FOOD SAFETY

IMPLEMENTATI ON AND
INSPECTION GUIDELINES
FOOD SAFETY
IMPLEMENTATION AND
INSPECTION GUIDELINES

SECOND EDITION 2020

 Table of
Content
FORWARD 5
Introduction 8
The purpose of the manual 9
Appreciation 9
Steering Committee 10
Editing Team Members 11
Definitions 12
Food Safety Systems 17
Good Hygiene Practices (GHPs) 21
First Stage: Purchasing and Receiving Food 23
Second Stage: Food Storing 24
Third Stage: Preparing and Serving Food 28
Good Food Production Practices (GFPP) 41
1. Location and environment 42
2. Layout and design of food establishment premises 42
3. Equipment 44
4. Facilities 44
5. Food Operations and Controls 45
6. Sanitation and Maintenance of Establishment Premises 47
7. Personal Hygiene 48
8. Product Information (food label) and Consumer Awareness 49
9. Training of Food Handlers at the Food Establishment 49
Hazard Analysis and Critical Control Points (HACCP) 51
Definition of HACCP 52
Benefits of HACCP 52
The Seven Principles of HACCP 52
Auditing of HACCP 60
Developing a HACCP plan 63

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Food Safety Management System ISO 22000 67
Standard Operating Procedures (SOPS) 73
Hand Washing 75
Personal Hygiene 77
Controlling Time and Temperature During Food Preparation 79
Washing Fruit and Vegetables 81
Pest Control 83
Cross-Contamination Prevention 86
Using and Calibrating Thermometers 88
New Employee Orientation 91
Auditing Excellence 93
Appendices 99
Appendix A 100
Appendix B - Appendix B-A 106
Appendix B-B 107
Appendix B-C 109
Appendix C 110
Appendix D 111
Appendix E 112
Appendix F 113
Appendix G 123
References 135

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 3

 FORWARD

The mission of the Jordan Food and Drug Administration is to ensure the safety and quality
of foods in the Jordanian markets, and to achieve our national goal of maintaining a decent
standard of health for all Jordanians. We constantly strive to raise the level of food hygiene
control and raise public health awareness on best practices to keep pace with global
scientific updates that guarantee the right of all to have safe and healthy food.

The Jordan Food and Drug Administration aims to strengthen cooperation with partners
and achieve common interests through developing the capacities of workers in the food
sector to promote the implementation of policies and regulations according to global
standards and are cooperative and transparent.

The role of food safety regulators and legislators is to strengthen inspection procedures
and auditing of food establishments. They also supervise the management of food safety
systems and ensure the implementation of the self-monitoring programs.

This guideline manual provides comprehensive information on food safety and covers
the needs of food establishments to ensure that food safety regulations are effectively
implemented under the provision of the Food Law No. 30 of 2015. Also, the manual details
all standard operating procedures intended to reduce food contamination and foodborne
diseases.

In conclusion, I sincerely thank the US Agency for International Development (USAID)

for supporting the implementation of this project, which resulted from signing a
memorandum of understanding to enhance the capacity of food handlers working in food
establishments to enable them to provide high-level services and ensure the safety of
food for consumption.

Prof. Dr. Nizar Mahmoud Mhaidat

Director General, Jordan Food and Drug Administration

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 5

 FORWARD

The Jordan Food and Drug Administration (JFDA) is the exclusive authority entrusted to
ensure the safety and quality of food in the Hashemite Kingdom of Jordan. This leading
institution is committed to maintaining the good reputation and trust that have been built
with the Jordanian community.

The world is moving towards preventive food safety systems with integrated strategies to
reduce the most important risks throughout the food supply chain. Demographic changes,
shifts in food consumption patterns, intensive food production techniques, increased
urbanization, and the need to adopt new technologies are presenting unprecedented
challenges. The globalization of the international food trade, as well as food safety
standardization, is another challenge for these systems.

The strategic approach includes the food chain approach to developing or improving overall
food systems, from the primary product to the consumer, from the farm or the sea to the
plate, as described in the food supply chain. All stakeholders in any food chain-based system
share the responsibility for providing safe. This responsibility is unequivocally placed within
the food and agriculture sector and is broadly defined to include the production of plant and
foods of animal origin (including seafood), post-harvest processing, processing and handling
food, at wholesale, retail and family levels.

The food supply chain, starting with food production and processing, is undoubtedly a complex
process in legislative terms where numerous stakeholders converge in their work. The Control
and Inspection of Economic Activities Law No. 33 of 2017 provides clear demarcation for
each entity working in this regard. Jordan's food safety laws and regulations ensure the
highest standards and specifications for food safety and quality. The world is moving towards
a globally applied risk management philosophy, which complements the current traditional
focus on regulating and controlling end products in food safety systems with a clearer focus
on avoiding food contamination at origin. This includes developing and disseminating good
practices/safety assurance systems (risk analysis and critical control points) and adopting a
holistic approach to food safety that encompasses the entire food chain.

I hope this guideline manual will be an important tool for ensuring the safety of the food
products. We express our gratitude to the Director General, Prof. Dr. Nizar Mhaidat, for his
continued support, and to all colleagues involved for their acknowledged efforts.

Engineer Amjad Abdul Rahman Rashaideh

Director of the Food Directorate, Jordan Food and Drug Administration.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 7

 Introduction
Food presents a crucial and indispensable element of life. In today's world, the food
production and processing sector are of great importance enabling some countries
to boost their national economies and provide sources of income to their citizens.
Food products have become one of the most traded commodities in the world,
and as a result, food safety has gained absolute importance and attention from
governments for its pivotal role in supporting national economies, trade, tourism,
food security, nutrition, and achieving sustainable development goals.
Urbanization and changes in consumption patterns have led to a rise in demand
for food, thereby increasing the global food chain and making it more complex.
This has created challenges for the food production and service sectors in terms
of ensuring food safety and suitability for human consumption.
Jordan's Food Law No. 30 of 2015 defines food safety as the 'Absence of any
dangerous sources in food while handing according to the technical rules or
the international standard specifications'. Contaminated or low-quality food can
become a source of disease and can result in health burdens and economic losses.
Most foodborne diseases are classified as infectious and the most important
causes are bacteria, viruses, parasites, and chemicals.

Factors that contribute to food contamination include:

1. Improper agricultural practices
2. Poor hygiene at different stages in the food supply chain
3. Lack of preventive controls in food processing and preparation
4. Misuse of chemicals
5. Contaminated raw materials, ingredients, and water
6. Improper storage of food

Foodborne diseases can be avoided by following the five keys principles of food
hygiene and handling, as developed by the World Health Organization:
1. Maintain personal hygiene and cleanliness of surfaces and equipment used
to prepare food
2. Separate raw and cooked foods to prevent cross-contamination
3. Cook food for the appropriate length of time at the appropriate temperature
to kill pathogens
4. Store food at the proper temperature
5. Use safe water and raw materials
Food safety and quality have an important role in the travel decisions of tourists.
Health concerns associated with international and domestic tourism are receiving
great attention by the tourism industry.
Several studies have concluded that tourists are infected with foodborne diseases
while traveling. The resulting illnesses ruin the travel experience and adversely
affect their desire to travel to countries concerned. While tourism experts are not
expected to be food safety specialists, they do need to recognize that food safety
issues go beyond making sure that mayonnaise is kept in the fridge.

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The purpose of the manual
The purpose of these guidelines is to provide information on the skills and
knowledge requirement for managers and employees responsible for food safety
in food establishments, and help them train and qualify food handlers, supervisors,
and food services managers to ensure they have good knowledge of food safety,
hygiene standards and regulations, and that these standards and regulations are
followed and applied to protect consumers from foodborne diseases.

Appreciation

The Jordan Food and Drug Foundation (JFDA) appreciates all the partners who
contributed to this manual. They include:
• Ministry of Tourism and Antiquities
• Aqaba Special Economic Zone Authority
• Petra Development and Tourism Region Authority
• Royal Academy of Culinary Arts
• Jordan Restaurant Association
• Jordan Hotels Association
• Hospitality Sector Skills Council
• USAID Building Economic Sustainability through Tourism Project

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 9

 Steering Committee

Eng. Amjad Rashaideh

Director of Food Directorate, Jordan Food and Drugs Administration

Mrs. Ansam Malkawi

Minister's Advisor - Director of Institutional Development, Ministry of Tourism and Antiquities

Abdullah Alhajee
Head of Food Safety and Health, Aqaba Special Economic Zone Authority

Mr. Vatche Yergatian

General Manager, Jordan Hotels Association

Ms. Eliana Janineh

General Manager, Jordan Restaurant Association

Mr. Jacques Rossel

Director, Royal Academy of Culinary Arts

Mr. Mohammed Alqasem

Operating Officer, Tourism & Hospitality National Sector Skill Council

Dr. Joseph Ruddy

Team Leader, USAID, Building Economic Sustainability through Tourism Project

Mr. Amin Ardah

Quality Assurance, and Industry Development, USAID Building Economic Sustainability
through Tourism Project

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Editing Team Members

Eng. Amjad Rashaideh

JFDA

Eng. Sameer Abu-Ali

JFDA

Eng. Mamoun Sayaheen

JFDA

Dr. “Eva Inam” Al Zein

JFDA

Eng. Maram Hadadine

JFDA

Dr. Moath Mansour

JFDA

Eng. Amani Al Amawi

JFDA

Eng. Bader Al Nasan

JFDA

Eng. Mohammad Al Manha

Jordan Restaurant Association

Eng. Umaima al Majthoub

Jordan Hotels Association

Mr. Amin Ardah

USAID Building Economic Sustainability through Tourism Project

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 11

 DEFINITIONS

To manage conditions of an operation to maintain compliance

Control with established criteria and the state where correct
procedures are being followed and criteria are being met.

Any action or activity that can be used to prevent, eliminate or

Control measure
reduce a significant hazard

Any step at which biological, chemical, or physical factors

Control point
can be controlled.

The presence of an infectious, toxic substance in a human or

animal body, the surface of that body, a product prepared for
Contamination consumption, or on other objects, including transportation.
which poses a threat to public health. (Public Health Law
No. 47 of 2008).
Corrective
Procedures followed when a deviation occurs.
action
A requirement on which a judgment or decision can be
Criterion
based.
A step in which control can be applied and is essential to
Critical Control
prevent or eliminate a food safety hazard or reduce it to an
Point
acceptable level.
A maximum and /or minimum value to which a biological,
chemical or physical parameter must be controlled at a CCP
Critical limit
prevents, eliminates, or reduces to an acceptable level the
occurrence of a food safety hazard.

Deviation Failure to meet a critical limit.

Substances, products, whether manufactured, semi-

manufactured or unmanufactured, or raw materials for, or
expected to be for, human consumption by mouth, including
beverages, gum, and any substance used in food production,
preparation or processing, except for fodders, implants,
Food
crops under the applicable Agriculture Law, as well as
tobacco, tobacco products, narcotics, and psychotropic
substances, drugs, and cosmetics under the applicable Drug
and Pharmacy Law, in addition to drinking water under the
Public Health Law (Food law No.30 of 2015).

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DEFINITIONS

A mandatory regulatory activity of enforcement by national

or local authorities to provide consumer protection and
ensure that all foods during production, handling, storage,
Food control processing, and distribution are safe, wholesome, and fit
for human consumption; conform to the safety and quality
requirements, and are honestly and accurately labeled as
prescribed by law.

Illnesses resulting from the ingestion of contaminated

Foodborne
food with bacteria, viruses, parasites, fungi, natural toxins,
diseases biological, chemical, or radiological.

Any institution, factory, or facility in which the food is

handled, including means of transport and vehicles except
Food for farmers' fields, livestock farms, and apiaries.
establishment This means shopping malls, warehouses, food plants, food
services, and food facilities approved by the JFDA Law (Food
law No.30 of 2015).
Stages of producing, Food Production, preparing, processing,
packaging, wrapping, transporting, possessing, storing,
Food handling
distributing, offering to sell, selling, gifting, or donating
food.) Food law No.30 of 2015).
A systematic approach to the identification, evaluation, and
HACCP
control of food safety hazards. (Food law No.30 of 2015)

The written document based upon HACCP's principles and

HACCP plan
delineates the procedures to be followed.

A systematic preventive approach defining basic risks

HACCP system affecting food safety and assessing and controlling such
risks (Food law No.30 of 2015).

The group of people who are responsible for developing,

HACCP team
implementing, and maintaining the HACCP system.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 13

 DEFINITIONS

A biological, chemical, and physical factor contained in the

food, or one of its elements and ingredients, which may
Hazard negatively affect human health. (Food law No.30 of 2015)
A cause that has the potential to cause adverse health
effects on vulnerable people (WHO, 2012).

The process of collecting and evaluating the information on

Hazard
hazards associated with the food under consideration to decide
analysis which are significant and must be addressed in the HACCP plan.

Any procedures followed to protect human life and health from

risks of food additives, pollutants, toxins, and disease-causing
germs prevent humans from health damages transferred
by plants or vegetable or animal products. Such measures
Health include any legislation, requirements, policies, decisions, or
measures procedures related to the end-product properties, including
ways of production, examination, inspection, issuance of the
relevant certificates, the attestation procedures, sampling,
risk assessment ways, packaging, as well as requirements of
food safety labeling ) Food law No.30 of 2015).

To conduct a planned sequence of observance or

Monitor measurements to assess whether a CCP is under control
and produce an accurate record for future use verification.

A deviation from the requirements specified in the audit

criteria. Non-conformances may be classified as minor,
Non – major, or critical. The type of non-conformance depends on
conformance the impact the deviation has on the integrity of the food
safety system being audited, the safety of the product, and
the severity of the deviation.

Factual information was collected during the audit. It

describes the audit findings and is used to determine if
Objective
the audit criteria have been met. Objective evidence can
evidence be collected through personnel interviews, observation of
activities, and review of documents, records, etc.
Good Food Production Practices and procedures, which
Prerequisite
address operational conditions providing the foundation
programs for the HACCP system.

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DEFINITIONS

Food distinctive level or its sufficient properties and

advantages meeting the consumer›s needs, desires, or
Quality satisfaction, in line with the requirements of the standard
specifications or technical regulations of quality as set by
the competent authority (Food law No.30 of 2015).

Any point, procedure, operation, or stage in the food system

Step
from primary production to final consumption.

That element of verification focused on collecting and

evaluating scientific and technical information to determine
Validation
if the HACCP plan, when properly implemented, will
effectively control the hazards.
Activities other than monitoring determine the HACCP
Verification plan›s validity and that the system is operating according
to the plan.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 15

Food Safety Systems
 Food Safety Systems
The food supply chain refers to processes that describe all stages of food
handling from the farm to arrival at the consumer's table, including production,
processing, distribution, and consumption. Food safety is a global concern, not
only because of its importance for public health but also because of its impact
on international trade. The globalization of food production and procurement
makes food chains longer and more complex and increases food safety incidents.
Mechanisms for preventing foodborne diseases can span the spectrum from
voluntary to regulatory and from outright bans to warning labels and education.
Regulation is often intended to be a preventive and protective measure.
A prerequisite for any regulatory action should be the assurance of adequate,
consistent, and effective enforcement. The ability to protect requires the authority
and resources to take action. The food safety system must contain adequate
provisions for enforcement of regulations and clearly link responsibilities with
accountabilities.
An effective food safety system ensures the safety and quality of food at each
stage of the food supply chain.

Examples of global food safety systems

1. Hazard Analysis and Critical Control Points (HACCP)

HACCP is a global food safety system used by food producers, manufacturers, and
foodservice establishments to ensure safe foods.
This system is issued by the Codex Alimentarius and comprises the following
seven principles:
1. Conduct a hazard analysis.
2. Determine the critical control points (CCP).
3. Establish critical limits.
4. Establish a system to monitor control of CCP.
5. Establish the corrective action to be taken when a particular CCP is not
under control.
6. Establish procedures for verification to confirm that the HACCP system is
working effectively.
7. Establish documentation concerning all procedures and records appropriate
to these principles and their application.

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2. ISO 22000
The International Standard Organization (ISO) developed the standard for food
safety management system ISO 22000, which applies to all organizations in the
food chain and ensures its integrity. The ISO 22000 Food Safety Management
Systems was first published in 2005 as an international standard that specifies
the requirements for HACCP food safety management systems in establishments
involved in the production, processing, transport, or distribution of food products.
This type of certification is suited to businesses that require international
recognition of their food safety management system.
Parallel to this development, there is an increasing need for harmonized
certification of food safety systems to create justified confidence that all
necessary measures are taken to ensure food safety in previous links of the chain
as well. In this context, ISO developed the technical specification (TS) ISO / TS
22003 that contains requirements for bodies providing certification of the food
safety management systems.
These developments were triggered in response to the increasing need of food
manufacturers for a generally accepted food safety certificate that meets the
requirements of the subsequent customers in the chain and may incorporate the
requirements of the different certification schemes of the retail establishments.

3. Safe Quality Food (SQF) 2000 Code

Another food safety system worth taking a closer look at is the Safe Quality
Food SQF 2000 Code. The SQF 2000 Code applies to food manufacturing and
food distribution. It requires food processors to develop good manufacturing
practices and maintain food safety and quality plans to control those parts of the
operation that are critical to the integrity of their products. The SQF 2000 Code
is a quality management system based on the HACCP system, aiming to reduce
the incidence of unsafe food reaching the marketplace.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 19

Good Hygiene Practices
)GHPs(
 Good Hygiene Practices
GHPs are the practices and measures necessary along the food chain to ensure
food safety and suitability for human consumption.
Following good hygiene practices during food preparation is critical to ensuring
safe and healthy food. This contributes to:
• Preventing incidents of foodborne diseases
• A good reputation leading to consumer confidence and higher profits.
• Reduced costs from food wastage due to contamination.
• Developing a partnership and cooperation with the food safety inspection
authority.

Researchers identified common factors that contribute to foodborne diseases,

which usually involve one or more of the following:
1. Improper cooling of foods.
2. Early preparation of food (12 hours or more before serving).
3. Sick food handlers with poor personal hygiene practices.
4. Failure to reheat cooked food to safe internal temperatures to eliminate
bacteria.
5. Inability to maintain proper heating temperatures.
6. Using contaminated raw food that doesn't undergo further cooking.
7. Purchasing food from unreliable sources.
8. Cross-contamination of ready-to-eat food with raw food, improperly cleaned
or sanitized equipment, or improper handling of food by food handlers.
9. Inappropriate use of leftovers.
10. Failure to reheat or cook food to safe temperatures.

