VEY QUALITY DRINKING WATER

Date: VEY-HACCP-13-F01
PRP VERIFICATION REQUIREMENTS Conformance NA Remarks
4 Construction and layout of building Yes No
4.1 Are buildings designed, constructed
and maintained in an appropriate
manner to the nature of the
processing operations to be carried
Out?
When the buildings were designed
and constructed were durable
construction principals taken into
Consideration?

4.2 Were potential sources of

contamination from the local
environment taken into consideration?

Are measures taken to protect against

potential contaminants periodically
reviewed?

4.3 Are site boundaries clearly identified?

Is the access to the site controlled?

Is the site maintained In good order?

(vegetation, roads, yards, parking
area)
5 Layout of premises and workspace
 VEY QUALITY DRINKING WATER
PRP VERIFICATION Conformance NA
Section REQUIREMENTS Remarks
Yes √ No √ √
5.1 Are internal layouts designed,
constructed and maintained in order
to facilitate good hygiene and
manufacturing practices?
Are movement patterns of materials,
products and people, and the layout
of equipment, designed in order to
protect against potential
contamination sources?
5.2 Is adequate space, provided for a
logical flow of materials, products and
personnel? Is physical separation
(walls, barriers or partitions) between
raw and processed areas?
5.3 Are process area (walls and floors)
washable or cleanable?
Are the materials of construction
resistant to the cleaning system
applied?
Are wall floor junctions and corners
rounded in order to facilitate
cleaning?
Are floors designed to avoid standing
water?
Are drains trapped and covered?
Are ceilings and overhead fixtures
designed to minimize build-up of dirt
and condensation?
Are external opening windows, or
doors, roof vents or fan closed or
insect screened?

5.4 Are equipment designed and located

in order to facilitate good hygiene
practices by permitting access for
operation, cleaning and
maintenance?

5.5 Are in-line and on-line test facilities

controlled to minimize risk of product
contamination?
Are microbiology laboratories
designed, located and operated in
order to prevent contamination of
people, plant and products, with no
direct open in production area?
5.6 Are temporary structures designed,
located and constructed in order to
avoid pest harbourage and potential
contamination of products?
Are the additional hazards associated
with this temporary structures
assessed and controlled?

5.7 Are storage areas designed or

arranged in order to allow segregation
of raw materials, work in progress and
finished products?
 VEY QUALITY DRINKING WATER
PRP VERIFICATION Conformance NA
Section REQUIREMENTS Remarks
Yes √ No √ √
Are storage area designed in order to
allow maintenance and cleaning,
prevent contamination and minimize
deterioration?
Are facilities used to store ingredients
and products able to provide
protection from dust, condensation,
drains, waste and other sources of
contamination?
Are storage areas dry and well
ventilated? Is temperature and
humidity monitorized and controled
where applicable?
Are products stored off the floor and
with sufficient space between them
and the walls to allow inspection and
cleaning?
Is a separate storage area available
for cleaning materials, chemicals and
other hazardous substances? Is this
area kept secure (locked or otherwise
access controlled)?
6 Utilities – Air, Water, Energy
6.1 Are distribution routes for utilities to
and around the site areas designed to
minimize the risk of product
contamination?
Is the quality of the utilities monitored
In order to reduce the possible hazard?
6.2 Is the supply of potable water
sufficient to meet the needs of the
Organization?
Are all facilities (storage, distribution
and, where needed, temperature
control of the water) designed to meet
Specified water quality requirements?
 VEY QUALITY DRINKING WATER
Conformance NA
Section PRP VERIFICATION REQUIREMEN: Remarks
Yes √ No √ √
6.3 Can pipes through which flows
water, that can come into contact with
The product, be disinfected?

