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AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological,

C: Chemical, P: Physical RTE: Ready To Eat


Problem
Area
1.
Risk
assessment
for Process
Water

4.
Risk
assessment
for Supplier
Approval
(Produce)

7.
Risk
assessment
for Drinking
Water

Hazard
Hazard *
B: Contamination
with pathogenic
bacteria (E-coli,
Listeria,
Salmonella)

Source
Water Source
Tanks
Pipes

C: Soluble Chemicals

Water Source

P:

Water Source

Foreign Bodies

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure

Water Sourced

Annual
from the Countrys
check for
Mains.
bacterial quality.
3 2
6

Water not used


for drinking

Products not RTE.


Water not used for
Annual Check for
2 2
4
drinking
chemical quality

Water from Mains

Visual
1 3
3
Supply

B: Contamination
with pathogenic
bacteria (E-coli,
Listeria,
Salmonella)

Manures, farm
workers, farm
implements,
irrigation water.

C: MRL Exceedances
of pesticides and
herbicides

Crop protection
chemicals

P:

From produce
immediate
environments
while on farm.

Foreign matter
e.g. broken farm
equipment,
employee rings,
studs watches etc.
soil, plant
fragments, stones
etc.
B: Contamination
with pathogenic
bacteria (E-coli,
Listeria,
Salmonella)

Water Source

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Product only
sourced from approved
suppliers. Suppliers
compelled to conform
to GLOBAL GAP
Standards.
Products not RTE.
Product only
sourced from approved
suppliers. Suppliers
compelled to conform
to GLOBAL GAP
Standards.
Product only
sourced from approved
suppliers. Suppliers
compelled to conform
to GLOBAL GAP
Standards.
Product graded at
packhouse
Water from
Bottled Water Supplier
used.
Water from
approved supplier.
Products not RTE.
Issue date
21-10-2012

Farm Hygiene
Audits carried out
by Packhouse
technical team

Review date
18.10.2014

Conduct
annual MRL
Testing.

Check
employees
trainings and
behaviours on
site.

Analyse water for


potability
annually

Page
1 of 38

Corrective
Action

Treat
water with
approved
decontaminant

Change
Source of water

Discard
lot found not
conforming
Conduct
analysis and
decide on
actions based
on supplier
approval
procedure.

According
to Supplier
approval
procedure

According
to supplier
approval
procedure

Change supplier

Reason for Review


New

Responsibili
ty

FSM

FSM
Hygiene
superviso
r

FSM

FSM

FSM

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Water Source

Water conforming

Analyse
to national standards.
water for
1 4
4
potability
annually
Water source

Water conforming

National
to national standards
standards
1 3
3
established for
water.

Plastic Packaging
Approval of all

Packaging
with transferable
packaging suppliers
supplier approval.
constituents

Data sheets to

Data sheets
2 2
4
show conformity with
showing
EU Regulations (EU
conformance with
1935:2004)
EU regulations
Product

Taste of product

Check
is always true to type
variety at intake,
so long as the
reject unknown
freshness and breed of
varieties
crop is strictly
1 1
1
controlled.

Hazard
Hazard *
C: Soluble Chemicals

P:

Colloids, Soil
Particles

10.
Risk
B: None
assessment
C: Transfer of
for
packaging
Organoleptic
constituents to
testing.
product e.g.
product liners.
P:

Taste
Characteristics of
the product

Conta B: Bacterial growth


mination of
Product
from
Hygiene
C: Contamination
Chemicals
with cleaning
chemicals

13.

Insufficient
bactericidal
activity
Residues on work
surfaces

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Approved
chemicals to have
efficacy tests.
Products not RTE.
Rinsing done
after cleaning all
surfaces as per
cleaning schedule.
Products
relatively safe on food
Chemicals
handled by trained
staff.
Issue date
21-10-2012

Review date
18.10.2014

Get efficacy
tests from
suppliers

Procedure
for handling of
chemicals
present.

Chemical
records in place
for verification of
preparation.

Page
2 of 38

Corrective
Action

Change
supplier

Responsibili
ty
FSM

Change
supplier

Change
supplier
FSM

Raise
supplier
notification for
corrective
action.

Act
according to
supplier
approval
procedure

Change
supplier

Retrain
staff on mixing
of chemicals

Raise
supplier
notification.

Clean
equipment in
designated
areas and times

Reason for Review


New

FSM

FSM
FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area

Hazard *
P: None
16.
Produ B: Contamination
ct Holding
with pathogenic
Coldroom
bacteria (E-coli,
(Abuse and
Listeria,
risk of
Staphylococcus,
contaminatio
Salmonella)
n)

Insect and Pest


Infestation

Source

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k

Exposure of
product

Exposure of
product

C: Contamination
with paints, taints
and detergents.

Cold room

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Product packed
therefore protected
from any further
significant microbial
deterioration.

Restricted access
area

Products not RTE.


Adequate pest
control measures in
place. Approved pest
control contractor used
to control ingress of
pests.
Product packed
hence protected from
insect ingress.
Cold room is
unfavourable for pest
ingress and infestation
due to low
temperatures.
No painting done
in coldrooms when
there is product being
held there.
No detergents
used in coldrooms
when there is product.

Issue date
21-10-2012

Monitoring
Procedure

Dispatch
supervisor
controls access to
cold room.

Review date
18.10.2014

Responsibili
ty

Corrective
Action

Outer door
locked when not
in use.

Pest control
trends and
corrective actions
in place

Page
3 of 38

Hygiene
rules in place to
control all
maintenance
work.

Increase
pest control
surveillance.

Change
Pest control
products or
processes

Retrain
Contractors and
key staff on
maintenance

Reason for Review


New

Rentokil

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
External recourse
Product precooled

Product not
from packhouse
and packed to protect
held in packhouse
to cold room
against temperature
in such times as
build up.
to result to
unacceptable

Only a very
temperature build
minimum time allowed
3 1
3
ups
for product during

Temperature
packing and on
recourse to cold room.
trends for
issuance, endline
and dispatch
maintained and
reviewed.
External recourse
Product packed

Small items
from packhouse
therefore protected
monitoring
to cold room
against ingress of
procedure
foreign bodies.

Maintenance

Strict control for


program
small items in place

Product
1 3
3

Comprehensive
assessed during
maintenance program
dispatch
in place.

Incidence
management
procedures in
place

Hazard

Problem
Area
P:

Hazard *
Temperature
Abuse

Foreign Body
Contamination

21.
Office B: None
Glass
C: None
Windows,
P: Broken Glass
Sockets and
lighting
shatters as a
source of
contaminatio
n

Reference
275942693.doc

Splintering on
breakage

Issue No
2014 - 01

Authorized by
T&CM

Glass included in
the glass audits for the
packhouse.

All sockets
included in the glass,
hard plastics and
ceramics audits.

Glass is shatter
proof.

Issue date
21-10-2012

Review date
18.10.2014

Glass audits
done twice daily

Incidence
management
procedure in
place

Page
4 of 38

Corrective
Action

Recool
product to
acceptable
dispatch
temperatures

Retrain
key staff on
temperature
regime and
monitoring.

Responsibili
ty

Haccp
Team

Retrain
staff on
procedures

Replace
maintenance
contractors.

Dispose
nonconforming
product

Carry out
internal or
external
product recall

Included
in glass
breakage
procedure.

