SQF Code

A HACCP-Based Supplier Assurance

Code for the Food Industry
Edition 7.1
MAY 2013
!"1! Safe Quality Food Institute
!#$% Crystal &ri'e( Suite )""
Arlin*ton( +A !!!"! ,SA
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SQF
The mandatory elements are1
!.1.1 2ana*e0ent Policy 3 Quality 4 Food Safety
!.1.! 2ana*e0ent 5esponsi6ility
!.1.# Food Safety and Quality 2ana*e0ent Syste0
!.1.$ 2ana*e0ent 5e'ie.
!.!.1 &ocu0ent Control
!.!.! 5ecords
!.$.1 Food 7e*islation
!.$.! Food Safety Funda0entals
!.$.# Food Safety Plan 8at le'el !( #9
!.$.$ Food Quality Plan 8at le'el #9
!.$.) Product 5elease
!.%.! +alidation and Effecti'eness
!.%.$ +erification and 2onitorin*
!.%.% Correcti'e and Pre'entati'e Action
!.%.7 Internal Audit
!.-.1 Product Identification
!.-.! Product :race
!.-.# Product ;ithdra.al and 5ecall
!.7.1 Food &efense
!.<.! :rainin* Pro*ra0
Mandatory elements are designated with an M in Module 2 of the SQF Code.
!.< =on-confor0ities
;here the SQF auditor finds de'iations fro0 the re/uire0ents of rele'ant 0odules of the SQF Code( the auditor shall
ad'ise the supplier of the nu06er( description( and e>tent of the non-confor0ities. =on-confor0ities 0ay also 6e referred
to as non-confor0ances. =on-confor0ities a*ainst the SQF Code shall 6e *raded as follo.s1
? A minor non-conformity is an o0ission or deficiency in the SQF Syste0 that produces unsatisfactory conditions that if
not addressed 0ay lead to a ris@ to food safety and /uality 6ut not li@ely to cause a Syste0 ele0ent 6rea@do.n.
? A major non-conformity is an o0ission or deficiency in the SQF Syste0 producin* unsatisfactory conditions that carry a
food safety or /uality ris@ and li@ely to result in a Syste0 ele0ent 6rea@do.n.
A critical non-conformity is a breakdown of control(s) at a critical control point, a pre-requisite
A critical non-confor0ity is a 6rea@do.n of control8s9 at a critical control point( a pre-re/uisite pro*ra0( or other process
step and Aud*ed li@ely to cause a si*nificant pu6lic health ris@ andBor .here product is conta0inated.
A critical non-confor0ity is also raised if the supplier fails to ta@e effecti'e correcti'e action .ithin the ti0efra0e
a*reed .ith the certification 6ody( or if the certification 6ody dee0s that there is syste0ic falsification of records
relatin* to food safety controls and the SQF Syste0.
Critical non-confor0ities cannot 6e raised at des@ audits.
:i0elines for the resolution of correcti'e actions are addresses in Part A1 #.! Facility Correcti'e Actions.
!.1" Cpportunities for I0pro'e0ent
Cpportunities for i0pro'e0ent are o6ser'ations 0ade 6y the auditor durin* a facility audit that identify issues that are not non-
confor0ances 6ut reco*niDe that the practices conducted 6y the supplier are not industry 6est practice. :hey do not re/uire a
correcti'e action response 6y the supplier( 6ut pro'ide the supplier .ith an opportunity to i0pro'e their SQF Syste0.
!.11 :he Audit 5eport
:he SQFI pro'ides the certification 6ody .ith the electronic audit chec@list to 6e used 6y the SQF auditors .hen conductin* SQF
audits. :he audit chec@list is a'aila6le fro0 the SQF assess0ent data6ase and is custo0iDed for SQF le'el and industry sector. :he
SQF chec@list is desi*ned to ensure the unifor0 application of SQF audit re/uire0ents. It is used 6y SQF auditors to record their
findin*s and deter0ine the e>tent to .hich supplier operations co0ply .ith stated re/uire0ents.
2andatory ele0ents 8refer to !.) a6o'e9 0ust 6e reported for the audit report to 6e su60itted.
&e'iations identified durin* the SQF audit shall 6e accurately descri6ed in the audit report and correcti'e action re/uests raised
.hich fully descri6e the clause of the SQF Code and the reason for the non-confor0ity.
:he electronic audit report 0ust 6e co0pleted 6y the SQF auditor and uploaded to the certification 6ody for technical re'ie..
:he certification 6ody shall 0a@e the audit report a'aila6le to the supplier .ithin ten 81"9 calendar days fro0 the last day of the audit.
:he SQF audit report shall re0ain the property of the certification 6odyEs client 8the supplier9 and shall not 6e distri6uted to other
parties .ithout the per0ission of that client.
3.2 Facility Audit Corrective Actions
All non-confor0ities and their resolution shall 6e docu0ented 6y the SQF auditor.
A minor non-conformity shall 6e corrected( 'erified and closed out .ithin thirty 8#"9 calendar days of the co0pletion of the facility
audit. E>tensions 0ay 6e *ranted 6y the certification 6ody .here there is no i00ediate threat to product safety and /uality( and
alternati'e( te0porary 0ethods of control are initiated. :he supplier shall 6e ad'ised of the e>tended ti0efra0e. E>tended
ti0efra0es for close out of 0inor non-confor0ities shall not i0pede and delay certificate issuance.
A major non-conformity shall 6e corrected and appropriate correcti'e action 'erified and closed out .ithin fourteen 81$9 calendar
days of the co0pletion of the facility audit.
In circu0stances .here the correcti'e action in'ol'es structural chan*e or cannot 6e corrected due to seasonal conditions or
installation lead ti0es( this period can 6e e>tended pro'ided the correcti'e action ti0e fra0e is accepta6le to the certification 6ody
and te0porary action is ta@en 6y the supplier to 0iti*ate the ris@ to product safety or /uality. In such cases( the non-confor0ity shall
6e closed out on the SQF data6ase and the auditor shall docu0ent all details of Austification of the e>tension( ho. the ris@ is 6ein*
controlled( and the a*reed co0pletion date.
If the SQF auditor considers that a critical non-confor0ity e>ists durin* a facility audit( the auditor shall i00ediately ad'ise the
supplier and notify the certification 6ody. A critical non-confor0ity raised at a certification audit results in an auto0atic failure of the
audit( and the supplier 0ust re-apply for certification 8refer to #.% 6elo.9.
3.3 Audit core and !atin"
Based on the e'idence collected 6y the SQF auditor( each applica6le aspect of the SQF facility audit is auto0atically scored .hen
the audit report is uploaded to the SQF assess0ent data6ase. &es@ audits are not scored.
:he calculation uses the follo.in* factors1
" aspect 0eets the criteria
1 aspect does not 0eet the criteria due to 0inor 'ariations 80inor non-confor0ity9
1" aspect does not 0eet the criteria 80aAor non-confor0ity9
%" aspect does not 0eet the criteria 8critical non-confor0ity9
A sin*le ratin* is calculated for the facility audit as 81"" 3 =9 .here = is the su0 of the indi'idual ratin* criteria allocated. :he ratin*
pro'ides an indication of the o'erall condition of the supplierEs site a*ainst the SQF Code( and also pro'ides a *uideline on the
re/uired le'el of sur'eillance 6y the certification 6ody. :he audit fre/uency at each ratin* le'el is indicated as follo.s1
core !atin" Certification Audit 1 Fre#uency
<- - 1"" E -E>cellent Certificate issued 1! 0onthly re-
certification audit
)- - <% F 3 Food Certificate issued 1! 0onthly re-
certification audit
7" 3 )% C - Co0plies Certificate issued - 0onthly sur'eillance
audit
" - -< F 3 Fails to co0ply =o certificate issued Considered to ha'e
failed the SQF audit
1. Certification also re/uires that all 0aAor non-confor0ities are closed out .ithin fourteen 81$9 calendar days and 0inor non-
confor0ities .ithin thirty 8#"9 calendar days( or an a*reed e>tended ti0eline 8refer to #.! a6o'e9.
A sin*le ratin* is calculated for the facility audit as 81"" 3 =9 .here = is the su0 of the indi'idual ratin* criteria allocated. :he ratin*
pro'ides an indication of the o'erall condition of the supplierEs site a*ainst the SQF Code( and also pro'ides a *uideline on the
re/uired le'el of sur'eillance 6y the certification 6ody. :he audit fre/uency at each ratin* le'el is indicated as follo.s1
$art %& The 'F Code
Module 11 Scope( 5eferences and &efinitions
a9 Scope
:he SQF Code outlines the re/uire0ents for a supplier in'ol'ed in the pri0ary production( 0anufacture( processin*( transport(
stora*e( distri6ution or retailin* of food products and food-contact pac@a*in*.
:he SQF Code descri6es the audita6le re/uire0ents that 0ust 6e 0et 6y the supplier to achie'e certification to the SQF Code. It is
di'ided into 0odules that 0ust 6e 0et( co00ensurate .ith the producer or food supplierEs food industry sector.
Module 21 SQF Syste0 Ele0ents1 :his 0odule defines the food safety 0ana*e0ent e/uire0ents for all suppliers throu*hout the
supply chain. 2odule ! can 6e certified at three le'els 6y SQFI licensed certification 6odies accredited to ISC 17"-%1!"11. :he
le'els are1
(evel 1 is an entry le'el for ne. and de'elopin* 6usinesses. Co'erin* only FAPBF2PBF&P re/uire0ents and 6asic food safety
ele0ents( suppliers that co0ply .ith the SQF Code certification re/uire0ents at le'el 1 recei'e an accredited certificate fro0 an
SQFI licensed certification 6ody.
(evel 2 reco*niDes suppliers that ha'e i0ple0ented a HACCP food safety plan in addition to food safety funda0entals. Suppliers
that co0ply .ith the SQF Code certification re/uire0ents at le'el ! recei'e an accredited certificate fro0 an SQFI licensed
certification 6ody.
(evel 3 reco*niDes suppliers that ha'e i0ple0ented a HACCP food /uality plan in addition to a food safety plan and food safety
funda0entals. Suppliers that co0ply .ith the SQF Code certification re/uire0ents at le'el # recei'e an accredited certificate fro0 an
SQFI licensed certification 6ody.
Modules 3 ) 1*1 FAPBF2PBF&P re/uire0ents applica6le to 'arious food industry sectors. ProducerBsupplier 0ust 0eet the
re/uire0ents of the 0odule or 0odules applica6le to their food industry sector.
Module 1+ defines the re/uire0ents for SQF 0ulti-site pro*ra0s 0ana*ed 6y a central site.
69 5eferences
:he SQF Code 0a@es reference to the current edition of the CC&EG Ali0entarius Co00ission Fuidelines for the Application of the
HaDard Analysis and Critical Control Point 8HACCP9 Syste0 and the =ational Ad'isory Co00ittee on 2icro6iolo*ical Criteria for
Foods 8=AC2CF9 HaDard Analysis and Critical Control Point Principles and Application Fuidelines( adopted Au*ust 1$( 1<<7.
The 'F Code, -dition .
First /u0lished May 111*
2odule 111 Food 2anufacturin* Practices for Processin* of Food Products
SQF Code edition 7.1
!"1# Food 2ar@etin* Institute. All ri*hts reser'ed.
1$-
2odule 111 Food Safety Funda0entals 3 Food 2anufacturin* Practices for Processin* of Food Products 8FFSI El( Ell( Elll( El+ and
79
:his 0odule co'ers the Food 2anufacturin* Practices re/uire0ents for the processin* of perisha6le ani0al products( perisha6le
plant products( processin* of ani0al and plant perisha6le products( processin* of a06ient sta6le products( and production of 6io-
che0icals.
