Basic Level Requirements for Food Manufacture

Cleaning and Disinfection

The organisation shall ensure appropriate standards of cleaning and disinfection shall be maintained at all times and throughout all the stages.

Control of Food Hazards: Allergens

The organisation shall ensure there are adequate control measures in place to prevent cross contamination of allergens. All ingredients known to cause food allergies in the product shall be clearly identified and communicated to the customer.

Control of Food Hazards: General & Specific

The organisation shall reduce the risk of unsafe food by taking preventative measures to assure the safety and suitability of food at an appropriate stage or stages in their operation by controlling food hazards. The organisation shall control food hazards through the use of systems such as HACCP. They shall: undertake a risk analysis to identify all possible hazards, identify any steps in their operations which are critical to the safety of food, implement effective procedures at those steps to defined limits as appropriate for food safety, monitor control procedures to ensure their continuing effectiveness, and review control procedures periodically, and whenever the operations change.

Control of Non-conforming Product

The organisation shall ensure that any product, which does not conform to requirements, is clearly identified and controlled to prevent unintended use or delivery.

Corrective Action

The organisation shall ensure that corrective action be undertaken as soon as possible to prevent further occurrence of non-conformity.

Facility Environment

The organisation shall ensure the site or facility shall be maintained so as to prevent contamination and enable the production of safe products.

Incident Management

The organisation shall have an effective product withdrawal and recall procedure for all products, which shall include the provision of information to the customer

Personal Hygiene

The organisation shall have processes and procedures in place to ensure the implementation of employee and visitor personal hygiene practices. Such practices shall result in the sanitary handling and delivery of safe and quality products to customer. The Codex Alimentarius Commission’s recommendation on personal hygiene shall be followed.

Pest Control

The organisation shall ensure controls are in place to reduce or eliminate the risk of pest infestation (including rodents, insects and birds)

Product Contamination Control

The organisation shall ensure appropriate facilities and procedures are in place to control physical, chemical, or biological contamination of product. Appropriate controls shall be in place to minimise incidence of contamination by foreign bodies.

Specifications

The organisation shall ensure that specifications are adequate, accurate and shall ensure compliance with relevant food safety and legislative requirements.

Traceability

The organisation shall establish a system which enables the identification of product lots and their relation to batches of raw materials, primary and consumer unit packaging materials, processing and distribution records. Records shall include: identification of any in coming product or ingredient, complete records of batches of in-process or final product, and record of purchaser and delivery destination for all product supplied.

Water Quality

The organisation shall ensure the quality of water, ice or steam in contact with food product shall be suitable for intended use at the facility. All food contact water, ingredient water, and water used in cleaning and sanitizing operations shall be determined to be from a potable source.