SQF Checklist: Animal Product Manufacturing - Edition 9


SQF Checklist: Animal Product Manufacturing - Edition 9

    9.1 Site Location and Premises

    9.1.1 Premises Location, Construction, and Housing Laneways, races, entrances, exits, and loading/unloading ramps shall be:

    9.1.2 Building Materials

    9.1.3 Lightings and Light Fittings

    9.1.4 Inspection / Quality Control Area 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:

    9.1.5 Dust, Insect, and Pest Proofing 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:

    9.1.6 Ventilation

    9.1.7 Equipment and Utensils

    9.1.8 Grounds and Roadways

    9.2 Site Operation

    9.2.1 Repairs and Maintenance

    9.2.2 Maintenance Staff and Contractors

    9.2.3 Calibration

    9.2.4 Pest Prevention A documented pest prevention program shall be effectively implemented. It shall: Pest contractors and/or internal pest controllers shall:

    9.2.5 Cleaning and Sanitation 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:

    9.3 Personnel Hygiene and Welfare

    9.3.1 Personnel Welfare

    9.3.2 Handwashing All personnel shall have clean hands, and hands shall be washed by all staff, contractors, and visitors: Handwashing stations shall be constructed of stainless steel or similar non-corrosive material and as a minimum supplied with: The following additional facilities shall be provided in high-risk areas:

    9.3.3 Clothing and Personal Effects

    9.3.4 Visitors

    9.3.5 Staff Amenities (change rooms, toilets, break rooms) Toilet rooms shall be: Separate break rooms shall be provided away from food contact/handling zones. Break rooms shall be:

    9.4 Personnel Processing Practices

    9.4.1 Staff Engaged in Food Handling and Processing Operations 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 working in or visiting food handling or processing operations shall ensure that: 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:

    9.4.2 Animal Husbandry

    9.4.3 Slaughtering and Butchering

    9.5 Water, Ice, and Air Supply

    9.5.1 Water Supply The use of non-potable water shall be controlled such that:

    9.5.2 Water Treatment

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

    9.5.4 Ice Supply

    9.5.5 Air and Other Gasses

    9.6 Receipt, Storage, and Transport

    9.6.1 Animal Transport

    9.6.2 Receipt, Storage, and Handling of Goods

    9.6.3 Cold Storage, Freezing, and Chilling of Foods

    9.6.4 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods

    9.6.5 Storage of Hazardous Chemicals and Toxic Substances Hazardous chemicals and toxic substances with the potential for food contamination shall be: Storage of hazardous chemicals and toxic substances shall be: Hazardous chemicals and toxic substances shall be correctly labeled and: Personnel who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals: 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: In the event of a hazardous spill, the site shall:

    9.6.6 Loading, Transport, and Unloading Practices

    9.7 Separation of Functions

    9.7.1 High-Risk Processes

    9.7.2 Thawing of Food

    9.7.3 Control of Foreign Matter Contamination

    9.7.4 Detection of Foreign Objects

    9.8 Waste Disposal

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