Consolidated Standards for Inspection Food Distribution Centers

How to Read the Standards
Ө
Category Description
A full sentence describing how
the Standards in the category
are related.
Standard
The key
point of the
Standard.
Standard
Description
Why a facility
would want to
implement the
Standard.
Key Points
Bold type highlights
key points to simplify
scanning of Critical and
Minor Requirements.
2. Maintenance for Food Safety
The design, upkeep and management of equipment, buildings
and grounds to provide a sanitary, efficient, and reliable
manufacturing environment.
2.1 Facility Location
A
Selection and management of the facility location will allow
personnel to identify and control potentially negative impacts of
surrounding operations.
B
Critical Requirements
2.1.1.1 The facility identifi es and takes measures to prevent
product contamination from local activities that could
have adverse impacts.
Minor Requirements
Category Name
2.1.2.1 Facility boundaries are clearly defi ned and controlled.
2.1.2.2 Effective measures are in place to prevent product
contamination from neighboring properties. These
measures are periodically reviewed.
2.2 Outside Grounds and Roof
The facility grounds are maintained in a way that prevents food
adulteration.
Critical Requirements
2.2.1.1 Equipment stored outside is placed to prevent pest
harborage, to make the inspection process easier, and to
protect equipment from deterioration and contamination.
2.2.1.2 Litter and waste are removed from the property.
2.2.1.3 Weeds and tall grass are not near the building.
2.2.1.4 Roads, yards and parking areas are maintained to
be free of dust, standing water and other potential
contaminants.
2.2.1.5 Adequate drainage is provided for grounds, roofs and
other areas.
vi
A
B
Critical Requirements
These are the critical requirements
against which a facility is scored.
In many regulations, critical
requirements are described as
SHALLS. Critical requirement
observations are assessed as
Improvement Needed, Serious, or
Unsatisfactory unless there is an
alternate program in place that meets
the intent of the requirements. A
4-place number with a 3rd place
value of “1” identifi es Critical
Requirements.
Minor Requirements
These are the minor requirements
against which a facility is scored.
In many regulations, the minor
requirements are described as
SHOULDS. Minor requirement
observations are assessed as Minor
Issues Noted. A 4-place number with a
3rd place value of “2” identifi es Minor
Requirements.
Indicates Standards not applicable to Distribution Centers
Note: The Consolidated Standards for Inspection of Food Distribution Centers is a targeted version of the more general
AIB International Consolidated Standards for Inspection of Prerequisite and Food Safety Programs. The numbering
convention from the Prerequisite and Food Safety Programs Standard is preserved in the Food Distribution Centers
Standard in order to keep numbering consistent. However, any Standards or requirements from the Prerequisite and Food
Safety Programs Standards that are not applicable to Food Distribution Centers are not included in this document. A
symbol, Ө, signifi es that missing numbers in the series of Standards or requirements are intentional.