6.4
If temperature and/or humidity are
deemed critical by the organization, is
a control system put in place and
Monitored?
Is ventilation (natural or mechanical)
provided to remove excess or
unwanted steam, dust and odors,
and to facilitate drying after wet
Cleaning?
Is room air supply quality controlled to
minimize risk from airborne
Microbiological contamination?
Were protocols for air quality
monitoring and control established in
areas where products which support
the growth or survival of
Microorganisms are exposed?
Are ventilation systems designed and
constructed such that air does not
flow from contaminated or raw areas
To clean areas?
Are systems accessible for cleaning,
Filter changing and maintenance?
Are exterior air intake ports examined
Periodically for physical integrity?
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
6.5 Are the gas systems (compressed air,
carbon dioxide, nitrogen and other)
used in manufacturing and/or filling
constructed and maintained in order
to prevent contamination?
Are gases intended for direct or
incidental product contact from a
source approved for food contact use
and filtered to remove dust, oil and
water?
Is the oil used for compressors
(where the air can come into contact
with the product) a food grade oil?
Are the requirements for filtration,
humidity (RH%) and microbiology
specified?
Is the filtration of the air as close as
posible to the point of use?
6.6 Is the lighting provided (natural or
artificial) allowing personnel to
operate in a hygienic manner?
Is the intensity of the lighting
appropriate to the nature of the
operation?
Are light fixtures protected to ensure
that materials, product or equipment
are not contaminated in the case of
breakages?
7 Waste disposal

7.1 Are adequate systems available to

ensure that waste materials are
identified, collected, removed and
disposed of in a manner which
prevents contamination of products or
production areas?
7.2 Are waste or hazardous substances
containers clearly identified for their
intended purpose?
Are waste or hazardous substances
containers located in a designated
area?
Are waste or hazardous substances
containers constructed of impervious
material which can be readily cleaned
and sanitized?
Are waste or hazardous substances
containers closed when not in
immediate use?
Are waste or hazardous substances
containers locked where the waste
may pose a risk to the product?

7.3 Are provision made for the

segregation, storage and removal of
waste?
Is the waste accumulation not allowed
in food-handling or storage areas?
Is the removal frequencies
VEY QUALITY DRINKING WATER
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
established in order to avoid
accumulations?
Where applicable, labelled materials,
products or printed packaging √
designated as waste are disfigured or
destroyed to ensure that trademarks
cannot be reused? √
Is removal and destruction carried out
by approved disposal contractors?
Are records of destruction kept? √
7.4 Are drains designed, constructed and √
located so that the risk of
contamination of materials or
products is avoided? (ex. Drainage
direction shall not flow from a
contaminated area to a clean area.
Drain lines shall not come in direct
contact with under water storage tank
and product line. √
Do drains have sufficient capacity to
remove expected flow loads? √
8 Equipment suitability, cleaning and
mintenance
8.1 Is water contact equipment designed √
and constructed to facilitate cleaning,
disinfection and maintenance?
Contact surfaces shall not affect, or √
be affected by, the intended product
or cleaning system.
Is food contact equipment constructed √ Stainless steel SS-316
of durable materials able to resist
repeated cleaning?
8.2 Are the equipments smooth, √
accessible, cleanable surfaces, self
draining in wet process areas?
Are the equipments made of materials √
compatible with intended products
and cleaning or flushing agents?
Are the equipments piping and
ductwork cleanable, drainable, and
with no dead ends?
Are the equipment designed to
minimize contact between the √
operator's hands and the products?
All the pipes and water contact
8.3 Are product contact surfaces made √ material is made
from materials designed for food use of SS-316L
that are impermeable and rust or
corrosion free?
8.4 Are the equipment used for thermal √
processes able to meet the
temperature gradient and holding
conditions given in relevant product
specifications?

8.5 Are the wet and dry cleaning √

programmes documented to ensure
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
that all plant, pipes,filling tanks and
equipment
are cleaned at defined frequencies?

8.6 Is a preventive maintenance √

programme, that include all devices
used to monitor and/or control food
safety hazards, available?
Is the corrective maintenance carried √
out in such a way that production on
adjoining lines or equipment is not at
risk of contamination?
Are the maintenance requests which √ √ Such lubricant is not direct or
impact product safety given priority? indirect contact with the product.
Are the lubricants and heat transfer
fluids food grade where there is a risk
of direct or indirect contact with the
product?

