https://hunuhq.com:443/api.php?action=feedcontributions&feedformat=atom&user=Des 2026-06-05T01:55:05Z User contributions MediaWiki 1.41.0 https://hunuhq.com:443/index.php?title=Company_Documents&diff=388 2024-10-11T13:28:59Z

<p>Des: </p> <hr /> <div>== HuNuHQ Ltd Company Documentation ==<br /> <br /> === Formation and Legal Documents ===<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Certificate_of_Incorporation.pdf Incorporation Certificate (Artisan Vinegars Ltd]<br /> * [https://hunuhq.com/docs/Company_Docs/HuNuHQ_Ltd_Certificate_of_incorporation.pdf Incorporation Certificate (HuNuHQ Ltd - Name Change)]<br /> * [https://hunuhq.com/docs/Company_Docs/QBCC4360761XB1-Hunuhq%20Ltd-Commercial-combined-Policy%20schedule.pdf Public Liability Insurance]<br /> <br /> <br /> = Background Information =<br /> <br /> * VAT: GB401727527<br /> * Company number '''SC713395'''<br /> * [https://find-and-update.company-information.service.gov.uk/company/SC713395 Companies House Info]<br /> <br /> = Training Certificates =<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Intellelearn-HACCP-Level-3-HuNu.pdf Food HACCP Level 3]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftety_Allergy_Awareness.pdf Food Safety Allergy Awareness]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftey_and_Hygiene_Level_3.pdf Food Safety &amp; Hygiene Level 3]</div>

Des https://hunuhq.com:443/index.php?title=Company_Documents&diff=387 2024-02-13T10:12:01Z

<p>Des: </p> <hr /> <div>== HuNuHQ Ltd Company Documentation ==<br /> <br /> === Formation and Legal Documents ===<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Certificate_of_Incorporation.pdf Incorporation Certificate (Artisan Vinegars Ltd]<br /> * [https://hunuhq.com/docs/Company_Docs/HuNuHQ_Ltd_Certificate_of_incorporation.pdf Incorporation Certificate (HuNuHQ Ltd - Name Change)]<br /> * [https://hunuhq.com/docs/Company_Docs/QBCC4360761XB1-Hunuhq&amp;#x20;Ltd&amp;#x20;-Commercial&amp;#x20;combined-Policy&amp;#x20;schedule.pdf Public Liability Insurance]<br /> <br /> <br /> = Background Information =<br /> <br /> * VAT: GB401727527<br /> * Company number '''SC713395'''<br /> * [https://find-and-update.company-information.service.gov.uk/company/SC713395 Companies House Info]<br /> <br /> = Training Certificates =<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Intellelearn-HACCP-Level-3-HuNu.pdf Food HACCP Level 3]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftety_Allergy_Awareness.pdf Food Safety Allergy Awareness]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftey_and_Hygiene_Level_3.pdf Food Safety &amp; Hygiene Level 3]</div>

Des https://hunuhq.com:443/index.php?title=Company_Documents&diff=386 2024-02-13T10:11:26Z

<p>Des: /* HuNuHQ Ltd Company Documentation */</p> <hr /> <div>== HuNuHQ Ltd Company Documentation ==<br /> <br /> === Formation and Legal Documents ===<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Certificate_of_Incorporation.pdf Incorporation Certificate (Artisan Vinegars Ltd]<br /> * [https://hunuhq.com/docs/Company_Docs/HuNuHQ_Ltd_Certificate_of_incorporation.pdf Incorporation Certificate (HuNuHQ Ltd - Name Change)]<br /> * [https://hunuhq.com//docs/Company_Docs/QBCC4360761XB1-Hunuhq&amp;#x20;Ltd&amp;#x20;-Commercial&amp;#x20;combined-Policy&amp;#x20;schedule.pdf Public Liability Insurance]<br /> <br /> <br /> = Background Information =<br /> <br /> * VAT: GB401727527<br /> * Company number '''SC713395'''<br /> * [https://find-and-update.company-information.service.gov.uk/company/SC713395 Companies House Info]<br /> <br /> = Training Certificates =<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Intellelearn-HACCP-Level-3-HuNu.pdf Food HACCP Level 3]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftety_Allergy_Awareness.pdf Food Safety Allergy Awareness]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftey_and_Hygiene_Level_3.pdf Food Safety &amp; Hygiene Level 3]</div>

Des https://hunuhq.com:443/index.php?title=Pest_Control_Plan&diff=385 2024-02-05T10:15:12Z

<p>Des: </p> <hr /> <div>== Pest Control Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Activity<br /> !Details of activity<br /> !Frequency<br /> |-<br /> |Pest Proofing of the premises<br /> |Weekly walk round of premises and check visually : - <br /> <br /> * Wire mesh screens<br /> * Air vents<br /> * External doors and windows<br /> * Drain covers<br /> |Weekly<br /> |-<br /> |Check &amp; Empty Fly Killer<br /> |<br /> # Turn off Fly Killer at mains socket<br /> # Put on single use gloves<br /> # Collect waste bag<br /> # Remove front grill from Fly Killer<br /> # Remove &amp; empty tray from bottom of Fly Killer into waste bag<br /> # Use cloth and [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf isopropyl alcohol] to clean wires and internal parts<br /> #Close Fly Killer<br /> #Use dustpan &amp; brush to collect any insects from the floor<br /> #Turn on Fly Killer<br /> #Log activity online<br /> '''Note: Fly Killer will be kept turned on at all times and will be sited away from equipment and food contact surfaces'''<br /> |Weekly check, cleaning as required <br /> |-<br /> |Visual check for insects in production space<br /> |<br /> * As part of normal activity, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> &lt;u&gt;Corrective actions:&lt;/u&gt;<br /> #Seek source or insect entry / nest / reproduction location.<br /> #Remove an food source for insects.<br /> #Consider contacting Pest Controller<br /> |Daily / Constantly<br /> |-<br /> |Visual check for insects in Cube<br /> |<br /> * During any entry to the Cube, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / at every entry<br /> |-<br /> |Good Housekeeping<br /> |<br /> * Inspect stock on delivery to make sure that there are no visible signs of damage by pests<br /> * The premises must be managed in such a way as to enable them to be kept clean, and protected against access by pests (refer to [[Waste control|Waste Control]] and [[Maintenance]] in this manual)<br /> * Any waste should be placed in bins and removed frequently from the production area (refer to [[Waste control|Waste Control]] in this manual)<br /> * Vegetation around the outside of the premises should be kept to a minimum<br /> |On going<br /> |}<br /> <br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Pest control|Pest Control]]</div>

Des https://hunuhq.com:443/index.php?title=Pest_Control_Plan&diff=384 2024-02-05T10:14:31Z

<p>Des: </p> <hr /> <div>== Pest Control Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Activity<br /> !Details of activity<br /> !Frequency<br /> |-<br /> |Pest Proofing of the premises<br /> |Weekly walk round of premises and check visually : - <br /> <br /> * Wire mesh screens<br /> * Air vents<br /> * External doors and windows<br /> * Drain covers<br /> |Weekly<br /> |-<br /> |Check &amp; Empty Fly Killer<br /> |<br /> # Turn off Fly Killer at mains socket<br /> # Put on single use gloves<br /> # Collect waste bag<br /> # Remove front grill from Fly Killer<br /> # Remove &amp; empty tray from bottom of Fly Killer into waste bag<br /> # Use cloth and [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf isopropyl alcohol] to clean wires and internal parts<br /> #Close Fly Killer<br /> #Use dustpan &amp; brush to collect any insects from the floor<br /> #Turn on Fly Killer<br /> #Log activity online<br /> '''Note: Fly Killer will be kept turned on at all times and will be sited away from equipment and food contact surfaces'''<br /> |Weekly check, cleaning as required <br /> |-<br /> |Visual check for insects in production space<br /> |<br /> * As part of normal activity, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> &lt;u&gt;Corrective actions:&lt;/u&gt;<br /> #Seek source or insect entry / nest / reproduction location.<br /> #Remove an food source for insects.<br /> #Consider contacting Pest Controller<br /> |Daily / Constantly<br /> |-<br /> |Visual check for insects in Cube<br /> |<br /> * During any entry to the Cube, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / at every entry<br /> |-<br /> |Good Housekeeping<br /> |<br /> * Inspect stock on delivery to make sure that there are no visible signs of damage by pests<br /> * The premises must be managed in such a way as to enable them to be kept clean, and protected against access by pests (refer to [[Waste control|Waste Control]] and [[Maintenance]] in this manual)<br /> * Any waste should be placed in bins and removed frequently from the production area (refer to [[Waste control|Waste Control]] in this manual)<br /> * Vegetation around the outside of the premises should be kept to a minimum<br /> |On going<br /> |-<br /> |Monitoring / checking and any other appropriate records<br /> |<br /> |<br /> |}<br /> <br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Pest control|Pest Control]]</div>

