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INSPECTOR CHECKLIST FOR PROCESSING PLANT AND MASS CATERING.docx
- 1. INSPECTOR CHECKLIST FORPROCESSING PLANT AND MASS CATERING THE PROCESSING PLANT CHECKLIST* Yes No Observations 01: SURROUNDINGSAND CONSTRUCTION 1. Surroundings,constructions and layout External environmenthygienicandkeptclean Surroundingsmaintainedtopreventaccessandharbourage of pest Establishmentsdesignedtopreventadmissionof pests Establishmentsthatexclude contaminationwithmaterialssuch as accumulateddirt,condensate,mouldorotherundesirable particles Conditionsinareasforhandlingandprocessingare appropriate to store,handle andprocessundersanitaryandhygienicconditions Conditionssuitable toallowstorage,handlingandprocessingat adequate temperatures Layout and appropriate productflowto preclude cross contaminationfromlesscleantocleanareas Establishmentskeptclean 2. Ventilation Sufficientandsuitable forthe operation Mechanical airflowensure flowfromcleantolesscleanarea Allowance made forease of maintenance andcleaning 3. Staff facilities The numberof lavatoriesisadequate Presence of flushable lavatoriesthatare connectedtoeffective drainage system Lavatory facilitiesthatdonotopendirectlyinto processingareas Numberof handwashingbasinsisadequate Hand washingbasinsare suitablylocated Hand washingbasinsare suitable designed(non-handoperated)
- 2. Hand washingbasinshave adequatefacilitiesforefficienthand washing(hotandcold runningwater,soapandhygienicdrying facilities). Hand washingbasinsthatare designatedforthe purpose only Lavatory facilitieshave adequate ventilation Changingfacilitiesare adequate forthe operation * Thischecklisthas beenextractedfromatrainingmaterial preparedforthe EuropeanCommission Directorate-General forHealthandConsumers. 4. Light Premiseshave adequatelightforoperations 5. Drainage system Constructedtoavoidriskof contaminationwith flow of waste water fromlesscleanto cleanareas Adequate forthe operation 6. Storage of chemicals Adequate storage facilitiesallowforsafe storage of cleaningand disinfectionagentsinareaswhere foodisnothandled 02: CONSTRUCTIONREQUIREMENTS IN AREAS WHERE FOOD IS HANDLED 7. Floors Made of impervious,non-absorbent,washable andnon-toxic materials Surfacesmaintainedinsoundconditionsotheyare easytoclean and disinfect Surfacesallow adequate surface drainage 8. Walls Made of impervious,non-absorbent,washable andnon-toxic materials Surfacesmaintainedinsoundconditionsotheyare easytoclean and disinfect
- 3. 9. Ceilingsandlightfittings Constructedand finishedtopreventaccumulationofdirt,growthof moulds,sheddingof particlesandminimizecondensation 10. Windowsand other openings Constructedsoto preventaccumulationof dirt Fittedwithinsectproof screensif tobe openedtothe outside Insectscreensinwindowsandotheropeningsare easytoremove for cleaning. 11. Doors Made of appropriate materials(smoothandnon-absorbent) Easy to cleanand disinfect 12. Surfaces in contact with food Made of appropriate materials(smooth,washable,non-corrosive, non-toxic) Maintainedinsoundconditionswhichallow foreasycleaningand disinfection 13. Cleaningof workingutensils Facilitiesforcleaning,disinfectingandstorage of working utensils and equipmentadequate Facilitiesforcleaning,disinfectingandstorage of workingutensils constructedof easyto cleanand maintainmaterials Facilitiesforcleaning,disinfectionof workingutensilsshallhave adequate supplyof hotandcold water 14. Facilitiesforwashing food Designedforthe purpose Providedwithpotablewater Keptclean 15. Articles,fittingsand equipment Installingallowadequatecleaningof bothequipmentand surroundingarea
- 4. Constructedof materialsandmaintainedtominimizeriskof contamination. Constructedof materialsandmaintainedtoenablecleaningand disinfection. Effectivelycleanedanddisinfectedatsufficientfrequencytoavoid riskofcontamination Additivesforcorrosionprotectionusedinaccordance withgood practices Equipmentshall be fittedwithappropriatecontrol devices(e.g. cookers,freezers,coldstores,chillingrooms) 03: IMPLEMENTATION OF PRE-REQUISITE PROGRAMMES 16. Raw materials,ingredients,packagingand otherinput materials Are controlledatreceiving Are rejectedif knownorreasonablyexpectedtobe contaminated withfoodsafetyhazardswhichcannotbe eliminated through normal sorting,preparationorprocessing Are storedto preventdeterioration Are storedto protectfrom contamination Qualityandsafetycriteriadefinedandadequate toensure foodis safe and fitforconsumption Traceabilitycriteriaadequatelydefined Monitoring,corrective actionsandinternal verificationadequately plannedaccordingtodefinedcriteria Monitoring,corrective actionsandinternal verificationimplemented as planned Monitoringandinternal verificationeffective tocontrol food hazardsand to ensure foodisfitfor consumption
- 5. Documentsonraw material supplysystemadequateandupdated (e.g.Supplierapproval program,systemof traceability) 17. Wrappingand packaging material Materialsselectednottobe a source of contamination Materialsstoredsotheyare not exposedtocontaminants Wrappingand packagingoperationsdesignedtoavoid contaminationof products Integrityof container’s constructionandcleanlinessensuredwhere relevant(e.g.sterilizedcansandglassjars products) Re-usedpackagingmaterialsare easytocleanand disinfect 18. Water Adequate supplyof potablewaterinall areaswhere necessary Supply of cleanseawateradequate inall areaswhere allowed(if applicable only) Non-potablewatercirculatedinseparate pipesystem,designedto preventbackflowtopotable watersystem Pipe systemfornon-potable waterdulyidentified Recycledwaterpotable orof adequate qualityforthe purpose used (if applicable only) 19. Ice Ice incontact withfisheryproductsmade frompotable wateror cleanwater Protectedfromcontaminationduringproduction,handlingand storage 20. Steam Steamusedincontact withfoodiscleanand doesnot presentany hazardsto fisheryproduct Qualitycriteriaadequatelydefined Processcriteriaadequatelydefined(chlorine,UV treatment,etc.)
