Hi Buddha321,
To add to OrRedFood’s quotation from SQF Food Safety Code: Food Manufacturing – System Elements section 2.4.2 Good Manufacturing Practices (Mandatory).
The SQF Food Safety Code: Food Manufacturing – Module 11: Good Manufacturing Practices for Processing of Food Products Sections:
11.1 Site Location and Premises
11.1.1 Premises Location and Approval
11.1.2 Building Materials
11.1.2.1 Floors….
11.1.2.2 Drains …..
11.1.2.3 Waste trap system ….
11.1.2.4 Walls, partitions, ceilings, and doors shall be……..
11.1.2.5 Ducting, conduit, and pipes that convey ingredients, products, or services, ..
11.1.2.6 Pipes carrying sanitary waste or wastewater that are located directly over...
11.1.2.7 Doors, hatches, and windows and their frames…
11.1.2.8 Ceilings
11.1.2.9 Stairs, catwalks, and platforms
11.1.3 Lightings and Light Fittings
11.1.4 Inspection / Quality Control Area
11.1.5 Dust, Insect, and Pest Proofing
11.1.5.1 All external windows, ventilation openings, doors, and other openings
11.1.5.2 External doors, including overhead dock
11.1.5.3 Electric insect control devices, pheromone, or other traps and baits ...
11.1.6 Ventilation
11.1.7 Equipment and Utensils
11.1.8 Grounds and Roadways
11.2 Site Operation
11.2.1 Repairs and Maintenance
11.2.2 Maintenance Staff and Contractors
11.2.3 Calibration
11.2.4 Pest Prevention
11.2.5 Cleaning and Sanitation
11.3 Personnel Hygiene and Welfare
11.3.1 Personnel Welfare
11.3.2 Handwashing
11.3.3 "Clothing and Personal Effects
11.3.4 Visitors
11.3.5 Staff Amenities (change rooms, toilets, break rooms)
11.4 Personnel Processing Practices
11.4.1 Staff Engaged in Food Handling and Processing Operations
11.5 Water, Ice, and Air Supply
11.5.1 Water Supply
11.5.2 Water Treatment
11.5.3 Water Quality
11.5.4 Ice Supply
11.5.5 Air and Other Gasses
11.6 Receipt, Storage, and Transport
11.6.1 Receipt, Storage and Handling of Goods
11.6.2 Cold Storage, Freezing and Chilling of Foods
11.6.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods
11.6.4 Storage of Hazardous Chemicals and Toxic Substances
11.6.5 Loading, Transport, and Unloading Practices
11.7 Separation of Functions
11.7.1 High-Risk Processes
11.7.2 Thawing of Food
11.7.3 Control of Foreign Matter Contamination
11.7.4 Detection of Foreign Objects
11.8 Waste Disposal
Previous SQF Guidance for Module 11:
….. Good Manufacturing Practices described in module 11 (as applicable) of this Food Safety Code are applied, or exempted according to a written risk analysis outlining the justification for exemption or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised.
It is recognized that not all elements of module 11 are applicable to all food production facilities. Some elements can be exempted if they are not relevant, and as long as the site has submitted a written request to the certification body prior to the audit, to exclude that element.
Examples of exemptions could be say 11.5.4 Ice Supply where you don’t have an ice supply, or say 11.6.2 Cold Storage, Freezing, and Chilling of Foods if you are only handling ambient materials and products without any need to chill, freeze or hold anything in cold/frozen storage.
Good luck,
Tony
