Principles of Sanitation

‫ﺃﺴﺱ ﺍﻟﻨﻅﺎﻓﺔ‬
 Course Objectives:

‹How to develop Sanitation Standard Operating

Procedures (SSOPs);

‹How to conduct monitoring for sanitary “conditions and

practices”; and

‹How to maintain sanitary conditions and practices.

 ‫ﺃﻫﺩﺍﻑ ﺍﻟﺩﻭﺭﺓ‪:‬‬

‫‪ -‬ﻜﻴﻑ ﺘﻘﻭﻡ ﺒﻭﻀﻊ ﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻠﺘﻨﻅﻴﻑ‬

‫‪ -‬ﻜـﻴﻑ ﺘﻘﻭﻡ ﺒﻤﺭﺍﻗﺒﺔ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻨﻅﺎﻓﺔ ”ﺸﺭﻭﻁ ﺍﻟﻨﻅﺎﻓﺔ‬
‫ﻭﺃﺴﺎﻟﻴﺏ ﺘﻁﺒﻴﻘﻬﺎ“‬
‫‪ -‬ﻭﻜـﻴﻑ ﺘﺤـﺎﻓﻅ ﻋﻠـﻰ ﺍﻟﻤﻜﺎﻥ ﻓﻲ ﺤﺎﻟﺔ ﻨﻅﻴﻔﺔ ﻭﻋﻠﻰ‬
‫ﺍﺴﺘﻤﺭﺍﺭ ﺘﻁﺒﻴﻕ ﺍﻟﻤﻤﺎﺭﺴﺎﺕ ﺍﻟﺴﻠﻴﻤﺔ‪.‬‬
 Elements of the Course:

1. Sanitation Standard Operating Procedures

(SSOP);

2. Sanitation Monitoring and Corrections; and

3. Basic Sanitation in Processing

SSOP
 ‫ﻤﺎ ﺴﺘﻨﺎﻗﺸﻪ ﺍﻟﺩﻭﺭﺓ‪:‬‬

‫‪ .1‬ﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻠﺘﻨﻅﻴﻑ‬

‫‪ .2‬ﻤﺭﺍﻗﺒﺔ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻨﻅﺎﻓﺔ ﻭﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺼﺤﻴﺤﻴﺔ‬

‫‪ .3‬ﺍﻟﻨﻅﺎﻓﺔ ﺍﻷﺴﺎﺴﻴﺔ ﻓﻲ ﻋﻤﻠﻴﺎﺕ ﺍﻟﺘﺼﻨﻴﻊ‬

‫ﺇﺠﺭﺍﺀﺍﺕ ﻋﻤل‬
 Course: Three Parts:

1. Sanitation monitoring, corrections and

records;

2. Background information on sanitation; and

3. Sanitation Control Guides (examples).

8 Parts
for the
8 Key Sanitation Concerns
 ‫ﺍﻟﺩﻭﺭﺓ‪ :‬ﺘﺘﻜﻭﻥ ﻤﻥ ﺜﻼﺜﺔ ﺃﺠﺯﺍﺀ‬

‫‪ .1‬ﻤـﺭﺍﻗﺒﺔ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻨﻅﺎﻓﺔ ﻭﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺼﺤﻴﺤﻴﺔ‬

‫ﻭﺍﻟﺴﺠﻼﺕ ﺍﻟﺨﺎﺼﺔ ﺒﻬﺎ‬
‫‪ .2‬ﻤﻌﻠﻭﻤﺎﺕ ﻋﻥ ﺍﻟﻨﻅﺎﻓﺔ‬
‫‪ .3‬ﺇﺭﺸﺎﺩﺍﺕ ﺍﻟﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻨﻅﺎﻓﺔ‬

‫‪ 8‬ﺃﺠﺯﺍﺀ‬
‫ﻟﻠﺸﺭﻭﻁ ﺍﻟﺜﻤﺎﻨﻴﺔ ﺍﻷﺴﺎﺴﻴﺔ ﻟﻠﻨﻅﺎﻓﺔ ﻭﺍﻟﺘﻁﻬﻴﺭ‬
 Sanitation Control Procedures are an
Integral part of any HACCP System:

1. Processors ‘should’ have and implement a written SSOP

plan;

2. Processors ‘shall’ monitor the sanitary conditions and

practices;

3. Processors “shall” correct insanitary conditions and

practices in a timely manner; and

4. Processors “shall” maintain sanitation control records.

‫ﺘﻌـﺩ ﺇﺠـﺭﺍﺀﺍﺕ ﺍﻟﺘﺤﻜﻡ ﻓﻲ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻨﻅﺎﻓﺔ ﺠﺯﺀﺍ ﻻ ﻴﺘﺠﺯﺃ ﻤﻥ ﺃﻱ‬
‫ﻨﻅﺎﻡ ﻟﺘﺤﻠﻴل ﺍﻟﻤﺨﺎﻁﺭ ﻭﺘﺤﺩﻴﺩ ﻨﻘﺎﻁ ﺍﻟﺘﺤﻜﻡ ﺍﻟﺤﺭﺠﺔ ‪:HACCP‬‬

