Scribd Logo
Загрузить

Добро пожаловать в Scribd!

  • Iso 16020-2012

    Загружено:

    SYju Elias
    355 просмотров23 страницы
    Good Hygiene Practices standard ISO 16020

    Оригинальное название

    ISO 16020-2012

    Авторское право

    © © All Rights Reserved

    Доступные форматы

    PDF или читайте онлайн в Scribd

    Этот документ был вам полезен?

    Это неприемлемый материал?

    Пожаловаться на этот документ
    Good Hygiene Practices standard ISO 16020

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PDF или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    355 просмотров23 страницы

    Iso 16020-2012

    Загружено:

    SYju Elias
    Good Hygiene Practices standard ISO 16020

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PDF или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 23
    IS 16020 : 2012 aa Ae Ge Tal yrs — den ceo Afeat wt sree Indian Standard FOOD SAFETY MANAGEMENT— REQUIREMENTS FOR GOOD HYGIENE PRACTICES Ics 67.020 © BIS 2012 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002 May 2012 Price Group 8 Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 FOREWORD ‘This Indian Standard was adopted by the Bureau of Indian Standards, after the finalized by the Food Hygiene, Safety Management and Other Systems Sectional Committee had been approved by the Food and Agriculture Division Council, People have the right to expect the food they eat to be safe and suitable for consumption, Food borne illness and food bome injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. ‘Outbreaks of food bore illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation International food trade and foreign travel are increasing, bringing important social and economic benefits. But this also makes the spread of illness around the world easier. Eating habits too, have undergone major change in four country over the last two decades and new food production, preparation and distribution techniques have developed to reflect this. Elective hygiene control, therefore, is vital to avoid the adverse human health and ‘economic consequences of food bare illness, food borne injury and food spoilage. Everyone, including farmers land growers, manufacturers and processors, food handlers and consumers, has a responsiblity to assure that food is safe and suitable for consumption ‘This standard is intended to lay a fizm foundation for ensuring food hygiene and shall be used in conjunction with each specific cade of hygienic practice, where appropriate, and the guidelines on microbiological criteria. A list of such standards is given in Annex A for guidance. 1S 2491 has been published forthe guidance ofthe users, but this standard in the present form is a non-certifiable ‘one and used in conjunction with IS 15000, A need was therefore felt to formulate a requirement based standard ‘which can be implemented and if required certified asa stand alone standard lessening and hastening the process ‘of implementation and certification of total food safety management based on HACCP. This standard is intended 1 fulfil this long fet need and follows the food chain ftom primary production through to final consumption, highlighting the key hygiene controls at each stage ‘This standard may be treated as a genetic pre-requisite to IS 15000 and IS/ISO 22000. [Nothing in this standard shall affect the operation of the Food Safety and Standards Act, 2006 and regulations framed thereunder; Standards of Weights and Measures Act, 1977 or any other law for the time being in force and shall be subject tothe restrictions imposed thereunder, wherever applicable, In the formulation of this standard, considerable assistance has been derived from the following: a) IS 2491 : 1998 Food hygiene — General principles — Code of practice b) CACIRCP 1-1969, Rev, 4-2003 Recommended International code of practice — General principles of food hygiene ©) 15 15000 : 1998 Food hygiene — Hazard analysis and critical contol point (HACCP) and guidelines for ts application 4) 150 9001 : 2008 Quality management systems — Requirements 2) IS/1S0 22000 : 2005 Food safety management systems — Requirement for any organization inthe food chain 5 16020 : 2012 Indian Standard FOOD SAFETY MANAGEMENT— REQUIREMENTS FOR GOOD HYGIENE PRACTICES 1 SCOPE ‘This standard covers requirements for good hygiene practices applicable throughout the food chain (including primary production through (o the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption. 