Milk lab, Canteen, Toilets & Airlock

  • HOUSEKEEPING

  • Handwash basins clean and working, soap and hand paper available

  • Footbath clean

  • Rubbish bins not full

  • Floor and drain cleanliness

  • Equipment, materials and area clean and tidy

  • Prohibited Materials Absent (e.g. glass, wood...)

  • No hard plastic utensils / buckets that might break and contaminate

  • Pest control: No flies, Doors and curtains are closed

  • STAFF PRACTICES

  • Correct hand washing and glove use

  • No jewellery

  • Hairnets, beard covers and garments are worn correctly

  • Containers properly used and labelled

  • Hoses not damaged and wound up if not in use

  • Cheese on floor is picked up and not into drains

  • OPERATIONS

  • No cheese residue underneath of Vats / platform

  • Correct paperwork used and being filled out

  • Batch numbers and U/B correct and recorded on forms

  • Temperatures are as per specifications

  • Cheese & Brine pH checks agree with production records

  • Correct packaging (all printed labels and codes are legible)

  • Dry ingredients are stored in labelled containers and leftover bags are closed

  • Left over raw materials are managed properly

  • Allergens are labelled and ingredients are stored correctly

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