184.108.40.206 The site shall assess local activities and the site environment to identify any risks that may have an adverse impact on product safety and implement controls for any identified risks. The assessment shall be reviewed in response to any changes in the local environment or activities. The construction and ongoing operation of the premises on the site shall be approved by the relevant authority. 220.127.116.11.1 Pens, yards, and lairage shall be designed, located, constructed, and maintained to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. Fences, gates, and other surfaces in pens and yards shall be free from paints, dips, sanitizers, and other materials that are likely to cause contamination through ingestion, inhalation, or contact. 18.104.22.168.2 They shall be designed so that liquid waste can drain away and be collected if required, and that aerial fecal contamination does not contaminate meat products. 22.214.171.124 Laneways, races, entrances, exits, and loading/unloading ramps shall be: 126.96.36.199 Floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, impervious to liquid, and easily cleaned. Floors shall be sloped to floor drains at gradients suitable to allow the effective removal of all overflow or wastewater under normal working conditions. Where floor drainage is not available, plumbed options to handle overflow or wastewater shall be in place. 188.8.131.52 Drains shall be constructed and located so they can be easily cleaned and not present a hazard. 184.108.40.206 Waste trap system shall be located away from any food handling areas or entrances to the premises. 220.127.116.11 Walls, partitions, ceilings, and doors shall be of durable construction. Internal surfaces shall have an even and regular surface and be impervious with a light-colored finish and shall be kept clean (refer to 9.2.5). Wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of food debris. 18.104.22.168 Ducting, conduit, and pipes that convey ingredients, products, or services such as steam or water, shall be designed and constructed to prevent the contamination of food, ingredients, and food contact surfaces and allow ease of cleaning. A risk analysis shall be conducted to ensure food contamination risks are mitigated. 22.214.171.124 Pipes carrying sanitary waste or wastewater that are located directly over product lines or storage areas shall be designed and constructed to prevent the contamination of food, materials, ingredients, and food contact surfaces and shall allow ease of cleaning. A risk analysis shall be conducted to ensure food contamination risks are mitigated. 126.96.36.199 Doors, hatches, and windows and their frames in food processing, handling, or storage areas shall be of a material and construction that meet the same functional requirements as for internal walls and partitions. Doors and hatches shall be of solid construction, and windows shall be made of shatterproof glass or similar material. 188.8.131.52 Product shall be processed and handled in areas that are fitted with a ceiling or other acceptable structure that is constructed and maintained to prevent the contamination of products. Drop ceilings, where present, shall be constructed to enable monitoring for pest activity, facilitate cleaning, and provide access to utilities. 184.108.40.206 Stairs, catwalks, and platforms in food processing and handling areas shall be designed and constructed so they do not present a product contamination risk and with no open grates directly above exposed food product surfaces. They shall be kept clean (refer to 9.2.5). 220.127.116.11 Lighting in food processing and handling areas and at inspection stations shall be of appropriate intensity to enable the staff to carry out their tasks efficiently and effectively and shall comply with local light-intensity regulations or industry standards. "18.104.22.168 Light fixtures in processing areas, inspection stations, ingredient and packaging storage areas, and all areas where the product is exposed shall be shatterproof, manufactured with a shatterproof covering or fitted with protective covers, and recessed into or fitted flush with the ceiling. Where fixtures cannot be recessed, structures must be protected from accidental breakage, manufactured from cleanable materials, and addressed in the cleaning and sanitation program." 22.214.171.124 Light fixtures in the warehouse or other areas where product is covered or otherwise protected shall be designed to prevent breakage and product contamination. 126.96.36.199 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: "188.8.131.52 All external windows, ventilation openings, doors, and other openings shall be effectively sealed when closed and proofed against dust, vermin, and other pests. External personnel access doors shall be effectively insect-proofed and fitted with a self-closing device and proper seals to protect against entry of dust, vermin, and other pests." 184.108.40.206 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: 220.127.116.11 Electric insect control devices, pheromone, or other traps and baits shall be located and operated so they do not present a contamination risk to the product, packaging, containers, or processing equipment. Poison rodenticide bait shall not be used inside ingredients or product storage areas or processing areas where ingredients, packaging, and products are handled, processed, or exposed. "18.104.22.168 Adequate ventilation shall be provided in enclosed processing and food handling areas. Where appropriate, positive air-pressure systems shall be installed to prevent airborne contamination." 