In this chapter, the guidelines address the process of producing and serving food
using good hygiene practices that should be followed during each stage.
The three stages are:

First Stage : Purchasing and receiving food (Primary food)

Second Stage : Storing food
Third Stage : Preparing and serving food

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First Stage: Purchasing and Receiving Food

• Purchase and receive safe raw materials from reliable sources that are
licensed to practice this activity.
• Schedule delivery time out of rush hours whenever possible.
• Prepare food storage areas before receiving food shipments to enable
immediate storage of food. Storage places should be clean and well-lit.
• Allocate clean carts to receive food and transport it directly to storage areas.
• Ensure the quality and safety of food items when received and purchased,
as follows:

Table 1. Main procedures to follow while purchasing and receiving food

Check frozen food for signs of thawing or refreezing, such as blood on meat
boxes, liquid leaks, frozen liquids under food packaging, and large ice crystals
inside or on the product. Refuse shipments that show signs of being thawed
and refrozen.
Purchase refrigerated or frozen food items after selecting non-perishable
foods to maintain their safe temperature until storing.
Never purchase or receive high-risk foods in torn or leaking packages

Make sure that fresh meat received from a supplier or distributor is slaughtered
in one of the legal slaughterhouse and data seals are clear: the name of the
slaughterhouse, slaughter date, type of meat.
Make sure to read the food labels to confirm the expiry date and storage
conditions. Refuse any food item that is not labeled.

Vacuum packaged food should be entirely void of air

Reject dented, swollen and rusty canned foods.

Food packages should be inspected to ensure that they are dry, tightly sealed,
and intact.
Eggs should be clean and refrigerated. Discard any cracked eggs.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 23

 Second Stage: Food Storing

1. Dry Storage
• Designate a suitable room with
good ventilation, temperature,
and lighting to store food and
do not use any other places for
this purpose.
• Keep canned and dry foods in a
dry place.
• Label and date all dry goods .
• Monitor and record the temperature of storage areas regularly to ensure
the temperature does not exceed 25° C.
• Keep all goods in clean containers, using moisture-proof and air-insulating
materials.
• Store products in glass or plastic containers made for food contact.
• Pre-plan food purchases to avoid stacking them inside the storage area.
• Food should be placed on shelves or mobile carts (plastic decks) at least
15cm from the floor and at least 10cm from the walls and leave spaces
between food items to allow airflow between them.
• Monitor expiry dates, considering stock rotation, and use the principle of
FIFO: First in First Out in storage; what is stored first is used first.

2. Cold Storage
• Store frozen food immediately
after purchase and receipt.
• Separate frozen meat from
frozen vegetables.
• Set the optimum freezing
temperature (-18°C).
• Ensure that all food is kept in
containers or bags (if unpacked
from their original packaging)
and label the food item with
the name date it was stored.
• Maintain continuous circulation of air inside the freezer room.

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3. Freezing Storage
• Store frozen food immediately after purchase and receipt.
• Separate frozen meat from frozen vegetables.
• Set the optimum freezing temperature (-18°C).
• Ensure that all food is kept in
containers or bags (if unpacked
from their original packaging)
and label the food item with
the name date it was stored.
• Maintain continuous
circulation of air inside the
freezer room.

Cold Storage Chart

Table 2. Necessary information about refrigerating and freezing storage time to
prevent food spoilage and keep the quality of frozen food.
Product Refrigerator (5°c) Freezer (-18°c)

Beverages\ after opening

Juices in cartons 3 days 3 months

Fresh, natural fruit juices 1 day ------

Dairy products\ after opening

Butter 1-2 months 3 months

Hard cheese (Cheddar, Swiss) 3-4 weeks 3 months
Soft cheese (Brie, Camembert) 1 week 3 months
Soft sweet cheese 4 days 3 months
Cottage cheese, Ricotta 1 week Doesn't freeze well
Cream cheese, spreadable 2 weeks Doesn't freeze well
Margarine 4-5 months ----
2 days (check the
Pasteurized milk in plastic or glass bottles ----
label)
UHT milk in tetra pack 2 days ----
Sour cream 7-14 days ----
Yogurt 10 days ----

Salads

Egg, tuna, chicken, pasta 2 days ----

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 25

 Product Refrigerator (5°c) Freezer (-18°c)

Eggs

Fresh eggs in the shell 3-5 weeks ----

Raw yolks and whites 2-4 days ----

Commercial mayonnaise

Refrigerate after opening 2 months ----

Frozen main dishes
and meals

Frozen main dishes and meals

Keep frozen until ready to heat ---- 3 months

Hot dogs and luncheon meats

Hot dog (opened) 1 week 1 month

Luncheon meat (opened) 3 days

Bacon and sausages

Bacon 7 days One month

Raw sausage from chicken, turkey, pork, beef 1-2 days 1-2 months
Hard sausages, pepperoni, jerky sticks 2-3 weeks 1-2 months

Hamburgers, ground and stew meat

Hamburger and stew meat 2 days 3 months

Ground turkey, veal, pork, lamb, mixtures of
2 days 3 months
them

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 Product Refrigerator (5°c) Freezer (-18°c)

Fresh beef, veal, lamb, pork meat

Steaks 3 days 3 months

Chops 3 days 3 months
Roasts 3 days 3 months
Variety meats: tongues, liver, heart, kidneys,
1-2 days ----
chitterlings
Stuffed, dressed uncooked chicken breasts
1 day Doesn't freeze well
or lamb meat chops
Vegetable and meat stews and soups 3-4 days ----

Fresh poultry

Whole chicken or turkey 5 days 3 months

Pieces of chicken or turkey 1-2 days 3 months
Giblets 1-2 days 3 months
Cooked meat and meat casseroles 2 days
Gravy and meat broth 3-4 days
Plain poultry pieces 3-4 days
Poultry pieces in broth or gravy 3-4 days

Other cooked food

Pastry 2 days 1 month

Cooked stuffing 2 days 1 month

1. This table presents the recommended storage times for foods prepared within the good Food
Production Practices
2. Follow the expiry dates indicated on the food labels before opening
3. For shock freezing food in your establishment, you must obtain approval from the JFDA

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 27

 Third Stage: Preparing and Serving Food

Consider following the WHO recommendations regarding food safety and

hygiene practices at every step of food preparation to maintain food safety:

1. Keep food preparation areas clean and maintain personal hygiene and
health of food handlers.
2. Separate raw from ready-to-eat foods: prevent cross-contamination.
3. Cook foods to the right temperatures.
4. Chill, freeze, and thaw foods correctly.
5. Use safe raw materials.

1. Keep Food Preparation Areas Clean, and Maintain Personal Hygiene

and Health of Food Handlers

Bacteria can spread throughout the kitchen and be picked up by hands, cutting
boards, kitchen utensils, worktops, and food. To prevent contamination of food,
always adhere to the following good hygiene practices:

A. Cleaning food handling areas

Effective cleaning of hands, equipment, surfaces, and the surrounding environment
of a food facility ensures the elimination of microbes. Following recommended
best practices helps prevent these microbes from contaminating food as follows:
1. Ensure that all food handlers at the food establishment wash their hands
with soap and water and thoroughly dry them before handling food.
2. Regularly clean food preparation areas and equipment, and before starting
any task and during the work, especially after handling food raw.

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Places where microbes are present in abundance in most food establishments are:
• Refrigerator and freezer handles.
• Tap and door handles if any.
• Phones - note that personal mobile phones are not allowed in food
preparation areas.
• Work surfaces and cutting boards.
• Garbage bin lids.
• Can openers.

Setting up a cleaning schedule is an excellent means to ensure that surfaces

and equipment are cleaned before using them. A cleaning schedule shows the
following:
• Place and equipment to be cleaned.
• The person in charge of the cleaning process and responsible for checking
that cleaning is done properly.
• How often cleaning should be done.
• Cleaning method, materials and water temperature used.

Cleaning instructions should be prepared and available for staff and should
show:
• What cleaning chemicals should be used.
• How the chemical should be used, including dilution instruction and
contact time with the surface intended to be cleaned based on the
instructions of the manufacturer.
• Chemical storage instructions «in a special place away from food» and,
under the supervision of the person in charge.
• Corrective actions in case a failure to clean is detected. Corrective actions
should be written, documented and affirmed to all food handlers and
supervisors.

B. Personal hygiene and food handlers’ health

Good hygiene practices help to prevent the spread
of contaminants to food, and food handlers should
adhere to the following:
1. Food handlers must always wash their hands
before preparing food, as it is one of the best ways
to prevent the spread of foodborne pathogens.
2. Wear clean clothes when handling food. Ideally,
the work outfit should be in a light color (to show
the dirt on them) with no external pockets and
buttons.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 29

 3. Tie hair and wear a hat or hair net during food preparation.
4. Refrain from smoking, drinking, or chewing gum during food preparation,
and avoid touching the face or nose.
5. Cover mouth and nose when coughing or sneezing and follow recommended
health practices
6. Avoid wearing jewelry, watches, artificial nails, or nail polish during food
preparation. Watches and jewelry can pick up and spread dirt and foodborne
disease-causing microbes and can potentially fall into food.
7. Change work outfit in a separate area from the food preparation area
8. Maintain a clean set of work outfits or single-use aprons for visitors,
employees, or regulatory agency inspectors.

Hand washing
Foodborne disease microbes can spread easily from hands to food and food
contact surfaces, equipment, etc. Hand washing is an effective way to prevent
food contamination.

Food handlers must wash their hands properly at the right times:
1. Before entering the food preparation area
2. After eating and smoking.
3. Before touching ready-to-eat food.
4. After and before touching raw food such as meat, poultry, fish, eggs, and
unprepared fruits and vegetables.
5. After emptying waste bins.
6. After cleaning.
7. After touching wounds.
Hand washing sinks should be convenient, and a sufficient amount of soap and
disposable towels made available. The person in charge or the supervisor of food
handlers must make sure that food handlers always wash their hands correctly.

30
Hand washing protocol
Step 1:
Rinse hands with running water to remove dirt, debris,
and chemical substances from the hands and prepare
hands for soap application.

Step 2:
Apply soap and lather hands for at least 20 seconds.
Scrub with soap between fingers and under fingernails
and wash the forearms to eliminate microbes.

Step3:
Rinse hands thoroughly with water and ensure all
soap residue is washed. This step is important as it
prepares the hands for the application of sanitizer. If
soap residue is left on the hands the sanitizer may not
be effective.

Step 4:
Dry hands using single-use paper towels or using the
hand air drying device. After drying hands, use another
clean paper towel to turn off the tap and open the
door if needed. It is not permissible under any
circumstances to use a common towel to dry hands
after washing.

Step 5:
Apply unscented hand sanitizer. Hands should be
dried well before applying hand sanitizer and allow
hands to air dry after application.

Disposable gloves
Single-use gloves can be useful in preventing the spread of foodborne disease
pathogens into food if appropriately used. The following recommendations
should be taken into account when using disposable gloves to prevent cross-
contamination:

1. Hands must be washed thoroughly before and after use.

2. Gloves must be used only once. They must be a distinctive color, preferably
blue, to more easily see if they are torn or fall in the food.
3. Gloves must be changed between tasks. For example, after touching raw
meat, poultry, fish, eggs, and before touching ready-to-eat foods, after
emptying bins, and after cleaning and handling money.
4. Discard used gloves after each task.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 31

 Food Handlers Health
Food handlers are considered potential sources of food contamination and
disease transmission in the food establishment if they don't comply with the
recommended hygiene practices during food handling. The following microbes
are considered the most important foodborne pathogens:
• Hepatitis A
• Norovirus
• Shigella spp.
• Salmonella Typhi
• Escherichia coli O157: H7

Food handlers can be an important cause in spreading infectious diseases to

others through coughing, sneezing, fecal contamination, infected wounds, and
other skin lesions.
The Jordan Food Law No. 30 of 2015 provides in Article 17 that the food
establishment shall assign a competent official to restrict the access of any worker
in the establishment from food handling in case he/she suffers from any disease
or injury that may affect the safety of food. The person in charge is also responsible
for making sure all food handlers at the food establishment have obtained their
medical certificates upon appointment and that these are renewed every six
months. All medical reports and forms (see appendices), including employee
sickness records and medical questionnaires must be kept in the records. Proper
management of the food establishments involve ensuring that food handlers are
not infected with communicable disease agents that can be transmitted to food.

1) Diarrhea and vomiting

• Food handlers must stop working in the food preparation areas
immediately and report to the manager or person in charge of the food
establishment if they have symptoms of diarrhea and vomiting.
• Food handlers should be excluded from the food preparation area for 48
hours from the start of the symptoms or provide a medical clearance report
confirming the absence of infectious diseases. It is preferable to be given
sick leave due to the likelihood of transmitting the disease to other food
handlers through the establishment facilities, changing rooms, and others.
• Food handlers should be made well-aware of the importance of proper
handwashing and adherence to health practices during food handling.

2) Viral Hepatitis A
A viral hepatitis A infection often results in jaundice (yellowish coloration of
the skin, eyes, and mucous membranes), fatigue, diarrhea, and fever.
• Infected food handlers must report to the person in charge and
immediately seek medical care.
• The food handler must not return to work until receiving medical
clearance. Usually, jaundice persists for seven days, after which food
handlers are allowed to return to work.

32
 3) Cuts and wounds
Wounds and skin injuries are a source of bacteria called Staphylococcus
aureus that can cause disease if transmitted to food. Therefore, it is
important to report to the person in charge at the food establishment and
cover wounds, burns, and skin injuries properly, especially the infected ones,
using clean impermeable bandages and change them periodically.

4) Respiratory diseases and flu

In the case of respiratory diseases or flu, food handlers should report to their
managers to consider their reassignment to a position that doesn't include
handling of food or contact with tools and equipment. The sick food handler
is allowed to return to work after receiving medical clearance.

2. Separate Raw from Ready-to-eat Foods: Prevent Cross-Contamina-

tion

Cross-contamination happens when raw food, equipment, surfaces, or dirty hands

touch ready-to-eat food. It is considered one of the most common causes of
ready-to-eat food contamination.
To prevent cross-contamination, adhere to the following:
• Clean work surfaces, cutting boards, and equipment thoroughly before food
preparation and after use in preparing raw foods.
• Use different cutting boards and knives for raw and ready-to-eat foods with
distinctive colors for each.
• Wash hands before preparing food.
• Separate raw from ready-to-eat foods.
• Use separate refrigerators for raw foods and ready-to-eat foods.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 33

 3. Cook Foods to the Right Temperatures

Adequate cooking of food kills harmful microbes in food. Hence, it is imperative to

make sure that the food is cooked properly and ensure the following:
• Cook food safely to reach an internal temperature sufficient to kill harmful
bacteria that cause foodborne diseases.
• Do not serve undercooked food.
• Serve cooked food immediately or keep it hot until served (considering the
temperature and time shown in Table 3).
• Cool cooked food quickly when cooked in advance.
• Use a food thermometer to measure international temperature to make
sure food is cooked thoroughly.
• Ensure that poultry is cooked to the right temperature and time, as shown in
Table 3, and check the internal temperature in the deepest part of the thigh
and wing and the thicker part of the chest using the food thermometer.
• Cook meat pieces and steaks at recommended temperatures and durations,
as shown in Table 3. Meat pieces and steaks can be served semi-raw as long
as they are fully grilled from the outside.
• Products made from minced meat, such as burgers and sausages, should be
fully cooked and should not be served semi-raw. The bacteria can spread
during the chopping process. According to the Centers for Disease Control
and Prevention (CDC), eating undercooked minced beef is linked to a higher
risk of disease. Take into consideration that color is not a reliable indicator
that food is cooked. Therefore, a food thermometer should be used to check
the internal temperature of the burger meat.
• Cook eggs until the yolks and whites harden - they should not be liquid. Recipes
in which eggs are only kept raw or partially cooked should not be used.

34
• Cook fish to 63°C or until the meat can be separated using a fork.
• When using a microwave, expose all food to the appropriate heat. For best
results, food should be covered and stirred for even cooking. If there is no
rotary tray in the microwave, the dish should be rotated by hand once or
twice during cooking.
• Heat sauces, soups, and gravies to a temperature of 74°C and check by
inserting the thermometer sensor at least 5 centimetres into the food.
• Calibrate the thermometers regularly by inserting the sensor into a mixture
of ice and water and adjusting the reading to 0°C.
• Prevent partial and intermittent cooking of food.
• Use special tasting spoons, and a clean spoon to taste every time the food is
checked; do not use the same stirring spoon.
• Do not place pre-prepared foods on top of freshly prepared foods (e.g.,
chicken grill in the restaurant).
• Do not deal with ready-to-eat foods directly by hand and use cooking
spoons, tweezers, or clean plastic gloves to handle ready-to-eat food.
• Chill foods gradually from 65°C to 21°C within 2 hours and from 21°C to
5°C within 4 hours. An ice bath can be used to speed up the cooling process
if necessary.

Table 3 The minimum internal temperature

and time required during food cooking to ensure food is safe
Food Internal temperature Time
Stuffed meat and poultry 74°c 15 seconds
Poultry 74°c 15 seconds
Ground meat 68°c 15 seconds
15 seconds allow
Beef and lamb meat steak 63°c
resting for 3 minutes
Eggs "serving" 63°c 15 seconds
Eggs "holding" 68°c 15 seconds
Cooked vegetables, processed and
57°c 15 seconds
ready-to-eat foods

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 35

 4. Chilling, freezing, and thawing food

a. Chilling food
Chilling food properly helps to stop harmful bacteria from multiplication.
Some ready-to-eat and high-risk foods must be kept chilled and never left
at room temperature to keep them safe. These include salads, desserts, and
cold ready-to-eat food».
Therefore, the following should be done:
• Place meat, poultry, eggs, and other perishable food in the refrigerator
or the freezer immediately after receiving it.
• Never leave raw meat, poultry, eggs, or cooked food or fresh cuts of fruits
and vegetables at room temperature for more than two hours during
warm weather or more than one hour during hot weather (higher than
32°c) before putting them into the fridge or freezer.
• Divide large portions of food into shallow containers for quicker cooling
in the refrigerator.
• Discard refrigerated food on a regular basis following the instructions
in Table 2 Cold Storage Chart.
• Keep raw meat, poultry, fish, and their juices, away from other food.
Cutting boards and tabletops should be washed with hot water and
soap after cutting raw meat (different cutting boards and knives for raw
food).
• Keep marinated meat and vegetables in covered containers in the
refrigerator, discard dressing immediately after finishing and never
reuse.

