Good Manufacturing Practices (GMP) Monthly Inspection - FEBRUARY 2024

• INSPECTION MONTH

• PREPARED BY

• REVIEWED BY

• ACKNOWLEDGED BY

• NOTED BY

4 - OUTSTANDING The procedure or process is included in the organization system. Planning and execution are thorough and exceed these requirements. It is certain that the system will produce best practice/exemplary results. Although not required, typically electronic data management is used. 3 - ACCEPTABLE The procedure or process is included in the organization system. Planning and execution meet these requirements. There is a high probability that the organization will produce consistent results. The organization system can be manual or electronically automated. 2 - IMPROVEMENT NEEDED The system is in place but it is not properly documented or executed. There is a high probability that the system will not produce consistent results. Improvements to the process documentation are required. 1 - SYSTEM DEFICIENT The procedure or process is included in the system but planning and execution both require substantial improvement. The system is documented but not followed. 0 - NO SYSTEM The procedure and process is not included in the system, but was expected to be. N/A - NOT APPLICABLE The procedure or process is not relevant to the organization or the particular facility audited

3.1. PERSONAL HYGIENE

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• 3.1.1 CRITERIA/REQUIREMENTS A personal hygiene policy and procedure shall be developed, documented and implemented. As a minimum, the following elements shall be included: Personnel illness and injury (it may be appropriate for personnel to be excluded for a specific time after symptoms resolve or to obtain medical clearance before returning to work): • Eating, drinking, smoking and vaping restrictions • Hand-washing requirements • Hygienic behavior’s when sneezing, coughing and blowing of nose • Protection of cuts and wounds and bandage requirements • Clothing and Personal Protective Equipment (PPE) requirements • Jewellery restrictions (including watches and piercings) • Control of personal items including medication and mobile phones • False nails (including acrylics) and false eyelashes • Personnel movement restrictions • Control of visitors and contractors • Procedures to ensure the storage of protective clothing worn in areas of different hygiene risks is not contaminated • Protocols for returning to work after breaks • Use of signs in the language spoken by employees, located in prominent and sensible locations and made of suitable materials to prevent the risk of product contamination

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.2 CLEANING

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• 3.2.1 CRITERIA/REQUIREMENTS The organization shall develop, document, implement and maintain a cleaning programme to remove food residues which may be a source of contamination, including allergens. Cleaning may be carried out using wet or dry cleaning methods, (e.g. heat, scrubbing, turbulent flow, vacuum) and chemical methods using solutions of detergents, alkalis or acids. Cleaning methods and materials shall be appropriate to the food type and the surface to be cleaned.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.2.2 CRITERIA/REQUIREMENTS The programme shall identify the following (where appropriate): • Areas within and outside the building that require cleaning • Equipment that requires cleaning (including cleaning equipment and waste) • Between batch cleaning • Method of cleaning and, where required, sanitation (disinfection) • Frequency of cleaning • Chemicals used, if applicable (all cleaning chemicals shall be approved for use within a food production facility) • Chemical concentrations, contact time and temperature • Persons responsible for cleaning • Records of the monitoring of cleaning • Appropriate training for cleaning personnel

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.2.3 CRITERIA/REQUIREMENTS The cleaning programme shall state how monitoring of cleaning is undertaken, the fre- quency of monitoring and corrective action to be taken if monitoring reveals that the cleaning is not effective. Guidance note: Micro-organisms may become tolerant to sanitizing (disinfecting) agents over time. A periodic review with the organization’s chemical supplier(s) should be completed to ensure the sanitizer(s) (disinfectant(s)) used are effective to ensure inactivation of different types of micro-organisms (e.g. bacteria and fungi).

