GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING
5,Food Handling Practices
5.1 Use of colour coded equipment
5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a
manner as to designate that department and to prevent the risk of cross contamination e.g,chopping
boards,knives and product trays used in the raw material area must not be used in the work in
progress or finished product sections,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification Equipment colour coded clearly or uniquely identified for intended use
5.1.2 Each department should have an inventory of all colour coded or uniquely identified equipment,which is
checked daily and any damaged or broken items replaced,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification and
traceability
Equipment colour coded or uniquely identified for intended use
Records of equipment and traceability
5.1.3 Each department should be supplied with sufficient colour coded or uniiquely identified equipment to
eliminate the need to,borrow” items from other areas,even on a temporary basis,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification and
traceability
Equipment colour coded clearly or uniquely identified for intended use
Records of equipment and traceability
5.1.4 The use of brightly coloured coded equipment will significantly reduce the potential for foreign body
contamination as splinters of it would be easily identified in the product,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification Equipment colour coded clearly to identify intended use
5.2 Adequate control of product containers
5.2.1 All product containers,whether for raw materials,work in progress or finished product,must be clean
and in good condition to prevent the risk of foreign body contamination,
Auditor’s Recommendations,
Look At,Look For,
Equipment
Raw Material / Finished
product conveyance
Cleaning records for containers
Suitability of containers for intended use
Non-conformance and corrective action reports
5.2.2 Product containers must give the product adequate protection from external sources,
Auditor’s Recommendations,
Look At,Look For,
Equipment
Raw Material / Finished
product conveyance
Cleaning records for containers
Suitability of containers for intended use
Non-conformance and corrective action reports
Container protection
5.2.3 All product containers must be held off the floor e.g by the use of plastic pallets,plastic wheels to
prevent contamination from the floor and to allow access for,clean as you go” in the event of product
spillage’s,
Auditor’s Recommendations,
Look At,Look For,
Container Storage Storage to housekeeping and food safety practices
Cleaning records for storage facilities
5.2.4 Product containers must not be stored against walls because of the potential foreign body risk,damage
to the wall and access for cleaning,
Auditor’s Recommendations,
Look At,Look For,
Product Contamination Non conformance records
Foreign Body Records
Risk Assessment
5.3 Accountability for ingredients in production - full traceability
5.3.1 It is recommended that all ingredients used in production should have a raw material batch code,to
identify them in storage and processing,and accompanying documentation,(This also includes
packaging),
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
5.3.2 Ingredients should be transported within the factory premises in such a way that their identities are not
lost,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
5.3.3 There should be a formalised procedure for the issue of food ingredients from stores indicating the
amount issued,batch code and date of issue,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
Records of issue to production
5.3.4 Where the addition of batch quantities of ingredients to a batch is carried out manually by an operator,
the addition of each ingredient to the batch should be recorded at the time of manufacturing,to
minimise the risk of accidental omission and to ensure traceability of ingredients,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
Manufacturing / Production records
5.3.5 Where the process involves a,resting” stage or delay with work in progress/part processed materials,
they must be given a reference code,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification of all products whether raw,in-production or finished product
5.3.6 The company should have sufficient documentation so that any batch of finished product can be
correlated with the individual deliveries of raw materials used in manufacturing and with the
corresponding laboratory records,(This is essential in the event of a product recall),
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Laboratory Test Records
Records of traceability
Records of Laboratory tests and results
5.4 Temperature control disciplines
5.4.1 Where hand held digital thermometers are used to check temperatures they must be cleaned and
sterilised in between use,to prevent cross contamination,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
Cleaning procedure and records
Provision of sterilisation facility suitable for thermometers
5.4.2 Hand held thermometers should be designated to a particular department and should be suitably
accurate and precise for the operation being carried out,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
5.4.3 Where temperatures are critical to the process e.g,during cooking of batch recipes,chilling and
storage,they should be monitored at an agreed frequency,recorded and signed,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
