Check the following points :
CHECKLIST FOR PRP VERIFICATION
Building is maintained in a manner appropriate to the nature of the processing operations to carried out.
The building provides adequate space and physical separation of raw from processed areas.
Openings intended for transfer of materials is designed to minimize entry of foreign matter and pests.
Process area walls and floors are washable or cleanable and easily accessible.
Wall floor junctions and corners are designed to facilitate cleaning.
Floors are designed to avoid standing water.
Drains are trapped and covered.
Drains are not pass over processing lines.
Drainage direction is not flow from a contaminated area to a clean area.
Ceilings and overhead fixtures are designed to minimize build-up of dirt and condensation.
External opening windows, roof vents or fan, where present, are insect screened.
External opening doors are closed or screened when not in use.
Equipment is designed and located so as to facilitate good hygiene practices and monitoring.
Equipment is located to permit access for operation, cleaning and maintenance.
Facilities used to store ingredients, packaging and products provides protection from dust, condensation, drains, waste and other sources of contamination.
Storage areas is dry and well ventilated.
All materials and products are stored off the floor and with sufficient space between the material and the walls to allow inspection and pest control activities to carried out.
The storage area is designed to allow maintenance and cleaning, prevent contamination and minimize deterioration.
A separate, secure storage area is provided for cleaning materials & chemicals.
The supply of potable water is sufficient to meet the needs of the production process.
Water used as a product ingredient meets specified quality and microbiological requirements relevant to the product.
Non-potable water is have a separate supply system and not connected to the potable water system.
Water that can come into contact with the product should flow through pipes that can be disinfected.
Ventilation is provided to remove excess or unwanted steam, dust and odours, and to facilitate drying after wet cleaning.
Ventilation systems are designed and constructed such that air does not flow from contaminated or raw areas to clean areas.
The lighting provided (natural or artificial) is allow personnel to operate in a hygienic manner.
The intensity of the lighting should appropriate to the nature of the operation.
Light fixtures are protected to ensure that materials, product, equipment are not contaminated in the case of breakages.
Systems is in place to ensure that waste materials are identified, collected, removed and disposed of in a manner which prevents contamination of products or production areas.
Provision is made for the segregation, storage and removal of waste.
Food contact equipment is designed and constructed to facilitate cleaning, disinfection and maintenance.
Product contact surfaces are constructed from materials designed for food use. They are impermeable and rust or corrosion free.
Equipment is provide for the monitoring and control of the temperature.
Wet and dry cleaning programmes are documented to ensure that all plant, utensils and equipments are cleaned.
There is a defined process for the selection, approval and monitoring of suppliers.
Delivery vehicles are checked prior to, and during, unloading to verify that the quality and safety of the material has been maintained during transit (e.g. integrity of seals, freedom from infestation).
Incoming materials are inspected, tested or covered by COA to verify conformity with specified requirements prior to acceptance or use.
Allergens present in the product by design are declared.
Products are protected from unintended allergen cross-contact by cleaning and line change-over practices and product sequencing.
Employees handling food should receive specific training in allergen awareness and associated manufacturing practices.
The establishment have a nominated agency to manage pest control activities.
Storage practices are designed to minimize the availability of food and water to pests.
Pest-monitoring programmes includes the placing of traps in key locations to identify pest activity.
Personnel hygiene facilities are available to ensure that the degree of personal hygiene required by the organization can maintained.
Workwear is not have outside pockets above waist level.
Workwear is laundered to standards and at intervals suitable for the intended use of the garments.
Shoes for use in processing areas is fully enclosed and made from non-absorbent materials.
Employees medical examinations is carried out every year.
Finished products are stored in clean, dry, well-ventilated spaces protected from dust, condensation, fumes, odours or other sources of contamination.
Specified stock rotation systems (FIFO/FEFO) are observed.