DECLARATION

SANITARY QUALITY CONTROL SYSTEM (BPM)

I............................................................Rut.Nº..................................... owner or
lessee of the premises of........................................... located at ...............................
NO. ............. of the city of ................................., DECLARE that my establishment
will have the following FOOD HEALTH QUALITY CONTROL SYSTEM:

GOOD MANUFACTURING PRACTICES (GMP)

Good Manufacturing Practices are the minimum hygiene and processing requirements to ensure the
production of safe food. The following requirements must be maintained in the food facility:

• Preventive maintenance records of facilities, equipment and utensils.

• Temperature Control Systems in refrigeration equipment (Thermometer).
• Temperature control records in refrigeration equipment.
• Written Cleaning and Sanitation Program (pro-operational and operational).
• Cleaning and Sanitation Records.
• Pest Control Program.
• Pest Control Registry.
• Personnel Hygiene Program.
• Personnel Hygiene Record.
• Training program for personnel in hygienic food handling and personal hygiene and for
cleaning personnel in cleaning techniques.
• Personnel training record in hygienic handling of food and personal hygiene and cleaning
techniques for cleaning personnel.
• Raw material control records (organoleptic characteristics, temperature, packaging
conditions, etc.).
• Written Process Procedures (product formulation, operation flows, production processes,
etc.).

Name and signature of owner or

Legal representative