Des https://hunuhq.com:443/index.php?title=Pest_Control_Plan&diff=383 2024-02-05T10:12:41Z

<p>Des: </p> <hr /> <div>== Pest Control Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Activity<br /> !Details of activity<br /> !Frequency<br /> |-<br /> |Pest Proofing of the premises<br /> |Weekly walk round of premises and check visually : - <br /> <br /> * Wire mesh screens<br /> * Air vents<br /> * External doors and windows<br /> * Drain covers<br /> |Weekly<br /> |-<br /> |Check &amp; Empty Fly Killer<br /> |<br /> # Turn off Fly Killer at mains socket<br /> # Put on single use gloves<br /> # Collect waste bag<br /> # Remove front grill from Fly Killer<br /> # Remove &amp; empty tray from bottom of Fly Killer into waste bag<br /> # Use cloth and [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf isopropyl alcohol] to clean wires and internal parts<br /> #Close Fly Killer<br /> #Use dustpan &amp; brush to collect any insects from the floor<br /> #Turn on Fly Killer<br /> #Log activity online<br /> '''Note: Fly Killer will be kept turned on at all times and will be sited away from equipment and food contact surfaces'''<br /> |Weekly check, cleaning as required <br /> |-<br /> |Visual check for insects in production space<br /> |<br /> * As part of normal activity, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> * Corrective actions:<br /> *<br /> <br /> #Seek source or insect entry / nest / reproduction.<br /> #asldfasd <br /> |Daily / Constantly<br /> |-<br /> |Visual check for insects in Cube<br /> |<br /> * During any entry to the Cube, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / at every entry<br /> |-<br /> |Good Housekeeping<br /> |<br /> * Inspect stock on delivery to make sure that there are no visible signs of damage by pests<br /> * The premises must be managed in such a way as to enable them to be kept clean, and protected against access by pests (refer to [[Waste control|Waste Control]] and [[Maintenance]] in this manual)<br /> * Any waste should be placed in bins and removed frequently from the production area (refer to [[Waste control|Waste Control]] in this manual)<br /> * Vegetation around the outside of the premises should be kept to a minimum<br /> |On going<br /> |-<br /> |Monitoring / checking and any other appropriate records<br /> |<br /> |<br /> |}<br /> <br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Pest control|Pest Control]]</div>

Des https://hunuhq.com:443/index.php?title=Pest_Control_Plan&diff=382 2024-02-05T10:12:18Z

<p>Des: </p> <hr /> <div>== Pest Control Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Activity<br /> !Details of activity<br /> !Frequency<br /> |-<br /> |Pest Proofing of the premises<br /> |Weekly walk round of premises and check visually : - <br /> <br /> * Wire mesh screens<br /> * Air vents<br /> * External doors and windows<br /> * Drain covers<br /> |Weekly<br /> |-<br /> |Check &amp; Empty Fly Killer<br /> |<br /> # Turn off Fly Killer at mains socket<br /> # Put on single use gloves<br /> # Collect waste bag<br /> # Remove front grill from Fly Killer<br /> # Remove &amp; empty tray from bottom of Fly Killer into waste bag<br /> # Use cloth and [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf isopropyl alcohol] to clean wires and internal parts<br /> #Close Fly Killer<br /> #Use dustpan &amp; brush to collect any insects from the floor<br /> #Turn on Fly Killer<br /> #Log activity online<br /> '''Note: Fly Killer will be kept turned on at all times and will be sited away from equipment and food contact surfaces'''<br /> |Weekly check, cleaning as required <br /> |-<br /> |Visual check for insects in production space<br /> |<br /> * As part of normal activity, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> * Corrective actions:<br /> * Seek source or insect entry / nest / reproduction. <br /> <br /> #<br /> |Daily / Constantly<br /> |-<br /> |Visual check for insects in Cube<br /> |<br /> * During any entry to the Cube, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / at every entry<br /> |-<br /> |Good Housekeeping<br /> |<br /> * Inspect stock on delivery to make sure that there are no visible signs of damage by pests<br /> * The premises must be managed in such a way as to enable them to be kept clean, and protected against access by pests (refer to [[Waste control|Waste Control]] and [[Maintenance]] in this manual)<br /> * Any waste should be placed in bins and removed frequently from the production area (refer to [[Waste control|Waste Control]] in this manual)<br /> * Vegetation around the outside of the premises should be kept to a minimum<br /> |On going<br /> |-<br /> |Monitoring / checking and any other appropriate records<br /> |<br /> |<br /> |}<br /> <br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Pest control|Pest Control]]</div>

Des https://hunuhq.com:443/index.php?title=Pest_Control_Plan&diff=381 2024-02-05T10:08:24Z

<p>Des: Fly Killer details added as per AG/MK</p> <hr /> <div>== Pest Control Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Activity<br /> !Details of activity<br /> !Frequency<br /> |-<br /> |Pest Proofing of the premises<br /> |Weekly walk round of premises and check visually : - <br /> <br /> * Wire mesh screens<br /> * Air vents<br /> * External doors and windows<br /> * Drain covers<br /> |Weekly<br /> |-<br /> |Check &amp; Empty Fly Killer<br /> |<br /> # Turn off Fly Killer at mains socket<br /> # Put on single use gloves<br /> # Collect waste bag<br /> # Remove front grill from Fly Killer<br /> # Remove &amp; empty tray from bottom of Fly Killer into waste bag<br /> # Use cloth and [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf isopropyl alcohol] to clean wires and internal parts<br /> #Close Fly Killer<br /> #Use dustpan &amp; brush to collect any insects from the floor<br /> #Turn on Fly Killer<br /> #Log activity online<br /> '''Note: Fly Killer will be kept turned on at all times and will be sited away from equipment and food contact surfaces'''<br /> |Weekly or as required <br /> |-<br /> |Visual check for insects in production space<br /> |<br /> * As part of normal activity, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / Constantly<br /> |-<br /> |Visual check for insects in Cube<br /> |<br /> * During any entry to the Cube, keep an active look out for any sign of pests / insects.<br /> * Record any findings.<br /> |Daily / at every entry<br /> |-<br /> |Good Housekeeping<br /> |<br /> * Inspect stock on delivery to make sure that there are no visible signs of damage by pests<br /> * The premises must be managed in such a way as to enable them to be kept clean, and protected against access by pests (refer to [[Waste control|Waste Control]] and [[Maintenance]] in this manual)<br /> * Any waste should be placed in bins and removed frequently from the production area (refer to [[Waste control|Waste Control]] in this manual)<br /> * Vegetation around the outside of the premises should be kept to a minimum<br /> |On going<br /> |-<br /> |Monitoring / checking and any other appropriate records<br /> |<br /> |<br /> |}<br /> <br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Pest control|Pest Control]]</div>

