HACCP requirements of facilities
HACCP requirements of facilities
Clause 4.4
1. Water supply
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary to ensure the safety and suitability of food.
Potable water should be as specified in the latest edition of WHO Guidelines for Drinking Water Quality, or water of a higher standard. Non-potable water (for use in, for example, fire control, steam production, refrigeration and other similar purposes where it would not contaminate food), shall have a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems.
2. Drainage and waste disposal
Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided.
3. Cleaning
Adequate facilities, suitably designated, should be provided for cleaning food, utensils and equipment. Such facilities should have an adequate supply of hot and cold potable water where appropriate.
4. Personnel hygiene facilities and toilets
Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include:
• adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water;
• lavatories of appropriate hygienic design; and
• adequate changing facilities for personnel.
Such facilities should be suitably located and designated.
5. Temperature control
Depending on the nature of the food operations undertaken, adequate facilities should be available for heating, cooling, cooking, refrigerating and freezing food, for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures to ensure the safety and suitability of food.
6. Air quality and ventilation
Adequate means of natural or mechanical ventilation should be provided, in particular to:
• minimize air-borne contamination of food, for example, from aerosols and condensation droplets;
• control ambient temperatures;
• control odours which might affect the suitability of food; and
• control humidity, where necessary, to ensure the safety and suitability of food.
Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned.
7. Lighting
Adequate natural or artificial lighting should be provided to enable the undertaking to operate in a hygienic manner. Where necessary, lighting should not be such that the resulting colour is misleading. The intensity should be adequate to the nature of the operation. Lighting fixtures should, where appropriate, be protected to ensure that food is not contaminated by breakages.
8. Storage
Where necessary, adequate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) should be provided.
Where appropriate, food storage facilities should be designed and constructed to:
• permit adequate maintenance and cleaning;
• avoid pest access and harbourage;
• enable food to be effectively protected from contamination during storage; and
• where necessary, provide an environment which minimizes the deterioration of food (e.g. by temperature and humidity control).
The type of storage facilities required will depend on the nature of the food. Where necessary, separate, secure storage facilities for cleaning materials and hazardous substances should be provided.
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