Area B

Mega Press Line

  • Are the employees following GMP policies?

  • Are the walls clean and in good repair?

  • Are the floors clean and free of damage?

  • Are the ceiling lights clean and in working condition?

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

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

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

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

  • Is all equipment clean?

  • 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.

  • 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 #.

  • 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.

  • 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?

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

  • 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.

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

  • Are all drains clean?

  • Is floor free of any standing water?

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

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

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

  • Are all the products passed through a metal detector?

  • 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.

  • 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?

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

  • 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 #.

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

  • Other

Small Press Line

  • Are the employees following GMP policies?

  • Are the walls clean and in good repair?

  • Are the floors clean and free of damage?

  • Are the ceiling lights clean and in working condition?

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

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

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

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

  • Is all equipment clean?

  • 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.

  • 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 #.

  • 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.

  • 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?

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

  • 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.

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

  • Are all drains clean?

  • Is floor free of any standing water?

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

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

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

  • Are all the products passed through a metal detector?

  • 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.

  • 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?

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

  • 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 #.

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

  • Other

Hand Stretch Line

  • Are the employees following GMP policies?

  • Are the walls clean and in good repair?

  • Are the floors clean and free of damage?

  • Are the ceiling lights clean and in working condition?

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

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

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

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

  • Is all equipment clean?

  • 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.

  • 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 #.

  • 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.

  • 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?

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

  • 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.

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

  • Are all drains clean?

  • Is floor free of any standing water?

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

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

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

  • Are all the products passed through a metal detector?

  • 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.

  • 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?

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

  • 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 #.

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

  • Other

Flour Silos #1 & #2

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

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

  • Are the hatches for the Silos sealed properly?

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

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

  • Other

Coolers #1 & #2

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

  • Is the cooler floor clean of all debris?

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

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

  • Are all lights in working condition?

  • Are all products off the floor?

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

  • Are the walls clean and in good repair?

  • Other

Raw Warehouse

  • Are the employees following GMP policies?

  • Are the walls clean and in good repair?

  • Are the floors clean and free of damage?

  • Are the ceiling lights clean and in working condition?

  • Is the ceiling in good condition free of damage?

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

  • Is the area free of all pest activity?

  • Is floor free of any standing water?

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

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

  • Are all product and equipment off the floor?

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

  • Are the Allergen products segregated from all other products?

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

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

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

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

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

  • Are unused materials properly resealed to prevent contamination?

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

  • Other

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