BNFS compass audit

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HACCP system

Systematic, comprehensive HACCP plan, based on Codex Alimentarius HACCP principles. Conduct hazard analysis, determine critical CCPs, establish critical limits, establish system to monitor CCPs, establish corrective actions, establish procedure for validation and verification of system, establish documentation for procedures and records. The HACCP study should be based on a risk assessment. At least one member of the HACCP team to have been demonstrable competence in the understanding of HACCP principles and their application. Pre-requisite programs to be in place.
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Quality Systems & Procedures

A basic QMS shall be in-place, which can form part of the HACCP system
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Management Resource

At least one member of the HACCP team who has demonstrable competence in HACCP principles and their application shall be on site during production periods.
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Technical / Legal Support

The site shall be registered as a food premise with the relevant local authority. The company shall be able to demonstrate that they have access either internally or externally to specialist legal or technical advice. Where technical resource is provided via a consultant, the site must be able to demonstrate that they can contact the consultant for information at all reasonable times. This may be via a consultant, through membership of trade associations or, by exception, through a relationship with customers' technical departments.
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Management Commitment

The site needs to be able to demonstrate a commitment of the senior management team to Food safety and quality.
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Supplier Approval

There shall be a suitable process for approving suppliers of ingredients and food packaging materials. The approval of suppliers shall be based on a product risk assessment. Procedures for supplier approval should include clear methods for initial and ongoing assessment (i.e. in house checks, certificates of analysis, supplier assessment questionnaires) and the methods and frequency of assessment should be based on risk. An up-to-date approved supplier list should be inplace. All incoming goods shall be checked on arrival and records kept (i.e. temperature, date checks, foreign matter, visual checks etc).
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Document Control

The company shall maintain records and documentation to demonstrate the effective control of product safety, legality and quality. Retention period of documents should relate to shelf life of product and any legal requirements and where there is possibility of shelf life being extended by the customer.
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Internal Audits

The company shall audit / verify systems and procedures which are critical to product safety and legality. The audits shall be undertaken to a set schedule (e.g. Glass audits, hygiene / housekeeping audits, personal hygiene audits etc). Results of any internal audits shall be actioned promptly.
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Specifications

Specifications, either in the suppliers or in the company format, shall be available for all ingredients, finished products and for all food contact packaging. Specifications for all finished products supplied to Compass Group UK & Ireland shall be available and in the Compass Group format when requested. All finished product specifications for products supplied to Compass Group UK & Ireland shall be as detailed as possible and should also include allergen, microbiological and nutritional information. Formulation documents shall be present for each of the products manufactured on site. Specifications should be reviewed on a risk assessment basis. Specifications for products supplied to Compass Group UK & Ireland should be reviewed on a minimum of every 2 years and amendments communicated to Compass Group UK & Ireland.
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Traceability

Systems shall be in place to enable the suppliers of all ingredients to be traced for each batch of finished product manufactured. The traceability system shall ensure that the immediate recipient (this may be a distribution company, wholesaler or catering unit) of each batch of finished product is known. Systems shall be in place to ensure the trace ability of rework is maintained. All raw materials, work in progress and finished product shall be clearly labelled with a date code and where applicable batch codes
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Product Recall

The responsibility for any decision regarding a product recall shall be clearly defined. A suitably experienced manager must be nominated to take responsibility for the decision on whether it is necessary to recall product. A documented procedure detailing the action to be taken in the event of a product recall shall be in place. This procedure is to include, contact details and out of hours numbers for all immediate recipients of products and, where applicable, customers to facilitate a product recall at any given time. The site should hold contact details for their local authority. The site should hold contact details for Compass technical personnel. The product recall process shall be tested on a scheduled basis with records of the test being maintained. If a successful product recall has been carried out in the last 12 months - no test is required.
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Complaint Handling

The company shall have specific systems in place to deal with all complaints or investigations. The company shall ensure that records of all customer complaints and subsequent investigations are maintained.
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Corrective Actions

