Food Safety India

Private Limited

Summary List of SOPs and Policies

Last
Updated
SOP Name On

Supplier Control Program September

1st 2023

Reduced Oxygen Packaging Labeling September

1st 2023

Calibration and verification of weighing balance September

1st 2023

Calibrated Thermometer September

1st 2023

Product Labeling September

1st 2023

Produce Distribution - Fresh Fruit and Vegetable September

1st 2023

Production Process Controls- design and quality control requirements September

1st 2023

Cross contamination with respect to SRM September

1st 2023

Temperature Controlled Rooms September

1st 2023

09/01/2023 Food Safety India Private Limited Page 1 of 251

 Last
Updated
SOP Name On

Production and process controls- Process validation September

1st 2023

Waste Management, Storage and Disposal September

1st 2023

Handling a Food Recall September

1st 2023

Washing Hands September

1st 2023

Product complaints September

1st 2023

Loading and Shipping of Finished Products September

1st 2023

Handling of Inedible Products September

1st 2023

Storing meat and meat products September

1st 2023

Perform Preventative Maintenance September

1st 2023

Using and Calibrating Thermometers September

1st 2023

Equipment/Utensils Cleaning and Sanitizing September

1st 2023

Senior Management Commitment and Continual Improvement-Third Party Audit September

1st 2023

Sanitary Practices for Slaughter September

1st 2023

09/01/2023 Food Safety India Private Limited Page 2 of 251

 Last
Updated
SOP Name On

Supplier Verification Program September

1st 2023

Employee Health Policy and Illness Program September

1st 2023

Cleaning and Sanitizing of Food Contact Surfaces September

1st 2023

Physical Plants and Grounds- Sanitary Facilities and Controls September

1st 2023

Floor Cleaning Sanitation Procedure September

1st 2023

Cleaning Deep Freezer / Walk-in Freezer September

1st 2023

Pest Control Program Procedures September

1st 2023

Storeroom Sanitation September

1st 2023

Receiving Deliveries September

1st 2023

Supplier Control Program September

1st 2023

Handling of Inedible Products September

1st 2023

Handling a Food Recall September

1st 2023

Visual Inspection of Equipment September

1st 2023

09/01/2023 Food Safety India Private Limited Page 3 of 251

 Last
Updated
SOP Name On

Production Process Controls- design and quality control requirements September

1st 2023

Cross contamination with respect to SRM September

1st 2023

Raw Material Specification September

1st 2023

Product complaints September

1st 2023

Supplier Verification Program September

1st 2023

Production process controls – master manufacturing record September

1st 2023

Segregating Damaged Goods September

1st 2023

Handling product returns September

1st 2023

Cleaning and Sanitizing of Food Contact Surfaces September

1st 2023

Customer complaints handling September

1st 2023

Floor Cleaning Sanitation Procedure September

1st 2023

Sanitary Practices for Slaughter September

1st 2023

Wrapping Sealing Finished Product September

1st 2023

09/01/2023 Food Safety India Private Limited Page 4 of 251

 Last
Updated
SOP Name On

Monitor Temperature During Transport For Frozen Foods September

1st 2023

Storeroom Sanitation September

1st 2023

Stacking of packed goods on pallets September

1st 2023

Washing Fruits and Vegetables September

1st 2023

Production and process controls- Process validation September

1st 2023

Temperature Controlled Rooms September

1st 2023

Safety controls for the Transportation and Distribution of Meat, Poultry, and Egg Products. September
1st 2023

Garbage Room Cleaning and Garbage Disposal September

1st 2023

CIP (Cleaning-in-place) System September

1st 2023

Calibrated Thermometer September

1st 2023

Critical Control Point (CCP) Monitoring Procedures September

1st 2023

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Used In The September
Manufacture of Ice 1st 2023

Cleaning Deep Freezer / Walk-in Freezer September

1st 2023

09/01/2023 Food Safety India Private Limited Page 5 of 251

 Last
Updated
SOP Name On

Loading and Unloading of Products September

1st 2023

Pest Control Program Procedures September

1st 2023

Vaccum packaging requirement September

1st 2023

Receiving Ingredients September

1st 2023

Labeling September
1st 2023

Reduced Oxygen Packaging Labeling September

1st 2023

Waste Management, Storage and Disposal September

1st 2023

Visual Inspection of Equipment September

1st 2023

Food Safety Program Verification September

1st 2023

Receiving Deliveries September

1st 2023

Perform Preventative Maintenance September

1st 2023

Storing finished products September

1st 2023

Warehouse and Distribution Services Procedure September

1st 2023

09/01/2023 Food Safety India Private Limited Page 6 of 251

 Last
Updated
SOP Name On

Storing and Using Poisonous or Toxic Chemicals September

1st 2023

All Incoming Materials Meet Specifications September

1st 2023

Holding Food without Temperature Control September

1st 2023

Personal Hygiene September

1st 2023

Produce Distribution - Fresh Fruit and Vegetable September

1st 2023

Operating Meat Slicer or Slicing Machine September

1st 2023

Food Safety and Quality Manual- Third Party Audit September

1st 2023

Storing and Using Poisonous or Toxic Chemicals September

1st 2023

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Facilities September
and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 1st 2023

HACCP Program-Third Party Audit September

1st 2023

Visual Inspection of Equipment September

1st 2023

Stacking of packed goods on pallets September

1st 2023

Personal Hygiene September

1st 2023

09/01/2023 Food Safety India Private Limited Page 7 of 251

 Last
Updated
SOP Name On

Operating Meat Slicer or Slicing Machine September

1st 2023

Cooling Potentially Hazardous Foods (before Vacuum Packaging) September

1st 2023

Physical Plants and Grounds- Cleaning and Sanitation September

1st 2023

Critical Control Point (CCP) Monitoring Procedures September

1st 2023

Monitor Temperature During Transport For Frozen Foods September

1st 2023

Vaccum packaging requirement September

1st 2023

Food Safety Program Verification September

1st 2023

Segregating Damaged Goods September

1st 2023

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Used In The September
Manufacture of Ice 1st 2023

All Incoming Materials Meet Specifications September

1st 2023

Safety controls for the Transportation and Distribution of Meat, Poultry, and Egg Products. September
1st 2023

Wrapping Sealing Finished Product September

1st 2023

Production process controls – master manufacturing record September

1st 2023

09/01/2023 Food Safety India Private Limited Page 8 of 251

09/01/2023 Food Safety India Private Limited Page 9 of 251
 Supplier Control Program

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Introduction: The Preventive Controls regulation requires facilities to engage in supplier verification whenever they rely on
a supplier to control a hazard. Scope: The management of supplier documentation with better analysis and risk
assessment of the supplied ingredients Purpose: The purpose of a supplier verification program is to ensure that your
suppliers are providing you with safe ingredients since no additional steps might be taken as a part of your own process
to ensure the hazards in the ingredients are controlled.
Instructions:
1. Checklist of documentation that might be requested regarding supplier ingredients:

Food Safety Preventive Controls Plan for each product

Validation of each product and/or process and Ready-To-Cook statements (if applicable).

All applicable Food Safety Modernization Act (FSMA) documentation (including the Foreign Supplier
Verification Program)

Certificates of Analysis (COA); list tests conducted and why

Third-Party Audit Certificate, Report & Corrective Actions

Product Specification

100g Nutritional Information

Allergen Grid / Statement

SDS / MSDS Statement

GMO / Non-GMO Statement

09/01/2023 Food Safety India Private Limited Page 10 of 251

Supplier Control Program
 Country of Origin

Kosher Certificate (Provide Yearly when due) (if applicable)

2. The summary of specific requirements:

a. Conduct a hazard analysis to determine whether the food has any HRPCs that are controlled earlier in the
supply chain.

b. Evaluate the supplier’s performance and the risk posed by the food to determine appropriate verification
activities.

c. The regulation includes a list of the specific factors to consider for this assessment:

The hazard analysis for the food

The entity that will be applying hazard controls, such as the supplier or the supplier’s supplier

The supplier’s food safety practices and procedures

Applicable U.S. food safety regulations and information regarding the supplier’s compliance with those
regulations (e.g., FDA Warning Letters)

The supplier’s food safety performance history, including results from testing, audit results, and the
supplier’s record of correcting problems.

d. Conduct appropriate verification activities before using the ingredient and periodically thereafter,
including one or more of the following:

Annual on-site audit (2nd or 3rd party) (Note: Annual on-site audits are expected for suppliers
controlling hazards that present the risk of serious adverse health consequences or death unless you
can support another approach.)

Sampling and testing (e.g., Certificate of Analysis)

Review of supplier records (e.g., review of Food Safety Plan)

Other appropriate measures.

e. Document approval of the supplier.

f. Ensure receiving procedures are in place at the facility to ensure ingredients are received only from
approved suppliers.

g. Conduct corrective actions as needed (e.g., based on consumer complaints).

h. Re-evaluate the assessment of supplier performance and the risk posed by the food at least every three
years or when you become aware of new information.

i. Document everything and retain records for at least two years after the use of records is discontinued.

j. Ensure a “qualified individual” performs all required activities.

3. Documentation procedure :

a. A request for documentation will be sent to the suppliers, listing all the documents required.

09/01/2023 Food Safety India Private Limited Page 11 of 251

Supplier Control Program
 b. COAs will be received and verified at the receiving ingredients step, attached to the packing
slip/incoming order for each shipment lot from respective suppliers.

c. Logs of receiving and corrective actions if any will be recorded and maintained in the facility.

d. After approval, the COAs will be kept with the original invoice copy in the appropriate supplier section,
filed as per the receipt ingredient. It will be documented by the original order date along with the receiving
information.

e. All the information on the present, new, or switched supplier will be recorded along with the verification
activities and specific requirement checklist for each supplier.

f. In case, certain suppliers fail to attach the COAs and other documentation (if any) with the shipment
order, an email will be sent asking for electronic COAs before approving or rejecting the shipped lot.

i i d h fd f k j

09/01/2023 Food Safety India Private Limited Page 12 of 251

Supplier Control Program
 Reduced Oxygen Packaging Labeling

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
ROP Labels clearly show required information on every ROP bag.
Instructions:
Monitoring: Record on the ROP Inventory Log the date of vacuum packaging, name of product, date sealed,
use-by date. Confirm the use-by date is within 14 days of sealing. Items chilled and removed from the ROP
bag within 48 h must have the time of Vacuum Packaging.
Verification: Chef will review the inventory of ROP bags in the Cooler, discarding outdated bags.

Critical Limits: Labels clearly show required information.

Corrective Action:

ROP bags found to be mislabeled or unclear must be discarded.

j k d lb h j

09/01/2023 Food Safety India Private Limited Page 13 of 251

Reduced Oxygen Packaging Labeling
 Calibration and verification of weighing balance

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
SOP for calibration, verification, and maintenance of weigh balance
Instructions:
INSTRUMENT CALIBRATION:
1. Weigh balances are inspected, cleaned, and calibrated annually by an ISO 17025 accredited vendor.
2. Perform accuracy check of weighing balances once per year, approximately six months after vendor
calibration.
3. Calibration of the reference weights is performed every two years by an ISO 17025 accredited vendor.
Weights may be calibrated more frequently if deemed necessary (e.g., weight is dropped, chipped, etc.).
Calibration certificates must contain the stamp of the accrediting body and the calibration vendor
certificate number. Calibration of Weights-
a. When the calibration of weight or weigh set expires (two years from the date of calibration), remove it
from service.
b. Consult ISO 17025 accredited vendor regarding a quote for service, packing/shipping instructions, and
completion of any required forms prior to shipping weights.
c. Pack and ship weights to vendors.
d. Once the weight or weight set has been recalibrated and shipped back to the laboratory, file the
calibration certificate in the Weigh Balance Calibration Record book and return the weights to service.
Daily Calibration and Use of Weigh Balances
a. Follow the instructions provided by the manufacturer for the operation of each weigh balance.
b. Each balance has a built-in calibration system.
c. When weighing, apply load to the center of balance. Close balance doors, if applicable, to reduce draft.
d. Clean the balance pan after each use with a soft brush or damp towel. Allow the balance to dry before
the next use.
The following data can be used for a 6-month accuracy check of weighing balances-
Total Load Acceptable Range of

Applied to Weigh Acceptable Tolerance Weigh Balance

Balance Readings

1 mg 0.00005 g 0.00095 g to 0.00105 g

10 mg 0.0005 g 0.0095 g to 0.0105 g

100 mg 0.005 g 0.095 g to 0.105 g

1g 0.01 g 0.99 g to 1.01 g

2g 0.01 g 1.99 g to 2.01 g

09/01/2023 Food Safety India Private Limited Page 14 of 251

Calibration and verification of weighing balance
 5g 0.01 g 4.99 g to 5.01 g

10 g 0.01 g 9.99 g to 10.01 g

20 g 0.01 g 19.99 g to 20.01 g

50 g 0.01 g 49.99 g to 50.01 g

100 g 0.1 g 99.9 g to 100.1 g

HANDLING AND STORAGE:

1. Wear clean cotton gloves (supplied with reference weights) or use forceps while handling reference
weights. To avoid depositing oil and dirt onto the surface of the weight, do not touch weights with bare
hands.
2. Store reference weights in cases provided by the manufacturer.
INTERFERENCE:
1. For optimal performance, place balance on a stable, even, horizontal surface with minimal vibration.
Avoid areas with excessive heat and moisture, direct sunlight, aggressive chemical vapors, and drafts.
2. If a balance is transferred to a different location, perform the accuracy check prior to use in the new
location.
Corrective Action:
NON-CONFORMANCE
1. When verifying the calibration of weigh balances, confirm any discrepancies in weight measurements by
repeating the operation. Notify a service representative, if necessary, to re-calibrate the instrument when
the calibration check shows that the weigh balance is outside of the acceptable tolerance range
2. Replace the equipment if the vendor determines that a weigh balance or reference weight is out of
tolerance and cannot be properly calibrated.

fj d f jb il

09/01/2023 Food Safety India Private Limited Page 15 of 251

Calibration and verification of weighing balance
 Calibrated Thermometer

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Critical Limit: Meat internal temperature of 41 50 F and returned to refrigeration (meat internal
temperature of 41 F or lower) within 4 hours.
Instructions:
Meat internal temperature of 41 50°F and returned to refrigeration (meat internal temperature of 41°F or
lower) within 4 hours.
Corrective Action:
If a deviation from a critical limit occurs, the establishment owner or designee is responsible for corrective
action protocol.
1. Cause is identified and eliminated.

2. The CCP will be under control after the corrective action is taken.

3. Measures to prevent recurrence are established.

4. No product that is injurious to health or otherwise adulterated as a result of the deviation will be
permitted to enter commerce.

j f j

09/01/2023 Food Safety India Private Limited Page 16 of 251

Calibrated Thermometer
 Product Labeling

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
All products, once packaged, will be labeled so the package shall be prominently and conspicuously labeled
on the principal display panel in bold type on a contrasting background, with instructions written on the
label.
Instructions:
THE FOOD LABEL MUST CONTAIN:

1. Food item name

2. Net quantity of the products
3. Additional contents (like tastemaker, breadcrumbs, etc.)
4. Ingredients list
5. Allergen labeling/ was processed in the facility where soy/ dairy/ tree nuts are manufactured
6. Nutrition facts (labeling) (optional)
7. serving size/ serving per container (optional)
8. Date of manufacture
9. Expiry date
10. Cooking instructions, if needed
If frozen product, also include:
11. Freeze date
12. Thaw date
13. Discard date after thawing

VERIFICATION AND RECORD-KEEPING PROCEDURES:

1. HACCP team members will verify that the HACCP protocols are being followed as required by routinely
observing employees and confirming monitoring logs are being completed.
2. Forms and logs will also be reviewed monthly to ensure they are being completed as required.
3. HACCP team will review the HACCP plan to determine if modifications are needed annually or when
there are emerging concerns about the safety of the product or when foods have been implicated as a
vehicle of foodborne disease.
4. Confirmation of changes being implemented correctly after a HACCP plan has been modified.
5. An assessment of whether a HACCP plan should be modified due to a change in the process,
equipment, ingredients, etc.
6. County Environmental Services will be notified any time that there is a modification to the HACCP plan.
7. All completed forms and logs will be maintained in the HACCP Binder chronologically for a minimum of
six months. Records will be kept in an organized fashion and purged as needed during the monthly
review.

Corrective Action:
If the label has incorrect or missing information, it should be sent back to the processing facility for
labeling.

09/01/2023 Food Safety India Private Limited Page 17 of 251

Product Labeling
k i i f

09/01/2023 Food Safety India Private Limited Page 18 of 251

Product Labeling
 Produce Distribution - Fresh Fruit and Vegetable

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To prevent foodborne illness and cross-contamination by ensuring all fruit and vegetable snacks
are distributed in a sanitary manner. SCOPE: This standard operating procedure (SOP) applies to all
individuals involved in distributing snacks as part of the Fresh Fruit and Vegetable Program.
Instructions:
INSTRUCTIONS:
1. Train individuals involved in the program using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Wash hands thoroughly before a beginning procedure when changing tasks, before putting
on gloves, and before distributing snack.
4. Sanitize surfaces where snack will be distributed and consumed using an approved
sanitizer and a clean rag or single-use paper towel.
5. Retrieve prepared snack from the designated spot.
6. If snack requires refrigeration, check and record the temperature of the refrigerator using the
Refrigeration Log.
7. If applicable, remove snack from fridge no more than ten minutes prior to service to
minimize the amount of time food will be unrefrigerated.
8. Use clean, single-use, disposable gloves to distribute the snack among students.
9. Immediately return all refrigerated snack items to the refrigerator.
10. When students are finished eating/drinking, discard any leftover snack portions that were
distributed to students. Sanitize surfaces where the snack was distributed and consumed
using an approved sanitizer and a clean rag or single-use paper towel.

MONITORING:
1. The designated individual will monitor fruit and vegetable snack distribution to ensure procedures are
followed.
2. Designated individual will monitor refrigeration log and corrective action form to ensure forms are
being consistently and accurately completed.

VERIFICATION AND RECORD KEEPING:

1. Individuals involved in fruit and vegetable snack distribution will record the temperature of snack
refrigerator, if applicable, on the Refrigeration Log. Any corrective action taken will be recorded on the
Correcting Problems form.
2. The designated individual will monitor snack distribution to ensure procedures are followed.
Designated individual will monitor Refrigeration Log, if applicable, and Correcting Problems form to
ensure forms are being consistently and accurately completed.

Corrective Action:
CORRECTIVE ACTION:
1. Record any corrective action on the Correcting Problems form.

09/01/2023 Food Safety India Private Limited Page 19 of 251

Produce Distribution - Fresh Fruit and Vegetable
 2. Retrain any individual found not following the procedures in this SOP.
3. If refrigerator temperature is greater than 40 F or less than 32 F contact foodservice manager and/or
maintenance director immediately. If the inside of the refrigerator and/or snack no longer feel cool or
cold to the touch, discard snacks without distributing any to students.
4. If cold snacks will be unrefrigerated for an extended period of time, snacks must be placed on/in ice to
maintain the safety of the snack. Snack must be discarded after four hours of non-refrigerated time
even if snack is on ice.
5. If a snack is touched with bare hands during distribution, discard snack.

l d

09/01/2023 Food Safety India Private Limited Page 20 of 251

Produce Distribution - Fresh Fruit and Vegetable
 Production Process Controls- design and quality control
requirements

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for design and quality control requirements in a production process control
Instructions:
You must implement a system of production and process controls that covers all stages of manufacturing,
packaging, labeling, and holding of the dietary supplement to ensure the quality of the dietary supplement
and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.

Design requirements-
(a) Your production and in-process control system must be designed to ensure that the dietary supplement
is manufactured, packaged, labeled, and held in a manner that will ensure the quality of the dietary
supplement and that the dietary supplement is packaged and labeled as specified in the master
manufacturing record; and

(b) The production and in-process control system must include all requirements and must be reviewed and
approved by quality control personnel.

Quality control requirements-

You must implement quality control operations in your manufacturing, packaging, labeling, and holding
operations for producing the dietary supplement to ensure the quality of the dietary supplement and that
the dietary supplement is packaged and labeled as specified in the master manufacturing record.

ld i i di b b

09/01/2023 Food Safety India Private Limited Page 21 of 251

Production Process Controls- design and quality control requirements
 Cross contamination with respect to SRM

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Slaughtering and harvesting procedures must prevent contamination of edible meat with SRM. Meat
harvested for human consumption must be hygienically removed and physically separated from the
remaining parts of the cattle carcass as soon as possible during the harvest process.
Instructions:
Potential sources of contamination include all SRM (Specified Risk Material) tissues from within the head of
Over Thirty Month(OTM) (over thirty month) cattle killed with the aid of a penetrating stunning device,
accidental cut through palatine tonsils, the spinal cord of OTM (over thirty month) cattle exposed during
carcass splitting or severing from the head, and the internal tissues of a severed distal ileum from cattle of
all ages. The operator must use, except as detailed later in the following section, dedicated tools (for
example knives), identified by colour-coding or another visual system, for all procedures involving the
incision and direct or indirect handling of the SRM (Specified Risk Material) tissues.

The removal of the head must be achieved without contamination of the carcass or other meat products
with SRM (Specified Risk Material) (namely spinal cord, brain) or other contaminants. The operator must
take measures to prevent the contamination of edible products (head meat and tongues for example) by
SRM (Specified Risk Material).

Corrective Action:
If there is any accidental contamination of the harvesting equipment with SRM (Specified Risk Material),
the site and all equipment used during the harvest process must be free of visible organic material,
cleaned, and sanitized using water at 82 C, an applicable standard for sanitizing, or an approved grade
chemical sanitizer.

d d d b

09/01/2023 Food Safety India Private Limited Page 22 of 251

Cross contamination with respect to SRM
 Temperature Controlled Rooms

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To maintain the temperature controlled rooms in the plant so that finished products can be stored
Instructions:
1. Upon arrival to plant, the supervisor should unlock all freezers and coolers. All full-time plant employees
should also have access to keys for freezers and coolers.
2. Temperatures of freezers and coolers are to be monitored by quality control.
Temperatures are taken twice every day and recorded.
Alert supervisor if the cooler temperature is significantly outside of its desired range. (Note:
Temperatures will fluctuate due to doors being opened while in use. It is not necessary to notify the
supervisor if this is the case.)

3. Methods of obtaining temperatures should be standardized. This allows for consistent records and trends
4. When coolers and freezers are not in use, doors must be COMPLETELY shut. Make sure that doors are
latched correctly. All freezers and coolers are hooked up to an alarm system that is set off if the
temperature is out of its specific range. In case of a refrigeration system not working on a weekend/after-
hours when the plant is empty, a message is sent to Security. They are responsible for contacting the plant
manager and steamfitters.
5. All freezer and cooler doors must be locked at the end of the day.
Freezer/Cooler Description-Temperature Range ( F)
1. Ice cream storage freezer (downstairs) <-20 Cheese cooler (downstairs) 37-40
2. Ice cream storage cooler (upstairs) 50-55
3. Milk cooler for store 35-40
4. Milk cooler (upstairs) 35-40
5. Ice cream storage freezer (upstairs) <-20
6. Ice cream 24-hour holding freezer (upstairs) <-20
7. Cheese cooler (upstairs) 35-40
8. Cheese cooler (upstairs) 35-40
9. Warm room (upstairs) 70-75
10. Cheese cooler (upstairs) 35-40
11. Cheese cooler (upstairs) 35-40
12. Cheese cooler (upstairs) 35-40
MAINTENANCE:
1. Clean coolers and freezers as needed. Document any cleaning.
2. Periodically check that seals around doors are in good condition.
3. Cleaning freezers require advanced planning and complete shut-down of the freezer being cleaned. This
should be done during the off-season.
4. Make use of SSOP for cleaning evaporators in coolers.
RECORD-KEEPING:
Cleaning/sanitization logs
Corrective Action:

09/01/2023 Food Safety India Private Limited Page 23 of 251

Temperature Controlled Rooms
 Maintain recording charts and have them supervised regularly.

b db k ib l

09/01/2023 Food Safety India Private Limited Page 24 of 251

Temperature Controlled Rooms
 Production and process controls- Process validation

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for validating production process
Instructions:
(a) Where the results of a process cannot be fully verified by subsequent inspection and test, the process
shall be validated with a high degree of assurance and approved according to established procedures. The
validation activities and results, including the date and signature of the individual(s) approving the
validation and where appropriate the major equipment validated, shall be documented.
(b) Each manufacturer shall establish and maintain procedures for monitoring and control of process
parameters for validated processes to ensure that the specified requirements continue to be met.
(1) Each manufacturer shall ensure that validated processes are performed by qualified individual(s).
(2) For validated processes, the monitoring and control methods and data, the date performed, and, where
appropriate, the individual(s) performing the process or the major equipment used shall be documented.
(c) When changes or process deviations occur, the manufacturer shall review and evaluate the process and
perform revalidation where appropriate. These activities shall be documented.

f d ld k b j

09/01/2023 Food Safety India Private Limited Page 25 of 251

Production and process controls- Process validation
 Waste Management, Storage and Disposal

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for proper management, handling, and storage of waste, trash or garbage
Instructions:
Waste Management, Storage and Disposal
1. All waste receptacles should be leak-tight with tight-fitting lids or covers. Plastic liners can be used to
ensure leak tightness.
2. Keep lids on dumpsters closed at all times unless adding or removing material.
3. Place waste receptacles indoors or under a roof or overhang whenever possible.
4. Locate dumpsters on a flat, paved surface and, if possible, install berms or curbs around the storage area
to prevent run-on and run-off.
5. Sweep up around outdoor waste containers regularly.
6. Arrange for wastes to be picked up regularly and disposed of at approved disposal facilities.
7. Know the Waste disposal company ____________________________________ and their Phone number: ______________
8. Never place hazardous materials, liquids or liquid-containing wastes in a dumpster or trash receptacle. If
liquid wastes must be disposed of in the trash, absorb them with kitty litter or other adsorbents before
disposal.
9. Non-hazardous liquid waste must be disposed of in the sanitary sewer (if approved) or transported to a
disposal site that will accept that type of wastewater.
10. Do not wash out waste containers or dumpsters outdoors unless the wastewater drains to the sanitary
sewer or wash containers/dumpsters in a wash bay or floor drain that goes to the sanitary sewer.
11. When working in the field, place all wastes in appropriate containers near the worksite. If no public
containers are available, containerize or bag the wastes and bring them back the shop for proper disposal.
12. Minimize waste by purchasing recyclable products that have minimal packaging. Recycle cardboard,
plastics and paper products as accepted by your local recycling agency.
13. All applicable employees should be trained in general stormwater pollution prevention; including how to
recognize and report illegal connections or discharges annually or biannually.
Record Keeping:
Keep records on all wastes disposed of including hazardous waste manifests, trash removal statements
(bills), receipts or invoices from recyclers.

j f hk

09/01/2023 Food Safety India Private Limited Page 26 of 251

Waste Management, Storage and Disposal
 Handling a Food Recall

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This SOP applies to all types of recalls either initiated by the company voluntarily or by the National
Regulatory Authority. To establish the procedure for prompt and efficient recall of products are known or
suspected to be defective, from the market.
Instructions:
A. INSTRUCTIONS:
1. Train employees on using the procedures on the SOP.
2. Follow State or Local Health Department requirements.
3. Review the food recall notices and specific instructions that have been identified in the notice.
4. Communicate the food recall notice to feeding sites.
5. Hold the recalled product using the following steps:
If an item is suspected to contain the recalled product, but label information is not available, follow
the corporation’s procedure for disposal

6. Mark recalled product "Do Not Use" and "Do Not Discard". Inform the entire staff not to use the product.
7. Do not destroy any FDA or USDA commodity food without official written notification from the FDA, State
Distributing Agency, USDA, Food Safety Inspection Services (FSIS), or State or Local Health Department.
8. Inform the public relations coordinator about the recalled product.
9. Identify and record whether any of the product was received in the site/location, locate the food recall
product by feeding site, and verify that the food items bear the product identification code(s) and
production date(s) listed in the recall notice.
10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount
in inventory and amount used.
11. Account for all recalled products by verifying inventory counts against records of food received at the
feeding site

B. MONITORING:
1. Employees and managers will visually observe that sites have segregated and secured all the recalled
products.

C. NOTIFICATION OF CUSTOMERS:
1. Notify regulatory agencies Local, USDA, or FDA as appropriate.
2. Determine if the recall is a Class l where significant harm or death can occur. Class II where less
significant health issues can occur or Class lll health issues are not significant.
3. When an ingredient is recalled, it will be traced to the batch so customers are notified.
4. Part of the shipping procedure and batch monitoring, the production date, and lot numbers are recorded.
The customers where the products are shipped are recorded.
5. The customers are notified by phone, email, and letter with instructions on how to handle the recalled
item from your company. This will include holding the product for pick up, or disposal in a dumpster or

09/01/2023 Food Safety India Private Limited Page 27 of 251

Handling a Food Recall
 disposal by another means.
6. All recalled products processed by your company need to be accounted for and logged.
7. A Mock Recall Drill should be conducted on an annual basis. Criteria to ensure effectiveness is 100%
recovered within 4 hours.

THE FOOD MANAGER WILL:

1. Ensure all employees are trained in this procedure.
2. Verify if appropriate actions as outlined in this procedure are being followed in the event of a food recall
3. Document and confirm segregated product label information matches recall notice information.
4. Work with media, should they become involved.
5. Maintain all documents relating to a food recall for at least 1 year.

VERIFICATION AND RECORD KEEPING:

1. Employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged or Discarded Product Log.

2. The manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and
dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs
for a minimum of 1 year.

Corrective Action:

1. Retrain any employee who found to be not following the procedures in this SOP.
2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom.
3. Notify site staff of procedures, dates, and other specific directions to be followed for the collection or
destruction of the recalled product.
4. Consolidate the recalled product as quickly as possible, but no later than 30 days after the recall
notification.
5. Conform to the recall notice using the following steps

Report quantity and site where the product is located to manufacturer, distributor, or State agency for
collection. The quantity and location of the affected USDA or FDA commodity food must be submitted
to the State Distributing Agency within 10 calendars days of the recall.
Obtain the necessary documents from the State Distributing Agency for USDA commodity foods or
FDA. Submit necessary documentation for reimbursement of food costs.
Complete and maintain all required documentation related to the recall including:
Recall notice
Records of how food product was returned or destroyed
Reimbursable costs
Public notice and media communications
Correspondence to and from the Public Health Department and State agency

j i i

09/01/2023 Food Safety India Private Limited Page 28 of 251

Handling a Food Recall
 Washing Hands

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To prevent foodborne illness from contaminated hands. SCOPE: This procedure applies to anyone
who comes in contact with the food.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.

2. Follow Federal, State, or local health department requirements.

3. Post handwashing signs or posters in a language understood by all employees staff near all
handwashing sinks, in food preparation areas, and restrooms.

4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and
dishwashing sinks for handwashing.

5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each
handwashing sink or near the door in restrooms.

6. Keep handwashing sinks accessible anytime employees are present.

7. Wash hands:

Before starting work.

During food preparation.
When moving from one food preparation area to another.
Before putting on or changing gloves.
After using the toilet.
After sneezing, coughing, or using a handkerchief or tissue.
After touching hair, face, or body.
After smoking, eating, drinking, or chewing gum or tobacco.
After handling raw meats, poultry, or fish.
After any cleanup activity such as sweeping, mopping, or wiping counters.
After touching dirty dishes, equipment, or utensils.
After handling trash.
After handling money.
After any time the hands may become contaminated.

