Food Safety Guidelines for Manufacturers

Food Safety Guidelines for Food Manufacturing Facilities Handling and Storage Procedures 1. Personnel Hygiene & Training Requirement • All personnel must maintain high standards of personal hygiene. • Training must be documented, periodically reviewed, and updated. Best Practices • Clean uniforms, hair nets, gloves, and footwear required. • Handwashing stations easily accessible; mandatory wash on entry and after breaks. Standards Reference • GMPs (21 CFR Part 110/117) – Personnel hygiene & training requirements. • ISO 22000:2018 – Clause 7.2, competence and training. • HACCP Principle 2 & 3 – Identification of critical control points (CCPs) tied to contamination risk. 2. Raw Material Receiving & Inspection Requirement • Inspect deliveries for damage, correct documentation, temperature, and contamination. • Reject and document non‐conforming lots. Best Practices • Use standardized checklists for evaluation. • Record supplier certificates and traceability tags. Standards Reference • FDA Food Safety Modernization Act (FSMA) – Preventive controls for food safety. • ISO 22000:2018 – Clause 8.5, documented operational controls. • EFSA Principles – Hazard prevention at point of intake. 3. Storage Conditions Environmental Controls • Temperature & humidity monitoring with alarms. • FIFO (First In, First Out) rotation. • Physical separation of raw & finished goods. Best Practices • Maintain cold storage ≥4 °C for perishable items unless otherwise specified. • Clearly label all storage bins with product name, lot, and expiry. Standards Reference • GMPs (21 CFR 117) – Environmental controls, storage conditions. • ISO 22000:2018 – Clause 8.5, operational planning & control. • HACCP Principle 1 – Hazard analysis to identify storage risks. Sanitation Practices [login to view URL] Schedules & Validation Requirement • Formal cleaning and sanitation schedules. • Validation and effectiveness checks with environmental swabs. Best Practices • Define cleaning frequency by area (high risk vs general). • Maintain logs signed by responsible staff. Standards Reference • GMPs (21 CFR 117) – Sanitation requirements. • ISO 22000:2018 – Clauses 8.5 & 9.1, documented procedures and monitoring. • HACCP Principle 4 – Establish critical limits for sanitation CCPs. 2. Approved Cleaning Agents Requirement • Use food grade detergents and sanitizers. • Store chemicals separately from food. Best Practices • Color coded tools for specific zones to prevent cross contamination. • Manufacturer specs for sanitizers must be onsite. Standards Reference • GMPs – Chemical control & safe handling. • ISO 22000:2018 – Clause 7.1.4, infrastructure and environment. _ 3. Pest Control Requirement • Active pest prevention program. • Record traps, baiting, and inspections. Best Practices • Seal external openings; regular facility perimeter checks. • Vendor/third party pest control reports retained. Standards Reference • GMPs – Pest control requirements. • HACCP Principle 1 – Identify pest activity as a hazard. Packaging Guidelines 1. Packaging Material Requirements Requirement • Food contact materials must be approved and traceable. • No materials should shed particles or introduce hazards. Best Practices • Only use materials compliant with regulatory food contact approvals (FDA/EFSA). • Maintain certificates of conformity from suppliers. Standards Reference • FDA 21 CFR Part 175 & 177 – Regulation of food contact substances. • EFSA Regulation (EC) No 1935/2004 – Materials intended for food contact. • ISO 22000:2018 – Clause 8.5, operational control. 2. Sealing & Integrity Requirement • Packaging must be sealed to prevent contamination until consumer use. • Check seals for weakness or leaks. Best Practices • Conduct seal checks at regular intervals. • Employ automated leak detection where possible. Standards Reference • HACCP Principle 7 – Verification procedures. • GMPs – Finished product handling and storage. 3. Labeling and Traceability Requirement • Labels must include product name, lot number, allergen info, expiry, and storage instructions. • Must tie back to manufacturing records. Best Practices • Implement barcode or RFID systems for traceability. • Link label data to production batch records. Standards Reference • FDA Labeling Requirements – Nutrition, allergens, traceability. • ISO 22000:2018 – Clause 8.3, traceability system. • HACCP Principle 5 – Monitoring procedures to ensure label accuracy. Monitoring, Verification & Documentation 1. Routine Monitoring Requirement • Establish schedules for CCP monitoring (temperatures, sanitation swabs, etc). • All monitoring must be recorded. Best Practices • Use digital logs with alerts. • Immediate corrective actions documented. Standards Reference • HACCP Principles 4–6 – Critical limits, monitoring, corrective actions. • GMPs & ISO 22000:2018 – Continuous monitoring. 2. Internal Audits Requirement • Conduct periodic internal audits to verify program compliance. Best Practices • Use cross functional audit teams. • Track non conformances and corrective actions. Standards Reference • ISO 22000:2018 – Clause 9, performance evaluation. • FDA FSMA – Enforcement expectations for internal verification.

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