POLICY/PROCEDURE TITLE:

A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A06

A 2.5 Inedible areas Page 1 of 3

AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

A 2.5.1
A separate facility is provided for the cleaning and sanitizing of equipment used for
inedible materials.

Standard - "description of" or interior building plan identifies location of rooms

designated for cleaning and sanitizing inedible equipment only, if applicable. Criteria
must describe how establishment prevents contamination of other equipment used in the
facility (e.g. room is used for inedible only).

A 2.5.2
Sufficient inedible areas are located, ventilated and, where necessary, refrigerated to
ensure no cross contamination of edible product.

Standard - "description of" or interior building plan identifies location of inedible

room(s). Criteria must include ventilation and refrigeration requirements and address
separation and adequacy (e.g. Capacity) of the inedible room.

A 2.5.3
Inedible product is denatured as per program requirements.

Standard - describes the denaturant used for inedible product. Criteria includes how and
when it is applied.

Frequency:
Monthly within the first week

Persons Responsible:
QA Technician, and/or QA Manager and Maintenance Supervisor or designate

Monitoring Procedure:
1. The compliance to the reference standards shall be monitored by conducting a
building inspection. This involves touring the company’s interior premise and
performs a visual inspection to ensure compliance to all policies and company
standards. The accuracy of the company floor plans and site plans shall be verified
during the building inspection.
POLICY/PROCEDURE TITLE:
A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A06

A 2.5 Inedible areas Page 2 of 3

AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

2. The following shall be observed:

A 2.5.1 A. There is a room designated for cleaning and sanitizing inedible

equipment to prevent contamination of other equipment used in the

facility. This room is only used for inedible only.

A 2.5.2 A. Sufficient inedible areas are located, ventilated and, where

necessary, refrigerated to ensure no cross contamination of edible
product.

COMMENT: denaturing Inedible product is not applicable to current processes.

3. All observations shall be record on the Building Inspection Report. Signed and
dated.

Corrective Action:
If the Maintenance Supervisor or QA Manager is unable to conduct the inspection, then
an assigned QA Technician or the Maintenance Technician shall conduct the inspection
and record all finding in the Building Inspection Report.

Any non-compliance issue leading to a risk in food safety and pest activity shall be
documented on the Building Inspection Report. Deviation/corrective actions shall be
discussed jointly between the Maintenance Supervisor and the QA Manager.

Any immediate corrective action(s) taken or to be taken shall be documented in the

Building Inspection Report.

If food safety has been compromised the product is held, tested and subsequently
released, reworked or destroyed and recorded on the Corrective Action Report.
Records include: a description of the deviation, the corrective action and the date of
completion. Where required, preventative corrective actions are developed by performing
a root cause analysis, describing the preventative measures, date for completion and
person responsible and is recorded on the Corrective Action Report.

Verification:
Once every year , the President or C.E.O. observes the Maintenance Supervisor and the
POLICY/PROCEDURE TITLE:
A Premises POLICY/PROCEDURE #

Pre-Requisite Program SOP A06

A 2.5 Inedible areas Page 3 of 3

AUTHORIZED FOR USE AT:
ISSUED BY: DATE ISSUED:

Company XYZ Name July 24, 2008

APPROVED BY: SUPERSEDES:

Name New

QA Manager in the performance of their monitoring function and reviews all records that
have been completed since the last verification. All Building Inspection Report records
are signed and dated by the President or C.E.O at the time of verification.

If deviations are encountered during the verification process, where the building
inspection program is not maintained to a satisfactory level, the President or C.E.O shall
review the cause of the concern with the QA Manager and Maintenance Supervisor to
determine whether food safety has been compromised and recorded on Building
Inspection Report. If food safety has been compromised the product is held, tested and
subsequently released, reworked or destroyed and recorded on the Corrective Action
Report. Appropriate corrective actions shall be developed by performing a root cause
analysis, describing the preventative measures, date for completion and personnel
responsible assigned, and recorded on the Corrective Action Report.

Records:
Building Inspection Report
Corrective Action Report