2 REFERENCES. ‘The following standards contain provision which through reference inthis text, constitute provision of this standard, At the time of publication, the editions indicated were valid. AMl standards are subject to revision and parties to agreements based on this standard are encouraged (o investigate the possiblity ‘of applying the most recent editions of the standards indicated below: IS No. Title 3103: 1975 Code of practice for industrial ventilation 3646 (Part 1) Code of practice for interior 1992 illuminations: Part 1 General requirements and recommendations {or working interiors (frat revision) 7688 ‘Code of practice for labeling of pre packaged foods: Part 1) 1975 General guidelines Part 2): 1976 Guidelines on claims art 3): 1976 Nutritional labelling 10500: 1991 Drinking water — Specification frst revision) 3 TERMINOLOGY For the purpose of this standard, the following definitions shall apply. 3.1 Cleaning — The removal of soil, food residue, dist, grease of other objectionable matte, 3.2 Contaminant — Any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability. 3.3 Contamination — The introduction or ocourtence ‘of 8 contaminant in food oF food envionment. 3.4 Disinfection — The reduction, by means of chemical agents and/or physical methods, of the ‘number of micro-organisms in the environment, to 8 level that does not compromise food safety or suitability 435 Establishment — Any building or area in which ood is handled and the surroundings, under the control of the same food business operator. 3.6 Food Business Operator —The person or persons responsible for ensuring thatthe requirements of this standard are met within the food business under his! thei contol 3.7 Food Handler — Any person who directly handles packaged or un-packaged food, food equipment and utensils, of food contact surfaces and is therefore expected to comply with food hygiene requirements. 3.8 Food Hygiene — All conditions and measures necessary to ensue the safety and suitability of food atall stages of the food chain. 3.9 Food Safety — Assurance that food will nt cause hharm to the consumer when itis prepared and/or eaten according to its intended use. 3.10 Food Suitability — Assurance that food is acceptable for human consumption according 10 its intended use. 3.11 Hazard — A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. 3.2 HACCP —A system which identifies, evaluates, and controls hazards which are significant for food safety. 3.13 Primary Production — Those steps inthe food chain up (o and including. for example, harvesting, slaughter, milking and fishing. 4 GENERAL REQUIREMENTS: 4.1 Management Responsibility The food business operators responsible forthe safety and suitability of the produced food. Therefore, the food business operator shall demonstrate his ‘commitment and his responsibility with respect tothe supply of safe products. For, the hygiene system ensures that all required activities are effectively defined, documented, implemented and maintained. ‘The food business operator shall identify all statutory and regulatory provisions applicable to various 5 16020 : 2012 requirements of this standard, Personnel responsible for implementation and compliance of applicable provisions shal also be identified ALL Hygiene Policy “The food business operator shall define and document the hygiene policy of the organization with regard to food safety. It wll demonstrate the commitment of the ‘organization to safe food. The food business operator hhas ultimate responsibility for the policy of the organization and shall document, support and communicate this policy. Periodically, the food ‘business operator shall verily the implementation of the policy and review the outcome, ‘The policy shall demonstrate thatthe organization is fully aware of its position in the food chain, 1 will reflect the ‘farm-to-fork’ approach, starting with the purchase and acceptance of raw materials. ‘The policy shall be focused on the safety of foodstufs and shall respond to the expectations and needs of its ‘customers and consumers. “The policy shall he supported by concrete objectives to ensure and improve food safety forthe period under consideration. The objectives shall be SMART (specific, measurable, acceptable, realistic, time bound), ‘The food business operator shall ensure that the hygiene policy is understood, implemented and ‘maintained at all levels inthe organization, 4.1.2 Scope of the Hygiene System ‘The food business operator shall define the scope of the hygiene system. The scope shall comprise that part ff the food chain and those activities of the food ‘business for which the food operator is responsible and ccan be held liable. ores ‘operate i sesponsble Begins where the respasTliy ofthe ‘ppliers of saw materials and ingredients ends; the {od bosnes inthe foo8 chain takes ove the responsibly ‘The acope shal, hsefore, conform with purchase and sles 2A loans and process ines whete fod is processed and! Ingicseg ip an organization layout and he available for Dasines, whether processed of handled shall be propety 44 Where a orgaizntion shoot o stone any process ta ‘of contol to be applied to these outsourced processes shal be Gelined watinthe qualty manegemest sytem 5 Key principle i hat no par of the operation of the S008 business can be excluded fom he cope of he hyn system: sll actives tun be avalible for antenna 4.1.3 Tasks, Responsibilities and Authorities The food retail operator shall provide documentation for the tasks, responsibilities and authorities of its employees with respect to sourcing, handling, transport, storage of the food products. The ‘management shall ensure to communicate these responsibilities within the organization, ‘An organization chart and the organization's reporting structure shall be documented. 