Consolidated Standards for Inspection Food Distribution Centers

2.11.1.2 External doors, windows, or other openings are close-fi tting or otherwise pest-proofed to less than ¼ in. or 6 mm.
2.11.1.3 Windows, doors, and skylights that must be kept open for ventilation are screened to prevent pest entry.
2.12 Leaks and Lubrication
Leaks, oil, and lubrication are managed so they do not contaminate food products.
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Critical Requirements
2.12.1.1 The facility prevents, identifi es, and eliminates leaks (oil and lubricants) and excessive lubrication.
2.14 Cross Contamination Prevention
Different steps in the production of food products can negatively impact processing in other areas. Segregation of
operations minimizes opportunities for food hazards to arise.
Critical Requirements
2.14.1.1 Operations are separated based on process fl ow, material types, equipment, personnel, airfl ow, air quality,
and services needed.
2.14.1.2 The process fl ow, from receiving to shipping, is arranged to prevent product contamination.
2.14.1.3 Areas for washing and cleaning are located away from production activities, where appropriate.
2.14.1.4 Toilet rooms are provided with functional exhaust fans that exhaust to the outdoors or do not open directly
into production, packaging, or raw material storage areas.
Ө 2.14.1.6 Water installations and equipment are constructed and maintained to prevent back siphonage and backfl ow.
2.14.1.7 The sewage disposal system is adequate for the process and maintained to prevent direct or indirect product
contamination.
2.15 Equipment and Utensil Construction
Equipment and utensils designed for easy maintenance ensure compliance with Prerequisite and Food Safety Programs.
Surfaces that deteriorate, or cannot be cleaned or maintained, may present product contamination hazards.
Critical Requirements
2.15.1.1 All equipment and utensils are designed and made of materials that are easily cleaned and maintained.
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2.15.1.3 Food contact surfaces are corrosion-free, durable, and made of non-toxic materials.
2.15.1.4 Seams on food contact surfaces are smooth and free of spot or tack welds.
2.16 Temporary Repair Materials
Temporary repairs are sometimes needed or unavoidable. Procedures to ensure that they do not become a contamination
hazard are defi ned.
Critical Requirements
2.16.1.1 Tape, wire, string, cardboard, plastic, and other temporary materials are not used for permanent repairs.
If used for emergency repairs, they are dated and replaced with a permanent repair as soon as possible.
2.16.1.2 Any temporary repairs on food contact surfaces are constructed of food-grade material.
2.16.1.3 The facility maintains a record of work orders or repair requests.
2.16.1.4 The facility follows temporary repair procedures.
Minor Requirements
2.16.2.1 Temporary repair issues are resolved as soon as possible and practical.
10—Consolidated Standards for Inspection