‫‪” .1‬ﻴﻨﺒﻐـﻲ“ ﺃﻥ ﻴﻜـﻭﻥ ﻟـﺩﻯ ﺍﻟﻤﺼـﻨﻌﻴﻥ ﺇﺠﺭﺍﺀﺍﺕ ﺘﻨﻅﻴﻑ ﻤﻭﺜﻘﺔ‬

‫ﻭﻤﻁﺒﻭﻋﺔ‬

‫‪” .2‬ﻴﺠﺏ“ ﻋﻠﻰ ﺍﻟﻤﺼﻨﻌﻴﻥ ﻤﺭﺍﻗﺒﺔ ﺸﺭﻭﻁ ﻭﺃﺴﺎﻟﻴﺏ ﺍﻟﻨﻅﺎﻓﺔ‬

‫‪ .3‬ﻴﺠـﺏ“ ﻋﻠـﻰ ﺍﻟﻤﺼـﻨﻌﻴﻥ ﺘﺼﺤﻴﺢ ﺸﺭﻭﻁ ﻭﺃﺴﺎﻟﻴﺏ ﻋﺩﻡ ﺍﻟﻨﻅﺎﻓﺔ‬

‫ﺒﺸﻜل ﻤﻨﺘﻅﻡ‬

‫‪” .4‬ﻴﺠﺏ“ ﻋﻠﻰ ﺍﻟﻤﺼﻨﻌﻴﻥ ﺍﻻﺤﺘﻔﺎﻅ ﺒﺴﺠﻼﺕ ﺍﻟﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻨﻅﺎﻓﺔ‬

‫‪.‬‬
 Why Monitor Sanitation Control
Procedures

“... to develop a culture throughout

the industry in which processors
assume an operative role in
controlling sanitation in their
plants.”
‫ﻤﺎ ﺃﻫﻤﻴﺔ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺘﻨﻔﻴﺫ ﺇﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺤﻜﻡ‬
‫ﻓﻲ ﺍﻟﻨﻅﺎﻓﺔ؟‬

‫”‪ ...‬ﻟﻨﺸﺭ ﺍﻟﻭﻋﻲ ﻓﻲ ﺍﻟﻤﺼﻨﻊ ﻜﻠﻪ ﺤﻴﺙ ﻴﻘﻭﻡ‬

‫ﺍﻟﻤﺼـﻨﻌﻭﻥ ﺒـﺩﻭﺭ ﻓﻌﺎل ﻓﻲ ﺍﻟﺘﺤﻜﻡ ﻓﻲ‬
‫ﺍﻟﻨﻅﺎﻓﺔ ﻓﻲ ﻤﺼﺎﻨﻌﻬﻡ“‪.‬‬
When you see this…
‫ﻋﻨﺩﻤﺎ ﺘﺭﻯ ﻫﺫﻩ ﺍﻟﺼﻭﺭﺓ‪...‬‬
 Think of
Think of This…
This…
SAFE FOOD

HACCP

GMPs

SANITATION

PRODUCT IDENTIFICATION, RECALLS,

PREVENTIVE MAINTENANCE, EDUCATION
 ‫‪of‬ﻴﻠﻲ‪...‬‬
‫‪Think‬‬ ‫…‪This‬ﻓﻴﻤﺎ‬
‫ﻓﻜﺭ‬
‫ﺍﻟﻐﺫﺍﺀ ﺍﻵﻤﻥ‬

‫‪HACCP‬‬

‫ﺃﺴﺎﻟﻴﺏ ﺍﻟﺘﺼﻨﻴﻊ ﺍﻟﺴﻠﻴﻤﺔ‬

‫ﺍﻟﻨﻅﺎﻓﺔ‬
‫ﺘﻌﺭﻴﻑ ﺍﻟﻤﻨﺘﺞ‪ ،‬ﺍﺴﺘﺭﺠﺎﻉ ﺍﻟﻤﻨﺘﺞ‪ ،‬ﺍﻟﺼﻴﺎﻨﺔ‬
‫ﺍﻟﻭﻗﺎﺌﻴﺔ‪ ،‬ﺍﻟﺘﻌﻠﻴﻡ ﻭﺍﻟﺘﺩﺭﻴﺏ‬
CCP: A step at which control can be applied and is
essential to prevent or eliminate a food safety hazard
or reduce it to an acceptable level.

Sanitation Control Procedure: Procedure to

maintain sanitary conditions usually related to the
entire processing facility or an area, not just limited to
a specific processing step or CCP.

CCP vs. SCP

‫ﻨﻘﻁـﺔ ﺍﻟـﺘﺤﻜﻡ ﺍﻟﺤـﺭﺠﺔ )‪ :(CCP‬ﻫﻲ ﺍﻟﺨﻁﻭﺓ ﺍﻟﺘﻲ ﻴﻤﻜﻥ ﻋﻨﺩﻫﺎ‬
‫ﺘﻁﺒـﻴﻕ ﻨﻅـﺎﻡ ﻟﻠﺘﺤﻜﻡ ﻭﻫﻲ ﻨﻘﻁﺔ ﻫﺎﻤﺔ ﻟﻤﻨﻊ ﺃﻭ ﺍﻟﻘﻀﺎﺀ ﻋﻠﻰ ﺨﻁﺭ‬
‫ﻴﻀﺭ ﺒﺴﻼﻤﺔ ﺍﻟﻐﺫﺍﺀ ﺃﻭ ﺍﻹﻗﻼل ﻤﻨﻪ ﻟﻠﺤﺩ ﺍﻟﻤﻘﺒﻭل‪.‬‬

