Information

  • Audit Title

  • Client / Site

  • License / Registration Number

  • Prepared by

  • Location
  • Conducted on

Food Safety Policy

  • Is the Food Safety Policy current, signed, dated and clearly identifies the business obligation to food safety, supply of safe food and compliance with legislation and customer requirements?

1. FOOD SAFETY

1.1 HACCP PROGRAM

1.1.1 HACCP program

  • Has a HACCP Team assembled?

  • Has a HACCP Champion been appointed?

  • Scope of HACCP identified?

  • Product descriptions completed for all products?

  • Master Flow Charts and Child charts completed?

  • All inputs and outputs identified in the flow charts?

  • Plan signed and date?

1.1.2 Hazard Risk Analysis

  • Hazard analysis table completed?

  • Hazard analysis undertaken at all steps identified in the flow charts

  • All types hazards have been assessed at all steps in flow chart and are appropriate and identified if significant?

1.1.3 Critical Control Points (CCP)

  • Hazard Audit Table completed?

  • Critical Control Points (CCP) identified for each significant hazard?

  • Critical limit and control points identified for each CCP?

1.1.4 Critical Limits

  • Critical limits appropriate for CCP?

  • Critical limit validation support CCP?

  • Critical Limit based on sound scientific evidence?

1.1.5 CCP monitoring

  • Monitoring procedure in place for each CCP identifying; what, how, when and by whom it is to be monitored?

  • Frequency of monitoring appropriate for CCP?

1.1.6 Corrective Actions (CA)

  • Records kept for each CCP? And appropriate corrective action for non-compliance?

  • CA address both product and plant?

  • CA defines responsibilities and preventative actions?

1.1.7 Records

  • Monitoring records available?

  • CA records available?

  • Records completed correctly and not ambiguous?

1.1.8 Verification

  • Verification activities taken place to ensure both the monitoring and review of CCP are covered and appropriate actions completed?

  • HACCP review completed annually?

  • HACCP review completed when change to plant, product or process has occurred?

  • HACCP program has been communicated to floor personal?

1.2 RECALL and COMPLAINTS

1.2.1 Recall Policy

  • Recall action team listed,,complete and appropriate?

  • Recall coordinator indent infield?

  • Recall prosecuted complies with FSANZ protocol (7th edition)

  • Recall contact names and numbers current including customers, state and federal authorities where required?

1.2.2 Recall SOP

  • SOP coherent and easy to follow?

1.2.3 Mock Recall

  • Mock recall completed at least annually?

  • Result documented and auctioned appropriately (quantity, time, customers, dates etc)

  • Corrective and preventative actions completed and assessed for effectiveness?

1.2.4 Complaints

  • Complaints recorded and action appropriately?

1.3 FOREIGN MATERIAL CONTAMINATION and CONTROL

1.3.1 Foreign Material control

  • Insects lights at least 10 meters from product and processing lines?

  • Processing lines and equipment maintained and / or cleaned?

  • Product contact equipment maintained and clean?

  • Maintenance tools and equipment stored correctly, maintained and clean?

  • Light protected and shatter proof throughout processing and storage areas?

1.3.2 Dangerous substances

  • Are dangerous substances clearly labelled?

  • Are dangerous substances segregated?

  • Are dangerous substances kept under restricted access?

  • Are dangerous substances stored in a bunded area where required?

1.3.3 Dangerous substances records

  • Is a log kept for dangerous substances including the use date, amount and whom accessed?

1.3.4 Glass and hard Plastic Policy

  • Glass and Hard plastic policy documented, signed and dated?

  • Breakage procedure including corrective action, and product hold?

  • Glass and hard plastic inventory (windows, door, gauges etc), identified?

1.3.5 Foreign Material Detection

  • Are magnets, metal sectors, screens, filter in place for freeing material?

  • Magnets checked before start up, during process and end of production? Records kept and action taken?

  • Metal detector checked before start up, during process and end of production? Records kept and action taken? (Ferrous and non-ferrous metals)

1.3.6 Fluids and lubricants

  • Inventory of fluids and lubricants kept and up to date?

  • Are fluids and lubricants food grade?

  • MSDS and IOA's available for all fluids and lubricants?

  • Is a log of fluids and lubricant kept?