Des https://hunuhq.com:443/index.php?title=Bottling_procedure&diff=380 2024-02-05T10:05:43Z

<p>Des: Spell checked</p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for bottling product.<br /> <br /> Do not carry out this procedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> <br /> === Bottling ===<br /> # Wash hands (See [https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing Technique])<br /> # Put on disposable nitrile gloves<br /> # Confirm with the site manager the quantity of bottles to be filled (''BotQty'')<br /> # Ensure that there are at least ''BotQty'' bottles sterilised and ready to be used at the bottling station<br /> # Check with the site manager that the system can be set to &quot;Bottling Mode&quot;<br /> # If given approval, set the system to &quot;Bottling Mode&quot;<br /> # Prepare a tray with a fresh sheet of kitchen paper. Place the tray to the right of the filling station<br /> # Place a bottle under the filling spout and press the &quot;Fill button&quot;<br /> # When the flow stops, remove the bottle, place it on the tray prepared in (7)<br /> # When the tray is full, pass it along to the labelling station. Then repeat from (7) until all bottles have been filled<br /> # Return the system to &quot;Production Mode&quot;<br /> # Remove &amp; clean the filling spout<br /> <br /> === Capping &amp; Labelling ===<br /> # Take a filled bottled in one hand and push a cap down until a click is heard<br /> # While pushing the cap towards the bottom of the bottle, twist the cap clockwise until it is tight<br /> # Lay the bottle flat and peel a product label from the roll<br /> # Align the label as shown during training (See: [[Product Labeling Training|Product Labelling Training]])<br /> # Smooth the label around the bottle<br /> # Make a visual check that the two end of the label are at equal heights<br /> # Peel a batch sticker from the sheet<br /> # Invert the bottle and locate the sticker in the centre of the bottom of the bottle<br /> # Pass the bottle to the packaging station<br /> # Repeat from (1) until all bottles capped and labelled<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Bottle_sterilising_procedure&diff=379 2024-02-05T10:05:00Z

<p>Des: Spell checked</p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for sterilising bottle prior to bottling.<br /> <br /> This procedure should only be carried out just prior to bottling.<br /> <br /> Do not carry out this procedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> # Wash hands<br /> # Put on a pair of disposable nitrile gloves. <br /> # Gather 24 labelled bottles and install them on the carrier. NEVER use less than 24 bottles.<br /> # Put on a pair of washing up gloves over the nitrile gloves.<br /> # Place the sterilising tray into the lefthand sink bowl.<br /> # Prepare 20ltrs fluid as per the [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/Chemsan-Information-Sheet-FAQs-compressed.pdf manufacturer's instructions] (40ml chemsan/ 20l cold water) in sterilising tray.<br /> # If the sterilising fluid has been left for more than 2 days, then a pH check should be carried out. pH check strips are available from the office. If carried out, then record the findings. [[Record Sterilisation|Record Sterilisation.]]<br /> # Place the wash system into the sterilising tray.<br /> # Install the carrier onto the wash system.<br /> # Double check that 24 bottles are in place.<br /> # Turn on the system at the wall switch.<br /> # Start a timer for 3 minutes.<br /> # Watch the bottles and if excessive foam prevents the jets fully washing the bottom of the bottles, lift the affected bottle slightly (~50mm) to allow the foam build up to clear and then lower the bottle back into place.<br /> # Once the timer has completed, turn the system off at the wall switch.<br /> # Allow the bottles to drain for a minute or so.<br /> # By hand but still wearing the washing up gloves, wipe away excess foam from around the wash system. <br /> # Remove the carrier and place on the draining area to the left of the sink bowl.<br /> # Shake the carrier to remove drops from inside bottles.<br /> # Allow the bottles to continue to drain until they are dry.<br /> # Deliver the carrier to the bottling station. '''DO NOT REMOVE THE BOTTLES FROM THE CARRIER'''. This is important to prevent any material from entering the bottles prior to filling.<br /> <br /> == Record Sterilisation ==<br /> ''The recording system will go here''<br /> <br /> == Download of process ==<br /> A copy of these instructions can be downloaded [https://hunuhq.com/docs/GMP_Docs/Templates/HuNu_Bottle_Sterilising_Process.pdf here] but &lt;span style=&quot;color:red&quot;&gt;'''this page will always be the most current version of these instructions'''&lt;/span&gt;.<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Allergen_policy&diff=378 2024-02-05T10:04:28Z

<p>Des: Spell checked</p> <hr /> <div>== Statement ==<br /> <br /> === Primary statement ===<br /> At this time (January 2024) it is confirmed that &lt;span style=&quot;color:green&quot;&gt;'''''no HuNu products'''''&lt;/span&gt; contain any of the 14 Allergens (also known as [https://www.narf.org.uk/natashaslaw Natashas's Law Allergens]) listed below.<br /> <br /> # Celery<br /> # Cereals containing gluten (such as wheat, barley and oats)<br /> # Crustaceans (such as prawns, crabs and lobsters)<br /> # Eggs<br /> # Fish<br /> # Lupin<br /> # Milk<br /> # Molluscs (such as mussels and oysters)<br /> # Mustard<br /> # Peanuts<br /> # Sesame<br /> # Soybeans<br /> # Sulphur dioxide and Sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million)&lt;ref&gt;The following is a statement from our wine supplier:&lt;span style=&quot;color:red&quot;&gt; '''''We use sulphites are [sic] a sterilising and cleaning agent, not as a preservative. So there are residual sulphites in the system but less than 10ppm, so trace only.'''''&lt;/span&gt;&lt;/ref&gt;<br /> # Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).<br /> <br /> === Additional statements ===<br /> <br /> * It is a stated condition of entry that no employees, visitors or contractors are permitted to allow any allergens to enter the production area.<br /> * In addition to not containing any of the 14 allergens listed above, no products containing these allergens are used, stored or processed at the production premises.<br /> * Cairn O’Mohr (HuNuHQ wine supplier) use sulphites in their cleaning processes, leaving trace amounts (under 10ppm SO2) in the wine. The wine is further refined during the HuNuHQ production process to levels well below the regulatory limit. For further information see the [[wine specification]].<br /> <br /> ==Notes==<br /> &lt;references /&gt;<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Hygiene_Plan&diff=377 2024-02-05T09:55:47Z

<p>Des: Added gloves to list as per AG/MK</p> <hr /> <div>== Hygiene Tasks ==<br /> <br /> === Please note: These rules apply to all members of staff &lt;span style=&quot;color:red&gt;and ANY vistors&lt;/span&gt; to the premesis ===<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Rules on:<br /> !Frequency of Cleaning<br /> !Methods / More info<br /> |-<br /> |Effective Hand Washing Technique<br /> |See, &quot;When to wash hands&quot;<br /> |[https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]<br /> |-<br /> |When to wash hands<br /> |<br /> * Before starting work<br /> * Before handling food<br /> * After using the toilet<br /> * After handling raw food and raw food packaging<br /> * After touching bins or handling waste<br /> * After every break<br /> * After eating and drinking<br /> * After cleaning<br /> * After blowing your nose<br /> |See, &quot;Effective Hand Washing Technique&quot;<br /> |-<br /> |Personal Cleanliness<br /> |<br /> * Hair should be tied back and preferably covered<br /> * Food handlers should not sneeze or cough over the products<br /> * Cuts and sores should be covered with a waterproof (preferably highly visible) dressing<br /> * Jewellery should be kept to a minimum when preparing and handling the products<br /> |<br /> |-<br /> |Protective Clothing<br /> |<br /> * All staff working in the production area should wear suitable, clean protective clothing<br /> * Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps<br /> * When dealing with Goods In / Out, approriate PPE must be warn. '''At a minimum''' this means: Safety Boots with steel toe caps, Hi-Vis Vest, Gloves &amp; a bump hat.<br /> * Disposable Nitrile Gloves are available and should be used whenever carrying out washing, cleaning, sterilisation, bottling or capping activities.<br /> |<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Personal Hygiene|Hygiene]]</div>