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • N/A

• 3.2.4 CRITERIA/REQUIREMENTS The condition of cleaning utensils and equipment shall be assessed regularly to ensure any worn equipment or utensils do not pose a risk of cross contamination to the production process.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • N/A

• 3.2.5 CRITERIA/REQUIREMENTS Environmental monitoring (e.g. protein and allergen test swabs or microbiological testing for indicator organisms) to validate the effectiveness of the cleaning programme should be undertaken commensurate with product and process risk. Records of sampling locations, methodology, corrective actions and retests of sampling locations shall be maintained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.2.6 CRITERIA/REQUIREMENTS Where required, clean in place (CIP) systems shall have procedures documented and implemented to ensure there are no residual cleaning chemicals in products.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.2.7 CRITERIA/REQUIREMENTS Validation of the CIP system shall be completed to ensure that the system is capable of removing soiling and preventing contamination of food products. The frequency of validation should be based on product and process risk.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

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• 3.2.8 CRITERIA/REQUIREMENTS Housekeeping and cleaning standards shall be maintained in all areas to prevent environmental contamination.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
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  • N/A

3.3 APPROVED SUPPLIER PROGRAMME

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• 3.3.1 CRITERIA/REQUIREMENTS An approved supplier programme shall be documented and implemented for products and services (ingredients, packaging, chemicals, outsourced processes and third-party contractors) that may affect the food safety or quality of the finished product.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • N/A

• 3.3.2 CRITERIA/REQUIREMENTS The approved supplier programme should include criteria for: • Selecting and approving suppliers and service providers • Emergency suppliers/providers • Removing suppliers/providers • Records of approval may include evidence of regulatory compliance, certificates of food safety certification, supplier questionnaires and other formal agreements

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.3.3 CRITERIA/REQUIREMENTS The method of monitoring incoming products and services shall be documented and implemented and records maintained. Methods of monitoring may include but are not limited to: • Visual inspection to check for packages damaged during transportation, sufficient use-by-date or best-before-date, contamination with foreign matter or allergens during transit and correct temperature for refrigerated and frozen foods • Receipt of a Certificate of Analysis or other details of compliance to specification • Reconciliation of purchasing documentation for supplier details, date of receipt and quantity • Incoming materials that do not meet food safety criteria should not be accepted by the organization

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.4 SPECIFICATION

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• 3.4.1 CRITERIA/REQUIREMENTS Documented specifications shall be available for all raw materials (including packaging) and finished products to ensure compliance with relevant food safety and legislative requirements for food products handled by the site.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.5 LABELLING

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• 3.5.1 CRITERIA/REQUIREMENTS The organization shall ensure there is a process for the preparation and review of labels which includes: • Confirmation that the information on the label complies with food safety regulations and other applicable regulations that may apply to specific industry sectors in the country of sale • Confirmation that clear instructions have been provided to enable the next person in the food chain to handle, display, store and use the product safely • Review of label information in the event of the following: 1. Changes in labelling laws and regulations 2.Changes in raw materials and recipes including the introduction of ingredients that contain allergens applicable in the country of sale 3. Changes in processing that may impact food safety of the finished product (e.g. change from pasteurization to high- pressure processing) • The label shall be checked prior to production commencing to confirm the correct label, correct date coding for use by/best before date and legibility.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • No System
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• 3.5.2 CRITERIA/REQUIREMENTS Records of labelling reviews shall be maintained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.6 ALLERGEN MANAGEMENT PROGRAMME

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• 3.6.1 CRITERIA/REQUIREMENTS An allergen management programme shall be documented and implemented to ensure the effective management of allergenic materials to prevent contamination and cross contact. This programme shall include but is not limited to: • A documented risk assessment of ingredients containing allergens (this may form part of the raw material food safety risk assessment) • Receipt and storage practices for ingredients containing allergens • A list of all allergenic ingredients on site • Control measures to prevent contamination and cross contact of allergens in products that do not contain the allergen • Scheduling of production to prevent contamination and cross contact of allergens through shared equipment and processing areas • Policies relating to the use of allergenic ingredients in rework • Consideration of allergens during product development • Mandatory declaration of allergens on product labels as required in the country of sale • Allergen ‘free from’ claims shall be validated and reviewed on an annual basis • Validation and verification procedures for cleaning and maintenance programmes

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • N/A

• 3.6.2 CRITERIA/REQUIREMENTS Employees and contractors shall be trained in the allergen management programme.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • N/A

• 3.6.3 CRITERIA/REQUIREMENTS Compliance to the site allergen management programme shall be maintained in all areas of operation.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.7 PACKAGING

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• 3.7.1 CRITERIA/REQUIREMENTS All packaging shall be fit-for-purpose taking into consideration the product characteristics and handling in the supply chain.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • No System
  • N/A

• 3.7.2 CRITERIA/REQUIREMENTS Packaging shall be protected from contamination when in storage. Packaging should be stored in a designated area separate to food ingredients, finished products and non-food chemicals (including cleaning materials, lubricants).

