Title Page
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Document No.
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Audit Title
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Site
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Location
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Conducted on
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Prepared by
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Other Attendees
People
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Uniforms - Adherence to uniform policy
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Hairnets worn correctly (covers hair and ears). Beard snoods worn appropriately as required
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Footwear - clean, no holes
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Personal items - no personal items (inc mobile phones), nothing in toolboxes
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Illness - employees do not have evidence of cold/flu or viruses
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Band aids - no open cuts/ abrasions or wounds. Metal detectable band aids worn
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Nails - no false nails/nail polish being worn
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Jewelry - plain wedding band permitted
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Eating/Drinking - Labelled pop up bottled permitted. Only clear drink bottles used
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Hands - washed and sanitised upon entry
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Contractors and visitors are GMP compliant ie hairnet, attire, snood
Pest Control
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Pest Activities - No evidence of pest activities in the area (ie insects,webbing, tracks, droppings, feathers)
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Pest Exclusions - doors/walls/ceilings have adequate seals and are kept closed
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Any unused pipework has ends sealed or capped to prevent pest harborage
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No infested raw materials
Incoming Goods Store
1. Buildings and Equipments
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Walls - clean
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Walls - in good condition
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Walls - nothing stored against, walkway access
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Floors - clean
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Floors - in good condition
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Ceiling - clean, no condensation or water dripping
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Ceiling - in good condition
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Ladders/Steps - clean and in good condition
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Lights covered and working
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Ceiling vents/fans - clean and in good condition
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Drains - clean, no odours, grates removed
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Equipment - clean and in good condition
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Redundant equivalent clean, stored securely
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Bins in adequate numbers, tidy and regularly emptied
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Colour coded cleaning equipment in place, in good condition, stored in designated locations location
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Food grade disposal cleaning cloths used for cleaning
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Cleaning chemicals - labelled, stores in correct location, secure
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Cleaning schedule in place, current at time of audit
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Knives/ Scissors are approves type, in good condition, clean and stored in designated location
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Storage areas secure, labelled with contents, loose item control in place
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Tools - stored in allocated location, clean, not damaged
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No pins/staples or paperclips found in area
2. Area Specific Criteria: Raw Material Store
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Pallets in acceptable condition i.e. not broken, no large wood splinters present, double stacked with pallet liner
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Raw materials stored in designated location
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No temporary repairs made using cable ties, string or tape
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FIFO system being followed and approved stickers on each pallet
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Incoming product free of infestation, damage or objectionable odours before transferring to storage
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Forklift clean. No evidence of foreign material or personal items
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Nothing stored above food stream or on top of raw materials or equipment
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No spills present
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All glass and hard plastic intact
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No "don't care items" in area
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Silos and yeast tanks, clean, no spills
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Allergen ingredients stored and labelled correctly (in designated labelled areas). Signs displayed where applicable
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No evidence of allergen spill
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On line, above line and food contact surfaces of acceptable cleanliness
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Off Line cleanliness (i.e. under equipment, walls, floors around supports) clean and free from build up
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Hoses clean and stored appropriately
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"Clean as you go" policy evident - no evidence of spills not cleaned up, no pooled water
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Overheads i.e. pipe work in good condition. No disintegrating lagging. No foreign material above mixers/brew tanks that has potential for contamination
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Equipment in acceptable condition, no evidence of paint chipping, broken parts
Weigh Up
1. Grain Weigh Up
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Walls - clean
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Walls - in good condition
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Walls - nothing stored against, walkway access
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Floors - clean
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Floors - in good condition
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Ceiling - clean, no condensation or water dripping
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Ceiling - in good condition
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Ladders / Steps - clean and in good condition
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Lights covered and working
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Ceiling vents / fans clean and in good condition
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Drains - clean, no odours, grates removable
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Redundant equipment clean, stored securely
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Bins in adequate numbers, tidy and regularly emptied
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Raw materials stored in designated location
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Raw materials not open, in tubs
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Ingredient bins in good condition, no chips or cracks. Ingredient tubs clean and appropriate for use. All sealed with lids
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All ingredient tubs appropriately labelled. Labels in good condition. Ingredients stored in the correct tubs, no evidence of cross contamination
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Ingredient tubs not stored in contact with the floor
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Nothing stored above food stream or on top of raw materials or equipment
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No spills present
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All glass and hard plastic intact
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No "don't care" items in area