36
 • Store raw food separately from cooked food.
• Wash all fresh fruits and vegetables with running water or a clean and
sanitized sink; use a clean brush if fruits and vegetables are soiled.
Avoid using detergents as residues could remain on them.
• Never prepare food a long time ahead of serving.

b. Freezing food
Partial or prepared food can be frozen in its final form as intended to be
served, including fresh food such as meat, fish, vegetables, fruits, and dairy
products. Approval should be obtained for use of shock freezing in the food
establishment from the Jordan Food and Drug Administration based on the
2014 shock freezing for prepared food before and after cooking regulation.

Shock freezing is the process of freezing food products rapidly to -18°C

degrees or less to extend the storage life of foods. Foods are allowed to be
frozen for a maximum of three months from the date of shock freezing.

General requirements for shock freezing:

1. Food items intended to undergo shock freezing must be safe and of
high quality
2. Food should be prepared in safe conditions to ensure safety and quality
and conform to the Jordanian standards and relevant legislation.
3. Food should be prepared and processed in the shortest possible time
and without delay to avoid critical temperatures (10-60°C) and reduce
the likelihood of physical, chemical, and microbiological changes that
may affect food safety and quality.
4. Proper maintenance and repair of the infrastructure and equipment
used in shock freezing. Assure maintaining insulation and cooling
efficiency.

For more information, please refer to the food shock freeze before and
after cooking instructions of 2014 on the JFDA website in the Laws and
Regulations/Domestic food section.

c. Thawing food
This is the process of exposing frozen food that has been preserved at
temperatures below 0°C to temperatures above 0°C to convert ice crystals
from a solid state to liquid for preparation and cooking.
As the process entails raising the temperature of the food, which may provide
the right conditions for microbes to multiply if left too long, the following
guidelines should be applied:

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 37

 • Never defrost the ice from foods at room temperature. Food should be
kept at a safe temperature during thawing.
• Ready-to-eat foods should be thawed on the top shelves of the
refrigerator.
• Frozen food, such as vegetables and seafood, can be cooked directly to
the recommended internal temperature.
• Large food items, such as whole turkeys, should not be cooked from the
frozen state.

There are three safe ways to thaw food:

1. In the refrigerator.
2. Under running water.
3. In the microwave - thawed food must then be cooked immediately.

Food leftovers
All food leftovers that were served on the buffet should be discarded.

38
5. Use Safe Water and Raw Materials

• Ensure that drinking water is supplied from public drinking water systems
or reliable sources and make sure water tanks are cleaned periodically and
sealed.
• Obtain raw food items such as meat, vegetables, and milk from certified
suppliers.

6. Serving food
Keep hot foods at 63°C or higher and cold foods at 5°C or less.

Self-service or buffet
• Provide appropriate food serving tools to prevent hand contact.
• Handle plates by their edges, glasses and cups by their bases or handles, and
cutlery and utensils by their handles.
• Use specific scoops for ice.
• Discard potentially hazardous foods that have been kept at room temperature
for more than two hours.
• Stack single-use plates and cups bottoms side up so that customers do not
touch the eating surface of another customer's plate.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 39

Good Food Production
Practices
)GFPP(
 Good Food Production Practices
The Jordan food law No. 30 of 2015 defines Good Food Production Practices as
the processes related to the food industry and required for producing safe food
with high quality in line with the health measures and relevant legislations.
Good Food Production practices (GFPP) are designed to control hazards related
to the food production environment and food handlers to create conditions
favorable to safe food production.
It is part of quality assurance that ensures that food products are manufactured
safely. The food production process has been adjusted to food safety standards
and appropriate quality as required by regulators and customers.

Categories of Good Food Production Practices:

1. Location and environment
2. Layout and design of food establishment premises
3. Equipment
4. Facilities
5. Food operations and controls
6. Sanitation and maintenance of establishment premises
7. Personal hygiene
8. Product information (food label) and consumer awareness
9. Training of food handlers at the food establishment

1. Location and environment

1.1. The food facility should be located in an area approved by the competent
authorities.
1.2. The site should be in an environmentally friendly location without
sources of pollution, odors, smoke, dust, or any other pollutants.
1.3. Appropriate means of draining water and disposing of solid and liquid
waste should be available.

2. Layout and design of food establishment premises

2.1 Public safety requirements must be met in the construction.
2.2 The building design should enable easy and efficient cleaning and it
should be maintained in consistently good condition.
2.3 Maintain protection against rodent and insect entry.

42
2.4 The building should be provided with artificial lighting that shows the
natural color of the food and is distributed in a way that prevents the
reflection of light.
2.5 Provide the building with natural or artificial ventilation using safe and
adequate means.
2.6 The food establishment layout ensures an easy flow for food processes
and preparation and avoids cross-contamination between steps.
2.7 The floors of the preparation and serving areas should be flat, with no
water, and they should be made of materials not affected by acids and
alkalis and be light in color. The floors should not have cracks or holes,
not cause slippage, be water-resistant and non-absorbent to moisture, be
easy to clean, and they should stand up to frequent work and continuous
cleaning. The slope of the floors must also facilitate adequate drainage.
2.8 The walls of the preparation and serving areas should be smooth with
ceramic tiles or any other substance approved by the JFDA and free of
bumps and corners. They should be easy to clean, water-resistant, non-
absorbent to moisture, and non-toxic.
2.9 The ceilings should be light-coloured, and easy to clean and maintain to
prevent the accumulation of dirt and the growth of unwanted mould.
2.10 The design of windows and exhaust openings should prevent dust and
dirt accumulation and be easy-to-clean. Rodent-proof screens should be
placed on the windows that are opened to the external environment.
2.11 The food preparation and the serving areas should have smooth, stainless,
non-corrosive, non-cracked surfaces that are easy to clean. It is preferable
that doors open to the outside and they should close automatically.
2.12 Allocate a specific place to store raw materials.
2.13 Allocate a storage area for sanitizer products and devices and cleaning
tools.
2.14 Place food preparation equipment in places that can be easily maintained
and cleaned.
2.15 Separate raw food preservation and storage areas from ready-to-eat food
preparation.
2.16 Minimize product flow distances and preferably use straight food
preparation lines.
2.17 Minimize the movement of food handlers working inside the food facility.
2.18 Divide the production line to prevent the contamination of food products.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 43

 3. Equipment
3.1 Equipment and containers used for food handling, storage, preparation,
processing, package, and serving food should be made from safe food
contact materials that can withstand frequent cleaning and disinfection.
In addition, its surfaces shoul be smooth and free of scratches and cracks.
3.2 Equipment and containers used for waste, by-products, and non-edible
or hazardous materials should be distinguished from the equipment and
containers used for food handling.
3.3 A suitable place should be allocated for storing cleaning chemicals and
other hazardous substances and should be kept sealed to prevent food
contamination.
3.4 Equipment and utensils should be designed to be easily cleaned and
maintained

4. Facilities
4.1. Water supply
• Only use potable water that conforms to the Jordanian standard for
drinking water, whether it is intended for use as a component in food
or dealing with food; washing, preparing, and cooking. Water tanks
should be cleaned periodically (at least twice a year).
• Drinking water should be tested periodically (for more details, please
refer to the Jordanian Drinking Water Standard JS 286 /2008)
4.2. Ice and steam
• Ice and steam used in direct contact with food should be made
from potable water. Ice and steam production, handling, and storage
should be in safe food contact containers or in ice or steam-makers
to prevent contamination.
4.3. Water drainage
• Adequate systems and facilities should be provided and built for
water drainage to prevent food or water supply contamination.
These facilities should be covered and cleaned periodically.
4.4. Waste disposal
• Adequate waste disposal systems and facilities should be provided
and built to prevent contamination of food or drinking water sources.
• Ensure that waste is kept in covered containers of an appropriate size
with self-closing covers that are distributed in sufficient numbers
around the food establishment.
• Solid waste should be discharged using garbage bags placed in
containers. It should be collected, tied, and disposed of daily in
officially approved landfills to ensure that the environment is not
contaminated.

44
 4.5 Food handlers, restroom or changing facilities
• Facilities should include adequate equipment for hand washing and
drying (sinks, antibacterial soap, single-use towels, and anti-bacterial
gel) and adequate changing facilities should be provided.
• Facilities should be separate from and not open directly to food
handling areas.
4.6 Ventilation
• Use natural or mechanical ventilation systems in the food
establishment, including air filters, that prevent airflow from
contaminated to clean areas; minimize airborne contamination of
food; control odors; control ambient temperatures and humidity.
4.7 Lighting
• Provide adequate natural and artificial lighting. Lighting units
should be protected to prevent food contamination in the event of
breakage or damage.

5. Food Operations and Controls

5.1 Purchasing raw food
• Raw food may only be purchased and accepted from a certified and
reliable food establishment source licensed for food trading activity.
Documents or records must be available showing the sources and
quantities of those materials.
• Raw foods purchased must conform to the relevant technical
regulations.
5.2. Storing raw food
• Food storage facilities shall be designed and constructed to protect
food from contamination, allows proper maintenance and cleaning,
and avoid pest access.
• Storage facilities shall include an area for the storing rejected,
recalled, or returned food products. This area must be marked and
secured.
• Store raw food separately from processed, cooked, and packaged
foods. Temperature and humidity requisites must be maintained to
enhance product shelf life.
• Follow FIFO (first in first out) stock rotation system for raw foods,
ingredients, food in progress, and processed, cooked packaged food
products.
• Store raw, under preparation, and ready-to-eat food in containers
made from nontoxic materials.
• Store food on racks / pallets at a reasonable height above the floor
and distance from the walls to allow effective cleaning and prevent
pest infestation.
 

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 45

 5.3. Preparing, cooking, packaging, and serving food
• Time and temperature
- Time and temperature should be controlled effectively, as these are critical
factors for food safety.
- Acceptable limits for time and temperature variation during receipt,
cooking, storing, packaging, distributing, and serving to the consumer shall
be specified, and monitoring records shall be maintained.

• Preventing cross-contamination
- Develop standard operating procedures to prevent contamination of food
with physical, chemical, and bacterial contaminants.
- Raw, unprocessed food shall be effectively separated from processed,
cooked, ready-to-eat foods.
- Surfaces, utensils, equipment, fixtures, and fittings shall be thoroughly
cleaned using food-grade detergents and sanitizers approved by the Jordan
Food and Drug Administration.
- Control the movement of food handlers in food production areas.

• Packaging foods
- Food-grade packaging materials shall be provided to prevent food
contamination and damage. Packaging materials are defined as substances
or materials, in their final state, that are prepared for contact with food
during the stages of packaging, preparation, transportation, handling, and
food production, without causing any adverse changes to the food and have
no negative impact on human health.
- Examples of packaging materials: glass products, metal products, paper
products, plastic products. When using packaging materials, adhere to the
following hygiene conditions:
1) Ensure that the words "food item" or its symbol ( ) are found on products
intended for food contact.
2) Ensure packaging materials are approved by the Jordan Food and Drug
Administration for local or imported products.
3) Check suitability for use in the microwave, dishwasher, or freezer.
4) Store and keep packaging products in clean, dry places, away from
sunlight and chemicals.
5) Do not use cling film or tinfoil to cover food when heated with the
microwave.

• Serving and transporting food

- Following good hygiene practices to serve ready-to-eat food in the food
establishment prevents contamination (temperatures, humidity, and time).

46
 - When using food vehicles to transport food outside the food
establishment, make sure vehicles are designated for food use only,
effectively comply with proper storing conditions, and are authorized by
the Jordan Food and Drug administration.
- Drinking water transport tanks should comply with the hygiene
requirements for ‘drinking water tanks’ issued by the Ministry of Health
– Environmental Health Directorate.

• Management and supervision

- Food establishment managers and supervisors shall be trained in food
safety principles and good hygiene principles and practice.

• Documentation and record-keeping

Appropriate records shall be kept for a period that exceeds one year or the
shelf life of the product, whichever is more, for the following:
1. Equipment cleaning and sanitation
2. Raw materials and food ingredients
3. Food packaging
4. Food processing, preparation, and production
5. Food storage
6. Food quality assurance
7. Food lab results
8. Food handler continuous training
9. Food handler health certificates
10. Recording the name of the person in charge

• Traceability and recall

- In the event of a food product recall, the food manufacturer should
inform the Jordan Food and Drug Administration and notify any
destination where food products have been distributed.
- If a food product is withdrawn due to a health risk, other foods produced
under similar conditions shall be assessed and withdrawn if necessary
- Recalled food products shall be stored under supervision until they are
destroyed, under the Jordan Food and Drug Administration's supervision.

6. Sanitation and Maintenance of Establishment Premises

6.1. Cleaning and maintenance
• Food premises shall be kept clean and in good condition.
• Cleaning and sanitizing agents, and cold and hot water shall be supplied
in sufficient quantities.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 47

 • Cleaning and disinfection materials must be approved by the Jordan
Food and Drug Administration and conform to the instructions of
Detergents, Disinfectants, and Sterilizers of 2011. They must not
leave color, odor, or residue on the equipment used.
• Work surfaces and equipment surfaces in contact with food shall be
maintained, cleaned, and frequently disinfected.
• Identify areas to be cleaned, cleaning frequency, and cleaning
procedures to be followed by developing a special cleaning and
sanitizing program.
• Chemical cleaning materials must be handled with care and used
with extreme caution in accordance with the manufacturer's
instructions.
• Chemical cleaning materials should be stored in a clearly labelled
place.
• Ensure regular preventive maintenance of the building, equipment,
and facilities.
• Provide hand sanitation means in suitable places that don't affect
food safety.

6.2. Insect and rodent control systems

• Maintain the food establishment in good condition and keep drains,
holes, and other places where pests are likely to gain access sealed
or fitted with nets to prevent insects from entering.
• Follow good hygiene practices to avoid providing a suitable
environment for pests to breed.
• Animals and pets shall not be allowed into the food establishment.
• Deal with pest infestation directly without adversely affecting food
safety.
• Maintain records of pesticides/insecticides used.

7. Personal Hygiene
7.1. Food handler’s health status
• Food handlers infected with a communicable disease must be
restricted from entering food handling areas (see GHP chapter\ Food
handler’s health status).
7.2. Personal cleanliness
• Food handlers should maintain a high degree of personal hygiene.
Adequate and suitable, clean protective clothing, head covers, and
shall be shoes provided to food handlers.
• Food handlers should have a valid health certificate, renewed every
six months, issued by official authorities.

48
 • Ensure that wounds, burns, or skin injuries are covered using
impermeable bandages, which should be changed continuously to
prevent food contamination.
• Wash hands with warm water and soap, sterilize hands and dry them
with a hand dryer or single-use paper towels before starting work.
7.3. Personal behavior
• Food handlers should refrain from smoking, spitting, chewing gum,
eating, sneezing, coughing over exposed foods, and eating in the
preparation and serving areas.
• It is forbidden to wear any personal items such as rings, bracelets,
jewelry, watches, pins, and other items that threaten food safety.
7.4. Visitors
• Visitors entering food preparation, cooking, storage, or handling
areas should wear protective clothing, and adhere to the personal
hygiene provisions.

8. Product Information (food label) and Consumer Awareness

• Ensure that food packages are labeled, providing sufficient and clear
information to the next person in the food supply chain to facilitate
tracking and recall when necessary.
• Provide clear, sufficient information about each product on the menu to
the consumer, including allergens.

9. Training of Food Handlers at the Food Establishment

Food handlers should have knowledge and skills to deal with food at all
stages of service.
• Train food handlers on good hygiene practices.
• Periodic assessment and verification of the effectiveness of training
programs.

For more details, please refer to the Good Food Production Practices Guidance
document issued by the Jordan Food and Drug Administration Board at its 39th
session on 29/12/2015, which is available on the JFDA website in the Laws and
Regulations - Food Documentation.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 49

 Hazard Analysis and
Critical Control Points
)HACCP(
 Hazard analysis and critical control points (HACCP)
Applying a food safety management system based on the principles of hazard
analysis and critical control points (HACCP) enables identification and control of
potential food hazards before they threaten food safety and, therefore, consumer
health. HACCP is a system that ensures effective food safety management through
assessment of the food chain from primary production to the final product.

Definition of HACCP
A systematic preventive approach to the identification of basic risks affecting
food safety and assessing and controlling such risks (Food law No. 20 of 2015).
HACCP can be applied by any food establishment directly or indirectly related to
the food supply chain, such as food plants, primary food suppliers, and foodservice
establishments (restaurants, hotels, cafes, hospital catering services, caterers,
bakeries, and confectionery stores).

Benefits of HACCP
1. Prevent possible food hazards (physical, chemical, microbiological, and
allergens), and supply safe, high-quality products.
2. Increase business awareness of food risks.
3. Increase consumer confidence in the products served and reduce customer
and consumer complaints.
4. Consistency of inspection criteria, reduced inspection visits by the regulatory
authority.
5. Promotes the concept of self-censorship at the food establishment
6. Compliance with the Jordanian food law No. 30 of 2015.
7. Reduced financial losses resulting from the confiscation and destroying of
contaminated food and saves time and effort.

The Seven Principles of HACCP

1. Conducting Hazard analysis
The person in charge of food safety at the food establishment should evaluate
the food handling process and identify where hazards can be introduced during
food preparation and handling. Hazards can be physical (metal contamination),
chemical (cleaning products), biological (bacteria and viruses), and allergens
(peanuts).

52
2. Identifying Critical Control Points (CCP)
The person in charge of the food establishment determines the critical control
points during food handling. Controls can be applied to prevent or eliminate
the hazard identified. A specific preventive measure must be set for each critical
control point.
3. Establishing Critical Control Limits
The next step is to establish critical control limits for each critical control point
using technical regulations and local, regional, and international standard
specifications, risk analysis studies, and legislation in force. Critical control limits
must be met to control the hazard at a critical point.
4. Establishing Monitoring Procedures
Monitor the production process at the critical control point and keep records to
indicate compliance with critical control limits. Determine what to measure, how
to measure it, how frequently measure it, and who is responsible for control limit
measurement.
5. Establishing Corrective Actions
Identify corrective actions for each critical point that should be taken in the event
of deviation from critical control limits and evaluate the actions to determine the
cause of the deviation, adjust it, and never repeat it.
6. Establishing Verification Procedures
After developing the HACCP plan, it should be verified for its effectiveness in
preventing the hazards identified in the plan. Example: testing of the end product.
7. Establishing Record-Keeping Procedures
The importance of records lies in documenting and proving the food
establishment’s commitment to applying and controlling the HACCP system.
Records should include information on the HACCP team, product standards,
operation process, and critical control points.

