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Because of the implications for human health, there is an increasing demand for greater attention to risk management by all those involved in the production and utilisation of feed. Given the direct linkage between feed safety and the safety of food products derived from farmed animals, it is essential that feed manufacture and feed production in general be dealt with as important parts of the food production chain. The Code defines feed safety as “all conditions and measures necessary to ensure the safety and suitability of feed at all stages of the feed production chain”.

In some countries feed is already considered very much part of the food chain and safety programmes have been developed by various national feed associations based on this premise. All reflect the importance of keeping feed products safe and free of contaminants. Feed and food safety hazards can occur at any stage of the feed processing chain; therefore, adequate control along the whole feed and food chain is of utmost importance.

Most of the regulations, standards and guides published worldwide by different governments, trade institutions and private sector bodies emphasize the responsibility of all participants to ensure feed safety throughout the food chain. Key tools in achieving this are the application of HACCP principles and the maintenance of traceability; the main goal being to ensure the risk of contaminating feed for food producing animals is kept as low as possible.

GAPs and GMPs are important prerequisite programmes for the implementation of HACCP principles. Effective hazard control is ensured by the combination of prerequisite programmes and the HACCP plan.

Good Manufacturing Practices:

GMPs are the practices and procedures that ensure the safety and suitability of feed and food; they should be applied throughout the feed chain.

Buildings and facilities

The design and construction of all buildings and facilities should ensure that feed products are protected from contamination at all times. There should be adequate space for all operations and the safe storage of equipment and materials. Easy access should be possible for maintenance and cleaning operations. Location, design and construction of premises should deter pests and restrict access by pests to a minimum.

Location of food establishment

Potential sources of contamination should be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments should be located in areas that are not exposed to undesirable levels of smoke, dust and other contaminants. Establishments should normally be located away from:

• Environmentally polluted areas and industrial activities which pose a serious threat of contaminating food;
• Areas subject to flooding (unless sufficient safe-guards are provided);
• Areas prone to infestations of pests or the presence of domestic and wild animals;
• Areas where wastes, either solid or liquid, cannot be removed effectively

Design and layout

The internal design and layout of establishments should permit good hygiene practices, including protection against cross-contamination. Activities should be adequately separated by physical or other effective means where cross-contamination may result.

Buildings and facilities should be designed to allow easy access for cleaning, including access to the inside of relevant equipment. There should be enough space to satisfactorily conduct all process operations and product inspections.

The building exterior should be designed, constructed and maintained to prevent entry of contaminants and pests. There should be no unprotected openings, air intakes should be appropriately located, and the roof, walls and foundation should be maintained to prevent leakage.

Gardens and other vegetation should be limited to the external areas. Parking areas, external areas and all access routes to the manufacturing plant should be designed to avoid contamination of the production area, for example by the tracking of mud or snow by vehicles.

Where necessary, designated and appropriately designed storage areas for toxic, explosive or inflammable materials should be provided and located away from manufacturing, storage and packing areas.

Intake and loading facilities should be designed and constructed to maintain the safety of incoming raw materials and outgoing finished feeds. Controls should be in place to avoid contamination by water or pests.

Internal structure and fittings

Structures within the establishment should be built of durable materials. They should be easy to maintain and clean and, where appropriate, to disinfect. In particular the following specific conditions should be satisfied where necessary to ensure the safety and suitability of food:

• The surface of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use;
• Walls and partitions should have smooth surface that enables and facilitates cleaning;
• Floors should be constructed to allow adequate drainage and cleaning, when necessary due to the nature of operation;
• Ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and consideration, and the shedding of particles;
• Windows should be easy to clean, constructed to minimize the build up of dirt, be fitted with removable and cleanable insect-proof screens
• Doors should have smooth, non-absorbent surfaces and be easy to clean
• Working surfaces, such as weighing table that may come in direct contact with food ingredients should be in sound condition, durable and easy to clean and maintain.

Water supply

Any water coming into contact with feed products should be of potable quality. There should be an adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control. Potable water should be as specified in the latest edition of WHO guidelines for drinking water quality.

Non-potable water, for use in fire control, steam production, refrigeration and similar purposes should have a separate system. Non-potable water systems should be identified and should not connect or allow reflux into, potable water systems. All hoses, taps and other similar possible sources of contamination should be designed to prevent back-flow or siphoning.

Water treatment chemicals, where used, should be food compatible. Chemical treatment should be monitored and controlled to ensure the correct dosage is delivered.

Recirculated water should be treated, monitored and maintained as appropriate for its intended purpose. Recirculated water should have a separate distribution system which is clearly identified.

Cleaning facilities

Adequate facilities, suitably designated, should be provided for cleaning feed utensils, equipment and vehicles used to transport feed products. Such facilities should have an adequate supply of hot and cold water, where appropriate.

Facilities should ideally be constructed of corrosion-resistant materials that can easily be cleaned and should be provided with potable water at temperatures appropriate for the cleaning chemicals used. All cleaning chemicals should be food compatible.

Equipment cleaning facilities should be adequately separated from food storage, processing and packaging areas to prevent contamination.

Personnel hygiene facilities

Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained. When appropriate, facilities should include:

• Adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold, or a suitably controlled temperature water;
• A constant supply of potable water;
• An adequate number of toilets of an appropriate hygienic design with hand wash basins in close proximity provided with soap, paper towels or other suitable means for drying hands.
• Adequate changing facilities for personnel

Facilities should be suitably located and designed. Whenever the nature of operations require, there should be facilities to wash and/or disinfect hands in product handling areas.

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