1.

Food Safety Policy

Golden Roof Turmeric Powder is committed to producing safe, high-quality turmeric

powder. We adhere to all regulatory requirements and continually improve our food safety
management system.

2. Organizational Structure and Responsibilities

Title in HACCP Position in the

Name and Surname Skill
Team Organization
B.Sc. in Food
Quality Assurance Science, Training in
Team Leader K.P.G.T.K.Dharmajeewa
Manager GMP and HACCP/
Codex
Purchasing Training of GMP
Member N.W.D.G.Wijesiri
Manager and HACCP/ Codex
Production Training of GMP
Member V.E.R.G.Rathnayake
Manager and HACCP/ Codex
Training of GMP
Member T.H.Y.G.W.Ranaweera Training Manager
and HACCP/ Codex
Quality Control Training of GMP
Member O.D.E.H.C.Dissanayaka
Supervisor and HACCP/ Codex
Maintenance Training of GMP
Member P.W.C.D.Basnayaka
Supervisor and HACCP/ Codex
S.R.G.N.Wimalachandr Training of GMP
Member Grinding Operator
a and HACCP/ Codex
Packaging Training of GMP
Member K.P.N.J.Dharmakeerthi
Supervisor and HACCP/ Codex
Sorting and Training of GMP
Member S.N.Edirisooriya
Inspection Lead and HACCP/ Codex
Drying Process Training of GMP
Member J.R.D.Jayawardane
Operator and HACCP/ Codex
Ph.D. Food
HACCP System Technology and
Expert Training of GMP,
D.M.M.M.Dissanayake Consultant
(External HACCP, ISO22000,
expert) FSSC22000, BRC-
Food, IFS, SQF2000
3. FSMS Objectives

1) Ensure compliance with food safety regulations and standards.

2) Achieve a customer satisfaction rate of 98% through product quality and safety.
3) Maintain zero recalls due to safety issues.

4. Cleaning and Sanitation

4. Cleaning and Sanitation
4.1. Cleaning Procedures

4.1.1. Equipment Cleaning

 Objective: Ensure all equipment used in the production process is free from
contamination.
 Frequency: After each batch production and at the end of each working day.
 Procedure:
I. Disassemble equipment as necessary.
II. Rinse with potable water to remove residue.
III. Apply food-grade detergent and scrub all surfaces.
IV. Rinse with potable water to remove detergent.
V. Apply a food-safe sanitizer and allow it to sit for the manufacturer’s
recommended contact time.
VI. Rinse again with potable water if required by the sanitizer instructions.
VII. Air dry or use a clean cloth to dry equipment.
4.1.2. Facility Cleaning
 Objective: Maintain a hygienic environment to prevent contamination.
 Frequency: Daily cleaning and periodic deep cleaning.
 Procedure:
I. Sweep and vacuum all floors to remove debris.
II. Mop floors with a detergent solution, followed by a sanitizing solution.
III. Clean walls, ceilings, and surfaces with a suitable detergent and sanitizer.
IV. Ensure drains are clean and free of blockages.
V. Regularly clean and sanitize high-touch areas such as doorknobs and switches.
4.2. Sanitation Procedures
4.2.1. Personal Hygiene for Workers
 Objective: Prevent contamination from personnel.
 Requirements:
I. Wash hands thoroughly before starting work, after breaks, and after using the
restroom.
II. Use hand sanitizers provided at workstations.
III. Wear clean uniforms, hairnets, gloves, and masks.
IV. Remove all jewelry and avoid wearing perfumes or strong scents.
V. Report any illness or symptoms to the supervisor.
4.2.2. Sanitation of Work Areas
 Objective: Maintain clean and sanitary work areas to ensure product safety.
 Frequency: At the start and end of each shift and as needed throughout the day.
 Procedure:
I. Remove any visible debris from work surfaces.
II. Wipe down surfaces with a detergent solution.
III. Apply a sanitizing solution and allow it to air dry.
4.3. Monitoring and Verification of Cleaning and Sanitation

4.3.1. Monitoring
 Objective: Ensure that cleaning and sanitation procedures are followed consistently
and effectively.
 Methods:
I. Use checklists to document cleaning activities and frequency.
II. Perform visual inspections before and after cleaning.
III. Use ATP (Adenosine Triphosphate) testing to verify cleanliness of surfaces.
4.3.2. Verification
 Objective: Confirm that cleaning and sanitation procedures effectively control
contamination.
 Methods:
I. Regularly review cleaning and sanitation records.
II. Conduct microbial testing on surfaces and equipment.
III. Perform periodic audits of the cleaning and sanitation processes.
4.4. Training and Competence

4.4.1. Training Programs

 Objective: Ensure all employees are knowledgeable about cleaning and sanitation
procedures.
 Components:
I. Initial training during onboarding.
II. Regular refresher courses.
III. Hands-on training for new equipment or procedures.
4.4.2. Competence Assessment
 Objective: Verify that employees can effectively perform cleaning and sanitation
tasks.
 Methods:
I. Observations and performance reviews.
II. Written or practical tests.
III. Continuous feedback and coaching.
4.5. Documentation and Records

4.5.1. Cleaning and Sanitation Logs

 Objective: Maintain accurate records of all cleaning and sanitation activities.
 Components:
I. Date and time of cleaning.
II. Areas and equipment cleaned.
III. Products used (detergents, sanitizers).
IV. Name of the employee performing the task.
V. Any issues or corrective actions taken.
4.5.2. Review and Retention
 Objective: Ensure records are reviewed regularly and retained for an appropriate
period.
 Process:
I. Supervisors review logs weekly.
II. Store records in a secure location.
III. Retain records as required by regulatory standards (typically 2-3 years).