Suppliers i0ple0entin* this 0odule 0ust also 0eet the re/uire0ents of 2odule !1 SQF Syste0 Ele0ents.
Applica6le food sector cate*ories 8FSCs9 are1
FSC )1 Processin* of 0anufactured 0eats and poultry
FSC <1 Seafood processin* 8includin* <A( <B( <C9
FSC 1"1 &airy processin*
FSC 111 Honey processin*
FSC 1!1 E** processin*
FSC 1#1 Ba@ery and snac@ food processin*
FSC 1$1 Fruit and 'e*eta6le processin*
FSC 1%1 Cannin*( pasteuriDation( ,H: and aseptic operations 8includes 1%A( 1%B9
FSC 1-1 Ice( drin@( and 6e'era*e processin*
FSC 171 Confectionery 0anufacturin*
FSC 1)1 Preser'ed foods 0anufacture
FSC 1<1 Food in*redient 0anufacture
FSC !"1 5ecipe 0eals 0anufacture
FSC !11 Cils( fats and the 0anufacture of fat-6ased spreads
FSC !!1 Processin* of cereals( *rains( and nuts
11.1 Site 5e/uire0ents and Appro'al
11.1.1 $remises (ocation
11.1.1.1 :he location of the pre0ises shall 6e such that adAacent and adAoinin* 6uildin*s( operations and land use do not interfere
.ith safe and hy*ienic operations.
11.1.1.! 2easures shall 6e esta6lished to 0aintain a suita6le e>ternal en'iron0ent( and the effecti'eness of the esta6lished
0easures shall 6e 0onitored and periodically re'ie.ed.
11.1.2 Construction and 2/erational A//roval
11.1.!.1 :he construction and on*oin* operation of the pre0ises on the site shall 6e appro'ed 6y the rele'ant authority.
11.! Construction and Control of Product Handlin* and Stora*e Areas
11.2.1 Materials and urfaces
11.!.1.1 Product contact surfaces and those surfaces not in direct contact .ith food in food handlin* areas( ra. 0aterial stora*e(
pac@a*in* 0aterial stora*e( and cold stora*e areas shall 6e constructed of 0aterials that .ill not contri6ute a food safety ris@.
11.2.2 Floors, 3rains and 4aste Tra/s
11.!.!.1 Floors shall 6e constructed of s0ooth( dense i0pact resistant 0aterial that can 6e effecti'ely *raded( drained( i0per'ious to
li/uid and easily cleaned.
11.!.!.! Floors shall 6e sloped to floor drains at *radients suita6le to allo. the effecti'e re0o'al of all o'erflo. or .aste .ater under
nor0al .or@in* conditions.
11.!.!.# &rains shall 6e constructed and located so they can 6e easily cleaned and not present a haDard.
11.!.!.$ ;aste trap syste0 shall 6e located a.ay fro0 any food handlin* area or entrance to the pre0ises.
11.2.3 4alls, $artitions, 3oors and Ceilin"s
11.!.#.1 ;alls( partitions( ceilin*s and doors shall 6e of dura6le construction. Internal surfaces shall 6e s0ooth and i0per'ious .ith a
li*ht colored finish( and shall 6e @ept clean 8refer to ele0ent 11.!.1#.19
11.!.#.! ;all to .all and .all to floor Aunctions shall 6e desi*ned to 6e easily cleaned and sealed to pre'ent the accu0ulation of food
de6ris.
11.!.#.# &uctin*( conduit and pipes that con'ey ser'ices such as stea0 or .ater shall 6e desi*ned and constructed so as to allo.
ease of cleanin*.
11.!.#.$ &oors( hatches and .indo.s and their fra0es shall 6e of a 0aterial and construction .hich 0eets the sa0e functional
re/uire0ents for internal .alls and partitions.

i. &oors and hatches shall 6e of solid constructionH and ii. ;indo.s shall 6e 0ade of shatterproof *lass or si0ilar 0aterial.
11.!.#.% Food shall 6e processed and handled in areas that are fitted .ith a ceilin* or other accepta6le structure that is constructed
and 0aintained to pre'ent the conta0ination of products.
11.!.#.- &rop ceilin*s shall 6e additionally constructed to ena6le 0onitorin* for pest acti'ity( facilitate cleanin* and pro'ide access to
utilities.
11.!.$ Stairs( Cat.al@s and Platfor0s
11.!.$.1 Stairs( cat.al@s and platfor0s in food processin* and handlin* areas shall 6e desi*ned and constructed so as not to present
a product conta0ination ris@( and shall 6e @ept clean 8refer to ele0ent 11.!.1#.19.
11.!.% 7i*htin* and 7i*ht Fittin*s
11.!.%.1 7i*htin* in food processin* and handlin* areas and at inspection stations shall 6e of appropriate intensity to ena6le the staff
to carry out their tas@s efficiently and effecti'ely.
11.!.%.! 7i*ht fittin*s in processin* areas( inspection stations( in*redient and pac@a*in* stora*e areas( and all areas .here the
product is e>posed shall 6e shatterproof( 0anufactured .ith a shatterproof co'erin* or fitted .ith protecti'e co'ers and recessed into
or fitted flush .ith the ceilin*. ;here fittin*s cannot 6e recessed( structures 0ust 6e protected fro0 accidental 6rea@a*e(
0anufactured fro0 cleana6le 0aterials and addressed in the cleanin* and sanitation pro*ra0.
11.!.%.# 7i*ht fittin*s in .arehouses and other areas .here the product is protected shall 6e desi*ned such as to pre'ent 6rea@a*e
and product conta0ination.
11.!.- Inspection Area
11.!.-.1 A suita6le area .ithin the processin* area shall 6e pro'ided for the inspection of the product if re/uired.
11.!.-.! :he inspection area shall 6e pro'ided .ith facilities that are suita6le for e>a0ination of the style of product 6ein* processed.
:he inspection area shall ha'e1
i. Easy access to hand .ashin* facilitiesH and
ii. Sufficient li*htin* intensity to ena6le as thorou*h inspection of the product as re/uired.
11.!.7 &ust( Fly and +er0in Proofin*
11.!.7.1 All e>ternal .indo.s( 'entilation openin*s( doors and other openin*s shall 6e effecti'ely sealed .hen closed and proofed
a*ainst dust( 'er0in and flies.
11.!.7.! Personnel access doors shall 6e pro'ided. :hey shall 6e effecti'ely fly-proofed and fitted .ith a self-closin* de'ice.
11.!.7.# E>ternal doors( includin* o'erhead doc@ doors in food handlin* areas( used for product( pedestrian or truc@ access shall 6e
fly-proofed 6y at least one or a co06ination of the follo.in* 0ethods1
i. A self-closin* de'iceH
ii. An effecti'e air curtainH
iii. A fly-proof screenH
i'. A fly-proof anne>.
'. Ade/uate sealin* around truc@s in doc@in* areas
11.!.7.$ Electric insect control de'ices( phero0one or other traps and 6aits shall 6e located so as not to present a conta0ination ris@
to the product( pac@a*in*( containers or processin* e/uip0ent. Poison 6ait shall not 6e used inside in*redient or food stora*e areas
or processin* areas.
11.!.) +entilation
11.!.).1 Ade/uate 'entilation shall 6e pro'ided in enclosed processin* and food handlin* areas.
11.!.).! E>tractor fans and canopies shall 6e pro'ided in areas .here coo@in* operations are carried out or a lar*e a0ount of stea0
is *enerated and shall ha'e the follo.in* features1
i. Capture 'elocities shall 6e sufficient to pre'ent condensation 6uild up and to e'acuate all heat( fu0es and other aerosols to the
e>terior 'ia an e>haust hood positioned o'er coo@erH
ii. Fans and e>haust 'ents shall 6e fly proofed and located so as not to pose a conta0ination ris@H and iii. ;here appropriate( positi'e
air-pressure syste0 shall 6e installed to pre'ent air6orne conta0ination.
11.!.< Pre0ises and E/uip0ent 2aintenance
11.!.<.1 :he 0ethods and responsi6ility for the 0aintenance and repair of plant( e/uip0ent and 6uildin*s shall 6e docu0ented(
planned and carried out in a 0anner that 0ini0iDes the ris@ of product( pac@a*in* or e/uip0ent conta0ination.
11.!.<.! 2aintenance staff and contractors shall o6ser'e the follo.in* practices .hen underta@in* 0aintenance and repairs in any
food processin*( handlin* or stora*e area1
i. 5outine 0aintenance of plant and e/uip0ent shall 6e perfor0ed accordin* to a 0aintenance-control schedule and recordedH
ii. Failures of plant and e/uip0ent shall 6e docu0ented( re'ie.ed and their repair incorporated into the 0aintenance control
scheduleH
iii. Co0pliance .ith the personnel and process hy*iene re/uire0ents 8refer to ele0ents 11.#.1( 11.#.!( 11.#.#( 11.#.$9 6y
0aintenance staff and contractorsH
i'. Ensure facility super'isors are notified .hen 0aintenance or repairs are to 6e underta@en in any food handlin* areaH
'. Infor0 the 0aintenance super'isor and the facility super'isor if any repairs or 0aintenance pose a potential threat to product
safety 8i.e. pieces of electrical .ire( da0a*ed li*ht fittin*s( and loose o'erhead fittin*s9. ;hen possi6le( 0aintenance is to 6e
conducted outside processin* ti0esH
'i. 5e0o'e all tools and de6ris fro0 any 0aintenance acti'ity once it has 6een co0pleted and infor0 the area super'isor and
0aintenance super'isor so appropriate hy*iene and sanitation can 6e co0pleted prior to the co00ence0ent of facility operations.
11.!.<.# :he 0aintenance schedule shall 6e prepared to co'er 6uildin*( e/uip0ent and other areas of the pre0ises critical to the
0aintenance of product safety and /uality.
11.!.<.$ E/uip0ent located o'er product or product con'eyors shall 6e lu6ricated .ith food *rade lu6ricants and their use controlled
so as to 0ini0iDe the conta0ination of the product.
11.!.<.% Paint used in a food handlin* or contact Done shall 6e suita6le for use and in *ood condition and shall not 6e used on any
product contact surface.
11.!.1" Cali6ration
11.!.1".1 :he 0ethods and responsi6ility for the cali6ration and re-cali6ration of 0easurin*( test and inspection e/uip0ent used for
0onitorin* acti'ities outlined in pre-re/uisite pro*ra0( food safety plans and food /uality plans and other process controls( or to
de0onstrate co0pliance .ith custo0er specifications shall 6e docu0ented and i0ple0ented.
11.!.1".! Procedures shall 6e docu0ented and i0ple0ented to address the disposition of potentially affected products should
0easurin*( test and inspection e/uip0ent 6e found to 6e out of cali6ration state.
11.!.1".# Cali6rated 0easurin*( test and inspected e/uip0ent shall 6e protected fro0 da0a*e and unauthoriDed adAust0ent.
11.!.1".$ E/uip0ent shall 6e cali6rated a*ainst national or international reference standards and 0ethods or to accuracy appropriate
to its use. In cases .here standards are not a'aila6le( the supplier shall pro'ide e'idence to support the cali6ration reference 0ethod
applied.
11.!.1".% Cali6ration shall 6e perfor0ed accordin* to re*ulatory re/uire0ents andBor to the e/uip0ent 0anufacturers reco00ended
schedule.
11.!.1".- Cali6ration records shall 6e 0aintained.