Management of purchased
9 materials
9.1 Are purchasing of materials which √ Procedure of procurement.
impact food safety controlled to
ensure that the suppliers used have
the capability to meet the specified
requirements?
Is the compliance of incoming
materials to specified purchase √ Acceptance report maintained.
requirements verified?
9.2 Is there a defined process for the √ Procedure of procurement
selection, approval and monitoring of
suppliers?
Does the process include a
description of how suppliers are √ Supplier evaluation criteria
assessed? defined.
Does the process include a
assessment of the supplier’s ability to
meet quality and food safety √ Supplier evaluation
expectations, requirements and questionnaire.
specifications?
Does the process include monitoring
√ Procedure of procurement
the performance of the supplier to
assure continued approval status?
9.3 Are delivery vehicles checked prior to, √
and during, unloading to verify that
the quality and safety of the material
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
has been maintained during transit?
Are materials inspected or tested to
verify conformity with specified
requirements prior to acceptance or √
use?
Is the method of verification √
documented?
Are materials which do not conform to
relevant specifications handled under √ Yes – handled in accordance
a documented procedure which with the procedure of non-
ensures they are prevented from conforming products.
unintended use?
Tanks are locked and key

10 Measures for prevention of cross- √

contamination
10.1 Are programmes in place to prevent, √
control and detect contamination?
Are measures to prevent physical,
allergen and microbiological √
contamination included?
10.2 Are the areas with potential for √ No such areas having potential
microbiological cross-contamination for microbiological cross-
identified and is there a segregation
plan implemented? contamination.
Does the hazard assessment √
determine potential contamination Hazard analysis work sheet
sources, susceptibility of the product
and control measures?

10.3 Is allergens present in the product, √ Allergens are not present in raw
either by design or by potential materials, processing aids etc.
manufacturing cross-contact,
declared? √
Glass monitoring records are
10.4 Are periodic inspection requirements √ maintained
and defined procedures in case of .
breakage available where brittle
materials are used?
Brittle materials, such as glass and
hard plastic; components in
equipment, should be avoided where
possible. Glass breakage records
shall be maintained.
11 Cleaning and sanitizing
11.1 Are cleaning and sanitizing √
programmes established to ensure
that the food-processing equipment
and environment are maintained in a
hygienic condition?

11.2 Are facilities and equipment √

maintained in a condition which
allows wet or dry cleaning and/or
sanitation?

11.3 Are cleaning and sanitizing √

programmes established and
 VEY QUALITY DRINKING WATER
validated by the organization to
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
ensure that all parts of the
establishment and equipment are
cleaned and/or sanitized to a defined
schedule?
Do cleaning and/or sanitizing √
programmes include:
a) areas, items of equipment and √
utensils to be cleaned and/or
sanitized;
b)responsibility for the tasks √ Concerned supervisors are
specified; responsible
c) cleaning/sanitizing method and
√
frequency;
d) monitoring and verification √
arrangements;
e) post-clean inspections; √
f)pre start-up inspections.
√

