ISO TS 22002-1 Requirements Checklist

Company Name: Date:

Address: Assessor:

Conformance
Clause Requirement Remarks
Yes Partial No
4.o Construction and layout of buildings
Buildings
Roofs-made of suitable materials; self-draining,
insulated and without leaks; down spouts
properly installed; not susceptible to bird and

rodent harboring
Exterior Walls-moisture and weather resistant;
easy to repair; cleanable

Exterior Lightings-made of shattered-proof
materials

Environment
Local environment does not present potential
harmful substances to the product
Measures taken to protect against contaminants
are regularly reviewed.
Location of Establishment
Clearly defined boundaries -perimeter fences
installed
Controlled access - gated area and can be locked
Maintained - area kept cleaned and orderly
Vegetation tended or removed- -shrubs, plants
and trees located within proximity. Weeds kept to
a minimum height.
No standing water on roads, yards and parking
areas
5.o Layout of premises and workspace
5.2 Internal design, layout and traffic patterns
Building with adequate space
Defined logical flow of materials, products and
people
Raw / Unprocessed material area separated from
Processed area
Openings for materials transfer kept from
potential entry of pests and foreign matter
5.3 Internal structures & fittings
 Processareawallsandfloorsarecleanable;appro
priatefortheprocessandproducts
Wall-floor junctions and corners facilitate
cleaning
Standingwateravoidedontheprocessingfloor
Floors in wet process areas are sealed and
drained
Drainsareappropriatelytrappedandcovered;
There are sufficient number of drains
installed; Drains are made of stainless steel or
suitable material with removable strainer
basket and covers
Ceilings and overhead fixtures designed to
minimize dirt build-up and condensation
Externalopeningwindows,ventsorfanswithins
ectscreen.Exhaust vents, internal fans and
louvers are accessible for cleaning, bird and
pest proof, and designed to prevent
precipitation leakage
External opening doors closed or screened
when not in use.Opening doors are self
closing (doors for personnel). Doors are
equipped with adequate top, base and side
seals to prevent rodent and other pests entry
5.4 Location of equipment
Equipment design and location facilitate good
hygiene practices and monitoring
Equipment location permits access for
operation, cleaning and maintenance.
Adequate equipment access ensured for
cleaning and dismantling of parts.
Idle equipment and spare parts must not be
stored in the production area.
5.5 Laboratory facilities
In-line or on-line testing facilities are
controlled to prevent risk of product
contamination
Microbiology laboratories appropriately
designed, located and operated;
contamination of people, plant and products
is prevented
Microbiology laboratories do not open
directly to production area
5.5 Temporary or mobile premises and vending
machines
Temporary structures designed, located and
constructed that it will not be pest harborage
or potential product contaminant
Hazards associated with temporary structures
and vending machines assessed and
controlled
5.6 Storage of food, packaging materials,
ingredients and non-food chemicals
Storage areas for ingredients, packaging and
products are protected from dust,
condensation, drains, waste and other
sources of contamination, dry and well-
ventilated, allow maintenance and cleaning,
prevent contamination and minimize
deterioration
Temperature and humidity control and
monitoring applied to specified storage areas
Segregated storage areas for raw materials,
work in-progress and finished products
Materials and products are stored off the
floor; not directly against the walls to allow
inspection and pest control activities
Separate secured or locked storage area for
cleaning materials, chemicals and other
hazardous substances
Exceptions for bulk or agricultural crop
materials need to be documented in the food
safety management system
6.0 Utilities Air, Water, Energy
6.2 Utilities Water Supply
Potablewatersupplysufficientlymeetstheneed
softheproductionprocesses.
Watermustmeetthespecifiedqualityandmicro
biological requirements relevant to the
product or application
Residualchlorinelevelofchlorinatedwatermust
becheckedatthepointofusetoensurecomplian
cetospecificationlimits.

Separatesupplysystemfornon-
potablewater,labeledandnotconnectedtopota
 blewaterlines.Measuresavailabletoensurenon
-potablewaterwillnotrefluxtothepotable
system.
