Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Hygiene management system
4.1 Management responsibility
4.2 Control of documents
4.3 Specifications
4.4 Management of nonconformities and incidents
4.5 Traceability
4.6 Internal audits
4.7 Complaints management
4.8 Approval and monitoring of suppliers
4.9 Outsourcing
4.10 Monitoring and measurement of product
4.11 Human resources
5 Hazard analysis and risk assessment
5.1 General
5.2 Procedures
6 Sources of contamination
6.1 Physical contaminants (foreign bodies)
6.2 Chemical contaminants
6.3 Biological contaminants
6.4 Storage and distribution
6.5 Cleaning
6.6 Maintenance
6.7 Scrap and waste handling
7 Factory requirements
7.1 External areas
7.2 Buildings
7.3 Equipment
7.4 Facilities
8 Personnel
8.1 Access points and specific routes
8.2 Work clothes
8.3 Personal belongings
8.4 Toilets and lockers
8.5 Eating, drinking and use of tobacco and medicines
8.6 Injuries and diseases
8.7 Visitors
Bibliography