Food Safety starts before we enter the building.

We normally look inside the godown.

An inspector may look outside first.

Ask:

2.1 Is this a suitable place for storing / handling food?

Look for:

2.1.1Open drains nearby. 

2.1.2 Sewage. 

2.1.3 Stagnant water. 

2.1.4 Garbage accumulation. 

2.1.5 Dust. 

2.1.6 Smoke. 

2.1 7 Fumes. 

2.1 8 Offensive odours. 

2.1 9 Industrial contamination. 

2.1.10 Flooding/waterlogging risk. 

2.1.11Pest breeding / harbourage. 

2.1.12 Stray animals. 

2.s.13 Vegetation or clutter encouraging pests. 

2.1.14 Other activities nearby that can contaminate food. 

2.2 What about the immediate premises?

Check:

2.2.1 Approach road/yard condition. 

2.2.2 Receiving surroundings. 

2.2.3 Loading/unloading area. 

2.2.4 Drainage around docks. 

2.2 5 Standing water. 

2.2,6 Waste accumulation. 

2.2.7 Broken surfaces collecting dirt/water. 

2.2. 8 Unnecessary discarded material. 

2.2,9 Pest harbourage. 

2.2 10 Cleanability of the surroundings. 

A spotless warehouse surrounded by garbage is not a spotless food-handling environment.

2.3 Are food movements protected?

During:

Receiving → Unloading → Movement → Loading

ask whether food can be unnecessarily exposed to:

2.3.1 Rain.

2.4.2 Sun.

2.4.3 Dust.

2.4.4 Mud.

2.4.5 Birds.

2.4.6 Animals.

2.4.7 Vehicle fumes.

2.4.8 Waste.

2.4.9 Dirty standing surfaces.

A common village lesson applies:

अनाज घर के अंदर साफ रखने से पहले यह भी देखते थे कि उसे अंदर लाते कैसे हैं.