Principles of Hazard Analysis and Critical Control Points

Principle 1: Conduct a Hazard Analysis
The HACCP team conducts a hazard analysis and identifies appropriate control
measures. The purpose of the hazard analysis is to develop a list of the most
significant hazards that are likely to cause injuries or illness if not effectively
controlled. Comprehensive hazard analysis is an essential element in the
development of an effective plan. If the analysis is performed incorrectly and
hazards that need to be controlled are not identified in the hazard analysis and
critical control points system, the plan is considered ineffective regardless of
compliance.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 53

 The hazard analysis and identification of related control measures should
accomplish the following three objectives:
a. Identify hazards and control measures.
b. Identify the modifications to the production process or on a specific product
needed to improve or assure product safety.
c. Determine critical control points in the second principle.

The following should be included when conducting a hazard analysis:

a. The likelihood of occurrence of hazards and the severity of adverse health
effects.
b. The qualitative and quantitative evaluation of the presence of hazards.
c. The survival or multiplication of microbes of concern.
d. Production or persistence of toxins, chemicals substances, physical agents in
food.
e. Conditions leading to the above.

Severity is defined as the extent to which people’s lives or health are affected by
exposure to a hazard and the consequences of that exposure. Considerations of
severity (e.g., impact, size, and duration of the disease) may help understand the
impact of public health risks.
The probability of occurrence is usually based on a set of elements, including
expertise, epidemiological data, and information available in the relevant
technical references.
However, opinions might differ, even among experts, regarding the likelihood of
occurrence and severity of the hazard. The HACCP team might need to rely on the
expert's opinion, who assists in developing the HACCP plan. See appendix B-B.
Upon completing the hazard analysis, the hazards associated with each step in
the food production should be listed, along with any measure(s) taken to control
the hazard(s). The term control measure is used because not all hazards can be
prevented, but generally, all can be controlled. See appendix B-B.
More than one control measure may be required for a specific hazard. Otherwise,
more than one hazard may be addressed by a specific control measure. For
example, cooking food at the appropriate time and temperature.

54
Principle 2: Determine Critical Control Points (CCPs)
A critical control point is a step at which control can be applied and is essential
to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Complete and accurate identification of CCPs is fundamental to controlling food
safety hazards. The information developed during the hazard analysis is essential
for the HACCP team to identify which steps in the food production and serving
process are CCPs. Critical control points are located at any step where hazards
can be prevented, eliminated, or reduced to an acceptable level. See appendix
B-B
The critical control point decision tree is a sequence of questions that help
determine whether a particular control point is a critical control point. The
critical point of the decision tree helps the HACCP team identify these points in
the preparation and serving processes.
Critical Control Points (answer questions accordingly)

When using the decision tree, each of the questions must be answered in order.
Important considerations when using the decision tree are:
• Use the decision tree after the hazard analysis has been completed.
• The decision tree is used in the steps where an identified hazard in the
HACCP plan must be addressed.
• Controlling a particular risk may be more effective at a later step in the
process, and this step may be the most appropriate critical control point.
• A subsequent step in the process may be more effective for controlling a
hazard and may be the applicable CCP.
• More than one step in the process may be involved in controlling a hazard.
• A specific control measure may control more than one hazard.

Although the decision tree is used to determine whether a particular step is

a critical control point for a predetermined hazard, it is merely a tool, not a
mandatory element in HACCP, nor is it a substitute for expert knowledge.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 55

 Critical Control Point Decision Tree

Q1 Do preventative control measures exist?

Yes No Modify step, process or product

Is control at this step necessary for safety? Yes

No Not a CCP Stop*

Is the step specifically designed to eliminate or reduce the likely occurrence

Q2 of a hazard to an acceptable level?**

No Yes Critical Control CCP

Could contamination with identified hazard(s) occur in excess of acceptable

Q3 level(s) or could these increase to unacceptable levels? **

Yes No Not a CCP Stop*

Will a subsequent step eliminate identified hazard(s) or reduce likely

Q4 occurrence to acceptable level(s)? **

Yes No Critical Control CCP

Not a CCP Stop

* Proceed to the next identified hazard in the described process

** Acceptable and unacceptable levels need to be determined within the overall objectives in
identifying the CCP’s of the HACCP plan.

56
Principle 3: Establish Critical Control Limit
A critical limit is defined as the maximum and /or minimum value to which a
biological, chemical or physical contaminant must be controlled at a CCP to
prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable
level. A critical limit is used to distinguish between safe and unsafe operating
conditions at a CCP. Critical limits shouldn't be confused with operational limits,
which are for reasons other than food safety. Each CCPs must have one or more
control measures to ensure the identified hazards are prevented, eliminated,
or reduced to acceptable levels. Each control measure should have one or
more associated critical limits. Critical limits may be based for factors such as
temperature, time, moisture level, water activity, salt concentration, preservatives,
or sensory information such as aroma and visual appearance. See appendix C.
Critical limits must be scientifically based. For each CCP, there is at least one
criterion that must be met to ensure food safety.

Principle 4: Establish Monitoring Procedures

Monitoring is a planned sequence of observations or measurements to assess
whether a CCP is under control and issue accurate records for future use in
verification. Establishing monitoring serves three main purposes:
a. Facilitate tracking of operations if monitoring detects a deviation from
critical limits, appropriate corrective action can be taken so that the process
is correctly routed before the critical limit is exceeded.
b. The monitoring process identifies situations where control is lost. The critical
limits of critical control points are exceeded in cases where the critical limit
is exceeded or not adhered to.
c. Provide written documents for use in the verification process.

Unsafe food may result if a process is not adequately controlled and a deviation
from the critical control limit occurs. Due to the potentially severe consequences
of a critical limit deviation, monitoring procedures must be effective and
documented. Ideally, monitoring should be continuous and organized. Monitoring
equipment must be carefully calibrated for accuracy. Assignment of responsibility
for monitoring each critical control point is an important consideration. Employees
responsible for monitoring critical control points are usually also involved in
the production process (e.g., direct supervisors, selected direct food handlers,
maintenance personnel). They also act as quality control officers when needed.

These employees must meet the following criteria:

a. Well trained on applying the monitoring approach that falls under his/her
responsibility.
b. Fully understands the purpose and importance of monitoring.
c. Impartial in monitoring and reporting.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 57

 d. Well trained in the procedures to follow when there is a trend towards loss
of control and can promptly make the adjustments needed to assure that the
process remains under control.
e. Set the date of issuance and signature of records and documents or place
the initials of the person carrying out the monitoring. See Appendix C.
When it is not possible to monitor a critical control point on a continuous basis, it
will be necessary to schedule a repeat of the observation process and the reliable
procedure to indicate that the CCP is under control. Data collection systems and
statistical sampling are used for this purpose. Examples of observation activities,
including visual observation and measurement of temperature, time, pH, and
humidity level.
Microbiological tests are rarely effective for monitoring due to their time-
consuming nature and problems with assuring detection of contaminants.
Physical and chemical measurements are usually preferred because they are fast
and more effective in assuring control of microbiological hazards.

Principle 5: Establish Corrective Actions

The Food Safety Hazard Analysis and Critical Control Points System used for food
safety management are designed to identify health risks and develop strategies
to prevent, eliminate, or reduce risks. However, ideal conditions do not always
prevail, and deviations from established operations may occur. An important
purpose of corrective action is to prevent foods that may be hazardous from
reaching consumers.
Corrective actions are necessary when there is a deviation from the critical limits.
Therefore, these actions must include the following elements:
a. Identify and correct the cause of non-compliance.
b. Determine how to dispose of the non-compliant product.
c. Record the corrective actions taken.

Specific corrective actions should be developed in advance for each critical

control point mentioned in the hazard analysis and critical control points plan.
See Annex C.

Principle 6: Establish Verification Procedures

Verification is defined as those activities, other than monitoring, that determine
the validity of the risk analysis plan and critical control points and that the
system operates as planned. Verification processes should take place during the
development and implementation of the system plans.

58
The verification process assesses whether the risk analysis system and critical
control points work according to plan. An effective HACCP system requires little
end-product testing, as proven and adequate preventive measures are integrated
into the process early. Therefore, rather than relying on the end-product testing,
the food producer/caterer relies on regular reviews of the HACCP plan, verifies
that the HACCP plan is followed correctly, and reviews critical control point
control monitoring and corrective action records.
Information needed to validate the effectiveness of the HACCP plan usually includes:
a. Expert advice and scientific studies.
b. In-site observations, measurements, and evaluations.

The HACCP team or independent expert perform and document subsequent

validations of the HACCP plan as needed in the following cases:
a. When there is an unexplained failure in the system.
b. A significant change in product, process, packaging or equipment.
c. New hazards are recognized.
d. Change in storage conditions of the product.
e. Change in number and skills of employees.
f. Change in raw materials that enter production.
g. Change in product recipe.

An audit team should conduct a periodic comprehensive verification of the

HACCP system, and this team may be either from within or outside the food
establishment. This verification process should also include a technical
assessment of hazard analysis and each element of the HACCP plan, as well as
an on-site review of all relevant workflow diagrams and records. If a thorough
verification reveals deficiencies, the HACCP team adjusts the plan as necessary.
See Appendix D.

Principle 7: Establish Record-Keeping and Documentation Procedures

In general, the records that are kept for the hazard analysis and critical control
points system must contain the following information:
1. A summary of hazard analysis, including the rationale for hazard identification
and control measures.
2. Hazard analysis and critical control points plan:
a. A list of the HACCP team, critical control points, and assigned
responsibilities
b. Description of food items, methods of serving, intended use, and target
consumers
c. Approved operation workflow
d. Summary table of a HACCP plan (See Appendix E).
3. Supporting documents such as validation records.
4. Records prepared during the implementation phase of the plan.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 59

 Records of HACCP
Records generated during preparation and implementation of the Hazard
Analysis and Critical Control Points plan are very important. Records associated
with hazard analysis and critical control points procedures are considered the
basis of the system's work. The requirements for regularly documenting events
at critical control points ensure preventive oversight in an orderly manner.
Unusual occurrences detected during pre-defined and controlled critical control
points should be corrected and documented immediately with reference to the
corrective action taken. The level of detail of records depends on the complexity
of the food production and delivery process. Following are examples of records
prepared during the preparation and implementation phases of the hazard
analysis and critical control points plan:
1. Authorized suppliers.
2. Laboratory testing of raw materials.
3. Description of food preparation processes according to the HACCP system
plan.
4. Final product description.
5. Pest control records.
6. Staff training.
7. Maintenance records.

Auditing of HACCP
1. Internal Auditing
An internal audit is a self-evaluation of the pre-requisite programs and HACCP
system, subject to a holistic critical review. It is common for the HACCP team
leader to conduct an internal audit. The best time to conduct the first internal
audit is a few months after the HACCP system is implemented and prior to
certification. Internal auditing of pre-requisite programs and the HACCP system
should be conducted at least once a year. It is not necessary to complete all
internal audit activities at the same time; these can be distributed throughout
the year. Therefore, a schedule should be developed to outline when to perform
different auditing tasks. Internal and external audits may highlight deviations
from the limits that require corrective action.

2. External Auditing
External auditing is conducted by a specialized and accredited external entity
to assure that the food producer/caterer’s pre-requisite programs and HACCP
system are applied and conform to the prescribed standards. The external auditor
should ensure the programs and system are complete and effectively designed
and maintained to determine if certification should be granted.
During an audit, the HACCP system and all related procedures are examined and
evaluated. Objective evidence is gathered to demonstrate that the HACCP system
is properly implemented and working effectively. Audits also highlight deviations
and accordingly promote continual improvement of food safety systems.

60
Inspectors may develop their own inspection checklists. It is recommended that
a team from the inspected food establishment accompanies the inspector or
auditor to avoid misunderstandings at reporting times. In addition to examining
the process of producing and delivering safe food, external inspection is
needed to help producers and caterers optimize the operation, thereby reducing
production costs.
Each inspection checklist contains several questions to be asked and answered
during the audit process. Answers should be recorded on the inspection
checklist. Nonconformities found by the inspectors are opportunities for system
improvement. Nonconformities should be corrected as soon as possible and
before the next inspection, as food establishments should avoid the same
nonconformities at the following inspection.
An example of a HACCP Inspection Checklist is presented in appendix G.

Application of HACCP Principles

For the successful implementation of a HACCP system, management must be fully
committed to the HACCP system. This commitment by the managers provides
employees with a sense of the importance of producing safe food.
HACCP is designed for use in any food handling place, starting from the farm,
harvest, food preparation and production, distribution, purchase, and finally
serving for consumption. Pre-requisite programs such as Good Food Production
practices (GFPP) are essential for developing and implementing a successful
HACCP system.

Pre-requisite Programs
The structure and application of the hazard analysis and critical control points
system are based on several indispensable pre-requisite programs to provide
an essential environment and operational conditions necessary to produce and
deliver safe foods. Examples include Good Food Production Practices (GMP),
Good Hygiene Practices (GHP), and Good Food Distribution Practices (GDP).
 

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 61

 Figure No. 1. Pre-requisite programs for the application of hazard analysis plan
and critical control points (HACCP)

Good
Food
Production
Practices

Hazard
Analysis and
Critical Control
Points
Good Good
Distribution Hygiene
Practices Practices

62
Education and training
The success of the hazard analysis and critical control points system depends
on education and training of managers and food handlers on the importance
of their role in producing safe food. Food handlers should first understand the
hazard analysis system and critical control points system and then learn the skills
needed to operate it properly. Specialized training activities should include work
instructions and procedures that define the roles of the personnel responsible
for monitoring each critical control point. The managers must provide sufficient
time to educate and train food handlers in-depth and comprehensively. They
must also be provided with the necessary tools and equipment to perform these
tasks.

Developing a HACCP plan

The hazard analysis and critical control points plan is based on five primary
tasks.

Figure No. 2 Initial tasks in preparing hazard analysis plan and critical control
points HACCP

1 Assemble the HACCP specialized team

2 Description of the food product and how it is presented

3 Describe the intended use and targeted consumers

4 Developp a workflow diagram which describes the production process

5 Verify flow diagram of the production process

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 63

 1. Assemble the HACCP specialized team
The first task in developing a HACCP plan is to assemble a HACCP team. Members
of the team should be knowledgeable and experienced in the product and its
handling process. Members should be multidisciplinary and include individuals
who will be involved in implementing the HACCP plan, such as maintenance,
production, quality assurance, purchasing, and food handlers and supervisors.
The HACCP team may need assistance from outside experts specialized in the
potential biological, chemical, and/or physical hazards associated with food
products and related processes. However, a plan that is fully developed by outside
sources may be flawed, incomplete, and lacking in support at the local level.
The HACCP team, in cooperation with or without outside experts should correctly:
1. Conduct a hazard analysis.
2. Identify potential hazards.
3. Identify hazards that must be controlled.
4. Recommend controls, critical limits, and procedures for monitoring and
verification.
5. Recommend appropriate corrective actions when a deviation occurs.
6. Recommend conducting research related to HACCP plan when required.
7. Validate the plan.

2. Description of the food product and how it is served

The HACCP team selects the food varieties by providing a general description of
each food item, its ingredients, and preparation methods. It is also important to
describe methods and conditions of serving and provide information on whether
the food is to be distributed frozen, refrigerated, or at ambient temperature.

3. Describe the intended use and targeted consumers

This includes identifying target consumer categories for specific food items and
may include consumers in general or specific groups such as children, vulnerable
people, the elderly, etc.

64
4. Develop a workflow diagram which describes the production process
The purpose of the workflow diagram is to provide a clear, simple outline of the
steps involved in the food production and serving process. It should cover all
the steps that the food establishment directly controls, and the steps associated
with the food supply chain that take place before and after food preparation.
The workflow chart constitutes an adequate descriptive diagram (see Annex B-A)

5. Verify the flow diagram of the production process

The HACCP team should review and verify the accuracy and completeness of the
workflow diagram, make adjustments as necessary, and document it. After the
preliminary tasks of the HACCP are completed, the system is to be applied.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 65

 Food Safety
Management System
ISO 22000
 Food Safety Management System ISO 22000
ISO 22000 is a food safety management system that adopts a food safety
management approach and applies HACCP requirements. It was first released
in 2005 with a new version released in 2018. It aims to provide internationally
accredited food safety measures that can be applied by any establishment in the
food supply chain to produce safe and suitable food products.

The management of any facility that decides to implement the ISO 22000
system, must be fully convinced of the system's importance and be committed to
its application. Senior management must design and implement the food safety
management system, and specific responsibilities must be assigned to senior
management to ensure their input and participation. They must also follow up on
the implementation of the system and ensure its effectiveness.

The planning and implementation of ISO 22000 of 2018 are based on the
principle of Plan, Execute, Verify, and Correct, (PDCA: Plan, Do, Check, Act), which
is done as follows:
Plan: Identify the system's objectives and operations, provide the
necessary resources to achieve the desired results, and then
identify risks and opportunities.
Implement: Implement what has been planned.
Verify: Monitor the processes, products, and services provided, then
analyze and evaluate the results of the monitoring and make
appropriate reports for these results.
Correct: Take appropriate steps to improve performance as necessary.

Identifying and training relevant food handlers should be considered when

designing the system and determining the system's infrastructure and work
environment. Before starting the system’s plan, the food establishment must
decide the extent to which the system is applied. This means what products,
processes, services, and production locations the system applies. The scope of
application must include all products, processes, services, and production sites
that directly impact food safety, especially the final product that is offered to the
consumer.

68
 Organization Planning and Control

PLAN (FSMS)
4. Context of the
organization
5. Leadership
CHECK (FSMS)
6. Planning DO (FSMS) ACT (FSMS)
9. Performance
7Support (including 8. Operation 10. Implement
Evaluation
control of externally
provided processes,
product or services

Operational Planning and Control

PRPs

Validation Hazard
Hazard and Control Verification
Traceability System
Analysis Control of Plan (OPRP/ Planning
Measure HACCP)
Emergency Preparedness and
Response

Plan (Food Safety)

Implementation of the PLAN (Food Safety)

Updating of Verification Activities
preliminary
information
and documents Control of Monitoring and measuring
specifying the
PRPs and the
Hazard Control Analysis of Result of
Plan Verification Activities Control of product and process non-
conformities

ACT (Food Safety) CHECK (Food Safety) DO (Food Safety)

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 69

 Planning to achieve the objectives of implementing the food safety
management system:
The food establishment should consider the following when setting goals:
1. Be in line with the establishment's food safety policy.
2. Be in line with legislative and customer requirements.
3. Be explained to employees clearly.
4. Be updated as necessary.

