PHILIPPINE NATIONAL PNS/BAFS - World Trade … NATIONAL STANDARD PNS/BAFS xx: Code of Hygienic...

CodeofHygienicPracticeforTableEggs

PHILIPPINE NATIONAL STANDARD

PNS/BAFS

ICS

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858 E-mail: [email protected] Website:www.bafps.da.gov.ph

Draft copy only

PHILIPPINENATIONALSTANDARDPNS/BAFSxx:CodeofHygienicPracticeforTableEggs

ForPublicconsultativemeeting

2

1 Scope1

ThisCodeappliestotheprimaryproduction,sorting,grading,storing,anddistribution2oftableeggsproducedbydomesticatedchickenintendedforhumanconsumption.3

4

2 Objective5

The objective of this Code is to ensure the safety and suitability of table eggs by6applying theGeneral Principles of FoodHygiene (CAC/RCP 1-1969) to the particular7caseoftableeggs.Thedocumentdescribesthespecificconsiderationsforfoodhygiene8andsafetyassociatedwithallmethodsofprimaryproductionup todistribution.This9Codeappliestoalltableeggproducers.10

11

3 Normativereference12

The following referenced documents are indispensable for the application of this13document.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,14thelatesteditionofthereferenceddocument(includinganyamendments)applies.15

CAC/RCP1-1969,Generalprinciplesoffoodhygiene16

PNS/BAFS48:2016,Veterinarydrugresiduesinfood:MaximumResidueLimits(MRLs)17

PNS/BAFS,Tableeggs18

19

4 Definitionofterms20

Definitions of general expressions are included in the General Principles of Food21Hygiene (CAC/RCP1969).For thepurposeof this code, the termshave thedefinition22stated:23

244.125backyard26anyfarmorhouseholdraisingatleastoneheadofanimalorbirdanddoesnotqualify27asacommercialfarm28294.230breedingflock31



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groupofchickenraisedforthepurposeofproductionofthelayingflock3233

4.334broken35leakeregg36eggshowingbreaksofboththeshellandthemembrane,resultingintheexposureofits37content38394.440candling41examiningtheinteriorconditionofaneggandtheintegrityoftheshellbyrotatingor42causingtheeggtorotateinfrontoroveralightsourcethatilluminatesthecontentof43theegg44454.546commercialfarm47anyfarmwhich,forpoultrychicken,satisfiesatleastoneofthefollowingconditions:a)48500layersor1,000broilers,orb)100layersand100broilersifraisedincombination49504.651crackedegg52eggwithadamagedshell,butwithanintactmembrane53544.755dirtyegg56eggwithforeignmatterontheshellsurface,includingeggyolk,manureorsoil57584.859egglayingestablishment60facilitiesandthesurroundingareawhereprimaryproductionoftableeggstakesplace61

624.963layingflock64groupofchickenraisedforthepurposeofproductionoftableeggs.65664.1067microbiocidaltreatment68



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controlmeasure that practically eliminates the number ofmicroorganisms, including69pathogenicmicroorganismspresentinafoodorreducesthemtoalevelatwhichthey70donotconstituteahealthhazards71724.1173pasteurization74microbiocidal control measure where table eggs or egg products are subjected to a75process,usingheat toreducethe loadofpathogenicmicroorganismstoanacceptable76leveltoensuresafety77784.1279shelflife80period during which the table egg maintains its safety and suitability for human81consumption82

834.1384tableegg85eggdestinedtobesoldtotheendconsumerinitsshellandwithouthavingreceivedany86treatmentsignificantlymodifyingitsproperties87

8889

5 Generalprinciples9091

Fromprimaryproductiontothepointorconsumption,tableeggsshouldbesubjectto92controlmeasuresintendedtoachievetheappropriatelevelofpublichealthprotection.9394Wheneverappropriate,hygienicpracticesfortableeggsshouldbeimplementedwithin95the context ofHACCP systems as described in theAnnex to theGeneral Principles of96FoodHygiene(CAC/RCP1-1969).9798Controlmeasuresshouldbeeffectiveandvalidated,wherepracticable.99

100101

6 Primaryproduction102103

The farm should comply with the provisions stated in Philippine National Standard104(PNS)GoodAnimalHusbandryPractice(GAHP)forChicken(BroilerandLayer).105106



