The document outlines various control measures and procedures for food production facilities including personnel hygiene, facility requirements, storage practices, sanitation processes, equipment standards, and documentation. Key areas addressed are restricting access to pests, maintaining clean walls and ceilings without cracks, separating manufacturing and storage areas with controlled access, ensuring clean ceilings, walls and equipment, and proper temperature monitoring, storage, inspection of ingredients and materials. Documentation requirements include batch records, lot traceability, complaint records and sample retention.

2. basic control measures and procedures that have to be carried out to
produce a product which meets specifications and is safe to consume.

3. Personnel Hygiene
Physical
Facilities
Storage
Practices
Sanitation
Process
Equipment
Housekeeping
Pest Control
Documentation

5. No access to rodents, insects, birds
Smooth walls & ceiling
Doors to be self-closing and without gap
There shouldn't be any visible cracks in walls and floors
Manufacturing and warehousing facilities must be
structurally separated from each other and access must be
controlled
Ceiling, walls, overhead pipes & equipment in general must
be clean

6. Any rejected materials, the lot should be separated and returned
Continuous Temperature Monitoring Device
should be applied
Stacking height of containers must not exceed
the safety load
Vehicles to be inspected for contamination on arrival
Opened containers must be covered when not
in use
All weighing and any other measuring devices
must be properly maintained and calibrated.
Ingredients & raw materials to be inspected before use
No materials should be stored on floor All material to be labelled

7. Material of construction to be stainless steel
No equipments should be contaminated with any dirt, grease
Equipments should be easy to clean and accessible
Rubber / plastic parts – to food grade standards
No loose live electrical cables anywhere in the process
No Leakages

8. Floor should remain dry
No product & oil spillage on floor
Ensure cleaning equipments are kept in the designated area
No unwanted materials, equipments in the process area
Waste materials are disposed off at regular intervals
Protect electrical cable and control panel during wet cleaning

9. There should
not be any
rodents,
lizards, birds,
cats inside the
production
room
Do not keep
open any
doors and
shutters
open for their
entry
Plant should
be free form
any kind of
pest and
insects
Do not keep
any food
material
open in the
process
Only
Mechanical
bait stations
are to be
placed

10. Batch production
record
Lot
traceability
Record of consumer
complaints & follow up
action
Sample must be
kept
Record must be kept in an
easily readable manner
Standard operation
procedures