SQF Checklist: Animal Product Manufacturing - Edition 9

9.1.1.3 Laneways, races, entrances, exits, and loading/unloading ramps shall be:

• Designed to include consideration of the social behavior and movement of the species;

• Designed and maintained to prevent potential injury points to the animals;

• Free from sharp objects that may damage the animals; and

• Free from chemicals other than those approved by the relevant authority for use on livestock

9.1.4.1 If online inspection is required, a suitable area close to the processing line shall be provided for the inspection of product (refer to 2.4.4). The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/processed. The inspection area shall:

• Have easy access to handwashing facilities;

• Have appropriate waste handling and removal; and

• Be kept clean to prevent product contamination.

9.1.5.2 External doors, including overhead dock doors in food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest ingress by at least one or a combination of the following methods:

• A self-closing device

• An effective air curtain

• A pest-proof screen;

• A pest-proof annex; and

• Adequate sealing around trucks in docking areas.

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

• 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 to identify trends.

9.2.4.2 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 2.3.2.8), which 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.

9.2.5.1 The methods and responsibility for the effective cleaning of the food handling and processing equipment and environment and storage areas shall be documented and implemented. Consideration shall be given to:

• What is to be cleaned;

• How it is to be cleaned;

• When it is to be cleaned;

• Who is responsible for the cleaning;

• Validation of the cleaning procedures for food contact surfaces (including CIP);

• Methods used to confirm the correct concentrations of detergents and sanitizers; and

• The responsibility and methods used to verify the effectiveness of the cleaning and sanitation program.

9.3.2.1 All personnel shall have clean hands, and hands shall be washed by all staff, contractors, and visitors:

• On entering food handling or processing areas;

• After each visit to a toile

• After using a handkerchief

• After smoking, eating, or drinking; and

• After handling wash down hoses, cleaning materials, dropped product, or contaminated material.

9.3.2.3 Handwashing stations shall be constructed of stainless steel or similar non-corrosive material and as a minimum supplied with:

• A potable water supply at an appropriate temperature;

• Liquid soap contained within a fixed dispenser;

• Paper towels in a hands-free cleanable dispenser; and

• A means of containing used paper towels.

9.3.2.4 The following additional facilities shall be provided in high-risk areas:

• Hands-free operated taps; and

• Hand sanitizers.

9.3.5.6 Toilet rooms shall be:

• Designed and constructed so that they are accessible to staff and separate from any processing and food handling operations;

• Accessed from the processing area 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;

• Located inside or nearby areas for storing protective clothing, outer garments, and other items while using the facilities; and

• Kept clean and tidy.

9.3.5.9 Separate break rooms shall be provided away from food contact/handling zones. Break rooms shall be:

• Ventilated and well lit;

• Provided with adequate tables and seating to cater for the maximum number of staff at one sittin

• Equipped with a sink serviced with hot and cold potable water for washing utensils;

• Equipped with refrigeration and heating facilities, enabling staff to store or heat food and to prepare non-alcoholic beverages if required; and

• Kept clean and free from waste materials and pests.

9.4.1.1 All personnel engaged in any food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices:

• Personnel entry to processing areas shall be through the personnel access doors only;

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

• Packaging material, product, and ingredients shall be kept in appropriate containers as required and off the floor;

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

• All wash down and compressed air hoses shall be stored on hose racks after use and not left on the floor.

9.4.1.2 Personnel working in or visiting food handling or processing operations shall ensure that:

• Staff shall not eat or taste any product being processed in the food handling/contact zones, except as noted in element 9.4.1.4;

• The wearing of false fingernails, false eyelashes, eyelash extensions, long nails, or fingernail polish is not permitted when handling exposed food;

• Hair restraints and beard covers, where applicable, shall be used in areas where product is exposed.

• Smoking, chewing, eating, or spitting is not permitted in areas where product is produced, stored, or otherwise exposed.

• Drinking water is permissible only under conditions that prevent contamination or other food safety risks from occurring. Drinking water containers in production and storage areas shall be stored in clear, covered containers, and in designated areas away from raw materials, packaging, tools, or equipment storage.

9.4.1.4 In circumstances where it is necessary to undertake sensory evaluations in a food handling/contact zone, the site shall implement controls and procedures to ensure:

• Food safety is not compromised;

• Sensory evaluations are conducted by authorized personnel only;

• A high standard of personal hygiene is practiced by personnel conducting sensory evaluations

• Sensory evaluations are conducted in areas equipped for the purpose; and

• Equipment used for sensory evaluations is sanitized, maintained, and stored separately from processing equipment.

9.5.1.5 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; an

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

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

• Washing, thawing, and treating food;

• Handwashing;

• Conveying food;

• An ingredient or food processing aid;

• Cleaning food contact surfaces and equipment;

• The manufacture of ice; or

• The manufacture of steam, which will come into contact with food or be used to heat water that will come into contact with food.

9.6.5.1 Hazardous chemicals and toxic substances with the potential for food contamination shall be:

• Clearly labeled, identifying and matching the contents of their containers;

• Included in a current register of all hazardous chemicals and toxic substances that are approved for use and stored on-site; and

• Supported by current Safety Data Sheets (SDS) made available to all staff.

9.6.5.2 Storage of hazardous chemicals and toxic substances shall be:

• Located in an area with appropriate signage indicating that 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 pesticides, rodenticides, fumigants, and insecticides are stored separately from sanitizers and detergents; and

• Stored in a manner that prevents a hazard to finished product or product contact surfaces.

9.6.5.3 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, finished product, or product contact surfaces;

• Returned to the appropriate storage areas after use; and

• Be compliant with national and local legislation

9.6.5.5 Personnel who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals:

• Shall be fully trained in the purpose of the hazardous chemicals and toxic substances, their storage, handling, and use;

• Be provided with first aid equipment and personnel protective equipment (PPE); and

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

9.6.5.6 The site shall dispose of empty, obsolete, and unused chemicals, pesticides, toxic substances, and containers in accordance with requirements and ensure that primary containers are:

• Not reused;

• Segregated and securely stored prior to collection; and

• Disposed through an approved vendor

9.6.5.7 In the event of a hazardous spill, the site shall:

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

• Be equipped with PPE, spillage kits, and cleaning equipment