GMP Audit - CVL - SafetyCulture

Title Page

Site conducted
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- 484
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- 586
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- Maintenance Tool Area
- Clintonville WCI
- Receiving
- Outside Grounds
- Heaford Room
- Shipping
- Parts Room
- WCI Docks
Conducted on
Prepared by
- J Kovnesky
- F Skalitzky
- J Redmerski
- T Lewis
- M Jensen
- S Wisnefske
- M Phillips
- R Knaus
- JC Miller
- J Miller
- W Williams
- A Poppe
- T Davies
- J Fenn
- B Much
- S Larrabee
- L Hamilton
- K Boldig
- P Walske
- N Hanstad
- J Albright
- J Keberlein
- P Stoltz
- A Ziepke
- A Lapp
- C Rindt
- M Maas

Area Audited

Record Department
- Plate Forming
- Flexo Napkins
- Table Covers
- Solid Color Napkins
- Cups
- Board Printing
- Buildings and Grounds
- Maintenance
- Support Areas
- Warehouse
Ask employees in area what do they do if there is a food safety issue
GMP Policy 4512-00-000-047 6.1 Training 6.1.1 All new employees are required to receive GMP training during new employee orientation. 6.1.2 All employees are required to receive annual GMP refresher training. 6.1.3 All new employees will be required to complete a verification exercise. 6.1.4 Make up sessions can be scheduled to accommodate absentee employees either on vacation or off on LOA. 6.1.5 All temporary employees, contract employees, contractors, and vendors who will be unaccompanied must acknowledge that they understand GMP requirements prior to being allowed on the production floor. 6.1.6 Everyone is responsible for notifying a lead or manager of any potential food safety issues.
Ask employee in area what does food safety mean to you in your role

Clothing

Clothing is clean and does not pose a food safety risk
Good Manufacturing Practices 4512-00-000-047 6.4 Clothing 6.4.1 No items allowed in pockets above the waist. 6.4.2 All clothing must be clean and in good condition. 6.4.3 All clothing must have manufactured hem; no cut off shorts or cut off shirt sleeves. 6.4.4 Loose clothing that may come in contact with product or caught in equipment is prohibited. 6.4.5 Hoods are not allowed in the plant. 6.4.6 If gloves are worn, they must be in good, clean condition. 6.4.7 No open toe or open heel shoes allowed in production.
No hoods or loose clothing
Good Manufacturing Practices 4512-00-000-047 6.4 Clothing 6.4.1 No items allowed in pockets above the waist. 6.4.2 All clothing must be clean and in good condition. 6.4.3 All clothing must have manufactured hem; no cut off shorts or cut off shirt sleeves. 6.4.4 Loose clothing that may come in contact with product or caught in equipment is prohibited. 6.4.5 Hoods are not allowed in the plant. 6.4.6 If gloves are worn, they must be in good, clean condition. 6.4.7 No open toe or open heel shoes allowed in production.
No tank tops, sleeveless shirts, cutoff shirts or shorts
Good Manufacturing Practices 4512-00-000-047 6.4 Clothing 6.4.1 No items allowed in pockets above the waist. 6.4.2 All clothing must be clean and in good condition. 6.4.3 All clothing must have manufactured hem; no cut off shorts or cut off shirt sleeves. 6.4.4 Loose clothing that may come in contact with product or caught in equipment is prohibited. 6.4.5 Hoods are not allowed in the plant. 6.4.6 If gloves are worn, they must be in good, clean condition. 6.4.7 No open toe or open heel shoes allowed in production.

