The AIB International

Consolidated
Standards
forInspection
Prerequisite
andFood Safety
Programs
North America
Latin America
Europe/Middle East/Africa
Asia/Pacificwww.aibonline.org
Call AIB International World Headquarters+1-785-537-4750
for international contact information

Disclaimer
The information provided in this or any other version of the AIB International Consolidated Standards is not legal advice, but general
information based on good manufacturing practices, common regulatory requirements, and food safety practices typically encounteredin a food manufacturing facility. These Standards have been developed as a guide to best practices and are not intended, under any
circumstances, to replace or modify the requirement for compliance with applicable laws and regulations. These Standards are notintended to meet all existing laws and regulations, nor those laws or regulations that may be added or modified subsequent to the
publication of these Standards. AIB International shall not be liable for any damages of any kind, arising in contract, tort, or otherwise,in connection with the information contained in these Standards, or from any action or omission or decision taken as a result of theseStandards or related information. Further, AIB International expressly disclaims any and all representations or warranties of any kindregarding these Standards.

Copyright© AIB International 1956, 1978, 1985, 1990, 1995, 2000, 2008, 2012. All rights reserved.
Users of these Standards and associated documents are reminded that copyright subsists in all AIB International publications andsoftware. Except where the Copyright Act allows and except where provided for below no part of this publication may be transmitted or
reproduced, stored in a retrieval system in any form, or transmitted by any means without prior permission in writing from AIB International.
All requests for permission should be addressed to the Vice President of Administration at the address below.
No part of this publication may be translated without the written permission of the copyright owner.
The use of this material in print form or in computer software programs to be used commercially, with or without payment, or in commercial
contracts is subject to the payment of a royalty. AIB International may vary this policy at any time.
AIB International
1213 Bakers Way
PO Box 3999
Manhattan, KS 66505-3999
United States
The AIB International Consolidated Standards for Inspection. January 2013
ISBN 978-1-880877-02-9
13.1.ATABLE OF CONTENTS
Preface ...................................................................................iv
Introduction to the Standards ................................................... v
The Categories ........................................................................ v
How to Read the Standards ......................................................vi
Scoring ..................................................................................vii
Consolidated Standards for Inspection ...................................... 1
Appendix A—Documents to Have Ready for an Inspection ....... 39
Appendix B—Conflict Resolution Process ................................. 44
Appendix C—Glossary ........................................................... 45
Standards Index .................................................................... 50iii

Preface

Description of the Document
The AIB International Consolidated Standards for Inspection of Prerequisite and Food Safety Programs is a collection of
information gathered to help a reader understand:• What an inspection is• The difference between an inspection and an audit• How to read and use the AIB International Consolidated Standards• How an AIB International inspection is scored• How to prepare for and participate in an AIB International inspection• Additional sources for understanding, implementing, and expanding Prerequisite and Food Safety Programs

Design of the Document
The design of the document employs the following strategies to support ease of use:
• Consistent terminology used throughout the document• Unambiguous language that can be globally understood• Current-use language and not “regulation speak”• Related content grouped in one location• Standards constructed with the same hierarchy:◊ Category• Standard» Requirement• As much as possible, one item measured per Standard• Meaningful phrases highlighted to support quick scanning

Inspection and Audit
Definitions of Inspection and Audit
An inspection is a thorough physical review of a food facility to assess what is actually happening in a facility at a moment intime. This snapshot gives a realistic assessment of conditions that can be both positive and negative for food processing. An
inspection focuses on physical review.
An audit is a systematic evaluation of food facility documentation to determine if Programs and related activities achieve
planned expectations. An auditor looks at data over time to see if positive or negative trends are developing. An audit focuses on
documentation review.

Benefits of Inspection and Audit
Choosing an inspection or an audit depends on the goal. Many organizations choose both because inspections and audits support
each other.
Choose an inspection to:• Reveal actual practices or issues that may not be apparent from paperwork• Focus on root causes, not just on symptoms• Educate personnel through interaction with an inspector• Identify, reduce, eliminate, and prevent food hazards in a facility• Prevent expensive and damaging recalls• Comply with government regulation and industry expectations for safe food
• Improve and maintain a healthy, sanitary environment for food handling• Produce safe food products
Choose an audit to:• Comply with benchmarked standards• Realize efficiencies through better management of documentation• Achieve certification• Look at trends over timeiv

Introduction to the Standards
The AIB International Consolidated Standards for Inspection of Prerequisite and Food Safety Programs are statements that
represent key requirements that a facility must meet in order to keep the food products in a facility wholesome and safe. The
Standards also reflect what an inspector would expect to see in a facility that maintains a food-safe processing environment.

The Categories
The Standards include five categories:

1.

Operational Methods and Personnel Practices
The receipt, storage, monitoring, handling, and processing of raw materials to manufacture and distribute safe final
product.
Standards in this category are related to food handling and processing. Facilities need to be confident that personnel,
processes, and conditions do not introduce a food safety concern as raw materials are received, transferred, stored,transported, manipulated, or processed to deliver a final product. The Operational Methods and Personnel Practices
Standards show how a facility can prevent people and processes from contaminating a product.

2.

Maintenance for Food Safety
The design, upkeep, and management of equipment, buildings, and grounds to provide a sanitary, efficient, and reliable manufacturing environment.
Standards in this category are related to equipment, grounds, and structures. The design, construction, and maintenanceof equipment and buildings are critical to providing and maintaining a food-safe environment. The Maintenance for Food
Safety Standards provide best practices for optimizing the design and care of the facility and equipment so that they areeasy to manage and do not create sanitation or food safety issues.

3.

Cleaning Practices
The cleaning and sanitizing of equipment, utensils, and buildings to provide a wholesome and safe processing environment.
Standards in this category are related to cleaning and sanitizing. The methods of cleaning and sanitizing, the types ofchemicals used, the frequency of cleaning activities, and the control of microbes must all be done expertly to protect
products from food safety issues. The Cleaning Practices Standards give cleaning guidelines to prevent contamination.

4.

Integrated Pest Management
The assessment, monitoring, and management of pest activity to identify, prevent, and eliminate conditions that could
promote or sustain a pest population.
Standards in this category are related to pest management. While it is important to remove pests from a facility, it ismore important to prevent pests from ever having the opportunity to thrive in a food environment. The Integrated Pest
Management Standards give strategies for managing multiple approaches to ensure that pests do not adulterate foodproducts.

5.

Adequacy of Prerequisite and Food Safety Programs
The coordination of management support, cross-functional teams, documentation, education, training, and monitoring
systems to ensure all departments of the facility work together effectively to deliver a wholesome and safe final product.
Standards in this category are related to management and teamwork. It is important to have Programs in place, but if
a Program is not formalized through designing, planning, management, documentation, and review, then Prerequisite
Programs will depend on who is undertaking a given activity or task that day. The Adequacy Standards make sure that
Prerequisite Programs are carefully designed and implemented to ensure consistency across the entire facility.
Note: While other categories focus mainly on inspection, this category largely involves evaluation of Program
documentation. However, the observations made and documents reviewed in the first four categories will directly affect
how the inspector will assess the facility in the Adequacy category. Findings on the floor are a direct reflection of how
well Programs have been implemented.

v

How to Read the Standards
Category Description

Category Name

A full sentence describing how
the Standards in the category
are related.

fety

Food Sanddings ant, buil
e
m
ing
r
ip
tu
of equ
nufac
2. M
ement
ble ma
g
a
a
li
n
e
r
a
dm
and
eep anicient,n, upkary, eff
it
ig
s
n
e
a
d
s
The
ovide as to prgroundment.
ill allow
environcation w impacts of
lo
y
n
it
il
o
c
ve
Locatiof the fa
y negati
Standard
acilityand management ontrol potentiall
F
.1
2
n
dc
The key
Selectio to identify an
el
.
n
s
n
n
o
point of the
o
s
r
ti
e
a
p
g operindnu
preventoStandard.
surr
ures to
s
ld
a
e
m
s
s
nt
ke
that cou
uiremey identifies and ta local activities
q
e
R
l
a
rom
ilit
The fac ntamination f
A Crit.1ic.1
cot
Standard
c
.
u
d
ts
2.1
c
o
r
a
p
p
verse im
Description
have adolled.
nd contrade
Why a facility
n
fi
de
uct
clearlyents
nt prod
would want toquiremy boundaries arein place to preve rties. These
e
R
r
o
rope
Facilit measures are
B Min.2.1
implement theoring pneighb2.1
ective
.
ff
m
d
o
e
E
r
f
Standard.
y review
ination
2.1.2.2
contam are periodicall
esmeasurfood
Key Points
Roof ay that prevents
d
n
a
s
aw
round
Bold type highlights
tained intside Grounds are mainuO
key points to simplify
2.2
ility g
The fac on.
scanning of Critical andstatirvent peadulted to pre ier, and toecMinor Requirements.
la
s
p
t
s
is
cess ea
utsideon.
iremenl Requ ipment stored othe inspection pro and contaminatiuCritica
n
Eq
ake
.
atio
deterior m the property
ge, to m
2.2.1.1
harbora uipment from
o
r
f
.
g
d
e
in
v
eq
emo
build
protect
te are rd to
ear thend wasaintaine
re not n
Litter a d tall grass a g areas are m tential
an
r po
kin
2.2.1.2Weeds
nd parnd otheyards a nding water a,sdd
2.2.1.3aoRstaroofs anof dust,rounds,g
2.2.1.4ro
be freefdovide
inants.
ge is prcontamdraina
e
t
a
u
q
Ade
eas.
2.2.1.5
other arce foraintenanA

Critical Requirements
These are the critical requirements against which a facility is scored. In many regulations, critical requirements aredescribed as SHALLS. Critical requirement observations are assessed as Improvement Needed, Serious, or Unsatisfactory
unless there is an alternate program in place that meets the intent of the requirements. A 4-place number with a 3rd placevalue of “1” identifies Critical Requirements.

B

Minor Requirements
These are the minor requirements against which a facility is scored. In many regulations, the minor requirements aredescribed as SHOULDS. Minor requirement observations are assessed as Minor Issues Noted. A 4-place number with a
3rd place value of “2” identifies Minor Requirements.

vi

Scoring
The scoring of the facility occurs in five steps:
1. The Inspection
2. Determining Risk and Assigning Category Scores
3. Evaluating the Adequacy of the Food Safety Program
4. Total Score
5. Recognition

1

The Inspection

Like a chain, the strength of a Food Safety Program depends on its weakest link.
To assess the food safety risks in a facility, an AIB Inspector conducts a thorough and fair physical inspection and concludes
with a review of written programs. The Inspector notes observations based on the five categories of The AIB International
Consolidated Standards for Inspection:
1. Operational Methods and Personnel Practices
2. Maintenance for Food Safety
3. Cleaning Practices
4. Integrated Pest Management
5. Adequacy of Prerequisite and Food Safety Programs2

Determining Risk and Assigning Category Scores

The AIB Inspector will then assign a level of risk and a Category score to the five categories shown above. Use Table 1 as a guide.

Table 1—Risk Assessment
Risk Assessment

Description

Category Score
Range

No Issues Observed

No identified risk

Minor Issues Noted

No potential for contamination

180-195

Improvement Needed

A potential hazard, partial
program omission, or
food safety finding that isinconsistent with the standards.
If this hazard, omission, or
finding is not corrected, it
could lead to a program
failure160-175

Serious

A significant food safety risk orrisk of program failure140-155

Unsatisfactory

An imminent food safety
hazard, program failure, ordeparture from the Good
Manufacturing Practices

≤135

vii

200

The Inspector uses a three-step process to assess risk. The inspector:
1. Determines the most significant observation(s) in a category and assigns a score range.
2. Determines the severity of the most significant observation(s) and decides whether the initial score should be at the top or
bottom of the score range assigned.
3. Lowers the initial score in 5 point increments for each additional observation if the assigned score is at the top of thescore range.

The most significant
observation is notsevere, and so would
be scored at the topof the category score
range.
The Inspector
determines themost significant
risk in a category
and assigns it to
the “Minor Issues
Noted” score
range.

Highest Category Score

195 Multiple
-5
190
-5

occurrencesof separate
observations
lower the scorein incrementsof 5 until thelowest category
score isreached.

185
The most significant
observation issevere, and sowould be scoredat the bottom of
the category score
range and cannot
be further reduced.

-5
180
Lowest Category Score

Figure 1—Example of Risk and Category Score Determination in the
Minor Issues Noted Range
Here are some scoring guidelines:• The initial score for a category is always either at the top or the bottom of the range.
• A category score can be adjusted from the top of the range, but will never go below the bottom of the range.
• All critical or minor findings associated with a single Standard of a category would be grouped together as a single
observation. For example, any findings (single or multiple) noted under the following Standard and related requirements
would only be counted as one observation:•

1.6 Pallets
1.6.1.1
1.6.1.2
1.6.2.1
1.6.2.2
Findings assigned to several Standards within a category would be considered distinct and separate observations. For
example, any findings (single or multiple) noted for each of the following Standards would be counted as 2 observations:
1.1 Rejection of Shipments/Receipt of Dry Goods
1.3 Storage Practices•••

A single observation in a category may be severe enough to require the category to be scored at the bottom of the score
range. Severity can be due to a single significant observation, or it can be due to multiple findings establishing a pattern
within a single observation.
Observations of Minor Requirements are always assessed in the Minor Issues Noted score range.
If the initial score is at the top of the assigned score range, each additional observation lowers the scores in 5 point
increments. Possible scores are listed in Table 2.

viii

Table 2—Lowering an Initial Category Score for Multiple Observations# ofObservations

Category Scores for All Risk Assessments
Minor Issues
Noted

Improvement
NeededSerious

Unsatisfactory

1

195

175

155

135

2

190

170

150

130

3

185

165

145

125

4

180

160

140

120

5+

180

160

140

115*

* Will be lowered an additional 5 points for additional observations.

3

Evaluating the Adequacy of the Food Safety Program

Evaluation of the written programs is not limited to determining if a written program and its records are in place and current.
What the AIB Inspector sees in the facility determines whether or not the written Food Safety Programs actually work. A
facility cannot have perfect programs if food safety observations are noted during the inspection.
The Inspector reviews the observations in the facility against the written programs to determine where the gaps in the program
exist and what should be done to alleviate these conditions.
The score for the Adequacy Category is determined using the same method that is used for calculating the other four category
scores. The Adequacy Score, however, is also guided by four additional rules.

Rules to Determine the Adequacy Score
Rule 1—The Adequacy Score cannot be the highest score. How can the programs that manage outcomes in the othercategories be scored higher than the categories themselves?
Rule 2—The Adequacy Score can be no more than one Risk Assessment Category higher than the category with the worst
observation. In other words, if the worst Risk Assessment is Serious, how could the Adequacy section be said to have only
minor issues with its operation? Again, this relates to how well the program functions in a facility. See Table 3.

Table 3—Maximum Adequacy Score Based on Rule 2
Worst Risk
Assessment

Related Score Range
for Worst Risk
Assessment

Maximum
Adequacy Score
Range

Minor Issues Noted

180-195

195*

Improvement Needed160-175

180-195

Serious140-155

160-175

Unsatisfactory≤135

140-155*** Rule 4 applies** Rule 3 applies

Rule 3—If the worst score is at the bottom of the score range, the Adequacy Score can be no higher than the bottom category
score, one level above. If observations require the score to be at the bottom of the category score range, this indicates that therelated program is not effective.

ix

Table 4—Maximum Adequacy Score Based on Rule 3
Score of Worst Risk
Assessment at
Lowest Number in
the Score Range

Maximum
Adequacy
Score

Minor Issues Noted

180

195*

Improvement Needed

160

180

Serious140

160

Unsatisfactory

≤ 135

140

Worst Risk
Assessment* Cannot be the highest category score
Note: This rule does not apply if scoring a category where the worst risk
assessment is “Minor Issues Noted”.

Rule 4—A 200 may only be assigned for Adequacy if the other four category scores are all assigned a 200; e.g., the only way
it can be said that the programs are working perfectly is if there are no observations to indicate otherwise.

4

Total Score

The Total Score is the sum of the points assigned to each category: Operational Methods and Personnel Practices, Maintenancefor Food Safety, Cleaning Practices, and Integrated Pest Management, but is not complete until aligned with the Adequacy ofPrerequisite and Food Safety Programs because written programs drive the results from the other four categories.

5

Recognition

Recognition is based on the Total Score assigned to the facility. A recognition document will be awarded to the facility when:• The inspection is based solely on the AIB International Consolidated Standards for Inspection (not customer-definedinterpretations or guidelines)• There is:◊ No category score less than or equal to 135◊ There are no unsatisfactory findings (even if the Total Score is at or above 700)
The AIB International Recognition Document:• Recognizes that on the day of the inspection, the facility achieved a certain score according to the AIB International
Consolidated Standards for Inspection• Is not a certificate of compliance (like an ISO certificate)• Does not have a specific expiration date
• Is labeled as announced, unannounced, or announced to corporate• Defines which areas of the facility were included in the inspectionxSample Scoring with Explanations
Category
Score
Range

180-195

160-175

140-155≤135

Category#
Minor Issues
Noted
Observations#
Improvement
NeededObservations#
Serious
Observations#
Unsatisfactory
Observations

Category
Score

6

0

0

0

180

A

8

3

0

0

165

B

8

1

0

0

160

C

2

4

3

0

145

0

3

0

0

165

Total Score

815

Operational
Methods andPersonnel
Practices
Maintenancefor Food
SafetyCleaning
Practices
Integrated
Pest Management
Adequacy ofPrerequisite
and Food
SafetyPrograms

D

E

Sample Scoring with Explanations
Inspector noted six observations at the lowest risk of severity, but the category score does not go lower than the lowest
A The
possible score for the Minor Issues Noted Category (180).
Three observations are documented. There were actually five findings, but three of the findings were related to the same
B requirementin the Standard and were therefore grouped together as a single observation.
The severity of the single observation was significant so the score at the
C bottomof the score range (160) is assigned.
Serious observations that posed the most potential for contamination were at the lowest severity of risk, so the category
D The
score begins with the first observation at 155. There were two additional observations, so the score was lowered by five points
for each to 145.
Score is determined using the most constraining rules that apply:
E The• Adequacy
The observation with the most significant risk is in the Improvement Needed category so the score should fall in the160-175 range.
•

The most significant observation is not severe, so the initial score is 175.

•

There are three separate observations, so five points are deducted for each additional observation beyond the first (175
to 170 to 165).

•

Rule 1: The highest score in the other four categories is 180, but that is outside the 160-175 range so Rule 1 does not
apply.

•

Rule 2: The lowest score in the other four categories is 145, so the Adequacy Score can be no higher than the 160-175
range.

