Grounds

Floors should be adequately sloped and drained to prevent stagnant

water.
Free of litter and waste, be controlled for dust, and be adequately
maintained to protect against becoming a source of contamination or
pest infestation.
A clear perimeter which is free from grass, lawns, hedges, shrubs,
trees need to be maintained around the factory to prevent breeding
or attraction of pests.
Roads, yards, and parking lots need to be maintained so that they
do not constitute a source of contamination in areas where food is
exposed.

Building exterior
The design and maintenance of exterior walls and roofs of buildings
need to prevent the entry of sources of contamination and pests,
and leakage of water into the building.
Exterior walls need to be free of cracks that could be breeding sites
for pests.
Openings for exhaust fans and air intake ducts, and exterior
drainpipes need to be adequately screened and protected to prevent
entry of pests.
The loading and unloading areas of the building, and all exterior
doors and windows need to be adequately protected to prevent entry
of pests.
The location of exterior lighting should not attract insects into the
building.

Building interior
(A) Design and layout
All machinery and equipment need to be located in such a way to
allow easy cleaning and maintenance.
The layout and the location of all structures, equipment, services,
and facilities provide sufficient space for movement of personnel and
equipment, flow of air, materials and products, movement of waste
and garbage, and storage of materials and products, to prevent
contamination and cross-contamination of materials and products.
There should be physically separate areas that are designated for
processing, for packaging, for raw materials storage and
preparation, and for finished product storage to avoid crosscontamination.
Processing activities that could become potential sources of crosscontamination
need to be located in areas that are separated from
other processing activities and movement between high and low risk
areas of the factory is minimized with controlled corridors.
The personnel facilities, laboratory and other service areas need to
be included in the design with proper specifications.
(B) Floors
Floors should be rigid and free of cracks for easy cleaning and
maintenance.
Floors should be even but appropriate slopes need to be designed
towards exterior to allow easy draining of waste-water to outlets.
(C) Windows and doors
All doors and windows facing exterior need to be kept tightly closed.
Those required to be opened for ventilation need to be screened
with a suitable mesh to prevent entry of insects.
The doors which are used frequently in the processing area should
be self-closing and with rubber-strip curtaining to prevent entry of
rodents and other animals.
(D) Corners and joints
Corners need to be designed to prevent accumulation of
contaminants and to facilitate easy cleaning.
Joints in walls, floors, ceilings and in all structures should be sealed
and should be easily cleanable.

(E) Structures
The design and construction of floors, walls, ceilings, overhead
structures, windows, doors, and stairs, and all utilities and service
structures such as ducts, pipes and drains should meet all basic
requirements for easy cleaning and safety.
The materials used for construction and finishing of these structures
should be durable, impervious, smooth and easily cleaned and
maintained.
The materials used for construction of walls and floors need to
withstand the rigorousness of the production processes such as
heat, vibrations and the routine cleaning and sanitizing conditions.
.
(F) Glass
Glass or glass-like materials such as breakable plastic should not be
used in items such as clocks, lights, and gauges that are placed in
processing areas where there is a likelihood of breakage that will
result in contamination of food product.
(G) Pipes and hoses
Water taps and hose connections placed inside processing area
should be free of leaks and water drips to discourage microbial
growth.
Water pipes should be free of condensation and mould growth.
(H) Drainage and sewage systems
Separate drainage and sewage lines should be placed with
appropriate slopes to ensure no accumulation and backflow into the
building even with rain water or during heavy cleaning operations.
Drains should permit access to regular cleaning and monitoring.
Drainage entry and exit points into the building need to be pest
proofed. Fumigation of drains needs to be practiced as an additional
precaution to discourage pests.
(I) Air quality and ventilation
Adequate exhaust fans should be installed to ensure adequate
ventilation and air exchange throughout the building removing the
condensates and smells reducing the humidity.
The direction of air-flow should not result in contamination or crosscontamination
of foods.
There should be adequate measures to control temperature,
humidity, smoke, aerosol, fumes and dust accumulation in the
processing and storage areas.

(J) Lighting
In areas where processing, handling, storage, testing, inspection
and cleaning activities take place, adequate natural daylight or
adequate amount of lighting with day light type bulbs and intensity of
about 750 lux needs to be facilitated to permit employees to carry
out their designated tasks.
Adequate lighting facilities need to be provided in hand-washing
areas, change-rooms, locker rooms and toilet rooms.
Bulbs should be covered to prevent bulbs from breaking on raw
materials and into the product.

Access to premises
Food processing plant employees should use designated entrances
where sanitary standards are maintained.
Separate openings for receiving and delivery/shipping operations
should be in place to avoid possible contaminations. These locations
should not be used by employees as entrances or exits.
The entrances and exists of the food processing plants should be
controlled to allow only authorized personnel and access to visitors
should be controlled.