Frequency of recording or use of control charts
Completion of temperature records
5.4.4 All temperature recording equipment must be regularly calibrated against a given standard and
maintained in good condition,Any temperature discrepancies of manual checking against automatic
temperature monitoring must be investigated,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control
Calibration and Testing
Use of suitably precise equipment
Frequency of calibration
Records of maintenance
5.5 Risk assessment and HACCP documentation
5.5.1 A system of Hazard Analysis and Critical Control points should be established and all appropriate
process flow charts and documentation to go with it should be available,
Auditor’s Recommendations,
Look At,Look For,
HACCP System and Plan Establishment of the HACCP principles with relevant material accessible
with suitable validation and verification of the plan
5.5.2 There should be evidence that the HACCP system is regularly reviewed and that problems highlighted
as a result of internal audits are actioned accordingly,
Auditor’s Recommendations,
Look At,Look For,
HACCP System and Plan Internal Quality Audit Records
Non conformance and corrective action reports indicate activities actioned
Monitoring frequency established
5.5.3 Where the product development programme introduces a new type of product,with different
manufacturing parameters,the HACCP system should be implemented prior to product launch,
Auditor’s Recommendations,
Look At,Look For,
New Product Development
HACCP System and Plan
Identified new product activities
Implementation of HACCP plan to meet new product demands
5.6 Control over refuse,cleaned,covered,emptying frequency
5.5.1 The external facility for the disposal of waste should be located well away from production areas,
preferably in its own enclosed building,thus minimising the danger of pest infestation or other hazards
affecting the factory,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal Records and procedures for waste disposal
Pest Control Records
5.5.2 Internal waste collection systems must be clearly identified as such and be used specifically for that
purpose,Containers similar to those used for food,ingredients or packaging are not acceptable for
waste collection,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal Records and procedures for waste disposal
Pest Control Records
Use of suitable containers within food production areas
5.5.3 A designated operative should be responsible for maintaining the waste control system and ensuring
that collection,containers and handling systems are kept scrupulously clean,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Assigned Responsibility
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
5.5.4 If the waste facility is not enclosed,disposal receptacles with close fitting lids must be provided,and
the lids kept shut when not in use,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
5.5.5 The waste disposal vessels must be sited on proper hard standing with adequate drainage,and access
for cleaning and pest control,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
Location and stability of containers
5.5.6 Any waste disposal facility enclosed within the main production building must be adequately screened
from food processing areas,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
Location and stability of containers
Provision of screening of waste disposal containers
5.5.7 All waste materials should be removed as often as possible and should not be allowed to accumulate in
any production or service area within the factory,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
5.5.8 Different types of waste,namely food and non-food debris must be handled separately and held in
easily identifiable enclosed containers,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
5.5.9 Food waste must be disposed of on at least a daily basis,and provision made to dispose of non-food
waste at least once per week,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
Frequency of disposal
5.5.10 All areas for containing waste materials must be kept scrupulously clean and tidy at all times,and all
spillage cleaned up immediately,Regular cleaning and disinfecting (according to the cleaning schedule)
of the area and receptacles is essential,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
Frequency of disposal
5.5.11 Waste disposal and effluent treatment must be monitored,The production process should be audited
to minimise waste and to ensure that accidental loss of raw materials,process aids,product or other
items does not threaten the product or result in pollution,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Effluent
Treatment
Waste Disposal Records
Effluent Data and records of control
Production Waste Audit reports
5.5.12 Any on site treatment of effluent must be carried out in an area sited away from the main processing
buildings,
Auditor’s Recommendations,
Look At,Look For,
Effluent Treatment Effluent treatment facilities and compliance with regulations
Control and training of facilities through training records and schedules
Role and responsibility of staff
5.5.13 Disposal of plant effluent should comply with the requirements of relevant legislation,
Auditor’s Recommendations,
Look At,Look For,
Effluent Treatment Waste pathways identified and recorded
Expulsion of waste through common practice and legal requirements