Des https://hunuhq.com:443/index.php?title=Cleaning_Plan&diff=376 2024-02-05T09:51:45Z

<p>Des: </p> <hr /> <div>== Daily Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Toilet and handwashing area<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production sink (Large)<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Weekly Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Production sink (Small)<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Monthly Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Exterior of Cube<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == As Required Cleaning Tasks (Carry out whenever needed) ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Production Specific Sterilisation / Sanitation ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Product bottles<br /> |Using dedicated bottle washer:<br /> <br /> * Stack 24 bottles onto rack<br /> * Place rack over cleaning nozzles<br /> * Start pumps<br /> * Wait at least 2 minutes<br /> * Remove rack and leave to drain completely<br /> For detailed instructions see [[Bottle sterilising procedure|Bottle Sterilising Proceedure]]<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Used wine supply drums<br /> |<br /> * Rinse drum &amp; lid with water<br /> * Wash drum &amp; lid with Sanitiser<br /> * Drip dry<br /> * When completely dry replace lid<br /> |<br /> * Chemisphere ChemSan Self Foaming No Rinse Sanitiser<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Glass chemical test equipment<br /> |<br /> * Every item except boiling flask: Rinse with water<br /> * Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse<br /> |Leave bleach spray to act for 10 minutes or until solids disolved<br /> |-<br /> |Bottle filling spout<br /> |<br /> * Remove spout from filling system<br /> * Wash under running water. Use a pipe cleaner to clean inside tube.<br /> * Once clean, leave in sterilisation fluid [[ChemSan|(See here for details)]] for at least 5 minutes.<br /> * Do NOT rinse the spout.<br /> * Return the spout to the filling system.<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]]</div>

Des https://hunuhq.com:443/index.php?title=Cleaning_Plan&diff=375 2024-02-05T09:49:18Z

<p>Des: </p> <hr /> <div>== Daily Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Weekly Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Production Specific Sterilisation / Sanitation ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Product bottles<br /> |Using dedicated bottle washer:<br /> <br /> * Stack 24 bottles onto rack<br /> * Place rack over cleaning nozzles<br /> * Start pumps<br /> * Wait at least 2 minutes<br /> * Remove rack and leave to drain completely<br /> For detailed instructions see [[Bottle sterilising procedure|Bottle Sterilising Proceedure]]<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Used wine supply drums<br /> |<br /> * Rinse drum &amp; lid with water<br /> * Wash drum &amp; lid with Sanitiser<br /> * Drip dry<br /> * When completely dry replace lid<br /> |<br /> * Chemisphere ChemSan Self Foaming No Rinse Sanitiser<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Glass chemical test equipment<br /> |<br /> * Every item except boiling flask: Rinse with water<br /> * Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse<br /> |Leave bleach spray to act for 10 minutes or until solids disolved<br /> |-<br /> |Bottle filling spout<br /> |<br /> * Remove spout from filling system<br /> * Wash under running water. Use a pipe cleaner to clean inside tube.<br /> * Once clean, leave in sterilisation fluid [[ChemSan|(See here for details)]] for at least 5 minutes.<br /> * Do NOT rinse the spout.<br /> * Return the spout to the filling system.<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]]</div>

Des https://hunuhq.com:443/index.php?title=Cleaning_Plan&diff=374 2024-02-05T09:48:50Z

<p>Des: Split Cleaning tasks into Daily, Weekly, Monthly as per AG/MK</p> <hr /> <div>== Daily Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Weekly Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Production Specific Sterilisation / Sanitation ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Product bottles<br /> |Using dedicated bottle washer:<br /> <br /> * Stack 24 bottles onto rack<br /> * Place rack over cleaning nozzles<br /> * Start pumps<br /> * Wait at least 2 minutes<br /> * Remove rack and leave to drain completely<br /> For detailed instructions see [[Bottle sterilising procedure|Bottle Sterilising Proceedure]]<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Used wine supply drums<br /> |<br /> * Rinse drum &amp; lid with water<br /> * Wash drum &amp; lid with Sanitiser<br /> * Drip dry<br /> * When completely dry replace lid<br /> |<br /> * Chemisphere ChemSan Self Foaming No Rinse Sanitiser<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Glass chemical test equipment<br /> |<br /> * Every item except boiling flask: Rinse with water<br /> * Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse<br /> |Leave bleach spray to act for 10 minutes or until solids disolved<br /> |-<br /> |Bottle filling spout<br /> |<br /> * Remove spout from filling system<br /> * Wash under running water. Use a pipe cleaner to clean inside tube.<br /> * Once clean, leave in sterilisation fluid [[ChemSan|(See here for details)]] for at least 5 minutes.<br /> * Do NOT rinse the spout.<br /> * Return the spout to the filling system.<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]]</div>

Des https://hunuhq.com:443/index.php?title=Cleaning_Plan&diff=373 2024-02-05T09:47:27Z

<p>Des: </p> <hr /> <div>== Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Production Specific Sterilisation / Sanitation ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Product bottles<br /> |Using dedicated bottle washer:<br /> <br /> * Stack 24 bottles onto rack<br /> * Place rack over cleaning nozzles<br /> * Start pumps<br /> * Wait at least 2 minutes<br /> * Remove rack and leave to drain completely<br /> For detailed instructions see [[Bottle sterilising procedure|Bottle Sterilising Proceedure]]<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Used wine supply drums<br /> |<br /> * Rinse drum &amp; lid with water<br /> * Wash drum &amp; lid with Sanitiser<br /> * Drip dry<br /> * When completely dry replace lid<br /> |<br /> * Chemisphere ChemSan Self Foaming No Rinse Sanitiser<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Glass chemical test equipment<br /> |<br /> * Every item except boiling flask: Rinse with water<br /> * Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse<br /> |Leave bleach spray to act for 10 minutes or until solids disolved<br /> |-<br /> |Bottle filling spout<br /> |<br /> * Remove spout from filling system<br /> * Wash under running water. Use a pipe cleaner to clean inside tube.<br /> * Once clean, leave in sterilisation fluid [[ChemSan|(See here for details)]] for at least 5 minutes.<br /> * Do NOT rinse the spout.<br /> * Return the spout to the filling system.<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]]</div>

Des https://hunuhq.com:443/index.php?title=Cleaning_Plan&diff=372 2024-02-05T09:41:42Z

<p>Des: Spout cleaning added as per AG/MK</p> <hr /> <div>== Routine Cleaning Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Frequency of Cleaning<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Production Area Floor<br /> |Weekly or as required<br /> |Mop &amp; Bucket<br /> |Water and generic floor detergent<br /> |-<br /> |Cube Floor<br /> |Weekly or as required<br /> |By hand with cloth<br /> |Anti-bacterial spray <br /> |-<br /> |Toilet and handwashing area<br /> |Daily or as required<br /> |Toilet brush &amp; cloth<br /> |Anti-bacterial spray, toilet bleach<br /> |-<br /> |Production Cores<br /> |As required<br /> |Empty and wash with cold water<br /> |N/A<br /> |-<br /> |Production sink (Large)<br /> |Daily or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Production sink (Small)<br /> |Weekly or as required<br /> |Cloth<br /> |Anti-bacterial spray, bleach spray<br /> |-<br /> |Exterior of Cube<br /> |Monthly<br /> |Cloth<br /> |Anti-bacterial spray<br /> |}<br /> <br /> == Production Specific Sterilisation / Sanitation ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items, areas to be cleaned<br /> !Method of Cleaning<br /> !Chemical, Dilution and Contact Time<br /> |-<br /> |Product bottles<br /> |Using dedicated bottle washer:<br /> <br /> * Stack 24 bottles onto rack<br /> * Place rack over cleaning nozzles<br /> * Start pumps<br /> * Wait at least 2 minutes<br /> * Remove rack and leave to drain completely<br /> For detailed instructions see [[Bottle sterilising procedure|Bottle Sterilising Proceedure]]<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Used wine supply drums<br /> |<br /> * Rinse drum &amp; lid with water<br /> * Wash drum &amp; lid with Sanitiser<br /> * Drip dry<br /> * When completely dry replace lid<br /> |<br /> * Chemisphere ChemSan Self Foaming No Rinse Sanitiser<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |-<br /> |Glass chemical test equipment<br /> |<br /> * Every item except boiling flask: Rinse with water<br /> * Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse<br /> |Leave bleach spray to act for 10 minutes or until solids disolved<br /> |-<br /> |Bottle filling spout<br /> |<br /> * Remove spout from filling system<br /> * Wash under running water. Use a pipe cleaner to clean inside tube.<br /> * Once clean, leave in sterilisation fluid [[ChemSan|(See here for details)]] for at least 5 minutes.<br /> * Do NOT rinse the spout.<br /> * Return the spout to the filling system.<br /> |<br /> * [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]<br /> * Dilution: 0.2%, 10ml to 5 litres of water<br /> * Minimum contact time 2 minutes<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]]</div>