8. Follow proper handwashing procedures as indicated below:

1. Wet hands and forearms with warm, running water at least 100 ºF and apply soap.
2. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15
seconds. Rinse thoroughly under warm running water for 5-10 seconds.

09/01/2023 Food Safety India Private Limited Page 29 of 251

Washing Hands
 3. Dry hands and forearms thoroughly with single-use paper towels.
4. Dry hands for at least 30 seconds if using a warm air hand dryer.
5. Turn off water using paper towels.
6. Use paper towel to open door when exiting the restroom.

9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows:

Use hand sanitizers only after hands have been properly washed and dried.
Use only hand sanitizers that comply with the 2017 FDA Food Code. Confirm with the manufacturers
that the hand sanitizers used meet these requirements.
Use hand sanitizers in the manner specified by the manufacturer.

MONITORING:

1. A designated employee will visually observe the handwashing practices of the staff during all hours of
operation.

2. The designated employee will visually observe that handwashing sinks are properly supplied during
all hours of operation.

VERIFICATION AND RECORD KEEPING:

If handwashing procedures are out of compliance, corrective action must be taken (such as retraining) and
recorded in Corrective Action Log. The Manager on Duty will review the Corrective Action Log daily and they
are to be kept on file for a minimum of 6 months.

DATE IMPLEMENTED: __________________ BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________BY: _______________________

Corrective Action:

1. Retrain any employee found not following the procedures in this SOP.

2. Ask employees that are observed not washing their hands at the appropriate times or using the proper
procedure to wash their hands immediately.

3. Retrain employee to ensure proper handwashing procedure.

i i hk b k

09/01/2023 Food Safety India Private Limited Page 30 of 251

Washing Hands
 Product complaints

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
A written procedure for handling product complaints
Instructions:
A qualified person must:

(1) Review all product complaints to determine whether the product complaint involves a possible failure of
the food product to meet any of its specifications, or any other requirements including those specifications
and other requirements that, if not met, may result in a risk of illness or injury; and

(2) Investigate any product complaint that involves a possible failure of the food product to meet any of its
specifications, or any other requirements of this part, including those specifications and other requirements
that, if not met, may result in a risk of illness or injury.

(3) Quality control personnel must review and approve decisions about whether to investigate a product
complaint and review and approve the findings and followup action of any investigation performed.

(4) The review and investigation of the product complaint by a qualified person, and the review by quality
control personnel about whether to investigate a product complaint and the findings and followup action of
any investigation performed, must extend to all relevant batches and records.
RECORDS:
You must make and keep the following records:

(1) Written procedures for fulfilling the requirements of product complaints

(2) A written record of every product complaint that is related to good manufacturing practice

(i) The person who performs the requirements of product complaints must document, at the time of
performance, that the requirement was performed.

(ii) The written record of the product complaint must include the following:

09/01/2023 Food Safety India Private Limited Page 31 of 251

Product complaints
 (A) The name and description of the dietary supplement;

(B) The batch, lot, or control number of the dietary supplement, if available;

(C) The date the complaint was received and the name, address, or telephone number of the
complainant, if available;

(D) The nature of the complaint including, if known, how the product was used;

(E) The reply to the complainant, if any; and

(F) Findings of the investigation and followup action taken when an investigation is performed

Corrective Action:
-

jl dk b j

09/01/2023 Food Safety India Private Limited Page 32 of 251

Product complaints
 Loading and Shipping of Finished Products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure that the finished RTE products are handled properly and transported without any contamination
Instructions:
Instructions:
Finished RTE products should be handled properly on the loading docks and during transport to prevent
contamination from raw products and product deterioration by temperature abuse or improper handling
practices.
Trucks, containers, and carriers of finished products should be evaluated prior to loading and shipping to
ensure that their condition meets plant requirements for transporting RTE products.
It is recommended that temperature-recording devices be used when possible for monitoring the trailer
temperature during transportation.
All trucks and carriers should be suitable for transporting food products; therefore, it may be important to
consider what items were hauled in prior loads by the truck.
All of the finished product should be coded/identified for the intended use and for recall or market
withdrawal purposes.

ik h k jik

09/01/2023 Food Safety India Private Limited Page 33 of 251

Loading and Shipping of Finished Products
 Handling of Inedible Products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
When products are rejected at receiving or declared inedible during production, they will be handled so
they do not contaminate the usable products.
Instructions:
When a product is determined as inedible, the product is separated from normal use foods and labeled as
"Do Not Use-Inedible".
The product should be then disposed of in the outside waste receptacle for pickup by the trash hauling
company. Products disposed of will be logged in the system for record-keeping.

Corrective Action:

Manager will review disposal log on a weekly basis.

k k j kj d

09/01/2023 Food Safety India Private Limited Page 34 of 251

Handling of Inedible Products
 Storing meat and meat products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
General instructions/ specifications required for storing meant and meat products
Instructions:
Instructions:
1. Place fresh product into cold storage (recommend 35 F) and frozen product into freezers (recommend
less than 10 F).
2. Complete plant-specific storage records or product identification, so the product will be used on a FIFO
basis or according to plant product rotation/inventory control schedule.
3. Store products to maintain package/pallet integrity. It is recommended that combo bins have a protective
covering (second cover) if they are being stored in racks and that the protective covering should be
removed prior to entering the processing area where the primary covering is removed.
4. Procedures should be in place to maintain product integrity (i.e., prevent species contamination, drip
contamination during storage, etc.)
Corrective Action:
If temperature alters from the required range, discard.

ijl

09/01/2023 Food Safety India Private Limited Page 35 of 251

Storing meat and meat products
 Perform Preventative Maintenance

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Routine inspections to promote safety throughout the facility and aid in keeping equipment in good
working order in accordance with the manufacturer s guidelines and prevent faults from occurring.
Instructions:
SCHEDULING
An annual inventory of all equipment is completed and documented along with planned preventive
maintenance, repair anticipation, and long-range replacement plan.
Based on the inventory, a calendar is developed that guides the PM staff in completing timely
servicing and maintenance of all equipment. The calendar lists the PM due on a daily, weekly, monthly,
and annual basis.
Assessed fixtures and equipment includes items owned by the facility, supplied by a vendor, leased, or
rented
The Preventive Maintenan.ce is completed in accordance with the defined procedure. When the
manufacturer s guidelines are available, PM is completed in accordance with the manufacturer s
guidelines

RECORD KEEPING
A separate file or tabbed section of a notebook is designated for each piece of equipment requiring
PM. The cover material will include the maintenance procedure for each fixture or piece of equipment,
as well as any instructional manuals. The required parts and material list will also be noted.
The file or tabbed section includes a fixture/equipment-specific log to document maintenance
completion. The record notes whether PM is provided and whether any problems in servicing were
identified. If problems are identified, the corrective action taken is recorded.
In the event that maintenance cannot be completed, the reason is noted along with the action plan for
completion.
Records are retained for five (5) years unless a different requirement has been established by
state/federal regulations.
A schedule is developed to delineate all inspections that are to be completed on a regular basis.
Inspections verify that all equipment and furnishings are in working order, aesthetically pleasant,
clean and free from safety hazards
Inspection checklists are developed for at least:
The building
The exterior inspection will be conducted and documented weekly
Interior inspection will be conducted and documented weekly
Windows
Walls
Doors and door frames
Paint/wall coverings
Flooring
Condition of flooring

09/01/2023 Food Safety India Private Limited Page 36 of 251

Perform Preventative Maintenance
 Torn or missing flooring
Cove base integrity
Cleanliness of flooring
Decorative accessories
Building inspection includes at a minimum:
Heating and air conditioning systems
Water temperatures
Plumbing fixtures and functionality
Ice machines
Ventilation ducts, including clothes dryer ducts
Electronic doors
Cement cracks
Signs, including lighting
Generators
Sprinkler systems
Wiring and electrical outlets
Oxygen storage
Medical gas storage
Emergency lighting
Drains and gutters
Storage areas
Refrigerators and freezers
Mechanical ventilation systems
All ceiling fans
Utility and housekeeping storage areas, including all chemicals
Areas behind large equipment, such as refrigerators, stoves, washers, dryers, and fans
Alarms
Alarms are calendared on the routine inspection checklists on a weekly basis. Alarms are
inspected to verify that they are in working order and are calendared for inspection in
accordance with the manufacturer s specifications. Alarms include any personal protective
devices, such as bed alarms, floor alarms, and alert bracelets.
Replacement and/or repair of all furnishings and equipment is completed as soon as possible
Work Orders and Service Requests

A system for work orders is established among all employees who provide rapid communication
regarding equipment problems
The work order system includes documentation of:
The problem
Date the problem was identified
Who was notified
Correction action (servicing, repair or replacement)
Completion date

d d f j

09/01/2023 Food Safety India Private Limited Page 37 of 251

Perform Preventative Maintenance
 Using and Calibrating Thermometers

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure
internal product temperatures and that thermometers used are correctly calibrated for accuracy. This
procedure applies to employees who prepare, cook, and cool food.
Instructions:
INSTRUCTIONS:

Train employees on using the procedures in this SOP.

Follow Federal State or local health department requirements.
Follow the food thermometer manufacturer s instructions for use. Use a food thermometer that
measures temperatures from 0 F (-18 C) to 220 F (104 C) and is appropriate for the temperature being
taken. For example:
Temperatures of thin products, such as hamburgers, chicken breasts, pizza, fillets, nuggets, hot dogs,
and sausage patties, must be taken using a thermistor or thermocouple with a thin probe.
- Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures of thick
foods. They may not be used to measure temperatures of thin foods. A dimple mark located on the
stem of the thermometer indicates the maximum food thickness that can be accurately measured.
- Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in
an oven.
Have food thermometers easily-accessible to employees during all hours of operation.
Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing Food
Contact Surfaces SOP for the proper procedure to follow.
Store food thermometers in an area that is clean and where they are not subject to contamination.

MONITORING:

Employees will use either the ice-point method or boiling-point method to verify the accuracy of food
thermometers. This is known as the calibration of the thermometer.

To use the ice-point method-

Insert the thermometer probe into a cup of crushed ice.

Add enough cold water to remove any air pockets that might remain.
Allow the temperature reading to stabilize before reading temperature.
Temperature measurement should be 32 F (+ 2 F) [or 0 C (+ 1 C)]. If not, adjust according to the
manufacturer s instructions.

To use the boiling-point method-

Immerse at least the first two inches of the probe into boiling water.

09/01/2023 Food Safety India Private Limited Page 38 of 251

Using and Calibrating Thermometers
 Allow the temperature reading to stabilize before reading temperature.
Reading should be 212 F (+ 2 F) [or 100 C (+ 1 C)]. This reading may vary at higher altitudes. If
adjustment is required, follow the manufacturer s instructions.
Employees will check the accuracy of the food thermometers
At regular intervals (at least once per week).
If dropped.
If used to measure extreme temperatures, such as in an oven.
Whenever accuracy is in question.

VERIFICATION AND RECORD KEEPING:

Employees will record the calibration temperature and any corrective action taken, if applicable, on
the Thermometer Calibration Log each time a thermometer is calibrated.
The manager will verify that employees are using and calibrating thermometers properly by making
visual observations of the employees during the calibration process and all operating hours.
The manager will review and initial the Calibration Log daily.
The Calibration Log will be kept on file for a minimum of 1 year.
The manager will complete the Food Safety Checklist daily.
The Food Safety Checklist is to be kept on file for a minimum of 1 year.

Corrective Action:
Retrain any employee found not following the procedures in this SOP.
For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while
securing the calibration nut (located just under or below the dial) with pliers or a wrench.
For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to the
manufacturer s instructions.
If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow the
manufacturer s instructions for having the thermometer calibrated.
Retrain employees who are using or calibrating food thermometers improperly.

j d h

09/01/2023 Food Safety India Private Limited Page 39 of 251

Using and Calibrating Thermometers
 Equipment/Utensils Cleaning and Sanitizing

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Equipment is washed, rinsed, and sanitized after each production cycle to ensure safety of product.
Instructions:
Employees who use equipment will be responsible for washing and sanitizing removable parts after each
use. Equipment in contact with temperature controlled for safety foods is cleaned at least every four hours.

INSTRUCTIONS:

(1) Disassemble removable parts from equipment.

(2) Use the three-sink method: wash, rinse, and sanitize all parts.

(3) Verify sanitizer concentration and document on the log as per policy.

(a) Quaternary ammonia - Manufacturer's recommendation and immerse for at least 30 seconds.

(b) Iodine - 12.5-25.0 ppm and immerse for 30 seconds.

(c) Chlorine - 50-99 ppm and immerse for 7 seconds.

(3) Wash, rinse, and sanitize all food contact surfaces of the equipment that are stationary.

(4) Allow all parts of the equipment and all fixed surfaces to air dry.

(5) After being rinsed and sanitized, equipment/utensils should not be rinsed before air-drying, unless the
rinse is applied directly from a ware washing machine or the sanitizing solution calls for rinsing off the
sanitizer after it has been applied in a commercial ware washing machine.

(6) Reassemble the equipment.

MONITORING:

(1) Conduct a visual inspection of all equipment to be certain that it is being cleaned properly.

(2) Monitor concentration levels of sanitation agents.

(3) Follow up as necessary.

Sanitation Employee Name (please print)_______________________________________________

Signature of Food Employee ______________________________________ Date ________________

Signature of Permit Holder or Representative _____________________Date________________

09/01/2023 Food Safety India Private Limited Page 40 of 251

Equipment/Utensils Cleaning and Sanitizing
 Corrective Action:
(1) Review records
(2) Clean and re-sanitize equipment.
(3) Conduct visual inspection.
(4) Retrain employees, if needed.

f k fl f i h

09/01/2023 Food Safety India Private Limited Page 41 of 251

Equipment/Utensils Cleaning and Sanitizing
 Senior Management Commitment and Continual
Improvement-Third Party Audit

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To establish the requirements to demonstrate that Senior Management is fully committed to processes that
facilitate continual improvement of food safety and quality management. This policy applies to the entire
company.
Instructions:
RESPONSIBILITIES:

It is the goal of the Company to consistently produce safe, high-quality, authentic products
that meet all federal, state, and local laws, as well as customer requirements and
specifications. We are committed to providing the human and financial resources required to
implement and improve the process of the quality management system and food safety plan
according to all federal, state, local, customer, and third-party requirements.

Emphasis has and will continue to be placed on meeting specifications through controlled
processes and appropriate Quality Assurance techniques. The company will maintain and
strive for continuous improvement of all systems including; Hazard Analysis Critical Control
Point (HACCP) Food Safety System, Good Manufacturing Practices (GMPS), Sanitation
Standard Operating Procedures (SSOPS), Food Security, Customer Complaint Trend Analysis,
and the standards outlined within the (INPUT AUDITING STANDARD HERE). There will be, at
minimum, quarterly meetings with senior management to discuss these objectives and to
measure our progress. This statement reflects the commitment of the Company's senior
management and staff to achieve this Quality Policy. Internal audits will be performed at a set
frequency to assure compliance with this policy.

Name:___________________________ Position:____________________________
Name:___________________________ Position:____________________________
Name:___________________________ Position:____________________________

Corrective Action:

N/A

j h k jd

09/01/2023 Food Safety India Private Page 42 of

Senior Management Commitment and Continual Improvement-Third Party Limited 251
Audit
 Sanitary Practices for Slaughter

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
These sanitary practices must be specifically followed during slaughter. Carcass dressing will be performed
under sanitary conditions and in a manner to prevent contamination of the carcass.
Instructions:
These sanitary practices must be specifically followed during slaughter. Carcass dressing will be performed
under sanitary conditions and in a manner to prevent contamination of the carcass.
A. Clean hands, arms, gloves, aprons, boots, and more as often as necessary during the dressing
procedures.
B. Clean and sanitize (with 180 degrees Fahrenheit water or another approved sanitizer), knives and other
hand tools, saws, and other equipment as often as necessary during the dressing procedures to prevent
contamination of the skinned carcass.
C. Before opening brisket with a saw, rinse it to remove the meat and bone particles, then sanitize it using
180 degrees Fahrenheit water or another approved sanitizer.
D. Keep hands arms, clothes, aprons, boots, and knives clean during the evisceration process. If
contamination occurs, step away from the evisceration area to clean aprons, boots, and knives. Sanitize
knives after cleaning. It may be necessary to clean hands with soap and water.
E. If an employee sees any edible product that is contaminated with readily identifiable Specified Risk
Material (SRM), remove it by trimming it with a knife or approved SRM removal tool. SRM is the distal
tongue and tonsils of all cattle, and the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column
(excluding vertebrae of the tail, the transverse process of the thoracic and lumbar vertebrae and the wings
of the sacrum), and the dorsal root ganglia of the cattle 30 months of age and older. The knife or SRM tool
you use must be cleaned and sanitized before it is used again on the edible products.

Monitoring and Recording Operational Sanitation Practices during Slaughter.

A)
The plant manager or trained employee is responsible fr ensuring that employee hygienic practices,
sanitary conditions, and cleaning procedures are maintained during the slaughter day, make a visual
observation at least once between each break in work( break, lunch, etc).

Record observation results on the ssop inspection form at least once per slaughter day. If an inspected
action is being done correctly, enter the appropriate(A). If a deviation is noted during the observation,
enter an (X) symbol in the ssop inspection form and then describe the problem and the corrective
action.

The corrective actions taken must prevent direct product contamination or adulteration. Indicate on
the correction actin log the disposition of any carcass that may have been processed when sanitary
procedures were not being followed.

B)
When equipment is visibly contaminated remove the contaminant and sanitize the affected equipment
before re-sanitizing production. Inspect the carcass to determine if they were contaminated or

09/01/2023 Food Safety India Private Limited Page 43 of 251

Sanitary Practices for Slaughter
 adulterated. Determine the cause of the contamination and take corrective action.

lk h j

09/01/2023 Food Safety India Private Limited Page 44 of 251

Sanitary Practices for Slaughter
 Supplier Verification Program

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Use of the FoodReady Supplier Portal to manage this significant amount of documentation with features
such as: automated notifications to both suppliers and client of document status, a centralized view of all
supplier documentation, a dynamic 'checklist' of required file types, and more.
Instructions:
1. Activate the Supplier Management Program
1. Navigate to the supplier management system by hovering over the "Supply Chain" tab, then selecting
the "Supplier Management" option.
2. Identify the files required for each supplier ingredient/product. Then identify the files required at the
supplier/company level. Last, select how often you would like to have reminders sent to your suppliers
to upload their files.

Example types of documentation you might request regarding supplier ingredients:

Food Safety Preventive Controls Plan for each product

Validation of each product and/or process and Ready-To-Eat statements (if applicable)
All applicable Food Safety Modernization Act (FSMA) documentation (including Foreign Supplier
Verification Program)
Certificates of Analysis (COA); list tests conducted and why
Third Party Audit Certificate, Report & Corrective Actions
Product Specification
100g Nutritional Information
Allergen Grid / Statement
SDS / MSDS Statement
GMO / Non-GMO Statement
Country of Origin
Kosher Certificate (Provide Yearly when due)
Halal Certificate (If Applicable)

2. Create a New Supplier

1. If a supplier's name does not exist in the system already, hover over the "Supply Chain" tab and click
"Suppliers".
2. Once you have added the basic information for your supplier, make sure the three most important data
fields are filled out: Supplier Name, Supplier Contact Name, and Supplier Contact Email.

3. Associate Suppliers to Ingredients

1. Associate your suppliers to your ingredients by navigating to the "Ingredients" selection under the
"Supply Chain" tab and adding your ingredients. After you have entered your ingredient information,
you may add a supplier by selecting the green ellipsis on the right hand side of the ingredient and
choosing "Add Supplier".

09/01/2023 Food Safety India Private Limited Page 45 of 251

Supplier Verification Program
 2. After selecting "Add Supplier," choose which supplier is associated with your ingredient and choose
"Select".

4. Send a Request for Documentation

1. Find the supplier you wish to get documents from. Select the menu item: "Request Files" under the
green ellipsis.

4.1 Email Received by Supplier

1. An email with simple upload link will be received by the supplier.

5. Formal Invitation via Email

To further support the invitation sent from the supplier invitation form noted in previous steps, you may
also send a formal request letter from your own email address to reinforce the request. Here is an example:

XX/XX/2019

[Your Name]
[Your Company]
[Your Company Address]

[Supplier Example Name]

[Supplier Address]

Dear [Supplier Contact Name]:

We are writing this letter to request a copy of your food safety plans for the following ingredients that you
supply to our organization: [Product A, Product B, Product C, and Product D]. This request is in accordance
with the rules of the 2011 Food Safety Modernization Act (FSMA) for Human Food. The FSMA supplier
verification program requires that food manufacturers obtain food safety plan documentation and records
of ingredients supplied that have identified biological, chemical, or physical hazards. If documentation is
not obtained that identifies what controls are in place for the hazard, then the ingredient may not be used
in production.

In order to comply with this rule in the most cost-effective manner for us and our suppliers, we have
selected FoodReady as the software vendor to generate and mange food safety documentation. Shortly
after receiving this letter, an invitation to the FoodReady Platform from email address
[email protected] will provide a free account to either upload your food safety documentation or have
the ability to use the step-by-step planner to generate one.

If you have any questions or concerns, please contact our office.

Sincerely,
[Your Name]
[Your Title]
[Your Company]
[Your Email]
[Your Phone]

i l bj

09/01/2023 Food Safety India Private Limited Page 46 of 251

Supplier Verification Program
 Employee Health Policy and Illness Program

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To institute a system that identifies employees who present a risk of transmitting disease
through food being prepared and restricts or excludes those employees to prevent foodborne illness.
SCOPE: This procedure applies to all persons who may be a Person in Charge (PIC)
Instructions:
INSTRUCTIONS:
1. Train all food employees that may be a Person in Charge (PIC) on using the procedures in this SOP
2. Become familiar with and recognize diseases that are transmitted by foods, in particular, the Big 6
Norovirus
Salmonella typhi (typhoid fever)
Salmonella (non-typhoidal Salmonella)
Shigella spp. infection
E. coli infection (Escherichia coli 0157:H7 or other EHEC/STEC infection)
Hepatitis A

3. Become familiar with the common symptoms of illnesses that can be easily spread by food
Diarrhea
Sore throat with fever
Vomiting
Discharges from the eyes, nose, and mouth
Infected wounds and boils
Jaundice

4. Inform employees of reporting requirements regarding their health. Food employees will be notified of
their legal responsibility to report illnesses and symptoms to the person in charge by the reading and
completion of form 1B (attached) which will be kept on file in the office. Form 1B will also be posted in a
conspicuous area and employees will be made aware of its placement for their reference.
5. Exclude, or prevent from working, food workers that are
symptomatic with vomiting or diarrhea and diagnosed with an infection from Norovirus, Shigella spp.,
E. coli EHEC/STEC, or nontyphoidal Salmonella
Diagnosed with an infection from Hepatitis A within the previous 14 days (symptomatic or
asymptomatic)
Diagnosed with an infection from Salmonella typhi with the past 3 months (symptomatic or
asymptomatic)
jaundiced, and the onset of the jaundice occurred in the last 7 days.
suffering with vomiting or diarrhea within the last 24 hours

6. Restrict food employees in the food establishment from working with exposed food; clean equipment;
utensils and linens; and unwrapped single service and single-use articles if the food employee
Has been diagnosed with but are asymptomatic for Shigella spp, E. coli STEC, nontyphoidal
Salmonella, or Norovirus

09/01/2023 Food Safety India Private Limited Page 47 of 251

Employee Health Policy and Illness Program
 is suffering from sore throat with fever,
has discharges from the eyes, nose, and mouth
has a lesion containing pus, such as a boil or infected wound that is open or draining and cannot be
properly covered

7. Reinforce and ensure compliance with the following SOPs for all food employees that report an exposure
to one of the Big 6
Employee Hygiene SOP
symptom reporting requirements from form 1B
Handwashing SOP
No Bare Hand Contact with Ready to Eat Foods SOP

8.Notify the Health Department when an employee is diagnosed with a

Salmonella typhi,
Shigella spp.;
Enterohemmorhagic or Shiga-toxin producing E. coli,
Hepatitis A,
Norovirus
Nontyphoidal Salmonella

9. Reinstate affected food workers who are restricted or excluded. Reinstatement will be performed in the
following manner:
Employees excluded or restricted because of any of the Big 6 or jaundice may only be reinstated with
written medical documentation from a health practitioner AND approval from the Health Department.
Employees excluded due to symptoms of vomiting or diarrhea may be reinstated by the PIC after the
employee has been asymptomatic for at least 24 hours, or provides the PIC with written medical
documentation from a health practitioner that states the symptom is from a noninfectious condition.
Employees restricted due to sore throat with fever may be reinstated by the PIC after the Food
Employee has had a negative Strep test, has received antibiotic therapy for Streptococcus pyogenes
infection for more than 24 hours or is otherwise determined to be free of a Strep infection by a Health
Practitioner
Food employees that exhibit symptoms such as diarrhea; sore throat with fever; vomiting; and,
jaundice as a result of a chronic noninfectious condition may be reinstated by the PIC with written
documentation from a physician (to be kept on file).

A restricted food employee who exhibits persistent sneezing, coughing, or runny nose may be reinstated by
the PIC once the symptoms cease.
MONITORING:
PICs will visually observe that employees are not displaying reportable symptoms.
Employee illness reporting requirements will be reviewed at monthly staff meetings.
VERIFICATION AND RECORD KEEPING:
If SOPs for Employee Health are not followed, record activities and solutions in Corrective Action Log.
Corrective Action Log must be kept for at least 6 months.
DATE IMPLEMENTED: __________________ BY: _______________________
DATE REVIEWED: _____________________ BY: _______________________
DATE REVISED: _______________________ BY: _______________________

*Form 1-B Conditional Employee or Food Employee Reporting Agreement

Preventing Transmission of Diseases through Food by Infected Conditional Employees or Food Employees
with Emphasis on Illness due to Norovirus, Salmonella Typhi, Shigella spp.,Enterohemorrhagic (EHEC) or
Shiga toxin-producingEscherichia coli (STEC), or Hepatitis A virus.
The purpose of this agreement is to inform conditional employees or food employees of their responsibility
to notify the person in charge when they experience any of the conditions listed so that the person in
charge can take appropriate steps to preclude the transmission of foodborne illness.
I AGREE TO REPORT TO THE PERSON IN CHARGE:
Any Onset of the Following Symptoms, Either While at Work or Outside of Work, Including the Date of Onset

09/01/2023 Food Safety India Private Limited Page 48 of 251

Employee Health Policy and Illness Program
 1. Diarrhea
2.Vomiting
3. Jaundice
4.Sore throat with fever
5. Infected cuts or wounds, or lesions containing pus on the hand, wrist, an exposed body part, or other
body part and the cuts, wounds, or lesions are not properly covered(such as boils and infected wounds,
however small)
Future Medical Diagnosis:
Whenever diagnosed as being ill with norovirus, typhoid fever (Salmonella Typhi), Shigellosis (Shigella spp.
infection), Escherichia coli O157: H7 or other EHEC/STEC infection, or Hepatitis A (Hepatitis A virus
infection)
If you have ever experienced or been medically diagnosed in the past with any of the illnesses mentioned
above it is your responsibility to inform management.
Future Exposure to Foodborne Pathogens:
1. Exposure to or suspicion of causing any confirmed disease outbreak of norovirus, typhoid fever,
Shigellosis,E. coli O157: H7 or other EHEC/STEC infection, or hepatitis A.
2. A household member diagnosed with norovirus, typhoid fever, shigellosis, illness due to EHEC/STEC, or
hepatitis A.
3. A household member attending or working in a setting experiencing a confirmed disease outbreak of
norovirus, typhoid fever, shigellosis, E. coli O157: H7 or other EHEC/STEC infection, or hepatitis A.
I have read (or had explained to me) and understand the requirements concerning my responsibilities
under the Food Code and this agreement to comply with:
1. Reporting requirements specified above-involving symptoms, diagnoses, and exposure specified;
2.Work restrictions or exclusions that are imposed upon me; and
3.Good hygienic practices.
I understand that failure to comply with the terms of this agreement could lead to action by the food
establishment or the food regulatory authority that may jeopardize my employment and may involve legal
action against me.
Conditional Employee Name (please print)___________________________________
Signature of Conditional Employee ____________________________Date _________

Food Employee Name (please print)_________________________________________

Signature of Food Employee ____________________________________ Date _________
Signature of Permit Holder or Representative ____________________ Date_________
Corrective Action:
1. Employees observed reporting to work with excludable symptoms will be sent home.
2. Reporting requirements will be reviewed with the employee upon their reinstatement.

k h d b j

09/01/2023 Food Safety India Private Limited Page 49 of 251

Employee Health Policy and Illness Program
 Cleaning and Sanitizing of Food Contact Surfaces

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and
sanitized. SCOPE: This procedure applies to employees involved in cleaning and sanitizing food contact
surfaces.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. Follow state and local health department requirements.
3. Follow manufacturer s instructions regarding the use and maintenance of equipment and use of
chemicals for cleaning and sanitizing food contact surfaces
4. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment:
Before each use
Between uses
Any time contamination occurs or is suspected
5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment using the following procedure:
Wash surface with detergent solution.
Rinse the surface with clean water.
Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer s label.
Place wet items in a manner to allow air drying.
6. If a 1-compartment sink is used, set up and use the sink in the following manner:
In the first step, wash with a clean detergent solution at or above 110 oF or at the temperature specified by
the detergent manufacturer.
In the second step, rinse with clean water.
In the third step, sanitize with a sanitizing solution mixed at a concentration specified or by immersing in
hot water at or above 135 oF for 30 seconds. Test the chemical sanitizer concentration by using an
appropriate test kit.
MONITORING:
Employees will:
1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and
utensils to ensure that the surfaces are clean.
2. In a sink, on a daily basis:
Visually monitor that the water is clean.
Take the water temperature in the of the sink by using a calibrated thermometer.
Test the sanitizer concentration by using the appropriate test kit for the chemical.
VERIFICATION AND RECORD KEEPING:
Employees will record any corrective action taken on the Corrective Action Log. The Manager on Duty will
verify that employees have taken the required temperatures and tested the sanitizer concentration by
visually monitoring employees during the shift. The log will be kept on file for at least 6 months.

09/01/2023 Food Safety India Private Limited Page 50 of 251

Cleaning and Sanitizing of Food Contact Surfaces
 DATE IMPLEMENTED: __________________ BY: _______________________
DATE REVIEWED: _____________________ BY: _______________________
DATE REVISED: _______________________ BY: _______________________
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered
that the surfaces were not properly sanitized. Discard food that comes in contact with food contact
surfaces that have not been sanitized properly.
3. In a sink:
Drain and refill periodically and as needed to keep the water clean.
Adjust the water temperature by adding hot water until the desired temperature is reached.
Add detergent as prescribed by the manufacturer.
Wash and rinse.
Drain the sink and go to sanitizer step.
Add more sanitizer concentrate or water, as appropriate, until the proper concentration is achieved.

d ji h l

09/01/2023 Food Safety India Private Limited Page 51 of 251

Cleaning and Sanitizing of Food Contact Surfaces
 Physical Plants and Grounds- Sanitary Facilities and
Controls

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for sanitation facilities in plants and grounds
Instructions:
Each plant shall be equipped with adequate sanitary facilities and accommodations including, but not
limited to:

(a) Water supply. The water supply shall be sufficient for the operations intended and shall be derived from
an adequate source. Any water that contacts food or food-contact surfaces shall be safe and of adequate
sanitary quality. Running water at a suitable temperature, and under pressure, as needed, shall be
provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and
food-packaging materials, or employee sanitary facilities.