Reason for Review


New

FSM

All Key
Staff

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Hazard
Problem
Control Measures /
P S Ris
Monitoring
Area
Justification
B V
k
Procedure
Hazard *
Source
24.
Packh B: Contamination
People entering

Packhouse staff

Hygiene
ouse
with Pathogenic
without washing
trained on packhouse
induction
Entrance
bacteria (e.g. E
hands, visitors
entry procedures.

Incidence
coli, Staph
without following
Hygiene
management
aureus).
hygiene rules
supervisor always at
procedures
hand to receive visitors

Maintenance
and contractors.
1 2
2
procedures

Health
Questionnaire in place
for workers returning
from leaves and illness.

Products not
RTE.
Pest ingress
External Areas

Door close fitting

Pest control
and kept closed when
checks
not in immediate use.

Pest control

Packhouse fitted
trends to check
with insectrocutors to
for prevalence
2 2
4
attract and trap any
insects.

Facility has a pest


control program for
rodents and insects
with Rentokil.
C: Chemical spillage
Chemicals and
1 3
3

Area Separated

Personnel
detergents
from the packing and
checks every
storage areas.
packing day.

Hygiene staff

Contractors
trained on chemicals
and visitors
handling.
monitored and
accompanied

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
5 of 38

Corrective
Action

Retrain
staff on
packhouse
entrance and
induction
procedures.

Responsibili
ty

Hygiene
Superviso
r

Increase
pest control
checks

Change
pest control
products.

Retrain
staff on
induction.

Retrain
hygiene staff on
chemical
handling.

Accompan
y visitors and
contractors

Reason for Review


New

Rentokil

Hygiene
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

P:

28.
Risk
Assessment
against
Product or
Process
sabotage

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Insectrocutors

Insectrocutors

Insect
using glue to attract
trends
and trap insects hence

Insect
no electrocution
checks done at
1 2
2
splashes of dead
regular intervals
insects

Hazard

Problem
Area

Hazard *
Dead Insects

B: Contamination
with bacteria or
bacteria
containing
materials

C: Hygiene
chemicals, paints,
pesticides, other
chemicals

Reference
275942693.doc

Staff, visitors and


contractors

staff.

Security checks
done to staff

Company employs
committed staff.

Products not RTE.

Staff, contractors

Issue No
2014 - 01

Authorized by
T&CM

Induction to all

Staff trained on
induction and site
security.

Chemicals
handled by trained
staff, chemical stores
secured and restricted.

Bait stations
locked, secured and
robust

Hygiene checks
done to all staff

Issue date
21-10-2012

Review date
18.10.2014

Security
Checks

Hygiene
Checks

Visitors and
contractors
induction

Incidence
management
procedures in
place

Baits
handled only by
trained staff or
professional
contractor

Page
6 of 38

Corrective
Action

Incidence
management
procedure in
place.

Dispose
affected
products as
appropriate

Lay off
staff
responsible

Dispose
off
contaminated
product.

Bar entry
to non
conforming
visitors or
contractors

Dispose
affected
product.

Lay off or
litigate
responsible
staff.

Secure
chemical
storage store.

Do not
store pesticides
on site

Reason for Review


New

Responsibili
ty

FSM

Hygiene
superviso
r

All Key
Staff

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

P:

31. Laundry
Control

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
People (Key staff

Company has

Daily staff
etc.)
robust Human
hygiene checks.
Resource Base.

Small items

Adequately
monitoring in
trained authorised
place
persons man the
processes and
products.
1 2
2

Site security
adequate.

Packhouse in a
protected compound

Personal
belongings kept in
lockers.
Wash water

Protective

Laundry
clothing not likely to
audits in place
Ineffective
have a hazardous

Laundry
cleaning.
impact on low care
checked on arrival
products.
from laundry.

Product intended

Launderer
for full cooking.
uses
company
1 1
1

Launderer aware
approved
of company policies on
detergents and
hygiene.
sanitizers

Laundry Hygiene
Audits carried out by
Packhouse Technical
team.
Improper
1 1
1

Contractor is the

Laundry
Laundry
companys Operations
audits in place
Director.

Laundry

Contractor
checked on arrival
understands companys
from laundry.
laundry procedures.

Launderer
uses company
approved
detergents and
sanitizers

Hazard

Problem
Area

Hazard *
Foreign objects on
product e.g. keys,
rings, phones,
studs, necklaces,
coins etc.

B: Contamination
with pathogenic
bacteria (E-coli,
Listeria,
Salmonella)

C: Laundry
Chemicals

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
7 of 38

Corrective
Action

Retrain
staff on
induction and
site security.

Lay off or
litigate
responsible
staff as
appropriate

Responsibili
ty

All Key
Staff.

Return
laundry for recleaning.

Reassess
laundry

Change
laundry for
continued
nonconformity.

Laundry
control
procedure in
place.

Reassess
laundry

Change
laundry for
continued
nonconformity.

Laundry
control
procedure in
place.

Reason for Review


New

Hygiene
superviso
r

Hygiene
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area
P:

34. Raw
materials
Cold storage

Hazard
None

Source

B: Contamination
with pathogenic
bacteria (E-coli,
Yeasts and Molds)

Cooling
Equipment and
Environment

C: Hygiene
chemicals, other
chemicals

Hygiene
activities,
maintenance

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k

P:

37. Product
Loading /
offloading
truck

Small items e.g.


probes, spec
rulers, nuts &bolts

B: Contamination
with pathogenic
bacteria (E-coli,
Yeasts and Molds)

Reference
275942693.doc

Quality Control
Checks and
maintenance

Truck

Issue No
2014 - 01

Cleaning schedule
for Coldrooms in place,
inspected before
regularly according to
schedule.
Products not RTE.
Chemicals
handled by trained
staff.
No cleaning or
maintenance done
when there is produce
in coldroom.
Staff trained on
small items monitoring.

Cleaning schedule
for trucks in place,
inspected before
loading.

Product is packed
in punnets/bags and
boxes hence adequately
protected.

Loading done by
trained staff.

Products not RTE.

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Monitoring
Procedure

Corrective
Action

Hygiene
checks for trucks
and loading area.

Trainings
done on schedule.

Cleaning
checks.

Maintenance
checks and
monitoring.

Page
8 of 38

Small items
monitoring
procedure in
place.
Contractors
induction carried
out for all
maintenace
Hygiene
checks for trucks
and loading area.
Trainings
done on schedule.
Loading
carried out in
enclosed area.

Review
cleaning
regimes as
appropriate

Hygiene
Superviso
r

Retrain
staff.

Responsibili
ty

Hygiene
Superviso
r

Retrain
staff/
contractors

Retrain
Staff.

Reason for Review


New

Hygiene
Superviso
r

Hygiene
Superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area

Hazard
Hazard *
C: Chemicals loaded
on trucks

P:

Foreign bodies,
e.g. spec rulers,
probes,
physical damage
of products due to
handling

Source
Truck

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure

Chemicals only

Hygiene
carried in non produce
Checks.
transport.

Chemical
control policy

Agronomy inputs
1 4
4
only sourced at the
farm level including
chemicals

Truck,
handling of
product

40. Insulated B: Moulding


transport to
airport

Truck

C: Chemicals loaded
on trucks

Reference
275942693.doc

Truck

Issue No
2014 - 01

Cleaning schedule
for trucks in place,
inspected before
loading.
Product is packed
in punnets/bags and
box hence protected
against direct contact
with truck surfaces.
Personnel trained
on handling of
products.
Packhouse site
close to the airport (15
min drive).
Product cooled
prior to dispatch.