Disease & Open Sores

No person with inadequately treated wound or lesion
GMP Policy 4512-00-000-047 6.10 Personnel Hygiene 6.10.1 All personnel handling product must wash their hands: 6.10.1.1 Before entering the production floor, warehouse, or maintenance areas 6.10.1.2 After using the restroom, lunch room or locker room 6.10.1.3 After using a tissue or handkerchief or touching their mouth or nose 6.10.1.4 After handling contaminated waste or chemicals 6.10.1.5 After performing maintenance activities 6.10.2 Any opening to the skin such as cuts, scrapes, sores, etc. must be covered with an approved bandage or clothing. 6.10.3 Material contaminated with bodily fluids (blood, expellant from coughing or sneezing) must be disposed of and area affected adequately cleaned. 6.10.4 Employees who are experiencing any of the following as diagnosed by a doctor must report to their Shift Lead/Managers or HR immediately so they can be sent home: Infected cuts or wounds, boils, sores, skin complaints such as rash or poison ivy, or infectious disease
Open wound or lesion is covered with proper dressings
GMP Policy 4512-00-000-047 6.10 Personnel Hygiene 6.10.1 All personnel handling product must wash their hands: 6.10.1.1 Before entering the production floor, warehouse, or maintenance areas 6.10.1.2 After using the restroom, lunch room or locker room 6.10.1.3 After using a tissue or handkerchief or touching their mouth or nose 6.10.1.4 After handling contaminated waste or chemicals 6.10.1.5 After performing maintenance activities 6.10.2 Any opening to the skin such as cuts, scrapes, sores, etc. must be covered with an approved bandage or clothing. 6.10.3 Material contaminated with bodily fluids (blood, expellant from coughing or sneezing) must be disposed of and area affected adequately cleaned. 6.10.4 Employees who are experiencing any of the following as diagnosed by a doctor must report to their Shift Lead/Managers or HR immediately so they can be sent home: Infected cuts or wounds, boils, sores, skin complaints such as rash or poison ivy, or infectious disease
Bandages used are provided by Vendor
GMP Policy 4512-00-000-047 6.10 Personnel Hygiene 6.10.1 All personnel handling product must wash their hands: 6.10.1.1 Before entering the production floor, warehouse, or maintenance areas 6.10.1.2 After using the restroom, lunch room or locker room 6.10.1.3 After using a tissue or handkerchief or touching their mouth or nose 6.10.1.4 After handling contaminated waste or chemicals 6.10.1.5 After performing maintenance activities 6.10.2 Any opening to the skin such as cuts, scrapes, sores, etc. must be covered with an approved bandage or clothing. 6.10.3 Material contaminated with bodily fluids (blood, expellant from coughing or sneezing) must be disposed of and area affected adequately cleaned. 6.10.4 Employees who are experiencing any of the following as diagnosed by a doctor must report to their Shift Lead/Managers or HR immediately so they can be sent home: Infected cuts or wounds, boils, sores, skin complaints such as rash or poison ivy, or infectious disease

PPE

Tethered (corded) Ear plugs are used in areas requiring hearing protection
GMP Policy 4512-00-000-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas.
Hair restraints are used in areas requiring personal safety and food safety
GMP Policy 4512-00-000-047 6.5 Hair 6.5.1 Employees who enter production, receiving or warehouse areas past the designated green or yellow lines must restrain hair through the use of hairnet, baseball hat, stocking cap or bandana that covers entire head securing the hair unless they are completely bald or cleanly shaven. The following areas are exempt from wearing hairnets and beard nets: shipping, bathrooms, lunchrooms, offices and electrical maintenance activity under NFPA 70E. 6.5.2 Restrained hair shall not exceed the shoulders to ensure personal safety. 6.5.3 Beard nets must be worn to cover facial hair unless clean shaven. (less than 24hr growth) 6.5.4 Beard nets must cover hair up to the bottom lip and strings must extend over the ear. 6.5.5 Mustaches must be kept neat, clean and trimmed so not to extend past the corner of mouth. Otherwise, mustaches must be covered with a beard net. 6.5.6 Facemasks may be substituted for a beard net if the facemask covers the entire facial hair.