(b) Plumbing. Plumbing shall be of adequate size and design and adequately installed and maintained to:

(1) Carry sufficient quantities of water to required locations throughout the plant.
(2) Properly convey sewage and liquid disposable waste from the plant.
(3) Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating
an unsanitary condition.
(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where
normal operations release or discharge water or other liquid waste on the floor.
(5) Provide that there is no backflow from, or cross-connection between, piping systems that discharge
wastewater or sewage and piping systems that carry water for food or food manufacturing.

(c) Sewage disposal. Sewage disposal shall be made into an adequate sewerage system or disposed of
through other adequate means.

(d) Toilet facilities. Each plant shall provide its employees with adequate, readily accessible toilet facilities.
Compliance with this requirement may be accomplished by:

(1) Maintaining the facilities in a sanitary condition.

(2) Keeping the facilities in good repair at all times.
(3) Providing self-closing doors.
(4) Providing doors that do not open into areas where food is exposed to airborne contamination, except
where alternate means have been taken to protect against such contamination (such as double doors or
positive air-flow systems).

(e) Hand-washing facilities. Hand-washing facilities shall be adequate and convenient and be furnished with
running water at a suitable temperature. Compliance with this requirement may be accomplished by
providing:

09/01/2023 Food Safety India Private Limited Page 52 of 251

Physical Plants and Grounds- Sanitary Facilities and Controls
 (1) Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant where
good sanitary practices require employees to wash and/or sanitize their hands.
(2)Effective hand-cleaning and sanitizing preparations.
(3) Sanitary towel service or suitable drying devices.
(4) Devices or fixtures, such as water control valves, so designed and constructed to protect against
recontamination of clean, sanitized hands.
(5) Readily understandable signs directing employees handling unprotected food, unprotected food-
packaging materials, of food-contact surfaces to wash and, where appropriate, sanitize their hands before
they start work, after each absence from the post of duty, and when their hands may have become soiled or
contaminated. These signs may be posted in the processing room(s) and in all other areas where employees
may handle such food, materials, or surfaces.
(6) Refuse receptacles that are constructed and maintained in a manner that protects against
contamination of food.

(f) Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of as to
minimize the development of odor, minimize the potential for the waste becoming an attractant and
harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces,
water supplies, and ground surfaces.
Corrective Action:
Procedures should be followed regularly. Any deviation from standards should be immediately identified
and fixed. Records should be maintained.

h b l f

09/01/2023 Food Safety India Private Limited Page 53 of 251

Physical Plants and Grounds- Sanitary Facilities and Controls
 Floor Cleaning Sanitation Procedure

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The tile floor in the dairy plant including (freezers and coolers) needs to be cleaned with the use of a
manual brush and/or mechanical rotating floor scrubber
Instructions:
PROCEDURE:
1. Clear away area to be cleaned including carts, ladders, supplies, and mobile equipment
2. Spray floor with warm water.
3. Put on gloves, goggles, apron.
4. Sprinkle on powdered floor cleaner in the amount of approximately 1 cup per 100 square feet.
5. Adjust mechanical scrubber so that handle is about waist high.
6. Using mechanical scrubber or manual brush scrub designated area.
7. Rinse with warm water until all cleaner is flushed down the drain

MAINTENANCE:
1. Replace scrubbing brush when signs of wear are showing

2. Record the date of floor cleaning along with initials, other various changes of equipment, etc. on Charts
Chemicals used: Oakrite 92- 50 ounces-4000-6000 ppm-Temp: 145-160 F -Time: 40 min

Corrective Action:
Maintain sanitation records and supervise regularly.

09/01/2023 Food Safety India Private Limited Page 54 of 251

Floor Cleaning Sanitation Procedure
 Cleaning Deep Freezer / Walk-in Freezer

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The interior and exterior surfaces of the Walk-In panels should be cleaned to remove fingerprints, dirt or
greasy residues. All steward staff must know how to conduct a proper procedure of freezer cleaning and
maintenance. The stewarding staff should make sure to safely and hygienically clean the deep freezer /
walk-in freezer to achieve consistent results every time. The Executive Chef and Stewarding Manager
should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods
are followed by the stewarding staff. The hotel training and HRD department should develop and implement
proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the
food preparation outlets.
Instructions:
Steps for cleaning the Deep Freezer

1. Preparation before cleaning the walk-in freezer:

Squeegee.
Towel rack.
Dustpan and broom.
Wet vacuum machine.
Cleaning chemicals, detergent and sanitizer.

2. The cleaning process for the walk-in freezer:

Turn off the main power.
Remove all the fruits and vegetables to another freezer.
Spray all shelving racks and wash them with detergents.
Clean the walls, ceilings, and the cooling fan.
Clean the curtains, door, and the flexible rubber.
Extract all the water in the squeegee and vacuum them.
Sanitize the walls and racks with chlorine.
Turn on the main power.
Arrange the temperature.
Put the fruits and vegetables back to their original places.

3. Do's and Don'ts while cleaning the Deep / Walking Freezers:

Panels should always be above freezing temperature for effective cleaning and rinsing.
Clean wall and floor surfaces with a soft cloth or sponge and mild soap and warm water.
Always follow all product cleaner instructions.
Rinse thoroughly and do not use caustic or abrasive cleaners.
Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.
Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bond.
Do not clean walk-in panels with acidic cleaners (i.e. vinegar).
Acidic cleaners attack metal surface and can permanently damage the metal coating.

09/01/2023 Food Safety India Private Limited Page 55 of 251

Cleaning Deep Freezer / Walk-in Freezer
 Inspect door gaskets for complete seal regularly. Clean the door gaskets with mild soap and warm water
and dry thoroughly with a soft clean cloth.
Check the heater wire around the freezer door opening regularly. If there is frost or sweating, contact an
electrician to verify the heater wire is operating properly.
Check and lubricate door hinges with petroleum jelly every two months.
Check and tighten all screws in the hinges, latch, door closure and any other mechanism provided with the
door as needed.
The top of the walk-in is not a storage area.
Never store anything on top of the walk-in as it may damage it.

b b i f

09/01/2023 Food Safety India Private Limited Page 56 of 251

Cleaning Deep Freezer / Walk-in Freezer
 Pest Control Program Procedures

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
It is the expectation that the facility remains free of pests. The goal is to eliminate conditions that may
allow pests into the facility. Efforts will be made to ensure that if pests are found, they are controlled
including the use of a licensed pest control operator (PCO).
Instructions:
Procedure to be followed by Third-party:
1. A representative from Northwest Exterminating comes to the plant on a weekly basis to inspect for
pests. He or she should also be noting any conditions that are conducive to pest infestation.
The inspection includes the interior and exterior of the building; in areas that are prone to pest
infestation.
He or she must also inspect any areas noted in the Pest Sighting Log (in Northwest Exterminating s
book).

2. A report is filled out for every visit and kept in Northwest Exterminating s book. Their representative
must notify the plant supervisor of inspection results and obtain their signature.
3. It is the Northwest Exterminating personnel s responsibility to follow through with any treatment that
may be necessary. The plant should utilize their suggestions on preventing pest infestation.
Procedure to be followed by Maya Tea Co. Employees:
1. All pest control chemicals will be stored separately from all food processing areas.
2. Plant management will monitor plant entryways on a daily basis to ensure that insects and rodents
cannot enter the plant.
3. The plant manager or responsible employee will inspect potential indirect food contact surfaces before
the start of production each day. The plant manager or responsible employee will rely on appearance, odor,
and feel of the indirect food contact surfaces.
4. The results of the inspection will be recorded on the SSOP inspection form.
5. Any necessary corrective actions should be performed and documented in the Corrective Action Log.
6. The corrective actions must prevent direct product contamination or adulteration. If new inspection
procedures are adopted, the SSOP will be modified accordingly.
7. We will document results on the SSOP Inspection Form Record.
If an inspected area, program, or piece of equipment is acceptable, we will enter (A).
If a deviation is noted, we will enter (X) symbol in the SSOP Inspection Form, and then describe the
problem and the corrective action log. Be sure to date and initial records.

8. The corrective action may consist of retaining the sanitation crew employees as appropriate, changing a
cleaning / sanitizing procedure, and repeating the existing procedure.
9. Use FIFO (First In, First Out) inventory to avoid pests from settling into these products.
10. Ensure the implementation of adequate cleaning and sanitizing practices in the facility. Careful cleaning
destroys insect eggs and reduces the number of places pests can take shelter.
11. Review infestation and control issues with PCO, take necessary steps to control and eliminate pests.
12. In the case that a plant employee should notice any pests, he or she should:
Record what pest was seen, where it was seen, and the date in the Pest Sighting Log.

09/01/2023 Food Safety India Private Limited Page 57 of 251

Pest Control Program Procedures
 Notify supervisor

Record Keeping:
Maintain logs every time there is a pest-control
Corrective Action:

1. Maintain logs.
2. Discard any product that might be pest infested.

f l ff b l

09/01/2023 Food Safety India Private Limited Page 58 of 251

Pest Control Program Procedures
 Storeroom Sanitation

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures required to maintain sanitation in the storeroom.
Instructions:
1. Maintain clean and uncluttered storage areas. Storage areas should be positioned to prevent
contamination from areas where garbage is stored.
2. Dispose of items that are beyond the expiration or use by dates.
3. Store all items on shelves at least 6 above the floor to facilitate air circulation and proper cleaning.
4. Store like allergens with like allergens at bottom of racks.
5. Check for signs of rodents or insects. If there are signs of the presence of rodents or insects, notify the
maintenance or the person in charge.
Corrective Action:
1. Discard any potentially TCS food (Time/Temperature Control for Safety Food) stored at conditions that
render the product unsafe to eat.
2. Re-train employees or volunteers.

i f lb d b

09/01/2023 Food Safety India Private Limited Page 59 of 251

Storeroom Sanitation
 Receiving Deliveries

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure that all food is received fresh and safe when it enters the facility operation and to transfer food
to proper storage as quickly as possible. SCOPE: This procedure applies to employees who handle, prepare,
or serve food.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Schedule deliveries to arrive at designated times during operational hours.
4. Post the delivery schedule, including the names of vendors, days and times of deliveries, and driver's
names.
5. Establish a rejection policy to ensure accurate, timely, consistent, and effective refusal and return of
rejected goods.
6. Organize shelf space, loading docks, and storerooms before deliveries.
7. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens,
flashlights, and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well lighted.
9. Do not touch ready-to-eat foods with bare hands.
10. Determine whether foods will be marked with the date arrival or the use by date and mark accordingly
upon receipt.
11. Compare delivery invoices against products ordered and products delivered.
12. Transfer foods to their appropriate locations as quickly as possible.
MONITORING:
Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized
to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
If using refrigerated trucks, check the interior temperature.
Confirm vendor name, day and time of delivery, as well as drivers identification before accepting
delivery. If drivers name is different from what is indicated on the delivery schedule, contact the
vendor immediately.
Check the integrity of food packaging.
Check the cleanliness of crates and other shipping containers before accepting products. Reject foods
that are shipped in dirty crates.

VERIFICATION AND RECORD KEEPING:

Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The
manager will verify that employees are receiving products using the proper procedure by visually
monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day.
Receiving Logs are kept on file for a minimum of 1 year.
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.

09/01/2023 Food Safety India Private Limited Page 60 of 251

Receiving Deliveries
 2. Reject the following:

Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or
rust
Punctured packages
Foods with out-dated expiration dates

Foods that are out of safe temperature zone or deemed unacceptable by the established rejection
policy

k j l kb j

09/01/2023 Food Safety India Private Limited Page 61 of 251

Receiving Deliveries
 Supplier Control Program

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Introduction: The Preventive Controls regulation requires facilities to engage in supplier verification
whenever they rely on a supplier to control a hazard. Scope: The management of supplier documentation
with better analysis and risk assessment of the supplied ingredients Purpose: The purpose of a supplier
verification program is to ensure that your suppliers are providing you with safe ingredients since no
additional steps might be taken as a part of your own process to ensure the hazards in the ingredients are
controlled.
Instructions:
1. Checklist of documentation that might be requested regarding supplier ingredients:

Food Safety Preventive Controls Plan for each product

Validation of each product and/or process and Ready-To-Cook statements (if applicable).

All applicable Food Safety Modernization Act (FSMA) documentation (including the Foreign Supplier
Verification Program)

Certificates of Analysis (COA); list tests conducted and why

Third-Party Audit Certificate, Report & Corrective Actions

Product Specification

100g Nutritional Information

Allergen Grid / Statement

SDS / MSDS Statement

GMO / Non-GMO Statement

09/01/2023 Food Safety India Private Limited Page 62 of 251

Supplier Control Program
 Country of Origin

Kosher Certificate (Provide Yearly when due) (if applicable)

2. The summary of specific requirements:

a. Conduct a hazard analysis to determine whether the food has any HRPCs that are controlled earlier in the
supply chain.

b. Evaluate the supplier’s performance and the risk posed by the food to determine appropriate verification
activities.

c. The regulation includes a list of the specific factors to consider for this assessment:

The hazard analysis for the food

The entity that will be applying hazard controls, such as the supplier or the supplier’s supplier

The supplier’s food safety practices and procedures

Applicable U.S. food safety regulations and information regarding the supplier’s compliance with those
regulations (e.g., FDA Warning Letters)

The supplier’s food safety performance history, including results from testing, audit results, and the
supplier’s record of correcting problems.

d. Conduct appropriate verification activities before using the ingredient and periodically thereafter,
including one or more of the following:

Annual on-site audit (2nd or 3rd party) (Note: Annual on-site audits are expected for suppliers
controlling hazards that present the risk of serious adverse health consequences or death unless you
can support another approach.)

Sampling and testing (e.g., Certificate of Analysis)

Review of supplier records (e.g., review of Food Safety Plan)

Other appropriate measures.

e. Document approval of the supplier.

f. Ensure receiving procedures are in place at the facility to ensure ingredients are received only from
approved suppliers.

g. Conduct corrective actions as needed (e.g., based on consumer complaints).

h. Re-evaluate the assessment of supplier performance and the risk posed by the food at least every three
years or when you become aware of new information.

i. Document everything and retain records for at least two years after the use of records is discontinued.

j. Ensure a “qualified individual” performs all required activities.

3. Documentation procedure :

a. A request for documentation will be sent to the suppliers, listing all the documents required.

09/01/2023 Food Safety India Private Limited Page 63 of 251

Supplier Control Program
 b. COAs will be received and verified at the receiving ingredients step, attached to the packing
slip/incoming order for each shipment lot from respective suppliers.

c. Logs of receiving and corrective actions if any will be recorded and maintained in the facility.

d. After approval, the COAs will be kept with the original invoice copy in the appropriate supplier section,
filed as per the receipt ingredient. It will be documented by the original order date along with the receiving
information.

e. All the information on the present, new, or switched supplier will be recorded along with the verification
activities and specific requirement checklist for each supplier.

f. In case, certain suppliers fail to attach the COAs and other documentation (if any) with the shipment
order, an email will be sent asking for electronic COAs before approving or rejecting the shipped lot.

k d b

09/01/2023 Food Safety India Private Limited Page 64 of 251

Supplier Control Program
 Handling of Inedible Products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
When products are rejected at receiving or declared inedible during production, they will be handled so
they do not contaminate the usable products.
Instructions:
When a product is determined as inedible, the product is separated from normal use foods and labeled as
"Do Not Use-Inedible".
The product should be then disposed of in the outside waste receptacle for pickup by the trash hauling
company. Products disposed of will be logged in the system for record-keeping.

Corrective Action:

Manager will review disposal log on a weekly basis.

09/01/2023 Food Safety India Private Limited Page 65 of 251

Handling of Inedible Products
 Handling a Food Recall

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This SOP applies to all types of recalls either initiated by the company voluntarily or by the National
Regulatory Authority. To establish the procedure for prompt and efficient recall of products are known or
suspected to be defective, from the market.
Instructions:
A. INSTRUCTIONS:
1. Train employees on using the procedures on the SOP.
2. Follow State or Local Health Department requirements.
3. Review the food recall notices and specific instructions that have been identified in the notice.
4. Communicate the food recall notice to feeding sites.
5. Hold the recalled product using the following steps:
If an item is suspected to contain the recalled product, but label information is not available, follow
the corporation’s procedure for disposal

6. Mark recalled product "Do Not Use" and "Do Not Discard". Inform the entire staff not to use the product.
7. Do not destroy any FDA or USDA commodity food without official written notification from the FDA, State
Distributing Agency, USDA, Food Safety Inspection Services (FSIS), or State or Local Health Department.
8. Inform the public relations coordinator about the recalled product.
9. Identify and record whether any of the product was received in the site/location, locate the food recall
product by feeding site, and verify that the food items bear the product identification code(s) and
production date(s) listed in the recall notice.
10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount
in inventory and amount used.
11. Account for all recalled products by verifying inventory counts against records of food received at the
feeding site

B. MONITORING:
1. Employees and managers will visually observe that sites have segregated and secured all the recalled
products.

C. NOTIFICATION OF CUSTOMERS:
1. Notify regulatory agencies Local, USDA, or FDA as appropriate.
2. Determine if the recall is a Class l where significant harm or death can occur. Class II where less
significant health issues can occur or Class lll health issues are not significant.
3. When an ingredient is recalled, it will be traced to the batch so customers are notified.
4. Part of the shipping procedure and batch monitoring, the production date, and lot numbers are recorded.
The customers where the products are shipped are recorded.
5. The customers are notified by phone, email, and letter with instructions on how to handle the recalled
item from your company. This will include holding the product for pick up, or disposal in a dumpster or

09/01/2023 Food Safety India Private Limited Page 66 of 251

Handling a Food Recall
 disposal by another means.
6. All recalled products processed by your company need to be accounted for and logged.
7. A Mock Recall Drill should be conducted on an annual basis. Criteria to ensure effectiveness is 100%
recovered within 4 hours.

THE FOOD MANAGER WILL:

1. Ensure all employees are trained in this procedure.
2. Verify if appropriate actions as outlined in this procedure are being followed in the event of a food recall
3. Document and confirm segregated product label information matches recall notice information.
4. Work with media, should they become involved.
5. Maintain all documents relating to a food recall for at least 1 year.

VERIFICATION AND RECORD KEEPING:

1. Employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged or Discarded Product Log.

2. The manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and
dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs
for a minimum of 1 year.

Corrective Action:

1. Retrain any employee who found to be not following the procedures in this SOP.
2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom.
3. Notify site staff of procedures, dates, and other specific directions to be followed for the collection or
destruction of the recalled product.
4. Consolidate the recalled product as quickly as possible, but no later than 30 days after the recall
notification.
5. Conform to the recall notice using the following steps

Report quantity and site where the product is located to manufacturer, distributor, or State agency for
collection. The quantity and location of the affected USDA or FDA commodity food must be submitted
to the State Distributing Agency within 10 calendars days of the recall.
Obtain the necessary documents from the State Distributing Agency for USDA commodity foods or
FDA. Submit necessary documentation for reimbursement of food costs.
Complete and maintain all required documentation related to the recall including:
Recall notice
Records of how food product was returned or destroyed
Reimbursable costs
Public notice and media communications
Correspondence to and from the Public Health Department and State agency

d d j h

09/01/2023 Food Safety India Private Limited Page 67 of 251

Handling a Food Recall
 Visual Inspection of Equipment

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
As a preventive control to a physical hazard of metal contamination in the product, the agitator(if any) in
the kettle, the coating and screws of the kettle and that of the vibrator feeder conveyor will be visually
inspected. Inspection of kettle and vibrator feeder conveyor for being intact, to ensure no chips, fragments,
rough edges or loose screws on the equipment.
Instructions:
Instructions:
1. Visually inspect all stainless steel equipments such as blenders, mixers, knives, kettle agitator (if any),
walls of the kettle, coating, and screws of the stainless steel kettle and vibrator feeder conveyor that come
in direct contact with the product prior to using.
2. Document the results in the daily production log for the condition: Good, Intact, Complete, Chips
observed, Maintenance required. Criteria: Agitator, coating, and screws of kettle and vibrator feeder
conveyor are complete, intact with no chips and no loose screws.
3. If chips/ screws are observed after use, the product will need to be placed on hold.
4. The equipment will not be used again until the problem is fixed.
Corrective Action:
1. Product is placed on hold till the last good check.
2. Disposition may require the additional activity of the product being run through a metal detector for
closer inspection.

i bk f b

09/01/2023 Food Safety India Private Limited Page 68 of 251

Visual Inspection of Equipment
 Production Process Controls- design and quality control
requirements

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for design and quality control requirements in a production process control
Instructions:
You must implement a system of production and process controls that covers all stages of manufacturing,
packaging, labeling, and holding of the dietary supplement to ensure the quality of the dietary supplement
and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.

Design requirements-
(a) Your production and in-process control system must be designed to ensure that the dietary supplement
is manufactured, packaged, labeled, and held in a manner that will ensure the quality of the dietary
supplement and that the dietary supplement is packaged and labeled as specified in the master
manufacturing record; and

(b) The production and in-process control system must include all requirements and must be reviewed and
approved by quality control personnel.

Quality control requirements-

You must implement quality control operations in your manufacturing, packaging, labeling, and holding
operations for producing the dietary supplement to ensure the quality of the dietary supplement and that
the dietary supplement is packaged and labeled as specified in the master manufacturing record.

id f j

09/01/2023 Food Safety India Private Limited Page 69 of 251

Production Process Controls- design and quality control requirements
 Cross contamination with respect to SRM

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Slaughtering and harvesting procedures must prevent contamination of edible meat with SRM. Meat
harvested for human consumption must be hygienically removed and physically separated from the
remaining parts of the cattle carcass as soon as possible during the harvest process.
Instructions:
Potential sources of contamination include all SRM (Specified Risk Material) tissues from within the head of
Over Thirty Month(OTM) (over thirty month) cattle killed with the aid of a penetrating stunning device,
accidental cut through palatine tonsils, the spinal cord of OTM (over thirty month) cattle exposed during
carcass splitting or severing from the head, and the internal tissues of a severed distal ileum from cattle of
all ages. The operator must use, except as detailed later in the following section, dedicated tools (for
example knives), identified by colour-coding or another visual system, for all procedures involving the
incision and direct or indirect handling of the SRM (Specified Risk Material) tissues.

The removal of the head must be achieved without contamination of the carcass or other meat products
with SRM (Specified Risk Material) (namely spinal cord, brain) or other contaminants. The operator must
take measures to prevent the contamination of edible products (head meat and tongues for example) by
SRM (Specified Risk Material).

Corrective Action:
If there is any accidental contamination of the harvesting equipment with SRM (Specified Risk Material),
the site and all equipment used during the harvest process must be free of visible organic material,
cleaned, and sanitized using water at 82 C, an applicable standard for sanitizing, or an approved grade
chemical sanitizer.

lb h k il l

09/01/2023 Food Safety India Private Limited Page 70 of 251

Cross contamination with respect to SRM
 Raw Material Specification

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
All ingredients and packaging materials coming into the plant have documented criteria that is acceptable
to the quality standards for the finished product.
Instructions:
Incoming material is monitored as acceptable or not.
It should be accompanied by a COA or with earlier electronic notification. Refer to SOP "Receiving
Deliveries".
Corrective Action:
Product is rejected and not allowed in the building.

09/01/2023 Food Safety India Private Limited Page 71 of 251

Raw Material Specification
 Product complaints

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
A written procedure for handling product complaints
Instructions:
A qualified person must:

(1) Review all product complaints to determine whether the product complaint involves a possible failure of
the food product to meet any of its specifications, or any other requirements including those specifications
and other requirements that, if not met, may result in a risk of illness or injury; and

(2) Investigate any product complaint that involves a possible failure of the food product to meet any of its
specifications, or any other requirements of this part, including those specifications and other requirements
that, if not met, may result in a risk of illness or injury.

(3) Quality control personnel must review and approve decisions about whether to investigate a product
complaint and review and approve the findings and followup action of any investigation performed.

(4) The review and investigation of the product complaint by a qualified person, and the review by quality
control personnel about whether to investigate a product complaint and the findings and followup action of
any investigation performed, must extend to all relevant batches and records.
RECORDS:
You must make and keep the following records:

(1) Written procedures for fulfilling the requirements of product complaints

(2) A written record of every product complaint that is related to good manufacturing practice

(i) The person who performs the requirements of product complaints must document, at the time of
performance, that the requirement was performed.

(ii) The written record of the product complaint must include the following:

09/01/2023 Food Safety India Private Limited Page 72 of 251

Product complaints
 (A) The name and description of the dietary supplement;

(B) The batch, lot, or control number of the dietary supplement, if available;

(C) The date the complaint was received and the name, address, or telephone number of the
complainant, if available;

(D) The nature of the complaint including, if known, how the product was used;

(E) The reply to the complainant, if any; and

(F) Findings of the investigation and followup action taken when an investigation is performed

Corrective Action:
-

09/01/2023 Food Safety India Private Limited Page 73 of 251

Product complaints
 Supplier Verification Program

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Use of the FoodReady Supplier Portal to manage this significant amount of documentation with features
such as: automated notifications to both suppliers and client of document status, a centralized view of all
supplier documentation, a dynamic 'checklist' of required file types, and more.
Instructions:
1. Activate the Supplier Management Program
1. Navigate to the supplier management system by hovering over the "Supply Chain" tab, then selecting
the "Supplier Management" option.
2. Identify the files required for each supplier ingredient/product. Then identify the files required at the
supplier/company level. Last, select how often you would like to have reminders sent to your suppliers
to upload their files.

Example types of documentation you might request regarding supplier ingredients:

Food Safety Preventive Controls Plan for each product

Validation of each product and/or process and Ready-To-Eat statements (if applicable)
All applicable Food Safety Modernization Act (FSMA) documentation (including Foreign Supplier
Verification Program)
Certificates of Analysis (COA); list tests conducted and why
Third Party Audit Certificate, Report & Corrective Actions
Product Specification
100g Nutritional Information
Allergen Grid / Statement
SDS / MSDS Statement
GMO / Non-GMO Statement
Country of Origin
Kosher Certificate (Provide Yearly when due)
Halal Certificate (If Applicable)

2. Create a New Supplier

1. If a supplier's name does not exist in the system already, hover over the "Supply Chain" tab and click
"Suppliers".
2. Once you have added the basic information for your supplier, make sure the three most important data
fields are filled out: Supplier Name, Supplier Contact Name, and Supplier Contact Email.

3. Associate Suppliers to Ingredients

1. Associate your suppliers to your ingredients by navigating to the "Ingredients" selection under the
"Supply Chain" tab and adding your ingredients. After you have entered your ingredient information,
you may add a supplier by selecting the green ellipsis on the right hand side of the ingredient and
choosing "Add Supplier".

09/01/2023 Food Safety India Private Limited Page 74 of 251

Supplier Verification Program
 2. After selecting "Add Supplier," choose which supplier is associated with your ingredient and choose
"Select".

4. Send a Request for Documentation

1. Find the supplier you wish to get documents from. Select the menu item: "Request Files" under the
green ellipsis.

4.1 Email Received by Supplier

1. An email with simple upload link will be received by the supplier.

5. Formal Invitation via Email

To further support the invitation sent from the supplier invitation form noted in previous steps, you may
also send a formal request letter from your own email address to reinforce the request. Here is an example:

XX/XX/2019

[Your Name]
[Your Company]
[Your Company Address]

[Supplier Example Name]

[Supplier Address]

Dear [Supplier Contact Name]:

We are writing this letter to request a copy of your food safety plans for the following ingredients that you
supply to our organization: [Product A, Product B, Product C, and Product D]. This request is in accordance
with the rules of the 2011 Food Safety Modernization Act (FSMA) for Human Food. The FSMA supplier
verification program requires that food manufacturers obtain food safety plan documentation and records
of ingredients supplied that have identified biological, chemical, or physical hazards. If documentation is
not obtained that identifies what controls are in place for the hazard, then the ingredient may not be used
in production.

In order to comply with this rule in the most cost-effective manner for us and our suppliers, we have
selected FoodReady as the software vendor to generate and mange food safety documentation. Shortly
after receiving this letter, an invitation to the FoodReady Platform from email address
[email protected] will provide a free account to either upload your food safety documentation or have
the ability to use the step-by-step planner to generate one.

If you have any questions or concerns, please contact our office.

Sincerely,
[Your Name]
[Your Title]
[Your Company]
[Your Email]
[Your Phone]

f l f b

09/01/2023 Food Safety India Private Limited Page 75 of 251

Supplier Verification Program
 Production process controls – master manufacturing
record

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for maintaining a master manufacturing record for production process controls
Instructions:
The master manufacturing record must include:

(a) The name of the dietary supplement to be manufactured and the strength, concentration, weight, or
measure of each dietary ingredient for each batch size;

(b) A complete list of components to be used;

(c) An accurate statement of the weight or measure of each component to be used;

(d) The identity and weight or measure of each dietary ingredient that will be declared on the Supplement
Facts label and the identity of each ingredient that will be declared on the ingredients list of the dietary
supplement;

(e) A statement of any intentional overage amount of a dietary ingredient;

(f) A statement of the theoretical yield of a manufactured dietary supplement expected at each point, step,
or stage of the manufacturing process where control is needed to ensure the quality of the dietary
supplement, and the expected yield when you finish manufacturing the dietary supplement, including the
maximum and minimum percentages of theoretical yield beyond which a deviation investigation of a batch
is necessary and material review is conducted and disposition decision is made;

(g) A description of the packaging and a representative label, or a cross-reference to the physical location
of the actual or representative label;

(h) Written instructions, including the following:

(1) Specifications for each point, step, or stage in the manufacturing process where control is necessary to
ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as
specified in the master manufacturing record;

(2) Procedures for sampling and a cross-reference to procedures for tests or examinations;

(3) Specific actions necessary to perform and verify points, steps, or stages in the manufacturing process
where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement
is packaged and labeled as specified in the master manufacturing record.

09/01/2023 Food Safety India Private Limited Page 76 of 251

Production process controls – master manufacturing record
 (i) Such specific actions must include verifying the weight or measure of any component and verifying the
addition of any component; and

(ii) For manual operations, such specific actions must include:

(A) One person weighing or measuring a component and another person verifying the weight or measure;
and

(B) One person adding the component and another person verifying the addition.

(4) Special notations and precautions to be followed; and

(5) Corrective action plans for use when a specification is not met.
Corrective Action:
Evaluation of product and logs when specifications not met. Decide to rework/discard.