Recommendedthatwaterthatcomesincontact
withtheproductflowsthrough pipes that can
be disinfected.
6.3 Utilities Boiler chemicals
Boilerchemicalsused are approved food
additives which meet relevant additive
specifications; orapproved by the relevant
regulatory authority as safe for use in water
intended for human consumption
Boilerchemicalsneedtobestoredinaseparate,s
ecured(lockedorotherwiseaccess-
controlled)areawhennotinuse
6.4 Utilities Air quality and ventilation
Ventilation (Natural or Mechanical)
Requirements:
In-
placetoremoveexcessorunwantedsteam,dust,
odorsandtofacilitatedryingafterwet cleaning.
Room Air Supply Quality Requirements:
Controlledtominimizeriskfromairbornemicrob
iologicalcontamination.
Establishedprotocolsforairqualitymonitoringa
ndcontrolinareaswhereproductswhichsuppor
tthegrowthorsurvivalofmicroorganismsareexp
osed.
Ventilation System Requirements:
Designedandconstructedsuchthatairdoesnotfl
owfromcontaminatedrawareastoclean areas.
Maintainedspecificairpressuredifferential.
Systemaccessibletocleaning,filterchangingand
maintenance.
Periodicexaminationofexteriorairintakeportsf
orphysicalintegrity.
6.5 Compressed air and other gases
Compressedair,carbondioxide,nitrogenorothe
rgassystemsusedinmanufacturingand/orfilling
mustbeconstructedandmaintainedsoastoprev
entcontamination.
Gasesintendedfordirectorincidentalproductco
ntactmustbefromasourceapprovedforfoodco
 ntactuse,filteredtoremovedust,oilandwater.
Useoffoodgradeoilforcompressorswhichuseso
ilandwherecompressedairhasthepotentialtoc
omeincontactwiththeproduct.
CompressorsandfiltersmustbeincludedinthePr
eventiveMaintenanceprogram
6.6 Lighting
Lightingsufficientfortheworkorfunctionperfor
med.Inspectionandworkdoneonproductrequi
rehigherlightintensity(330550lux)
Exposedlightingmustbeshatterresistantorsha
ttershielded.
7.0 Waste disposal
7.2 Containers for Waste and Inedible or Hazardous
Substances
Wastecontainerbinsmustbeproperlyidentified
eitherbyitsassignedcolororappropriatelabel.
Whereapplicable,foot-
operatedwastebinsarerecommendedforusein
theproductionarea.
Wastebinsmustalwaysbekeptclosed.
Previouscontainersforingredientorproductuse
dintheplantarenotrecommendedtobere-
usedaswastebinsifnotproperlylabeled.
7.3 Waste Management and removal
Provisionmadeforthesegregation,storageandr
emovalofwaste.
Accumulationofwasteisnotallowedinfood-
handlingandstorageareas.
Definedwasteremovalfrequenciestoavoidaccu
mulations.Minimumdailyremoval.
Documented Waste Management Program to
include proper segregation of wastes,
handling and disposal.Identified responsible
personnel to oversee and review the
program. Training required for personnel who
will be involved in the function.
Labeledmaterials,productsorprintedpackagin
gwastemustbedisfiguredordestroyedtoensure
trademarkscannotbereused.
Approveddisposalcontractorsshallcarryourre
movalanddestructionofabovewaste.Recordsof
destructionmustberetained.
7.3 Drains and drainage
 Drainsaredesigned,constructedandlocatedsot
hattheriskofcontaminationofmaterialsorprod
uctsisavoided.
Drainshavesufficientcapacitytoremoveexpect
edflowloads.
Drainsshallnotpassoverprocessinglines.
Drainagedirectiondoesnotflowfromacontamin
atedaretocleanarea.
8.0 Equipment suitability, cleaning and maintenance
8.2 Hygienic design
Equipment are smooth, accessible, cleanable
surfaces, self-draining in wet processes;
Use of materials compatible with intended
products and cleaning or flushing agents
Framework not penetrated by holes or nuts
and bolts.