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.8 CONTROL OF NON-CONFORMING PRODUCT

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• 3.8.1 CRITERIA/REQUIREMENTS Controls for non-conforming product shall be developed, documented and implemented. As a minimum, non-conforming product shall be segregated and identified to prevent accidental release or use.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.8.2 CRITERIA/REQUIREMENTS The procedures shall state what action is to be taken regarding the affected product, who has responsibility for the action, the need for root cause analysis and what actions should be taken to prevent recurrence.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.8.3 CRITERIA/REQUIREMENTS Records of non-conforming product for raw materials and through all stages of the process including rework shall be maintained to ensure full traceability. Records may include product hold, corrective actions and disposal.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.9 TRACEABILITY

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• 3.9.1 CRITERIA/REQUIREMENTS The organization shall have a documented procedure that ensures, for all stages of production from receival through to finished goods, products are clearly identified. This shall include (where applicable): • Raw material receival • Storage • Work in progress • Rework • Final product • On hold product • Reject product, quarantined/non- conforming product • Returned product, downgraded/damaged stock • Food waste designated to animal feed • Waste product(s) • Cleaning chemicals and • Packaging • New product development materials

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.9.2 CRITERIA/REQUIREMENTS The procedure shall document how product is traced to the customer (one forward) and back to the supplier (one back).

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.9.3 CRITERIA/REQUIREMENTS Records of traceability shall be maintained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
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  • N/A

3.10 CORRECTIVE ACTION

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• 3.10.1 CRITERIA/REQUIREMENTS The organization shall demonstrate that they are able to use information from identified failures in the HACCP system to identify the root cause, make necessary corrections and prevent re-occurrence.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.11 RECALL

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• 3.11.1 CRITERIA/REQUIREMENTS The organization shall have a documented recall procedure in place that complies with the requirements of the local legislation in the country of sale.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.11.2 CRITERIA/REQUIREMENTS The annual review shall include a test of the traceability process on at least an annual basis. This may be performed as a component of the mock recall and should include a test of the forwards and backwards traceability (this makes up part of the product traceability exercise referred to in clause 3.9 of this Criteria document).

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
  • N/A

• 3.11.3 CRITERIA/REQUIREMENTS Clear and accurate records of the recalls, withdrawals and mock recalls shall be maintained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.12.1 FACILITY REQUIREMENTS

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• 3.12.1.1 CRITERIA/REQUIREMENTS The facility design and construction shall be suitable for the type of food products handled at the site.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.12.1.2 CRITERIA/REQUIREMENTS The facility shall be of an appropriate size and layout to reduce the risk of contamination and ensure the production of safe and legal food products.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.12.1.3 CRITERIA/REQUIREMENTS A process for monitoring the condition of the facility shall be implemented. The frequency of monitoring processes shall be determined based on risk and shall be documented. Records of monitoring activities shall be retained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.12.2 EXTERNAL AREAS

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• 3.12.2.1 CRITERIA/REQUIREMENTS The external areas around the facility shall be maintained in a clean condition with no over- grown vegetation that could compromise preventative pest controls.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.12.2.2 CRITERIA/REQUIREMENTS Smokers waste shall be controlled to prevent potential contamination of food products stored and handled by the facility.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.12.3 LAYOUT, PRODUCT FLOW AND SEGREGATED

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• 3.12.3.1 CRITERIA/REQUIREMENTS The layout of premises and the flow of operations, including the movement of personnel, raw materials, utensils, packaging rework and/or waste shall not compromise the food safety of products.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.12.3.2 CRITERIA/REQUIREMENTS Food handling areas that have different levels of hygiene control (e.g. low-risk vs. high-risk area) shall have appropriate segregation to minimize cross- contamination. Segregation may include walls, partitions and/or allocation of areas within an open production area and separation in time as appropriate to product and process risks.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

3.12.4 BUILDING FABRIC AND EQUIPMENT

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• 3.12.4.1 CRITERIA/REQUIREMENTS The fabrication of the buildings shall be suitable for the intended purpose and constructed of durable materials that are able to be maintained, effectively cleaned and where appropriate, sanitized (disinfected). Building materials should be constructed of non-toxic materials according to intended use and normal operating conditions.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • No System
  • N/A