•

Rule 3: The lowest category score (145) is not at the bottom of the range, so Rule 3 does not apply.

•

Rule 4: The other four categories are not assigned a 200, so Rule 4 does not apply.

xiAutomatic Assessment of Unsatisfactory
The following list includes examples of a few commonly found conditions that require an assessment of Unsatisfactory. This
list only represents examples of unsatisfactory conditions, and is not complete. Similar conditions not specifically stated will beassessed by the inspector.
1.

2.

3.

4.

5.

Operational Methods and Personnel Practicesa. Holding temperatures (refrigerators or coolers) in excess of 40°F or 4°C for microbiologically sensitive ingredients or
products (Note: the exact temperature limit may vary depending on country regulation)b. Open sores or boils on personnel who have direct contact with product, ingredients, or product zones
c. Torn liquid receiving strainerd. Ingredients that are internally infested
Maintenance for Food Safety
a. Flaking paint, rust, or other materials in product zone where product contamination is likely
b. Maintenance activity or equipment condition resulting in oil, metal, or other foreign material in or over a productzone
Cleaning Practices
a. The presence of extensive amounts of mold either on or near product zones
b. Widespread infestation above sensitive or exposed ingredients, above product zones, or in equipment
Integrated Pest Managementa. Insectsi.
Houseflies or fruit flies in excessive numbers with little control providedii.
Any cockroach activity on or in a product zone
b. Rodentsi.
Visual presence of live rodent(s)ii.
Evidence of rodent excreta or gnaw marks on raw materials or finished productiii.
Decomposed rodent
c. Birdsi.
Birds residing in processing areas or warehouses
ii.
Bird excreta on product zones, raw materials, or finished productd. Pesticides used inconsistently with label directions
Adequacy of the Prerequisite and Food Safety Programsa. Non-compliance with written Programsi.
Failure to comply with HACCP critical limits or monitoring requirementsb. Poorly defined written Prerequisite Programsi.
Inadequate or ineffective implementation of a Prerequisite Program resulting in actual or likely productcontaminationc. Failure to comply with regulatory mandatesxii

Consolidated Standards for Inspection
1. Operational Methods and Personnel Practices
The receipt, storage, monitoring, handling, and processing of raw materials to manufacture and distribute safe final
product.

1.1

Rejection of Shipments/Receipt of Dry Goods
A facility can safeguard its food products by identifying and barring entry or shipment of potentially contaminated raw
materials or finished products.

Critical Requirements
1.1.1.1
1.1.1.2
1.1.1.3
1.1.1.4

1.2

Damaged, infested, or dirty transports/containers are rejected.
Materials shipped in damaged, infested, or dirty vehicles are rejected.
The facility maintains documentation of rejected shipments that includes the reasons for rejection.
Shuttle vehicles are in good condition, clean, and free of holes and infestation.

Rejection of Shipments/Receipt of Perishables
A facility can safeguard its food products by identifying and barring entry or shipment of potentially contaminated raw
materials or finished products.

Critical Requirements
1.2.1.1
1.2.1.2
1.2.1.3
1.2.1.4
1.2.1.5
1.2.1.6

1.3

Damaged, infested, or dirty transports/containers are rejected.
Materials shipped in damaged, infested, or dirty vehicles are rejected.
Perishable or frozen materials meet specific minimum temperature requirements at points of shipment,
transportation, and receipt.
The facility maintains documentation of temperature checks for perishable goods at receiving points.
The facility maintains documentation of rejected shipments that includes the reasons for rejection.
Shuttle vehicles are in good condition, clean, and free of holes and infestation.

Storage Practices
Raw materials and finished products are stored in a way to meet Program requirements for safe storage of materials.

Critical Requirements
1.3.1.1
1.3.1.2
1.3.1.3
1.3.1.4
1.3.1.5

1.3.1.6

Raw materials, packaging, work-in-process, and finished products are stored and removed from storage
in a manner that prevents contamination.
Dates to facilitate stock rotation are visible on the pallet or individual container.
Raw materials, packaging, work-in-process, and finished products are stored off the floor on pallets, slipsheets, or stands.
Raw materials, packaging, work-in-process, and finished products are stored at least 18 in. or 45 cm awayfrom walls and ceilings.
Adequate space is maintained between rows of stored raw materials, packaging, work-in-process, andfinished products to allow cleaning and inspection. Procedures are followed to guarantee the proper cleaning,inspection, and monitoring for pest activity in storage areas, where an 18 in. or 45 cm inspection perimetercannot be provided.
If materials are stored outside, they are adequately protected against deterioration and contamination.

Minor Requirements
1.3.2.1
1.3.2.2
1.3.2.3

Dates used for stock rotation are on a permanent part of the packaging (e.g., not on the stretch wrap).
There are at least 14 in. or 35 cm of space between pallet rows.
Storage slots and traffic lanes are provided for items stored at floor level.

Operational Methods and Personnel Practices—1

1.3.2.4

1.4

If an 18 in. or 45 cm clearance from walls is impossible due to aisle widths and forklift turning space, a racksystem can be installed against the wall. In this case, a bottom rail is installed 18 in. or 45 cm off the floor sothat no pallets are stored on the floor.

Storage Conditions
Raw materials and finished products are stored in a clean storage area to protect them from contamination sources.

Critical Requirements
1.4.1.1
1.4.1.2
1.4.1.3
1.4.1.4
1.4.1.5
1.4.1.6

Storage areas are clean, well ventilated, and dry. Raw materials, work-in-process, packaging materials, andfinished products are protected from condensate, sewage, dust, dirt, chemicals, or other contaminants.
Partially used packaging materials or raw materials are protected before being returned to storage.
All toxic chemicals, including cleaning and maintenance compounds, and non-product materials, including
equipment and utensils, are stored in a separate area.
Research and Development items and infrequently used raw materials, packaging supplies, and finishedproducts are regularly inspected for signs of infestation.
Special handling procedures are followed for packaging materials that pose a product safety risk if
mishandled (e.g., aseptic or glass packaging). Failures and Corrective Actions are documented.
Products returned by customers are not returned to finished goods storage area until they are inspected andreleased for use by authorized personnel.

Minor Requirements
1.4.2.1
1.4.2.2

1.5

Packaging is stored away from raw materials and finished product in a designated area, if possible.
Materials and supplies staged for use are inspected for damage, contamination, and specification
compliance, as applicable, prior to use.

Raw Material/Finished Product Inventory
Raw material and finished product inventories are maintained at reasonable volumes to avoid excessive age and insect
infestation.

Critical Requirements
1.5.1.1

1.5.1.2
1.5.1.3

Ingredients, packaging supplies, work-in-process, finished products, and other materials are rotated on a FirstIn, First-Out (FIFO) basis or other verifiable method (such as First Expired, First Out [FEFO]) to ensure
stock rotation.
Insect-susceptible materials in storage longer than four weeks are regularly inspected.
Containers are covered or inverted while in storage to protect against contamination from overhead
structures.

Minor Requirements
1.5.2.1

1.6

A system is defined and followed for identifying and tracking of inspection of insect-susceptible materials(e.g., aged stock inventory, re-palletizing dates, etc.).

Pallets
Clean and well-maintained pallets minimize opportunities for contamination.

Critical Requirements
1.6.1.1
1.6.1.2

Pallets are clean and in good repair.
When pallets are stored outside, they are inspected for evidence of contamination before being brought into
the facility for use.

Minor Requirements
1.6.2.1
1.6.2.2

Pallets and other wooden surfaces are properly dried after being washed.
Slip-sheets are placed between pallets and bags of ingredients, and between double-stacked pallets to protect
ingredients from damage by the pallet.

2—Consolidated Standards for Inspection

1.7

Designated Rework Areas
Rework or salvage, if not segregated and managed properly, can cause contamination of raw materials, work-in-process,packaging, or finished product.

Critical Requirements
1.7.1.1
1.7.1.2
1.7.1.3
1.7.1.4
1.7.1.5

1.8

There is a designated rework area.
The rework area is segregated from usable materials.
Rework is processed weekly or often enough to keep rework quantities at minimal levels.
Rework is identified for traceability purposes.
A break in the rework process is defined. Records demonstrate that the break and clean process is followed.

Dust Collection and Filtering Devices
If not maintained, filters, screens, and socks may contribute to food safety issues.

Critical Requirements
1.8.1.1
1.8.1.2
1.8.1.3

1.9

Dust collection and filtering devices are stored in a dust-free environment.
Dust collection and filtering devices are clean.
Dust collection and filtering devices are designed to prevent possible contamination from threads, lint, andfibers.

Bulk Material Handling
Bulk systems and unloading areas are high-activity locations that could introduce external contaminants into the facility.
Proper receiving practices ensure protection during unloading and loading.

Critical Requirements
1.9.1.1
1.9.1.2
1.9.1.3
1.9.1.4
1.9.1.5
1.9.1.6
1.9.1.7
1.9.1.8
1.9.1.9

Bulk systems and unloading areas are installed and maintained to prevent adulteration of raw materials andfinished product.
Outside receiving lines or caps to bulk dry and liquid ingredients are locked, identified, or otherwise secured.
Air is filtered or inspection hatches are covered when bulk materials are unloaded to eliminate the potential
for foreign material contamination during the process.
If present, security seals on bulk container hatches or other shipping containers are checked against the seal
number on the bill of lading to verify that the numbers match during shipping and receiving.
Storage tanks are waterproof.
Conveying tubes or hoses are on supports off the ground or floor to prevent contamination or submersion inwater.
Pneumatic systems or blowers are provided with air filters.
Hoses, caps, and couplings are cleaned before storage in a secured area.
Tanker Wash Tags or prior load verification are verified and records are maintained.

1.10 Sampling Procedures
Because sampling involves direct contact with raw materials, finished product, or work-in-process, procedures are defined
to prevent product contamination.

Critical Requirements
1.10.1.1
1.10.1.2
1.10.1.3

The facility has documented aseptic sampling procedures in place for obtaining samples of materials.
All openings created for sampling in bags, boxes, or containers are properly resealed and identified as such.
Staples and other items likely to cause product contamination are not used to reseal packaging materials.

1.11 Processing Aids
Processing aids are food contact materials and therefore managed to prevent contamination of product.

Critical Requirements
1.11.1.1

All food contact processing aids, such as antifoam and release agents, are segregated from nonfood materials.
Operational Methods and Personnel Practices—3

1.11.1.2
1.11.1.3

Processing aids are labeled for their intended use.
Food approval documentation for food contact processing aids is on file.

1.12 Raw Material Transfer
Once received, raw materials are transferred to points of use within the facility. Sometimes, the raw materials are put into
smaller containers to facilitate handling. The transfer of raw materials should be carefully managed to avoid introductionof contaminants.

Critical Requirements
1.12.1.1
1.12.1.2
1.12.1.3

The facility follows procedures for transferring and handling food materials.
Containers are kept off the floor at all times and covered when not in use.
Raw material storage containers are properly identified to maintain ingredient integrity and traceability.

Minor Requirements
1.12.2.1
1.12.2.2
1.12.2.3
1.12.2.4

Personnel quickly address spills, leaks, and waste caused by transfer of raw materials.
Materials selected for transport to processing areas are visually inspected and cleaned prior to transport.
Drums and barrels are wiped clean.
Packaging material is removed from the protective outer package outside of production areas to eliminate
potential contamination.

1.13 Bulk Material Sifting
Dry materials are sifted to identify and eliminate foreign material or insects. The equipment used for sifting is monitored toensure effectiveness.

Critical Requirements
1.13.1.1
1.13.1.2
1.13.1.3
1.13.1.4
1.13.1.5
1.13.1.6
1.13.1.7
1.13.1.8
1.13.1.9

All bulk dry materials are sifted before use.
All bulk finely milled dry materials are sifted with a 30-mesh (600-micron) screen or finer.
All other bulk dry materials are sifted with a 16-mesh (1000-micron) screen or the smallest mesh size
through which the particle will pass.
Sifters, sieves, rebolters, and scalpers for finely milled dry materials are inspected for torn screens and otherdefects at least weekly.
The facility maintains records of equipment inspections.
Reject materials (tailings) are visually inspected no less than daily.
The source of any unusual foreign objects in sifter tailings is identified and addressed.
The facility maintains records of tailing findings and Corrective Actions.
If foreign material that could damage the sifter, sieve, rebolter, or scalper screens is found in the tailings,
those screens are immediately inspected for damage.

1.14 Bulk Liquid Materials
Liquid materials (including processing aids) are strained and strainers are regularly checked to identify foreign material
and prevent contamination of liquids.

Critical Requirements
1.14.1.1
1.14.1.2
1.14.1.3
1.14.1.4
1.14.1.5

All bulk liquid materials are filtered with inline receiving strainers.
Strainers are cleaned and inspected for integrity after each load.
Strainer mesh sizes are sufficiently restrictive to remove foreign material from liquid material deliveries.
Strainer inspections, findings, and Corrective Actions are documented and kept on file.
If strainers are provided on the truck, or portable strainers are used at the site, the presence of a clean andintact strainer is verified prior to pumping of material.

4—Consolidated Standards for Inspection

1.15 Foreign Material Control Devices
Sifters, magnets, strainers, X-ray machines, and metal detectors are installed at appropriate locations to prevent theinclusion of metal, wood, glass, and other foreign materials.

Critical Requirements
1.15.1.1
1.15.1.2
1.15.1.3

1.15.1.4
1.15.1.5
1.15.1.6
1.15.1.7
1.15.1.8
1.15.1.9

Precautions are taken to minimize product contamination when staples or similar items are used inpackaging materials.
Foreign material control devices are located at the last possible point on all production lines.
Metal detectors or X-ray machines incorporate an alarm and/or an automatic rejection device that diverts
contaminated product into a secured and controlled area accessible only to authorized personnel, or otherwise
maintain control of the rejected product.
Product rejections or unusual foreign material findings are investigated and Corrective Actions are taken
to identify and eliminate contamination issues.
Foreign material control devices are appropriate to the product or process, and detect metal wear orcontamination from the processing equipment.
For continuously extruded product, a mark is used to identify the location of contamination if automatic
rejection or identification is not possible, or if a simple line stop is not acceptable.
The facility follows procedures to operate, monitor, and test foreign material control devices.
Foreign material control devices are regularly monitored and documented.
The facility follows Corrective Action and Reporting Procedures to respond to foreign material control
device failures. These procedures may address:• Isolating• Quarantining• Re-testing all food produced since the last acceptable test of the device

1.16 Waste Material Disposal
Waste materials and their removal are managed to avoid contamination.

Critical Requirements
1.16.1.1
1.16.1.2
1.16.1.3
1.16.1.4
1.16.1.5

Trash or inedible waste is stored in properly covered, labeled containers.
Waste containers are emptied at least daily.
Trash or inedible waste does not come in contact with raw materials, work-in-process, or finished product at
any time.
Licensed contractors remove waste, where required.
Waste disposal meets regulatory requirements.

1.17 Ingredient Scoops
Ingredient scoops may cause cross contamination if they are used for multiple ingredients.

Critical Requirements
1.17.1.1
1.17.1.2
1.17.1.3

All in-use ingredient containers have individual transfer scoops (where needed) to prevent cross contamination.
Ingredient scoops are color-coded or identified, as necessary, to prevent cross contamination from allergens
or other non-related materials.
Ingredient scoops are clean and in good condition.

1.18 Product Identification
If work-in-process and raw materials are not identified, they could be misused and cause food safety problems.

Critical Requirements
1.18.1.1
1.18.1.2
1.18.1.3
1.18.1.4

Carry-over product, work-in-process, rework, and raw
materials are properly identified and dated.
Carry-over is minimal and used at the first opportunity.
Reworked or blended materials are lot traceable.
Reworked or blended materials are strained/sifted prior to use.
Operational Methods and Personnel Practices—5

1.19 Workspace Arrangement
A neat, efficient workspace promotes cleanliness and maintainability, both essential for food safety.

Critical Requirements
1.19.1.1

Routine housekeeping activities are ongoing throughout operating hours in production and support areas tomaintain a sanitary environment.

Minor Requirements
1.19.2.1
1.19.2.2
1.19.2.3
1.19.2.4

Production equipment and supplies are neatly arranged and installed.
Portable, infrequently used equipment is not stored in production or raw material storage areas.
Adequate workspace and storage areas are provided to enable operations to be performed in safe, hygienic
conditions.
Operational debris is kept at a minimum.

1.20 Single-Service Containers
Residue can contaminate any new materials or products added to an old container.

Critical Requirements
1.20.1.1
1.20.1.2

Single-service containers are not reused.
All single-service containers are crushed, punctured, or otherwise disposed of so that they cannot be reused.

1.21 Hand Contact
A facility can eliminate, where possible and practical, potential sources of contamination by minimizing the need for direct
human handling in food processing.

Critical Requirements
1.21.1.1

Production facilities, equipment, and accessories are designed so that minimum hand contact is made withraw materials, work-in-process, and finished product, where possible and practical.

1.22 Temperature-Sensitive Materials
Temperature controls prevent the growth of pathogens in susceptible materials.

Critical Requirements
1.22.1.1
1.22.1.2

1.22.1.3

Raw materials, work-in-process, and finished product capable of supporting the rapid growth of pathogenic
microorganisms are properly stored.
Temperature-sensitive materials are stored to maintain appropriate internal temperatures:• 40°F or 4°C or below• 140°F or 60°C or above• Or in accordance with country-specific regulation
The facility maintains a record of temperature monitoring activities.

Minor Requirements
1.22.2.1
1.22.2.2

Continuous recording thermometers are placed in all rooms or areas where perishable foods are stored andhandled.
Freezers and coolers are provided with vinyl strip doors, self-closing devices, or other methods to maintaintemperatures.

1.23 Cross Contamination Prevention
Incompatible or hazardous materials require separate handling to prevent contamination.

Critical Requirements
1.23.1.1

Incompatible materials (such as raw and cooked products) are stored under conditions that prevent crosscontamination.

6—Consolidated Standards for Inspection

1.23.1.2
1.23.1.3
1.23.1.4
1.23.1.5
1.23.1.6
1.23.1.7

Measures are taken to prevent cross contamination by hazardous ingredients, such as allergens in
manufacturing, packaging, and storage areas.
Systems are set up to reduce any potential physical,
chemical, or microbiological contamination risks.
Where required, hand sanitizers, foot baths, or automatic floor sanitizer sprays are provided to prevent
microbiological contamination of product and processing areas.
When used, verification of effective concentration of the foot bath or sanitizers is monitored anddocumented, including Corrective Action and re-verification of concentration, as required.
Where foot baths and sanitizers are not used for cross contamination control in a sensitive operation, a captive
shoe program is defined and implemented to prevent microbial contamination of product and processing areas.
Measures are taken to prevent cross contamination that can cause customer complaints, such as meat invegetarian products, or non-organic ingredients in organic foods.