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6.1 Environmenthygiene107

Ifcontaminantsarepresentatlevelswhichmayresultinthetableeggbeingharmful108tohumanhealth,andcorrectiveorpreventiveactionshavenotbeentakentominimize109identifiedhazards,thesitesshouldnotbeuseduntilsuchactionshavebeenapplied.110

111

6.2 Flockmanagementandanimalhealth112

6.2.1 Where birds/flocks have been treated with veterinary drugs that can be113transferred to eggs, their eggs should be discarded until the withholding114period for the particular veterinary drug has been achieved. Established115maximumresidue levels(MRLs), including thoseestablishedbyCodex, for116residues of veterinary drugs in table eggs, may be used to verify such117measures.118

6.2.2 Appropriate sampling schemes and testing protocols should be used to119verify the effectiveness of on-farm controls of veterinary drug use and in120meetingestablishedMRLs.121

6.2.3 ParticularlyforcountrieswhereSalmonellaEnteritidishasbeenassociated122withpoultryortableeggs,monitoringforSEthroughfaecaltestingandthe123use of a vaccination protocol may reduce the risk of human illness. If a124vaccine is used, it should be approved by the competent authority.125Monitoring for SE can also include environmental testing of litter, dust,126ventilationfansetc.127

6.2.4 Disposing of table eggs from infected flocks still in production that128representa risk tohumanor flockhealth, ina safemanneror specifically129divertingthemtoaprocessthatensureseliminationofahazard.130

6.2.5 Where practicable, culling of Salmonella Enteritidis positive flocks or131slaughterinaccordancewithcountryrequirements.132

133

6.3 Feeding134

Asfeedcanbeasourceofcontamination,heatorothertreatmentoffeedto135reduceoreliminatepathogensincludingSalmonellashouldbeconsidered.136

137

6.4 Pestcontrol138



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6.4.1 Any pest control measures should not result in unacceptable levels of139residues,suchaspesticides,inorontableeggs.140

6.4.2 Ratbaitshouldalwaysbeplacedin“baitstations”sothattheyareobvious,141cannotbeaccessedbyanimalsorinsectstheyarenotintendedforandcan142beidentifiableandfoundeasilyforchecking.143

6.4.3 Any pest control chemicals should be stored in a manner that will not144contaminate the layingenvironment.Suchchemicalsshouldbestored ina145safemanner.Theyshouldnotbestoredinwetareasorclosetofeedstores146orbeaccessiblebybirds.147

148

6.5 Agriculturalandveterinarychemicals149

6.5.1 Transport,storageanduseofagriculturalandveterinarychemicalsshould150beinaccordancewiththemanufacturer’sinstructions.151

6.5.2 Storageanduseofagriculturalandveterinarychemicalsontheegg laying152establishment shouldbeevaluatedandmanaged, as theymay represent a153directorindirecthazardforthetableeggsandflock.154

6.5.3 Agriculturalandveterinarychemicalsshouldnotexceed limitsestablished155inPNS/BAFS48:2016VeterinaryDrugResiduesinFood:MaximumResidue156Limits (MRLs) and in the Codex Alimentarius Database for Pesticide157ResiduesinFoodandFeeds.158

159

6.6 Areasandestablishmentsforegglayingsystems160

6.6.1 The facilities used to house flocks should be cleaned and disinfected in a161waythatreducestheriskoftransferofpathogenstothenextflock.An“all-162in,all-out”step foreachpoultryhouseshouldbe followed,where feasible,163takingintoconsiderationmulti-agedpoultryhouses.Suchaprocesswould164givetheopportunitytoeliminaterodentsandinsectsbeforethenextflockis165introduced.166

6.6.2 Use of litter should be managed to reduce the risk of introducing or167spreadinghazards.168

6.6.3 Water delivery systems should be protected, maintained and cleaned, as169appropriate,topreventmicrobialcontaminationofwater.170



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6.6.4 Drainagesystemsandsystemsforstoringandremovalofmanureshouldbe171designed, constructed and maintained so as to prevent the likelihood of172contaminatingthewatersupplyortableeggs.173

6.6.5 Accumulations of broken table eggs, manure, or any other objectionable174materialsshouldbeminimizedinordertoreducethelikelihoodofcontact175withtableeggsandtominimizeattractingpestsintotheestablishment.176