• 3.12.4.2 CRITERIA/REQUIREMENTS Walls shall be impervious to moisture, maintained in good condition and easy to clean and maintain clean.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • No System
  • N/A

• 3.12.4.3 CRITERIA/REQUIREMENTS Floors shall be impervious to moisture, maintained in good condition and easy to clean and maintain clean. Where required, floors shall be graded to drains to prevent pooling.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.12.4.4 CRITERIA/REQUIREMENTS Where required for wet cleaning operations, coving between the floor and wall should be used to facilitate cleaning.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
  • N/A

• 3.12.4.5 CRITERIA/REQUIREMENTS Drains shall be in maintained in good condition and easy to clean and maintain clean. Drain grates and basket traps should be removable to allow for ease of cleaning.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
  • N/A

• 3.12.4.6 CRITERIA/REQUIREMENTS In facilities where there is segregation between areas of different hygiene controls (e.g. low and high-risk areas), wastewater shall not drain from low-risk to high-risk areas.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
  • N/A

• 3.12.4.7 CRITERIA/REQUIREMENTS Ceilings (including false ceilings) shall be smooth, impervious to moisture, easy to clean and maintain clean and not allow for the entry of pest or dust ingress.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
  • N/A

• 3.12.4.8 CRITERIA/REQUIREMENTS Windows located in production areas with open and exposed products shall be kept closed or have adequate pest proofing or screens.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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• 3.12.4.9 CRITERIA/REQUIREMENTS Doors into production areas shall be close- fitting to prevent pest and dust ingress.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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• 3.12.4.10 CRITERIA/REQUIREMENTS Doors (including rapid roller doors) shall be kept closed at all times when not in use. Doors that operate as an airlock should not allow for both doors to be open at the same time as this would compromise airlock controls intended to minimize contamination.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.4.11 CRITERIA/REQUIREMENTS Light fittings shall be protected to ensure food is not contaminated by breakage. The replacement of light fittings above open product areas should be scheduled to occur when production is not in process.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.4.12 CRITERIA/REQUIREMENTS Glass windows shall be protected to prevent glass contamination in the event of a breakage.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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• 3.12.4.13 CRITERIA/REQUIREMENTS Equipment used for thermal processes or to chill/freeze food should be designed to achieve the process requirements to ensure food safety and suitability. Where necessary, equipment should also be designed to allow for temperature monitoring.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.4.14 CRITERIA/REQUIREMENTS Equipment used in food processes must be industry standard and maintained in a suitable condition.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
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3.12.5 EMPLOYEE AMENITIES

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• 3.12.5.1 CRITERIA/REQUIREMENTS Employee amenities shall be suitably located and include as required, designated areas for employees to keep personal belongings, change rooms, and toilets, hand-washing and drying facilities as well as areas for eating, drinking and smoking. These facilities shall not be used for other purposes such as storage of food or items that contact food.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.5.2 CRITERIA/REQUIREMENTS Hand-washing stations shall be located in appropriate locations throughout the site, made of suitable materials and in good condition and have a supply of warm, running, potable water, with liquid soap and a suitable method of drying hands.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.5.3 CRITERIA/REQUIREMENTS Hand-washing facilities shall be of an appropriate hygienic design and should have hands-free taps; where this is not possible appropriate measures are required to minimize contamination from taps should be in place.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.12.5.4 CRITERIA/REQUIREMENTS Where personal protective clothing and footwear is required for employees, contractors and visitors, there shall be suitable provisions provided (e.g. this may require multiple sizes of protective clothing and footwear to be maintained).