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Colour coded cleaning equipment in place, in good condition and stored in designated location
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Cleanliness of on line, above line and food contact surfaces acceptable
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Off Line cleanliness i.e. under equipment, walls, floors around supports are clean and free from build up
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"Clean as you" go policy evident - no evidence of spills not cleaned up, no pooled water
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Knives / Scissors of approved type, in good condition, clean and stored in designated location
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Storage areas secure, labelled with contents, loose item control in place
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Tools - stored in allocated location, clean, not damaged
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Metal detectable pens being used in area and appropriately secured
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Workstations neat and tidy
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Waste management in place
2. Dry Ingredients Weigh Up
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Walls - clean
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Walls - in good condition
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Walls - nothing stored against, walkway access
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Floors - clean
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Floors - in good condition
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Ceiling - clean, no condensation or water dripping
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Ceiling - in good condition
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Lights covered and working
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Ceiling vents / fans clean and in good condition
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Drains - clean, no odours, grates removable
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Redundant equipment clean, stored securely
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Bins in adequate numbers, tidy and regularly emptied
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Raw materials stored in designated location
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Raw materials not open, in tubs
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Ingredient tubs in good condition, no chips or cracks. Ingredient tubs clean and appropriate for use. All sealed with lids
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All ingredient tubs appropriately labelled. Labels in good condition. Ingredients stored in the correct tubs, no evidence of cross contamination
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Ingredient tubs not stored in contact with the floor
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Nothing stored above food stream or on top of raw materials or equipment
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No spills present
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All glass and hard plastic intact
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No "don't care" items in area
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Colour coded cleaning equipment in place, in good condition and stored in designated location
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Cleanliness of on line, above line and food contact surfaces acceptable
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Off Line cleanliness i.e. under equipment, walls, floors around supports are clean and free from build up
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"Clean as you" go policy evident - no evidence of spills not cleaned up, no pooled water
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Knives / Scissors of approved type, in good condition, clean and stored in designated location
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Loose item control in place
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Tools - stored in allocated location, clean, not damaged
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Metal detectable pens being used in area and appropriately secured
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Workstations neat and tidy
Bread Production
1. Buildings and Equipment
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Wash Bay - clean
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Wash Bay - in good condition (walls, floor, ceiling)
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Wash Bay - clean
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Mixer Area including skip / overheads - clean
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Mixer Area including skip - in good condition (walls, floor, ceiling)
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Mixer Area including skip - organised, product protection in place, loose item control
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Divider / Overheads - clean
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Divider / Overheads - in good condition (walls, floor, ceiling)
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Divider / Overheads - organized, product protection in place, loose item control
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Rounder - clean
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Rounder - in good condition (walls, floor, ceiling)
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Rounder - organized, product protection in place, loose item control
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Moulder - clean
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Moulder - in good condition (walls, floor, ceiling)
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Moulder - organized, product protection in place, loose item control
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IP - clean
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IP - in good condition (walls, floor, ceiling)
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IP - organized, product protection in place, loose item control
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Prover / Overheads - clean
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Prover / Overheads - in good condition (walls, floor, ceiling)
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Prover / Overheads - organized, product protection in place, loose item control
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Topping Unit / Overheads - clean
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Topping Unit / Overheads - in good condition (walls, floor, ceiling)
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Topping Unit / Overheads - organized, product protection in place, loose item control; allergen management
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Oven-clean
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Oven and surrounding area - in good condition
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Tin Oilers - clean
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Tin Oilers - in good condition (walls, floor, ceiling)
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Tin Oilers - organized, product protection in place, loose item control
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General items
2. Specific Criteria for area
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Bins in adequate numbers, tidy and regularly emptied
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Colour coded cleaning equipment in place, in good condition, stored in designated location
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Food grade disposable cleaning cloths used for cleaning
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Cleaning chemicals - labelled, stored in correct location, secure
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Cleaning schedule in place, current at time of audit
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Thermometers clean (sanitised as required) and calibrated according to site schedule
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Scrappers are approved type, in good condition, clean and stored in designated location
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Storage areas secure, labelled with contents, loose item control in place
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Tools - stored in allocated location, clean, not damaged
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No pins/staples or paperclips found in area
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Metal detectable pens being used in area and appropriately secured
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Workstations neat and tidy
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Ingredient tubs in good condition, no chips or cracks, ingredient tubs clean and appropriate for use. All sealed with lids.