1.24 Containers and Utensils
If not managed, any food contact containers or utensils have the potential to create food safety hazards.

Critical Requirements
1.24.1.1
1.24.1.2
1.24.1.3
1.24.1.4

Containers and utensils used to transport, process, hold, or store raw materials, work-in-process, rework, orfinished products are constructed, handled, and maintained in a way that prevents contamination.
Containers for work-in-process or finished products are
only used for their designated purposes.
Containers are legibly labeled with contents.
Snap-off blades are not used in production, packaging, or raw material storage areas.

1.25 Cans, Bottles, and Rigid Packaging
If used, cans, bottles, and other containers for packaging require extra cleaning and storage steps to prevent foreignmaterial contamination.

Critical Requirements
1.25.1.1
1.25.1.2
1.25.1.3
1.25.1.4
1.25.1.5
1.25.1.6
1.25.1.7
1.25.1.8

If cans, bottles, food contact barrels, or other rigid packaging containers are used, the rigid container isinverted and cleaned with an air or water blast before filling to remove foreign material.
Filtering systems and/or air/water traps are provided for cleaning systems used with rigid packaging.
The filtering systems or air/water traps on cleaning systems used with rigid packaging are regularly
monitored and maintained as part of the Preventive Maintenance Program.
After cleaning, rigid packaging is maintained in an inverted position or covered to prevent foreign material
contamination until filled and capped.
Box and other liners used in product containers or packaging materials are suitably durable to prevent risk of
product contamination.
Rigid packaging is covered or inverted, or overhead structures are maintained, to prevent contamination
prior to filling.
Single-service containers that are not washed or air or water rinsed are received covered with a tight-fitting
protective cover.
Single-service containers that are not cleaned before receipt are stored in a way to protect them from airborneor manual contamination.

1.26 Finished Product Transportation
Finished product is coded for traceability, and shipping requirements are in place to prevent product contamination.

Critical Requirements
1.26.1.1
1.26.1.2
1.26.1.3
1.26.1.4
1.26.1.5

Legible code marks that are easily seen by consumers are placed on all finished products.
Code marks satisfy regulatory packaging requirements and lot definitions, and are used in the Recall
Program.
Distribution records identify the initial point of distribution as per regulatory requirements.
Finished products are handled and transported in a way that prevents actual or potential contamination.
Finished products are loaded or transferred in covered bays or canopies to protect the products from weather
damage.
Operational Methods and Personnel Practices—7

1.26.1.6
1.26.1.7
1.26.1.8
1.26.1.9
1.26.1.10
1.26.1.11
1.26.1.12

Staging and loading of perishable materials does not pose a food safety risk.
Documentation validates that temperature-sensitive products are loaded into pre-cooled vehicles that aredesigned to sustain required temperatures during delivery.
Temperatures of vehicles are checked and recorded before loading.
The facility enforces transportation breakdown procedures.
Prior to loading, all shipping vehicles are inspected for cleanliness and structural defects that could
jeopardize the product.
Shipping vehicle inspections are documented.
Local delivery trucks and route trucks are inspected and cleaned at least weekly to identify potential sourcesof foreign material contamination.

Minor Requirements
1.26.2.1
1.26.2.2
1.26.2.3
1.26.2.4
1.26.2.5

1.26.2.6

1.26.2.7

1.26.2.8

Common carriers and customers are encouraged to maintain their delivery vehicles in sanitary condition,and in good repair.
Security seals or padlocks are provided, and their use is documented as per facility or customer requirements.
Interior light bulbs in finished product transports are shielded or coated to prevent breakage.
No odors or other contaminants are present in transports.
Transport vehicles have not hauled garbage/waste or nonfood items that may cause product contamination.
If nonfood items, such as chemicals, are shipped, then adequate barriers to prevent contamination of foodproducts must be used.
Transport refrigeration devices have recording devices. In the absence of recording devices, manual
temperature checks are documented at appropriate frequencies to ensure maintenance of refrigeration
temperatures.
Adequate free air circulation is provided all around the load during perishables transportation. Pallets withslip-sheets or another way to allow adequate air circulation is in place unless the transport has a channeledfloor to maintain air circulation.
If applicable, the vehicle’s refrigeration unit is turned on and the doors are closed when loading andunloading is not taking place.

1.27 Hand Washing Facilities
Personnel are provided the equipment to effectively remove contamination from their hands.

Critical Requirements
1.27.1.1
1.27.1.2
1.27.1.3
1.27.1.4
1.27.1.5

Suitable and properly maintained hand washing facilities are located at the entrance to production areas, and atother appropriate sites.
Single-use towels or air dryers are provided at hand washing stations.
Hand sanitizing stations are provided, where appropriate.
Hand sanitizers are regularly monitored for proper concentration to ensure effectiveness.
“Wash hands” signs appear above sinks and entries to production areas, where appropriate.

Minor Requirements
1.27.2.1

Dispensers for disposable paper towels are covered.

1.28 Washrooms, Showers, and Locker Rooms
Cleanliness diminishes chances of contamination being spread from personnel areas.

Critical Requirements
1.28.1.1
1.28.1.2
1.28.1.3
1.28.1.4

All washrooms, showers, and locker rooms are maintained in a sanitary condition.
No pests or mold are present.
There are no open food or drinks in lockers or locker
rooms.
“Wash hands” signs are displayed in all restrooms,
lunchrooms, smoking areas, and appear above sinks and entries to production areas where appropriate.

8—Consolidated Standards for Inspection

Minor Requirements
1.28.2.1

Company-owned personnel lockers are inspected on a defined frequency.

1.29 Personal Hygiene
Personnel conform to hygiene practices to avoid becoming a source of contamination.

Critical Requirements
1.29.1.1
1.29.1.2
1.29.1.3

Trained supervisors are responsible for ensuring that all personnel are complying with facility policies
regarding personnel practices.
Personnel wash hands before beginning work, and after eating, drinking, smoking, using the restroom, orotherwise soiling hands.
Personnel are encouraged to practice good personal hygiene at all times.

Minor Requirements
1.29.2.1

Hand washing practices are checked periodically for
effectiveness (e.g., visual inspection, swabbing, observation, etc.).

1.30 Work Clothes, Changing Facilities, and Personnel Areas
Clothing may contaminate food products if the clothing is dirty or
made of unsuitable material. Changing facilities are provided to allow personnel to keep work clothes clean.

Critical Requirements
1.30.1.1
1.30.1.2
1.30.1.3
1.30.1.4
1.30.1.5
1.30.1.6
1.30.1.7
1.30.1.8

Personnel wear suitable, clean outer garments or uniforms.
Personnel wear suitable footwear.
Personnel wear effective hair restraints to fully contain hair, if applicable. Hair restraints may include head,beard, or moustache covers.
If worn, gloves are adequately controlled to avoid product contamination.
Items such as pens, pencils, and thermometers are carried in pockets or pouches below the waist in production
areas.
Changing facilities are provided for all employees, visitors, and contractors to allow personnel to change
clothes before entering food-processing areas, if necessary.
Work clothes are stored separately from outdoor clothing and personal items in changing facilities.
Where protective clothing is required, it is available at all times, and laundered or cleaned in a controlledenvironment.

Minor Requirements
1.30.2.1
1.30.2.2

There are no pockets above the waist on outer garments.
Suitable break rooms and dining facilities are provided for all personnel.

1.31 High-Risk Clothing Management
Special handling is required in high-risk operations to ensure that work clothing is distinctive for different processes, andmanaged to prevent product contamination.

Critical Requirements
1.31.1.1
1.31.1.2
1.31.1.3
1.31.1.4

Personnel in high-risk operations follow specified procedures for dressing in visually distinctive clean outergarments, headwear, and footwear.
Personnel enter high-risk operations through specially designated changing areas.
Changing facilities are located to allow direct access to
production, packaging, and storage areas.
High-risk work clothing is only removed in a specially designated changing area.

Minor Requirements
1.31.2.1
1.31.2.2

Personal clothing above the knee is completely covered by work clothes (e.g., smocks).
All protective clothing is regularly cleaned on-site or by a contract laundry.
Operational Methods and Personnel Practices—9

1.32 Personal Items and Jewelry Control
Personal items and jewelry present product contamination risks if not controlled.

Critical Requirements
1.32.1.1

1.32.1.2
1.32.1.3
1.32.1.4
1.32.1.5
1.32.1.6

Personnel in contact with food products remove jewelry and cosmetic items including, but not limited to:• Visible or exposed piercings and body jewelry• Watches• Earrings• Necklaces• Bracelets• Rings with settings• False fingernails• False eyelashes• Fingernail polish
Plain wedding bands are acceptable if permitted by the Personnel Practices Program.
Personnel eat, drink, chew gum, and use tobacco products only in designated areas.
Personal food and belongings are not brought into production or storage areas.
All personal property is stored in a designated area.
The facility Personnel Practices Program defines and explains any exceptions to personal items and jewelry
control.

Minor Requirements
1.32.2.1

Personnel in contact with food products are prohibited from wearing perfume and aftershave.

1.33 Health Conditions
Facility policies are in place and enforced to prevent disease, illness, or infection from contaminating product.

Critical Requirements
1.33.1.1
1.33.1.2
1.33.1.3
1.33.1.4
1.33.1.5

No person with boils, sores, infected wounds, or any other infections or communicable disease is permitted
to contact food as defined by regulations.
All exposed cuts and grazes are covered by a facility-issued detectable metal-strip bandage.
All personnel health cards are current and properly posted if required by local regulations.
The facility follows procedures requiring personnel, including temporary workers, to notify supervisorypersonnel of any relevant infectious disease or conditions to which they may have been exposed.
A written policy specifies the procedures for handling/disposition of food or product contact surfaces that havecome into contact with blood or other bodily fluids.

Minor Requirements
1.33.2.1
1.33.2.2

Each lot of metal-strip bandages is tested in the metal detector.
If appropriate, the facility uses detectable gloves, earplugs, or other detectable protective equipment. If used,
detectable equipment is regularly tested and documented.

1.34 Non-Facility Personnel
Visitors and contractors are required to comply with facility policies to protect product from contamination.

Critical Requirements
1.34.1.1

Non-facility personnel conform to the facility Personnel Practices Program. Non-facility personnel include,
but are not limited to:• Visitors• Temporary personnel• Regulatory authorities• Outside contractors• Tour groups• Family and friends of personnel

10—Consolidated Standards for Inspection

1.34.1.2

Where appropriate, visitors and contractors undergo medical screening and appropriate training before
entering raw material, preparation, processing, packaging, and storage areas.

1.35 Multiple-Service Shipping Containers
Multiple-service shipping containers are cleaned and maintained so that they do not contaminate the primary productcontainer or the product.

Critical Requirements
1.35.1.1

Dry or wet cleaning processes or an inspection program are in place to identify or remove contaminants sothat multiple-service shipping containers are maintained in a clean and satisfactory condition.

1.36 Glass Container Breakage
Procedures are in place to address glass container breakage at receiving, storage, depalletizing, washing, rinsing, filling,
and capping stages to prevent product contamination.

Critical Requirements
1.36.1.1
1.36.1.2

Procedures are defined to address glass container breakage in manufacturing, packaging, and storage areas.
Records are current and document that procedures for glass breakage clean up in storage, handling,
production, and packaging areas are followed.

1.37 Filling, Capping, and Sealing
Filling, capping, and sealing of single-service or multiple-service containers is monitored to meet specifications.

Critical Requirements
1.37.1.1
1.37.1.2

Performance of the filling, capping, and sealing operations is monitored visually or electronically. Visual orelectronic inspections indicate that filled containers are sound and properly sealed.
Sealed and filled containers that do not meet specifications are reprocessed or rejected. Documentation is
maintained.

1.38 Examination of Materials
Materials that cannot be examined using foreign material devices are visually examined prior to use to prevent productcontamination.

Critical Requirements
1.38.1.1

Fruits, nuts, coconut, and similar materials are visually examined before use.

Operational Methods and Personnel Practices—11

2. Maintenance for Food Safety
The design, upkeep, and management of equipment, buildings, and grounds to provide a sanitary, efficient, and reliable
manufacturing environment.

2.1

Facility Location
Selection and management of the facility location will allow personnel to identify and control potentially negative impactsof surrounding operations.

Critical Requirements
2.1.1.1

The facility identifies and takes measures to prevent product contamination from local activities that could
have adverse impacts.

Minor Requirements
2.1.2.1
2.1.2.2

2.2

Facility boundaries are clearly defined and controlled.
Effective measures are in place to prevent product contamination from neighboring properties. These
measures are periodically reviewed.

Outside Grounds and Roof
The facility grounds are maintained in a way that prevents food adulteration.

Critical Requirements
2.2.1.1
2.2.1.2
2.2.1.3
2.2.1.4
2.2.1.5
2.2.1.6

2.2.1.7
2.2.1.8

Equipment stored outside is placed to prevent pest harborage, to make the inspection process easier, and toprotect equipment from deterioration and contamination.
Litter and waste are removed from the property.
Weeds and tall grass are not near the building.
Roads, yards, and parking areas are maintained to be free of dust, standing water, and other potential
contaminants.
Adequate drainage is provided for grounds, roofs, and other areas.
Outside wet and dry waste or scrap compactors, modules, and containers are installed in a way thatprevents product contamination. Containers are maintained to minimize and contain leakage, and areremovable so that the area can be cleaned.
Waste containers and compactors are closed or covered, and located on a concrete pad or in a manner tominimize pest attraction and harborage.
The roof and structures are well maintained.

Minor Requirements
2.2.2.1
2.2.2.2

2.3

Outdoor equipment storage is minimal.
Truck bays and garage areas are maintained to prevent pest attraction or harborage.

Security Equipment
Installing and maintaining the equipment and structures that support a Food Defense Program help guard against
intentional product contamination.

Minor Requirements
2.3.2.1

Physical security measures that require maintenance or design can include:• Perimeter fences• Surveillance cameras• Locked doors• Security guard stations• Controlled access• Controlled bulk storage areas

Maintenance for Food Safety—12

2.4

LayoutSpacious layout and placement of equipment, materials, and structures facilitates inspection, cleaning, and maintenanceactivities.

Critical Requirements
2.4.1.1
2.4.1.2

2.5

Space is maintained between equipment and structures to enable cleaning and maintenance.
There is adequate space to place equipment and raw materials.

Floors
The floors of the facility are designed and maintained to provide structural integrity, facilitate cleaning, prevent
contamination, and eliminate pest harborage or entry.

Critical Requirements
2.5.1.1
2.5.1.2
2.5.1.3
2.5.1.4
2.5.1.5
2.5.1.6

2.6

Floors are made of materials that are easily cleaned and kept in good repair.
Wall/floor junctions and corners are maintained to facilitate cleaning.
Holes, cracks, and crevices in floor surfaces are repaired to prevent debris from lodging and to avoid pest or
microbial harborage.
Floors are designed to meet the demands of facility operations and withstand cleaning materials and methods.
Floors are impervious.
Floors are sloped to direct the flow of water or effluent toward drains.

DrainsThe drains in the facility are designed and maintained to provide structural integrity, facilitate cleaning, prevent
contamination, and eliminate pest harborage or entry.

Critical Requirements
2.6.1.1
2.6.1.2
2.6.1.3
2.6.1.4
2.6.1.5

Drains are made of materials that are easily cleaned and kept in good repair.
Floor drains with grates are installed, maintained, and operational in all wet processing or wash areas.
Floor drain grates are easily removable for cleaning and inspection.
Drainage is designed and maintained to minimize the risk of product contamination.
For high-risk operations, drainage flows away from high-risk areas (e.g., raw vs. cooked).

Minor Requirements
2.6.2.1
2.6.2.2

2.7

Equipment and drains should be placed in a way that any processing discharge or overspill goes directly intoa drain rather than on the floor.
Floor drains can be easily accessed for cleaning and inspection.

Walls
The walls of the facility are designed and maintained to provide structural integrity, facilitate cleaning, prevent
contamination, and eliminate pest harborage or entry.

Critical Requirements
2.7.1.1
2.7.1.2
2.7.1.3

Walls are made of materials that are easily cleaned and kept in good repair.
Holes, cracks, and crevices in wall surfaces are repaired to prevent debris from lodging and to avoid pest or
microbial harborage.
Walls are designed, constructed, finished, and maintained to:• Prevent dirt accumulation• Reduce condensation and mold growth• Facilitate cleaning

13—Consolidated Standards for Inspection

2.8

Ceilings and Overhead Structures
Structural elements such as ceilings, beams, supports, fixtures, ducts, pipes, or equipment do not threaten food product withleaking, loose, chipping, flaking, or peeling material.

Critical Requirements
2.8.1.1
2.8.1.2
2.8.1.3

2.8.1.4
2.8.1.5
2.8.1.6
2.8.1.7
2.8.1.8

2.9

Ceilings are made of materials that are easily cleaned and kept in good repair.
Access to the void in hollow or suspended ceilings is provided to facilitate cleaning, maintenance, andinspection activities.
Ceilings and overheads are designed, constructed, finished, and maintained to:• Prevent dirt accumulation• Reduce condensation and mold growth• Facilitate cleaning
Roof leaks are promptly identified, controlled, and repaired.
Fixtures, ducts, pipes, and overhead structures are installed and maintained so that drips and condensation do
not contaminate foods, raw materials, or food contact surfaces.
Drips and condensation are controlled to prevent establishment of an environment suitable for microbial
growth.
There is no flaking paint or rust on equipment or overhead structures. Only normal mild oxidation on
nonfood contact surfaces is acceptable.
Other materials (such as loose insulation) do not threaten food products or food contact surfaces.

Glass, Brittle Plastics, and Ceramics Control
The Glass, Brittle Plastics, and Ceramics Program manages not only lighting to ensure that it is adequate for the safe
production of food products, but the Program also takes into consideration breakable materials that are used for otherpurposes within the facility.

Critical Requirements
2.9.1.1
2.9.1.2
2.9.1.3
2.9.1.4
2.9.1.5

Adequate lighting is provided in all areas.
Light bulbs, fixtures, windows, mirrors, skylights, and other glass suspended over product zones, productareas, ingredients, or packaging supplies are of the safety type, or are otherwise protected to prevent breakage.
Light fittings and glass are replaced in a way that minimizes the potential for product contamination.
Glass that cannot be fully protected is addressed in the Glass, Brittle Plastics, and Ceramics Program.
Only essential glass is present in the facility. If glass must be used, it is addressed by the Glass, Brittle
Plastics, and Ceramics Program.

