SOUTH BALTIC PROJECT CHECKLIST. Protocol no: Inspection

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1 "Food Hygiene and Food Safety in the Baltic region" Project co-financed by the European Regional Development Fund in the framework of the Programme of the South Baltic Cross-border Co-operation SOUTH BALTIC PROJECT CHECKLIST Protocol no: Date of Inspection Inspection Date of last inspection: Name and address of the competent Registration number authority conducting the inspection Control documented by this protocol was carried out on the basis of and as required by the provisions of: Announced / unannounced Planned / additional Regulation (EC) No 78/00 of the European Parliament and of the Council of 8 January 00; Regulation (EC) No 8/00 of the European Parliament and of the Council of 9 April 00; Regulation (EC) No 8/00 of the European Parliament and of the Council of 9 April 00; Regulation (EC) No 88/00 of the European Parliament and of the Council of 9 April 00; Regulation (EC) No 09/009 of the European Parliament and of the Council of October 009; Regulation (EC) No /0 of the European Parliament and of the Council of February 0; Regulation (EC) No 07/00 of the European Parliament and of the Council of November 00; Regulation (EC) No /007 of the European Parliament and of the Council of December 007; Regulation (EC) No /008 of the European Parliament and of the Council of December 008; Regulation (EC) No /009 of the European Parliament and of the Council of 0 January 009; Name of company Address of company Address of controlled facilities Contact Owner Postal Code Phone number Fax Name and surname Official position Number of authorization Date of issue of authorization: Authorization valid until: Person conducting the inspection: Person representing the establishment/facility: Details of the establishment should be consistent with the data in its official registration records Legend: NA - not applicable P - positive / N - negative

2 A GENERAL REQUIREMENTS FOR APPROVED AND REGISTERED ESTABLISHMENTS 78/00, 88/00, 8/00, 9/0 P / N NA The decision/permission to operate an economic activity The data in the register of companies are accurate (88/00 Article and 8/00 Article and 8/00 Article ) Traceability of all suppliers of raw materials, semi-finished and finished products - "take a step back" principle (78/00 Article.,8 Section ) Possibility of identifying all "business-customers",products, "step forward" principle. (78/00 Article 8, Section ) Informing consumers about food (9/0 the entire text) Suitable labelling of food and supplying the documentation relevant to the traceability of its movement. (78/00) Article 8, Section and 8/00 Annex II) Technological plan of the establishment (up-to-date, consistent with the actual conditions) B DEVELOPMENT AND IMPLEMENTATION OF GHP IN ESTABLISHMENTS 8/00 Personal hygiene and health of people working in food production and food distribution processes. (8/00 Annex, Chapter VIII, sections,, and Chapter III, Section, item a) Cleaning and disinfection of equipment remaining in contact with food and food rooms of the facility (8/00 Annex II, Chapter I, Section, and Chapter V, Section, and Chapter III, Section, item b) Supply of cold and/or hot drinking water in the facilities, water quality control. (8/00) Annex II, chapter VII, section, item a, and Chapter III, Section, item e) Disposal of waste and sewage from food facilities (8/00) Annex II, Chapter I, Section, 8, and Chapter III, Section, item f, Chapter VI) Protecting the facilities against pests, monitoring of pests (8/00) Annex II, Chapter IX, Section ) Training and qualification of employees (8/00) Annex II, Chapter XII, Sections, ) 7 Maintenance of machinery and equipment. (8/00 Annex II, Chapter V, item b) C GENERAL REQUIREMENTS FOR FOOD FACILITIES 8/00 Annex II, Chapter I Toilets (appropriate location, efficient sewage system). (8/00 Annex II, Chapter I, Section ) Washbasins (appropriate number, location, hot and cold running water, cleaning and hygienic drying agents, separated from food washing points). (8/00 Annex II, Chapter I, Section ) Ventilation systems, natural or mechanical (efficient and effective, the direction of air flow, easy access to filters for repairs). NOTE: In the event of detecting vapour condensation - mark "N". (8/00 Annex II, Chapter I, Section ) Lighting (natural and/or artificial). (8/00 Annex II, Chapter I, Section 7) Locker rooms for the staff. (8/00 Annex II, Chapter I, Section 9) Cleaning agents and disinfectants (appropriate place of storage; storage in areas where operations with food are carried out is prohibited). (8/00 Annex II, Chapter I, Section 0)

