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4. The bins are deodorized as necessary to avoid foul odors and are kept free from vermin
and insects
5. Bins are covered to prevent vermin and insects from entering them
6. Bins containing material that can turn are kept on a paved area, with free drainage,
outside the food premises or in a designated rubbish or refuse Pen closure
2. Food conveyors located inside ducts or similar spaces can be accessed easily for
inspection, cleaning, and the control of vermin
3. The internal walls of ducts through which conveyors run meet the requirements
specified for walls
4. Fixtures, pipes, ducts, conduits and wirings are not suspended over working areas in
such a manner that drip or condensate may contaminate foods, raw materials, or food
contact surfaces
7. Legs and brackets on equipment is made of a smooth, corrosion resistant material and
are closed sealed. Brackets with hollow are not used
8. Legs and brackets are securely fixed to the equipment to prevent the lodgment of dirt,
dust or grease
9. Legs and brackets create a space of 150 mm between the floor and the bottom of the
equipment to enable efficient cleaning
11. Shelves are sealed or fixed at least 40 mm clear of adjacent vertical surfaces
12. Shelves that form part of a shelving unit are at least 150 mm above the floor
13. Motors and compressors are positioned so that they cannot contaminate food
14. Aisles and working spaces between equipment or between equipment and walls are
sufficiently wide to permit employees to perform their normal duties without
contamination of food or food contact surfaces with clothing or personnel contact
15. Thermometers and other temperature measuring devices are accurate, effective, and
of sufficient number
16. Equipment is constructed of materials that are impervious to water, durable, non-
toxic, and corrosion resistant
20. Equipment excludes vermin (e.g. there are lids on vats / tanks)
21. Equipment is positioned so that all surfaces adjacent to it can be easily cleaned
22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or
mounted on wheels to make cleaning easy
23. Bolts and screws used to bolt equipment to any vertical surface are flush with the
vertical surfaces or counter-sunk
24. Plinths (the lower square of columns) have a smooth, level surface, are at least 10 mm
above the floor, and are rounded / bull nosed at edges and corners
25. Pipes, ducts, conduits and wirings are located on the exterior surface of walls or
concealed in walls, floors or ceilings where practical
26. If the above is not practical, there is at least a 16 mm gap between pipes, ducts,
conduits, wirings and adjacent surfaces to enable cleaning and inspection
27. Pipes, ducts, conduits and wirings are not installed in the junction of floors and any
vertical surfaces nor beneath fixtures and equipment if this makes them difficult to clean.
28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls,
or floors are sealed
29. The gaps around steam pipes which pass through ceiling, walls, or floors are large
enough to allow the pipe to be cleaned
1. GENERAL AREAS
2. TOILET FACILITIES
a. Toilets are clean and in good repair
b. Toilets contain a germicidal soap / detergent for hand washing
3. PEST CONTROL
4. GROUNDS
a. Plant grounds are maintained to prevent vermin, dirt, and other filth from potentially
contaminating food (e.g. well trimmed grass, shrubs, and trees)
b. The security system prevents / detects accidental or deliberate contamination / damage
of products, materials, equipment or grounds
c. Grounds are free from conditions which nay result in the contamination of food such
as:
• Improperly stored equipment. Litter, waste, refuse, uncut woods/ grass within the
immediate vicinity of food premises buildings or structures that may be an attractant,
breeding place, or harborage for rodents, insects, and other pests
• Excessively dusty yards or car parks
• Inadequately drained areas
No animal manure or by-products are used on lawns / gardens
Source:
http://qualitymanagement.hrvinet.com/category/haccp/hacc
p-audit/