Transcript FEDIAF Code of Practice

FEDIAF Guide to Good Practice
for the Manufacture of Safe Pet Food
TRAINING PACKAGE
Module 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
5.8 Risk of physical and
chemical product
contamination
5.4 Buildings / materials
5.9 Housekeeping and
hygiene
5.5 Equipment /
instruments
5.10 Waste / waste
disposal
5.6 Maintenance
5.11 Pest control
5.7 Staff facilities
Objective: avoid the risk of product contamination
Trees away
from
buildings
5.1 Location
•Localisation preventing contamination
Clean area around buildings
5.2 Perimeter and grounds
Tree close, wrong
• Proper drainage
• Waste collection in defined area
Fence with vegetation
• Buildings surrounded by clear/clean space
Insects and rodents can nest
and hide in the plants
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
Dirty drain
Cleaned 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 are
not 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
Rarely opened
equipment, ideal
harbourage for pests
Insect webbing
Badly
sealed
cable box
5.6 Maintenance
• GMP criteria
• CONTRACTORS under supervision
5.7 Staff Facilities
Roof exhausts
should be cleaned
• CHANGING facilities prior to entry production
• HAND WASHING
• SMOKING banned or in designated areas
• FOOD storage
• WASTE disposal
• WORKWEAR only in work premises
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
Insect
tracks
in dust
Rat
tracks
in dust
Harbourage areas
Inspect
incoming
goods