Food Safety Command Center 14 Punkte
Sanitary Facility Design & GMP Zoning Checklist
Diese Checkliste ist auf Englisch.
Assess plant grounds, construction, and hygienic zoning to prevent contamination and support sanitary operations under current Good Manufacturing Practices.
21 CFR 117FDA Food Code
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Grounds
- Are the grounds kept free of litter, waste, and debris that could constitute an attractant or harborage for pests? *
- Are roads, yards, and parking areas maintained to prevent contamination from dust and standing water? *
- Is drainage adequate to prevent contamination and pooling that could harbor pests? *
Building Construction
- Is the plant suitable in size, construction, and design to facilitate maintenance and sanitary operations? *
- Is there adequate space for equipment placement and storage of materials? *
- Are floors, walls, and ceilings constructed of cleanable materials and kept in good repair? *
- Are aisles and working spaces kept unobstructed and of adequate width?
Hygienic Zoning
- Are the facility zones classified (e.g., raw, transitional, ready-to-eat / high-care) with defined boundaries? *
- Do process flows and personnel movement prevent cross-traffic from lower-hygiene to higher-hygiene zones? *
- Are separate or controlled entrances, footwear controls, and hand-hygiene stations provided at zone transitions? *
- Is air pressure or airflow managed to protect higher-hygiene zones where required?
Utilities and Services
- Is lighting adequate and are bulbs over exposed product shatter-protected? *
- Is ventilation adequate to minimize odors, vapors, and condensation in processing areas? *
- Are screens or other protection provided against pests where openings to the outside exist? *
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