4.1.4 Hygiene Team Leader ‘Top management shall appoint a hygiene team leader who, inrespective of other responsibilities, shall have the responsibility and authority, 4) to manage a hygiene team (see 4.1.5) and organize its work; ) to ensure relevant taining and education of the hygiene team members: and to report to the top management on the effectiveness and suitability of the hygiene system, 4.1.5 Hygiene Team a ‘The food business operator shall constitute « hygiene team (or various hygiene teams, if so required) ‘The hygiene team shall develop, implement and ‘maintain the hygiene system, ‘The organization shall demonstrate that the members of the hygiene team have the knowledge, expertise and different disciplines available which ate required to develop, implement and mainlain a hygiene system covering the total scope of the hygiene system, Minimum qualification criteria, including required expertise, shall be defined and documented for all members of the hygiene team. In addition, the assignment (including tasks, responsibilities and authorities) shall be documented forthe team members. Whenever more than one hygiene team has been constituted, a co-ordinator shall be appointed to co- ordinate the development, implementation and ‘maintenance of the hygiene system. 4.1.6 Resources ‘The Food business operator shall examine the requests and provide, in a timely manner, all the resources rede by the hygiene teams) to develop, implement and maintain the hygiene system When corrective actions, verification procedures or customers indicate that operational improvements are necessary, the food business operator shall examine the issues and provide appropriate resources to ensure food safety. 44.7 Management Review ‘The food business operator shall review the hygiene system atplanned intervals, of no more then 12 months, to ensure continuing suitability, adequacy and effectiveness. A checklist is given in Annex B. The review shall evaluate the need for changes to the system, including product safety, policy and objectives ‘The eview shall provide evidence of the commitment to improve the hygiene system and its performance. 41.8 Auditing and Appraisal ‘The organization shall conduct internal audits at planned intervals to determine whether the hygiene system, 8) conforms to the planned arrangement to the requirements of this standard and to the requirements established by the organization; and )_ is effectively implemented and maintained. ‘An audit programme shall be planned, taking into consideration the slatus and importance of the processes and areas tobe audited, as well asthe results ‘of previous audits. The audit criteria, scope, frequency and methods shall be defined, Selection of auditors and conduct of audits shall ensure objectivity and ‘impartiality of the audit process. Auditors shall not audit their own work. ‘The responsibilities and requirements for planning and conducting audits, and for reporting results and ‘maintaining records shall be defined in documented procedure ‘The management responsible for the area being audited shall ensure that actions ate taken without undue delay to eliminate detected non-conformities and their causes, Follow up activities shall include the verification of the actions taken and the reporting of verification results For convenience, a checklist based on this standard is ven in Annex B, 42 Documentation Requirements 42.1 General ‘The documentation of hygiene for the organization includes 8) hygiene manual indicating intent of implementation of this standard; ') documented statements of a hygiene policy and hygiene objectives: 1S 16020 : 2012 ©) documented procedures required by this standard; and 4) documents needed by the organization to ensure the effective development, implementation and updating of the food hygiene system, 42.2 Control of Documents Documents requited for the hygiene management system aze controlled. Records are a special ype of document and are controlled according to the requirements given in 4.2.3, {A documented procedure shall be established to define the control needed to, 4) approve documents for adequacy prior to 'b) review and update as necessary and re- approve documents: ©) ensure that the changes and the current revision status of documents are identified: 4) ensure that relevant versions of applicable documents aze available at point of use ©) ensure that documents remain legible and readily identifiable; 1) ensure that documents of external origin are identified and their distribution controlled; and 2). prevent the unintended use of obsolete documents and to apply suitable identification to them if they are retained for any purpose. 