‫ﺇﺠـﺭﺍﺀ ﺍﻟـﺘﺤﻜﻡ ﻓـﻲ ﺍﻟﻨﻅﺎﻓﺔ‪ :‬ﻫﻭ ﺇﺠﺭﺍﺀ ﻴﺘﻡ ﺍﻟﻘﻴﺎﻡ ﺒﻪ ﻟﻠﺤﻔﺎﻅ ﻋﻠﻰ‬
‫ﺸﺭﻭﻁ ﺍﻟﻨﻅﺎﻓﺔ ﺍﻟﺘﻲ ﻋﺎﺩﺓ ﻤﺎ ﺘﺘﻌﻠﻕ ﺒﻤﻨﺸﺄﺓ ﺍﻟﺘﺼﻨﻴﻊ ﺒﺄﻜﻤﻠﻬﺎ ﺃﻭ ﻤﻨﻁﻘﺔ‬
‫ﻤـﺎ‪ ،‬ﻭﻻ ﻴﻘﺘﺼﺭ ﻫﺫﺍ ﺍﻷﻤﺭ ﻓﻘﻁ ﻋﻠﻰ ﺨﻁﻭﺓ ﺘﺼﻨﻴﻌﻴﺔ ﺃﻭ ﻨﻘﻁﺔ ﺘﺤﻜﻡ‬
‫ﺤﺭﺠﺔ ﻤﻌﻴﻨﺔ‪.‬‬

‫ﻨﻘﻁﺔ ﺍﻟﺘﺤﻜﻡ ﺍﻟﺤﺭﺠﺔ ﻤﻘﺎﺒل ﺇﺠﺭﺍﺀ ﺍﻟﺘﺤﻜﻡ ﻓﻲ‬

‫ﺍﻟﻨﻅﺎﻓﺔ‬
 Identified hazards . . .

. . . which are inherent to the product or are

associated with a discrete processing step
must be controlled with HACCP. Hazards
associated with the processing environment
or personnel are usually better controlled
with sanitation control procedures.
 ‫ﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﻤﺘﻌﺭﻑ ﻋﻠﻴﻬﺎ‪...‬‬

‫‪ ...‬ﻴﺠﺏ ﺃﻥ ﻴﺘﻡ ﺍﻟﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﻤﺘﻌﺭﻑ ﻋﻠﻴﻬﺎ ﺍﻟﺘﻲ ﺘﻜﻭﻥ‬

‫ﻤﻼﺯﻤـﺔ ﻟﻠﻤﻨـﺘﺞ ﺃﻭ ﺘﻜـﻭﻥ ﻤﺼﺎﺤﺒﺔ ﻟﻤﺭﺤﻠﺔ ﺘﺼﻨﻴﻊ ﻤﻨﻔﺼﻠﺔ‬
‫ﺒﻭﺍﺴـﻁﺔ ﻨﻅﺎﻡ ﺍﻟـ ‪ .HACCP‬ﻭﻋﺎﺩﺓ ﻤﺎ ﻴﻜﻭﻥ ﻤﻥ ﺍﻷﻓﻀل‬
‫ﺍﻟـﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻟﺒﻴﺌﺔ ﺍﻟﺘﺼﻨﻴﻊ ﺃﻭ ﺍﻟﻌﺎﻤﻠﻴﻥ ﻓﻲ‬
‫ﺍﻟﻤﺼﻨﻊ ﻋﻥ ﻁﺭﻴﻕ ﺘﻁﺒﻴﻕ ﺇﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻨﻅﺎﻓﺔ‪.‬‬
Differentiating HACCP and Sanitation Control Procedures

Type of Control
Hazard Control Control Program
Histamine Time & temperature of Product CCP
scrombroid fish specific
Pathogen Survival Time & temperature for Processing CCP
smoking fish step
Contamination Wash hands before Personnel Sanitation
with pathogens touching product
Contamination Limit employee Personnel Sanitation
with pathogens movement between raw
and cooked areas
Contamination Clean and sanitize food Plant Sanitation
with pathogens contact surfaces environment

Chemical Use only Plant Sanitation

contamination food-grade grease environment
 ‫ﺍﻟﺘﻤﻴﻴﺯ ﺒﻴﻥ ﻨﻅﺎﻡ ﺍﻟـ ‪ HACCP‬ﻭﺇﺠﺭﺍﺀﺍﺕ ﻤﺭﺍﻗﺒﺔ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻨﻅﺎﻓﺔ‬

‫ﺒﺭﻨﺎﻤﺞ‬ ‫ﻭﺴﻴﻠﺔ‬ ‫ﺍﻟﺨﻁﺭ‬

‫ﺍﻟﺘﺤﻜﻡ‬ ‫ﻨﻭﻉ ﺍﻟﺘﺤﻜﻡ‬
‫ﻨﻘﻁﺔ ﺘﺤﻜﻡ‬ ‫ﺨﺎﺹ ﺒﺎﻟﻤﻨﺘﺞ‬ ‫ﺯﻤﻥ ﻭﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺘﻠﻑ‬ ‫ﻫﻴﺴﺘﺎﻤﻴﻥ‬
‫ﺤﺭﺠﺔ‬ ‫ﺍﻟﺴﻤﻙ ﺒﺴﺒﺏ ﺍﻟﺒﻜﺘﻴﺭﻴﺎ‬
‫ﻨﻘﻁﺔ ﺘﺤﻜﻡ‬ ‫ﺨﻁﻭﺓ ﺍﻟﺘﺼﻨﻴﻊ‬ ‫ﺯﻤﻥ ﻭﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺘﺩﺨﻴﻥ‬ ‫ﺒﻘﺎﺀ ﺍﻟﺒﻜﺘﻴﺭﻴﺎ ﺍﻟﻤﺴﺒﺒﺔ‬
‫ﺤﺭﺠﺔ‬ ‫ﺍﻟﺴﻤﻙ‬ ‫ﻟﻸﻤﺭﺍﺽ‬
‫ﻨﻅﺎﻓﺔ‬ ‫ﺍﻷﻓﺭﺍﺩ‬ ‫ﻏﺴل ﺍﻷﻴﺩﻱ ﻗﺒل ﻟﻤﺱ‬ ‫ﺍﻟﺘﻠﻭﺙ ﺒﺎﻟﺒﻜﺘﻴﺭﻴﺎ ﺍﻟﻤﺴﺒﺒﺔ‬
‫ﺍﻟﻤﻨﺘﺞ‬ ‫ﻟﻸﻤﺭﺍﺽ‬
‫ﻨﻅﺎﻓﺔ‬ ‫ﺍﻷﻓﺭﺍﺩ‬ ‫ﺘﺤﺩﻴﺩ ﺤﺭﻜﺔ ﺍﻟﻌﺎﻤل ﺒﻴﻥ‬ ‫ﺍﻟﺘﻠﻭﺙ ﺒﺎﻟﺒﻜﺘﻴﺭﻴﺎ ﺍﻟﻤﺴﺒﺒﺔ‬
‫ﻤﻨﺎﻁﻕ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻨﻴﺌﺔ‬ ‫ﻟﻸﻤﺭﺍﺽ‬
‫ﻭﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﻁﻬﻴﺔ‬
‫ﻨﻅﺎﻓﺔ‬ ‫ﺒﻴﺌﺔ ﺍﻟﻤﺼﻨﻊ‬ ‫ﺘﻨﻅﻴﻑ ﻭﺘﻁﻬﻴﺭ ﺍﻟﻤﻨﺎﻁﻕ‬ ‫ﺍﻟﺘﻠﻭﺙ ﺒﺎﻟﺒﻜﺘﻴﺭﻴﺎ ﺍﻟﻤﺴﺒﺒﺔ‬
‫ﺍﻟﻤﻼﻤﺴﺔ ﻟﻸﻏﺫﻴﺔ‬ ‫ﻟﻸﻤﺭﺍﺽ‬
‫ﻨﻅﺎﻓﺔ‬ ‫ﺒﻴﺌﺔ ﺍﻟﻤﺼﻨﻊ‬ ‫ﺍﺴﺘﺨﺩﺍﻡ ﺍﻟﺸﺤﻭﻡ ﺍﻟﻤﺼﺭﺡ‬ ‫ﺍﻟﺘﻠﻭﺙ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬
‫ﺒﻬﺎ ﻟﻤﺼﺎﻨﻊ ﺍﻷﻏﺫﻴﺔ‬
 SHOULD !

I-13. Recommended SSOP

“Each processor ‘should’ have and implement a

written SSOP or similar document that is specific to
each location where fish and fishery products are
produced.” 21 CFR, Part 123.11(a)

SSOP
 ‫ﻴﻨﺒﻐﻲ!‬

‫‪ .13-1‬ﺘﺩل ﻋﻠﻰ ﺍﻟﺘﻭﺼﻴﺔ ﻭﻟﻴﺱ ﻟﻸﻤﺭ‬

‫”ﻴﻨﺒﻐـﻲ“ ﺃﻥ ﻴﻜﻭﻥ ﻟﺩﻯ ﻜل ﻤﺼﻨﻊ ﺇﺠﺭﺍﺀ ﻗﻴﺎﺴﻲ ﻟﻠﻨﻅﺎﻓﺔ ﺃﻭ ﻤﺴﺘﻨﺩ‬

‫ﻤﺸـﺎﺒﻪ ﺨـﺎﺹ ﺒﻜـل ﻤﻭﻗـﻊ ﻴﺘﻡ ﻓﻴﻪ ﺘﺼﻨﻴﻊ ﺍﻷﺴﻤﺎﻙ ﺃﻭ ﺍﻟﻤﻨﺘﺠﺎﺕ‬
‫ﺍﻟﺴﻤﻜﻴﺔ“‪ .‬ﻗﺎﻨﻭﻥ ﺍﻟﻠﻭﺍﺌﺢ ﺍﻟﻔﻴﺩﺭﺍﻟﻴﺔ ﺍﻷﻤﺭﻴﻜﻴﺔ‪ ،‬ﺍﻟﺠﺯﺀ ‪) 11-123‬ﺃ(‬

‫‪SSOP‬‬
 WHY SSOP PLANS?

SSOP plans:

ƒ Describe the sanitation procedures to be used in the plant;

ƒ Provide a schedule of these sanitation procedures;

ƒ Provide a foundation to support a routine monitoring program;

ƒ Encourage prior planning to ensure that corrections are taken

when necessary;
 ‫ﻟﻤﺎﺫﺍ ﻴﺘﻡ ﻭﻀﻊ ﺨﻁﻁ ﻹﺠﺭﺍﺀﺍﺕ‬
‫ﺍﻟﺘﻨﻅﻴﻑ‬
‫ﺇﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﻨﻅﻴﻑ‪:‬‬

‫ﻗﻡ ﺒﺸﺭﺡ ﺇﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﻨﻅﻴﻑ ﺍﻟﺘﻲ ﺴﻴﺘﻡ ﺘﻁﺒﻴﻘﻬﺎ ﻓﻲ ﺍﻟﻤﺼﻨﻊ‬ ‫‪-‬‬