09/01/2023 Food Safety India Private Limited Page 77 of 251

Production process controls – master manufacturing record
 Segregating Damaged Goods

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To reduce food borne illness by preventing the unintentional use of food items that are spoiled or in
damaged containers. This procedure applies to employees who receive, store, and prepare food.
Instructions:
INSTRUCTIONS:
1. Train employees on using these procedures.
2. Label the areas designated for damaged goods.
3. When a food item is determined to be spoiled or in a damaged container that may affect the product, it is
segregated and held in the appropriately designated area of dry, refrigerated, or frozen storage areas
pending proper notification of vendor and disposition of the product.
4. If the decision is made to destroy the out of condition or damaged goods this may be completed by one
of the following methods: For canned goods remove the label, open the cans and dump the food products in
the garbage disposal. If the can is bulging or there is too large a quantity, do not open but pour bleach over
the items in double-layered garbage bags and place in the garbage for immediate removal. For frozen or
other goods remove food from the packaging and adulterate it using bleach before placing in the dumpster
in double thickness garbage bags.
MONITORING:
A designated employee continually monitors food storage practices to ensure that the designated areas are
being used for segregation of spoiled or damaged items. Also, these items are documented in record
keeping and proper disposal of out of condition food.
VERIFICATION AND RECORD KEEPING:
The manager/designee visually observes that employees are following these procedures and taking all
necessary corrective actions during all hours of operation.
The manager/designee periodically checks the storage of foods during hours of operation and completes
forms, Food Service Inspection Report.
The forms, Food Service Inspection Report, is kept on file for a minimum of three years plus the current
year.
Corrective Action:
1. Retrain any employee found not following these procedures.

2. Segregate spoiled or damaged food items found improperly stored.

3. Notify the food service manager when spoiled or damaged items are found and placed in the designated
areas so that the appropriate procedures may be implemented to have the product picked up and credit
received.

l hh d

09/01/2023 Food Safety India Private Limited Page 78 of 251

Segregating Damaged Goods
 Handling product returns

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Written procedure for handling return of products
Instructions:
1. You must identify the reason for return and quarantine returned food products until quality control
personnel conduct a material review and makes a disposition decision.

2. You must destroy, or otherwise suitably dispose of, any returned food product unless the outcome of a
material review and disposition decision is that quality control personnel do the following:

(a) Approve the salvage of the returned food product for redistribution or

(b) Approve the returned food product for reprocessing.

3. You may salvage a returned dietary supplement only if quality control personnel conduct a material
review and make a disposition decision to allow the salvage.

4. Quality control operations for returned dietary supplements must include:

(a) Conducting any required material review and making any required disposition decision; including:
(1) Determining whether tests or examination are necessary to determine compliance with product
specifications

(2) Reviewing the results of any tests or examinations that are conducted to determine compliance with
product specifications

(b) Approving or rejecting any salvage and redistribution of any returned food product;

(c) Approving or rejecting any reprocessing of any returned dietary supplement; and

(d) Determining whether the reprocessed dietary supplement meets product specifications and either
approving for release or rejecting, any returned dietary supplement that is reprocessed

5. If the reason for a dietary supplement being returned implicates other batches, you must conduct an
investigation of your manufacturing processes and each of those other batches to determine compliance
with specifications.

09/01/2023 Food Safety India Private Limited Page 79 of 251

Handling product returns
 RECORDS:
You must make and keep the following records:

(1) Written procedures for fulfilling the above requirements;

(2) Any material review and disposition decision on a returned food product;

(3) The results of any testing or examination conducted to determine compliance with product
specifications

(4) Documentation of the reevaluation by quality control personnel of any dietary supplement that is
reprocessed and the determination by quality control personnel of whether the reprocessed dietary
supplement meets product specifications
Corrective Action:
1. Evaluate the reason for the food product return.
2. Determine if the product can be reworked or has to be disposed of.
3. If the product has to be disposed of, keep a record and take the steps to dispose it.
4. If the product meets all the quality standards, as examined by the quality control team/ personnel,
rework the product, with necessary record keeping.

09/01/2023 Food Safety India Private Limited Page 80 of 251

Handling product returns
 Cleaning and Sanitizing of Food Contact Surfaces

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and
sanitized. SCOPE: This procedure applies to employees involved in cleaning and sanitizing food contact
surfaces.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. Follow state and local health department requirements.
3. Follow manufacturer s instructions regarding the use and maintenance of equipment and use of
chemicals for cleaning and sanitizing food contact surfaces
4. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment:
Before each use
Between uses
Any time contamination occurs or is suspected
5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment using the following procedure:
Wash surface with detergent solution.
Rinse the surface with clean water.
Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer s label.
Place wet items in a manner to allow air drying.
6. If a 1-compartment sink is used, set up and use the sink in the following manner:
In the first step, wash with a clean detergent solution at or above 110 oF or at the temperature specified by
the detergent manufacturer.
In the second step, rinse with clean water.
In the third step, sanitize with a sanitizing solution mixed at a concentration specified or by immersing in
hot water at or above 135 oF for 30 seconds. Test the chemical sanitizer concentration by using an
appropriate test kit.
MONITORING:
Employees will:
1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and
utensils to ensure that the surfaces are clean.
2. In a sink, on a daily basis:
Visually monitor that the water is clean.
Take the water temperature in the of the sink by using a calibrated thermometer.
Test the sanitizer concentration by using the appropriate test kit for the chemical.
VERIFICATION AND RECORD KEEPING:
Employees will record any corrective action taken on the Corrective Action Log. The Manager on Duty will
verify that employees have taken the required temperatures and tested the sanitizer concentration by
visually monitoring employees during the shift. The log will be kept on file for at least 6 months.

09/01/2023 Food Safety India Private Limited Page 81 of 251

Cleaning and Sanitizing of Food Contact Surfaces
 DATE IMPLEMENTED: __________________ BY: _______________________
DATE REVIEWED: _____________________ BY: _______________________
DATE REVISED: _______________________ BY: _______________________
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered
that the surfaces were not properly sanitized. Discard food that comes in contact with food contact
surfaces that have not been sanitized properly.
3. In a sink:
Drain and refill periodically and as needed to keep the water clean.
Adjust the water temperature by adding hot water until the desired temperature is reached.
Add detergent as prescribed by the manufacturer.
Wash and rinse.
Drain the sink and go to sanitizer step.
Add more sanitizer concentrate or water, as appropriate, until the proper concentration is achieved.

i j d b l b l

09/01/2023 Food Safety India Private Limited Page 82 of 251

Cleaning and Sanitizing of Food Contact Surfaces
 Customer complaints handling

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This SOP applies to the complaints received against the company s product and services.
Instructions:
1. Complaints may be received from an internal or external source and as verbal feedback or written
feedback. Verbal feedback may be received in person or via a telephone conversation. Written complaints
may be received in the form of letters, faxes, e-mails, etc. Nevertheless, all complaints shall be recorded
using the Complaint Record Forms.

2. Complaints can be lodged either against the service (e.g. shipment / delivery) or products, nevertheless
all complaints should be handled appropriately. Complaints against products manufactured and distributed
by the company may include (but not limited to) deficiencies of containers, labels, materials, purity, quality
of a distributed product and Adverse Product Reaction, all complaints regarding the products must be
reported to the QA / QC immediately. Sometimes customers may also request to return a product, in such
instances assessment should be made to determine whether it is due to (or can potentially lead to) product
quality issues and the case should be handled as a complaint after proper evaluation.
3. QA / QC upon notification of a complaint, will document the complaint on a Complaint Record Form with
the information: complaint case number, customer (name, business address and phone number), product,
batch number, quantity involved, nature /reasons for complaint. If there is insufficient data, additional
information from the originating sources should be requested.
4. QA / QC (with the help of other departments) shall immediately initiate investigation of the complaint.
The investigation shall include review of the existing stock of the same batch and all relevant documents
related to that batch of product.
5. If a product defect is discovered or suspected in the batch, other batches should also be checked to
determine whether they are also affected. In particular, other batches or products that may contain
products from the defective batch (e.g. reworked batch) should be investigated.

6. If the investigation reveals serious product quality problem and/or product is potentially the cause of
adverse reactions, a recall shall be initiated in accordance with SOP on Product Recalls. All National
Regulatory Authorities (including those where products are exported to) shall be informed in the event that
a recall is activated.

7. If the investigation reveals a minor defect which will not affect product quality, corrective action should
also be proposed to prevent recurrence.
8. Investigations should be completed within XX days from the date of receiving the complaints.
9. The outcome of the investigation, any decision or measure taken as a result of the complaint and the
corrective action to prevent recurrence should be recorded in the Complaint Record Form and referenced to
the corresponding batch records.
10. If the complaint involves the exchange / return of goods, all returned goods shall be handled in
accordance with SOP on Handling Returned Goods

09/01/2023 Food Safety India Private Limited Page 83 of 251

Customer complaints handling
 11. A register of the complaints shall be maintained, it should include the complaint case number, date,
product, batch number, brief description of the complaint, the proposed completion date, and actual
completion date, and remarks (e.g. product recall number).
12. All complaints shall be reviewed as part of the Annual Product Quality Review to determine whether
there are specific or recurring problems that may require attention and might justify the recall of marketed
products. For recurring problem, a trending shall be established in order to identify the possible systemic
defects
RECORDS:
1. Complaint record form
2. Complaint register
3. SOP on product quality review
4. SOP on product recalls
5. SOP on handling returned goods

l k

09/01/2023 Food Safety India Private Limited Page 84 of 251

Customer complaints handling
 Floor Cleaning Sanitation Procedure

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The tile floor in the dairy plant including (freezers and coolers) needs to be cleaned with the use of a
manual brush and/or mechanical rotating floor scrubber
Instructions:
PROCEDURE:
1. Clear away area to be cleaned including carts, ladders, supplies, and mobile equipment
2. Spray floor with warm water.
3. Put on gloves, goggles, apron.
4. Sprinkle on powdered floor cleaner in the amount of approximately 1 cup per 100 square feet.
5. Adjust mechanical scrubber so that handle is about waist high.
6. Using mechanical scrubber or manual brush scrub designated area.
7. Rinse with warm water until all cleaner is flushed down the drain

MAINTENANCE:
1. Replace scrubbing brush when signs of wear are showing

2. Record the date of floor cleaning along with initials, other various changes of equipment, etc. on Charts
Chemicals used: Oakrite 92- 50 ounces-4000-6000 ppm-Temp: 145-160 F -Time: 40 min

Corrective Action:
Maintain sanitation records and supervise regularly.

h i

09/01/2023 Food Safety India Private Limited Page 85 of 251

Floor Cleaning Sanitation Procedure
 Sanitary Practices for Slaughter

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
These sanitary practices must be specifically followed during slaughter. Carcass dressing will be performed
under sanitary conditions and in a manner to prevent contamination of the carcass.
Instructions:
These sanitary practices must be specifically followed during slaughter. Carcass dressing will be performed
under sanitary conditions and in a manner to prevent contamination of the carcass.
A. Clean hands, arms, gloves, aprons, boots, and more as often as necessary during the dressing
procedures.
B. Clean and sanitize (with 180 degrees Fahrenheit water or another approved sanitizer), knives and other
hand tools, saws, and other equipment as often as necessary during the dressing procedures to prevent
contamination of the skinned carcass.
C. Before opening brisket with a saw, rinse it to remove the meat and bone particles, then sanitize it using
180 degrees Fahrenheit water or another approved sanitizer.
D. Keep hands arms, clothes, aprons, boots, and knives clean during the evisceration process. If
contamination occurs, step away from the evisceration area to clean aprons, boots, and knives. Sanitize
knives after cleaning. It may be necessary to clean hands with soap and water.
E. If an employee sees any edible product that is contaminated with readily identifiable Specified Risk
Material (SRM), remove it by trimming it with a knife or approved SRM removal tool. SRM is the distal
tongue and tonsils of all cattle, and the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column
(excluding vertebrae of the tail, the transverse process of the thoracic and lumbar vertebrae and the wings
of the sacrum), and the dorsal root ganglia of the cattle 30 months of age and older. The knife or SRM tool
you use must be cleaned and sanitized before it is used again on the edible products.

Monitoring and Recording Operational Sanitation Practices during Slaughter.

A)
The plant manager or trained employee is responsible fr ensuring that employee hygienic practices,
sanitary conditions, and cleaning procedures are maintained during the slaughter day, make a visual
observation at least once between each break in work( break, lunch, etc).

Record observation results on the ssop inspection form at least once per slaughter day. If an inspected
action is being done correctly, enter the appropriate(A). If a deviation is noted during the observation,
enter an (X) symbol in the ssop inspection form and then describe the problem and the corrective
action.

The corrective actions taken must prevent direct product contamination or adulteration. Indicate on
the correction actin log the disposition of any carcass that may have been processed when sanitary
procedures were not being followed.

B)
When equipment is visibly contaminated remove the contaminant and sanitize the affected equipment
before re-sanitizing production. Inspect the carcass to determine if they were contaminated or

09/01/2023 Food Safety India Private Limited Page 86 of 251

Sanitary Practices for Slaughter
 adulterated. Determine the cause of the contamination and take corrective action.

h k fd l d

09/01/2023 Food Safety India Private Limited Page 87 of 251

Sanitary Practices for Slaughter
 Wrapping Sealing Finished Product

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To minimize/eliminate the potential for a recall due to mislabeled product. Handling the product in a
sanitary manner will minimize any cross contamination with environmental pathogens.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. The production lot code and UPC code for the day are identified and matched to the correct wrapping
paper.
3. All packaging material is confirmed to be accurate for flavor, allergen labeling, and UPC code prior to
being delivered to the production floor.
4. Each rolled the sheet of product is wrapped in a heat-sealed polypropylene laminated printed wrapper.
5. Each wrapper is coded with a "Best By" date.
6. Wrapped product is then packed in the appropriate display box of 24 or 48 units per box.
7. Employees handling the product will wear latex gloves.
8. Filled display boxes are packed in pre-printed corrugated shipping cases.
9. Each filled corrugated case is coded with a corresponding "Best By" date, flavor stamped and sealed with
kraft tape.
10. The finished product is parallelized and brought to the finished product storage area.
11. Each completed pallet is stretch wrapped prior to shipping.
MONITORING:
1. Monitor accuracy of labels, and printing on packaging in use. If label information does not contain an
accurate statement, it cannot be used.
2. The designated employee will visually observe that all procedures are properly followed during all hours
of operation.
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. The suspect contaminated product will be put on HOLD and evaluated for disposition.

09/01/2023 Food Safety India Private Limited Page 88 of 251

Wrapping Sealing Finished Product
 Monitor Temperature During Transport For Frozen Foods

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To monitor the temperature during the transport of frozen food to reduce the food spoilage
Instructions:
The temperature will be monitored using a calibrated thermometer, The temperature of products should not
surpass above 32 F (0 C).
Corrective Action:
If the temperature of the product reaches above 32 F (0 C), discard the product.

09/01/2023 Food Safety India Private Limited Page 89 of 251

Monitor Temperature During Transport For Frozen Foods
 Storeroom Sanitation

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures required to maintain sanitation in the storeroom.
Instructions:
1. Maintain clean and uncluttered storage areas. Storage areas should be positioned to prevent
contamination from areas where garbage is stored.
2. Dispose of items that are beyond the expiration or use by dates.
3. Store all items on shelves at least 6 above the floor to facilitate air circulation and proper cleaning.
4. Store like allergens with like allergens at bottom of racks.
5. Check for signs of rodents or insects. If there are signs of the presence of rodents or insects, notify the
maintenance or the person in charge.
Corrective Action:
1. Discard any potentially TCS food (Time/Temperature Control for Safety Food) stored at conditions that
render the product unsafe to eat.
2. Re-train employees or volunteers.

09/01/2023 Food Safety India Private Limited Page 90 of 251

Storeroom Sanitation
 Stacking of packed goods on pallets

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This SOP shall be applicable for the stacking of packed goods on the pallets during/after secondary packing
in the packaging area in the production department.
Instructions:
1. Stacking shall be done in such a way that the last / Upper shipper will be up to the 5 feet above of
pellet, to give proper air circulation.
2. Stacking shall be such that the products will not fall down.
3. Stacking shall be done in such a way that the arrow mark printed on the packages is in upwards
directions.
4. Each stacked pallet shall be identified by the "Product Name, the Batch number" and number of
shippers.
5. Stacking of pallets shall be done in such a way that it will not obstruct the passage and neither it is
close to the wall.
6. If the product is stacked on more than one pallet, It must be segregated to avoid product mixing.

09/01/2023 Food Safety India Private Limited Page 91 of 251

Stacking of packed goods on pallets
 Washing Fruits and Vegetables

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables.
Instructions:
1. Wash hands thoroughly using the proper procedure.
2. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in
contact with produce, such as cutting boards, knives, and sinks.
3. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including-
Unpeeled fresh fruit and vegetables that are served whole or cut into pieces, fruits and vegetables that are
peeled and cut to use in cooking or served ready-to-eat.
4. Wash fresh produce vigorously under cold running water. Packaged fruits and vegetables labelled as
being previously washed and ready-to-eat are not required to be washed.
5. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized
brush designated for this purpose.
6. Remove any damaged or bruised areas.
7. Put proper labels, appropriate date of packaging and refrigerate fresh-cut items.

Corrective Action:
1. Remove unwashed fruits and vegetables. Wash immediately before being served.
2. Label and date fresh-cut fruits and vegetables.

09/01/2023 Food Safety India Private Limited Page 92 of 251

Washing Fruits and Vegetables
 Production and process controls- Process validation

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for validating production process
Instructions:
(a) Where the results of a process cannot be fully verified by subsequent inspection and test, the process
shall be validated with a high degree of assurance and approved according to established procedures. The
validation activities and results, including the date and signature of the individual(s) approving the
validation and where appropriate the major equipment validated, shall be documented.
(b) Each manufacturer shall establish and maintain procedures for monitoring and control of process
parameters for validated processes to ensure that the specified requirements continue to be met.
(1) Each manufacturer shall ensure that validated processes are performed by qualified individual(s).
(2) For validated processes, the monitoring and control methods and data, the date performed, and, where
appropriate, the individual(s) performing the process or the major equipment used shall be documented.
(c) When changes or process deviations occur, the manufacturer shall review and evaluate the process and
perform revalidation where appropriate. These activities shall be documented.

ji fh

09/01/2023 Food Safety India Private Limited Page 93 of 251

Production and process controls- Process validation
 Temperature Controlled Rooms

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To maintain the temperature controlled rooms in the plant so that finished products can be stored
Instructions:
1. Upon arrival to plant, the supervisor should unlock all freezers and coolers. All full-time plant employees
should also have access to keys for freezers and coolers.
2. Temperatures of freezers and coolers are to be monitored by quality control.
Temperatures are taken twice every day and recorded.
Alert supervisor if the cooler temperature is significantly outside of its desired range. (Note:
Temperatures will fluctuate due to doors being opened while in use. It is not necessary to notify the
supervisor if this is the case.)

3. Methods of obtaining temperatures should be standardized. This allows for consistent records and trends
4. When coolers and freezers are not in use, doors must be COMPLETELY shut. Make sure that doors are
latched correctly. All freezers and coolers are hooked up to an alarm system that is set off if the
temperature is out of its specific range. In case of a refrigeration system not working on a weekend/after-
hours when the plant is empty, a message is sent to Security. They are responsible for contacting the plant
manager and steamfitters.
5. All freezer and cooler doors must be locked at the end of the day.
Freezer/Cooler Description-Temperature Range ( F)
1. Ice cream storage freezer (downstairs) <-20 Cheese cooler (downstairs) 37-40
2. Ice cream storage cooler (upstairs) 50-55
3. Milk cooler for store 35-40
4. Milk cooler (upstairs) 35-40
5. Ice cream storage freezer (upstairs) <-20
6. Ice cream 24-hour holding freezer (upstairs) <-20
7. Cheese cooler (upstairs) 35-40
8. Cheese cooler (upstairs) 35-40
9. Warm room (upstairs) 70-75
10. Cheese cooler (upstairs) 35-40
11. Cheese cooler (upstairs) 35-40
12. Cheese cooler (upstairs) 35-40
MAINTENANCE:
1. Clean coolers and freezers as needed. Document any cleaning.
2. Periodically check that seals around doors are in good condition.
3. Cleaning freezers require advanced planning and complete shut-down of the freezer being cleaned. This
should be done during the off-season.
4. Make use of SSOP for cleaning evaporators in coolers.
RECORD-KEEPING:
Cleaning/sanitization logs
Corrective Action:

09/01/2023 Food Safety India Private Limited Page 94 of 251

Temperature Controlled Rooms
 Maintain recording charts and have them supervised regularly.

09/01/2023 Food Safety India Private Limited Page 95 of 251

Temperature Controlled Rooms
 Safety controls for the Transportation and Distribution
of Meat, Poultry, and Egg Products.

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Scope: General instructions/requirements for better handling practices during the loading, unloading,
storage, transportation and distribution of finished products to ensure product safety. Purpose: To provide
food safety measures to help prevent the physical, chemical, radiological, or microbiological contamination
of meat, poultry, and egg products during transportation and storage.
Instructions:
Transportation Safety Plan:
1. Identify vulnerable points and develop a comprehensive transportation sanitation and safety plan:
Processors and distributors shipping products should assess and implement measures that will ensure
the sanitation and safety of products from initial shipment through delivery to other destinations.

2. Train personnel: Train managers and supervisors involved in the transportation, handling, and storage
of food products in food hygiene and sanitation. Train personnel involved in all phases of transport,
handling and storage in personal hygiene, vehicle inspection procedures, and transportation
procedures that will ensure the safety of meat, poultry, and egg products.

Storage Food Safety System:

1. Design and maintain a storage and warehousing food safety system: The facility should permit easy
access to all areas for cleaning. Adequately insulate the facility and have an adequate temperature
control capacity. Prevent access by unauthorized persons through the use of locks and fences, etc.
Have an effective, systematic program for preventing environmental contamination and infestation by
insects, vermin, etc.

Vehicles Used To Transport Meat, Poultry, and Egg Products:

1. Design and construct vehicles to protect products: Vehicles should be designed and built to make
locking and sealing easy, protect the cargo against extremes of heat and cold, and prevent infestation
by pests. Vehicle design should permit effective inspection, cleaning, disinfection, and temperature
control.

2. Sanitize and properly maintain vehicles: Meat, poultry, and egg product transportation vehicles,
accessories, and connections should be kept clean and free from dirt, debris, and any other substance
or odor that may contaminate the product. They should be disinfected as needed. Cleaning and
sanitation procedures should be specified in writing.

Generally, wash water should be at least 180 F (82 C) and an approved sanitizer may be used to reduce the
number of microorganisms and dissolve any fat particles adhering to interior surfaces.
3. Use dedicated transport vehicles: Transport vehicles, containers, and conveyances should be
designated and marked for food use only, and be used only for transporting foods. If feasible, they
should be restricted to a single commodity. This reduces the risk of cross contamination from previous
cargoes.
09/01/2023 Food Safety India Private Page 96 of
Safety controls for the Transportation and Distribution of Meat, Poultry, and Egg Limited 251
Products.
 Pre-Loading:
1. Loading and unloading areas should be configured, cleaned, disinfected (where appropriate), and
properly maintained to prevent product contamination: Facilities should have an effective, systematic
program for preventing environmental contamination and infestation by insects, vermin, etc.

2. Examine vehicles before loading: Trailer or truck body should be sufficiently insulated and be in good
repair with no holes in the body that might allow heat, dust, or other adulterants to enter the cargo
area. Trailers and trucks should be pre-cooled for at least 1 hour before loading to remove residual
heat from the insulation and inner lining of the trailer as well as from the air of the trailer. For pre
cooling, the doors should be closed and the temperature setting of the unit should be no higher than
26 F. (Note, however, that poultry products labeled fresh must be shipped at temperatures higher than
26 F, usually between 26 F and 32 F.)

3. Stage loads to facilitate proper stowage and minimize exposure during loading and unloading: Dock
foreman should document that all freight is 40 F or lower before loading. Freight should not be
allowed to remain on the loading dock in warm weather in order to prevent the product temperature
from rising above 40 F.Note: Federal regulations require processed poultry to be packaged and
shipped at a temperature no higher than 40 F.

Loading:
1. Protect products from exposure to environmental contaminants such as microbes, dust, moisture, or
other physical contamination

2. Maintain the cold chain to ensure meat, poultry, and egg products are kept at appropriate
temperatures continuously throughout all phases of transport: Product should be at the desired
transit temperature before loading. The boxes and pallets should be secured within the vehicle and
pallets should be center-loaded off the walls of the vehicle.

3. Use appropriate loading procedures and equipment: Use spacers on sidewalls and at the ends of
trailers as well as pallets on the floor so that proper air circulation can be maintained. Keep loading
time as short as possible to prevent temperature changes (increases or decreases) that could threaten
the safety or quality of food products.

4. Use special care with mixed or partial loads: Partial and mixed loads increase the frequency and
duration of open doors, leading to a greater possibility of temperature fluctuations and exposure to
tampering.

In-Transit:
1. Establish procedures to periodically check integrity of the load during transit: Monitor the temperature
and function of the refrigeration unit at least every 4 hours. If there is a unit malfunction, the problem
should be corrected by an authorized refrigeration mechanic before the temperature of the load rises.
Check for breakdown of temperature control. Use time-temperature recording, indicator, or integrator
devices, if they are available, to monitor the condition of cargo. Check the devices every 4 hours.

2. Establish procedures to ensure product safety during interim storage: Maintain log book documenting
product condition upon arrival and during storage. Ensure proper temperatures are maintained during
storage of meat, poultry, and egg products.

Unloading:
1. Carefully examine incoming products: Product should be inspected and sorted before being accepted
at any point during transportation. Develop and implement methods to check and document the
condition of product and packaging upon receipt at destination. Examine checks of time-temperature
recording, indicating or integrator devices or, by prior arrangement with the shipper, test to determine
if bacterial growth has occurred after the product was packaged and shipped.

2. Move product from the loading dock into cold storage immediately to minimize product exposure to
heat and contaminants.

09/01/2023 Food Safety India Private Page 97 of

Safety controls for the Transportation and Distribution of Meat, Poultry, and Egg Limited 251
Products.
 Corrective Action:
1. Develop a comprehensive transportation security plan and assess vulnerabilities using a recognized
threat/risk/vulnerability model such as Operation Risk Management (ORM) and Systematic Assessment of
Facility Risk (SAFR).
2. If the product or package is damaged, then reject or discard it.
3. Maintain corrective action log sheets.
4.Secure the manufacturing facility where the storage and loading is taking place.
5. Train the employees for emergency situations and conduct drills regularly to test and verify the
effectiveness of the plan.

09/01/2023 Food Safety India Private Page 98 of

Safety controls for the Transportation and Distribution of Meat, Poultry, and Egg Limited 251
Products.
 Garbage Room Cleaning and Garbage Disposal

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Garbage room area is very vulnerable to bacterial contamination. The stewarding staff should follow the
cleaning and disposal standards to prevent widespread bacterial contamination of the garbage room and
the area around the garbage room. The stewarding staff should clearly understand how important it is to
keep the garbage room area clean, hygiene and also to follow proper garbage disposal procedures. The
Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen
equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and
HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the
same is implemented correctly throughout all the food preparation outlets.
Instructions:
Garbage Room and Garbage Disposal Standard Operating Procedures:
1. Dry garbage:
To make sure that garbage is not scattered in the disposal process.
To prevent bacterial contamination.
Garbage must be wrapped in plastic and tied.
Garbage must be separated from wet garbage placed in the room dry waste.
2. Wet garbage:
Garbage must be wrapped in plastic and tied.

Placed in Garbage bin and covered.

Garbage must be separated from Dry garbage placed in the room dry waste.

An important guideline for waste/garbage collection and recycling management:

1. Space - To allocate sufficient areas within developments for efficient access, storage, and collection of
waste and recycling.
2. Access - To ensure waste systems are easy to use and that collection vehicles are able to access
buildings to remove waste safely and efficiently.
3. Amenity - To maintain a visually appealing streetscape and minimize the impacts of noise and odor
from waste and recycling handling on building occupants, near neighbors, and the local area.
4. Safety - To ensure safe practices for storage, handling, and collection of waste and recycling.
5. Services - For delivering effective waste services including bin handling and collection points, and
managing bulky, problem waste and strip out waste.
6. Management - To ensure clarity regarding the roles providing waste management systems.

Responsibilities of the stewarding staff for maintaining the garbage room:

Cleaning to be done regularly to avoid dirt and also to prevent the spread of bacteria. It must be cleaned
every day.

09/01/2023 Food Safety India Private Limited Page 99 of 251

Garbage Room Cleaning and Garbage Disposal
 It must be cleaned two times a day.

Must be general cleaning every week.

General cleaning is done every Friday per week.

Garbage collection should be done every day (dry garbage and wet garbage).

Cleaning should be done after transporting garbage from the garbage room.

Cleaning to be done after garbage transportation.

Best practices for cleaning and safety while maintaining the garbage room:

1. Preparation before cleaning:

Steward in charge should check the below before starting the cleaning.

Before start cleaning the staff should put on all appropriate safety tools.

Mask should be worn always.

Wear Protective Gloves.

Wear Protective Coat as per the standards.

Wear protective boots.

Prepare the required cleaning tools and chemicals:

To get the perfect cleaning below mentioned cleaning tools and chemicals should be ready.
Broom.

Mop.

Mop bucket.

Brushing machine.

Stick squeeze.

Cleaning Chemicals.

3. Garbage room cleaning process:

Broom all garbage room.

Wet the garbage room are with a water mixed cleaning solution.

Brush the entire garbage room area.

Dry with wet vacuum machine/ Stick squeeze.

Mop all area garbage room for finishing touch.

l i jk b bf

09/01/2023 Food Safety India Private Limited Page 100 of 251

Garbage Room Cleaning and Garbage Disposal
 CIP (Cleaning-in-place) System

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The goal is to wash and sanitize all equipment that is soiled throughout the day. By day s end, all
equipment must be ready for the next production day
Instructions:
PROCEDURE:
1. Determine the first process (area) for cleaning. Start immediately.
2. Hook up pipe work for that area to receive CIP(Clean-in-place) solution.
3. Hook up return lines. When connections are complete, there should be a complete loop for the CIP
solution to flow through, beginning and ending at the CIP tank.
4. Double-check to make sure all CIP connections are correct. (I.e. The loop is complete and connected to
the correct machines.)
5. Make sure all air valves are in the correct position.
6. Chill water flow must be shut OFF to the process being cleaned.
7. If applicable, turn agitator ON.
8. Make sure all return lines that are not in use are capped off and tightened. This allows CIP solution to
flow effectively through the desired path.
9. Go to CIP room:
10. Check to make sure there is enough chemical solution in the drum.
11. Check sanitizer.
12. Check Exxelerate CIP solution-needs replacement about once every two weeks. Record on CIP Recording
Chart the process number at the tip of the green pointer. Each area corresponds to a specific process
number. Turn the dial and toggle switch (on panel) to correct settings.
13. Be sure that the display panel corresponds to the system that is to be washed.
14. Push the green button to start the CIP system.
15. Immediately go into the plant to check that CIP solution went to the correct area that the return lines
are sealed.
16. After the wash is complete:
17. Verify that the system is done washing by viewing the panel in the CIP room.
18. Visually inspect equipment.
19. If results are satisfactory, continue on with the procedure.
20. If any soil is observed, repeat the process. Manual cleaning may be necessary before the second CIP
process.
21. Disconnect and cap-off return line.
22. Determine which wash cycle is next and plan new connections accordingly.
MAINTENANCE:
1. Daily, inspect CIP Recording Chart and check for any abnormalities. Sign chart.