22.214.171.124 All ventilation equipment and devices in product storage and handling areas shall be adequately cleaned as per 9.2.5 to prevent unsanitary conditions. 126.96.36.199 Extractor fans and canopies shall be provided in areas where open cooking operations are carried out or a large amount of steam is generated. Capture velocities shall be sufficient to prevent condensation build-up and to evacuate all heat, fumes, and other aerosols to the exterior via an exhaust hood positioned over the cooker(s). 188.8.131.52 Fans and exhaust vents shall be insect-proofed and located so they do not pose a contamination risk and be kept clean. 184.108.40.206 Specifications for equipment and utensils and procedures for purchasing equipment shall be documented and implemented. 220.127.116.11 Equipment and utensils shall be designed, constructed, installed, operated, and maintained to meet any applicable regulatory requirements and so as not to pose a contamination threat to products. 18.104.22.168 Equipment storage rooms shall be designed and constructed to allow for the hygienic and efficient storage of equipment and containers. Where possible, food contact equipment shall be segregated from non-food contact equipment. 22.214.171.124 Product contact surfaces and those surfaces not in direct contact with food in food handling areas, raw material storage, packaging material storage, and cold storage areas shall be constructed of materials that will not contribute a food safety risk. 126.96.36.199 Benches, tables, conveyors, mixers, mincers, graders, and other mechanical processing equipment shall be hygienically designed and located for appropriate cleaning. Equipment surfaces shall be smooth, impervious, and free from cracks or crevices. 188.8.131.52 Product containers, tubs, and bins used for edible and inedible material shall be constructed of materials that are non-toxic, smooth, impervious, and readily cleaned (refer to 184.108.40.206). Bins used for inedible material shall be clearly identified. 220.127.116.11 All equipment and utensils shall be cleaned after use (refer to 18.104.22.168) or at a set and validated frequency to control contamination and be stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination. 22.214.171.124 Vehicles used in food contact, handling, or processing zones or cold storage rooms shall be designed and operated so as not to present a food safety hazard. 126.96.36.199 Non-conforming equipment shall be identified, tagged, and/or segregated for repair or disposal in a manner that minimizes the risk of inadvertent use, improper use, or risk to the integrity of finished product. Records of the handling, corrective action, and/or disposal of non-conforming equipment shall be maintained. 188.8.131.52 A suitable external environment shall be established, and the effectiveness of the measures shall be monitored and periodically reviewed. The premises, its surrounding areas, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris, and vegetation shall be controlled so as not to attract pests and vermin or present a food safety hazard to the sanitary operation of the site. 184.108.40.206 Paths, roadways, and loading and unloading areas shall be maintained so as not to present a hazard to the food safety operations of the premises. They shall be adequately drained to prevent the pooling of water. Drains shall be separate from the site drainage system and regularly cleared of debris. 220.127.116.11 Paths from amenities leading to site entrances shall be effectively sealed. 18.104.22.168 The methods and responsibility for the maintenance and repair of plant, equipment, and buildings shall be documented, planned, and implemented in a manner that minimizes the risk of product, packaging, or equipment contamination. "22.214.171.124 Routine maintenance of plant and equipment in any food processing, handling, or storage areas shall be performed according to a maintenance control schedule and recorded. The maintenance schedule shall be prepared to include buildings, equipment, and other areas of the premises critical to the maintenance of product safety." 126.96.36.199 Failures of plant and equipment in any food processing, handling, or storage areas shall be documented and reviewed, and their repair(s) incorporated into the maintenance control schedule. 188.8.131.52 Site supervisors shall be notified when maintenance or repairs are to be undertaken in any processing, handling, or storage areas. 184.108.40.206 The maintenance supervisor and the site supervisor shall be informed if any repairs or maintenance activities 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. 220.127.116.11 Temporary repairs, where required, shall not pose a food safety risk and shall be included in routine inspections (refer to 18.104.22.168) and the cleaning program. There shall be a plan in place to address the completion of temporary repairs to ensure they do not become permanent solutions. 