B&G Warehouse-Distribution Audit checklist REV 12-15-2022b

Title Page

Facility Name
Facility Address
City, State
County, Zip Code
FSQA Manager/Title
General Manager
Site Emergency Contact
Products stored at facility
Regulatory registered USDA
Regulatory Registered FDA
Regulatory Registered CFIA
Does facility hold a GFSI certification

Audit Information

Auditor
Date of Audit
Date started/time
Date ended/time
Date of last audit

Audit Attendees

Present at opening meeting Name and Title
Present at Site Inspection Name and Title
Present at Documentation Review
Present at closing meeting

1.00 Food Safety Management

The facility's Food Safety Management Program must include: a. A Company Policy and Mission Statement, which has been signed by senior site manager. b. An Organization Chart identifying key Food Safety personnel, signed and dated. c. Responsibilities/authorities identified. d. Job descriptions identify key Food Safety personnel's responsibilities
The facility's Food Safety Management Program must identify who: a. Has the primary responsibility for the food safety Program for the facility. b. Is the backup in the absence of the primary
The facility has developed a food safety culture within the site that: a. Is documented and communicated to all relevant staff of food safety objectives and performance measures; b. Requires staff are informed and held accountable for their food safety and regulatory responsibilities; c. Staff are positively encouraged and required to notify management of actual or potential food safety issues. d. Staff are empowered to act to resolve food safety issues within their scope of work
The facility must have a written program describing how records are made, collected, reported, filed and how long records are to be kept. a. Records cannot be written in pencil. b. Whiteout cannot be used. c. Records are stored in an accessible location
The facility must outline in a written procedure an annual review of all documents, procedures and physical structures that relate to the Food Safety System. This procedure must include: a. Identification of all specific documents, activities, and areas to be reviewed. b. The qualifications of all personnel carrying out the audits. c. Procedure for reporting audit findings, conclusions and recommendations to Senior Management
Facility has presented the date of the last Food Safety System or Plan review
Is there a PCQI on site? If so, provide a certificate

2.00 Food Safety Plan

The facility's Food Safety Plan or HACCP Plan must have: a. The Food Safety or HACCP Team listed. b. A Flow Diagram of the steps and process for each line of production. c. A Hazard Analysis/Risk Analysis. d. Critical Limits for any PC or CCP. e. List of food safety characteristics. f. Verification/monitoring for any PC/CCP. g. Corrective actions if the PC/CCP critical limit is not being met. h. Review whenever there are significant changes or at least annually."
The facility's food safety team: a. Includes all team members names, job titles, and contact information. includes a cross functional team with a team leader and backup. b. Leader and backup are HACCP certified and have knowledge or training on local laws and regulations
The facility's flow diagram: a. Shall be a clear and accurate representation of the facility's processes. b. Is verified whenever a significant change occurs or at least annually. c. Matches the Hazard Analysis exactly
The facility's Hazard Analysis: a. Must describe the exact type of hazard (Biological, Chemical/Radiological, Physical). b. Must include hazards appropriate to the process step and be evaluated as to how likely it is to occur and how serious the hazard is
- Compliant
- NonCompliant
- N/A
If they are present, Preventive Controls and/or Control Points and Critical Control Points must be listed on the Hazard Analysis in some manner. a. PCs, CPs, and CCPs are accurate and effectively point out hazards within the process
The facility must provide validation or explanation of why each Preventive Control and/or Critical Control Point were given to that process step
The facility must have a Critical Limit for each Preventive Control or Critical Control Point. This Critical Limit shall: a. Be documented on a standardized form. b. Be quantifiable and measurable. c. Be justified scientifically. d. Be appropriate to control or mitigate the hazard it is intended to control
The facility's Food Safety Plan or HACCP Plan must include the following product characteristics: a. Product name. b. Brief product description. c. Weight/volume. d. Important Characteristics (i.e., aW, pH, humidity, acidity, salinity, allergen, halal, organic, kosher, etc.) e. Shelf life. f. Type of packaging material. g. How it is stored (i.e., refrigerated, frozen, dry, etc.) h. Labeling instructions. i. Intended use. j. Target market (i.e., general public, infants, elderly, etc.) k. Where the product will be sold (i.e., grocery stores, restaurants, etc
The facility must have monitoring procedures for each Preventive Control/Critical Control Point established. Monitoring procedures must be documented and contain the following: a. What is to be monitored? b. Where in the process is it being monitored? c. The frequency of monitoring. d. Who is the person monitoring?
The facility Food Safety Plan must include provision for applying corrective action in case a Critical Limit is out of specification. This must be documented for each Preventive Control or Critical Control Point and shall: a. Be effective in bringing the Critical Limit back into compliance. b. Isolate and identify all product manufactured during the period when the Preventive Control or Critical Control Point may have been noncompliant. c. Identify methods of ensuring that such product does not reenter the process until verified that product is safe

