8.1 - EMPLOYEE FACILITIES (BASE)

  • Employee facilities (including rest area, toilets, locker areas and changing areas) must be provided and maintained in a clean and hygienic condition

  • Smoking is not permitted in production and storage areas (including any associated offices)

  • Smoking areas where provided, must comply with in country legislation. Where provided they must be maintained in a clean condition and have bins for the tabs / butts (to prevent transfer into the factory on soles of shoes)

8.2 - EMPLOYEE FACILITIES (BASE)

  • All sites must have a dedicated space to allow employees to leave their own belonging and to change into and out of protective clothing

  • Facilities must be provided for the collection of used / dirty work wear (adequate for the number of staff on site)

  • WGLL - no personal items are carried by staff. Facilities are secure, giving staff (including agency and temporary workers) the confidence to leave their belongings.

8.2.1 - EMPLOYEE FACILITIES (MEDIUM)

  • Changing areas and locker rooms must be sited so employees are not required to go outside after changing into their protective clothing, including footwear.

  • WGLL - the same is applied to visitors / management and visitor / management changing areas.

8.3 - EMPLOYEE FACILITIES (BASE)

  • Storage areas for work wear and laundry areas must be clean and protected from contamination (and adequate for the number of staff on site).

8.4 - EMPLOYEE FACILITIES (BASE)

  • Personal outdoor clothing must be segregated from work wear

  • Lockers must be kept clean and in good condition

  • Lockers must be cleared regularly and not used to store food

  • WGLL - lockers are clearly partitioned to segregate items

  • WGLL - hooks are provided outside lockers for work wear

8.4.1 - EMPLOYEE FACILITIES (MEDIUM)

  • Personal outdoor shoes must be segregated from work shoes

8.4.2 - EMPLOYEE FACILITIES (HIGH)

  • Lockers require sloping tops and to be raised off the floor to prevent accumulation of rubbish and to facilitate cleaning

8.4.3 - EMPLOYEE FACILITIES (BASE)

  • Where staff are required to change footwear, floors must be kept clean and be dried adequately after cleaning

8.4.4 - EMPLOYEE FACILITIES (ASPIRATIONAL)

  • Lockers in all areas (base & medium) have sloping tops and are raised off the floor to prevent accumulation of rubbish and to facilitate cleaning

8.4.5 - EMPLOYEE FACILITIES (ASPIRATIONAL)

  • Locker inspection / audits are carried out at a defined frequency

  • WGLL - inspections are undertaken to check compliance with site rules (e.g. Factory PPE in outdoor clothing lockers). Employees are present.

8.5 - EMPLOYEE FACILITIES (BASE)

  • Toilets must be segregated from production and storage areas by a minimum of 2 doors with an intervening ventilated space

  • The doors must be self closing

  • The toilet area must be ventilated

  • Hand wash sinks and drying facilities must be present

  • Hand washing signs must be displayed in toilet areas

  • Coat hooks must be located outside the toilet facility

8.5.1 - EMPLOYEE FACILITIES (BASE)

  • Where showers are provided for employees there must be a system in place to ensure the shower heads do not pose a potential contamination / health risk to employees

8.5.2 - EMPLOYEE FACILITIES (ASPIRATIONAL)

  • Toilets are 'fit for purpose' for the ethnicity of staff

8.5.3 - EMPLOYEE FACILITIES (ASPIRATIONAL)

  • Taps in toilet facilities are mixer taps and not hand operated

8.6 - CANTEEN / REST AREA (BASE)

  • Sites providing food service must complete a documented HACCP for this service

  • If a contractor is used, their HACCP must be reviewed by the site

8.7 - CANTEEN / REST AREA (BASE)

  • Basic hygiene and food safety audits must be completed on a scheduled basis by an appropriately trained person

8.7.1 - CANTEEN / REST AREA (BASE)

  • Canteen staff must have medical screening prior to commencement of work and be suitably trained in basic food hygiene

  • Procedures in place for illness reporting and return to work

  • Hairnets covering ears must be worn

8.8 - CANTEEN / REST AREA (BASE)

  • Hygienic storage facilities, including refrigeration must be provided for employees bringing their own food

  • The temperature of refrigeration equipment must be monitored

  • Where preparation equipment (eg microwave) is provided it must be inspected and cleaned regularly

  • Consumption and storage of food must only be in designated areas

  • WGLL - food left by employees is removed as necessary

  • WGLL - temperature of refrigeration equipment is checked at a defined frequency

8.9 - HAIR COVERING (BASE)

  • No hair covering is required unless there is a risk of product contamination (eg tray wash operations, transfer point operations)

8.9.1 - HAIR COVERING (MEDIUM)

  • Hair covering must be worn and maintained in a good clean condition

  • Hair covering must be captive to the site

  • Hair and ears must be fully enclosed by the hair covering

  • Beard snoods must be worn to cover beards and moustaches

  • Hair covering must be replaced if removed or changed daily as a minimum

  • Where hair covering is worn for religious reasons a risk assessment must be completed and controls in place to manage the risk of product contamination

  • WGLL - hairnets are worn under mop caps or washable hair covering

9.5.2 - CLEANING EQUIPMENT (HIGH)

  • High risk / high care cleaning equipment must be stored dry or in disinfectant

  • Where disinfectant is used, it must be changed regularly to maintain effectiveness

  • Mops are not permitted

9.6 - CLEANING EQUIPMENT (BASE)

  • Separate equipment must be used for food contact and floor cleaning. These must be stored separately from one another.