Chemicals only
carried in non produce
transport.

Agronomy inputs
only sourced at the
farm level

Authorized by
T&CM

Issue date
21-10-2012

Monitoring
for small items
done.

Positive
release done by
trained quality
controllers

Loading staff
trained on
product handling.

Corrective
Action

Thoroughl
y clean affected
trucks

Retrain
staff

Repriman
d as
appropriate.

Dispose or
rework affected
product.

Retrain
staff.

Incidence
management
procedure for
small items
loss.

Review date
18.10.2014

Product
checks prior to
dispatch.

Stock
rotation in place.

Chemical
policy in place.

Cleaning of
trucks done by
trained hygiene
staff.

Page
9 of 38

Dispose
off affected
product

Increase
Dispatch
checks.

Retrain
staff,

Thoroughl
y clean and
rinse truck.

Repriman
d responsible
staff as
appropriate.

Reason for Review


New

Responsibili
ty

Hygiene
Superviso
r

All Key
Staff

QA
Superviso
rs
All Key
Staff

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area
P:

43. Packagin
g
Traceability

Hazard *
Dehydration
(Weight loss of
packed product
legality issue)

B: None
C: Chemicals e.g.
dyes used on
boxes.

P:

Packaging
processing at
factory

Foreign Body
Contamination

Packaging
Processing at
Factory

46.
Packa B: Contamination by
ging Storage
Pathogenic
Bacteria.

Reference
275942693.doc

Source
Truck

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure

Packhouse site

Online
close to the airport.
assessment for
weights

Product protected

Positive
by adequate packaging.
release
of

Trucks insulated
1 1
1
products.
against temperature
build up.

Product weighed
including tare for
moisture.

Packaging

Data sheets
assessed at intake.
provided for
packaging

Packaging

Approved
sourced from approved
suppliers.
supplier
1 3
3
certificates

Data sheets to
checked for
show conformity with
validity.
EU Regulations (EU
1935:2004)

Rodents,
Environment

Issue No
2014 - 01

Authorized by
T&CM

Supplier
compliant to
Internationally
accepted standard.

Supplier can
trace products based
on the dates they were
delivered.

Factory ventilation
proofed against ingress
of birds to access
materials receiving and
packaging storage
areas.
Issue date
21-10-2012

Review date
18.10.2014

Intake
assessment for all
packaging.

Store checks
through internal
audits and regular
hygiene checks.

Page
10 of 38

Corrective
Action

Review
the moisture
tare.

Retrain
online and
dispatch QCs

Responsibili
ty

FSM

Reject
affected batches

Raise
supplier
notification for
corrective
action

Change
supplier for
repeated non
conformance

Reject
affected batches

Raise
supplier
notification for
corrective
action

Change
supplier for
repeated non
conformance

Cover
primary
packaging with
polythene bags.

Reason for Review


New

FSM

FSM

Hygiene
Superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area

Hazard

Source

C: Pest Control
Chemical

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k
Product Low Risk.
Products not RTE.
Primary packaging
protected by polythene.
Baits in place to
control rodent activity.

Pest control
products used on
baits

Use of non toxic


indicator baits
1

P:

Foreign Body
Contamination

Glass
Environment

50.
Risk
Assessment
on
Document
Control
Anomalies

51.
Risk
Assessment

Incorrect Controls
based on incorrect
records

Minor anomalies
during reviews

Monitoring
Procedure

All lights covered by


shatter proof covering.
No Glass in
Packaging area. Hard
Plastic included in
Glass audit.
Baits in place to
control rodent activity.
Training done on
personnel for document
control.
Document
Recommended
Changes Record put on
master copies to enable
change needs be
recorded by all key
staff.

Pest control
reports to show
that non toxic
baits are used.

Use
approved supplier
for pest control.

Glass audits
carried out.

Incidence
management in
place

Control of
records and
document
procedures in
place.

Document
changes done in
real time.

Document
update record
filled on review of
any system
documents.

Corrective
Action

Cover
Partly used
packaging
adequately.

Ensure
pest control is
done as
scheduled.

Dispose
affected
Packaging

Change
supplier if
unable to
supply non toxic
baits.

Dispose
affected
packaging.

Review
glass audit
activities to
cover further
risk.

Strictly
follow
document and
record control
procedures.

B: None
C: None

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
11 of 38

Reason for Review


New

Responsibili
ty

FSM

FSM

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
on Metal
Detection

54.
Risk
Assessment
on Small
Items Loss

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Rings, studs,
The hygiene

Hygiene
knives, pins,
prerequisites very clear
checks for
mobile phones,
and adequate on staff
visitors,
staplers etc
induction, visitors and
contractors and
contractors induction
staff.
with regard to

Staff trained
protective clothing and
2 3
6
on Hygiene rules.
control of metals.
Small items strictly
monitored at
packhouse level.

Hazard
P:

Hazard *
Foreign Body
Contamination

B: None
C: None
P: Foreign Body
Contamination

Reference
275942693.doc

Lost small items


e.g. knives,
probes, pen
covers, spec
rulers, keys,
coins, etc.

Issue No
2014 - 01

Authorized by
T&CM

Customer notification
done on small items
loss for them to metal
detect.
Incidence
Management
procedure trained to all
personnel.
Knives: Small Items
control procedures in
place, Knives
monitored hourly.
Probes and Spec
Rulers: controlled
through the Equipment
integrity checks, on
issuance and on return.

Issue date
21-10-2012

Review date
18.10.2014

Small items
monitoring
trained to key
staff.

Knives
monitored hourly.

Lockers
provided for staff
to keep personal
items.

Packhouse
entry rules
trained to key
staff.

Page
12 of 38

Corrective
Action

Retrain
Staff

Accompan
y and train
visitors and
contractors.

Retrain
staff.
Institute
the incidence
management
procedure.

Reason for Review


New

Responsibili
ty

Hygiene
Superviso
r

All Key
Staf

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area

58.
Risk
Assessment
on Plaster
Loss

61.
Risk
Assessment
for
Calibration

Hazard

Source

B: None
C: None
P: Foreign Body
Contamination

Lost Plasters.

B: None
C: None
P: Wrong
determination of
physical
properties of
products e.g.
temperatures

Reference
275942693.doc

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k
Pen Covers: Only
lid-less pens used by
key staff.
Keys: Hygiene
supervisor controls all
packhouse keys.
Coins and other
personal items:
hygiene induction done
on all staff. Staff
lockers provided for
personal items

Un- calibrated
probes

Issue No
2014 - 01

Authorized by
T&CM

Strict monitoring of
all Plasters coming to
production.
Incidence
Management
procedure trained to all
Key personnel.

Internal calibrations
for probes carried out
by trained staff.

Issue date
21-10-2012

Monitoring
Procedure

Review date
18.10.2014

Plaster
control procedure
in place.

Incidence
management
procedure in
place.

Internal
documentation
audits.

Regular
checks

Page
13 of 38

Corrective
Action

Dispose
affected
product, look
for plaster in all
possible areas,
retrain affected
staff on small
items
monitoring

Retrain
staff

Reason for Review


New

Responsibili
ty

FSM

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

L:

65.
Risk
Assessment
for Fire

68.
Risk
Assessment
on product
contact
equipment,
Machines
and storage
areas

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Un-calibrated
Internal calibrations

Scales
scales
for probes carried out
calibrated strictly
by trained staff.
on schedule.
Calibrations

Internal
traceable to an
verifications
done
1 1
1
international standard
daily for all
carried out by Kenya
scales.
Bureau of Standards at
least once a year or
other legal bodies.

