Food Safety Inspection Area B

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared By

• Location
  Address

• Personnel

Mega Press Line

• Are the employees following GMP policies?

  Yes

  No

  N/A

• Are the walls clean and in good repair?

  Yes

  No

  N/A

• Are the floors clean and free of damage?

  Yes

  No

  N/A

• Are the ceiling lights clean and in working condition?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Are all exposed products like, open bags, open containers or open boxes, covered up or closed right away after use?

  Yes

  No

  N/A

• Are all utensils used in production stored in a sanitary manner?

  Yes

  No

  N/A

• Are all bolts on catch pans sealed, so it prevents any leaking of water, oil or other liquid that can contaminate the products?

  Yes

  No

  N/A

• Is all equipment clean?

  Yes

  No

  N/A

• Is the flour slurry mixing logging report filled out properly? Check for the date recycle blended, employee name, mixing time, date of recycle tortillas, any foreign objects found, water gallons, recycle (baked tortillas)lbs, SP-300 corn preserve. Lbs, QA & Prod sign off and if used or discarded.

  Yes

  No

  N/A

• Is the Quality Control Sheet -Press Mixer for Flour Lines filled out properly? Thing to check for are: Date, shift, operator supervisor, time, Masa Job#, Product Stock Code, Flour Lot code Silo# or bag, Wh. Wheat Flour lot #, Low Sod Batch Pack lot #, Canola Oil lot #, Shortening lot #, Salt lot #, Panadon lot #, & Potassium Sorbate lot #.

  Yes

  No

  N/A

• Is Job Specification Worksheet filled out properly? Things to look for are name, date, start & stop time, Materials (BOMS) fill out all the start time and the quantity of each description on the BOMS, and which Silo used, Dough temp, and recycle.

  Yes

  No

  N/A

• Is the Dough Ball Weights Checks(QA006) is filled out properly? Things to look for are the date, time, product, QA initials, Line Sup, time the dough balls been checked and the weight on line#1 thru #9. Ask what the ball weight should be?

  Yes

  No

  N/A

• Has the build-up of foods or lubricants on the equipment been removed so that it cannot contaminate foods?

  Yes

  No

  N/A

• Are all repairs on equipment done correctly (e.g., temporary fixes, no zip tie or tape in place of bolt and screw)? A temporary repair parts can break or rupture and get in the food product.

  Yes

  No

  N/A

• Are all metal to metal contact zones repaired so they won't contaminate product?

  Yes

  No

  N/A

• Are all drains clean?

  Yes

  No

  N/A

• Is floor free of any standing water?

  Yes

  No

  N/A

• Are the employees stacking the product on a clean surface?

  Yes

  No

  N/A

• Has all debris above the product zone been cleaned so that it won't fall and contaminate the product?

  Yes

  No

  N/A

• Does the finished product have the proper cook marks per specification and not under cooked?

  Yes

  No

  N/A

• Are all the products passed through a metal detector?

  Yes

  No

  N/A

• Is the daily metal detector report filled out properly? Check if the products have been check every hour and is documented, date, line , monitor, shift, if using the correct 3 test bar(ferrous, non-ferrous and stainless), time they check, product, if the test bar have been detected, corrective action, monitor initials, and QA initials. it should be neatly written.

  Yes

  No

  N/A

• Ask the person who is in charge to pass the test bars through the metal detector. Does it detected the bars as it should? Metal detector working properly? Is there a mechanism to reject the product or does an alarm sound and the machine stop?

  Yes

  No

  N/A

• Are the products properly packed, sealed and have the correct date code?

  Yes

  No

  N/A

• Is the Packaging Quality Report (QA018) fill out properly? Things to look for are: Production Line, shift, inspection date, Product items #, Time they start, supervisor initial on all items was check (e.g. first case inspection, code date#, label, etc...) and on the comments section like the code date #.

  Yes

  No

  N/A

• Do the trash cans appear to be free of any food or drink items and not over filled?

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Small Press Line

• Are the employees following GMP policies?

  Yes

  No

  N/A

• Are the walls clean and in good repair?

  Yes

  No

  N/A

• Are the floors clean and free of damage?

  Yes

  No

  N/A

• Are the ceiling lights clean and in working condition?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Are all exposed products like, open bags, open containers or open boxes, covered up or closed right away after use?

  Yes

  No

  N/A

• Are all utensils used in production stored in a sanitary manner?

  Yes

  No

  N/A

• Are all bolts on catch pans sealed, so it prevents any leaking of water, oil or other liquid that can contaminate the products?

  Yes

  No

  N/A

• Is all equipment clean?

  Yes

  No

  N/A

• Is the flour slurry mixing logging report filled out properly? Check for the date recycle blended, employee name, mixing time, date of recycle tortillas, any foreign objects found, water gallons, recycle (baked tortillas)lbs, SP-300 corn preserve. Lbs, QA & Prod sign off and if used or discarded.