2.10 Air Makeup Units
Air used in the facility is filtered or screened, and filters and screens are maintained to prevent productcontamination.

Critical Requirements
2.10.1.1
2.10.1.2
2.10.1.3
2.10.1.4
2.10.1.5

Air makeup units are fitted with clean filters and are free of mold and algae.
Air return ducts for HVAC systems and air makeup units are fitted with cleaning and inspection hatches.
Fans, blowers, filters, cabinets, and plenums are on the Preventive Maintenance Schedule to prevent mold,the development of microbes, insect activity, and foreign material collection.
Air blowing equipment is located, cleaned, and operated in a way that does not contaminate raw materials,
work-in-process, packaging materials, food contact surfaces, and finished products.
Filters are capable of removing particles of 50 microns (Minimum Efficiency Reporting Value [MERV] 4) orlarger.

Minor Requirements
2.10.2.1
2.10.2.2

Dust extraction equipment for dry powder handling equipment is installed.
Ventilation is provided in product storage and processing areas to minimize odors, fumes, and vapors.

Maintenance for Food Safety—14

2.11 Pest Prevention
The materials, structure, and maintenance of the building and equipment support the Integrated Pest Management Program.

Critical Requirements
2.11.1.1
2.11.1.2
2.11.1.3

The building has barriers in place to protect against birds, rodents, insects, and other pests.
External doors, windows, or other openings are close-fitting or otherwise pest-proofed to less than ¼ in. or 6 mm.
Windows, doors, and skylights that must be kept open for ventilation are screened to prevent pest entry.

2.12 Leaks and Lubrication
Leaks, oil, and lubrication are managed so they do not contaminate food products.

Critical Requirements
2.12.1.1
2.12.1.2
2.12.1.3

The facility prevents, identifies, and eliminates leaks (oil and lubricants) and excessive lubrication.
Catch pans or deflector plates are installed in areas where drive motors and gearboxes are mounted overproduct zones, and where conveyors cross or run parallel at different levels.
There are no grease smears or excess lubricant on equipment.

2.13 Lubricants
Lubricants that are essential for effective equipment operation are managed to ensure they do not get into food products.

Critical Requirements
2.13.1.1
2.13.1.2

Only food-grade lubricants are used on food processing and packaging equipment, or on any other equipment
where incidental food contact may occur.
Lubricants are labeled, segregated, and stored in a designated, secure area. Food-grade and non food-grade
lubricants are kept separate from each other.

2.14 Cross Contamination Prevention
Different steps in the production of food products can negatively impact processing in other areas. Segregation ofoperations minimizes opportunities for food hazards to arise.

Critical Requirements
2.14.1.1
2.14.1.2
2.14.1.3
2.14.1.4
2.14.1.5
2.14.1.6
2.14.1.7
2.14.1.8

2.14.1.9

Operations are separated based on process flow, material types, equipment, personnel, airflow, air quality,
and services needed.
The process flow, from receiving to shipping, is arranged to prevent product contamination. High-risk andlow-risk operations are segregated to minimize product cross contamination.
Areas for washing and cleaning are located away from production activities, where appropriate.
Toilet rooms are provided with functional exhaust fans that exhaust to the outdoors or do not open directly
into production, packaging, or raw material storage areas.
Cleaning and production areas are segregated with air curtains, partitions, doors, or other exclusionary
systems.
Water installations and equipment are constructed and maintained to prevent back siphonage and backflow.
The sewage disposal system is adequate for the process and maintained to prevent direct or indirect productcontamination.
Clean In Place systems meet the following design requirements to prevent contamination:• Allow proper drainage• No dead ends
• No cross connections• Contain line disconnects
Dust, dirt, and microorganisms in the air and condensation are controlled in filling and sealing areas toprevent product contamination.

Minor Requirements
2.14.2.1

Control measures include the enclosures around the filling and sealing areas.

15—Consolidated Standards for Inspection

2.15 Equipment and Utensil Construction
Equipment and utensils designed for easy maintenance ensure compliance with Prerequisite and Food Safety Programs.
Surfaces that deteriorate, or cannot be cleaned or maintained, may present product contamination hazards.

Critical Requirements
2.15.1.1
2.15.1.2
2.15.1.3
2.15.1.4
2.15.1.5
2.15.1.6

All equipment and utensils are designed and made of materials that are easily cleaned and maintained.
Ingredient, product-holding, packaging, conveying, processing, and bulk equipment are designed and made ofmaterials that are easily cleaned, inspected, and maintained.
Food contact surfaces are corrosion-free, durable, and made of non-toxic materials.
Seams on food contact surfaces are smooth and free of spot or tack welds.
Pipelines, mixing, and holding tanks are free of defects and have smooth seams.
Pipelines, mixing, and holding tanks are self-draining.

Minor Requirements
2.15.2.1

Processing equipment for exposed raw materials, work-in-process, and unwrapped finished product is notmade of wood, wherever possible and practical. If processing equipment is made of wood, it is maintained.

2.16 Temporary Repair Materials
Temporary repairs are sometimes needed or unavoidable. Procedures to ensure that they do not become a contamination
hazard are defined.

Critical Requirements
2.16.1.1
2.16.1.2
2.16.1.3
2.16.1.4

Tape, wire, string, cardboard, plastic, and other temporary materials are not used for permanent repairs.
If used for emergency repairs, they are dated and replaced with a permanent repair as soon as possible.
Any temporary repairs on food contact surfaces are constructed of food-grade material.
The facility maintains a record of work orders or repair requests.
The facility follows temporary repair procedures.

Minor Requirements
2.16.2.1

Temporary repair issues are resolved as soon as possible and practical.

2.17 Temperature Measuring Devices
Processes that require temperature controls need measuring devices that are functioning and accurate.

Critical Requirements
2.17.1.1

2.17.1.2
2.17.1.3
2.17.1.4
2.17.1.5

Temperature measuring devices, including thermometers, regulating controls, and recording controls,
are installed on any equipment that sterilizes, pasteurizes, or otherwise prevents pathogenic microorganism
growth. These devices are routinely calibrated.
If used in a process critical to food safety, temperature measuring devices are calibrated to a national
standard.
Temperature measuring devices are monitored on a frequent basis.
The facility uses monitoring systems that trigger alarms when temperatures exceed set limits.
Thermometers are located inside coolers, freezers, and other temperature-controlled storage areas.

Minor Requirements
2.17.2.1

Temperature measuring devices used in processes not critical to food safety are calibrated using establishedcalibration methods.

Maintenance for Food Safety—16

2.18 Compressed Air/Product Contact Gases
Compressed air or other gases can contain particulate matter, microbes, mold, water, or oil, and may contaminate food.

Critical Requirements
2.18.1.1
2.18.1.2
2.18.1.3
2.18.1.4

Compressed air used in processing areas is properly filtered to remove particles of 5 microns or larger.
Compressed air equipment does not contain dirt, oil, or water.
Air traps and filters are inspected and changed routinely. Air traps and filters are located and designed so thatwhen inspected or changed, they do not contaminate product.
Other gases used in product contact are of suitable purity to protect the finished material or are filtered toremove contaminants.
Records of filter inspection and replacement are maintained.

Minor Requirements
2.18.2.1

Filters for air used on food contact surfaces are located as close to the point of use as practical.

2.19 Transporting Equipment
Equipment such as forklifts may introduce cross contamination issues if they are not maintained.

Critical Requirements
2.19.1.1

Transporting equipment, including pan trucks, pallet jacks, carts, trolleys, and forklifts, are maintained toprevent contamination of products being transported.

2.20 Parts Storage
Improperly maintained or dirty repair parts may pose a risk of product contamination from improper storage or cleaning.

Critical Requirements
2.20.1.1
2.20.1.2

All food contact parts are stored in a clean environment off the floor.
Used and soiled conveyor belts are discarded and not stored for future use.

Minor Requirements
2.20.2.1

Only clean repair parts and equipment are stored in parts storage areas.

2.21 Hand Washing Facilities Design
Personnel are provided the equipment to effectively remove contaminants from their hands.

Critical Requirements
2.21.1.1
2.21.1.2
2.21.1.3
2.21.1.4

Hot and cold running water is provided in all washrooms, hand sinks, and locker rooms.
Hand washing facilities have an adequate water supply.
Hand washing facilities are labeled and separated from utensil washing facilities.
Hands-free hand washing equipment is provided in production areas where essential to product safety.

Minor Requirements
2.21.2.1

Mix valves are provided so that water temperatures can be adjusted.

2.22 Bulk Systems and Unloading Areas
Bulk systems and unloading areas may lead to product contamination if improperly installed and maintained.

Critical Requirements
2.22.1.1

Bulk systems and unloading areas are installed and maintained to prevent contamination (e.g., roof,
covering, canopy, umbrella, inclement weather procedures, etc.).

17—Consolidated Standards for Inspection

2.23 Ammonia Control
Ammonia leakage in processing areas may lead to product contamination.

Critical Requirements
2.23.1.1
2.23.1.2

Procedures are in place to identify and prevent ammonia leaks in the process.
Inspection records with documented Corrective Actions are current.

2.24 Wastewater Treatment and Sewage Disposal
Wastewater treatment and sewage disposal are conducted in a way that does not present contamination or pest management
issues that impact the facility, ingredients, or products.

Critical Requirements
2.24.1.1
2.24.1.2
2.24.1.3

Wastewater treatment systems are managed and maintained to prevent development of microbial or pest
management issues.
Sewage disposal systems are adequate and appropriate for the process.
Sewage disposal systems are maintained to prevent direct or indirect product contamination.

Maintenance for Food Safety—18

3. Cleaning Practices
The cleaning and sanitizing of equipment, utensils, and buildings to provide a wholesome and safe processing environment.

3.1

Cleaning
Cleaning is more than making the facility look good. Cleaning methods and scheduling take food safety into account.

Critical Requirements
3.1.1.1

3.2

Cleaning is done in a way that prevents contamination of raw materials, products, and equipment.

Food Contact Cleaning Compounds and Sanitizers
Cleaning compounds and sanitizers are considered chemicals under the Chemical Control Program.

Critical Requirements
3.2.1.1
3.2.1.2
3.2.1.3
3.2.1.4
3.2.1.5
3.2.1.6

3.3

All cleaning compounds and sanitizers used to clean food contact surfaces have food contact approval
documentation.
Sanitizer concentrations are tested to make sure they are consistent with the product label.
All cleaning chemicals are properly labeled.
All cleaning chemicals are stored in a secure compartment away from production and food storage areas
when chemicals are not in use.
The facility follows verification procedures and maintains records of chemical concentration testing,retesting, and Corrective Actions.
Equipment is rinsed as required by label directions to remove chemical residues.

Equipment and Tools
Cleaning equipment and tools may have a negative impact on food safety if not managed properly.

Critical Requirements
3.3.1.1
3.3.1.2
3.3.1.3
3.3.1.4
3.3.1.5
3.3.1.6
3.3.1.7
3.3.1.8

3.3.1.9
3.3.1.10
3.3.1.11
3.3.1.12

Cleaning equipment and tools are available for use.
Cleaning equipment is maintained and stored in a way that does not contaminate foods or production
equipment.
Separate and distinct utensils are used to clean food contact surfaces (product zones) and structures (productareas).
Utensils used to clean restrooms or floor drains are never used for any other cleaning purpose.
All cleaning utensils are cleaned and properly stored after use. Proper storage includes segregation to ensurethat cross contamination does not occur.
A color-code or other type of classification is in place to identify and separate cleaning utensils based on theirintended usage.
Clean tools and cloths are used on product zones.
Cleaning utensils that may create debris, such as wire brushes, sponges, and scrub pads, are not used unlessabsolutely necessary. If used, the area is inspected after use to identify and eliminate any remaining debris that
could contaminate the product.
Water used for cleaning is restricted and used in a way that does not contaminate raw materials, work-inprocess, or production equipment with droplets, mist, or direct contact.
Designated ladders and cleaning equipment are used in contact with interior product contact surfaces andbulk transport vessels (e.g., rail cars, tankers).
Designated ladders and cleaning equipment used in contact with interior product contact surfaces and bulk
transport vessels (e.g., rail cars, tankers) are stored in a clean and sanitary manner.
Suitable clothing, head coverings, and foot coverings are worn when entering rail cars or other vessels forcleaning, repair, or other purposes to prevent contamination of internal product contact surfaces with hair or
foreign material.

Cleaning Practices—19

Minor Requirements
3.3.2.1
3.3.2.2
3.3.2.3

3.4

Air hoses with restricted head pressure are used only to clean inaccessible equipment.
Air hoses are used for cleaning when the facility is not in operation in order to prevent potential productcontamination.
Forklifts, pallet jacks, and similar equipment are cleaned and the cleaning is tracked on the Master Cleaning
Schedule or Preventive Maintenance Schedule.

Daily (Housekeeping) Cleaning
Daily cleaning focuses on keeping the facility consistently neat and clean.

Critical Requirements
3.4.1.1
3.4.1.2
3.4.1.3

3.5

Daily cleaning tasks are completed in a way that prevents contamination.
Daily cleaning tasks are assigned to the appropriate department.
Daily cleaning tasks ensure that work and support areas remain clean during working hours.

Product Zone Cleaning
Cleaning addresses structures and equipment interiors that may only be cleaned during times when the area is not in
production. This requires personnel who have been trained, and often demands the assistance of maintenance or production
personnel to properly disassemble equipment to provide effective cleaning of the product zone and prevent productcontamination.

Critical Requirements
3.5.1.1
3.5.1.2
3.5.1.3
3.5.1.4
3.5.1.5

3.5.1.6
3.5.1.7
3.5.1.8
3.5.1.9
3.5.1.10
3.5.1.11

3.5.1.12
3.5.1.13

3.6

Cleaning tasks comply with applicable equipment cleaning procedures.
Periodic cleaning tasks are scheduled on a Master Cleaning Schedule, or equivalent.
Periodic cleaning tasks are assigned.
Equipment guards, trims, and panels are removed and replaced to inspect and clean the interior of all
equipment, as applicable.
Equipment and structural overheads (including lights, pipes, beams, and vent grids) are scheduled for
periodic cleaning on the Master Cleaning Schedule to prevent mold, insect development, or other productcontamination issues.
Food contact surfaces, product zones, and equipment that require sanitizing are cleaned and sanitized.
Equipment and utensils that do not require sanitizing are cleaned on a predetermined schedule.
Utensils and containers are washed and dried between uses, or as appropriate, and stored in an inverted
position off the floor.
Product handling equipment and product zones are cleaned often enough to prevent residue from beingtransferred to products.
Sanitary trays and dollies are cleaned and maintained.
Maintenance cleaning tasks are completed in a way that does not compromise product safety. This includes,
but is not limited to, removal of debris, such as nuts, bolts, washers, wire pieces, tape, welding rods, and othersmall items that could contaminate product, and accounting for these materials.
Equipment or other ice contact surfaces used for production, storage, and transport of ice used for coolingof product or as an ingredient are cleaned and sanitized on a predetermined schedule.
Pipelines, mixing, and holding tanks can be flushed, cleaned, and sanitized, as needed.

Non-Product Zone and Support Area Cleaning
Cleaning of non-product zones and support areas eliminates product residues that may allow insect development, mold, orother contaminants that could affect the product or impact production.

Critical Requirements
3.6.1.1
3.6.1.2

Non-sealed electrical panels and boxes located in areas that are susceptible to insect development are cleaned
and inspected every four weeks.
Equipment guards, trims, and panels are removed and replaced to inspect and clean the interior of all
equipment that is not in direct product zones.

20—Consolidated Standards for Inspection

3.6.1.3

3.6.1.4
3.6.1.5
3.6.1.6
3.6.1.7
3.6.1.8
3.6.1.9

Support areas that may impact equipment, production, or storage of raw materials or finished products (e.g.,washrooms, maintenance shops, tray or pan wash areas, etc.) are cleaned to prevent product contamination or
insect development.
Non-production areas used for the storage of equipment, raw materials, finished products, or product contact
utensils are cleaned and maintained to prevent contamination of product, raw materials, or equipment.
Dock leveler pits are cleaned frequently enough to prevent excessive accumulation of debris, product spillage,or other materials.
Racks and storage shelves are cleaned frequently enough to prevent excessive accumulation of debris,product spillage, or other materials.
Recoup and salvage areas are cleaned on a frequency to control spillage and damaged product to prevent
development of sanitation issues that could lead to product contamination or pest activity.
Refrigeration equipment (e.g., condensers, fans, etc.) are cleaned on a defined frequency to prevent microbial
and dirt accumulation.
Drains are routinely cleaned and sanitized to prevent microbial and pest development.

Minor Requirements
3.6.2.1

3.7

Nonfood contact surfaces are cleaned regularly and as needed.

Clean In Place (CIP) Systems
Properly maintained and functioning CIP systems allow efficient and effective cleaning of product contact surfaces.

Critical Requirements
3.7.1.1
3.7.1.2
3.7.1.3
3.7.1.4
3.7.1.5
3.7.1.6
3.7.1.7
3.7.1.8
3.7.1.9
3.7.1.10

Indicating and recording thermometers and pressure sensors are used to monitor the CIP system.
Minimum requirements for time/temperature and flow rate are established and documented.
Chemical concentration requirements are established and documented.
Spray balls, pipes, clamps, couplings, and connections are completely disassembled to allow propercleaning and inspection.
Tanks, lines, fillers, etc., are emptied, cleaned, and sanitized to comply with regulatory or industry
standards.
The system is completely cleaned out during changeover from allergen-containing formulas tonon-allergen formulas or formulas that contain different allergens.
CIP records and recording charts are maintained and current.
CIP records and recording charts are reviewed to determine if defined time/temperature, flow rate, andchemical concentration requirements are applicable to the process and are being met.
CIP operators are trained on the use of cleaning compounds and sanitizers and proper operation of CIP
equipment.
Verification of proper rinsing is completed and documented on a defined frequency.

Minor Requirements
3.7.2.1

Strainers are provided in the CIP system to prevent foreign material contamination of the spray balls or
product contact surfaces.

Cleaning Practices—21

4. Integrated Pest Management
The assessment, monitoring, and management of pest activity to identify, prevent, and eliminate conditions that could
promote or sustain a pest population.

4.1

Integrated Pest Management (IPM) Program
A written IPM Program ensures the facility has effective controls and processes in place to minimize pest activity.

Critical Requirements
4.1.1.1
4.1.1.2
4.1.1.3

The facility has a written Integrated Pest Management Program.
The IPM Program incorporates the requirements of the facility’s other written Prerequisite and Food Safety
Programs.
The IPM Program is written and implemented by trained in-house personnel, or by registered, trained, or
licensed contractors.