6.6.6 Cleaning programs should include procedures for routine cleaning while177birds are in thepoultryhouse. Full cleaning anddisinfectionprogrammes178shouldbeappliedwhenpoultryhousesareempty.179

6.6.7 Cleaningproceduresforde-populatedpoultryhouseshouldcovercleaning180and/or sanitizing nest boxes/cages, poultry houses, disposing of181contaminated litter, nesting materials and feces from diseased birds and,182wherenecessary,safedisposalof tableeggs frominfected flocksanddead183ordiseasedbirds.184

185

6.7 Personnelhygieneandhealthstatus186

187

6.7.1 Personnelhygiene188

Personnel should be adequately instructed and/or trained to handle table eggs and189domesticatedbirdstoensuretheuseofgoodhygienicpracticesthatwillminimizethe190riskofeggorflockcontamination.191

192

6.7.2 Healthstatus193

People known, or suspected, to be suffering from, or to be a carrier of a disease or194illnesslikelytobetransmittedtobirdsorthroughtableeggsshouldnotbeallowedto195enteranybirdfacilityoreggcollectionorhandlingarea,ifthereisalikelihoodoftheir196contaminatingthebirdsorthetableeggs.Anypersonsoaffectedshouldimmediately197reportillnessorsymptomsofillnesstothemanagement.198

199

6.7.3 Personalcleanliness200

6.7.3.1 Personnelwhohavedirect contactwith tableeggsshouldmaintainahigh201degree of personal cleanliness and, where appropriate, wear suitable202



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protective clothing, footwear and head covering that is not likely to203introducecontaminationintoegglayingareas.204

6.7.3.2 Personnelshouldalwayswashtheirhandswithhand-cleansingagents:205

beforeandafterhandlingoftableeggs;206

eachtimetheyreturntohandlingareasafterabreak;and207

immediatelyafterusingthetoilet.208

209

6.7.4 Sanitaryfacilities210

6.7.4.1 Facilities should be available to ensure that an appropriate degree of211personalhygienecanbemaintained.212

6.7.4.2 Facilitiesshould:213

• be located incloseproximity towherevertableeggsordomesticated214birdsarehandled;215

• be constructed to facilitate hygienic removal of wastes and avoid216contamination of facilities, equipment, raw materials and the217immediateenvironment;218

• haveadequatemeans forhygienicallywashinganddryinghandsand219disinfectingfootwear;and220

• be maintained under sanitary conditions and in good repair at all221times.222

223

6.8 Documentationandrecordkeeping224

6.8.1 Recordsshouldbekept,asnecessaryandwherepracticable,toenhancethe225ability toverify theeffectivenessof thecontrolsystems. Documentationof226procedures canenhance the credibility andeffectivenessof the food safety227controlsystem.228

229

6.8.2 Withrespecttofoodsafety,recordsshouldbekepton:230

preventionandcontrolofaviandiseaseswithanimpactonpublichealth;231

identificationandmovementofbirdsandtableeggs;232

useofagriculturalandpestcontrolchemicals;233

natureandsourceoffeed,feedingredientsandwater;234



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useofveterinarydrugs/medicines;235

resultsoftestingwheretestingisperformed;236

healthstatusofpersonnel;237

cleaninganddisinfection;and238

traceability/producttracingandrecall.239

240

7 Collection,handling,storageandtransportoftableeggs241

Table eggs should be collected, handled, stored and transported in a manner that242minimizescontaminationand/ordamagetotheeggoreggshell,andwithappropriate243attentiontotime-temperatureconsiderations,particularlytemperaturefluctuations.244

245

7.1 Establishment:Designandfacilities246

The following guidelines are supplemental to Codex Section 4 and section 6 of the247General Principles of Food Hygiene (CAC/RCP 1- 1969) for establishments that248producetableeggs.SeeannexAandB.249

Where practicable, separate areas should be allocated for storage and processing of250eggproducts.251

252

7.2 Eggcollectionequipment253

7.2.1 Collectionequipmentshouldbemadeofmaterialsthatarenon-toxicandbe254designed, constructed, installed, maintained and used in a manner to255facilitategoodhygienicpractices.256

7.2.2 Eggcollectingequipmentandcontainersshouldbecleanedanddisinfected257regularly, or if necessary replaced, and with sufficient frequency to258minimizeorpreventcontaminationoftableeggs.259

