SQF Checklist: Manufacture of Food Packaging - Edition 9

13.2.4.1 A documented pest prevention program shall be effectively implemented. It shall:

• Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program;

• Record pest sightings and trend the frequency of pest activity to target pesticide application

• Outline the methods used to prevent pest problems;

• Outline the pest elimination methods and the appropriate documentation for each inspection;

• Outline the frequency with which pest status is to be checked;

• Include on a site map the identification, location, number, and type of applied pest control/ monitoring devices;

• List the chemicals used. The chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available;

• Outline the methods used to make staff aware of the bait control program and the measures to take when they come into contact with a bait station;

• Outline the requirements for staff awareness and training in the use of pest and vermin control chemicals and baits; and

• Measure the effectiveness of the program to verify the elimination of applicable pests and identify trends.

13.2.4.2 Pest contractors and/or internal pest controllers shall:

• Be licensed and approved by the local relevant authority

• Use only trained and qualified operators who comply with regulatory requirements;

• Use only approved chemicals;

• Provide a pest prevention plan (refer to 2.3.2.7) that includes a site map indicating the location of bait stations, traps, and other applicable pest control monitoring devices;

• Report to a responsible authorized person on entering the premises and after the completion of inspections or treatments;

• Provide regular inspections for pest activity with appropriate action taken if pests are present; and

• Provide a written report of their findings and the inspections and treatments applied.

13.3.2.1 Personnel shall have clean hands, and hands shall be washed by all personnel, including staff, contractors, and visitors:

• On entering production areas;

• After each visit to a toilet;

• After using a handkerchief;

• After smoking, eating, or drinking; and

• After handling waste or chemical

13.3.2.3 Handwash stations shall have:

• Basins constructed of stainless steel or similar non-corrosive material;

• A potable water supply at an appropriate temperature;

• Liquid hand soap within a fixed dispenser;

• Paper towels or effective hand dryer; and

• A means of containing used paper towels.

13.3.5.3 Toilet rooms shall be:

• Designed and constructed so that they are separate from any food sector packaging manufacturing, handling, or storage areas;

• Accessed from operations via an airlock vented to the exterior or through an adjoining room;

• Sufficient in number for the maximum number of staff;

• Constructed so that they can be easily cleaned and maintained;

• Include an area inside or nearby for storing protective clothing, outer garments, and other items while using the facilities; and

• Kept clean and tidy.

13.4.1.1 All personnel engaged in food sector packaging manufacture, handling, and storage operations shall comply with the following practices:

• Personnel entry to production areas shall be through designated access doors only;

• All doors are to be kept closed. Doors shall not be left open for extended periods when access is required for waste removal or receiving of product/ingredient/packaging;

• Raw and packaging materials, work-in-progress, and food sector packaging shall be maintained appropriately, kept off the floor when applicable, and handled and stored in a manner to prevent damage and contamination; and

• Waste shall be contained in the bins identified for this purpose and removed from the manufacturing area on a regular basis and not left to accumulate.

13.4.1.2 Personnel working in or visiting food sector packaging manufacturing, handling, or storage operations shall ensure that:

• Eating, drinking, smoking, or spitting is not permitted in areas where food sector packaging is manufactured, handled, stored, or exposed.

• Drinking water is permitted in food sector packaging manufacturing, handling, and storage areas in a method that will not cause a food safety risk to raw and packaging materials, workin-progress, food sector packaging, and equipment.

13.5.1.3 The use of non-potable water shall be controlled such that:

• There is no cross-contamination between potable and non-potable water lines;

• Non-potable water piping and outlets are clearly identified; and

• Hoses, taps, and other similar sources of possible contamination are designed to prevent back flow or back siphonage.

13.5.2.1 Water shall comply with local, national, or internationally recognized potable water microbiological and quality standards as required when used for:

• Handwashing;

• As a raw material or processing aid;

• Cleaning of product contact surfaces and equipment; or

• The manufacture of steam that will come into contact with food sector packaging or used to heat water that will come into contact with food sector packaging.

13.6.2.1 Hazardous chemicals and toxic substances, including solvents and agents with the potential for contamination of food sector packaging, shall be:

• Clearly labelled, identifying and matching the contents with their containers;

• Included in a current list of all chemicals and toxic substances that are stored on-site; and

• Supplemented with a current Safety Data Sheet (SDS) that is made available to all staff.

13.6.2.2 Storage of hazardous chemicals and toxic substances shall be:

• Located in an area with appropriate signage indicating that the area is for hazardous storage;

• Controlled, lockable, and accessible only by personnel trained in the storage and use of chemicals;

• Adequately ventilated;

• Stored where intended and not comingled (e.g., food versus non-food grade);

• Designed such that there is no cross-contamination between chemicals; and

• Stored in a manner that prevents hazards to raw and packaging materials, work-in-progress, food sector packaging, and product contact surfaces.

13.6.2.3 Hazardous chemicals and toxic substances shall be correctly labeled and:

• Used only according to manufacturers’ instructions;

• Controlled to prevent contamination or a hazard to raw and packaging material, work-in-progress, food sector packaging, or finished product contact surfaces;

• Returned to the appropriate storage areas after use; and

• Be compliant with national and local legislation.

13.6.2.4 Employees who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals, shall:

• Be properly trained on handling and usage;

• Be provided with first aid equipment and personnel protective equipment; and

• Ensure compliance to the proper identification, storage, usage, disposal, and clean-up requirements as defined.

13.6.2.5 The site shall dispose of obsolete inventory and empty containers of chemicals, pesticides, and toxic substances in accordance with site and regulatory requirements and ensure that:

• Single-use containers are not reused

• Containers are segregated and securely stored prior to collection; and

• Containers are disposed through an appropriate vendor.

13.6.2.6 In the event of a hazardous chemical or toxic substance spill, the site shall:

• Have spillage clean-up instructions to ensure that the spill is properly contained; and

• Be equipped with spillage kits and cleaning equipment.