Minor Requirements
4.1.2.1

4.2

If the IPM Program development and implementation is outsourced to contractors, the Program includes
responsibilities for both in-house personnel and contractors.

Facility Assessment
An annual assessment of the facility provides an evaluation of the IPM Program to ensure that it is effective.

Critical Requirements
4.2.1.1
4.2.1.2
4.2.1.3
4.2.1.4

4.3

Personnel conduct an annual assessment of the facility.
The assessment evaluates all areas inside and outside the facility.
Assessment results and Corrective Actions are documented and used to develop and update the IPM Program.
Assessments are conducted by internal or external trained IPM personnel.

Other Guidelines
Facilities that use alternative guidelines (such as organic, green, or sustainable) are also held accountable for having IPM
Programs.

Critical Requirements
4.3.1.1

4.4

IPM Programs established under alternative guidelines (such as organic, green, or sustainable) demonstrateeffective pest management through the lack of evidence of pest management issues, and by meeting thecriteria in the IPM section of this Standard.

Signed Contracts
A signed contract between the facility and external IPM providers holds both the provider and the facility accountable for
effective pest management activities.

Critical Requirements
4.4.1.1

The facility has a signed contract that includes:• Facility name• Facility contact person• Frequency of services• Description of contracted services and how they will be completed• Term of the contract• Equipment and material storage specifications, where applicable• List of approved chemicals, prior to use• Emergency call procedures (when, why, whom to call)• Service records to be maintained• Requirement to notify facility of any changes in service or materials used

Integrated Pest Management—22

4.5

Credentials and Competencies
The facility protects its food products by verifying that IPM service providers, whether in-house or contractors, are qualified.

Critical Requirements
4.5.1.1
4.5.1.2

4.5.1.3
4.5.1.4
4.5.1.5
4.5.1.6

The facility keeps a copy of the certification or registration document for each person who performs pest
management services in the facility, as required by regulation.
If regulation does not require certification or registration, IPM service providers are trained in the properand safe use of pest management materials by attending a recognized seminar or some other documented
training. Evidence of training is on file or available electronically.
Applicators provide verification of GMP training.
IPM service providers are supervised by a licensed applicator, if required or allowed by regulation.
The facility maintains a current copy of the pest management company license issued by the appropriate
government body, if required.
The facility maintains a current copy of the certificate of insurance that specifies the liability coverage, whereavailable.

Minor Requirements
4.5.2.1

4.6

IPM service providers maintain evidence of competency by exam from a recognized organization.

Pesticide Documentation
The facility maintains current pesticide label and Chemical Safety Data Sheet information to ensure proper usage ofpesticide chemicals.

Critical Requirements
4.6.1.1
4.6.1.2

Chemical Safety Data Sheets or equivalent are on file for all pesticides used in the facility by in-housepersonnel or contractors. Documentation is available for review on request as hard copy or electronic files.
Pesticide Specimen Labels are on file for all pesticides used in the facility. Documentation is available forreview on request as hard copy or electronic files.

Minor Requirements
4.6.2.1

4.7

The language of the country is taken into consideration when providing Chemical Safety Data Sheets andlabels.

Pesticide Application Documentation
The facility maintains records to identify, verify, and document compliance to regulatory and IPM requirements.

Critical Requirements
4.7.1.1

Documented pesticide application activities include:• Product name of materials applied• The EPA, PMRA, or product registration number as required by law• Target pest
• Rate of application or percent of concentration• Specific location of application• Method of application• Amount of pesticide used at the application site
• Date and time of application• Signature of applicator

Minor Requirements
4.7.2.1

The facility keeps a record of additional information that may be required by regulation, including lot
number of product used and the applicator’s certification or registration number.

23—Consolidated Standards for Inspection

4.8

Pesticide Control
Pesticides are managed as part of the Chemical Control Program.

Critical Requirements
4.8.1.1
4.8.1.2
4.8.1.3
4.8.1.4
4.8.1.5
4.8.1.6
4.8.1.7

4.9

Pesticides are stored in a limited access, locked area. Storage areas are adequate in size and construction, andare properly ventilated.
Pesticides are stored according to label directions.
Pesticide containers and application equipment are labeled to identify contents. Application equipment is
not used across multiple pesticides.
Pesticide containers are disposed of according to label directions and regulatory requirements.
Warning signs are posted at the entrance of each pesticide storage area.
The facility maintains a complete inventory of pesticides.
Spill control materials and procedures are available.

Trend Analysis
Documentation of pest sightings and activity are reviewed and used to identify and eliminate areas where pest activity isobserved, and to document Corrective Actions taken.

Critical Requirements
4.9.1.1
4.9.1.2
4.9.1.3
4.9.1.4
4.9.1.5

4.9.1.6
4.9.1.7

Accurate and complete service records describe current levels of pest activity and recommendations for
additional Corrective Actions.
The pest-sighting log provides information about the response taken by pest management personnel.
All records pertaining to pest management activities are available as hard copy or electronic files for review
on request.
The pest-sighting log has a designated location.
The pest-sighting log includes:• Date• Time• Type of pests observed• Actions taken• Names of reporting personnel
Pest management personnel review the log each quarter to identify trends in pest activity. A report offindings is submitted to designated facility personnel.
Corrective Actions are documented for identified issues.

4.10 Monitoring Device Documentation
Monitoring device documentation is maintained to ensure that devices are properly placed and inspected, and to allow
trend analysis of activity.

Critical Requirements
4.10.1.1
4.10.1.2
4.10.1.3
4.10.1.4
4.10.1.5
4.10.1.6

A detailed survey of the entire facility is completed, and the results are documented and used to determine
placement of monitoring devices.
A current and accurate site map that lists the locations of all pest-monitoring devices used in rodent and insect
control is on file.
Temporary placement of any pest monitoring devices for short-term monitoring is mapped separately.
Findings are documented according to the frequency defined by the IPM Program.
The facility records all services performed on all pest-monitoring devices.
Services for monitoring devices are documented with recording mechanisms, such as punch cards, bar
codes, or ledgers, and may be maintained in hard copy or electronic format.
Service records in monitoring devices match documentation on file in the facility.

Integrated Pest Management—24

4.11 Exterior Rodent Monitoring Devices
Management of exterior rodent monitoring devices deters rodents from entering the facility.

Critical Requirements
4.11.1.1
4.11.1.2
4.11.1.3
4.11.1.4
4.11.1.5
4.11.1.6

Based on the detailed facility survey, exterior monitoring devices are placed along the foundation walls on theexterior of the facility.
All exterior monitoring devices are inspected at least monthly. These devices are checked more often when
activity levels increase.
Exterior bait stations that contain rodenticides are locked with single-use plastic ties, padlocks, or devices
provided by the manufacturer, such as key systems.
Exterior bait stations are tamper resistant and are positioned, anchored in place, locked, and labeled.
Only baits that are approved by the regulatory body with authority for IPM (e.g., EPA in the United States)or that are labeled for use in a food facility are used in exterior bait stations.
Baits are secured inside bait stations, in good condition, and replaced as needed based on the label directions
or manufacturer recommendation to avoid deterioration.

Minor Requirements
4.11.2.1

Monitoring devices are placed at intervals of 50-100 ft. or 15-30 m. Areas of high rodent activity should havea higher concentration of devices.

4.12 Interior Rodent Monitoring Devices
Interior rodent monitoring devices identify and capture rodents that gain access to the facility.

Critical Requirements
4.12.1.1
4.12.1.2

4.12.1.3
4.12.1.4
4.12.1.5

4.12.1.6

Toxic and non-toxic commercial baits (blocks, liquids, etc.) are not used for interior monitoring.
Based on the detailed facility survey, interior monitoring devices are placed in sensitive areas specific to therodent species, and other areas of pest activity, including:• Incoming materials warehouses or primary storage areas for raw materials• Maintenance areas with exterior access• Staging areas where materials are placed after delivery from the warehouse• Finished product warehouse areas• Areas with the potential for rodent access due to traffic patterns or activities that take place• Overhead areas when roof rat activity is evident or likely• High traffic areas• Both sides of doors that open to the exterior of the facility
Interior monitoring devices are placed along perimeter walls. Spacing and number of traps are based on
activity levels.
Interior monitoring devices are positioned, cleaned, and inspected weekly.
Unless prohibited by regulation, interior monitoring devices include:• Mechanical traps• Extended trigger traps• Glue boards
Facilities in countries that prohibit the use of mechanical traps may consider the use of alternative devices ona case-by-case basis. These devices may include:• Gassing (e.g., CO2) traps• Live catch traps• See-saw tubes• Electrocution traps• Extended trigger traps that send alert e-mails or text messages

Minor Requirements
4.12.2.1

Monitoring devices are placed at intervals of 20-40 ft. or 6-12 m along exterior walls, and are strategicallyplaced in sensitive areas toward the interior of the facility.

25—Consolidated Standards for Inspection

4.13 Insect Light Traps
When used, insect light traps assist in the identification and monitoring of flying insects.

Critical Requirements
4.13.1.1
4.13.1.2
4.13.1.3

4.13.1.4
4.13.1.5
4.13.1.6
4.13.1.7

Insect light traps are installed farther than 10 ft. or 3 m from food contact surfaces, exposed products,
packaging, and raw materials in processing or storage areas.
Insect light traps are installed in a way that does not attract insects to the facility.
Service checks are performed on all units on a weekly basis during the active season and a monthly basis
during colder seasons or as dictated by climate. These checks include:• Emptying collection devices• Cleaning the units• Repairs• Checks for tube breakage
Shatter-resistant lights are used in all units or otherwise explained in the facility’s Glass, Brittle Plastics, andCeramics Program.
All services provided to light traps are documented. Service records are kept in the device and on file with thepest management documentation.
Insect light traps are used to monitor flying insect activity at locations that are likely to allow access to thefacility.
The facility documents the types and quantities of insects found in the light traps, and uses the information
to identify and eliminate the source of activity. This can include, but is not limited to identifying insect types(e.g., night-flying insects, flies, stored product insects, etc.) and quantities captured (specific or relative
numbers [i.e., high, medium, low]) to evaluate the risks and determine appropriate control measures to betaken.

Minor Requirements
4.13.2.1

Insect light trap tubes are changed at least annually at the beginning of the active season.

4.14 Pheromone Monitoring Devices
Pheromone monitoring devices assist in the identification of stored product insect pests in areas prone to this type ofinfestation (e.g., grains, cereals, spices, or herbs).

Critical Requirements
4.14.1.1
4.14.1.2
4.14.1.3

Pheromone monitoring devices are installed according to label requirements.
Pheromone monitoring devices are inspected on a defined frequency.
The facility documents the types and quantities of insects found during device inspections and uses theinformation to identify and eliminate the source of activity.

4.15 Bird Control
Bird control is addressed as part of the IPM Program to prevent contamination of food products.

Critical Requirements
4.15.1.1

4.15.1.2
4.15.1.3

Birds are controlled by exclusion with:• Nets• Traps• Appropriate structural modifications• Other approved legal methods
Avicides are only used if legal.
Avicides are used according to label directions and local regulations.

Integrated Pest Management—26

4.16 Wildlife Control
In addition to rodents, insects, and birds, other animals can become pests if left unmanaged.

Critical Requirements
4.16.1.1

Wildlife establishing habitat on the facility grounds or in the facility are removed in accordance withregulations and local ordinances. Wildlife can include dogs, cats, or other domestic animals.

Minor Requirements
4.16.2.1

Wildlife control measures are considered, where appropriate. Optional devices include:• Wire• Netting• Distracting devices• Repellents• Materials that prevent entry

4.17 Pest Habitat
Attractive habitat in or around a facility increases the chances of pest problems.

Critical Requirements
4.17.1.1
4.17.1.2

The facility addresses and eliminates any rodent burrows, rodent runs, and conditions that provide harborage
or may attract rodents or other pests to the facility or outside grounds.
Implementation of an effective pest management program is demonstrated through the lack of identified
pest activity. Specifically, pest activity whose identification and control is managed as part of the IPM
Program.

27—Consolidated Standards for Inspection

5. Adequacy of Prerequisite and Food Safety Programs
The coordination of management support, cross-functional teams, documentation, education, training, and monitoring
systems to ensure all departments of the facility work together effectively to deliver a wholesome and safe final product.

5.1

Written Policy
The facility emphasizes its commitment to safe and legal food products through clearly defined and documented statements.

Critical Requirements
5.1.1.1

There is a written Policy Statement that outlines the facility’s commitment to produce safe, legal products for
consumers.

Minor Requirements
5.1.2.1
5.1.2.2
5.1.2.3
5.1.2.4

5.2

Senior management signs the Policy Statement.
The Policy Statement is regularly communicated throughout the facility.
Senior management regularly reviews the Policy Statement.
Supervisory staff and key personnel are trained to understand and implement the Policy Statement.

Accountability
Management authorizes and supports a qualified, supervisory-level person to ensure facility compliance to Programs, law,and regulation.

Critical Requirements
5.2.1.1
5.2.1.2
5.2.1.3

5.2.1.4

5.3

Supervisory personnel monitor the effectiveness of the implementation of the Prerequisite and Food Safety
Programs.
The facility has a current and accurate organizational chart that shows who is responsible for ensuring
compliance to regulatory laws and guidelines.
The facility has a documented procedure to keep the Prerequisite and Food Safety Programs current andaccurate. Important new information could include:• Legislation• Food safety issues• Scientific and technical developments• Industry codes of practice
Facilities define written procedures to meet legislative requirements as defined by country or export
requirements (e.g., allergen labeling and control, Reportable Food Registry, Food Safety Modernization Act,etc.). The facility is aware of the program and its role in implementing the requirements.

SupportManagement supplies human and financial resources to support the Prerequisite and Food Safety Programs.

Critical Requirements
5.3.1.1

5.4

All departments directly involved in implementing Prerequisite and Food Safety Programs have budget
and labor support to maintain the proper and timely acquisition of appropriate tools, materials, equipment,
monitoring devices, chemicals, or other support.

Written Procedures
All Prerequisites in the facility have written Programs that include procedures. Procedures are critical to food safety
because they specify owners, actions, and timelines.

Critical Requirements
5.4.1.1

Procedures define:

Adequacy of Prerequisite and Food Safety Programs—28

5.4.1.2

5.5• Job Descriptions that identify responsibilities related to Prerequisite and Food Safety Programs• Alternates/Deputies that are designated to cover for the absence of key personnel
The written procedures are readily available to facility personnel.

Training and Education
Regularly scheduled and tracked training and education ensure that the facility appropriately implements Prerequisite andFood Safety Programs. Training and education is for all personnel, from entry level workers to management.

Critical Requirements
5.5.1.1
5.5.1.2
5.5.1.3
5.5.1.4
5.5.1.5

5.6

There are written procedures for developing and delivering Prerequisite and Food Safety training andeducation to all personnel.
Training and education records for all personnel are maintained.
The training includes established means for verification of competency of the information presented (e.g.,
testing, supervisor verification, verbal responses, etc.).
Prior to beginning work, new employees, temporary personnel, and contractors are trained and educated on
Prerequisite and Food Safety Programs. These personnel are then supervised for compliance.
Refresher training and education are done at a minimum of annually or more often as needed.

Self-Inspections
Responsible personnel regularly assess how well the facility implements and monitors Prerequisite and Food Safety
Programs.

Critical Requirements
5.6.1.1
5.6.1.2
5.6.1.3

5.6.1.4
5.6.1.5
5.6.1.6

The facility has a formal Food Safety Committee.
The Food Safety Committee schedules and conducts self-inspections of the entire facility and outside grounds
at least monthly.
The Food Safety Committee documents the results of the self-inspection. The documentation includes:• Identified observations• Corrective Actions• Specific assignments• Actual accomplishments
Results of the self-inspection are brought to the attention of the personnel responsible for the activity
inspected.
The Food Safety Committee and the responsible key personnel set deadlines for Corrective Action
implementation.
The results of Corrective Actions are verified to ensure satisfactory completion.

Minor Requirements
5.6.2.1
5.6.2.2
5.6.2.3

5.7

The Food Safety Committee has members from multiple functions of the facility.
Follow-up inspections ensure that observations are corrected.
Self-inspections include down time assessments to ensure in-depth inspection of equipment and structures.

Written Procedure Audits
Once procedures are written and personnel are trained, the facility regularly audits the written procedures to ensure they
are still valid.

Critical Requirements
5.7.1.1
5.7.1.2
5.7.1.3

The scope and frequency of the audit is based on risk assessment or importance of activity. Audits are
conducted at least annually and assess execution of the program.
The audits are carried out by competent auditors that are independent of the area of operation being
evaluated.
The auditor documents the results of the audit. The documentation includes:• Identified observations
29—Consolidated Standards for Inspection

5.7.1.4
5.7.1.5
5.7.1.6

5.8• Corrective Actions• Specific assignments• Actual accomplishments
Results of the audit are brought to the attention of the personnel responsible for the activity being audited.
Responsible key personnel set deadlines for Corrective Action implementation.
The results of Corrective Actions are verified to ensure satisfactory completion.

Customer Complaint Program
A written Program for evaluating customer complaints allows the facility to respond to customer concerns. Complaints
involving food safety issues, such as adulteration, require an immediate response.

Critical Requirements
5.8.1.1
5.8.1.2
5.8.1.3
5.8.1.4

5.9

The facility has a written Customer Complaint Program.
The Customer Complaint Program includes a procedure for quick distribution of complaint information to all
departments responsible for implementing Prerequisite and Food Safety Programs.
Actions appropriate to the seriousness and frequency of the complaint are carried out promptly and effectively.
Complaint information is used to implement ongoing improvements to avoid issue recurrence, and to ensure
product safety.

Chemical Control Program
A written Program for managing all chemicals in the facility provides a centralized approach to identifying and controllingpurchase and use of nonfood chemicals.

Critical Requirements
5.9.1.1
5.9.1.2

The facility has a written Chemical Control Program that addresses all chemicals used in the facility (e.g.,chemicals for Integrated Pest Management, Maintenance, Sanitation, Hygiene, and Laboratories).
Procedures address, as applicable:• Chemical approval• Purchase authority• Controlled and segregated storage• Handling• Labels/Labeling• Identification of where and how the chemicals are to be used
• Concentration verification• Training and education• Actual usage• Inventory control• Chemical disposal• Container disposal• Spill containment and control• Chemical Safety Data Sheet archiving• Contractor chemicals

5.10 Microbial Control Program
Pathogens and spoilage organisms can contaminate foods if not managed for raw materials, packaging materials, work-inprocess, finished product, or micro-sensitive processes.

