GOOD HYGIENIC PRACTICES FOR FOOD PRODUCTION HYGIENIC PRODUCTION OF FOOD SOURCES 1.

0 SCOPE - This follows a primary production activities that controls all potential effects in the safety and suitability of food(in this case water).This includes identifying all specific points in such activities whose high probability of contamination may exist and taking specific measures to minimize the probability of its occurrences. -It also follows procedures in Handling, Storage and Transport essential to the safety and suitability of food -It provides documents in Cleaning, Maintenance and Personnel Hygiene at primary production to its storage stage. 2.0 LOCATION 2.1 ESTABLISHMENTS Establishment 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

2.2 DESIGN AND LAYOUT

Where appropriate, the internal design and layout of food establishments should permit good food hygienic practices, including protection against cross-contamination between and during operations by foodstuffs. Structures within food establishments should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food:

The surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use

Walls and partitions should have a smooth surface up to a height appropriate to the operations Floors should be constructed to allow adequate drainage and cleaning

Ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles Windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows should be fixed Doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary disinfect Working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, nonabsorbent materials, and inert to the food, to detergents and disinfectants under normal operating.

Refer to appendix 1 for a copy of cleaning procedure form for internal structures and fittings.

3.0 EQUIPMENT Equipment and containers (other than once-only use containers and packaging) coming into contact with food, should be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid contamination of food. Equipment and containers should be made of materials with no toxic effect in intended use. 3.1 FOOD CONTROL AND MONITORING EQUIPMENT Equipment used to heat treat, cool, store, freeze of filter, decant, aerate and where necessary application of carbon dioxide should be designed to achieve the required food safety and suitability and maintain them effectively. such equipment should be effective in controlling and monitoring air flow and any other characteristics likely to have a detrimental effect on the safety or suitability of food. Refer to appendix 2 for a cleaning procedure form for monitoring equipment. 4.0 FACILITIES 4.1 WATER SUPPLY An adequate supply of portable water with appropriate facilities for its handling, storage and distribution should be available whenever necessary to ensure the safety and suitability of food. Non-portable water systems shall be identified and shall not connect with or allow reflux into, portable water systems. 4.2 DRAINAGE AND WASTE DISPOSAL Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed so that the risk of contaminating food or the portable water supply is avoided.

5.0 PERSONNEL HYGIENE FACILITIES AND TOILETS Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include: Adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water Lavatories of appropriate hygienic design

Adequate changing facilities for personnel.

Such facilities should be suitably located and designated. 5.1 AIR QUALITY AND VENTILATION Adequate means of natural or mechanical ventilation should be provided, in particular to:

Minimize air-borne contamination of food, for example, from aerosols and condensation droplets

Control ambient temperatures Control odours which might affect the suitability of food and

Control humidity, where necessary, to ensure the safety and suitability of food.

Ventilation systems should be designed and constructed so that air does not flow from contamination areas to clean areas and, where necessary, they can be adequately maintained and cleaned. 5.2 LIGHTING Adequate natural or artificial lighting should be provided to enable the undertaking to operate in a hygienic manner. Where necessary, lighting should not be such that the resulting colour is misleading.The intensity should be adequate to the nature of the

operation. Lighting fixtures should, where appropriate, be protected to ensure that food is not contaminated by breakages. 5.3 STORAGE Where necessary, adequate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) should be provided. Where appropriate, food storage facilities should be designed and constructed to:

Permit adequate maintenance and cleaning

Avoid pest access and harbourage Enable food to be effectively protected from contamination during storage 6.0 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS 6.1 MICROBIOLOGICAL CROSS-CONTAMINATION Pathogens can be transferred from one food to another, either by direct contact or by food handlers, contact surfaces or the air.Raw, unprocessed food should be effectively separated, either physically or by the time, from ready-to-drink water, with effective intermediate cleaning and where appropriate disinfection. Access to processing areas may need to be restricted or controlled. Where risks are particularly high, access to processing areas should be only via a changing facility. Personnel may need to be required to put on clean protective clothing including footwear and wash their hands before entering. Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and where necessary disinfected after raw food(water) has been handled or processed. 6.1.1 PHYSICAL AND CHEMICAL CONTAMINATION

Systems should be in place to prevent contamination of foods by foreign bodies such as glass or metal shards from machinery, dust, harmful fumes and unwanted chemicals. In manufacturing and processing, suitable detection or screening devices should be used where necessary. 7.0 CLEANING PROCEDURES AND METHODS Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids. Cleaning procedures will involve, where appropriate: Removing gross debris from surfaces Applying a detergent solution to loosen soil and bacterial film and hold them in solution or suspension. Rinsing with water to remove loosened soil and residues of detergent Dry cleaning or other appropriate methods for removing and collecting residues and debris and

Where necessary, disinfection with subsequent rinsing unless manufacturers instruction indicates on scientific basis that rinsing is not required.

