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Part 3 - House Packing Facility

Receiving

Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination.

Prior to packing, product is properly stored and/or handled in order to reduce possible contamination.

Washing/Packing Line

Source water used in the packing operation is potable.

If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.

Processing water is sufficiently treated to reduce microbial contamination.

Water-contact surfaces, such as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitized on a scheduled basis.

Water treatment (strength levels and pH) and exposure time is monitored and the facility has demonstrated it is appropriate for the product.

Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.

Product flow zones are protected from sources of contamination.

The water used for cooling and/or making ice is potable.

Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.

Packing House Worker Health & Hygiene

Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from packing area.

When there is a written policy regarding the use of hair nets/beard nets in the production area, it is being followed by all employees and visitors.

When there is a written policy regarding the wearing of jewelry in the production area, it is being followed by all employees and visitors.

Packing House General Housekeeping

Only food grade approved and labeled lubricants are used in the packing equipment/machinery.

Chemicals not approved for use on product are stored and segregated away from packing area.

The plant grounds are reasonably free of litter and debris.

The plant grounds are reasonably free of standing water.

Outside garbage receptacles/dumpsters are closed or are located away from packing facility entrances and the area around such sites is reasonably clean.

Packing facilities are enclosed.

The packing facility interior is clean and maintained in an orderly manner.

Floor drains appear to be free of obstructions.

Pipes, ducts, fans and ceilings which are over food handling operations, are clean.

Glass materials above product flow zones are contained in case of breakage.

Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or a sufficient distance.

There is a policy describing procedures which specify handling/disposition of finished product that is opened, spilled, or comes into contact with the floor.

Only new or sanitized containers are used for packing the product.

Pallets and containers are clean and in good condition.

Packing containers are properly stored and protected from contamination (birds, rodents, and other pests).

Pest Control

Measures are taken to exclude animals or pests from packing and storage facilities.

There is an established pest control program for the facility.

Service reports for the pest control program are available for review.

Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices.

Traceability

Records are kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.

Conclusion: Part 3 - House Packing Facility

Comments/Recommendations:

House Packing Facility

Name and Signature

GAP Audit Part 3 - House Packing Facility Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 10

Use this house packing facility checklist to inspect for food safety hazards and determine steps to correct them before the official GAP audit.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

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Part 3 - House Packing Facility

Receiving

Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination.

Prior to packing, product is properly stored and/or handled in order to reduce possible contamination.

Washing/Packing Line

Source water used in the packing operation is potable.

If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.

Processing water is sufficiently treated to reduce microbial contamination.

Water-contact surfaces, such as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitized on a scheduled basis.

Water treatment (strength levels and pH) and exposure time is monitored and the facility has demonstrated it is appropriate for the product.

Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.

Product flow zones are protected from sources of contamination.

The water used for cooling and/or making ice is potable.

Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.

Packing House Worker Health & Hygiene

Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from packing area.

When there is a written policy regarding the use of hair nets/beard nets in the production area, it is being followed by all employees and visitors.

When there is a written policy regarding the wearing of jewelry in the production area, it is being followed by all employees and visitors.

Packing House General Housekeeping

Only food grade approved and labeled lubricants are used in the packing equipment/machinery.

Chemicals not approved for use on product are stored and segregated away from packing area.

The plant grounds are reasonably free of litter and debris.

The plant grounds are reasonably free of standing water.

Outside garbage receptacles/dumpsters are closed or are located away from packing facility entrances and the area around such sites is reasonably clean.

Packing facilities are enclosed.

The packing facility interior is clean and maintained in an orderly manner.

Floor drains appear to be free of obstructions.

Pipes, ducts, fans and ceilings which are over food handling operations, are clean.

Glass materials above product flow zones are contained in case of breakage.

Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or a sufficient distance.

There is a policy describing procedures which specify handling/disposition of finished product that is opened, spilled, or comes into contact with the floor.

Only new or sanitized containers are used for packing the product.

Pallets and containers are clean and in good condition.

Packing containers are properly stored and protected from contamination (birds, rodents, and other pests).

Pest Control

Measures are taken to exclude animals or pests from packing and storage facilities.

There is an established pest control program for the facility.

Service reports for the pest control program are available for review.

Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices.

Traceability

Records are kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.

Conclusion: Part 3 - House Packing Facility

Comments/Recommendations:

House Packing Facility

Name and Signature