22.214.171.124 Food contact equipment and equipment located over food contact equipment shall be lubricated with food-grade lubricant, and its use shall be controlled to minimize the contamination of the product. 126.96.36.199 Paint used in a food handling or processing area shall be suitable for use, in good condition, and not be used on any product contact surfaces. 188.8.131.52 Maintenance staff and contractors shall comply with the site’s personnel and process hygiene requirements (refer to 9.3). 184.108.40.206 All maintenance and other engineering 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. 220.127.116.11 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 appropriate hygiene and sanitation can be conducted and a pre-operational inspection completed prior to restarting site operations. 18.104.22.168 The methods and responsibility for calibration and re-calibration of measuring, test, and inspection equipment used for monitoring activities outlined in prerequisite 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 as appropriate. 22.214.171.124 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. 126.96.36.199 Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers’ recommended schedule. 188.8.131.52 Procedures shall be documented and implemented to address the resolution of potentially affected products, when measuring, test, or inspection equipment is found to be out of calibration. 184.108.40.206 Calibrated measuring, testing, and inspection equipment shall be protected from damage and unauthorized adjustment or use. 220.127.116.11 A directory of measuring, test, and inspection equipment that requires calibration and records of the calibration tests shall be maintained. 18.104.22.168 A documented pest prevention program shall be effectively implemented. It shall: 22.214.171.124 Pest contractors and/or internal pest controllers shall: "126.96.36.199 Pest activity risks shall be analyzed and recorded. Inspections for pest activity shall be conducted 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." 188.8.131.52 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 shall be investigated and resolved. Records shall be kept of the disposal, investigation, and resolution. 184.108.40.206 Pesticides shall be clearly labeled and stored (refer to 9.6.5) if kept on-site 220.127.116.11 No animals shall be permitted on-site in food handling and storage areas. 18.104.22.168 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: 22.214.171.124 Detergents and sanitizers shall be suitable for use in a food manufacturing environment, labeled according to regulatory requirements and purchased in accordance with applicable legislation. The organization shall ensure that detergents and sanitizers are stored as outlined in element 9.6.5 and are handled only by trained staff. 126.96.36.199 Detergents and sanitizers that have been mixed for use shall be correctly mixed according to the manufacturers’ instructions, stored in containers that are suitable for use, and clearly identified. Mix concentrations shall be verified and records maintained. 188.8.131.52 Cleaning-in-place (CIP) systems, where used, shall not pose a chemical contamination risk to raw materials, ingredients, or product. CIP parameters critical to assuring effective cleaning shall be defined, monitored, and recorded (e.g., chemical and concentration used, contact time, and temperature). CIP equipment, including spray balls, shall be maintained, and any modifications to CIP equipment shall be validated. Personnel engaged in CIP activities shall be effectively trained. 184.108.40.206 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 areas, product handling equipment, and storage areas as well as the tools themselves. 220.127.116.11 Suitably equipped areas shall be designated for cleaning product containers, knives, cutting boards, and other utensils used by staff. The areas for these cleaning operations shall be controlled so they do not interfere with manufacturing operations, equipment, or product. Racks and containers for storing cleaned utensils shall be provided as required. 18.104.22.168 Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure food processing areas, product contact surfaces, equipment, staff amenities, sanitary facilities, and other essential areas are clean before the start of production. Pre-operational inspections shall be conducted by qualified personnel. 22.214.171.124 Staff amenities, sanitary facilities, and other essential areas shall be inspected by qualified personnel at a defined frequency to ensure the areas are clean. "126.96.36.199 The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared. A record of pre-operational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained." 188.8.131.52 Personnel who are known to be carriers of infectious diseases that present a health risk to others through the packing or storage processes shall not engage in the processing or packing of food or enter storage areas where food is exposed. 