Refer to appendix 1

7.1 HYGIENIC CLEANING PROGRAMMES Cleaning and disinfection programmes should ensure that all parts of the establishments are appropriately clean, and should include the cleaning of cleaning equipment. Cleaning and disinfection programmes should be continually and effectively monitored for their suitability and effectiveness and where necessary, documented.

Where written cleaning programmes are used, they should specify:

Areas, items of equipment and utensils to be cleaned

Responsibility for particular tasks Methods and frequency of cleaning Monitoring arrangements Refer to appendix 2 for a copy of the cleaning form indicating record forms 7.2 PEST CONTROL SYSTEMS Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there are breeding sites and a supply of food. Good hygiene practices should be employed to avoid creating an environment conducive to pests. Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood of infestation and thereby limit the need for pesticides Buildings should be kept in good repair and condition to prevent pest access and to eliminate potential breeding sites.Holes,drains and other places where pests are likely to gain access should be kept sealed. Wire mesh screens, for example on open windows, doors and ventilators, will reduce the problem of pest entry. Animals should, wherever possible, be excluded from the grounds of factories and food processing plants The availability of food and water encourages pest harbourage and infestation. Potential food sources should be stored in pest-proof containers and/or stacked above the ground and away from walls. Areas both inside and outside food premises should be kept clean. Where appropriate, refuse should be stored in covered, pest-proof containers. Establishments and surroundings areas should be regularly examined for evidence of infestation 7.3 ERADICATION

Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety or suitability of food. 7.4 WASTE MANAGEMENT Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to accumulate in food handling, food storage and other working areas and the adjoining environment except so far as is unavoidable for the proper functioning of the business. Waste stores must be kept appropriately clean. 7.5 MONITORING EFFECTIVENESS Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspection. 8.0 PERSONAL HYGIENE To ensure that those who come directly or indirectly into contact with food are not likely to contaminate food by: Maintaining an appropriate degree of personal cleanliness Behaving and operating in an appropriate manner. The rationale is for people who do not maintain an appropriate degree of personal cleanliness, who have certain illness or conditions or who behave inappropriately, can contaminate food and transmit illness to consumers. 8.1 HEALTH STATUS People known or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of

their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated. 8.2 ILLNESS AND INJURIES Conditions which should be reported to management so that any need for medical examination and/or possible exclusion from food handling can be considered include: Jaundice, diarrhoea, vomiting,fever,sore throat with fever, visibly infected skin lesions (boils, cuts, etc.) and discharges from the ear, eye or nose A copy of forms listing all names of food handlers, their health status and the frequency of medical examination :APPENDIX 3 8.3 PERSONAL CLEANLINESS Food handlers should maintain a high degree of personal cleanliness and where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted to continue working should be covered by suitable waterproof dressings. Personnel should always wash their hands when personal cleanliness may affect food safety, for example: At the start of food handling activities Immediately after using the toilet and

After handling raw food or any contaminated material, where this could result in contamination of other items; they should avoid handling ready-to-eat food, where appropriate.

Consider training of staff in PERSONAL HYGIENE BY FOOD SAFETY EXPERT 8.4 PERSONAL BEHAVIOUR

People engaged in food handling activities should refrain from behaviour which could result in contamination of food, for example:

Smoking, spitting, chewing or eating, sneezing or coughing over unprotected food. Personal effects such as jewellery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food.

8.5 VISITORS Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to other personal hygiene provisions described in this section. 9.0 TRANSPORTATION Measures should be taken where necessary to: - Protect food from potential sources of contamination. - Protect food from possible leakages to render the food unsuitable for consumption and further loss to the organisation in terms of profit generation. - Provide an environment which effectively controls the growth of pathogenic or spoilage micro-organisms and the production of toxins in food. The rationale is ensure that the food may not be contaminated, or may not reach its destination in a suitable condition for consumption, unless effective control measures are taken during transport, even where adequate hygiene control measures have been taken earlier in the food chain. Where necessary, conveyances and bulk containers should be designed and constructed so that they: Do not contaminate foods or packaging

Can be effectively cleaned and, where necessary, disinfected.

 Permit effective separation of different foods or foods from non-food items where necessary during transport.

Provide effective protection from contamination, including dust and fumes Can effectively maintain the temperature, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption Allow any necessary temperature, humidity and other conditions to be checked

9.1 USE AND MAINTENANCE Conveyances and containers for transporting food should be kept in an appropriate state of cleanliness, repair and condition. Where the same conveyance or container is used for transporting different foods, or non-foods, effective cleaning and, where necessary, disinfection should take place between loads

APPENDIX 1: CLEANING PROCEDURE FORM FOR INTERNAL STRUCTURE AND FITTING

DATE 22/04/09

AREA window

TYPE OF CLEANIN G scrubbing

HOW CLEANIN G IS DONE?

HOW OFTEN BEFORE PDTION DURING PDTION AFTER PDTION

PERSONN EL INVOLVE D

APPENDIX 2: CLEANING PROCEDURE FORM FOR MONITORING EQUIPMENT

DONE?

APPENDIX 3: COPY OF FORM SHOWING HEALTH STATUS OF ALL FOOD HANDLERS

DATE

SUPERVISOR