Corrective action to be undertaken quickly and efficiently by appropriate personnel. There shall be evidence to demonstrate that appropriate corrective action is taken.
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Non-Conforming Product

Clear procedure for the isolation and removal of any out of specification, contaminated, unsafe or illegal ingredients / packaging, work in progress or finished product shall be in place. Any non-conforming work in progress shall be clearly identified within the production process to prevent mixing with good product. The decision to release any non-conforming product shall only be taken by authorized personnel and documented.
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Perimeter & Grounds

Premises shall be designed, constructed and maintained to control the risk of product contamination and comply with all relevant legislation.
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Site Security

Measures to ensure physical security shall be in place e.g. Perimeter fencing, key control, security lighting, CCTV Restricted access to production facilities for unauthorised personnel.
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Layout & Process

Suitable space shall be provided within the factory to conduct all operations to ensure product safety and integrity. The system of working shall where appropriate, be such to reduce any potential physical, chemical or microbiological risk. In particular, separation of raw and cooked operations must be sufficient to prevent any risk of cross contamination. Suitable facilities shall be provided for washing equipment, trays and utensils and shall be sited to prevent product contamination. The building will be maintained in good state of repair such that there is no imminent risk of contamination.
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Walls

Walls shall be designed, constructed, finished and maintained to prevent the accumulation of dirt, to reduce condensation and mould growth and to facilitate cleaning. Wall / floor junctions and corners should be coved to facilitate cleaning. Cavities in the surface of walls should be avoided to prevent debris from lodging and pest harbourage.
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Floors

Floors have adequate slope to cope with flow of water or effluent towards suitable drainage. Floors shall be constructed from suitable, easily cleanable materials and shall be in suitable condition.
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Ceilings

Ceilings and overheads shall be designed, constructed, finished and maintained to prevent the accumulation of dirt, to reduce condensation and mould growth and to facilitate cleaning. Where false ceilings are used, adequate access to the void shall be provided to facilitate cleaning, maintenance of services and inspections for pest activity.
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Doors and Windows

Where external doors to raw material handling, preparation and storage areas are kept open, suitable precautions shall be taken to prevent pest ingress. Doors, in these areas shall be close fitting or adequately proofed. Windows to the raw material handling, preparation and storage areas are kept permanently shut or adequately proofed.
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Lighting

Shatterproof plastic diffusers, sleeve covers or sheaths shall protect all bulbs and strip lights, including those on electric fly killer units, where they constitute a risk to product.
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Ventilation / Extraction

Suitable ventilation / extraction shall be provided to storage and processing areas.
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Services

Water used as an ingredient of products or for cleaning shall be from a potable water source. Water / steam / ice which come into contact with food shall be monitored on a scheduled basis. The town mains are usually considered to be adequate. Certificate to be obtained from the water authority
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Equipment

Equipment and fittings shall be suitably designed for the intended purpose and shall be used so as to minimise the risk of contamination of product. Equipment and fittings shall be constructed of nonflaking, non-corrosive materials. Equipment and fittings shall be positioned so as to give access under, inside and around it for ease of cleaning and servicing and allow easy dismantling that provides access for cleaning.
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High Risk Operations

Suitable segregation shall be in place between raw and cooked food and production activities. There shall be no crossing of flow between raw and cooked products in order to prevent cross contamination. Segregation of high risk areas should be by physical barriers, The segregation of high care areas however by exception and where tightly controlled separation by time may be accepted. The flow of people through the factory shall be such that risks of cross contamination are minimised - flow of people should not be low to high. Protective clothing worn by staff within the high-risk area shall be visually distinctive compared to that worn in other areas. Separate areas shall be provided for the washing of high and low risk equipment and utensils. Dedicated colour coded cleaning equipment shall be used for cleaning in high-risk areas. The drain flow should be such that water drains from high-risk areas to low risk areas. Ideally drainage systems should operate independently.
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Maintenance