Fires
People trained on fire

Fire drills
fighting

Fire
1 4
4
Adequate space for
trainings
recourse to fire
assembly point.
Contact surfaces
Cleaning schedules in

Cleaning
place for all surfaces.
procedures
Decontamination
2 3
6
chemicals sourced from
approved suppliers.
Products not RTE.

Hazard

Problem
Area

Hazard *
Weighing of under
weights or overweights.

B: None
C: None
P: Worker and
Product Burning

B: Contamination
with pathogenic
Bacteria

C: Greases and oils


from moving parts

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
14 of 38

Corrective
Action

Remove
scale from
production.

Recalibrat
e scale

QA
Superviso
r

Retrain
staff

Responsibili
ty

FSM

Retrain
staff
Re-clean
equipment

Reason for Review


New

Hygiene
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

P:

71.
Risk
Assessment
on Microbial
and
Chemical
Analyses of
products

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Nuts, bolts, hard
Equipment includes

Check
plastics etc.
scales, sealing
equipment
machines, chopping
integrity daily
boards and table
before
cloths. Risk of
commencement of
contamination is
production.
minimal since product
is already in outer
packaging before
2 3
6
proximity to machines.
Machines used for
direct production
checked for integrity
on a daily basis.
Quarterly audits done
for all equipments to
check for integrity.
Product sources
Product only sourced

Product
from GLOBAL GAP
microbial checks,
Sources.

Microbial
Product analysed once
results
per year as a counter
comparison charts
2 3
6
check of the approved
in place.
sources.
Farm Hygiene Audits
conducted.
Products not RTE.
Crop Protection
Product only sourced

Product only
products
from GLOBAL GAP
from Global GAP
Sources.
Farms.
Product analysed once

CCP at
1 4
4
per year as a counter
positive release
check of the approved
for harvesting on
sources.
field Haccp

Hazard

Problem
Area

Hazard *
Foreign Body
Contamination

B: Contamination
with pathogenic
Bacteria.

C: MRL Exceedances

P:

Heavy metals

Irrigation water.

Water analysed for lead


and cadmium

None
Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Corrective
Action

Isolate
machine from
production

Recomme
nd for
maintenance.

Retrain
staff on
integrity
checks.

Maintena
nce
superviso
r

Conduct
hygiene audits
to the farm.
FSM

Analyse
the farm
prerequisites to
check where
faults
happened.

Retrain
staff as
appropriate

Page
15 of 38

Responsibili
ty

Reason for Review


New

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
75.
Risk
Assessment
on Positive
Release of
Products
and other
Product
related
materials

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Loss of control of
Positive release done

Positive
bacterial growth
on all product quality
release done on
inhibiting
parameters, especially
all products by
parameters e.g.
temperature, food
trained staff
temperature
safety issues and
2 2
4
quality attributes.
Positive release done
by qualified and trained
personnel.
Products not RTE.

Packaging, small
Packaging supplied

Packaging
items handled by
from approved
released by
positive release
suppliers.
trained staff to go
personnel
to production
Packaging of adequate

Intake
robustness to
withstand normal
assessment of all
1 3
3
handling.
packaging done
by trained staff.
Personnel handling

All small
small items adequately
trained on small items
items monitored
control.
according to
procedure.
Product liners robust

checked on
and able to withstand
positive release.
processing conditions.

Facility
Product dividers made
temperature
of carton material
monitoring in
similar to the product
place
cartons

Trend non
conformances
used to retrain
staff
Wrong Positive
Dispatch QC trained on

Dispatch
Release
positive release
temperatures
Temperatures
Food Safety Manager
1 1
1
Conducts Weekly
Positive release audits
on Temperatures.

Hazard
Hazard *
B: Contamination
with pathogenic
Bacteria.

C: None
P: Torn Packaging,
packaging off cuts,
small items e.g.
probes, spec
rulers and pens.

Temperature Build
Up

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
16 of 38

Corrective
Action

Dispose
off or rework
affected
product.

Retrain
staff

Responsibili
ty

FSM

Isolate
and rework/
dispose affected
product as
appropriate.

Retrain
staff on positive
release
procedures
FSM

before
release.

Retrain
staff on positive
release

Re-cool
product

Reason for Review


New

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
79.
Risk
Assessment
on General
Hygiene

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Personnel,
All personnel trained

Cleaning
Protective wear,
on packhouse hygiene
Schedules.
work
induction.

Cleaning
environment and
All protective clothing
records
processing tools
laundered by approved

Personnel
launderer,
1 1
1
check records
A comprehensive

Laundry
cleaning schedule
checks
exists for all packhouse
tools.
Products not RTE.
Mops and Table
Mops only used to

Cleaning
Cloths
clean floors.
Schedules.
Mops dipped in

Cleaning
bactericidal detergent
records
before cleaning.

Personnel
Table cloths dipped in
check
records
1 1
1
sanitizer before use

Laundry
and always during the
checks
operation.
Table cloths dried and
kept in a clean place
when not in use.

Hazard
Hazard *
B: Contamination
with pathogenic
Bacteria.

Contamination
with Pathogenic
Bacteria

C: (See Risk
assessment on
hygiene chemicals
(RA 05)

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
17 of 38

Corrective
Action

As
stipulated in the
hygiene
procedures.

Responsibili
ty

Hygiene
staff

As
stipulated in the
hygiene
procedures.
Hygiene
staff

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area
P:

83.
Risk
Assessment
on
Commissioni
ng of new
machines

Hazard *
Hair (Beards,
moustaches and
uncovered hair),
Jewellery, rings,
studs etc from
staff, nuts and
bolts from
equipment

Source
Personnel,
Packhouse
environment

B: Microbial
Contamination
from Coolers and
other contact
machines

Unclean
machines

C: Contamination
from Greases

Greases on
Moving Parts

Reference
275942693.doc

Issue No
2014 - 01

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Comprehensive

Cleaning
induction done to all
Schedules.
staff.

Cleaning
Personal and
records
environmental hygiene

Personnel
done to staff on regular
check records
basis.

Laundry
1 1
1
Snoods provided to
checks
anyone who cannot
shave beards, but all
staff encouraged to
shave beards and
completely cover their
hair.
All machines

Machine
commissioned before
integrity checks.
use.
All aspects of food
2 3
6
contamination checked
on issuing through the
equipment integrity
checks.
Products not RTE.
1 2
2
All machines

Ensure
commissioned before
equipment do not
use.
use greases.
Machines do not use

Ensure all
greases and oils.
lubricants are
food grade.
All aspects of food

Staff using
contamination checked
on issuing.
equipment to
check for integrity
before use.

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
18 of 38

Corrective
Action

As
stipulated in the
hygiene
procedures.

Responsibili
ty

Hygiene
staff

Recheck
machines
before
commissioning.

Train staff
on correct
operation and
integrity
checking.

Remove
Machine from
operation.

Repair
machine, retest
and clean
before use.

Reason for Review


New

Contracto
rs / FSM

Contracto
rs, FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Nuts, bolts, hard
All machines

Check for
plastics etc.
commissioned before
machine integrity
use.
at commissioning.
All aspects of food

Ensure
contamination checked
machines are in
on issuing.
good working
2 3
6
condition.
Machines used for

Train staff
direct production
checked for integrity
how to check for
on a daily basis.
integrity.
Quarterly audits done
for all equipments to
check for integrity.
HHC Water,
Water from Mains

Product
improperly
supply and fit for use.
tests carried out
washed
at least annually.
3
Cleaning schedules in 1 3
equipment.

