Directive No. (8/96) on the operational requirements for fisheries product establishments

Government of the Union of t\1yanmar Ministry of Livestock and F.isheries DEPARTMENT OF FISHERIES DIRECTIVE No. (8/96) November 6, 1996 In exercise of the powers conferred by section 23 of the i'vlyanma Marine Fisheries Law 1990, the DirectoriGeneral of the Department of Fisheries i:..sues the following Directive for Operational Requirements For Fisheries Products• Establishments. OPERATIONAL REQUIREMENTS FOR FISHERIES PRODUCT ESTABLISHMENTS Division I - Hygienic req.uireme11ts.for premises Maintenance 1. 1 The buildings, equipment utensils and all other physical facilities of the establishment, including drains, must be maintained in good repair and in a clean and orderly condition and operated in accordanc e with these Directives. Cleaning and Disinfection 2.1 Either immediately after cessation of work for the day or at such other times as may be appropriate to maintain hygienic conditions, floors, including· drains, auxiliary structures and walls of food handling areas must be thoroughly cleaned. 2.2 To prevent contamination of processed fisheries product, all equipment, utensils and surtaces v.rhich contact the fi 1od must be; (a) cleaned as frequently as necessaiy; and (b) disinfected when there is a risk of contamination, but not less than daily. 2.3 Surfaces which contact processed fisheries product must be adequately rinsed after the use of any detergents, prior to any handling of the food 2.4 Adequate precautions must be taken to prevent processed fisheries product from being contaminated during cleaning or disintection of rooms, ~quipment or utensils, 2. 5 Detergents and disinfectants must be suitable for use in food handling areas and must not impart any flavours, or leaves any toxic residues 2, 6 Staff changing facilities, toilets and lunch rooms must be kept clean at all times. 2'. 7 Roadways, yards and other areas in the immediate vicinity of and serving the premises must be kept clean. Hygiene Control Program 3 .1 A clea:ning program must be in place for each establishment. 3 .2· All cleaning personnel must be suitably trained in deaning techniques. Inedible by-products 4. 1. Ineible by-products and other inedible niaterial must: . (a) be stored in such· a manner as to avoid potential contamination of ·processed fisheries product; and (b) be removed from the food preparation areas as often as necessary to avoid potential contamination, and at least daily. Storage and d~sposal of waste 5, 1 Facilities must be provided for the storage of waste and inedible material prior to removal from the establishrrient 5.- 2· The facilities must be: (a) away from processing areas; and (b)' · designedto: (i) prevent access to waste by pests; and (ti) avoid ton tatt1:ination of food, potable water, equipment, . buildings or roaQways on tfle premises. 5. 3. Waste must be removed from food handli~g areas and oiher working areas . as· often as ·necessary to avoid potential contamination and at least daily .. 5. 4 f mmediately after disposal of the waster, receptades used for storage and any equipment which has come into contact with the \vaste must be cleaned and disinfected. 5 5 The wasle storageare.:1 must bl' kept dean 5 6 All waste disposal bins must be fitted with dost-fitting lids which are kept closed. Exclusion of domestic animals 6, I Domestic animals, except guard dons in perimeter areas, are not pennitted on a registered establishment used for preparing processed fisheries product. Pest control 7.1 7.2 7 ., . .) There must be an effective and continuous programme for the detection, control and eradication of pests in the establishment and surrounding areas. Any pest control measures must not constitute a risk to human heah h. Accurate and legible records of the: (a) location; and . (b) frequency of ser".icing; . . ofbait statiQns at registered establishme11t must be kept. Storage of hazardous substances 8.1 Pesticides, cleaning agents or other substances which could represent a hazard to health must be suitably labelled with a warning abOLit their toxicity · and used and extreme care must be taken to avoid their contamination processed fisheries product. 8.2 Hazardous -substances must be stored in rooms or cabinets used only for that purpose and handled only by authorised and properly trained persons or by persons under strict supervision of trained personnel. 8 .3 Except when necessary for hygienic or preparation purposes, no substance which could contaminate processed fisheries product may be used or stored in food handling areas. · I 7 Division /I - Personal hygiene and health requirements. Penal Pro\•i sion Personal effects and clothing 9. I Personal effects and clothing must not be stored in fi)od liand!i ng areas Hygiene training IO. l The occupier of an establishment must arrange for adequate and continuing training of all food handlers in hygienic of processed fisheries product and in personal hygiene so that they understand the precautions necessary to prevent contamination of the food. Communicable diseases 11.1 The occupier of an establishment must ensure that no person, while known or suspected to be suffering from, or to be a carrier of a disease likely to be transmitted through processed fisheries product or while afflicted with infected wounds, skin infections, sores or with diarrhoea, is pennitted to work in any food handling area in any capacity in which there is any likelihood of such a person directly or indirectly contaminating the food with pathogenic micro-organisms. 