7.2.3 Eggcollectingequipmentshouldbemaintainedinproperworkingcondition260andthisshouldbeperiodicallyverified.261

262

7.3 Packagingandstorage263



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7.3.1 Eggpackaging andpackaging equipment should bedesigned, constructed,264maintainedandusedinamannerthatwillminimizedamagetotheeggshell265andavoidtheintroductionofcontaminantsinorontableeggs.266

7.3.2 Whenever table eggs are stored, it should be in amanner thatminimizes267damage to the eggshell and avoids the introduction of contaminants, or268growthofexistingmicroorganismsinorontableeggs,givingconsideration269totimeandtemperatureconditions.270

7.3.3 Wherepermanentequipment isused, it shouldbecorrosion-resistantand271easy to clean and disinfect or if necessary able to be dismantled and272reassembled.273

274

Controlofoperation275

7.4.1 Controloffoodhazards276

7.4.1.1 TableeggsshouldbesafeandsuitableasdefinedinPNSTableEggs.277

7.4.1.2 Alleffortsshouldbemadetoavoidproductionofdirtytableeggs.278

7.4.1.3 Controlmeasuresbasedonriskshouldbeinplacedtoensurethatprocess279andproductspecificationsaremet,andthehazardsinorontableeggsare280effectivelyidentifiedandcontrolled.281

7.4.1.5 Informationthatmaybeusefulforestablishingspecificationscouldinclude:282

flockhealthstatus(includingpathogensstatus);283

pathogenloadin/ontableeggs;284

agriculturalandVeterinarychemicalstatus;285

ageoftableeggs;286

handlingmethods;and287

microbiocidaltreatments.288

289

7.4.2 Keyaspectsofhygienecontrolsystems290

7.4.2.1 Temperatureandtimeissues291

From receipt of table eggs, through handling, sorting and grading, washing, drying,292treatment,packaging,storageanddistributiontopointofconsumption,consideration293



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shouldbegiventotimeandtemperatureandhumidityconditionsfortableeggssuch294that thegrowthofpathogenicmicroorganismswillbeminimizedand thesafetyand295suitabilityofthetableeggswillnotbeadverselyaffected.296

Temperaturefluctuationsshouldbeminimizedasmuchaspossible.297

298

8 Specificprocesssteps299

8.1 Handlingoftableeggs300

Tableeggsshouldbehandledduringall stagesofcleaning,sorting,grading,packing,301storinganddistribution inamannerthatavoidsdamage,minimizesmoistureonthe302shellsurfaceandpreventscontamination.303

Tableeggsintendedforthetableeggsmarketshouldbevisiblycleanpriortograding304andpacking.305

306

8.2 Sorting,gradingandpacking307

Crackedeggsshouldbesegregatedfromthoseintendedfortableeggmarket.308

Dirtyeggsmaybecleanedandifappropriatelycleaned,maybemarketedastableegg309orsentforfurtherprocessing.310

Broken/leakerandotherunsuitabletableeggsshouldbeidentifiedinsuchawaythat311theycannotbeusedforhumanconsumption,forexample,byappropriatelabellingorthe312useof a de-characterising agent (an additive thatmakes it clearly visible that the eggs313shouldnotbeprocessedintohumanfood,e.g.adenaturingagent).314

315

8.3 Cleaning316

Acleaningprocessmaybeusedtoremoveforeignmatterfromtheshellsurface,but317thisshouldbecarriedoutundercarefullycontrolledconditionssoastominimizedamage318totheshellsurface.319

Cleaningcanbeusedtoreducethebacterialloadontheoutsideoftheshell.320

If dry cleaning is undertaken, the methods used should minimize damage to the321protectivecuticle.322

323



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8.4 Washing,disinfectionanddrying324

Washingshouldbecarriedoutundercarefullycontrolledconditionssoastominimize325damagetotheshellandpreventcontaminationoftheeggcontents.326

Tableeggsshouldnotbesoakedpriortoorduringwashing.327

Waterused forwashing shouldbe potablewith appropriatewater temperature and328pHandquality.329

Ifcleaningcompoundsareused,theyshouldbesuitableforuseintableeggsandnot330adverselyaffectthesafetyoftheegg.331

Iftableeggsarewashed,theyshouldbedriedtominimizemoistureonthesurfaceof332theshellthatcanleadtocontaminationorgrowthofmold.Washingshouldbefollowedby333effectivesanitizingoftheshell.334

