Facilities auditing in food safety

Auditing is a key management system by which periodic checks are made at various levels of depth to ensure ongoing conformity to company policies and procedures and to develop corrective actions where deficiencies are found.

All facilities must be audited on a periodic basis to ensure that they are operating to company standards and that all of the CCPs are being monitored as required, with all deviations and dispositions of deviations recorded.

Facilities or functional areas can be selected by a number of methods; for example, random selection, potential hazards, or the importance of the facility in terms of business considerations.

Example of facilities assessment are *Check walls, floors, ceilings and other surface for stardard of construction, design, maintenance and cleanliness. *Check that the illumination is appropriate, the temperature is sufficiently low if needed and the air is free of moisture and dust.

Audits of facilities that store and handle reactive materials will be essentially the same as process safely audits for other facilities handling hazardous materials.
Facilities auditing in food safety

Requirements for Hygienic Practices

Requirements for Hygienic Practices
Management must establish a protocol to ensure hygienic practices by employees.

Supervisors and managers should set an example for employees by their own high levels of hygienic and food health while conveying the importance of these practices to the employees.

They should provide proper laundry facilities for maintenance of cleanliness though clean dressing rooms, services m, and welfare facilities.

Management should require employees to have a pre-employment physical examination to verify that they are in good physical, mental and emotional health.

This is an excellent opportunity to impress the important of good hygienic habits on a new employee and to emphasize how employees “shed” Salmonella and Shigella.

Furthermore, those with skin infections may be identified before they handle food. All employees who work with food should be checked regularly for signs of illness, infection and other unhealthy conditions.

Several countries have a legal requirement for pre employment health examinations and require than they be repeated at regularly intervals.

However, this regulation has been challenged because of the expense of routine medical examinations, the difficulty of administering these plans, and because a clear relationship between food handlers and food disease has not been established.
Requirements for Hygienic Practices