42.3 Control of Records Records are established and maintained to provide evidence of conformity to requirements and of effective ‘operation of the hygiene management system, Records shall remain legible, readily identifiable and reteievabe, ‘A documented procedure shall be esablished to define the controls needed for the identification, storage, protection, retrieval, retention and disposition of records, 5 HYGIENE SPECIFIC REQUIREMENTS 5.1 Requirements Relating to Primary Production SLL Environmental Hygiene Potential source of contamination from the cnvironment shall be considered by the food business ‘operator. In particular, primary food production shall not be carried on in areas where the presence of potentially harmful substances would lead to an "unacceptable level of such substances in food. 5.1.2 Hygienic Production of Food Sources ‘The potential effects of primary production activities 5 16020 : 2012 ‘onthe safety and suitability of food shall be considered tall times. In particular, this includes identifying any specific points in such activities where a high probability of contamination may exist and taking specific measures to minimize that probability. The HACCP-based approach may assist in the taking of such measures (see IS 15000), Producers shall implement measures as applicable 10, control contamination from ait, soi. water, feed-stuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs oF any other agent used in primary production; control plant and animal health so that it does not pose a threat to human heath tough food consumption, or adversely affect the suitability of the product; and protect food sources from faecal and other contamination a » 9 In particular, care shall be taken to manage wastes, and store harmful substances appropriately. [NOTE — on-farm programmes which achive speiie fod safety goals ate becoming an importat past of primary ‘roditon ad cal be exciage S18 Handling, Storage and Transport Procedures shall be in place to, 8) sort food and food ingredients to segregate the material which is evidently unfit for human consumption; dispose of any rejected material in a hygionic manner; and ©) protect food and food ingredients from jon by pests, of by chemical, physical or microbiological contaminants or other objectionable substances during handling, storage and transport, Care shall be taken to prevent, so far as reasonably practicable, deterioration and spoilage through appropriate measures which may include controlling emperalure, humidity, and/or other controls 5.1.4 Cleaning, Maintenance and Personnel Hygiene at Primary Production Appropriate facilities and procedures shall bein place to ensure that, 8) any nevessary cleaning and maintenance is carried out effectively: and 'b) an appropriate degree of personal hygiene is maintained 5.2 Requirements Rel and Facilities 521 Location 5.2.4.1 Establishment Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments shall notbe locatedin areas where, alter considering such protective measures, it is clear that there will remain a threat to food safety or suitability. In particular, establishments shall normally be located away from, 4) environmentally polluted areas and industrial activities which pose a serious threat of contaminating food: 'b) areas subject to flooding unless sufficient safeguards are provided: ©) areas prone to infestations of pests: and 4) areas where wastes, either solid or liquid, cannot be removed effectively $241.2 Equipment [Equipment shall be located so that it, a » ‘permits adequate maintenance and cleaning functions in accordance with its intended use; and ©) facilitates good hygiene practices, including monitoring 5.2.2 Premises and Rooms 8.2.2.1 Design and layout Where appropriate, the internal design and layout of food establishment shall permit good food hygiene practices, including protection against cross- contamination between and during operations by oodstuit. 