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This information can be used to develop food safety and quality programs that meet the requirements of modern Regulatory, Customer and Industry Standards:
When considering the development, documentation, and implementation of Good Housekeeping Practices within food safety and quality management systems, the following information should be considered to ensure effective outcomes:
The goals of good housekeeping practices are to reduce potential threats to the safety and quality of foods during all stages of processing, storage, and handling. The advantages of good housekeeping practices include team building and reliance, conservation of time and effort whilst working, improvement of workplace safety, minimized risk of product or process contamination, improved effectiveness of pest control programs, and the protection of machines and equipment used in processing.
The requirements of Good Housekeeping Practices include:
All food materials need to be stored appropriately to prevent food contamination. Adhering to protocols in storage that reduce the potential for contamination will assist in the final distribution of safe and suitable food.
Many materials are often prohibited in food production areas due to their potential for causing harm to consumers.
The presence of the following items in production, packaging, storage, and handling areas is of major concern:
All persons working in direct contact with food, food-contact surfaces, and food-packaging materials should conform to hygienic practices while on duty to the extent necessary to protect against contamination of food.
Methods for maintaining cleanliness include, but are not limited to:
Cross-contamination can occur when pathogenic microorganisms are transferred from one food or food contact surface to another, carried by utensils, hands, or other foods. Another form of cross-contamination involves allergens, and usually occurs due to improper cleaning between production runs; this is more commonly known as Cross Contact for Allergens. Cross-contamination can be controlled within the food processing environment through effective and adequate cleaning and sanitizing procedures, along with staff participation in procedures implemented to reduce its occurrence. Controlling cross-contamination is critical where raw and ready-to-eat products are being prepared, and certain activities can minimize and eliminate its potential.
Signage is commonly used within all food industry sectors to promote food safety and quality, as well as occupational health and safety. Signage must be appropriately constructed and fitted, so as not to become a food hazard. It is generally accepted that signage should be constructed of flexible, waterproof, and cleaning chemical resistant materials. This excludes hard or brittle substances such as rigid plastic or Perspex, which may potentially enter foods as physical hazards.
When signage is referenced to procedures, policies, or other components of the documented food safety and quality systems, references should be made to the content of such. The relevant signage should be included within a register, for example, the document register, to ensure that the signage is amended whenever the associated policies or procedures are amended.
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Development requirements in relation to their items.
Document: A document provides guidance and/or direction for performing work, making decisions, or rendering judgments that affect the safety or quality of the products or services that customers receive.
Documented policies, procedures, work instructions, and schedules form the basis of any food safety and quality management system. The following documentation formats may be considered to ensure ongoing compliance with specified requirements for Good Housekeeping Practices:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Documentation requirements in relation to their items.
You may wish to visit the Good Housekeeping Practices Templates section of haccp.com for examples of Good Housekeeping Practices documentation, record, and resource formats commonly applied within food safety and quality systems.
Implementation: Implementation is the application of documented food safety and quality system elements into the actual business operation.
The implementation of Good Housekeeping Practices within any food business requires genuine commitment from senior management, staff, and visitors to ensure the nominated goals of implementation are achievable on an ongoing basis. It is a step that requires significant planning and consideration of general and specific food business circumstances to ensure the outcomes of Good Housekeeping Practices do not negatively impact the safety and quality of the food items dispatched from the business.
Implementation of Good Housekeeping Practices must include a clear definition of responsibilities and authorities for all levels of participation by senior management, staff, and visitors to the site.
When implementing Good Housekeeping Practices within food safety and quality system, you may wish to consider the following requirements before completion:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Implementation requirements in relation to their items.
Monitoring; Monitoring is the act of reviewing and confirming measurable parameters of a defined process or product status.
Monitoring requirements within food industry sectors are generally identified against limits of acceptability defined within HACCP plans, implementation procedures, and work instructions. Monitoring usually includes some element of record-keeping, which may be maintained manually or through digital systems. It is important to consider that advancements in technology have spawned many systems and processes which are self-monitored and or self-adjusted when variances are identified. Regardless of the system used; The goal of any monitoring activity is to provide sufficient evidence that any limit of acceptability has been met.