335

8.5 Inshelltreatment336

Wheretableeggsaretreatedtoeliminatepathogens(e.g. in-shellpasteurization)the337treatmentshouldnotadverselyaffectthesafetyorsuitabilityoftheegg.338

339

8.6 Storage340

Storagetemperatures,timesandhumidityshouldnothaveadetrimentaleffectonthe341safetyandsuitabilityoftableeggs.Thetimeandtemperatureconditionsandhumidityfor342eggstorageatthefarmshouldbeestablishedtakingintoaccountthehygienicconditionof343the table eggs, the hazards that are reasonably likely to occur, the end use of the table344eggs,andtheintendeddurationofstorage.345

Tableeggsshouldbestoredandtransportedunderconditionsthatwillnotadversely346affectthesafetyandsuitabilityoftheegg.347

Eggsmorethanoneweekfromtheirproductiondateshallbestoredattemperatures348notexceeding24degreesCelsius.349

Tableeggsareperishableproducts.350

Storageconditionsshouldminimizemoistureontheshellsurface.351

Temperaturefluctuationsduringstorageanddistributionshouldbeminimized.352

353



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9 Shelflifefortableeggs354

9.1 Thegrowthofpathogenicand/orspoilagemicroorganismstounacceptable355levelsmayaffecttheshelflifeoftableeggs.356

9.2 Theshelflifeoftableeggsisinfluencedbynumberoffactors,suchas:357

storageconditionsincludingtemperaturefluctuationandhumidity358

methodsandtreatments359

typeofpackaging360

9.3 Shelf life of table eggs should be established by the grader/packer,361consistentwithrequirementsofrelevantauthorities,basedon:362

informationfromtheproduceronthetimesincelay,timeandtemperatureinstorage363andtransport;364

typeofpackaging;365

likelihood of microbial growth, due to reasonably anticipated temperature abuse366duringstorage,distribution,retail, saleandhandlingbytheconsumerunderreasonably367foreseeableconditionsofdistribution,storageanduse.368

369

Transportation370

10.1 Transport vehicle should be accredited/registered by the competent371authority.372

10.2 Tableeggsshouldbetransportedinamannerthatwillminimizebreakage,373damageandcontamination374

10.3 Mobile containers and tankers should be cleaned and disinfected prior to375beingrefilled.376

10.4 Egg haulers (driver or individual in charge of transport to and from377packagingfacility)shouldusevehiclessuitable fortransportingtableeggs,378whichpermiteasyandthoroughcleaning.379

10.5 Tableeggs shouldbe transferredbetweenestablishmentspromptly.Table380eggs should be maintained at an appropriate temperature, including381avoiding fluctuations in temperatures that will result in condensation of382waterontheshellsurface.383

384



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11 Consumerawareness385

Where appropriate, advice should be made available to consumers on the safe386handling,use,preparationandconsumptionoftableeggs.387

388

12Training389

12.1 Persons engaged in egg hygiene activities should be trained and/or390instructedtoarequiredleveloftraining,knowledge,skillsandability.391

12.2 Trainingprogramsshould:392

providepersonnelwiththetraining,knowledge,skillsandabilityto393carryoutspecifiedegghygienetasks;394

providepracticaltrainingtotheextentrequired;395

ensure that personnel involved in supervisory roles have396appropriateskills;397

recognizeandbuildonprofessionalqualifications;and398

provide for the continuing education of persons involvedwith egg399hygiene.400

401

402



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AnnexA403

Establishment:Designandfacilities404

405

A.1Location406

407

A.1.1Establishments408

Potentialsourcesofcontaminationneedtobeconsideredwhendecidingwheretolocate409foodestablishments,aswellastheeffectivenessofanyreasonablemeasuresthatmightbe410taken to protect food. Establishments should not be located anywhere where, after411considering suchprotectivemeasures, it is clear that therewill remain a threat to food412safetyorsuitability.Inparticular,establishmentsshouldnormallybelocatedawayfrom:413

environmentallypollutedareasandindustrialactivitieswhichposeaseriousthreatof414contaminatingfood;415

areassubjecttofloodingunlesssufficientsafeguardsareprovided;416

areaspronetoinfestationsofpests;417

areaswherewastes,eithersolidorliquid,cannotberemovedeffectively.418

419

A.1.2Equipment420

Equipmentshouldbelocatedsothatit:421

permitsadequatemaintenanceandcleaning;422

functionsinaccordancewithitsintendeduse;and423

facilitiesgoodhygienepractices,includingmonitoring.424

425

A.2Premisesandrooms426

427

A.2.1Designandlayout428

Whereappropriate, the internaldesignand layoutof foodestablishmentsshouldpermit429good food hygiene practices, including protection against cross-contamination between430andduringoperationsbyfoodstuffs.431

