Haccp jam industy
FOR THE JAMS, JELLIES AND MARMALADES INDUSTRY
TFL99.222 C.28
-2-
CONTENTS
INTRODUCTION ...............................................................................................................................
Section 1 Section 2 Section 3
OBJECTIVES AND SCOPE .................................................................................... DEFINITIONS AND ABBREVIATIONS.................................................................... PRIMARY PRODUCTION ........................................................................................ 3.1. Environmental hygiene...................................................................................... 3.2. Hygienic production of food sources ............................................................... 3.3. Processing, handling, storage and transport .................................................... 3.4. Cleaning, maintenance and personal hygiene...................................................
Section 4
DESIGN OF ESTABLISHMENT .............................................................................. 4.1. Establishment ................................................................................................... 4.1.1. General requirements ............................................................................ 4.1.2. Perimeter............................................................................................... 4.1.3. Maintenance.......................................................................................... 4.2. Production areas 4.2.1. General requirements ............................................................................ 4.2.2. Specific requirements............................................................................ 4.2.2.1. Floor and wall surfaces in blending, preparation and filling areas ...................................................................................... 4.2.2.2.