GMP Low Risk Walkthrough - KP

Low Risk GMP Report KP

• Conducted on

  Date

• Auditor Name and Employee Number

ENTRY AREA

• Equipment clean and in good working condition including basing and boot wash

  Yes

  No

  N/A

• Is the area free of any pest activity

  Yes

  No

  N/A

• All boots cleaned and off the floor

  Yes

  No

  N/A

• Are all dirty uniforms put into the laundry bin

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Is the area free of any street clothes

  Yes

  No

  N/A

• Floor clean and free of waste including foreign objects

  Yes

  No

  N/A

• Hand washing and Boot washing stations have the correct chemical and are filled properly

  Yes

  No

  N/A

• Doors and handles are clean

  Yes

  No

  N/A

• Staff sighted practicing correct GMP Practices

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

• Yes

  No

  N/A

BAKERY, COOKED PRODUCT CHILLER & CHEESE CHILLER

• Is equipment clean and in good working condition when not in use

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Doors and handles are clean

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Do the chemical stations have the correct chemicals connected and are filled properly

  Yes

  No

  N/A

• Is all equipment that's not in use covered completely and stored correctly including hose reels

  Yes

  No

  N/A

• Is the computer screen and keyboard clean when not in use including perspex cover

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

HYGIENE ROOM

• Has the clean equipment been cleaned properly and stored away from dirty equipment

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Do the chemical stations have the correct chemicals connected and are filled properly

  Yes

  No

  N/A

• Are the correct chemicals being stored in the cages and excess containers discarded

  Yes

  No

  N/A

• Is the cage that holds the cleaning equipment free of any high care cleaning equipement

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

KETTLE BANK, TILTING KETTLE & PAVAN

• Is equipment clean and in good working condition when not in use including DEMA station

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects including spills, starch on walls and pasta from the floor

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Doors and handles are clean including sensory door, chiller doors and curtains leading to spice room

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Do the chemical stations have the correct chemicals connected and are filled properly

  Yes

  No

  N/A

• Are all uncontrolled chemicals off the kettle bank and stored correctly

  Yes

  No

  N/A

• Are all cleaning equipment stored correctly and away from kettle bank whilst producing

  Yes

  No

  N/A

• Are ingredients covered and labelled properly

  Yes

  No

  N/A

• Is the computer screen and keyboard clean when not in use including perspex cover

  Yes

  No

  N/A

• Are the staff demonstrating correct GMP practices including acceptable hygiene

  Yes

  No

  N/A

• Is the kettle bank free of any temporary repairs

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

ALLEYWAY, FRONT DOCK & CHILLERS

• Are ingredients covered and labelled properly

  Yes

  No

  N/A

• Are drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Are the areas from spills and mess

  Yes

  No

  N/A

• Are all wooden pallets intact and not showing as broken

  Yes

  No

  N/A

• Are the areas free from any structural damage including flaking paints, coving and rust

  Yes

  No

  N/A

• Are all chiller units clean and in working condition

  Yes

  No

  N/A

• No evidence of water pooling in any of the chillers

  Yes

  No

  N/A

• No temporary repairs using tape or other materials

  Yes

  No

  N/A

• Doors and handles are clean

  Yes

  No

  N/A

• No condensation sighted

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

VAMP ROOM

• Is equipment clean and in good working condition when not in use including the cheese prep machines

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects including spills from meat prep and cheese prep unless in use

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Doors and handles are clean including chiller doors

  Yes

  No

  N/A

• No condensation sighted

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Do the chemical stations have the correct chemicals connected and are filled properly

  Yes

  No

  N/A

• Are ingredients covered and labelled properly

  Yes

  No

  N/A

• Is the computer screen and keyboard clean when not in use including perspex cover

  Yes

  No

  N/A

• Are the staff demonstrating correct GMP practices including acceptable hygiene

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

• Yes

  No

  N/A

BATCHING

• Is equipment clean and in good working condition when not in use

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects including spills from paste, pasta and vegetables unless in use

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Doors, handles and curtains are clean including the chain to the roll fast door and the curtains leading toward front dock

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Are the hoses off the ground and retracted or put away correctly

  Yes

  No

  N/A

• Is the computer screen and keyboard clean when not in use including perspex cover

  Yes

  No

  N/A

• Is all cleaning equipment stored correctly

  Yes

  No

  N/A

• Are all prepared ingredients covered and labelled properly

  Yes

  No

  N/A

• Are all oil intercons operating correctly and don't show any signs of leaking

  Yes

  No

  N/A

• Are the staff demonstrating correct GMP practices including acceptable hygiene

  Yes

  No

  N/A

• Staff are conducting correct bag cutting procedure

  Yes

  No

  N/A

• Yes

  No

  N/A

SPICE ROOM

• Is equipment clean and in good working condition when not in use

  Yes

  No

  N/A

• Is the area free of pest activity

  Yes

  No

  N/A

• Is the area free of foreign objects including spills from ingredients

  Yes

  No

  N/A

• Are the drains clean, covered properly and the baskets in place correctly

  Yes

  No

  N/A

• Are the walls and floors free of mold, sauce or any other material that requires cleaning

  Yes

  No

  N/A

• Doors and handles are clean

  Yes

  No

  N/A

• Is the area free from any structural damage including flaking paint, coving and rust

  Yes

  No

  N/A

• Is the computer screen and keyboard clean when not in use

  Yes

  No

  N/A

• Is all cleaning equipment stored correctly

  Yes

  No

  N/A

• Are all prepared ingredients bagged and labelled properly

  Yes

  No

  N/A

• Is the area free from any expired stock

  Yes

  No

  N/A

• Is the area free of any hand written labels on ingredients

  Yes

  No

  N/A

• Are the staff demonstrating correct GMP practices including acceptable hygiene

  Yes

  No

  N/A

• Correct colour coded food contact equipment used and cleaning equipment kept off the ground

  Yes

  No

  N/A

• Traceability records are documented

  Yes

  No

  N/A

• Yes

  No

  N/A