Codex Alimentarius’ Good Hygienic Practices Checklist

CLAUSE REQUIREMENT ASSESSMENT AND RECOMMENDATIONS

SECTION III - PRIMARY PRODUCTION
3.1 ENVIRONMENTAL HYGIENE..
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES
3.3 HANDLING, STORAGE AND TRANSPORT
3.4 CLEANING, MAINTENANCE AND PERSONNEL
HYGIENE AT PRIMARY PRODUCTION
SECTION IV - ESTABLISHMENT: DESIGN AND
FACILITIES
4.1 LOCATION
4.1.1 Establishments
4.1.2 Equipment .
4.2 PREMISES AND ROOMS
4.2.1 Design and layout
4.2.2 Internal structures and fittings,
4.2.3 Temporary/mobile premises and vending
machines

4.3 EQUIPMENT
4.3.1 General
4.3.2 Food control and monitoring equipment

4.3.3 Containers for waste and inedible substances

4.4 FACILITIES
4.4.1 Water supply
4.4.2 Drainage and waste disposal
4.4.3 Cleaning
4.4.4 Personnel hygiene facilities and toilet
4.4.5 Temperature control
4.4.6 Air quality and ventilation
4.4.7 Lighting
4.4.8 Storage
SECTION V - CONTROL OF OPERATION
5.1 CONTROL OF FOOD HAZARDS

5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS

5.2.1 Time and temperature control
5.2.2 Specific process steps
5.2.3 Microbiological and other specifications
5.2.4 Microbiological cross-contamination
5.2.5 Physical and chemical contamination
5.3 INCOMING MATERIAL REQUIREMENTS
5.4 PACKAGING
5.5 WATER
5.5.1 In contact with food
5.5.2 As an ingredient
5.5.3 Ice and steam
5.6 MANAGEMENT AND SUPERVISION
5.7 DOCUMENTATION AND RECORDS

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 CLAUSE REQUIREMENT ASSESSMENT AND RECOMMENDATIONS
5.8 RECALL PROCEDURES
SECTION VI - ESTABLISHMENT: MAINTENANCE AND
SANITATION
6.1 MAINTENANCE AND CLEANING
6.1.1 General
6.1.2 Cleaning procedures and methods
6.2 CLEANING PROGRAMS
6.3 PEST CONTROL SYSTEMS
6.3.1 General
6.3.2 Preventing access
6.3.3 Harborage and infestation
6.3.4 Monitoring and detection
6.3.5 Eradication
6.4 WASTE MANAGEMENT
6.5 MONITORING EFFECTIVENESS
SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE
7.1 HEALTH STATUS
7.2 ILLNESS AND INJURIES
7.3 PERSONAL CLEANLINESS
7.4 PERSONAL BEHAVIOUR
7.5 VISITORS
SECTION VIII – TRANSPORTATION
8.1 GENERAL
8.2 REQUIREMENTS
8.3 USE AND MAINTENANCE
SECTION IX - PRODUCT INFORMATION AND
CONSUMER AWARENESS
9.1 LOT IDENTIFICATION
9.2 PRODUCT INFORMATION
9.3 LABELLING
9.4 CONSUMER EDUCATION
SECTION X - TRAINING
10.1 AWARENESS AND RESPONSIBILITIES
10.2 TRAINING PROGRAMS
10.3 INSTRUCTION AND SUPERVISION
10.4 REFRESHER TRAINING 

ISO 22002-1:2009 Assessment Results

CLAUSE REQUIREMENT ASSESSMENT AND RECOMATIONS

4.0 Construction & Lay Out of Facilities
4.1 General requirements
4.2 Environment
4.3 Locations Of Establishments
5.0 Lay Out of Premises and Workspace
5.1 General Requirements
5.2 Internal Design, lay Out and Traffic Patterns

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 CLAUSE REQUIREMENT ASSESSMENT AND RECOMATIONS
5.3 Internal Structures and Fitting
5.4 Location of Equipment
5.5Laboratory facilities
5.6 Temporary or mobile premises and vending machines
5.7 Storage of PM, Ingredients and Non-food chemicals
6.0 Utilities Air, Water, Energy
6.1 General Requirements
6.2 Water Supply
6.3 Boiler Chemicals
6.4 Air quality and Ventilation
6.5 Compressed Air and other gases
6.6 Lighting
7.0 Waste Disposal
7.1 General Requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and Removal
7.4 Drains and Drainage
8.0 Equipment Suitability, Cleaning and Maintenance
8.1 general requirements

8.2 Hygienic Design
8.3 Product Contact Surfaces
8.4 Temperature Control and Monitoring equipment
8.5 Cleaning Plant, Utensils and Equipment
8.6 Preventive and Corrective Maintenance
9.0 Management of Purchased Materials
9.1 General Requirements
9.2 Selection and Management of suppliers
9.3 Incoming Material Requirements (raw/ingredients/packaging)
10.0 Measures for Preventive of Cross Contamination
10.1 general requirements
10.2 Microbiological Cross Contamination
10.3 Allergen Assessment
10.4 Physical Contamination
11.0 Cleaning and Sanitizing
11.1 General requirements
11.2 Cleaning and sanitizing Agents and tools
11.3 Cleaning and sanitizing programs
11.4 Cleaning in place (CIP) System
11.5 Monitoring Sanitation effectiveness
12.0 Pest Control
12.1 General requirements
12.2 Pest Control programs
12.3 Preventive Access
12.4 Harborage and Infestations
12.5 Monitoring and Detection
Detectors and traps
12.6 Eradication
13.0 Personnel hygiene and Employee facilities
13.1 General requirements
13.2 Personnel hygiene Facilities and Toilets
13.3 Staff canteen and Designated eating Areas
13.4 Work wear and Protective Clothing

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 CLAUSE REQUIREMENT ASSESSMENT AND RECOMATIONS
13.5 Health status
13.6 Illness and Injuries
13.7 Personal Cleanliness
13.8 Personal Behavior
14.0 Rework
14.1 General Requirements
14.2 Storage, Identification and Traceability
14.3 Rework
15.0 Product Recall Procedures
15.1 General Requirements
15.2 Product recall requirements
16.0 Warehousing
16.1 General Requirements
16.2 Warehousing Requirements
16.3 Vehicles, Conveyances, and containers
17.0 Product Information and Consumer Awareness
18.0 Food defense, Biovigilance and Bioterrorism
18.1 General Requirements
18.2 Access Controls

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