clearly labeled original containers, in order to avoid the risk
contamination of food. Food-safe containers are not used for
handle cleaning chemicals. The establishment has records of incoming and outgoing
of these products and designate a worker responsible for safe handling.

2.2. Cleaning Programs

Cleaning and disinfection programs ensure that all parts of the equipment and
the areas of the facilities are properly clean, and it includes cleaning and disinfection of the
cleaning equipment and materials. It is monitored constantly and effectively; and is documented.
effectiveness of cleaning and the corresponding cleaning and disinfection programs.

12
The cleaning and disinfection programs are described and the following is specified:
Surface, equipment elements and utensils that need to be cleaned and
sanitize oneself;
Responsibility for specific tasks;
Method and Frequency of cleaning and disinfection;
Method of Preparation of Cleaning and Disinfection Solutions
(concentration of the active substance);
Monitoring or Surveillance Measures (e.g., Visual Inspection);
Corrective actions to follow when the monitoring indicates failures in cleanliness and
disinfection.
(See Cleaning and Disinfection Verification Record).
Cleaning can be done using physical methods separately or together.
(for example, Scrubbing, using heat, vacuums or other methods that avoid the use of water)
and chemical methods that use detergents, acids. We can dry clean or
apply other appropriate methods to remove and collect waste and refuse.

The wet procedures will consist of the following:

Remove solid waste from surfaces;

Apply a detergent solution and degreaser when necessary to
detach the dirt adhered to the surfaces and keep it in solution or
suspension
Rinse with potable water to remove suspended dirt and residues.
of detergent;
Dry cleaning or applying other appropriate methods to remove and collect residues
and waste and if necessary,
Disinfect the surfaces and then rinse, unless the
manufacturer's instructions indicate, based on scientific evidence, that the
rinsing is not necessary.

13
14
3. PREVENTION OF CROSS-CONTAMINATION. SSOP 3.
Objective:
Describe the procedures established by the company to prevent pollution.
product cross-contamination and ensure its safety.
Pathogenic microorganisms can transfer from one food to another through direct contact or
well through those who manipulate them, through contact surfaces or through the air. The
unprocessed foods must be clearly separated, in space or in time, from
ready-to-eat food products, with an intermediate cleaning done
effective and a disinfection.

Access to production areas must be precisely restricted or controlled. When the

risks are particularly high, it is necessary that access to the processing areas be
It is done exclusively by going through a dressing room. Staff are required to put on
clean protective clothing, wash hands before entering, and, depending on the process,
that footwear is changed or disinfected properly.

The surfaces, utensils, and equipment are carefully cleaned and disinfected.
after manipulating or processing food raw materials, particularly products of
animal origin.

Controls are in place during the process (receiving, production, packaging,

storage) to prevent cross-contamination, in addition to a cleaning program
and disinfection of facilities, equipment, and surfaces in contact with the product.

The contamination coming from handlers is controlled with Good Practices of

Personal hygiene, annual health checks, and continuous training, which prevents
that the operators are sources of contamination of the product.

Quality control of the inputs and packaging materials is carried out during reception and
storage, as well as the water used in the process. The company has
facilities designed and maintained in conditions that prevent the entry of pests into
15
the processing plant, as well as a pest control program that prevents the
pest permanence in the surroundings of the plant, warehouses, and depots.

3.1. Procedures:
3.1.1. Storage and Handling of Cleaning Chemicals:

Cleaning products are identified, stored, and locked with a padlock in a

specific place outside of product handling areas and separated from materials
primas and ingredients. To prevent contamination of the product with the surfaces that
they come into contact with him, there are written cleaning procedures defined where
the frequency of cleaning and disinfection is indicated.

The preparation of cleaning solutions and rinses is done with drinking water. It
take the necessary precautions to prevent surfaces with residues of products from
cleaning should contact the product or raw material.

Whenever maintenance tasks are performed on the equipment, they are cleaned and
they disinfect before using them again.

There are adequate facilities for hand washing and disinfection located at
strategic places in order to provide facilities to the workers and prevent the
product contamination.

3.1.2. Applicable Requirements for Raw Material

Raw materials and/or ingredients are inspected, analyzed, and classified before being
taken to the production line. No raw materials, supplies, or ingredients will be used
that show visible signs of contamination or alteration on the product or packaging,
deterioration or what is reasonably suspected to represent a potential risk for the
health.