11.!.11 2ana*e0ent of Pests and +er0in
11.!.11.1 :he 0ethods and responsi6ility for inte*rated pest 0ana*e0ent shall 6e docu0ented and effecti'ely i0ple0ented. :he
pre0ises( its surroundin* areas( stora*e facilities( 0achinery and e/uip0ent shall 6e @ept free of .aste or accu0ulated de6ris so as
not to attract pests and 'er0in.
11.!.11.! :he pest and 'er0in 0ana*e0ent pro*ra0 shall1
i. &escri6e the 0ethods and responsi6ility for the de'elop0ent( i0ple0entation and 0aintenance of the pest and 'er0in
0ana*e0ent pro*ra0H
ii. Identify the tar*et pests for each pesticide applicationH
iii. Cutline the 0ethods used to pre'ent pest pro6le0sH
i'. Cutline the pest eli0ination 0ethodsH
'. Cutline the fre/uency .ith .hich pest status is to 6e chec@edH
'i. Include on a site 0ap the identification( location( nu06er and type of 6ait stations setH
'ii. 7ist the che0icals used 8they are re/uired to 6e appro'ed 6y the rele'ant authority and their 2aterial Safety &ata Sheets 82S&S9
0ade a'aila6le9H
'iii. Cutline the 0ethods used to 0a@e staff a.are of the 6ait control pro*ra0 and the 0easures to ta@e .hen they co0e in contact
.ith a 6ait stationH
i>. Cutline the re/uire0ents for staff a.areness and trainin* in the use of pest and 'er0in control che0icals and 6aitsH and
>. 2easure the effecti'eness of the pro*ra0 to 'erify the eli0ination of applica6le pests.
11.!.11.# Inspections for pest acti'ity shall 6e underta@en on a re*ular 6asis 6y trained personnel and the appropriate action ta@en if
pests are present.
11.!.11.$ 5ecords of all pest control applications shall 6e 0aintained.
11.!.11.% Pesticides and other to>ic che0icals shall 6e clearly la6eled and stored as descri6ed in ele0ent 11.-.$ and handled and
applied 6y properly trained personnel. :hey shall 6e used 6y or under the direct super'ision of trained personnel .ith a thorou*h
understandin* of the haDards in'ol'ed( includin* the potential for the conta0ination of food and food contact surfaces.
11.!.11.- Pest control contractors shall 6e1
i. 7icensed and appro'ed 6y the local rele'ant authorityH
ii. ,se only trained and /ualified operators .ho co0ply .ith re*ulatory re/uire0entsH
iii. ,se only appro'ed che0icalsH
i'. Pro'ide a pest control 0ana*e0ent plan 8see Contract Ser'ices !.#.#9 .hich .ill include a site 0ap indicatin* the location of 6ait
stations and trapsH
'. 5eport to a responsi6le authoriDed person on enterin* the pre0ises and after the co0pletion of inspections or treat0entsH and
'i. Pro'ide a .ritten report of their findin*s and the inspections and treat0ents applied.
11.!.11.7 :he supplier shall dispose of unused pest control che0icals and e0pty containers in accordance .ith re*ulatory
re/uire0ents and ensure that1
i. E0pty che0ical containers are not reusedH
ii. E0pty containers are la6elled( isolated and securely stored .hile a.aitin* collectionH and
iii. ,nused and o6solete che0icals are stored under secure conditions .hile .aitin* authoriDed disposal 6y an appro'ed 'endor.
11.!.1! E/uip0ent( ,tensils and Protecti'e Clothin*
11.!.1!.1 E/uip0ent and utensils shall 6e desi*ned( constructed( installed( operated and 0aintained so as not to pose a
conta0ination threat to products.
11.!.1!.! Benches( ta6les( con'eyors( 0i>ers( 0incers( *raders and other 0echanical processin* e/uip0ent shall 6e hy*ienically
desi*ned and located for appropriate cleanin*. E/uip0ent surfaces shall 6e s0ooth( i0per'ious and free fro0 crac@s or cre'ices.
11.!.1!.# Product containers( tu6s( 6ins for edi6le and inedi6le 0aterial shall 6e constructed of 0aterials that are non-to>ic( s0ooth(
i0per'ious and readily cleaned. Bins used for inedi6le 0aterial shall 6e clearly identified.
11.!.1!.$ ;aste and o'erflo. .ater fro0 tu6s( tan@s and other e/uip0ent shall 6e dischar*ed direct to the floor draina*e syste0.
11.!.1!.% Protecti'e clothin* shall 6e 0anufactured fro0 0aterial that is not lia6le to conta0inate food and easily cleaned.
11.!.1!.- 5ac@s shall 6e pro'ided for the te0porary stora*e of protecti'e clothin* .hen staff lea'es the processin* area and shall 6e
pro'ided in close pro>i0ity or adAacent to the personnel access door.ays and hand .ashin* facilities.
11.!.1# Cleanin* and Sanitation
11.!.1#.1 :he 0ethods and responsi6ility for the cleanin* of the food handlin* and processin* e/uip0ent and en'iron0ent( stora*e
areas( staff a0enities and toilet facilities shall 6e docu0ented and i0ple0ented.
Consideration shall 6e *i'en to1
i. ;hat is to 6e cleanedH
ii. Ho. it is to 6e cleanedH
iii. ;hen it is to 6e cleanedH
i'. ;ho is responsi6le for the cleanin*H
'. 2ethods used to confir0 the correct concentrations of deter*ents and sanitiDers( and
'i. :he responsi6ility and 0ethods used to 'erify the effecti'eness of the cleanin* and sanitation
pro*ra0.
11.!.1#.! Pro'ision shall 6e 0ade for the effecti'e cleanin* of processin* e/uip0ent( utensils and protecti'e clothin*.
11.!.1#.# Suita6ly e/uipped areas shall 6e desi*nated for cleanin* product containers( @ni'es( cuttin* 6oards and other utensils and
for cleanin* of protecti'e clothin* used 6y staff. :hese cleanin* operations shall 6e controlled so as not to interfere .ith
0anufacturin* operations( e/uip0ent or product. 5ac@s and containers for storin* cleaned utensils and protecti'e clothin* shall 6e
pro'ided as re/uired.
11.!.1#.$ Pre-operational hy*iene and sanitation inspections shall 6e conducted 6y /ualified personnel to ensure food processin*
areas( product contact surfaces( e/uip0ent( staff a0enities and sanitary facilities and other essential areas are clean 6efore the
co00ence0ent of production.
11.!.1#.% :he responsi6ility and 0ethods used to 'erify the effecti'eness of the cleanin* procedures shall 6e docu0ented and
i0ple0ented. A 'erification schedule shall 6e prepared.
11.!.1#.- &eter*ents and sanitiDers shall 6e suita6le for use in a food 0anufacturin* en'iron0ent( and purchased in accordance .ith
applica6le le*islation. :he or*aniDation shall ensure1
i. An in'entory of all che0icals purchased and used shall 6e 0aintainedH
ii. &eter*ents and sanitiDers are stored as outlined in ele0ent 11.-.$H
iii. 2aterial Safety &ata Sheets 82S&S9 are pro'ided for all deter*ents and sanitiDers purchasedH and
i'. Cnly trained staff handles sanitiDers and deter*ents.
11.!.1#.7 :he supplier shall dispose of unused deter*ents and sanitiDers and e0pty containers in accordance .ith re*ulatory
re/uire0ents and ensure that1
i. E0pty deter*ent and sanitiDer containers are appropriately cleaned( treated and la6elled 6efore useH
ii. E0pty deter*ent and sanitiDer containers are la6eled( isolated and securely stored .hile a.aitin* collectionH and
iii. ,nused and o6solete deter*ents and sanitiDers are stored under secure conditions .hile a.aitin* authoriDed disposal 6y an
appro'ed 'endor.
11.!.1#.) A record of pre-operational hy*iene inspections( cleanin* and sanitation acti'ities( and 'erification acti'ities shall 6e
0aintained.
11.# Personnel Hy*iene and ;elfare
11.#.1 Personnel
11.#.1.1 Personnel sufferin* fro0 infectious diseases or are carriers of any infectious disease shall not en*a*e in product handlin* or
processin* operation.
11.#.1.! Personnel .ith e>posed cuts( sores or lesions shall not 6e en*a*ed in handlin* or processin* products or handlin* pri0ary
pac@a*in* 0aterials or food contact surfaces. 2inor cuts or a6rasions on e>posed parts of the 6ody shall 6e co'ered .ith a coloured
6anda*e containin* a 0etal strip or an alternati'e suita6le .aterproof and coloured dressin*.
11.#.1.# S0o@in*( che.in*( eatin*( drin@in* or spittin* is not per0itted in any food processin* or food handlin* areas.
11.#.! Hand ;ashin*
11.#.!.1 Hand .ash 6asins shall 6e pro'ided adAacent to all personnel access points and in accessi6le locations throu*hout food
handlin* and processin* areas as re/uired.
11.#.!.! Hand .ash 6asins shall 6e constructed of stainless steel or si0ilar non-corrosi'e 0aterial and as a 0ini0u0 supplied .ith1
i. A pota6le .ater supply at an appropriate te0peratureH
ii. 7i/uid soap contained .ithin a fi>ed dispenserH
iii. Paper to.els in a hands free cleana6le dispenserH and
i'. A 0eans of containin* used paper to.els.
11.#.!.# :he follo.in* additional facilities shall 6e pro'ided in hi*h ris@ areas1
i. Hands free operated tapsH and
ii. Hand sanitiDers.
11.#.!.$ A si*n instructin* people to .ash their hands( and in appropriate lan*ua*es( shall 6e pro'ided in a pro0inent position.
11.#.!.% Personnel shall ha'e clean hands and hands shall 6e .ashed 6y all personnel( includin* staff( contractors and 'isitors1
i. Cn enterin* food handlin* or processin* areasH
ii. After each 'isit to a toiletH
iii. After usin* a hand@erchiefH
i'. After s0o@in*( eatin* or drin@in*H and
'. After handlin* .ash do.n hoses( dropped product or conta0inated 0aterial.
11.#.!.- ;hen *lo'es are used( personnel shall 0aintain the hand .ashin* practices outlined a6o'e.
11.#.# Clothin*
11.#.#.1 Clothin* .orn 6y staff en*a*ed in handlin* food shall 6e 0aintained( stored( laundered and .orn so as not to present a
conta0ination ris@ to products.
11.#.#.! Staff en*a*ed in hi*h ris@ areas shall chan*e into clean clothin* or don te0porary protecti'e outer.ear .hen enterin* hi*h
ris@ areas.
11.#.#.# Clothin* includin* shoes( shall 6e clean at the co00ence0ent of each shift and 0aintained in a ser'icea6le condition.
E>cessi'ely soiled unifor0s shall 6e chan*ed .here they present a product conta0ination ris@.
11.#.#.$ &isposa6le *lo'es and aprons shall 6e chan*ed after each 6rea@( upon re-entry into the processin* area and .hen
da0a*ed. =on-disposa6le aprons and *lo'es shall 6e cleaned and sanitiDed as re/uired and .hen not in use stored on rac@s
pro'ided in the processin* area and not on pac@a*in*( in*redients( product or e/uip0ent.
11.#.$ Ie.ellery and Personal Effects
11.#.$.1 Ie.ellery and other loose o6Aects shall not 6e .orn or ta@en into a food handlin* or processin* operation or any area .here
food is e>posed. :he .earin* of plain 6ands .ith no stones and 0edical alert 6racelets that cannot 6e re0o'ed can 6e per0itted(
ho.e'er the supplier .ill need to consider their custo0er re/uire0ents and the applica6le food le*islation.
