Location requirements of HACCP
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 a threat to food safety or suitability. In particular, establishments should normally be located away from:
• environmentally polluted areas and industrial activities which pose a serious threat of contaminating food;
• areas subject to flooding unless sufficient safeguards are provided;
• areas prone to infestations of pests;
• areas where wastes, either solid or liquid, cannot be removed effectively.
2. Equipment
Equipment should be located so that it:
• permits adequate maintenance and cleaning;
• functions in accordance with its intended use; and
• facilitates good hygiene practices, including monitoring.
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This entry was posted
on Monday, November 16th, 2009 at 3:45 pm and is filed under HACCP.
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