184.108.40.206 The site shall have measures in place to prevent contact of materials, ingredients, food packaging, food, or food contact surfaces from any bodily fluids, open wounds, coughing, sneezing, spitting, or any other means. In the event of an injury that causes the spillage of bodily fluid, a properly trained staff member shall ensure that all affected areas, including handling and processing areas, have been adequately cleaned and that all materials and products have been quarantined and/or disposed of 220.127.116.11 Personnel with exposed cuts, sores, or lesions shall not engage in handling or processing exposed products or handling primary (food contact) packaging or touching food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a colored, metal-detectable bandage or an alternative suitable waterproof and colored dressing. 18.104.22.168 All personnel shall have clean hands, and hands shall be washed by all staff, contractors, and visitors: 22.214.171.124 Handwashing stations shall be provided adjacent to all personnel access points and in accessible locations throughout food handling and processing areas as required. 126.96.36.199 Handwashing stations shall be constructed of stainless steel or similar non-corrosive material and as a minimum supplied with: 188.8.131.52 The following additional facilities shall be provided in high-risk areas: 184.108.40.206 Signage in appropriate languages instructing people to wash their hands before entering the food processing areas shall be provided in a prominent position in break rooms, at break room exits, toilet rooms, and in outside eating areas, as applicable. 220.127.116.11 When gloves are used, personnel shall maintain the handwashing practices outlined above. 18.104.22.168 The site shall undertake a risk analysis to ensure that the clothing and hair policy protects materials, food, and food contact surfaces from unintentional microbiological or physical contamination. 22.214.171.124 The site shall undertake a risk analysis to ensure that the clothing and hair policy protects materials, food, and food contact surfaces from unintentional microbiological or physical contamination. 126.96.36.199 Clothing worn by staff engaged in handling food shall be maintained, stored, laundered, and worn so it does not present a contamination risk to products. 188.8.131.52 Clothing, including shoes, shall be clean at the start of each shift and maintained in a serviceable condition. 184.108.40.206 Excessively soiled uniforms shall be changed or replaced when they present a product contamination risk. "220.127.116.11 Disposable gloves and aprons shall be changed after each break, upon re-entry into the processing area, and when damaged. Non-disposable aprons and gloves shall be cleaned and sanitized as required and, when not in use, stored on racks provided in the processing area or in designated sealed containers in personnel lockers. They should not be placed or stored on packaging, ingredients, product, or equipment." "18.104.22.168 Protective clothing shall be manufactured from material that will not pose a food safety threat and is easily cleaned. All protective clothing shall be cleaned after use, or at a frequency to control contamination, and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination." 22.214.171.124 Racks shall be provided for the temporary storage of protective clothing when staff leave the processing area and shall be provided nearby or adjacent to the personnel access doorways and handwashing facilities 126.96.36.199.1 Jewelry and other loose objects shall not be worn or taken into a food handling or processing operation or into any area where food is exposed. Wearing plain bands with no stones, prescribed medical alert bracelets, or jewelry accepted for religious or cultural reasons can be permitted, provided these items are properly covered and do not pose a food safety risk. 188.8.131.52.2 All exceptions shall meet regulatory and customer requirements and shall be subject to a risk assessment and evidence of ongoing risk management. 184.108.40.206 All visitors shall be trained in the site’s food safety and hygiene procedures before entering any food processing and handling areas or shall be escorted at all times in food processing, handling, and storage areas. 220.127.116.11 All visitors, including management staff, shall be required to remove jewelry and other loose objects in accordance with the facilities Good Manufacturing Practices and 18.104.22.168. All visitors shall wear suitable clothing and footwear when entering any food processing and handling area. 22.214.171.124 Visitors exhibiting visible signs of illness shall be prevented from entering areas in which food is handled and processed. 126.96.36.199 Visitors shall enter and exit food handling areas through the proper staff entrance points and comply with all handwashing and personnel practice requirements. 188.8.131.52 Staff amenities shall have documented cleaning procedures, be supplied with appropriate lighting and ventilation, and shall be made available for use by all persons engaged in the handling and processing of product. 184.108.40.206 Change rooms shall be provided to enable staff and visitors to change into and out of protective clothing as required. Change rooms shall be kept clean. 220.127.116.11 High-risk change areas shall be provided for staff engaged in the processing of high risk foods or processing operations in which clothing can be soiled. 18.104.22.168 Provision shall be made for staff to store their street clothing and personal items separate from clean uniforms, food contact zones, food, and packaging storage areas. 22.214.171.124 Where required, a sufficient number of showers shall be provided for use by staff. 