16
The containers that hold raw materials, ingredients, or production supplies do not
They must enter dirty, deteriorated or poorly labeled into the production areas.

The raw materials, ingredients, and inputs used in the preparation of these
products must comply with current quality standards and have the approval or
authorization from the competent authority such as the Ministry of Health (MINSA)
and the Ministry of Commerce and Industries (MICI), as well as with the respective
specifications.

3.1.3. Preparation
The production process of the aforementioned products is carried out by
trained personnel in the hygiene techniques and requirements specific to the preparation.

All operations are carried out without delays and under conditions that exclude any
possibility of contamination, deterioration or proliferation of pathogenic microorganisms and
causes of decay

3.1.4. Packing
The packaging material is polyethylene, which does not transmit odors or foreign substances.
it is protected against any type of contamination and withstands the expected conditions
for the storage and transport of the products. This stage of the process is carried out under
controlled conditions to prevent product contamination.

The material used for packaging is stored in places and environments that
they ensure health and cleanliness. The packaging is inspected immediately before use
finally having assurance that they are in good condition.

3.1.5. Supervision
The owner of the establishment has sufficient knowledge about the principles and
hygiene practices, to judge and evaluate with valid criteria the dangers that may

17
affect the safety of the cheese, take immediate corrective actions and ensure a
effective supervision.

To ensure the quality of the products, a detailed record of the origin is kept.
quality of the raw materials, inputs or other ingredients used in the preparation.

The documents cover the entire spectrum of activities related to production.

These records are kept complete and updated and in good condition.
for as long as necessary.

4. CONTROL OF EMPLOYEES' HYGIENE CONDITIONS.

4.1. The Staff:

Personal Hygiene Practices: Process plant personnel are required to
compliance with Good Personal Hygiene Practices, as established in the
Current health regulations, such as:

Periodic hand washing, which is done at designated sinks.

in the restrooms and in strategic areas of the plant (production).
Proper use of clothing; clean white aprons or gowns, use of
hair coverings that completely cover the hair; white boots or closed shoes of

18
 sleeve, gloves if necessary, and masks. The latter is only used by staff.
from the clean process area.
Clean, short, and unpolished nails;
The use of jewelry (bracelets, watches, rings, earrings) is prohibited; eating, chewing, and smoking.

in the workspace.

Visitors are requested to comply with the rules established by the company regarding
the clothing and personal hygiene practices. They are provided with a white coat, hairnet and
appropriate boots before entering the plant.

4.3 Handwashing
Every person working in the product handling area washes and disinfects themselves.
hands frequently and effectively with an appropriate cleaning product for this type of
activity. There are signs indicating the obligation to wash hands and instructions have been given to the

staff on the washing methodology.

HAND WASHING
Responsible
All personnel entering the plant (workers and maintenance staff).

Materials
Water, antibacterial soap, and paper towels.

Accessories
Hand washing station.

Procedure
Roll up the sleeve to the elbows if necessary.

19
 Rinse the hands up to the elbows
Take soap from the dispenser and start scrubbing vigorously all over your hand.
between the fingers and then do it up to the elbows. This should last at least 15
seconds to allow the soap to act.
Scrub the nails with the brush intended for this purpose, which should be placed
in a chlorinated solution of 10 ppm.
Rinse your hands, always making the same movements as when I had the
soap. This procedure should last 15 seconds to ensure that all is removed
the dirt that the soap could remove.
Dry your hands with paper towel.
Throw it in the trash.

Frequency
At the start of a work shift.
Every 15 minutes during the production process.
In each absence from the work area, after eating and going to the bathroom.
Before putting on plastic gloves.
When hands look dirty and every time utensils are handled and
dirty surfaces.
Before handling food directly.
After sneezing or coughing and after touching your face and hair.

Monitoring
Diary. See Employee Hygiene format. See 01.

WASHING AND DISINFECTION OF BOOTS

Responsible
All personnel entering the plant (workers, maintenance staff)

Materials

20
Water, detergent, chlorine.

Accessories
Long handle brush.

Procedure
Rinse the boot thoroughly.
Vigorously apply the detergent with the long-handled brush to the sides of the
shoe and in the template.
Rinse until all the detergent is completely removed.
Both boots must be submerged in the foot bath at 800 ppm of quaternary ammonium.
(bioquat)

Frequency
Every time the staff enters the plant.

Monitoring
Visual.