HHC Tank
place for all machines
monitored
Products not RTE.
Greases on
1 2
2
All machines

Ensure
Moving Parts
commissioned before
equipment do not
use.
use greases.
Machines do not use

Ensure all
greases and oils.
lubricants are
food grade.
All aspects of food

Staff using
contamination checked
on issuing.
equipment to
check for integrity
before use.

Hazard

Problem
Area
P:

Hazard *
Foreign Body
Contamination

B: Microbial
Risk
Contamination e.g.
Assessment
L. Monocytogenes,
on product
E. coli, Salmonella
contaminatio
n from the
Machines
C: Contamination
(e.g. coldfrom Greases
rooms,
sealers,
weighing
machines)

86.

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
19 of 38

Corrective
Action

Remove
machine from
production

Repair,
retest, and
clean machine
before use.

Institute
maintenance for
all machines

Remove
Machine from
operation.

Repair
machine, retest
and clean
before use.

Reason for Review


New

Responsibili
ty

Contracto
rs, FSM

FSM

Contracto
rs, FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Nuts, bolts, hard
All machines

Check for
plastics etc.
commissioned before
machine integrity
use.
at commissioning.
All aspects of food

Ensure
contamination checked
machines are in
on issuing.
good working
2 3
6
condition.
Machines used for

Train staff
direct production
checked for integrity
how to check for
on a daily basis.
integrity.
Quarterly audits done
for all equipments to
check for integrity.
Contractors and
Contractors sensitized

Hygiene
unclean working
on hygiene rules and
Induction
tools
regulations before

Visitors and
conducting
contractors
maintenance.
induction
Contractors equipment
1 3
3
checked and where
necessary cleaned by
hygiene staff before
entry into the
packhouse.
Products not RTE.
Greases on
1 3
3
No greases on

Hygiene
Moving Parts
Moving Parts.
induction for
contractors

Hazard

Problem
Area
P:

Hazard *
Foreign Body
Contamination

89.
Risk
B: Microbial
Assessment
Contamination
on
Maintenance

C: Contamination
from Greases

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
20 of 38

Corrective
Action

Remove
machine from
production

Repair,
retest, and
clean machine
before use.

Responsibili
ty

Contracto
rs, FSM

Retrain
visitors and
contractors

FSM

Remove
machine
requiring
grease

Reason for Review


New

Maintena
nce
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

P:

92.
Risk
Assessment
on Access to
Sensitive
areas in the
packhouse
(Company
Premises)

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Nuts, bolts, hard
Nuts and bolts well

Machine
plastics etc.
fastened on all parts of
commissioning
the machines.
and integrity
checks
A maintenance
schedule agreed with
2 3
6
the installers of the
cold rooms.
Other machines
checked daily for
integrity.

Hazard

Problem
Area

Hazard *
Foreign Body
Contamination

B: Contamination
with pathogenic
bacteria or
materials
containing
bacteria.
C: None
P: Foreign Body
Contamination
from contractors
small items.

Reference
275942693.doc

Humans

Nuts, bolts, hard


plastics,
maintenance
small items e.g.
pliers, callipers,
pencils etc.

Issue No
2014 - 01

Authorized by
T&CM

Visitors and
contractors inducted on
hygiene rules and
accompanied by senior
staff.
Products not RTE.

All contractors are


accompanied by the
Food safety manager at
all times to ensure they
only do what they have
come for.
All staff trained to
intercept all
unaccompanied visitors
and refer them to the
food safety manager or
the packhouse
manager.

Issue date
21-10-2012

Review date
18.10.2014

Hygiene
Rules for
induction.

Premises a
restricted area
monitored by
company staff.

Machines
checked for
integrity on a
daily basis.

Maintenance
contractors aware
of the dangers of
foreign body
contamination.

Page
21 of 38

Corrective
Action
Remove machine
from production
and repair.

Responsibili
ty

FSM

Remove
persons in
restricted
areas.

Remove
affected
machine from
production
area.

Repair,
clean and retest
machine.

Reason for Review


New

Maintena
nce
personnel
.

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area
S
c:

96.
Risk
Assessment
on Access to
Sensitive
areas in the
packhouse
(Packaging
Store)

Hazard *
Site Security,
product and
process sabotage.

B: None
C: None
P: Foreign Body
Contamination
from contractors
small items.

Reference
275942693.doc

Source
Unauthorised
visitors and
strangers

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
All visitors report to

Site security
the receptionist.

Company in
All contractors are
a protected
accompanied by the
compound.
Food safety manager at
all times to ensure they
only do what they have
come for.
2 2
4
All staff trained to
intercept all
unaccompanied visitors
and refer them to the
food safety manager or
the packhouse
manager.

Nuts, bolts, hard


plastics,
maintenance
small items e.g.
pliers, callipers,
pencils etc.

Issue No
2014 - 01

Authorized by
T&CM

All contractors are


accompanied by the
Food safety manager at
all times to ensure they
only do what they have
come for and that no
contamination of
packaging is happening
during the visit.
All staff trained to
intercept all
unaccompanied visitors
and refer them to the
food safety manager.
Only managers,
supervisors and
Directors are allowed
into the store, but
always in the company
of the company
storekeeper.
Issue date
21-10-2012

Review date
18.10.2014

Hygiene
induction,

Security
training

Page
22 of 38

Corrective
Action

Remove
person from
restricted area.

Retrain as
appropriate.

Recheck
the security
procedures for
the company

Remove
person from
restricted
storage.

Repriman
d as
appropriate.

Retrain on
access to these
areas

Reason for Review


New

Responsibili
ty

All Key
Staff

Packagin
g store
supervisor
.

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

S:

100. Risk
Assessment
on Access to
Sensitive
areas in the
packhouse
(Hygiene
Store)

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Unauthorised
Only managers,

Hygiene
staff
supervisors and
induction,
Directors are allowed

Security
into the store, but
training
always in the company
of the company
storekeeper.
1 1
1
All contractors are
accompanied by the
Food safety manager at
all times to ensure they
only do what they have
come for.

Chemical Mix ups Only managers,

Restricted
supervisors and
Access
Directors are allowed
1 3
3
into the store, but
always in the company
of the Hygiene
Supervisor.
Nuts, bolts, hard
All contractors are

Hygiene
plastics,
accompanied.
induction,
maintenance
All staff trained to

Security
small items e.g.
intercept all
training
pliers, callipers,
unaccompanied visitors
pencils etc.
and refer them to the
food safety manager or
the packhouse
manager.
1 1
1
Only managers,
supervisors and
Directors are allowed
into the store, but
always in the company
of the Hygiene
Supervisor.

Hazard

Problem
Area

Hazard *
Unauthorised
removal of
packaging stock
items

B: None
C: Hygiene
Chemicals

P:

Foreign Body
Contamination
from contractors
small items.

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
23 of 38

Corrective
Action

Remove
person from
restricted
storage.

Repriman
d as
appropriate.

Retrain on
access to these
areas

Responsibili
ty

Packagin
g store
supervisor
.

Retrain
Staff.
Discard
affected
chemicals

Hygiene
Superviso
r

Remove
person from
restricted store.

Repriman
d as
appropriate.