126.96.36.199 Toilet rooms shall be: 188.8.131.52 Sanitary drainage shall not be connected to any other drains within the premises and shall be directed to a septic tank or a sewerage system in accordance with regulations. 184.108.40.206 Handwashing basins shall be provided immediately outside or inside the toilet room and designed as outlined in 220.127.116.11. 18.104.22.168 Separate break rooms shall be provided away from food contact/handling zones. Break rooms shall be: 22.214.171.124 Where outside eating areas are provided, they should be kept clean and free from waste materials and maintained in a manner that minimizes the potential for the introduction of contamination, including pests, to the site. 126.96.36.199 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: 188.8.131.52 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 184.108.40.206; 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. 220.127.116.11 The flow of personnel in food processing and handling areas shall be managed such that the potential for contamination is minimized. 18.104.22.168 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: 22.214.171.124 Ante-mortem inspections by a qualified person shall be carried out to ensure animals are free from disease and fit for human consumption. 126.96.36.199 Animals that are subject to the control of prohibited substances such as veterinary medicine, heavy metals, or pesticides shall be identified and procedures implemented for their segregation and processing. 188.8.131.52 Animals for slaughter shall have clean water at all times, and clean feed, if held in lairage for extended periods. e flow of personnel in food processing and handling areas shall be managed such that the potential for contamination is minimized. 184.108.40.206 Employees responsible for the care and management of animals ante-mortem shall be trained and competent in animal handling and welfare. They shall be able to recognize the early signs of distress and disease and ensure pain and stress to animals is minimized. 220.127.116.11 Animals deemed to be diseased or otherwise unfit for human consumption must be segregated from healthy animals and condemned or otherwise excluded from processing. 18.104.22.168 The site shall implement measures to prevent cross-contamination of animals for slaughter from agricultural or cleaning chemicals, waste materials, or other materials that could contaminate the animals. 22.214.171.124 Only slaughtering methods that are humane and approved for use for a given species by national or international regulations shall be used. 126.96.36.199 Where a two-stage process is used, the time interval between stunning and killing shall not exceed regulatory requirements. The use of direct air injection is not permitted. 188.8.131.52 The site shall have a pathogen control program that addresses known biological hazards and demonstrates compliance to regulations and customer standards. 184.108.40.206 Knives and tools used for skinning shall be cleaned and sterilized between each carcass. Knives and tools that become contaminated shall be cleaned and sterilized prior to use on edible tissue. 220.127.116.11 Cooling processes shall have defined time and temperature requirements and be regularly monitored and recorded. 18.104.22.168 Procedures shall be in place for the safe and hygienic evisceration and primal cutting of the carcass and the identification of edible and non-edible parts. Edible parts of the carcass shall be processed and stored using clean, sanitized tools and containers and protected from contamination. They shall be covered when not in process. 22.214.171.124 All edible parts of the carcass shall be identified through the post-mortem inspection process and traceable back to the animal and date and time of slaughter. 126.96.36.199 Procedures shall be documented and implemented to maintain the hygienic condition of the carcass and avoid contamination. Fecal matter shall be removed at the slaughter floor and the carcass shall be inspected by an authorized person postmortem for signs of disease or contamination. Where applicable, procedures shall be in place for the grading of carcasses. 188.8.131.52 Slaughter and butchering hygiene shall be regularly monitored for, at minimum, fecal pathogens. Risk-based species-specific microbiological analysis may also be in place. 184.108.40.206 Adequate supplies of potable water drawn from a known clean source shall be provided for water used as an ingredient during processing operations and for cleaning the premises and equipment. The source of potable water shall be identified as well as on-site storage (if applicable) and reticulation within the facility. 220.127.116.11 Contingency plans shall be in place for instances when the potable water supply is deemed to be contaminated or otherwise inappropriate for use. 18.104.22.168 Supplies of hot and cold water shall be provided, as required, to enable the effective cleaning of the premises and equipment. 22.214.171.124 The delivery of water within the premises shall ensure potable water is not contaminated. Testing of the backflow system, where possible, shall be conducted at least annually and records shall be maintained. 