Critical Requirements
5.10.1.1

5.10.1.2

The facility has completed a risk assessment and has a written Microbial Control Program that addresses
microbiological analysis for raw materials, finished product, production, and packaging as dictated by theassessment.
Based on Risk Assessment, the Microbial Control Program includes monitoring which may include, but is
not limited to, procedures to address:

Adequacy of Prerequisite and Food Safety Programs—30

5.10.1.3
5.10.1.4
5.10.1.5
5.10.1.6
5.10.1.7• Sanitation/Hygiene practices• Harborage site detection• Corrective Actions• Raw materials• Finished product
Records are maintained of laboratory analyses and/or environmental samples that document compliance with
the Microbial Control Program.
On-site laboratory facilities, if present, do not jeopardize product safety.
Contract labs maintain appropriate accreditation to carry out the analyses performed.
All products being tested for pathogens are placed on hold and not released until results indicating the foodsafety of the product have been obtained.
Products that test positive for pathogens are appropriately reprocessed or destroyed. Documentation of thedisposition of these materials is maintained.

5.11 Allergen Control Program
The Allergen Control Program controls known allergens throughout the production process from receiving to distribution.

Critical Requirements
5.11.1.1
5.11.1.2

5.11.1.3

5.11.1.4

The facility has a written Allergen Control Program that addresses allergens specific to country regulations.
Procedures address:• Identification and segregation of allergens during storage and handling• Prevention of cross contact or contamination during processing by using measures such as:◊ Production run scheduling◊ Control of rework◊ Dedicated production lines◊ Comprehensive changeover procedures◊ Equipment and utensils management• Product label reviews and control• Personnel awareness training and education• Verification of cleaning procedures for food contact equipment• Approved Supplier Program for ingredients and labels
The Program is updated when there are changes in:• Ingredients• Processing aids
• Ingredient suppliers• Products• Processes• Labeling
Records demonstrating Program conformance and effective Corrective Actions are maintained.

5.12 Glass, Brittle Plastics, and Ceramics Program
A Program supports proactive steps to prevent contamination from glass, brittle plastics, and ceramics.

Critical Requirements
5.12.1.1
5.12.1.2

5.12.1.3

The facility has a written Glass, Brittle Plastics, and Ceramics Program.
The written Glass, Brittle Plastics, and Ceramics Program includes the following policy statements:• No glass, brittle plastics, or ceramics are to be used in the facility, except where absolutely necessary or
where removal is not immediately feasible.
• No glass, brittle plastics, or ceramics will be brought in with personal belongings.
Procedures address:• Handling breakage (including stored glass, brittle plastics, or ceramics)• A register/list of essential glass, brittle plastics, and ceramics• Scheduled inspections of essential glass, brittle plastics, and ceramics to check for accidental breakage ordamage31—Consolidated Standards for Inspection

5.13 Cleaning Program
A Cleaning Program with schedules and procedures for accomplishing tasks is critical for maintaining a wholesome and safe
food-processing environment.

Critical Requirements
5.13.1.1
5.13.1.2

5.13.1.3

5.13.1.4
5.13.1.5

The facility has a written Cleaning Program.
The written Cleaning Program includes the following schedules:• A Master Cleaning Schedule (MCS) for periodic cleaning assignments• A Housekeeping Schedule for daily cleaning assignments
The Master Cleaning Schedule addresses all equipment, structures, and grounds that impact food products.
The MCS is current and accurate, and includes the following:• Frequency of activities• Personnel responsible• Post-cleaning evaluation techniques, which could include:◊ Visual inspections◊ Allergen testing◊ Preoperative inspections◊ Adenosine triphosphate (ATP) testing◊ Equipment swabs• Documented Corrective Actions
The facility has written cleaning procedures for all equipment, structures, and grounds that impact thestorage, processing, and packaging of food products.
Equipment cleaning procedures address:• Chemicals• Chemical concentrations• Tools• Disassembly instructions

Minor Requirements
5.13.2.1

The cleaning tasks are divided into three general areas and are included on the appropriate schedule:• Daily (Housekeeping Schedule)• Periodic (Master Cleaning Schedule)• Maintenance (Master Cleaning Schedule)

5.14 Preventive Maintenance Program
The Preventive Maintenance Program addresses building, utensil, and equipment maintenance to ensure a safe foodproduction environment.

Critical Requirements
5.14.1.1
5.14.1.2

5.14.1.3

The facility has a written Preventive Maintenance Program and work order system that prioritizes structural,
equipment, or utensil maintenance problems that could cause food adulteration.
Procedures address:• Post-maintenance cleaning• Notification to production, sanitation, hygiene, and/or quality assurance personnel as appropriate• Tools and parts reconciliation• Records of evaluation and sign-off by authorized personnel
Records indicating compliance are maintained.

5.15 Receiving Program
The Receiving Program ensures that raw materials are reviewed and received to prevent product contamination.

Critical Requirements
5.15.1.1
5.15.1.2
5.15.1.3

The facility has a written Receiving Program.
Trained personnel, using appropriate equipment, inspect all incoming ingredients, packaging, and vehicles.
The facility has written procedures for inspecting incoming raw materials (ingredients and packaging).

Adequacy of Prerequisite and Food Safety Programs—32

5.15.1.4

5.15.1.5

5.15.1.6
5.15.1.7
5.15.1.8

5.15.1.9

Procedures for tractor trailer, lorry, or rail deliveries include steps for evaluation of:• Raw material condition• Presence of pest evidence• Presence of other objectionable materials• Trailer or rail car condition
Procedures for bulk material deliveries include steps for:• Presence of pest evidence• Presence of other objectionable materials• Visual inspection of ports, hatches, hoses, and transport interiors before and after bulk deliveries• Collection of current wash tickets or supplier proof of prior load guarantees if inspection of top hatches is
not possible• Installation of receiving strainers and inspection after each delivery• Inspection of portable strainers (if used) before and after delivery• Inclement weather
Incoming vehicle procedures include handling Less Than Load (LTL) vehicles.
The results of inspections are documented.
Documented results of inspections include:• Date of receipt• Carrier• Lot number• Temperatures (if required)• Amount• Intact and verified seal numbers (if used)• Product condition• Trailer, lorry, or transport condition
The facility has written procedures for mycotoxin and pathogen-susceptible raw materials.

5.16 Regulatory Affairs and Inspections Program
The Regulatory Affairs and Inspections Program prepares the facility to handle regulatory, third-party, and customer
inspections.

Minor Requirements
5.16.2.1

The facility has a written Regulatory Affairs and Inspections Program that includes:• A list of personnel delegated to accompany all inspectors• A policy regarding recording devices and cameras• A policy regarding record and sample taking

5.17 Food Defense Program
The Food Defense Program identifies and reduces the risk of intentional harm to the facility, its personnel, and foodproducts.

Critical Requirements
5.17.1.1

5.17.1.2

The facility maintains evidence of FDA registration under the Bioterrorism Act and re-registers at thefrequency defined by the FDA. This requirement applies only if the facility manufactures, processes, packs,
holds and distributes, or exports food for human or animal consumption in the USA.
The facility conducts a Vulnerability Assessment, and documents the results. Acceptable Vulnerability
Assessments may include:• Operational Risk Management (ORM)• Threat Evaluation Assessment and Management (TEAM)• CARVER + Shock• Internal assessment form
• C-TPAT

33—Consolidated Standards for Inspection

5.17.1.3

The written Food Defense Program considers the Vulnerability Assessment results and includes information
related to:• A trained Coordinator• Food Defense Team members and contact information• Key regulatory agency representatives and contact information• First responders and contact information• Annual documented Food Defense training and education• Annual Food Defense Program review

5.18 Traceability Program
The Traceability Program enables the facility to quickly locate suspect raw materials, food contact packaging materials,
rework, and related finished product.

Critical Requirements
5.18.1.1
5.18.1.2

5.18.1.3

The facility has a written Traceability Program that is regularly reviewed.
The facility identifies and documents lot numbers for:• Raw materials• Rework• Food contact packaging materials• Work-in-process• Finished product• Distribution to the customer, where appropriate• Processing aids
All finished products are coded and recorded.

5.19 Recall/Withdrawal Program
Once a suspect product is located, the Recall or Withdrawal Program outlines the procedures for the quick and controlled
removal of the product from the market.

Critical Requirements
5.19.1.1
5.19.1.2
5.19.1.3

5.19.1.4
5.19.1.5
5.19.1.6

The facility has a written Recall/Withdrawal Program that is regularly reviewed.
The facility maintains distribution records of the initial point of distribution for all food products by specificlot.
The facility tests the Program twice annually, and documents the results:• Actual test results (including a test for ingredients or food contact packaging material)• Success rate
• Test timings
Testing supports the recall to the first level of distribution outside of the control of the facility.
One of the recall tests includes traceability of the ingredient or food contact packaging material.
The written Recall/Withdrawal Program includes information related to:• Recall/Crisis Management team contact information: corporate, emergency, and after hours• Roles and responsibilities for team members• Location of the Traceability Program• Key regulatory agency representative emergency contact information• Supplier (including food contact packaging) and customer emergency contact information• Sample recall/withdrawal notification letters5.20 Nonconforming Product Program
The Nonconforming Product Program provides guidelines for isolation, investigation, and disposition of raw materials,
packaging materials, work-in-process, returned goods, and finished products that do not meet food safety requirements.

Critical Requirements
5.20.1.1
5.20.1.2

The facility has a written Nonconforming Product Program.
Procedures address:• Investigation of the cause of nonconformity, and whether there is a food safety risk

Adequacy of Prerequisite and Food Safety Programs—34

Time-sensitive Corrective Actions based on the seriousness of the risk identified
Documentation of actions taken
Handling and disposal according to the nature of the problem and/or the specific requirements of thecustomer
Disposition of nonconforming material is traceable for recall or withdrawal.

•••
5.20.1.3

Minor Requirements
5.20.2.1

5.20.2.2

Disposition can include:• Rejection• Acceptance with restrictions• Regrading
The facility documents damaged or destroyed materials, and adjusts inventories as necessary.

5.21 Approved Supplier Program
Through an Approved Supplier Program, the facility evaluates suppliers of goods and services that may impact the safety offood products.

Critical Requirements
5.21.1.1
5.21.1.2

5.21.1.3
5.21.1.4
5.21.1.5

The facility has a written Approved Supplier Program.
Procedures address:• A current and accurate list of approved and non-approved suppliers• Evaluation, selection, and maintenance of approved suppliers• Actions to take when inspections or monitoring have not occurred (exception handling)• Standards of performance and criteria for initial and ongoing assessment of suppliers
Methods and frequency of supplier performance monitoring is based on risk to the facility.
Laboratories used for analyses are independently accredited by a competent body. Labs can be internal orexternal.
Facilities that manufacture or ship products to the USA include foreign supplier verification and importrequirements as part of the approval program.

Minor Requirements
5.21.2.1

Supplier performance monitoring can include:• In-house checks• Third-party audits• Certificates of Analysis (COA)• Supplier inspection• Evaluation of HACCP Programs• Product safety information• Legislative requirements

5.22 Specification Program
Specifications define food safety requirements for raw materials, food contact packaging materials, processing aids, workin-process, and finished products.

Critical Requirements
5.22.1.1
5.22.1.2

5.22.1.3

The facility has written specifications for raw materials, food contact packaging materials, processing aids,
work-in-process, and finished product.
The specifications and procedures include adequate and accurate information related to:• Compliance with regulation• Agreements between relevant parties• Defined review frequencies
Documentation from the supplier states that bag or box materials were sifted or liquid ingredients werestrained prior to packaging. In the case that sifting or straining is not the appropriate or recognized method of
foreign material control for the product, documentation from the supplier is provided stating the method of
foreign material control used.
35—Consolidated Standards for Inspection

5.23 Letters of Guarantee or Certifications
Letters of Guarantee or Certifications provide statements of assurance, and evidence of compliance to regulatory
requirements. This documentation ensures the safety of received materials and shipped finished product.

Critical Requirements
5.23.1.1

5.23.1.2

Letters of Guarantee or Certifications provide the following:• A statement of compliance to regulations• Records of examinations and certifications that verify compliance
Agricultural products (e.g., fruits, vegetables, herbs, etc.) that are received identify the grower location andpicking date as part of the certification process.

Minor Requirements
5.23.2.1

Letters of Guarantee or Certifications provide an indication of compliance to Defect Action Levels (DALS)
for raw materials, packaging, and finished goods (USA only).

5.24 High-Risk Processing Record Program
The High-Risk Processing Record Program provides a written approach for documenting records and implementing
procedures for changing processing parameters. This Program supports food safety practices in facilities with amicrobiological kill step. Examples include, but are not limited to: cooked meat products, pasteurized products, thermal
processing, nut roasting, acidified foods, etc.

Critical Requirements
5.24.1.1
5.24.1.2
5.24.1.3
5.24.1.4
5.24.1.5
5.24.1.6

5.24.1.7
5.24.1.8
5.24.1.9

5.24.1.10

5.24.1.11
5.24.1.12
5.24.1.13

5.24.1.14

The facility has a written High-Risk Processing Record Program.
The facility maintains processing records.
The records are legible, genuine, in good condition, and contain sufficient information to comply withgovernment regulations.
The facility has procedures for collection, review, maintenance, storage, and retrieval of records.
The facility retains records for an appropriate amount of time.
Only qualified personnel who have defined responsibility for Program compliance authorize the following:• Amendments to records• Corrective Actions• Verification of Corrective Actions
Procedures are legible, unambiguous, and sufficiently detailed to enable personnel to associate theprocedure with the corresponding process.
Current and accurate authorized versions of Programs are available to personnel.
When changes are made to product formulation, processing methods, equipment, or packaging, the following
actions are completed to ensure product safety:• Reestablish processing characteristics• Validate product data
• Justify reasons for changes or amendments to the documents critical to product safety
The procedures ensure:• The processes and equipment used produce consistently safe products with the desired characteristics• Coverage of all processes critical to product safety
In the case of equipment failure or process deviation, procedures are in place to establish the food safety statusof the product prior to release.
Written procedures are in place to investigate the cause of the nonconformity to standards, specifications, andprocedures critical to product safety and legality.
Corrective Action documentation:• Is completed in a timely manner to prevent further occurrence• Is approved by personnel with the defined responsibility and accountability for the activity• Provides verification of completion of the Corrective Action• Documents the person responsible and accountable for completion
When the facility undertakes or subcontracts analyses, the procedures address:• Using appropriate procedures and facilities• Ensuring the reliability of test results• Employing qualified and/or trained personnel

Adequacy of Prerequisite and Food Safety Programs—36

5.24.1.15
5.24.1.16

Documentation of the validation of the kill step is on file and demonstrates the efficacy of the process.
The facility has a procedure to ensure obsolete documentation is removed and, if appropriate, replaced with arevised version.

5.25 HACCP Program
The HACCP Program evaluates the biological, chemical, and physical hazards associated with the raw materials andprocess steps related to a product or product category. The HACCP Program includes a Hazard Analysis which typicallyassesses risk by determining the severity of a hazard and its likelihood of occurrence. The goal of HACCP is to prevent,eliminate, or reduce hazards to an acceptable level.

Critical Requirements
5.25.1.1

5.25.1.2
5.25.1.3

5.25.1.4
5.25.1.5
5.25.1.6

5.25.1.7

5.25.1.8
5.25.1.9

Specific Prerequisite Programs are in place and functioning:• GMPs• Personnel Practices• Customer Complaint• Chemical Control• Cleaning• Preventive Maintenance• Transportation and Storage• Integrated Pest Management• Receiving• Traceability• Recall/Withdrawal• Allergen Control• Approved Supplier
The facility has a written HACCP Program that has been signed by senior management.
The facility has a HACCP Team with members from multiple functions of the facility. The team has thefollowing characteristics:• The team members have been trained• The HACCP coordinator has documented HACCP training
The facility has Finished Product Profiles for each product type produced.
The facility has a Process Flow Diagram for each product type produced.
The facility follows the Seven Principles of HACCP:
1. The facility has conducted and documented a Hazard Analysis for each raw material and process step.
In the case of facilities producing or exporting to the USA or other countries with regulations, regulatory(FDA) requirements for HARPC (Hazard Analysis Risk-Based Preventive Controls) will be evaluatedtaking into consideration the defined hazard categories or country-defined requirements.
2. Based on the Hazard Analysis, the Critical Control Points (CCPs) are identified, and the procedures forcontrolling the hazards are described.
3. The Critical Limits for the CCPs are scientifically established and recorded.
4. The facility has established procedures for Monitoring the HACCP Program that include identification of
frequency of activities and responsible person(s).
5. The facility has established procedures for Deviation from the HACCP Program that include identificationof short-term and long-term Corrective Actions.
6. The facility has established procedures for Verification of the HACCP Program that include identificationof frequency of activities and responsible person(s).
7. The facility has legible documented records of monitoring, deviation, and verification activities.
The facility conducts and documents training on the HACCP Program. The training targets:• Responsibility for management• Awareness for non-management personnel• Job-specific procedures for personnel working at a designated Critical Control Point (CCP)The Critical Control Points (CCPs) identified are controlled and monitored within the HACCP Master Plan.
The facility conducts a review of the HACCP Program annually or as changes (e.g., products or process) occur:• Records are available• Records are kept one year or two times the shelf life of the product, whichever is longer or as defined byregulatory requirement.
37—Consolidated Standards for Inspection

5.25.1.10

Facilities that must comply with regulatory HACCP meet the defined requirements.

5.26 Specialized TestingSpecialized testing requirements that are defined by country are implemented and followed.

Critical Requirements
5.26.1.1
5.26.1.2

The facility has a defined and implemented testing program to meet country requirements, where applicable.
Where required by country, the facility maintains current records of raw material testing, which may
include, but are not limited to:• Pesticide residues• Genetically Modified Organisms (GMO)• Heavy metals• Radioactivity• Allergens• Mycotoxins

5.27 Release Procedures
Release procedures ensure that materials are checked for defined food safety hazards before being released into the facilityor shipped to a customer.

Critical Requirements
5.27.1.1
5.27.1.2
5.27.1.3

The facility follows release procedures.
Products are not released unless all release procedures have been followed.
Raw materials, work-in-process, and/or finished product are only released by authorized personnel.

5.28 Design Standards
Structural and equipment design standards offer a consistent approach to designs, repairs, modifications, and purchases,
and take into account Prerequisite and Food Safety Programs.

Critical Requirements
5.28.1.1

The facility has design standards that apply to all structural and equipment designs, repairs, modifications, orpurchases to reduce the potential for contamination and pest infestations and make cleaning easier.