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All ingredient tubs are appropriately labelled. Labels are in good condition. Ingredients are being stored in the correct tubs, no evidence of cross contamination
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Ingredient tubs , bread tins, or other food contact equipment not stored in contact with the floor
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Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans
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Oil and Water spray bottles labelled and not stored on equipment
Bread Slicing
1. Buildings And Equipment
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Cooler - clean
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Cooler - in good condition (walls, floor, ceiling)
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Cooler - organized, product protection in place, loose item control
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Racks - clean
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Racks- organized, product protection in place, loose item control
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Slicer 1 Line - clean
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Slicer 1 Line - in good condition (walls, floor, ceiling)
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Slicer 1 Line - organized, product protection in place, loose item control; metal detector check observed
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Slicer 2 Line - clean
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Slicer 2 Line - in good condition (walls, floor, ceiling)
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Slicer 2 Line - organized, product protection in place, loose item control; metal detector check observed
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Slicer 3 Line - clean
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Slicer 3 Line - in good condition (walls, floor, ceiling)
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Slicer 3 Line - organized, product protection in place, loose item control; metal detector check observed
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Packaging Storage - clean
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Packaging Storage - in good condition (walls, floor, ceiling)
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Packaging Storage - organized, product protection in place, loose item control
2. Specific Criteria for area
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Bins in adequate numbers, tidy and regularly emptied
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Colour coded cleaning equipment in place, in good condition, stored in designated location
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Food grade disposable cleaning cloths used for cleaning
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Cleaning schedule in place, current at time of audit
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Racks - clean
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Thermometers clean (sanitised as required) and calibrated according to site schedule
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Storage areas secure, labelled with contents, loose item control in place
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Tools - storage in allocated location, clean, not damaged
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No pins/staples or paperclips found in area
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Metal detectable pens being used in area and appropriately secured
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Workstations neat and tidy
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Packaging protection when off line
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No crates items stored on floor
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No finished product containers (e.g. bread bags) used to store anything on site except what is intended for.
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Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans
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Oil and Water spray bottles labelled and not stored on equipment
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All finished product is date coded correctly and legibly. Both primary and secondary packaging where applicable
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Any non conforming product is isolated, labelled and recorded to prevent it being despatched without QA approval
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Unbagged finished product shall not be left standing for extended periods exposed. Naked bread to be stored in dry and clean or paper lined crates, and be at least 1 crate off the floor.
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Any dropped finished product is inspected and thrown away if damaged
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Bagged finished product shall not be left standing exposed for extended periods in open areas
Roll Production
1. Buildings And Equipment
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Weigh Up Area - clean
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Weigh Up Area - in good condition (walls, floor, ceiling)
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Weigh Up Area - organized, separation clean / dirty
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Mixer Area / Overheads - clean
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Mixer Area - in good condition (walls, floor, ceiling)
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Mixer Area - organized, product protection in place, loose item control
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Divider / Overheads - in good condition (walls, floor, ceiling)
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Divider / Overheads - organized, product protection in place, loose item control
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Divider / Overheads - clean
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Moulder - clean
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Moulder - in good condition (walls, floor, ceiling)
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Moulder - organized, product protection in place, loose item control
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IP - clean
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IP - in good condition (walls, floor, ceiling)
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IP - organized, product protection in place, loose item control
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Prover / Overheads - clean
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Prover / Overheads - in good condition (walls, floor, ceiling)<br>
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Prover / Overheads - organized, product protection in place, loose item control
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Topping Unit / Overheads - clean
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Topping Unit / Overheads - in good condition (walls, floor, ceiling)
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Topping Unit / Overheads - organized, product protection in place, loose item control; allergen management
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Depanner Overheads - clean
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Depanner - in good condition (walls, floor, ceiling)
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Depanner - organized, product protection in place, loose item control; allergen management
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Oven- clean
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Oven - in good condition (walls, floor, ceiling)
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Oven - organized, product protection in place, loose item control
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Tray Cleaner- clean
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Tray Cleaner - in good condition (walls, floor, ceiling)