11.2 Any person so affected must immediately report their illness to the management. Injuries 12. 1 Any person who has a cut or wound must not continue to handle processed fisheries product or food contact surfaces until the injury is completely protected by a water proof covering which is firmly secured, and which is conspicuous in colour. Personal cleanliness 13. I A person in a food handling area must maintain a high degree of person cleanliness. 13 .2 A person must not wear any jewellery when engaged in preparing processed fisheries product except sleeper earrings and plain wedding rings. 18 13 .3 A person must not wear fingernail varnish if handling food with bare hands. 13 .4 A person must not engage in any behaviour which could result in contamination of processed fisheries product. such as eating. smoking chewing anything such as gum, sticks, tobacco or betel nuts, or any other unhygienic behaviour in food handling areas. 13 5 A person who will be engaged in handling food must wash his ofher hands: (a) on entering the food handling area; and (b) immediately after using the toilet; and ( c) after touching the nose or mouth; and ( d) after handling contaminated material; and (e) whenever necessary to avoid contaminating the food in the area. 13 .6 A person who will be engaged in handling food must wash and disinfect his or her hands immediately after handling any material which might be capabJe of transmitting disease. 13. 7 The wearing of gloves does not exempt the operator from having throughly washed hands. Protective clothing I 4. I A person is a food handling area must at all time: (a) wear suitable protective clothing and footwear~ and (b) wear a head-covering that encloses the hair; and ( c) if medium risk or high risk food is prepared in the area and the person has a beard or moustache, or both-wear a head covering that encloses the scalp hair and the beard or moustache\ or both and ( d) if the person is wearing gloves-ensure that the gloves are in a sound, dean and sanitruy condition. J 4.2 If a person wears disposable gloves or other disposable protective clothing in a food handling area, the gJoves or other clothing must be discarded after use and must noi be reused. 14.3 Protective clothing worn by a person in a food handling area must not have an outer breast pocket and must be: . l'J • (a) light coloured; and (b) either washable or disposable. 14. 4 A person in a food handling area must keep protective clothing so as not to present a risk ofcontamination to the processed fisheries product. 14. 5 Protective outer clothing (including footwear, overalls, aprons, headwear and gloves) used in the food handling area must not be worn outside the estab1ishment. No smoking signs 15. l The occupier musr display signs advising that smoki:•r! in food handling areas is prohibited. Visitors 16.1 A visitorto a food handling area must comply with all the relevant personal cleanliness requirements ofthese Directives, including the requirements related to wearing protective dothing. Operators in pathogen testing laboratories 17. I Operators in pathogen testing laboratories must change their unifonn prior to entering food handling areas. Supenrision · 18. l The occupier of the establishment mu5t allocaterespoi)sibility for ensuring personnel comply "v1th all requirements in these Directives to competent supervisory personnel Division III - Hygienir requirements ifl protluctioil I harvesting areas Unsuitable growing or harvesting areas 19. J Processed fisheries product (01: export must not be grown in or harvested form areas where the prese11ce of potentia-lly h~fol substances such.as pesticides, fungicides or h,eavy metals, would Je:ad to .and unacceptable level of such substances in the food.'. - · l 9 .2 Shellfish for export withou~ ~epuratio~ mus~ not be harvested fr.om areas 20 where faecal material, pathogenic micro-organisms, marine biotoxins or radionuclides are present in concentrations that are hannful to human health as determined by a sanitary survey carried out in accordance with the requirements oft he Sanitation Control Program which may be instituted by Department of Fisheries. I 9. 3 Oysters intended for depuration must not be harvested from water where. (a) the total coliform median MPN exceeds 700 per 100 mL or more than 10 percent of samples of the water exceed and MPN of2,300 per I O0mL for a 5 tube decimal dilution test; or (b) the faecal coliform median MPN exceeds 88 per I 00 mL or more than 10 percent of the samples of the water exceed an MPN of 260 per I 00mL for a 5 tube decimal dilution test. 19.4 Shellfish must not be harvested from an area if~ (a) · the concentration ofparalytic shellfish poison equals or exceeds 80 micrograms per l 00 grams of edible portion of raw shellfish; or . (b) when monitored in accordance with the Sanitation Control Program which' may.be institute~ by Department ofFisheries., neurotoxic · shellfish poison is found in detectable levels in the shellfish. 