Directive No. (7/96) on structural requirements for fisheries product establishments

2 Government of the Union of Myanmar Minist11• of Livestock :ind Fishe.-ies DEPARTMENT OF FISHERIES DIRECTIVE No. (7/96) November6, 1996 In exercise of the powers conferred by section 23 of the Myanma Marine Fisheries Law 1990, the Director General of the Department of Fisheries issues the following Directive for Structural Requirements for Fisheries Product Establishments. STRUCTURAL REQUIREIVlENTS FOR FISHERIES PRODUCT ESTABLISHMENTS Division I - Building, facilities and location Location I.] A registered establishment must be located in a suitable area which is free from: (a) (b) (c) (d) (e) objectionable odours; and smoke; and dust; and other contaminants; and flooding. Immediate surrounds of registered establishments 2. l Areas immediately surrounding buildings, roads, pathways and other areas serving a registered establishment must be suitably paved, graded, grassed, landscaped or otherwise treated and kept clean and tidy to avoid the risk of dust, pests or other objectionable contaminants ente1ing food handling and storage areas. 2.2 There must be adequate drainage of the surrounds and provision must be made to allow for cleaning of surrounds. 2 .3 Where vehicles are cleaned on an establishment, a paved and drained area must be provided for the purpose. Buildings and facilities 3.1 Buildings and facilities must be of sound constmction and maintained in good repair 3.2 All construction materials must be such that they do not transmit any undersirable substances to the food. 3.3 Adequate working space must be provided to allow for satisfactory peifom1ance of all operations connected with the preparation of processed fisheries products. 3.4 The design ofbuildings and facilities must be such as to permit easy and adequate cleaning and to facilitate hygienic preparation of processed fisheries products. 3.5 Buildings and facilities must be designed and maintained to prevent the entrance and harbouring of pests and the entry of contaminants. 3 .6 Buildings and facilities must be designed to provide separation, by partition, location or other effective means, between those operations, including waste disposal, which may cause cross-contamination of processed fisheries products. 3. 7 Laboratories checking for pathogenic micro- organisms must be separated from food handling areas enough to prevent contamination of food in the handling area. 3 .8 Buildings and facilities must be designed to facilitate hyE,rienic operations, by means of a regulated flow of ingredients, food, packing and waste products in the prepration process, from the arrival of the raw materials at the premises through to the finished processed fisheries products. Dit4sion II - Food handling areas Floors 4.1 Floors {including enclosed processing area on vessels) must be: (a) Water-proof; and (b) non-absorbent~ and ( c) without crevices; and ( d) washable and of non~slip materials; and (e) easy to dean and disjnfect Floor Drains 5. 1 ln any area which involves a "Wet" operation:. (a) Floors must slope sufficiently for liquids to drain to trapped outlets; and (b) Floor drains must be provided and be adequate in size, number and location to cope with the maximum flow of water under normal working conditions. 5 .2 All drains must: (a) be effectively sealed by a water trap; and {b) Where necessary, be adequately vented to the exterior of the building; and ( c) have adequate access for cleaning 5 .3 Solids traps installed in cottjuction with floor drains must be designed to enable adequate cleaning. 5. 4 FJoor drains must not be connected with sanitary drainage. 5. 5 Where floor drains are connected. to a stormwater drainage system, they must be designed and maintained-to ensure that flooding of the premises cannot occur. 5. 6 Any open drains must flow away from food handling areas preparing high risk processed fisheries products. Internal walls 6 .1 Walls must: (a) be c.onstructed of water-proof, non-absorbent and washable materials; and (b) have all joints sealed that might allow ingress of water, pests or contaminants~ and (c) be light-coloured; and (d) be impact resistant or protected from impact damage (including damage by pallets, forklifts, crates): and (e) be smooth and without crevices; and (f) be easy to clean and disinfect. 