After setting the goals, the establishment must specify the following:
1. What are the steps to follow?
2. What resources are required?
3. Who is responsible?
4. When will the plan be finalized?
5. How will the results be evaluated

The main factors responsible for ensuring food safety in this system are:
1. Effective internal and external communications.
2. Administrative system.
3. 3Peparatory programs.
4. HACCP system principles.

ISO 22000 Food Safety Management System Requirements

1. General Requirements
The food establishment must establish, document, implement, and maintain an
effective management system that ensures the safety of the food it produces.
The food establishment must determine the area covered by the food safety
management system.

2. Documentation Requirements
• General requirements: Documents must include a statement of food safety
policy and related objectives, procedures, and documented records required
in this international standard. The food establishment needs documents
to ensure active development, application, and modernization of the Food
Safety Management System.
• Control of documents: A documented procedure should be established to
identify the necessary controls adopted, reviewed, modified, and issued
and re-approved to ensure that the documents are clear, readable, and
recognizable.
• Record control: Quality records must remain straightforward and easy to
distinguish and retrieve. A documented procedure must be established to
determine the necessary controls for distinguishing, storage, protection,
retrieval, preserving period, and records disposal.

70
3. Management Responsibility
Management must show commitment by developing a food safety policy,
implementing and reviewing its management, and ensure the availability of
resources. It also defines responsibilities and authorities of the food safety
team leader, including the mechanism of effective internal and external
communication, and preparedness and emergency response.

4. Resource Management
The facility must provide adequate resources for the development, application,
maintenance, and modernization of the food safety management system. The
food safety team and other individuals involved in food safety must be competent,
qualified, trained, well-skilled, and experienced.

5. Planning to Access Safe Products‌

The facility must plan and develop the processes necessary to recognize safe
food products. This includes:
a. Preparatory programs
b. Preparatory programs for operation
c. The part of the operations within the facility includes:
• Planning and controlling operations
• Setting up a traceability system for food products
• Emergency response and preparedness
• Hazard control by preparing a hazard analysis and critical points
control plan (HACCP)
• Update the pre-requisite program and a hazard analysis plan whenever
needed
• Control measures
• Verification of related to pre-requisite programs and a hazard analysis
plan
• Control of nonconformities in products and/or processes, including
handling of unsafe products and corrective actions
• Performance evaluation through internal self-censorship program
carried out by the food safety team at the establishment
• Permanent review by the food establishment management of the food
safety management system, at specific intervals, to ensure its continuity
and effectiveness
• Improving the system as necessary.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 71

Standard Operating
Procedures
(SOPS)
 Standard Operating Procedures
Standard Operating Procedures (SOPs) are procedures specific to certain
operations that describe the activities necessary to be carried out by all
employees working in the food establishment and their managers in accordance
with food quality and safety systems. The SOPs should be prepared in the
language, style, and format best for the food establishment and used to train the
staff responsible for the tasks.

The purpose of establishing Standard Operating Procedures are to:

• Protect food products from contamination with microbiological, chemical,
and physical hazards
• Control microbial growth that can result from temperature abuse.
• Ensure required procedures are in place for maintaining equipment.
To ensure the effectiveness of these procedures and achieve the above
objectives, the procedures are reviewed and developed periodically.

A SOP should answer the following questions:

STANDARD OPERATING PROCEDURE

Establishment Name:

SOP Title:

What will be done and who will do it:

Who will make sure it's properly done, and how?

How should non-compliances be fixed?

What records will be kept?

Release date : / / Issued by :

Last review date : / / Reviewed by:

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 SOP title:

Hand Washing

What will be done, and who will do it?

New employees must:
• Review the procedure
• Be trained by the team leader
• Agree to commit to the new staff training checklist
All employees should wash their hands in the hand-washing sinks. Hands may
not be washed in dishes, food, or mop washing sinks.

The following steps should be followed for handwashing:

• Use water as hot as you can stand
• Apply soap on hands and forearms
• Scrub hands for 20 seconds
• Rinse hands with water
• Dry hands with a paper towel
• Avoid recontamination by using a paper towel or other isolation material
to close the tap handle, and preferably use foot operated taps.

When must all employees wash their hands?

• At the beginning of the shift
• After using the toilet
• After coughing, sneezing, using tissues, handkerchiefs, eating, drinking, or
smoking.
• After handling raw food and before handling ready-to-eat foods.
• Between glove changing
• After handling dirty dishes
• After touching hair or any body part except clean hands and arms
• After doing any other task that results in contamination of the hands, such
as dealing with waste or chemicals.

Who will make sure tasks are properly done, and how?
• Supervisors are expected to continually model appropriate hand washing
practices for employees.
• Supervisors should monitor employee hand washing.
• Dishwashing staff should ensure that hand washing facilities, including
restrooms, are supplied with soap and paper towels.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 75

 • Supervisors should monitor hand sinks at least once per shift to ensure
that sinks have the necessary supplies.
• Day shift supervisors should ensure there is sufficient stock of necessary
supplies.

How should non-compliances be fixed?

• Supervisors must immediately train and counsel staff on proper
handwashing and continuously provide the sinks with the necessary
supplies.
• Supervisors must notify employees who don’t commit to handing washing
and do not adhere to the correct methods.

What records will be kept?

• Complete the new employee training checklist.

Release date : / / Issued by :

Last review date : / / Reviewed by:

76
 Personal Hygiene

Standard: A procedure must be in place to ensure that personal hygiene standards

exist and are maintained in areas where food or clean equipment is handled.
Purpose: To prevent microbial and physical contamination of food and equipment.
Range: All employees and visitors.
Procedure
Protective clothing:
1. Wear work clothes and make sure they are clean.
2. The establishment should ensure the clothing worn by employees handling
open foods has been cleaned to commercial laundry standards (e.g.,
automatic washing and rinsing).
3. Storage space should be allocated for clean protective clothing to prevent
contamination.
4. Suitable work clothing should be provided, and provision should be made
for complete separation between clean and dirty clothes.
5. An area should be designated for returned soiled clothes.

Employee change facilities:

1. Staff should be provided with lockers to keep their personal belongings
away from food preparation areas.
2. Dirty or clean work clothing should not be placed inside these lockers.
3. Management should conduct periodic checks to ensure compliance with the
procedures.

Protective hair covering:

1. Disposable single-use hair covers should be used by every person working
in open food handling areas or areas with clean equipment.
2. Suitable head coverings should be provided and worn correctly, ensuring
hair is fully covered.
3. Beards and mustaches should be covered with a mesh cover.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 77

 Hand hygiene:
1. Employees and visitors should be asked to wash their hands before entering
food preparation and clean equipment areas.
2. Fingernails should be kept short, clean, and unpolished.
3. Artificial fingernails are not permitted.
4. Visitors should be asked to wear gloves if they wear artificial fingernails or
nail polish.
5. Gloves, if worn, should be single-use and of a distinctive color (preferably
blue) and should be changed frequently. Disposal of gloves should be
controlled to avoid contamination.
6. Cuts and scratches on exposed parts of the skin should be covered with a
blue or suitable bandage and a single-use glove.

Jewelry:
1. All employees should abide by the establishment's jewelry rules when
working in or entering the food handling and preparation areas.
2. Rules of the food establishment should be based on risk assessment of
physical and microbiological contamination.
3. Jewelry such as necklaces, dangling earrings, bracelets, and watches should
be removed when working in or entering food handling and preparation
areas.

Eating, drinking, or smoking:

Employees and visitors should be notified that eating, drinking, and smoking are
restricted to designated areas, e.g., the Staff canteen.

Release date : / / Issued by :

Last review date : / / Reviewed by:

78
Controlling Time and Temperature During Food Preparation

Purpose: To prevent foodborne illness by limiting the amount of time that

potentially hazardous foods are held in the temperature danger zone during
preparation.
Scope: This procedure applies to food handlers who prepare food.
Keywords: Cross-contamination, time and temperature control, food preparation,
temperature danger zone.
Instructions
1. Train food handlers on using the procedures in this SOP. Refer to the Using
and Calibrating Thermometers SOP.
2. Wash hands before preparing food. Please refer to the hand washing SOP.
3. Use clean and sanitized kitchen equipment and tools while preparing food.
4. Separate raw food from ready-to-eat foods by keeping them in separate
containers until used and by using separate tools. Please refer to the
Preventing Cross-Contamination during Food Storage and Preparation SOP.
5. Pre-chill ingredients for cold food, such as sandwiches, salads, and
watermelons cuts, to a temperature of 5°C or below before combining with
other ingredients.
6. Prepare food as close as possible to serving times as the menu will allow.
7. Prepare food in small batches.
8. Limit the time for preparation of any batches of food to prevent holding
ingredients at room temperature for more than 30 minutes before cooking,
serving, or being returned to the refrigerator.
9. If potentially hazardous foods are not cooked or served immediately after
preparation, quickly chill. Please refer to the Cooling High-Risk Foods
Dangerous Foods SOP.

Monitoring
1. Use a clean, sanitized, and calibrated food thermometer with a probe.
2. Take at least two internal temperature measurements from each cooking
pot at different stages of preparation.
3. Monitor the amount of time in which food is kept in the temperature danger
zone. It should not exceed two hours.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 79

 Corrective actions:
1. Retrain any food handler found not following the procedures set out in this
SOP.
2. Begin the cooking process immediately after preparation is complete for any
food served hot.
3. Rapidly cool ready-to-eat food or foods that will be cooked at a later time.
4. Immediately return ingredients to the refrigerator if the anticipated
preparation time is expected to exceed 30 minutes.
5. Discard food held within the temperature danger zone for more than two
hours.

Verification and record-keeping:

1. Food handlers will record the date, product name, start and end times of
preparation, the two temperature measurements taken, any corrective
actions taken, and the amount of food prepared on the Production Log.
2. The food service manager should verify that the food handlers are taking
the required temperatures and following proper preparation procedures by
personally monitoring them during the shift and reviewing and initialing
the Production Log daily.
3. Maintain the Production Log. The food service manager should complete the
Food Safety Checklist daily.
4. The Food Safety Checklist should be kept on file for at least one year.

Release date : / / Issued by :

Last review date : / / Reviewed by:

80
 Washing Fruit and Vegetables

Purpose: To prevent or reduce the incidence of foodborne illness or injury by

contaminated fruit and vegetables.
Scope: This procedure applies to food handlers who prepare or serve food.
Keywords: Fruit, vegetables, cross-contamination, washing
Instructions:
1. Train food handlers to use the procedures in this SOP.
2. Wash hands using the proper procedure.
3. Wash, rinse, sanitize, and dry all food-contact surfaces, equipment, and
utensils that will be in contact with food items, such as cutting boards,
knives, and sinks.
4. Follow the manufacturer's instructions for proper use of chemicals.
5. Wash all raw fruit and vegetables thoroughly before combining them with
other ingredients, including:
• Unpeeled fruit and vegetables served complete or cut into pieces.
• Fruits and vegetables peeled or cut for use in cooking or served ready-
to-eat.
6. Wash fresh fruit and vegetables thoroughly under cold running water or
using materials authorized by the JFDA.
7. Scrub the surface of firm fruit or vegetables such as apples or potatoes using
a clean, sanitized brush designated for this purpose.
8. Remove any damaged or bruised areas.
9. Label, date, and refrigerate fresh-cut fruit and vegetables.
10. Do not serve raw seed sprouts to high-risk groups (children under five years
of age, pregnant women, the elderly, people with chronic diseases).

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 81

 Monitoring:
1. The food service manager should personally make sure that fruit and
vegetables are being properly washed, labeled, and dated during working
hours.
2. Food handlers should check the quality of fruits and vegetables stored in
the cold storage daily.

Corrective Actions:
1. Retrain any food handler found not following the procedures in this SOP.
2. Remove unwashed fruit and vegetables and wash them immediately before
serving.
3. Label and date fresh fruits and vegetable cuts.

Verification and Pest Control:

1. The food service manager shall complete the Food Safety Checklist daily to
ensure that the monitoring procedures are carried out as specified in this
SOP.
2. The Food Safety Check List should be kept on file for at least one year.

Release date : / / Issued by :

Last review date : / / Reviewed by:

82
 Pest Control

Purpose: Efforts should be made to ensure that pests are controlled in the food
establishment, including the use of a licensed pest control operator (PCO).
Procedure: Food handlers should use integrated Pest Management (IPM) services
by using the following steps:

Prevent access of pests:

1. Use reputable suppliers for all food deliveries.
2. Check all delivered items before entering the food establishment.
3. Reject shipments showing signs of pest infestation, such as bite marks on
cardboard boxes.
4. Remove all food shipments from the cardboard boxes before storing them
in a designated storage area.
5. Keep all external openings closed tightly. Ensure that the doors are intact as
part of the regular cleaning schedule.
6. Report any signs of pest infestation to the restaurant manager.
7. Report any openings, cracks, broken locks, or any opportunities for pest
infestation outbreaks to the manager.

Prevent insects from accessing food, water, hiding, or nesting places:

1. Dispose of waste quickly and correctly. Waste bins should be kept clean, in
good condition, and covered in all areas of the food establishment (indoor
and outdoor).
2. Clean up spills around waste bins immediately. Regularly wash, rinse and
sanitize waste bins.
3. Store recyclable materials in clean pest-proof containers away from the
building.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 83

 4. Store food and supplies as quickly as possible after receiving them.
a. Keep all food and supplies at least six inches off the floor and at least
six inches away from the walls.
b. Refrigerate foods such as powdered milk, cocoa, and nuts after opening.
These foods might attract insects, as most insects are inactive at
temperatures below 5°C.
c. Store other opened packages of cereals in tightly closed containers.
d. Use the First In, First Out (FIFO) concept for food rotation to prevent
insect infestation and harborage in food products.
5. Clean the facility thoroughly and regularly. Careful cleaning reduces the
food supply, eliminates insect eggs, and reduces the number of places where
the pest can take shelter.

Use and storage of pesticides:

The pest control operator (PCO) should decide if and when insecticides should be
used in the establishment. Pest Control Operators are well trained in determining
each insect's best insecticide, how and where to apply it. The PCO is responsible
for storing and disposing of insecticides from the food establishment. If any
commercial insecticides are stored in the food establishment, follow these
instructions:
1. Keep insecticides in their original containers.
2. Store pesticides in locked cabinets away from food preparation and storage
areas.
3. Store aerosol or pressurized sprays in a cool place to prevent exploding.
4. Check local regulations before disposing of insecticides. Many are considered
hazardous waste.
5. Dispose of empty containers according to manufacturers’ instructions and
local regulations.
6. Keep a copy of corresponding Material Safety Data Sheets (MSDS) on the
premises.

84
 
The food establishment manager must:
1. Supervise daily cleaning routines.
2. Monitor completion of all cleaning tasks daily according to the master
cleaning schedule.
3. Review and change the master cleaning schedule every time there is a
change in the food menu, procedures, or equipment.
4. Request food handlers’ input in the proposed cleaning program during staff
meetings.
5. Conduct routine inspections.
6. Review infestation and control events with the PCO and take necessary
actions to control and eliminate insects.
7. Follow-up food handlers’ reporting with PCO as necessary
8. File PCO reports and food handler observations with the HACCP system
records.

Release date : / / Issued by :

Last review date : / / Reviewed by:

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 85

 Cross-Contamination Prevention

Introduction
Food contamination with microbiological hazards might occur in multiple ways.
The three most common ways of cross-contamination are contact of ready-to-eat
food with raw foods, dirty equipment, surfaces, and hands.

Procedure
1. 1Periodically monitor equipment such as metal grain silos, valves, mixer
arms, protective tools, and access openings for cracks and gaps. Equipment
and tools that are not adequately welded and have irregular surfaces are
challenging to clean and sanitize thoroughly.
2. Handling food products:
a. Minimize handling, environmental exposure, and time/temperature
abuse following pasteurization of food products. Discard any foods that
were improperly handled.
b. When reusing food products, re-pasteurization is required using higher
temperatures and/or longer periods of time. All equipment used in the
reuse process should be cleaned and sanitized daily.
c. Returned or expired food products should be separated from all other
food establishment operations.
3. Cleaning supplies:
a. Limit the use of absorbent materials such as mops and sponges in food
preparation areas, as well porous materials such as tools and brushes
with wooden handles. Instead, use impermeable materials such as
metal or plastic.
b. Segregate brushes used for different purposes: raw foods, pasteurized
foods, internal surfaces, and external surfaces.
c. Maintain brushes in good condition, sanitize after each use, and store
them when not used.
4. Cover foods and surfaces with protective material to reduce contamination
by condensate, aerosols, dust, and other airborne hazards.
5. Monitor the cleanliness of overhead shielding, conveyors, conveyor belts,
chain rollers and supports. Maintain a cleaning and sanitizing schedule for
all conveyors.
6. Monitor air blow and agitation equipment for cleanliness; they should be
cleaned manually and sanitized daily.
7. Don’t break or slash containers over the tanks.
8. Exercise caution when handling packaging materials, especially when open
containers are conveyed through non-food preparation areas.

86
9. Heating, ventilation, and air conditioning systems:
a. Maintain positive pressure in areas where food products are exposed.
b. Minimize air flow from potentially contaminated areas to food
preparation and packaging areas.
c. Outside air should be filtered and free of condensate.
d. Control air flow so it does not blow directly onto food, food-contact
surfaces, or food packaging and packaging areas.
e. Air filters must be are effective in preventing the passage of microbes.
They should be kept clean and replaced when needed.
f. All heating, ventilation, and air conditioning systems should be cleaned
periodically, including air systems in refrigerated areas. Condensate drip
trays and drain lines should be monitored regularly to ensure that they
are not providing a suitable environment for microbial growth.
10. Air systems used in food preparation:
a. Systems that incorporate air directly into food products should be easily
cleaned and designed to minimize contamination.
b. Air systems used in food preparation should contain air filters capable
of removing extraneous matter.
c. When needed, sanitary one-way valves should be provided to prevent
food products backing up into the air ducts.