11.#.% +isitors
11.#.%.1 All 'isitors( includin* 0ana*e0ent and 0aintenance staff( shall .ear suita6le clothin* and foot.ear .hen enterin* any food
processin* or handlin* area.
11.#.%.! All 'isitors shall 6e re/uired to re0o'e Ae.ellery and other loose o6Aects.
11.#.%.# +isitors e>hi6itin* 'isi6le si*ns of illness shall 6e pre'ented fro0 enterin* areas in .hich food is handled or processed.
11.#.%.$ +isitors shall enter and e>it food handlin* areas throu*h the proper staff entrance points and co0ply .ith all hand .ashin*
and personnel practice re/uire0ents.
11.#.- Staff A0enities
11.#.-.1 Staff a0enities supplied .ith appropriate li*htin* and 'entilation shall 6e 0ade a'aila6le for the use of all persons en*a*ed
in the handlin* and processin* of product.
11.#.7 Chan*e 5oo0s
11.#.7.1 Facilities shall 6e pro'ided to ena6le staff and 'isitors to chan*e into and out of protecti'e clothin* as re/uired.
11.#.7.! Chan*e roo0s shall 6e pro'ided for staff en*a*ed in the processin* of hi*h ris@ foods or processin* operations in .hich
clothin* can 6e soiled.
11.#.7.# Pro'ision shall 6e 0ade for staff to store their street clothin* and personal ite0s separate fro0 food contact Dones and food
and pac@a*in* stora*e areas.
11.#.7.$ ;here re/uired( a sufficient nu06er of sho.ers shall 6e pro'ided for use 6y staff.
11.#.) 7aundry
11.#.).1 Pro'ision shall 6e 0ade for the launderin* and stora*e of clothin* .orn 6y staff en*a*ed in hi*h ris@ processes and for staff
en*a*ed in processin* operations in .hich clothin* can 6e hea'ily soiled.
11.#.< Sanitary Facilities
11.#.<.1 :oilet roo0s shall 6e1
i. &esi*ned and constructed so that they are accessi6le to staff and separate fro0 any processin* and food handlin* operationsH
ii. Accessed fro0 the processin* area 'ia an airloc@ 'ented to the e>terior or throu*h an adAoinin* roo0H
iii. Sufficient in nu06er for the 0a>i0u0 nu06er of staffH
i'. Constructed so that they can 6e easily cleaned and 0aintainedH and
'. Jept clean and tidy.
11.#.<.! Sanitary draina*e shall not 6e connected to any other drains .ithin the pre0ises and shall 6e directed to a septic tan@ or a
se.era*e syste0.
11.#.<.# Hand .ash 6asins shall 6e pro'ided i00ediately outside or inside the toilet roo0 and desi*ned as outlined in 11.#.!.!.
11.#.1" 7unch 5oo0s
11.#.1".1 Separate lunch roo0 facilities shall 6e pro'ided a.ay fro0 a food contactBhandlin* Done.
11.#.1".! 7unch roo0 facilities shall 6e1
i. +entilated and .ell litH
ii. Pro'ided .ith ade/uate ta6les and seatin* to cater for the 0a>i0u0 nu06er of staff at one sittin*H
iii. E/uipped .ith a sin@ ser'iced .ith hot and cold pota6le .ater for .ashin* utensilsH
i'. E/uipped .ith refri*eration and heatin* facilities ena6lin* the0 to store or heat food and to prepare
non-alcoholic 6e'era*es if re/uired( and
'. Jept clean and free fro0 .aste 0aterials and pests.
11.#.1".# Si*na*e in appropriate lan*ua*es instructin* people to .ash their hands 6efore enterin* the food processin* areas shall
6e pro'ided in a pro0inent position in lunch roo0s and at lunch roo0 e>its.
11.#.11 First Aid
11.#.11.1 First aid facilities shall 6e pro'ided to treat 0inor inAuries and suita6le arran*e0ents shall 6e pro'ided in circu0stances
.hen a patient re/uires 0ore specialiDed care.
11.$ Personnel Processin* Practices
11.$.1 Staff En*a*ed in Food Handlin* and Processin* Cperations
11.$.1.1 All personnel en*a*ed in any food handlin*( preparation or processin* operations shall ensure that products and 0aterials
are handled and stored in such a .ay as to pre'ent da0a*e or product conta0ination. :hey shall co0ply .ith the follo.in*
processin* practices1
i. Personnel entry to processin* areas shall 6e throu*h the personnel access doors onlyH
ii. All doors are to 6e @ept closed. &oors shall not 6e left open for e>tended periods .hen access for .aste re0o'al or recei'in* of
productBin*redientBpac@a*in* is re/uiredH
iii. :he .earin* of false fin*ernails or fin*ernail polish is not per0itted .hen handlin* foodH
i'. Pac@a*in* 0aterial( product( and in*redients shall 6e @ept in appropriate containers as re/uired and off the floorH
'. ;aste shall 6e contained in the 6ins identified for this purpose and re0o'ed fro0 the processin* area on a re*ular 6asis and not
left to accu0ulateH
'i. Staff shall not eat or taste any product 6ein* processed in the food handlin*Bcontact Done( e>cept as noted in section 11.$.1.!.
11.$.1.$ In circu0stances .here it is necessary to underta@e sensory e'aluations in a food handlin*Bcontact Done the supplier shall
i0ple0ent proper controls and procedures to ensure1
i. Food safety is not co0pro0isedH
ii. Sensory e'aluations are conducted 6y authoriDed personnelH
iii. A hi*h standard of personal hy*iene is practiced 6y personnel conductin* sensory e'aluationsH
i'. Sensory e'aluations are conducted in areas e/uipped for the purposeH and
'. E/uip0ent used for sensory e'aluations is sanitiDed( 0aintained and stored separate fro0
processin* e/uip0ent.
11.$.1.# All .ash do.n hoses shall 6e stored on hose rac@s after use and not left on the floor.
11.% ;ater( Ice and Air Supply
11.%.1 ;ater Supply
11.%.1.1 Ade/uate supplies of pota6le .ater dra.n fro0 a @no.n clean source shall 6e pro'ided for use durin* processin*
operations( as an in*redient and for cleanin* the pre0ises and e/uip0ent.
11.%.1.! Supplies of hot and cold .ater shall 6e pro'ided as re/uired to ena6le the effecti'e cleanin* of the pre0ises and e/uip0ent.
11.%.! 2onitorin* ;ater 2icro6iolo*y and Quality
11.%.!.1 ;ater used for
i. .ashin*( tha.in* and treatin* foodH
ii. an in*redient or food processin* aidH
iii. cleanin* food contact surfacesH
i'. the 0anufacture of iceH and
'. the 0anufacture of stea0 that .ill co0e in contact .ith food or used to heat .ater that .ill co0e in contact .ith food shall co0ply
.ith local( national or internationally reco*niDed pota6le .ater 0icro6iolo*ical and /uality standards as re/uired.
11.%.# ;ater &eli'ery
11.%.#.1 :he deli'ery of .ater .ithin the pre0ises shall ensure pota6le .ater is not conta0inated.
11.%.#.! :he use of non-pota6le .ater shall 6e controlled such that1
i. :here is no cross conta0ination 6et.een pota6le and non-pota6le .ater linesH
ii. =on-pota6le .ater pipin* and outlets are clearly identified.
11.%.$ ;ater :reat0ent
11.%.$.1 ;ater treat0ent 0ethods( e/uip0ent and 0aterials shall 6e desi*ned( installed and operated to ensure .ater recei'es an
effecti'e treat0ent.
11.%.$.! ;ater treat0ent e/uip0ent shall 6e 0onitored re*ularly to ensure it re0ains ser'icea6le.
11.%.$.# :reated .ater shall 6e re*ularly 0onitored to ensure it 0eets the indicators specified.
11.%.% Ice Supply
11.%.%.1 Ice pro'ided for use durin* processin* operations or as a processin* aid or an in*redient shall co0ply .ith 11.%.!.1.
11.%.%.! Ice roo0s and receptacles shall 6e constructed of 0aterials as outlined in ele0ents 11.!.1( 11.!.! and
11.!.# and desi*ned to 0ini0iDe conta0ination of the ice durin* stora*e and distri6ution.
11.%.- Analysis
11.%.-.1 2icro6iolo*ical analysis of the .ater and ice supply shall 6e conducted to 'erify the cleanliness of the supply( the 0onitorin*
acti'ities and the effecti'eness of the treat0ent 0easures i0ple0ented.
11.%.-.! ;ater and ice shall 6e analyDed usin* reference standards and 0ethods.
11.%.7 Air Quality
11.%.7.1 Co0pressed air used in the 0anufacturin* process shall 6e clean and present no ris@ to food safetyH
11.%.7.! Co0pressed air used in the 0anufacturin* process shall 6e re*ularly 0onitored for purity.
11
.- Stora*e and :ransport
11.-.1 Cold Stora*e( FreeDin* and Chillin* of Foods
11.-.1.1 :he supplier shall pro'ide confir0ation of the effecti'e operational perfor0ance of freeDin*( chillin* and cold stora*e
facilities. Chillers( 6last freeDers and cold stora*e roo0s shall 6e1
i. &esi*ned and constructed to allo. for the hy*ienic and efficient refri*eration of foodH and
ii. Easily accessi6le for inspection and cleanin*.
11.-.1.! Sufficient refri*eration capacity shall 6e a'aila6le to chill( freeDe( store chilled or store froDen the 0a>i0u0 anticipated
throu*hput of product .ith allo.ance for periodic cleanin* of refri*erated areas.
11.-.1.# &ischar*e fro0 defrost and condensate lines shall 6e controlled and dischar*ed to the draina*e syste0.
11.-.1.$ FreeDin*( chillin* and cold stora*e roo0s shall 6e fitted .ith te0perature 0onitorin* e/uip0ent and located so as to 0onitor
the .ar0est part of the roo0 and 6e fitted .ith a te0perature 0easure0ent de'ice that is easily reada6le and accessi6le.
11.-.1.% 7oadin* and unloadin* doc@s shall 6e desi*ned to protect the product durin* loadin* and unloadin*.
11.-.! Stora*e of &ry In*redients( Pac@a*in*( and Shelf Sta6le Pac@a*ed Foods
11.-.!.1 5oo0s used for the stora*e of product in*redients( pac@a*in*( and other dry *oods shall 6e located a.ay fro0 .et areas
and constructed to protect the product fro0 conta0ination and deterioration.
11.-.!.! 5ac@s pro'ided for the stora*e of pac@a*in* shall 6e constructed of i0per'ious 0aterials and desi*ned to ena6le cleanin*
of the floors and the stora*e roo0. Stora*e areas shall 6e constructed to pre'ent pac@a*in* fro0 6eco0in* a har6oura*e for pests
or 'er0in.
11.-.!.# +ehicles used in food contact( handlin* or processin* Dones or in cold stora*e roo0s shall 6e desi*ned and operated so as
not to present a food safety haDard.
11.-.# Stora*e of E/uip0ent and Containers
11.-.#.1 Stora*e roo0s shall 6e desi*ned and constructed to allo. for the hy*ienic and efficient stora*e of e/uip0ent and
containers.
11.-.$ Stora*e of HaDardous Che0icals and :o>ic Su6stances
11.-.$.1 HaDardous che0icals and to>ic su6stances .ith the potential for food conta0ination shall 6e stored so as not to present a
haDard to staff( product( pac@a*in*( product handlin* e/uip0ent or areas in .hich the product is handled( stored or transported.
