Name of processing establishment
Address of processing establishment
Average annual production
Name and qualification of manager
No. of workers
Is the area around the establishment clear of rubbish, weeds,
Is there standing water on the grounds?
Other outside Plant conditions to be looked into
Condition of equipment
Is all equipment that comes into contact with coffee cleaned as often as necessary to prevent contamination of product?
Is equipment design suitable (construction material, areas of product build-up)?
Is there any evidence of seepage of cleaning solvents or lubricants that could contaminate coffee
Is the equipment hard to disassemble for clean up?
Other equipment cleaning and maintenance issues that should be covered:
Water supply / Waste management
Is water of suitable quality available for processing?
Is pulp regularly removed from processing area?
How is pulp handled?
How is waste water treated and disposed of?
How is other waste material handled?
Is garbage quickly removed and dumped into appropriate bins?
Other water / waste management issues requiring attention
Is the fermentation shed kept clean?
Are the walls and floors of the fermentation vats smooth and easily cleaned?
Is there any measure to prevent entry of rodents and other pests?
Is the roof leak proof?
Other fermentation shed issues requiring attention:
Drying /Conditioning facilities
Quantity of parchment (kg) processed in peak season (average per day)
Available surface in drying yard (m2)
Condition of mesh on drying tables
Condition of support for drying tables
Condition of protective covers on drying tables
Is drying on the ground practiced?
Construction material of drying yards
Is drying floor free from crevices, excess water?
Capacity of conditioning bins
Construction material of conditioning bins
Other issues to be addressed with drying and conditioning:
Nature of construction: Temporary/ semipermanent/ permanent
Lay out of establishment: to be attached
Do windows and doors tightly seal off to prevent entry of pests?
Are cracks evident in external walls?
Are bathroom and hand-washing facilities available
Additional building/facility issues to be attended to:
Sorting and bagging
Is the area for sorting and bagging kept clean?
Is there adequate light available?
Is the floor cemented, walls plastered?
Is moisture measuring equipment available?
Is there regular cleaning of filling equipment?
Are suitable bags used for packing of coffee?
Are bags stored in a clean and sanitary manner?
Other sorting and bagging issues to be considered:
Are there signs of high moisture in the storage area?
Are there signs of leakage in the roof area?
Are there signs of condensation in the storage area?
Is there good ventilation in the storage area?
Is there adequate lighting the storage area?
Are walls and floors free from crevices or damage?
Is the storage area over-crowded?
Is coffee stored on pallets and at least 40cm away from the walls?
Is coffee well stacked on pallets?
Is coffee in any way protected from high humidity conditions? – Explain
Is storage area separate from processing activities?
Is there effective stock rotation?
Other storage issues requiring attention:
Transportation carried out in a hygienic manner
Are conveyances for transportation cleaned or disinfected before loading?
Are protective measures in place against rewetting during transport?
Other issues relating to transportation:
Source: MaintainX (Community Member)