FEDIAF Guide to Good Practicefor the Manufacture of Safe Pet Food

TRAINING PACKAGEModule V

Plant design and maintenance

Based on Version 9, 2009 of the Guide to Good Practice

5. PLANT DESIGN AND MAINTENANCE

5.1 Location

5.2 Perimeter

5.3 Layout / product flow

5.4 Buildings / materials

5.5 Equipment / instruments

5.6 Maintenance

5.7 Staff facilities

5.8 Risk of physical and chemical product contamination

5.9 Housekeeping and hygiene

5.10 Waste / waste disposal

5.11 Pest control

Objective: avoid the risk of product contamination

5.1 Location

• Proper drainage

• Waste collection in defined area

• Buildings surrounded by clear/clean space

Trees away from buildings

Clean area around buildings

Tree close, wrong

Fence with vegetation

Insects and rodents can nest and hide in the plants

5.2 Perimeter and grounds

•Localisation preventing contamination

5.3 Layout / product flow

• FORESEE proper cleaning / disinfection

• Sufficient WORKING SPACE

• ONE-WAY FLOW: materials – intermediate – end products

• SEGREGATE processed from unprocessed materials

• Specific facilities for disposing unused ABPs

5.4 Buildings / materials

Smooth - easy to clean …

• WALL and FLOOR SURFACES

• Wall/floor JUNCTIONS AND CORNERS

• DRAINAGES

• CEILINGS – no accumulation of substances

Cleaned drainDirty drain

5.4 Buildings / materials

• GLASS protected and controlled

• Pest-proof OPENINGS

• Adequate LIGHT for the operations

• AIR FILTERING EQUIPMENT

• No ‘higher’ to ‘lower’ risk areas AIR FLOWS

• Labelled and segregated WATER SYSTEMS

Plastic strip doors arenot efficient barriers

(cont’d)

5.5 Equipments / instruments

• Food safety requirements in PURCHASE SPECIFICATIONS, e.g.

• EASY TO CLEAN and DISINFECT

• SPECIFIED for their purpose

• Impervious and non-reactive SURFACES Badly sealed

cable box

Insect webbingRarely opened

equipment, ideal harbourage for pests

5.6 Maintenance

• CHANGING facilities prior to entry production

• HAND WASHING

• SMOKING banned or in designated areas

• FOOD storage

• WASTE disposal

• WORKWEAR only in work premises

Roof exhausts should be cleaned5.7 Staff Facilities

• GMP criteria

• CONTRACTORS under supervision

5.8 Risk of physical/chemical contamination

• Use EU law for max. levels of CONTAMINANTS

• STORAGE of hazardous chemicals

• GLASS policy

• Minimise WOOD

5.9 Housekeeping hygiene

• Cleaning/disinfection PROGRAMMES

• Effectiveness VERIFIED

• FOOD GRADE cleaning agents

• Staff TRAINED for the purpose

5.10 Waste / waste disposal

• Meet REGULATORY requirements

• Minimise ACCUMULATION

• Avoid CONTAMINATION

• Defined WASTE AREAS

• Dedicated CONTAINERS - regularly EMPTIED

Inspect drains and sewers

Waste areas can attract pests

5.11 Pest control

• VERIFIED for effectiveness

• RECORDS reviewed and kept

• DRAINS with screens and traps

• INCOMING raw materials checked

• STORAGE minimising pest

Insecttracksin dust

Rat tracksin dust

Inspectincoming

goods

Harbourage areas