Efficiency of plant treatment methods and acceptability
5.7 Control of foreign objects/metal detection
5.7.1 All employees on site must be fully conversant with the company’s policy on product protection,
particularly foreign object risks and adhere to it at all times,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
5.7.2 Product protection must be effected by the use of in line equipment,such as magnets,sieves,metal
detectors and other appropriate techniques and process design features,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
Use of suitable equipment and techniques to remove contaminants for
product protection
5.7.3 Sieves and filters must be cleaned on a regular basis,a minimum of once per production shift and
checked by the Quality Assurance personnel at agreed intervals to ensure that there are no signs of
deterioration and so that retained lumps,foreign matter etc,can be cleaned off,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
Use of suitable equipment and techniques to remove contaminants for
product protection
Equipment calibration and inspection and maintenance records
5.7.4 Where magnets are used,they must be checked and cleaned at daily intervals so that accumulations
of metal can be removed,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Equipment calibration and inspection and maintenance records
5.7.5 No glass may be taken into any production area,All glass breakages must be cleared up immediately
and the broken glass placed in a lidded bin specifically for that purpose and identified as such,A
written,glass breakage procedure” should be in use and strictly adhered to,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Equipment calibration and inspection and maintenance records
Glass Breakage procedure and records
5.7.6 Engineering maintenance work and repair e.g,drilling,sawing,painting or filing must not be carried out
while production is in progress,Maintenance on adjacent non-functional lines can take place,provided
that the process operation is adequately screened,
Auditor’s Recommendations,
Look At,Look For,
Maintenance and Inspection Schedules for Maintenance and Inspection
Records of Maintenance and Inspection
5.7.7 When repairs are effected,the area must be thoroughly cleaned prior to restart of production,
particularly after on-line repairs,Additionally,after redecoration or refurbishment,the production area
must be properly ventilated before being brought into use to prevent the risk of product taint,
Auditor’s Recommendations,
Look At,Look For,
Maintenance and Inspection
Cleaning Schedule
Schedules for Maintenance and Inspection
Records of Maintenance and Inspection
Cleaning Records and Methods
5.7.8 The use of pens and writing equipment in production areas must be strictly controlled on a need basis,
Pencils,pins,staples and pen tops which present a considerable foreign body hazard must not be
permitted,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Use of suitable equipment which may be easily identified and removed if
contaminates product,
No equipment other than that needed in the food production area and will
pose little or no possible foreign body contamination may be allowed
5.7.13 Rejected product must be examined and discarded and the source of any foreign body identified where
possible and steps taken to eliminate the problem,
Auditor’s Recommendations,
Look At,Look For,
5.8 Between batch cleaning procedures
5.8.1 Special provision must be made to interrupt the production of fresh chilled high-risk products for
cleaning and disinfecting at least every three hours,
Auditor’s Recommendations,
Look At,Look For,
5.8.2,Clean as you go” principles must be adopted,but when the levels of food debris and soilage begin to
present a threat to the product,the line must be stopped,
Auditor’s Recommendations,
Look At,Look For,
5.8.3 All products must be removed from the line to facilitate cleaning and prevent contamination risk,
particularly where alcohol based sterilised wipes and sprays are used,
Auditor’s Recommendations,
Look At,Look For,
5.9 Proper sterilisation of surfaces and equipment
5.9.1 Following the clean down at the end of the production shift,complete sterilisation of the surfaces and
equipment may be necessary,This may take the form of steam sterilisation or chemical sterilisation
by fogging the environment with an appropriate solution of terminal sanitiser,
Auditor’s Recommendations,
Look At,Look For,
5.9.2 Where fogging methods are used,the area must be cleared of all personnel,the fogging equipment
controlled on a timer and the correct percentage dilution of chemicals atomised to completely saturate
the environment,
Auditor’s Recommendations,
Look At,Look For,
5.10 Full training of food handlers
5.10.1 It is the proprietor’s responsibility to ensure that all food handlers have been trained,instructed and
supervised in food hygiene,according to the work they do,in compliance with the National Regulations,
The method and degree of training is entirely at his/her discretion,but must take into consideration the
responsibility of the role undertaken,Records of training should be kept up to date as an integral part
of the,due diligence” system,
Auditor’s Recommendations,
Look At,Look For,
Training records
5,Food Handling Practices
5.1 Use of colour coded equipment
5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a
manner as to designate that department and to prevent the risk of cross contamination e.g,chopping
