12.2 Site Operations
This procedure will inform staff the proper maintenance, inspection and upkeep of the site to ensure smooth operations daily.
River Valley Holdings
08/14/2023
12.2 Site Operations
This procedure will inform staff the proper maintenance, inspection and upkeep of the site to ensure smooth operations daily.
12.2 Site Operations
12.2.1.1 The methods and responsibility for the maintenance and repair of facility, equipment, and buildings shall be documented, planned, and implemented in a manner that minimizes the risk of product, packaging, or equipment contamination.
12.2.1.2 The maintenance schedule shall be prepared to cover building, equipment, and other areas of the premises critical to the maintenance of product safety. Routine maintenance of plant and equipment in any food handling or storage area shall be performed according to a maintenance control schedule and recorded.
Ask maintenance department to show the recorded work and scheduling.
12.2.1.3 Failures of facility and equipment in any food storage and handling area shall be documented, reviewed, and necessary repair incorporated into the maintenance control schedule.
12.2.1.4 Site supervisors shall be notified when maintenance or repairs are to be undertaken in any food handling or storage area.
12.2.1.5 The maintenance supervisor and the site supervisor shall be informed if any repairs or maintenance pose a potential threat to product safety (e.g., pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside operating times.
12.2.1.6 Temporary repairs, where required, shall not pose a food safety risk and shall be included in the cleaning program. There shall be a plan in place to address completion of temporary repairs to ensure they do not become permanent solutions.
12.2.1.7 Equipment located over exposed product shall be lubricated with food grade lubricants and their use controlled to minimize the contamination of the product.
12.2.1.8 Paint used in a food handling or contact zone shall be suitable for use, in good condition (i.e., no chips), and shall not be used on any product contact surface.
12.2.2 Maintenance Staff and Contractors
12.2.2.1 Maintenance staff and contractors shall comply with the site’s personnel and process hygiene requirements (refer to 12.3).
Ask Facilities supervisor to show record of contractors acknowledgement to our food safety code.
12.2.2.2 All maintenance staff and contractors required to work on-site shall be trained in the site’s food safety and hygiene procedures or shall be escorted at all times until their work is completed. Records of training shall be documented and retrievable.
12.2.2.3 Maintenance staff and contractors shall remove all tools and debris from any maintenance activity once it has been completed and inform the area supervisor and maintenance supervisor so that appropriate hygiene and sanitation can be completed and an inspection conducted prior to restarting site operations. The inspections shall be documented.
12.2.3 Calibration
12.2.3.1 The methods and responsibility for calibration and re-calibration of measuring, testing, and inspection equipment used for monitoring activities outlined in pre-requisite programs, food safety plans, and other process controls, or to demonstrate compliance with customer specifications, shall be documented and implemented. Software used for such activities shall be validated and secured as appropriate.
12.2.3.2 Equipment shall be calibrated against national or international reference standards and methods or to an accuracy appropriate to its use. In cases where standards are not available, the site shall provide evidence to support the calibration reference method applied. A list of measuring, testing, and inspection equipment requiring calibration shall be maintained.
12.2.3.3 Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers’ recommended schedule.
12.2.3.4 Procedures shall be documented and implemented to address the disposition of potentially affected products should measuring, testing, and inspection equipment be found to be out of calibration state
12.2.3.5 A directory of measuring, testing, and inspection equipment requiring calibration and records of calibration tests shall be maintained.
Ask maintenance to show calibration records for thermometers used in operations.
12.2.4 Pest Prevention
12.2.4.1 A documented pest prevention program shall be effectively implemented. It shall:
Ask to see the site map with pest devices.
12.2.4.2 Pest contractors and/or internal pest controllers shall
Ask to see reports from pest company.
12.2.4.3 Pest activity risks shall be analyzed and recorded. Inspections for pest activity shall be undertaken on a regular basis by trained site personnel and the appropriate action taken if pests are present. Identified pest activity shall not present a risk of contamination to food products, raw materials, or packaging. Records of all pest control inspections and applications shall be maintained.
12.2.4.4 Food products, raw materials, or packaging that are found to be contaminated by pest activity shall be effectively disposed of and the source of pest infestation investigated and resolved. Records shall be kept of the disposal, investigation, and resolution.
12.2.4.5 Pesticides shall be clearly labeled and stored per 12.6.4 if kept on-site.
12.2.4.6 No animals shall be permitted on-site in food handling or storage areas.
12.2.5 Cleaning and Sanitation
12.2.5.1 The methods and responsibility for the effective cleaning of the food storage and handling areas, staff amenities, and toilet facilities shall be documented and implemented. Consideration shall be given to:
12.2.5.2 Detergents and sanitizers shall be suitable for use in a food and storage and handling environment, labeled according to regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure:
12.2.5.3 Detergents and sanitizers that have been mixed for use shall be correctly mixed according to manufacturers’ instructions, stored in containers that are suitable for use, and clearly identified. Mix concentrations shall be verified and records maintained.
Locate the cleaner/cleaners used in the warehouse and check to make sure they are in properly labeled bottles.
12.2.5.4 Provision shall be made for the effective cleaning of equipment, utensils, and protective clothing.
12.2.5.5 Cleaning equipment, tools, racks, and other items used in support of the cleaning and sanitizing program shall be clearly identified, stored, and maintained in a manner that prevents contamination of processing, product handling equipment, and storage areas as well as the tools themselves.
12.2.5.6 Staff amenities, sanitary facilities, and other essential areas shall be inspected by qualified personnel to ensure the areas are clean and at a defined frequency.
12.2.5.7 Records of cleaning and sanitation activities, verification, and inspections shall be maintained.
12.2.5.8 Staff amenities, sanitary facilities, and other essential areas shall be inspected by qualified personnel at a defined frequency to ensure the areas are clean.
Ask for the document that shows who/what and when areas are cleaned.
Source: River Valley Holdings (Community Member)