Retrain on
access to these
areas

Reason for Review


New

Hygiene
supervisor
.

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
103. Risk
Assessment
on Allergens

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Product
Product only sourced

Continuous
from Global Gap
research on
Sources.
allergens.
All products not on

Compliance
1 3
3
current list of
with the EU List
European Union on
(Directive
materials containing
2003/89 of
allergens.
October 2003)
Annex III
Personnel
Personnel Training and

Personnel
Carrying Allergen
Monitoring.
Hygiene Checks.
Containing foods
Staff food control
1 3
3

Hazard
Hazard
B: Allergy

Equipments /
Processes
Cleaning
Practices

Transport of
produce and
products
New Product
Development

275942693.doc

Ingredient formulation
New Products

Product
Reformulation

Reconstitution of
Ingredients

Packaging

Packaging containing
allergens

C: None
P:
B: None
Reference

Equipment Color
Coding and
Segregation.
Segregation of
Cleaning Equipment
Proper cleaning of
equipment
Produce Cross
Contamination

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

No Handling
of allergens on
site

No handling
of allergens on
site

No handling
of allergens on
site

No handling
of allergens on
site

No handling
of allergens on
site

No handling
of allergens on
site

Page
24 of 38

Corrective
Action

Remove
allergen from
contact with
other products.

Adequatel
y label allergen
in keeping with
the EU
Directive

Retrain
Staff on food
control

Remove
allergen
materials from
site

N/A

Responsibili
ty
FSM

N/A

FSM

N/A

FSM

N/A

FSM

N/A

FSM

N/A

FSM

Reason for Review


New

FSM

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
113. Risk
Assessment
on (Wood)

116. Risk
Assessment
on Process
flow and
Materials
Segregation

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source

Wood from
Non Wood Policy in

No wood
product pallets in
place in processing
allowed in
dispatch cold
areas
production areas.
room.

Staff trained
1 4
4
on wood policy.

Wood used
in packaging store
checked for
integrity.
Personnel
2 3
6
Personnel entrance

Hygiene
separated from
trainings done on
materials entrance and
all personnel
Other Products
product exit by time of

Induction
operation.
trainings for
Personnel adequately
visitors and
trained on packhouse
contractors before
entrance procedures.
work / visits.
Products easily

Product
identifiable during
properly arranged
grading and packing,
in storage areas.
hence packers able to

Product
remove any possible
easily identifiable
cross contaminants.
hence easy to
Products similar in
separate during
nature and not
grading.
potentially hazardous

Packhouse
as cross contaminants.
entrance for
Products not RTE.
produce
separated by time
to personnel
entrance.

Hazard
Hazard *
C: None
P: Chipped wood on
product

B:

Reference
275942693.doc

Microbial
contamination
from
pathogens e.g.
E. coli, Staph.
Aureus e.t.c
Cross
Contamination

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
25 of 38

Corrective
Action

Remove
defective pallet
and all chipped
pieces from
packaging
store.

Retrain
staff on
packhouse
rules.

Adhere to
rules
concerning staff
vs produce
entrance to
packhouse.

Reason for Review


New

Responsibili
ty

All key
staff

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area

Hazard *
C: Chemical spills
from hand wash
dispensers and
item sanitizers

P:

119. Risk
Assessment
on Cleaning

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Hand wash area,
Personnel entrance

Chemicals
hygiene sanitizers
separated from
from approved
and detergents
materials entrance and
suppliers
product exit.

Chemicals
Hygiene chemicals
handled
by
1 2
4
introduced to packing
trained staff
areas before produce is
introduced to
packhouse by trained
personnel.
Small items
Hygiene items kept in

Small items
introduction to
packhouse and
monitoring
packhouse,
controlled by trained

Hygiene
personnel
personnel.
2 3
6
induction
Personnel trained on
packhouse induction
and hygiene rules.
Primary,
Personnel trained on

Microbial
Secondary and
personal and
surveillance done
Tertiary contact
environmental hygiene.
annually.
surfaces
2
2
4
Adequate cleaning

Hygiene
schedules in place.
checks done at
start and end of
Products not RTE.
shift
hygiene sanitizers Hygiene staff trained
2 2
4

Sanitizer
and detergents
on control of hygiene
preparation
chemicals.
checks in place.
Most chemicals are

Adherence
mild irritants.
to training
schedules.
Chemical control
procedure exists.

Hazard

Knives and other


small items,
personnel items
e.g. watches,
rings, studs etc

B: Microbial
contamination
from pathogens
e.g. L.
Monocytogenes, E.
coli, Staph. Aureus
e.t.c
C: Chemical spills
from hygiene
chemicals and
sanitizers

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
26 of 38

Corrective
Action

Dispose
off affected
product.

Retrain
staff on
chemical
handling.

Responsibili
ty

Hygiene
Superviso
r

Institute
the incidence
management
procedure.

Retrain
staff

Revisit
Detergent and
Sanitizer
efficacies

Retrain
Staff.
Review
sanitizer and
Detergent
handling
process.

Reason for Review


New

Hygiene
superviso
r

Hygiene
Superviso
r

Hygiene
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Loss of small
Cleaning only done in

Small items
items and
areas where there is no
monitoring
machine and
production or product

Hygiene
equipment
storage.
induction and
breakages during Cleaning done using
training to
the cleaning
2 3
6
equipment that is of
cleaning staff
operations
high integrity and less

Adherence
probability of
to maintenance of
breakage.
machines.
Cleaning done by
well trained personnel.

Hazard

Problem
Area
P:

Hazard *
Knives and other
small items,
loosened machine
parts, loosened
cleaning
equipment parts

P:

None

S:

Unauthorised
removal of stored
items

Reference
275942693.doc

Unauthorised
personnel

Issue No
2014 - 01

Authorized by
T&CM

Only trained hygiene


operatives, managers,
supervisors and
Directors are allowed
into the store, but
always in the company
of the company
storekeeper.
All contractors are
accompanied by the
Food safety manager at
all times to ensure they
only do what they have
come for.

Issue date
21-10-2012

Security
trained to all staff.

Corrective
Action

Institute
the incidence
management
procedure.

Retrain
staff

Review
maintenance
procedures for
cleaning
equipment.

Review date
18.10.2014

Hygiene
superviso
r

Retrain
staff
Repriman
d as appropriate

Page
27 of 38

Responsibili
ty

FSM

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
124. Risk
Assessment
on Access to
Sensitive
areas in the
packhouse
(Packhouse,
including
cold rooms)

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Visitors, workers
All staff trained on

Security
and Contractors
personal hygiene and
trained to all staff.
company hygiene rules.
All visitors sign
induction forms and
are always
accompanied by the
Food safety manager in
the duration of their
visit.
1 1
1
Procedures for
reporting sickness
adequate and well
trained to the staff
Incidence
management
procedures are in place
and well trained to
staff.
Visitors, workers
1 3
3
All staff trained on

Security
and Contractors
personal hygiene and
trained to all staff.
company hygiene rules.
All visitors sign
induction forms and
are always
accompanied by the
Food safety manager in
the duration of their
visit.
Procedures for
reporting sickness
adequate and well
trained to the staff
Incidence management
procedures are in place
and well trained to
staff.

Hazard
Hazard *
B: Contamination of
product from sick
people or people
who have not
washed their
hands.