The following individuals are responsible for the application of this SOP and
have absolute authority on site:

Name: Title: Date: / /

Name: Title: Date: / /

Release date : / / Issued by :

Last review date : / / Reviewed by:

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 87

 Using and Calibrating Thermometers

Purpose: To prevent foodborne diseases by ensuring that the appropriate type

of thermometer is used to measure internal food temperatures and that the
thermometers are correctly calibrated for accuracy.
Scope: This procedure applies to food handlers who prepare, cook, and cool food.
Keywords: Thermometers, calibration
Instruction:
1. Train food handlers on using the procedures in this SOP.
2. Follow the thermometer manufacturer’s instructions for use. Use a food
thermometer that measures temperatures from -18°C to 104°C and is
appropriate for the temperature measured. For example:
• Measure temperatures of thin food products, such as burger meat,
chicken breasts, pizza, fillet steaks, fried chicken pieces (nugget), and
sausages, sausage pies using a thermistor or thermocouple with a thin
probe.
• Bimetallic, dial-faced stem thermometers are only accurate when
measuring the temperatures of thick foods. There is a dimple mark on
the stem of the thermometer indicating the maximum food thickness
that can be accurately measured.
• Use only oven safe bimetallic thermometers when measuring the
temperature of food while cooking in an oven.
3. Food thermometers should be accessible to food handlers during working
hours.
4. Clean and sanitize food thermometers before each use. Please refer to
the Cleaning and Sanitizing Food-Contact Surfaces SOP for the proper
procedure to follow.
5. Store food thermometers in a clean place and where they are not exposed
to contamination.

88
Monitoring:
1. Food handlers should use either the ice-point or boiling point methods to
verify the accuracy of the food thermometer. This is known as thermometer
calibration.
2. To use the ice-point method, the following should be done:
• Insert the thermometer probe into a glass of crushed ice.
• Add cold water to remove any air pockets that might remain.
• Allow temperature reading to stabilize before reading it.
• The temperature measurement should be 0°C (+1°C). If not, adjust
according to the manufacturer's instructions.
3. To use the boiling point method, the following should be done:
• Submerge at least the first two inches of the thermometer probe into
boiling water.
• Allow temperature reading to stabilize before reading it.
• The temperature should be measured at 100°C (+1°C). This reading
can vary for higher altitudes. If adjustment is required, follow the
manufacturer's instructions.
4. Food handlers should check the accuracy of food thermometers:
• At regular intervals (once a week).
• If dropped.
• If used to measure extreme temperatures, such as in the oven.
• Each time there are doubts about the accuracy of the readings.
Corrective action:
1. Retrain any food handler found not complying with the procedures in this
SOP.
2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature
by turning the dial while securing the calibration nut (which lies just below
the dial) using a button or screwdriver.
3. For an inaccurate digital thermometer with a reset button, adjust the
thermometer according to the manufacturer's instructions.
4. If an inaccurate thermometer cannot be adjusted on-site, stop using it, and
follow the manufacturer's instructions to calibrate the thermometer.
5. Retrain employees who use or calibrate food thermometers incorrectly.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 89

 Verification and record-keeping:
1. Food handlers should record the calibration temperature and any corrective
action performed, if applicable, on the Thermometer Calibration Record
each time the thermometer is calibrated.
2. The food manager should ensure that food handlers use and calibrate
thermometers properly by personally monitoring the employees during the
calibration process and working hours.
3. The food manager should review the calibration record and initial daily. The
calibration record should be kept on file for at least one year.
4. The food manager should complete the daily Food Safety Checklist. The
Food Safety Checklist should be kept on file for at least one year.

Release date : / / Issued by :

Last review date : / / Reviewed by:

90
 New Employee Orientation

Purpose: All food handlers will receive training in food safety procedures prior to
or during the first day of employment.
Procedure:
All food handlers must:
1. Meet with the food establishment manager to receive training on basic food
safety procedures.
2. Review each point in the Food Safety Checklist and confirm their
understanding and approval of the procedures stated.
3. Ask the manager questions if the policy or procedure is not clear.
4. Read, sign, date the statement at the end of the checklist to confirm their
understanding and approval of the procedure stated.
5. Receive a signed copy of the form.

The Food Establishment Manager must:

1. Allocate at least 30 minutes for the orientation session.
2. Inform new employees of the purpose and duration of the session.
3. Explain the purpose of the checklist to employees.
4. Discuss each policy and procedure on the checklist. Refer to the Standard
Operating Procedures Manual as necessary. Check off each procedure as it is
discussed. If employees have questions, note and follow up later if appropriate.
5. After reviewing all procedures, the manager should ask employees to
read, sign, and date the statement at the end of the form to confirm their
understanding and approval of the procedures. The manager should also
sign the form and date it.
6. Provide each employee with a copy of this form and inform them that a copy
will be kept in their files.
7. Remind employees of the availability and location of the department's
Standard Operating Procedure Manual. This manual can be used as a
reference if any questions or queries arise later.
8. Thank the employees for their participation in the orientation program
session. The priority of food safety and the participation of each staff should
be reaffirmed.

Release date : / / Issued by :

Last review date : / / Reviewed by:

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 91

Auditing Excellence
 Auditing Excellence

Definitions of inspection and audit

An inspection is a thorough review of the food establishment to assess what is
actually happening at a given time. This comprehensive review gives a realistic
assessment of the circumstances that can be positive or negative for the food
preparation process.
An audit is a systematic evaluation of the food establishment's documentation
process to determine whether food quality systems and related activities achieve
planned expectations. The auditor examines data over time to see if positive or
negative trends appear. The auditor also focuses on documentation review.

Benefits of inspection and audit

The choice of inspection or audit depends on the objective, and many service
providers/suppliers, choose to conduct inspections and audits because they
support each other.

Choose an inspection to:

• Reveal actual practices or issues that may not be known from documents
and paperwork.
• Focus on root causes and not just on symptoms and signs.
• Educate employees through interaction with an inspector.
• Identify, reduce, or eliminate food hazards in the food establishment to
prevent them.
• Prevent expensive recalls of products that harm the food establishment.
• Comply with quality regulations for safe food.
• Improve and maintain a healthy and clean environment for food handling.
• Produce safe food products.

Choose an audit to:

• Comply with benchmarked standards
• Realize efficiencies through better documentation management
• Achieve certification
• Evaluate trends over time

94
Reasons for having an inspection or audit
1. Regulations
There are many reasons for having an inspection or audit, but the most important
is to ensure that regulatory requirements are being met.

2. Customer Demand
Food producers and service providers can achieve excellence by meeting their
customer's needs and requirements.

3. Process Improvements
Having established a Prerequisite and Food Safety System provides an
environment for safe, legal, and quality food production. Periodic verification of
system implementation can assist in identifying opportunities for improvement
in productivity and potential profitability.

Auditor training
Proper training of food safety auditors is a prerequisite for an effective audit
of food safety regulations. The auditor should be fully aware of food laws and
regulations, his/her powers under those laws, and the obligations such laws
impose on the food sector. They should also be familiar with the procedures
for collecting evidence, write inspection reports, and collect and send samples
for laboratory analysis. The auditor should also have good interpersonal skills
(verbal and listening skills), be objective, detail-oriented, observant, organized,
analytical, and patient.

Auditing team
Audits can be performed by a single auditor or a whole team. If more than one
auditor conducts an audit, a person should be designated as the lead auditor.

Auditing process
During the audit process, auditors write down their findings and document any
observation and instances of non-conformity. In general, audits follow these steps:
1. Documentation Review
2. Opening Meeting
3. Orientation and Introductory Tour
4. On- Site Verification Audit
5. Closing Meeting
6. Corrective Action Request and Plans
7. Final Auditing Report

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 95

 1. Documentation Review
Documentation can be reviewed on or off-site. Auditors must assess:
• Written programs that meet the necessary requirements.
• HACCP plan and critical control points are science-based and capable of
controlling hazards.
• Records are appropriate.

2. Opening Meeting
The lead auditor holds a meeting in which at least quality control and top
management officials should participate. The lead auditor reviews:
• The purpose of the audit.
• Scope of the audit to determine areas covered by the audit and clarify areas
excluded from the audit process.
• Set a schedule for the audit process to reduce conflicts with production
schedules and break times and ensure that interviewees are present.

3. Orientation and Introductory Tour

Auditors will take a brief tour in the food establishment to get familiarised
with the audited operations. During the tour, auditors must be introduced to key
employees who may participate in the audit process.

4. On-Site Verification Audit

Auditors observe working conditions and employees as they perform their
duties and how records are kept. A person from the food establishment should
accompany the auditors at all times.

“On-site verification” enables auditors to assess if the food safety system is:
• Implemented in accordance with written procedures
• Effective in controlling food safety hazards

The auditors will look for evidence that the food safety system works effectively.
They will gather objective evidence by checking:
• Design, construction, and maintenance of the food establishment
• Accuracy of the process flow diagram and charts
• Employees received appropriate training and follow policies and procedures
• Monitoring records are up to date
• Appropriate corrective actions are taken

5. Closing Meeting
The Lead Auditor will conduct a closing meeting, attended by quality control
officers and top management, to discuss the results of the audit, observations,
and recommendations.

96
6. Corrective Action request and Plans
An audit without corrective action requests is uncommon. A request for corrective
action is a request made by the auditor to address the non-conformities found
during the audit process.
The food establishment must develop a written corrective action plan to address
each request and respond within a specified time to be agreed upon. Corrective
actions may need to be verified on-site, which is determined by the auditor.

7. Final Auditing Report

Once an agreement has been reached between the audit team and the auditee,
the lead auditor prepares the audit report. After completing the field inspection
and evaluating the collected data, documents, observations, etc., deficiencies
found by the auditor should be documented. Deficiencies should appear in
the form of a statement describing whether the process conforms to quality
standards or not and describes the supporting evidence. The style and format
of such reports can vary considerably and may range from the completion of
formal documents to comprehensive documents describing all aspects of the
performance and deficiencies of the audit process. However, regardless of style
and format, the report should be understood by the auditees.

The audit process is successful when the auditee feels that it has received useful
and constructive feedback that allows them to improve the system. A system
audit generally includes a review of written policies and procedures to ensure
inclusiveness and accuracy. It also includes interviews and observations.
• For any food safety and quality standards, ensure that the following
information on monitoring procedure is provided:
- What and how it is performed
- Who is responsible for its performance
- Corrective actions
- What records are kept
• Ensure that written programs and procedures are complete and effective
in controlling food safety hazards (based on scientific evidence, regulatory
requirements, internationally approved standards, or expert decisions).
• Ensure that the results of the monitoring and corrective actions are fully
documented and are performed by the designated, trained person.
• Ensure that all records are accessible for review purposes.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 97

 The following are some examples of food safety and quality systems audit
activities:
1. Water safety
2. Personal practices
3. Food transportation, receiving, handling, and storage
4. Sanitation
5. Pest control
6. Equipment and utensils (design, construction, installation, maintenance)
7. Establishment (location, building, design)
8. Product code, labeling monitoring

For more details, refer to appendix G: Food Safety Inspection Checklist

Instructions for the auditor\inspector:

1. Review documentation regarding the process being audited. This includes
careful reading of evidence showing applied food safety system.
2. Prepare a comprehensive audit plan to be approved by those being audited
before the process begins. It should include a timeline and location of the
audit process and provide a list of documents necessary for the operation.
3. Define the scope of the audit and the specific groups subject to audit. The
audit objectives should be clear and consistent with the audit plan.
4. Prepare a list of quality requirements to be used in the evaluation.
5. Introduce auditors to the auditee. The auditee will take responsibility for
assisting the auditor in searching for information regarding food safety
requirements to be audited.
6. Begin with an opening meeting. This meeting should be attended by the
audit team members to clarify the scope, goals, schedule; reviewing how the
auditing process will be conducted; and confirming the auditee's readiness.
7. Interview designated groups, study records, and try to verify the data after
analyzing them using more objective means.
8. Draw conclusions, discuss the results with management, and then prepare
the audit report.

98
Appendices

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 99

 Appendix A

Jordan Food Law No. 30 of 2015

The Food Health Directorate was established in 1993 within the General
Directorate of Primary Health Care in the Ministry of Health. With the emergence
of the trend toward giving more attention to food safety, the Food Control Law
No.79 of 2001 came into force.
Followed by the Jordan Food and Drug Administration Temporary Law No. 31
of 2003, under which the Jordan Food and Drug Administration (JFDA) was
established as an administrative and financial independent government
institution, dealing with food and drug safety affairs in Jordan through food and
drugs directorates.
The Jordan Food and Drug Administration Law No. 81 was passed in 2008. In 2015,
the Food Law No. 30 came into force, which produced new food control concepts
such as traceback and responsibility. Jordan Food and Drug Administration
became the reference authority for food control.

Article 3 of the Food Law No. 30 of 2015:

The JFDA is the exclusive authority entrusted to control the imported and local
foods in all handling stages so ensuring the fulfillment of food safety and quality
requirements in Jordan under the provisions of the above Law.
According to Control and Inspection of Economic Activities Law No. 33 of 2017
article 6/G, the Jordan Food and Drug Administration (JFDA) is the only competent
regulatory authority specialized in food and drugs, including the manufacture,
production, or handling of food of raw and manufactured foods.
There are official bodies that cooperate with the JFDA, such as the Greater
Amman Municipality and other municipalities in the Kingdom, which carry out
food control activities under the supervision of the JFDA. These authorities
have signed memorandums of understanding with JFDA. JFDA authorizes these
entities to control and inspect food establishments. One of the fundamental
amendments guaranteed by the Food Law No.30 of 2015 is the application of
penalties in the case of serious and critical violations.
Serious and critical violations are entrusted to a specialized committee comprising
members from all regulatory bodies, so ensuring justice in such cases. Owners of
food establishments will be allowed to correct violations through representation
of the private sector in the Committee of Critical Violations. The Food Law also
allows the declaration of the name of the violating establishment.
Many food establishments in Jordan are engaging in food handling activities at
different stages; production, Food Production, distribution, and selling. Controlling
food and food establishments requires specialized planning and management,

100
JFDA also provide specialized training on food inspection and control to the JFDA
staff. Raising the level of knowledge among consumers and food handlers about
food hygiene and safety is also a key function.
Food legislation in Jordan has been updated to comply with current developments
and requirements. Food regulations in Jordan are classified as follows:
• Local regulations
• Codex Alimentarius
• Regulations relating to countries to which food is exported.

There are several legislations and instructions related to food; the most
important are:
• Instructions for transporting, storing, and displaying food products
• Sampling instructions for imported foods
• Instructions for licensing food establishments

It should be noted that there are more than 300 food standards and technical
regulations; most of these are based on the Codex and ISO standard issued by
Jordan Standards and Metrology

Purpose of the Jordan Food law No. 30 of 2015

Article 4
For purposes of this law, the JFDA shall assume the following tasks and powers:
a. Applying health measures and technical regulations approved by the Board,
regardless of whether the food in question is locally produced or imported.
b. Assessing conformity of food with the standard specifications and technical
regulations.
c. Prohibiting importation or handling of any food before being tested and
proven suitable and fit for human consumption and is in conformity with the
approved terms of food safety.
d. Prohibiting importation or handling of any food that it is not in conformity
with the health measures and technical regulations.
e. Granting health certificates for purposes of exporting the locally produced
food, in accordance with the technical regulations and health measures
applicable in Jordan in accordance with instructions issued by the Board.
f. Inspecting any place in which the food is handled, as well as inspecting
workers in such place.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 101

 g. Supervising implementation of good food production practices and hazard
analysis and critical control points system in food handling processes in
accordance with instructions issued by the Board.
h. Approving food advertisement in accordance with instructions issued by the
Board.
i. Assigning specialists to conduct studies and research on food, its ingredients
and its nutritional value, publishing these studies, encouraging and
approving scientific researches and initiatives outside JFDA, and granting
them awards from the funds allocated for this purpose upon a decision
issued by the Board based on a recommendation from the Director-General.
j. Cooperating with the official and non-official Jordanian bodies, universities
and scientific centers as well as regional and international organizations
and institutions in the fields of food, environment and disease control,
technical regulations, and health measures.
k. Issuing, distributing, and selling publications related to the technical
regulations and health measures.
l. Cooperating with the relevant bodies in reviewing the national food
standards.
m. Preparing memorandums of understanding in collaboration with
municipalities and any other body concerned with food control within the
scope of their responsibilities.

The scope of the Jordanian Food Law No. 30 of 2015 (this can be replaced by
returning to the Food Law 30 of 2015 in the Official Gazette)
• Jordan's Food Law No. 30 of 2015 contains 35 articles.
• This law applies to all stages of food handling in the food supply chain.
• This law applies to the initial production process, products for private
domestic use, local preparation, handling, or food storage for private
consumption.
Articles 5-9 outlines the functions of the High Committee for Food Control,
the formation of technical committees, their role, members, responsibilities,
meetings, and agendas.
Articles 10-12 detail the basic principles for the preparation, adoption, revision,
application, promotion, and dissemination of health regulations, and determine
how they are applied, as well as identifying the active contribution of the
Jordan Food and Drug Administration in cooperation with the national and
scientific stakeholders involved in the preparation of these regulations.

