Title Page
-
Conducted on
-
Prepared by
-
Location
-
Auditee's signature : I agree with the audit findings
-
Auditee's name
-
Auditee's Job title
-
SOI<br>Utilities used within the production and storage areas shall be monitored to effectively control the risk of product contamination.
4.5.1 Water safety
-
All water (including ice and steam) used as a raw material in the manufacture of processed food, the preparation of product, hand-washing or equipment or plant cleaning shall be supplied in sufficient quantity, be potable at point of use, be fit for purpose and pose no risk of contamination according to applicable legislation.
-
Where water is stored and handled on site (e.g. in storage or holding tanks), these shall be managed to minimise food safety risks.
-
The microbiological and chemical quality of water shall be analysed as required by legislation or at least annually.
-
The sampling points, scope of the test and frequency of analysis shall be based on risk, taking into account the source of the water, on-site storage and distribution facilities, previous sample history and usage.
4.5.2 Schematic diagram of the water distribution system
-
An up-to-date schematic diagram shall be available of the water distribution system on site, including water source, holding tanks, water treatment and water recycling as appropriate.
-
The diagram shall be used as a basis for water sampling and the management of water quality.
4.5.3 Air and other gases
-
Air and other gases used as an ingredient or that are in direct contact with products shall be monitored to ensure this does not represent a contamination risk.
-
Compressed air that is in direct contact with the product shall be filtered at point of use.