5. PRPs (Prerequisite Programs)

1. Cleaning and Sanitation
To ensure the production of high-quality turmeric powder, rigorous cleaning and sanitation
procedures are essential. These measures prevent contamination and maintain a hygienic
processing environment.

 Facilities and Equipment Cleaning:

 Daily Cleaning: Clean all processing equipment and surfaces with food-safe
detergents and sanitizers at the end of each production day.
 Deep Cleaning: Conduct deep cleaning of all equipment and facilities weekly,
ensuring the removal of any residues or buildup.
 Documentation: Maintain a cleaning log to record dates, times, and procedures
used for cleaning and sanitation.

 Employee Training:
 Training Program: Provide comprehensive training on cleaning and sanitation
practices to all employees.
 Personal Hygiene: Emphasize the importance of personal hygiene, including
regular handwashing and the use of protective clothing.

 Verification:
 Swab Testing: Conduct regular swab tests on equipment and surfaces to verify the
effectiveness of cleaning procedures.
 Audit: Perform internal audits to ensure compliance with cleaning and sanitation
protocols.

2. Personal Hygiene
Maintaining high standards of personal hygiene among employees is crucial to prevent
contamination and ensure the safety of the turmeric powder.

 Hand Hygiene:
 Handwashing Stations: Install handwashing stations with soap and disposable
towels at key points within the facility.
 Hand Sanitizers: Provide hand sanitizers at entrances and exits of processing
areas.

 Protective Clothing:
 Uniforms: Require employees to wear clean uniforms, hairnets, and gloves.
 Footwear: Ensure employees wear appropriate footwear that is cleaned and
sanitized regularly.

 Health Monitoring:
 Health Checks: Conduct regular health checks for employees to prevent anyone
with infectious diseases from handling the turmeric powder.
 Sick Leave Policy: Implement a strict sick leave policy to ensure that ill employees
do not come into contact with food products.
 Training and Education:
 Continuous Training: Provide ongoing training on personal hygiene and its
importance in food safety.
 Signage: Display clear signage throughout the facility to remind employees of
hygiene practices.

3. Pest Control
An effective pest control program is necessary to prevent contamination and maintain the
integrity of the turmeric powder.

 Pest Control Plan:

 Regular Inspections: Conduct routine inspections of the facility to identify and
address any signs of pest activity.
 Pest Control Service: Partner with a professional pest control service to
implement and maintain effective pest management strategies.

 Preventive Measures:
 Sealing Entrances: Ensure all entrances, windows, and other potential entry points
are sealed to prevent pest access.
 Storage Practices: Store raw materials and finished products in pest-proof
containers and areas.

 Monitoring and Documentation:

 Pest Traps: Place pest traps in strategic locations and monitor them regularly.
 Records: Keep detailed records of pest control activities, including inspections,
treatments, and findings.

 Corrective Actions:
 Immediate Response: Implement immediate corrective actions when pest activity
is detected, including cleaning, sealing, and treatment.
 Follow-Up Inspections: Conduct follow-up inspections to ensure the effectiveness
of corrective actions.
6. Pest Control

Implement a pest control program with regular inspections.

Use safe, approved pest control methods.
Maintain records of pest control activities.

7. Internal Communication

Regular meetings to discuss food safety issues.

Use bulletin boards and internal memos for updates.
Encourage open communication for reporting food safety concerns.

8. External Communication

Establish communication channels with suppliers and customers.

Provide clear labeling and information on products.
Respond promptly to customer inquiries and complaints.

9. Emergency Situations

Develop an emergency response plan for potential food safety incidents.

Train staff on emergency procedures.
Conduct regular drills to test the effectiveness of the plan.

10. Hazard Analysis

Refer to the Hazard Analysis in the HACCP document.

 Identify potential biological, chemical, and physical hazards at each step of

production.
 Assess the likelihood and severity of each hazard.
 Implement control measures to mitigate risks.
11. Critical Control Points (CCPs)
Refer to CCPs in the HACCP document.
:
CCP 1: Drying
Critical limit: 35°C to 60°C for 6-12 hours.
Monitoring: Temperature throughout the drying process.
Corrective action: Adjust drying parameters if deviations occur.

12. Validation Procedures

:
Validate the effectiveness of control measures through testing and verification.
Regularly review and update validation methods.

13. Verification Procedures

:
Conduct internal audits to verify compliance with FSMS.
Review records and documentation.
Implement corrective actions for identified nonconformities.

14. Training and Competence

:
Provide regular training on food safety practices.
Ensure all staff are competent in their roles.
Maintain training records.

15. Infrastructure
:
Ensure all facilities and equipment are suitable for food production.
Regularly maintain and calibrate equipment.
Maintain a clean and hygienic environment.

16. Food Safety Manual

:
Document all procedures, policies, and practices related to food safety.
Regularly update the manual to reflect current practices and standards.

17. Records
:
Maintain comprehensive records of all food safety activities.
Ensure records are accurate and readily accessible.
Retain records for a specified period as required by regulations.

18. Monitoring and Measurement

:
Regularly monitor food safety parameters.
Use appropriate measurement tools and techniques.
Record and review monitoring results.

19. Internal Audits

:
Conduct regular internal audits of the FSMS.
Identify areas for improvement.
Implement corrective actions based on audit findings.

20. Nonconformity Handling

:
Establish procedures for identifying and handling nonconformities.
Take corrective actions to address nonconformities.
Review and analyze nonconformities to prevent recurrence.

21. Continual Improvement

:
Regularly review the FSMS for effectiveness.
Implement improvements based on performance data and feedback.
Foster a culture of continual improvement within the organization.
By aligning your HACCP plan with the additional requirements of ISO 22000, you can create
a comprehensive FSMS document that ensures food safety and regulatory compliance for
Golden Roof Turmeric Powder.