WASHING AND PREPARATION OF FOOT BATHS

Responsible
Person designated by the plant manager

Materials
Water, detergent solution, quaternary ammonium.

Accessories
Broom.

Procedure

21
 But return to the footbath.
Rinse the foot bath with water
Add the detergent solution and scrub with the broom.
Rinse until all the detergent is removed.
Fill the foot bath with water.
Add quaternary ammonia to 800 ppm.
Leave the footbath turned upside down at the end of production tasks.

Frequency
Daily before starting the production work.

Monitoring
The concentration must be monitored twice.

22
5. PROTECTION OF FOOD FROM ADULTERANTS
5.1. ALLERGEN CONTROL PROGRAM
The development of an allergen plan is integrated by areas according to its
importance. According to the FDA (2006) these areas are; Raw Materials, Control of
Suppliers, Reception and Unloading, Storage, Production, Labeling and Packing
Cleaning and support functions.

An allergen is established based on the reactions provoked in the system.

the patient's immune response which presents certain reactions in their body to substances
chemicals ingested within some food that is considered harmful causing the generation
of antibodies and thereby unleashing a series of abnormalities in the individual.

The allergen control program acts as a safety control of the

products that are processed in companies in such a way that a global view can be obtained
of how the process and the team are being managed so that the raw material that
The allergen does not contaminate the neighboring process or the subsequent process.

According to the Food and Drug Administration (FDA) Guidance Document for
Food researchers, there are eight foods that contain the proteins that
causes allergic reactions. These are; milk, eggs, peanuts, tree nuts,
fish, seafood, soy, and wheat (gluten).

In the Delis Products Plant, there is no other raw material, apart from milk, that
belong to the group of the already mentioned foods. For this reason, control was established.
of allergens in the plant ensuring that the label informs the consumer
that the main ingredient is milk.

6. TOXIC SUBSTANCE MANAGEMENT PROGRAM

23
The development and implementation of a Chemical Control Program focuses on the
importance of the documentation of each of the chemicals used in the operations
daily of an industrial activity and is closely related to aspects such as
the selection, purchase, reception, inventory management, storage, and spill control.

The knowledge of chemicals by classification and purpose (USDA/EPA), taking of

physical inventory, storage areas for different types of chemicals and controls in the
concentration, dilution and tests are the details on which the aspects focus on
inventory, handling, and storage of chemicals.

The selection and purchase of the chemical to be used must take into account factors such as intention.

use, selection and approval of suppliers. According to the FDA/CFSAN U.S. Food Code the
chemicals acquired in an agro-industrial plant must be approved for
its use in food plants, purchases must be defined as centralized or by
departments.

Another aspect to check is the receipt of the product. It is important to inspect

that the containers have correct labeling of the chemical with details in form
legible like the name of the chemical, manufacturer and distributor, warning about hazards,
ingredients, instructions for use and content. It must be verified that the chemicals are not
contiguous shipments with the material since these can cause contamination of the material
first.

Purchases and Reception

In this Dairy Plant, purchases are made directly from the supplier. They are verified.
aspects such as the proper labeling of containers, spills or leaks of the
containers, reception standards and obtaining safety data sheets (MSDS, for its
acronyms in English).

24
At the moment when cleaning and disinfecting chemicals enter the physical areas
These must be stored in a chemical warehouse away from the areas.
internal plant (production); for the chemicals used in the production area,
They must be stored inside the plant in refrigeration.

7.2. Labeling, Storage and Use of Hazardous Substances and Toxic.

Lubricants or other hazardous substances that may pose a risk for
health and a possible source of contamination of the products are labeled
visibly with a sign informing about its toxicity and use
appropriate.

These products are stored in a separate room from the preparation area. y
deposit of the products, and it is only handled by the competent personnel in charge.

The use of hazardous substances is limited to trained personnel with full

awareness of the risks involved in its handling.