432

A.2.2Internalstructuresandfittings433



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Structureswithinfoodestablishmentsshouldbesoundlybuiltofdurablematerialsandbe434easy tomaintain clean andwhere appropriate, able to be disinfected. In particular the435followingspecificconditionsshouldbesatisfiedwherenecessarytoprotectthesafetyand436suitabilityoffood:437

The surfaces ofwalls, partitions and floors should bemade of imperviousmaterials438withnotoxiceffectinintendeduse;439

Wallsandpartitionsshouldhaveasmoothsurfaceup toaheightappropriate to the440operation;441

Floorsshouldbeconstructedtoallowadequatedrainageandcleaning;442

Ceilings and overhead fixtures should be constructed and finished to minimize the443buildupofdirtandcondensation,andthesheddingofparticles.444

Windowsshouldbeeasytoclean,beconstructedtominimizethebuildupofdirtand445where necessary, be fitted with removable and cleanable insect-proof screens. Where446necessary,windowshouldbefixed;447

Doorsshouldhavesmooth,non-absorbentsurfaces,andbeeasy tocleanand,where448necessary,disinfectant;449

Workingsurfacesthatcomeintodirectcontactwithfoodshouldbeinsoundcondition,450durableandeasytoclean,maintainanddisinfect.Theyshouldbemadeofsmooth,non-451absorbentmaterials,andinerttothefood,todetergentsanddisinfectantsundernormal452operatingconditions.453

454

A.2.3Temporary/mobilepremisesandvendingmachines455

Premises and structures covered includemarket stalls,mobile sales and street vending456vehicles,temporarypremisesinwhichfoodishandledsuchastentsandmarquees.457

Suchpremisesandstructuresshouldbesited,designedandconstructedtoavoid,asfaras458reasonablepracticable,contaminatingfoodandharbouringpests.459

In applying these specific conditions and requirements, any food hygiene hazards460associatedwith such facilities shouldbe adequately controlled to ensure the safety and461suitabilityoffood.462

463

A.3Equipment464

465

A.3.1General466



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Equipmentandcontainers (other thanonce-onlyuse containersandpackaging) coming467into contact with food, should be designed and constructed to ensure that, where468necessary, they can be adequately cleaned, disinfected and maintained to avoid the469contamination of food. Equipment and containers should bemade ofmaterialswith no470toxiceffectinintendeduse.Wherenecessary,equipmentshouldbedurableandmovable471or capable of being dissembled to allow for maintenance, cleaning, disinfection,472monitoringand,forexample,tofacilitateinspectionforpests.473

474

A.3.2Foodcontrolandmonitoringequipment475

Inadditiontothegeneralrequirementsinparagraph4.3.1,equipmentusedtocook,heat476treat, cool, store or freeze food should be designed to achieve the required food477temperatures as rapidly as necessary in the interests of food safety and suitability, and478maintainthemeffectively.Suchequipmentshouldalsobedesignedtoallowtemperatures479tobemonitoredandcontrolled.Wherenecessary,suchequipmentshouldhaveeffective480meansofcontrollingandmonitoringhumidity,air-flowandanyothercharacteristiclikely481tohaveadetrimental effecton the safetyor suitabilityof food.These requirementsare482intendedtoensurethat:483

harmfulorundesirablemicro-organismsortheirtoxinsareeliminatedorreducedto484safelevelsortheirsurvivalandgrowthareeffectivelycontrolled.485

whereappropriate,criticallimitsestablishedinHACCP-basedplanscanbemonitored;486and487

temperatures and other conditions necessary to food safety and suitability can be488rapidlyachievedandmaintained.489

490

A.3.3Containersforwasteandinediblesubstances.491

Containers for waste, by-product and inedible or dangerous substances, should be492specificallyidentifiable,suitablyconstructedand,whereappropriate,madeofimpervious493material.Containersusedtoholddangeroussubstancesshouldbe identifiedand,where494appropriate,belockabletopreventmaliciousoraccidentalcontaminationoffood.495

