TITLE : SOP FOR BUILDING MAINTENANCE

ISSUE : 01
DOC # MIN/SOP/BUIL/19
REVISION : 00
DATE : 01/01/2019

SOP FOR BUILDING MAINTENANCE

DESIGNATION SIGNATURES

PREPARED BY: QA/QC Executive

Factory Manager
REVIEWED BY:

APPROVED BY CEO

DISTRIBUTION LIST

S. No Copy Holder Signature Date

1 Department Incharegs
2 Factory Head
3 CEO

√ CONTROLLED COPY UNCONTROLLED COPY

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 TITLE : SOP FOR BUILDING MAINTENANCE
ISSUE : 01
DOC # MIN/SOP/BUIL/19
REVISION : 00
DATE : 01/01/2019

AMENDMENT SHEET

INITIATED NATURE OF
REV# DATE PAGE SECTION DONE BY
BY AMENDMENT

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 TITLE : SOP FOR BUILDING MAINTENANCE
ISSUE : 01
DOC # MIN/SOP/BUIL/19
REVISION : 00
DATE : 01/01/2019

1. PURPOSE & SCOPE

This procedure covers general principles of factory maintenance to protect food from unsanitary
conditions. It covers all areas of the factory premises including non-production areas.

2. RESPONSIBILITY

QA/QC Executive
Factory Head

3. PROCEDURE
3.1 Exterior Building
3.1.1 Factory exterior shall be kept well be maintained by providing adequate drainage.
3.1.2 All exterior Factory perimeters shall be kept free from storage of equipment, pallets
and other hardware materials.
3.1.3 Building structure should be in good condition (No cracks, no paint removing, poor
plaster, and no seepage).
3.1.4 Roof area should be clean, properly managed and free of debris and waste material.
No unnecessary dumping of material there.
3.1.5 There should no entry point (pipe, ducting going into production) for rodents from
roof area.

3.2 Factory Area

3.2.1 Adequate means of hygienically washing and drying hands, including wash basins
and a supply of hot and cold (or suitably temperature controlled water,
3.2.2 Lavatories of appropriate hygienic design
3.2.3 Adequate changing facilities for personnel.
3.2.4 Such facilities should be suitably located.
3.2.5 Standing water is prevented in areas related to production.

3.3 Lighting

3.3.1 Adequate natural and artificial lighting should be provided to enable the undertaking
to operate in a hygienic manner

3.3.2 Necessary lighting should not be such that the resulting color is misleading.

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 TITLE : SOP FOR BUILDING MAINTENANCE
ISSUE : 01
DOC # MIN/SOP/BUIL/19
REVISION : 00
DATE : 01/01/2019

3.3.3 The intensity should be adequate to the nature of the operation.

3.3.4 All electrical cords, necessary for an operation shall be kept to a minimum in
number.

3.3.5 All electrical plugs & wire should be isolated.

3.3.6 Electrical panels and switchboards should be sealed or tightly closed; otherwise
horizontal surfaces will provide places for dust accumulation and insect harborage.

3.3.7 Light fixtures should be protected (Where necessary) to ensure that food is not
contaminated by breakage. (All Lights covers shall be protected with suitable
thermal Plastic Sheets).

3.4 Air Quality and Ventilation

3.4.1 Adequate means of natural or mechanical ventilation should be provided.

3.4.2 To minimize air-borne contamination of food, from aerosols and condensation

droplets.

3.4.3 Control ambient temperature.

3.4.4 Control odor, which might affect the suitability of food.

3.4.5 Control humidity where necessary to ensure safety.

3.4.6 Ventilation systems are designed and constructed so that air does not flow from
contaminated area.

3.5 General

3.5.1 All doors must be in good condition that no gaps than ¼ inch exists in vertical or
horizontal joints. Where required, a buffer area is provided for man movement or
separate doors will be provided for man and material movement. Layout of building
is designed in such a manner to maintain logical flow of man & material.

3.5.2 Overhead fixtures, ductwork, piping & conducts to be free from dust spider
webs, grease & food residue. Ceilings and overhead fixtures shall be designed to

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 TITLE : SOP FOR BUILDING MAINTENANCE
ISSUE : 01
DOC # MIN/SOP/BUIL/19
REVISION : 00
DATE : 01/01/2019

minimize build-up of dirt and condensation and shall be accessible for inspection
and cleaning.

3.5.3 Rodent proofing installed at every cavity.

3.5.4 Frequently opened doors shall be fitted with self-closing devices.

3.5.5 Doorways equipped with screens to prevent insects & rodents.

3.5.6 All windows shall be intact and be equipped with screens where applicable.

3.5.7 Floors must be smooth, which can easily clean; fill up cracked or chipped wall-
digging holes at floor that can become source of dust accumulation.

3.5.8 All surface of the wall must be smooth, as it is practically possible to make them and
must be free from scaling or flaking paint.

3.5.9 Cracked or chipped walls should be poured with solid concrete or cement. Walls and
floors are washable or cleanable, as appropriate for the food safety hazards
associated with the food packaging production.

3.5.10 In case of any non-conformance related to layout and facilities and maintenance of
building requirement is raised through maintenance work order form by respective
department heads to HR & Admin department. HR & Admin officer made
arrangements for the closeout of non-conformance.

3.5.11 Factory Layout diagrams are reviewed by HR & Admin department head annually or
when required. Monthly Inspection of factory is conducted by Admin Officer and
records are updated.

4. RELATED DOCUMENT

 Maintenance Work Order

 Factory Layout Diagrams
 Food Defense & Safety Monitoring Sheet

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