5 62 In areas where "Wet" operations are carried out, angles: (a) . between walls; and (b) between walls and floors; must be sealed and covered to facilitate cleaning 6.3 Any walls or partitions that do not about the ceiling must be capped to prevent dust accumulation. Note: A minim11m slope of 45 degrees will meet this requirement. Ceilings 7.1 Ceilings must be so designed, constructed, sealed and finished as to: ( a) be smooth and impervious to moisture; and (b) prevent the accumulation of dirt; and ( c) minimize condensation, mould development, and flaking; and ( d) be easy to clean. Windows, doors, external walls and vents 8.1 Windows that open are not permitted in areas where high risk processed foods is exposed, processed or packed. 8 .2 Openable windows and vents must be fitted with insect-proof screens which are: (a) easily removed for cleaning; and (b) kept in good repair. 8.3 Doors and hatches must; (a) have smooth, non- absorbent surfaces; and (b) be close fitting; and (c) be impact resistance or protected from impact damage (including damage by pallets, forklifts, crates.) 8. 4 Doors, hatch.es and other openings to the outside of the building or where physical separation is required must be constructed to render the opening pest proof Note, : Installation of one or more of the fallowing in the manner which ej7ectively prevents pest entry will meet this requirement: (a) strip curtains; or 6 (b) air curtains; or (c) a self closing device. 8, 5 If airlocks are installed they must be suitably designed to minimise movement of air into or between areas where food is exposed, processed or packed. Note: It is desirable that areas where high riskfoods is handled in an exposed condition should only be accessed via an airlock. Note: A low press1.1re airlock vented to the. exterior with doors that cannot be opened simultaneously will meet these criteria. 8. 6 Any servic~ conveyors, chutes or the like passing through external walls must be designed, constructed and sealed so as to prevent entry of pests or dust into food handling areas. 8.7 If services, conveyors, chutes or the like pass through external walls, the gap where they pass through, if any, must be sealed against pest or dust entJy. Stain, platforms and stands 9 .1 Stairs, catwalks, stands, platforms, ladders and the like in food handling areas must be: (a) of a material and construction that is impervious, non-slip, non corrodible, easy-to-clean and impact resistant; and (b) so situated and constructed as to prevent contaminants from falling into food or onto processing equipment. Design, construction and installation of equipment and services 10. l All equipments and utensils used in fuod handling areas or which may contact food must be: (a) made of materials which do not transmit odour, taste or toxic substance~ and (b) non-absorbent; and (c) resistant to corrosion; and (d) capable of withstanding repeated cleaning and disinfection; and ( e) smooth~ and (f) free from pits and crevices. IO .2 The use of wood and other materials which cannot be adequately cleaned and disinfected is prohibited except when its use would clearly not be a source of contamination and it is use as set out is sub-clauses I 1. I to 11. 5 (inclusive). 10.3 All equipment and utensils must be so designed and constructed as to prevent hygiene hazards and permit easy and thorough cleaning and disinfection and, where practicable, be accessible for inspection. 10. 4 Equipment and fixtures must be installed in such a manner as to permit easy access and thorough cleaning. Note: Equipment installed in accordance with the f ollowingn,ilJ meet this requirement: (a) where equipment or fittings are installed at!jacent to a wall or other equipment: (i) the gap can be sealed to prevent the entry of moisture, dirt and pests; or (ii) s1!fftcient space must be left to permU cleaning; (b) where equipment stands directly on the floor, it may be installed: (i} by sealing directly to the floor to prevent entry of moisture,· or (ii) on a raised plinth coved at the junction of the floor and plinth; or (iii) on legs with a minimum of 300 mm clearance between the underside qf the equipment and the .floor. 10.5 Storage containers for inedible materials and waste must be: (a) clearly identified; and (b) leak-proof; and ( c) constructed of suitable impervious material; at (d) easy to clean, or disposable; and ( e) able to be closed securely if stored externally. 10. 6 Chutes and other enclosed transport systems must be-, (a) constructed with inspection and cleaning hatches ; or (b) easily dismantled for cleaning. 8 IO. 7 All overhead structures, services and fittings, including lighting, must be: (a) installed in such a manner as·to avoid contamination directly or indirectly of food and raw materials by condensation or drip, and must not hamper cleaning operations; and (b) insulated where appropriate and be so designed finished as to prevent the accumulation of dirt, and minimize condensation, mould development and flaking; and (c) easy to clean. Use of timber 11. l Timber, except as provided in sub-clauses 11.2 and 11. 