434 Chilled foods Plant cleaning schedules should be developed and implemented Critical measures such as time, temperature and quantity must be recorded throughout the production process Sampling regimes must be set up to measure product quality and safety throughout the production process Contingency plans need to be in place to cover any possible major safety issues that may arise 15.2.3 Premises Premises should be constructed to minimise the risk of contamination Premises should be maintained to a hygienic standard commensurate with the degree of risk Where used, high care areas must be suitably constructed and all necessary control measures for their operation implemented Suitable waste disposal facilities need to be in place 15.2. 4 Quality Control Clearly defined product specifications and quality standards should be used to supplement HACCP analysis in identifying non-safety quality issues Product quality (in terms of sensory characteristics) should be defined to meet the specifications given above, and agreed with clients Product quality should be verified to ensure acceptability before release and on-going monitoring checks should be in place to prevent major defects arisin 15.2.5 Personnel Personnel should be trained in hygienic practices and other quality requirements of the job High standards of personal hygiene are essential Clothing appropriate to the task uired 15.2.6 Final product Inspection must take place to determine conformance with the product specification and freedom from any foreign body contamination A system for isolating non-conforming product is required The type and level of inspection should be determined from HACCP. Critical testing and inspection should be done by competent laboratories Where technically important, or for legal reasons, checks on packaging should be done Records of inspection must be kept• Plant cleaning schedules should be developed and implemented. • Critical measures such as time, temperature and quantity must be recorded throughout the production process. • Sampling regimes must be set up to measure product quality and safety throughout the production process. • Contingency plans need to be in place to cover any possible major safety issues that may arise. 15.2.3 Premises • Premises should be constructed to minimise the risk of contamination. • Premises should be maintained to a hygienic standard commensurate with the degree of risk. • Where used, high care areas must be suitably constructed and all necessary control measures for their operation implemented. • Suitable waste disposal facilities need to be in place. 15.2.4 Quality Control • Clearly defined product specifications and quality standards should be used to supplement HACCP analysis in identifying non-safety quality issues. • Product quality (in terms of sensory characteristics) should be defined to meet the specifications given above, and agreed with clients. • Product quality should be verified to ensure acceptability before release and on-going monitoring checks should be in place to prevent major defects arising. 15.2.5 Personnel • Personnel should be trained in hygienic practices and other quality requirements of the job. • High standards of personal hygiene are essential. • Clothing appropriate to the task is required. • Appropriate sanitary facilities are required. • Medical screening is required. 15.2.6 Final product • Inspection must take place to determine conformance with the product specification and freedom from any foreign body contamination. • A system for isolating non-conforming product is required. • The type and level of inspection should be determined from HACCP. • Critical testing and inspection should be done by competent laboratories. • Where technically important, or for legal reasons, checks on packaging should be done. • Records of inspection must be kept. 434 Chilled foods