Pipingandductworkarecleanable,drainablean
dwithnodeadends.
Equipmentdesignedtominimizecontactbetwe
entheoperatorshandsandtheproducts.
8.3 Product contact surfaces
Constructedfrommaterialsdesignedforfoodus
e.
Theyareimpermeableandrustorcorrosionfree.
8.4 Temperature control and monitoring equipment
Equipmentusedforthermalprocessesareablet
omeetthetemperaturegradientandholdingcon
ditionsgiveninrelevantproductspecifications.
Equipmentshallprovideforthemonitoringandc
ontrolofthetemperature.
8.5 Cleaning plant, utensils and equipment
Cleaningprograms(wetanddrymethods)aredo
cumentedtoensurethatallplant,utensilsandeq
uipmentarecleanedatdefinedfrequencies.
Theprogramsspecifythefollowing:
What is to be cleaned (including drains)
Whose responsibility
Method of cleaning (e.g. CIP, COP)
Use of dedicated cleaning tools
Procedure for the removal or disassembly
requirements
Methods for verifying the cleaning
effectiveness
8.6 Preventive and corrective maintenance
Preventive Maintenance
programincludesalldevicesusedtomonitorand
/orcontrolfoodsafetyhazards.Examplesofdevic
esincludescreensandfilters(includingairfilters)
,magnets,metaldetectorsandX-ray detectors.
Mustincludedetailedinspectionrequiredforeva
luationoftheconditionofscreens,filters,magne
ts,gaskets,andotherequipmentthatmustbeper
iodicallyreplaced,aswellasanypotentialpoints
ofmetaltometalwear.
Musthavedetailedevaluationofwearandcondi
tionofproductcontactequipmentatdefinedinte
rvalsfordetectionofpotentialcontamination.
CorrectiveMaintenanceiscarriedoutinsuchaw
aythatproductiononadjoininglinesorequipme
ntisnotatriskofcontamination.
Maintenancerequestswhichimpactproductsaf
etyaregivenpriority.
Proceduresforisolatingmaintenanceworkarea
sfromactiveproductionlinesmustbeavailablea
ndfollowed.
Temporary fixes
mustnotputproductsafetyatrisk.Requestforre
placementbyapermanentrepairincludedinthe
maintenanceschedule.
Lubricants and Heat Transfer Fluids
shallbefoodgradeifthereisariskofdirectorindire
ctcontactwiththeproduct
Procedurein-
placeforreleasingofmaintainedequipmentbac
ktoproduction
Actionstoensurethat,aftermaintenanceactiviti
eshaveoccurred,theequipmentandfacilitiesar
eclean,sanitized,andingoodrepairpriortorelea
seforproduction.
Local or Regulatory area PRP Requirement
Applytomaintenanceareasandmaintenance
activities in process areas.
Maintenancepersonnelaretrainedintheproduc
tionhazardsassociatedwiththeir activities.
9.0 Management of purchased materials
9.2 Selection and management of suppliers
 Definedprocessforselection,approvalandmoni
toringofsuppliers.
Assessment of suppliers ability to meet
quality and food safety expectations,
requirements and specifications
Description of how suppliers are assessed.
Audit of the supplying site prior to
accepting materials for production.
Appropriate Third Party Certifications
Monitoring the performance of the supplier
to assure continued approval status.
Monitoring includes:
Conformity with material or product
specifications;
Fulfillment of COA requirements;
Satisfactory audit outcomes
9.3 Incoming material requirements
Delivery Vehicles:
Checked prior to, and during unloading to
verify that the quality and safety of the
material has been maintained during transit
(e.g. integrity of seals, freedom from
infestation, existence of temperature records.
Delivered Materials
Inspected,testedorcoveredbyCOAtoverifyconf
ormitywithspecifiedrequirementspriortoacce
ptanceoruse.Methodofverificationmustbedoc
umented.
Delivered
Materialswhichdonotconformtorelevantspeci
ficationsarehandledbasedondocumentedproc
edurewhichensuresthatsaidmaterialsareprev
entedfromunintendeduse.