3.00 Good Manufacturing Practices (GMPs)

The facility has a documented policy that covers all necessary aspects of a GMP Program.
The facility's employees are following the facility's GMP Policy
Outside contacts: a. Visitors are required to follow the facility's GMP policy. b. Contractors are trained on facility safety and hygiene practices and are required to follow the facility's GMP policy
The facility must have a written procedure for conducting Food Safety audits of their facility. Procedure includes: a. Time of check and person responsible. b. Inspection criteria (inside and outside). c. Records of inspection and corrective actions
Facility provided an example of a recent GMP audit. Any findings on the audit have been corrected, or a corrective action has been submitted. Example provided: a. Includes the name of the person that completed the audit. b. Has been completed in the past month

4.00 Allergens

The facility has a written Allergen Management Program in place., which includes: a. Records of any legally-defined allergen foods that are received and stored at the facility, along with how it is stored. b. List of major recognized allergens appropriate to its geographical location (8 major allergens for US, 11 major allergens for Canada, etc.). c. Training of employees on allergens and cross-contamination even if allergens are not used in production. d. Proper storage and segregation of allergens. e. Proper labeling and identification of allergens. f. Prevention methods for cross-contamination. g. The proper removal of allergens during sanitation. h. Corrective actions when allergen residue is found.
The facility is: a. Verifying proper removal of allergens after cleaning equipment, "food contact surfaces", utensils, etc., through proper sampling methods. b. Retaining records/logs of allergen testing
The facility is: a. Storing allergens separate from other raw and finished products or unlike allergens. b. Storing allergens in original containers or clearly labeled containers. c. Stored in a clearly identifiable location designed for allergens. d. Not storing allergens on the same pallet as different allergens or non-allergenic products. e. Marking/Labeling all allergens clearly and understood by all employees (i.e. color code)."
The facility is verifying labels of all products with allergens
The facility's employees are properly trained on: a. The importance of handwashing after lunch to prevent cross-contamination. b. What the major allergens are (at least what is onsite) and how to identify them in the facility."

5.00 Food Defense

The facility has a written Food Defense Program. It includes: a. Food Defense Team. b. Emergency/Government Contact information. c. Visitors Policy. d. Policy for monitoring incoming and outgoing trailers. e. Method for monitoring utilities and computer sensitive materials. f. Method for vetting new employees. g. Method for monitoring outside entrances and all other key areas to the facility. h. Food Defense Training. i. Annual review of program and corrective actions."
The facility food defense plan: a. Has a method in place to effectively monitor all incoming and outgoing trailers. b. If using, locks and seals, they are being recorded and documented on an incoming trailer log or similar form
The facility has a designated Food Defense team. a. All members of the Food Defense team are adequately trained. b. All members of the Food Defense Team has their emergency contact information readily available
The facility: a. Has challenged the Food Defense Plan within the past year. b. Has taken the appropriate corrective actions when flaws in the plan were noted
The facility: a. Has methods in place to effectively identify visitors (i.e., customers, truck drivers, contractors, inspectors, etc.). b. Has methods in place to effectively manage visitors during their time spent at the facility
The facility has controlled access to important infrastructure elements such as main power panel, phone lines, etc
The facility's computer systems are: a. Password protected or use another effective method for securing information. b. Have an offsite backup or another type of backup system in place to secure vital company information
The facility has effective measures in place to control temperature sensitive products from deliberate adulteration
The facility screens new employees before hire by using background checks, verification of references, drug tests, or other methods
The facility: a. Controls and properly locks all outside doors and entrances into the facility. b. Controls and locks all outside trailers. c. Control and clearly mark employee and visitor entrances."
Facility provided information on: a. Who has keys to the facility. b. How entry to the facility is controlled during off hours
The facility has properly trained all permanent employees on how to look for and report food defense issues
The facility: a. Controls access to all offices where important information might be held
The facility has properly trained all permanent employees on how to look for and report food defense issues.