3 D SPECIAL REQUIREMENTS FOR FOOD ROOMS ( The interiors of means of TRANSPORT) 8/00 Annex II The design, condition and cleanliness of the workspace facility must ensure GHP, including protection of food against contamination during processing operations. (8/00 Annex II, Chapter II, Section, Item a). Floors (walls ceilings, windows and doors in good technical condition, easy to clean and disinfect (8/00 Annex II, Chapter II, Section, Items, a, b, c, d, e.) Surfaces including the surfaces of equipment in food handling, easy to clean and disinfect. (8/00 Annex II, Chapter II, Section, Item f) Devices for cleaning and disinfecting work tools and equipment (supply of hot and cold water (8/00 Annex II, Chapter II, Section ) Washing food if applies (a device supplying hot and/or cold drinking water, clean and disinfected). (8/00 Annex II, Chapter II, Sections, ) E GENERAL REQUIREMENTS FOR TRANSPORTATION OF FOOD 8/00 Annex II, Chapter IV) Transporters and containers used for transporting foodstuffs (clean, good condition, protection against pollution, construction and transportation surfaces allowing for cleaning and/or disinfection). (8/00 Annex II, Chapter IV, Section ) Transportation spaces appropriate for transporting different foodstuffs, effective cleaning between shipments, (8/00 Annex II, Chapter IV, Section ) Temperature of transport (transport of foodstuffs at a fixed temperature, temperature maintenance, temperature control). (8/00 Annex II, Chapter IV, Section 7) F GENERAL REQUIREMENTS FOR FOOD 8/00 Annex II, Chapter IX 7 Quality control at the entrance to the establishment: raw materials, ingredients used in processing, including controlling freshness of fish and fish parasites (establishment procedures). (8/00 Annex II, Chapter IX, Section ) Storage of raw materials, ingredients and other materials used in processing (storage conditions). (8/00 Annex II, Chapter IX, Section ) Continuity of "cold chain," in case of fishery products, starting immediately after harvesting, through production and storage of raw materials, ingredients, semi-finished and finished products (analysis of microbiological hazards). (8/00 Annex II, Chapter IX, Section ) Appropriate cooling after heat treatment in order to eliminate the health risks for the consumer. (8/00 Annex II, Chapter IX, Section ) Defrosting foodstuffs (defrosting method, process time, process temperature, minimizing microbiological hazards, technological "leak", ri sk analysis regarding defrosted food). (8/00 Annex II, Chapter IX, Section 7) Developing, implementing and enforcing procedures of withdrawal from the market and securing of foods not conforming to health quality standards. 78/00, Article 9 Labeling method and storage of hazardous and/or inedible substances. (8/00 Annex II, Chapter IX, Section 8) G GENERAL REQUIREMENTS FOR UNIT / COLLECTIVE PACKAGING 8/00 Annex II, Chapter X Unit packaging (in direct contact with the product) and collective packaging appropriate material (8/00 Annex II, Chapter X, Section ) Storage of packaging materials and protecting them against contamination. (8/00 Annex II, Chapter X, Section ) Cleanliness and completeness (good condition, no damage - heat treatment) of cans and glass jars. (8/00 Annex II, Chapter X, Section ) Using of packaging materials several times. (8/00 Annex II, Chapter X, Section )