Food and Beverage

No evidence of lunch pails or eating observed at equipment
GMP Policy 4512-00-000-047 6.8 Food, Beverage, and Pharmaceuticals 6.8.1 Pharmaceuticals/ Medications, either prescription or over the counter, are not allowed on the production or warehouse areas unless authorized by Human Resources. These items must be stored in your locker. 6.8.2 Water can be consumed in the production, storage/warehouse and maintenance areas but must be in a clear, covered container. 6.8.2.1 Tinted containers are not allowed. 6.8.2.2 No glass containers are allowed. 6.8.2.3 Beverage containers are to be stored in designated beverage areas only when in production. 6.8.2.4 Empty beverage containers must be disposed of properly in covered food waste containers which are emptied daily. 6.8.2.5 Use an approved NSF Food Contact Surface cleaner to immediately sanitize all surfaces where there’s a food or beverage spill to eliminate cross contact for allergens. 6.8.3 Food is not allowed in production, warehouse, or maintenance areas and must be consumed in designated areas only. Lunch pails are not allowed in production or warehouse areas, they must be stored in break rooms or personal lockers. Food includes but not limited to candy, gum, and cough drops. 6.8.4 Food and drink transported to and from designated eating areas must be covered in a manner that prevents spillage or product contamination. 6.8.5 Generated trash as a result of food consumption must be disposed of in the designated food waste containers only. 6.11 Allergens 6.11.1 Including the Big 8 – Wheat, Eggs, Dairy, Soy, Peanuts, Tree nuts, Fish and Shellfish 6.11.2 Handwashing is important to prevent cross contamination of allergens onto our products 6.11.3 Allergens should not be found in production, warehouse, or maintenance areas
Clear beverage containers are always properly lidded and stored in designated drink areas
GMP Policy 4512-00-000-047 6.8 Food, Beverage, and Pharmaceuticals 6.8.1 Pharmaceuticals/ Medications, either prescription or over the counter, are not allowed on the production or warehouse areas unless authorized by Human Resources. These items must be stored in your locker. 6.8.2 Water can be consumed in the production, storage/warehouse and maintenance areas but must be in a clear, covered container. 6.8.2.1 Tinted containers are not allowed. 6.8.2.2 No glass containers are allowed. 6.8.2.3 Beverage containers are to be stored in designated beverage areas only when in production. 6.8.2.4 Empty beverage containers must be disposed of properly in covered food waste containers which are emptied daily. 6.8.2.5 Use an approved NSF Food Contact Surface cleaner to immediately sanitize all surfaces where there’s a food or beverage spill to eliminate cross contact for allergens. 6.8.3 Food is not allowed in production, warehouse, or maintenance areas and must be consumed in designated areas only. Lunch pails are not allowed in production or warehouse areas, they must be stored in break rooms or personal lockers. Food includes but not limited to candy, gum, and cough drops. 6.8.4 Food and drink transported to and from designated eating areas must be covered in a manner that prevents spillage or product contamination. 6.8.5 Generated trash as a result of food consumption must be disposed of in the designated food waste containers only. 6.11 Allergens 6.11.1 Including the Big 8 – Wheat, Eggs, Dairy, Soy, Peanuts, Tree nuts, Fish and Shellfish 6.11.2 Handwashing is important to prevent cross contamination of allergens onto our products 6.11.3 Allergens should not be found in production, warehouse, or maintenance areas
Food waste containers are properly lined and changed daily
GMP Policy 4512-00-000-047 6.8 Food, Beverage, and Pharmaceuticals 6.8.1 Pharmaceuticals/ Medications, either prescription or over the counter, are not allowed on the production or warehouse areas unless authorized by Human Resources. These items must be stored in your locker. 6.8.2 Water can be consumed in the production, storage/warehouse and maintenance areas but must be in a clear, covered container. 6.8.2.1 Tinted containers are not allowed. 6.8.2.2 No glass containers are allowed. 6.8.2.3 Beverage containers are to be stored in designated beverage areas only when in production. 6.8.2.4 Empty beverage containers must be disposed of properly in covered food waste containers which are emptied daily. 6.8.2.5 Use an approved NSF Food Contact Surface cleaner to immediately sanitize all surfaces where there’s a food or beverage spill to eliminate cross contact for allergens. 6.8.3 Food is not allowed in production, warehouse, or maintenance areas and must be consumed in designated areas only. Lunch pails are not allowed in production or warehouse areas, they must be stored in break rooms or personal lockers. Food includes but not limited to candy, gum, and cough drops. 6.8.4 Food and drink transported to and from designated eating areas must be covered in a manner that prevents spillage or product contamination. 6.8.5 Generated trash as a result of food consumption must be disposed of in the designated food waste containers only.

