Quality management

HACCP standard include clauses as follows:

1. Location requirements of HACCP

Clause 4.1
1. Establishments
Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain [...]

2. Premises and rooms

HACCP requirements of premises and rooms
Clause 4.2
1. Design and layout

3. Equipment requirements

Clause 4.3
1. General
Equipment and containers (other than once-only use containers and packaging) coming into contact with food, should be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers should be made of materials with [...]

4. 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.

5. CONTROL OF FOOD HAZARDS

Clause 5.1
Food business operators should control food hazards through the use of systems such as HACCP. They should:

6. KEY ASPECTS OF HYGIENE CONTROL SYSTEMS

Clause 5.2
1. Time and temperature control

7. INCOMING MATERIAL REQUIREMENTS

Clause 5.3
No raw material or ingredient should be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Where appropriate, specifications for raw materials should [...]

8. Packaging

Clause 5.4
Packaging design and materials should provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use. Where appropriate, reusable [...]

9. Water requirements

Clause 5.5
1. In contact with food
Only potable water, should be used in food handling and processing, with the following exceptions:

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