boards,knives and product trays used in the raw material area must not be used in the work in
progress or finished product sections,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification Equipment colour coded clearly or uniquely identified for intended use
5.1.2 Each department should have an inventory of all colour coded or uniquely identified equipment,which is
checked daily and any damaged or broken items replaced,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification and
traceability
Equipment colour coded or uniquely identified for intended use
Records of equipment and traceability
5.1.3 Each department should be supplied with sufficient colour coded or uniiquely identified equipment to
eliminate the need to,borrow” items from other areas,even on a temporary basis,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification and
traceability
Equipment colour coded clearly or uniquely identified for intended use
Records of equipment and traceability
5.1.4 The use of brightly coloured coded equipment will significantly reduce the potential for foreign body
contamination as splinters of it would be easily identified in the product,
Auditor’s Recommendations,
Look At,Look For,
Equipment Identification Equipment colour coded clearly to identify intended use
5.2 Adequate control of product containers
5.2.1 All product containers,whether for raw materials,work in progress or finished product,must be clean
and in good condition to prevent the risk of foreign body contamination,
Auditor’s Recommendations,
Look At,Look For,
Equipment
Raw Material / Finished
product conveyance
Cleaning records for containers
Suitability of containers for intended use
Non-conformance and corrective action reports
5.2.2 Product containers must give the product adequate protection from external sources,
Auditor’s Recommendations,
Look At,Look For,
Equipment
Raw Material / Finished
product conveyance
Cleaning records for containers
Suitability of containers for intended use
Non-conformance and corrective action reports
Container protection
5.2.3 All product containers must be held off the floor e.g by the use of plastic pallets,plastic wheels to
prevent contamination from the floor and to allow access for,clean as you go” in the event of product
spillage’s,
Auditor’s Recommendations,
Look At,Look For,
Container Storage Storage to housekeeping and food safety practices
Cleaning records for storage facilities
5.2.4 Product containers must not be stored against walls because of the potential foreign body risk,damage
to the wall and access for cleaning,
Auditor’s Recommendations,
Look At,Look For,
Product Contamination Non conformance records
Foreign Body Records
Risk Assessment
5.3 Accountability for ingredients in production - full traceability
5.3.1 It is recommended that all ingredients used in production should have a raw material batch code,to
identify them in storage and processing,and accompanying documentation,(This also includes
packaging),
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
5.3.2 Ingredients should be transported within the factory premises in such a way that their identities are not
lost,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
5.3.3 There should be a formalised procedure for the issue of food ingredients from stores indicating the
amount issued,batch code and date of issue,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
Records of issue to production
5.3.4 Where the addition of batch quantities of ingredients to a batch is carried out manually by an operator,
the addition of each ingredient to the batch should be recorded at the time of manufacturing,to
minimise the risk of accidental omission and to ensure traceability of ingredients,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification codes to all product with records for traceability
Manufacturing / Production records
5.3.5 Where the process involves a,resting” stage or delay with work in progress/part processed materials,
they must be given a reference code,
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Identification of all products whether raw,in-production or finished product
5.3.6 The company should have sufficient documentation so that any batch of finished product can be
correlated with the individual deliveries of raw materials used in manufacturing and with the
corresponding laboratory records,(This is essential in the event of a product recall),
Auditor’s Recommendations,
Look At,Look For,
Product Identification and
Traceability
Laboratory Test Records
Records of traceability
Records of Laboratory tests and results
5.4 Temperature control disciplines
5.4.1 Where hand held digital thermometers are used to check temperatures they must be cleaned and
sterilised in between use,to prevent cross contamination,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
Cleaning procedure and records
Provision of sterilisation facility suitable for thermometers
5.4.2 Hand held thermometers should be designated to a particular department and should be suitably
accurate and precise for the operation being carried out,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
5.4.3 Where temperatures are critical to the process e.g,during cooking of batch recipes,chilling and
storage,they should be monitored at an agreed frequency,recorded and signed,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control Use of suitable equipment and records maintained
Frequency of recording or use of control charts
Completion of temperature records