126.96.36.199 The use of non-potable water shall be controlled such that: 188.8.131.52 Where water is stored on-site, storage facilities shall be adequately designed, constructed, and routinely cleaned to prevent contamination. 184.108.40.206 Water treatment methods, equipment, and materials, if required, shall be designed, installed, and operated to ensure water receives effective treatment. Water treatment equipment shall be monitored regularly to ensure it remains serviceable. 220.127.116.11 Water used as an ingredient in processing or for cleaning and sanitizing equipment shall be tested and, if required, treated to maintain potability (refer to 18.104.22.168). 22.214.171.124 Treated water shall be regularly monitored to ensure it meets the specified indicators. Water treatment chemicals usage shall be monitored to ensure chemical residues are within acceptable limits. Records of testing results shall be kept. 126.96.36.199 Water shall comply with local, national, or internationally recognized potable water microbiological and quality standards, as required when used for: 188.8.131.52 Microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities, and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the process or cleaning or from within the site. The frequency of analysis shall be risk-based and at a minimum annually. 184.108.40.206 Water and ice shall be analyzed using reference standards and methods. 220.127.116.11 Ice provided for use during processing operations, as a processing aid or an ingredient, shall comply with 18.104.22.168. 22.214.171.124 Ice that is purchased shall be from an approved supplier and included in the site’s food safety risk assessment. Ice shall be supplied in containers that are appropriate for use, cleanable if reused, and tested as appropriate. 126.96.36.199 Ice rooms and receptacles shall be constructed of materials as outlined in element 9.1.2 and designed to minimize contamination of the ice during storage, retrieval, and distribution. 188.8.131.52 Compressed air or other gases (e.g., nitrogen or carbon dioxide) that contact food or food contact surfaces shall be clean and present no risk to food safety. 184.108.40.206 Compressed air systems and systems used to store or dispense other gases that come into contact with food or food contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards. The frequency of analysis shall be risk-based and at a minimum annually. 220.127.116.11 Vehicles used for transport of animals for slaughter shall be fit for purpose and clean before use. Vehicles shall be inspected and a record kept of the inspection. 18.104.22.168 Transport times for animals for slaughter shall be kept to a minimum and times recorded. 22.214.171.124 Where animals are held for extended periods in pens and yards, adequate supplies of water and fodder shall be provided. 126.96.36.199 The site shall document and implement an effective storage plan that allows for the safe, hygienic receipt and storage of raw materials (i.e., frozen, chilled, and ambient), ingredients, packaging, equipment, and chemicals. 188.8.131.52 Controls shall be in place to ensure all ingredients, raw materials, processing aids, and packaging are received and stored properly to prevent cross-contamination risks. Unprocessed raw materials shall be received and stored separately from processed raw materials to avoid cross-contamination risk. 184.108.40.206 The responsibility and methods for ensuring effective stock rotation principles shall be documented and implemented. 220.127.116.11 Procedures shall be in place to ensure that all ingredients, materials, work-inprogress, rework, and finished product are utilized within their designated shelf-life. 18.104.22.168 Where raw materials, ingredients, packaging, equipment, and chemicals are held under temporary or overflow conditions that are not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there are no risks to the integrity of those goods, no potential for contamination, or adverse effect on food safety. 22.214.171.124 Records shall be available to verify the effectiveness of alternate or temporary control measures for the storage of raw materials, ingredients, packaging, equipment, chemicals, or finished products. 126.96.36.199 The site shall provide confirmation of the effective operational performance of freezing, chilling, and cold storage facilities. Chillers, blast freezers, and cold storage rooms shall be designed and constructed to allow for the hygienic and efficient refrigeration of food and be easily accessible for inspection and cleaning. 188.8.131.52 Sufficient refrigeration capacity shall be available to chill, freeze, store chilled, or store frozen the maximum anticipated throughput of product with allowance for periodic cleaning of refrigerated areas. 184.108.40.206 The site shall have a written procedure for monitoring temperatures, including the frequency of checks and corrective actions if the temperature is out of specification. Freezing, chilling, and cold storage rooms shall be fitted with temperature-monitoring equipment that is located to monitor the warmest part of the room and be fitted with a temperature-measurement device that is easily readable and accessible. Records shall be kept of frozen, cold, and chilled storage room temperatures. 220.127.116.11 Discharge from defrost and condensate lines shall be controlled and discharged into the drainage system. 