POES

Introduction

Maintaining hygiene in a food processing plant is an essential condition.

to ensure the safety of the products that are made there.

An efficient and safe way to carry out sanitation operations is the

implementation of the Standardized Sanitation Operating Procedures (POES).
What are they?

They are standard operating procedures that describe sanitation tasks.

They are applied before, during, and after the production operations.

The POES are established as mandatory by Resolution No. 233/98 of SENASA which
establish the following:

All establishments where animals are slaughtered, processed, packaged, and/or stored
foods are required to develop Standard Operating Procedures
Sanitation (POES) that describe the daily sanitation methods to be followed by the
establishment.

An efficient and safe way to carry out sanitation operations is the

implementation of the Standardized Sanitation Operating Procedures (POES).

At each stage of the food chain, from primary production to consumption, there are
necessary effective hygiene practices.

Likewise, the application of POES is a fundamental requirement for the implementation of

systems that ensure food quality.

For the implementation of the POES, just like in quality systems, the selection and
training of the responsible personnel is of utmost importance.

Difference between cleaning, disinfection, and sanitation

CLEANING: it is the removal of "visible dirt": food waste, grease, etc. using
combined or separately physical methods, for example, rubbing or scrubbing and methods
chemicals, for example, through the use of detergents or degreasers. After cleaning,
It must be disinfected in order to say that the surface is sanitized.

DISINFECTION: it is the reduction of the 'invisible dirt': the number of live microorganisms,
It generally does not kill the resistant forms that bacteria adopt to defend themselves from a
aggressive or hostile environment ('spores'). Disinfectant chemicals are used such as
bleach or alcohol.

SANITATION:

SANEAMIENTO= LIMPIEZA + DESINFECCION

Cleaning and disinfection schedule

The 'Cleaning and Disinfection Schedule' is a summary of all the procedures that
the hygiene inspection program. It is prepared in the form of a table and must be in
a visible place in the food processing establishment. As an example, this is presented
simple outline of 'Cleaning and Disinfection Schedule', with only two elements: a
team and a sector. This should be expanded to include all available teams in the establishment and to
all sectors, including the handwashing of staff dedicated to tasks of
production of food products.

Team/Sector Frequency Responsible Procedure

Description of the
cleaning tasks
Team 1 Daily Worker shift and disinfection to
tomorrow perform and of the
utensils
necessary
Description of the
cleaning tasks
Sector 1 Diary Personnel of and disinfection to
cleaning shift carry out and of the
tomorrow utensils
necessary
What? When? Who? How?

To ensure the correct use of cleaning and disinfection chemicals, the following must be followed
the instructions that appear on their labels.

Verify the validity of the cleaning and disinfection chemical products, as it is necessary that
the expiration date of the same should be indicated on the container label. Ensure they are kept in
At all times, keep your labels healthy and attached to the containers to prevent confusion.

It is mandatory for these products to be registered and to have information about

toxicology and forms of primary assistance in case of poisoning.

Cleaning and disinfecting chemicals should be stored in a suitable place, in which

possible in specific deposits and under lock, away from the storage area of the
raw materials and supplies. Do not store within the product manufacturing area
food.

Classification

The POEs can be classified as: pre-operational, operational, and post-operational.

In the first case, it is about the application of cleaning and disinfection procedures prior to
start of the production of food products. The operational POES are those that
they are carried out during the preparation tasks (such as handwashing which is permanent). The
Post-operative procedures are those that are applied upon completing the production tasks of the
food products. Compliance with the deadlines of

POES is essential for maintaining hygiene in the production environment.

It is important to reiterate that the procedures must be respected and fulfilled exactly as they were.
writings, as they are validated and ensure the proper sanitation of the equipment,
sectors or elements to which they apply. Modifying them implies revalidating their effectiveness through
sampling and microbiological laboratory analysis.

Each food product manufacturing establishment must draft and validate its own
cleaning and disinfection procedures and with them form your POES Manual.

What should the POES contain?

What a POES should contain:

Responsible

Frequency of execution of activities.

Specific procedures.

Products and concentrations to be used.

Responsible(s) for supervision.

Corrective actions.

Aspects to consider: Description of all the procedures that are carried out
daily. Pre-operative, Operative or Post-operative.

The written plan must be signed and dated by a general authority in the company.
Frequency with which each procedure must be executed. Identify responsible parties for the application.
of each procedure.

The main guideline is to ensure that operations are carried out hygienically from the moment of arrival.
the raw material until obtaining the finished product.