5.4.4 All temperature recording equipment must be regularly calibrated against a given standard and
maintained in good condition,Any temperature discrepancies of manual checking against automatic
temperature monitoring must be investigated,
Auditor’s Recommendations,
Look At,Look For,
Temperature Control
Calibration and Testing
Use of suitably precise equipment
Frequency of calibration
Records of maintenance
5.5 Risk assessment and HACCP documentation
5.5.1 A system of Hazard Analysis and Critical Control points should be established and all appropriate
process flow charts and documentation to go with it should be available,
Auditor’s Recommendations,
Look At,Look For,
HACCP System and Plan Establishment of the HACCP principles with relevant material accessible
with suitable validation and verification of the plan
5.5.2 There should be evidence that the HACCP system is regularly reviewed and that problems highlighted
as a result of internal audits are actioned accordingly,
Auditor’s Recommendations,
Look At,Look For,
HACCP System and Plan Internal Quality Audit Records
Non conformance and corrective action reports indicate activities actioned
Monitoring frequency established
5.5.3 Where the product development programme introduces a new type of product,with different
manufacturing parameters,the HACCP system should be implemented prior to product launch,
Auditor’s Recommendations,
Look At,Look For,
New Product Development
HACCP System and Plan
Identified new product activities
Implementation of HACCP plan to meet new product demands
5.6 Control over refuse,cleaned,covered,emptying frequency
5.5.1 The external facility for the disposal of waste should be located well away from production areas,
preferably in its own enclosed building,thus minimising the danger of pest infestation or other hazards
affecting the factory,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal Records and procedures for waste disposal
Pest Control Records
5.5.2 Internal waste collection systems must be clearly identified as such and be used specifically for that
purpose,Containers similar to those used for food,ingredients or packaging are not acceptable for
waste collection,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal Records and procedures for waste disposal
Pest Control Records
Use of suitable containers within food production areas
5.5.3 A designated operative should be responsible for maintaining the waste control system and ensuring
that collection,containers and handling systems are kept scrupulously clean,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Assigned Responsibility
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
5.5.4 If the waste facility is not enclosed,disposal receptacles with close fitting lids must be provided,and
the lids kept shut when not in use,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
5.5.5 The waste disposal vessels must be sited on proper hard standing with adequate drainage,and access
for cleaning and pest control,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
Location and stability of containers
5.5.6 Any waste disposal facility enclosed within the main production building must be adequately screened
from food processing areas,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Use of waste containers which may be covered
Location and stability of containers
Provision of screening of waste disposal containers
5.5.7 All waste materials should be removed as often as possible and should not be allowed to accumulate in
any production or service area within the factory,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
5.5.8 Different types of waste,namely food and non-food debris must be handled separately and held in
easily identifiable enclosed containers,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
5.5.9 Food waste must be disposed of on at least a daily basis,and provision made to dispose of non-food
waste at least once per week,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
Frequency of disposal
5.5.10 All areas for containing waste materials must be kept scrupulously clean and tidy at all times,and all
spillage cleaned up immediately,Regular cleaning and disinfecting (according to the cleaning schedule)
of the area and receptacles is essential,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Factory
Hygiene
Records of Waste Disposal and Factory Hygiene
Cleaning records for waste disposal containers
Containers provided for waste types
Identification of containers
Frequency of disposal
5.5.11 Waste disposal and effluent treatment must be monitored,The production process should be audited
to minimise waste and to ensure that accidental loss of raw materials,process aids,product or other
items does not threaten the product or result in pollution,
Auditor’s Recommendations,
Look At,Look For,
Waste Disposal / Effluent
Treatment
Waste Disposal Records
Effluent Data and records of control
Production Waste Audit reports
5.5.12 Any on site treatment of effluent must be carried out in an area sited away from the main processing
buildings,
Auditor’s Recommendations,
Look At,Look For,
Effluent Treatment Effluent treatment facilities and compliance with regulations
Control and training of facilities through training records and schedules
Role and responsibility of staff
5.5.13 Disposal of plant effluent should comply with the requirements of relevant legislation,
Auditor’s Recommendations,
Look At,Look For,
