PROGRAMME P01

Version 01
„POBELCH-GLE“LTD BUILDINGS, PROMISES AND EQUIPMENT
Examplar:

1. OBJECTIVE
The program was created for the purpose of its application to provide a suitable
environment in the enterprise as one of the factors determining the safety of manufactured
products.
The implementation of this program is to ensure prevention of contamination of the raw
materials and the finished product through the premises, equipment, workplace and working
surfaces.

2. FIELD OF APPLICATION
The program is valid for a workshop for extraction of industrial hemp and other medicinal
plants and seeds. Bucharest, owned by POBELCH-GLE Ltd. The program requirements are
mandatory for all officials. The rules for control and verification are required for the Manager and
Team leader food safety.

3. SCOPE OF THE PROGRAMME

This programme covers all areas – administrative and domestic, industrial, warehouse,
sanitation; contact surfaces; equipment and inventory, as well as adjacent areas to the object.

4. ACTIVITIES UNDER THE PROGRAMME

4.1. COMMON BASICS
The enterprise is built on a plot of land in the industrial zone of the city. Bucharest. The site
is built on comfortable terrain with asphalt roads and concrete playgrounds, necessary for the
supply of raw materials and auxiliary materials.
The establishment is located in a massive building on the same floor. Adjacent to the
ground is maintained clean and in good condition. The approaches to enterprise are covered with
durable flooring with proper drainage so that it does not hold water in the rain and melting snow,
as well as easily and effectively cleaned.
The location and size of the premises, and the links between them are executed in a way
that ensures
 Correct Organization of the technological process of the entry of raw materials to the
shipment of the finished product.
 Downstream and separation of the production process.
 Avoid crossing of paths of raw materials, semi-manufactured products, finished
products and wastes.
 A suitable microclimate in the premises and warehouses for raw materials and finished
product.
 Conditions for the construction of the necessary sanitation facilities – bathrooms,
toilets, changing rooms.
 Limiting access by animals, insects, parasites in the production premises.
 Conditions for easy cleaning and disinfection of premises and equipment.
 Ample workspace, which allows the execution of all activities under hygienic conditions.

Position Name, Family name Signature Date

Team leader of food
Developed
safety
Approved Manager 22.12.2017
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 Private entrances are provided for raw materials, packing and staff, as well as separate
exits for the production and waste.
4.2. PREMISES
The following work zones are identified
1st floor of elevation 0:
 Area for the preparation of the raw material,
 dry zone refining,
 stock packaging,
 raw material warehouse,
 secondary products,
 store for wastage,
 intermediate products warehouse,
 finished product warehouse,
as well as the following sanitary household premises:
 changing rooms,
 bath,
 toilets,
rest room
2-nd floor elevation-2.5 m.:
 Laboratory
Office
During the construction of the premises the following requirements are met:
 The floor coverings are made of waterproof, non-absorbent, non-toxic and non-slip
materials suitable for wet cleaning and disinfection;
 The walls are covered with non-absorbent, non-toxic materials, allowing wet cleaning
and disinfection;
 The ceilings are constructed in such a way that no accumulation of contamination,
condensation of vapors, appearance of molds or particles fall;

The doors are from materials with smooth, non absorbent surface allowing the wet
cleaning and disinfection; fitting to the frame and do not allow the penetration of dust.
The windows are constructed in such a way that they allow easy cleaning and disinfection;
they have protective nets in opening their parts against the intrusion of insects, birds; are available
for replacement, cleaning and repair.
Microclimate in the premises (temperature, humidity, air velocity) meets the requirements
of the relevant Ordinances.
On the premises there is proper ventilation, which provides:
 The removal of the polluted air;
 Prevention of overheating or condensation formation;
 Non-retention of dust and fumes;
Forced ventilation prevents airflow from dirty to clean areas;
The lights in different rooms vidove provides suitable conditions for technological process
and meets the regulatory requirements. Luminaires are secured with necessary means against the
ingress of foreign bodies in food.
In enterprises are built sanitary household premises for workers who:
 Include washbasins, toilets, changing rooms, bathrooms and facilities for recreation;

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 Have a warm link with the production premises;
 Are completely separated and do not have a direct link to the production premises,
warehouses or other public spaces;
 Are well lit and heated, provided with hot and cold running water and sewerage,
domestic;
 Have adequate ventilation in bathrooms and toilets;

4.3. EQUIPMENT
All machines and equipment are permitted for use in food industry. In the annex to the
P01-01. is made a list of plant and equipment.
The machines have a passport and instructions for maintenance.
The equipment is intact, made of stainless steel and glass, with a smooth surface, allowing
for effective cleaning and disinfection.
The equipment is applied in the flow diagram in streams of movement of individual raw
materials, auxiliary materials, personnel, waste, and finished product.

4.4. CAPACITIES CAPABILITIES

The supply of raw materials and auxiliary materials comply with the storage options in the
storage areas.
The amount and type of acceptable raw materials comply with the capacities of the facility
to ensure the proper storage and use in compliance with the conditions laid down by the
manufacturer terms and conditions of storage. The enterprise works with daily production
capacity, which is consistent with the capabilities of the equipment, working time, and the number
of service personnel.