Des https://hunuhq.com:443/index.php?title=Product_Labeling_Training&diff=371 2024-02-05T09:36:10Z

<p>Des: Created page with &quot;To be done&quot;</p> <hr /> <div>To be done</div>

Des https://hunuhq.com:443/index.php?title=Bottle_sterilising_procedure&diff=370 2024-02-05T09:33:22Z

<p>Des: </p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for sterilising bottle prior to bottling.<br /> <br /> This procedure should only be carried out just prior to bottling.<br /> <br /> Do not carry out this proceedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> # Wash hands<br /> # Put on a pair of disposable nitrile gloves. <br /> # Gather 24 labelled bottles and install them on the carrier. NEVER use less than 24 bottles.<br /> # Put on a pair of washing up gloves over the nitrile gloves.<br /> # Place the sterilising tray into the lefthand sink bowl.<br /> # Prepare 20ltrs fluid as per the [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/Chemsan-Information-Sheet-FAQs-compressed.pdf manufacturer's instructions] (40ml chemsan/ 20l cold water) in sterilising tray.<br /> # If the sterilising fluid has been left for more than 2 days, then a pH check should be carried out. pH check strips are available from the office. If carried out, then record the findings. [[Record Sterilisation|Record Sterilisation.]]<br /> # Place the wash system into the sterilising tray.<br /> # Install the carrier onto the wash system.<br /> # Double check that 24 bottles are in place.<br /> # Turn on the system at the wall switch.<br /> # Start a timer for 3 minutes.<br /> # Watch the bottles and if excessive foam prevents the jets fully washing the bottom of the bottles, lift the affected bottle slightly (~50mm) to allow the foam build up to clear and then lower the bottle back into place.<br /> # Once the timer has completed, turn the system off at the wall switch.<br /> # Allow the bottles to drain for a minute or so.<br /> # By hand but still wearing the washing up gloves, wipe away excess foam from around the wash system. <br /> # Remove the carrier and place on the draining area to the left of the sink bowl.<br /> # Shake the carrier to remove drops from inside bottles.<br /> # Allow the bottles to continue to drain until they are dry.<br /> # Deliver the carrier to the bottling station. '''DO NOT REMOVE THE BOTTLES FROM THE CARRIER'''. This is important to prevent any material from entering the bottles prior to filling.<br /> <br /> == Record Sterilisation ==<br /> ''The recording system will go here''<br /> <br /> == Download of process ==<br /> A copy of these instructions can be downloaded [https://hunuhq.com/docs/GMP_Docs/Templates/HuNu_Bottle_Sterilising_Process.pdf here] but &lt;span style=&quot;color:red&quot;&gt;'''this page will always be the most current version of these instructions'''&lt;/span&gt;.<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Record_Sterilisation&diff=369 2024-02-05T09:31:56Z

<p>Des: Created page with &quot;To be done&quot;</p> <hr /> <div>To be done</div>

Des https://hunuhq.com:443/index.php?title=Bottle_sterilising_procedure&diff=368 2024-02-05T09:31:37Z

<p>Des: </p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for sterilising bottle prior to bottling.<br /> <br /> This procedure should only be carried out just prior to bottling.<br /> <br /> Do not carry out this proceedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> # Wash hands<br /> # Put on a pair of disposable nitrile gloves. <br /> # Gather 24 labelled bottles and install them on the carrier. NEVER use less than 24 bottles.<br /> # Put on a pair of washing up gloves over the nitrile gloves.<br /> # Place the sterilising tray into the lefthand sink bowl.<br /> # Prepare 20ltrs fluid as per the [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/Chemsan-Information-Sheet-FAQs-compressed.pdf manufacturer's instructions] (40ml chemsan/ 20l cold water) in sterilising tray.<br /> # If the sterilising fluid has been left for more than 2 days, then a pH check should be carried out. pH check strips are available from the office. If carried out, then record the findings. [[Record Sterilisation|Record Sterilisation.]]<br /> # Place the wash system into the sterilising tray.<br /> # Install the carrier onto the wash system.<br /> # Double check that 24 bottles are in place.<br /> # Turn on the system at the wall switch.<br /> # Start a timer for 3 minutes.<br /> # Watch the bottles and if excessive foam prevents the jets fully washing the bottom of the bottles, lift the affected bottle slightly (~50mm) to allow the foam build up to clear and then lower the bottle back into place.<br /> # Once the timer has completed, turn the system off at the wall switch.<br /> # Allow the bottles to drain for a minute or so.<br /> # By hand but still wearing the washing up gloves, wipe away excess foam from around the wash system. <br /> # Remove the carrier and place on the draining area to the left of the sink bowl.<br /> # Shake the carrier to remove drops from inside bottles.<br /> # Allow the bottles to continue to drain until they are dry.<br /> # Deliver the carrier to the bottling station. '''DO NOT REMOVE THE BOTTLES FROM THE CARRIER'''. This is important to prevent any material from entering the bottles prior to filling.<br /> <br /> == Download of process ==<br /> A copy of these instructions can be downloaded [https://hunuhq.com/docs/GMP_Docs/Templates/HuNu_Bottle_Sterilising_Process.pdf here] but &lt;span style=&quot;color:red&quot;&gt;'''this page will always be the most current version of these instructions'''&lt;/span&gt;.<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Bottle_sterilising_procedure&diff=367 2024-02-05T09:30:34Z

<p>Des: Changes as per AG/MK</p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for sterilising bottle prior to bottling.<br /> <br /> This procedure should only be carried out just prior to bottling.<br /> <br /> Do not carry out this proceedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> # Wash hands<br /> # Put on a pair of disposable nitrile gloves. <br /> # Gather 24 labelled bottles and install them on the carrier. NEVER use less than 24 bottles.<br /> # Put on a pair of washing up gloves over the nitrile gloves.<br /> # Place the sterilising tray into the lefthand sink bowl.<br /> # Prepare 20ltrs fluid as per the [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/Chemsan-Information-Sheet-FAQs-compressed.pdf manufacturer's instructions] (40ml chemsan/ 20l cold water) in sterilising tray.<br /> # If the sterilising fluid has been left for more than 2 days, then a pH check should be carried out. pH check strips are available from the office. If carried out, then record the findings. [[Record Sterilisation|Record Keeping.]]<br /> # Place the wash system into the sterilising tray.<br /> # Install the carrier onto the wash system.<br /> # Double check that 24 bottles are in place.<br /> # Turn on the system at the wall switch.<br /> # Start a timer for 3 minutes.<br /> # Watch the bottles and if excessive foam prevents the jets fully washing the bottom of the bottles, lift the affected bottle slightly (~50mm) to allow the foam build up to clear and then lower the bottle back into place.<br /> # Once the timer has completed, turn the system off at the wall switch.<br /> # Allow the bottles to drain for a minute or so.<br /> # By hand but still wearing the washing up gloves, wipe away excess foam from around the wash system. <br /> # Remove the carrier and place on the draining area to the left of the sink bowl.<br /> # Shake the carrier to remove drops from inside bottles.<br /> # Allow the bottles to continue to drain until they are dry.<br /> # Deliver the carrier to the bottling station. '''DO NOT REMOVE THE BOTTLES FROM THE CARRIER'''. This is important to prevent any material from entering the bottles prior to filling.<br /> <br /> == Download of process ==<br /> A copy of these instructions can be downloaded [https://hunuhq.com/docs/GMP_Docs/Templates/HuNu_Bottle_Sterilising_Process.pdf here] but &lt;span style=&quot;color:red&quot;&gt;'''this page will always be the most current version of these instructions'''&lt;/span&gt;.<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Allergen_policy&diff=366 2024-02-05T09:24:51Z