‫ﻗﻡ ﺒﻭﻀﻊ ﺠﺩﻭل ﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﻨﻅﺎﻓﺔ‬ ‫‪-‬‬
‫ﻗﻡ ﺒﻭﻀﻊ ﺍﻟﻘﻭﺍﻋﺩ ﺍﻷﺴﺎﺴﻴﺔ ﻟﺩﻋﻡ ﺒﺭﻨﺎﻤﺞ ﺍﻟﻤﺭﺍﻗﺒﺔ ﺍﻟﺭﻭﺘﻴﻨﻲ‬ ‫‪-‬‬
‫ﻗﻡ ﺒﺘﺸﺠﻴﻊ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺨﻁﻴﻁ ﺍﻟﻤﺴﺒﻘﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺃﻨﻪ ﻴﺘﻡ ﺍﻟﻘﻴﺎﻡ ﺒﺎﻹﺠﺭﺍﺀﺍﺕ‬ ‫‪-‬‬
‫ﺍﻟﺘﺼﺤﻴﺤﻴﺔ ﻜﻠﻤﺎ ﺍﻗﺘﻀﺕ ﺍﻟﻀﺭﻭﺭﺓ‪.‬‬
 WHY SSOP PLANS (CONT.)?
SSOP plans:
ƒ Identify trends and prevent recurrent problems;

ƒ Ensure that everyone, from management to production

workers,
understands sanitation;

ƒ Provide a consistent training tool for employees;

ƒ Demonstrate commitment to buyers and inspectors; and

ƒ Lead to improved sanitation practices and conditions in the

plant.
 ‫ﻟﻤﺎﺫﺍ ﻴﺘﻡ ﻭﻀﻊ ﺨﻁﻁ ﻟﻺﺠﺭﺍﺀﺍﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ‬
‫ﻟﻠﻨﻅﺎﻓﺔ؟ )ﺘﺎﺒﻊ(‬
‫ﺨﻁﻁ ﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻠﻨﻅﺎﻓﺔ‪:‬‬

‫ﺤﺩﺩ ﺍﻹﺠﺭﺍﺀﺍﺕ ﻭﺍﻤﻨﻊ ﺍﻟﻤﺸﻜﻼﺕ ﺍﻟﻤﺘﻜﺭﺭﺓ‬ ‫‪-‬‬

‫ﻗـﻡ ﺒﺎﻟـﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﻜل ﺍﻷﻓﺭﺍﺩ‪ ،‬ﺒﺩﺀﺍ ﻤﻥ ﺍﻹﺩﺍﺭﺓ ﺤﺘﻰ ﻋﻤﺎل ﺍﻹﻨﺘﺎﺝ‪ ،‬ﻋﻠﻰ‬ ‫‪-‬‬
‫ﺩﺭﺍﻴﺔ ﺘﺎﻤﺔ ﺒﻤﻔﻬﻭﻡ ﺍﻟﻨﻅﺎﻓﺔ‬
‫ﻗﻡ ﺒﺘﺩﺭﻴﺏ ﺍﻟﻌﻤﺎل ﻭﺍﻟﻤﻭﻅﻔﻴﻥ ﺒﺸﻜل ﺩﻭﺭﻱ ﻭﺜﺎﺒﺕ‬ ‫‪-‬‬
‫ﺍﻅﻬﺭ ﺍﻟﺘﺯﺍﻤﻙ ﺒﺎﻟﻨﻅﺎﻓﺔ ﻟﻜل ﻤﻥ ﺍﻟﻤﺸﺘﺭﻴﻥ ﻭﺍﻟﻤﻔﺘﺸﻴﻥ‬ ‫‪-‬‬
‫ﺍﺭﺸﺩ ﺍﻟﻌﻤﺎل ﻭﻭﺠﻬﻬﻡ ﻟﺘﺤﺴﻴﻥ ﺍﺴﺎﻟﻴﺏ ﺍﻟﺘﻨﻅﻴﻑ ﻓﻲ ﺍﻟﻤﺼﻨﻊ‬ ‫‪-‬‬
 Sanitation Monitoring Program

“Each processor ‘shall’ monitor the conditions and

practices during processing with sufficient frequency
to ensure, at a minimum, conformance with these
conditions and practices specified in the [GMP] that
are appropriate to the plant and food being
processed.” 21 CFR, Part 123.11(b)

SHALL !
 ‫ﺒﺭﻨﺎﻤﺞ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ ”ﺍﻻﻟﺘﺯﺍﻡ“‬

‫”ﻴﺠﺏ“ ﻋﻠﻰ ﻜل ﻤﺼﻨﻊ ﺃﻥ ﻴﻘﻭﻡ ﺒﻤﺭﺍﻗﺒﺔ ﺍﻟﺸﺭﻭﻁ ﻭﺍﻷﺴﺎﻟﻴﺏ ﻁﻭﺍل ﻋﻤﻠﻴﺔ‬

‫ﺍﻟﺘﺼﻨﻴﻊ ﺒﺸﻜل ﻤﺘﻜﺭﺭ ﻋﻠﻰ ﻨﺤﻭ ﺒﺤﻴﺙ ﻴﻀﻤﻥ ﺍﻻﻟﺘﺯﺍﻡ ﺒﺘﻠﻙ ﺍﻟﺸﺭﻭﻁ‬
‫ﻭﺍﻷﺴﺎﻟﻴﺏ ﺍﻟﻤﻭﻀﺤﺔ ﻓﻲ )ﺃﺴﺎﻟﻴﺏ ﺍﻟﺘﺼﻨﻴﻊ ﺍﻟﺴﻠﻴﻤﺔ( ﻭﺍﻟﺘﻲ ﺘﻼﺌﻡ ﺍﻟﻤﺼﻨﻊ‬
‫ﻭﺍﻷﻏﺫﻴﺔ ﺍﻟﺘﻲ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ‪ .‬ﻗﺎﻨﻭﻥ ﺍﻟﻠﻭﺍﺌﺢ ﺍﻟﻔﻴﺩﺭﺍﻟﻴﺔ ‪ ،21‬ﺍﻟﺠﺯﺀ ‪11-123‬‬
‫)ﺏ(‬

