Co-Pack Room

  • Enter date and time of audit.

  • Auditors

  • Good hygiene practices (GMPs) respected according the GMP manual (OPS 07-11-US)

  • Verify if employees use the hand wash sink when entering Co-pack through visual observation.
    Verify that the sink water temperature is adequate and hand dryers are available and functional, or other means of drying such as paper towels are provided.
    Water temperature should reach approximately 38 degrees Celsius in 30 seconds.

  • Verify if employees wear their hair net and beard net correctly and are properly dressed.
    i.e., No shorts or capris, no clothing with glitter or jewels.

  • All Chemicals (i.e., cleaning, maintenance), as well as non-product materials, tools and equipment are stored in a secure way that does not contaminate food, packaging, or production equipment.

  • Nothing stored on the floor along the wall, 18" perimeter respected.

  • Order, cleanliness, and general state of the area

  • Are there any risks for food contamination (Foreign Materials, Insects, Chemicals including lift batteries, Broken/Damaged/Open cases on pallets).

  • Integrity and conformity of the building, walls, floors, lighting, equipment?

  • Are all the exterior doors closed and sealed tightly with no daylight showing?

  • Interview at least 3 employees total for the entire facility during the course of the audit (all sections combined, not per section)

  • Ask employees:
    Give me 3 examples of GMPs
    What do you if you see a mouse or insect?
    Give me example of when you should wash your hands?
    Where should you put your uniform shirt when you use the restroom?
    How should you wear your hair net?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is AIB?

Warehouse, Shipping/Receiving

  • Enter date and time of audit.

  • Auditors

  • Good hygiene practices (GMPs) respected according the GMP manual (OPS 07-11-US)

  • Verify if employees wear their hair net and beard net correctly and are properly dressed.
    i.e., No shorts or capris, no clothing with glitter or jewels.

  • Order, cleanliness, and general state of the area

  • All Chemicals, including both cleaning and maintenance, as well as non-product materials, tools and equipment are stored in a secure way to separate them from raw materials and finished product.

  • Nothing stored on the floor along the wall, 18" perimeter respected.

  • Are all the doors and dock plates closed and sealed tightly with no daylight showing and no gaps to allow pest entry?

  • Check for damaged seals around the door
    Check for gaps all around the door
    Check for brushes near to dock levelers
    Check for damages on the door itself

  • Are there any risks for food contamination (Foreign Materials, Insects, Chemicals including lift batteries, Broken/Damaged/Open cases on pallets).

  • Integrity and conformity of the building, walls, floors, lighting, equipment?

  • Interview at least 3 employees total for the entire facility during the course of the audit (all sections combined, not per section)

  • Ask employees:
    Give me 3 examples of GMPs
    What do you if you see a mouse or insect?
    Give me example of when you should wash your hands?
    Where should you put your uniform shirt when you use the restroom?
    How should you wear your hair net?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is AIB?

Maintenance Area

  • Enter date and time of audit.

  • Auditors

  • Maintenance areas following restricted access requirements, if any. Door to maintenance area is locked when unoccupied and occupied by authorized personnel at all times when unlocked.

  • All Chemicals are stored in a secure way that does not contaminate food, packaging, or production equipment.

  • All Chemicals are properly labeled following secondary container labeling regulations.

  • Good hygiene practices (GMPs) respected according the GMP manual (OPS 07-11-US)

  • Order, cleanliness, and general state of the area. Nothing stored on the floor or wall ledges.

  • Are there any risks for food contamination (Foreign Materials, Insects, Chemicals including lift batteries, Broken/damaged Items).

  • Integrity and conformity of the building, walls, floors, lighting, equipment?

Building Exterior

  • Enter date and time of audit.

  • Auditors

  • Visitor Sign in Book being utilized correctly, visitors and contractors sign in and out of the building.

  • Building restricted access standards are followed. All exterior doors kept locked, not propped open, visitors enter through visitor entrance.

  • Order, cleanliness, and general state of the area. Check for any buildup of debris (trash, leaves, etc), weeds along perimeter of building, standing water

  • Are there any risks for food defense or food safety? Exterior doors are locked, trailers secured.

  • Integrity and conformity of the building, walls, exterior lighting, parking lot?

Cafeteria, Lockers, Restrooms, Office Area

  • Enter date and time of audit.

  • Auditors

  • Good hygiene practices (GMPs) respected according the GMP manual (OPS 07-11-US)

  • Verify if employees use the hand wash sink when entering Co-pack through visual observation.
    Verify that the sink water temperature is adequate and hand dryers are available and functional, or other means of drying such as paper towels are provided.
    Water temperature should reach approximately 38 degrees Celsius in 30 seconds.

  • Verify employees do not wear their hair net / beard net in the restrooms or outside of the building.

  • Order, cleanliness, and general state of the area. Nothing stored on the floor or wall ledges.

  • Only personal items stored in lockers, no food, uniforms, etc.

  • Are there any risks for food contamination (Insects, Chemicals, Broken/damaged items).

  • Integrity and conformity of the building, walls, floors, lighting, equipment?

Sanitation Area

  • Enter date and time of audit.

  • Auditors

  • Cleaning tools used to clean restrooms or floor drains are never used for any other cleaning purpose and are stored separately from other tools and materials.

  • Cleaning tools are maintained and stored in a way that does not contaminate food, packaging, or production equipment.

  • All Cleaning Chemicals are properly labeled.

  • Cleaning Chemicals are stored in a secure area away from food and food storage areas when chemicals are not in use.

  • Good hygiene practices (GMPs) respected according the GMP manual (OPS 07-11-US)

  • Order, cleanliness, and general state of the area/ sector. Nothing stored on the floor or wall ledges.

  • Are there any risks for food contamination (Foreign Materials, Insects, Chemicals, Broken/damaged Items).

  • Integrity and conformity of the building, walls, floors, lighting, equipment?

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