6.00 Calibration

Facility has a documented calibration program, which requires that equipment shall be calibrated against national or international reference standards. Facility has a list of measuring, testing, and inspection equipment requiring calibration, and the required frequency
Warehouse scales are calibrated? Records shows compliance with facility calibraton program.

7.00 Pest Control

The facility must have written Integrated Pest Management (IPM) program, whether rendered in-house or by a Commercial IPM company. The IPM program clearly indicates: a. Name of the pest control company or in-house person (if in-house, must comply with regulations). b. Scope and frequency of the service, number of traps, and methods for monitoring. c. Use of service reports (pesticide usage). d. Standards for location, placement, and identification of pest control devices. e. There is a pesticide usage log. f. Are Safety data sheets available? where located?"
The facility has provided documentation of their pest control activities: a. Pest Sighting Log used by facility personnel noting activity they have seen with date and corrective action. b. Pesticide Usage Log noting what pesticides are being used by internal or external personnel
The facility shall have the following documents on file: a. Current Certificate of insurance for the contracted pest control company. b. Current Business license for the contracted pest control company. c. Uptodate Pesticide applicator’s license or certificate based on state and federal law
SDS and sample labels are on file for all pesticides in use in the facility. a. Current List of approved pesticides to be used in the facility and up to date. b. SDS for all pesticides used in the past 12 months are on file. c. Identify any SDS or sample labels missing, or if EPA number on SDS or label does not match Pesticide Usage Log or Service Report. Pesticide Usage Log must have: i. Date ii. Name of the chemical/EPA number (EPA number is the same as the SDS) iii. Locationamount used iv. Amount and concentration v. Target pest vi. Initials of the applicator
The facility shall have a Pest Control Map. Pest Control Map includes: a. All devices must have a distinct number to match the map location for each device. b. Map must be legible and in good condition and match numbers on stations. c. Map must identify location of traps, bait stations, Insect Light Traps and any other pest control devices. d. An accurate Legend must identify number of devices and type. e. Map signed and dated annually by the Pest Control Operator or facility management
The facility must have a corrective action program in place when findings are identified by the Pest Control Technician. Program includes: a. Effective method to track and document Technician suggestions and findings. b. Preventative measures in place to prevent this action from reoccurring
The facility shall not have evidence of pests. a. Has there been a sighting of a live; rodent, or bird in the facility? b. Has there been sighting of pest harborage (e.g., birds nest) in the facility? c. Is there evidence of insects(e.g., dead bodies)? d. Is there evidence of rodents (e.g., droppings, gnawing, rub marks, burrows, etc.)? e. Is there evidence of birds (e.g., droppings, nests, feathers)? f. Is there evidence of pest activity outside that may allow easy access into the facility?
The facility must: a. Have an 18inch perimeter in storage areas in the warehouse and in processing. b. Keep trees trimmed away from overhanging the building. There is evidence of weed control. c. Have an 1824inch "vegetation free zone" surrounding the facility. d. Have no damaged traps where a rodent could escape. e. Have no holes in exterior walls, around pipes, feedlines, no spilled food, open windows/doors, old pallets, or old equipment. f. There is no evidence of pest harborage, pest breeding
If facility stores pesticides on site: a. They shall be stored in a locked storage area away from production. b. Access shall be limited to key personnel
Exterior: a. Number of stations are adequate to control the level of activity based on history. For external baits, must be placed every 50100 ft.; 1530 meters. b. Exterior devices checked at least monthly. c. Exterior bait stations are childproof and undamaged. d. Punch cards, stickers, or bar codes to identify date of service and technician on all rodent devices. e. Exterior bait stations must be secured to the ground and not easily removed. f. Adequate space between exterior traps
Interior: a. Interior Rodent devices (i.e., Tin Cats or KetchAlls) must be located on each side of all exit doors (i.e., any pedestrian or rollup door exiting the facility to the outside Offices are excluded). b. Additional interior rodent devices may be used based on Pest Control activity history and the recommendation of the IPM provider. No devices are needed in the freezer. c. Punch cards, stickers, or bar codes to identify date of service and technician on all rodent devices
Insect Light Traps (ILTs) (sometimes known as Glue boards or Bug Zappers): a. Are ILTs properly located? b. So as to not attract insects are they kept clean and free of old activity? c. Pest prevention lighting must be changed on an annual basis with evidence properly documented d. Internal bait stations must be place every 2040ft; 6.513 meters
Are pheromone traps in place? Are bug lights used and are properly stationed?