- 6. Monitoring, corrective actionsandinternalverificationare adequatelyplannedagainstdefinedcriteria Monitoring,corrective actionsandinternal verificationimplemented as planned Documentsonwatersupplysystemadequate andupdated(mapof supply system,monitoringplan,resultsof analysis) 21. Food waste and other refuse Removedquicklyfromroomswhere foodispresent(notallowedto accumulate) Depositedinclosablecontainersorotherappropriate waste disposal systems Containersconstructedof materialsthatallow easycleaningand disinfecting Facilitiesforwaste depositare appropriate constructed,maintained and easyto clean Provisionsforwaste storage anddisposal designedandmanagedto allow cleaningandprotectionfromentrance of pest Waste eliminatedinahygienicandenvironmentallyfriendlyway (inaccordance withEU regulation/National regulation) Proceduresare efficient(objectiveevidence) 22. Hazardous and/or inedible substances(feed,disinfectants, cleaningagents, etc.) Adequatelylabelled Storedinseparate a and secure containers 23. Pest control Proceduresforcontrollingpestssuchasinsects,mice,rats,and domesticanimals,etc.in establishmentsurroundingsare planned and implemented
- 7. Proceduresforcontrollingpestssuchasinsects,mice,ratsetc.in processingareasare plannedandimplemented Proceduresare effective(objectiveevidence) 24. Personal hygiene All staff memberswearsuitableprotective clothing Protective clothingare cleanandmaintainedinacleancondition All staff membersmaintainahighdegree of personalcleanliness Laundryfacilitiesandproceduresforcleaning protective clothing are adequate Proceduresforchangingof dirtyprotective clothesare adequate and efficient Facilitiesandproceduresforhandwashingadequatelydesigned, implementedandmonitored Use and control of boot baths adequatelydesigned,implemented and monitored 25. Staff health Staff whomay carry diseasesthatcan potentiallybe transmitted throughfoodor have afflictionssuchas infectedwounds,skin infections,soresordiarrhoeaare not allowedto handle food Proceduresforstaff reportingof diseasesandafflictionsare planned,implementedandeffective Proceduresformonitoringstaff healthare planned,implemented and effective 26. Sanitation (cleaningand disinfection) Proceduresforcleaninganddisinfectionof staff facilitiesare adequatelydescribedandimplementedeffectively Sanitationproductstechnical specificationsare availableandknown by responsible staff
- 8. Criteriaforsanitationare adequatelydefined Effectivenessof sanitationismonitored Objectiveevidence isavailabletoshow thatsanitationprocedures are effective 27. Traceability,withdrawal and recall procedures Proceduresforrecall adequate describedand communicatedtoteam as relevant Identificationmarkscorrectlyappliedonproductsbefore leavingthe establishment Raw materialsfromaquaculture andbivalvemolluscsare traceable to identifiedprimaryproducerunit Suppliersof raw materialsfromaquaculture andbivalve molluscs complywithspecificcriteriatorecordkeepingandlabelling 04: SPECIFIC PROCESS DESIGNCRITERIA AND CONTROL 28. Proceduresdesignedtoprotect food at all stagesof production,processingand distribution Foodprotectedagainstcontaminationthatmayrenderthe product unfitforhumanconsumptionorinjurioustohealth Raw materials,intermediaryfoodmaterialsandfinishedproducts (notfrozen) are keptat temperatures approachingthatof meltingice throughoutthe cold-chain(exceptwhenpracticalitiesof handling require otherwise) Readyto eatproducts are cooleddownimmediatelytotemperatures approachingthatof meltingice afterfinal processingstage (e.g. cookedandsmokedproducts) Thawingprocessesare designedtominimize the riskof pathogenic microorganismsgrowthorthe formationof toxins Thawedproductstreatedlike rawmaterials(keptattemperatures approachingthatof meltingice)
- 9. Runoff waterfromthawingisproperlydrainedtopreventcross contamination 29. Freshproducts– raw materialshandling Storedunderice if not immediatelydistributedorprocessed Meltwater can drainaway fromthe product/container Facilitiesforstorage are appropriate tohelpmaintaintemperatures approachingthatof meltingice Raw materialsreceivedfromvesselsoraquaculture are storedin cooledwateror inice at arrival Headedandgutted raw materialsare cleaned,especiallyinthe belly area Headingandgutting(pre-processing)inthe factorycarriedout underhygienicconditions Live fishare keptat temperaturesthatdonot adverselyaffecttheir viabilityorfoodsafety 30. Freshproducts – filletingandcutting of freshproducts Carriedouthygienically Toolsusedare clean(procedure describedandimplemented) Productsremovedfromthe worktableswithoutdelay Productsappropriatelychilledwithout delay 31. Frozenproducts Capacityof freezingequipmentissufficienttorapidlyachieve core temperature of notmore than –18 °C Capacityincold storesare sufficienttomaintainproduct temperature atleast –18 °C Coldstore equippedwitheasytoreadtemperature recordingdevice Sensorsfortemperature recordingincoldstoresare placedinthe area withhighesttemperature
- 10. 34. Training All stafftrainedtoproperlycarryout theirresponsibilitiesand activities