5.29 Water Quality
Water, water sources, and water management strategies provide clean water that is safe for food contact activities.

Critical Requirements
5.29.1.1
5.29.1.2
5.29.1.3
5.29.1.4
5.29.1.5
5.29.1.6
5.29.1.7
5.29.1.8
5.29.1.9

The facility’s water supply complies with regulatory requirements.
The facility has a safe and/or potable water supply from an approved source.
Documentation of the results of water testing is on file.
Water, steam, and ice that contacts food and food contact surfaces are regularly monitored to ensure there isno risk to product safety.
Routine checks verify that back siphonage and backflow prevention units are functioning properly. Results are
documented.
Water treatment chemicals used in steam or water that comes into direct or indirect contact with food areapproved for food contact.
Water treatment chemicals are used according to label directions. Results of concentration testing andverification procedures are documented.
Back siphonage and backflow prevention units are
identified in the Preventive Maintenance Program.
Regular water samples are taken from underground well water supplies and surface water site according tolocal health department codes and government requirements.

Adequacy of Prerequisite and Food Safety Programs—38

Appendix A—Documents to Have Ready for an Inspection
The following is a list of documentation that an inspector may ask to review during an inspection. Documentation is listed byStandard. Many facilities find it convenient to gather these documents ahead of time and have them printed in a binder, or collected
electronically in one central location.

1. Operational Methods and Personnel Practices
1.1 Rejection of Shipments/Receipt of Dry Goods• Rejected shipment records
1.2 Rejection of Shipments/Receipt of Perishables• Temperature check records• Rejected shipment records
1.3 Storage Practices• Procedures for cleaning, inspection, and pest monitoring
1.4 Storage Conditions• Procedures for managing packaging with special handling requirements• Failure and Corrective Actions documentation for packaging with special handling requirements• Documentation of release for returned products
1.5 Raw Material/Finished Product Inventory• Inspection documentation for insect-susceptible materials in storage for longer than four weeks
1.6 Pallets• Inspection of pallets when they are stored outside
1.7 Designated Rework Areas• Records to demonstrate the break and clean process
1.9 Bulk Material Handling• Seal verification documentation• Tanker wash tags/prior load verification
1.10 Sampling Procedures• Sampling procedures
1.11 Processing Aids
• Food approval documentation
1.12 Raw Material Transfer• Procedures for transferring and handling food materials
1.13 Bulk Material Sifting• Records of weekly sifter screen inspections• Records of daily tailings log checks, findings, and Corrective Actions
1.14 Bulk Liquid Materials• Records of strainer inspections, findings, and Corrective Actions
1.15 Foreign Material Control Devices• Procedures to operate, monitor, and test foreign material control devices• Test records, Corrective Actions, and procedures for foreign material control devices• Investigation and Corrective Actions documentation for product rejections
1.22 Temperature-Sensitive Materials• Records of temperature monitoring
1.23 Cross Contamination Prevention• Verification of sanitizer concentration and Corrective Actions, if needed• Captive Shoe Program, if implemented
1.25 Cans, Bottles, and Rigid Packaging• Preventive maintenance records for monitoring of air/water filtration systems
1.26 Finished Product Transportation• Distribution records• Records of temperatures of perishable items upon loading• Records of temperatures of pre-cooled vehicles for temperature-sensitive materials• Transportation breakdown procedures• Shipping vehicle inspection documentation• Security seal or padlock documentation
Documents to Have Ready for an Inspection—39

1.27 Hand Washing Facilities• Records of hand sanitizer concentration monitoring
1.31 High-Risk Clothing Management• Procedures for dressing in visually distinctive clothing
1.32 Personal Items and Jewelry Control• Personnel Practices Program• Exceptions to Personnel Practices Program
1.33 Health Conditions• Personnel health cards• Blood/Bodily fluid policy/procedures• Documentation of testing metal-strip bandages or other detectable protective devices
1.36 Glass Container Breakage• Procedures to address glass container breakage• Records documenting glass container breakage procedures were followed
1.37 Filling, Capping, and Sealing• Documentation of reprocessing or rejection of sealed or filled containers

2. Maintenance for Food Safety
2.9 Glass, Brittle Plastics, and Ceramics Control• Glass, Brittle Plastics, and Ceramics Program
2.10 Air Makeup Units• Preventive Maintenance Schedule for fans, blowers, filters, cabinets, and plenums• Filter size documentation 50 microns/MERV 4 or larger
2.13 Lubricants• Evidence that lubricants are food-grade
2.16 Temporary Repair Materials• Temporary repair procedures• Work orders and repair requests
2.17 Temperature Measuring Devices• Records of temperature monitoring activities• Records of temperature measuring device calibration traceable to a national standard
2.18 Compressed Air/Product Contact Gases• Micron rating of compressed air filter (5 microns)• Purity/filter documentation for other gases for product contact
2.23 Ammonia Control• Inspection records and Corrective Actions

3. Cleaning Practices
3.2 Food Contact Cleaning Compounds and Sanitizers• Food contact approval documentation for cleaning compounds and sanitizers• Records of testing of cleaning chemical concentrations• Verification procedures for testing chemical concentrations
3.3 Equipment and Tools• Documentation of color-code or other classifications• Cleaning of forklifts/pallet jacks
3.4 Daily (Housekeeping) Cleaning• Documentation of daily cleaning task assignments and schedules
3.5 Product Zone Cleaning• Documentation of periodic cleaning task assignments and schedules
3.7 Clean in Place (CIP) Systems• Documentation of time/temperature/flow rates• Documentation of chemical concentration

4. Integrated Pest Management
4.1 Integrated Pest Management (IPM) Program• IPM Program• Written responsibilities for trained in-house or outside contractors
40—Documents to Have Ready for an Inspection

4.2 Facility Assessment• Documentation of the annual assessment of the facility• Documentation of Corrective Actions
4.3 Other Guidelines• Certificate or demonstration of alternative guideline
4.4 Signed Contracts• A signed contract that addresses the requirements listed in 4.4.1.1 of the AIB International Consolidated Standards
4.5 Credentials and Competencies• A copy of the certification or registration document for each person who performs pest management activities• A copy of the pest management company license• A current copy of the certificate of insurance• Records to prove that applicators have had training in:◊ The GMPs
◊ IPM in food facilities◊ Evidence of competency by exam from a recognized organization
4.6 Pesticide Documentation• Records of pesticide Chemical Safety Data Sheets and labels
4.7 Pesticide Application Documentation• Pesticide application records that address the requirements listed in 4.7.1.1 of the AIB International Consolidated
Standards• Records of the lot number of the pesticide used, or applicator’s certificate or registration number, as applicable
4.8 Pesticide Control• Inventory of pesticides
4.9 Trend Analysis• Records pertaining to pest management activities• Service records describing current levels of pest activity• Pest-sighting logs
• Written reports of quarterly reviews of pest-sighting logs
• Documented Corrective Actions
4.10 Monitoring Device Documentation• Facility survey for use in determining placement of monitoring devices• Site map that lists the locations of all pest-monitoring devices used in rodent and insect control• Separate site map that lists temporary placements of pest-monitoring devices• Records of services performed on all pest-monitoring devices
4.13 Insect Light Traps• Records of services performed on light traps• Documentation of the types of insects captured in the light traps
4.14 Pheromone Monitoring Devices• Documentation of the types of insects captured in the pheromone monitoring devices

5. Adequacy of the Food Safety and Prerequisite Programs
5.1 Written Policy• A signed, written policy statement that outlines the commitment to produce safe and legal foods
5.2 Accountability• The current organizational chart• A procedure to keep the Prerequisite and Food Safety Programs current and accurate• Written procedures to meet legislative requirements
5.4 Written Procedures• Job descriptions• Alternates/Deputies assignments
5.5 Training and Education• Written procedures for developing and delivering Prerequisite and Food Safety training• Training records for all personnel• Training criteria for competency requirements to confirm understanding of the information presented
5.6 Self-Inspections• Results of the self-inspections and Corrective Actions
5.7 Written Procedure Audits• Results of the audits and Corrective Actions
Documents to Have Ready for an Inspection—41

5.8 Customer Complaint Program• Customer Complaint Program• Procedure for quick distribution of complaint information
5.9 Chemical Control Program• Chemical Control Program• Procedures that address the requirements listed in 5.9.1.2 of the AIB International Consolidated Standards
5.10 Microbial Control Program• Microbial Control Program• Records of lab analysis and/or environmental sample testing results• Contract lab accreditation• Hold/release records for pathogen testing• Records of destruction/reprocessing for products with positive pathogen testing results
5.11 Allergen Control Program• Allergen Control Program• Procedures that address the requirements listed in 5.11.1.2 of the AIB International Consolidated Standards• Records of Program updates• Records demonstrating conformance and Corrective Actions
5.12 Glass, Brittle Plastics, and Ceramics Program• Glass, Brittle Plastics, and Ceramics Program• Statements that address essential glass, brittle plastics, and ceramics as they relate to personal belongings• Procedures that address handling of glass, brittle plastics, and ceramics breakage• A list of essential glass, brittle plastics, and ceramics• Scheduled inspections list
5.13 Cleaning Program• Cleaning Program• The Master Cleaning Schedule• The Housekeeping Schedule• The cleaning procedures for equipment, structures, and grounds
5.14 Preventive Maintenance Program• Preventive Maintenance Program• Work order system• Procedures for:◊ Post-maintenance cleaning◊ Notification of production, sanitation, and/or QA personnel◊ Parts and tools reconciliation◊ Evaluation and sign-off• Records of compliance5.15 Receiving Program• Receiving Program• Procedures for tractor trailer, lorry, and rail deliveries• Procedures for bulk material delivery• Procedures for the handling of LTL vehicles• Documented inspection results• Procedures for mycotoxins and pathogen susceptible raw materials
5.16 Regulatory Affairs and Inspections Program• Regulatory Affairs and Inspections Program
5.17 Food Defense Program• FDA registration under the Bioterrorism Act, where necessary• Vulnerability Assessment• Food Defense Program
5.18 Traceability Program• Traceability Program• Records of lot numbers for raw materials, rework, ingredients, work-in-process, finished product, processing aids, foodcontact packaging, etc.
• Records of finished product coding

42—Documents to Have Ready for an Inspection

5.19 Recall/Withdrawal Program• Recall/Withdrawal Program• Distribution records to the initial point of distribution by specific lot• Records of Recall Program tests
5.20 Nonconforming Product Program• Nonconforming Product Program• Procedures that address nonconforming product investigation, Corrective Actions, handling, and disposal• Disposition records for recall• Documentation for damaged or destroyed materials, and adjusted inventories
5.21 Approved Supplier Program• Approved Supplier Program• Approved Supplier Program procedures• Records of supplier performance monitoring• Documentation of the methods and frequency for supplier performance monitoring• Foreign supplier verification and import requirements documentation
5.22 Specification Program• Written specifications for raw materials, packaging materials, processing aids, work-in-process, and finished product• Documentation of sifting/straining of bag, box, or liquid ingredients
5.23 Letters of Guarantee or Certifications• Letters of Guarantee or Certifications
5.24 High-Risk Processing Record Program• Processing Record Program• Processing records• Written procedures for collection, review, maintenance, storage, and retrieval of records• Records show that qualified personnel authorized amendments, Corrective Actions, and verification activities• Procedures for defining actions resulting from changes made to formulas, processing methods, equipment, or packaging• Procedures for equipment failure and process deviation• Procedures for investigation of nonconformity• Documentation of Corrective Actions and verification of completion• Procedures for undertaking or subcontracting analyses• Procedures to rescind and replace obsolete documentation
5.25 HACCP Program• Written Programs for HACCP-required Prerequisites• A signed HACCP Program• Finished Product Profiles• Process Flow Diagram• Hazard Analysis• Records of CCP monitoring• HACCP Master Plan
• Training records• Records of the annual review of the HACCP Program
5.26 Specialized Testing• Defined testing program• Records of testing as required by program
5.27 Release Procedures• Release procedures• Records of compliance with release procedures
5.28 Design Standards• Design standards for structural repairs or modifications
5.29 Water Quality• Records of routine checks of backflow prevention devices• Results of water sample testing or documents proving potability• Evidence that boiler chemicals are approved for food contact• Preventive Maintenance Schedule for back siphonage and backflow prevention units

Documents to Have Ready for an Inspection—43

Appendix B—Conflict Resolution Process
If there is a concern about an inspection experience or scoring:
1. Contact an AIB International support staff member:
North America + 1-785-537-4750 or 1-800-633-5137
Latin America + 52-442-135-0912
Japan + 81-03-5659-5081
Europe + 44 1372 360-553
2. The AIB International staff member will begin a Customer Complaint
Tracking Form.
3. The inspection report, if applicable, will be put on hold.
4. The Form will be e-mailed, along with a copy of the inspection report inquestion (if applicable), to the responsible Regional Director or Manager.
5. The Regional Director or Manager will contact the customer for further
details:• These details will be used to investigate the issue.
• The inspector or staff member involved in the complaint will be contacted for his or her information.
6. If the complaint concerns an inspection report, it may be sent out for ablind review:• The Category Scores, the Total Score, and the name of the Inspector will be removed from the initial inspection report.
• Five independent parties will review the report impartially, and with no outside influences.
• A consensus of opinion will be gathered by the Director or Manager.
7. The Director or Manager will contact the facility to discuss the final
results of the review:• If the scoring is changed, the Director or Manager will:◊ Advise AIB International administration of the change.
◊ Issue an apology letter to the customer.
◊ Follow up with the appropriate inspector to prevent recurrence of the scoring discrepancies.
◊ Reissue the inspection report.
• If the scoring remains unchanged, the Director or Manager will:◊ Follow up with the customer and explain why the scoring is justified in accordance with the AIB International
Consolidated Standards.

Conflict Resolution Process—44

Appendix C—Glossary
21 CFR 110—U.S.A. Code of Federal Regulations; Chapter
21, Part 110. Current Good Manufacturing Practice in
Manufacturing, Packing, or Holding Human Food. The
21CFR 110 is the U.S.A.’s core food safety regulation under
the authority of the Federal Food Drug and Cosmetic Act.
Acceptance with Restrictions—Nonconforming product is
accepted within a limited scope of use.
Adenosine Triphosphate Testing (ATP)—ATP is found in
all animal, plant, bacterial, yeast, and mold cells. It occurs
in food and in microbial contamination. The ATP test uses
bioluminescence to detect the presence of ATP left on asurface after cleaning to validate the removal of product that
could contribute to microbiological contamination on productcontact surfaces.
Adulteration—To make imperfect by adding extraneous,improper, or inferior ingredients.
Air Makeup Unit—Equipment that tempers outside air, andintroduces it into a building to eliminate negative pressure,and provide positive operating pressure within a facility.
Air Return Duct—Ductwork that takes air from inside thefacility and returns it to the main air handling or makeup unit.
Aseptic—Free of pathogenic microorganisms.
Aseptic Packaging—The process through which food products
and packaging are sterilized separately and then combined andsealed in a sterilized atmosphere.
Audit—A systematic evaluation of food facility documentation
to determine if programs and related activities achieve
planned expectations.
Auditor—A person who conducts an audit.
Avicide—A pesticide that targets birds.
Back Siphonage—The flowing back of used, contaminated, or
polluted water from a plumbing fixture or vessel into the pipe
which feeds it; caused by reduced pressure in the pipe.
Bioluminescence—Emission of visible light by livingorganisms such as fireflies, fish, fungi, bacteria, or others.

Carry-Over Product—Product from one production run that is
carried over into the next production run.
CARVER+Shock—An offensive targeting prioritization tool
adapted from the military version (CARVER) for use in thefood industry. It allows the user to think like an attacker to
identify the most attractive targets for an attack. CARVER isan acronym for the following 6 attributes used to evaluate theattractiveness of a target for attack: Criticality, Accessibility,
Recuperability, Vulnerability, Effect, and Recognizability.
A seventh attribute, Shock has been added to the original 6
to assess the combined health, economic, and psychologicalimpacts of an attack on the food industry.
Catch Pan—A shallow or open container placed undera gearbox to collect any leakage to prevent productcontamination.
Category—The AIB International Consolidated Standards
for Inspection are divided into five categories: Operational
Methods and Personnel Practices, Maintenance for Food
Safety, Cleaning Practices, Integrated Pest Management, andAdequacy of Prerequisite and Food Safety Programs.
Category Score—The numerical score for each of thefollowing categories: Operational Methods and Personnel
Practices, Maintenance for Food Safety, Cleaning Practices,
Integrated Pest Management, and Adequacy of Prerequisite
and Food Safety Programs.
Category Score Range—The numerical range within which a
category will be scored. The five category score ranges alignwith the five risk assessment categories: No Issues Observed(200), Minor Issues Noted (180-195), Improvement Needed(160-175), Serious (140-155), or Unsatisfactory (≤135).
Clean in Place (CIP)—The removal of soil from productcontact surfaces in a stationary position by circulating,spraying, or flowing chemical solutions and water rinses onto
and over surfaces to be cleaned.
Cleaning Types—•

Deep—Cleaning that typically requires skilled
personnel, and involves the disassembly of equipment
or entry into equipment housings for safe removalof food residues to eliminate the potential for crosscontamination and prevent mold, microbiological, or
insect development.

•

Housekeeping—Cleaning of exterior surface areas tokeep a facility neat and clean.

•

Maintenance—Cleaning that requires specialized
assistance from skilled maintenance personnel to remove
food residues, maintenance chemicals, foreign material,or contamination resulting from maintenance activities.

•

Personnel Areas—Cleaning of bathrooms, locker
rooms, break areas, or other similar areas.

Bioterrorism Act (2002)—U.S. Regulation that requires key
components to protect the nation’s food supply chain fromacts of intentional contamination.
Body Jewelry—Adornments to the face or body that are
seemingly suspended on the skin with no visible piercings orother attachment point. These are typically suspended on the
body or face through the implantation of a magnet below theskin to hold the jewelry in place.
Brittle Plastics—Non polycarbonate-based plastics such as
acrylic or Plexiglas.
Captive Shoe Program—Footwear that is specificallydesignated to be kept and worn in one area to prevent crosscontamination.