A documented system of planned maintenance shall be in place for all key pieces of equipment, specifically those critical to product safety, legality and quality. Maintenance may be through an on site engineer or via a maintenance contract with an external company. All contractors visiting the site shall be made aware of the company hygiene rules. Measures to ensure that product safety, legality and quality is not jeopardised during maintenance activities shall be in place. Temporary measures must be repaired as soon as practicable. Lubricants / Greases which may come into contact with product to be of a food grade nature. Separate maintenance equipment for high risk or evidence that the equipment has been adequately cleaned & sanitised prior to entry to High Risk.
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Hygiene and Housekeeping

Documented housekeeping and cleaning systems shall be in place which ensure appropriate standards of hygiene are maintained at all times and that the risk of contamination is minimised. All cleaning chemicals shall be suitably controlled, stored and labelled. All cleaning chemicals in use on site shall be fit for purpose, food grade compatible and not present any risk of tainting product. Suitable equipment shall be used to undertake all cleaning activities. All cleaning equipment shall be kept in a clean and hygienic condition. Cleaning schedules indicating the frequency and area to be cleaned shall be in place. Records of cleaning shall be maintained. The effectiveness of the cleaning and sanitation procedures shall be verified through hygiene audits and swabbing programmes where applicable.
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Waste Control

Adequate system to be in place to control collation, collection and disposal of waste. Waste disposal must meet legal requirements, and licensed contractors must be used where appropriate. External and internal waste containers and compactors shall be managed in a way to minimise risk of product contamination and covered where appropriate. Waste containers must be cleaned at an appropriate frequency.
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Pest Control

The company shall be responsible for minimising the risk of pest infestation on site. Regular inspections of the site by competent personal shall be conducted to design and monitor the pest control activities. The use of a competent contracted pest control company is strongly recommended. The frequency should take into account the type of pest risk and would be usually every 6 weeks. Records of all pest inspections shall be kept. The use of toxic baits shall be controlled. Safety data sheets shall be available for all baits used on site. A plan showing the location of all bait points shall be available. The plan should be signed and dated to verify its correctness. Deficiencies raised by the pest control contractor shall be rectified with records of the action taken being maintained. Correctly sited, permanently operational electric fly killers shall, where appropriate, be provided.
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Product Contamination – Glass, Brittle and Hard Plastic, Ceramics and Similar Materials

Glass items other than packaging materials for finished product shall not be brought into production areas. Raw materials in glass packaging should be decanted prior to entry to production area; trace ability information should be maintained once opened. A system shall be in place to deal with glass, hard plastic and ceramic breakages. All breakages shall be suitably recorded. Glass / brittle plastic and similar materials to be listed on a register and checked at a frequency determined by risk analysis.
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Product Contamination Risks – Metal

The HACCP study shall include an evaluation of the risk posed by metal contamination. Where metal detectors are not used there shall be suitable provision made to control any potential metal contamination e.g. filtration, visual inspection, knife control. Metal detectors if used shall have a suitable rejection mechanism. The frequency of checking the metal detector shall be suitable with the volume of throughput on the line. In the event of a metal detection failure all product produced since the last satisfactory metal detector check shall be rechecked.
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Product Controls – Temperature

Cooking, blast chilling, re-heating temperatures, where critical shall be measured and recorded. Suitable verification work shall have been conducted on the cooking / cooling profile. Temperatures of refrigerated storage areas shall be checked and recorded at least twice daily. The site shall ensure that there is adequate management of chilled products to prevent abuse of the cool chain. Systems shall be in place to deal with long-term refrigeration breakdowns.
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Handling Requirements for Specific Materials

Procedures must be in place to control any materials with specific implications for product safety, legality or quality e.g. known allergens, vegetarian, GM, products where provenance is important. Risk assessment is carried out and control measures are in place to prevent cross contamination by known allergens or likelihood of loss of identity preserved status. Rework is included in the risk assessment.
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Quantity Control

An appropriate mechanism for weight control must be in place and appropriate records kept where applicable. Weight records shall be maintained by the site to demonstrate that legal requirements have been achieved.
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Product Analysis