C: Any chemicals or
sprays that may
taint or
contaminate the
product from
personnel and
visitors e.g.
deodorants

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
28 of 38

Corrective
Action

Retrain
staff

Repriman
d as appropriate

Responsibili
ty

FSM

Retrain
staff
Repriman
d as appropriate

Reason for Review


New

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Prerequisites Risk Assessment Worksheet
Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Nuts, bolts, hard
All contractors are

Security
plastics,
accompanied by the
trained to all staff.
maintenance
Food safety manager at
small items e.g.
all times to ensure they
pliers, callipers,
only do what they have
pencils etc.
come for.
All staff trained to
intercept all
unaccompanied visitors
and refer them to the
1 3
3
food safety manager or
the packhouse
manager.
Cold rooms
supervisors control and
ensure no unauthorised
workers enter the cold
rooms without being
supervised.

Hazard

Problem
Area
P:

S
c:

Hazard *
Foreign Body
Contamination
from contractors
small items.

Unauthorised
removal of stored
items

Reference
275942693.doc

Unauthorised
personnel,
visitors and
contractors

Issue No
2014 - 01

Authorized by
T&CM

All contractors are


accompanied by the
Food safety manager at
all times to ensure they
only do what they have
come for.
All staff trained to
intercept all
unaccompanied visitors
and refer them to the
food safety manager or
the packhouse
manager.
Cold rooms
supervisors control and
ensure no unauthorised
workers enter the cold
rooms without being
supervised.
Issue date
21-10-2012

Review date
18.10.2014

Security
trained to all staff.

Corrective
Action

Retrain
staff

Repriman
d as appropriate

FSM

Retrain
staff
Repriman
d as appropriate

Page
29 of 38

Responsibili
ty

FSM

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
128. Risk
Assessment
on Access to
Sensitive
areas in the
packhouse
(Offices)

Hazard
Hazard
B: None
C: None
P: None
S
c:

Source

Unauthorised
removal of office
items

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k

Unauthorised
visitors, sneaking
workers

132.

Risk
Assessment
on Handwashing

B: Contamination
with Pathogenic
Bacteria

Visitors,
contractors and
workers who are
not properly
trained.

C: Chemical spills

Packhouse
Entrance

275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Security
trained to all staff.

Review date
18.10.2014

Retrain
staff
Repriman
d as appropriate

Responsibili
ty

FSM

Daily
Hygiene Checks

Supplier
Checks
2

Corrective
Action

P:

Reference

Visitors always
escorted by
receptionist to the
person they want to
see.
Packhouse
supervisors always in
control of staff
movement.
Offices always locked
in times of the
incumbents abscence.
Thorough induction
done to all staff.
Hand washing
procedure in place.
Hand washing
facilities and banners
for reminding people to
wash hands provided.
Hygiene trainings
carried out.
Products not RTE.
Workers trained on
hand-washing.
Chemicals handled by
trained workers.
Packhouse entrance
completely segregated
from produce handling
areas

Monitoring
Procedure

Handwashing records.

Visual
observation of
staff.

Page
30 of 38

Retrain
staff
Bar
visitors and
contractors
from entry

Food
Safety
Team

Retrain
staff
Repriman
d as appropriate

Reason for Review


New

Hygiene
superviso
r

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
135. Risk
Assessment
on Staff,
Contractors
and Visitors
Health and
Safety

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Visitors,
Thorough induction

Hygiene
contractors and
done to all staff.
questionnaires.
workers who are
Staff fill health

Reports of
not properly
questionnaire on return
illness
trained or
from illnesses or leaves

First aid
accompanied.
exceeding one week.
2 3
6
Visitors fill a health
questionnaire before
access to production
areas.
Products not RTE.
Visitors,
Thorough induction

Hygiene
contractors and
done to all staff.
induction done to
workers who are
all staff, visitors
Visitors fill a health
2 2
4
not properly
and contractors
questionnaire before
trained or
access to production
accompanied.
areas.
Visitors,
Thorough induction

Hygiene
contractors and
done to all staff.
induction done to
workers who are
all staff, visitors
Visitors fill a health
not properly
and contractors
questionnaire before
trained or
access to production
accompanied.
areas.
2 2
4
Full protective
clothing worn and
included in the staff
induction and hygiene
procedures.
Jewelery policies in
place.
Construction dust Packhouse

Cleaning
on packaging and
completely proofed
schedules for
2 2
4
products.
against dust.
packaging store
Products not RTE.

Hazard
Hazard *
B: Contamination
with Pathogenic
Bacteria

C: Contamination
with deodorants,
nail polish and
personal
medicines
P:

Contamination
with hair, rings,
studs, mobile
phones, bracelets
and other
jewellery.

136. Risk
B: Microbial
Assessment
Contamination
on
Packhouse
Environment C: None

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
31 of 38

Corrective
Action

Remove
staff / visitor /
contractor from
operation.

Seek
medical
assistance

Retrain
persons
affected

Responsibili
ty

Hygiene
Superviso
r

Hygiene
superviso
r

Retrain
persons
affected
Hygiene
superviso
r

Re-clean
Hygiene
staff

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

P:

Hazard *
Foreign Body
Contamination

Sc: Unauthorised
access to
sensitive areas.

F:

139. Risk
Assessment
on
Frequency
of Internal
Audits

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Construction dust A temporary roof has

Cleaning
on packaging and
been put on the
schedules for roof
products
packaging store to
of packaging store
protect packaging from
2 2
4
dust.
Packhouse
completely proofed
against dust.
Unauthorised
Visitors always

Site security
visitors, sneaking
escorted by
adequate
workers
receptionist to the
person they want to
see.
Packhouse
2 2
4
supervisors always in
control of staff
movement.
Visitors instructed on
areas they are allowed
to access.
Activities in
Neighbouring

Visual
Neighbouring
company has safety
observation
Premises
precautions in place.
2 2
4
It is illegal to smoke
in public areas in
Kenya.
Risk of Deviation
2 3
6
All Chapters of the

Comparative
FSSC 22000 Standard
monitoring for the
audited at least once
schedules vs the
per year.
actual audit dates.
Annual Auditing

Analysis of
adequate for safety of
corrective actions
companies products.
required.
A full FSSC 22000

Analyses of
Evaluation done by
trends for
Food safety Consultant
clearing non
Before the certification
conformances
audit.
arising from
internal audits
Products not RTE.

Hazard

Problem
Area

Fire

B: Contamination
with Pathogenic
bacteria

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
32 of 38

Corrective
Action
Reclean

Responsibili
ty

Hygiene
staff

Remove
responsible
staff from
restricted area
All key
staff

Fire
trainings
FSM

Retrain
staff.

Raise
incidence for
continued non
conformance.

Close off
corrective
actions

Update
corrective
action log

Reason for Review


New

FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area

Hazard *
C: Contamination

P:

142. Risk
Assessment
on Heavy
metals on
products

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Risk of Deviation
All Chapters of the

Comparative
FSSC 22000 Standard
monitoring for the
audited at least once
schedules vs the
per year.
actual audit dates.
Annual Auditing

Analysis of
adequate for safety of
corrective actions
2 3
6
companies products.
required.
A full FSSC 22000

Analyses of
Evaluation done by
trends for
Food safety Consultant
clearing non
Before the certification
conformances
audit.
arising from
internal audits
Risk of Deviation
All Chapters of the

Comparative
From From
FSSC 22000 Standard
monitoring for the
Systems
audited at least once
schedules vs the
per year.
actual audit dates.
Annual Auditing

Analysis of
adequate for safety of
corrective actions
2 3
6
companies products.
required.
A full FSSC 22000

Analyses of
Evaluation done by
trends for
Food safety Consultant
clearing non
Before the certification
conformances
audit.
arising from
internal audits

Hazard

Contamination

B: None
C: Contamination
with Lead
(0.1mg/Kg) and
Cadmium
(0.05mg/Kg) to
comply with EU
Directive
1881:2006 of 19th
Dec 2006

Reference
275942693.doc

Irrigation water

Issue No
2014 - 01

Authorized by
T&CM

Water checked for


heavy metals annually.
Product grown above
ground (Significantly
reducing the likely
contamination from
soil)

Issue date
21-10-2012

Review date
18.10.2014

Checking for
conformance of
irrigation water
and soil.