Foreign Material Control

No items made of glass observed
HGI-QMS016 Glass and Brittle Plastics 6.0 PROCEDURE 6.1 Food or beverage containers cannot be glass and are not permitted into production areas. 6.2 All glass and brittle plastics in production areas are to be registered to the glass and brittle plastic register. The register shall be audited at a minimum annually. 6.3 In the event of broken glass in the production areas, the following steps must be adhered to: 6.3.1 Notification: Production must cease immediately. Employees must report any broken glass or brittle plastic immediately to a supervisor or manager. A supervisor or manager is responsible for notifying quality via phone or email so that the incident shall be recorded to the glass and brittle plastic breakage incident log. 6.3.2 Isolate/ secure possible area(s) of contamination. 6.3.2.1 Prevent cross contamination by not walking through contaminated areas. 6.3.2.2 Quality and/or Food Safety representative suggests taping off area to prevent movement of WIP, Raw Materials, Finished Goods, Shop Supplies and Personnel. 6.3.2.3 Do not allow any WIP or FG product to leave the area unless properly inspected and confirmed that no broken pieces can be found on the product. 6.3.3 Clean-up 6.3.3.1 Retrieve the designated BROKEN GLASS CLEAN-UP KIT. Refer to REFERENCES section of this document to find locations of your sites kit. 6.3.3.2 Only the designated BROKEN GLASS CLEAN-UP KIT can be utilized to clean-up broken glass or brittle plastic. 6.3.3.3 Refer to the bottom of the procedure for the location of the broken glass and brittle plastic kits at HGI facilities. 6.3.3.4 Shoe covers located inside the BROKEN GLASS CLEAN-UP KIT must be worn by all employees involved with the clean-up in the possible contamination areas prior to beginning clean-up. 6.3.3.5 6.3.3.6 Carefully remove all broken particles and place in designated trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.7 Upon completion of clean up, immediately place broom and dustpan used to remove glass into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.8 Throw all rags and materials used to wipe up contaminated areas into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.9 Dispose of entire BROKEN GLASS CLEAN-UP KIT TOOLS into trash compactor. Compact the trash so that the kit materials are compacted to the outside. 6.3.3.10 The isolated area must be inspected and permission to resume operations must be cleared by a suitable responsible person. This person may be a lead, supervisor or department manager. 6.3.3.11 MRO is responsible for re-ordering new BROKEN GLASS CLEAN-UP KIT.
No broken glass, brittle plastic (plexi-glass) or knife blades
HGI-QMS016 Glass and Brittle Plastics 6.0 PROCEDURE 6.1 Food or beverage containers cannot be glass and are not permitted into production areas. 6.2 All glass and brittle plastics in production areas are to be registered to the glass and brittle plastic register. The register shall be audited at a minimum annually. 6.3 In the event of broken glass in the production areas, the following steps must be adhered to: 6.3.1 Notification: Production must cease immediately. Employees must report any broken glass or brittle plastic immediately to a supervisor or manager. A supervisor or manager is responsible for notifying quality via phone or email so that the incident shall be recorded to the glass and brittle plastic breakage incident log. 6.3.2 Isolate/ secure possible area(s) of contamination. 6.3.2.1 Prevent cross contamination by not walking through contaminated areas. 6.3.2.2 Quality and/or Food Safety representative suggests taping off area to prevent movement of WIP, Raw Materials, Finished Goods, Shop Supplies and Personnel. 6.3.2.3 Do not allow any WIP or FG product to leave the area unless properly inspected and confirmed that no broken pieces can be found on the product. 6.3.3 Clean-up 6.3.3.1 Retrieve the designated BROKEN GLASS CLEAN-UP KIT. Refer to REFERENCES section of this document to find locations of your sites kit. 6.3.3.2 Only the designated BROKEN GLASS CLEAN-UP KIT can be utilized to clean-up broken glass or brittle plastic. 6.3.3.3 Refer to the bottom of the procedure for the location of the broken glass and brittle plastic kits at HGI facilities. 6.3.3.4 Shoe covers located inside the BROKEN GLASS CLEAN-UP KIT must be worn by all employees involved with the clean-up in the possible contamination areas prior to beginning clean-up. 6.3.3.5 6.3.3.6 Carefully remove all broken particles and place in designated trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.7 Upon completion of clean up, immediately place broom and dustpan used to remove glass into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.8 Throw all rags and materials used to wipe up contaminated areas into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.9 Dispose of entire BROKEN GLASS CLEAN-UP KIT TOOLS into trash compactor. Compact the trash so that the kit materials are compacted to the outside. 6.3.3.10 The isolated area must be inspected and permission to resume operations must be cleared by a suitable responsible person. This person may be a lead, supervisor or department manager. 6.3.3.11 MRO is responsible for re-ordering new BROKEN GLASS CLEAN-UP KIT.
No cut hazards are present in the area
HGI-QMS016 Glass and Brittle Plastics 6.0 PROCEDURE 6.1 Food or beverage containers cannot be glass and are not permitted into production areas. 6.2 All glass and brittle plastics in production areas are to be registered to the glass and brittle plastic register. The register shall be audited at a minimum annually. 6.3 In the event of broken glass in the production areas, the following steps must be adhered to: 6.3.1 Notification: Production must cease immediately. Employees must report any broken glass or brittle plastic immediately to a supervisor or manager. A supervisor or manager is responsible for notifying quality via phone or email so that the incident shall be recorded to the glass and brittle plastic breakage incident log. 6.3.2 Isolate/ secure possible area(s) of contamination. 6.3.2.1 Prevent cross contamination by not walking through contaminated areas. 6.3.2.2 Quality and/or Food Safety representative suggests taping off area to prevent movement of WIP, Raw Materials, Finished Goods, Shop Supplies and Personnel. 6.3.2.3 Do not allow any WIP or FG product to leave the area unless properly inspected and confirmed that no broken pieces can be found on the product. 6.3.3 Clean-up 6.3.3.1 Retrieve the designated BROKEN GLASS CLEAN-UP KIT. Refer to REFERENCES section of this document to find locations of your sites kit. 6.3.3.2 Only the designated BROKEN GLASS CLEAN-UP KIT can be utilized to clean-up broken glass or brittle plastic. 6.3.3.3 Refer to the bottom of the procedure for the location of the broken glass and brittle plastic kits at HGI facilities. 6.3.3.4 Shoe covers located inside the BROKEN GLASS CLEAN-UP KIT must be worn by all employees involved with the clean-up in the possible contamination areas prior to beginning clean-up. 6.3.3.5 6.3.3.6 Carefully remove all broken particles and place in designated trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.7 Upon completion of clean up, immediately place broom and dustpan used to remove glass into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.8 Throw all rags and materials used to wipe up contaminated areas into trash container provided as part of the BROKEN GLASS CLEAN-UP KIT. 6.3.3.9 Dispose of entire BROKEN GLASS CLEAN-UP KIT TOOLS into trash compactor. Compact the trash so that the kit materials are compacted to the outside. 6.3.3.10 The isolated area must be inspected and permission to resume operations must be cleared by a suitable responsible person. This person may be a lead, supervisor or department manager. 6.3.3.11 MRO is responsible for re-ordering new BROKEN GLASS CLEAN-UP KIT.
No foreign material contamination such as missing bristles, splintered wood, metal shavings, etc.