Accesspointstobulkmaterialreceivinglinesarei
dentified,cappedandlocked.
Dischargetobulksystemstoragetakesplaceonly
afterapprovalandverificationofthematerialrec
eived.
10.0 Measures for prevention of cross-contamination
10.2 Microbiological cross-contamination
Areaswherepotentialformicrobiologicalcross-
contaminationexists(airborneorfromtrafficpa
ttern)areidentified;segregation(zoning)planisi
mplemented.
 Hazardassessmentiscompletedtodeterminep
otentialsourcesofcontamination,susceptibility
oftheproductandapplicationofsuitablecontrol
measures.
Areasneedingimplementationofzoningcontrol
sare:
Separation of raw from finished or ready-
to-eat (RTE) products;
Structural segregation physical barriers,
walls or separate buildings;
Access controls with requirements to
change into required work wear;
Traffic patterns or equipment segregation
people, materials, equipment or tools
(including use of dedicated tools);
Air pressure differentials
Facilityzoningmustbeevaluatedperiodicallytov
erifyeffectivenessandcompliancetozoningreq
uirements.
10.3 Allergen management
Allergenspresentintheproduct,eitherbydesign
orbypotentialmanufacturingcross-
contaminationaredeclared.
AllergenLabelDeclaration
eitheronconsumerproductlabelorontheaccom
panyingdocumentationforproductsintendedfo
rfurtherprocessing.
Productsareprotectedfromunintendedallerge
ncross-contactbycleaningorlinechange-
overpracticesand/orproductsequencing.
Reworkcontainingallergenshallbeusedonly:
In products which contain the same
allergen(s) by design; or
Through a process which is demonstrated
to remove or destroy the allergenic
material
Employeeshandlingfoodshouldreceivespecific
traininginallergenawarenessandassociatedma
nufacturingpractices.
10.4 Physical contamination
Brittle Materials
includeglassandhardplasticcomponents.Usem
ustbe avoided.
 Useofbrittlematerialintheprocessingareamus
tincluderequirementsforperiodicinspectionan
ddefinedproceduresincaseofbreakage.
Glassbreakagerecordsshallbemaintained.
11.0 Cleaning and sanitizing
11.2 Cleaning and sanitizing agents and tools
Facilitiesandequipmentaremaintainedinacond
itionwhichfacilitateswetordrycleaningand/ors
anitation.
Cleaning and Sanitizing Agents and Chemicals
shall be clearlyidentified, Foodgrade,
storedseparately,
useonlyinaccordancewiththemanufacturersi
nstructions.
Cleaning Tools and Equipment
mustbeofhygienicdesign and
maintainedsuchthatitwillnotbeapotentialsour
ceofextraneousmattertothe product.
11.3 Cleaning and sanitizing programmes
Programisestablishedandvalidatedbytheorgan
izationtoensurethatallpartsoftheestablishmen
tandequipmentarecleanedand/orsanitizedtoa
definedschedule,includingthecleaningofequip
ment.
Cleaning and Sanitizing Program specify at a
minimum:
Areas,itemsofequipmentandutensilstobecl
eanedand/orsanitized;
Responsibilityfortasksspecified;
CleaningandSanitizingmethodandfrequen
cy;
Monitoringandverificationarrangements
Post-cleaninspections;
Prestart-upinspections
11.4 Cleaning in place (CIP) systems
CIPSystemsseparatedfromactiveproductlines.
ParametersforCIParedefinedandmonitored.CI
Pchemicalstobemonitoredare:
Type;
Concentration;
Contacttime;and
Temperature
11.5 Monitoring sanitation effectiveness
CleaningandSanitationProgramsaremonitored
 atfrequenciesspecifiedbytheorganizationtoen
suretheircontinuingsuitabilityandeffectivenes
s.
12.0 Pest control
12.2 Pest control programmes
Requirementforaresponsiblepersontomanage
pestcontrolactivitiesand/ordealwithappointe
dexpertcontractors.