Support
product well
during growing.

Product
sourced from
Global GAP
Farms.

Page
33 of 38

Corrective
Action

Retrain
staff.

Raise
incidence for
continued non
conformance.

Close off
corrective
actions

Update
corrective
action log

Responsibili
ty

FSM

Retrain
staff.

Raise
incidence for
continued non
conformance.

Close off
corrective
actions

Update
corrective
action log

Change
water source.

Reason for Review


New

FSM

FSM
FSM

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Hazard

Problem
Area
P:

145.

Risk
Assessment
on Food
Defence and
BioTerrorism

Hazard
None

Source

B: Product
Contamination
from intentionally
placed bio-hazards
e.g. pathogenic
bacteria

Terrorist
Activities

C: Contamination
with chemicals
intentionally
placed on products

Terrorist
Activities

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Justification
B V
k

Company security
tightened around
transport routes.
2

148.

Risk
Assessment
on wall-floor
junction

Contamination
with Physical
hazards e.g. nails,
glass etc.

B: Product
Contamination
from pathogenic
bacteria
(especially L.
Monocytogenes).

Terrorist
Activities

Accumulated
bacteria due to
inability to clean

275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Company security
tightened around
transport routes
4

Walls are panelled.


Due to dry
operations, there is no
accumulation of water
and dirt on wall to
floor.
Products not RTE.

Issue date
21-10-2012

C:
P:
Reference

Company security
tightened around
transport routes
2

P:

Monitoring
Procedure

Tamper
proof padlocks
used for produce
and product
trucks.
Trusted
people used to
open trucks as
instructed by the
company
Tamper
proof padlocks
used for produce
and product
trucks.
Trusted
people used to
open trucks as
instructed by the
company
Tamper
proof padlocks
used for produce
and product
trucks.

Review date
18.10.2014

Cleaning
Schedules

Post
cleaning
inspections

Page
34 of 38

Corrective
Action

Responsibili
ty

Quarantin
e and reject
products.

Halt
operations until
threat is
cleared.

Food
Safety
Manager

Quarantin
e and reject
products.

Halt
operations until
threat is
cleared.

Food
Safety
Manager

Quarantin
e and reject
products.

Halt
operations until
threat is
cleared.

N/A

Food
Safety
Manager

Food
Safety
Manager

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
151. Risk
assessment
on absence
of drains.

Hazard *
B: Product
Contamination
from pathogenic
bacteria
C:
P:
B: Product
Contamination
from pathogenic
bacteria

154. Risk
assessment
on
Contaminati
on from
Online Tests. C:
P: Contamination
with broken small
items e.g. probes,
pens, staples e.t.c.

157. Risk
assessment
on Humidity
Monitoring

160. Risk
assessment
on Chlorine
Checking of
process
water

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Random
Only dry operations.

Cleaning
Movement of
Schedules
Cleaning done after
waste water
2 2
4

Post
production operations.
cleaning
Water easily guided
inspections
during cleaning.

Human Contact
Product intended for

Staff
on noncooking before eating.
hygiene
destructive
2 2
4
monitoring.
QCs trained and
sampling
monitored on personal
hygiene

Quality Control
No staples in the

Monitoring
Items
packhouse
of small items.
Pens are one piece

Personnel
2 2
4
and allowed for staff
hygiene
doing recorded only.
monitoring
Small items issued
and monitored
Water atomized at HHC water checked

Water
produce during
for microbial quality
monitoring
2
2
4
pre-cooling

Hazard

B: Product
Contamination
from pathogenic
bacteria
C:
P: Dehydration

B:
C: Excessive Residual
Chlorine

Dry air coldroom

Poor municipal
treatment

275942693.doc

Assess humidity of
HHC

Water testing
Water not ingredient
in final products

P:

Reference

Issue No
2014 - 01

Authorized by
T&CM

Water
Potability testing

Issue date
21-10-2012

Review date
18.10.2014

Page
35 of 38

Responsibili
ty
Food
Safety
Manager

Retrain
Staff.

Food
Safety
Manager

Retrain
staff.
Food
Safety
Manager

Cooler
humidity
monitoring

Corrective
Action
N/A

If tests
fails, change
water source

Food Safety
Manager

Request
for emergency
maintenance on
the cooling
equipment

Food Safety
Manager

Change
water source

Reason for Review


New

Food safety
manager

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
163. Risk
assessment
on Air
Pressure
Differentials

168. Risk
assessment
on foot wear
used in
factory

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Source
Low risk to high
Not applicable.

Product and
risk areas
Produce is low care
contact service
and will be cooked by
cleaning and post
customer before eating
cleaning
2
2
4
inspections.

Product and
contact microbial
monitoring

Workers shoes
Not applicable.

Company
Company exercising
dedicated
dry operations during
footwear is
packing of fresh
assessed during
produce.
hygiene checks.
Microbial
contamination will not
cause harm as the
product is intended for
full cooking before
consumption.
No cleaning done
2
1
2
during normal packing
operations.
The probability and
proximity of shoes to
materials
Staff have been
instructed to have
dedicated footwear for
the packhouse
operations.
Products not RTE.

Hazard
Hazard *
B: Microbial
Contamination

C:
P:
C:
P:
B: Microbial
Contamination

C:
P:

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
36 of 38

Corrective
Action
N/A

Responsibili
ty

Food Safety
Manager

Anyone
without factory
dedicated
footwear
allowed to go
and get a copy.

Food Safety
Manager

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat
Problem
Area
171. Risk
assessment
on factory
drains

Hazard
Hazard *
B: Microbial
Contamination

Source
Drainage
Backflows

C:
P:

Prerequisites Risk Assessment Worksheet


Control Measures /
P S Ris
Monitoring
Justification
B V
k
Procedure
Not applicable.

Company
Company exercising
dedicated
dry operations during
footwear is
packing of fresh
assessed during
produce.
hygiene checks.
Microbial
contamination will not
cause harm as the
product is intended for
full cooking before
consumption.
No cleaning done
2
1
2
during normal packing
operations.
The probability and
proximity of shoes to
materials
Staff have been
instructed to have
dedicated footwear for
the packhouse
operations.
Products not RTE.

Corrective
Action

Anyone
without factory
dedicated
footwear
allowed to go
and get a copy.

Food Safety
Manager

** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
37 of 38

Responsibili
ty

Reason for Review


New

AVENUE LTD Packhouse Risk Assessments Key: ** Sc: Security, L: Legal, F: Fire, PB: Probability, SV: Severity, B: Biological, C: Chemical, P: Physical RTE: Ready To Eat

Reference
275942693.doc

Issue No
2014 - 01

Authorized by
T&CM

Issue date
21-10-2012

Review date
18.10.2014

Page
38 of 38

Reason for Review


New