496

A.4Facilities497

498

A.4.1Watersupply499



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An adequate supply of potable water with appropriate facilities for its storage,500distributionandtemperaturecontrol,shouldbeavailablewhenevernecessarytoensure501thesafetyandsuitabilityoffood.502

503

PotablewatershouldbeasspecifiedinthelatesteditionofWHOGuidelinesforDrinking504WaterQuality, orwaterofhigher standard.Non-potablewater (foruse in, for example,505firecontrol,steamproductionrefrigerationandothersimilarpurposeswhereitwouldnot506contaminate food), shall have a separate system. Non-potable water systems shall be507identifiedandshallnotconnectwith,orallowreflux,into,potablewatersystems.508

509

A.4.2Drainageandwastedisposal510

Adequate drainage andwaste disposal systems and facilities should be provided. They511shouldbedesignedandconstructedsothattheriskofcontaminatingfoodorthepotable512watersupplyisavoided.513

514

A.4.3Cleaning515

Adequatefacilities,suitablydesignated,shouldbeprovidedforcleaningfood,utensilsand516equipment.Suchfacilitiesshouldhaveanadequatesupplyofhotandcoldpotablewater517whereappropriate.518

519

A.4.4Personnelhygienefacilitiesandtoilets520

Personnelhygiene facilities shouldbeavailable to ensure that anappropriatedegreeof521personalhygienecanbemaintainedandtoavoidcontaminatingfood.Whereappropriate,522facilitiesshouldinclude:523

adequatemeansofhygienicallywashinganddryinghands,includingwashbasinsand524asupplyofhotandcold(orsuitablytemperaturecontrolled)water;525

lavatoriesofappropriatehygienicdesign;and526

adequatechangingfacilitiesforpersonnel.527

528

Suchfacilitiesshouldbesuitablelocatedanddesignated.529

530

A.4.5Temperaturecontrol531



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Dependingonthenatureofthefoodoperationsundertaken,adequatefacilitiesshouldbe532available for heating, cooling, cooking, refrigerating and freezing food, for storing533refrigerated or frozen foods, monitoring food temperatures, and when necessary,534controllingambienttemperaturestoensurethesafetyandsuitabilityoffood.535

536

A.4.6Airqualityandventilation537

Adequatemeansofnaturalormechanicalventilationshouldbeprovided,inparticularto:538

minimize air-borne contamination of food, for example, from aerosols and539condensationdroplets;540

controlambienttemperatures;541

controlhumidity,wherenecessary,toensurethesafetyandsuitabilityoffood.542

543

Ventilation systems should be designed and constructed so that air does not flow from544contaminated areas to clean areas and, where necessary, they can be adequately545maintainedandcleaned.546

547

A.4.7Lighting548

Adequate natural or artificial lighting should be provided to enable the undertaking to549operate in a hygienic manner. Where necessary, lighting should not be such that the550resulting colour is misleading. The intensity should be adequate to the nature of the551operation.Lightingfixturesshould,whereappropriate,beprotectedtoensurethatfoodis552notcontaminatedbybreakages.553

554

A.4.8Storage555

Where necessary, adequate facilities for the storage of food, ingredients and non-food556chemicals(e.g.cleaningmaterials,lubricants,fuels)shouldbeprovided.557

Whereappropriate,foodstoragefacilitiesshouldbedesignedandconstructedto:558

permitadequatemaintenanceandcleaning;559

avoidpestaccessandharbourage;560

enablefoodtobeeffectivelyprotectedfromcontaminationduringstorage;and561

wherenecessary,provideanenvironmentwhichminimizesthedeteriorationof food562(e.g.bytemperatureandhumiditycontrol).563

564



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The type of storage facilities required will depend on the nature of the food. Where565necessary, separate, secure storage facilities for cleaning materials and hazardous566substancesshouldbeprovided.567

568



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AnnexB569

Establishment:Maintenanceandsanitation570

571

B.1Maintenanceandcleaning572

573

B.1.1General574

Establishment and equipment should be kept in an appropriate state of repair and575conditionto:576

facilitateallsanitationprocedures;577

functionasintended;578

prevent contamination of food, e.g. from metal shards, flaking plaster, debris and579chemicals.580