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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• 3.12.5.5 CRITERIA/REQUIREMENTS Lunchrooms shall have adequate refrigeration space for personnel to store perishable food items and be of suitable size for the number of personnel using the lunchroom at the same time.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
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  • No System
  • N/A

3.13 RECEIVAL AND STORAGE

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• 3.13.1 CRITERIA/REQUIREMENTS Procedures for the safe and suitable storage of products shall be implemented. These procedures shall include reference to allergen management, cleaning, stock/inventory control, segregation of non- conforming product and handling to minimize stock damage and cross contamination.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.13.2 CRITERIA/REQUIREMENTS Facilities for the storage of ingredients, packaging, work in progress and finished product shall be fit for purpose, clean and large enough for use at peak times of production.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
  • Need Improvement
  • System Deficient
  • No System
  • N/A

• 3.13.3 CRITERIA/REQUIREMENTS Ingredients, raw materials, work in progress, finished product and packaging shall be stored in such a manner that they do not pose a food safety (or quality) risk to the product.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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  • No System
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• 3.13.4 CRITERIA/REQUIREMENTS Climate controlled (temperature and humidity) storage areas shall be monitored with records of monitoring activities maintained.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.13.5 CRITERIA/REQUIREMENTS Deliveries and receivals that are unloaded in external areas shall be protected from environmental damage and contamination (e.g. rain and dust) with products moved to covered and protected areas as soon as practicable.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
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• 3.13.6 CRITERIA/REQUIREMENTS A process for stock rotation shall be in place and based on First in/First out (FiFo) or First expiry/First out (FeFo) principle for raw materials and finished products.

  Select Outstanding Acceptable Need Improvement System Deficient No System N/A

  • Outstanding
  • Acceptable
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• 3.13.7 CRITERIA/REQUIREMENTS Where offsite storage facilities under the direct control of the organization are used, these shall be included in the HACCP system and monitored for compliance to GMP requirements.

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• 3.13.8 CRITERIA/REQUIREMENTS Where storage of raw materials or finished products is contracted to a third-party service provider they shall be included in the approved supplier programme.

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3.14 DISPATCH AND TRANSPORT

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• 3.14.1 CRITERIA/REQUIREMENTS The transport vehicle(s) required to transport temperature controlled foods shall be able to maintain appropriate temperatures.

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• 3.14.2 CRITERIA/REQUIREMENTS The methods for securing transport for the transportation of products (including the transport of interim products that are transported to a third party for part of the process) shall be documented and records of checks maintained.

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• 3.14.3 CRITERIA/REQUIREMENTS Procedures shall be documented and implemented for the breakdown of transport vehicles used to transport food products requiring temperature, humidity, atmosphere and other conditions necessary to protect food from microbial growth and deterioration.

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• 3.14.4 CRITERIA/REQUIREMENTS Contingencies for loading and dispatching product in adverse weather shall be documented and implemented as required.

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3.15 CONTROL OF WATER, ICE, AIR, AND OTHER GASES

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• 3.15.1 CRITERIA/REQUIREMENTS An adequate supply of potable water shall be available to ensure the safety and suitability of the products supplied. Potable water shall be used for post-harvest wash treatments, hand-washing, cleaning, ingredient, making and drinking water.

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• 3.15.2 CRITERIA/REQUIREMENTS Water recirculated for reuse and recovered water (e.g. water recovered from food production operations, evaporation and/or filtration) shall be treated where necessary to ensure the safety and suitability of food is not compromised.

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• 3.15.3 CRITERIA/REQUIREMENTS Water, ice and steam shall be fit for the intended purpose. This may require a risk- based testing programme to be documented and implemented.

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• 3.15.4 CRITERIA/REQUIREMENTS Where a risk-based water testing programme is required, the programme shall include the frequency of testing, test method, limits and action to be taken for results that are outside of limits.

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• 3.15.5 CRITERIA/REQUIREMENTS Air, steam and other gases used directly in contact with food product shall be suitable and not present a contamination risk.

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3.16 CONTROL OF FOREIGN MATERIALS

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• 3.16.1 CRITERIA/REQUIREMENTS Controls for foreign materials in food handling areas (e.g. glass, metal, hard and soft plastics, wood splinters, jewellery) shall include suitable prevention strategies including preventative maintenance and regular inspection of equipment. Procedures for the control of foreign materials shall be documented, with appropriate records of compliance to procedures retained.

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• 3.16.2 CRITERIA/REQUIREMENTS Personnel responsible for monitoring equipment related to control of foreign material shall be trained in the use of the equipment, monitoring methods and corrective actions.

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• 3.16.3 CRITERIA/REQUIREMENTS Controls for metal items including, but not limited to, knives, needles, wires, staples and knife sharpening equipment shall be implemented to manage the potential contamination risk from these items.