The microbiological and chemical risks of the products manufactured on site shall be defined and an appropriate testing programme instigated, in line with HACCP. Accredited laboratories shall be used for all tests, which are critical to product safety, legality or quality. Product testing which is carried out in house shall be in accordance with recognised methods. Some form of shelf life testing shall justify the shelf life given to the product. Appropriate systems shall be in place for corrective action undertaken when results are outside of defined and legal limits.
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Calibration

All measuring equipment critical to product safety, legality or quality shall be calibrated (to a nationally recognised standard) at a predetermined frequency and an appropriate certificate of calibration is available. A system of verifying the accuracy of measuring equipment at appropriate frequencies between calibration intervals shall be in place. Records shall be maintained of all checks on the accuracy of measuring equipment.
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Labelling

All pack labels shall comply with relevant legal requirements.
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Stock Rotation

Systems shall be in place to ensure that stock is used in the correct order and within its allocated shelf life.
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Transport

Suitable measures shall be in place to control and monitor temperature sensitive products through the distribution chain to ensure that legal requirements are met. Suitable refrigerated vehicles shall be used for the delivery of temperature sensitive products. All vehicles shall be routinely checked for cleanliness and strong odours before loading and maintained in good repair. Where third party hauliers are used for the transportation of finished goods the contract shall include procedures to cover vehicle breakdown and loss of temperature control.
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Staff Facilities

Suitable changing facilities shall be provided for staff. A dedicated changing area shall be provided for personnel working in any high-risk area of the process. Suitable and sufficient hand washing facilities shall be provided at the access to and at other appropriate points within the production areas. Hot and cold water shall be made available that is a suitable temperature for hand washing. Bactericidal soap and suitable hand drying facilities shall be made available. Toilets shall be positioned so as not to open directly into production, packing or storage areas. Staff facilities shall be maintained in a clean and sanitary condition. Designated cleaning equipment shall be used for the cleaning of staff facilities. Disposable protective clothing where provided shall be suitably controlled.
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Personal Hygiene

The site shall have documented hygiene rules. Eating and drinking shall only be permitted within designated areas and is not permitted in storage and production areas. Smoking shall only be permitted within designated areas and not permitted in storage or production areas. The site shall have clearly defined rules in terms of the wearing of jewellery. The site shall have clearly defined rules in terms of the use of personal items such as mobile phones and ipods in production areas. The company's hygiene rules shall make reference to the wearing of perfume / aftershave/ make up / false nails / nail polish/ false eyelashes. The plasters used for cuts and grazes shall be waterproof suitably coloured and company issued.
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Protective Clothing

Appropriate company issued clothing for food handlers and others working on or visiting food handling areas shall be provided. Clothing used in high risk is identified. High risk / high care protective clothing removed in a designated changing area. Laundry to take place in house or by an approved laundry. High risk / high care clothing is kept enclosed prior to use in the designated high risk / high care changing area. Hair / beards covered. Suitable footwear. Regular laundry of clothing to verified standards. Where appropriate protective clothing is to cover personal clothing above the knees. All personal clothes are suitable, clean and in good condition. Where there is risk of contamination, smoking and eating when wearing protective clothing is not permitted. Facial hair where appropriate is contained in a snood. Suitable footwear is worn in the factory environment. For low risk operations controlled laundering of all protective clothing is carried out and a system is in place to ensure effectiveness of the process.
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Sickness Reporting

Pre employment medical screening procedures shall be in place for all employees (including temporary staff). Return to work procedures shall be in place following sickness and holidays. Medical screening procedures shall be in place for all visitors and contractors prior to entering manufacturing areas - this may be by completion of questionnaire.
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Training

All staff (including temporary staff) shall be adequately trained to carry out their specific job function. All employees shall receive induction training that covers basic food hygiene and hygiene awareness as well as allergens. Where personnel are engaged in activities relating to critical control points relevant training and documented supervision monitoring procedure are in place.
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Public Liability Insurance

