Developing a Checklist for Inspection of Coffee Processing Facility

Name of processing establishment:

Address of processing establishment:

Average annual production:

Name and qualification of manager:

No. of workers:

OK Surroundings Needs Attention /comments

• Is the area around the establishment clear of

rubbish, weeds, brush?
• 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:

_____________________________________
_____________________________________
____________________________________

This document is for discussion only among those interested in developing their own
checklists

Page 1 of 4
‘Good Hygiene Practices along the coffee chain’
OK Water supply / Waste management Needs Attention
• 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
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Fermentation shed
• 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

This document is for discussion only among those interested in developing their own
checklists

Page 2 of 4
‘Good Hygiene Practices along the coffee chain’
OK • Construction material of conditioning bins
• Other issues to be addressed with drying Needs Attention
and conditioning:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Building/ Facility
• Nature of construction: Temporary/ semi-
permanent/ 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:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

This document is for discussion only among those interested in developing their own
checklists

Page 3 of 4
‘Good Hygiene Practices along the coffee chain’
OK Storage Needs Attention
• 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:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Conveyances &Transportation
• Transportation carried out in a hygienic
manner
• Are conveyances for transportation cleaned
or disinfected before loading?
• Are protective measures in place against re-
wetting during transport?
• Other issues relating to transportation:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

This document is for discussion only among those interested in developing their own
checklists

Page 4 of 4
‘Good Hygiene Practices along the coffee chain’