‫ﻴﺠﺏ!‬
 FDA’s Eight Key Sanitation Conditions:

1. Safety of the water that comes in contact with food or food contact
surfaces, or is used in the manufacture of ice;

2. 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 materials, and other food contact surfaces, including
utensils, gloves, and other outer garments, and from raw product to
cooked product;

4. Maintenance of hand washing and sanitizing, and toilet facilities;

Continued…
 ‫ﺸﺭﻭﻁ ﺍﻟﻨﻅﺎﻓﺔ ﺍﻟﺜﻤﺎﻨﻴﺔ ﺍﻷﺴﺎﺴﻴﺔ ﻹﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ ﺍﻷﻤﺭﻴﻜﻴﺔ‪:‬‬

‫‪ .1‬ﺴـﻼﻤﺔ ﺍﻟﻤﺎﺀ ﺍﻟﺫﻱ ﻴﻼﻤﺱ ﺍﻷﻏﺫﻴﺔ ﺃﻭ ﺍﻷﺴﻁﺢ ﺍﻟﻤﻼﻤﺴﺔ ﻟﻸﻏﺫﻴﺔ‪ ،‬ﺃﻭ ﺍﻟﻤﺴﺘﺨﺩﻡ‬
‫ﻓﻲ ﺘﺼﻨﻴﻊ ﺍﻟﺜﻠﺞ‬

‫‪ .2‬ﺤﺎﻟـﺔ ﺍﻷﺴـﻁﺢ ﺍﻟﻤﻼﻤﺴـﺔ ﻟﻸﻏﺫﻴـﺔ ﻭﻨﻅﺎﻓﺘﻬﺎ‪ ،‬ﻤﺘﻀﻤﻨﺔ ﺍﻷﺩﻭﺍﺕ ﻭﺍﻟﻘﻔﺎﺯﺍﺕ‬

‫ﻭﺍﻟﻤﻼﺒﺱ ﺍﻟﺨﺎﺭﺠﻴﺔ‬

‫‪ .3‬ﻤـﻨﻊ ﺍﻨﺘﻘﺎل ﺍﻟﺘﻠﻭﺙ ﻤﻥ ﺍﻷﺸﻴﺎﺀ ﻏﻴﺭ ﺍﻟﻨﻅﻴﻔﺔ ﻟﻸﻏﺫﻴﺔ‪ ،‬ﻭﻟﻤﻭﺍﺩ ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﻐﻠﻴﻑ‬
‫ﻭﺍﻷﺴـﻁﺢ ﺍﻷﺨـﺭﻯ ﺍﻟﻤﻼﻤﺴﺔ ﻟﻸﻏﺫﻴﺔ‪ ،‬ﻤﺘﻀﻤﻨﺔ ﺍﻷﺩﻭﺍﺕ‪ ،‬ﻭﺍﻟﻘﻔﺎﺯﺍﺕ ﻭﺍﻟﻤﻼﺒﺱ‬
‫ﺍﻟﺨﺎﺭﺠﻴﺔ‪ ،‬ﻭﻤﻥ ﺍﻨﺘﻘﺎل ﺍﻟﺘﻠﻭﺙ ﻤﺕ ﺍﻟﻤﻨﺘﺞ ﺍﻟﺨﺎﻡ ﺇﻟﻰ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻤﻁﻬﻭ‬

‫‪ .4‬ﺍﻟﺤﻔﺎﻅ ﻋﻠﻰ ﻨﻅﺎﻓﺔ ﺍﻷﻴﺩﻯ ﻭﺘﻁﻬﻴﺭﻫﺎ ﻭﻜﺫﻟﻙ ﻨﻅﺎﻓﺔ ﻤﺭﺍﻓﻕ ﺩﻭﺭﺍﺕ ﺍﻟﻤﻴﺎﻩ‬
 FDA’s Eight Key Sanitation Conditions:
5. Protection of food, food packaging materials, 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;

7. Control of employee health conditions that could result in the

microbiological contamination of food, food packaging
materials, and food contact surfaces; and