Storage and disposal of waste

In food product manufacturing establishments, a great variety of...

waste: remnants of raw materials, empty containers, products that were not cooked well or with
remaining defects and everything that remains as a residue of the process and that cannot be
reused. This waste must be frequently removed from the production area to avoid
that become sources of pollution and, at least once a day. They
they will be stored in the waste sector until their retrieval by the responsible staff
public collection of waste. It is important that there are enough containers.
for waste in the processing sectors, which are used only for that purpose and with a waste bag,
that they remain covered and that they are properly identified to avoid confusion. By
Another part, it should be taken into account that exceeding the load capacity of the bags
 Waste sector

All food-producing establishments must have a

enclosure designated especially for the collection of the waste and residues that are generated
daily. In this, all waste is kept until its subsequent public collection.
The waste sector must keep its door closed and be designed and constructed from
in such a way that cleaning and disinfection tasks can be carried out on each occasion
that it empties. In this regard, the following must be taken into account: that its door, walls and
the floors are waterproof and washable, that has drainage with a system of
internal drainage to prevent the leakage of liquids from damaged bags, which features
ventilation, that is of the appropriate size to accommodate the expected maximum volume
of waste that may be generated by production. At the same time, in this sector it can
make containers available for the accumulation of waste for later collection
be more hygienic. This sector cannot have direct communication with the sector of
processing, nor with the reception of raw materials and supplies, nor with storage
of them. Similarly, the route that waste takes to the public road must be
totally independent and exclusive. This avoids cross-contamination between
waste and raw materials, food products in the process of elaboration and the
finished.

ADVANTAGES:
Facilitates delegating functions
Allows working in a more 'autonomous' way
Allows consistency
It allows for a more efficient management of the PROCESS
Facilitates the training of new members
DISADVANTAGES:
Decreases flexibility
They are becoming obsolete
They demand time and money to develop.

RECORDS

General considerations:
 Made in predetermined spaces
Immediately get to work
Made by identifiable people

DOCUMENTATION

Originals and authentic copies must be kept.

They must be available at the location where the activity takes place.

QUESTIONS I SHOULD ASK TO START DOCUMENTING:

What work is done?

What is it done for?
Who does it?
What is it made with?
When is it done?
WHAT SHOULD BE KEPT CLEAN AND DISINFECTED?

All surfaces, equipment, and utensils that come into contact with food. (Room of
manufacturing, vehicles, cameras, lathe, etc.

WHEN SHOULD YOU CLEAN AND DISINFECT?

Everything must be cleaned and disinfected daily. With every change of raw material and/or when
the preparation of another food begins. Every time a task is interrupted, it must be cleaned.
all the utensils that were used. Every four hours if the utensils are used
it is constant.

When do I have to wash my hands?

Periodically throughout the day and especially on these occasions: Before: Eating After:
["Prepare food","Go to the bathroom","Handle raw food (meat, fish, chicken)","Touch pets"]
Blow your nose, sneeze or cough Touch or take out the trash Use cleaning products Change
diapers

How do I need to wash my hands?

Always wash your hands!!!! GEL ALCOHOL does not replace handwashing.

Always use potable water and soap.

2. Lather and rub your hands vigorously for 20 seconds until foam forms.
Wash both sides of the hands, between the fingers, around the thumbs, and under the nails.
Use a brush to clean your nails.

3. Rinse with clean water.

4. Quickly dry your hands with a clean, dry towel, paper towels, or air.
hot.
TIPS:

Detail step by step the sanitation procedures that will be carried out in the
Establishment Specify the frequency with which each procedure will be performed
Identify the employee or person responsible for the implementation and maintenance of the
procedures
Identify cleaning and disinfection products (with commercial name, active ingredient)
active, etc.) Description of the disarmament and rearmament of the equipment before and after the
cleaning
Keep the RECORD of the POES and CONTROL that they are COMPLIED with
Handwashing is the simplest, most economical, and effective measure to prevent
diseases.
Use clear and simple language in writing, so that those who will execute it understand.
Describe the steps to perform each task in chronological order.
List all the materials to be used at the start.
Avoid using ambiguous words such as: approximately, several, hot or cold, etc...
Be specific regarding temperature, concentrations, etc...
Ensure that the POE complies with the different regulations.
Perform a rinse that removes the detergent. No step is efficient if the step
the previous one was not well executed
If the large waste and its bacteria are not removed, the detergent will react with
the waste not removed instead of removing the invisible layers of bacteria
If the detergent is not removed before disinfection (rinsing), it reacts with the
disinfectant, making this last stage ineffective
If during the deep cleaning stage the invisible layers of dirt are not removed,
These can react with the detergent, leaving a % of bacteria viable.
Chemicals designed for use in the food industry should be used.
The chemicals used must comply with what is stipulated in the control program.
chemicals
The effectiveness of pre-operational sanitation procedures will be determined by
through verification and not through evaluation procedures.
It is important to verify proper cleaning and disinfection through different methods.
as microbiological tests of specific areas of the surfaces where
they manipulate the products and/or the equipment. Tests can also be performed on the
finished product or from the flow diagram, which would imply obtaining samples from
product in development at various stages of the process and associate the level of hygiene of
the equipment and the production environment with the level of product contamination in
that instance
Los agentes de limpieza y desinfección que se manejen en las áreas de elaboración no
They must be a source of contamination for the products.
Each POES must be signed by a person from the company with total authority in the
place or by a person of high rank in the plant. It must be signed at the beginning of the
plan and when any modification is made
EXAMPLE OF POETRY IN GENERAL
Sanitation of reception areas, raw material storage, intermediates and
finished products.
Cleaning of silos, tanks, cisterns, drums, cars, trays, hoods, ducts
air intake and exhaust.
Cleaning of internal and external transfer lines to the plant.
Cleaning of cold storage rooms and refrigerators.
Sanitation of laundry areas.
Sanitation of toilets, walls, windows, ceilings, baseboards, floors, and drains of all
the areas.
Sanitation of surfaces in contact with food, including scales, balances,
containers, counters, conveyor belts, utensils, gloves, external clothing
etc.
Sanitation of sanitary facilities and changing rooms.
Sanitation of the staff dining room.