  • Fluid and lubricants stored correctly with bundling in place and under security?

  • Spill kit available, identified and maintained?

1.4 ALLERGENS

1.4.1 Allergen Policy and Management

  • Allergen policy in place to minimise or reduce the risk of contamination?

1.4.2 Product Allergen Matrix

  • Allergens listed by product / process line?

1.4.3 Prescribe llergens

  • Does the program list all allergens used on site?

1.4.4 Allergens identified in the HACCP Plan

  • Allergens identified in the HACCP Plan and audit tables?

1.4.5 Allergen production schedule

  • Production schedule identifies allergens in production runs and when cleaning is required?

1.4.6 Allergen handling procedure?

  • Procedure clearly identifies identification, storage, record keeping do allergens on site?

2. PREREQUISITE PROGRAMS

2.1 Product Specifications and legislative requirements

2.1.1 Product specification

  • Specification available and completed?

  • Product specifications signed and dated (minor only)

2.1.2 Are specs accurate

  • Accurate specification available.

  • Label does not match specification.

2.1.3 Retention Samples

  • Retention samples available?

  • Retention samples kept, date with production date and recheck date records?

2.1.4 Documented testing procedure

  • Documented testing schedule?

  • Testing schedule incomplete?

  • Testing schedule not being followed?

  • Testing rationale not scientific?

2.1.5 Micro results

  • Testing frequency inadequate ?

  • Testing method inadequate?

  • Corrective action for out of limit results?

2.1.6 Physio/Chemical results

  • Physio/chem testing inadequate?

  • Physio/chem testing method inadequate?

  • Corrective action for out of limit results?

2.1.7 sensory evaluation

  • Systematic sensory evaluation records?

  • Sensory evaluation frequency inadequate?

  • Sensory evaluation records lacking detail?

  • Corrective action completed where issues identified?

2.1.8 Shelf life validation

  • No data supporting shelf life?

  • Shelf life base on sound scientific evidence?

2.1.9 Product conform to specifications

  • Allergenic ingredient not declared?

  • Allergen overlooked in "May contain" statement?

  • Formulation does not match specification?

  • Addition of preservatives is not systematically controlled?

2.1.10 Trade weight & Measures

  • Weight control system not appropriate?

  • Machine Tare set up not carried out correctly?

  • Weight on pack does not match weight on specification?

  • Product fails 12 sample weight check?

2.2 Packaging / Product Labelling

2.2.1 Labels /Packaging verified before use

  • Label / packaging review conducted?

  • Labels available for review?

2.2.2 Packaging / Identification coding adequate

  • Packaging suitable for product?

  • Identification code suitable for product?

2.2.3 Date marking / batch coding

  • Packing / Label with date marking (UB, BBF, batch code etc)

  • Code not indelible?

  • Code appropriately positioned?

2.2.4 Label legibility

  • Label working obscured by pack folding or seal?

  • Label design quality?

  • Product not clearly defined on label?

2.2.5 Pallet liners

  • Pallet liner in use?

  • Pallet liner used appropriate?

2.2.6 Pallets

  • Pallets clean and unsoiled?

  • Pallet maintained and suitable for product?

2.2.7 Pallet configuration and stacking

  • Pallet stacking not configured correctly?

  • Cartons visibly damaged?

  • Carton info not consistent with retail pack?

2.3 GMP

2.3.1 are Visitors made aware of Hygiene Obligations?

  • Visitors & Contractors are not made aware of hygiene obligations when on site

2.3.2 Do Procedure exist to preclude personnel with food borne diseases from production areas?

  • Communicable disease provisions not adequately detailed in company documentation (e.g. signage or training documentation) ?

  • Personnel exhibiting illness or handling food ?

  • Hygiene policy does not include reporting illness ?

2.3.3 Do Personnel in direct contact with food & food contact surfaces and packaging materials conform to documented hygiene practices

  • Outer garments do not protect against contamination ?

  • Absence or inappropriate hair / head covering (e.g. Hairnets or cap) ?

  • Hand wash / sanitize protocols not followed ?

  • Gloves not clean or in poor condition ?

  • Eating, drinking, smoking chewing observed in production /food handling areas

  • Jewellery or watches observed ?