2. Every week, inspect chemical pumps for leaks or other damage. Record in Chart 048.

3. Test chemical concentrations every week. Record in Chart 043. Make use of SOP 01-08.

09/01/2023 Food Safety India Private Limited Page 101 of 251

CIP (Cleaning-in-place) System
 4. Once a month, drain and flush CIP tanks. Clean outside of tanks. Record in Chart 048.

5. Once every three months, take apart spray-balls and inspect. Take care of any necessary maintenance.
Record in Chart 048.

6. Every six months, disassemble and hand-wash CIP valves.

RECORD-KEEPING:

Maintain the CIP Recording Chart in CIP room.

Corrective Action:
Maintain product cleaning and sanitation logs which are regularly supervised.

09/01/2023 Food Safety India Private Limited Page 102 of 251

CIP (Cleaning-in-place) System
 Calibrated Thermometer

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Critical Limit: Meat internal temperature of 41 50 F and returned to refrigeration (meat internal
temperature of 41 F or lower) within 4 hours.
Instructions:
Meat internal temperature of 41 50°F and returned to refrigeration (meat internal temperature of 41°F or
lower) within 4 hours.
Corrective Action:
If a deviation from a critical limit occurs, the establishment owner or designee is responsible for corrective
action protocol.
1. Cause is identified and eliminated.

2. The CCP will be under control after the corrective action is taken.

3. Measures to prevent recurrence are established.

4. No product that is injurious to health or otherwise adulterated as a result of the deviation will be
permitted to enter commerce.

09/01/2023 Food Safety India Private Limited Page 103 of 251

Calibrated Thermometer
 Critical Control Point (CCP) Monitoring Procedures

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Purpose: To monitor critical control points and control food hazards. Critical Control Points: Labeling, Cold
Holding (once raw meats are vacuum packaged), Cooling, & Cooking Temperatures
Instructions:
What: Labeling and Cold Holding CCPs will be monitored daily to ensure food safety.
Cold Holding: Storage of vacuum packaged product
Cooling: All food must cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional
4 hours. Then, within 24 hours food must cool to 38 F.
Cooking: All food must be cooked to appropriate cook temperatures. Cook beef to 145 F for a minimum
of 15 seconds, pork to a minimum of 155 F for 15 seconds, and poultry products to a minimum of 165 F
for 15 seconds.

How:
Labeling: By visually inspecting bags, daily
Cold Holding: Using a calibrated thermometer, to measure the temperature in between two packages
of vacuum packaged meat
Cooling: Using ice baths and walk-in cooler

Corrective Action:
CORRECTIVE ACTIONS: It will be verified that corrective actions are taken as required by reviewing CCP
monitoring logs daily and by observing staff complete logs/verification procedures. If CCPs are not being
adequately monitored employees will be reprimanded and retrained. Adulterated food will be discarded and
all exemptions will be recorded.
DATE IMPLEMENTED: __________________ BY: _______________________
DATE REVIEWED: _____________________ BY: _______________________

09/01/2023 Food Safety India Private Limited Page 104 of 251

Critical Control Point (CCP) Monitoring Procedures
 Safety of the Water that Comes Into Contact With Food
or Food-Contact Surfaces, or is Used In The Manufacture
of Ice

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure that the water that comes into contact with food or food-contact surfaces, or is used in the
manufacture of ice is safe for consumption.
Instructions:
Control Measures:
1. All water used in the plant is from a reliable municipal water system. The water system in the plant was
designed and installed by a licensed plumbing contractor and meets current community building codes.
2. All modifications to the plumbing system will be completed by a licensed plumbing contractor and will be
inspected to ensure conformance with local building codes.
3. All hoses inside and outside the plant have anti-siphoning devices installed. Floors are sloped to
facilitate drainage.
Monitoring Procedures:
1. The municipal water district routinely monitors the water to ensure that it meets state and federal water
quality standards. The quality assurance supervisor receives and reviews annual reports of municipal water
quality.
2. Twice a year, and when modifications are made to the plumbing system, water samples from at least four
locations in the plant are sent to a private testing laboratory and examined for the presence of coliforms.
Cultures testing positive for coliforms are examined for the presence of fecal coliforms.
3. The quality assurance supervisor receives and reviews the laboratory reports. Hoses are inspected daily
during production for the presence of anti-siphoning devices. Processing area floors are inspected daily
during production for adequate drainage.
Record Keeping
Reports are kept for municipal water quality, in-plant water quality testing, and corrective actions. Hose
inspections, floor drainage inspections, and corrective actions are recorded on the Daily Sanitation Report.
Corrective Action:
In the event of municipal water treatment failure, the plant will stop production, determine when the
failure occurred, and embargo all products produced during the failure until product safety can be assured.
Production will resume only when water meets state and federal water quality standards.
If in-plant sampling indicates the presence of coliforms in more than 5% of plant water samples, the plant
will contact the municipal water system and inspect the plumbing system to determine the source of the
coliforms. Corrections will be made to the plumbing system, if necessary, to correct problems.
If in-plant sampling indicates the presence of fecal coliforms in any plant water sample, the plant will stop
production and embargo all products until product safety can be assured. The plant will contact the
municipal water system and inspect the plumbing system to determine the source of the fecal coliforms.
Corrections will be made to the plumbing system, if necessary, to correct problems. Production will resume
only when water meets state and federal water quality standards.

09/01/2023 Food Safety India Page 105 of

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Private Limited 251
Used In The Manufacture of Ice
 Hoses without anti-siphoning devices will be red-tagged and will not be used until anti-siphoning devices
have been installed. Floors with standing water will have the drains unplugged, or, if necessary,
consultations will be held with plumbing or general contractors and corrections will be made to correct floor
drainage problems.

09/01/2023 Food Safety India Page 106 of

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Private Limited 251
Used In The Manufacture of Ice
 Cleaning Deep Freezer / Walk-in Freezer

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The interior and exterior surfaces of the Walk-In panels should be cleaned to remove fingerprints, dirt or
greasy residues. All steward staff must know how to conduct a proper procedure of freezer cleaning and
maintenance. The stewarding staff should make sure to safely and hygienically clean the deep freezer /
walk-in freezer to achieve consistent results every time. The Executive Chef and Stewarding Manager
should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods
are followed by the stewarding staff. The hotel training and HRD department should develop and implement
proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the
food preparation outlets.
Instructions:
Steps for cleaning the Deep Freezer

1. Preparation before cleaning the walk-in freezer:

Squeegee.
Towel rack.
Dustpan and broom.
Wet vacuum machine.
Cleaning chemicals, detergent and sanitizer.

2. The cleaning process for the walk-in freezer:

Turn off the main power.
Remove all the fruits and vegetables to another freezer.
Spray all shelving racks and wash them with detergents.
Clean the walls, ceilings, and the cooling fan.
Clean the curtains, door, and the flexible rubber.
Extract all the water in the squeegee and vacuum them.
Sanitize the walls and racks with chlorine.
Turn on the main power.
Arrange the temperature.
Put the fruits and vegetables back to their original places.

3. Do's and Don'ts while cleaning the Deep / Walking Freezers:

Panels should always be above freezing temperature for effective cleaning and rinsing.
Clean wall and floor surfaces with a soft cloth or sponge and mild soap and warm water.
Always follow all product cleaner instructions.
Rinse thoroughly and do not use caustic or abrasive cleaners.
Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.
Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bond.
Do not clean walk-in panels with acidic cleaners (i.e. vinegar).
Acidic cleaners attack metal surface and can permanently damage the metal coating.

09/01/2023 Food Safety India Private Limited Page 107 of 251

Cleaning Deep Freezer / Walk-in Freezer
 Inspect door gaskets for complete seal regularly. Clean the door gaskets with mild soap and warm water
and dry thoroughly with a soft clean cloth.
Check the heater wire around the freezer door opening regularly. If there is frost or sweating, contact an
electrician to verify the heater wire is operating properly.
Check and lubricate door hinges with petroleum jelly every two months.
Check and tighten all screws in the hinges, latch, door closure and any other mechanism provided with the
door as needed.
The top of the walk-in is not a storage area.
Never store anything on top of the walk-in as it may damage it.

l dhh d f jl

09/01/2023 Food Safety India Private Limited Page 108 of 251

Cleaning Deep Freezer / Walk-in Freezer
 Loading and Unloading of Products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Loading and unloading areas should be configured, cleaned, disinfected (where appropriate), and properly
maintained to prevent product contamination. Maintain the "cold chain" to ensure meat, poultry, and egg
products are kept at appropriate temperatures continuously throughout all phases of transport.
Instructions:
Pre-Loading

Loading and unloading areas should be configured, cleaned, disinfected (where appropriate), and properly
maintained to prevent product contamination.
Loading or unloading facilities should be designed to permit easy access to all areas for cleaning .
Facilities should be adequately insulated and have an adequate temperature control capacity
Facilities should have an effective, systematic program for preventing environmental contamination
and infestation by insects, vermin, etc.

Examine vehicles before loading.

Trailer or truck body should be sufficiently insulated and be in good repair with no holes in the body
that might allow heat, dust, or other adulterants to enter the cargo area.
Check for residues of previous cargoes.
Check for residues from cleaning and sanitizing compounds.

The cooling unit must be in good repair and operating. Both truck drivers and plant personnel should
check the functioning of the trailer refrigeration unit.

Trailers and trucks should be pre-cooled for at least 1 hour before loading to remove residual heat
from the insulation and inner lining of the trailer as well as from the air of the trailer. For pre­-cooling,
the doors should be closed and the temperature setting of the unit should be no higher than 26 °f
(Note, however, that poultry products labeled "fresh" must be shipped at temperatures higher than 26
°F, usually between 26 °F and 32 °f )

Inspect trailers prior to loading to determine that the air chutes, if used, are properly in place and that
the ribbed floors are unclogged so that adequate air circulation can occur.

Examine trailer doors and seals to ensure that they can be secured and that there will be no air leaks.

When shipping a mixed load of products, such as both frozen and refrigerated products, it may be
necessary to use a trailer with compartments that accommodate different temperature or other
handling requirements.

Stage loads to facilitate proper stowage and minimize exposure during loading and unloading.

09/01/2023 Food Safety India Private Limited Page 109 of 251

Loading and Unloading of Products
 Proper staging of loads is especially important when there are loads of products with different
temperature requirements, or different delivery destinations.
Dock foremen should document that all freight is 40 °F or lower before loading. Freight should not be
allowed to remain on the loading dock in warm weather in order to prevent the product temperature
from rising above 40 °F
Note: Federal regulations require processed poultry to be packaged and shipped at a temperature no
higher than 40 °F.

Loading

Protect products from exposure to environmental contaminants such as microbes, dust, moisture, or other
physical contamination.

Maintain the "cold chain" to ensure meat, poultry, and egg products are kept at appropriate temperatures
continuously throughout all phases of transport.

Meat, poultry, and egg products must be kept refrigerated and protected from temperature changes.
All persons involved in the transportation, storage, and handling of these products are responsible for
keeping them at appropriate temperatures and preventing any break in the cold chain.
Maintain the appropriate temperature of the pre-cooled product by minimizing the time of loading or
unloading , conducting the loading and unloading in an appropriately chilled environment, and
reducing the amount of surface contact of the product with floors and walls of the storage areas or
loading equipment.
Appropriately packaged meat, poultry, or pasteurized egg products can be stacked, provided that air
circulation is sufficient to maintain the temperature of the products during shipment.

Product should be at the desired transit temperature before loading. The boxes and pallets should be
secured within the vehicle and pallets should be center-loaded off the walls of the vehicle.

Seal vehicles shipping egg products from one official plant to another for pasteurization, re-
pasteurization, or heat treatment. (A certificate stating that the products are not pasteurized or that
they have tested positive for Salmonella should accompany applicable shipments.)

Use appropriate loading procedures and equipment.

Use spacers on sidewalls and at the ends of trailers as well as pallets on the floor so that proper air
circulation can be maintained.
Keep loading time as short as possible to prevent temperature changes (increases or decreases) that
could threaten the safety or quality of food products.
Close doors immediately after the truck/trailer has pulled away from dock.

Use special care with mixed or partial loads.

Partial and mixed loads increase the frequency and duration of open doors, leading to a greater
possibility of temperature fluctuations and exposure to tampering.
Other factors affecting temperature include the time of loading and unloading, the number of stops,
the total length of the haul from origin to destination, and the outside temperature.
During periods of warm weather, loading or unloading should be done in the evening or early morning
to minimize the likelihood of products warming.

In-Transit

Establish procedures to periodically check integrity of the load during transit.

Check for leakage of heating or cooling fluid onto food products.

09/01/2023 Food Safety India Private Limited Page 110 of 251

Loading and Unloading of Products
 Monitor the temperature and function of the refrigeration unit at least every 4 hours. If there is a unit
malfunction , the problem should be corrected by an authorized refrigeration mechanic before the
temperature of the load rises.
Check for breakdown of temperature control.

Use time-temperature recording, indicator, or integrator devices, if the y are available, to monitor the
condition of cargo. Check the devices every 4 hours.

Establish procedures to ensure product safety during interim storage.

Maintain logbook documenting product condition upon arrival and during storage.
Ensure proper temperatures are maintained during storage of meat, poultry, and egg products.

Unloading

Carefully examine incoming products.

Product should be inspected and sorted before being accepted at any point during transportation.
Develop and implement methods to check and document condition of product and packaging upon
receipt at destination. Examine checks of time-temperature recording, indicating or integrator devices
or, by prior arrangement with the shipper, test to determine if bacterial growth has occurred after the
product was packaged and shipped.
Include procedures for the safe handling and disposal of contaminated products. Identify where and
how to separate contaminated products.

Establish policy and procedures for rejection of packages and products that are not acceptable, can't
be verified against the delivery roster, or contain unacceptable changes to shipping documents. Have
a monitoring plan and record-keeping system in place to document steps taken.

Do not accept products known to be, or suspected of being, adulterated.

Move product from the loading dock into cold storage immediately to minimize product exposure to heat
and contaminants.

d j f j kh ffk

09/01/2023 Food Safety India Private Limited Page 111 of 251

Loading and Unloading of Products
 Pest Control Program Procedures

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
It is the expectation that the facility remains free of pests. The goal is to eliminate conditions that may
allow pests into the facility. Efforts will be made to ensure that if pests are found, they are controlled
including the use of a licensed pest control operator (PCO).
Instructions:
Procedure to be followed by Third-party:
1. A representative from Northwest Exterminating comes to the plant on a weekly basis to inspect for
pests. He or she should also be noting any conditions that are conducive to pest infestation.
The inspection includes the interior and exterior of the building; in areas that are prone to pest
infestation.
He or she must also inspect any areas noted in the Pest Sighting Log (in Northwest Exterminating s
book).

2. A report is filled out for every visit and kept in Northwest Exterminating s book. Their representative
must notify the plant supervisor of inspection results and obtain their signature.
3. It is the Northwest Exterminating personnel s responsibility to follow through with any treatment that
may be necessary. The plant should utilize their suggestions on preventing pest infestation.
Procedure to be followed by Maya Tea Co. Employees:
1. All pest control chemicals will be stored separately from all food processing areas.
2. Plant management will monitor plant entryways on a daily basis to ensure that insects and rodents
cannot enter the plant.
3. The plant manager or responsible employee will inspect potential indirect food contact surfaces before
the start of production each day. The plant manager or responsible employee will rely on appearance, odor,
and feel of the indirect food contact surfaces.
4. The results of the inspection will be recorded on the SSOP inspection form.
5. Any necessary corrective actions should be performed and documented in the Corrective Action Log.
6. The corrective actions must prevent direct product contamination or adulteration. If new inspection
procedures are adopted, the SSOP will be modified accordingly.
7. We will document results on the SSOP Inspection Form Record.
If an inspected area, program, or piece of equipment is acceptable, we will enter (A).
If a deviation is noted, we will enter (X) symbol in the SSOP Inspection Form, and then describe the
problem and the corrective action log. Be sure to date and initial records.

8. The corrective action may consist of retaining the sanitation crew employees as appropriate, changing a
cleaning / sanitizing procedure, and repeating the existing procedure.
9. Use FIFO (First In, First Out) inventory to avoid pests from settling into these products.
10. Ensure the implementation of adequate cleaning and sanitizing practices in the facility. Careful cleaning
destroys insect eggs and reduces the number of places pests can take shelter.
11. Review infestation and control issues with PCO, take necessary steps to control and eliminate pests.
12. In the case that a plant employee should notice any pests, he or she should:
Record what pest was seen, where it was seen, and the date in the Pest Sighting Log.

09/01/2023 Food Safety India Private Limited Page 112 of 251

Pest Control Program Procedures
 Notify supervisor

Record Keeping:
Maintain logs every time there is a pest-control
Corrective Action:

1. Maintain logs.
2. Discard any product that might be pest infested.

09/01/2023 Food Safety India Private Limited Page 113 of 251

Pest Control Program Procedures
 Vaccum packaging requirement

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This document addresses the elements that must be included in HACCP plans when a retail food facility is
utilizing vacuum packaging for foods other than cheese and for foods that have not been processed using
sous vide or cook-chill methods.
Instructions:
Instructions
1. A list of specific foods that will be vacuum packaged on-site.
2. Description of the methodology to maintain the vacuum packaged food at 41ºF or below
3. Identification of a 2nd barrier to control the growth and toxin formation of Clostridium botulinum and
the growth of Listeria monocytogenes to include one (or more) of the following:

Food has an Aw of 0.91 or less,

Food has a pH of 4.6 or less,
Food is a meat or poultry product cured at a USDA regulated food processing plant that is received in
an intact package,
Food is raw meat, poultry, or vegetables. Note: fish may only be vacuum packaged if the fish is frozen
before, during, and after vacuum packaging.

4. If a food product is prepared and vacuum packaged on-site for retail sale, description of how the food
packaging will be prominently and conspicuously labeled on the principal display panel in bold type on a
contrasting background with consumer instructions to:

“Maintain product at 5°C or below” and

A “use by” date of no more than 30 days from date of packaging or the date the product was vacuum
packaged
Freeze, consume or discard the product by the "use by" date or within 30 days of the package date

5. If the food product is prepared and vacuum packaged on-site for on-site consumption, a description of
how the food will be labeled with the package date or use by date to ensure that the product is frozen,
consumed, or discarded within 30 days from date of packaging.

6. If for retail sale, package label must indicate "use by" date of no more than 30 days from date of
repackaging or the original manufacturer’s "use by"date, whichever comes first, and include instructions to
consume, freeze, or discard the product by the end of the 30-day period.

If for on-site consumption, the package must be labeled with either

1) package date or 2) use by date or original manufacturer’s use by/sell by date if manufacturer’s “use
by date” occurs prior to 30 days after vacuum package date and product must be frozen, consumed, or
discarded as per the date coding on the package

7. Description of the standard operating procedures that:

09/01/2023 Food Safety India Private Limited Page 114 of 251

Vaccum packaging requirement
 Prohibit bare hand contact with ready-to-eat food prior to being vacuum packaged,
Identify a designated vacuum packaging work area,
Delineate measures to prevent cross-contamination between raw and ready-to-eat foods prior to and
during vacuum packaging,
Delineate cleaning and sanitizing procedures for food contact surfaces and the vacuum packaging
machine,
Limits access to the vacuum packaging area to trained staff that is familiar with the hazards
associated with the operation.
Assure each ROP food is stored in accordance with a “First-in/First-out” storage rotation procedure
and is discarded in accordance with the HACCP plan.

8. Description of the training program for the employees responsible for the preparation of the foods that
are to be vacuum packaged and the operation of the vacuum packaging machine including a food employee
and supervisory training plan that addresses the food safety issues of concern.

09/01/2023 Food Safety India Private Limited Page 115 of 251

Vaccum packaging requirement
 Receiving Ingredients

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

General Principles

1. Receive only one delivery at a time from approved suppliers. Verify

credentials of delivery person.

2. Check to make sure frozen food is solid and does not show evidence
of thawing and re-freezing.

3. Check to ensure that refrigerated foods are received at or below 41

F.

4. Record the date received on the outside of each package, and a

use-by date if applicable.

5. Place TCS foods in storage as quickly as possible.

6. Accept only pasteurized dairy products.

7. Reject TCS Foods that are not at acceptable temperatures.

8. Reject foods with damaged packaging such as torn bags or cans

with swelled tops or bottoms, leakage, incomplete labels, flawed seals,
rust, or dents.

9. Evaluate the quality of products by odor, sight, and touch. Reject

unacceptable products. Products must meet order specifications and
quality requirements. If any foods are deemed unacceptable, they
should be rejected and put in a designated area for credit.

09/01/2023 Food Safety India Private Limited Page 116 of 251

Receiving Ingredients
 10. Assess quantity of delivered foods meets purchase order
information.

11. If foods must be delivered during non-operating hours, the vendor

should be an approved sources and product inspected as soon as
possible. Check that required temperatures have been maintained and
product is unadulterated, are quality and quantity ordered, and is
protected from contamination.

Receiving Frozen and Refrigerated Foods:

1. Check temperature with a calibrated thermometer to assure that

cold foods (especially TCS foods foods in which microorganisms are
able to grow rapidly often moist, high in protein, and have a neutral or
slightly acidic pH) are below 41 F.

2. Reject all foods that should be stored below 41 F that are delivered
above 41 F. Exceptions can be made for fresh shell eggs or milk which
should be received at 45 F. Note milk should be cooled to below 41 F
within 4 hours.

3. Check at random the temperature of three different refrigerated

food items for each delivery. Record date, employee initials, vendor,
product name, and temperature of these products in the Receiving
Temperature Log.

4. Place foods in the proper storage area (cooler or freezer) quickly to

avoid potential bacterial growth. Cooler temperatures must be
maintained at 41 F or lower. Deep chill storage temperatures should be
between 26 F to 32 F or below and freezer temperatures should keep
the food frozen solid, typically about 0 F.

5. Use First In First Out(FIFO) inventory rotation of products in all

storage areas to assure that the oldest products are used first.
Products with the earliest use-by or expiration dates are stored in front
of products with later dates. Mixing older food with newly received
food in storage containers is not acceptable.

09/01/2023 Food Safety India Private Limited Page 117 of 251

Receiving Ingredients
 6. Keep products in original package until used.

Receiving Dry Goods:

1. Check dry goods for leaks, flaws, or broken packages. Dry goods
should be dry, free of mold, and free of insects. If the packages are
flawed, they should be rejected and put in a designated area for credit.

2. Inspect cans for leaks, dents, bulges, or other visible signs of

damage. Notify a manager if a damaged can is found.

3. Date boxes and cans with receiving date.

4. Separate chemicals from foods.

5. Check delivery invoice against the items delivered, and the

purchase order.

6. When damaged items are found, the manager or designee should

call the distributor, so the product can be picked up and returned and
a credit issued.

7. Note on the invoice any items rejected.

8. Proper dry storage temperatures are between 50 F and 70 F with

humidity levels should be between 50 to 60 percent.

Corrective Action

Reject foods that do not meet the requirements of the instructions.

09/01/2023 Food Safety India Private Limited Page 118 of 251

Receiving Ingredients
 Labeling

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
All products, once packaged, will be labeled so the package shall be prominently and conspicuously labeled
on the principal display panel in bold type on a contrasting background, with instructions written on the
label.
Instructions:
The food label must contain:
1. Food item name
2. Date prepared
3. Date to discard
4. Freeze date
5. Thaw date
6. Discard date (after thaw)

Verification & Record-keeping :

HACCP team members will verify that the HACCP protocols are being followed as required by routinely
observing employees and confirming monitoring logs are being completed.
Forms and logs will also be reviewed monthly to ensure they are being completed as required.
HACCP team will review the HACCP plan to determine if modifications are needed
Annually.
When there are emerging concerns about the safety of the product.
When foods have been implicated as a vehicle of foodborne disease.
To confirm that changes have been implemented correctly after a HACCP plan has been modified.
To assess whether a HACCP plan should be modified due to a change in the process, equipment,
ingredients, etc.
Wake County Environmental Services will be notified any time that there is a modification to the
HACCP plan.
All completed forms and logs will be maintained in the HACCP Binder chronologically for a minimum of
six months. Records will be kept in an organized fashion and purged as needed during the monthly
review.

Corrective Action:
Maintain the food at 41 F or below
Discard the food if within 14 calendar days of its packaging it is not served for on-premises
consumption, or consumed if served or sold for off-premises consumption.

d kl

09/01/2023 Food Safety India Private Limited Page 119 of 251

Labeling
 Reduced Oxygen Packaging Labeling

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Monitoring: Record on the ROP Inventory Log the date of vacuum packaging, name of product, date sealed,
use-by date. Confirm the use-by date is within 14 days of sealing. Items chilled and removed from the ROP
bag within 48 h must have the time of Vacuum Packaging. Houston Health Ordinance Chapter 20 does not
allow Bare Hand Contact of RTE Foods in the ROP process. No Bare Hand Contact on ROP process. Any bare
hand contact of RTE foods in the ROP process is prohibited.
Verification: Supervisor will review the inventory of ROP bags in the Cooler, discarding outdated bags.
Critical Limits: Labels clearly show required information.
ROP CRITICAL LIMITS
41° with secondary barrier = 30 day shelf life
34° No secondary barrier = 30 day shelf life or
41° No secondary barrier = 7 day shelf life
*continuous electronic monitoring of temperature

Corrective Action

ROP bags found to be mislabeled or unclear must be discarded.

Review verification records and corrective actions.

09/01/2023 Food Safety India Private Limited Page 120 of 251

Reduced Oxygen Packaging Labeling
 Waste Management, Storage and Disposal

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Waste Management, Storage and Disposal

1. All waste receptacles should be leak-tight with tight-fitting lids or covers. Plastic liners can be used to
ensure leak tightness.
2. Keep lids on dumpsters closed at all times unless adding or removing material.
3. Place waste receptacles indoors or under a roof or overhang whenever possible.
4. Locate dumpsters on a flat, paved surface and, if possible, install berms or curbs around the storage area
to prevent run-on and run-off.
5. Sweep up around outdoor waste containers regularly.
6. Arrange for wastes to be picked up regularly and disposed of at approved disposal facilities.
7. Know the Waste disposal company ____________________________________ and their Phone number: ______________
8. Never place hazardous materials, liquids or liquid-containing wastes in a dumpster or trash receptacle. If
liquid wastes must be disposed of in the trash, absorb them with kitty litter or other adsorbents before
disposal.
9. Non-hazardous liquid waste must be disposed of in the sanitary sewer (if approved) or transported to a
disposal site that will accept that type of wastewater.
10. Do not wash out waste containers or dumpsters outdoors unless the wastewater drains to the sanitary
sewer or wash containers/dumpsters in a wash bay or floor drain that goes to the sanitary sewer.
11. When working in the field, place all wastes in appropriate containers near the worksite. If no public
containers are available, containerize or bag the wastes and bring them back the shop for proper disposal.
12. Minimize waste by purchasing recyclable products that have minimal packaging. Recycle cardboard,
plastics and paper products as accepted by your local recycling agency.
13. All applicable employees should be trained in general stormwater pollution prevention; including how to
recognize and report illegal connections or discharges annually or biannually.
Record Keeping:
Keep records on all wastes disposed of including hazardous waste manifests, trash removal statements
(bills), receipts or invoices from recyclers.

09/01/2023 Food Safety India Private Limited Page 121 of 251

Waste Management, Storage and Disposal
 Visual Inspection of Equipment

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Instructions:
1. Visually inspect all stainless steel equipments such as blenders, mixers, knives, coating, and screws that
come in direct contact with the product prior to using.
2. Document the results in the daily production log for the condition: Good, Intact, Complete, Chips
observed, Maintenance required. Criteria: Agitator, coating, and screws of kettle and vibrator feeder
conveyor are complete, intact with no chips and no loose screws.
3. If chips/ screws are observed after use, the product will need to be placed on hold.
4. The equipment will not be used again until the problem is fixed.

Corrective Action

1. Product is placed on hold till the last good check.

2. Disposition may require the additional activity of the product being run through a metal detector for
closer inspection.

09/01/2023 Food Safety India Private Limited Page 122 of 251

Visual Inspection of Equipment
 Food Safety Program Verification

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The company will have an on-going process in place for verification that the food safety program is
functioning as planned.
Instructions:
A member or members of the food safety team will:
1. Observe employees performing tasks, especially at preventive control points (PC) (receiving, storing,
preparing, cooking, transporting, and serving).
2. Establish appropriate verification inspection schedules.
3. Check PC records.
4. Review critical limits to verify that they are adequate to control hazards.
5. Check monitoring records.
6. Check corrective action records to review deviations and their resolution.
7. Check process or finished product.
8. Check equipment calibration records.
9. Verify the accuracy of equipment that continuously monitors temperatures, such as freezers and
refrigerators.
10. Review the entire food safety program periodically.
11. Review hazard analysis and related PCs.
12. Review the written record of verification inspections.
13. Validate the food safety program through on-site review and verification of the flow diagrams and PCs.
14. Review modifications of the food safety program.
Corrective Action:
Retrain employees

09/01/2023 Food Safety India Private Limited Page 123 of 251

Food Safety Program Verification
 Receiving Deliveries

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure that all food is received fresh and safe when it enters the facility operation and to transfer food
to proper storage as quickly as possible. SCOPE: This procedure applies to employees who handle, prepare,
or serve food.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Schedule deliveries to arrive at designated times during operational hours.
4. Post the delivery schedule, including the names of vendors, days and times of deliveries, and driver's
names.
5. Establish a rejection policy to ensure accurate, timely, consistent, and effective refusal and return of
rejected goods.
6. Organize shelf space, loading docks, and storerooms before deliveries.
7. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens,
flashlights, and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP.
8. Keep receiving area clean and well lighted.
9. Do not touch ready-to-eat foods with bare hands.
10. Determine whether foods will be marked with the date arrival or the use by date and mark accordingly
upon receipt.
11. Compare delivery invoices against products ordered and products delivered.
12. Transfer foods to their appropriate locations as quickly as possible.
MONITORING:
Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized
to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
If using refrigerated trucks, check the interior temperature.
Confirm vendor name, day and time of delivery, as well as drivers identification before accepting
delivery. If drivers name is different from what is indicated on the delivery schedule, contact the
vendor immediately.
Check the integrity of food packaging.
Check the cleanliness of crates and other shipping containers before accepting products. Reject foods
that are shipped in dirty crates.

VERIFICATION AND RECORD KEEPING:

Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The
manager will verify that employees are receiving products using the proper procedure by visually
monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day.
Receiving Logs are kept on file for a minimum of 1 year.
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.

