GFSI TECHNICAL EQUIVALENCE REQUIREMENTS VERSION 2020
PART III
REQUIREMENTS
FOR THE CONTENT
OF STANDARDS
JII Hygienic Design of Food
Buildings and Processing
Equipment (for building
and equipment users)
The GFSI Technical Equivalence Requirements version 2020
PRODUCTION OF (BIO) CHEMICALS AND
K BIO-CULTURES USED AS FOOD INGREDIENTS
OR PROCESSING AIDS IN FOOD PRODUCTION
RETAIL /
WHOLESALE
FI
AI
FARMING OFF
C0 CI
PROCESSING OF
ANIMALS FOR
PERISHABLE
MEAT / MILK /
ANIMAL
EGGS / HONEY ANIMAL
PRODUCTS
PRIMARY
CONVERSION
AII CII
PROCESSING
SING OF
PERISHABLE
FARMING PLANT PRODUCTS
D OF FISH AND
SEAFOOD
CIII
PROCESSING
N
PRODUCTION
OF FEED
BI HA LE
OF PERISHABLE
ND
ANIMAL AND
CTS
PLANT PRODUCTS
(MIXED
FARMING OF
PRODUCTS)
PLANTS (OTHER
ER
THAN GRAINS
AND PULSES)
BIII CIV
PROCESSING
NG OF
BII TABLE
AMBIENT STABLE
ND
ANIMAL AND
PRE-PROCESSS PLANT PRODUCTS
HANDLING OF (MIXED
FARMING OF PLANT PRODUCTS PRODUCTS)
GRAINS AND
PULSES
E
CATERING
FII FOOD BROKER / AGENT
G PROVISION OF STORAGE AND DISTRIBUTION SERVICES
H PROVISION OF FOOD SAFETY SERVICES
I PRODUCTION OF FOOD PACKAGING
JI HYGIENIC DESIGN OF FOOD BUILDINGS AND PROCESSING EQUIPMENT
(FOR BUILDING CONSTRUCTORS AND EQUIPMENT MANUFACTURERS)
JII HYGIENIC DESIGN OF FOOD BUILDINGS AND PROCESSING EQUIPMENT (FOR BUILDING AND EQUIPMENT USERS)
2 JII - Hygienic Design of Food Buildings and Processing Equipment (for building and equipment users)
Part III - JII Hygienic
Design of Food
Buildings and
Processing Equipment
(for building and
equipment users)
Part III of the GFSI Technical Equivalence Requirements The requirements – named key elements - were
defines the key elements required in a Standard in identified by a multi-stakeholder group including
relation to: industry experts to ensure relevance to this scope
while ensuring harmonisation of food safety standards
• Hazard and Risk Management Systems (Hazard across industry. Although the structure of each scope
Analysis and Critical Control Points (HACCP) or of Part III of the Technical Equivalence Requirements is
HACCP based systems); aligned, some of the key elements may be specific to
• Hygienic Design Management Systems; the industry included in this scope.
• Good Industry Practices, Good Manufacturing
Practices, Good Agricultural Practices GFSI-recognised Standard Owners are required to
address each key element outlined in this document.
This document applies to Standard Owners applying
for the scope of acknowledgement JII - the design and The detailed content of each individual Standard must
construction of equipment and facilities dedicated to the however be independently developed and is not
production of food (for building and equipment users). expected to be a direct copy of the GFSI Technical
This scope includes the following product, services and Equivalence Requirements.
activities for building and equipment users:
GFSI has defined in a Glossary terms used in key
• Specifying, purchasing, design and construction elements. Part IV, the Glossary, is an integrated part
of buildings or refurbishments by farmers, food of the GFSI Technical Equivalence Requirements and
manufacturers, wholesalers and retailers, and definitions shall be applied accordingly in Standards.
packaging manufacturers for their own use; In the GFSI Technical Equivalence Requirements,
• specifying, purchasing, design and construction of food is used as an umbrella term and refers to the
equipment, including any components necessary object of each of the scope, i.e. food, feed, packaging
to link them together, and their utilities and utensils as applicable.
necessary for their operation, and facilities by
farmers, food manufacturers, wholesalers and
retailers, and packaging manufacturers for their
own use.
Version 2020 3
The GFSI Technical Equivalence Requirements version 2020
SECTION 1: HAZARD AND RISK MANAGEMENT
SYSTEMS REQUIREMENTS
REFERENCE ELEMENT THE STANDARD SHALL REQUIRE THAT
HACCP 1.5 Hygienic design process A competent multidisciplinary team shall assess the
hygienic design and risk assessment of new and
existing buildings/equipment.
HACCP 1.6 Hygienic design process The hygienic design and suitability of buildings and
equipment shall be evaluated throughout their life
cycle from the design concept, through construction,
purchasing and during use, until the end of their
intended life.
HACCP 1.7 Risk assessment A documented hygienic design risk assessment for
food safety hazards on new and existing buildings/
equipment shall be established, implemented and
maintained. It shall include as a minimum the following
considerations: intended use, food safety hazard
identification, evaluation.
HACCP 1.8 Risk assessment The hygienic design risk assessment shall be reviewed
when any change to the building/equipment/product/
process is made or other hazards arise, or at a minimum
frequency defined by applicable laws and regulations.
HACCP 1.9.2 Intended use The intended use of the building/equipment shall be
described, as a specification for the intended purchase
of new buildings and equipment.
HACCP 1.10 Hygienic design principles Appropriate building/equipment hygienic design
principles shall be adopted based on the designated
risk assessment, appropriate to their intended use and
taking into consideration a user specification.
HACCP 1.15 Hygienic design principles Appropriate hygienic design principles shall be adopted
for the installation of new equipment and construction
of buildings at sites handling food.
4 JII - Hygienic Design of Food Buildings and Processing Equipment (for building and equipment users)
HACCP 1.16 Hygienic design principles Hygienic design principles shall be adopted to ensure
the maintenance of the hygienic performance of the
buildings/equipment, appropriate for their intended use.
HACCP 1.17 Hygienic design mitigation Appropriate measures (with frequencies) shall be
specified, undertaken accordingly and documented to
mitigate any remaining food safety risks identified in
the hygienic design risk assessment following building/
equipment construction, purchase and installation.
Version 2020 5
The GFSI Technical Equivalence Requirements version 2020
SECTION 2: HYGIENIC DESIGN
MANAGEMENT SYSTEMS
REFERENCE ELEMENT THE STANDARD SHALL REQUIRE THAT
FSM 13.1.4 Purchasing and supplier A procedure shall be established, implemented and
performance maintained to ensure that the newly purchased building/
equipment meets the hygienic design specification.
FSM 26 Change management Change control shall be undertaken and documented
to evaluate the impacts of any changes/ modifications
on equipment/building hygienic design.
SECTION 3: GOOD INDUSTRY SECTOR
PRACTICE REQUIREMENTS
REFERENCE ELEMENT THE STANDARD SHALL REQUIRE THAT
GMP 4.11 Product contamination Following purchase (and installation), all buildings and
risk and segregation equipment shall be cleaned/commissioned by the
user before they are used for the processing of food.
Cleaning should be recorded and verified.
GMP 7.2 Training Procedures shall be established, implemented and
maintained to ensure all employees and contractors
involved in building and equipment evaluation,
specification, purchase, maintenance and hygienic
design shall be trained in hygienic design principles
appropriate to their tasks and to the hygienic design
requirements of the building or equipment for its
intended use.
6 JII - Hygienic Design of Food Buildings and Processing Equipment (for building and equipment users)