<p>Des: Updated visitor statement as per AG/MK</p> <hr /> <div>== Statement ==<br /> <br /> === Primary statement ===<br /> At this time (January 2024) it is confirmed that &lt;span style=&quot;color:green&quot;&gt;'''''no HuNu products'''''&lt;/span&gt; contain any of the 14 Allergens (also known as [https://www.narf.org.uk/natashaslaw Natashas's Law Allergens]) listed below.<br /> <br /> # Celery<br /> # Cereals containing gluten (such as wheat, barley and oats)<br /> # Crustaceans (such as prawns, crabs and lobsters)<br /> # Eggs<br /> # Fish<br /> # Lupin<br /> # Milk<br /> # Molluscs (such as mussels and oysters)<br /> # Mustard<br /> # Peanuts<br /> # Sesame<br /> # Soybeans<br /> # Sulphur dioxide and Sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million)&lt;ref&gt;The following is a statement from our wine supplier:&lt;span style=&quot;color:red&quot;&gt; '''''We use sulphites are [sic] a sterilising and cleaning agent, not as a preservative. So there are residual sulphites in the system but less than 10ppm, so trace only.'''''&lt;/span&gt;&lt;/ref&gt;<br /> # Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).<br /> <br /> === Additional statements ===<br /> <br /> * It is a stated condition of entry that no emplyees, visitors or contractors are permitted to allow any allergens to enter the production area.<br /> * In addition to not containing any of the 14 allergens listed above, no products containing these allergens are used, stored or processed at the production premises.<br /> * Cairn O’Mohr (HuNuHQ wine supplier) use sulphites in their cleaning processes, leaving trace amounts (under 10ppm SO2) in the wine. The wine is further refined during the HuNuHQ production process to levels well below the regulatory limit. For further information see the [[wine specification]].<br /> <br /> ==Notes==<br /> &lt;references /&gt;<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Company_Documents&diff=365 2024-01-29T08:20:05Z

<p>Des: /* Background Information */</p> <hr /> <div>== HuNuHQ Ltd Company Documentation ==<br /> <br /> === Formation and Legal Documents ===<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Certificate_of_Incorporation.pdf Incorporation Certificate (Artisan Vinegars Ltd]<br /> * [https://hunuhq.com/docs/Company_Docs/HuNuHQ_Ltd_Certificate_of_incorporation.pdf Incorporation Certificate (HuNuHQ Ltd - Name Change)]<br /> <br /> <br /> = Background Information =<br /> <br /> * VAT: GB401727527<br /> * Company number '''SC713395'''<br /> * [https://find-and-update.company-information.service.gov.uk/company/SC713395 Companies House Info]<br /> <br /> = Training Certificates =<br /> <br /> * [https://hunuhq.com/docs/Company_Docs/Intellelearn-HACCP-Level-3-HuNu.pdf Food HACCP Level 3]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftety_Allergy_Awareness.pdf Food Safety Allergy Awareness]<br /> * [https://hunuhq.com/docs/Company_Docs/Food_Saftey_and_Hygiene_Level_3.pdf Food Safety &amp; Hygiene Level 3]</div>

Des https://hunuhq.com:443/index.php?title=Wine_specification&diff=364 2024-01-25T20:25:33Z

<p>Des: Created page with &quot;To be added&quot;</p> <hr /> <div>To be added</div>

Des https://hunuhq.com:443/index.php?title=Allergen_policy&diff=363 2024-01-25T20:25:01Z

<p>Des: Cairn O&#039;Mohr statement added - As per MK/SG</p> <hr /> <div>== Statement ==<br /> <br /> === Primary statement ===<br /> At this time (January 2024) it is confirmed that &lt;span style=&quot;color:green&quot;&gt;'''''no HuNu products'''''&lt;/span&gt; contain any of the 14 Allergens (also known as [https://www.narf.org.uk/natashaslaw Natashas's Law Allergens]) listed below.<br /> <br /> # Celery<br /> # Cereals containing gluten (such as wheat, barley and oats)<br /> # Crustaceans (such as prawns, crabs and lobsters)<br /> # Eggs<br /> # Fish<br /> # Lupin<br /> # Milk<br /> # Molluscs (such as mussels and oysters)<br /> # Mustard<br /> # Peanuts<br /> # Sesame<br /> # Soybeans<br /> # Sulphur dioxide and Sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million)&lt;ref&gt;The following is a statement from our wine supplier:&lt;span style=&quot;color:red&quot;&gt; '''''We use sulphites are [sic] a sterilising and cleaning agent, not as a preservative. So there are residual sulphites in the system but less than 10ppm, so trace only.'''''&lt;/span&gt;&lt;/ref&gt;<br /> # Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).<br /> <br /> === Additional statements ===<br /> <br /> * It is a stated condition of entry that no emplyees, visitors or contractors are permitted to allow any allergens into the production area.<br /> * In addition to not containing any of the 14 allergens listed above, no products containing these allergens are used, stored or processed at the production premises.<br /> * Cairn O’Mohr (HuNuHQ wine supplier) use sulphites in their cleaning processes, leaving trace amounts (under 10ppm SO2) in the wine. The wine is further refined during the HuNuHQ production process to levels well below the regulatory limit. For further information see the [[wine specification]].<br /> <br /> ==Notes==<br /> &lt;references /&gt;<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Allergen_policy&diff=362 2024-01-25T20:14:40Z

<p>Des: Added &quot;stated condition of entry&quot; - As per MK/AG</p> <hr /> <div>== Statement ==<br /> <br /> === Primary statement ===<br /> At this time (January 2024) it is confirmed that &lt;span style=&quot;color:green&quot;&gt;'''''no HuNu products'''''&lt;/span&gt; contain any of the 14 Allergens (also known as [https://www.narf.org.uk/natashaslaw Natashas's Law Allergens]) listed below.<br /> <br /> # Celery<br /> # Cereals containing gluten (such as wheat, barley and oats)<br /> # Crustaceans (such as prawns, crabs and lobsters)<br /> # Eggs<br /> # Fish<br /> # Lupin<br /> # Milk<br /> # Molluscs (such as mussels and oysters)<br /> # Mustard<br /> # Peanuts<br /> # Sesame<br /> # Soybeans<br /> # Sulphur dioxide and Sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million)&lt;ref&gt;The following is a statement from our wine supplier:&lt;span style=&quot;color:red&quot;&gt; '''''We use sulphites are [sic] a sterilising and cleaning agent, not as a preservative. So there are residual sulphites in the system but less than 10ppm, so trace only.'''''&lt;/span&gt;&lt;/ref&gt;<br /> # Tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).<br /> <br /> === Additional statements ===<br /> <br /> * It is a stated condition of entry that no emplyees, visitors or contractors are permitted to allow any allergens into the production area.<br /> * In addition to not containing any of the 14 allergens listed above, no products containing these allergens are used, stored or processed at the production premises.<br /> <br /> ==Notes==<br /> &lt;references /&gt;<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=361 2024-01-23T12:57:53Z