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Tray Cleaner - organized, product protection in place, loose item control
2. Specific Criteria for area
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Bins in adequate numbers, tidy and regularly emptied
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Colour coded cleaning equipment in place, in good condition, stored in designated location
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Food grade disposable cleaning cloths used for cleaning
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Cleaning chemicals - labelled, stored in correct location, secure
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Cleaning schedule in place, current at time of audit
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Thermometers clean (sanitised as required) and calibrated according to site schedule
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Storage areas secure, labelled with contents, loose item control in place
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No pins/staples or paperclips are found in area
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Scissors are approved type, in good condition, clean and stored in designated location
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Metal detectable pens being used in area and appropriately secured
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Workstations neat and tidy
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Ingredient tubs in good condition, no chips or cracks, ingredient tubs clean and appropriate for use. All sealed with lids
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Ingredient tubs appropriately labelled. Labels in good condition. Ingredients being stored in the correct tubs, no evidence of cross contamination
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Ingredient tubs , bread tins, or other food contact equipment not stored in contact with the floor
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Oil and Water spray bottles labelled and not being stored on equipment
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Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans
Roll Packing
1. Buildings and Equipment
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Cooler - clean
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Cooler - in good condition (walls, floor, ceiling)
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Cooler - organized, product protection in place, loose item control
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Crates (rack off bread) - clean
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Crates (rack off bread) - in good condition (walls, floor, ceiling)
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Crates (rack off bread) - organized, product protection in place, loose item control
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UBE Line - clean
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UBE Line - in good condition (walls, floor, ceiling)
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UBE Line - organized, product protection in place, loose item control; metal detector check observed
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VPS Line - clean
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VPS Line - organized, product protection in place, loose item control
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VPS Line - in good condition (walls, floor, ceiling)
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VPS Line - organized, product protection in place, loose item control
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VPS Line - organized, product protection in place, loose item control
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Clean Crates / Turntable - in good condition (walls, floor, ceiling)
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Packaging Storage - in good condition (walls, floor, ceiling)
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Packaging Storage - clean
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Packaging Storage - organized, product protection in place, loose item control
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Clean Crates / Turntable - organized, product protection in place, loose item control
2. Specific Criteria for area
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Bins in adequate numbers, tidy and regularly emptied
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Cooler - in good condition (walls, floor, ceiling)
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Food grade disposable cleaning cloths used for cleaning
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Cleaning chemicals - labelled, stored in correct location, secure
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Scales clean, level and calibrated as per schedule. Labelled with Calibration Date
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Crates (rack off bread) - clean
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Knives are approved type, in good condition, clean and stored in designated location
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Storage areas secure, labelled with contents, loose item control in place
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Tools - storage in allocated location, clean, not damaged
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No pins/staples or paperclips are found in area
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Metal detectable pens being used in area and are secured
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Workstations neat and tidy
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No crates items stored on floor
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Packaging protection when off line
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No finished product containers (e.g. bread bags) used to store anything on site except what is intended for
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Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans
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Oil and Water spray bottles labelled and not stored on equipment
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Unbagged finished product shall not be left standing for extended periods exposed. Naked bread to be stored in dry and clean or paper lined crates, and be at least 1 crate off the floor
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Any non conforming product is isolated, labelled and recorded to prevent it being despatched without QA approval
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Any dropped finished product inspected and thrown away if damaged
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Bagged finished product shall not be left standing exposed for extended periods in open areas
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All finished product date coded correctly and legibly. Both primary and secondary packaging where applicable
Grounds and Amenities
1. External Grounds
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Security on site adequate and perimeter of property is adequately fenced off
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Exterior of the building is in good repair
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Product/equipment not stored or stacked next to walls
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Drains have removable grates to allow for easy cleaning
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No evidence of rubbish around perimeter of site
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No old or redundant equipment left in external areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests
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External grounds are well maintained - grass is kept low, there are no shrubs or plants touching the external perimeter
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Gutters well maintained, free of debris
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Crate wash area clean, no pooled water