8.00 Training

The facility has a written Training Program for full time employees, part time, new hires, temporary, and if needed, contractors and visitors. Program includes: a. A list of training requirements: GMPs, hygiene, illness and injury reporting, sanitation, HACCP, allergen awareness, recall, receiving, shipping, storage, foreign material control, sanitation, and food defense. b. Refresher Training Schedule (at least annually). c. Experience/qualification of the trainer. d. Bilingual training available, if necessary. e. Copies of training materials (e.g., PowerPoint presentations, videos, quizzes, etc.)
Facility has provided an example of training records, which includes a list of participants, and verification the trainee is competent in the subject

9.0 Staff Amenities

Facility has: a. Provided accommodations for staff to store their street clothing and personal items separate from food contact zones and food storage areas. b. A separate break room, away from a food handling or storage areas. c. Kept break rooms clean and tidy and free from waste materials and pests.
The facility's restrooms must: a. Have selfclosing doors to keep them closed. b. Not open directly onto the processing or warehouse area. c. Have an adequate number of handwashing stations and toilets for the number of employees working and separate facilities for men and women if there are more than five employees. d. Must have handwashing signs. e. Have sanitary receptacles with lids in women's restrooms. f. Have an adequate supply of toilet paper, soap, and paper towels (air dryers if in use). g. Accommodate the number of employees at the facility
The facility shall have a location to store employees personal belongings. It shall: a. Be a separate area away from product, distribution and storage areas. b. Not have stored any items specified in a written policy by the facility (e.g., food, drinks, etc.)
Staff amenities (break rooms, restrooms, locker rooms, offices, etc.): a. Are audited by qualified personnel at a frequency that assures that the area's are clean. b. Walls, floors, ceilings and other structures are clean and free from debris. c. Equipment such as lockers, toilets, sinks, microwaves, refrigerators, etc., are clean and free from debris. d. "Food contact" surfaces cleaned and sanitized to prevent the spreading of potential allergens. e. All other areas clean and free of debris

10.00 Crisis Management

Facility has a Crisis Management program in preparation known potential dangers that can impact the site’s ability to operate. The plan includes: a. A senior manager responsible for decision making, oversight, and initiating actions arising from a crisis management incident. b. A crisis management team. c. Procedures to ensure that product safety is not compromised. d. The measures to isolate and identify product affected by a response to a crisis; e. The responsibility for internal communications and communicating with authorities, external organizations, and media.
The facility challenged or tested the Crisis Management plan in the past year.

11.00 Food Fraud

Facility has a Food Fraud Mitigation plan that specifies the methods by which the identified food fraud vulnerabilities shall be controlled. Plan identifying the facility’s vulnerability to food fraud including susceptibility to product substitution, mislabeling, dilution, or counterfeiting shall be documented, implemented, and maintained
The food fraud vulnerability assessment and mitigation plan shall be reviewed and verified at least annually with gaps and corrective actions documented. Records of reviews shall be maintained

12.00 NonConforming Product

The facility must have a written nonconformance or quarantine (“on hold”) procedure for nonconforming (retained or returned) product. Program includes personnel responsible and procedures for hold/release and disposition of: a. Finished products. b. Inventory policy. c. Records showing hold/release or disposition and inventory. d. Non conforming product is required to be placarded, or identified as being on hold
Facility maintains a list of currents holds
An observation was made of a product that was on hold in the facility, and it was found that the Non Conforming Product was being followed

13.00 CAPA

Facility has a documented CAPA program which includes: a. The responsibility and methods outlining how corrective and preventative actions are determined. , implemented, and verified, b. That the program Identify root cause of issues. c. A means of documenting corrective actions
Facility has provided records of Corrective Action as evidence of the program

14.00 Supplier Approval

The facility has a written Supplier Approval Program. Program includes: a. Criteria used to approve or remove any supplier. b. Supplier list. c. Method for approving emergency suppliers. d. Methods and frequency of monitoring approved suppliers. e. Agreed specifications between facility and supplier