Hand Washing

Employees in contact with product have clean hands
GMP Policy 4512-00-000-047 6.10 Personnel Hygiene 6.10.1 All personnel handling product must wash their hands: 6.10.1.1 Before entering the production floor, warehouse, or maintenance areas 6.10.1.2 After using the restroom, lunch room or locker room 6.10.1.3 After using a tissue or handkerchief or touching their mouth or nose 6.10.1.4 After handling contaminated waste or chemicals 6.10.1.5 After performing maintenance activities 6.10.2 Any opening to the skin such as cuts, scrapes, sores, etc. must be covered with an approved bandage or clothing. 6.10.3 Material contaminated with bodily fluids (blood, expellant from coughing or sneezing) must be disposed of and area affected adequately cleaned. 6.10.4 Employees who are experiencing any of the following as diagnosed by a doctor must report to their Shift Lead/Managers or HR immediately so they can be sent home: Infected cuts or wounds, boils, sores, skin complaints such as rash or poison ivy, or infectious disease 6.11 Allergens 6.11.1 Including the Big 8 – Wheat, Eggs, Dairy, Soy, Peanuts, Tree nuts, Fish and Shellfish 6.11.2 Handwashing is important to prevent cross contamination of allergens onto our products 6.11.3 Allergens should not be found in production, warehouse, or maintenance areas

Jewelry

No jewelry is allowed on the production floor or warehouse areas
GMP Policy 4512-00-000-047 6.6 Jewelry 6.6.1 Jewelry is not allowed in the production/warehouse areas except studded piercings. This includes but is not limited to any rings, watches, bracelets, necklaces, and non-studded body piercings. 6.6.2 Non-studded body piercings should be removed or covered with an approved bandage if visible. 6.6.3 Medical alert jewelry is not allowed. Boot tags must be used for medical alert purposes.
Piercings or jewelry that cannot be removed are covered and secured with approved bandages
GMP Policy 4512-00-000-047 6.6 Jewelry 6.6.1 Jewelry is not allowed in the production/warehouse areas except studded piercings. This includes but is not limited to any rings, watches, bracelets, necklaces, and non-studded body piercings. 6.6.2 Non-studded body piercings should be removed or covered with an approved bandage if visible. 6.6.3 Medical alert jewelry is not allowed. Boot tags must be used for medical alert purposes.

Personal Belongings

Clothing and other personal items properly stored & away from the production area
GMP Policy 4512-00-000-047 6.9 Lockers 6.9.1 All employees will have access to a locker for securing personal items not allowed on the production floor, which includes but not limited to cell phones, medications, cigarettes, lotions, nail clippers, lighters, etc. 6.9.2 Employees are responsible for keeping their lockers clean. 6.9.3 Lockers are subject to inspection at Shift Leads/Managers discretion. 6.9.4 Nothing is to be stored on top of or under lockers.
No cell phone usage within production area
GMP Policy 4512-00-000-047 6.9 Lockers 6.9.1 All employees will have access to a locker for securing personal items not allowed on the production floor, which includes but not limited to cell phones, medications, cigarettes, lotions, nail clippers, lighters, etc. 6.9.2 Employees are responsible for keeping their lockers clean. 6.9.3 Lockers are subject to inspection at Shift Leads/Managers discretion. 6.9.4 Nothing is to be stored on top of or under lockers.

