Consolidated Standards for Inspection Food Distribution Centers

1.4 Storage Conditions
Raw materials and fi nished products are stored in a clean storage area to protect them from contamination sources.
Critical Requirements
1.4.1.1 Storage areas are clean, well ventilated, and dry. Raw materials, work-in-process, packaging materials, and
fi nished products are protected from condensate, sewage, dust, dirt, chemicals, or other contaminants.
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1.4.1.3 All toxic chemicals, including cleaning and maintenance compounds, and non-product materials, including
equipment and utensils, are stored in a separate area.
1.4.1.4 Research and Development items and infrequently used raw materials, packaging supplies, and fi nished
products are regularly inspected for signs of infestation.
1.4.1.5 Special handling procedures are followed for packaging materials that pose a product safety risk if
mishandled (e.g., aseptic or glass packaging). Failures and Corrective Actions are documented.
1.4.1.6 Products returned by customers are not returned to the fi nished goods storage area until they are inspected
and released for use by authorized personnel.
Minor Requirements
1.4.2.1 Packaging is stored away from raw materials and fi nished product in a designated area, if possible.
1.5 Raw Material/Finished Product Inventory
Raw material and fi nished product inventories are maintained at reasonable volumes to avoid excessive age and insect
infestation.
Critical Requirements
1.5.1.1 Ingredients, packaging supplies, work-in-process, fi nished products, and other materials are rotated on a First-
In, First-Out (FIFO) basis or other verifi able method (such as First Expired, First Out [FEFO]) to ensure
stock rotation.
1.5.1.2 Insect-susceptible materials in storage longer than four weeks are regularly inspected.
1.5.1.3 Containers are covered or inverted while in storage to protect against contamination from overhead
structures.
Minor Requirements
1.5.2.1 A system is defi ned and followed for identifying and tracking of inspection of insect-susceptible materials
(e.g., aged stock inventory, re-palletizing dates, etc.).
1.6 Pallets
Clean and well-maintained pallets minimize opportunities for contamination.
Critical Requirements
1.6.1.1 Pallets are clean and in good repair.
1.6.1.2 When pallets are stored outside, they are inspected for evidence of contamination before being brought into
the facility for use.
Minor Requirements
1.6.2.1 Pallets and other wooden surfaces are properly dried after being washed.
1.6.2.2 Slip-sheets are placed between pallets and bags of ingredients, and between double-stacked pallets to protect
ingredients from damage by the pallet.
2—Consolidated Standards for Inspection