8. Exclusion of pests from the food plant.

Source: FDA Seafood HACCP Regulation, 21 CFR, Part 123.11

‫ﺸـﺭﻭﻁ ﺍﻟﻨﻅﺎﻓﺔ ﺍﻟﺜﻤﺎﻨﻴﺔ ﺍﻷﺴﺎﺴﻴﺔ ﻹﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ ﺍﻷﻤﺭﻴﻜﻴﺔ‪:‬‬
‫)ﺘﺎﺒﻊ(‬
‫‪ .5‬ﺤﻤﺎﻴﺔ ﺍﻷﻏﺫﻴﺔ ﻭﻤﻭﺍﺩ ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﻐﻠﻴﻑ ﻭﺍﻷﺴﻁﺢ ﺍﻟﻤﻼﻤﺴﺔ ﻟﻸﻏﺫﻴﺔ ﻤﻥ ﺍﻟﺘﻠﻭﺙ‬
‫ﺒﺴﺒﺏ ﻤﻭﺍﺩ ﺍﻟﺘﺸﺤﻴﻡ‪ ،‬ﻭﺍﻟﻭﻗﻭﺩ‪ ،‬ﻭﻤﺒﻴﺩﺍﺕ ﺍﻵﻓﺎﺕ‪ ،‬ﻭﺍﻟﻤﻨﻅﻔﺎﺕ‪ ،‬ﻭﺍﻟﻤﻁﻬﺭﺍﺕ ﻭﻨﻭﺍﺘﺞ‬
‫ﺍﻟﺘﻜﺜﻴﻑ ﻭﺍﻟﻤﻠﻭﺜﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺒﻴﻭﻟﻭﺠﻴﺔ ﺍﻷﺨﺭﻯ‪.‬‬

‫‪ .6‬ﺍﻻﻨﺘـﺒﺎﻩ ﻟﻠﺼـﻕ ﺒﻁﺎﻗـﺎﺕ ﻟﺘﻌﺭﻴﻑ ﺍﻟﺨﺎﻤﺎﺕ ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﻭﻻﺴﺎﻟﻴﺏ ﺍﻟﺘﺨﺯﻴﻥ‬

‫ﻭﻟﻠﻤﺭﻜﺒﺎﺕ ﺍﻟﺴﺎﻤﺔ‬

‫‪ .7‬ﻤﺭﺍﻗﺒﺔ ﺍﻟﺤﺎﻻﺕ ﺍﻟﺼﺤﻴﺔ ﻟﻠﻌﻤﺎل ﺍﻟﺘﻲ ﻗﺩ ﺘﺴﻔﺭ ﻋﻥ ﺍﻟﺘﻠﻭﺙ ﺍﻟﻤﻴﻜﺭﻭﺒﻲ ﻟﻸﻏﺫﻴﺔ‬

‫ﻭﻤﻭﺍﺩ ﺍﻟﺘﻌﺒﺌﺔ ﺍﻟﺘﻐﻠﻴﻑ ﻭﺍﻷﺴﻁﺢ ﺍﻟﻤﻼﻤﺴﺔ ﻟﻸﻏﺫﻴﺔ‪،‬‬

‫‪ .8‬ﻁﺭﺩ ﺍﻵﻓﺎﺕ ﻤﻥ ﻤﺼﻨﻊ ﺍﻷﻏﺫﻴﺔ‪.‬‬

‫ﺍﻟﻤﺼـﺩﺭ‪ :‬ﻻﺌﺤـﺔ ﻨﻅﺎﻡ ﺍﻟـ ‪ HACCP‬ﻟﻸﻏﺫﻴﺔ ﺍﻟﺒﺤﺭﻴﺔ ﺍﻟﺨﺎﺼﺔ ﺒﺈﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ‪ ،‬ﻗﺎﻨﻭﻥ‬
‫ﺍﻟﻠﻭﺍﺌﺢ ﺍﻟﻔﻴﺩﺭﺍﻟﻴﺔ ‪ ،21‬ﺍﻟﺠﺯﺀ ‪11-123‬‬
 Sanitation Control Records:

“Each processor ‘shall’ maintain sanitation control

records that, at a minimum, document the [sanitary]
monitoring and corrections . . .

SHALLS !

Sanitation Control Records:

“Processing and other information ‘shall’ be entered on

records at the time that it is observed.“
 ‫ﺴﺠﻼﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ‬

‫”ﻴﺠﺏ“ ﻋﻠﻰ ﻜل ﻤﺼﻨﻊ ﺍﻻﺤﺘﻔﺎﻅ ﺒﺴﺠﻼﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ ﺍﻟﺘﻲ ﺘﺴﺠل‬

‫ﻋﻠﻰ ﺍﻷﻗل ﻋﻤﻠﻴﺎﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ ﻭﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺼﺤﻴﺤﻴﺔ ﺍﻟﺘﻲ ﻴﺘﻡ‬
‫ﺍﺘﺨﺎﺫﻫﺎ‪...‬‬

‫ﻴﺠﺏ!‬

‫ﺴﺠﻼﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ‬

‫”ﻴﺠﺏ“ ﺇﺩﺨﺎل ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﺘﺼﻨﻴﻊ ﻭﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻷﺨﺭﻯ ﻓﻲ‬

‫ﺍﻟﺴﺠﻼﺕ ﻓﻲ ﻭﻗﺕ ﻤﻼﺤﻅﺘﻬﺎ‪.‬‬
Sanitation Control and Correction Records, must
include:
1. Name and location of the processor;
2. Date and time of the activity recorded; and
3. Signature or initials of the person performing the
monitoring operation.