Tobacco

No evidence of tobacco use
GMP Policy 4512-00-000-047 6.7 Tobacco Use 6.7.1 The facility is tobacco free. 6.7.2 Smokeless tobacco and Electronic cigarettes (E cigarettes) are not allowed on the premises. 6.7.3 Spitting is strictly prohibited.
No evidence of spitting
GMP Policy 4512-00-000-047 6.7 Tobacco Use 6.7.1 The facility is tobacco free. 6.7.2 Smokeless tobacco and Electronic cigarettes (E cigarettes) are not allowed on the premises. 6.7.3 Spitting is strictly prohibited.

Work Aides

No items allowed in pockets above the waist
GMP Policy 4512-00-000-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas.
Tools properly stored
GMP Policy 4512-00-00-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas.
Clean rags used
GMP Policy 4512-00-00-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas.
Brooms returned to storage area or hung after use
GMP Policy 4512-00-00-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas.
Employees with fingernail polish or false fingernails are wearing gloves. Gloves not soiled, frayed or torn
GMP Policy 4512-00-000-047 6.4 Clothing 6.4.1 Absolutely no items allowed in pockets above the waist. 6.4.2 All clothing must be clean and in good condition. 6.4.3 All clothing must have manufactured hem; no cut off shorts or cut off shirt sleeves. 6.4.4 Loose clothing that may come in contact with product or caught in equipment is prohibited. 6.4.5 Hoods are not allowed in the plant. 6.4.6 Compliance is determined by Shift Lead/Managers discretion. 6.4.7 If gloves are worn, they must be in good, clean condition. 6.4.8 No open toe or open heel shoes allowed in production.

Good Documentation Practices

Data is recorded in ink
HGI-QMS009 Records Management 5.0 PROCEDURE 5.1 All records shall be in pen only and legible. No scribbles or whiteout. 5.1.1 If a mistake is made during recording, do not scratch or scribble it out. Cross out the incorrect value with one line and initial the correct value. 5.1.2 Do not use symbols e.g. ditto marks or arrows to indicate repetitive or consecutive entry. 5.1.3 No spaces, lines, or fields are to be left blank on completed documents.
No use of correction tape or scribbles
HGI-QMS009 Records Management 5.0 PROCEDURE 5.1 All records shall be in pen only and legible. No scribbles or whiteout. 5.1.1 If a mistake is made during recording, do not scratch or scribble it out. Cross out the incorrect value with one line and initial the correct value. 5.1.2 Do not use symbols e.g. ditto marks or arrows to indicate repetitive or consecutive entry. 5.1.3 No spaces, lines, or fields are to be left blank on completed documents.
No blanks or missing data
HGI-QMS009 Records Management 5.0 PROCEDURE 5.1 All records shall be in pen only and legible. No scribbles or whiteout. 5.1.1 If a mistake is made during recording, do not scratch or scribble it out. Cross out the incorrect value with one line and initial the correct value. 5.1.2 Do not use symbols e.g. ditto marks or arrows to indicate repetitive or consecutive entry. 5.1.3 No spaces, lines, or fields are to be left blank on completed documents.

