Haccp jam industy

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GUIDE OF GOOD HYGIENE PRACTICE
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. Ceilings and lighting................................................................ 4.2.2.3. Windows and skylights........................................................... 4.2.2.4. Doors ..................................................................................... 4.2.2.5. Auxiliary structures .................................................................4.3. Equipment......................................................................................................... 4.3.1. General requirements ............................................................................ 4.3.2. Temperature control systems and monitoring equipment ..................... 4.3.3. Containers forwaste.............................................................................

November 99

-34.4. Facilities............................................................................................................ 4.4.1. Water supplies....................................................................................... 4.4.1.1. Potable water ......................................................................... 4.4.1.2. Processwater........................................................................ 4.4.1.3. Steam..................................................................................... 4.4.2. Drainage................................................................................................ 4.4.3. Cleaning and disinfection ...................................................................... 4.4.4.Personal hygiene and toilets ................................................................. 4.4.4.1. Hand washing......................................................................... 4.4.4.2. Toilets .................................................................................... 4.4.4.3. Refectory ............................................................................... 4.4.5....
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