  • Cleaning equipment used for other areas (e.g toilets, offices, and outside) must be segregated and visually distinctive

  • Colour coding of cleaning equipment must be prominently displayed with equipment

  • WGLL - cleaning equipment may be differentiated visually by type and or colour

9.6.1 - CLEANING EQUIPMENT (MEDIUM)

  • Cleaning equipment used in open food areas must not be used outside - a system to control this must be in place

9.6.2 - CLEANING EQUIPMENT (HIGH)

  • A colour coded system must be in place to identify and segregate cleaning equipment between high care / high risk and low risk areas.

9.7 - CLEANING EQUIPMENT (BASE)

  • Hoses and chemical dosing equipment fitted to water supply must have back flow prevention devices installed

  • High pressure lines (>80 psi, 5.5 bar, 5.6 kg/cm) do not need back flow protection

  • Hoses / cleaning lance ends must not be left on the floor or in tanks when not in use

9.7.1 - CLEANING EQUIPMENT (HIGH)

  • High pressure hoses must not be used due to aerosol generation / movement of debris

9.8 - CLEANING CHEMICALS (BASE)

  • Cleaning chemicals must be suitable for a food environment

  • Cleaning chemicals must be kept in a ventilated, designated store with restricted access

  • The store must be bunded or have bunded pallets to contain spills

  • Chemicals must be separated in storage to prevent accident e.g acids / chlorine based chemicals. Health and safety guidelines must be followed. Clear signage must be in place.

9.8.1 - CLEANING CHEMICALS (MEDIUM)

  • Cleaning chemical storage in production areas must be kept to a minimum

  • If they are required in production areas they must be secured

  • WGLL - chemical containers are secured with a padlock

9.9 - CLEANING CHEMICALS (BASE)

  • Cleaning chemicals must be used accordingly to the manufactures' instructions including temperatures, dilution and contact time

9.10 - CLEANING CHEMICALS (BASE)

  • Chemical dilution checks must be completed at a defined frequency for all dosed equipment (manual / automatic) based on risk assessment.

9.11 - CLEANING CHEMICALS (BASE)

  • All containers for cleaning chemicals must be correctly labelled and used for their intended purpose only

9.12 - CLEANING AREAS (BASE)

  • Designated cleaning areas must be kept in a hygienic condition with obvious flow of equipment from dirty to clean

  • Areas must have sufficient extraction to minimise condensation build up

  • WGLL - areas are sited so they present no risk to product integrity and or safety

9.12.1 - CLEANING AREAS (HIGH)

  • High risk / high care areas must have their own cleaning facility

  • Items must not be returned to low risk for cleaning, unless the equipment goes through a heating or disinfection process on return to high risk /care eg through a heating cycle in an oven

9.13 - PRODUCTION EQUIPMENT (BASE)

  • Equipment must be cleaned off the floor (eg on racks or stands)

9.14 - PRODUCTION EQUIPMENT (BASE)

  • Sinks for cleaning production equipment must be clearly identified and of suitable size for items being cleaned and must not be used for floor cleaning equipment

  • Sinks must have hot water and the correct chemical at the specified dilution

9.15 - TRAY WASH (BASE)

  • Tray / rack wash equipment must be operating at the correct temperature with correct chemical type and dilution

9.15.1 - TRAY WASH (MEDIUM)

  • Tray / rack wash equipment must be monitored and verified. Visual inspections and weekly checks (minimum)

9.15.2 - TRAY WASH (HIGH)

  • Tray / rack wash equipment must be monitored and verified

  • Frequency of chemical concentration checks / water temperature must be determined by a formal study

  • Regular bacterial swabbing is required

  • The equipment must be suitable for a high care / risk environment eg. Stainless steel, easy to clean with water temperature monitoring systems

9.16 - PRODUCTION EQUIPMENT (BASE)

  • Clean equipment must be stored in a manner which prevents re-contamination

  • WGLL - clean utensils, change parts and mobile containers such as trays, tote bins etc. are stored in a designated area after cleaning, prior,to use.

  • WGLL - Trays are stored upside down where necessary to drain

9.16.1 - PRODUCTION EQUIPMENT (HIGH)

  • Where product contact equipment has been stored (even if visually clean) but is not in daily use, it must be re-disinfected immediately prior to use

9.16.2 - PRODUCTION TRAYS (BASE)

  • Trays to contain part made product (WIP) or finished product, must not be placed directly on the floor (even if dirty and awaiting cleaning).

  • Where pallets are used to store these trays, these must be clean and free of potential contamination

9.17 - WASTE (BASE)

  • Waste must be collected in identified containers, correctly disposed of and must not pose a risk to the environment

  • Factory WIP of finished product trays can not be used to collect waste even if labelled as waste

  • WGLL - waste trays / containers / bags are a separate type or different colour to those used in production for food

9.17.1 - WASTE (BASE)

  • Controlled waste (eg. Unfit meat) must be suitably segregated and managed. Waste must be collected in identified containers.

9.17.2 - WASTE (MEDIUM)

  • Waste must be removed from open food areas in such a way that it does not present a cross contamination risk

9.17.3 - WASTE (HIGH)

  • Waste must be removed from high risk / care areas through a one way system

9.18 - WASTE (BASE)

  • External waste containers must be fully covered (pest proofed) and segregated. The waste container and area around must be maintained in a clean condition

  • In certain instances waste may be transported to waste containers automatically. These containers must be screened and managed to ensure a tidy pest free environment

  • WGLL - when external waste units are collected the hygiene team is informed so that the area can be cleaned prior to putting new waste unit in place

9.19 - WASTE (BASE)

  • Waste and effluent management must comply with local enforcement requirements

9.19.1 - WASTE (ASPIRATIONAL)

  • Facilities are in place for segregation and collection of recyclable materials

9.20 - WASTE (BASE)

  • Any rejected Customer labelled product must be securely disposed of through an authorised route or the customer packaging must be removed

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