11.4 Are CIP systems separated from √

active product lines?
Are parameters for CIP systems
defined and monitored? √
11. 5 Are cleaning and sanitation √
programmes monitored at frequencies
specified by the organization to
ensure their continuing suitability and
effectiveness?
12 Pest control
12.1 Are hygiene, cleaning, incoming √
materials inspection and monitoring
procedures implemented in order to
avoid creating an environment
conducive to pest activity?
12.2 Is a person nominated to manage √ External contractor has selected
pest control activities and/or deal with to perform the pest control
appointed expert contractors?
Are pest management programmes activity.
documented and do they identify √
target pests, and address plans,
methods, schedules, control
procedures and, where necessary,
training requirements? √
Do programmes include a list of
chemicals which are approved for use
in specified areas of the site?
12.3 Are buildings maintained in good √
repair with all holes, drains and other
potential pest access points sealed?
Are external doors, windows or
ventilation openings designed to √ Need improvement in some
minimize the potential for entry of areas.
pests?
12.4 Are storage practices designed to √
minimize the availability of food and
water to pests?
Is the a procedure about the handling
of the material found to be infested in √
such a way as to prevent
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
contamination of other materials,
products or the site? √
Are potential pest harbourage (e.g.
burrows, undergrowth, stored items)
removed?
Are the items stored outside protected √
from weather or pest damage?
12.5 Do pest-monitoring programmes √
include the placing of detectors and
traps in key locations to identify pest
activity?
Is there a map of detectors and traps √
maintained?
Are detectors and traps designed and √
located in order to prevent potential
contamination of materials, products
or facilities?
Are detectors and traps designed to √
be appropriate for the target pest and
of robust, tamper-resistant
construction?
Are the detectors and traps inspected
in a intended frequency to identify √
new pest activity? Are the results of
inspections analysed to identify
trends?
12.6 Are eradication measures put in place √ As such no infestation is
immediately after evidence of reported, however the system in
infestation is reported?
Is the pesticide use and application place.
restricted to trained operatives? √
Is the process controlled to avoid √
product safety hazards?
Are records of pesticide use
maintained to show the type, quantity √
and concentrations used; where,
when and how applied, and the target
pest?
13 Personnel hygiene and employee
facilities
13.1 Are the requirements for personal √
hygiene and behaviours proportional
to the hazard posed to the process
area or product established and
Documented?
Visually inspected nails, clothes ,hands of
sehar , mehak to verify the hygiene
Are all personnel, visitors and √ monitoring is conducted effectively
contractors required to comply with
the documented requirements?
13.2 Are personnel hygiene facilities √
available to ensure that the personal
hygiene required by the organization
can be maintained?
Are the facilities located close to the √
points where hygiene requirements
apply?
Does the site provide adequate
numbers, locations and means of √ Need improvement
hygienically washing, drying and,
 VEY QUALITY DRINKING WATER
where required, sanitizing hands
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
(including wash-basins, supply of hot
and cold or temperature controlled
water, and soap and/or sanitizer)?
Does the site have sinks designated √ Need to be installed.
for hand washing, whose taps should
not be hand operated, separate from
sinks for food use and equipment-
cleaning stations?
Does the site provide an adequate √
number of toilets of appropriate
hygienic design, each with hand-
washing, drying and, where required,
sanitizing facilities?
Does the site have employee hygiene √
facilities that do not open directly on
to production, packing or storage
areas?
Does the site have adequate
√ Need improvement.
changing facilities for personnel?
Does the site have changing facilities √ Yes – where relevant
sited to enable personnel handling
food to move to the production area in
such a way that risk to the cleanliness
of their workwear is minimized?

13.3 Are staff canteens and designated √

areas for food storage and
consumption situated so that the
potential for cross-contamination of
production areas is minimized?
Are staff canteens managed to √ Need improvement
ensure hygienic storage of ingredients
and preparation, storage and serving
of prepared foods?

Is employees' own food stored and

consumed in designated areas only? √

13.4 Do personnel who work in, or enter √ Uniformed provided.

into, areas where exposed products
and/or materials are handled wear
work clothing that is fit for purpose,
clean and in good condition?
Is clothing mandated for food √
protection or hygiene purposes used
for any other purpose?
Is the workwear laundered to √
standards and at intervals suitable for
the intended use of the garments?
Does the workwear provide adequate
√
coverage to ensure that hair,
perspiration, etc. cannot contaminate
the product?
Is hair, beards, and moustaches √
protected by restraints?
Are the gloves used for product
contact clean and in good condition? √
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
Are shoes use in processing areas √
fully enclosed and made from non-
absorbent materials?
Is personal protective equipment √
designed to prevent product
contamination and maintained in
hygienic condition?
13.5 Do employees undergo a medical √ √
examination prior to employment?
(Subject to legal restrictions in the
country of operation)

