a) RisksPollution: Biological, chemical, physical.
Labeling: Container, packaging, product label errors.
b) Requirements regarding the Design and Construction Materials of Food Production Facilities
Not in or near any environmental contamination areaProtection from dust and water flowProtection of the building against external contamination and pests
Easy cleaning of floors, walls and ceilings
c) Transportation and Storage Suitability of the vehicles used for transportation No deterioration or contamination during transportation
d) Equipment and Machinery Disinfection of equipment and machinery The surfaces of the equipment and machinery that come into contact with food must be made of suitable material.
e) Personnel Hygiene All workers must have received hygiene training Employees must use disinfectants Employees must use shoe covers and protective clothing in the production area
f) Cleaning and Pest Control