The products (detergents and disinfectants) used in the cleaning procedures

is summarized in the following table:

LIST OF DETERGENTS AND DISINFECTANTS

DETERGENT
USE Application method Recommendations
S
Alkaline detergent
Protect the eyes and hands
Detergent for use in
Dilute 60 ml in 5 when diluting.
alkaline at 50% different teams
gallons of water. Rinse thoroughly
(BIO ALKA 50) and steel containers
water
stainless
Cleaner For utensils, Dilute 100 ml of the Rinse with plenty

25
 product in 5 gallons of
sparkling wine tinas, bathrooms,
water for cleaning of water
(BIOFOAM) etc.
utensils.
Base sanitizer
of ammonium Foot baths.
100 ml in 5 gallons of Leave the product exposed
quaternary to Sanitizer of
water for your action.
17% (BIO teams.
QUAT)
Liquid chlorine Pour over the utensils
Multipurpose 60 ml per gallon of water
CLOROX to sanitize.
Kidnapper
Tina of Dilute 40 ml in 5 Protect the eyes and hands
concentrated
Pasteurization. gallons of water. upon diluting.
BIO SOL 40
Apply the product on
Hand soap Disinfection from the palms of the hands, Rinse with plenty of
DERMASAN hands rub your hands together, water
fingers and elbow.
Do not use on metals
Apply on the hot, aluminum
Cleaner of Degreaser surface using a anodized metals with
aluminum and energy steel with brush. 1 part of electronic treatment.
stainless repulsion effects. product and up to 10 Do not apply on surfaces
parts of water. brilliant, crystal and
porcelain.
Preventive: 0.5kg of
Alkaline detergent
LK-powder for each Do not mix with substances
in powder. For the
50L of water. acidic, store in a
LK-powder cleaning of
Corrective: 1.0kg. of safe place and not leave
equipment and others
LK-powder per each unsealed in packaging.
difficult surfaces
20L of water.
Biodex Disinfectant and no rinsing afterwards:Avoid contact with skin
sanitizer 1.5ml of biodex acid for the eyes, in case of having
yodine for use in each liter of water. contact rinse with

26
 surface as a disinfectant:
contact 3.2ml of biodex directly with plenty of water.
with food. each liter of water.
Degreaser of
Apply directly Rinse with plenty of
Degreaser high concentration
about this water mix, use gloves if the
special for stains and
50% with water and let it sit for a while is very
wheel tracks any type of
act for 5 minutes. prolonged.
dirt.

1.3. Chemical Control Program

Handling and Storage
Every chemical must be reviewed and recorded before entering the plant, in such a way
to control the entry of chemicals and prevent spills or leaks in the area of
storage.
No chemical should come into direct contact with the raw materials.
first.
• No chemicals should be stored within the production area. • The
chemicals exclusively for boiler use must be handled by the personnel of
the Maintenance and General Services Unit of DELIS PRODUCTS.
For the use of any chemical, protective equipment must be used for safety.
of the employees indicated in the physical inventory of chemicals.
Every storage place must be properly labeled.

Storage Place of Records

All physical inventory records of chemicals, as well as the control sheets and the
safety data sheets (MSDS, for its acronym in English) must be available at the
Quality Assurance Laboratory area of the Plant. So that it can be
guarantee a proper handling and use of the information that is available there. Upon
At the same time, employees must verify safety measures, concentrations and
dilutions of the chemicals that will be used.

27
7. CONTROL AND HEALTH OF EMPLOYEES. SSOP 7.
All staff working at the processing plant are required to undergo annual controls of
Health and having the Health Card (1 year), as well as the Food Handler's Card.
Food (5 years), as proof of having received training on Handling
Food Hygiene, according to the current Health Regulations. (Decree 94, MINSA).

The quality supervisor keeps a record of the validity of the health cards of everyone.
the employees of the company which is renewed one month before its expiration.

Daily health conditions of the collaborators are also monitored.

28
REGISTER.
Employee Hygiene Format. See 01.

29
8. PEST EXCLUSION. SSOP 8.

Objective: (Decree 81(2003) chap. II, Art. 2.2h) Hygiene Code Rev. 4(2003)

Establish effective procedures for pest control and other agents that have.
probability of contaminating the food and monitoring the effectiveness of these procedures.

Scope

This procedure covers all the facilities of the company and its surroundings.

Procedure.
The pest plan and control for Productos Deli is managed by an external company, TERMINIX.