Traditional Good Housekeeping Practices monitoring requirements include manual recording and the application of corrective actions when the results of monitoring are found to be outside acceptable limits. Corrective Actions should also generally be strongly linked to the monitoring process where applied to ensure full traceability of the applied actions.
Common monitoring activities and record formats may apply to Good Housekeeping Practices:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Monitoring requirements in relation to their items.
You may wish to visit the Good Housekeeping Practices Templates section of haccp.com for examples of Good Housekeeping Practices documentation, record, and resource formats commonly applied within food safety and quality systems.
Corrective Action: Corrective action is mandatory action to be taken when a deviation to the Quality System occurs, particularly with a Critical Control Point.
Preventative Action: At any step in the process where a hazard has been identified, preventative action must be put into place to prevent re-occurrence.
Corrective Action and Preventative Action are implemented to ensure that any identified non-conformance issues are documented, investigated, and rectified within appropriate time frames. Corrective action is any action applied to regain control over a product, process, policy, or procedure that has been identified as being non-conforming or outside nominated limits of acceptability. Preventative action is any action applied to prevent any identified non-conformance from reoccurring.
The outcomes of corrective and preventative actions should result in regained process control after effective application. Specified corrective actions are commonly linked to the HACCP Plans and the food business certification process.
Below are Corrective Action and Preventative Action examples which may be associated with Good Housekeeping Practices related non-conformance:
If the monitoring system highlights insufficient areas, appropriate corrective action should be implemented before commencing production. If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Corrective Action requirements in relation to their items.
You may wish to visit the Corrective Action and Preventative Action section of haccp.com for examples of best practice applications for this food safety and quality system element.
Verification: The act of reviewing, inspecting, testing, checking, auditing, or otherwise establishing and documenting whether items, processes, services, or documents conform to specified requirements.
Verification is the detailed review of all food safety and quality system elements to confirm that they are effectively developed, documented, implemented, monitored, and reviewed. All food safety and quality system elements, including documented policies, procedures, training, HACCP plans, and their operational applications must be verified on an ongoing scheduled basis. The verification process commonly includes a defined schedule for which verification activities are required, how often they are conducted, who is responsible, and detailed documented procedures for each nominated verification activity.
The general goal of an established verification process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact the effectiveness of the food safety and quality system.
The following examples of verification activities may apply to Good Housekeeping Practices:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Verification requirements in relation to their items.
You may wish to visit the Verification Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Validation: The process of gathering evidence to provide a scientific basis for the documented act of demonstrating that a procedure, process, and activity will consistently lead to the expected results. It often includes the qualification of systems and equipment.
Validation is the provision of evidence to support the limits of control or acceptability for food safety or quality parameters nominated within systemic elements. Limits of control or acceptability are commonly included within documented food safety and quality systems elements such as procedures, HACCP plans, and specifications.
Common sources of validation include regulatory and legislative standards, finished product specifications and customer requirements, industry codes of practice and guidelines, verified and validated research, historical product, and process control outcomes, and analytical testing.
The general goal of an established validation process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact the effectiveness of the food safety and quality system.
Validation activities are commonly defined within the verification schedules and procedures of established food safety and quality management systems.
The following examples may apply to validation of the limits of control or acceptability for Good Housekeeping Practices:
You may wish to visit the Validation Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Skills and Knowledge: Skills and knowledge are attributes of human interactions commonly linked to competency within any specified job-related task.
Training and competency requirements for Good Housekeeping Practices must be ongoing, including regularly scheduled reviews to ensure the effectiveness of training and competency outcomes.
Team members who have defined responsibilities regarding Good Housekeeping Practices should have knowledge including:
Team members who have defined responsibilities regarding Good Housekeeping Practices should have skills including:
Team members who have defined responsibilities regarding Good Housekeeping Practices should have access to resources including:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Good Housekeeping Practices Training, Competency, and Resources requirements in relation to their items.
You may wish to visit the Training, Competency, and Resources section of haccp.com for examples of best practice applications for this food safety and quality system element.
haccp.com was created to support food businesses and food industry professionals in achieving and maintaining the stringent requirements of food industry compliance.