18.104.22.168 Rooms used for the storage of product ingredients, packaging, and other dry goods shall be located away from wet areas and constructed to protect the product from contamination and deterioration and prevent packaging from becoming a harborage for pests or vermin. 22.214.171.124 Racks provided for the storage of packaging shall be constructed of impervious materials and designed to enable cleaning and inspection of the floors and behind the racks. Storage areas shall be cleaned at a pre-determined frequency. 126.96.36.199 Hazardous chemicals and toxic substances with the potential for food contamination shall be: 188.8.131.52 Storage of hazardous chemicals and toxic substances shall be: 184.108.40.206 Hazardous chemicals and toxic substances shall be correctly labeled and: 220.127.116.11 Daily supplies of chemicals used for continuous sanitizing of water, as a processing aid, or for emergency cleaning of food processing equipment and surfaces in food contact zones may be stored within or in close proximity to a processing area, provided that access to the chemical storage facility is restricted to only authorized personnel. 18.104.22.168 Personnel who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals: 22.214.171.124 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: 126.96.36.199 In the event of a hazardous spill, the site shall: 188.8.131.52 The practices applied during loading, transport, and unloading of food shall be documented, implemented, and designed to maintain appropriate storage conditions and product integrity. Foods shall be loaded, transported, and unloaded under conditions suitable to prevent cross-contamination. 184.108.40.206 Vehicles (e.g., trucks/vans/containers) used for transporting food within the site and from the site shall be inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may negatively impact the product. 220.127.116.11 Vehicles (e.g., trucks/vans/containers) shall be secured from tampering using seals or other agreed-upon and acceptable devices or systems. 18.104.22.168 Loading and unloading docks shall be designed to protect the product during loading and unloading. Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining product and package integrity during loading and transport. 22.214.171.124 Refrigerated units shall maintain the product at the required temperature. The unit’s temperature settings shall be set, checked, and recorded before loading and the product temperature shall be recorded at regular intervals during loading, as applicable. 126.96.36.199 The refrigeration unit shall be operational at all times and checks completed of the unit’s operation, the door seals, and the storage temperature at regular intervals during transit. 188.8.131.52 On arrival, prior to opening the doors, the food transport vehicle’s refrigeration unit’s storage temperature settings and operating temperature shall be checked and recorded. Unloading shall be completed efficiently, and product temperatures shall be recorded at the start of unloading and regular intervals during unloading. 184.108.40.206 Unloading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining product and package integrity. 220.127.116.11 The processing of high-risk food shall be conducted under controlled conditions such that sensitive areas, in which the high-risk food has undergone a “kill” step, a “food safety intervention” or is subject to post-process handling, are protected/segregated from other processes, raw materials or staff who handle raw materials, to ensure cross-contamination is minimized. 18.104.22.168 Ambient air in high-risk areas shall be tested at least annually to confirm that it does not pose a risk to food safety. 22.214.171.124 Areas in which high-risk processes are conducted shall only be serviced by staff dedicated to that function. 126.96.36.199 Staff engaged in high-risk areas shall change into clean clothing and footwear or temporary protective outerwear when entering high-risk areas. Staff access points shall be located, designed, and equipped to enable staff to change into the distinctive protective clothing and practice a high standard of personal hygiene to prevent product contamination. 188.8.131.52 Product transfer points shall be located and designed, so they do not compromise high-risk segregation and minimize the risk of cross-contamination. 184.108.40.206 Thawing of food shall be undertaken in equipment and rooms appropriate for the purpose. Equipment for water thawing shall be continuous flow to ensure the water exchange rate and temperature do not contribute to product deterioration or contamination. Water overflow shall be directed into the floor drainage system and not onto the floor or shall be appropriately plumbed. 220.127.116.11 Air thawing facilities shall be designed to thaw food under controlled conditions at a rate and temperature that does not contribute to product deterioration or contamination. 18.104.22.168 Provision shall be made for the containment and regular disposal of used cartons and packaging from thawed product so that there is no risk to the product. 22.214.171.124 The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented, and communicated to all staff. Inspections shall be performed (refer to 126.96.36.199) to ensure plant and equipment remain in good condition and equipment has not become detached or deteriorated and is free from potential contaminants. 