30
APPENDIX 1.

Normative References
Executive Decree No. 108 of 1941. Article 9, subsection h. (Grease traps).
Ministry of Health.
Law No. 66 of November 10, 1947. "By which the Code is approved
Sanitary. Official Gazette No. 10,467 of December 6, 1947.
Decree No. 256 of June 13, 1962. "By which the Regulation is approved
for the Registration and Control of Food and Beverages.” Official Gazette No. 14,677 of
July 20, 1962.
Executive Decree No. 382 of August 24, 1964. 'By which it is dictated
health regulations concerning tourist establishments,
including food industries.
Decree No. 371 of June 13, 1966 "By which an inciso is modified
Article 191 of Decree 256 of June 13, 1962. Ministry of Health.
Decree Law No. 20 of September 1, 1966 'By which the Service is created'
Plant Health in the Ministry of Agriculture, Commerce and Industries and regulations are issued
phytosanitary protection measures to protect agriculture from pests
and diseases that could exist inside or outside the country.
Decree Law No. 20 of September 1, 1966 "By which the Service is created
Plant Health in the Ministry of Agriculture, Commerce and Industries is established.
Phytosanitary protection measures to protect agriculture from pests
and diseases that could exist inside or outside the country.
Cabinet Decree No. 229 of July 16, 1969 "By which provisions are issued
some provisions related to health aspects and quality of the
milk and dairy products and some articles of Decree N are substitutedo
256 of June 13, 1962. Official Gazette 16,537 of February 4, 1970.
Decree No. 623 of May 28, 1970. "By which Article is regulated
6th of Cabinet Decree No. 229 of July 16, 1969. It also repeals all
the provisions of D. 256 of June 13, 1962 regarding milk of
animal origin and dairy products. Official Gazette No. 16,621 of June 9
1970.
Executive Decree No. 323 of May 4, 1971. "By which the regulations are issued
sanitary plumbing regulations. About grease traps.
Technical Standard DGNTI-COPANIT 52-1978. Food Products. Labeling
of packaged food for human consumption. MICI, 1978. Ministry of
Trade and Industry.
Decree No. 126 of July 2, 1979. "By which certain provisions are issued
provisions related to the health aspect of vehicles that
they transport meat within the national territory." Official Gazette No. 18,866 of the 13th of
July 1979. Resolution No. 036 of October 28, 1992 "By which it
regulates clothing and classifies health cards for handlers
of Food and Operators of establishments of sanitary interest. Official Gazette
No. 22,162 of November 13, 1992.
Executive Decree No. 1195 of December 3, 1992. "By which it is modified
the title of Chapter II and articles 11, 41, 42, 43, and 44 are added
articles 42a, 42b, and 49a of Decree 256 of June 13, 1962. The article
31
 49a welcomes the Codex Alimentarius standards for food, additives
food and food packaging. Official Gazette No. 22,202 of December
January 1993.
Executive Decree No. 41 of March 21, 1995. 'By which they are classified the
slaughterhouses according to their conditions and sanitary capacity, are established the
minimum sanitary technical requirements that must be submitted by the different types of
slaughterhouses and other provisions are established." G. O. No. 22,759 of April 7
1995.
Executive Decree No. 368 of September 27, 1995. "By which it
regulates and lays down sanitary provisions on production, slaughter,
processing and inspection of birds and their by-products in the national territory.
Official Gazette No. 22,888 of October 11, 1995.
Resolution No. 29 of December 29, 1995. "By which the adoption of the
meat and meat products inspection guide to be applied in all
plants of the Country.” Official Gazette No. 22,957 of January 23, 1996.
Executive Decree No. 1 of January 3, 1996. "By means of which it is established
the health regulations for fishery and aquaculture products for the
human consumption. Official Gazette No. 22,972 of February 10, 1996.
Executive Decree No. 64 of March 27, 1996. "By which corrections are made and
they modify some articles of Executive Decree No. 368 of September 27
1995. Official Gazette No. 23,013 of April 11, 1996.
Executive Decree No. 66 of April 22, 1996. "By which the regulations are established and
sanitary regulations regarding the processing, transport, and inspection of
milk plants and dairy products. G. O. No. 23,030 of May 7, 1996.
Executive Decree No. 84 of June 10, 1996. "By which provisions are issued
