Description of Project Review:
Sanitary Design Review Process
Project Development (ideation/risk assessment)
Planning stage where the product and/or package are being developed and budgetary estimates are available for review. Known risks are identified. Project Pre-Engineering (design)
Layouts are being developed and Key Food Safety issues and equipment clean ability are reviewed (HACCP, Regulatory, QP’s). The final costs are submitted for the capital Funding request. Items are the action register are reviewed. Project Execution (build)
Construction begins. Equipment manuals are being developed and plant training for cleaning and maintenance begins. Project Commission (accept/installation)
Equipment acceptance reviewed, special start-up procedures and timing is sequenced with the construction schedule. Cleaning manuals/procedures are reviewed. Outstanding items should be added to the main Project Action Register. Sanitary Design Signatures
Identify the key personnel who participated in each section of the design review and list the items that need corrected on the action register
Running List of Comments (please date and sign all comments)
ADDITIONAL RECCOMMENDATIONS ATTACHED Yes No:
General Instructions: Project Manager is responsible for assuring review and resolution of items pertinent to the project design and scope.
Design features identified as critical are required within the project scope and design to assure regulatory and food safety requirements are met. Critical Items are non negotiable and must be given due diligence based on product type and local laws
1.0 Site Location
Does site Location allow for the safe manufacture and handling of wholesome food products? The location should be free of ground and airborne contamination. Avoid proximity to chemical plants, landfills, incinerators, junkyards, sewerage treatment plants, residential areas and environmental remediation sites.
During the project development, the scope of some sanitary design features may have changed in an effort to reduce costs. In the cases where a sanitary design feature was eliminated or scaled back, did the Project Manager perform an Annual Cost of Cleaning Estimate to ensure the sanitary design change provided the best overall cost? The estimate should be based on the anticipated cost of sanitation labor and the material costs multiplied by the number of annual cleaning cycles. Please list the changes below and enter the annual sanitation cost estimates in the comment section
Are buildings located on higher elevation of site to avoid water runoff issues ?
Are buildings orientated so prevailing winds do not blow into docks and manufacturing areas ?
Are unpaved or walkway areas around the plant weed free? The following is recommended: ¼ inch / 6 mm pebbled gravel strip along the foundation that is at least 36 inches / 90cm wide and 4 inches / 10cm deep (including the office area when attached to the processing plant) Plastic sheeting may be used below the gravel for weed control.
Are shrubs and plants located at least 10 feet / 3 m from building ?
Are trees located at least 30 feet / 9 m from building?
Are all access ways constructed of hard paved surfaces ?
Are main exterior employee entrances located away from trash and refuse areas?
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