15.00 Traceability

The facility must have a written Traceability Program that includes examples of documentation used to identify products (i.e., stickers, logs, RFID, etc.). The facility should be able to trace finished products (One Up) and raw materials of food contact packaging Etc. (One Back)

16.00 Mock Recall

The facility must be capable of rendering a recall in a timely manner. The facility must have a comprehensive, written Recall Program that includes: a. Recall team (name, phone number: office/afterhours). b. Recall Team's responsibilities. c. Regulatory and customer contacts (facility and head office). d. Spokesperson (responsible individual or agency for public relations). e. Stepbystep procedure on how to conduct a recall. f. Recall classification based on regulatory guidelines (e.g., FDA, USDA, CFIA etc.). g. Recall form to summarize results, contact information and corrective action. h. Records of mock recall/actual recall are on file i. specifies that mock recalls be conducted at least annually, (unless an actual recall has occurred in the last year)
16.02 Facility has a process of addressing, documenting, and implementing corrective action in the event of an unsatisfactory mock recall result
16.03 A mock recall will be performed at the time of the inspection from a product chosen by the auditor. The facility must be able to render a Recall within 2 hours, not to exceed 4 hours and they must achieve 99100% recovery. In the event a mock recall cannot be completed, facility should submit a copy of their last mock recall. Results of Mock Recall shall have the following: 1. Date of Mock Recall 2. Product or Material Recalled 3. Lot # 4. Quantity Received 5. Quantity InHouse 6. Quantity Shipped 7. Verified InHouse Count 8. Total Time for Completed Recall

17.00 Shipping Receiving

The facility has a written procedure for inspecting Incoming and Outgoing trailers. Procedure includes: a. Frequency. b. Inspection criteria (i.e., debris, pests, odor, holes, water, etc.). c. Inspection form and rejection log. d. Records of trailer inspections on file. e. Requirement that all outgoing trailers are sealed, and the seal number is recorded on the shipping receiving paperwork
The facility shall have outgoing billing/shipping records available for review. Records include: a. Date of shipping. b. Item number. c. Name of products with amount shipped. d. Final destination. e. Lot numbers
Facility has provided an example of outgoing paperwork that: a. Shows that an inspection of the outgoing trailer has been completed. b. Has a seal number recorded. c. has been checked for an acceptable temperature before loaded for temperature controlled loads
Facility has provided an example of incoming paperwork that: a. shows that trailer has been inspected for condition before unloading. b. has a seal number recorded. c. has a temperature recorded for temperature controlled shipments

18.00 Temperature Control

Facility has a written procedure for controlling and monitoring temperatures of storage rooms, including the frequency of checks, and corrective actions if the temperature is out of specification
Record the temperature requirements for frozen storage in the facility. The measured temperature is within specification.
The facility's freezer areas: a. Have a temperature measuring device in place, which has been checked and found to be in the facility's spec for temperature. b. Has a continuous monitoring device that is reviewed at least daily, or has temperature logged during the day if system is not electronic. c. Has an alarm that notifies plant personnel and management of out of spec temperatures
The facility's frozen products: a. Are stored in accordance with customer specifications. b. Show no signs of thawing or freezer burn
Record the temperature requirements for refrigerated storage in the facility. The recorded temperature is within specification.
The facility's refer areas: a. Have a temperature measuring device in place, which has been checked and found to be in the facility's spec for temperature. b. Has a continuous monitoring device that is reviewed at least daily, or has temperature logged during the day if system is not electronic. c. Has an alarm that notifies plant personnel of out of spec temperatures
Facility has provided documentation that temperature measuring devices are maintained and calibrated annually. This includes: a. Hand held thermometers. b. Freezer and refer thermometers

19.00 Stock Rotation

The facility has a labeling and product rotation procedure that include: a. The use of FirstIn, FirstOut (FIFO) rotation policy. b. Correctly identification of all product containers as to contents

20.00 Product Separation

The facility is: a. Segregating organic foods from nonorganic foods. b. Segregating allergens from nonallergens. c. Not storing raw foods over top of ReadytoEat. d. For LTL loads, non food items are not shipped along with food. e. Products are not shipped with toxic chemicals or other contaminants. f. Sensitive items are not shipped next to highly aromatic products like spices or perfumed household products