188.8.131.52.1 Containers, equipment, and other utensils made of glass, porcelain, ceramics, laboratory glassware, or other similar materials shall not be permitted in food processing /contact zones (except where the product is contained in packaging made from these materials, or measurement instruments with glass dial covers, or MIG thermometers are required under regulation). 184.108.40.206.2 Where glass objects or similar material are required in food handling/contact zones, they shall be listed in a glass inventory, including details of their location and condition. 220.127.116.11 Regular inspections of food handling/contact zones shall be conducted (refer to 18.104.22.168) to ensure they are free of glass or other like material and to establish changes to the condition of the objects listed in the glass inventory. 22.214.171.124 Glass instrument dial covers on processing equipment and MIG thermometers shall be inspected at the start of each shift to confirm they have not been damaged. 126.96.36.199 In circumstances where glass or similar material breakage occurs, the affected area shall be isolated, cleaned, thoroughly inspected (including cleaning equipment and footwear), and cleared by a suitably responsible person prior to the start of operations. 188.8.131.52 Wooden pallets and other wooden utensils used in food processing and handling areas shall be dedicated for that purpose, clean, and maintained in good order. Their condition shall be subject to regular inspection. 184.108.40.206 Loose metal objects on equipment, equipment covers, and overhead structures shall be removed or tightly fixed so as not to present a hazard. 220.127.116.11 Knives and cutting instruments used in processing and packaging operations shall be controlled, kept clean, and well maintained. Snap-off blades shall not be used in manufacturing or storage areas. 18.104.22.168 Gaskets, rubber impellers, and other equipment made of materials that can wear or deteriorate over time shall be inspected on a regular frequency (refer to 22.214.171.124). 126.96.36.199 The responsibility, methods, and frequency for monitoring, maintaining, calibrating, and using screens, sieves, filters, or other technologies to remove or detect foreign matter shall be documented and implemented. 188.8.131.52 Where detection and/or removal systems are used, the site shall establish limits for detection based on a risk assessment of the product and its packaging and identify the location(s) of the detector(s) in the process. 184.108.40.206 Metal detectors or other physical contaminant detection technologies shall be routinely monitored, validated, and verified for operational effectiveness. The equipment shall be designed to isolate defective product and indicate when it is rejected. 220.127.116.11 Records shall be maintained of the inspection of foreign object detection devices, of any products rejected or removed by them, and of corrective and preventative actions resulting from the inspections. 18.104.22.168 The responsibility and methods used to collect and handle dry, wet, and liquid waste and how to store it prior to removal from the premises shall be documented and implemented. 22.214.171.124 Waste shall be removed on a regular basis and not allowed to build up in food handling or processing areas. Designated waste accumulation areas shall be maintained in a clean and tidy condition until external waste collection is undertaken. 126.96.36.199 Waste and overflow water from tubs, tanks, and other equipment shall be discharged directly to the floor drainage system or by an alternative method that meets local regulatory requirements. 188.8.131.52 Trolleys, vehicle waste disposal equipment, collection bins, and storage areas shall be maintained in a serviceable condition, cleaned, and sanitized regularly to prevent the attraction of pests and other vermin. 184.108.40.206 Adequate provision shall be made for the disposal of all solid processing waste, including trimmings, inedible material, and used packaging. 220.127.116.11 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked materials or waste considered high-risk for handling or other reasons. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm compliance. 18.104.22.168 Inedible waste designated for animal feed shall be stored and handled so that it will not cause a risk to the animal or further processing. If denaturant is used to identify inedible waste, it shall be demonstrated that it does not pose a risk to animal health. 22.214.171.124 Waste held on-site prior to disposal shall be stored in a separate storage facility that is suitably insect proofed and located where it does not present any hazards. 126.96.36.199 Adequate provision shall be made for the disposal of all liquid waste from processing and food handling areas. Liquid waste shall either be removed from the processing environment continuously or held in a designated storage area in lidded containers prior to disposal where it does not present any hazards. 188.8.131.52 Reviews of the effectiveness of waste management shall form part of regular site inspections (refer to 184.108.40.206), and the results of these inspections shall be included in the relevant inspection reports.