EXAMPLE OF COMPLETE POEM

Object:

Carry out the cleaning and disinfection of the area using a written and validated procedure.

Responsibilities:
Put what belongs

Frequency:

See the established frequency in each of the areas.

Materials and equipment.

Controlled drinking water.

2. Vacuum cleaner.
3. Brushes, spatulas, sponges, dryer and mops/cloth (or floor cloth).
4. Alkaline detergent/degreaser (specify brand and concentration)
5. Disinfectant (powder) (specify brand).
6. Disinfectant Solution (indicate brand and concentration).
7. Foam Disinfectant (indicate brand and concentration).

Safety regulations.

1. Ensure that production is completely halted and the

power supply.
2. Properly cover motors, control panels, and instruments with bags of
polyethylene to protect the worker from potential physical damage and prevent the entry of
water in engines, gears and other risky places.
3. Handle the Detergent and Disinfectant with caution, using a plastic apron.
gloves and safety goggles, avoiding direct contact at all times with the
products with skin, mucous membranes, and eyes.
4. Wear protective glasses during all washing and sanitization operations.

Cleaning areas.

For the purposes of cleaning and disinfection, the areas are divided as follows:

Zone 1: Liquid Egg Tank Circuit and Fixed Transfer Lines.

Zone 2: Mixer, Premixer, and Dosing Devices.

Zone 3: Pasta Machine.

Zone 4: Packaging.

Zone 5: Raw Materials Preparation Sector. Walls, floors, windows, grills, and drains.

Procedure.

Manually remove, first from the machinery and then from the floors, all large waste.
like pasta scraps, noodles, and packaging materials.

Deposit them in a container labeled 'Waste'.

Zone 1: Egg Tanks and Transfer Lines

Frequency: Every time production ends.

Procedure:

Empty the system to remove egg residues from the tanks and pipes.
2. Fill the egg tanks with potable water at room temperature and proceed to
Pre-washing by recirculating the water throughout the system. Cut off the recirculation only then.
when the rinse water at the exit looks completely clear.
3. Fill the tanks to half of their volume with drinking water and add x liters of
Detergent in Solution. Shake to homogenize and recirculate for 40 minutes.
4. Cut off the recirculation and drain the washing water by emptying the entire system.
5. Thoroughly clean the valves, agitators, and the exterior of the tanks using detergent.
solution/liquid and sanitary sponge. Avoid letting the detergent dry on the
surface. To do this, rinse with drinking water before they have
20 minutes have passed since the detergent was applied.
6. Carefully pass a mop soaked with disinfectant solution/liquid (use
disinfectant foam in difficult to access places.
7. Fill the tanks with drinking water to half of their volume, add x kilos of
powder disinfectant in each tank and stir until completely dissolved.
8. Proceed to wash the system by recirculating the solution throughout the circuit for 15
minutes.
9. Cut off the recirculation and drain the water by emptying the system.
10. Once the task is completed, the supervisor will inspect the sector to ensure that the equipment
they have been left perfectly clean.
11. The Supervisor will proceed to complete and sign the Cleaning Record form.

Frequency:

Once the production of each sector is completed and after cleaning the equipment.

Procedure:

Vacuum under all the machines and drying tunnels.

2. Sweep the floors thoroughly with a broom.
3. Wipe the floor with a damp mop/rag using a disinfectant solution, starting with
the walls and windows and ending with the floors.
The supervisor must conduct an inspection to verify the perfect cleanliness.
5. The supervisor must complete and sign the Cleaning Record form.