4 H HAZARD ANALYSIS AND CRITICAL CONTROL POINTS Regulation 8/00 Article 7 8 The development, implementation and maintenance of HACCP (8/00 Article, Section ) - Identification and assessment of health hazards and the risk of their occurrence, development of control measures and methods to counter these hazards (8/00 Article, Section, Item a) - Identification of critical control points (CCP), in which control is essential so as to prevent or eliminate hazard or to reduce it to acceptable levels. (8/00) Article, Section, Item b) - Determining the requirements (parameters) for each critical control point (CCP) and defining the limits of tolerance (critical limits). (8/00) Article, Section, Item c) - Establishment and implementation of a system for monitoring of critical control points (CCP), (8/00) Article, Section, Item d) - Establishing corrective actions when a critical point does not meet the requirements. (8/00) Article, Section, Item c, e) - Establishing procedures to verify if the HACCP system is effective and consistent with the plan. (8/00) Article, Section, Item f) - Developing documentation of the HACCP related to the stages of its implementation, determining the method for registering and archiving system documentation. (8/00) Article, Section, Item g) - A review of the procedures after modifications introduced to the product, process, or activity. (8/00) Article, Section ) I GENERAL REQUIREMENTS FOR ANIMAL BY-PRODUCTS 09/009 and (EU) /0 Proper categorization and segregation of animal by-products (ABPs) divided into categories I, II and III (where required). Proper handling of "special risk materials": labeling of containers, passing animal byproducts to the establishments of appropriate category and approved by the competent authority, SRM dyeing, weight control, and proper completion and use of commercial documents and records. Animal by-products (ABPs) and communal waste storage in food premises (locked containers or disposal system, the frequency of removal that ensures no piling up, appropriate procedures and compliance with them, protection against access of animals and pests. (8/00 Annex II, Chapter VI, Item J GENERAL REQUIREMENTS FOR HEAT TREATMENT (FOOD PLACED ON THE MARKET IN HERMETICALLY SEALED CONTAINERS) Regulation 8/00 EC concerns establishments producing food in hermetically sealed containers /canned/ K Technical conditions preventing a possibility of contamination of the product / 8/00 Chapter XI, Section to / Regularly inspected and maintained parameters: temperature, pressure, hermetic tightness, microbiology (compliance with the process). / 8 Chapter XI, Section to / GENERAL REQUIREMENTS FOR PRODUCTION, INCLUDING MICROBIOLOGICAL AND CHEMICAL CRITERIA Regulations 07/00 and /007 The establishment has a schedule of sampling and testing in the area of food safety criteria taking into account: - Limits with regard to histamine are not exceeded; (/007 Annex I, Chapter, Section.7) - All product groups and all microorganisms, for which food safety criteria have been set out. (07/00 Articles, Section.) The tests carried out in approved laboratories with accredited methods. (07/00 Article, Sections and )

5 In the event of unsatisfactory test results the establishment undertook measures aimed at:.. Discovering the cause of non-compliance and the implementation of corrective measures;. (07/00 Article 7, Section ) The withdrawal of the product or batch of products from the market or from consumers,. (07/00 Article 7, Section ) L MICROBIOLOGICAL CONTROL OF PROCESS HYGIENE does not apply to points of sale (retail trade) 07/00 The establishment has a schedule of sampling to demonstrate compliance with the criteria of process hygiene. (07/00 Article, Section and ). In case of unsatisfactory results the establishment implemented procedures to improve the hygiene of production processes so as to obtain acceptable test results. (07/00 Article 7, Section ). Shelf life determined on the basis of the storage testing results. (Regulation 07/00 Annex II) I DESCRIPTION OF IRREGULARITIES SHOWN IN COLUMN "EVALUATION" (refers to irregularities reported in the general checklist - and in additional checklists for each section):

6 II. REMARKS AND OBJECTIONS TO THIS PROTOCOL: (refers to objections to the statements contained in all the checklists) City / Town Date Signature of the person representing the establishment Received by: Signature of Inspector conducting the control The controlled entity - as above Acknowledgment of receipt: the controlled entity The representative of the establishment refused to sign the protocol of the control number... because of... (place, date) Signature of the person representing the establishment...