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Chemical storage locked and secure, correct storage of chemicals
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Waste disposal area clean and organised
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Waste to farmer organised, covered
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Bread waste disposal organised, covered
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Crate Wash Clean
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No don't care item
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Cardboard area clean
2 Amenities, Lunchroom
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Staff amenities clean and well maintained
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Nothing stored on top of lockers
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No evidence of nuts or product containing nuts in tea rooms or lunch rooms
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Vending machines, staff fridges, storage areas and office areas have no peanut or tree nut products. No evidence of employees consuming peanut or tree nut products on site
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Clean as You Go' rule being followed in amenities and tea rooms
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No Glass present
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Personnel lockers clean and tidy
Maintenance
1. Workshop
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All surrounding walls, floors and ceilings clean and in good condition
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All lights covered with a shatterproof covering and in good working order
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No old or redundant equipment left in maintenance areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests
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Correct Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area
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All surrounding walls, floors and ceilings clean and in good condition
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No rags used. Only Food Grade disposable, coloured cleaning cloths available and in use
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Equipment not stored or stacked next to walls
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Tools are stored in toolbox or in allocated areas and not being stored on equipment. No personal items in toolboxes
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Only food grade oils and lubricants used on food contact surfaces and equipment. All lubricants labelled either 'Food Grade' or 'Non Food Grade'
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All "out of the way" areas i.e. under equipment, corners, under tables, door handles, switches etc clean and tidy
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Swarf mats in place
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No finished product containers (e.g. bread bags) used to store anything on site except what is intended for
2. Major Motors
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All surrounding walls, floors and ceilings clean and in good condition
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All lights covered with a shatterproof covering and in good working order
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No old or redundant equipment left in maintenance areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests
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Correct Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area
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All surrounding walls, floors and ceilings clean and in good condition
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No rags used. Only Food Grade disposable, coloured cleaning cloths available and in use
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Equipment not stored or stacked next to walls
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Tools are stored in toolbox or in allocated areas and not being stored on equipment. No personal items in toolboxes
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Only food grade oils and lubricants used on food contact surfaces and equipment. All lubricants labelled either 'Food Grade' or 'Non Food Grade'
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All "out of the way" areas i.e. under equipment, corners, under tables, door handles, switches etc clean and tidy
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Swarf mats in place
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No finished product containers (e.g. bread bags) used to store anything on site except what is intended for
Distribution and Warehouse
1. Buildings And Equipment
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Walls - clean
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Walls - in good condition
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Walls - nothing stored against, walkway access
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Floors - clean
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Floors - in good condition
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Ceiling - clean, no condensation or water dripping
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Ceiling - in good condition
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Ladders / Steps - clean and in good condition
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Lights covered and working
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Redundant equipment clean, stored securely
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No product/WIP/ Raw materials stored directly against wall allowing for pest harbourage
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Bins in adequate numbers, tidy and regularly emptied
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Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area
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Tools - stored in toolbox or in allocated areas and stored on equipment
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Workstations neat and tidy
2. Distribution
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Pallets in acceptable condition i.e. not broken, not double stacked
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Pallets not being stored on the floor, racking being used
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Pallets not being stored outside
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Packaging materials stored on appropriate racking, not stored on floor
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All incoming product free of infestation, damage or objectionable odours before transferring to storage
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Damaged pallets and crates removed from within the distribution areas
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Off Line cleanliness i.e. under equipment, walls, floors around supports clean and free from build up
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No temporary repairs made using cable ties, string or tape
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Equipment is in acceptable condition, no evidence of paint chipping, broken parts
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Nothing stored above food stream or on top of raw materials or equipment
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Non conforming product is isolated, labelled and recorded to prevent being despatched without QA approval
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Any dropped finished product is inspected and thrown away if damaged
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Boxing Area Organised, tidy, no "do not care" items
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Food waste is in designated locations
Summary and Close Out
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Additional Comments
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Next Scheduled Audit
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Audit Completed by
