Quarterly WAREHOUSE INSPECTION REPORT. 3.3.1C

Storage Conditions<br>1) Are incoming lots examined visually for damage or contamination prior to placement in storage?

Storage Conditions<br>2) Are products stored off the floor and away from walls?

Storage Conditions<br>3) Does the firm routinely rotate stock?

Storage Conditions<br>4) Is there an isolated quarantine area for damaged or returned goods; separated from main storage?

Storage Conditions<br>5) Are quarantine items disposed of in a proper and timely manner?

Storage Conditions<br>6) Are potential contaminants adequately separated from product storage areas?

Storage conditions<br>7) Are rodenticides and other pest control products properly stored and used?

Storage conditions<br>8) Is the storage area free of evidence of current insect, rodent, bird or other pest activity?

Building and grounds<br>9) Are outside premises free of trash and debris which could attract or harbor pests?

Building and grounds<br>10) Is the building of suitable construction and generally in good physical repair?

Building and grounds<br>11) Are loading doors closed when not in use and other openings protected from pest entry?

Building and grounds<br>12) Is interior lighting adequate for inspection and cleaning of the premises?

Building and grounds<br>13) Are there scheduled cleaning and pest control programs, including regular inspections?

Transportation practices<br>14) Are delivery vehicles inspected for cleanliness and good repair?

Transportation practices<br>15) Is proper use of trailer locks and seals enforced and documented?

Transportation practices<br>16) Are procedures in place to preclude shipping or receiving along with potential contaminants?

Transportation practices<br>17) Where applicable; are temperature control protocols in place for shipping and receiving?

Toilets, Break room and Personnel practices<br>18) Are toilets, and break rooms in good repair, clean, properly ventilated and separated from product storage?

Toilets, Break room and Personnel practices<br>19) Are hand washing facilities adequate, clean and supplied with soap, hot water and sanitary towels?

Toilets, Break room and Personnel practices<br>20) Do employees follow GMP protocols to ensure product safety?