a) Risks Pollution: Biological, chemical, physical.
Labeling: Container, packaging, product labeling errors.
b) Requirements regarding the Design and Construction Materials of Food Production Sites
Not in or near any environmental contamination Protection from dust and water flow Protection of the building from outside contamination and pests
Easy to clean floor, wall and ceiling
c) Transportation and Storage Compliance of the vehicles used for transportation No deterioration and contamination during transportation
d) Equipment and Machinery Equipment and machine disinfectionThe food contact surface of the equipment and machine is made of suitable material
e) Personnel Hygiene All workers have received hygiene training. Employees use disinfectants. Employees in the production area use shoe covers and protectors.
f) Cleaning and Pest Control