13.6 Where permitted by law, are √

employees required to report the
following conditions to management
for possible exclusion from food-
handling areas: jaundice, diarrhoea,
vomiting, fever, sore throat with fever,
visibly infected skin lesions (boils,
cuts or sores) and discharges from
the ear, eye or nose?
Are people, known or suspected to be √
infected with, or carrying, a disease or
illness transmissible through food
prevented from handling food or
materials which come into contact
with food?
Is personnel, that work in food- √
handling areas, with wounds or burns
required to cover them with specified
dressings?
13.7 Is there a procedure regarding the √ Relevant trainings conducted
personnel behaviour in food time to time.
production areas that requires them to
wash and, sanitize hands:
a) before starting any food-handling √ Food safety signage displayed.
activities;
b) immediately after using the toilet √
or blowing the nose;
c) immediately after handling any
potentially contaminated material? √
Is there a procedure regarding the √
personnel behaviour in food
production areas that requires them to
refrain from sneezing or coughing
over materials or products, and that
prohibites the spitting?
Are fingernails kept clean and
√
trimmed?
13.8 Is there a documented policy that √
describe the behaviours required of
personnel in processing, packing and
storage areas? Does the policy
minimum cover:
a) permissibility of smoking, eating, √
chewing in designated areas only; Smoking designated areas
available
control measures to minimize hazards
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
presented by permitted jewellery, .
such as that worn by personnel in
processing and storage areas, taking
into account religious, ethnic, medical
and cultural imperatives;
c) permissibility of personal items,
such as smoking materials and √
medicines, in designated areas only;
d) prohibition of the use of nail
polish, false nails and false
eyelashes;
e) prohibition of carrying of writing
implements behind the ears;
f) maintenance of personal lockers √
so that they are kept free from rubbish √ Personal lockers ?
and soiled clothing; .
g) prohibition of storage of product
contact tools and equipment in
√
personal lockers?

14 Rework
14.1 Is rework stored, handled and used in √ There is no rework possible
such a way that product safety,
quality, traceabiiity and regulatory
compliance are maintained?
15 Product recall procedures
15.1 Are systems available to ensure that √
products failing to meet required food
safety standards can be identified,
located and removed from all
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
necessary points of the supply chain?
15.2 Is there maintained a list of key √
contacts in the event of a recall?

16 Warehousing
16.1 Are materials and products stored in √
clean, dry, well-ventilated spaces
protected from dust, condensation,
fumes, odours or other sources of
contamination?
16.2 Is effective control of warehousing √
temperature, humidity and other
environmental conditions provided
where required by product or storage
specifications?
Are necessary measures taken to √
protect the lower layers where
products are stacked?
Are waste materials and chemicals √
(cleaning products, lubricants, and
pesticides) stored separately?
Is there a separate area or other
√
means of segregating for materials
identified as non-conforming?
Are specified stock rotation systems √
(FIFO/FEFO) observed?

16.3 Are vehicles, conveyances, and √

containers maintained in a state of
repair, cleanliness, and condition
consistent with requirements given in
relevant specifications?
Do vehicles, conveyances, and √
containers provide protection against
damage or contamination of the
product?

Is cleaning carried out between loads,

when the same vehicles, √

√
17 Product information and consumer
awareness
17.1 Are information presented to √
consumers in such a way as to
 VEY QUALITY DRINKING WATER
Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
enable them to understand its
importance and make informed
choices?
Are information provided by labelling
or other means, such as company √
websites and advertisements?
Are relevant information about
storage, preparation and serving
instructions applicable to the product √
available?
18 Food defence, biovigilance, and
bioterrorism
18.1 Are proportional protective measures √ Security system in place but the
available for potential procedure is required to be
acts of sabotage, vandalism or
Terrorism? documented to cover these
requirement.
18.2 Are potentially sensitive areas within √ Sensitive areas are defined but
the establishment identified, mapped, the controls are required to be
and subjected to access control?
Is the access physically restricted √ documented and implemented.