12.1.1 Premises Location and Approval: 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.
Are any of the neighboring businesses of concern to food safety?
Are we approved for our operations by the relevant authority?
12.1.2 Building Materials
184.108.40.206 Floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, are impervious to liquid, and easily cleaned.
220.127.116.11 Drains shall be constructed and located so they can be easily cleaned and do not present a food safety hazard.
18.104.22.168 Waste trap system shall be located sufficiently far away from any food sector packaging handling area or entrance to the premises to prevent contamination.
Is there a waste trap system? Is it located away from food storage?
22.214.171.124 Walls, partitions, ceilings, and doors shall be of durable construction.
Are doors solid materials? Are the windows here shatterproof? Interview someone in maintenance.
126.96.36.199 In food sector packaging manufacturing, handling, and storage areas, wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of debris.
188.8.131.52 In food sector packaging manufacturing, handling, and storage areas, doors shall be of solid construction and windows shall be of shatterproof glass or similar material.
184.108.40.206 In warehouses where food products are recouped or exposed, the product contact surfaces shall be constructed of materials that will not contribute a food safety risk
Walk through the warehouse and review the various types of food contact surfaces (i.e. racks, floors, shelves, equipment)
12.1.3 Lightings and Light Fittings
220.127.116.11 Lighting in warehouses where food product is recouped or exposed shall be of appropriate intensity to enable the staff to carry out their tasks efficiently and effectively.
18.104.22.168 Light fittings in areas where food product is recouped or exposed shall be shatterproof, manufactured with a shatterproof covering or fitted with protective covers, and recessed into or fitted flush with the ceiling.
22.214.171.124 Light fittings in other areas of the warehouse where product is covered or otherwise protected shall be designed to prevent breakage and product contamination.
12.1.4 Dust, Insect, and Pest Proofing
126.96.36.199 All external windows, ventilation openings, doors, and other openings shall be effectively sealed when closed and proofed against dust, insects, birds, and other pests. External personnel access doors shall be provided. They shall be effectively insect-proofed and fitted with a self-closing device and proper seals to protect against entry of dust, birds, and other pests.
188.8.131.52 Electric insect control devices, pheromone, or other traps and baits shall be located and operate so as not to present a contamination risk to the product, packaging, containers, or processing equipment. Poison rodenticide bait shall not be used inside ingredient of product storage areas where ingredients, packaging, and product are handled, processed, or exposed
184.108.40.206 Adequate ventilation shall be provided in enclosed storage and food handling areas.
220.127.116.11 All ventilation equipment and devices in product storage and handling areas shall be adequately cleaned as per 12.2.5 and effectively sealed against dust, insects, and other pests as per 12.1.4
12.1.6 Equipment and Utensils
18.104.22.168 Specifications for equipment and utensils and procedures for purchasing equipment shall be documented and implemented.
22.214.171.124 Equipment and utensils shall be designed, constructed, installed, operated, and maintained to meet any applicable regulatory requirements and not pose a contamination threat to products.
126.96.36.199 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.
188.8.131.52 All equipment and utensils shall be cleaned (refer to 184.108.40.206) at a frequency to control contamination and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.
220.127.116.11 Vehicles used in handling areas or in cold storage rooms shall be designed, cleaned, and operated so as not to present a food safety hazard.
18.104.22.168 In addition to the above, locations handling exposed products and recouping products on-site shall have: i. Product contact equipment and utensils constructed of materials that are non-toxic, smooth, impervious and readily cleaned as per 12.2.5; ii. Clearly identified equipment and utensils that are used for inedible material; and iii. Clearly identified waste and overflow handling equipment and utensils. The waste material is discharged hygienically and according to local regulatory requirements.
12.1.7 Grounds and Roadways
22.214.171.124 The grounds and area surrounding the premises shall be maintained to minimize dust and kept free of waste or accumulated debris so as not to attract pests and vermin.
126.96.36.199 Paths, roadways, and loading and unloading areas shall be maintained so as not to present a hazard to the food safety operation of the premises.
188.8.131.52 Surroundings shall be kept neat and tidy and shall not present a hazard to the hygienic and sanitary operation of the premises or provide harborage for pests
Source: River Valley Holdings (Community Member)