Cleaning should be remove food residues and dirt which may be a source of581contamination.Thenecessarycleaningmethodsandmaterialswilldependonthenature582ofthefoodbusiness.Disinfectionmaybenecessaryaftercleaning.583

Cleaningcanbecarriedoutbytheseparateorthecombineduseofphysicalmethods,such584asheat,scrubbing,turbulentflow,vacuumcleaningorothermethodsthatavoidtheuseof585water,andchemicalmethodsusingdetergents,alkalisoracids.586

Cleaningprocedureswillinvolve,whereappropriate:587

removinggrossdebrisfromsurfaces;588

applying a detergent solution to loosen soil and bacterial film and hold them in589solutionorsuspension;590

rinsingwithwaterwhichmay complieswith section4, to remove loosened soil and591residuesofdetergent;592

drycleaningorotherappropriatemethods forremovingandcollectingresiduesand593debris;and594

where necessary, disinfection with subsequent rinsing unless the manufacturers’595instructionsindicateonscientificbasisthatrinsingisnotrequired.596

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B.2Cleaningprograms598

Cleaninganddisinfectionprogramsshouldensurethatallpartsoftheestablishmentare599appropriatelyclean,andshouldincludethecleaningofcleaningequipment.600



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Cleaning anddisinfectionprograms should be continually and effectivelymonitored for601theirsuitabilityandeffectivenessandwherenecessary,documented.602

Whereappropriate,programsshouldbedrawnupinconsultationwithrelevantspecialist603expertadvisors.604

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B.3Pestcontrolsystems606

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B.3.1General608

Pestsposeamajorthreattothesafetyandsuitabilityoffood.Pestinfestationscanoccur609where there are breeding sites and supply of food. Good Hygienic Practices should be610employed to avoid creating an environment conducive to pests. Good sanitation,611inspection of incoming materials and good monitoring can minimize the likelihood of612infestationandtherebylimittheneedforpesticides.613

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B.3.2Preventingaccess615

Building should be kept in good repair and condition to prevent pest access and to616eliminatepotentialbreedingsites.Holes,drainsandotherplaceswherepestsarelikelyto617gain access should be kept sealed. Wire mesh screens, for example on open windows,618doors and ventilators,will reduce theproblemof pest entry.Animals should,wherever619possible,beexcludedfromthegroundsoffactoriesandfoodprocessingplants.620

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B.3.3Harbourageandinfestation622

Theavailabilityof foodandwaterencouragespestharbourageandinfestation.Potential623foodsourcesshouldbestoredinpest-proofcontainersand/orstackedabovetheground624andawayfromwalls.Areasbothinsideandoutsidefoodpremixesshouldbekeptclean.625Whereappropriate,refuseshouldbestoredincovered,pest-proofcontainers.626

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B.3.4Monitoringanddetection628

Establishments and surrounding areas should be regularly examined for evidence of629infestation.630

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B.3.5Eradication632



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Pest infestationsshouldbedealtwith immediatelyandwithoutadverselyaffecting food633safety or suitability. Treatment with chemical, physical or biological agents should be634carriedoutwithoutposingathreattothesafetyorsuitabilityoffood.635

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B.4Wastemanagement637

Suitableprovisionmustbemadefortheremovalandstorageofwaste.Wastemustnotbe638allowed to accumulate in foodhandling, food storage, andotherworking areas and the639adjoiningenvironmentexceptsofarasisunavoidableforthefunctioningofthebusiness.640

Wastestoresmustbekeptappropriatelyclean.641

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B.5Monitoringeffectiveness643

Sanitationsystemsshouldbemonitoredforeffectiveness,periodicallyverifiedbymeans644suchasauditpre-operationalinspectionsor,whereappropriate,microbiologicalsampling645ofenvironmentandfoodcontactsurfacesandregularlyreviewedandadaptedtoreflect646changedcircumstances.647

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Bibliography649

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[1] CAC/RCP15–1976,CodeofHygienicPracticeforEggsandEggProducts651

[2] PNS/BAFS184:2016,CodeofGoodAnimalHusbandryPracticesforChickens652–BroilersandLayers653

[3] PNS/BAFS168:2015,CodeofHygienicPracticeforMeat654

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PHILIPPINE NATIONAL PNS/BAFS - World Trade … NATIONAL STANDARD PNS/BAFS xx: Code of Hygienic...

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