Developing a Checklist for Inspection of Coffee Processing Facility

Name of processing establishment:

Address of processing establishment:
Average annual production:
Name and qualification of manager:
No. of workers:

OK

Needs Attention /comments

Surroundings
Is the area around the establishment clear of
rubbish, weeds, brush?
Is there standing water on the grounds?
Other outside Plant conditions to be looked
into:
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Condition of equipment
Is all equipment that comes into contact
with coffee cleaned as often as necessary to
prevent contamination of product?
Is equipment design suitable (construction
material, areas of product build-up)?
Is there any evidence of seepage of cleaning
solvents or lubricants that could
contaminate coffee?
Is the equipment hard to disassemble for
clean up?
Other equipment cleaning and maintenance
issues that should be covered:
_____________________________________
_____________________________________
____________________________________

This document is for discussion only among those interested in developing their own
checklists
Page 1 of 4
Good Hygiene Practices along the coffee chain

OK

Water supply / Waste management

Is water of suitable quality available for
processing?
Is pulp regularly removed from processing
area?
How is pulp handled?
How is waste water treated and disposed of?
How is other waste material handled?
Is garbage quickly removed and dumped
into appropriate bins?
Other water / waste management issues
requiring attention
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Needs Attention

Fermentation shed
Is the fermentation shed kept clean?
Are the walls and floors of the fermentation
vats smooth and easily cleaned?
Is there any measure to prevent entry of
rodents and other pests?
Is the roof leak proof?
Other fermentation shed issues requiring
attention:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Drying /Conditioning facilities
Quantity of parchment (kg) processed in
peak season (average per day)
Available surface in drying yard (m2)
Condition of mesh on drying tables
Condition of support for drying tables
Condition of protective covers on drying
tables
Is drying on the ground practiced?
Construction material of drying yards
Is drying floor free from crevices, excess
water?
Capacity of conditioning bins
This document is for discussion only among those interested in developing their own
checklists
Page 2 of 4
Good Hygiene Practices along the coffee chain

OK

Construction material of conditioning bins

Other issues to be addressed with drying
and conditioning:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Needs Attention

Building/ Facility
Nature of construction: Temporary/ semipermanent/ permanent
Lay out of establishment: to be attached
Do windows and doors tightly seal off to
prevent entry of pests?
Are cracks evident in external walls?
Are bathroom and hand-washing facilities
available
Additional building/facility issues to be
attended to:
_____________________________________
_____________________________________
_____________________________________
Sorting and bagging
Is the area for sorting and bagging kept
clean?
Is there adequate light available?
Is the floor cemented, walls plastered?
Is moisture measuring equipment
available?
Is there regular cleaning of filling
equipment?
Are suitable bags used for packing of
coffee?
Are bags stored in a clean and sanitary
manner?
Other sorting and bagging issues to be
considered:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
This document is for discussion only among those interested in developing their own
checklists
Page 3 of 4
Good Hygiene Practices along the coffee chain

OK

Storage
Are there signs of high moisture in the
storage area?
Are there signs of leakage in the roof area?
Are there signs of condensation in the
storage area?
Is there good ventilation in the storage
area?
Is there adequate lighting the storage area?
Are walls and floors free from crevices or
damage?
Is the storage area over-crowded?
Is coffee stored on pallets and at least 40cm
away from the walls?
Is coffee well stacked on pallets?
Is coffee in any way protected from high
humidity conditions? Explain
Is storage area separate from processing
activities?
Is there effective stock rotation?
Other storage issues requiring attention:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

Needs Attention

Conveyances &Transportation
Transportation carried out in a hygienic
manner
Are conveyances for transportation cleaned
or disinfected before loading?
Are protective measures in place against rewetting during transport?
Other issues relating to transportation:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________

This document is for discussion only among those interested in developing their own
checklists
Page 4 of 4
Good Hygiene Practices along the coffee chain