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• 3.16.4 CRITERIA/REQUIREMENTS Where possible, glass and brittle materials shall be excluded from food handling areas or protected against breakage.

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• 3.16.5 CRITERIA/REQUIREMENTS There shall be a documented and implemented policy on the use of glass, brittle plastics, ceramics and similar materials in food handling areas.

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• 3.16.6 CRITERIA/REQUIREMENTS Where the final product is packed into glass packaging there shall be appropriate controls and documented procedures in place for line cleaning following breakages.

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• 3.16.7 CRITERIA/REQUIREMENTS A policy for the use and control of soft plastic items shall be documented and implemented.

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• 3.16.8 CRITERIA/REQUIREMENTS Soft plastic items shall be of an appropriate gauge to prevent tears and rips and used for the intended purpose.

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• 3.16.9 CRITERIA/REQUIREMENTS Where possible, the soft plastic item shall be a contrasting colour to the product.

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• 3.16.10 CRITERIA/REQUIREMENTS A wood policy outlining the control of wood within the processing environment shall be documented and implemented. Wood shall be excluded from the processing areas unless the wood is part of the processing equipment.

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• 3.16.11 CRITERIA/REQUIREMENTS Where wooden pallets cannot be excluded from the processing area, adequate controls shall be in place to ensure that the pallets are dry, in good condition and free from damage.

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3.17. CONTROL OF CHEMICALS

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• 3.17.1 CRITERIA/REQUIREMENTS A procedure outlining the control of chemicals used on the site shall be documented. This procedure shall include the identification and secure storage of chemicals used in maintenance, cleaning and CIP activities.

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• 3.17.2 CRITERIA/REQUIREMENTS A list of chemicals stored and used on the site and the intended use for each chemical should be documented.

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• 3.17.3 CRITERIA/REQUIREMENTS Evidence shall be available to demonstrate that the chemicals are suitable for use in a food premise and appropriate for the intended use by the organization.

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• 3.17.4 CRITERIA/REQUIREMENTS Chemicals (e.g. cleaning materials, non- food grade lubricants, chemical residues from pesticides and veterinary drugs such as antibiotics) shall not present any direct contamination risks to the process and/or product.

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• 3.17.5 CRITERIA/REQUIREMENTS All personnel and contractors who handle chemicals on the site shall have appropriate training.

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3.18 MAINTENANCE

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• 3.18.1 CRITERIA/REQUIREMENTS The organization shall have in place a documented preventative maintenance programme covering the premises, equipment, services and external areas. Maintenance activities shall not pose a food safety risk to the products.

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• 3.18.2 CRITERIA/REQUIREMENTS The preventative maintenance schedule shall be implemented.

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• 3.18.3 CRITERIA/REQUIREMENTS Temporary repairs shall be controlled to ensure the food safety and legality of the product. Temporary repairs shall be permanently repaired as soon as practicable.

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• 3.18.4 CRITERIA/REQUIREMENTS Maintenance employees and contractors shall take measures to ensure all tools are suitable for food production areas and that measures are in place to ensure tools and maintenance debris is removed when maintenance activities are completed. This is critical for intrusive maintenance activities where maintenance tools and debris will not be visible to production employees following maintenance activities.

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• 3.18.5 CRITERIA/REQUIREMENTS Food products, ingredients and packaging shall be removed from the immediate area where there is a risk of contamination while maintenance is to be carried out.

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• 3.18.6 CRITERIA/REQUIREMENTS The area/equipment undergoing maintenance should be checked to ensure the area and equipment has been cleaned and sanitized, tools and materials used or any swarf or shavings have been removed and that equipment has been reassembled correctly.

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• 3.18.7 CRITERIA/REQUIREMENTS Maintenance workshops shall be maintained in a clean condition and pest-proofed.

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• 3.18.8 CRITERIA/REQUIREMENTS A record shall be kept of planned maintenance and breakdown maintenance.

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• 3.18.9 CRITERIA/REQUIREMENTS Equipment used in direct contact with food products shall be constructed of suitable food grade materials and capable of being cleaned and maintained clean.

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• 3.18.10 CRITERIA/REQUIREMENTS Equipment inspections to ensure continued food safety suitability (e.g. inspection of sieves, screens and filters) shall be completed.