09/01/2023 Food Safety India Private Limited Page 124 of 251

Receiving Deliveries
 2. Reject the following:

Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or
rust
Punctured packages
Foods with out-dated expiration dates

Foods that are out of safe temperature zone or deemed unacceptable by the established rejection
policy

09/01/2023 Food Safety India Private Limited Page 125 of 251

Receiving Deliveries
 Perform Preventative Maintenance

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Routine inspections to promote safety throughout the facility and aid in keeping equipment in good
working order in accordance with the manufacturer s guidelines and prevent faults from occurring.
Instructions:
SCHEDULING
An annual inventory of all equipment is completed and documented along with planned preventive
maintenance, repair anticipation, and long-range replacement plan.
Based on the inventory, a calendar is developed that guides the PM staff in completing timely
servicing and maintenance of all equipment. The calendar lists the PM due on a daily, weekly, monthly,
and annual basis.
Assessed fixtures and equipment includes items owned by the facility, supplied by a vendor, leased, or
rented
The Preventive Maintenan.ce is completed in accordance with the defined procedure. When the
manufacturer s guidelines are available, PM is completed in accordance with the manufacturer s
guidelines

RECORD KEEPING
A separate file or tabbed section of a notebook is designated for each piece of equipment requiring
PM. The cover material will include the maintenance procedure for each fixture or piece of equipment,
as well as any instructional manuals. The required parts and material list will also be noted.
The file or tabbed section includes a fixture/equipment-specific log to document maintenance
completion. The record notes whether PM is provided and whether any problems in servicing were
identified. If problems are identified, the corrective action taken is recorded.
In the event that maintenance cannot be completed, the reason is noted along with the action plan for
completion.
Records are retained for five (5) years unless a different requirement has been established by
state/federal regulations.
A schedule is developed to delineate all inspections that are to be completed on a regular basis.
Inspections verify that all equipment and furnishings are in working order, aesthetically pleasant,
clean and free from safety hazards
Inspection checklists are developed for at least:
The building
The exterior inspection will be conducted and documented weekly
Interior inspection will be conducted and documented weekly
Windows
Walls
Doors and door frames
Paint/wall coverings
Flooring
Condition of flooring

09/01/2023 Food Safety India Private Limited Page 126 of 251

Perform Preventative Maintenance
 Torn or missing flooring
Cove base integrity
Cleanliness of flooring
Decorative accessories
Building inspection includes at a minimum:
Heating and air conditioning systems
Water temperatures
Plumbing fixtures and functionality
Ice machines
Ventilation ducts, including clothes dryer ducts
Electronic doors
Cement cracks
Signs, including lighting
Generators
Sprinkler systems
Wiring and electrical outlets
Oxygen storage
Medical gas storage
Emergency lighting
Drains and gutters
Storage areas
Refrigerators and freezers
Mechanical ventilation systems
All ceiling fans
Utility and housekeeping storage areas, including all chemicals
Areas behind large equipment, such as refrigerators, stoves, washers, dryers, and fans
Alarms
Alarms are calendared on the routine inspection checklists on a weekly basis. Alarms are
inspected to verify that they are in working order and are calendared for inspection in
accordance with the manufacturer s specifications. Alarms include any personal protective
devices, such as bed alarms, floor alarms, and alert bracelets.
Replacement and/or repair of all furnishings and equipment is completed as soon as possible
Work Orders and Service Requests

A system for work orders is established among all employees who provide rapid communication
regarding equipment problems
The work order system includes documentation of:
The problem
Date the problem was identified
Who was notified
Correction action (servicing, repair or replacement)
Completion date

09/01/2023 Food Safety India Private Limited Page 127 of 251

Perform Preventative Maintenance
 Storing finished products

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
General instructions/ specifications required for storing finished products
Instructions:
Instructions:
1. Utilize products in a plant specified time-period to maintain shelf-life requirements. Shelf-life of the
product is dependent upon the type of product, type of package, the temperature of storage, condition of
incoming materials, etc. Therefore, each establishment should have specific guidelines for storing and
utilizing finished products.
2. Store products to maintain package/pallet integrity.
3. Product integrity and identification should be maintained during storage.
Corrective Action:
Discard defective or tampered products.

09/01/2023 Food Safety India Private Limited Page 128 of 251

Storing finished products
 Warehouse and Distribution Services Procedure

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The purpose of this procedure is to define methods for Warehouse & Distribution Services process at a
Company. The scope of this procedure is applicable to personnel performing the activities described in this
document and where a customer requires the activities to be performed
Instructions:
The Warehouse & Distribution Services approach is defined as the process of managing
and performing Warehouse and Distribution Center processes in an effective manner to
ensure the timely distribution of need parts/materials/products to fill Customer orders

Procedure/steps:
1. Program Management - Assign Production Operations management/Technical Management person
manages the Warehouse and Distribution process

2. Requirements Validation & Planning - Examine Customer order requirements for managing the
Warehouse & Distribution Services. Hire and/or assigned qualified personnel per this procedure

3. Purchasing - Purchasing ensure items required by the Customer orders are purchased in
accordance with a proper Purchasing System. Ensure timely and proactive ordering
of required parts/materials/products to prevent delays to user's when the items are
needed; establish minimum inventory levels and re-order points for items requiring
frequent use or have long purchasing lead times that may impact customer services

Inventory levels and re-order points - Production Operations management/Technical

Management person establishes minimum inventory levels and re-order points for items
requiring frequent use or have long purchasing lead times that may impact customer services. Input from
the customer is utilized when provided or requested. The minimum inventory levels and reorder points
information is periodically updated and maintained as required by the Customer order and/or ATS
Production Operations management/Technical Management person

4. Receiving Inspection - Warehouse/Stockroom personnel shall receive and conduct. The item(s) requiring
Receiving Inspection along with the Supplier's packing list, certificate of analysis/compliance (when
required by PO) and other documentation is delivered to the designated Receiving Inspection area by the
"Receiving" Department. In the event that items received are too large or bulky to be delivered to the
Receiving Inspection area, Receiving will deliver the paperwork to the Receiving Inspector, noting the
location of the item(s). The item(s) shall be clearly marked “Awaiting Receiving Inspection - Do Not Use” to
prevent unauthorized use until Receiving Inspection acceptance occurs. The Receiving Inspector will then
inspect the material at the point of delivery

5. Stockroom Management - Warehouse personnel shall place "Accepted" Receiving Inspected items into
the stockroom. Ensure Warehouse Stock and Floor Stock parts/materials/products are stored in a manner to
prevent damage and degradation. Ensure parts/materials/products are not placed directly on the floor,

09/01/2023 Food Safety India Private Limited Page 129 of 251

Warehouse and Distribution Services Procedure
 avoid direct stacking of complex and/or expensive items, avoid placing items with surface finish
requirements (i.e. painted or placed surfaces, etc.) directly on metal or other surfaces that may cause
damage.

5a. Identification & Traceability - Ensure Warehouse Stock and Floor Stock parts/materials/products are
identified (i.e. marked, labeled or tagged) with item part number or unique description and other
information as required. Where traceability
information (i.e. PO #, Date Code, Lot Code, etc.) is required by Customer order, the items placed in stock
shall also be identified with this information. The Identification and traceability also applies to item(s)
being picked/pulled from stock and issued to users
5b. Limited Shelf Life Material Control - Ensure Warehouse Stock and Floor Stock
parts/materials/products that perishable (i.e. epoxy, paints, brake values, air brake
hoses, batteries, etc.) are identified, processed and maintained

The identification tag, label or marking shall including the following information:
Part #: Required
Description: Optional, but preferred
PO #: Optional, but preferred
Location: Optional, but preferred

When deemed necessary by Production Operations management, Stockroom personnel

may apply different color stickers to inventory identification tags for tracking annual
inventory counting efforts (what has and has not been counted)

6. Inventory Accuracy & Cycle Counting - Warehouse/Stockroom personnel shall perform

Cycle Counting. The Goal for Inventory Accuracy is 98.5% average minimum. It is preferred to Cycle Count
all stock locations once per year. Cycle Counting includes the concept of ranking inventory such as A =
Expensive (over $10K) or High use Items, B = Intermediate Less than $10K and greater than $1K) expense
or medium use, and C = Low cost (Less than $1K) or low use. The results of Cycle Counting are maintained
by Production Operations management/Warehouse/Stockroom person using the Cycle Count Summary form.
The Cycle Count data is collected by the Warehouse/Stockroom person using the printed Inventory Location
sheets (i.e. Excel Spreadsheet or equivalent) with "stock location", "part number " and "quantity in stock"
information where the Warehouse/Stockroom person records the actual results and submits to Production
Operations management/Warehouse/Stockroom person to update the Cycle Count Summary form.
Production Operations management person plans the frequency of Cycle Counting as required - it is
preferred that cycle counting be conducted weekly.

7. Issuing Items from Stock - Upon receipt of the Customer order or Other Request, the Stockroom person
shall pull the correct part number and quantity items. General Admin./Purchasing/Stockroom person shall
arrange shipping and preparing required
Packing Slip/Invoice for the order.

8. Shipping Inspection - Stockroom person or other trained people shall perform Shipping
Inspection. The Warehouse/Stockroom person (Packaging) shall perform the packaging operation as defined
in this procedure and the customer order. When there are customer-specific requirements, this information
shall be obtained from customer-specific General
Manufacturing Instructions (GMIs), Operator or Inspection Aids, or documented and
approved memos/instructions needed to perform the packaging and shipping process.

9. On-Time Delivery; Stockroom - Stockroom personnel shall ensure all requests for
parts/materials/products that are standard inventory items maintained in the
stockroom are "picked/pulled from stock" and "delivered to the user" the same day
when received before 12:00 PM noon daily. High use and low-cost items are made
available via planned Floor Stock locations ready for use by Production Operations
personnel. The Goal for Stockroom On-Time Delivery is a 95% average minimum for
standard inventory items maintained.

09/01/2023 Food Safety India Private Limited Page 130 of 251

Warehouse and Distribution Services Procedure
 10. Records- The records prepared, approved, retained and maintained by Production Operations
Department personnel to support the Warehouse & Distribution Services process

11. Support Resources- Our Production Operations management/Technical Management person ensures the
appropriate amount of support resources is applied to satisfy customer order and expectation
requirements. Our Quality Assurance, Production Operations, Program Management, Document Control,
and other necessary support functions are responsible for providing timely, efficient, dependable and
qualified support services when required by Customer order or requested by Production Operations
management.

Corrective Action:

1. Corrective action shall take place (but is not limited to) when:
i. A non-conformity relating to product or product handling caused by the site led to a hold (e.g.
interruption of cooling chain)
ii. Quality system failures leading to non-compliance with this requirements or regulatory
requirements.
iii. Regulatory authorities identify conditions that may violate laws or regulations. Quality Representative
shall be notified of violations which directly or indirectly impact products stored and the actions taken to
correct the violation and prevent reoccurrence
iv. Non conformities are identified during quality audits or technical visits.
v. Complaints (consumer and customer) are received related to co-packed products.
2. In such cases (8.5.1), a root cause analysis shall be conducted, documented and actions
taken to prevent recurrence and eliminate such non-conformities promptly. Corrective Actions shall be
tracked, monitored, and verified as effective

09/01/2023 Food Safety India Private Limited Page 131 of 251

Warehouse and Distribution Services Procedure
 Storing and Using Poisonous or Toxic Chemicals

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To help prevent the contamination of food with cleaning chemicals, detergents, sanitizers, pesticides,
insecticides, lubricants, and polishes a procedure is in place that employees will be trained on.
Instructions:
PURPOSE: To prevent foodborne illness from chemical contamination and to facilitate the correct usage of
chemicals within the facility.
INSTRUCTIONS:
1.Train employees on using the procedures in this SOP. Chemical usage training must be tailored to the
specific requirements of the chemicals being used to ensure that food does not become contaminated by
such usage.
2. Follow State or local health department requirements.
3. Designate a location for filing the Material Safety Data Sheets (MSDS) and storing chemicals.
4. Follow manufacturers directions for specific mixing, storing, and first aid instructions on the chemical
containers in the MSDS.
5. Label and date all poisonous or toxic chemicals with the common name of the substance.
6. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing
or partitioning.
7. Limit access to chemicals by use of locks, seals, or key cards.
8. Maintain an inventory of chemicals.
9. Store only chemicals that are necessary to the operation and maintenance of the plant.
10. Mix, test, and use sanitizing solutions/detergents as recommended by the manufacturer.
11. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch
of sanitizer is mixed.
12. Do not use chemical containers for storing food or water.
13. Use only hand sanitizers that comply with the 2013 FDA Food Code. Confirm with the manufacturer that
the hand sanitizers used to meet the requirements of the 2013 FDA Food Code.
14. Label and store first aid supplies in a container that is located away from food or food contact surfaces.
15. Label and store medicines for employee use in a designated area and away from food contact surfaces.
Do not store medicines in food storage areas.
16. Store refrigerated medicines in a covered, leak-proof container where they are not accessible to
children and cannot contaminate food.
17. Where chemical dosing units are fitted, they must be regularly calibrated to ensure their accuracy.
MONITORING:
The manager and employees will visually observe that chemicals are being stored, labeled, and used
properly during all hours of operation.

VERIFICATION AND RECORD KEEPING:

1. The manager will complete the Food Safety Checklist daily to indicate that monitoring is completed.
2. Employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged and Discarded Product Log.

09/01/2023 Food Safety India Private Limited Page 132 of 251

Storing and Using Poisonous or Toxic Chemicals
 3. The manager will verify that appropriate corrective actions are being taken by reviewing, initialling, and
dating the Damaged and Discarded Product Log each day.

4. The Damaged and Discarded Product Log is kept on file for a minimum of 1 year.

Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Discard any food contaminated by chemicals.
3. Label and properly store any unlabeled or misplaced chemicals.

09/01/2023 Food Safety India Private Limited Page 133 of 251

Storing and Using Poisonous or Toxic Chemicals
 All Incoming Materials Meet Specifications

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Instructions:
Material will be checked against specification for approval to receive into plant
Corrective Action:
Product is rejected and not allowed into plant.

09/01/2023 Food Safety India Private Limited Page 134 of 251

All Incoming Materials Meet Specifications
 Holding Food without Temperature Control

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Allows food to be held or displayed without temperature control
Instructions:
Time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) The empanadas shall have an initial temperature of 41 F (5 C) or less when removed from cold holding
temperature control, or 135 F (57 C) or greater when removed from hot holding temperature control;
(ii) The empanadas shall be marked or otherwise identified to indicate the time that is 4 hours past the
point in time when the food is removed from temperature control;
(iii) The empanadas shall be cooked and served, served at any temperature if ready-to-eat, or discarded,
within 4 hours from the point in time when the food is removed from temperature control; and
(iv) The empanadas is in unmarked containers or packages, or marked to exceed a 4-hour limit shall be
discarded
Corrective Action:
The product is discarded if not held by temperature for 4 hours.

09/01/2023 Food Safety India Private Limited Page 135 of 251

Holding Food without Temperature Control
 Personal Hygiene

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To prevent the contamination of food by employees. This procedure applies to employees who handle,
prepare or serve food.
Instructions:
1. Train employees on using the procedures in this SOP.

2. Follow Federal State or local health department requirements.

3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)

4. Report to work in good health, clean, and dressed in clean attire.

5. Change apron when it becomes soiled.

6. Wash hands properly, frequently, and at the appropriate times.

7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

8. Avoid wearing artificial fingernails and fingernail polish.

9. Wear single-use gloves if artificial fingernails or fingernail polish are wrong.

10. Do not wear any jewellery except for a plain ring such as a wedding band.

11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must
be worn.

12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an
impermeable cover such as a finger cot or stall and a single-use glove.

13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact
surfaces may not become contaminated.

14. Taste food the correct way:

Place a small amount of food into a separate container.
Step away from exposed food and food contact surfaces.
Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a
spoon that has already been used for tasting.
Wash hands immediately.

09/01/2023 Food Safety India Private Limited Page 136 of 251

Personal Hygiene
 15. Wear suitable and effective hair restraints while in the location.

MONITORING:

1. A designated employee will inspect employees when they report to work to be sure that each employee
is following this SOP.

2. The designated employee will monitor that all food service employees are adhering to the personal
hygiene policy during all hours of operation.

VERIFICATION AND RECORD KEEPING:

The manager will verify that employees are following this SOP by visually observing the employees during
all hours of operation. The manager will complete the Food Safety Checklist daily. Employees will record
any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or
Discarded Product Logs are to be kept on file for a minimum of 1 year.

Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Discard affected food.

09/01/2023 Food Safety India Private Limited Page 137 of 251

Personal Hygiene
 Produce Distribution - Fresh Fruit and Vegetable

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
PURPOSE: To prevent foodborne illness and cross-contamination by ensuring all fruit and vegetable snacks
are distributed in a sanitary manner. SCOPE: This standard operating procedure (SOP) applies to all
individuals involved in distributing snacks as part of the Fresh Fruit and Vegetable Program.
Instructions:
INSTRUCTIONS:
1. Train individuals involved in the program using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Wash hands thoroughly before a beginning procedure when changing tasks, before putting
on gloves, and before distributing snack.
4. Sanitize surfaces where snack will be distributed and consumed using an approved
sanitizer and a clean rag or single-use paper towel.
5. Retrieve prepared snack from the designated spot.
6. If snack requires refrigeration, check and record the temperature of the refrigerator using the
Refrigeration Log.
7. If applicable, remove snack from fridge no more than ten minutes prior to service to
minimize the amount of time food will be unrefrigerated.
8. Use clean, single-use, disposable gloves to distribute the snack among students.
9. Immediately return all refrigerated snack items to the refrigerator.
10. When students are finished eating/drinking, discard any leftover snack portions that were
distributed to students. Sanitize surfaces where the snack was distributed and consumed
using an approved sanitizer and a clean rag or single-use paper towel.

MONITORING:
1. The designated individual will monitor fruit and vegetable snack distribution to ensure procedures are
followed.
2. Designated individual will monitor refrigeration log and corrective action form to ensure forms are
being consistently and accurately completed.

VERIFICATION AND RECORD KEEPING:

1. Individuals involved in fruit and vegetable snack distribution will record the temperature of snack
refrigerator, if applicable, on the Refrigeration Log. Any corrective action taken will be recorded on the
Correcting Problems form.
2. The designated individual will monitor snack distribution to ensure procedures are followed.
Designated individual will monitor Refrigeration Log, if applicable, and Correcting Problems form to
ensure forms are being consistently and accurately completed.

Corrective Action:
CORRECTIVE ACTION:
1. Record any corrective action on the Correcting Problems form.

09/01/2023 Food Safety India Private Limited Page 138 of 251

Produce Distribution - Fresh Fruit and Vegetable
 2. Retrain any individual found not following the procedures in this SOP.
3. If refrigerator temperature is greater than 40 F or less than 32 F contact foodservice manager and/or
maintenance director immediately. If the inside of the refrigerator and/or snack no longer feel cool or
cold to the touch, discard snacks without distributing any to students.
4. If cold snacks will be unrefrigerated for an extended period of time, snacks must be placed on/in ice to
maintain the safety of the snack. Snack must be discarded after four hours of non-refrigerated time
even if snack is on ice.
5. If a snack is touched with bare hands during distribution, discard snack.

09/01/2023 Food Safety India Private Limited Page 139 of 251

Produce Distribution - Fresh Fruit and Vegetable
 Operating Meat Slicer or Slicing Machine

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure the hygienic operation of the meat slicing machine while producing consistent results, always pay
a strict adherence to the guidelines of safety practices. If sharpening is required, call the department head
for assistance. The Executive Chef and the Sous Chef should be responsible to ensure that appropriate
equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and
HRD department should develop and implement proper written Kitchen SOP's to ensure the same is
implemented correctly throughout all the food preparation outlets.
Instructions:
Operating Meat Slicer Standard Procedures:
Make sure the machine is turned off before starting.
Make sure the automatic feed is disengaged.
Return depth of cut gauge to the zero marks.
Place food to be cut on clean slicer using the guard.
Turn machine on & adjust the depth of cut.
Slice food products to the desired quantity.
When the slicing is finished, turn off the machine.
Return cutting gauge to zero.
Remove all food items.
Clean the slicer right away and leave it in a clean and neat condition.
Always use the safety guards of the machine.
Using the Meat Slicer in Manual Mode:
Close the Gauge Plate by turning the Index Knob fully clockwise.
Bring to Home Position - Pull the Product Tray toward the operator until it reaches its stop. Raise the Meat
Grip to the top of the Product Tray to rest in the Meat Grip Slot.
Place the product to be sliced against the Gauge Plate on the Product Tray.
Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
Turn the slicer on by pressing the 'ON' button.
Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
Normally the numbers on the Index Knob do not indicate actual measurements but may be used for
reference to duplicate slice thickness.
Use the Product Tray Handle to push and pull the product tray back and forth to slice.
Close the Gauge Plate, this will turn the slicer off.
The OFF Button can also be pressed to stop the slicer.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.
Using the Meat Slicer in Auto Mode:
Close the Gauge Plate by turning the Index Knob fully clockwise.
Ensure Lever is in the down position for manual mode.
Bring to home position - Pull the Product Tray toward the operator until it reaches its stop.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot. Place the product to be
sliced against the Gauge Plate on the Product Tray.

09/01/2023 Food Safety India Private Limited Page 140 of 251

Operating Meat Slicer or Slicing Machine
 Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
Lift the Lever to the up position for automatic mode.
Select one of the four speeds for the Product.
Tray to move back and forth.
Press the 'Rabbit' or '+' symbol to increase speed and press the Turtle or '-' symbol to decrease speed.
The speed indicator, located to the right of the symbols, shows which speed is selected.
The speed can be changed at any time.
Select a stroke length for the Product Tray to move back and forth.
If there is a STROKE LENGTH button then use it to toggle through the lengths.
Watch for the stroke indicator or light.
More stroke lights equal a longer stroke.
The stroke length can be changed at any time.
Turn the slicer on by pressing the 'ON' button.
Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
Normally the numbers on the Index Knob do not indicate actual measurements but may be used for
reference to duplicate slice thickness.
This will stop the slicer and return the Product Tray to the home position.
The OFF button can be pressed to stop the slicer.
The Product Tray will stop moving immediately.
Lower the Lever and pull the Product Tray toward the operator to the home position.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.

09/01/2023 Food Safety India Private Limited Page 141 of 251

Operating Meat Slicer or Slicing Machine
 Food Safety and Quality Manual- Third Party Audit

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To outline the minimum requirements for developing food safety and quality manual that will be easy to
train, available to staff, and clearly provides work instruction
Instructions:
The Food Safety and Quality Manual
The Company has a food safety and quality manual which describes how the Company's requirements
for food safety and quality are met. These requirements are fully implemented, reviewed at
appropriate planned intervals, and revised where necessary. The WRF food safety and quality manual
contain standard operating procedures, working methods, training methods, and practices or
references to where they are documented. The food safety and quality manual are developed in a
format that meets each department’s document control policy.

Availability of Manual to Staff

The food safety and quality manual are available to staff. The Company maintains an electronic
version of the Food Safety and Quality Manual. The electronic copy is kept in the FoodReady software
system.

Clear Procedures and Work Instructions for Staff

We provide clearly legible, unambiguous procedures and work instructions in the appropriate
languages. We are committed to training all procedures and work instructions to all employees in the
languages required to do so. We will use all language tools available, including the use of bilingual
employees to assist in the training as needed.

Corrective Action:

N/A

09/01/2023 Food Safety India Private Limited Page 142 of 251

Food Safety and Quality Manual- Third Party Audit
 Storing and Using Poisonous or Toxic Chemicals

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To help prevent the contamination of food with cleaning chemicals, detergents, sanitizers, pesticides,
insecticides, lubricants, and polishes a procedure is in place that employees will be trained on.
Instructions:
PURPOSE: To prevent foodborne illness from chemical contamination and to facilitate the correct usage of
chemicals within the facility.
INSTRUCTIONS:
1.Train employees on using the procedures in this SOP. Chemical usage training must be tailored to the
specific requirements of the chemicals being used to ensure that food does not become contaminated by
such usage.
2. Follow State or local health department requirements.
3. Designate a location for filing the Material Safety Data Sheets (MSDS) and storing chemicals.
4. Follow manufacturers directions for specific mixing, storing, and first aid instructions on the chemical
containers in the MSDS.
5. Label and date all poisonous or toxic chemicals with the common name of the substance.
6. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing
or partitioning.
7. Limit access to chemicals by use of locks, seals, or key cards.
8. Maintain an inventory of chemicals.
9. Store only chemicals that are necessary to the operation and maintenance of the plant.
10. Mix, test, and use sanitizing solutions/detergents as recommended by the manufacturer.
11. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch
of sanitizer is mixed.
12. Do not use chemical containers for storing food or water.
13. Use only hand sanitizers that comply with the 2013 FDA Food Code. Confirm with the manufacturer that
the hand sanitizers used to meet the requirements of the 2013 FDA Food Code.
14. Label and store first aid supplies in a container that is located away from food or food contact surfaces.
15. Label and store medicines for employee use in a designated area and away from food contact surfaces.
Do not store medicines in food storage areas.
16. Store refrigerated medicines in a covered, leak-proof container where they are not accessible to
children and cannot contaminate food.
17. Where chemical dosing units are fitted, they must be regularly calibrated to ensure their accuracy.
MONITORING:
The manager and employees will visually observe that chemicals are being stored, labeled, and used
properly during all hours of operation.

VERIFICATION AND RECORD KEEPING:

1. The manager will complete the Food Safety Checklist daily to indicate that monitoring is completed.
2. Employees will record the name of the contaminated food, date, time, and the reason why the food was
discarded on the Damaged and Discarded Product Log.

09/01/2023 Food Safety India Private Limited Page 143 of 251

Storing and Using Poisonous or Toxic Chemicals
 3. The manager will verify that appropriate corrective actions are being taken by reviewing, initialling, and
dating the Damaged and Discarded Product Log each day.

4. The Damaged and Discarded Product Log is kept on file for a minimum of 1 year.

Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Discard any food contaminated by chemicals.
3. Label and properly store any unlabeled or misplaced chemicals.

09/01/2023 Food Safety India Private Limited Page 144 of 251

Storing and Using Poisonous or Toxic Chemicals
 SSOP - Physical Plants and Ground - Cleaning Sanitation,
Physical Plants and Ground - Sanitary Facilities and
Controls, Personal Hygiene, Environmental Monitoring,
Hygienic Zoning

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Instructions:
Physical Plants and Grounds- Sanitary Facilities and Controls
Each plant shall be equipped with adequate sanitary facilities and accommodations including, but not
limited to:

(a) Water supply. The water supply shall be sufficient for the operations intended and shall be derived from
an adequate source. Any water that contacts food or food-contact surfaces shall be safe and of adequate
sanitary quality. Running water at a suitable temperature, and under pressure, as needed, shall be
provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and
food-packaging materials, or employee sanitary facilities.

(b) Plumbing. Plumbing shall be of adequate size and design and adequately installed and maintained to:

(1) Carry sufficient quantities of water to required locations throughout the plant.
(2) Properly convey sewage and liquid disposable waste from the plant.
(3) Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating
an unsanitary condition.
(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where
normal operations release or discharge water or other liquid waste on the floor.
(5) Provide that there is no backflow from, or cross-connection between, piping systems that discharge
wastewater or sewage and piping systems that carry water for food or food manufacturing.

(c) Sewage disposal. Sewage disposal shall be made into an adequate sewerage system or disposed of
through other adequate means.

(d) Toilet facilities. Each plant shall provide its employees with adequate, readily accessible toilet facilities.
Compliance with this requirement may be accomplished by:

(1) Maintaining the facilities in a sanitary condition.

(2) Keeping the facilities in good repair at all times.
(3) Providing self-closing doors.
(4) Providing doors that do not open into areas where food is exposed to airborne contamination, except
where alternate means have been taken to protect against such contamination (such as double doors or
positive air-flow systems).

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 145 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 (e) Hand-washing facilities. Hand-washing facilities shall be adequate and convenient and be furnished with
running water at a suitable temperature. Compliance with this requirement may be accomplished by
providing:

(1) Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant where
good sanitary practices require employees to wash and/or sanitize their hands.
(2)Effective hand-cleaning and sanitizing preparations.
(3) Sanitary towel service or suitable drying devices.
(4) Devices or fixtures, such as water control valves, so designed and constructed to protect against
recontamination of clean, sanitized hands.
(5) Readily understandable signs directing employees handling unprotected food, unprotected food-
packaging materials, of food-contact surfaces to wash and, where appropriate, sanitize their hands before
they start work, after each absence from the post of duty, and when their hands may have become soiled or
contaminated. These signs may be posted in the processing room(s) and in all other areas where employees
may handle such food, materials, or surfaces.
(6) Refuse receptacles that are constructed and maintained in a manner that protects against
contamination of food.

(f) Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of as to
minimize the development of odor, minimize the potential for the waste becoming an attractant and
harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces,
water supplies, and ground surfaces.

Physical Plants and Grounds- Cleaning and Sanitation

Sanitary operations.

(a) General maintenance. Buildings, fixtures, and other physical facilities of the plant shall be maintained in
a sanitary condition and shall be kept in repair sufficient to prevent food from becoming adulterated within
the meaning of the act. Cleaning and sanitizing of utensils and equipment shall be conducted in a manner
that protects against contamination of food, food-contact surfaces, or food-packaging materials.

(b) Substances used in cleaning and sanitizing; storage of toxic materials. (1) Cleaning compounds and
sanitizing agents used in cleaning and sanitizing procedures shall be free from undesirable microorganisms
and shall be safe and adequate under the conditions of use. Compliance with this requirement may be
verified by any effective means including purchase of these substances under a supplier's guarantee or
certification, or examination of these substances for contamination. Only the following toxic materials may
be used or stored in a plant where food is processed or exposed:

(i) Those required to maintain clean and sanitary conditions;

(ii) Those necessary for use in laboratory testing procedures;
(iii) Those necessary for plant and equipment maintenance and operation; and
(iv) Those necessary for use in the plant's operations.

(2) Toxic cleaning compounds, sanitizing agents, and pesticide chemicals shall be identified, held, and
stored in a manner that protects against contamination of food, food-contact surfaces, or food-packaging
materials. All relevant regulations promulgated by other Federal, State, and local government agencies for
the application, use, or holding of these products should be followed.

(c) Pest control. No pests shall be allowed in any area of a food plant. Guard or guide dogs may be allowed
in some areas of a plant if the presence of the dogs is unlikely to result in contamination of food, food-
contact surfaces, or food-packaging materials. Effective measures shall be taken to exclude pests from the
processing areas and to protect against the contamination of food on the premises by pests. The use of
insecticides or rodenticides is permitted only under precautions and restrictions that will protect against

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 146 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 the contamination of food, food-contact surfaces, and food-packaging materials.

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact
surfaces of equipment, shall be cleaned as frequently as necessary to protect against contamination of
food.

(1) Food-contact surfaces used for manufacturing or holding low-moisture food shall be in a dry, sanitary
condition at the time of use. When the surfaces are wet-cleaned, they shall, when necessary, be sanitized
and thoroughly dried before subsequent use.
(2) In wet processing, when cleaning is necessary to protect against the introduction of microorganisms
into food, all food-contact surfaces shall be cleaned and sanitized before use and after any interruption
during which the food-contact surfaces may have become contaminated. Where equipment and utensils are
used in a continuous production operation, the utensils and food-contact surfaces of the equipment shall be
cleaned and sanitized as necessary.
(3) Non-food-contact surfaces of equipment used in the operation of food plants should be cleaned as
frequently as necessary to protect against contamination of food.
(4) Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels) should
be stored in appropriate containers and shall be handled, dispensed, used, and disposed of in a manner
that protects against contamination of food or food-contact surfaces.
(5) Sanitizing agents shall be adequate and safe under conditions of use. Any facility, procedure, or
machine is acceptable for cleaning and sanitizing equipment and utensils if it is established that the
facility, procedure, or machine will routinely render equipment and utensils clean and provide adequate
cleaning and sanitizing treatment.