Documentedpestmanagementprograminclud
es:
Identificationoftargetpests;
Methodsofprevention,controlandeliminati
on;
Schedules;
Controlprocedures;
Trainingrequirements
Programsincludelistofchemicalswhichareappr
ovedforuseinspecifiedareasoftheestablishme
nt.
12.3 Preventing access
Buildingsaremaintainedingoodrepair.
Holes,drainsandotherpotentialpestaccesspoin
tsaresealed.
Externaldoors,windowsorventilationopenings
aredesignedtominimizethepotentialentryofpe
sts.
12.4 Harborage and infestations
Storagepracticesdesignedtominimizetheavaila
bilityoffoodandwatertopests.
Infestedmaterialsarehandledinsuchawayastop
reventcontaminationofothermaterials,produc
tsorthe establishments.
Potentialpestharboragelikeburrows,undergro
wth,storeditemsareremoved.
Ifoutsidespaceisusedforstorage,storeditemsm
ustbeprotectedfromweatherorpestdamagelik
ebirddroppings.
12.5 Monitoring and detection
Pestmonitoringprogramsincludeplacingofdete
ctorsandtrapsinkeylocationstoidentifypestacti
vity.
Anupdatedmapofdetectorsandtrapsismaintai
ned.
 Detectors and Trapsare designed and located
so as to prevent potential contamination of
materials, products, or facilities.
Detectors and Traps are robust, tamper-
resistant construction, appropriate for the
target pests.
Detectors and Traps are inspected at a
frequency intended to identify new pest
activity. Results of inspections are analyzed to
identify trends.
12.5 Eradication
Eradicationmeasuresareinplaceimmediatelya
fterevidenceofinfestationisreported.
Pesticideuseandapplicationarerestrictedtotrai
nedoperativesandcontrolledtoavoidproductsa
fetyhazards.
Pesticide records include type of pesticides;
quantity and concentrations used; where,
when and how it was applied; and target
pests
13.0 Personnel hygiene and employee facilities
13.2 Personnel hygiene facilities and toilets
Personnelhygienefacilitiesareavailabletoensur
ethatthedegreeofpersonalhygienerequiredbyt
heorganizationcanbemaintained.
Facilitiesarelocatedclosetothepointswherehyg
ienerequirementsapplyandareclearlydesignat
ed.
Hand Wash Stations are adequate in
numbers, appropriatelylocated and
equippedwithmeansofhygienicallywashing,dr
yingandsanitizingofhands(whererequired
wash-basins,
supplyofhotandcoldwaterortemperaturecontr
olledwater and soapand/orsanitizer.
Wash Sinks designated for hand washing;
taps are not hand operated; separate from
sinks for food use and equipment-cleaning
stations
Toilets are adequate in numbers;
appropriatehygienicdesign;
withfacilityforhand-
washing,dryingandsanitizing(whererequired).
 Employee Hygiene Facilities
donotopendirectlyontoproduction,packingors
torageareas.
Personnel Changing Facilities are adequate in
numbers and
sitedtoenablepersonnelhandlingfoodtomovet
otheproductionarea.
13.3 Staff canteens and designated eating areas
Staffcanteensanddesignatedareasforfoodstor
ageconsumptionappropriatelylocatedsothatp
otentialcross-
contaminationofproductionareasisminimized.
Staffcanteensaremanagedtoensurehygienicst
orageofingredientsandpreparation,storagean
dservingofpreparedfoods.
Specifiedstorageconditionsandstorageofprep
aredfood,cookingandholdingtemperatures,an
dtimelimitations.
Employeesownfoodarestoredandconsumedin
designatedareasonly.
13.4 Workwear and protective clothing
Personnelwhoworkin,orenterinto,areaswhere
exposedproductsand/ormaterialsarehandleds
hallwearworkclothingfitforitspurpose,clean,a
ndingoodcondition.
Clothingconditionshallbefreefromrips,tearsan
dfrayingmaterials.
Clothingmandatedforfoodprotectionorhygien
epurposesshallnotbeusedforanyotherpurpose
.
