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Part 6 - Wholesale Distribution Center/Terminal Warehouses

Note: Part 5 is no longer in use. Proceed with Part 6.

Receiving

All companies that supply fresh produce are required to have passed a third party audit verification of GAP and/or GHP.

Upon receiving, conveyances are required to be clean, in good physical condition and free from obvious objectionable odors, dirt and/or debris at time of unloading.

Company does not accept produce items that are loaded with or are not protected from potentially contaminating products.

Refrigerated commodities are monitored for temperatures at the time of receiving.

The company has a written policy regarding the disposition of product when temperatures are not within the company's guidelines at the time of receiving.

Storage Facility/Temperature Control

The facility is clean and maintained in an orderly manner.

Refrigerated rooms are monitored for

temperature and logs are maintained.

Thermometer(s) are checked for accuracy and records are available for review.

Refrigeration system condensation does not come into contact with produce.

Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.

Iced product does not drip on pallets of produce stored below.

The water used for cooling/ice is potable.

Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product are sanitized on a scheduled basis.

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

Product flow zones are protected from sources of contamination.

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

The grounds are reasonably free of litter and debris.

The grounds are reasonably free of standing water.

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

The facility is enclosed.

Floor drains appear to be free of obstructions.

Pipes, ducts, fans, and ceilings in the facility are reasonably clean.

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

Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.

Pest Control

Measures are taken to exclude animals or pests from the facility.

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 free of major cracks and crevices.

Repacking/Reconditioning

Does the facility repack and/or recondition product?

Repacking/reconditioning processes are confined to an established location in the facility.

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

Source water used in the repacking operation is potable.

Processing water is sufficiently treated to reduce microbial contamination.

Water treatment (strength levels and pH) and exposure time is monitored and is appropriate for product.

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

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

Water used for chilling and/or to make ice is potable.

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

Only new or sanitized containers are used for product repacking.

Pallets and other containers are clean and in good condition.

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

Worker Health and Personal Hygiene

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

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

When there is a written policy restricting the wearing of jewelry in the facility, it is being followed by all affected employees and visitors.

Shipping/Transportation

Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors and from obvious dirt/debris.

Produce items are not loaded with potentially contaminating products.

Company has a written policy for transporters and conveyances to maintain a specified temperature(s) range during transit.

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 6 - Wholesale Distribution Center/Terminal Warehouses

Comments/Recommendations:

Wholesale Distribution Center/Terminal Warehouses

Name and Signature

GAP Audit Part 6 - Wholesale Distribution Center/terminal Warehouse Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 7

Use this wholesale distribution center/terminal warehouse 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 6 - Wholesale Distribution Center/Terminal Warehouses

Note: Part 5 is no longer in use. Proceed with Part 6.

Receiving

All companies that supply fresh produce are required to have passed a third party audit verification of GAP and/or GHP.

Upon receiving, conveyances are required to be clean, in good physical condition and free from obvious objectionable odors, dirt and/or debris at time of unloading.

Company does not accept produce items that are loaded with or are not protected from potentially contaminating products.

Refrigerated commodities are monitored for temperatures at the time of receiving.

The company has a written policy regarding the disposition of product when temperatures are not within the company's guidelines at the time of receiving.

Storage Facility/Temperature Control

The facility is clean and maintained in an orderly manner.

Refrigerated rooms are monitored for

temperature and logs are maintained.

Thermometer(s) are checked for accuracy and records are available for review.

Refrigeration system condensation does not come into contact with produce.

Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.

Iced product does not drip on pallets of produce stored below.

The water used for cooling/ice is potable.

Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product are sanitized on a scheduled basis.

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

Product flow zones are protected from sources of contamination.

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

The grounds are reasonably free of litter and debris.

The grounds are reasonably free of standing water.

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

The facility is enclosed.

Floor drains appear to be free of obstructions.

Pipes, ducts, fans, and ceilings in the facility are reasonably clean.

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

Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.

Pest Control

Measures are taken to exclude animals or pests from the facility.

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 free of major cracks and crevices.

Repacking/Reconditioning

Does the facility repack and/or recondition product?

Repacking/reconditioning processes are confined to an established location in the facility.

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

Source water used in the repacking operation is potable.

Processing water is sufficiently treated to reduce microbial contamination.

Water treatment (strength levels and pH) and exposure time is monitored and is appropriate for product.

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

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

Water used for chilling and/or to make ice is potable.

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

Only new or sanitized containers are used for product repacking.

Pallets and other containers are clean and in good condition.

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

Worker Health and Personal Hygiene

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

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

When there is a written policy restricting the wearing of jewelry in the facility, it is being followed by all affected employees and visitors.

Shipping/Transportation

Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors and from obvious dirt/debris.

Produce items are not loaded with potentially contaminating products.

Company has a written policy for transporters and conveyances to maintain a specified temperature(s) range during transit.

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 6 - Wholesale Distribution Center/Terminal Warehouses

Comments/Recommendations:

Wholesale Distribution Center/Terminal Warehouses

Name and Signature