(e) Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized portable
equipment with food-contact surfaces and utensils should be stored in a location and manner that protects
food-contact surfaces from contamination.

Personal Hygiene

1. Train employees on using the procedures in this SOP.

2. Follow Federal State or local health department requirements.

3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)

4. Report to work in good health, clean, and dressed in clean attire.

5. Change apron when it becomes soiled.

6. Wash hands properly, frequently, and at the appropriate times.

7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

8. Avoid wearing artificial fingernails and fingernail polish.

9. Wear single-use gloves if artificial fingernails or fingernail polish are wrong.

10. Do not wear any jewellery except for a plain ring such as a wedding band.

11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must
be worn.

12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an
impermeable cover such as a finger cot or stall and a single-use glove.
09/01/2023 Food Safety India Page
SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 147 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact
surfaces may not become contaminated.

14. Taste food the correct way:

Place a small amount of food into a separate container.
Step away from exposed food and food contact surfaces.
Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a
spoon that has already been used for tasting.
Wash hands immediately.

15. Wear suitable and effective hair restraints while in the location.

MONITORING:

1. A designated employee will inspect employees when they report to work to be sure that each employee
is following this SOP.

2. The designated employee will monitor that all food service employees are adhering to the personal
hygiene policy during all hours of operation.

VERIFICATION AND RECORD-KEEPING:

The manager will verify that employees are following this SOP by visually observing the employees during
all hours of operation. The manager will complete the Food Safety Checklist daily. Employees will record
any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or
Discarded Product Logs are to be kept on file for a minimum of 1 year.

Environmental Monitoring Program

Sample identification:

Based on observation when sampling, “worst-case” areas are sampled; e.g., standing water or product
residue, around table legs, crevasses major traffic areas. Record the specific location sampled.

Sampling procedure:

(1) Every other week swabs (sponge & “Q tip®” style) are collected during production, at least 3 hours
after production starts.

(2) Sampling time is not uniform to avoid the bias of results. Samples are shipped/ sent to the laboratory
using the sampling kit provided by the laboratory.

(3) If the samples will be analyzed by an in-house lab, testing should be initiated immediately after
collection. If not tested by an in-house lab, the testing should be initiated within 2-3 days of collection. If
this is not possible, the establishment should provide evidence that another strategy does not compromise
the sensitivity of the method.

(4) The samples should be stored under refrigerated conditions (33 –45 F), and in no case be allowed
to freeze, which could kill organisms captured on the sampling device. Samples should be placed into
insulated shipping containers and sent refrigerated to the laboratory

(5) Lastly, the identity of the sample should be maintained during testing to ensure that sites are correctly
identified.
09/01/2023 Food Safety India Page
SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 148 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 (6) ZONING:
There are four zones /area(s) defined according to the distance/contact to the food which will be sampled:

Zone 1 represents food contact surfaces (FCS). Examples are utensils, table surfaces, slicers, pipe
interiors, tank interiors, filler bowls, packaging and conveyors, hopper

Zone 2 includes Non-food-contact surfaces in close proximity to food and food contact surfaces.
Examples are bearings, equipment panels or aprons.

Zone 3 includes more remote non-food-contact surfaces that are in or near the processing areas and
could lead to contamination of zones 1 and 2. Examples are ceilings, forklifts, hand trucks and carts
that move within the plant and some walls, floors or drains not in the immediate vicinity of FCSs.

Zone 4 encompasses non-food-contact surfaces, remote areas outside of the processing area, from
which environmental pathogens can be introduced into the processing environment such as locker
rooms, cafeterias, and hallways outside the production area or outside areas where raw materials or
finished foods are stored or transported

(7) Sample types and methods of sample collection

A. Samples from surfaces (contact and non-contact)

The two most common methods to collect samples are “surface sponging” and “swabbing.” In
general, it is recommend that you sample most surfaces using surface sponging, except for small or
hard-to-access surfaces where swabbing works better

The sample size depends on the methodology being used; to the extent practical this should be
from as large an area as possible (e.g., 1 ft by 1 ft), except where sampling small nooks and crannies
that can serve as harborage sites. Use swabbing or a rinse method to sample areas such as head
screws, small water collection points, screw holes, threaded surfaces or interior corners of equipment.

For wet surfaces, wipe and absorb moisture and wet product and residue with the sponge. For dry
surfaces, wipe the sample site area with a sponge or swab moistened with D/E broth. Use a systematic
technique that swabs in multiple directions. Add more buffer if necessary.

It is recommended that you package properly identified samples with ice packs and ship them under
refrigerated conditions within 24 hours after sampling. We recommend that the maximum time frame
between sampling and receipt at an external or internal pathogen testing laboratory be 48 hours. You
should not freeze samples.

B. Rinse Samples

Another method used for sampling difficult to clean areas is liquid rinse samples

To collect samples using a rinse technique, add small pieces from equipment (such as screws,
nuts or gaskets) directly to the bag containing D/E broth and hand massage the bag for
sufficient time to remove soil and residues (approximately 1 min.). Then aseptically remove the
items from the bag and subject the broth to analysis.

C. Collecting liquid samples (including floor drain effluents)

Use a sterile beaker or similar container to collect 110 + 5 ml of liquids, where possible, such as
drainage effluents, standing water, melt water from thawed processing ice, and vacuum or drip pan
condensate.

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 149 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 It is recommended that you immediately transfer the collected sample into a sterile screw-capped
bottle and then chill and store the bottle at 5 degrees C (41 degrees F), including during transport to
the testing laboratory.

(8) Time and Frequency of testing

Time(s) at which environmental samples are collected should be specified. The most important time to
collect environmental samples is at a time that is several hours into production (e.g., 3 to 4 hours) or
preferably just prior to cleanup, because this allows time for pathogens (if present) to work its way
out of harborage sites and contaminate the environment, the processing line (including FCS sites),
and, potentially, product.
Note that if samples are taken too close to the time when surfaces have been sanitized, the sanitizer
may not be adequately neutralized and could interfere with the analytical test.
You should specify the frequency of sample collection. Frequency of routine sampling should be based
on risk.

FOOD CONTACT SURFACES-

(a) According to the FSIS compliance, sampling frequency is based on establishment size and production volume. For
a facility that deals with meats, for a daily production volume of 1-6000 lbs/day, sample once monthly per line for
food contact surfaces. For production volume of 6001-50,000 lbs/day, sample once every two weeks per line on food
contact surfaces. For volume > 50000 lbs/day, sample weekly per line for food contact surfaces.

(b) When the establishment is using the sampling frequencies specified in the table, at least 3-5 FCS samples per
production line should be sampled each time (every 6 months, quarterly, monthly, biweekly, or weekly). The samples
should be taken at different days throughout the year, quarter, month, or week, and on different shifts (e.g., 1st and
2nd shift) to ensure that the samples are truly representative of processing conditions

(c) These sampling frequencies should be increased, or additional intensified samples should be added, based on a
change in risk including construction activities, change in HACCP plan, roof leaks, equipment breakdown, increased
positives or increased APC indicating sanitation issues.

NON-FOOD CONTACT SURFACES (NFCS) OR INDIRECT SURFACES-

(a) Establishments can set their own frequency for NFCS sampling (e.g., weekly or monthly) based on
their processing schedule or past history of positives.

(b) While there is no requirement that establishments perform follow-up testing in response to indirect or NFCS
samples, it is important that establishments address the source of positives (e.g., by cleaning and sanitation) to
ensure that harborage and cross contamination of product does not occur.

A basic sampling plan for an Environmental Monitoring Program should look like this-

Zone 1- weekly testing for Total plate count, coliforms, yeast and molds, enterobacteriaceae

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 150 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 Zone 2- weekly testing for Total plate count, coliforms, yeast and molds, enterobacteriaceae, Listeria spp.,
and Salmonella spp.

Zone 3- weekly testing for Total plate count, coliforms, yeast and molds, Listeria spp., and Salmonella spp.

Zone 4- monthly testing for Total plate count, coliforms, yeast and molds, enterobacteriaceae, Listeria spp.,
and Salmonella spp

(9) MAPPING

A map of all sampling locations on a facility design diagram is an effective way of identifying hot spots
to take appropriate corrective actions.
Map the locations of any negative (green color flag), increasing trend (yellow color flag), and positive
samples/results (red color flag) on a facility design diagram to help define the scope of the problem.
Mapping helps in identifying harborage niches and hot spots that may act as a source of
contamination

(10) Samplers must be aware of the following:

Wash / sanitize hands.

Put on sterile gloves before handling swab.
Change gloves/sanitize between swabs.
Only non sterile surface the swab should touch is the sample site.
Pregnant women and persons who are immuno-compromised because of illness, medication, or
advanced age must avoid working with these potential pathogens.
Contaminated equipment and media should be sterilized before disposal or reuse.

LABORATORY TESTING

(1) [LAB NAME] conducts the analysis using FDA BAM procedures. The analysis is started within 48 hours of
sampling.

(2) It is recommended that you take steps to ensure the laboratory you use is knowledgeable of the most
current scientifically valid methods applicable to environmental samples. One way to do so is to determine
whether the laboratory is accredited (e.g., to a laboratory testing standard such as ISO 17025). Because
multiple, scientifically-valid analytical methods could be available for a particular application, the analytical
methods used could differ among laboratories.

(3) For routine samples, the contract lab composites sponges from the same area following
XYZ* recommended procedures to run as one test. Investigation samples must be run individually. The test
result sheet identifies the specific method number used.

*XYZ would be a scientifically valid method, such as AOAC, ISO, FDA etc.

RECORDS:

It is recommended that you establish and maintain records of:

Your written procedures for environmental monitoring, including procedures for collecting samples,
procedures for preparing environmental samples for analysis, your analytical methods for testing
environmental samples, and your corrective action procedures;
Any corrective actions that you take after detecting contamination on an FCS or non-FCS; and
The results of any tests to detect pathogens on an FCS or non-FCS

Hygienic Zoning

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 151 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 INSTRUCTIONS:

High-care and high-risk zones are physically segregated or separated.

Risk assessment is carried out to identify potential sources of cross-contamination between processing
areas and/or products (e.g. product handling areas, storage areas, processing areas, raw materials), and
document findings.

The outcome of the risk assessment is documented in a site plan of the facility.

ZONE CLASSIFICATIONS:

• Non-manufacturing zone: Low-care

–- There is no open product in this zone.
–- Product may be stored but not manufactured here.
–- This zone may include offices, cafeteria, locker-room, laboratory, utility room, etc..

• Low-risk zone
–- This zone includes areas for receiving and storing raw materials that have been contaminated and
require controls
to prevent contamination of higher-hygiene zones.
–-These areas may have dedicated employees and may be physically separated from controlled or high-
control zones.

• Controlled zone: High-care

–- Product that is not highly sensitive can be exposed to the environment and the operators.
–- GMP practices are implemented.
–- The controlled zone may also serve as a transition from non-manufacturing and high-risk zones to high-
control
zones.
–- Products of higher sensitivity may be present if they are completely enclosed.

• High-control zone: High-risk

–- Product of high sensitivity can be exposed to the environment and or the operators.
–- Additional GMP practices, such as captive footwear and clothing, may be necessary, and more stringent
equipment
and building sanitary design requirements are followed.

VERIFICATION AND RECORD-KEEPING:

The manager will document in the Production Log that the monitoring is being conducted as specified.

Corrective Action:

Physical Plants and Grounds- Sanitary Facilities and Controls

Procedures should be followed regularly. Any deviation from standards should be immediately identified
and fixed. Records should be maintained.

Physical Plants and Grounds- Cleaning and Sanitation

Continuous review to ensure procedures for sanitary operations are followed. Any deviation from standards
must be immediately evaluated ad fixed. Records must be maintained.

RECORDS:

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 152 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 a) You must make and keep records of the written procedures for cleaning the physical plant and for pest
control.

b) You must make and keep records that show that water when used in a manner such that the water may
become a component of the dietary supplement, meets the requirements

Personal Hygiene

1. Retrain any employee found not following the procedures in this SOP.

2. Discard affected food.

Environmental Monitoring Program

TYPICAL CORRECTIVE ACTIONS FOR PATHOGEN POSITIVES

Scenario I: Positive zone 1

1. Stop production in the affected line.
2. Stop product.
3. Thoroughly examine the area, both visually and through vector swabbing.
4. Breakdown production lines for inspection and take appropriate corrective actions (e.g., leakage,
employee traffic, etc.).
5. Thoroughly clean affected site (50-foot radius) and swab site and adjacent areas (zones 2 and 3).
6. Increase sampling frequency (e.g., from weekly to daily) until you get three consecutive negative results.

Scenario II: Positive zone 2

1. Breakdown production lines for inspection.
2. Restrict traffic flow in these areas to the extent possible.
3. Thoroughly examine the area, both visually and through vector swabbing.
4. Take appropriate corrective actions (e.g., leakage, employee traffic, etc.).
5. Collect swabs after thorough cleaning (zones 2 and 3) in a 50-foot radius
6. Increase sampling frequency (e.g., from weekly to daily) until you get three consecutive negative results.
7. Zone 1 swabbing and/or finished product testing may need to be initiated or intensified in the event of
persistent zone 2 positives.

Scenario III: Positive zone 3 and negative zone 2

This is an early indication that the cleaning and sanitation programs need to be more robust or redesigned.
1. Restrict traffic flow in these areas to the extent possible.
2. Thoroughly examine the area.
3. Collect swabs after thorough cleaning (zone 3) in a 50-foot radius.
4. Increase sampling frequency (e.g., from weekly to daily) until you get three consecutive negative results.

Scenario IV: Positive zones 2 and 3

1. Break down production lines for inspection.
2. Restrict traffic flow in these areas to the extent possible.
3. Thoroughly examine the area both visually and through vector swabbing.
4. Take appropriate corrective actions (e.g., leakage, employee traffic, etc.).
5. Collect swabs after thorough cleaning (zones 2 and 3) in a 50-foot radius.
6. Increase sampling frequency (e.g., from weekly to daily) until you get three consecutive negative results
in zones 2 and 3.
7. Zone 1 swabbing and/or finished product testing may need to be initiated or intensified in the event of
persistent zone 2 positives

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 153 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 ACTION PLAN PROCEDURES FOR POSITIVE RESULTS-

1. Reassemble your team.

2. Initiate root-cause investigation. (What happened?)
3. Use the team’s findings to improve operations, such as:

Thoroughly examine the area, both visually and through vector swabbing.
Increase cleaning and sanitation frequencies or modify methods.
Reexamine employee traffic patterns and redirect, if feasible.
Make repairs (e.g., leaks, cracks etc.).
Audit production handling practices (e.g., product and material handling,etc.).
Redesign and/or perform equipment maintenance as needed to eliminate harborage niches that may
act as a source of contamination or facilitate cleaning access.
Conduct indirect cleaning such as floor scrubbing and sanitation or cleaning of overhead equipment,
A/C ducts and pipes, etc.
Increase the swab frequencies.
Verify the effectiveness.
Monitor and document.

In a rare and extreme situation, where a “hot zone” cannot be eliminated, the area should be physically
quarantined from the rest of the plant until a permanent solution can be found.

Hygienic Zoning

1. Retrain any employee found not following the procedures in this SOP.

2. The suspect contaminated product will be put on HOLD and evaluated for disposition.

09/01/2023 Food Safety India Page

SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants and Ground - Sanitary Private Limited 154 of
Facilities and Controls, Personal Hygiene, Environmental Monitoring, Hygienic Zoning 251
 HACCP Program-Third Party Audit

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This document aims to define the Company's HACCP program, as well as its scope, documentation, and
implementation. The HACCP Team is responsible for the development and implementation of the HACCP
plan.
Instructions:
HACCP Team
The Company has assembled a multi-disciplinary HACCP team, with a diverse range of skills and experience
across, production, QA, shipping, and purchasing. All members of the team are internally trained on the site
HACCP requirements. The HACCP team leader has completed the 16-hour HACCP course.

The HACCP team has reviewed all food safety processes at the Company. The HACCP plan describes the
segment of the food chain and product category the Company falls under, as well as the classes of hazards
that are addressed. The HACCP plan meets industrial, codex, customer, and GMP auditing standards.

Product Description

All product categories are described accurately in the HACCP plan. A list of products is also included in the
HACCP plan. Where required, products covered by the HACCP plan have been approved by customers. All
raw material inputs are included in the HACCP plan as well as intrinsic details such as any physical,
chemical, or microbial attributes. The product description covers the following:

Product and process groups

Ingredient statements and specifications
Methods of preservation
Physical and chemical structure
Packaging
Storage requirements
Shelf life

Intended Use

The Company has documented the intended use for each product category within the HACCP plan. The
intended use, where necessary, will address sensitive consumers such as those with allergies, older
individuals, children, immuno-compromised individuals, etc. The HACCP plan also states the final mode of
consumption i.e. ready-to-eat.

Flow Diagram

The Company has designed a process flow diagram for each production process and product category. The
flow diagram addresses all the major steps in the process, as well as their inputs. All stages of the process
from raw material receipt to dispatch have been included.

09/01/2023 Food Safety India Private Limited Page 155 of 251

HACCP Program-Third Party Audit
 Confirmation of Flow Diagram

The HACCP Team, including the HACCP Team Lead, has walked the process flow to confirm it against the
flow diagrams created for the HACCP plan. the Company maintains a HACCP Review record to confirm a
walkthrough of the process has been confirmed against the flow diagram.

Hazard Analysis

the Company has identified all hazards, including all biological, chemical, and physical hazards. Each hazard
has been identified at each step of the flow diagram. The Hazard Analysis, where possible, has included

the likely occurrence of identified hazards, as well as possible adverse health effects
The qualitative & or quantitative evaluation of the presence of hazards
The survivability of microorganisms of concern
potential production of toxins, chemicals, or physical agents
any conditions leading to the above

A hazard analysis has been documented for each flow chart. Each hazard analysis identifies each step in the
process, any hazards, their cause, their significance, severity, and the likelihood of occurrence, as well as
its control measure. All process inputs have been assessed for potential hazards. This assessment includes;

Design of plant equipment

Intrinsic factors such as Aw, pH, etc.
Processing, product handling, environment, packaging, transport personnel and hygiene, and
sanitation

All significant hazards have been identified in the hazard analysis. For all significant hazards identified, a
corresponding control measure has been created.

Critical Limits

The HACCP Team has determined critical control points for all significant hazards. All CCPs have
corresponding critical limits, which have been validated by the HACCP Team. Where validation of critical
limits can not be accomplished using public research, or similar resource, the Company has obtained
process authority letters that validate our critical limits. All critical limits defined by the Company are
measurable.

Monitoring System

All CCPs have corresponding monitoring procedures for verification. Monitoring procedures have been
documented and implemented to ensure that each CCP is controlled within its established critical limits.
The monitoring system defines;

the target of the control measure

the method used to measure control
the location where the activity takes place
the frequency of activity
who is responsible for monitoring

Monitoring activities are undertaken to assure deviations are detected as soon as possible after the
occurrence. When deviations occur, they are corrected immediately. Deviation records are maintained by
the Company. Monitoring procedures detect loss of control at each CCP. When control of a CCP is lost, this
information is forwarded immediately to the HACCP team.

Records for monitoring procedures are completed by a designated, trained employee. Reviews are
completed by a member of the HACCP team.

Corrective Actions

09/01/2023 Food Safety India Private Limited Page 156 of 251

HACCP Program-Third Party Audit
 the Company maintains documented procedures for corrective actions. Corrective action procedures have
also been developed for each CCP, which can be found in the HACCP plan. Corrective action procedures
include the following;

Corrective actions for all support programs

Out of specification or unsafe product requirements
Investigation of all customer complaints and implementation of corrective action where appropriate
Action is taken to prevent recurrences of complaints
Regular full review of customer complaints
Investigation to determine root causes of major system failures & actions to prevent a recurrence
The person(s) responsible for corrective actions / reviewing product

Verification Procedures

the Company has established verification procedures to confirm that the HACCP plan is working effectively.
These procedures include;

A schedule of audits covering all aspects of the HACCP system, HACCP plan, and support programs.
Including product description, Intended Use, Flow Diagram, Hazard Analysis, CCP appropriateness, CL,
validation studies & verification activities, and product dispositions & deviations.
Micro and chemical testing
Reviewing and monitoring corrective action records
Reviewing customer complaints
Re-validation of critical limits
CCP appropriateness

Records for verification activities are maintained.

HACCP Review

the Company will review the HACCP plan in its entirety at a minimum annually. Any reviews will be
documented, along with any changes that may have been made.

Documentation and Record-Keeping

The Company has established documentation for all monitoring procedures and critical processes. These
include;

CCP monitoring
Deviations
Modifications to the HACCP plan
Verification and validation activities
Hazard analysis
CCP determination
Critical limit determination

Records available include;

Records concerning the hazard analysis and information sources sued by the HACCP team
CCP monitoring activities
Records of deviations
Records related to verification
Modifications to the HACCP plan
Traceability records

Records will be maintained for twice the shelf-life of the product. If x2 the shelf-life of the product is less
than 6 months, records will be maintained for a minimum of 6 months.

Corrective Action:

09/01/2023 Food Safety India Private Limited Page 157 of 251

HACCP Program-Third Party Audit
 N/A

09/01/2023 Food Safety India Private Limited Page 158 of 251

HACCP Program-Third Party Audit
 Visual Inspection of Equipment

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
As a preventive control to a physical hazard of metal contamination in the product, the agitator(if any) in
the kettle, the coating and screws of the kettle and that of the vibrator feeder conveyor will be visually
inspected. Inspection of kettle and vibrator feeder conveyor for being intact, to ensure no chips, fragments,
rough edges or loose screws on the equipment.
Instructions:
Instructions:
1. Visually inspect all stainless steel equipments such as blenders, mixers, knives, kettle agitator (if any),
walls of the kettle, coating, and screws of the stainless steel kettle and vibrator feeder conveyor that come
in direct contact with the product prior to using.
2. Document the results in the daily production log for the condition: Good, Intact, Complete, Chips
observed, Maintenance required. Criteria: Agitator, coating, and screws of kettle and vibrator feeder
conveyor are complete, intact with no chips and no loose screws.
3. If chips/ screws are observed after use, the product will need to be placed on hold.
4. The equipment will not be used again until the problem is fixed.
Corrective Action:
1. Product is placed on hold till the last good check.
2. Disposition may require the additional activity of the product being run through a metal detector for
closer inspection.

09/01/2023 Food Safety India Private Limited Page 159 of 251

Visual Inspection of Equipment
 Stacking of packed goods on pallets

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This SOP shall be applicable for the stacking of packed goods on the pallets during/after secondary packing
in the packaging area in the production department.
Instructions:
1. Stacking shall be done in such a way that the last / Upper shipper will be up to the 5 feet above of
pellet, to give proper air circulation.
2. Stacking shall be such that the products will not fall down.
3. Stacking shall be done in such a way that the arrow mark printed on the packages is in upwards
directions.
4. Each stacked pallet shall be identified by the "Product Name, the Batch number" and number of
shippers.
5. Stacking of pallets shall be done in such a way that it will not obstruct the passage and neither it is
close to the wall.
6. If the product is stacked on more than one pallet, It must be segregated to avoid product mixing.

09/01/2023 Food Safety India Private Limited Page 160 of 251

Stacking of packed goods on pallets
 Personal Hygiene

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To prevent the contamination of food by employees. This procedure applies to employees who handle,
prepare or serve food.
Instructions:
1. Train employees on using the procedures in this SOP.

2. Follow Federal State or local health department requirements.

3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)

4. Report to work in good health, clean, and dressed in clean attire.

5. Change apron when it becomes soiled.

6. Wash hands properly, frequently, and at the appropriate times.

7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

8. Avoid wearing artificial fingernails and fingernail polish.

9. Wear single-use gloves if artificial fingernails or fingernail polish are wrong.

10. Do not wear any jewellery except for a plain ring such as a wedding band.

11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must
be worn.

12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an
impermeable cover such as a finger cot or stall and a single-use glove.

13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact
surfaces may not become contaminated.

14. Taste food the correct way:

Place a small amount of food into a separate container.
Step away from exposed food and food contact surfaces.
Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a
spoon that has already been used for tasting.
Wash hands immediately.

09/01/2023 Food Safety India Private Limited Page 161 of 251

Personal Hygiene
 15. Wear suitable and effective hair restraints while in the location.

MONITORING:

1. A designated employee will inspect employees when they report to work to be sure that each employee
is following this SOP.

2. The designated employee will monitor that all food service employees are adhering to the personal
hygiene policy during all hours of operation.

VERIFICATION AND RECORD KEEPING:

The manager will verify that employees are following this SOP by visually observing the employees during
all hours of operation. The manager will complete the Food Safety Checklist daily. Employees will record
any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or
Discarded Product Logs are to be kept on file for a minimum of 1 year.

Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Discard affected food.

09/01/2023 Food Safety India Private Limited Page 162 of 251

Personal Hygiene
 Operating Meat Slicer or Slicing Machine

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure the hygienic operation of the meat slicing machine while producing consistent results, always pay
a strict adherence to the guidelines of safety practices. If sharpening is required, call the department head
for assistance. The Executive Chef and the Sous Chef should be responsible to ensure that appropriate
equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and
HRD department should develop and implement proper written Kitchen SOP's to ensure the same is
implemented correctly throughout all the food preparation outlets.
Instructions:
Operating Meat Slicer Standard Procedures:
Make sure the machine is turned off before starting.
Make sure the automatic feed is disengaged.
Return depth of cut gauge to the zero marks.
Place food to be cut on clean slicer using the guard.
Turn machine on & adjust the depth of cut.
Slice food products to the desired quantity.
When the slicing is finished, turn off the machine.
Return cutting gauge to zero.
Remove all food items.
Clean the slicer right away and leave it in a clean and neat condition.
Always use the safety guards of the machine.
Using the Meat Slicer in Manual Mode:
Close the Gauge Plate by turning the Index Knob fully clockwise.
Bring to Home Position - Pull the Product Tray toward the operator until it reaches its stop. Raise the Meat
Grip to the top of the Product Tray to rest in the Meat Grip Slot.
Place the product to be sliced against the Gauge Plate on the Product Tray.
Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
Turn the slicer on by pressing the 'ON' button.
Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
Normally the numbers on the Index Knob do not indicate actual measurements but may be used for
reference to duplicate slice thickness.
Use the Product Tray Handle to push and pull the product tray back and forth to slice.
Close the Gauge Plate, this will turn the slicer off.
The OFF Button can also be pressed to stop the slicer.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.
Using the Meat Slicer in Auto Mode:
Close the Gauge Plate by turning the Index Knob fully clockwise.
Ensure Lever is in the down position for manual mode.
Bring to home position - Pull the Product Tray toward the operator until it reaches its stop.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot. Place the product to be
sliced against the Gauge Plate on the Product Tray.

09/01/2023 Food Safety India Private Limited Page 163 of 251

Operating Meat Slicer or Slicing Machine
 Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
Lift the Lever to the up position for automatic mode.
Select one of the four speeds for the Product.
Tray to move back and forth.
Press the 'Rabbit' or '+' symbol to increase speed and press the Turtle or '-' symbol to decrease speed.
The speed indicator, located to the right of the symbols, shows which speed is selected.
The speed can be changed at any time.
Select a stroke length for the Product Tray to move back and forth.
If there is a STROKE LENGTH button then use it to toggle through the lengths.
Watch for the stroke indicator or light.
More stroke lights equal a longer stroke.
The stroke length can be changed at any time.
Turn the slicer on by pressing the 'ON' button.
Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
Normally the numbers on the Index Knob do not indicate actual measurements but may be used for
reference to duplicate slice thickness.
This will stop the slicer and return the Product Tray to the home position.
The OFF button can be pressed to stop the slicer.
The Product Tray will stop moving immediately.
Lower the Lever and pull the Product Tray toward the operator to the home position.
Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.

09/01/2023 Food Safety India Private Limited Page 164 of 251

Operating Meat Slicer or Slicing Machine
 Cooling Potentially Hazardous Foods (before Vacuum
Packaging)

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly. This
procedure applies to employees who prepare food.
Instructions:
PURPOSE:
To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly.
SCOPE: This procedure applies to employees who prepare food.
NOTE:
Limit access to the vacuum packaging area to trained staff that are
familiar with the hazards associated with the operation.
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers
SOP.
2. Follow State or local health department requirements.
3. Modify menus, production schedules, and staff work hours to allow for the implementation of proper
cooling procedures.
4. Prepare and cool food in small batches.
5. Chill food rapidly using an appropriate cooling method:
Place
food in shallow containers no more than 4 inches deep and uncovered on the top shelf in the back of
the walk-in or reach-in cooler.
Use a quick-chill unit such as a blast chiller.
Stir the food in a container placed in an ice-water bath.
Add ice as an ingredient.
Separate food into smaller or thinner portions.
Pre-chill ingredients and containers used for making bulk items such as salads.

6. If State or local requirements are based on the California Health & Safety Code, chill cooked, hot food
from:
135 F to 70 F within 2 hours. Take corrective action immediately if food is not chilled from 135 F to 70
F within 2 hours.
70 F to 41 F or below in remaining time. The total cooling process from 135 F to 41 F may not exceed 6
hours. Take corrective action immediately if food is not chilled from 135 F to 41 F within the 6-hour
cooling process.

7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 F to 41 F or below within 4
hours. Take corrective action immediately if ready-to-eat food is not chilled from 70 F to 41 F within 4
hours.
MONITORING:

09/01/2023 Food Safety India Private Limited Page 165 of 251

Cooling Potentially Hazardous Foods (before Vacuum Packaging)
 1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the
food during the cooling process.
2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe
thermometer into the center of the food and at various locations in the product.

VERIFICATION AND RECORD KEEPING:

Employees will record temperatures and corrective actions taken on the Cooling Temperature Log.
Employees will record if there are no foods cooled on any working day by indicating No Foods Cooled on the
Cooling Temperature Log. The manager will verify that employees are cooling food properly by visually
monitoring Manufacturer employees during the shift and reviewing, initialing, and dating the temperature
log each working day. The Cooling Temperature Logs are to be kept on file for a
minimum of 1 year.

Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. Reheat cooked, hot food to 165 F for 15 seconds and start the cooling
process again using a different cooling method when the food is:
Above 70 F and 2 hours or less into the cooling process; and
Above 41 F and 6 hours or less into the cooling process.

3. Discard cooked, hot food immediately when the food is:

Above 70 F and more than 2 hours into the cooling process; or
Above 41 F and more than 6 hours into the cooling process.

3.
Use a different cooling method for prepared ready-to-eat foods when the
food is above 41 F and less than 4 hours into the cooling process.
4. Discard prepared ready-to-eat foods when the food is above 41 F and more than 4 hours into the cooling
process.

09/01/2023 Food Safety India Private Limited Page 166 of 251

Cooling Potentially Hazardous Foods (before Vacuum Packaging)
 Physical Plants and Grounds- Cleaning and Sanitation

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures to follow for maintaining effective sanitary conditions in plants and grounds
Instructions:
Sanitary operations.

(a) General maintenance. Buildings, fixtures, and other physical facilities of the plant shall be maintained in
a sanitary condition and shall be kept in repair sufficient to prevent food from becoming adulterated within
the meaning of the act. Cleaning and sanitizing of utensils and equipment shall be conducted in a manner
that protects against contamination of food, food-contact surfaces, or food-packaging materials.