102
Article 13 states that the JFDA shall provide any relevant person, upon his
request, with information and documents related to health measures and
technical regulations applied to food, or any relevant information or documents
available in the JFDA, in return for an allowance specified as per instructions
issued by the Board for this purpose.
Article 14 states that, without prejudice to the applicable legislation related to
importation and exportation, no food for personal use or any food additive or
supplement shall be entered or handled in Jordan without the approval of the
JFDA, as per conditions and instructions issued by the Board on this regard.
Article 15 states that food shall not be handled in any place without obtaining
a permit to practice such work as per conditions and instructions issued by the
Board for this purpose.
Article 16 states that it is prohibited to import or trade in any food in Jordan if
it is adulterated, falsely described or unfit for human consumption.
Article 17. A. states that food establishment shall assign a competent official to:
1. Verify compatibility of food handled in the establishment with the technical
regulations throughout all handling phases and ensure commitment to
health measures and food phytosanitary.
2. Ensure that the establishment applies the HACCP based self-censorship
program as per instructions issued by the Board for this purpose.
3. Ensure that the establishment applies the food monitoring mechanism
throughout handling phases of food, additives, and any substance that may
come in contact with the food.
4. Notify the JFDA immediately of any food that may threaten the health of
consumers and procedures taken to prevent the risk sources.
5. Enable the inspector to perform his duty during inspection and have access
to the required information and documents.
6. Notify the JFDA of any changes in the establishment such as changes or
closing of production lines.
7. Qualify workers in the establishment in the field of food safety and relevant
fields and supervise them so as to ensure commitment to proper practices
of food handling.
8. Keep away any worker in the establishment from food handling, in case he/
she suffers from any disease or injury that may affect the food safety.
9. Inform the JFDA in writing of any offers on food in order to promote it for
selling.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 103

 Article 17. B. states that Without prejudice to provisions of Clause (C) of Article
(22) hereof, the person responsible for food establishment shall bear any
liability resulting from the regulatory procedures as per the provisions hereof’
Article 17. C. states that for purposes of this article, the food establishment
means any shopping centers, warehouses, food factories, catering services, and
establishments approved by the JFDA.
Article 17. C. states that the Board shall issue instructions and regulations for
the food establishments subject to the provisions hereof.
Article 18 states that:
A. food shall be deemed falsely described in any of the following cases:
1. It is a harmless imitation of another food unless its label contains clearly
the word “imitation” and the competent authority approves such a label
before handling.
2. It is non-compliant with the technical regulations of the label or packaged
or prepared in a misleading manner.
3. It contains any permissible synthetic substance such as flavors, colors, or
additives that are necessary for the food without indicating this clearly
on the label.
4. If the label is incorrect or contains information misleading the consumer.
5. If the label does not contain the following information:
a. Name of food
b. Name and title of the product or pack
c. Weight and measurements of the contents
d. Order of food ingredients by majority
e. Storage conditions if the food need special conditions for keeping or
storing.
f. Production and expiry dates if the food has specified expiration
period.
6. If the label contains unclear words, phrases or information in a way
making them illegible or not understandable for the ordinary person as
per trading conditions.
B. Food shall be deemed adulterated in the following cases
1. It contains a permissible additive but unfit for this product as per the
technical regulations.
2. It contains an additive permitted to use in this product but exceeded the
stated or allowed limit as per the technical regulations.
3. If any ingredient is removed, changed or reprocessed, unless stated in the
relevant label and if such procedures are allowed as per conditions and
instructions issued by the Board.
4. It contains a substance that may reduce the nutritional value for the
purpose of gaining profits or concealing any defect, decrease or increase
in size or weight.

104
 5. It is traded after expiration, except for items to be trashed upon expiration,
provided they are isolated or previously permitted.
6. It is traded in circumstances that make such a food unfit for human
consumption or non-compliant with health measures and phytosanitary.
7. It is not compliant with quality conditions stated in the approved technical
regulation.
8. It is traded before being approved as per the provisions hereof.
9. If the expiration period of any food is changed in a way contradicting the
original label of such a food, without obtaining the official approval for
this change.
10. It is traded in violation of the provisions of Article (15) hereof.
11. It is traded in circumstances making such a food unsafe or deleterious.
C. Food shall be deemed unfit for human consumption in the following cases:
1. If it contains any added poisonous or deleterious substance other than
pesticides or pollutants for which the technical regulations or the
international standards specify the maximum allowable residuals in food.
2. If it contains a prohibitive and deleterious additive.
3. If its essential qualities indicate that it may be, wholly or in part,
contaminated, filthy, putrid or decomposed, with consideration of the
technical regulations or standard specifications of the food.
4. If it is the product of a diseased animal that makes such a food unfit
for human consumption, or an animal which has died before being
slaughtered.
5. If its pack is made of substances that shall not come into contact with
the food.
6. 6. If it is contaminated by radiation and the radioactivity therein is higher
than the internationally permitted rate.
7. If it contains hormones, chemicals, veterinary medicines or their residuals
at a rate higher than the allowable limit as per the technical regulations
or the international or local standard specifications or if there are no
technical regulations or international standards allowing such substances
or their residuals in the food.
Article 19 states that the Board may issue instructions obliging any food
manufacturer or importer during the period specified to commit to:
a. Food content statement.
b. Notes regarding the food consumption and utilization methods.

To view the Food Law remaining articles from Article 20 to Article 35, you can
refer to the Jordan Food Law No. 30 of 2015, which is in the Jordan Food and
Drug Administration website, laws and legislation section, food classification/
domestic food.
Jordan Food and Drug Administration Website: http://www.jfda.jo

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 105

 Appendix B
Appendix B-A

Example of a Flow Diagram

Cold Deli: Potato Salad

Receiving Raw Materials (Potatoes, Onions, Celery,

Mayonnaise, Mustard, Spices, Sugars)

Storage

Pre-Preparation

Preparation

Chilling

Storage

Marketing

Holding and Service

106
Appendix B-B

EXAMPLE OF HAZARD ANALYSIS:

Cold Deli: Potato Salad

Measures to be
Potential hazard applied to prevent,
Is this step a
Ingredients / introduced, controlled, Is this hazard likely eliminate, or reduce
critical con-trol
Process Step or enhanced at this to occur?² the hazards being
point(CCP)?
step¹ addressed in the
HACCP plan?³
B No
Receiving
C No
Potato, Onions
P No
B No
Receiving
C No
Celery
P No
B No
Receiving
Mayonnaise, C No
Mustard
P No
B No
Receiving
C No
Sugar, Spices
P No
B No
Storage
Pans, Pots, C No
Utensils, etc.
P No
B No
Dry Storage
Potato, C No
Onions
P No
B No
Refrigerated
Storage C No
Celery
P No
Dry Storage B No
C No
Mayonnaise,
Mustard P No

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 107

 Measures to be
Potential hazard applied to prevent,
Is this step a
Ingredients / introduced, controlled, Is this hazard likely eliminate, or reduce
critical con-trol
Process Step or enhanced at this to occur?² the hazards being
point(CCP)?
step¹ addressed in the
HACCP plan?³
B No
Dry Storage
C No
Spices, Sugar
P No
Stored in the Maintain Critical
designated control records
B Yes No
refrigerated area and and personnel
Pre-preparation
kept refrigerated practices
Potatoes
C No
P No
Maintain critical
final cooking Yes
control record
B Yes temperature of
and personnel CCP 1
potatoes must be met
Preparation practices
C No
P No
final cooling Yes
B Yes temperature of the
potatoes must be met CCP 2
Cooling
C No
P No
Potato Salad
refrigerated Maintain critical
temperatures must control record Yes
B Yes
be maintained in and personnel CCP 3
Holding and
refrigerated holding practices
Service
or service areas.
C No
P No
Maintain
Stored in designated designated storage Yes
B Yes refrigerated storage refrigerated
and kept refrigerated and cleaning CCP
Product
procedures
Storage
C No
P No
1. Hazards are classified as B -Biological, C - Chemical, and P - Physical
2. List justifications for the decision based upon severity and likely occurrence of the hazard
3. List control measures within your operation which occur at this or a later step
4. Note CCP number and hazards controlled (e.g., CCP1)
The following example is for illustrative purposes only. The potential hazards identified may not be the only hazard associated with these
types of products. Your response may be different for each specific product and establishment.

108
Appendix B-C
MOST COMMON HAZARDS

1. Biological Hazards
Food Category Pathogen Spoilage

Yersinia enterocolitica
Bacillus cereus Erwinia carotovora bacillus
Salmonella Pseudomonas
Fresh Produce
Shigella Molds (Alternaria, Botrytis)
Listeria Penicillium, Phytophthora)
Enteropathogenic Escherichia coli
Enterococci
Shigella Spp Pseudomonas
Hot / Cold
Staphylococcus aureus Lactic acid bacteria
Delicateness
Listeria monocytogenes Coliforms
Yeast
Norwalk virus
Molds
Bakery Norwalk -like viruses, rarely linked to
Bacillus subtilis
foodborne diseases
Salmonella
Campylobacter jejuni Pseudomonas
Clostridium perfringens Acinetobacter
Butcher shop
Enteropathogenic Escherichia coli Moraxella
Listeria monocytogenes Lactobacillus
Staphylococcus aureus
Vibrio cholera
Vibrio parahaemolyticus
Sea Food Pseudomonas
Clostridium botulinum type E
Norwalk virus
Salmonella
Campylobacter jejuni Pseudomonas
Dairy Products and
Bacillus cereus Flavobacterium
Eggs
Yersinia enterocolitica Alcaligenes
Listeria monocytogenes

2. Chemical Hazards
Pesticides, Insecticides, improperly prepared or improperly applied sanitizers and cleaners

3. Physical Hazards
Staples, sand, wire twist ties, stones, glass, bones, plastic, wires, tooth-picks, or wood.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 109

110
Appendix C

EXAMPLE OF HAZARD CRITICAL CONTROL LIMITS

Cold Deli: Potato Salad

Monitoring Procedure
Process Step / CCP Critical Limits Corrective Actions
What How Frequency Who

Preparation A Clean and 1. 1CCP under control

Final Cooked calibrated 2. 2Discard products identified as non-
°60C for 15 Every potato Potato Salad
Cooking Potatoes potato center thermometer to conforming to standards
seconds batch preparer
temperature measure potato 3. Corrective action to prevent a recurrence
CCP1 temperature 4. Maintain relevant records

Chilling Product A Clean and 1. CCP under control

The temperature
temperature calibrated 2. Discard products identified as non-
of the potato Every potato Potato Salad
Potato Salad must reach 5 °C thermometer to conforming to standards
salad at the batch preparer
or below within measure potato 3. Corrective action to prevent a recurrence
center
CCP2 4 hours temperature 4. Maintain relevant records

Holding and Serving Calibrated

1. CCP under control.
thermometer
The person in 2. Discard products identified as non-
Product in the product
Potato Salad 5 °C or below Every two hours charge of the conforming to standards.
temperature storage cooler
area 3. Corrective action to prevent a recurrence
with chart
CCP3 4. Maintain relevant records
recorder

Refrigerated Product 1. CCP under control

Storage The person in 2. Discard products identified as non-
Storage cold unit Calibrated
5 °C or below Every two hours charge of the conforming to standards.
temperature thermometer
CCP4 area 3. Corrective action to prevent a recurrence
4. Maintain relevant records
Appendix D

EXAMPLE OF HACCP PLAN VERIFICATION

Cold Deli: Potato Salad

Process Step / CCP Verification Activities Record-Keeping Procedures

1. Check the cleanliness of the
Preparation product preparation area and
maintaining it.
2. Check staff training. All verification records
Cooking potatoes
3. Check the accuracy of important All critical factors record
records and keeping them (such
CCP1 as calibrating thermometers and
cooked potato temperature).
1. Check the cleanliness of the
Chilling product chilling area and
maintaining it.
2. Check staff training. All verification records
Potato Salad
3. Check the accuracy of important All critical factors record
records and keep them (such as
CCP2 calibrating thermometers and
potato salad temperature).
1. Check the cleanliness of the food
Product Storage and Serving holding and serving area and
maintaining it.
2. Check staff training. All verification records
Potato Salad
3. Check the accuracy of important All critical factors record
records and keep them (such as
CCP3 calibrating the thermometer and
potato salad temperature).

Product Storage 1. Check the cleanliness of the food

holding area and maintaining it.
2. Check staff training.
All verification records
Potato Salad 3. Check the accuracy of important
All critical factors record
records and keep them (such as
calibrating the thermometer and
CCP4 potato salad temperature).

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 111

112
Appendix E
EXAMPLE OF HACCP PLAN

Cold Deli: Potato Salad

Corrective
Record Keeping Verification Monitoring Critical Limits Hazard Process step\CCP
Action
1. CCP is under control. 1. Check the cleanliness of the product prepara-
Preparation Final All verification
2. Discard products identified as tion area and maintaining it.
cooked po- records
Yes 60°C for 15 non-conforming to standards 2. Check staff training.
tato central
CCP1 seconds 3. Corrective action to prevent a 3. Check the accuracy of important records and
tempera- All critical factors
Cooked Potato recurrence keep them (such as calibrating thermometers
ture record
4. Maintain relevant record and cooked potato temperature).
Product
Chilling 1. CCP is under control. 1. Check the cleanliness of the product chilling
tempera- All verification
Potato Sal- 2. Discard products identified as area and maintaining it.
ture must records
Yes ad central non-conforming to standards 2. Check staff training.
reach 5°C
CCP2 tempera- 3. Corrective action to prevent a 3. Check the accuracy of important records and
or below in All critical factors
Potato Salad ture recurrence keeping them (such as calibrating thermome-
less than 4 record
4. Maintain relevant records ters and potato salad temperature).
hours

Holding and 1. CCP is under control. 1. Check the cleanliness of the food holding
All verification
serving Potato 2. Discard products identified as and serving area and maintaining it.
records
Yes 5 ° C or Salad tem- non-conforming to standards 2. Check staff training.
CCP3 below perature 3. Corrective action to prevent a 3. Check the accuracy of important records and
All critical factors
Potato Salad re-currence keeping them (such as calibrating the ther-
record
4. Maintain rele-vant records mometer and potato salad temperature).
Ingredients
Refrigerated \ Potato 1. CCP is under control. 1. Check the cleanliness of the food holding
product storage All verification
Salad cold 2. Discard products identified as area and maintaining it.
records
Yes 5 ° C or storage non-conforming to standards 2. Check staff training.
CCP4 below unit 3. Corrective action to prevent a 3. Check the accuracy of important records and
All critical factors
tempera- recurrence keeping them (such as calibrating the ther-
Potato Salad record
ture 4. Maintain relevant records mometer and potato salad temperature).
Appendix F

EXAMPLE OF HACCP RECORD

STAFF TRAINING RECORDS

Employee Name: Date Hired: / /

Previous Training Courses:

Needed Training Courses:

Supervisor Employee Training Course Training Course Training Course

Signature Signature End- Date Start-ing Date Title

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 113

 EMPLOYEE MEDICAL QUESTIONNAIRE
Employee Name:

Employee Address

City:

Street:

Mobile Number:

Employee Job Title:

NO. Question Yes No

Have you ever had or been a carrier of

A Food Borne disease

1. Typhoid or Paratyphoid
Tuberculosis
Parasitic Infections
2. Has any close family contact suffered from any of the above?
At present, are you suffering from any of the following?
Diarrhea or vomiting
3. Skin diseases
Boils or blisters
Discharge from the ears, eyes, gums, or mouth
4. Have you been traveling abroad within the past two years?
If yes, where?

Do you agree to provide a specimen that might be re-quired to

5. ensure that you are not a carrier of any organ-ism which might
affect food?
Please give details of any other medical problems which may affect your
employment as a food handler. For ex-ample, Recurrent digestive disorders
6.

I declare that all the preceding statements are accurate and complete to the best of my knowledge
and belief.

Date: / / Employee Signature:

114
 STAFF SICKNESS RECORD

Food handler/supervisor must report to the manager as soon as possible:

1. If they are suffering from:
- Vomiting
- Diarrhea
- Septic skin lesions( boils, infected cuts, no matter how small)
- Discharge from the ears, nose, or other sites
2. If any work colleague is suffering from diarrhea and/or vomiting.
3. After returning from a holiday during which they suffered from diarrhea and \ or vomiting.

Date of Illness Date Illness Date Returned

Employee Name Illness
Reporting Started To Work

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 115

 CLEANING AND SANITIZING SCHEDULE

Chemical(s) used (Include

Method of Cleaning
Frequency of Cleaning

dilution re-quired)

Person in Charge
Item
Every Shift
After Use

Weekly

Other
Daily

Remember, it is important to:

1. Wash and sanitize all equipment parts and surfaces after using them in raw food preparation
2. Handle cleaning chemicals with caution and care. Follow the manufacturer’s instructions on the label and
store all chemicals away from food.

116
 CLEANING RECORD SHEET

Saturday Sunday Monday Tuesday Wednesday Thursday Friday

Equipment/Area
Initial

Initial

Initial

Initial

Initial

Initial

Initial
Time

Time

Time

Time

Time

Time

Time

Supervisor Review/
Sign/ Date

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 117

 PEST CONTROL MONITORING RECORD

Signs of
Date Date Action Taken Recorded by
Infestation

118
 MAINTENANCE RECORD

Area or Equipment Maintenance Date Due for Next

Date of Inspection Recorded By
Details Performed Inspection

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 119

 TEMPERATURE MONITORING RECORD

Refrigerator\
Date Time of Recording Temp °C Remarks Recorded by
Freezer

□ am □ am □ am
□ pm □ pm □ pm

*Acceptable refrigerator temperature range is 2-6 °C.

*Acceptable freezer temperature range is ≥-18 °C

120
 DELIVERY TEMPERATURE RECORD

Delivery Vehicle Product

Date Supplier Temp °C Remarks Initials
Note No. No. details

- Recommended temperatures for incoming deliveries:

Chilled food: 8 °C or colder
Frozen food: -12°C or colder

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 121

 COOKING / CHILLING CHECK SHEET

Date: / /

Cooking Temperature Quick Chilling of Potentially Hazardous Foods

Check No. 1 Final Check Corrective

Food Item
Time Temp Initial Action
Time Temp Initial Time Temp Initial

- Quick chilling of potentially hazardous food (e.g., Meat, seafood, poultry, egg, pasta, rice, soup, stew).
- Chill from 60 °C to 10 °C in 4 hours or less or 60 °C to 21°C in 2 hours and from 21 °C to 5°C in the next 4 hours.
- Insert the probe into the thickest part of the food.
- Use only shallow products (5 cm / 2 inch or less) and place a quick chill immediately after cooking.

Supervisor review/signature:

122
 Appendix G:
Example of Food Safety Inspection Checklist

No. Inspection /Auditing team YES No NA NI Comments

A Raw materials (food/nonfood) - dry store, re-frigerators, freezers

1. Are storage shelves at least 15 cm above the floor?
Are stacked materials a minimum of 5 cm away from the wall to provide eye inspection, cleaning, and pest
2.
control access?
3. Are suitable containers used to store raw food materials?
4. Are raw food material boxes and containers clean?
5. Are warehouses free from rodents and insects?
6. Are raw food materials stored in a way to prevent cross-contamination?
7. Are storage pallets in good and clean condition?
8. Are stores clean and free of foul odors?
9. Are stores in a state of good repair?
Are raw materials (food and packaging) cov-ered/closed to prevent contamination by insects, dust, or foreign
10.
matters?
11. Are pest control baits readily identifiable and not likely to contaminate food?
Are chemicals clearly labeled and stored away from raw food materials to prevent contamination or be
12.
mistaken with food?

