Information
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Client / Site
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Conducted on
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Prepared by
Facility Structure
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1. Are the ceilings free of flaking paint, cracks, excessive soils, holes, unsealed openings, water damage, leaks, loose caulking, missing panels?
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2. Are the floors free of cracks, exposed aggregate, holes, broken areas, standing water? Are they smooth and easy to clean?
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3. Are overhead surfaces (pipes, condensers, ceilings), free of dust, mold, rust, peeling paint, leakage?
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4. Are floor/wall junctions properly sealed with no loose or missing caulking? Is there flaking paint on the coving? Is the coving clean and free of mold?
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5. Are there cracks/crevices in the wall which could harbor pests, water, debris? Are wall clean, free of mold, rust, condensation, flaking paint? Are there exposed rusty nails, screws, staples, bolts?
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6. Is pipe insulation intact, clean & free of mold?
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7. Are floor drains clean & functioning properly? Are drain covers easily removable?
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8. Do all lights have protective coverings which are clean, intact, & free of moisture?
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9. Are all water lines protected against backflow or siphonage?
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10. Are there any leaking water sources or sink drains?
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11. Are fans, vents, cooling units clean & in good repair?
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12. Are exterior doors properly sealed & in good repair?
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14. Do all areas have adequate lighting?
Temperature & Environment
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16. Are pest traps present & free of damage on both sides of exterior doors?
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17. Are ILTs properly placed & functioning? Are glue boards changed regularly?
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18. Is there evidence of rodents or other pests?
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19. Are signs & posters clean & in good repair?
Sanitary Practices
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24. Are tools stored in designated areas & not on top of equipment, electrical boxes, etc?
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25. Are zip ties of a color that would be easily visible?
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26. Is there any unprotected glass in the processing area?
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27. Is there wire, tape, cardboard or string being used as a temporary fix?
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28. Is any condensation present above product handling areas?
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29. Are floors clean of excessive debris?
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30. Are squeegees, mops, brushes, dustpans stored on hanging fixtures & not on floor?
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31. Are hoses & hose nozzles stored off the floor?
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35. Are all food contact surfaces being sanitized prior to use?
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36. Are trash cans provided, clean & well maintained?
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37. Are cabinets & shelving clean & organized?
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38. Are non-food contact surfaces of equipment kept reasonably clean?
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40. Are sinks separate & properly labeled for handwashing & product wash?
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41. Are all sanitizers (bottles, containers, sinks) of the proper concentration? Is a sanitizer log properly completed?
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42. Are wiping cloths clean & stored in sanitizer when not in use?
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44. Are product cooling fans clean & rust free?
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47. Is equipment being fully & properly cleaned between products?
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48. Are dishes & utensils stored in a sanitary manner to preclude contamination?
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49. Are food contact surfaces being maintained in a clean & sanitary manner during use?
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50. Are scales clean, balanced, & in good repair?
Production Equipment
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51. Is equipment designed & maintained to provide easy access, disassembly & reassembly for thorough cleaning, sanitizing & inspection?
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52. Are all pieces of equipment in good condition, rust free, free of flaking paint, sanitary, and made of food grade materials?
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53. Is any equipment generating excess dust, debris or spillage?
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55. Is there any wooden equipment or surfaces being used (other than those allowed)?
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56. Is there unused equipment &/or utensils cluttering work spaces?
Product & Process Control
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58. Are chemicals properly labeled and stored away from processing area? Are MSDS available for all chemicals?
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64. Are packaging materials & supplies properly stored to prevent contamination? Are such materials stored 6" off the floor at all times?
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65. Is product being kept from contacting non-product contact surfaces?
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66. Are check weights performed & documented? Do final product weights comply with weights listed on labels?
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67. Are metal detector calibrations performed as scheduled & documented properly?
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68. Is metal detection performed & documented properly? Are rejects handled & documented properly?
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69. Are finished products properly labeled? Are labels legible? Is automatic labeling equipment working properly?
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70. Are finished products properly covered, labeled & stored to prevent contamination? Are products stored 6" off the floor at all times?
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72. Are finished products containing nuts segregated from other products?
Personal Hygiene & Operational Practices
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73. Are employees wearing the required uniform & maintaining them in a clean & sanitary manner?
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74. Are non-production personnel properly dressed? Are unauthorized personnel restricted from product handling areas?
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75. Are employee handwash areas clean, accessible, supplied with soap, towels, nailbrushes & garbage receptacles?
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76. Are employees following proper handwashing procedures?
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77. Are employees wearing jewelry, nail polish, false fingernails, eating or chewing gum in processing areas?
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78. Are all bandages & open cuts properly covered?
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79. Are employee personal item present in production areas?
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80. Is eating & drinking (except water) restricted from production areas?
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81. Do personal water containers meet GMP requirements - nonbreakable, with secure top that precludes hand-to-mouth transfer?
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82. Are gloves worn when handling finished product?
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83. Are hand sanitizer stations present at convenient locations & properly stocked?
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84. Are hands & gloves being sanitized prior to handling finished products?