3 is not permitted as a processed food contact surface or in; (a) processing areas; or (b) (c) ice rooms; or freezers, cold stores or chillers. 11.2 If timber is used in doors, door jambs, windows, brooms, brushes and the like in processing area, the timber must be sealed by the application of a durable, non-toxic smface coating. Note: Gloss enamel, epoxy or poly-urethane paint will satisfy the requiremei1ts of sub-clause 1 J. 2 11.3 Clean and sound wooden pallets are permitted for the carriage of sealed or enclosed raw material or processed food in all areas except ice rooms. 11.4 Wooden pallets as specified in sub-clause 11.3 and clean timber dunnage are permitted in container system units, transport vehicles and the like. Hand washing facilities 12.1 Hand washing facilities must: (a) be provided adjacent to personnel entrances to food handling areas; and (b) be in such a position that employees must pass them when returning to food handling areas; and ( c) provide and adequate supply of wann, or hot and cold water over a sink; and ( d) provide a suitable hand-cleaning preparation; and ( e) provide suitable and sufficient hygienic means of drying hands; and (f) be provided with non hand operated taps; and (g) be fitted with properly trapped waste pipes leading to drains. Note: Where paper towel:wre used. a s1!(ficie11t number of dispenser.\· or receptacles must he prm·ided at each washingfacilil): 12.2 Notices must be prominently posted near food handling area entrances directing personnel to wash their hands on entering or re-entering food handling areas. Cleaning and disinfecting facilities 13. 1 Adequate facilities for cleaning and disinfecting working implements and equipment must be provided where required in the establis~rnent. 13 .2 These facilities must be: (a) constructed of corrosion resistance materials; and (b) capable ofbeing easily cleaned. Carton, wrapping material and food container stores 14. l Areas for the storage of cartons, wrapping materials and empty food containers must be dust and pest proof 14.2 Areas for the storage of cartons, wrapping materials and empty food containers must be constructed to prevent undersirable physical, microbiological and bio-chemical contamination of the cartons, wrapping materials and empty food containers. 14. 3 Storage racks must be designed to allow access for cleaning. Note: A space of 300 mm between the underside qf the racks and the floor will meet this requirement. Changing facilities, toilets, living areas and hand washing facilities 15. I Adequate, suitable and conveniently located changing facilities, toilets and hand washing facilities must be provided in all establishments. 15. 2 Living quarters and change rooms must be completely separated from food handling areas and must not open directly onto these areas. 15. 3 changing facilities must include sufficient storage for personal effects and unifonns. 10 I 5. 4 Toilets and toilet areas must be: (a) completely separated from food handling areas and must not open directly onto these areas; and (b) designed to ensure hyg\ecic remo-.;ai of waste matter; and (c} well {it and ventilated; and (d) maintained in a clean and tidy condition. 15. 5 Toilets and toilet areas must not be used for storage ofingredients or food. 15. 6 Hand washing facilities must be provided near toilets and must (a) provide and adequate supply ofwann, or hot and cold water over a sink; and (b) provide a suitable hand-cleaning preparation; and ( c) provide suitable and sufficient hygienic means of drying hands ( eg. where paper towels are used, a sufficient number of dispensers or receptacles must be provided at each. washing facility); and (d) be fitted with properly trapped waste pipes leading to drains. Note: Hand washing facilities near toilets (but not acljacent to entrances to food handling areas) do not med to be non hand operated 15. 7 In areas preparing high risk processed food, facilities for hand disinfection must be provided with hand washing facilities. l 5. 8 Notices must be prominently posted in toilets directing personnel to wash their hands on entering or re-entering food handling areas. Division Ill -Services Effluent and waste disposal 16. l Establishments must have an efficient effluent and waste disposal system which must at all times be maintained in good order and repair. 