MAP

  • Refer to map for sector/areas to audit

    map0200.png

SECTOR 1- GRANOLA LINE 15, RECEIVING, MAINTENANCE SHOP / PARTS ROOM

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good HYGIENE practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands<br>Verify if sink temperature is conform (100F and above within 30 sec)<br>Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good MANUFACTURING practices (GMP) respected according to GMP manual 750-ins-0003

  • Look for (but not limited to)
    bad practices such as products, containers stored directly on the floor
    products unlabeled
    unwrapped products not covered
    Food contact tools stored at wrong place
    nothing against the walls
    no propped open doors

  • Order, cleanliness, and general state of the area/ sector

  • Order- Everything is at its place?
    Everything is labeled? (ex: cow chow totes and/or recycling totes)
    Cleanliness- the area meets the requirements?
    General state- the area doesn't have anything in bad shape or need repair?

  • Is there any risk for food contamination?

  • Is there any risk for food contamination such as but not limited to;
    - Presence of Insects
    - Foreign Materials (peeling labels above the line, broken/damaged equipment, tools, products too close to the line...)
    - Temporary repairs (if so, do we have the form completed)
    - Chemicals; are they all secured in their dedicated cabinets/location? if not, why?
    - Chemicals - forklift batteries in good state
    - broken/damaged containers on pallets.
    Pay attention to anything above unwrapped products and ingredients.

  • Conformity of equipment and building according to 530-INS-0003 and 530-INS-0004?

  • Look for repairs needed such as but not limited to;
    - holes in walls
    - damaged equipment/tools
    - temporary repairs
    - peeling paint, labels
    .....

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Are all deficiencies rated per the instruction 750-prc-0009? Were notifications created in SAP system for any minor-major-critical?

SECTOR 2- CRACKER LINE, DRYER, DISHWASHER & TOP TIER

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good HYGIENE practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands<br>Verify if sink temperature is conform (100F and above within 30 sec)<br>Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good MANUFACTURING practices (GMP) respected according to GMP manual 750-ins-0003

  • Look for (but not limited to)
    bad practices such as products, containers stored directly on the floor
    products unlabeled
    unwrapped products not covered
    Food contact tools stored at wrong place
    nothing against the walls
    no propped open doors

  • Order, cleanliness, and general state of the area/ sector

  • Order- Everything is at its place?
    Everything is labeled? (ex: cow chow totes and/or recycling totes)
    Cleanliness- the area meets the requirements?
    General state- the area doesn't have anything in bad shape or need repair?

  • Is there any risk for food contamination?

  • Is there any risk for food contamination such as but not limited to;
    - Presence of Insects
    - Foreign Materials (peeling labels above the line, broken/damaged equipment, tools, products too close to the line...)
    - Temporary repairs (if so, do we have the form completed)
    - Chemicals; are they all secured in their dedicated cabinets/location? if not, why?
    - Chemicals - forklift batteries in good state
    - broken/damaged containers on pallets.
    Pay attention to anything above unwrapped products and ingredients.

  • Conformity of equipment and building according to 530-INS-0003 and 530-INS-0004?

  • Look for repairs needed such as but not limited to;
    - holes in walls
    - damaged equipment/tools
    - temporary repairs
    - peeling paint, labels
    .....

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Are all deficiencies rated per the instruction 750-prc-0009? Were notifications created in SAP system for any minor-major-critical?

SECTOR 3- GRANOLA LINE 47, WAREHOUSE & SHIPPING

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good HYGIENE practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands<br>Verify if sink temperature is conform (100F and above within 30 sec)<br>Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good MANUFACTURING practices (GMP) respected according to GMP manual 750-ins-0003

  • Look for (but not limited to)
    bad practices such as products, containers stored directly on the floor
    products unlabeled
    unwrapped products not covered
    Food contact tools stored at wrong place
    nothing against the walls
    no propped open doors

  • Order, cleanliness, and general state of the area/ sector

  • Order- Everything is at its place?
    Everything is labeled? (ex: cow chow totes and/or recycling totes)
    Cleanliness- the area meets the requirements?
    General state- the area doesn't have anything in bad shape or need repair?

  • Is there any risk for food contamination?

  • Is there any risk for food contamination such as but not limited to;
    - Presence of Insects
    - Foreign Materials (peeling labels above the line, broken/damaged equipment, tools, products too close to the line...)
    - Temporary repairs (if so, do we have the form completed)
    - Chemicals; are they all secured in their dedicated cabinets/location? if not, why?
    - Chemicals - forklift batteries in good state
    - broken/damaged containers on pallets.
    Pay attention to anything above unwrapped products and ingredients.

  • Conformity of equipment and building according to 530-INS-0003 and 530-INS-0004?

  • Look for repairs needed such as but not limited to;
    - holes in walls
    - damaged equipment/tools
    - temporary repairs
    - peeling paint, labels
    .....

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • WAREHOUSE- Doors and dock plates inspection. Are all the doors seal tight and no daylight?

  • Check for damaged seals around the door
    Check for gaps all around the door
    Check for brushes near to dock levelers
    Check for damages on the door itself

  • Are all deficiencies rated per the instruction 750-prc-0009? Were notifications created in SAP system for any minor-major-critical?

SECTOR 4- OUTSIDE, CAFETERIA, LOCKERS, LAUNDRY, SANITATION STORAGE, PARTS ROOM

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good HYGIENE practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands<br>Verify if sink temperature is conform (100F and above within 30 sec)<br>Verify if employee wear the hairnet, beard net, uniforms correctly

  • CAFETERIA/BREAK ROOM/ RESTROOMS: Do employees remove their outter scrub/labcoat, bump caps and hairnets when going to cafeteria or restrooms?

  • Good MANUFACTURING practices (GMP) respected according to GMP manual 750-ins-0003

  • Look for (but not limited to)
    bad practices such as products, containers stored directly on the floor
    products unlabeled
    unwrapped products not covered
    Food contact tools stored at wrong place
    nothing against the walls
    no propped open doors

  • Order, cleanliness, and general state of the area/ sector

  • Order- Everything is at its place?
    Everything is labeled? (ex: cow chow totes and/or recycling totes)
    Cleanliness- the area meets the requirements?
    General state- the area doesn't have anything in bad shape or need repair?

  • Is there any risk for food contamination?

  • Is there any risk for food contamination such as but not limited to;
    - Presence of Insects
    - Foreign Materials (peeling labels above the line, broken/damaged equipment, tools, products too close to the line...)
    - Temporary repairs (if so, do we have the form completed)
    - Chemicals; are they all secured in their dedicated cabinets/location? if not, why?
    - Chemicals - forklift batteries in good state
    - broken/damaged containers on pallets.
    Pay attention to anything above unwrapped products and ingredients.

  • Conformity of equipment and building according to 530-INS-0003 and 530-INS-0004?

  • Look for repairs needed such as but not limited to;
    - holes in walls
    - damaged equipment/tools
    - temporary repairs
    - peeling paint, labels
    .....

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • OUTSIDE- Is there any risk for pest activity?

  • look for weeds near the building, harborage areas,
    building protection from pests ( screens in place), no holes / openings on the building...
    Is there any risk for food contamination (Insects (pest activity), outside silos, doors (unlocked, open)).

  • OUTSIDE- Building security? look at doors and make sure they are closed and secured.

  • Are all deficiencies rated per the instruction 750-prc-0009? Were notifications created in SAP system for any minor-major-critical?

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