8.1 - EXTERNAL STRUCTURE AND FABRIC (BASE)

  • The structure, fabric, location and layout of buildings must not pose a risk to the product (e.g. contamination.)

8.2 - INTERNAL STRUCTURE (BASE)

  • Walls, floors, ceilings, drains and doors must be designed and maintained to allow effective cleaning. They must be maintained in a good condition to prevent foreign object risks.

8.2.1 - INTERNAL STRUCTURE (MEDIUM)

  • Walls, floors, ceiling, drains and doors must be constructed of impervious materials.

  • Wall/floor junctions must allow easy cleaning and prevent build-up of debris.

  • Fabrication joints must be sealed and free from mould so as not to pose a foreign object risk.

  • Floors must be anti-slip.

8.2.2 - INTERNAL STRUCTURE (HIGH)

  • Wall/floor junctions must be coved.

  • There must be a floor to ceiling physical barrier between High areas and non-High areas.

  • Openings between High areas and non-High areas must be kept to a minimum.

  • Internal lifting doors must not be in contact with the ground.

  • Where openings exist they must be managed to minimise the risk.

8.3 - FLOOR GRADIENTS (BASE)

  • Pooling water which may lead to splashing and contamination must be managed to ensure it poses no risk to the product.

8.4 - DRAINS (BASE)

  • Drains must be accessible for cleaning.

8.4.1 - DRAINS (MEDIUM)

  • A drain plan must be available for the site.

8.4.2 - DRAINS (HIGH)

  • Drains must flow from High to Base areas.

  • A system must be in place to prevent backflow.

8.5 - WALKWAYS (MEDIUM)

  • Walkways and steps over production lines must be designed to prevent product contamination (e.g. steps are fitted with back plates and enclosed sides.)

8.6 - EXTERNAL DOORS (BASE)

  • All external doors must be effectively proofed against pests.

  • Where strip curtains are fitted they must be full length (but not in contact with the floor), intact, and kept clean.

8.6.1 - EXTERNAL DOORS (MEDIUM)

  • External doors (including lifting (roller shutter) doors) in open food handling areas must be intact and not used for general access.

  • External doors opened to provide ventilation must be suitably controlled e.g. a close fitting mesh screen is in place across the doorway.

8.6.2 - EXTERNAL DOORS (HIGH)

  • External lifting (roller shutter) doors must not be permitted.

8.6.3 - REMOVABLE WALL SECTIONS (HIGH)

  • Where used for the introduction/removal of large equipment, removable wall sections between the High and Base areas must be close fitting and sealed each time after opening.

  • A full deep clean of the High area environment must be undertaken if the removable wall section is removed.

8.6.4 - FIRE DOORS (HIGH)

  • Fire exits must be alarmed or tamper evident.

8.7 - LIGHTING (BASE)

  • Lighting in all areas must enable safe working and good visibility. Adequate lighting must be in place above product inspection areas.

8.8 - VENTILATION AND EXTRACTION (BASE)

  • Heating, ventilation and extraction systems must be effective at preventing condensation and excessive dust.

8.8.1 - VENTILATION AND EXTRACTION (MEDIUM)

  • A documented risk assessment must be conducted to determine the requirement for air filtration.

  • Where air filtration is in place, filters must be regularly inspected and replaced.

8.8.2 - VENTILATION AND EXTRACTION (HIGH)

  • A system must be in place to maintain positive air pressure from High to non-High areas where the products in the area meet all the following criteria: - product is uncovered or open, therefore exposed to potential contamination - product is ready to eat or ready to heat - product can support the growth of pathogenic bacteria, e.g. Salmonella, E.coli, Listeria, - product has undergone full cooking equivalent to 70°C for 2 minutes, prior to entering the High area

  • The total number of air changes must be risk assessed based on the size of the area, number of personnel and the equipment used.

8.9 - EVAPORATOR SOCKS (BASE)

  • Evaporator socks must be cleaned and maintained at a scheduled frequency.

  • The frequency must be adequate to prevent build-up of debris/mould growth.

8.9.1 - EVAPORATOR SOCKS (HIGH)

  • Evaporator socks for High areas must be identifiable and dedicated. High and Base area air socks must be washed separately.

8.10 - SERVICES (BASE)

  • All services must be designed from material suitable for the purpose and appropriate to the area where used, intact and allow easy and effective cleaning.

  • This must include if present, although this is not an exhaustive list: - pipework for water/gas/compressed air - electrical cabling/conduit/sockets - ventilation ducting, compressors/pumps, fire sprinkler systems

8.11 - STORAGE AREAS (BASE)

  • Storage areas must be fit for purpose and maintained in a clean and hygienic condition.

  • Materials must not be stored directly in contact with the floor or against the walls to allow inspection, prevent contamination, and prevent pest harbourage.

8.12 - TEMPERATURE CONTROLLED AREAS (BASE)

  • Construction and fabrication of walls, floors and ceilings must be suitable for the purposes of retaining temperature.

  • Where automatic doors are fitted, they must close in a safe but timely manner that minimises the loss of temperature control in the area.

  • Condensate from evaporators must flow to drain and not drip on product.

8.12.1 - TEMPERATURE CONTROLLED AREAS (MEDIUM)

  • Where appropriate, any risk of backflow through condensate drainage into the evaporator must be prevented.

8.12.2 - TEMPERATURE CONTROLLED AREAS (HIGH)

  • Where appropriate, a risk assessment must be carried out to determine if chemical sanitising rings are required in condensate drip trays.

8.13 - PRODUCTION OFFICES (BASE)

  • Production offices (including testing and first aid rooms) with direct access to production and storage areas must be managed so that they do not pose a risk to product.

  • The rules for stationery items (pens, rulers etc.) in these offices must be consistent with site requirements.

  • Eating and drinking is not permitted in these offices, with the exception of drinking-water, and product sampling.

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