Common use of General Quality Requirements Clause in Contracts

General Quality Requirements. ‌ During storage, the product must stay clean, dry, inodorous and free from risks like pest, microbiological contamination, chemical contamination, physical contamination, allergen contamination. A: HACCP: A Haccp plan needs to be in place, set up by trained and competent team. Operators should be trained in Haccp, so they understand what their role is in guarding food safety and equally important why they have this role. Good Manufacturing Practice (GMP) shall be in place, to ensure storage, blending, debagging occurs at appropriate environmental and operating conditions. B: Daily procedures checklist‌ • It is the responsibility of the warehouse / LSP to ensure the implementation and adherence of the procedures that are applicable to GMP (Good Manufacturing Practices). The operations coordinator should keep a daily check-list ranging from a walkthrough of the warehouse at the beginning of the day and end of the day to survey for any inconsistencies with the general maintenance of the building. The checklist includes the minimum following requirements: o Environmental Controls: a. Check for leaks with pipes and roof b. Doors secured and locked c. Confirm freezer & chiller temperatures d. Verify compressors, both freezer and fridge are in working order and remove debris in the area of the compressors a. Daily cleaning a. Office and canteen room b. Warehouse floor c. Freezer