11.-.$.! Processin* utensils and pac@a*in* shall not 6e stored in areas used to store haDardous che0icals and to>ic su6stances.
11.-.$.# &aily supplies of che0ical used for continuous sanitiDin* of .ater or as a processin* aid( or for e0er*ency cleanin* of food
processin* e/uip0ent or surfaces in food contact Dones( 0ay 6e stored .ithin or in close pro>i0ity to a processin* area pro'ided
access to the che0ical stora*e facility is restricted to authoriDed personnel.
11.-.$.$ Pesticides( rodenticides( fu0i*ants and insecticides shall 6e stored separate fro0 sanitiDers and deter*ents. All che0icals
shall 6e stored in their ori*inal containers.
11.-.$.% HaDardous che0ical and to>ic su6stance stora*e facilities shall1
i. Be co0pliant .ith national and local le*islation and desi*ned such that there is no cross conta0ination 6et.een che0icalsH
ii. Be ade/uately 'entilatedH
iii. Be pro'ided .ith appropriate si*na*e indicatin* the area is a haDardous stora*e areaH
i'. Be secure and loc@a6le to restrict access only to those personnel .ith for0al trainin* in the handlin* and use of haDardous
che0icals and to>ic su6stancesH
'. Ha'e instructions on the safe handlin* of haDardous che0icals and to>ic su6stances readily accessi6le to staffH
'i. Be e/uipped .ith a detailed and up-to-date in'entory of all che0icals contained in the stora*e facilityH
'ii. Ha'e suita6le first aid e/uip0ent and protecti'e clothin* a'aila6le in close pro>i0ity to the stora*e areaH
'iii. In the e'ent of a haDardous spill( 6e desi*ned such that spilla*e and draina*e fro0 the area is containedH and
i>. Be e/uipped .ith spilla*e @its and cleanin* e/uip0ent.
11.-.% Alternati'e Stora*e and Handlin* of Foods
11.-.%.1 ;here *oods descri6ed in 11.-.1 to 11.-.$ are held under te0porary or o'erflo. conditions that are not desi*ned for the
safe stora*e of *oods( a ris@ analysis shall 6e underta@en to ensure there is no ris@ to the inte*rity of those *oods or conta0ination
or ad'erse effect on food safety and /uality.
11.-.- 7oadin*( :ransport and ,nloadin* Practices
11.-.-.1 :he practices applied durin* loadin*( transport and unloadin* of food shall 6e docu0ented( i0ple0ented and desi*ned to
0aintain appropriate stora*e conditions and product inte*rity. Foods shall 6e loaded( transported and unloaded under conditions
suita6le to pre'ent cross conta0ination.
11.-.7 7oadin*
11.-.7.1 +ehicles 8truc@sB'ansBcontainers9 used for transportin* food shall 6e inspected prior to loadin* to ensure they are clean( in
*ood repair( suita6le for the purpose and free fro0 odors or other conditions that 0ay i0pact ne*ati'ely on the product.
11.-.7.! 7oadin* practices shall 6e desi*ned to 0ini0iDe unnecessary e>posure of the product to conditions detri0ental to
0aintainin* the product and pac@a*e inte*rity.
11.-.) :ransport
11.-.).1 5efri*erated units shall 0aintain the food at re/uired te0peratures and the unitEs te0perature settin*s shall 6e set( chec@ed
and recorded 6efore loadin* and core product te0peratures recorded at re*ular inter'als durin* loadin* as appropriate.
11.-.).! :he refri*eration unit shall 6e operational at all ti0es and chec@s co0pleted of the unitEs operation( the door seals and the
stora*e te0perature chec@ed at re*ular inter'als durin* transit.
11.-.< ,nloadin*
11.-.<.1 Prior to openin* the doors( the refri*eration unitEs stora*e te0perature settin*s and operatin* te0perature shall 6e chec@ed
and recorded. ,nloadin* shall 6e co0pleted efficiently and product te0peratures shall 6e recorded at the co00ence0ent of
unloadin* and at re*ular inter'als durin* unloadin*.
11.-.<.! ,nloadin* practices shall 6e desi*ned to 0ini0iDe unnecessary e>posure of the product to conditions detri0ental to
0aintainin* the product and pac@a*e inte*rity.
11.7 Separation of Functions
11.7.1 Process Flo.
11.7.1.1 :he process flo. shall 6e desi*ned to pre'ent cross conta0ination and or*aniDed so there is a continuous flo. of product
throu*h the process. :he flo. of personnel shall 6e 0ana*ed such that the potential for conta0ination is 0ini0iDed.
11.7.! 5eceipt of 5a. and Pac@a*in* 2aterials and In*redients
11.7.!.1 &ry in*redients and pac@a*in* shall 6e recei'ed and stored separately fro0 froDen and chilled ra. 0aterials to ensure there
is no cross conta0ination. ,nprocessed ra. 0aterials shall 6e recei'ed and se*re*ated to ensure there is no cross conta0ination.
11.7.# :ha.in* of Food
11.7.#.1 :ha.in* of food shall 6e underta@en in e/uip0ent and roo0s appropriate for the purpose.
11.7.#.! E/uip0ent for .ater tha.in* shall 6e continuous flo. to ensure the .ater e>chan*e rate and te0perature does not
contri6ute to product deterioration or conta0ination. ;ater o'erflo. shall 6e directed into the floor draina*e syste0 and not onto the
floor.
11.7.#.# Air tha.in* facilities shall 6e desi*ned to tha. food under controlled conditions at a rate and te0perature that does not
contri6ute to product deterioration or conta0ination.
11.7.#.$ Pro'ision is to 6e 0ade for the contain0ent and re*ular disposal of used cartons and pac@a*in* fro0 tha.ed product so
that there is no ris@ to the product.
11.7.$ Hi*h 5is@ Processes
11.7.$.1 :he processin* of hi*h ris@ food shall 6e conducted under controlled conditions such that1
i. Sensiti'e areas in .hich hi*h ris@ food has under*one a K@illL step( a Kfood safety inter'entionL or is su6Aect to post process
handlin*( are protectedBse*re*ated fro0 other processes( ra. 0aterials or staff .ho handle ra. 0aterials to ensure cross
conta0ination is 0ini0iDedH
ii. Areas in .hich hi*h ris@ processes are conducted are only ser'iced 6y staff dedicated to that functionH
iii. Staff access points are located( desi*ned and e/uipped to ena6le staff to don distincti'e protecti'e clothin* and to practice a hi*h
standard of personal hy*iene to pre'ent product conta0inationH
i'. Product transfer points are located and desi*ned so as not to co0pro0ise hi*h ris@ se*re*ation and to 0ini0iDe the ris@ of cross
conta0inationH and
'. An en'iron0ental 0onitorin* pro*ra0 shall 6e in place for hi*h ris@ areas. At a 0ini0u0( a .ritten procedure detailin* the
applica6le patho*ens or indicator or*anis0s to test for that industry( the nu06er of sa0ples to 6e ta@en and the fre/uency of
sa0plin* and correcti'e actions shall 6e docu0ented. :he responsi6ility and 0ethods shall 6e docu0ented and i0ple0ented. A
sa0plin* schedule shall 6e prepared.
11.7.% Control of Forei*n 2atter Conta0ination
11.7.%.1 :he responsi6ility and 0ethods used to pre'ent forei*n 0atter conta0ination of the product shall 6e docu0ented(
i0ple0ented and co00unicated to all staff.
11.7.%.! Inspections shall 6e perfor0ed to ensure plant and e/uip0ent re0ains in *ood condition and potential conta0inants ha'e
not detached or 6eco0e da0a*ed or deteriorated.
11.7.%.# :he use of te0porary fasteners such as strin*( .ire or tape to fi> or hold e/uip0ent shall not 6e per0itted.
11.7.%.$ :he follo.in* pre'entati'e 0easures shall 6e i0ple0ented .here applica6le to pre'ent *lass conta0ination1
i. All *lass o6Aects or si0ilar 0aterial in food handlin*Bcontact Dones shall 6e listed in a *lass re*ister includin* details of their
locationH
ii. Containers( e/uip0ent and other utensils 0ade of *lass( porcelain( cera0ics( la6oratory *lass.are or other li@e 0aterial 8e>cept
.here the product is contained in pac@a*in* 0ade fro0 these 0aterials( or 0easure0ent instru0ents .ith *lass dial co'ers or 2IF
ther0o0eters re/uired under re*ulation9 shall not 6e per0itted in food processin* Bcontact DonesH
iii. Conduct re*ular inspections of food handlin*Bcontact Dones to ensure they are free of *lass or other li@e 0aterial and to esta6lish
no chan*es to the condition of the o6Aects listed in the *lass re*isterH and
i'. Inspect *lass instru0ent dial co'ers on processin* e/uip0ent and 2IF ther0o0eters at the start and finish of each shift to
confir0 they ha'e not 6een da0a*ed.
11.7.%.% ;ooden pallets and other .ooden utensils used in food handlin*Bcontact Dones shall 6e dedicated for that purpose( clean(
0aintained in *ood order. :heir condition is su6Aect to re*ular inspection.
11.7.%.- 7oose 0etal o6Aects on e/uip0ent( e/uip0ent co'ers and o'erhead structures shall 6e re0o'ed or ti*htly fi>ed so as not to
present a haDard.
11.7.%.7 Jni'es and cuttin* instru0ents used in processin* and pac@a*in* operations shall 6e controlled( and @ept clean and .ell
0aintained.
11.7.- &etection of Forei*n C6Aects
11.7.-.1 :he responsi6ility( 0ethods and fre/uency for 0onitorin*( 0aintainin*( cali6ratin* and usin* screens( sie'es( filters or other
technolo*ies to re0o'e or detect forei*n 0atter shall 6e docu0ented and i0ple0ented.
11.7.-.! 2etal detectors or other physical conta0inant detection technolo*ies shall 6e routinely 0onitored( 'alidated and 'erified for
operational effecti'eness. :he e/uip0ent shall 6e desi*ned to isolate defecti'e product and indicate .hen it is reAected.
11.7.-.# 5ecords shall 6e 0aintained of the inspection 6y forei*n o6Aect detection de'ices( and their 'erification.
11.7.7 2ana*in* Forei*n 2atter Conta0ination Incidents
11.7.7.1 In all cases of forei*n 0atter conta0ination the affected 6atch or ite0 shall 6e isolated( inspected( re.or@ed or disposed of.
11.7.7.! In circu0stances .here *lass or si0ilar 0aterial 6rea@a*e occurs( the affected area is to 6e isolated( cleaned and
thorou*hly inspected 8includin* cleanin* e/uip0ent and foot.ear9 and cleared 6y a suita6ly responsi6le person prior to the
co00ence0ent of operations.
11.) Cn-Site 7a6oratories
11.).1 7ocation
11.).1.1 Cn site la6oratories shall 6e located separate fro0 any food processin* or handlin* acti'ity and desi*ned to li0it access
only to authoriDed personnel.
11.).1.! Pro'isions shall 6e 0ade to isolate and contain all la6oratory .aste held on the pre0ises and 0ana*e it separately fro0
food .aste. 7a6oratory .aste .ater outlet shall as a 0ini0u0 6e do.n strea0 of drains that ser'ice food processin* and handlin*
areas.
11.).1.# Si*na*e shall 6e displayed identifyin* the la6oratory area as a restricted area accessi6le only 6y authoriDed personnel.
11.< ;aste &isposal
11.<.1 &ry and 7i/uid ;aste &isposal
11.<.1.1 :he responsi6ility and 0ethods used to collect and handle dry( .et and li/uid .aste and store prior to re0o'al fro0 the
pre0ises shall 6e docu0ented and i0ple0ented.