Glossary—45

Certificate of Analysis (COA)—A document containing test
results that are provided to the customer by the supplier todemonstrate that product meets the defined test parameters,
and complies with the ingredient specifications.
Chemical Safety Data Sheet (CSDS)—A document designed
to provide workers and emergency personnel with theproper procedures for working with or handling a chemical
substance. The CSDS provides information such as physicaland chemical data, toxicity, health effects, emergency andfirst aid procedures, storage, disposal, protective equipment
requirements, routes of exposure, control measures,
precautions for safe handling and use, and spill/leakprocedures.
Competency—A range of skill, knowledge, or ability.
Contamination—The act or process of making something
harmful or unsuitable. The presence of extraneous, especially
infectious, material that renders a substance or preparation
impure or harmful.
Corrective Action—A change implemented to address anidentified weakness.
Critical Control Points (CCPs)—A point, step, or procedure
at which controls can be applied, and a food safety hazard
can be prevented, eliminated, or reduced to an acceptablelevel.
Customs-Trade Partnership Against Terrorism(C-TPAT)—A voluntary supply chain security program led
by U.S. Customs and Border Protection (CBP) and focusedon improving the security of private companies’ supply
chains with respect to terrorism.
Defect Action Levels (DALs)—The levels of natural or
unavoidable defects in foods that present no health hazards
for humans.
Deflector Plate—An angled piece of metal or plastic with alip on either side that is placed under a bearing or gearbox todivert lubrication or other leakage away from the product orfood contact surface to prevent contamination.

Food Grade—A material or product that will not transfer
nonfood chemicals into the food and contains no chemicals
that would be hazardous to human health.
Food Safety Modernization Act (FSMA)—The act signed
into law on January 4, 2011 that aims to ensure the safety of
the United States food supply is safe by shifting the focus
from responding to contamination to preventing it.
Foreign Supplier Verification Program—The importrequirement of FSMA that deals with verification of thesafety of food offered for import into the United States.
Importers that fail to comply with this program are prohibitedfrom importing food into the United States.
Genetically Modified Organism (GMO)—This is anorganism whose genetic material has been altered using
genetic engineering techniques.
Global Food Safety Initiative (GFSI)—GFSI is theorganization/technical committee that has established thecriteria against which to benchmark certification standards.
The criteria are also used to benchmark food safety
management schemes.
Good Manufacturing Practice (GMP)—A food
manufacturing practice that, when followed, protects foodfrom contamination. Examples are defined in the U.S. 21 CFR
110. Sometimes a “c” is placed in front of the abbreviation,
GMP, to indicate that the practice is current.
Hazard Analysis Critical Control Point Program(HACCP)—The 7 step process used to identify, eliminate,or reduce to an acceptable level any physical, chemical,
or microbial hazards identified in the ingredients, process,or product being manufactured. HACCP is based on risk
assessment, and identifies the points within the process wherecontrols may be put in place and monitored to control theidentified hazards.
Hazard Analysis Risk-Based Preventive Controls(HARPC)—The analysis that identifies a hazard and thepreventive control for that hazard.

Environmental Protection Agency (EPA)—This is the
US government agency that is tasked with developing andenforcing regulations that implement environmental laws
enacted by Congress. This includes, but is not limited to,regulations such as: pesticide laws and registration, The
Clean Water Act, and drinking water requirements.

Heating, Ventilation, and Air Conditioning (HVAC).

Essential Glass—Glass in a facility that is unavoidable or thatcannot be replaced with another material.

Infestation—The presence of live or dead life cycle stages of
insects in a host product, the evidence of insect presence, orthe establishment of an active breeding population.

Findings—Notes made by an inspector that are indexed toa Standard or related requirement. There may be multiple
findings in an observation.
Floor/Wall Junction—The point at which the floor and wall
meet.
Food Facility—Any facility that manufactures, processes,
packs, or holds food for human consumption.

46—Glossary

High-Risk Operation—Operation that involves food at riskof contamination because it is processed and stored withintemperature ranges from 40°F (4°C) to 140°F (60°C) in a nonsterile environment.
Imminent—Likely to occur at any moment.

Initial Category Score—This is the first score assigned
based on severity. The total number of single and separate
observations may bring the initial category score down.
Inspection—A thorough physical review of a food facility toassess what is actually happening in a facility at a moment intime.

Inspector—A person who conducts the inspection.
Integrated Pest Management (IPM)—An effective andenvironmentally-sensitive approach to pest managementthat relies on a combination of common sense practices.
The information in combination with available pest control
methods is used to manage pest damage by the mosteconomical means and with the least possible hazard to thepeople, property, and the environment.
Intermediate Containers—Containers used to transfer a raw
material or food product.
Kill Step—The relationship of temperature (e.g., cooked
product), temperature and time (e.g., pasteurization), or
temperature, pressure, and time (e.g., canning) that effectively
destroys pathogens within a cooked food product. The
temperature, and/or pressure, and/or time requirements forprocessing are science-based.
Less Than Load (LTL)—A shipment that contains materials
that will be delivered to multiple sites.
Minimum Efficiency Reporting
Value (MERV)—The measurement scale developed by
the American Society of Heating, Refrigerating, and AirConditioning Engineers (ASHRAE) to rate the effectivenessof air filters.
Morgue/Salvage Area—A specific area set aside toaccumulate, sort, and repackage or discard damaged products.
Multiple Observations—Findings (single or multiple) noted
under more than one Standard and related requirements. For
example: All findings noted in 1.1 Rejection of Shipments/
Receipt of Dry Goods and 1.3 Storage Practices will becounted as two observations. An observation will be counted
for each Standard involved.
Mycotoxins—A toxin produced by an organism in the fungus
kingdom, which includes mold and yeast.
Nontoxic—Not toxic; a nontoxic substance is not considered afood, but would not cause injury or death if consumed.
Operational Risk Management (ORM)—A simplified risk
assessment process for food defense that helps to identify
risks, and determine the best course of action for any situation.
Organoleptic—Any sensory properties of a product to include
taste, color, texture, odor, or feel. Organoleptic testing is theprocess of evaluation of product through visual examination,
feeling, and smelling of products.
Pasteurize—To expose a food product to an elevatedtemperature or pressure for a period of time to destroy certain
microorganisms that can produce disease or cause spoilage.
The result is partial sterilization to destroy disease-causing orother undesirable organisms.
Pathogen—An agent that causes disease, especially a living
microorganism such as a bacterium or a fungus.
Pest Harborage—Any condition or structural defect thatprovides a place for pests to live and reproduce.

Pesticide—A chemical used to kill harmful animals or plants.
Pesticides are used especially in agriculture and around areas
where humans live. Some are harmful to humans, either
from direct contact or as residue on food, or are harmful tothe environment because of their high toxicity, such as DDT(which is now banned in many countries). Pesticides include
fungicides, herbicides, insecticides, and rodenticides.
Pest Management Regulatory Agency (PMRA) (Canada).
pH—The numerical measure of acidity or alkalinity of asolution. Numbers decrease for acidity and increase foralkalinity. A neutral solution has a pH measure of 7.
Pheromone—A chemical secreted by an animal, especially an
insect, that influences the behavior or development of othersof the same species, and often functions as an attractant of the
opposite sex.
Pheromone Trap—A trap that uses a pheromone to attract
insects to a glue board so that the insects are captured.
Pheromone traps are used to determine the presence andquantity of insects in order to identify activity or infestation ina facility.
Plenums—A space usually above a ceiling or below a floor thatcan serve as a receiving chamber for heated or cooled air to be
distributed to inhabited areas.
Policy—Statements that reflect decisions made bymanagement. Policies are frequently strategic statementsfrom facility leadership that demonstrate the direction of theorganization, and prove senior management support.
Potable—Fit to drink. In food safety, this usually refers towater.
Practices—Physical evidence that a Program is being followed
in a facility. For example, if an inspector sees that a facility
keeps chemicals segregated and secure, this is proof that afacility is implementing a Chemical Control Program throughpractice.
Prerequisite Programs—Food facility Programs that lay
the foundation for food safety and HACCP and create theenvironment required for producing clean and safe food.
Preventive Control—Risk based, reasonably appropriate
procedures, practices, and processes that a person
knowledgeable about the safe manufacturing, processing,packing, or holding of food would employ to significantly
minimize or prevent the hazards identified in the hazard
analysis. They are consistent with scientific understanding ofsafe food manufacturing, processing, packing, or holding at
the time of the analysis.
Preventive Maintenance Program—A schedule of planned
maintenance activities.
Prior Load Verification—Documentation indicating that thesame material was shipped in a bulk vessel to demonstratethat no cross contamination of non-like materials shipped in
the same vessel occurred. This is typically done when a wash
or dry cleaning step is not conducted between loads.

Glossary—47

Procedures—Step-by-step instructions on how to execute ona task in a Program. For example, in a facility’s Chemical
Control Program, there may be a procedure on how to clean
up a chemical spill.

Risk Assessment—The categorization of observations in a
facility into one of five categories: No Issues Observed,
Minor Issues Noted, Improvement Needed, Serious, orUnsatisfactory.

Processing Aids—

Security Seal—A closure to prove no tampering of contents
has occurred.

•

•

•

Substances that are added during the processing of afood, but are removed in some manner from the food
before it is packaged in its finished form.
Substances that are added to a food during processing,are converted into constituents normally present in thefood, and do not significantly increase the amount of theconstituents naturally found in the food.
Substances that are added to a food for their technicalor functional effect in the processing, are present in thefinished food at insignificant levels, and do not have any
technical or functional effect on that food.

Product Area—The area close enough to the Product Zone that
if an issue were found there, would impact the safety of the
Product Zone.
Product Zone—All food contact surfaces, and all unprotectedareas directly above food contact surfaces. The Product Zone
includes areas directly above exposed raw materials, work-inprocess, or finished product.
Program—A collection of documentation related to the
management of an element in a facility that impacts foodsafety. For example, a Chemical Control Program documents
everything related to the control of chemicals in a foodfacility. This might include procedures, policies, personnel
responsible, lists of approved chemicals, storage requirements,
documentation requirements, or other documents. All
Prerequisites in a facility have a documented Program.
Purity—The condition or quality of being pure: freedom fromanything that debases, contaminates, pollutes, etc.

Sensitive—Readily affected or vulnerable. In this document,sensitive is used to describe foods that are affected bytemperature, and areas of a facility that are vulnerable to pests
or contamination.
Severity—The level of risk within a risk assessment category(e.g., how severe is an observation within the risk category of
Improvement Needed?).
Single Observation—Findings (single or multiple) noted
under a single Standard and related requirements. Example:
All findings noted in Standard 1.6 Pallets or in any of its
requirements (1.6.1.1, 1.6.1.2, 1.6.2.1, 1.6.2.2) will be
evaluated as one observation.
Single-Service Container—A container that is designed to be
used once and discarded.
Socks—Typically a cloth material enclosure provided on the
top of a silo, mixer, or tanker transport to allow airflow to
occur while protecting the interior product and product contact
surfaces from contamination.
Supplier Guarantees/Letter of Guarantee (LOG)—A letter
provided to the customer from the supplier stating that theirproduct meets all regulatory requirements, and that they
intend to continue to meet these guidelines for all productsthat they will produce and sell to the customer.
Threat Evaluation, Assessment, and Management(TEAM)—A six step approach to threat evaluation that
includes:•Identify potential threats in all aspects of the operation•

Assess the threats to determine those with the highest
risk (greatest negative impact)•

Regrading—The process by which product that does notmeet specification, or is deemed substandard, is reassessedand diverted to another use for which it can meet a defined
specification or be used for another purpose.

Establish threat control measures and management
control procedures to eliminate the threat or reduce therisk level•

Implement control measures and establish monitoring ofeach critical exposure point

Rejection—To refuse to accept nonconforming product.

•

Take Corrective Action if there is a break in control of amanagement point•

Supervise and verify that TEAM is working

Recall—The voluntary removal of a product from themarketplace when the product is either in violation ofregulations, or regulatory agencies could take legal action
against the product.

Reportable Food Registry (RFR)—An electronic portal
maintained by the US FDA for industry to report when there
is a reasonable probability that an article of food will cause
serious adverse health consequences. This applies to all
FDA-regulated categories of food and feed, except dietary
supplements and infant formula. Registered food facilities that
manufacture, process, pack, or hold food for human or animal
consumption in the United States are subject to this act.

Total Score—The total of all category scores.
Toxic—Capable of causing injury or death, especially bychemical means; poisonous.
Traceability—The identification of any suspect ingredientor finished product and its initial shipment location. Whilerelated to recall, traceability is a separate program.
Transportation Breakdown Procedures—Procedures toensure the safety of refrigerated or frozen food products in

48—Glossary

the event of a vehicle breakdown or cooling unit malfunction
during product transportation.
Validation—To establish whether a Program or procedure iscorrect or not.
Verification—To establish whether a Program or procedure is
being followed or not.
Wash Certificates/Tags—A certificate stating that a trailer
or vessel was appropriately cleaned and/or sanitized prior toloading to prevent contamination of the product contained
within. Wash Certificates may contain information related
to the date the cleaning occurred, the party performing
the cleaning, wash temperatures, or any other relevant
information.
Water Activity (aw)—This is the amount of water that is notbound chemically to other chemicals within the product. Thiswater may also be referred to as “free, active, or unbound”
water and because it is not chemically bound, it is available toallow microbiological growth or other undesirable chemicalchanges in the product.
Withdrawal—The voluntary removal or correction of a
product in the marketplace that involves a minor infractionthat does not warrant legal action.
Work-in-Process—Products that are in-between machines,
processes, or activities, and are waiting further processing.

Glossary—49

Standards Index
1
Operational Methods and Personnel Practices
1.1 Rejection of Shipments/Receipt of
Dry Goods ....................................1
1.2 Rejection of Shipments/Receipt ofPerishables ....................................1
1.3 Storage Practices ..........................1
1.4 Storage Conditions .......................2
1.5 Raw Material/Finished Product
Inventory ......................................2
1.6 Pallets ...........................................2
1.7 Designated Rework Areas ............3
1.8 Dust Collection and Filtering
Devices .........................................3
1.9 Bulk Material Handling ................3
1.10 Sampling Procedures ....................3
1.11 Processing Aids ............................3
1.12 Raw Material Transfer ..................4
1.13 Bulk Material Sifting ....................4
1.14 Bulk Liquid Materials ..................4
1.15 Foreign Material Control
Devices .........................................5
1.16 Waste Material Disposal ...............5
1.17 Ingredient Scoops .........................5
1.18 Product Identification ...................5
1.19 Workspace Arrangement ..............6
1.20 Single-Service Containers ............6
1.21 Hand Contact ................................6
1.22 Temperature-Sensitive
Materials .......................................6
1.23 Cross Contamination
Prevention .....................................6
1.24 Containers and Utensils ................7
1.25 Cans, Bottles, and Rigid
Packaging .....................................7
1.26 Finished ProductTransportation...............................7
1.27 Hand Washing Facilities ...............8
1.28 Washrooms, Showers, andLocker Rooms ..............................8
1.29 Personal Hygiene ..........................91.30 Work Clothes, Changing
Facilities, and Personnel Areas .....91.31 High-Risk Clothing
Management .................................91.32 Personal Items and Jewelry
Control ........................................10
1.33 Health Conditions .......................10
1.34 Non-Facility Personnel ...............10
1.35 Multiple-Service Shipping
Containers ...................................11
1.36 Glass Container Breakage ..........11
1.37 Filling, Capping, and Sealing .....11
1.38 Examination of Materials ...........11

2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8

2
Maintenance for Food Safety
Facility Location.........................12
Outside Grounds and Roof .........12
Security Equipment ....................12
Layout .........................................13
Floors ..........................................13
Drains .........................................13
Walls ...........................................13
Ceilings and Overhead
Structures ....................................14

50—Standards Index

2.9
2.10
2.11
2.12
2.13
2.14
2.15
2.16
2.17
2.18
2.19
2.20
2.21
2.22
2.23
2.24

3.1
3.2
3.3
3.4
3.5
3.6
3.7

4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
4.10
4.11
4.12
4.13
4.14
4.15
4.16
4.17

Glass, Brittle Plastics, andCeramics Control ........................14
Air Makeup Units .......................14
Pest Prevention ...........................15
Leaks and Lubrication ................15
Lubricants ...................................15
Cross Contamination
Prevention ...................................15
Equipment and Utensil
Construction ...............................16
Temporary Repair Materials .......16
Temperature Measuring
Devices .......................................16
Compressed Air/Product Contact
Gases ..........................................17
Transporting Equipment .............17
Parts Storage ...............................17
Hand Washing Facilities
Design .........................................17
Bulk Systems and Unloading
Areas ...........................................17
Ammonia Control .......................18
Wastewater Treatment and Sewage
Disposal ......................................18
3
Cleaning Practices
Cleaning......................................19
Food Contact Cleaning
Compounds and Sanitizers .........19
Equipment and Tools ..................19
Daily (Housekeeping)
Cleaning......................................20
Product Zone Cleaning ...............20
Non-Product Zone and Support
Area Cleaning .............................20
Clean In Place (CIP) Systems.....21
4
Integrated Pest Management
Integrated Pest Management(IPM) Program ...........................22
Facility Assessment ...................22
Other Guidelines ........................22
Signed Contracts.........................22
Credentials and Competencies ...23
Pesticide Documentation ............23
Pesticide Application
Documentation ...........................23
Pesticide Control ........................24
Trend Analysis ............................24
Monitoring Device
Documentation ...........................24
Exterior Rodent Monitoring
Devices .......................................25
Interior Rodent Monitoring
Devices .......................................25
Insect Light Traps .......................26
Pheromone Monitoring
Devices .......................................26
Bird Control ................................26
Wildlife Control..........................27
Pest Habitat.................................27

5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8
5.9
5.10
5.11
5.12
5.13
5.14
5.15
5.16
5.17
5.18
5.19
5.20
5.21
5.22
5.23
5.24
5.25
5.26
5.27
5.28
5.29

5
Adequacy of Prerequisite and Food
Safety Programs
Written Policy .............................28
Accountability ............................28
Support .......................................28
Written Procedures .....................28
Training and Education ..............29
Self-Inspections ..........................29
Written Procedure Audits ...........29
Customer Complaint Program ....30
Chemical Control Program .........30
Microbial Control Program ........30
Allergen Control Program ..........31
Glass, Brittle Plastics, andCeramics Program ......................31
Cleaning Program .......................32
Preventive Maintenance
Program ......................................32
Receiving Program .....................32
Regulatory Affairs andInspections Program ...................33
Food Defense Program ...............33
Traceability Program ..................34
Recall/Withdrawal Program .......34
Nonconforming Product
Program ......................................34
Approved Supplier Program .......35
Specification Program ................35
Letters of Guarantee or
Certifications ..............................36
High-Risk Processing Record
Program ......................................36
HACCP Program ........................37
Specialized Testing .....................38
Release Procedures .....................38
Design Standards ........................38
Water Quality..............................38

Appendices
Appendix A—Documents to Have Readyfor an Inspection .........................39
Appendix B—Conflict Resolution
Process ........................................44
Appendix C—Glossary ........................45