Employee facilities
(A) Hand-washing
Adequate and accessible hand-washing stations need to be placed
at the appropriate locations, with clean running water, soap or other
hand-cleaning and sanitizing materials and need to provide handdrying
facilities or disposable paper towels.
Hand-washing facilities are suitably trapped and plumbed directly to
drains.
Notices need to be placed with easily understandable signs
reminding the necessity to wash hands.
(B) Washrooms and toilet rooms
Toilet and wash room openings should not face directly into storage,
processing or food handling areas to reduce the chances of
contamination.
All toilets need to be adequately lit and ventilated and separated
from production areas.
GMP AND HACCP
10
Toilet areas are of good hygienic design and the floors, walls, ceiling
and sanitary equipment need to be clean and in good decorative
order.
The numbers and capacities of the facilities need to be established
according to the total number of employees and the scope of
production.
Sign boards messaging safety precautions need to be placed to
serve as reminders to employees.
(C) Change-rooms
All food handling operators and persons need to be provided with
designated changing areas at the entry to processing premises.
Adequate lockers need to be provided for all personnel for the safe
storage of personnel effects such as outdoor clothing, bags, etc.
(D) Lunchrooms and break-rooms
A separate canteen and rest room areas be provided for operators
to take their meals and breaks.
Lunchrooms should be facilitated with appropriate appliances
including food storage facilities and with covered garbage
receptacles.
Cleaning and sanitizing facilities
Cleaning and sanitizing facilities such as, potable running water,
sanitizing agents, a detergent dosing system for soaking, cleaning
and rinsing need to be adequately supplied.
All cleaning and disinfection agents should be stored safely in a
designated, secure area, off the production floor and clearly
identified with the appropriate health and safety symbols and full
product descriptions.
Cleaned utensils need to be stored in a clean and dry place with
good drainage condition to dry them quickly.
Storage facilities
Storage facilities should be designed to facilitate warehouse, storage
rooms, silos, tanks, vats, bins, or other containers, for the storage of
raw materials, ingredients, packaging materials, products to be
reworked or recycled, semi-finished products, finished products,
cleaning materials and nonfood chemicals avoiding use of floor for
storage of raw materials and processed products.
GMP AND HACCP
11
Waste collection and storage facilities
Sufficient and designated waste containers should be provided to
dispose food debris, packaging waste and other rubbish, at strategic
points throughout the process.
Closed and pedal operated waste collecting bins should be
separately placed inside and outside of the building. Those placed
inside need to be removed every hour like and those placed outside
need to be removed at the end of day. (In large factories continuous
removal systems can be practiced)
There should be no leakage from waste containers and should be
maintained in sanitary condition.

Waste collection and storage facilities

Sufficient and designated waste containers should be provided to
dispose food debris, packaging waste and other rubbish, at strategic
points throughout the process.
Closed and pedal operated waste collecting bins should be
separately placed inside and outside of the building. Those placed
inside need to be removed every hour like and those placed outside
need to be removed at the end of day. (In large factories continuous
removal systems can be practiced)
There should be no leakage from waste containers and should be
maintained in sanitary condition.
Water
(A) Water supply
Clean and sufficient water supply need to be ensured to facilitate for
processing, cooling or pre-cleaning, and for rinsing of equipment.
Facilities need to be placed to ensure that temperature and pressure
requirements for water can be achieved.
(B) Water quality
The water quality need to be weekly checked to confirm its quality
based on microbiological, chemical, and physical specifications of
applicable government agencies.
Only approved chemicals should be used for treatment of water
used in food plants. Where chlorination is necessary contact time
and free chlorine levels should be routinely monitored.
Clear and documented programs for inspection and monitoring of
water treatment need to be set and the records of water quality test
results should be maintained.
Overhead tanks need to be inspected on a weekly basis.

Processing equipment
(A) Design and construction
Design and construction of equipment that coming into contact with
food should ensure that the specific requirements of the process can
be achieved and the required maintenance, inspection, and cleaning
can be readily undertaken.
Equipment used to cook, heat treat, cool, store or freeze of foods
need to facilitate easy control and monitoring of physical
parameters.
It should be ensured that no contamination of product occurs from
the equipment itself, and there should be no unacceptable
accumulation of any material that is likely to be a source of
contamination.

(B) Food-contact surfaces

All food-contact surfaces, including utensils and food-contact
surfaces of equipment should withstand frequent cleaning to protect
against contamination of food.
The food-contact surfaces of equipment should be made out of
nontoxic material and should not be corroded or damaged during
processing operations.
Seams on food contact surfaces should be smooth to prevent
accumulation of product and to facilitate cleaning.
(C) Installation
All equipment used for food processing operations should be
installed in a manner to facilitate its operation, and the cleaning and
maintenance.
(D) Maintenance
A program should be developed specifying the routine maintenance
such as cleaning, inspection, servicing and lubrication, repairs in the
case of equipment break-down during regular operations and
scheduled and planned preventive maintenance.
Handling equipment
Equipment used to handle or move materials and products at a food
plant should be maintained in good condition to prevent damage to
or contamination of foods.

Check list
This is a list to perform a self assessment of good practices in a food
manufacturing enterprise prepared based on areas covered by HACCP
prerequisite programs. You need to improve or take measures to correct the
situations for each question answered „No‟. You may mark N/A (not
applicable) in one of the columns, where the questions are not applicable to
your enterprise.
1 Premises and facilities