Chemicals

Only approved chemicals are located at the work center
GMP Policy 4512-00-000-047 6.14 Chemicals 6.14.1 Only approved chemicals are allowed in manufacturing, maintenance and distribution 6.14.2 Food grade lubricants shall be used whenever possible. 6.14.3 All materials and chemicals must be properly labeled and stored. Food grade materials and non-food grade materials must be stored on separate shelves or separate cabinets and labeled accordingly. 6.14.4 Food grade materials shall be stored on shelves above non-food grade materials to prevent contamination.
Chemicals and containers are properly labeled or color coded
GMP Policy 4512-00-000-047 6.14 Chemicals 6.14.1 Only approved chemicals are allowed in manufacturing, maintenance and distribution 6.14.2 Food grade lubricants shall be used whenever possible. 6.14.3 All materials and chemicals must be properly labeled and stored. Food grade materials and non-food grade materials must be stored on separate shelves or separate cabinets and labeled accordingly. 6.14.4 Food grade materials shall be stored on shelves above non-food grade materials to prevent contamination.
Chemicals are properly stored
GMP Policy 4512-00-000-047 6.14 Chemicals 6.14.1 Only approved chemicals are allowed in manufacturing, maintenance and distribution 6.14.2 Food grade lubricants shall be used whenever possible. 6.14.3 All materials and chemicals must be properly labeled and stored. Food grade materials and non-food grade materials must be stored on separate shelves or separate cabinets and labeled accordingly. 6.14.4 Food grade materials shall be stored on shelves above non-food grade materials to prevent contamination.
Inks and coatings are covered when not in use
GMP Policy 4512-00-00-047 6.13 Operational Practices 6.13.1 Earplugs must be worn with a tethering device 6.13.2 All cleaning equipment brooms, mops, tools, racks are to be kept clean and in good repair 6.13.3 Cleaning tools used to clean product path equipment (delivery platform) must not be utilized to clean non product path equipment (floor) 6.13.4 Vacuums instead of air hoses should be used to clean equipment to prevent contamination of adjacent production. 6.13.5 Temporary repairs must not pose a food safety risk and must be cleanable. Temporary repairs must be reported through a Maintenance work order request for permanent resolution. 6.13.6 All containers used to store ink and glue will be covered when not in use to prevent contamination. 6.13.7 Employees shall keep work areas and aisles clean, placing tools and materials (rags, buckets, trash or waste) in their appropriate location to prevent cross contamination. 6.13.8 Tools, spare parts, and supplies are not to be stored over production webpath areas. 6.14 Chemicals 6.14.1 Only approved chemicals are allowed in manufacturing, maintenance and distribution 6.14.2 Food grade lubricants shall be used whenever possible. 6.14.3 All materials and chemicals must be properly labeled and stored. Food grade materials and non-food grade materials must be stored on separate shelves or separate cabinets and labeled accordingly. 6.14.4 Food grade materials shall be stored on shelves above non-food grade materials to prevent contamination.

Waste

Waste bins properly labeled or color coded
Waste Container Colors Waste containers are color coded to designate types of waste Red – Broke/Rejected Tissue Yellow – Trash Blue - Recyclables (Paper, Plastic, Cans, Corrugate) - Board stock, Left over poly rolls, core plugs and stretch wrap in gaylords with blue tape Beige/Gray with Label – Restroom and Food Waste RESTROOM AND FOOD WASTE MUST ONLY BE DISPOSED OF IN RESTROOM AND FOOD WASTE CONTAINERS
Properly used (no trash in sort & segregate bins; no product in regular trash bins)
Waste Container Colors Waste containers are color coded to designate types of waste Red – Broke/Rejected Tissue Yellow – Trash Blue - Recyclables (Paper, Plastic, Cans, Corrugate) - Board stock, Left over poly rolls, core plugs and stretch wrap in gaylords with blue tape Beige/Gray with Label – Restroom and Food Waste RESTROOM AND FOOD WASTE MUST ONLY BE DISPOSED OF IN RESTROOM AND FOOD WASTE CONTAINERS
No cases containing trash

General

Cleaning schedules are followed
4512-00-000-044 Standard Sanitation Operating Procedure 2.0 RESPONSIBILITIES 2.1 Operators and/or Assistants will conduct cleaning tasks in the production and warehouse areas. 2.2 A contracted service crew will conduct the cleaning tasks in the break rooms, rest rooms and office areas. Refer to ProOne’s Janitorial Scope of Work for the cleaning procedure of each area. 2.3 The Department Leads are responsible for daily monitoring of the Master Sanitation Cleaning Schedule and insuring chemicals are properly labeled and stored in designated 6s areas. 2.4 Cleaning is also monitored through internal GMP and 6S audits. 2.5 Maintenance Manager will release work orders on a regular basis for shop cleaning as well as building and grounds. Tasks will be completed by maintenance personnel and outsourced when needed. 2.6 All Master Sanitation Schedule records will be maintained on file by the quality department and made available to inspection/audit personnel. 3.0 PROCEDURE 3.1 Production floors will be swept and/or mopped once per shift. 3.1.1 Floors will be swept with a standard broom or dry mop, debris will be placed into garbage can located at work center. 3.1.2 Floors will be mopped as needed using a wet mop and AmeriClean Blue as needed. 3.2 Garbage’s will be emptied once per shift and will be transferred to designated dumpster immediately to avoid any product contamination. 3.3 Equipment and guards will be dusted and wiped down once a week using a feather duster. 3.4 Work centers will be vacuumed using a standard shop-vac as needed. 3.4.1 Shop-vac canister and filter will be cleaned as needed. 3.5 Department specific tasks will be done once per week—these tasks are posted at each work center. 3.6 When necessary Purell Foodservice Surface Sanitizer is used as the last step to clean web path areas prior to the start of production.
Work center is clean and organized
Storage cabinets are clean and organized
Auxiliary areas are clean and organized