Effluent Treatment Waste pathways identified and recorded
Expulsion of waste through common practice and legal requirements
Efficiency of plant treatment methods and acceptability
5.7 Control of foreign objects/metal detection
5.7.1 All employees on site must be fully conversant with the company’s policy on product protection,
particularly foreign object risks and adhere to it at all times,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
5.7.2 Product protection must be effected by the use of in line equipment,such as magnets,sieves,metal
detectors and other appropriate techniques and process design features,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
Use of suitable equipment and techniques to remove contaminants for
product protection
5.7.3 Sieves and filters must be cleaned on a regular basis,a minimum of once per production shift and
checked by the Quality Assurance personnel at agreed intervals to ensure that there are no signs of
deterioration and so that retained lumps,foreign matter etc,can be cleaned off,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Foreign Body Policy and records
Non-conformance and corrective action reports
Preventative measures
Use of suitable equipment and techniques to remove contaminants for
product protection
Equipment calibration and inspection and maintenance records
5.7.4 Where magnets are used,they must be checked and cleaned at daily intervals so that accumulations
of metal can be removed,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Equipment calibration and inspection and maintenance records
5.7.5 No glass may be taken into any production area,All glass breakages must be cleared up immediately
and the broken glass placed in a lidded bin specifically for that purpose and identified as such,A
written,glass breakage procedure” should be in use and strictly adhered to,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Equipment calibration and inspection and maintenance records
Glass Breakage procedure and records
5.7.6 Engineering maintenance work and repair e.g,drilling,sawing,painting or filing must not be carried out
while production is in progress,Maintenance on adjacent non-functional lines can take place,provided
that the process operation is adequately screened,
Auditor’s Recommendations,
Look At,Look For,
Maintenance and Inspection Schedules for Maintenance and Inspection
Records of Maintenance and Inspection
5.7.7 When repairs are effected,the area must be thoroughly cleaned prior to restart of production,
particularly after on-line repairs,Additionally,after redecoration or refurbishment,the production area
must be properly ventilated before being brought into use to prevent the risk of product taint,
Auditor’s Recommendations,
Look At,Look For,
Maintenance and Inspection
Cleaning Schedule
Schedules for Maintenance and Inspection
Records of Maintenance and Inspection
Cleaning Records and Methods
5.7.8 The use of pens and writing equipment in production areas must be strictly controlled on a need basis,
Pencils,pins,staples and pen tops which present a considerable foreign body hazard must not be
permitted,
Auditor’s Recommendations,
Look At,Look For,
Foreign Body / Product
Contamination
Use of suitable equipment which may be easily identified and removed if
contaminates product,
No equipment other than that needed in the food production area and will
pose little or no possible foreign body contamination may be allowed
5.7.13 Rejected product must be examined and discarded and the source of any foreign body identified where
possible and steps taken to eliminate the problem,
Auditor’s Recommendations,
Look At,Look For,
5.8 Between batch cleaning procedures
5.8.1 Special provision must be made to interrupt the production of fresh chilled high-risk products for
cleaning and disinfecting at least every three hours,
Auditor’s Recommendations,
Look At,Look For,
5.8.2,Clean as you go” principles must be adopted,but when the levels of food debris and soilage begin to
present a threat to the product,the line must be stopped,
Auditor’s Recommendations,
Look At,Look For,
5.8.3 All products must be removed from the line to facilitate cleaning and prevent contamination risk,
particularly where alcohol based sterilised wipes and sprays are used,
Auditor’s Recommendations,
Look At,Look For,
5.9 Proper sterilisation of surfaces and equipment
5.9.1 Following the clean down at the end of the production shift,complete sterilisation of the surfaces and
equipment may be necessary,This may take the form of steam sterilisation or chemical sterilisation
by fogging the environment with an appropriate solution of terminal sanitiser,
Auditor’s Recommendations,
Look At,Look For,
5.9.2 Where fogging methods are used,the area must be cleared of all personnel,the fogging equipment
controlled on a timer and the correct percentage dilution of chemicals atomised to completely saturate
the environment,
Auditor’s Recommendations,
Look At,Look For,
5.10 Full training of food handlers
5.10.1 It is the proprietor’s responsibility to ensure that all food handlers have been trained,instructed and
supervised in food hygiene,according to the work they do,in compliance with the National Regulations,
The method and degree of training is entirely at his/her discretion,but must take into consideration the
responsibility of the role undertaken,Records of training should be kept up to date as an integral part
of the,due diligence” system,
Auditor’s Recommendations,
Look At,Look For,
Training records