sanitary technical standards that establishments, plants must have
boats and factory ships where they are processed, transformed, preserved and
they transport fishery and aquaculture products and provisions are issued regarding
sanitary inspection and controls. G.O. No. 23,060 of June 18, 1996.
Law No. 47 of July 9, 1996. "By which protective measures are established
phytosanitary and other provisions are adopted." Official Gazette No. 23,078 of the 12
July 1996.
Executive Decree No. 223 of September 5, 1996. 'By which it is issued'
provisions regarding veterinary inspection in slaughterhouses
animals that operate in the country and inspections of processing plants of
meat products and other provisions are dictated." Official Gazette No. 23,125 of
September 18, 1996.
Resolution No. 05705 of October 28, 1996. "Through which the MINSA is
it adheres to the Codex Alimentarius Standard published in Volume 7 CODEX.
Decree No. 11 of May 9, 1983. "By which the Commission is created
National Dairy Consultative. Official Gazette No. 19,830 of June 10
1983.
Resolution No. 9 of May 17, 1989, "By which allocations are made
responsibility to the Food Control and Surveillance Department
Veterinary and the Department of Environmental Health.
STAN 152-1985-91 on the use of Potassium Bromate in wheat flours.
The use of Bromate is eliminated. G.O. 23,156 of October 31, 1996.
32
Resolution No. 248 of December 16, 1996. "By which the regulations are established for the
technical standards regarding the quality of drinking water. Official Gazette No. 23,187
December 19, 1996.
Resolved No. 01426 of February 20, 1997. "By which the manual is adopted
of procedures for the inspection of Dairy Farms and are issued
provisions on the collection of raw milk samples to be applied by the
health inspection throughout the country" G O No. 23,232 of February 25, 1997.
Decree No. 386 of September 4, 1997. "By which regulations are established
activities of use, handling, and application of pesticides by companies
pest control in homes, industries, commercial premises,
port fumigations, agricultural operations and other establishments of
health interest in the Republic of Panama. Official Gazette No. 23,374 of the 10
of September. MINSA, 1997 (a). Ministry of Health.
Executive Decree No. 94 of April 8, 1997. "By which it is established
provisions regarding clothing and ID cards for food handlers and
the training centers for food handlers are established." Gazette
Official No. 23,266 of December 15. MINSA, 1997 (b). Ministry of Health.
Law No. 23 of July 15, 1997. 'By which the Agreement is approved'
Marrakech, founding member of the WTO; protocol of Panama's accession to it.
agreement along with its annexes and commitment list; the legislation is adjusted
within the framework of international regulations and other provisions are issued. Title I:
Measures and Powers in Zoosanitary and Agricultural Quarantine Matters.
Official Gazette No. 23,340 of July 25, 1997.
Executive Decree No. 333 of August 12, 1997. "By which it is regulated
sanitarily the sale of meats and meat products in various
establishments of the country and other provisions are dictated. Official Gazette No.
23,356 of August 18, 1997.
Executive Decree No. 357 of September 1, 1997. "By which it is
regulates the health inspection of pig farms and other provisions are issued
Official Gazette No. 23,372 of September 8, 1997.
Executive Decree No. 387 of September 4, 1997. "By which it
establish provisions regarding clothing and ID for workers of
health care establishments of interest and the training of the same is regulated.
Official Gazette No. 23,374 of September 10, 1997.
Resolution No. 468 of November 12, 1997. "By which the
official mechanisms that the competent health authority will employ for the
carrying out inspections and quality audits of the manufacturing plants
pharmaceuticals, cosmetics, chemicals, biological products, and foods that may
affect the health of the population." Official Gazette No. 23,422 of November 20
from 1997.
Executive Decree No. 495 of December 4, 1997. "Through which it
dictates rules on the use of Enriched Wheat Flour. Official Gazette No.
23,435 of December 11, 1997.
Resolution No. 016 of February 13, 1998. "Through which the regulations are established
sanitary handling and packaging of honey and requirements for the premises of
process and other measures are taken." G. O. No. 23,498 of March 11, 1998.

