Food Safety Imperatives Assessment la Bread demo

• Food Safety GMP Imperatives Assessment

• Client / Site

• Conducted on

  Date

• Prepared by

• Document No.

HAND WASHING

• 1. Verify team members wash their hands effectively (5 observations).

Hand Wash Observation

• Team member washed hands effectively

  Yes

  No

  N/A

• 2. All hand wash sinks reach 100F in 60 seconds (check 3 sinks along with plant sink audit).

Sink Observation

• Hand wash sink reaches 100F in 60 seconds.

  Yes

  No

  N/A
3. Hands free sinks stay on for at least 15 seconds (check 3 sinks).

• Hands free sinks stay on for at least 15 seconds.

  Yes

  No

  N/A

• 4. Hand wash sinks have paper towels, approved soap and trash cans.

  Yes

  No

  N/A

• 5. Hand sanitizing stations or sanitizing wipes have been added to supplement existing hand wash stations in processing and packaging?

  Yes

  No

  N/A

WATER ON THE FLOOR

• 6. Floors and platforms are dry and free of condensate (to include pooling water from changeovers, sanitation, condensate, water brooming, etc.).

  Yes

  No

  N/A

• 7. Water leaks present (roof, pipe leaks, hose leaks, condensate).

  Yes

  No

  N/A

• 7a. Has the site identified it and have action plans to correct it?

  Yes

  No

  N/A

• 8. Does facility clean and sanitize drains in processing area during every line shutdown (using dedicated drain brush). Verify drain equipment storage and cleanliness.

  Yes

  No

  N/A

• 9. Water diverter use and length of use complies with QSHA.

  Yes

  No

  N/A

• 10. Are there any backed up drains or evidence of backed up drains without following the backed up drain policy?

  Yes

  No

  N/A

TOOLS

• 18. Are all food contact utensils clean and hygienically stored (no evidence of seasoning)?

  Yes

  No

  N/A

• 19. Are food contact tools in good condition (no fraying, cracks or missing pieces)?

  Yes

  No

  N/A

• 20. Are tools being utilized for their intended use (food contact and non-food contact tools are stored correctly, shadow boards, hung up, off the floor)?

  Yes

  No

  N/A

• 21. Plant has implemented the color coding for housekeeping tools based on Hygienic Zoning and is in compliance (green for cGMP, blue for PPCA, orange for bin rooms & waste areas)?

  Yes

  No

  N/A

• 22. Housekeeping tools cleaned and sanitized every line shutdown sanitation (verify by condition and review of MSS)?

  Yes

  No

  N/A

COMPACTOR

• 23. Does facility comply to the daily cleaning/sanitizing of finished waste compactor are (no build up, insects, debris)?

  Yes

  No

  N/A

• 24. Does the facility comply on the weekly cleaning/sanitizing of finished waste modules and mandatory use of liners?

  Yes

  No

  N/A

BIN ROOM

• 25. Bin room is separated from normal operations/surrounding areas by walls?

  Yes

  No

  N/A

• 26. Restricted Access signs installed on bin room doors? Only those with job tasks in the bin room are authorized personnel?

  Yes

  No

  N/A

• 27. Maintenance carts, wheeled traffic or equipment are restricted from moving through the bin room (unless job task in bin room)?

  Yes

  No

  N/A

• 28. Footwear cleaners installed at exit to the bin room to processing?

  Yes

  No

  N/A

• 29. Footwear cleaner is used by all personnel when exiting the bin room to processing and functioning (approved sanitizer must be used)?

  Yes

  No

  N/A

• 30. Daily rinse down, chemical treatment, no rinse sanitizer includes bin room floor wet areas and PC prep floors in processing from peeler infeed to fryer entrance?

  Yes

  No

  N/A

• 31. Entrance and egress walkways to the bin room are included in the daily housekeeping regimen?

  Yes

  No

  N/A

• 32. Storage of finished product, food contact surface equipment, processing ingredients or packaging films is prohibited in the bin room?

  Yes

  No

  N/A

GOOD MANUFACTURING PRACTICES

• 33. Corn cleaning room, corn vacuum room, dry ingredient rooms or equivalent areas are maintained and no insect activity, spills or build-up.

  Yes

  No

  N/A

• 34. No evidence of dripping or flaking paint, oil, grease or other FM over a product zone.

  Yes

  No

  N/A

• 35. Equipment is maintained (no evidence of damaged equipment, damaged or fraying UHMW or conveyors, or leaking valves).

  Yes

  No

  N/A

• 36. Micro housekeeping paperwork is filled out in full (PC and TC) and completed at least every 4 hours. No evidence of mold or off odors.

  Yes

  No

  N/A

• 37. Sanitation curtains in plant are in good condition (no tears or damage).

  Yes

  No

  N/A

RECEIVING

• 38. Are raw materials stored to ensure no cross contamination and is the area free of spills?

  Yes

  No

  N/A

• 39. Can the receiving department explain what should be on the COA and are they following the protocols for escalation?

  Yes

  No

  N/A

PATHOGEN ENVIRONMENTAL MONITORING (PEM)

• 40. Correct sample size is taken when collecting PEM samples (minimum 12"x12" area)?

  Yes

  No

  N/A

• 41. Correct protocols are followed when a red suspect result is received?

  Yes

  No

  N/A

• 42. Key individuals can explain the PEM Program?

  Yes

  No

  N/A

PREVENTIVE CONTROLS

• 43. Can operators explain their Preventive control - Kill Step, FMD, PSM, PSM Changeover (understand control limits)?

Preventive Control Check

• Team Member Name

• Preventive Control reviewed

  Kill Step

  FMD

  PSM Non-Metal

  PSM Changeover

• Team member can explain the Preventive Control.

  Yes

  No

  N/A

• 44. Are Preventive Controls documented?

  Yes

  No

  N/A

• 45. Can operators explain when corrective action is required?

  Yes

  No

  N/A

• 46. Are records for Preventive Controls easily retrievable?

  Yes

  No

  N/A

• 47. Do Preventive Control records meet the requirements of monitoring, verification, and corrective action?

  Yes

  No

  N/A

• 48. Is the plant following their Master Plans for Preventive Controls?

  Yes

  No

  N/A

SIGNATURE OF COMPLETION

• Add signature

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