16.2 All effluent lines (including sewer systems) must be large enough to carry peak loads and must be so constructed as to avoid contamination of potable water supplies. • j i • Facilities for storage of waste and inedible ma~erial 17. l Facilities must be provided for the separati6n and storage of waste, and inedible material prim' to removal from the establishment. 17.2 These facilities must be designed to prevent access to waste or inedible material by pests, and tC' avoid contamination of food, potable water, equipment, buildings or roadways on the premises. Lighti~g 18.1 Adequate natural, or artificial lighting must be provided throughout the establishment. 18.2 Lighting.intensity must not be less-than: (a) 540 lux (SO foot candles) at all inspection points~ and (b) · 220 lux (20 foot candles) in work room~ and (c) 110 lux(IO foot candles)in other areas. 18.3 Lights and light fixture suspended over food in any stage of processing or exposed packaging material must be of a safety type and protected to prevent contamination of food in case breakage. Ventilation 19. l Adequate ventilation must be provided to remove contaminated air, and pr~vent excessive build up of. (a) heat; and (b) steam~ and ( c) condensation; and ( d) dust; and ( e) other undersirable atmospheric conditions. Water supply 20. l An ample supply of water must he available as appropriate throughout an establishment: (a) under adequate pressure; and (b) at a suitable temperature; and (c) suitably distributed; and (d) if used in a food handling area, meet the requirements of sub clause 21. l of this directive. I.:. 20.2 lf\\1ater is chlorinated wi1hin the establishment, records of the residual chlorine level must be maintained. 20.3 Non-potable water may be used for steam production, refrigeration, fire control and other similar purposes not connected with food and must be carried in completely separate fines, identifiable, preferably by colour, and with no cross-co11nection with, or back-spoilage into the system carrying potable water. 20.4 There must be no cross connection between potable and non potable water reti culation systems, 20. S Ice must be made from potable water and must be manufactured, handled and stored so as to protect it from contamination. 20. 6 All storage tanks, cooling towers, pipelines or the like utilised in handling the water must be constructed in such manner as to facilitate inspection and cleaning 20. 7 All water strorage tanks must be effectively covered to prevent to entry of pests and potentiaJ contaminants. Potable water standard · 2 I . I W~ter used in food handling areas, or water otherwise required to be potable; must: (a) not contain any Escherichia coli per 100 milliliters; and (b) not contain more than l 0 colifonn organisms per 100 milliliters; and ( c) not contain l to 10 colifonn organisms in 100 milliliters in any two consecutive samples; and (d) for any consecutive 12 months period, not contain l to 10 oolifonn organisms in 100 milliliters and any three samples. 21. 2 If water comes in direct contact with processed food, the water must be sampled and examined not less than monthly during periods of operation. The water must be: (a) sampled and examined by Government laboratory. 21.3 Record of water testing results must be maintained by the company. · l 3 21.4 Sampling of water must be carried out according to bacteriological examination of drinking water supplies J 982 (Report on Public Health & l\1edical Subjects No. 71 London) 21.5 Bacteriological analysis of water for the present ofE. coli must be canied out according to section 7 7 Bacteriological examination of drinking water supplies 1982 (Report on Public Health & Medical Subjects No. 71 London.) 21.6 Bacteriological analysisofwaterforthe presentofcolifonn must be carried out according to section. 7. 7 Bacteriological examination of drinking water supplies 1982 (Report on Public Health & Medical Suhjects No. 71 London.) 21. 7 Water used in food handling areas, or water otherwise required to be potable, must be chemically potable acrnrding to the International Drinking Water Standard (WHO). 22. I Any licence~holder for the processing of fish and fishery products shall abide by this Directive as one of the conditions ofthe 1icence. 22. 2 On violation of the ·anytenns or conditions of the Directive, criminal action may be taken under Section 45 of the Myanma Marine Fisheries Law and the licence-holder may be liable to suspension, revocation, termination and cancellation of the licence under Section 24 ofthe said Law. SdxxSoeWin Director General Department of Fisheries