19. S Fish of the folio wing species: Sp anish mackerel, barracuda, coral trout, coral cod, surgeonfi.sh, grouper, red snapper, red bass, red emperor, amberjack, paddletail, chinanumfish, or moray eel; must not be harvested from coral reef areas ·at timeswhen those areas are known to be affected by blooms of dinoflagellates ( especially Gamhierdiscus toxicus) producing ciguatoxins. Protection of raw m~terials 20.1 Raw materials must be protected during production, storage and transport from: (a) (b) contamination by: (i) pests; and (Ii) ,physical and chemical agents; and (tii) microbiological contaminants; and (iv) · other objectionable to substances; and deleterious changes due to temperature or other physical parameters; · and conveyances and equipment must be adequate for this purpose. 21 Division IV- Hygiene requirements for processing Raw material requirements 2L l 21.2 Rmv materials, ingredients and packaging stored in an estab\is\unent must be: (a) (b) (c) maintained under conditions that will prevent spoilage; and protected against contamination; and protected against damage. Stocks of raw materials and ingredients must be used so as to ensure that oldest stock is used first Prevention of cross-contamination 22.1 Effective measures must be taken to prevent cross~contamination of processed fisheries product. Processing 23. 1 All steps in tht:: production process, including packaging, must be performed without unnecessary delay and under conditions which will minimise the possibility of contamination, deterioration, or the development of pathogenic and spoilage micro- organisms and contamination by foreign matter. Division V - other requirements Processing and production records 24. l The occupier of an establishment must keep records for each lot of food precessed in the establishment. 24. 2 The records must show processing details, including records of quantities, processing temperatures and times, details of sampling and any other records that are relevant to showing that the food is processed in accordance with these Directives. Storage 2 5. I Processed fisheries product must b~ stored under conditions, including 22 temperature and humidity, that will: (a) minimise the contamination with, and proliferation of micor~ organisms; and (b) protect the food against deterioration. Calibration of equipment 26. l All measuring instruments, gauges and devices used in connection with the prepatation of processed fisheries product must be graduated in a manner which enables them to be read accurately and must be calibrated accurately. 26.2 A calibration system may be applied either in-house or by an external authority unless otherwise specified in these Directives. Division VJ~ Rejigeration procedures for processed f,sheries product Chilling 27. I Chilling of processed fisheries product must beperromied with sufficient rapidity to prevent any undesirable physical biochemical or microbiological deterioration of the food. Chilled processed fisheries product 28.1 Processed fisheries product that is required to be chilled, must be chilled to the temperature between -\ to +4°C. Freezing 29 .1 Freezing of processed fisheries product must be perfonned with sufficient rapidity to prevent any undersirable physical, biochemical or microbiological deterioration of the food, Frozen processed fisheries produet 3 0. I Processed fisheries product that is required to be frozen must be frozen to the temperature - l 8° C or colder. 30.2 Freezing must be carried out in a room or chamber specifically designed for the purpose. 23 30. 3 The freezing process must be carried out in one room or chamber, except that processed fisheries product cooled to - I 0° C or colder may be transferred to a second freezer for continuation of the process, provided the transfer is carried out in such a manner as to minimise temperature rise in the product Storage and transport of frozen processed fisheries product 31. l Cold stores must be 09ei:ated so as to maintain frozen processed fis.h.eries. product in a frozen state, 31. 2 Transport of frozen processed fisheries product to or from a registered establishment must be carried out so as to maintain the L"'od in a frozen state. 3 I . 3 Where a rise occurs in the temperature of frozen processed fisheries product during storage or transport: (a) if the temperature of the food is between -17° C and - l 5°C (inclusive), the temperature of the food must be reduced to 18°C or colder as quickly as possible; and (b) if the temperature of the food is between -14° C and l 2°C (inclusive), the temperature of the food must be reduced to -18° C or colder as quickly as possible and the food must be reassessed for wholesomeness, fitness for human consumption and compliance with the appropriate product standard; and ( c) if the temperature of the food rises· above -12 ° C, the food must be rejected for export. Thawing 3 2. I If frozen processed fisheries product is thawed or tempered in a registered establishment for the pmpose ofuse in production, it must be brought to its thawed state as quickly as possible without causing undersirable physical, biochemical and microboilogical changes to the food. 33. l Any licence-holder for the processing of fish and fishery products shall abide by this directive as one of the conditions of the licence. 33.2 On violation of the any terms orconditionsoftheDirective, criminal action 24 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 of the said Law. Sd xx Soe \.Vin Director General Department ofFisheries