5.2.2.2 Internal structures and fitings ‘Structures within food establishments shall be soundly built of durable materials and be easy to maintain, clean ‘and where appropriate, able to be disinfected, In particular the following specific conditions shall be satisfied where necessary to prevent the safety and suitability of food: 4) Surfaces of walls, partitions and floors shall ‘be made of impervious materials with no toxic effect in intended use 'b) Walls and pattitions shall have a smooth surface up to a height appropriste to the operation; ©) Floors shall be constructed to allow adequate drainage and cleaning; ) Ceilings and overhead fixtures shall be constructed and finished to minimize the build up of dirt and condensation, andthe shedding of particles; ©) Windows shall be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows shall be fixed; Doors shall have smooth, non-absorbent surfaces, and be easy to clean and, where necessary disinfect; and 2). Working surfaces that come into direct contact ‘ith food shall be in sound condition, durable and easy to clean, maintain and disinfect. They shall be made of smooth, non-absorbent ruaterials and inet to the food, to detergents and disinfectants under normal operating conditions. 5.2.2.3 Temporary/Mobile premises and vending ‘machines Premises and structures covered here include market stalls, mobile sales and street vending vehicles, temporary premises in which food is handled such as tents and marquees. Such premises and structures shall be sited, designed and constructed to avoid, as far as reasonably practicable, contaminating food and harbouring pests, In applying these specific conditions and requirements, any food hygiene hazards associated with such facilities shall be adequately controlled to ensure the safety and suitability of food. 5.2.3 Equipment S234 General Equipment and containers (other than one-time use containers and packaging) coming into contact with ood, shall be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers shall be made of materials with no toxic effect in intended use Where necessary, equipment shall be durable and ‘movable or capable of being disassembled to allow for ‘maintenance, cleaning, disinfection, monitoring and, for example, to facilitate inspection for pests 1S 16020 : 2012 5.2.3.2 Food control and monitoring equipment In addition to the general requirements in 5.2.3.1, equipment used to cook, heat treat cool, store or freeze {ood shall be designed to achieve the requited food temperatures as rapidly as necessary in the interests of food safety and suitability and maintain them effectively. Such equipment shall also be designed to allow temperature to he monitored and controlled ‘Where necessary, such equipment shall have effective ‘means of contolling and monitoring humidity airflow and any other characteristic ikely to have a detrimental effect on the safety or suitability of food. These requirements are intended to ensure that, 4) harmful oF undesirable micro-organisms or their toxins are eliminated or reduced to sate levels or their survival and growth are effectively controlled: ') where appropriate critical limits established in HACCP-hased plans can be monitored; and ©) temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained, 5.2.3.3 Containers for waste and inedible substances Containers for waste, by-products and inedible or dangerous substances, shall be specifically identifiable, suitably constructed and, where appropriate, made of impervious material Containers ured to hold dangerous substances shall be identified and, where appropriate, be lockable to prevent malicious or accidental contamination of food. 5.24 Facilities 5.2.4.1 Water supply ‘An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature ‘control, shall be avilable whenever necessary to ensure the safety and suitability of food, Potable water shall be as specified in IS 10500 or water of higher standard. Non-potable water (for use in, for example, fre control, steam production. reftigeration and other similar purposes where it would be not contaminate food), shall have a separate system. [Non-potable water systems shall be identified and shall rot connect with, oF allow reflux into, potable water system 5. 2 Drainage and waste disposal Adequate drainage and waste disposal systems and facilities shall be provided. They shall be designed and constructed so thatthe risk of contaminating food ot the potable water supply is avoided. 5 16020 : 2012 52.43 Cleaning Adequate facilities, suitably designated, shall be provided for cleaning food utensils and equipment. Such facilities shall have an adequate supply of hot and cold potable water where appropriate 5.2.4.4 Personnel hygiene facilites and toilets Personnel hygiene facilites shall be available to ensure that an appropriate degree of personal hygiene can be ‘maintained and to avoid contaminating food, Where appropriate, facilities shall include, 8) adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water by lavatories of appropriate hygienic design ©) adequate changing facilities for personnel; and 4) hygienic storage facilities for personnel clothes may be provided where necessary. Such facilites shall be suitably located and designated 5.2.45 