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FEDIAF Guide to Good 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. Trees away from buildings. 5.1 Location.

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FEDIAF Guide to Good Practice

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  1. 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

  2. 5. PLANT DESIGN AND MAINTENANCE

  3. 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 • Buildings surrounded by clear/clean space Fence with vegetation Insects and rodents can nest and hide in the plants

  4. 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. 5.4 Buildings / materials • Smooth - easy to clean … • WALL and FLOOR SURFACES • Wall/floor JUNCTIONS AND CORNERS • DRAINAGES • CEILINGS – no accumulation of substances Cleaned drain Dirty drain

  6. 5.4 Buildings / materials (cont’d) • 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

  7. 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 Rarely opened equipment, ideal harbourage for pests Insect webbing

  8. 5.6 Maintenance • GMP criteria • CONTRACTORS under supervision Roof exhausts should be cleaned 5.7 Staff Facilities • CHANGING facilities prior to entry production • HAND WASHING • SMOKING banned or in designated areas • FOOD storage • WASTE disposal • WORKWEAR only in work premises

  9. 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

  10. 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

  11. 5.11 Pest control • VERIFIED for effectiveness • RECORDS reviewed and kept • DRAINS with screens and traps • INCOMING raw materials checked • STORAGE minimising pest Harbourage areas Insect tracks in dust Rat tracks in dust Inspect incoming goods

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