21.00 Cross Contamination

The facility has written CrossContamination Prevention program that includes: a. Effective measures to prevent crosscontamination with food and hazardous material. b. Effective measures to prevent crosscontamination with foreign objects. c. Corrective actions when crosscontamination occurs. d. Cleaners and other toxic materials shall not be stored over foodcontact items or softpack products. e. Raw products (meat, fish, poultry, etc.) shall not be stored over ReadytoEat and/or cooked items
The facility has written CrossContamination Prevention program that includes: a. Effective measures to prevent crosscontamination with food and hazardous material. b. Effective measures to prevent crosscontamination with foreign objects. c. Corrective actions when crosscontamination occurs. d. Cleaners and other toxic materials shall not be stored over foodcontact items or softpack products. e. Raw products (meat, fish, poultry, etc.) shall not be stored over ReadytoEat and/or cooked items

22.00 Foreign Material Control

Facility has a foreign material control policy that: a. Wooden pallets shall be clean, and maintained in good order. b. Wooden pallets found to be in poor condition are removed from use. c. In cases of contamination incidents (such as broken glass) the affected product shall be isolated, inspected, reworked, or disposed of. d. In cases of contamination incidents (such as broken glass) the affected area shall be isolated, cleaned, and thoroughly inspected (including cleaning equipment and footwear) and cleared by a suitably responsible person
The facility's pallets (wood, plastic, or metal) shall: a. Be clean and free from debris. b. Be free from insects or rodents evidence (e.g., cobwebs). c. Be in good repair and condition
The facility has a written glass, hard plastic and ceramic control policy. Program includes: a. Control policy in warehouse areas or over exposed products for lights and utensils. b. Inspection program. c. Corrective actions. d. Prohibits the use of glass and brittle plastic in production or food contact areas. e. Requires the installation of shatter shield lights
Glass and Brittle Audit: a. Has been completed within the last year. b. Has corrective actions for any issues that were found

23.00 Maintenance

The facility has a written Preventive Maintenance Program. Program includes: a. All Processing equipment, Refrigeration equipment Internal vehicles, Receiving/shipping trucks Building/facilities, Fire devices (extinguisher/sprinklers) Dock plates, Safety and security devices. b. Master maintenance schedule and personnel responsible. c. Records of all maintenance activities. d. Sanitation inspection of processing equipment after maintenance is completed. e. Reconciliation of parts and tools used for maintenance activities
The facility has a written Preventive Maintenance Program. Program includes: a. All Processing equipment, Refrigeration equipment Internal vehicles, Receiving/shipping trucks Building/facilities, Fire devices (extinguisher/sprinklers) Dock plates, Safety and security devices. b. Master maintenance schedule and personnel responsible. c. Records of all maintenance activities. d. Sanitation inspection of processing equipment after maintenance is completed. e. Reconciliation of parts and tools used for maintenance activities
Facility has provided an example of maintenance activity documentation, which includes verification of sanitation in the area following the maintenance event
The facility has a written program for calibration of equipment. Program includes: a. A list of equipment required for calibration. b. Frequencies and responsibility. c. Calibration instructions or standards used (i.e., National Institute of Standards and Technology (NIST)). d. Training of employees in verifying equipment. e. Corrective actions if critical equipment is found out of calibration. f. Temperature logs must be maintained
- Compliant
- NonCompliant
- N/A
When maintenance is required in sanitary environments: a. Only dedicated tools are used. b. Inventory of tools and parts are conducted during area clean up
The facility's temporary repairs shall: a. Be dated. b. Not be permanent repairs as tape, string, and other materials are not easily cleanable. c. Be managed and entered on work orders or another form as to not become permanent repairs
Lubricants and paint used by Maintenance, are all food grade

24.00 Chemical Control

The facility must have a written chemical control program if chemicals are in use for purposes such as sanitation, cleaning, lubrication, etc. Program outlines: a. Procedures including a list of approved chemicals. b. Who has the authority to purchase chemicals. c. Inventory records, storage and labeling
The facility must have a written chemical control program if chemicals are in use for purposes such as sanitation, cleaning, lubrication, etc. Program outlines: a. Procedures including a list of approved chemicals. b. Who has the authority to purchase chemicals. c. Inventory records, storage and labeling
The facility's chemicals are: a. Stored away from raw material, finished products, food packaging, etc. b. Locked away and only accessible by authorized employees. c. Clearly labeled and identifiable. d. Have proper Safety Data Sheets (SDS). e. Separated by food grade and non food grade