Temperature control Depending on the nature of the food operations undertaken, adequate facilities shall be available for heating, cooling, cooking, drying refrigerating and freezing food, for storing refrigerated or frozen foods, ‘monitoring food temperatures, and when necessary, controlling ambient temperatures to ensure the safety and suitability of food, 5.2.46 Air quality and ventilation ‘Adequate means of natural or mechanical ventilation shall be provided, in particular to, 8) minimize at-home contamination of food, for example, from aerosols and condensation ropes, b) control ambient temperatures ©) control odours which might affect the suitability of food and 4) control humidity, where necessary, to ensure the safety and suitability of food, ‘Ventilation systems shall be designed and constructed s0 that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned 52.4.7 Lighting ‘Adequate natural or artificial lighting shall be provided to enable the undertaking to operate in a hygienic ‘manner. Where necessary, lighting shall not be such that the resulting colour is misleading. The intensity shall be adequate to the nature ofthe operation, Lighting fixtures shall, where appropriate, be protected to ensure that food is not contaminated by breakage [see IS 3103 and IS 3646 (Part 1) 52.458 Storage Where necessary, adequate facilities fr the storage of food, ingredients and non-food chemicals (for example, cleaning material, lubricants, fuels) shall be provided. Where appropriate, food storage facilities shall be designed and constructed to 2) permit adequate maintenance and cleaning 1b) avoid pest access and harbourage: ©) enable food to be effectively protected from contamination during storage; and 4) where necessary, provide an environment which minimizes th deterioration of fod (or example, by temperature and humidity contzo ev ie offend Whe stn, epate, see Soege fois for clasing materials and hazardous ‘Sod my crowsetaninaton of enonmeat y ages 5.3 Requirements Relating to Control of Operation $3.1 Control of Food Hazards Food business operators shall, 4) identify any steps in their operations which are critical tothe safety of food; ') implement effective control procedures at those steps; ©) moniter control procedures to ensure their continuing effectiveness; and 4) review control procedures periodically, and ‘whenever the operations change ‘These systems shall be applied throughout the food chain to control food hygiene throughout the shelf- life of the product through proper product and process design. Control provedures may be simple, such as checking stock rotation, calibrating equipment, or correctly loading refrigerated display units, In some cases a sysiem based on expert advice, and involving documentation, may be appropriate. 5.3.2 Key Aspects of Hygiene Control System $3.21 Time and temperature control Inadequate food temperature control is one ofthe most ‘common causes of food bore illness of food spoilage, Such controls include time and temperature of cooking, cooling, processing and storage. Systems shall be in place fo ensure that temperature is controlled effectively where it is critical to the safety and suitability of food. ‘Temperature control systems shall take into account, 8) the nature ofthe food, for example, its water activity, pH, and likely initial level and types of micro-organisms; 1b). the intended shelf-life of the product ©) the method of packaging and processing; and 2) how the product is intended to be used, for example, further cooking/processing or ready-to-eat, Such systems shall also specify tolerable limits for time and temperature variations ‘Temperature recording devices shall be checked at regular intervals and tested for accuracy. 5.32.2 Specific process steps ‘Other steps which contribute to food hygiene may include, for example, a) illing: by thermal processing: ©) iadistion; ® drying: ©) chemical preservation; and 1) vacuum or modified atmospheric packaging 5.32.3 Microbiological and other specifications Control systems described in $.3.1 offer an effective way of ensuring the safety and suitability of food Where microbiological, chemical or physical specifications are used in any food control system, such specifications shall be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits, 53.24 Microbiological eross-contamination Pathogens can be transferred from one food to another, either by direct contact or by food handlers, contact surfaces or the ait. Raw, unprocessed food shall be effectively separated from ready-to-cat foods, with effective intermediate cleaning and where appropriate disinfection ‘Access to processing areas may need to be restricted ‘or controlled. Where risks ae particularly high, access to processing areas should be only via a changing facility. Personnel may need to be required to put on clean protective clothing including footwear and wash their hands before entering. Surfaces, uensils, equipment, fixtures and fittings shall 1S 16020 : 2012 ‘be thoroughly cleaned and where necessary disinfected after raw food, particularly meat and poultry, has been handled or processed. 