Hazard Analysis and Critical Control Points

1. Hazard Analysis
   • Identify potential hazards: Biological (bacteria, mold), chemical (contaminants), and physical (foreign objects).
   • Assess risks: Evaluate the likelihood and severity of each hazard.
2. Critical Control Points (CCP)
   • Establish CCPs: Determine where controls are necessary to prevent or eliminate hazards. For powder storage, CCPs might include storage conditions, handling procedures, and packaging integrity.
3. Critical Limits
   • Set limits: Define acceptable parameters for storage conditions such as temperature, humidity, and contamination levels. For example, maintaining a specific humidity level to prevent clumping or mold growth.
4. Monitoring Procedures
   • Regular checks: Implement routine monitoring of storage conditions. This could include temperature and humidity logs, as well as inspections for signs of contamination or damage.
5. Corrective Actions
   • Immediate response: Have procedures in place to address deviations from critical limits, such as adjusting storage conditions or disposing of contaminated products.
6. Verification Procedures
   • Review and validate: Conduct regular audits and reviews of storage practices to ensure HACCP plan effectiveness. This might involve microbial testing or reviewing monitoring records.
7. Record-Keeping
   • Documentation: Maintain detailed records of monitoring activities, corrective actions, and verification procedures. This helps in tracking compliance and identifying areas for improvement.

Specific storage guidelines

1. Temperature and Humidity Control
   • Store powders in a cool, dry place, ideally with controlled temperature and humidity to prevent clumping and microbial growth.
   • Use dehumidifiers and air conditioning if necessary.
2. Cleanliness
   • Keep storage areas clean and free from pests. Regular cleaning schedules should be established and followed.
   • Implement strict hygiene protocols for personnel handling the powders.
3. Packaging Integrity
   • Ensure all powders are stored in appropriate, sealed containers to protect against contamination.
   • Regularly inspect packaging for damage or signs of tampering.
4. Pest Control
   • Implement effective pest control measures, including traps and regular inspections.
   • Keep storage areas free from food debris and other attractants.
5. FIFO (First In, First Out)
   • Practice FIFO inventory management to ensure older stock is used before newer stock, reducing the risk of spoilage.
6. Labeling and Traceability
   • Properly label all storage containers with product information, batch numbers, and expiration dates.
   • Maintain traceability records to quickly identify and isolate any issues with specific batches.

Best time frame for regular cleaning

1. Daily Cleaning
   • High-touch surfaces: Clean and sanitize frequently touched surfaces such as door handles, switches, and workstations.
   • Spill management: Immediately clean up any spills or residue to prevent attracting pests and to avoid contamination.
   • Floor cleaning: Sweep or vacuum floors daily to remove dust and debris.
2. Weekly Cleaning
   • Deep cleaning of floors: Mop or scrub floors to remove any built-up residue.
   • Shelving and storage units: Wipe down and sanitize shelves, bins, and storage racks.
   • Equipment: Clean and sanitize any equipment used in the storage area, such as forklifts or carts.
3. Monthly Cleaning
   • Walls and ceilings: Dust and clean walls and ceilings to prevent the buildup of dust and potential mold growth.
   • Ventilation systems: Inspect and clean air vents and filters to ensure proper airflow and to prevent contamination from dust particles.
   • Pest control inspection: Conduct a thorough inspection for signs of pest activity and take necessary actions if any issues are found.
4. Quarterly Cleaning
   • Deep cleaning: Conduct a more comprehensive deep cleaning of the entire storage area, including any hard-to-reach spots.
   • Inventory check: Perform a detailed inventory check and clean out any expired or damaged products.
   • Maintenance checks: Inspect and maintain storage infrastructure, such as checking for any leaks or damage to the structure that could affect storage conditions.
5. Annual Cleaning
   • Full facility audit: Conduct a full audit of the storage facility, ensuring compliance with HACCP and other relevant standards.
   • Training review: Refresh and update staff training on cleaning procedures and HACCP compliance.
6. As Needed
   • After contamination incidents: If there is a spill, pest infestation, or other contamination event, clean and sanitize the affected area immediately.
   • Regular monitoring: Adjust cleaning frequency based on monitoring results and seasonal changes that might affect storage conditions.

