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SQF Checklist: Manufacture of Food Packaging - Edition 9

MaintainX
10/24/2021

SQF Checklist: Manufacture of Food Packaging - Edition 9

122 steps
  • 13.1 Site Location and Premises

  • 13.1.1 Premises Location and Approval

  • 13.1.2 Building Materials

  • 13.1.3 Lightings and Light Fittings

  • 13.1.4 Dust, Insect, and Pest Proofing

  • 13.1.5 Ventilation

  • 13.1.6 Equipment and Utensils

  • 13.1.7 Grounds and Roadways

  • 13.2 Site Operations

  • 13.2.1 Repairs and Maintenance

  • 13.2.2 Maintenance Staff and Contractors

  • 13.2.3 Calibration

  • 13.2.4 Pest Prevention

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

  • 13.2.4.2 Pest contractors and/or internal pest controllers shall:

  • 13.2.5 Cleaning and Sanitation

  • 13.3 Personnel Hygiene and Welfare

  • 13.3.1 Personnel Welfare

  • 13.3.2 Handwashing

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

  • 13.3.2.3 Handwash stations shall have:

  • 13.3.3 Clothing and Personal Effects

  • 13.3.4 Visitors

  • 13.3.5 Staff Amenities (change rooms, toilets, break rooms)

  • 13.3.5.3 Toilet rooms shall be:

  • 13.4 Personnel Processing Practices

  • 13.4.1 Staff Engaged in Food Handling and Processing Operations

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

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

  • 13.5 Water, Ice, and Air Supply

  • 13.5.1 Water Supply

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

  • 13.5.2 Water Quality

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

  • 13.5.3 Air and Other Gases

  • 13.6 Receipt, Storage, and Transport

  • 13.6.1 Storage of Materials and Product

  • 13.6.2 Storage and Use of Hazardous Chemicals and Toxic Substances

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

  • 13.6.2.2 Storage of hazardous chemicals and toxic substances shall be:

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

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

  • 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:

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

  • 13.6.3 Loading, Transport, and Unloading Practices

  • 13.7 Separation of Functions

  • 13.7.1 Control of Foreign Matter Contamination

  • 13.7.2 Managing Foreign Matter Contamination Incidents

  • 13.8 Waste Disposal

  • 13.8.1 Waste Disposal

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