Work Wear shall not have buttons. No
outside pockets above the waist level.Zips or
press stud fastenings are acceptable
Work Wear shall be laundered to standards
and suitable for the intended use of garments
Work Wear shall provide adequate coverage
to ensure that hair, perspiration cannot
contaminate the products.
Restraints for hair, beards and moustaches
(unless hazard analysis indicates otherwise)
Gloves - if use for product contact, they shall
be cleaned and in good condition.Use of latex
gloves is avoided, where possible.
 Shoes - Use in processing areas are enclosed
and made from non-absorbent materials
Personal Protective Equipment - Where
required, shall be designed to prevent
product contamination and maintained in
hygienic condition
(PPEincludesbutlimitedto:helmets,hardhats,b
umpcaps,earplugs,earmuffs,weightbandsupp
ort.
13.5 Health status
Employeesshallundergomedicalexaminationp
riortoemploymentinfoodcontactoperations(in
cludingsitecatering),unlessdocumentedhazar
dormedicalassessmentindicatesotherwise.
Additionalmedicalexaminations,wherepermitt
ed,shallbecarriedoutatintervalsdefinedbytheo
rganization.
13.6 Health status
Wherepermittedbylaw,employeesarerequired
toreportthefollowingconditionstomanagemen
tforpossibleexclusionfromfood-
handlingareas:Jaundice, Diarrhea, Vomiting,
Fever, Sore throat with fever, visibly infected
lesions (boils, cuts or sores), Discharges from
ear, eye or nose
Peopleknownorsuspectedtobeinfectedwith,or
carrying,adiseaseorillnesstransmissiblethroug
hfoodarepreventedfromhandlingoffoodormat
erialswhichcomeincontactwiththeproduct.
Infood-
handlingareas,personnelwithwoundsorburns
arerequiredtocoverthemwithspecifieddressin
gs.Anylostdressingshallbereportedtosupervis
or immediately.
Dressingshouldbebrightlycoloredandmetaldet
ectablewhereappropriate.
13.7 Personal cleanliness
Personnelinfoodproductionareasarerequiredt
owashand,whererequired,sanitizetheirhands.
Personnelarerequiredtorefrainfromsneezingo
rcoughingovermaterialsor products.
Spitting(expectorating)isprohibited.
Fingernailskeptcleanandtrimmed.
13.8 Personal behavior
 Documentedpolicyshalldescribethebehaviorsr
equiredofpersonnelinprocessing,packagingan
dstorageareas.
Eatingand/ordrinking,includingproducttastete
sting(permittedonlyinauthorizedarea)
Actions NOT Allowed in GMP Areas:
Chewinggum,candies,throatcandies,throatloz
engesandtobacco.
Holdingoftoothpicks,matchsticksorobjectsinth
emouth.
Jewelryincludesbutnotlimitedto:rings(plainwe
ddingbandsorwithgems),watches,earrings,ne
cklaces.
Bodyornamentsorpiercinginexposedbodyarea
ssuchasthetongueand/ornose.
Carryingofpillsormedicationinclothingpockets
isnotallowed,however,exceptionsmayapplyan
dwillrequiremedicalauthorizationfromManag
ementofthefacility.
Ifsmokingispermittedinafacilityitisonlyallowed
indesignatedareas.Designatedcontrolledsmok
ingareasmustbeawayfromproduction.
Prohibition of use of nail polish, false nails
and false eyelashes;
Prohibition of carrying of writing implements
behind the ears;
14.0 Rework
14.2 Storage, identification and traceability
Storedreworkareprotectedfromexposuretomi
crobiological,chemicalorextraneousmattercon
tamination.
Segregationrequirementsforrework(e.g.allerg
en)aredocumentedandmet.
Reworkareclearlyidentifiedand/orlabeledtoall
owtraceability.Traceabilityrecordsforreworkis
maintained.
Reworkclassificationorreasonforreworkdesign
ationisrecorded.