Best time frame for regular cleaning of food storage bin or silo

References

1. HACCP Principles & Guidelines:
   • U.S. Food and Drug Administration (FDA): [Hazard Analysis Critical Control Point (HACCP)](https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp)
   • U.S. Department of Agriculture (USDA): [Hazard Analysis and Critical Control Point (HACCP) Systems](https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/haccp)
2. Food Safety and Storage Recommendations:
   • Food and Agriculture Organization (FAO): [FAO Food Safety Guidelines](http://www.fao.org/food-safety/en/)
   • National Sanitation Foundation (NSF): [NSF International Food Safety Standards](http://www.nsf.org/)
3. Best Practices for Cleaning and Maintenance:
   • Grain and Feed Trade Association (GAFTA): [Grain Storage and Handling Guidelines](https://www.gafta.com/)
   • National Grain and Feed Association (NGFA): [NGFA Safety and Environmental Compliance Manual](https://www.ngfa.org/)
4. Pest Management and Hygiene:
   • International Association for Food Protection (IAFP): [Food Protection Trends](https://www.foodprotection.org/)
   • Pest Management Standards for Food Processing and Handling Facilities: [NPMA Standards](https://npmapestworld.org/)

Malaysian local authorities

1. Ministry of Health (MOH) Malaysia
   • Food Safety and Quality Division (FSQD): This division is responsible for ensuring food safety and hygiene standards across the country. They enforce regulations related to food storage, handling, and processing.
   • Food Hygiene Regulations 2009: This set of regulations outlines the requirements for maintaining hygiene in food premises, including storage facilities.
2. Department of Veterinary Services (DVS)
   • Control of Animal Feed Act 2009: This act includes guidelines on the storage and handling of animal feed, which can be relevant for flour storage facilities that also handle feed products.
3. Standards Malaysia
   • Malaysian Standards (MS): Standards Malaysia develops and promotes standards that ensure product safety and quality. Relevant standards for food storage may include MS ISO 22000, which deals with food safety management systems.
4. Local Municipal Councils
   • Local Authority By-Laws: Various local municipal councils enforce their own by-laws regarding hygiene and sanitation in food storage and handling facilities within their jurisdictions.
5. Department of Occupational Safety and Health (DOSH)
   • Occupational Safety and Health Act 1994: This act includes provisions for maintaining a safe working environment, which can encompass the cleanliness and safety of storage facilities.
6. Federation of Malaysian Manufacturers (FMM)
   • Food Manufacturing Group (FMM-MAFMAG): This group within FMM focuses on issues related to food manufacturing, including best practices for storage and hygiene.

1. Food Hygiene Regulations 2009 – Under the Food Hygiene Regulations 2009, enforced by the Ministry of Health (MOH):
   • General Offenses: Any person who contravenes any provision of these regulations commits an offense and, upon conviction, can be fined up to RM 10,000 or imprisoned for up to 2 years, or both.
2. Food Act 1983 – Under the Food Act 1983, also enforced by the MOH:
   • Section 13 (Offences in relation to preparation, sale, and use of food):
     • For a first offense, the penalty can be a fine not exceeding RM 100,000 or imprisonment for a term not exceeding 10 years, or both.
     • For a subsequent offense, the penalty can be a fine not exceeding RM 200,000 or imprisonment for a term not exceeding 20 years, or both.
3. Control of Animal Feed Act 2009 – For facilities dealing with animal feed:
   • General Penalties: Any person who contravenes any provision of this act or any regulations made under it may be liable to a fine not exceeding RM 100,000 or imprisonment for a term not exceeding 2 years, or both.
4. Occupational Safety and Health Act 1994 – Administered by the Department of Occupational Safety and Health (DOSH):
   • General Penalty: For offenses not specifically mentioned under this act, the penalty can be a fine not exceeding RM 50,000 or imprisonment for a term not exceeding 2 years, or both.
   • Serious Violations: More severe penalties may apply for serious violations that lead to hazardous working conditions or endanger worker safety.
5. Local Municipal By-Laws – Penalties for non-compliance with local municipal council by-laws can vary but typically include:
   • Fines: Specific amounts depend on the local by-law but can range from several hundred to several thousand Ringgit.
   • Closure Orders: Authorities can order the closure of facilities until they comply with hygiene and safety standards.
6. Enforcement Actions – In addition to fines and imprisonment, non-compliance can lead to other enforcement actions such as:
   • Revocation of Licenses: Operating licenses can be suspended or revoked for serious or repeated violations.
   • Product Recalls: Contaminated or unsafe products can be recalled from the market.
   • Public Notification: Authorities may issue public warnings about non-compliant facilities.