11.<.1.! ;aste shall 6e re0o'ed on a re*ular 6asis and not 6uild up in food handlin* or processin* areas.
&esi*nated .aste accu0ulation areas shall 6e 0aintained in a clean and tidy condition until such ti0e as e>ternal .aste collection is
underta@en.
11.<.1.# :rolleys( 'ehicles .aste disposal e/uip0ent( collection 6ins and stora*e areas shall 6e 0aintained in a ser'icea6le
condition and cleaned and sanitiDed re*ularly so as not to attract pests and other 'er0in.
11.<.1.$ Ade/uate pro'ision shall 6e 0ade for the disposal of all solid processin* .aste includin* tri00in*s( inedi6le 0aterial and
used pac@a*in*. ;aste held on site prior to disposal shall 6e stored in a separate stora*e facility and suita6ly fly proofed and
contained so as not to present a haDard.
11.<.1.% Ade/uate pro'ision shall 6e 0ade for the disposal of all li/uid .aste fro0 processin* and food handlin* areas. 7i/uid .aste
shall 6e either re0o'ed fro0 the processin* en'iron0ent continuously or held in a desi*nated stora*e area in lidded containers prior
to disposal so as not to present a haDard.
11.<.1.- 5e'ie.s of the effecti'eness of .aste 0ana*e0ent .ill for0 part of daily hy*iene inspections and the results of these
inspections shall 6e included in the rele'ant hy*iene reports.
11.1" E>terior
11.1".1 Frounds and 5oad.ays
11.1".1.1 :he *rounds and area surroundin* the pre0ises shall 6e 0aintained to 0ini0iDe dust and 6e @ept free of .aste or
accu0ulated de6ris so as not to attract pests and 'er0in.
11.1".1.! Paths( road.ays and loadin* and unloadin* areas shall 6e 0aintained so as not to present a haDard to the food safety
operation of the pre0ises.
11.1".1.# Surroundin*s shall 6e @ept neat and tidy and not present a haDard to the hy*ienic and sanitary operation of the pre0ises.
11.1".1.$ Paths fro0 a0enities leadin* to facility entrances are re/uired to 6e effecti'ely sealed.
Module 13& Food afety Fundamentals ) 5ood Manufacturin"
$ractices for $roduction of Food $ac6a"in" 75F8 co/e M9
:his 0odule co'ers the Food 2anufacturin* Practices re/uire0ents for the production of food pac@a*in*.
Supplier i0ple0entin* this 0odule 0ust also 0eet the re/uire0ents of 2odule !1 SQF Syste0 Ele0ents.
Applica6le food sector cate*ories 8FSCs9 are1
FSC !71 Production of food pac@a*in*
1#.1 Site 5e/uire0ents and Appro'al
1#.1.1 Pre0ises 7ocation
1#.1.1.1 :he location of the pre0ises shall 6e such that adAacent and adAoinin* 6uildin*s( operations and land use do not interfere
.ith safe and hy*ienic operations.
1#.1.! Construction and Cperational Appro'al
1#.1.!.1 :he construction and on-*oin* operation of the pre0ises on the site shall 6e appro'ed 6y the rele'ant authority.
1#.! Construction and Control of Product Handlin* and Stora*e Areas
1#.!.1 2aterials and Surfaces
1#.!.1.1 In facilities .here food contact pac@a*in* is 0anufactured( product contact surfaces shall 6e constructed of 0aterials that
.ill not contri6ute a food safety ris@.
1#.!.! Floors( &rains and ;aste :raps
1#.!.!.1 Floors shall 6e constructed of s0ooth( dense i0pact resistant 0aterial that can 6e effecti'ely *raded( drained( i0per'ious to
li/uid and easily cleaned.
1#.!.!.! &rains shall 6e constructed and located so they can 6e easily cleaned and not present a haDard.
1#.!.!.# ;aste trap syste0 shall 6e located a.ay fro0 any food and 0aterial handlin* area or entrance to the pre0ises.
1#.!.# ;alls( Partitions( &oors and Ceilin*s
1#.!.#.1 ;alls( partitions( ceilin*s and doors shall 6e of dura6le construction and fit for purpose.
1#.!.#.! ;all to .all and .all to floor Aunctions shall 6e desi*ned to 6e easily cleaned and sealed to pre'ent the accu0ulation of food
de6ris.
1#.!.#.# &oors shall 6e of solid construction and .indo.s shall 6e 0ade of shatterproof *lass or si0ilar 0aterial.
1#.!.$ 7i*htin* and 7i*ht Fittin*s
1#.!.$.1 7i*htin* in pre0ises .here food contact pac@a*in* is 0anufactured shall 6e of appropriate intensity to ena6le the staff to
carry out their tas@s efficiently and effecti'ely.
1#.!.$.! 7i*ht fittin*s in such areas shall 6e shatterproof( 0anufactured .ith a shatterproof co'erin* or fitted .ith protecti'e co'ers
and recessed into or fitted flush .ith the ceilin*.
1#.!.$.# 7i*ht fittin*s in other areas .here product is stored shall 6e desi*ned such as to pre'ent 6rea@a*e and product
conta0ination.
1#.!.% &ust( Fly and +er0in Proofin*
1#.!.%.1 All e>ternal .indo.s( 'entilation openin*s( doors and other openin*s shall 6e effecti'ely sealed .hen closed and proofed
a*ainst dust( 'er0in and flies.
1#.!.%.! Personnel access doors shall 6e pro'ided. :hey shall 6e effecti'ely fly-proofed and fitted .ith a self-closin* de'ice.
1#.!.%.# E>ternal doors( includin* o'erhead doc@ doors( used for product( pedestrian or truc@ access shall 6e fly-proofed.
1#.!.%.$ Electric insect control de'ices( phero0one or other traps and 6aits shall 6e located so as not to present a conta0ination ris@
to pac@a*in*( or 0anufacturin* e/uip0ent.
1#.!.- +entilation
1#.!.-.1 Ade/uate 'entilation shall 6e pro'ided in areas .here food contact pac@a*in* is 0anufactured and stored.
1#.!.7 Pre0ises and E/uip0ent 2aintenance
1#.!.7.1 :he 0ethods and responsi6ility for the 0aintenance and repair of plant( e/uip0ent and 6uildin*s shall 6e docu0ented
planned and carried out in a 0anner that 0ini0iDes the ris@ of product( pac@a*in* or e/uip0ent conta0ination.
1#.!.7.! 2aintenance staff and contractors shall o6ser'e the follo.in* practices .hen underta@in* 0aintenance and repairs in any
handlin* or stora*e area1
i. 5outine 0aintenance of plant and e/uip0ent shall 6e perfor0ed accordin* to a 0aintenance control schedule and recordedH
ii. Failures of plant and e/uip0ent shall 6e docu0ented( re'ie.ed and their repair incorporated into the 0aintenance control
scheduleH
iii. Co0pliance .ith the personnel and process hy*iene re/uire0ents 8refer to ele0ents 1#.#.1(
1#.#.!( 1#.#.#( 1#.#.$9 6y 0aintenance staff and contractorsH
i'. Ensure area super'isors are notified .hen 0aintenance or repairs are to 6e underta@en in any
pac@a*in* 0anufacturin* areaH
'. Infor0 the 0aintenance super'isor and the facility super'isor if any repairs or 0aintenance that pose a potential threat to product
safety 8i.e. pieces of electrical .ire( da0a*ed li*ht fittin*s( and loose o'erhead fittin*s9. ;hen possi6le( 0aintenance is to 6e
conducted outside 0anufacturin* ti0esH
'i. 5e0o'e all tools and de6ris fro0 any 0aintenance acti'ity once it has 6een co0pleted and
infor0 the area super'isor and 0aintenance super'isor so appropriate hy*iene and sanitation can 6e co0pleted prior to the
co00ence0ent of facility operations.
1#.!.7.# :he 0aintenance schedule shall 6e prepared to co'er 6uildin*( e/uip0ent and other areas of the pre0ises critical to the
0aintenance of product safety and /uality.
1#.!.7.$ E/uip0ent located o'er product or product con'eyors shall 6e lu6ricated .ith food *rade lu6ricants and their use controlled
so as to 0ini0iDe the conta0ination of the product. 2achinery lu6ricant controls shall 6e in place to pre'ent conta0ination of
pac@a*in* 0aterials fro0 *ear 6o> oils( 6earin* lu6ricants( hydraulics( or any other source.
1#.!.7.% Paint used in a production area shall 6e suita6le for use and in *ood condition and shall not 6e used on any product contact
surface.
1#.!.) Cali6ration
1#.!.).1 :he 0ethods and responsi6ility for the cali6ration and re-cali6ration of 0easurin*( test and inspection e/uip0ent used for
0onitorin* acti'ities outlined in the pre-re/uisite pro*ra0( food safety plans and food /uality plans and other process controls( or to
de0onstrate co0pliance .ith custo0er specifications shall 6e docu0ented and i0ple0ented.
1#.!.).! Procedures shall 6e docu0ented and i0ple0ented to address the disposition of potentially affected product should
0easurin*( test and inspection e/uip0ent 6e found to 6e out of cali6ration state.
1#.!.).# Cali6rated 0easurin*( test and inspected e/uip0ent shall 6e protected fro0 da0a*e and unauthoriDed adAust0ent.
1#.!.).$ E/uip0ent shall 6e cali6rated a*ainst national or international reference standards and 0ethods or to accuracy appropriate
to its use. In cases .here standards are not a'aila6le the supplier shall pro'ide e'idence to support the cali6ration reference 0ethod
applied.
1#.!.).% Cali6ration shall 6e perfor0ed accordin* to re*ulatory re/uire0ents andBor to the e/uip0ent 0anufacturers reco00ended
schedule.
1#.!.).- Cali6ration records shall 6e 0aintained.
1#.!.< 2ana*e0ent of Pests and +er0in
1#.!.<.1 :he 0ethods and responsi6ility for inte*rated pest 0ana*e0ent shall 6e docu0ented and effecti'ely i0ple0ented. :he
pre0ises( its surrounds( stora*e facilities( 0achinery and e/uip0ent shall 6e @ept free of .aste or accu0ulated de6ris so as not to
attract pests and 'er0in.
1#.!.<.! :he pest and 'er0in 0ana*e0ent pro*ra0 shall1
i. &escri6e the 0ethods and responsi6ility for the de'elop0ent( i0ple0entation and 0aintenance of the pest and 'er0in
0ana*e0ent pro*ra0H
ii. Identify the tar*et pests for each pesticide applicationH
iii. Cutline the 0ethods used to pre'ent pest pro6le0sH
i'. Cutline the pest eli0ination 0ethodsH
'. Cutline the fre/uency .ith .hich pest status is to 6e chec@edH
'i. Include on a site 0ap the identification( location( nu06er and type of 6ait stations setH
'ii. 7ist the che0icals used 8they are re/uired to 6e appro'ed 6y the rele'ant authority and their 2aterial Safety &ata Sheets 82S&S9
0ade a'aila6le9H
'iii. Cutline the 0ethods used to 0a@e staff a.are of the 6ait control pro*ra0 and the 0easures to ta@e .hen they co0e in contact
.ith a 6ait stationH
i>. Cutline the re/uire0ents for staff a.areness and trainin* in the use of pest and 'er0in control che0icals and 6aitsH and
>. 2easure the effecti'eness of the pro*ra0 to 'erify the eli0ination of applica6le pests.
1#.!.<.# Inspections for pest acti'ity shall 6e underta@en on a re*ular 6asis 6y trained personnel and the appropriate action ta@en if
pests are present.
