Temperature control and monitoring equipment

84 Are pesticides used in a controlled way to avoid product safety hazards? Ya, Perusahaan menunjuk pihak ke 3 yang profesional PT Procon dalam hal pest control program Are records of pesticide used maintained on file? Ya, Perusahaan menunjuk pihak ke 3 yang profesional PT Procon dalam hal pest control program Do records of application identify the type, concentrations used and when and where applied? Ya, Perusahaan menunjuk pihak ke 3 yang profesional PT Procon dalam hal pest control program Personnel hygiene and employee facilities

13.1 General requirements

Are hygiene rules and requirements for personal behaviour documented and proportional to the hazard posed to the process or product? Belum ada aturan untuk personal higienis Are personnel, visitors and contractors required to comply with documented hygiene requirements? Belum ada aturan untuk personal higienis 13.2 Personnel hygiene facilities and toilets Are enough hygiene facilities available to facilitate and ensure required personal hygiene? Ya jumlah toilet sudah memadai Are the hygiene facilities located in an appropriate way? Ya, fasilitas toilet jauh dari tempat produksi Does the establishment a. Provide adequate numbers, locations and means of hand washing, drying and sanitizing? b. Including adequate supply of hot and cold or temperature controlled water, and soap and or sanitizer? c. Have sinks designated for hand washing, separate from sinks for food use or equipment cleaning stations? d. Provide an adequate number of toilets with hand washing, drying and or sanitizing facilities? e. Have hygienic facilities that do not open directly onto production, packaging or storage areas? f. Have changing facilities located in such a way as to minimize the danger of workwear being contaminated during the walk to the work area? Belum ada, yang diperlukan hanya di area effluent control

13.3 Staff canteens and designated eating areas

Are staff canteens and designated areas for food storage and consumption situated in locations away from production areas? NA Tidak ada kantin khusus makan siang di ruangan khusus diluar produksi yakni di area office Are precautions taken to minimize cross contamination between staff food consumption areas and production areas? NA idem Are staff canteens managed to ensure hygienic storage of ingredients? NA idem Are staff canteens managed to ensure hygienic preparation, storage and serving of prepared foods? NA idem Are storage conditions and storage, cooking and holding time and temperatures specified? NA idem Is employees own food stored and consumed in designated areas? NA idem

13.4 Workwear and protective clothing