25.00 General Condition

The facility's ambient storage: a. Is dry and free from pooling water
Racks provided for the storage of food products shall be constructed of impervious materials and designed to enable cleaning of the floors and the storage room
All facility mounted fans shall: a. Be closed tightly after being turned off (no light). b. Have screens to exclude pest entry. c. Be cleaned according to the Master Cleaning Schedule
The facility's motors and similar equipment shall: a. Be protected when over product. b. Have catch pans installed below overhead equipment to provide protection to the food or food packaging below. c. Use food grade grease and oil only when in food processing areas
The facility: a. Shows no evidence of condensate on product. b. Shows no evidence of condensate or leaking roofs on ceilings and overhead structures that may pose a threat to exposed product or materials. c. Overhead sewer pipes or roof drain pipes are protected against possible leakage
Does the facility have flaking paint or easily crumbled material in product storage areas?
The facility: a. Floor/wall junctures are sealed. b. Floor expansion joints are sealed. c. Has no missing or damaged ceiling tiles. d. Floors and walls are in good repair and are easily cleanable. e. Drop ceiling is in good repair and easily cleanable. f. No ceiling stains or evidence of roof leaks
The facility's exterior windows and doors: a. Have automatic closure systems to keep doors closed. b. If doors have screens, they are in good repair and keep pest from entering the facility. c. If air curtains are used, they must be effective and calibrated correctly. d. Area closed when not in use. e. Have no gaps that allow light entry
The facility's dock doors, buffers, shelters, levelers, pit, etc.: a. Are clean and well maintained. b. Sealed tight enough to exclude pests. c. Adequate door sweep allowing no light entry
Is facility equipment: a. In proper working order, so as to be free of residue and not be a breeding ground for microorganisms and food for pest. b. "Food contact" surfaces made from a material that is easily cleanable (i.e., stainless steel). c. Kept corrosion free, with no cracks or voids. d. With no broken welds, cracked plastic, or flaking material. e. Easily accessible for ease of cleaning. f. Kept in a sanitary environment. g. It is stored in a sanitary manner if unused

26.00 Water

The facility must have a written program that ensures the safety of the water supply. This program will specify the following: a. Municipal water, which shall be potable, and is acceptable for sanitary use in the facility. b. Well water, which if used as a potable water shall be treated and tested in an acceptable manner for sanitary use in the facility. c. Nonpotable water, if used in the facility shall be clearly identified and protected by backflow prevention
Facility has records that municipal water has been tested by an accredited lab within the last year, and that results meet EPA 40 CFR Part 141 drinking water standards
Facility can provide records that well water has been tested by an accredited lab within the last 6 months, and that results meet EPA 40 CFR Part 141 drinking water standards.
The facility: a. Must have all water lines protected against backflow or backsiphonage with documented proof. b. Must have documented proof updated annually
Facility can show that non-potable water: a. Has no cross-contamination between potable and non-potable water lines. b. Piping and outlets are clearly identified. c. Hoses, taps, and other similar sources of possible contamination are designed to prevent back flow or back siphonage
Ice is used in the facility has been tested to ensure that it is acceptable for use in the facility.

27.00 Customer Complaints

The facility must have a customer complaint program. Program includes: a. Person responsible for handling complaints. b. Procedure on how complaints are investigated. c. Records. d. Responses to customers. e. Corrective actions. f. Measures to prevent recurrence of the issue and verification that such measures have been implemented

28.00 Rework or Recoup

Facility has a rework or recoup policy that: a. Ensures that employees are trained on the policy and conducted by trained personnel; and b. Documentation for reworked or recouped product provides traceability
Rework containers are properly labeled and are different than trash