Compass Group requires all suppliers to hold minimum GBP £10 million public liability insurance cover to mirror Compass Group’s own levels of public liability insurance. It is a strict condition of Compass's insurance policies to take all necessary steps to mitigate any potential losses therefore protecting the position of the insurers of Compass Group. In the event that a claim was in excess of Compass Group’s suppliers’ insurance levels, Compass Group’s insurers will not pick up the difference and therefore Compass Group needs adequate comfort that proper insurance is in place
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Health and Safety

Policy is in place and reviewed at least annually. Policy is compliant with local legislation at a minimum. Employees informed of the policy. Employees trained in H&S procedures. Risks identified and controlled. Nominated member of management responsible. Material Safety Data Sheets / COSHH systems (or equivalent) in place. Appropriate Personal Protective Equipment provided.
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ANIMAL WELFARE

Policy in place for relevant food products. Reviewed at least annually. Compliant with EU legislation at a minimum. Policy must include reference to 5 freedoms. Where livestock is received and slaughtered on site, the 5 freedoms must be applied, these include: freedom from hunger and thirst / freedom from discomfort / freedom from pain, injury or disease / freedom to express normal behaviour / freedom from fear and distress. Site should have in place or be actively working towards 3rd party accreditation to verify animal welfare conditions e.g. ABM, Freedom Foods, ACP and Red Tractor. Suppliers to the site are accredited by or working towards a recognised assurance scheme. Up to date supplier certificates held on file.
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FRESH & FROZEN PRODUCE

Fresh/Frozen Produce Policy in place for relevant food products. Reviewed at least annually. Compliant with EU legislation at a minimum. Site must have in place or be actively working towards 3rd party accreditation to verify fresh/frozen produce assurance e.g. GlobalGap, Assured Food Standards. Suppliers to the site are accredited by or working towards a recognised assurance scheme. Up to date supplier certificates held on file.
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CORPORATE RESPONSIBILITY

Does the site have a Corporate Responsibility Policy in place. Policy reviewed at least annually. Company involvement in local community e.g. charity work, work experience. Activities of company must not impact upon local community.
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ENVIRONMENT

Is an Environmental Policy is in place. Policy is reviewed at least annually. Policy is compliant with local legislation at a minimum. Is the site accredited to or working towards 3rd party accreditation e.g. by ISO 14001? Does the site have systems in place to continuously improve with regards to the Environment, in line with government targets on waste/energy and carbon emissions.
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LABOUR STANDARDS

Policy on labour conditions in place. Policy complies with local legislation at a minimum. Policy incorporates all elements of the ETI base code. The key elements of the Base Code are: Employment is freely chosen / Freedom of association and the right to collective bargaining is respected / Working conditions are safe and hygienic / Child labour shall not be used / Living wages are paid / Working hours are not excessive / No discrimination is practised / Regular employment is provided / No harsh or inhumane treatment is allowed. Company ensures that the employment terms and conditions for staff and the staff of any subsidiaries meet the minimum legal requirements of the countries in which they are based. Employees provided with written information about their terms and conditions of employment. Company pays a living wage, which meets at a minimum both legal and industry benchmark standards.
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HACCP system

Quality Systems & Procedures

Management Resource

Technical / Legal Support

Management Commitment

Supplier Approval

Document Control

Internal Audits

Specifications

Traceability

Product Recall

Complaint Handling

Corrective Actions

Non-Conforming Product

Perimeter & Grounds

Site Security

Layout & Process

Walls

Floors

Ceilings

Doors and Windows

Lighting

Ventilation / Extraction

Services

Equipment

High Risk Operations

Maintenance

Hygiene and Housekeeping

Waste Control

Pest Control

Product Contamination – Glass, Brittle and Hard Plastic, Ceramics and Similar Materials

Product Contamination Risks – Metal

Product Controls – Temperature

Handling Requirements for Specific Materials

Quantity Control

Product Analysis

Calibration

Labelling

Stock Rotation

Transport

Staff Facilities

Personal Hygiene

Protective Clothing

Sickness Reporting

Training

Public Liability Insurance

Health and Safety

ANIMAL WELFARE

FRESH & FROZEN PRODUCE

CORPORATE RESPONSIBILITY

ENVIRONMENT

LABOUR STANDARDS

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