21 CFR, Part 123.9(a)

Sanitation Control Records retained -

. . . at least 1 year for refrigerated products, and

. . . at least 2 years for frozen, preserved or shelf-stable

products

21 CFR, Part 123.9(b)

‫ﻴﺠﺏ ﺃﻥ ﺘﺸﻤل ﺴﺠﻼﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ ﻭﺍﻹﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﺼﺤﻴﺤﻴﺔ ﻤﺎ‬
‫ﻴﻠﻲ‪:‬‬
‫‪ .1‬ﺍﺴﻡ ﺍﻟﻤﺼﻨﻊ ﻭﻋﻨﻭﺍﻨﻪ‬
‫‪ .2‬ﺘﺎﺭﻴﺦ ﻭﻭﻗﺕ ﺘﺴﺠﻴل ﺍﻟﻨﺸﺎﻁ‬
‫‪ .3‬ﺍﻟﺘﻭﻗﻴﻊ ﺃﻭ ﺍﻟﺤﺭﻭﻑ ﺍﻷﻭﻟﻰ ﻻﺴﻡ ﺍﻟﺸﺨﺹ ﺍﻟﺫﻱ ﻗﺎﻡ ﺒﺄﺩﺍﺀ ﻋﻤﻠﻴﺔ ﺍﻟﻤﺭﺍﻗﺒﺔ‬

‫)‪21 CFR, Part 123.9(a‬‬

‫ﻴﺘﻡ ﺍﻻﺤﺘﻔﺎﻅ ﺒﺴﺠﻼﺕ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ‪:‬‬

‫‪ . . .‬ﻟﻤﺩﺓ ﻋﺎﻡ ﻋﻠﻰ ﺍﻷﻗل ﺒﺎﻟﻨﺴﺒﺔ ﻟﻸﻏﺫﻴﺔ ﺍﻟﻤﺒﺭﺩﺓ‪،‬‬

‫‪ . . .‬ﻭﻟﻤﺩﺓ ﻋﺎﻤﻴﻥ ﻋﻠﻰ ﺍﻷﻗل ﺒﺎﻟﻨﺴﺒﺔ ﻟﻸﻏﺫﻴﺔ ﺍﻟﻤﺤﻔﻭﻅﺔ ﻭﺍﻟﺘﻲ ﺘﺘﺤﻤل ﻓﺘﺭﺓ‬
‫ﺍﻟﺼﻼﺤﻴﺔ‬
‫)‪21 CFR, Part 123.9(b‬‬
Common Features for Sanitation Monitoring
Forms:

1. Specific sanitation conditions or practices to be monitored;

2. Space to record observations and measurements at the

prescribed frequency; and

3. Space to document any necessary corrections.

 ‫ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﻤﺸﺘﺭﻜﺔ ﺒﻴﻥ ﻨﻤﺎﺫﺝ ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ‪:‬‬

‫‪ .1‬ﺒﻌﺽ ﺸﺭﻭﻁ ﺃﻭ ﺃﺴﺎﻟﻴﺏ ﺍﻟﻨﻅﺎﻓﺔ ﺍﻟﻤﻌﻴﻨﺔ ﺍﻟﺘﻲ ﺴﻴﺘﻡ ﻤﺭﺍﻗﺒﺘﻬﺎ‪.‬‬

‫‪ .2‬ﻭﺠﻭﺩ ﻤﺴﺎﺤﺔ ﻟﺘﺩﻭﻴﻥ ﺍﻟﻤﻼﺤﻅﺎﺕ ﻭﺍﻟﻘﻴﺎﺴﺎﺕ ﻁﺒﻘﺎ ﻟﻠﻤﻌﺩل ﺍﻟﻤﻭﻀﺢ‬

‫‪ .3‬ﻭﺠﻭﺩ ﻤﺴﺎﺤﺔ ﻟﺘﺩﻭﻴﻥ ﺃﻱ ﺇﺠﺭﺍﺀ ﺘﺼﺤﻴﺤﻲ ﻀﺭﻭﺭﻱ‬

Frequency for Monitoring
Frequency for monitoring sanitation
practices and conditions are not specified
by the FDA. Frequencies recommended in
this course are intended as guidelines to
help ensure conformance with the Good
Manufacturing Practices (GMP). Frequency
would vary depending on the plant and food
being processed.
 ‫ﻤﺩﻯ ﺘﻜﺭﺍﺭ ﻋﻤﻠﻴﺔ ﺍﻟﻤﺭﺍﻗﺒﺔ‬
‫ﻟﻡ ﺘﺤﺩﺩ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ ﻤﺩﻯ ﺘﻜﺭﺍﺭ ﻋﻤﻠﻴﺎﺕ‬
‫ﻤﺭﺍﻗﺒﺔ ﺍﻟﻨﻅﺎﻓﺔ‪ .‬ﻭﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﺘﻜﺭﺍﺭ ﺍﻟﻤﻭﺼﻰ ﺒﻪ ﻓﻲ‬
‫ﻫـﺫﻩ ﺍﻟﺩﻭﺭﺓ ﻓﺈﻨﻪ ﻋﺒﺎﺭﺓ ﻋﻥ ﺇﺭﺸﺎﺩﺍﺕ ﻟﻠﻤﺴﺎﻋﺩﺓ‬
‫ﻋﻠـﻰ ﺍﻟــﺘﺄﻜﺩ ﻤـﻥ ﺍﻻﻟﺘﺯﺍﻡ ﺒﺄﺴﺎﻟﻴﺏ ﺍﻟﺘﺼﻨﻴﻊ‬
‫ﺍﻟﺴﻠﻴﻤﺔ ﻭﻗـﺩ ﻴﻌـﺘﻤﺩ ﺫﻟـﻙ ﺍﻷﻤﺭ ﻋﻠﻰ ﺍﻟﻤﺼﻨﻊ‬
‫ﻭﺍﻷﻏﺫﻴﺔ ﺍﻟﺘﻲ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ‪.‬‬