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES

123
124
No. Inspection /Auditing team YES No NA NI Comments

B End product (food) storage areas - dry store, refrigerators, and freezers
1. Are finished products stored at least 15 cm above the floor?
2. Are finished products at least 5 cm far from the walls to facilitate eye inspection, cleaning, and pest control?
3. Are finished products stored in appropriate con-tainers?
4. Are finished products covered to prevent contam-ination by insects or dust of foreign matters?
5. Are finished products stored in a way to prevent cross-contamination?
6. Are storage areas clean and free of foul odors?
7. Are storage areas in good condition?
8. Are storage areas free from rodents and insects?
9. Are clear labels placed on prepared food mention-ing the name of food, date of preparation (hour, day, month)
C Document Review
Are food products description available mention-ing (intended use, storage condition, holding con-ditions,
1.
distribution, shelf life, labeling require-ments, handling, and storage conditions) by end-user?
Does the HACCP plan include a list of raw mate-rial and ingredients, including names and availa-ble
2.
standards?
3. Does the ingredient list include information re-garding any use of applicable preservatives,?
4. Does the HACCP plan contain an appropriate workflow diagram?
Does the HACCP plan include hazard analysis of potential hazards associated with raw material, ingredient, &
5.
process steps?
6. Is each hazard identified by its classification (mi-crobiological, chemical, physical)?
7. Are process CCPS appropriately identified?
8. Are critical control limits for each hazard identi-fied and documented?
9. Do CCPs monitoring instructions include ‘WHO, WHERE, WHEN & HOW’.?
10. Are monitoring frequencies sufficient to assure process control and production of safe food?
11. Are monitoring procedures for CCPs available and documented correctly?
 No. Inspection /Auditing team YES No NA NI Comments

Does the HACCP plan include corrective and preventive actions for all CCPs deviations from the Critical Control
12.
Limits and clearly identify each person's person in charge?
13. Does the HACCP plan identify the company, lo-cation, and food production site?
Do verification procedures include:
HACCP plan review?
Validation of critical limits?
14.
Convenience of CCP monitoring?
Review of monitoring & corrective action meth-ods?
Sampling or testing procedures?
15. Does the HACCP plan include statements of dates of plan preparation, approval, review, and amendment?
16. Does the HACCP plan include a statement on the scope and purpose of the plan?
Does the HACCP plan include the HACCP team's names and positions and their skills and experiences related
17.
to HACCP, including the name and position of the team le and?
18. Are archived records of microbiological tests (if any) available for inspection?
19. Are initials of the person in charge, date available on the raw material testing records, and their pro-cess?
20. Is the number of calibrations of measuring devic-es determined in a table in order to monitor spe-cific CCPs?
21. Are calibration records available for all measuring devices used to monitor CCPs?
22. Is pest control policy documented and records available?
23. Are employees training records available?
24. Is internal auditing scheduled time table available?
25. Is internal auditing conducted with records com-pleted and available?
26. Are all records identified on the HACCP plan available for inspection?
D Food processing, packaging, and storing
1. Are food ingredient containers clean?
2. Is the water used for washing, rinsing, preparing and cooking food etc., clean and tested before use?
Is the water used for washing, rinsing, preparing and cooking food, etc., not being reused in other food

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES

3. preparation processes? (e.g. water used for washing vegetables should not be reused again in cooking food or
washing dishes).

125
4. Are electric pest traps located in proper places preventing dead insects from falling into food?
126
No. Inspection /Auditing team YES No NA NI Comments

5. Are disposable gloves readily available for food handlers?

6. Are storage areas specified?
7. Is the food processing area clean and free from foul odors?
8. Is the food preparation area in good condition?
9. Is the food processing area free from rodents and insects?
10. Are working surfaces clean and sanitized before starting food preparation?
11. Is the cleanliness level of the food preparation areas acceptable when work starts?
12. Are there any raw materials or packaging materi-als, or in-process products placed on the floor?
13. Is cooking equipment or wooden utensils (equipment parts) used in food preparation?
14. Is the food equipment cleanliness checked prior to use?
15. Is unused food equipment clean and dry?
Are all equipments cleaned and covered/stored to prevent contamination before the next use at the end of
16.
the food preparation?
17. Are equipment cleaning instructions appropriately followed?
18. Is food equipment in good condition?
Is ‘out of service’ equipment labeled for being out of service, and not being used by food handlers, cleaned
19.
periodically to prevent dirt contamination?
20. Are there any glass parts, pins, metal clamps, rubber bands present in food preparation areas?
21. Are prepared food products kept separated from raw food?
22. Are food products dropped on non-sanitized or contaminated surfaces, discarded?
Is the food cooked to an internal safe temperature required and for sufficient time? Is Food tempera-ture
23.
checked using a calibrated food thermome-ter?.
24. Is the internal temperature of cooked foods moni-tored and documented?
25. Is food preparation planned, so ingredients are kept out of the danger zone temperatures as re-quired?
 No. Inspection /Auditing team YES No NA NI Comments

26. Are thawed food refrozen improperly?

27. Are food serving containers clean?
28. Are food serving containers covered to prevent contamination?
29. Is the hot food holding unit clean and dry?
30. Is the hot holding unit temperature set at 63°C or above?
31. Is cold holding unit temperature set at 5°C or be-low?
32. Is waste regularly disposed, at least daily?
33. Are waste bins covered?
34. Are cleaning materials and tools placed in a des-ignated area and away from the food preparation area?
35. Are cleaning tools in good condition and cleaned properly?
Are foot-washing sinks present at the entrances of the food preparation area (moving from the lab to the food
36.
preparation area, from maintenance to food preparation area, etc.)?
37. Are foot-washing sinks filled with robust sanitiz-ing solution and cleaned regularly?
38. Is there a sufficient number of washing sinks lo-cated in convenient places?
39. Are washing sinks supplied with soap and drying towels?
40. Are washing sinks in good condition and cleaned properly?
41. Are washing sinks used only for hand washing (not equipment)?
42. Are there any foreign objects (screws, bolts etc.) on food equipment and food preparation area?
Are food handlers aware of procedures to follow when an equipment malfunction occurs or finding a potential
43.
source of contamination during food preparation?
Is the calibration of measuring devices used to monitor CCPs scheduled and maintained in ap-propriate
44.
storage conditions?
45. Are there material safety data sheets for all chemi-cals used on-site?

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES

127
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No. Inspection /Auditing team YES No NA NI Comments

I Personal Hygiene
1. Does working uniforms contain buttons? (uni-forms should be with zippers or press studs on-ly)?
2. Do working uniforms contain pockets above the waist?
3. Are uniforms clean at the start of preparation and in good condition?
4. Do food handlers only wear the official work uni-forms provided by the company?
5. Are appropriate safe shoes provided to be used in working areas?
Are disposable hair coverings available and used to cover the hair? (Hairpins, clips etc., should not be used to
6.
fix the hair covers).
7. Are disposable beard coverings available and used?
8. Do food handlers wear jewelry or watches?
9. Are disposable gloves available and used?
10. Do food handlers wearing gloves wash their hands regularly?
11. Do food handlers change their gloves when torn, soiled, and between different tasks?
12. Do food handlers discard their gloves and wash their hands after finishing work?
Do food handlers wash their hands with soap and water before starting work, after eating meals, after
13. sneezing and coughing, after touching hair, nose mouth or eyes, after touching waste bins , after smoking , and
when entering food prepara-tion areas?
Are cuts and wounds covered with a water-proof blue band-aid? (Blue band-aids are easily distin-guished in
14.
case of falling on food).
Are personnel handling food, food materials, and equipment receiving proper and continued train-ing in
15.
hygienic food handling and personal hy-giene?
Did food handlers receive medical examination before employment to determine their fitness to work in a
16.
hygienic food handling area, and is this medical examination carried out periodically?
17. Is there a designated smoking area?
18. Is there a designated area for eating and drinking?
Are the food handler's hands and fingernails clean? (False fingernails, nail polish, false eye-lashes are not
19.
allowed)
 No. Inspection /Auditing team YES No NA NI Comments

20. Do food handlers appear clean?

Do visitors wear lab coats? (If visitor's lab coats are unpractical\not safe, visitors should be pro-vided with company-
21.
issued uniforms.)
22. Are there any personal items (bags, newspapers, clothes, etc.) in the food preparation area?
Is eating food (including chewing gum) and drinking prohibited in the food preparation area? (The only
23.
exception is drinking water from an available water source).
24. Are utensils used for eating or drinking carried in official uniform pockets?
Do food handlers deal with foods during sick-ness? (Sick food handlers with a communicable disease (e.g.,
25.
gastroenteritis, severe cold, sore throat, cough, or influenza) should not work in food handling areas)
26. Are posters about personal hygiene available in convenient places?
F General Food Establishment Area
General areas
1. Are pallets stored in areas free of waste, rodents and insects?
Is water used in the food establishment tested for micro-organisms which may cause food poison-ing or other
2.
diseases?
Washroom facilities
3. Are washrooms clean and in good condition?
4. Do washrooms contain hand washing soap and sanitizers?
Pest control ( Apply to internal pest control)
5. Are there warning signs on insecticides indicating its level of toxicity?
6. Are insecticides stored in rooms, cabinets locked and stated for that purpose only?
Are there insect traps installed in food preparation areas (unless their use leads to dust accumulation) with a
7.
suitable size tray under it to collect dead insects?
8. Are insect traps cleaned regularly? (Once a month at least).
Is pest control implemented or supervised directly by employees who are fully aware about potential risks
9.
might arise from using insecticides?

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No. Inspection /Auditing team YES No NA NI Comments

10. Is there an effective, continuous and documented pest control program?

11. Are insecticides used approved by the Ministry of Agriculture to be used in food establishment?
Grounds
Are ground areas maintained to protect food con-tamination by a rodent, soil, and other dirt? (Such as grass
12.
trimming, bushes, and trees)?
Are ground areas free of settings that might result in food contamination? Examples:
• Equipment properly stored
13.
• Waste or structures that might attract or harbor rodents, insects and other pests.
• Dusty yards or car parking areas
14. Is animal manure used in gardens?
G Premises
1. Are food establishment premises separated from the waste deposit, storage areas, and offices?
2. Is the ventilation system appropriate?
3. Are walls well maintained and free from cracks and holes?
4. Are walls smooth and easy to clean?
5. Are there any holes or cracks around doors and windows?
6. Are walls painted in light colors?
7. Are there holes or other defects in the floors?
8. Are floors drained easily?
9. Are floor drains connected with a drainage sys-tem?
10. Are floor surfaces hard, durable, anti-slip, and, water-resistant?
11. Are floors easy to clean?
12. Are wall and ceiling junctions tightly closed?
13. Are ceilings smooth, durable, and water-resistant?
14. Are there cracks, holes, any other defects in the ceiling?
15. Are ceilings easy to clean?
 No. Inspection /Auditing team YES No NA NI Comments

16. Are ceilings painted in light colors?

17. Are windows protected with hole-free mesh, to ensure insect control?
Are doors protected to prevent flying insects and birds? (Such as applying plastic strips, automati-cally closing
18.
doors and air fans).
19. Are there sufficient handwashing facilities in convenient locations?
20. Are there hand washing facilities in washrooms and at the entrance of food handling areas?
Are the handwashing facilities provided with hot and cold water, foot-operated taps or automatic, soap or
21.
detergent, and paper towels?
22. Is there a waste bin available next to each hand washing facility?
23. Are lighting units designed to prevent contamina-tion from dust, dirt, and dead insects?
24. Are lighting units covered to protect food from contamination with broken glass pieces?
25. Is lighting adequate?
26. Is there hot and cold water in the working area?
Are the employees aware of procedures to follow if any condition identified might cause health risks in the
27.
food production areas?
Are employees provided with lockers to keep their uniforms and personal belongings? (Lockers should be
28.
separated from working area).
Are there any open drainage pipes or openings for cleaning the drainage pipes? (All drainage pipes should be
29.
closed).
30. Are food containers easily accessible for inspec-tion and cleaning purposes?
31. Are pipes, ducts, and wires hanging over the working areas?
32. Are working surfaces which comes into frequent contact with liquids made from stainless steel
33. Are shelves installed at least 4 cm from adjacent vertical surfaces?
34. Are the shelves that are part of a complete shelv-ing unit placed 15 cm from the ground?

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No. Inspection /Auditing team YES No NA NI Comments

Are the corridors and workspaces between the equipment and walls are wide enough to enable employees to
35.
carry out their daily tasks, inspec-tions and clean easily?
36. Is heavy equipment placed on wheels to facilitate cleaning?
37. Are pipes, ducts, and wires hidden inside the walls and floors where possible
If pipes and wires are not hidden, are there at least 16 mm between them and adjacent surfaces to facilitate
38.
cleaning and inspection?
H Waste Storage
1. Are there enough bins to store waste in them?
2. Are these bins cleaned and well maintained?
3. Are these bins free of rodents and insects?
4. Are these bins covered?
9. Water Safety
1. Are water sources used from safe sources (water authority or source authorized to transport drink-ing water)?
2. Is water stored in safe water tanks?
3. Are water storage tanks well cleaned?
4. Are water storage tanks sealed?
5. Have staff received appropriate training in water treatment and safety?
Are results of water tests monitored to ensure its safety, and conformity to the standard specifica-tion for
6.
drinking water.
 Inspection \ Auditing Item

Raw materials
End Product Food Storage Areas
Food /Nonfood Document Review Food Processing, Packaging and Serving
(dry store, refrigeration, freezers)
Storage (dry store, refrigeration,
freezers)
No. S NS NI No. S NS NI No. S NS NI No. S NS NI
No. S NS NI
1. 1. 1. 24.
1. 2. 2. 25.
2.
3. 3. 26.
2. 3. 4. 4. 27.
3. 4. 5. 5. 28.
4. 6. 6. 29.
5. 7. 7. 30.
5. 6. 8. 8. 31.
6. 7. 9. 9. 32.
7. 10. 10. 33.
8. 11. 11. 34.
8. 9. 12. 12. 35.
9. Total Satisfactory : 13. 13. 36.
10. 14. 14. 37.
15. 15. 38.
11.
16. 16. 39.
12. Total Non – Satisfactory: 17. 17. 40.
Total Satisfactory : 18. 18. 41.
19. 19. 42.
Total Needs Improvements: 20. 20. 43.
21. 21. 44.
Total Non – Satisfactory: 22. 22. 45.
23. 23. 46.
24. Total Satisfactory :
Total Needs Improvements: 25.
26.
Total Satisfactory : Total Non – Satisfactory:

Total Needs Improvements:

Total Non – Satisfactory:

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES

Total Needs Improvements:

133
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Inspection \ Auditing Item

Personal Hygiene General Food Establishment Area Food Establishment Premises Storage of Waste

No. S NS NI No. S NS NI No. S NS NI No. S NS NI No. S NS NI

1. 1. 1. 20. 1.
2. 2. 2. 21. 2.
3. 3. 3. 22. 3.
4. 4. 4. 23. 4.
5. 5. 5. 24. Total Satisfactory :
6. 6. 6. 25.
7. 7. 7. 26.
8. 8. 8. 27. Total Non – Satisfactory:
9. 9. 9. 28.
10. 10. 10. 29.
11. 11. 11. 30. Total Needs Improvements:
12. 12. 12. 31.
13. 13. 13. 32.
14. 14. 14. 33.
15. Total Satisfactory : 15. 34.
16. 16. 35.
17. 17. 36. Water Safety
18. Total Non – Satisfactory: 18. 37.
19. 19. 38.
20. Total Satisfactory :
No. S NS NI
21. Total Needs Improvements:
22.
23. Total Non – Satisfactory: 1.
24. 2.
25. 3.
26. Total Needs Improvements: 4.
Total Satisfactory : 5.
6.
7.
Total Non – Satisfactory: Total Satisfactory :

Total Needs Improvements: Total Non – Satisfactory:

Total Needs Improvements:

REFERENCES:
1. FAO and WHO Joint Bulletin. Ensuring the safety and quality of food/guide-
lines to strengthen national food control regulations.

2. Food Safety Standard 3.2.2: General practices and requirements for food
safety.

3. Wikipedia (2012). Food safety.

4. U.S. Food and Drug Administration (August 14, 1997). Principles of risk
analysis, critical control points and instructions on their application.

5. Vandersant and Speltsweiser, American Society of Public Health,

Washington (1992). Summary of microbiological testing of food.

6. Risk analysis and critical control points Europe (evidence on ensuring the
quality and safety of food through the application of risk analysis and
critical control points).

7. Troy Jenner, Molly Elliott, Cynthia, Minihart and Heather Kinnear, Ontario
Department of Agriculture, Food and Rural Affairs (2007). Agriculture, food
and rural affairs initiatives in Manitoba.

8. Reference guide for catering professionals, Julie Garden-Robinson, Ph.D.,

Registered Nutritionist, North Dakota University Comprehensive Services.
January 2012.

9. Ensuring food safety: from production to consumption. Medical Institute

and Agricultural Council. 1998.

10. Safe Food Guide. Food Standards Agency. Issue March 4, 2007.

11. Sanjay Chaudhary (Consultant to the World Health Organization). Good

Food Production practices and good health practices. October 2005.

12. Indian Food Safety and Standards Authority (Ministry of Health and Family
Welfare). Training Guide for Food Safety Regulators, Volume 3 - Activating
Food and Compliance Regulations through Screening, 2012.

13. Food Safety. WHO 30 April 2020.

14. The Health and Cleanliness of Food Workers issued by the U.S. Food and
Drug Administration.

FOOD SAFETY IMPLEMENTATION AND INSPECTION GUIDELINES 135

 15. In Food/Good Food Production Practice GMP Guide issued by the
Foundation's Board of Directors at its 39th meeting on 29/12/2015.

16. The 2014 ‘Before and After Cooking’ Food Freeze Instructions issued
by the Director General of the Jordan Food and Drug Administration in
accordance with article 15 of the Food Control Act No. (79) of 2001 and its
amendments.

17. Food Law No. 30 of 2015 - JFDA webs ite-www.jfda.jo\laws and regulations

18. HACCP Certification Cambodia | ISO Certification Body. https://www.iso-

certifications.com/haccp-certification.

19. The Seven HACCP Principles. https://qsi.ie/wp-content/

uploads/2017/10/03.pdf.

20. Food Safety Implementation and Inspection Guidelines. Jordan Food and
Drugs Administration.

21. HACCP documents and record forms (Microsoft Word format) :

https://studylib.net/doc/7576184/haccp-documents.

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FOOD SAFETY
IMPLEMENTATI ON AND
INSPECTION GUIDELINES