33
Law No. 25 of April 30, 1998. "By which the classification is established
Cattle on the hoof for slaughter are classified into carcasses and cuts, it is repealed.
Decree 43 of 1993 and other provisions are enacted. Official Gazette No. 23,536
from May 6, 1998.
Resolution No. 221 of June 19, 1998. "By means of which the approval is granted
Panamanian Technical Standard DGNTI-COPANIT 421-98. Metrology. Net content
of pre-packaged. Requirements.” Official Gazette No. 23,580 of July 7, 1998.
Law No. 41 of July 1, 1998. "General Environment of the Republic of
Panama. Official Gazette No. 23,578 of July 3, 1998.
Resolution No. 89 of October 5, 1998. "By means of which it is regulated
the fourteenth article of Executive Decree No. 94 of April 8, 1997
Resolution No. 30 of May 11, 1999. "By means of which the
Second article and the seventeenth article is added to Resolution No.
89 from October 5, 1998, from the General Directorate of Public Health. "MINSA,"
1999. Ministry of Health.
Technical Regulation DGNTI-COPANIT 21-395-99. Water. Drinking Water.
Definitions and General Requirements. MICI, 1999 a. Ministry of Commerce and
Industry.
Technical Regulation DGNTI-COPANIT 21-393-99. Water. Water quality.
Sampling. MICI, 1999 b. Ministry of Commerce and Industry.
Technical Regulation DGNTI-COPANIT 21-394-99. Water. Water quality.
Sample collection for biological analysis. MICI, 1999 c.
Resolution No. 350 of July 26, 2000. "By which the approval of the
Technical Regulation DGNTI-COPANIT 39-2000. Water. Discharge of effluents
liquids directly into wastewater collection systems.
Official 24,115 of August 10, 2000. MICI, 2000 (a). Resolution No. 351 of
July 26, 2000. "By which the Technical Regulation DGNTI is approved"
COPANIT 35-2000. Water: Discharge of liquid effluents directly into bodies
and surface and groundwater bodies." Official Gazette 24,115 of October
August 2000. MICI, 2000 (b).
Resolution No. 42 of June 26, 2000. "The use of products is prohibited.
chemicals or agrochemicals from food plants that are not properly used
declared on the product label. G. O. No. 24,235 of February 6, 2001.
Resolution No. 52 of July 12, 2000. "By which the mechanism is regulated
to grant authorization to natural or legal persons to issue
training courses for food handlers and workers from
sanitary interest establishments. Official Gazette No. 24,119 of August 17
from 2000.
CODEX STAN 1-1985, Rev. 2001. General Codex Standard for Labeling
Pre-packaged Foods. FAO/WHO
Resolution No. 144 of June 11, 2001. "That establishes the requirements
necessary Official Health Control requirements to authorize the importation of
food products. Official Gazette No. 24,371 of August 22, 2001.
Executive Decree No. 352 of October 10, 2001. 'By which regulations are established'
the mandatory application of the Standardized Procedures of the
Cleaning and Disinfection Operations, Good Manufacturing Practices and
the Hazard Analysis and Critical Control Points system, in the plants and
34
 establishments that slaughter livestock, process, transform,
distribute and sell meat, dairy, fish, eggs, and products
various for human consumption."MINSA, 2001. Ministry of Health.
Executive Decree No. 41 of November 20, 2001. "By which is created the
National Committee of the CODEX ALIMENTARIUS.
Resolution No. 181 of August 10, 2001. 'By which regulations are established'
bottling of water in returnable containers. Official Gazette No. 24,408 of
October 12, 2001
Law No. 69 of December 26, 2001. "Regulating the sugar cane activity or
the scraping and dictates other provisions." Official Gazette No. 24,460 of the 28th of
December 2001.
Law No. 8 of January 24, 2002. 'Which establishes national regulations'
for the development of organic agricultural activities." Official Gazette No.
24,482 of January 30, 2002.
Resolution AG-0026-2002 of January 30, 2002. "By which are established
the compliance schedules for the characterization and adaptation to the
Technical Regulations for Discharges of Wastewater DGNTI-COPANIT 35
2000 and DGNTI-COPANIT 39-2000. ANAM.
Resolution No. 090 of March 12, 2002. "That adopts the Good Practices manual
Manufacturing Practices and Standard Operating Procedures of
Sanitation in food services, in public and private hospitals.
Official Gazette No. 24,516 of March 21, 2002.
CAC/RCP 1-1969, Rev.4 (2003). International Recommended Code of
Practices: General Principles of Food Hygiene. FAO/WHO.
Executive Decree No. 81 of March 31, 2003. "By which the
Decree 352 of 2001, regarding the Standardized Procedures of the
Cleaning and Disinfection Operations, Good Manufacturing Practices and
the Hazard Analysis and Critical Control Points System, in the plants and
establishments. Official Gazette No. 24,774 of April 3, 2003.
Technical Regulation DGNTI-COPANIT 27-03. Food Technology.
Processes of the Food Industry. Food Grade Ice.
Specifications. MICI, 2003. Ministry of Commerce and Industry.
Executive Decree No. 110 of March 25, 2004. "By means of which it
they establish health surveillance standards for the use of oils and
reused edible fats in preparation and sales establishments
of food". Official Gazette No. 25,018 of March 29, 2004.

35
36
37
38
39