8 S Physical and chemical contamination ‘Systems shall bein place to prevent contamination of foods by foreign bodies such as glass or metal shreds from machinery, dust, harmful fumes and unvvanted chemicals, In manufacturing and processing, suitable detection or screening devices shall be used, where necessary 5.3.3 Incoming Material Requirements [No raw material or ingredient shall be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed of extraneous substances ‘hich would not be reduced to an acceptable level by ‘normal sorting and/or processing. Where appropriate, specifications for raw materials shall be identified and applied. Raw materials or ingredients shall, where appropriate, be inspected and sorted before processing, Where necessary, laboratory tests shall be made to establish fimess for use, Only sound, suitable raw materials or ingredients shall be used Stocks of raw material and ingredients shall be subject to effective stock rotation. 53.4 Packaging Packaging design and materials shall provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where used must be non toxic and not pose a threat to the safety and suitability fof food under the specified conditions of storage and Where appropriate, reusable packaging shall be suitably durable, easy to clean and, where necessary, disinfect 5.3.5 Water 3.3.5.1 In contact with food Only potable water (see IS. 10500) shall be used in food handling and processing, with the following exceptions’ 4) For steam production, Ste control and other similar purposes not connected with food: and 'b) In certain food processes, for example, chilling, and in food handling areas, provided this does not constitute a hazard tothe safety and suitability of food (for example, the use of clean sea water) 15 16020 : 2012 ‘Water re-circulated for reuse shall be trested and _maintained in such a condition that no risk tothe safety and suitability of food results from its use. The ‘ueatment process shall be effectively monitored. Re- circulated water which has received no further ‘eatment and water recovered from processing of food by evaporation of drying may be used, provided its ‘use doesnot constitute risk tothe safety and suitability of food. 5.35.2 As an ingredient Potable water (sce IS 10500) shall be used wherever necessary to avoid food contamination. 5.35.3 Ice and steam Ice shal be made rom water that complies with 5.2.4.1 Ice and steam shall be produced, handled and stored to protect them from contamination. Steam used in dizect contact with food or food contact surfaces shall not constitu a threat tothe safety and suitability of food, 5.346 Management and Supervision ‘The type of control and supervision needed will depend ‘on the size of the business, the nature ofits activities and the types of food involved. Managers and supervisors shall have enough knowledge of food hygiene principles and practices to be able to judge potential risks, lake appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place. 5.3.7 Documentation and Records ‘Where necessary, appropriate records of processing. production and distribution shall be kept and retained {or a period that exceeds the shelf-life of the product. Documentation can enhance the credibility and effectiveness of the food safety conteol system. 5.38 Recall Procedures [shall be ensured that effective procedures ae in place to deal with any food safety Bazard and to enable the complete, rapid recall of any implicated lot of the Iinished food from the market. ‘Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar conditions, and which may present a similar hazard to public health, shall be evaluated for safety and may need to be withdrawn, ‘The need for public warnings should be considered. Recalled products shall be held under supervision until they are destroyed, ued for purposes otberthan human consumption, determined to be safe for human ‘consumption, or reprocessed ina manner to ensure theit safety. 5.4 Requirement Relating to Establishment: Maintenance and Sanitation 54.1 Maintenance and Cleaning SAL General Establishments and equipment shall be kept in an appropriate state of repair and condition to, 8) facilitate all sanitation procedures ) function as intended, particularly at critical steps (eee 8.3.4); and ©) prevent contamination of food, for example, ‘rom metal shreds, flaking plaster, debris and chemicals Cleaning shall remove food residues and dirt which may be & source of contamination. NOTE — The necessary cleaning methods and material hall

    Вам также может понравиться