1#.!.<.$ 5ecords of all pest control applications shall 6e 0aintained.
1#.!.<.% Pesticides and other to>ic che0icals shall 6e clearly la6eled and stored as descri6ed in ele0ent 1#.-.# and handled and
applied 6y properly trained personnel. :hey shall 6e used 6y or under the direct super'ision of trained personnel .ith a thorou*h
understandin* of the haDards in'ol'ed( includin* the potential for the conta0ination of food contact pac@a*in*.
1#.!.<.- Pest control contractors shall 6e1
i. 7icensed and appro'ed 6y the local rele'ant authorityH
ii. ,se only trained and /ualified operators .ho co0ply .ith re*ulatory re/uire0entsH
iii. ,se only appro'ed che0icalsH
i'. Pro'ide a pest control 0ana*e0ent plan 8see Contract Ser'ices !.#.#9 .hich .ill include a site 0ap indicatin* the location of 6ait
stations and trapsH
'. 5eport to a responsi6le senior 0ana*e0ent person on enterin* the pre0ises and after the co0pletion of inspections or
treat0entsH and
'i. Pro'ide a .ritten report of their findin*s and the inspections and treat0ents applied.
1#.!.<.7 :he supplier shall dispose of unused pest control che0icals and e0pty containers in accordance .ith re*ulatory
re/uire0ents and ensure that1
i. E0pty che0ical containers are not reusedH
ii. E0pty containers are la6eled( isolated and securely stored .hile a.aitin* collectionH and
iii. ,nused and o6solete che0icals are stored under secure conditions .hile .aitin* authoriDed disposal 6y an appro'ed 'endor.
1#.!.1" E/uip0ent( ,tensils and Protecti'e Clothin*
1#.!.1".1 E/uip0ent and utensils shall 6e desi*ned( constructed( installed( operated and 0aintained so as not to pose a
conta0ination threat to the product.
1#.!.1".! Protecti'e clothin* shall 6e 0anufactured fro0 0aterial that is not lia6le to conta0inate food and can 6e easily cleaned.
1#.!.1".# 5ac@s shall 6e pro'ided for the te0porary stora*e of protecti'e clothin* .hen staff lea'es the processin* area and shall 6e
pro'ided in close pro>i0ity or adAacent to the personnel access door.ays and hand .ashin* facilities.
1#.!.11 Cleanin* and Sanitation
1#.!.11.1 :he 0ethods and responsi6ility for the cleanin* of 0anufacturin* and stora*e areas( staff a0enities and toilet facilities
shall 6e docu0ented and i0ple0ented.
1#.!.11.! Pro'ision shall 6e 0ade for the effecti'e cleanin* of processin* e/uip0ent( utensils and protecti'e clothin*.
1#.!.11.# Suita6ly e/uipped areas shall 6e desi*nated for cleanin* product containers( utensils and cleanin* staffs protecti'e
clothin*. 5ac@s and containers for storin* cleaned utensils and protecti'e clothin* shall 6e pro'ided as re/uired.
1#.!.11.$ Pre-operational hy*iene and sanitation inspections shall 6e conducted 6y /ualified personnel to ensure 0anufacturin* and
stora*e areas( staff a0enities and sanitary facilities and other essential areas are clean.
1#.!.11.% :he responsi6ility and 0ethods used to 'erify the effecti'eness of the cleanin* procedures shall 6e docu0ented and
i0ple0ented. A 'erification schedule shall 6e prepared.
1#.!.11.- &eter*ents and sanitiDers shall 6e purchased in accordance .ith applica6le le*islation. :he or*aniDation shall ensure1
i. An in'entory of all che0icals purchased and used shall 6e 0aintainedH
ii. &eter*ents and che0icals are stored as outlined in ele0ent 1#.-.#H
iii. 2aterial Safety &ata Sheets 82S&S9 are pro'ided for all deter*ents and sanitiDers purchasedH and
i'. Cnly trained staff handles sanitiDers and deter*ents.
1#.!.11.7 :he supplier shall dispose of unused deter*ents and sanitiDers and e0pty containers in accordance .ith re*ulatory
re/uire0ents and ensure that1
i. E0pty deter*ent and sanitiDer containers are appropriately cleaned( treated and la6eled 6efore useH
ii. E0pty deter*ent and sanitiDer containers are la6eled( isolated and securely stored .hile a.aitin* collectionH and
iii. ,nused and o6solete deter*ents and sanitiDers are stored under secure conditions .hile .aitin* authoriDed disposal 6y an
appro'ed 'endor.
1#.# Personnel Hy*iene and ;elfare
1#.#.1 Personnel
1#.#.1.1 Personnel sufferin* fro0 infectious diseases or are carriers of( any infectious disease shall not en*a*e in the 0anufacture of
food contact pac@a*in*( or stora*e areas .here food contact pac@a*in* is e>posed.
1#.#.1.! Personnel .ith e>posed cuts( sores or lesions shall not 6e en*a*ed in handlin* product or handlin* pac@a*in* 0aterials.
2inor cuts or a6rasions on e>posed parts of the 6ody shall 6e co'ered .ith coloured 6anda*e containin* a 0etal strip or an
alternati'e suita6le .aterproof and coloured dressin*.
1#.#.1.# S0o@in*( che.in*( eatin*( drin@in* or spittin* is not per0itted in any food handlin* or stora*e areas .here product is
e>posed.
1#.#.! Hand ;ashin*
1#.#.!.1 Hand .ash 6asins shall 6e pro'ided adAacent to all personnel access points and in accessi6le locations throu*hout
0anufacturin* area as re/uired.
1#.#.!.! Hand .ash 6asins shall 6e constructed of stainless steel or si0ilar non-corrosi'e 0aterial and as a 0ini0u0 supplied .ith1
i. A pota6le .ater supply at an appropriate te0peratureH
ii. 7i/uid soap contained .ithin a fi>ed dispenserH
iii. Paper to.els or effecti'e hand dryerH and
i'. A 0eans of containin* used paper to.els.
1#.#.!.# A si*n instructin* people to .ash their hands( and in appropriate lan*ua*es( shall 6e pro'ided in a pro0inent position
adAacent to hand .ash stations.
1#.#.!.$ Personnel shall ha'e clean hands and hands shall 6e .ashed 6y all personnel( includin* staff( contractors and 'isitors1
i. Cn enterin* product contact areasH
ii. After each 'isit to a toiletH
iii. After usin* a hand@erchiefH
i'. After s0o@in*( eatin* or drin@in*H and
'. After handlin* conta0inated 0aterial.
1#.#.!.% ;hen *lo'es are used( personnel shall 0aintain the hand .ashin* practices outlined a6o'e.
1#.#.# Clothin*
1#.#.#.1 Clothin* .orn 6y staff en*a*ed in handlin* food contact pac@a*in* shall 6e 0aintained( stored( laundered and .orn so as
not to present a conta0ination ris@ to products.
1#.#.#.! Clothin* shall 6e clean at the co00ence0ent of each shift and 0aintained in a ser'icea6le condition.
E>cessi'ely soiled unifor0s shall 6e chan*ed .here they present a product conta0ination ris@.
1#.#.$ Ie.ellery and Personal Effects
1#.#.$.1 Ie.ellery and other loose o6Aects shall not 6e .orn or ta@en into a product handlin* area or any area .here pac@a*in* is
e>posed.
1#.#.$.! :he .earin* of plain 6ands .ith no stones and 0edical alert 6racelets that cannot 6e re0o'ed can 6e per0itted( ho.e'er
the supplier .ill need to consider their custo0er re/uire0ents and the applica6le food le*islation.
1#.#.% +isitors
1#.#.%.1 All 'isitors( includin* 0ana*e0ent and 0aintenance staff( shall .ear suita6le clothin* and foot.ear .hen enterin* any
pac@a*in* handlin* or stora*e area.
1#.#.%.! +isitors shall enter and e>it pac@a*in* handlin* or stora*e area throu*h the proper staff entrance points and co0ply .ith all
hand .ashin* and personal practice re/uire0ents.
1#.#.- Staff A0enities
1#.#.-.1 Staff a0enities supplied .ith appropriate li*htin* and 'entilation shall 6e 0ade a'aila6le for the use of all persons en*a*ed
in the handlin* and stora*e of food contact pac@a*in*.
1#.#.7 Chan*e 5oo0s
1#.#.7.1 Facilities shall 6e pro'ided to ena6le staff and 'isitors to chan*e into and out of protecti'e clothin* as re/uired.
1#.#.7.! Pro'ision shall 6e 0ade for staff to store their street clothin* and personal ite0s separate fro0 pac@a*in* handlin* or
stora*e areas.
1#.#.) Sanitary Facilities
1#.#.).1 :oilet roo0s shall 6e1
i. desi*ned and constructed so that they are accessi6le to staff and separate fro0 any pac@a*in*
handlin* or stora*e operationsH
ii. accessed fro0 the 0anufacturin* area 'ia an airloc@ 'ented to the e>terior or throu*h an adAoinin* roo0H
iii. sufficient in nu06er for the 0a>i0u0 nu06er of staffH
i'. constructed so that they can 6e easily cleaned and 0aintainedH and
'. @ept clean and tidy.
1#.#.).! Sanitary draina*e shall not 6e connected to any other drains .ithin the pre0ises and shall 6e directed to a septic tan@ or a
se.era*e syste0. Procedure shall 6e docu0ented and i0ple0ented to properly 0ana*e se.a*e 6ac@-ups in order to 0ini0iDe the
potential for conta0ination.
1#.#.).# Hand .ash 6asins shall 6e pro'ided i00ediately outside or inside the toilet roo0 and desi*ned as outlined in 1#.#.!.#.
1#.#.< 7unch 5oo0s
1#.#.<.1 Separate lunch roo0 facilities shall 6e pro'ided a.ay fro0 pac@a*in* handlin* or stora*e areas. 7unch roo0s shall 6e @ept
clean and tidy and free fro0 .aste 0aterials and pests.
1#.#.<.! Si*na*e in appropriate lan*ua*es instructin* people to .ash their hands 6efore enterin* the food processin* areas shall 6e
pro'ided in a pro0inent position in lunch roo0s and at lunch roo0 e>its.
1#.#.1" First Aid
1#.#.1".1 First aid facilities shall 6e pro'ided to treat 0inor inAuries and suita6le arran*e0ents shall 6e pro'ided in circu0stances
.hen a patient re/uires 0ore specialiDed care.
1#.$ Personnel Practices
1#.$.1 Staff En*a*ed in Handlin* of Food Contact Pac@a*in*
1#.$.1.1 All personnel en*a*ed in any pac@a*in* handlin* and stora*e operations shall co0ply .ith the follo.in* practices1
i. Personnel entry to 0anufacturin* areas shall 6e throu*h the personnel access doors onlyH
ii. All doors are to 6e @ept closed. &oors shall not 6e left open for e>tended periods .hen access for .aste re0o'al or recei'in* of
productBin*redientBpac@a*in* is re/uiredH
iii. Pac@a*in* 0aterial shall 6e @ept in appropriate containers as re/uired and off the floorH
i'. ;aste shall 6e contained in the 6ins identified for this purpose and re0o'ed fro0 the processin* area on a re*ular 6asis and not
left to accu0ulate.
1#.$.1.! :he 0anufacturin* process shall 6e controlled such that the pac@a*in* 0aterial produced is food safe and free fro0
conta0ination. Procedures shall 6e in place to pre'ent cross conta0ination of food contact pac@a*in* fro0 ra. 0aterials( recycled
0aterials( or che0icals.