4.4. PROVISION OF WATER SUPPLY, EFFECTIVE VENTILATION, LIGHTING

The site is powered with the required amount of hot and cold running water provided by
the electric water heater connected to the central water supply.
The water from the main water system enters the production plant on its own deviation
and is used only for hygiene and drinking by the personal .
The waste water from the production facilities and the sanitary units is discharged through
polypropylene pipes with a hydro-seal against unpleasant odors. Waste water is included in the
city collector.
All ventilation openings in the rooms have a grid.
On the site is provided an effective natural and mechanical ventilation for еxchange total
discharge of polluted air, and to prevent overheating and dust.
The rooms have the necessary lighting, which does not change the color of the food.
Lighting equipment are fluorescent lamps, which are equipped with protective means to
prevent food from falling on the foreign substances in the case event of failure.

4.5. PREVENTION OF CROSS-CONTAMINATION

4.5.1. PERFORMANCE CRITERIA
In the preparation of the plan of the premises, the reception and dispatch ramps,
warehouses, sanitary-household premises and administrative part are planned so as to ensure
independence of flows during the production activity.
Types of flows:
 Raw material - processing - finished product - storage - realization;

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 Additional materials;
 Staff;
 Elimination of waste.
The layout of the premises must ensure continuity of downstreaming and technological
processes in order to avoid cross-contamination.
During the technological processes it is strictly forbidden to carry out repairs in the
production premises. Removal of repair tools in the production facilities is not allowed. During the
work cycle, equipment may be repaired only in emergencies.
It is forbidden during technological processes to wash the technological equipment.
The movement of packaging and packaging materials shall be carried out in such a way as
to ensure no passage through other production premises.
It is not allow storage of containers and packing materials for secondary packaging directly
at the premises. The same can be stored separately.
The transport of raw material and the realization of the output should be as short as
possible and do not intersect.
The facility must have a separate entrance for the staff, who must go through the sanitary
filter before entering the work area.
In the case of waste management, the road of movement during their removal does not
cross the production pathways of the raw material, the finished product, the personnel, the
additional raw materials and materials.
4.5.2. MONITORING OF THE IMPLEMENTATION
All of these requirements and the conduct of the individual stages of production were
observed visually.
Monitoring is a continuous and performed daily by a technologist.
The overall and correct organization of work is monitored, expressed in:
 Adequate separation of raw materials of finished products;
 Чистота на работните помещения и на технологичното оборудване и осигуряване
производството на безвреден продукт;
 Personal hygiene and clean working clothes of the staff;
 Experience and behaviour of workers in receipt of the raw material, processing and
movement of the products in the enterprise;
 Adequate ventilation and air-conditioning of premises so that air flow is the opposite of
the product flow diagram;
 A suitable ceiling and safe lighting of workrooms;
 Tightly closing doors with tight seal;
 Appropriate work wear with a simple cut and the smallest possible number of areas for
retention of microparticles;
 Proper disposal of waste.
4.5.3. CORRECTIVE ACTIONS
 Cessation of production activities, while re-clean and disinfect all jobs, technological
equipment and premises.
 Creating new conditions in the organisation of the work and correct any incorrect
operations carried out or new rearrangement of the technological equipment in accordance with
technological processes.
 Immediately remove the damage in the equipment and the machines that create the
danger of chemical, physical or microbiological contamination.

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4.5.4. DOCUMENTATION
Attached is a diagram with color differentiation of traffic flows in all areas as follows:
 Movement of raw materials – processing – finished product;
 Movement of additional raw materials and materials;
 Movement of the staff;
 Movement of waste.
The control cards for the hygiene condition at the workplace, the working room, the
technological and sanitary equipment, the staff hygiene are filled weekly
Annex P01-02 – Block diagram, description of the technological equipment and
technological flows mapped.

5. MONITORING
1. The above mentioned criteria are monitored by the Responsible for maintenance and the
Team leader of food safety
2. At least once a week, a detailed view of the building elements and production facilities is
carried out. The results of the survey are reflected in the Control Card Annex P01-03
3. Special attention should be paid to the following:
 The condition of walls, ceilings, floors, doors and windows;
 Ventilation and heating/cooling;
 The effectiveness of the cleansing of the terrain around the building and the condition
of the container for waste.

6. CORRECTIONS AND CORRECTIVE ACTIONS

When the deterioration of the technical condition of the pavements on the terrain and the
building is detected, the necessary immediate actions are taken to restore their good condition
(repair and / or replacement).

Stopping production activity, while re-cleaned and disinfected all workplaces, equipment
and workplaces.
Creating new conditions in the organization of work and correcting improper operations or
re-arranging technological equipment in accordance with technological processes.
Immediate removal of the damages to the equipment and machinery that poses a risk of
chemical, physical or microbiological contamination.
Corrective actions are defined in accordance with P 8-04 - Corrective and Preventive
Actions by The Food Quality and Food Safety Management System
After the immediate / corrective actions have been performed, an assessment of the result
is made.
7. VERIFICATION
Inspection of the documentation and the result of the actions carried out shall be made in
accordance with The Food Quality and Food Safety Management System of the company or by the
authorized person.

8. DOCUMENTATION
 List of machinery, equipment and technological equipment /Annex P 01-01 /
 Flow chart of process equipment and technological flow / Annex P 01-02 /
 Control card for the condition of the building and the premises / Annex P -03/

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