2.3.4 Do food personnel undergo training

  • Training does not include food handling, protection or GMP

  • Training not documented ?

2.3.5 Are Hand wash facilities / sanitisers and used appropriately

  • No hand wash / sanitizer stations of inadequate numbers ?

  • No hand soap or single use hand drying at stations ?

2.3.6 Are foot sanitizer stations present at process area entry

  • No foot sanitizer stations or not sufficient in size at entry to processing areas ?

  • Foot sanitizer stations not check or logged ?

2.3.7 Are loose objects carried in a manner to prevent contamination (foreign object)

  • No loose objects in processing areas ?

  • No pockets in clothing above waist line ?

2.3.8 Personnel storage

  • No personal clothing or items in processing or work areas ?

3. FACILITY & EQUIPMENT

3.1 Location and construction of premises & equipment

3.1.1 Location appropriate and ground maintenance

  • Facility in suitable location?

  • Plant and weed growth around facility maintained to a minimum?

  • Waste and food residue storage?

  • Sealed road and paths or dust and dirt suppressant used?

  • Storm water drain inane adequate to prevent flooding of facility?

  • Idle / discarded equipment storage area?

3.1.2 Lighting

  • Lighting sufficient for specific activities and inspection points?

  • Lighting covered from shattering tubes or globes?

  • Lights in use during processing?

3.1.3 Facility layout & design

  • Layout and design does not contribute to contamination?

  • Sufficient space between equipment, machinery, personnel for processing, cleaning and maintenance?

  • Condensation formation over exposed product or production lines?

  • Floors, walls and or ceiling in good state of repair?

  • No flaking paint or rust inside facility or production areas?

  • Floor grading and drainage adequate.

  • Coving and plinths present and in a good state of repair?

3.1.4 Adequate utilities

  • Premises has supply of potable water, sewer management and electricity supply?

  • Plumbing and electrical cable labeled to Australian standards?

  • Back flow device in place for waste water (sewer)?

  • Hot water supplied to toilets, hand wash and cleaning for production areas?

3.1.5 Plant, equipment & tools

  • Food contact surface smooth and cleanable?

  • Equipment and utensils designed to allow for cleaning and sanitising?

  • No wood or unsealed surfaces in production areas?

  • Flaking paint or rust on equipment and tools?

  • Adequate guarding on processing lines, vats, cookers and storage devices?

  • Processing equipment and lines adequate for processing and product?

3.1.6 Toilets, change room and staff room

  • Facilities not maintained in sanitary conditions?

  • Facilities not maintained in good repair?

  • Toilet equipped with self closing doors and ventilation?

  • Insufficient number of toilets for staffing numbers?

  • Toilet doors open directly into production areas?

3.1.7 Hand washing and gear washing

  • Hand wash basin supplied with hot and cold water through single spout?

  • Hand wash supplied with paper towel?

  • Hand wash supplied with hand soap?

  • Hand wash using hand free mechanisms?

  • Waste bin provide for paper towel?

3.1.8 Entrance / exit air locks or foot baths

  • Airlock at all entrance to production areas?

  • Foot bath or boot wash at entry to production areas?

4. PLANT SECURITY

4.1 Premises & Supplies

4.1.1 incoming product integrity

  • Incoming product and vehicles inspected for hygiene, maintenance and product / packaging non/conformances?

4.1.2 incoming good from approved supplier verified

  • Procedure in place for incoming goods inspection?

  • Ingredient verification?

  • Packaging verification?

4.1.3 Tamper proof packaging used for incoming goods

  • Tamper evident feature on packaging ?

  • Packages not inspected prior to opening?

4.1.4 Off-site facilities

  • Off site facility included in food safety plan?

  • Security program in place and effective?

4.2 Access Control

4.2.1 Site visitor/ contractor control

  • Documented visitor / contractor procedure in place?

4.2.2 Visitor / Contractor areas access

  • Visitor / contractor inducted onto site?

  • Visitor / contractors log in use?

  • Visitor / contractor have limited access to designated work areas documentation in place?

  • Contractor information file kept and up to date ( e.g. Pest Contractor: insurance, training, identification records etc.)

4.3 Product Destruction

4.3.1 Destruction of branded product

  • Procedure in place for branded product destruction, including packaging and labels?

  • Records kept of product of production destruction?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.