High Care Leafy

  • Footbath is full and recording sheet completed correctly/ on time?

  • What are the issues? Please rate them according to the food risk severity.

  • Are the staffs adhering to the GMP policy? (correct entry procedure and PPE, personal hygiene, food or drink being consumed in the area?)

  • What are the issues? Please rate them according to the food risk severity.

  • Is PPE available? Are tubs clean and good in condition?

  • What are the issues? Please rate them according to the food risk severity.

  • Are soap, paper towels, sanitisers and rubbish bins available and in good condition at all hand washing stations? all taps operational and operating at 35°C to 45°C and below 60°C?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all lights, walls, floors, ceilings and doors clean, and in good condition? (check pool/stagnant water, condensation, cracks, gaps, holes)

  • What are the issues? Please rate them according to the food risk severity.

  • Are all electrical sockets, pipes, fittings and fixture to the building, clean and in good repair?

  • What are the issues? Please rate them according to the food risk severity.

  • No signs of pest activity or harbourage?

  • What are the issues? Please rate them according to the food risk severity.

  • Is the signage current relevant and in good condition? (not waterlogged or pose a food contamination risk)

  • What are the issues? Please rate them according to the food risk severity.

  • Are plastic pallets, bins, crates and spinner baskets clean, intact in good condition? No wooden pallets?

  • What are the issues? Please rate them according to the food risk severity.

  • Are refrigeration units and ceiling around it clean?

  • What are the issues? Please rate them according to the food risk severity.

  • Is all machinery/equipment (fixed and portable) clean in hygienic condition, free from rust, damage and temporary repairs? (Check conveyer belt, switches, buttons, screens, screws etc.)

  • What are the issues? Please rate them according to the food risk severity.

  • Cleaning equipment is clean, intact and stored correctly in allocated place? Correct colour coding for area or function? (check brooms, squeegees and hoses etc.)

  • What are the issues? Please rate them according to the food risk severity.

  • Are chemicals labelled, correctly dispensed and stored in well maintained area?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all product labelled for traceability and stored/placed in the appropriate location?

  • What are the issues? Please rate them according to the food risk severity.

  • Toolboxes are clean and undamaged with item list; everything is present with no extra unlisted items? Only metal detectable pens and markers are in use?

  • What are the issues? Please rate them according to the food risk severity.

  • Bins used for rubbish have clear liners and are not overflowing?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all workstations clean and tidy?

  • What are the issues? Please rate them according to the food risk severity.

  • Is the operator performing the CCP in accordance with the procedure? (check Final sanitise PAA, metal detection check, calibration records etc.)

  • What are the issues? Please rate them according to the food risk severity.

  • Are the rooms operating at the correct temperature?

  • What are the issues? Please rate them according to the food risk severity.

  • Other Comments?

  • What are the issues? Please rate them according to the food risk severity.

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