  Yes

  No

  N/A

• Is the Quality Control Sheet -Press Mixer for Flour Lines filled out properly? Thing to check for are: Date, shift, operator supervisor, time, Masa Job#, Product Stock Code, Flour Lot code Silo# or bag, Wh. Wheat Flour lot #, Low Sod Batch Pack lot #, Canola Oil lot #, Shortening lot #, Salt lot #, Panadon lot #, & Potassium Sorbate lot #.

  Yes

  No

  N/A

• Is Job Specification Worksheet filled out properly? Things to look for are name, date, start & stop time, Materials (BOMS) fill out all the start time and the quantity of each description on the BOMS, and which Silo used, Dough temp, and recycle.

  Yes

  No

  N/A

• Is the Dough Ball Weights Checks(QA006) is filled out properly? Things to look for are the date, time, product, QA initials, Line Sup, time the dough balls been checked and the weight on line#1 thru #9. Ask what the ball weight should be?

  Yes

  No

  N/A

• Has the build-up of foods or lubricants on the equipment been removed so that it cannot contaminate foods?

  Yes

  No

  N/A

• Are all repairs on equipment done correctly (e.g., temporary fixes, no zip tie or tape in place of bolt and screw)? A temporary repair parts can break or rupture and get in the food product.

  Yes

  No

  N/A

• Are all metal to metal contact zones repaired so they won't contaminate product?

  Yes

  No

  N/A

• Are all drains clean?

  Yes

  No

  N/A

• Is floor free of any standing water?

  Yes

  No

  N/A

• Are the employees stacking the product on a clean surface?

  Yes

  No

  N/A

• Has all debris above the product zone been cleaned so that it won't fall and contaminate the product?

  Yes

  No

  N/A

• Does the finished product have the proper cook marks per specification and not under cooked?

  Yes

  No

  N/A

• Are all the products passed through a metal detector?

  Yes

  No

  N/A

• Is the daily metal detector report filled out properly? Check if the products have been check every hour and is documented, date, line , monitor, shift, if using the correct 3 test bar(ferrous, non-ferrous and stainless), time they check, product, if the test bar have been detected, corrective action, monitor initials, and QA initials. it should be neatly written.

  Yes

  No

  N/A

• Ask the person who is in charge to pass the test bars through the metal detector. Does it detected the bars as it should? Metal detector working properly? Is there a mechanism to reject the product or does an alarm sound and the machine stop?

  Yes

  No

  N/A

• Are the products properly packed, sealed and have the correct date code?

  Yes

  No

  N/A

• Is the Packaging Quality Report (QA018) fill out properly? Things to look for are: Production Line, shift, inspection date, Product items #, Time they start, supervisor initial on all items was check (e.g. first case inspection, code date#, label, etc...) and on the comments section like the code date #.

  Yes

  No

  N/A

• Do the trash cans appear to be free of any food or drink items and not over filled?

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Hand Stretch Line

• Are the employees following GMP policies?

  Yes

  No

  N/A

• Are the walls clean and in good repair?

  Yes

  No

  N/A

• Are the floors clean and free of damage?

  Yes

  No

  N/A

• Are the ceiling lights clean and in working condition?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Are all exposed products like, open bags, open containers or open boxes, covered up or closed right away after use?

  Yes

  No

  N/A

• Are all utensils used in production stored in a sanitary manner?

  Yes

  No

  N/A

• Are all bolts on catch pans sealed, so it prevents any leaking of water, oil or other liquid that can contaminate the products?

  Yes

  No

  N/A

• Is all equipment clean?

  Yes

  No

  N/A

• Is the flour slurry mixing logging report filled out properly? Check for the date recycle blended, employee name, mixing time, date of recycle tortillas, any foreign objects found, water gallons, recycle (baked tortillas)lbs, SP-300 corn preserve. Lbs, QA & Prod sign off and if used or discarded.

  Yes

  No

  N/A

• Is the Quality Control Sheet -Press Mixer for Flour Lines filled out properly? Thing to check for are: Date, shift, operator supervisor, time, Masa Job#, Product Stock Code, Flour Lot code Silo# or bag, Wh. Wheat Flour lot #, Low Sod Batch Pack lot #, Canola Oil lot #, Shortening lot #, Salt lot #, Panadon lot #, & Potassium Sorbate lot #.

  Yes

  No

  N/A

• Is Job Specification Worksheet filled out properly? Things to look for are name, date, start & stop time, Materials (BOMS) fill out all the start time and the quantity of each description on the BOMS, and which Silo used, Dough temp, and recycle.