(b) Substances used in cleaning and sanitizing; storage of toxic materials. (1) Cleaning compounds and
sanitizing agents used in cleaning and sanitizing procedures shall be free from undesirable microorganisms
and shall be safe and adequate under the conditions of use. Compliance with this requirement may be
verified by any effective means including purchase of these substances under a supplier's guarantee or
certification, or examination of these substances for contamination. Only the following toxic materials may
be used or stored in a plant where food is processed or exposed:

(i) Those required to maintain clean and sanitary conditions;

(ii) Those necessary for use in laboratory testing procedures;
(iii) Those necessary for plant and equipment maintenance and operation; and
(iv) Those necessary for use in the plant's operations.

(2) Toxic cleaning compounds, sanitizing agents, and pesticide chemicals shall be identified, held, and
stored in a manner that protects against contamination of food, food-contact surfaces, or food-packaging
materials. All relevant regulations promulgated by other Federal, State, and local government agencies for
the application, use, or holding of these products should be followed.

(c) Pest control. No pests shall be allowed in any area of a food plant. Guard or guide dogs may be allowed
in some areas of a plant if the presence of the dogs is unlikely to result in contamination of food, food-
contact surfaces, or food-packaging materials. Effective measures shall be taken to exclude pests from the
processing areas and to protect against the contamination of food on the premises by pests. The use of
insecticides or rodenticides is permitted only under precautions and restrictions that will protect against
the contamination of food, food-contact surfaces, and food-packaging materials.

(d) Sanitation of food-contact surfaces. All food-contact surfaces, including utensils and food-contact
surfaces of equipment, shall be cleaned as frequently as necessary to protect against contamination of
food.

(1) Food-contact surfaces used for manufacturing or holding low-moisture food shall be in a dry, sanitary
condition at the time of use. When the surfaces are wet-cleaned, they shall, when necessary, be sanitized

09/01/2023 Food Safety India Private Limited Page 167 of 251

Physical Plants and Grounds- Cleaning and Sanitation
 and thoroughly dried before subsequent use.
(2) In wet processing, when cleaning is necessary to protect against the introduction of microorganisms
into food, all food-contact surfaces shall be cleaned and sanitized before use and after any interruption
during which the food-contact surfaces may have become contaminated. Where equipment and utensils are
used in a continuous production operation, the utensils and food-contact surfaces of the equipment shall be
cleaned and sanitized as necessary.
(3) Non-food-contact surfaces of equipment used in the operation of food plants should be cleaned as
frequently as necessary to protect against contamination of food.
(4) Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels) should
be stored in appropriate containers and shall be handled, dispensed, used, and disposed of in a manner
that protects against contamination of food or food-contact surfaces.
(5) Sanitizing agents shall be adequate and safe under conditions of use. Any facility, procedure, or
machine is acceptable for cleaning and sanitizing equipment and utensils if it is established that the
facility, procedure, or machine will routinely render equipment and utensils clean and provide adequate
cleaning and sanitizing treatment.

(e) Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized portable
equipment with food-contact surfaces and utensils should be stored in a location and manner that protects
food-contact surfaces from contamination.
Corrective Action:
Continuous review to ensure procedures for sanitary operations are followed. Any deviation from standards
must be immediately evaluated ad fixed. Records must be maintained.
RECORDS:
a) You must make and keep records of the written procedures for cleaning the physical plant and for pest
control.

b) You must make and keep records that show that water, when used in a manner such that the water may
become a component of the dietary supplement, meets the requirements

09/01/2023 Food Safety India Private Limited Page 168 of 251

Physical Plants and Grounds- Cleaning and Sanitation
 Critical Control Point (CCP) Monitoring Procedures

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Purpose: To monitor critical control points and control food hazards. Critical Control Points: Labeling, Cold
Holding (once raw meats are vacuum packaged), Cooling, & Cooking Temperatures
Instructions:
What: Labeling and Cold Holding CCPs will be monitored daily to ensure food safety.
Cold Holding: Storage of vacuum packaged product
Cooling: All food must cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional
4 hours. Then, within 24 hours food must cool to 38 F.
Cooking: All food must be cooked to appropriate cook temperatures. Cook beef to 145 F for a minimum
of 15 seconds, pork to a minimum of 155 F for 15 seconds, and poultry products to a minimum of 165 F
for 15 seconds.

How:
Labeling: By visually inspecting bags, daily
Cold Holding: Using a calibrated thermometer, to measure the temperature in between two packages
of vacuum packaged meat
Cooling: Using ice baths and walk-in cooler

Corrective Action:
CORRECTIVE ACTIONS: It will be verified that corrective actions are taken as required by reviewing CCP
monitoring logs daily and by observing staff complete logs/verification procedures. If CCPs are not being
adequately monitored employees will be reprimanded and retrained. Adulterated food will be discarded and
all exemptions will be recorded.
DATE IMPLEMENTED: __________________ BY: _______________________
DATE REVIEWED: _____________________ BY: _______________________

09/01/2023 Food Safety India Private Limited Page 169 of 251

Critical Control Point (CCP) Monitoring Procedures
 Monitor Temperature During Transport For Frozen Foods

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To monitor the temperature during the transport of frozen food to reduce the food spoilage
Instructions:
The temperature will be monitored using a calibrated thermometer, The temperature of products should not
surpass above 32 F (0 C).
Corrective Action:
If the temperature of the product reaches above 32 F (0 C), discard the product.

09/01/2023 Food Safety India Private Limited Page 170 of 251

Monitor Temperature During Transport For Frozen Foods
 Vaccum packaging requirement

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
This document addresses the elements that must be included in HACCP plans when a retail food facility is
utilizing vacuum packaging for foods other than cheese and for foods that have not been processed using
sous vide or cook-chill methods.
Instructions:
Instructions
1. A list of specific foods that will be vacuum packaged on-site.
2. Description of the methodology to maintain the vacuum packaged food at 41 F or below
3. Identification of a 2nd barrier to control the growth and toxin formation of Clostridium botulinum and the
growth of Listeria monocytogenes to include one (or more) of the following:

Food has an Aw of 0.91 or less,

Food has a pH of 4.6 or less,
Food is a meat or poultry product cured at a USDA regulated food processing plant that is received in
an intact package,
Food is raw meat, poultry, or vegetables. Note: fish may only be vacuum packaged if the fish is frozen
before, during, and after vacuum packaging.

4. If a food product is prepared and vacuum packaged on-site for retail sale, description of how the food
packaging will be prominently and conspicuously labeled on the principal display panel in bold type on a
contrasting background with consumer instructions to:

Maintain product at 41 F or below and

A use by date of no more than 30 days from date of packaging or the date the product was vacuum
packaged
Freeze, consume or discard the product by the "use by" date or within 30 days of the package date

5. If the food product is prepared and vacuum packaged on-site for on-site consumption, a description of
how the food will be labeled with the package date or use by date to ensure that the product is frozen,
consumed, or discarded within 30 days from date of packaging.

6. If a food product is a cured meat or poultry product processed at a USDA regulated food processing plant
received in an intact package and is repackaged via vacuum packaging on-site, a description of how the
following requirements will be followed:

If for retail sale, package label must indicate "use by" date of no more than 30 days from date of
repackaging or the original manufacturer s "use by"date, whichever comes first, and include
instructions to consume, freeze, or discard the product by the end of the 30-day period.
If for on-site consumption, the package must be labeled with either
1) package date or 2) use by date or original manufacturer s use by/sell by date if manufacturer s use

09/01/2023 Food Safety India Private Limited Page 171 of 251

Vaccum packaging requirement
 by date occurs prior to 30 days after vacuum package date and product must be frozen, consumed, or
discarded as per the date coding on the package

7. Description of the standard operating procedures that:

Prohibit bare hand contact with ready-to-eat food prior to being vacuum packaged,
Identify a designated vacuum packaging work area,
Delineate measures to prevent cross-contamination between raw and ready-to-eat foods prior to and
during vacuum packaging,
Delineate cleaning and sanitizing procedures for food contact surfaces and the vacuum packaging
machine,
Limits access to the vacuum packaging area to trained staff that is familiar with the hazards
associated with the operation.
Assure each ROP food is stored in accordance with a First-in/First-out storage rotation procedure and
is discarded in accordance with the HACCP plan.

8. Description of the training program for the employees responsible for the preparation of the foods that
are to be vacuum packaged and the operation of the vacuum packaging machine including a food employee
and supervisory training plan that addresses the food safety issues of concern.

09/01/2023 Food Safety India Private Limited Page 172 of 251

Vaccum packaging requirement
 Food Safety Program Verification

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
The company will have an on-going process in place for verification that the food safety program is
functioning as planned.
Instructions:
A member or members of the food safety team will:
1. Observe employees performing tasks, especially at preventive control points (PC) (receiving, storing,
preparing, cooking, transporting, and serving).
2. Establish appropriate verification inspection schedules.
3. Check PC records.
4. Review critical limits to verify that they are adequate to control hazards.
5. Check monitoring records.
6. Check corrective action records to review deviations and their resolution.
7. Check process or finished product.
8. Check equipment calibration records.
9. Verify the accuracy of equipment that continuously monitors temperatures, such as freezers and
refrigerators.
10. Review the entire food safety program periodically.
11. Review hazard analysis and related PCs.
12. Review the written record of verification inspections.
13. Validate the food safety program through on-site review and verification of the flow diagrams and PCs.
14. Review modifications of the food safety program.
Corrective Action:
Retrain employees

09/01/2023 Food Safety India Private Limited Page 173 of 251

Food Safety Program Verification
 Segregating Damaged Goods

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To reduce food borne illness by preventing the unintentional use of food items that are spoiled or in
damaged containers. This procedure applies to employees who receive, store, and prepare food.
Instructions:
INSTRUCTIONS:
1. Train employees on using these procedures.
2. Label the areas designated for damaged goods.
3. When a food item is determined to be spoiled or in a damaged container that may affect the product, it is
segregated and held in the appropriately designated area of dry, refrigerated, or frozen storage areas
pending proper notification of vendor and disposition of the product.
4. If the decision is made to destroy the out of condition or damaged goods this may be completed by one
of the following methods: For canned goods remove the label, open the cans and dump the food products in
the garbage disposal. If the can is bulging or there is too large a quantity, do not open but pour bleach over
the items in double-layered garbage bags and place in the garbage for immediate removal. For frozen or
other goods remove food from the packaging and adulterate it using bleach before placing in the dumpster
in double thickness garbage bags.
MONITORING:
A designated employee continually monitors food storage practices to ensure that the designated areas are
being used for segregation of spoiled or damaged items. Also, these items are documented in record
keeping and proper disposal of out of condition food.
VERIFICATION AND RECORD KEEPING:
The manager/designee visually observes that employees are following these procedures and taking all
necessary corrective actions during all hours of operation.
The manager/designee periodically checks the storage of foods during hours of operation and completes
forms, Food Service Inspection Report.
The forms, Food Service Inspection Report, is kept on file for a minimum of three years plus the current
year.
Corrective Action:
1. Retrain any employee found not following these procedures.

2. Segregate spoiled or damaged food items found improperly stored.

3. Notify the food service manager when spoiled or damaged items are found and placed in the designated
areas so that the appropriate procedures may be implemented to have the product picked up and credit
received.

09/01/2023 Food Safety India Private Limited Page 174 of 251

Segregating Damaged Goods
 Safety of the Water that Comes Into Contact With Food
or Food-Contact Surfaces, or is Used In The Manufacture
of Ice

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To ensure that the water that comes into contact with food or food-contact surfaces, or is used in the
manufacture of ice is safe for consumption.
Instructions:
Control Measures:
1. All water used in the plant is from a reliable municipal water system. The water system in the plant was
designed and installed by a licensed plumbing contractor and meets current community building codes.
2. All modifications to the plumbing system will be completed by a licensed plumbing contractor and will be
inspected to ensure conformance with local building codes.
3. All hoses inside and outside the plant have anti-siphoning devices installed. Floors are sloped to
facilitate drainage.
Monitoring Procedures:
1. The municipal water district routinely monitors the water to ensure that it meets state and federal water
quality standards. The quality assurance supervisor receives and reviews annual reports of municipal water
quality.
2. Twice a year, and when modifications are made to the plumbing system, water samples from at least four
locations in the plant are sent to a private testing laboratory and examined for the presence of coliforms.
Cultures testing positive for coliforms are examined for the presence of fecal coliforms.
3. The quality assurance supervisor receives and reviews the laboratory reports. Hoses are inspected daily
during production for the presence of anti-siphoning devices. Processing area floors are inspected daily
during production for adequate drainage.
Record Keeping
Reports are kept for municipal water quality, in-plant water quality testing, and corrective actions. Hose
inspections, floor drainage inspections, and corrective actions are recorded on the Daily Sanitation Report.
Corrective Action:
In the event of municipal water treatment failure, the plant will stop production, determine when the
failure occurred, and embargo all products produced during the failure until product safety can be assured.
Production will resume only when water meets state and federal water quality standards.
If in-plant sampling indicates the presence of coliforms in more than 5% of plant water samples, the plant
will contact the municipal water system and inspect the plumbing system to determine the source of the
coliforms. Corrections will be made to the plumbing system, if necessary, to correct problems.
If in-plant sampling indicates the presence of fecal coliforms in any plant water sample, the plant will stop
production and embargo all products until product safety can be assured. The plant will contact the
municipal water system and inspect the plumbing system to determine the source of the fecal coliforms.
Corrections will be made to the plumbing system, if necessary, to correct problems. Production will resume
only when water meets state and federal water quality standards.

09/01/2023 Food Safety India Page 175 of

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Private Limited 251
Used In The Manufacture of Ice
 Hoses without anti-siphoning devices will be red-tagged and will not be used until anti-siphoning devices
have been installed. Floors with standing water will have the drains unplugged, or, if necessary,
consultations will be held with plumbing or general contractors and corrections will be made to correct floor
drainage problems.

09/01/2023 Food Safety India Page 176 of

Safety of the Water that Comes Into Contact With Food or Food-Contact Surfaces, or is Private Limited 251
Used In The Manufacture of Ice
 All Incoming Materials Meet Specifications

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Instructions:
Material will be checked against specification for approval to receive into plant
Corrective Action:
Product is rejected and not allowed into plant.

09/01/2023 Food Safety India Private Limited Page 177 of 251

All Incoming Materials Meet Specifications
 Safety controls for the Transportation and Distribution
of Meat, Poultry, and Egg Products.

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Scope: General instructions/requirements for better handling practices during the loading, unloading,
storage, transportation and distribution of finished products to ensure product safety. Purpose: To provide
food safety measures to help prevent the physical, chemical, radiological, or microbiological contamination
of meat, poultry, and egg products during transportation and storage.
Instructions:
Transportation Safety Plan:
1. Identify vulnerable points and develop a comprehensive transportation sanitation and safety plan:
Processors and distributors shipping products should assess and implement measures that will ensure
the sanitation and safety of products from initial shipment through delivery to other destinations.

2. Train personnel: Train managers and supervisors involved in the transportation, handling, and storage
of food products in food hygiene and sanitation. Train personnel involved in all phases of transport,
handling and storage in personal hygiene, vehicle inspection procedures, and transportation
procedures that will ensure the safety of meat, poultry, and egg products.

Storage Food Safety System:

1. Design and maintain a storage and warehousing food safety system: The facility should permit easy
access to all areas for cleaning. Adequately insulate the facility and have an adequate temperature
control capacity. Prevent access by unauthorized persons through the use of locks and fences, etc.
Have an effective, systematic program for preventing environmental contamination and infestation by
insects, vermin, etc.

Vehicles Used To Transport Meat, Poultry, and Egg Products:

1. Design and construct vehicles to protect products: Vehicles should be designed and built to make
locking and sealing easy, protect the cargo against extremes of heat and cold, and prevent infestation
by pests. Vehicle design should permit effective inspection, cleaning, disinfection, and temperature
control.

2. Sanitize and properly maintain vehicles: Meat, poultry, and egg product transportation vehicles,
accessories, and connections should be kept clean and free from dirt, debris, and any other substance
or odor that may contaminate the product. They should be disinfected as needed. Cleaning and
sanitation procedures should be specified in writing.

Generally, wash water should be at least 180 F (82 C) and an approved sanitizer may be used to reduce the
number of microorganisms and dissolve any fat particles adhering to interior surfaces.
3. Use dedicated transport vehicles: Transport vehicles, containers, and conveyances should be
designated and marked for food use only, and be used only for transporting foods. If feasible, they
should be restricted to a single commodity. This reduces the risk of cross contamination from previous
cargoes.
09/01/2023 Food Safety India Private Page 178 of
Safety controls for the Transportation and Distribution of Meat, Poultry, and Limited 251
Egg Products.
 Pre-Loading:
1. Loading and unloading areas should be configured, cleaned, disinfected (where appropriate), and
properly maintained to prevent product contamination: Facilities should have an effective, systematic
program for preventing environmental contamination and infestation by insects, vermin, etc.

2. Examine vehicles before loading: Trailer or truck body should be sufficiently insulated and be in good
repair with no holes in the body that might allow heat, dust, or other adulterants to enter the cargo
area. Trailers and trucks should be pre-cooled for at least 1 hour before loading to remove residual
heat from the insulation and inner lining of the trailer as well as from the air of the trailer. For pre
cooling, the doors should be closed and the temperature setting of the unit should be no higher than
26 F. (Note, however, that poultry products labeled fresh must be shipped at temperatures higher than
26 F, usually between 26 F and 32 F.)

3. Stage loads to facilitate proper stowage and minimize exposure during loading and unloading: Dock
foreman should document that all freight is 40 F or lower before loading. Freight should not be
allowed to remain on the loading dock in warm weather in order to prevent the product temperature
from rising above 40 F.Note: Federal regulations require processed poultry to be packaged and
shipped at a temperature no higher than 40 F.

Loading:
1. Protect products from exposure to environmental contaminants such as microbes, dust, moisture, or
other physical contamination

2. Maintain the cold chain to ensure meat, poultry, and egg products are kept at appropriate
temperatures continuously throughout all phases of transport: Product should be at the desired
transit temperature before loading. The boxes and pallets should be secured within the vehicle and
pallets should be center-loaded off the walls of the vehicle.

3. Use appropriate loading procedures and equipment: Use spacers on sidewalls and at the ends of
trailers as well as pallets on the floor so that proper air circulation can be maintained. Keep loading
time as short as possible to prevent temperature changes (increases or decreases) that could threaten
the safety or quality of food products.

4. Use special care with mixed or partial loads: Partial and mixed loads increase the frequency and
duration of open doors, leading to a greater possibility of temperature fluctuations and exposure to
tampering.

In-Transit:
1. Establish procedures to periodically check integrity of the load during transit: Monitor the temperature
and function of the refrigeration unit at least every 4 hours. If there is a unit malfunction, the problem
should be corrected by an authorized refrigeration mechanic before the temperature of the load rises.
Check for breakdown of temperature control. Use time-temperature recording, indicator, or integrator
devices, if they are available, to monitor the condition of cargo. Check the devices every 4 hours.

2. Establish procedures to ensure product safety during interim storage: Maintain log book documenting
product condition upon arrival and during storage. Ensure proper temperatures are maintained during
storage of meat, poultry, and egg products.

Unloading:
1. Carefully examine incoming products: Product should be inspected and sorted before being accepted
at any point during transportation. Develop and implement methods to check and document the
condition of product and packaging upon receipt at destination. Examine checks of time-temperature
recording, indicating or integrator devices or, by prior arrangement with the shipper, test to determine
if bacterial growth has occurred after the product was packaged and shipped.

2. Move product from the loading dock into cold storage immediately to minimize product exposure to
heat and contaminants.

09/01/2023 Food Safety India Private Page 179 of

Safety controls for the Transportation and Distribution of Meat, Poultry, and Limited 251
Egg Products.
 Corrective Action:
1. Develop a comprehensive transportation security plan and assess vulnerabilities using a recognized
threat/risk/vulnerability model such as Operation Risk Management (ORM) and Systematic Assessment of
Facility Risk (SAFR).
2. If the product or package is damaged, then reject or discard it.
3. Maintain corrective action log sheets.
4.Secure the manufacturing facility where the storage and loading is taking place.
5. Train the employees for emergency situations and conduct drills regularly to test and verify the
effectiveness of the plan.

09/01/2023 Food Safety India Private Page 180 of

Safety controls for the Transportation and Distribution of Meat, Poultry, and Limited 251
Egg Products.
 Wrapping Sealing Finished Product

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
To minimize/eliminate the potential for a recall due to mislabeled product. Handling the product in a
sanitary manner will minimize any cross contamination with environmental pathogens.
Instructions:
INSTRUCTIONS:
1. Train employees on using the procedures in this SOP.
2. The production lot code and UPC code for the day are identified and matched to the correct wrapping
paper.
3. All packaging material is confirmed to be accurate for flavor, allergen labeling, and UPC code prior to
being delivered to the production floor.
4. Each rolled the sheet of product is wrapped in a heat-sealed polypropylene laminated printed wrapper.
5. Each wrapper is coded with a "Best By" date.
6. Wrapped product is then packed in the appropriate display box of 24 or 48 units per box.
7. Employees handling the product will wear latex gloves.
8. Filled display boxes are packed in pre-printed corrugated shipping cases.
9. Each filled corrugated case is coded with a corresponding "Best By" date, flavor stamped and sealed with
kraft tape.
10. The finished product is parallelized and brought to the finished product storage area.
11. Each completed pallet is stretch wrapped prior to shipping.
MONITORING:
1. Monitor accuracy of labels, and printing on packaging in use. If label information does not contain an
accurate statement, it cannot be used.
2. The designated employee will visually observe that all procedures are properly followed during all hours
of operation.
Corrective Action:
1. Retrain any employee found not following the procedures in this SOP.
2. The suspect contaminated product will be put on HOLD and evaluated for disposition.

09/01/2023 Food Safety India Private Limited Page 181 of 251

Wrapping Sealing Finished Product
 Production process controls – master manufacturing
record

General SOP Information

Last Updated By: Hari Kishore

Last Updated On: September 1st 2023

Instructions

Scope:
Procedures for maintaining a master manufacturing record for production process controls
Instructions:
The master manufacturing record must include:

(a) The name of the dietary supplement to be manufactured and the strength, concentration, weight, or
measure of each dietary ingredient for each batch size;

(b) A complete list of components to be used;

(c) An accurate statement of the weight or measure of each component to be used;

(d) The identity and weight or measure of each dietary ingredient that will be declared on the Supplement
Facts label and the identity of each ingredient that will be declared on the ingredients list of the dietary
supplement;

(e) A statement of any intentional overage amount of a dietary ingredient;

(f) A statement of the theoretical yield of a manufactured dietary supplement expected at each point, step,
or stage of the manufacturing process where control is needed to ensure the quality of the dietary
supplement, and the expected yield when you finish manufacturing the dietary supplement, including the
maximum and minimum percentages of theoretical yield beyond which a deviation investigation of a batch
is necessary and material review is conducted and disposition decision is made;

(g) A description of the packaging and a representative label, or a cross-reference to the physical location
of the actual or representative label;

(h) Written instructions, including the following:

(1) Specifications for each point, step, or stage in the manufacturing process where control is necessary to
ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as
specified in the master manufacturing record;

(2) Procedures for sampling and a cross-reference to procedures for tests or examinations;

(3) Specific actions necessary to perform and verify points, steps, or stages in the manufacturing process
where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement
is packaged and labeled as specified in the master manufacturing record.

09/01/2023 Food Safety India Private Limited Page 182 of 251

Production process controls – master manufacturing record
 (i) Such specific actions must include verifying the weight or measure of any component and verifying the
addition of any component; and

(ii) For manual operations, such specific actions must include:

(A) One person weighing or measuring a component and another person verifying the weight or measure;
and

(B) One person adding the component and another person verifying the addition.

(4) Special notations and precautions to be followed; and

(5) Corrective action plans for use when a specification is not met.
Corrective Action:
Evaluation of product and logs when specifications not met. Decide to rework/discard.

09/01/2023 Food Safety India Private Limited Page 183 of 251

Production process controls – master manufacturing record
SOP Logs (August 1st 2023 - September 1st 2023)

Supplier Control Program - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 184 of 251

Production process controls – master manufacturing record
Reduced Oxygen Packaging Labeling - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 185 of 251

Production process controls – master manufacturing record
Calibration and verification of weighing balance - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 186 of 251

Production process controls – master manufacturing record
Calibrated Thermometer - Thermometer Calibration Log

Calibration Date Created By Deviation From 32°F

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 187 of 251

Production process controls – master manufacturing record
Product Labeling - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 188 of 251

Production process controls – master manufacturing record
Produce Distribution - Fresh Fruit and Vegetable - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 189 of 251

Production process controls – master manufacturing record
Production Process Controls- design and quality control requirements -
Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 190 of 251

Production process controls – master manufacturing record
Cross contamination with respect to SRM - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 191 of 251

Production process controls – master manufacturing record
Production and process controls- Process validation - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 192 of 251

Production process controls – master manufacturing record
Waste Management, Storage and Disposal - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 193 of 251

Production process controls – master manufacturing record
Handling a Food Recall - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 194 of 251

Production process controls – master manufacturing record
Washing Hands - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 195 of 251

Production process controls – master manufacturing record
Product complaints - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 196 of 251

Production process controls – master manufacturing record
Loading and Shipping of Finished Products - Transporting Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 197 of 251

Production process controls – master manufacturing record
Handling of Inedible Products - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 198 of 251

Production process controls – master manufacturing record
Storing meat and meat products - Freezer/Fridge Temperature Log

Submitted On Created By Fridge Temperature Freezer Temperature Within Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 199 of 251

Production process controls – master manufacturing record
Perform Preventative Maintenance - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 200 of 251

Production process controls – master manufacturing record
Using and Calibrating Thermometers - Thermometer Calibration Log

Calibration Date Created By Deviation From 32°F

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 201 of 251

Production process controls – master manufacturing record
Equipment/Utensils Cleaning and Sanitizing - Employee Cleaning Log

Operation Operation Date Additional Notes and

Name Type Cleaned By Observations Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 202 of 251

Production process controls – master manufacturing record
Supplier Verification Program - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 203 of 251

Production process controls – master manufacturing record
Pest Control Program Procedures - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 204 of 251

Production process controls – master manufacturing record
Receiving Deliveries - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 205 of 251

Production process controls – master manufacturing record
Supplier Control Program - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 206 of 251

Production process controls – master manufacturing record
Handling of Inedible Products - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 207 of 251

Production process controls – master manufacturing record
Handling a Food Recall - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 208 of 251

Production process controls – master manufacturing record
Visual Inspection of Equipment - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 209 of 251

Production process controls – master manufacturing record
Production Process Controls- design and quality control requirements -
Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 210 of 251

Production process controls – master manufacturing record
Cross contamination with respect to SRM - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 211 of 251

Production process controls – master manufacturing record
Raw Material Specification - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 212 of 251

Production process controls – master manufacturing record
Product complaints - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 213 of 251

Production process controls – master manufacturing record
Supplier Verification Program - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 214 of 251

Production process controls – master manufacturing record
Production process controls – master manufacturing record - Others (Pass
Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 215 of 251

Production process controls – master manufacturing record
Segregating Damaged Goods - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 216 of 251

Production process controls – master manufacturing record
Handling product returns - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 217 of 251

Production process controls – master manufacturing record
Customer complaints handling - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 218 of 251

Production process controls – master manufacturing record
Wrapping Sealing Finished Product - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 219 of 251

Production process controls – master manufacturing record
Monitor Temperature During Transport For Frozen Foods - Transporting
Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 220 of 251

Production process controls – master manufacturing record
Stacking of packed goods on pallets - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 221 of 251

Production process controls – master manufacturing record
Washing Fruits and Vegetables - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 222 of 251

Production process controls – master manufacturing record
Production and process controls- Process validation - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 223 of 251

Production process controls – master manufacturing record
Safety controls for the Transportation and Distribution of Meat, Poultry,
and Egg Products. - Transporting Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 224 of 251

Production process controls – master manufacturing record
CIP (Cleaning-in-place) System - Employee Cleaning Log

Operation Operation Date Additional Notes and

Name Type Cleaned By Observations Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 225 of 251

Production process controls – master manufacturing record
Calibrated Thermometer - Thermometer Calibration Log

Calibration Date Created By Deviation From 32°F

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 226 of 251

Production process controls – master manufacturing record
Loading and Unloading of Products - Transporting Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 227 of 251

Production process controls – master manufacturing record
Pest Control Program Procedures - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 228 of 251

Production process controls – master manufacturing record
Receiving Ingredients - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 229 of 251

Production process controls – master manufacturing record
Labeling - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 230 of 251

Production process controls – master manufacturing record
Reduced Oxygen Packaging Labeling - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 231 of 251

Production process controls – master manufacturing record
Waste Management, Storage and Disposal - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 232 of 251

Production process controls – master manufacturing record
Visual Inspection of Equipment - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 233 of 251

Production process controls – master manufacturing record
Food Safety Program Verification - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 234 of 251

Production process controls – master manufacturing record
Receiving Deliveries - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 235 of 251

Production process controls – master manufacturing record
Perform Preventative Maintenance - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 236 of 251

Production process controls – master manufacturing record
Storing finished products - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 237 of 251

Production process controls – master manufacturing record
Warehouse and Distribution Services Procedure - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 238 of 251

Production process controls – master manufacturing record
Storing and Using Poisonous or Toxic Chemicals - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 239 of 251

Production process controls – master manufacturing record
Produce Distribution - Fresh Fruit and Vegetable - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 240 of 251

Production process controls – master manufacturing record
Storing and Using Poisonous or Toxic Chemicals - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 241 of 251

Production process controls – master manufacturing record
SSOP - Physical Plants and Ground - Cleaning Sanitation, Physical Plants
and Ground - Sanitary Facilities and Controls, Personal Hygiene,
Environmental Monitoring, Hygienic Zoning - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 242 of 251

Production process controls – master manufacturing record
Visual Inspection of Equipment - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 243 of 251

Production process controls – master manufacturing record
Stacking of packed goods on pallets - Others (Pass Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 244 of 251

Production process controls – master manufacturing record
Cooling Potentially Hazardous Foods (before Vacuum Packaging) -
Thermometer Validation Log

Validation Created Thermometer Method Thermometer Accurate Corrective

Date By ID Used Reading ? Action Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 245 of 251

Production process controls – master manufacturing record
Monitor Temperature During Transport For Frozen Foods - Transporting
Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 246 of 251

Production process controls – master manufacturing record
Food Safety Program Verification - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 247 of 251

Production process controls – master manufacturing record
Segregating Damaged Goods - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 248 of 251

Production process controls – master manufacturing record
Safety controls for the Transportation and Distribution of Meat, Poultry,
and Egg Products. - Transporting Product Log

Vehicle Product Identifier Quantity Truck/Trailer Truck

Inspected (SKU) Shipped ID# Temperature Destination

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 249 of 251

Production process controls – master manufacturing record
Wrapping Sealing Finished Product - Employee Training Log

Submitted Created Hire Trainer Date Within

On By Employee Date Name Course Material Completed Spec?

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 250 of 251

Production process controls – master manufacturing record
Production process controls – master manufacturing record - Others (Pass
Fail) Log

Submitted On Created By Result Within Spec? Signature

For Data to Display use the FoodReady.Al mobile app

to record log and records

09/01/2023 Food Safety India Private Limited Page 251 of 251

Production process controls – master manufacturing record