<p>Des: </p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |Include visitor policy in hygeine policy<br /> |<br /> |-<br /> |Add detail to process flow<br /> |Complete<br /> |-<br /> |Create PIGS / PIMS documentation<br /> |Not Started<br /> |-<br /> |Create diary function (with alerts?)<br /> |Not Started<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=360 2024-01-23T12:57:39Z

<p>Des: </p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |Include visitor policy in hygeine policy<br /> |<br /> |-<br /> |Add detail to process flow<br /> |Complete<br /> |-<br /> |Create PIGS / PIMS documentation<br /> |Not Started<br /> |-<br /> |Create diary function (with alerts?)<br /> |Not Started<br /> |-<br /> |<br /> |<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=359 2024-01-23T11:55:59Z

<p>Des: Add visitor policy to hygeine plan</p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |Include visitor policy in hygeine policy<br /> |<br /> |-<br /> |Add detail to process flow<br /> |Complete<br /> |-<br /> |Create PIGS / PIMS documentation<br /> |Not Started<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Hygiene_Plan&diff=358 2024-01-23T11:52:06Z

<p>Des: </p> <hr /> <div>== Hygiene Tasks ==<br /> <br /> === Please note: These rules apply to all members of staff &lt;span style=&quot;color:red&gt;and ANY vistors&lt;/span&gt; to the premesis ===<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Rules on:<br /> !Frequency of Cleaning<br /> !Methods / More info<br /> |-<br /> |Effective Hand Washing Technique<br /> |See, &quot;When to wash hands&quot;<br /> |[https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]<br /> |-<br /> |When to wash hands<br /> |<br /> * Before starting work<br /> * Before handling food<br /> * After using the toilet<br /> * After handling raw food and raw food packaging<br /> * After touching bins or handling waste<br /> * After every break<br /> * After eating and drinking<br /> * After cleaning<br /> * After blowing your nose<br /> |See, &quot;Effective Hand Washing Technique&quot;<br /> |-<br /> |Personal Cleanliness<br /> |<br /> * Hair should be tied back and preferably covered<br /> * Food handlers should not sneeze or cough over the products<br /> * Cuts and sores should be covered with a waterproof (preferably highly visible) dressing<br /> * Jewellery should be kept to a minimum when preparing and handling the products<br /> |<br /> |-<br /> |Protective Clothing<br /> |<br /> * All staff working in the production area should wear suitable, clean protective clothing<br /> * Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps<br /> * When dealing with Goods In / Out, approriate PPE must be warn. '''At a minimum''' this means: Safety Boots with steel toe caps, Hi-Vis Vest, Gloves &amp; a bump hat.<br /> |<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Personal Hygiene|Hygiene]]</div>

Des https://hunuhq.com:443/index.php?title=Hygiene_Plan&diff=357 2024-01-23T11:51:35Z

<p>Des: /* Hygiene Tasks */</p> <hr /> <div>== Hygiene Tasks ==<br /> <br /> === Please note: These rules apply to all members of staff and ANY vistors to the premesis ===<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Rules on:<br /> !Frequency of Cleaning<br /> !Methods / More info<br /> |-<br /> |Effective Hand Washing Technique<br /> |See, &quot;When to wash hands&quot;<br /> |[https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]<br /> |-<br /> |When to wash hands<br /> |<br /> * Before starting work<br /> * Before handling food<br /> * After using the toilet<br /> * After handling raw food and raw food packaging<br /> * After touching bins or handling waste<br /> * After every break<br /> * After eating and drinking<br /> * After cleaning<br /> * After blowing your nose<br /> |See, &quot;Effective Hand Washing Technique&quot;<br /> |-<br /> |Personal Cleanliness<br /> |<br /> * Hair should be tied back and preferably covered<br /> * Food handlers should not sneeze or cough over the products<br /> * Cuts and sores should be covered with a waterproof (preferably highly visible) dressing<br /> * Jewellery should be kept to a minimum when preparing and handling the products<br /> |<br /> |-<br /> |Protective Clothing<br /> |<br /> * All staff working in the production area should wear suitable, clean protective clothing<br /> * Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps<br /> * When dealing with Goods In / Out, approriate PPE must be warn. '''At a minimum''' this means: Safety Boots with steel toe caps, Hi-Vis Vest, Gloves &amp; a bump hat.<br /> |<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Personal Hygiene|Hygiene]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=356 2024-01-23T11:50:16Z

<p>Des: </p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |Include visitor policy in hygeine policy<br /> |<br /> |-<br /> |Add detail to process flow<br /> |In progress<br /> |-<br /> |Create PIGS / PIMS documentation<br /> |Not Started<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=355 2024-01-23T11:48:25Z

<p>Des: </p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |<br /> |<br /> |-<br /> |<br /> |<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=ToDo&diff=354 2024-01-23T11:47:54Z

<p>Des: </p> <hr /> <div>== Wiki To Do ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Status<br /> |-<br /> |Add Plans - Process Flow<br /> |In progress<br /> |-<br /> |Add Plans - Site Plans<br /> |Complete<br /> |-<br /> |Include Cleaning Recording page into Wiki<br /> |Complete<br /> |-<br /> |Add Certificates<br /> |Complete<br /> |-<br /> |Complete pre-requisite links to pdfs<br /> |Complete<br /> |-<br /> |Allergen policy<br /> |Complete<br /> |-<br /> |Bottle sterilising procedure<br /> |Complete<br /> |-<br /> |Bottling procedure<br /> |Complete<br /> |-<br /> |Cleaning procedure<br /> |Complete<br /> |-<br /> |Glass/ sharp plastic policy<br /> |<br /> |-<br /> |Incoming goods procedure<br /> |<br /> |-<br /> |Maintenance procedure<br /> |In progress<br /> |-<br /> |Market stall procedure<br /> |To be confirmed<br /> |-<br /> |Outgoing goods procedure<br /> |<br /> |-<br /> |Personal hygiene policy<br /> |In progress<br /> |-<br /> |Pest control procedure<br /> |In progress<br /> |-<br /> |Stock control<br /> |<br /> |-<br /> |Supplier specifications (wine &amp; packaging)<br /> |<br /> |-<br /> |Traceability/ recall procedure<br /> |<br /> |-<br /> |Training<br /> |In progress<br /> |-<br /> |Vinegar manufacturing procedure<br /> |<br /> |-<br /> |Waste control policy<br /> |<br /> |-<br /> |<br /> |-<br /> |<br /> |}<br /> *<br /> <br /> == EHO Tasks ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Task<br /> !Translation<br /> !Timescale<br /> !Status<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/article/5 HACCP - Regulation (EC) No 852/2004, Article 5]'''<br /> |Create food safety management system based on HACCP principle<br /> |'''3 months'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-XII HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2]'''<br /> |HACCP Training<br /> |'''3 months'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annex/II#annex-II-chapter-IX Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4]'''<br /> |Install fly killer<br /> |'''1 month'''<br /> |Ordered<br /> |-<br /> |'''[https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852#d1e516-39-1 Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3]'''<br /> |Store caps in box with lid<br /> |'''Immediately'''<br /> |Complete<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1]'''<br /> |Paint Cube<br /> |'''1 month'''<br /> |In progress<br /> |-<br /> |'''[https://www.legislation.gov.uk/eur/2004/852/annexes#annex-II-division-1 Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4]'''<br /> |Set water temp to 38 deg<br /> |'''1 month'''<br /> |Complete<br /> |}<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Bottle_sterilising_procedure&diff=353 2024-01-23T10:53:27Z

