FEDIAF Guide to Good Practice
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Transcript of FEDIAF Guide to Good Practice
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