GHP’s HACCP / Food Safety consultants will visit your site and review the floor plan drawings and advise the necessary changes with the existing plan or making new plans concerning the following:

Related to Design, Facilities and Operation;

1. Building and facilities should be what kind of construction.
2. How the working space should be provided to allow for the satisfactory performance of all operations.
3. The design should permit what are the criteria.
4. How the building facilities to be designed to avoid cross contamination.
5. How the building and facilities designed to achieve hygienic operations and regulated flow in the process from the arrival of the raw material at the premises to the finished product.
6. Appropriate temperature conditions for the process and the product.
7. How the building and facilities should be designed to prevent entrance and harbouring of pests and the entry of environmental contaminations such as smoke, dust, sandstorm etc.
8. In the Food Warehouse or Food handling areas:
   -  What type of flooring should be?
   -  What type of wall should be?
   -  What type of ceiling should be?

1. Stairs, lifts, cages and auxiliary structure where should be situated and constructed as not cause contamination to Food.
2. How the Chutes should be constructed.
3. In Food handling areas how all overhead structures and fittings should be installed to avoid contamination directly or indirectly.
4. The use of material, which should not to be a source of contamination, which should be avoided unless its use would clearly not be a source of contamination.

Receiving facilities

1. Proper receiving arrangements
2. Proper receiving platform
3. Sanitary conveniences

Food Processing Unit Facility

1. Materials used in Flooring, Walls & Ceilings
2. Selection of paint for the Wall and ceilings
3. Doors, Windows , Stairs & Platforms
4. Services (Gas Supplies , Electricity , Water Supplies, Lighting, Ventilation)
5. Sanitary conveniences
6. Water supplies
7. Storage of Hazardous Substances
8. Facilities for washing food and equipment
9. Lighting for food premises
10. Ventilation for food premises
11. Refuse storage

Changing-room Facility

1. Change Room Facility
2. Washroom
3. Wash basins
4. Lockers, Cloakrooms and Shoe Racks
5. Accommodation for clothing and personal belongings

Requirement for Hygienic Processing and Manufacturing

1. Reception of raw material
2. Prevention of cross contamination
3. Processing
4. Packaging
5. Storage and transportation of end products
6. Sampling and testing arrangements
7. Handling of different types of product in different areas
8. Special provisions for different products (eg; pork and meat)

Requirements Related to the Food Storage Temperature controls, Cross-contamination and Transportation.

• How the food products to be protected from the risk of cross contamination
• How the raw, semi processed (or) processed (or) chilled or frozen foods to be stored or handled or displayed
• What degree temperature at which Certain Food in catering operations are to be stored.
• Special Provision for Pork Meats and Pork Products
• Provision of Thermometers for Refrigerated Storage
• Storage of deep frozen foodstuff
• Storage of chilled foods
• Requirements related to date expired foodstuff
• Transportation of foodstuff