29.00 Sanitation

Areas of the facility such as dry ambient storage, shipping and receiving, and other areas: a. Walls, floors, ceilings and other structures are clean and free from debris. b. Pallets, shelves, racks and other storage devices are clean and free from debris. c. All other areas are clean and free from debris. Additionally, cold storage: d. Cooling units, drip pans, and condensate piping is clean and free of mold or other harmful bacteria. e. Ice machines must be clean and free of mold or other bacteria
Areas of the facility such as dry ambient storage, shipping and receiving, and other areas: a. Walls, floors, ceilings and other structures are clean and free from debris. b. Pallets, shelves, racks and other storage devices are clean and free from debris. c. All other areas are clean and free from debris. Additionally, cold storage: d. Cooling units, drip pans, and condensate piping is clean and free of mold or other harmful bacteria. e. Ice machines must be clean and free of mold or other bacteria
Exterior: a. Free from waste and debris, as to not attract pest or vermin. b. Surroundings kept neat and not present a hazard to the sanitary operation of the premises. c. Paths/roadways shall be clean and sealed to prevent pest harborage
The facility's cleaning tools and utensils are: a. Cleaned and stored properly (i.e., brooms hung with bristles down) away from food, raw material and packaging material. b. Made of proper cleanable material (e.g., not wood.) c. Dedicated to one specific cleaning task via a color coding system (i.e., drains = black, "food contact" surfaces = Yellow, etc.)
The facility effectively checks their sanitizer levels and water temperature before use. a. Sanitizer concentration is effectively checked before use. b. Water reaches effective temperature when used for cleaning
The facility effectively protects all products, packaging material and equipment during cleaning operations
When spillage occurs in the facility it is cleaned as soon as it occurs and surrounding equipment, etc., is cleaned as needed
The facility has a written Master Cleaning Schedule. Schedule includes: a. What is to be cleaned? b. When it will be cleaned? c. Who will clean it? d. How it will be cleaned? NOTE: For Allergen control to eliminate crosscontamination, color coding for brushes is recommended
Vehicles such as lift truck, pallet jacks, etc., are maintained so as not to present a food safety hazard

30.00 Waste

Facility has a Waste Disposal policy that describes the responsibility and methods used to collect and handle dry, wet, and liquid waste and store it prior to removal from the premises
The facility's garbage and waste cans shall: a. Be removed frequently to avoid overflowing. b. Be labeled (bilingual, if required) or part of the facility's color coding system
The facility's garbage compactor and/or dumpster shall: a. Be kept closed when not in use. b. Be on a concrete pad, not on the ground. c. Have the area around it kept clean and free of debris. d. Be emptied at a frequency to prevent becoming a source of contamination

B&G Warehouse-Distribution Audit checklist REV 12-15-2022b

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Audit Information

Audit Attendees

1.00 Food Safety Management

2.00 Food Safety Plan

3.00 Good Manufacturing Practices (GMPs)

4.00 Allergens

5.00 Food Defense

6.00 Calibration

7.00 Pest Control

8.00 Training

9.0 Staff Amenities

10.00 Crisis Management

11.00 Food Fraud

12.00 NonConforming Product

13.00 CAPA

14.00 Supplier Approval

15.00 Traceability

16.00 Mock Recall

17.00 Shipping Receiving

18.00 Temperature Control

19.00 Stock Rotation

20.00 Product Separation

21.00 Cross Contamination

22.00 Foreign Material Control

23.00 Maintenance

24.00 Chemical Control

25.00 General Condition

26.00 Water

27.00 Customer Complaints

28.00 Rework or Recoup

29.00 Sanitation

30.00 Waste

Related checklists

B&G Warehouse-Distribution Audit checklist REV 12-15-2022b

Free B&G Warehouse-Distribution Audit checklist REV 12-15-2022b Checklist

Go digital today!

Convert your paper checklists into digital forms

Audit Information

Audit Attendees

1.00 Food Safety Management

2.00 Food Safety Plan

3.00 Good Manufacturing Practices (GMPs)

4.00 Allergens

5.00 Food Defense

6.00 Calibration

7.00 Pest Control

8.00 Training

9.0 Staff Amenities

10.00 Crisis Management

11.00 Food Fraud

12.00 NonConforming Product

13.00 CAPA

14.00 Supplier Approval

15.00 Traceability

16.00 Mock Recall

17.00 Shipping Receiving

18.00 Temperature Control

19.00 Stock Rotation

20.00 Product Separation

21.00 Cross Contamination

22.00 Foreign Material Control

23.00 Maintenance

24.00 Chemical Control

25.00 General Condition

26.00 Water

27.00 Customer Complaints

28.00 Rework or Recoup

29.00 Sanitation

30.00 Waste

Related checklists