Plants & Grounds
Grounds must be kept in a condition that protects against contamination. Methods include:
1. Eliminate conditions for breeding/harboring pests
2. Maintain roads, yards, parking lots
3. Drain areas (i.e. puddles) that may breed pests or contribute to food contamination
4. Even if the grounds aren’t in your control, you must still mitigate contamination hazards.
Plant Construction and Design
The space must be suitable in size, construction and design for food production.
1. Must have adequate space for equipment and storage.
2. Must allow you to take precautions which reduce allergen contamination and food contamination (for example -- by chemicals, filth, other materials). Ways to eliminate contamination include separating operations by: location, time, partition, air flow systems, dust control system, etc.
3. Protect food that is stored outside in bulk containers:
4. Floors, Walls, Ceilings must be constructed in a way that allows them to be cleaned. The construction of the space must allow employees to do their jobs and not contaminate food, packaging, and work areas.
5. There should be adequate lighting in all food and employee areas (including food storage areas and employee locker rooms). All bulbs and glass that is suspended over areas where food is exposed should be shatter resistant.
6. There should be adequate ventilation to minimize dust, steam, odors, and vapors.
7. Provide screens or other protection against pests (door sweeps, air curtains)
Water Supply must be from an adequate source. Running water must be of a suitable temperature and pressure and be provided in all food processing/cleaning areas.
1. Carry adequate amounts of water around the plant.
2. Remove sewage from the plant.
3. Avoid contaminating food, equipment, water supply, utensils, ec.
4. Provide floor drainage in spaces where floors get very wet
5. Avoid back flow between plumbing systems
Sewage Disposal: Sewage must be disposed of adequately
Toilet Facilities: Each plant must have clean toilet facilities.
Hand-washing facilities: Each plant must provide hand washing facilities.
Rubbish: store rubbish to minimize odor, pests, and contamination
This section applies to most traditional food processors that fall under FDA jurisdiction. However, there are some notable exceptions.
Establishments who solely hold and transport agricultural products
Establishments who only raw process (i.e. shell or dry) nuts.
Mixed-Type farm facilities (defined in §1.227)
This Article is For You if…
∆ You are seeking to understand facility requirements for your FDA-regulated food business.
∆ You manage a facility that makes, holds, or packs food.