  Yes

  No

  N/A

• Is the Dough Ball Weights Checks(QA006) is filled out properly? Things to look for are the date, time, product, QA initials, Line Sup, time the dough balls been checked and the weight on line#1 thru #9. Ask what the ball weight should be?

  Yes

  No

  N/A

• Has the build-up of foods or lubricants on the equipment been removed so that it cannot contaminate foods?

  Yes

  No

  N/A

• Are all repairs on equipment done correctly (e.g., temporary fixes, no zip tie or tape in place of bolt and screw)? A temporary repair parts can break or rupture and get in the food product.

  Yes

  No

  N/A

• Are all metal to metal contact zones repaired so they won't contaminate product?

  Yes

  No

  N/A

• Are all drains clean?

  Yes

  No

  N/A

• Is floor free of any standing water?

  Yes

  No

  N/A

• Are the employees stacking the product on a clean surface?

  Yes

  No

  N/A

• Has all debris above the product zone been cleaned so that it won't fall and contaminate the product?

  Yes

  No

  N/A

• Does the finished product have the proper cook marks per specification and not under cooked?

  Yes

  No

  N/A

• Are all the products passed through a metal detector?

  Yes

  No

  N/A

• Is the daily metal detector report filled out properly? Check if the products have been check every hour and is documented, date, line , monitor, shift, if using the correct 3 test bar(ferrous, non-ferrous and stainless), time they check, product, if the test bar have been detected, corrective action, monitor initials, and QA initials. it should be neatly written.

  Yes

  No

  N/A

• Ask the person who is in charge to pass the test bars through the metal detector. Does it detected the bars as it should? Metal detector working properly? Is there a mechanism to reject the product or does an alarm sound and the machine stop?

  Yes

  No

  N/A

• Are the products properly packed, sealed and have the correct date code?

  Yes

  No

  N/A

• Is the Packaging Quality Report (QA018) fill out properly? Things to look for are: Production Line, shift, inspection date, Product items #, Time they start, supervisor initial on all items was check (e.g. first case inspection, code date#, label, etc...) and on the comments section like the code date #.

  Yes

  No

  N/A

• Do the trash cans appear to be free of any food or drink items and not over filled?

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Flour Silos #1 & #2

• Are the silos free of any flaking or old paint?

  Yes

  No

  N/A

• Are the silos clean of any flour build-up and clean underneath?

  Yes

  No

  N/A

• Are the hatches for the Silos sealed properly?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Is the floor free of any standing water and damage?

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Coolers #1 & #2

• Is the cooler temperature is at its appropriate cooling temperature range as required?

  Yes

  No

  N/A

• Is the cooler floor clean of all debris?

  Yes

  No

  N/A

• Is the floor free of any standing water and damage?

  Yes

  No

  N/A

• Are all the items labeled properly with time, product, etc..?

  Yes

  No

  N/A

• Are all lights in working condition?

  Yes

  No

  N/A

• Are all products off the floor?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Are the walls clean and in good repair?

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Raw Warehouse

• Are the employees following GMP policies?

  Yes

  No

  N/A

• Are the walls clean and in good repair?

  Yes

  No

  N/A

• Are the floors clean and free of damage?

  Yes

  No

  N/A

• Are the ceiling lights clean and in working condition?

  Yes

  No

  N/A

• Is the ceiling in good condition free of damage?

  Yes

  No

  N/A

• Are all rodent traps in the correct locations under signs and numbered? Are they clean and undamaged?

  Yes

  No

  N/A

• Is the area free of all pest activity?

  Yes

  No

  N/A

• Is floor free of any standing water?

  Yes

  No

  N/A

• Do the trash cans appear to be free of any food or drink items and not over filled?

  Yes

  No

  N/A

• Are the doors closed and sealed properly so that there's no gap or signs of day light coming from the outside?

  Yes

  No

  N/A

• Are all product and equipment off the floor?

  Yes

  No

  N/A

• Are all pallets and product at least 18" from the wall?

  Yes

  No

  N/A

• Are the Allergen products segregated from all other products?

  Yes

  No

  N/A

• Are products stored on a first-in, first-out basis to reduce the possibility of contamination through spoilage?

  Yes

  No

  N/A

• Are all incoming products dated to ensure a proper rotation of stocks and for internal tracking purposes?

  Yes

  No

  N/A

• Are all products spoiled by damage, insects, rodents or other causes stored in a designated "Quarantined Area" to prevent their contact with safe products?

  Yes

  No

  N/A

• Are all incoming materials inspected for damage or contamination so that they can be rejected?

  Yes

  No

  N/A

• Are such quarantined items disposed of quickly to prevent the development of pest breeding places?

  Yes

  No

  N/A

• Are unused materials properly resealed to prevent contamination?

  Yes

  No

  N/A

• Are incoming vehicles inspected for damage or contamination so that they can be rejected? Check vehicles inspection documents if it is been performed.

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A