This is where even the apparently small things matter.
3.1 Overall building
Check whether the premises are:
3.1.1Adequate for the activity and quantity handled.
3.1.2 Maintained in sound condition.
3.1.3 Capable of being cleaned.
3.1.4 Protected from contamination.
3.1.5 Protected against pest entry.
3.1 6 Designed so that food movement does not unnecessarily create contamination risks.
3.1.7 Free from unnecessary clutter and inaccessible dirt traps.
3.2 Floors
Look closely.
3.2.1 Sound condition?
3.2.2 Cracks?
3.2.3 Broken tiles/concrete?
3.2.4 Pits?
3.2 5 Water accumulation?
3.2.6 Easy to clean?
3.2.7 Appropriate drainage?
3.2 8 Dirt collecting in damaged areas?
3.2.9 Slippery/unsafe conditions affecting handling?
3.2.10 Junctions/edges cleanable?
A small crack is still something to notice.
We are not going to argue with ourselves whether it is important enough for an inspector.
We see it. We record it. We correct it appropriately.
3.3 Walls
Check:
3.3.1Sound condition.
3.3.2 Cleanliness.
3.3.3 Smooth/cleanable surfaces as appropriate.
3.3.4 Cracks/holes.
3.3.5 Dampness.
3.3.6 Seepage.
3.3.7 Flaking material.
3.3.8 Mould.
3.3.9 Unnecessary ledges/dirt accumulation.
3.3.10 Pipe/wall penetrations that can admit pests.
3.4 Ceiling and overhead structures
Look for:
3.4.1 Leakage.
2.4.2 Condensation.
3.4.3 Flaking paint/plaster.
3.4.4 Mould.
3.4.5 Dust.
3.4.6 Cobwebs.
3.4.7 Bird activity.
3.4.8 Unprotected overhead contamination.
3.4.9 Damaged roofing.
3.4.10 Anything capable of falling/dripping onto food.
3.5 Doors, windows and openings
Check:
3.5.1 Doors fit and close properly.
3.5.2 Windows/openings appropriately protected.
3.5.3 Screens where needed are intact.
3.5.4 Gaps do not allow pest entry.
3.5.5 Doors are not habitually propped open.
3.5.6 Loading entrances are managed.
3.5.7 Broken glass risks are controlled.
3.6 Drainage
Check:
3.6.1 Adequate drainage.
3.6.2 No backflow.
3.6.3 No stagnant water.
3.6.4 Drains clean.
3.6.5 Drain covers/gratings appropriate.
3.6.6 No foul smell indicating problems.
3.6.7 Drainage does not become a pest route.
3.6.8 Waste water does not contaminate food areas.
3.7 Lighting
Check:
3.7.1 Enough light to work and inspect food properly.
3.7.2Light fittings maintained.
3.7.3 Risk from breakage controlled where appropriate.
3.7.4 No dark corners that cannot be inspected/cleaned effectively.
3.8 Ventilation
Check:
3.8.1 Adequate ventilation.
3.8.2 Excess heat controlled where necessary.
3.8.3 Condensation controlled.
3.8.4 Dust/fumes not carried towards food.
3.8.5 Ventilation openings protected where required.
3.8.6 Filters/ducts clean and maintained where fitted.
3.9 Storage space and segregation
Check whether there is adequate, identifiable space for:
3.9.1 Normal saleable stock.
3.9.2 Incoming stock.
3.9.3 Dry food.
3.9.4 Chilled food.
3.9.5 Frozen food.
3.9.6 Fresh produce where handled.
3.9.7 Allergen segregation where relevant.
3.9.8 Returned food.
3.9.9 Rejected food.
3.9.10 Damaged food.
3.9.11 Hold/quarantine material.
3.9.12 Recalled/withdrawn material.
3.9.13 Chemicals.
3.9.14 Cleaning materials.
3.9.15 Packaging.
3.9.16 Waste.
3.9.17 Personal belongings.
FSSAI guidance specifically calls for segregation and identifiable secured storage of raw/processed/rejected/returned materials, and separation of food from items such as cleaning chemicals, stationery and hardware.
3.10 Racks, pallets, shelves and storage structures
Check:
3.10.1 Suitable material and condition.
3.10.2 Clean.
3.10.3 No broken/splintered/contaminating surfaces.
3.10.4 Stable.
3.10.5 Sufficient capacity.
3.10.6 Food appropriately off the floor.
3.10.7 Adequate clearance for cleaning/inspection.
3.10.8 Food appropriately away from walls.
3.10.9 No inaccessible accumulation behind/below racks.
3.10.10 Load limits respected where relevant.
1.1 Receiving, picking, packing and dispatch areas
Where these exist:
3.11.1 Adequate space.
3.11.2 Cleanable.
3.11.3 Activities separated sufficiently.
3.11.4 Food not unnecessarily placed on floors.
3.11.5 Temporary holding controlled.
3.11.6 Temperature-sensitive food not left waiting unnecessarily.
3.11.7 Damaged/returned goods cannot casually mix with normal stock.
3.12 Toilets, washing/changing and staff facilities
Where applicable:
3.12.1 Adequately located.
3.12.2 Clean and maintained.
3.12.3 Do not open directly into food areas where prohibited/inappropriate.
3.12.4 Handwashing facilities available as required.
3.12.5 Soap/cleaning provisions.
3.12.6 Hygienic hand drying.
3.12.7 Appropriate changing/storage of personal belongings.
3.12.8 Staff eating/smoking arrangements do not contaminate food areas.