<p>Des: </p> <hr /> <div>== Procedure ==<br /> <br /> The following is the process for sterilising bottle prior to bottling.<br /> <br /> This procedure should only be carried out just prior to bottling.<br /> <br /> Do not carry out this proceedure if you have not completed the [[Training Plan|HuNu Training]] for this task.<br /> # Wash hands<br /> # Put on a pair of disposable nitrile gloves. <br /> # Gather 24 labelled bottles and install them on the carrier. NEVER use less than 24 bottles.<br /> # Put on a pair of washing up gloves over the nitrile gloves.<br /> # Prepare 20ltrs fluid as per the [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/Chemsan-Information-Sheet-FAQs-compressed.pdf manufacturer's instructions] (40ml / 20ltrs) to fill the sterilising tray.<br /> # Place the sterilising tray into the lefthand sink bowl.<br /> # Place the wash system into the sterilising tray.<br /> # Install the carrier onto the wash system.<br /> # Double check that 24 bottles are in place.<br /> # Turn on the system at the wall switch.<br /> # Start a timer for 3 minutes.<br /> # Watch the bottles and if excessive foam prevents the jets fully washing the bottom of the bottles, lift the affected bottle slightly (~50mm) to allow the foam build up to clear and then lower the bottle back into place.<br /> # Once the timer has completed, turn the system off at the wall switch.<br /> # Allow the bottles to drain for a minute or so.<br /> # By hand but still wearing the washing up gloves, wipe away excess foam from around the wash system. <br /> # Remove the carrier and place on the draining area to the left of the sink bowl.<br /> # Shake the carrier to remove drops from inside bottles.<br /> # Allow the bottles to continue to drain until they are dry.<br /> # Deliver the carrier to the bottling station. '''DO NOT REMOVE THE BOTTLES FROM THE CARRIER'''. This is important to prevent any material from entering the bottles prior to filling.<br /> <br /> == Download of process ==<br /> A copy of these instructions can be downloaded [https://hunuhq.com/docs/GMP_Docs/Templates/HuNu_Bottle_Sterilising_Process.pdf here] but &lt;span style=&quot;color:red&quot;&gt;'''this page will always be the most current version of these instructions'''&lt;/span&gt;.<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Record_Cleaning&diff=352 2024-01-23T08:00:53Z

<p>Des: </p> <hr /> <div>==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Cleaning]] <br /> <br /> === Cleaning Records:===<br /> &lt;html&gt;<br /> &lt;body&gt;<br /> &lt;iframe src=&quot;https://www.hunuhq.com/asp/cleaningWiki.asp&quot; title=&quot;Stuff&quot; width=&quot;80%&quot; height=&quot;900&quot;&gt;&lt;/iframe&gt;<br /> &lt;/body&gt;<br /> &lt;/html&gt;</div>

Des https://hunuhq.com:443/index.php?title=Training_Plan&diff=351 2024-01-23T05:31:37Z

<p>Des: </p> <hr /> <div>== Training Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Training area<br /> !Training documents to download<br /> |-<br /> |All Personal Hygiene activities<br /> |See: [[Hygiene Plan|Personal Hygene Training Plan]]<br /> |-<br /> |Effective Hand Washing Technique<br /> |See: [https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]<br /> |-<br /> |Bottle Sterilising Proceedure<br /> |See: [[Bottle sterilising procedure|Bottle Sterilising Procedure]]<br /> |-<br /> |Bottle Filling Procedure<br /> |See: [[Bottling procedure|Bottle Filling Procedure]]<br /> |}<br /> <br /> == Production Specific Training ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items to be maintained<br /> !Notes<br /> !Downloads<br /> |-<br /> |Matrix Valves<br /> |This process must only be carried out when:<br /> '''Production''' is paused.<br /> |Valve Maintenance Training Document &lt;span style=&quot;color:red&quot;&gt;(To be done)&lt;/span&gt;<br /> |-<br /> |Cores<br /> |This process must only be carried out when:<br /> The '''core''' to be serviced is paused.<br /> |Core Maintenance Training Document &lt;span style=&quot;color:red&quot;&gt;(To be done)&lt;/span&gt;<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Training]]</div>

Des https://hunuhq.com:443/index.php?title=Training_Plan&diff=350 2024-01-23T05:30:56Z

<p>Des: </p> <hr /> <div>== Training Activities ==<br /> {| class=&quot;wikitable sortable&quot;<br /> |+<br /> !Training area<br /> !Training documents to download<br /> |-<br /> |All Personal Hygiene activities<br /> |See: [[Hygiene Plan|Personal Hygene Training Plan]]<br /> |-<br /> |Effective Hand Washing Technique<br /> |See: [https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]<br /> |-<br /> |Bottle Sterilising Proceedure<br /> |See: [[Bottle sterilising procedure|Bottle Sterilising Procedure]]<br /> |-<br /> |Bottle Filling Procedure<br /> |See: [[Bottling procedure|Bottle Filling Procedure]]<br /> |}<br /> <br /> == Production Specific Training ==<br /> {| class=&quot;wikitable&quot;<br /> |+<br /> !Items to be maintained<br /> !Notes<br /> !Downloads<br /> |-<br /> |Matrix Valves<br /> |This process must only be carried out when:<br /> '''Production''' is paused.<br /> |Valve Maintenance Training Document (To be done)<br /> |-<br /> |Cores<br /> |This process must only be carried out when:<br /> The '''core''' to be serviced is paused.<br /> |Core Maintenance Training Document (To be done)<br /> |}<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Training]]</div>

Des https://hunuhq.com:443/index.php?title=COSHH&diff=349 2024-01-23T05:27:55Z

<p>Des: </p> <hr /> <div>=== COSHH (Control of Substances Hazardous to Health) Documents: ===<br /> * [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/ChemSan-HS-Data-Sheet.pdf ChemSan COSHH Sheet]<br /> * [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/sodium_hydroxide_solution_1.0m_1.0n_vm1010_2019.pdf APC Sodium Hydroxide]<br /> * [https://hunuhq.com/docs/GMP_Docs/Data%20Sheets/isopropanol.pdf Isopropyl Alcohol]<br /> ----<br /> ==== Return Links: ====<br /> [[Home]]</div>

Des https://hunuhq.com:443/index.php?title=Waste_Control_Records&diff=348 2024-01-23T05:25:59Z

<p>Des: </p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP|GMP ¦]] [[Waste control]]</div>

Des https://hunuhq.com:443/index.php?title=Waste_Control_Schedule&diff=347 2024-01-23T05:25:37Z

<p>Des: </p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP|GMP ¦]] [[Waste control]]</div>

Des https://hunuhq.com:443/index.php?title=Waste_Control_Records&diff=346 2024-01-23T05:24:50Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Waste_Control_Schedule&diff=345 2024-01-23T05:24:33Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Waste_control&diff=344 2024-01-23T05:24:25Z

<p>Des: </p> <hr /> <div>== Available documents ==<br /> <br /> <br /> <br /> * [https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/CookSafe_-_House_rules_-_Waste_control_-_Guidance.pdf Waste Control Guidance (PDF)]<br /> * [https://hunuhq.com/docs/GMP_Docs/Templates/Waste_Control.pdf Waste Control Template (PDF)]<br /> * [[Waste Control Schedule]]<br /> * [[Waste Control Records]]<br /> <br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Traceability_/_recall_procedure&diff=343 2024-01-23T05:23:35Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Supplier_specifications_(wine_%26_packaging)&diff=342 2024-01-23T05:23:23Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Stock_Control_Process&diff=341 2024-01-23T05:22:21Z

<p>Des: </p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]] ¦ [[Stock control]]</div>

Des https://hunuhq.com:443/index.php?title=Outgoing_goods_procedure&diff=340 2024-01-23T05:21:34Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des https://hunuhq.com:443/index.php?title=Incoming_goods_procedure&diff=339 2024-01-23T05:21:22Z

<p>Des: Created page with &quot;To be done ---- ==== Return Links: ==== Home ¦ GMP&quot;</p> <hr /> <div>To be done<br /> ----<br /> ==== Return Links: ====<br /> [[Home]] ¦ [[GMP]]</div>

Des