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• 3.18.11 CRITERIA/REQUIREMENTS Steel wool and wire brushes, where required, shall be maintained in good condition to minimize the risk of foreign matter contamination.

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3.19 CALIBRATION

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• 3.19.1 CRITERIA/REQUIREMENTS The organization shall have in place a documented procedure to ensure that all equipment used to inspect, measure or test the product is reading accurately so that the results are valid.

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• 3.19.2 CRITERIA/REQUIREMENTS Personnel conducting calibrations and reviewing calibration records shall be appropriately trained.

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• 3.19.3 CRITERIA/REQUIREMENTS Records shall be available for all calibrations, calibration checks and any corrective action taken when equipment is found to be out of calibration.

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3.20 TRAINING

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• 3.20.1 CRITERIA/REQUIREMENTS A food safety training programme shall be implemented to ensure personnel handling food have the necessary knowledge and skills. The training programme should consider the food safety knowledge required for the product and process risks including: • Type of food safety hazards known to be associated with the food products handled by site (e.g. growth of pathogenic or spoilage micro-organisms, foreign matter containments, allergens) • The production and packing processes used by the organization

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• 3.20.2 CRITERIA/REQUIREMENTS The training programme shall include, but is not limited to; environmental and personal hygiene practices (GMP), preventative controls for food safety (HACCP), allergen controls, cleaning and prevention of food contamination.

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• 3.20.3 CRITERIA/REQUIREMENTS Personnel in a role that directly or indirectly impacts food safety shall be competent in food safety at a level appropriate to the role they perform.

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• 3.20.4 CRITERIA/REQUIREMENTS Any personnel responsible for an activity that is associated with a CCP, or responsible for the implementation of a pre-requisite programme, shall be competent in that activity or programme.

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• 3.20.5 CRITERIA/REQUIREMENTS Personnel moving into new roles shall be appropriately trained in the new role.

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• 3.20.6 CRITERIA/REQUIREMENTS Records of all training, qualifications and competence reviews undertaken by personnel shall be maintained.

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• 3.20.7 CRITERIA/REQUIREMENTS Refresher training shall be carried out at a suitable frequency commensurate with the product risk and role of personnel; regardless of their competency or length of employment.

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3.21 WASTE MANAGEMENT

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• 3.21.1 CRITERIA/REQUIREMENTS Waste shall be removed from the processing area at regular intervals and not allowed to accumulate.

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• 3.21.2 CRITERIA/REQUIREMENTS Waste receptacles shall be clearly identified and visually different from product, work in progress or rework receptacles.

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• 3.21.3 CRITERIA/REQUIREMENTS External waste bins shall have a lid which is kept closed when not in use.

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• 3.21.4 CRITERIA/REQUIREMENTS External waste bins (including recycling) shall be emptied at an appropriate frequency with the area kept clean.

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• 3.21.5 CRITERIA/REQUIREMENTS Equipment used in waste management shall be included in the cleaning programme.

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3.22 PEST MANAGEMENT

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• 3.22.1 CRITERIA/REQUIREMENTS The organization shall have a documented pest management programme in place which includes a schedule for the application and frequency of treatments.

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• 3.22.2 CRITERIA/REQUIREMENTS The programme shall cover all areas of the premise up to and including the boundary, maintenance areas and roof spaces (if appropriate).

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• 3.22.3 CRITERIA/REQUIREMENTS The programme shall state how monitoring is undertaken, the frequency of monitoring and the corrective action to be taken if monitoring indicates the programme is not effective.

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• 3.22.4 CRITERIA/REQUIREMENTS The programme shall also include: • Bait maps depicting the type and location of treatments • Bait stations shall be secured against movement and tampering • Records of the chemicals used and the concentration • Where required by local regulations, current information for pest control chemicals used or stored on site • If pest control chemicals are stored on site, these shall be stored in a separate area away from food handling areas and chemicals used for production or maintenance purposes • Where an external pest control contractor is used, evidence of their competency to perform pest inspection and treatment activities shall be maintained • Where pest control activities are carried out by internal personnel, these personnel shall be suitably trained and records of training retained

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• 3.22.5 CRITERIA/REQUIREMENTS The facility must be maintained free of pest infestation and/or pest harbourage.

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