14.3 Rework usage
Wherereworkisincorporatedintoaproductasa
nin-
processstep,theacceptablequantity,typeandc
onditionsofreworkuseshallbespecified.
 Definedprocessstepandmethodofaddition,incl
udingnecessarypre-processingstages.
Wherereworkactivitiesinvolveremovingofapro
ductfromafilledorwrappedpackage,controlssh
allbeputinplacetoensuretheremovalandsegre
gationofpackagingmaterialsandtoavoidconta
minationoftheproductwithextraneousmatter.
15.0 Product recall procedures
15.2 Product recall requirements
Alistofkeycontactsintheeventofarecallismaint
ained.
Whereproductsarewithdrawnduetoimmediat
ehealthhazards,thesafetyofotherproductspro
ducedunderthesameconditionsshallbeevaluat
ed.
Theneedforpublicwarningsshallbe
considered.
16.0 Warehousing
16.2 Warehousing requirements
Whererequiredbyproductsorstoragespecifica
tions,effectivecontrolofwarehousingtemperat
ure,humidityandotherenvironmentalconditio
ns.
Forstackedproducts,considerationisgiventom
easuresnecessarytoprotectthelowerlayers.
Separatestorageforwastematerialsandchemic
als(cleaningproducts,lubricants,andpesticides
)
Damagedbagsorcontainersmustbesealedands
ecuredtopreventproductspillageandcontamin
ation.Spillsmustbe cleaned
uptopreventpotentialinfestationorcross-
contamination.
Requiredprocedurestoidentifyandtrackshelflif
eofrawmaterialsandreleasestatusoffinished.A
neffectivestockrotationsystemmustbeinplace.
Gasolineordiesel-poweredfork-
lifttrucksshallnotbeusedinfoodingredientorpr
oductstorageareas.
Batterychargingareamustbeseparatedorawayf
romthematerial/productstoragearea.
16.3 Vehicles, conveyances, and containers
Transportationmustbecheckedforintegrity,con
dition,infestationandrequiredtemperature/hu
 miditycapability.Applytobothin-
boundandout-boundshipments.
Ifpossible,alldoorsandinspectionportsonout-
boundshipmentsmustbesealedwithanumbere
dsealandthesealnumber(s)arereflectedonthes
hippingdocuments.
Temperaturecontrolledvehiclesmusthavesuita
bleon-
boardtemperaturemonitoringdeviceswhichar
everifiedatdefinedintervals.Recordsfromdevic
esmustbemaintained.
Where the same vehicles, conveyances, and
containers usedforbothfoodandnon-
foodproducts,cleaningshallbecarriedoutbetw
eenloads.
Bulktankersmustbemadeofsoundconstruction
andofsuitablefoodgradematerial.Recommend
a"ForFoodUseonlysign
onthetanker.Bulktankersmustbeequippedwith
appropriatesafetydevicesforsafeunloading.
17.0 Product information and consumer awareness
Ensurethatlabelsarecorrectlyandconsistentlya
ppliedtoeachproduct.Labelsmeetapplicablere
gulatoryrequirementsandcustomerspecificati
ons.
Verifytheaccuracyoflabelsforallergenprofile,in
gredientinformation,nutritionalinformation,n
etquantityand specific claims.
Dependingonregulatoryrequirement,eachlab
elmustclearlyhavetheingredientname,namea
ndaddressofthemanufacturer,packerordistrib
utor,lotnumber,netquantity,useThru/bestif
usedbefore/expirydate,storageconditions,pr
eparationinstructions(ifapplicable)andallerge
ns.
18.0 Food defence, biovigilance, and bioterrorism
18.1 General requirements
Requiredtohaveprotocolsinplacetoquicklyand
accuratelyidentify,respondtoandcontainthrea
tsoractsofintentionalcontamination.
18.2 Access controls
Potentiallysensitiveareaswithintheestablishm
entsshallbeidentified,mapped,andsubjectedt
oaccesscontrol.
Wherefeasible,accessshouldbephysicallyrestri
ctedbyuseoflocks,electroniccardkeyoralterna
tivesystems.