Walls/ Floors

Clean
No holes, crevices
No peeling paint
No exposed insulation
No rust
No mold
No trip hazards

Ceilings

Clean
No peeling paint
No rust
No mold

Doors

No gaps
GMP Policy 4512-00-000-047 6.3 Exterior Doors 6.3.1 All exterior doors must be kept closed and locked. 6.3.2 Do not prop doors open to take a break or to provide ventilation. 6.3.3 If a door is screened, it must be kept closed and locked. 6.3.4 All doors must be properly sealed, no gaps to the outside.
No holes
No peeling paint
No holes in screens
GMP Policy 4512-00-000-047 6.3 Exterior Doors 6.3.1 All exterior doors must be kept closed and locked. 6.3.2 Do not prop doors open to take a break or to provide ventilation. 6.3.3 If a door is screened, it must be kept closed and locked. 6.3.4 All doors must be properly sealed, no gaps to the outside.
Dock levelers sealed
All exit doors are locked from the outside (Security)
GMP Policy 4512-00-000-047 6.3 Exterior Doors 6.3.1 All exterior doors must be kept closed and locked. 6.3.2 Do not prop doors open to take a break or to provide ventilation. 6.3.3 If a door is screened, it must be kept closed and locked. 6.3.4 All doors must be properly sealed, no gaps to the outside.

Equipment

Clean
No tape
No cardboard
No strings
No rags
No rust
No loose parts
No excess oil or grease on or around equipment
No electrical hazards

Overhead Pipes

Clean
No leaks
No rust
No exposed insulation

Pest Control

No Damage to rodent stations
HGI-QMS038 Pest Control Management 3.0 RESPONSIBILITIES 3.1 Quality/Food Safety will work in close conjunction with the contracted Pest Control service provider. 3.2 Quality/Food Safety will review all service reports and verify activity and findings. 3.3 Contract service provider will maintain a Pest Control Log book to include all relevant documents. 3.4 The Quality department is responsible for confirming the pest control logbook is audit ready and confirming any non-conformances discovered by the pest control supplier are corrected. 3.5 Employees should not handle bait stations. Employees are responsible to contact the quality department with any pest control issues for notification to the contracted Pest Control service provider.
No rodent stations missing from locations
HGI-QMS038 Pest Control Management 3.0 RESPONSIBILITIES 3.1 Quality/Food Safety will work in close conjunction with the contracted Pest Control service provider. 3.2 Quality/Food Safety will review all service reports and verify activity and findings. 3.3 Contract service provider will maintain a Pest Control Log book to include all relevant documents. 3.4 The Quality department is responsible for confirming the pest control logbook is audit ready and confirming any non-conformances discovered by the pest control supplier are corrected. 3.5 Employees should not handle bait stations. Employees are responsible to contact the quality department with any pest control issues for notification to the contracted Pest Control service provider.
No evidence of pest issues
HGI-QMS038 Pest Control Management 3.0 RESPONSIBILITIES 3.1 Quality/Food Safety will work in close conjunction with the contracted Pest Control service provider. 3.2 Quality/Food Safety will review all service reports and verify activity and findings. 3.3 Contract service provider will maintain a Pest Control Log book to include all relevant documents. 3.4 The Quality department is responsible for confirming the pest control logbook is audit ready and confirming any non-conformances discovered by the pest control supplier are corrected. 3.5 Employees should not handle bait stations. Employees are responsible to contact the quality department with any pest control issues for notification to the contracted Pest Control service provider.

Additional Comments

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GMP Audit - CVL

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Area Audited

Clothing

Disease & Open Sores

PPE

Food and Beverage

Foreign Material Control

Hand Washing

Jewelry

Personal Belongings

Tobacco

Work Aides

Good Documentation Practices

Chemicals

Waste

General

Walls/ Floors

Ceilings

Doors

Equipment

Overhead Pipes

Pest Control

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GMP Audit - CVL

Free GMP Audit - CVL Checklist

Go digital today!

Convert your paper checklists into digital forms

Area Audited

Clothing

Disease & Open Sores

PPE

Food and Beverage

Foreign Material Control

Hand Washing

Jewelry

Personal Belongings

Tobacco

Work Aides

Good Documentation Practices

Chemicals

Waste

General

Walls/ Floors

Ceilings

Doors

Equipment

Overhead Pipes

Pest Control

Additional Comments

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