1#.$.1.# All personnel en*a*ed in the 0anufacture( stora*e( transport and handlin* of pac@a*in* 0aterials shall ensure that products
and 0aterials are handled and stored in such a .ay as to pre'ent da0a*e or product conta0ination.
1#.% ;ater and Air Supply
1#.%.1 ;ater Supply
1#.%.1.1 Ade/uate supplies of clean .ater shall 6e pro'ided for use durin* 0anufacturin* operations( as an in*redient and for
cleanin* the pre0ises and e/uip0ent.
1#.%.1.! Supplies of hot and cold .ater shall 6e pro'ided as re/uired to ena6le the effecti'e cleanin* of the pre0ises and e/uip0ent.
1#.%.! 2onitorin* ;ater 2icro6iolo*y and Quality
1#.%.!.1 ;ater used for
i. :he 0anufacture of food contact pac@a*in*H
ii. Cleanin* product contact surfacesH
iii. :he 0anufacture of stea0 that .ill co0e in contact .ith pac@a*in*H
shall co0ply .ith local( national or internationally reco*niDed pota6le .ater 0icro6iolo*ical and /uality standards as re/uired.
1#.%.# ;ater &eli'ery
1#.%.#.1 :he deli'ery of .ater .ithin the pre0ises shall ensure pota6le .ater is not conta0inated.
1#.%.#.! :he use of non-pota6le .ater shall 6e controlled such that1
i. :here is no cross conta0ination 6et.een pota6le and non-pota6le .ater linesH
ii. =on-pota6le .ater pipin* and outlets are clearly identifiedH and
1#.%.$ Air Quality
1#.%.$.1 Co0pressed air used in the 0anufacturin* process shall 6e clean and present no ris@ to food safetyH
1#.%.$.! Co0pressed air used in the 0anufacturin* process shall 6e re*ularly 0onitored for purity.
1#.- Stora*e and :ransport
1#.-.1 Stora*e of Food Contact Pac@a*in*
1#.-.1.1 5oo0s used for the stora*e of food contact pac@a*in* shall 6e located a.ay fro0 .et areas and constructed to protect the
product fro0 conta0ination and deterioration.
1#.-.1.! 5ac@s pro'ided for the stora*e of pac@a*in* shall 6e constructed of i0per'ious 0aterials and desi*ned to ena6le cleanin*
of the floors and the stora*e roo0.
1#.-.1.# +ehicles used in stora*e roo0s shall 6e desi*ned and operated so as not to present a food safety haDard.
1#.-.! Stora*e of E/uip0ent
1#.-.!.1 Stora*e roo0s shall 6e desi*ned and constructed to allo. for the hy*ienic and efficient stora*e of e/uip0ent.
1#.-.# Stora*e of HaDardous Che0icals and :o>ic Su6stances
1#.-.#.1 HaDardous che0icals and to>ic su6stances .ith the potential for conta0ination of pac@a*in* 0aterials shall 6e stored so as
not to present a haDard to staff( pac@a*in*( or areas in .hich pac@a*in* is handled( stored or transported.
1#.-.$ Alternati'e Stora*e and Handlin* of Foods
1#.-.$.1 ;here *oods descri6ed in 1#.-.1 to 1#.-.# are held under te0porary or o'erflo. conditions that are not desi*ned for the
safe stora*e of *oods( a ris@ analysis shall 6e underta@en to ensure there is no ris@ to the inte*rity of those *oods or conta0ination
or ad'erse effect on food safety and /uality.
1#.-.% 7oadin*( :ransport and ,nloadin* Practices
1#.-.%.1 :he practices applied durin* loadin*( transport and unloadin* of food contact pac@a*in* shall 6e docu0ented( i0ple0ented
and desi*ned to 0aintain appropriate stora*e conditions and product inte*rity.
Pac@a*in* shall 6e loaded( transported and unloaded under conditions suita6le to pre'ent cross conta0ination.
1#.-.- 7oadin*B,nloadin*
1#.-.-.1 +ehicles 8truc@sB'ansBcontainers9 used for transportin* of food contact pac@a*in* shall 6e inspected prior to loadin* to
ensure they are clean( in *ood repair( suita6le for the purpose and free fro0 odours or other conditions that 0ay i0pact ne*ati'ely on
the product.
1#.-.-.! 7oadin* practices shall 6e desi*ned to 0ini0iDe unnecessary e>posure of product to conditions detri0ental to 0aintainin*
product inte*rity.
1#.7 Separation of Function
1#.7.1 Process Flo.
1#.7.1.1 :he process flo. shall 6e desi*ned to pre'ent cross-conta0ination and or*aniDed so that there is a continuous flo. of
product throu*h the process.
1#.7.1.! :he flo. of personnel shall 6e 0ana*ed such that the potential for conta0ination is 0ini0iDed.
1#.7.! Control of Forei*n 2atter
1#.7.!.1 :he responsi6ility and 0ethods used to pre'ent forei*n 0atter conta0ination of product shall 6e docu0ented( i0ple0ented
and co00unicated to all staff.
1#.7.!.! Inspections shall 6e perfor0ed to ensure plant and e/uip0ent re0ains in *ood condition and potential conta0inants ha'e
not detached or 6eco0e da0a*ed or deteriorated. :he use of te0porary fasteners such as strin*( .ire or tape to fi> or hold
e/uip0ent shall not 6e per0itted.
1#.7.!.# :he follo.in* pre'entati'e 0easures shall 6e i0ple0ented .here applica6le to pre'ent *lass conta0ination1
i. All *lass o6Aects or si0ilar 0aterial in food handlin*Bcontact Dones shall 6e listed in a *lass
re*ister includin* details of their locationH
ii. Containers( e/uip0ent and other utensils 0ade of *lass( porcelain( cera0ics( la6oratory
*lass.are or other li@e 0aterial 8e>cept .here product is contained in pac@a*in* 0ade fro0 these 0aterials( or 0easure0ent
instru0ents .ith *lass dial co'ers or 2IF ther0o0eters re/uired under re*ulation9 shall not 6e per0itted in food processin* Bcontact
DonesH
iii. Conduct re*ular inspections of food handlin*Bcontact Dones to ensure they are free of *lass or other li@e 0aterial and to esta6lish
no chan*es to the condition of the o6Aects listed in the *lass re*isterH and
i'. Inspect *lass instru0ent dial co'ers on processin* e/uip0ent and 2IF ther0o0eters at the start and finish of each shift to
confir0 they ha'e not 6een da0a*ed.
1#.7.1.$ ;ooden pallets and other .ooden utensils used in pac@a*in* handlin* and stora*e shall 6e dedicated for that purpose(
clean( 0aintained in *ood order and their condition su6Aect to re*ular inspection.
1#.7.!.% 7oose 0etal o6Aects on e/uip0ent( e/uip0ent co'ers and o'erhead structures shall 6e re0o'ed or ti*htly fi>ed so as not to
present a haDard.
1#.7.# 2ana*in* Forei*n 2atter Conta0ination Incidents
1#.7.#.1 In all cases of forei*n 0atter conta0ination the affected 6atch or ite0 shall 6e isolated( inspected( re.or@ed or disposed of.
1#.7.#.! In circu0stances .here *lass or si0ilar 0aterial 6rea@a*e occurs the affected area is to 6e isolated( cleaned and thorou*hly
inspected 8includin* cleanin* e/uip0ent and foot.ear9 and cleared 6y a suita6ly responsi6le person prior to the co00ence0ent of
operations.
1#.).1 &ry and 7i/uid ;aste &isposal
1#.).1.1 :he responsi6ility and 0ethods used to collect and handle dry( .et and li/uid .aste and store prior to re0o'al fro0 the
pre0ises shall 6e docu0ented and i0ple0ented.
1#.).1.! ;aste shall 6e re0o'ed on a re*ular 6asis and not 6uild up in food handlin* or stora*e areas.
&esi*nated .aste accu0ulation areas shall 6e 0aintained in a clean and tidy condition until such ti0e as e>ternal .aste collection is
underta@en.
1#.).1.# :rolleys( 'ehicles .aste disposal e/uip0ent( collection 6ins and stora*e areas shall 6e 0aintained in a ser'icea6le
condition and cleaned and sanitiDed re*ularly so as not to attract pests and other 'er0in.
1#.).1.$ A docu0ented procedure shall 6e in place for the controlled disposal of trade0ar@ed or other printed 0aterials. ;here a
contracted disposal ser'ice is used( the disposal process shall 6e re'ie.ed re*ularly to confir0 co0pliance.
1#.).1.% 5e'ie.s of the effecti'eness of .aste 0ana*e0ent .ill for0 part of daily hy*iene inspections and the results of these
inspections shall 6e included in the rele'ant hy*iene reports.
1#.< E>terior
1#.<.1 Frounds and 5oad.ays
1#.<.1.1 :he *rounds and area surroundin* the pre0ises shall 6e 0aintained to 0ini0iDe dust and 6e @ept free of .aste or
accu0ulated de6ris so as not to attract pests and 'er0in.
1#.<.1.! Paths( road.ays and loadin* and unloadin* areas shall 6e 0aintained so as not to present a haDard to the food safety
operation of the pre0ises.
1#.<.1.# Surroundin*s shall 6e @ept neat and tidy and not present a haDard to the hy*ienic and sanitary operation of the pre0ises.
:o. Cate"ory
7u//lier
co/e of
Certification9
5F8 8ndustry
co/es
A//lica0le
'F Code
Modules
3escri/tion -;am/le of $roducts (evel of !is6
1# Ba@ery and Snac@
Food Processin*
'arieties of snac@
food.
So0e hi*h ris@
process @no.led*e
re/uired
El+1 Processin*
of
A06ient Sta6le
Products
2odule !1
Syste0
ele0ents
2odule 111
F2P for
processin* of
food products
Applies to the
processin*(
transport and
stora*e of e>truded
snac@ foods and
ca@e
0i> for0ulations
and e>tends to all
6a@ery
operations.
Includes 6a@ed ite0s such
as 0eat
pies( custard pies( 6read(
coo@ies( ca@es
and 0i>es and all 'arieties
of snac@
food.
So0e hi*h ris@
process
@no.led*e
re/uired
!% Fresh Produce
;holesalin* and
&istri6ution
Il1 Pro'ision of
:ransport and
Stora*e Ser'ices
3
Perisha6le Food
and
Feed
2odule !1
Syste0
ele0ents
2odule 1!1
F&P for
transport and
distri6ution of
food products
Applies to the
receipt( controlled
te0perature
stora*e( display(
consolidation and
distri6ution of all
perisha6le fresh
produce at
.holesale le'el.
Includes transportation(
stora*e and
deli'ery of all 'arieties of
fresh
unprocessed fruits and
'e*eta6les and
repac@in* of protected 8i.e.
s@in-on9
product 6ut not repac@in*
of e>posed
product or any processin*
operations.
7o. 5is@
!! Processin* of
Cereal Frains and
=uts
Ell1 Processin*
or
Perisha6le Plant
Products
2odule !1
Syste0
ele0ents
2odule 111
F2P for
processin* of
food products
Applies to the
processin* of
cereals and nuts
of all 'arieties(
includin* sortin*(
*radin*(
pic@in*( handlin* of
6ul@ *rains( 0illin*(
and
e>trudin* and the
roastin*( dryin*(
cuttin*(
and *rindin*
processin* of nuts.
Includes .heat( 0aiDe(
rice( 6arley(
oats( 0illet( nut
6uttersBpastes( pasta(
6rea@fast cereals( and
sliced( chopped(
and *round nuts.
So0e hi*h ris@
process
@no.led*e
re/uired