GMP Monthly Audit - Site, Distribution, Packhouse, Box Room, Harvesting, Growers
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Site conducted
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Conducted on
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Prepared by
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Location
Site
Washrooms in the Growers lunchroom area
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The area is clean and tidy.
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Paperwork and checks completed <br>HM 801 Bathrooms sanitation - Men<br>HM 802 Bathrooms sanitation - Women
Growers lunchroom
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The area is clean and tidy.
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Paperwork and checks completed<br>HM 804 Lunchroom sanitation
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The hallways between the lunch room and the production areas are maintained well to prevent contamination.
Main Office area
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The area is clean and tidy.<br>
Main lunchroom
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The area is clean and tidy.
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Paperwork and checks completed<br>HM 804 Lunchroom sanitation
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The hallways between the lunch room and the production areas are maintained well to prevent contamination. Plastic curtains are not touching the floor.
Washrooms in the Main lunchroom area
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The area is clean and tidy.
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Paperwork and checks completed <br>HM 801 Bathrooms sanitation - Men<br>HM 802 Bathrooms sanitation - Women
Hand Wash Station
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The area is clean and tidy.
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Paperwork and checks completed HM 803 Handwashing Stations and Sanitizer Dispensers
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Equipment clean, in good conditions and stored correctly
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Hand wash station and hand sanitizing stations operating properly and hot water is available.
Outside benches / smoking area
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The area is clean and tidy.<br>
Boiler room
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Door kept closed and locked when not in use.
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The area is clean and tidy.<br>
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Paperwork and checks completed<br>HM 703 Boiler room Free Chlorine Checks
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Equipment clean, in good conditions and stored correctly.
Water storage tank
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The area is clean and tidy.<br>
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Tanks and hoses kept locked.
External area
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Building exterior checked for possible entry points, contamination and pests.<br>The areas surrounding the facility are checked for any changes that may affect the facility environment.<br>Properties adjacent to building are free from potential environmental contaminants.
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Compactor area and under the compactor is clean.
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Docking area is clean, free of debris, standing water or garbage that can attract pests.
All other internal and external common areas
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The area is clean and tidy.<br>
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All pest control devices are at their designated place and intact. Review Pest control map and reports to ensure satisfactory operation of pest control program. Facility free of pest activity.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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The doors to the farm's attic at kept closed and locked?
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Compliance with “Facility Flow Diagram” of HACCP Plan.
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Review Team members HACCP, Crisis / Recall Management are up to date.
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Distribution
Cooler
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Internal doors inspected for possible entry points and for proper fitting. Doors are clean and not damaged. The roll-up door is free of condensation.
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The area is clean and tidy.
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Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris. Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets.
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Visual inspection of ceiling, AC units, refrigeration units, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, openings or built up ice.
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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Cooler temperatures are maintained between 32⁰F and 40⁰F
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of the equipment used. Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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Visual inspection to ensure no cross-contamination within production areas.
Loading docks
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Loading dock awning and receiving dock annex are not damaged or broken.
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Loading dock doors and the emergency exit door kept closed and locked when not in use.
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Doors inspected for possible entry points (seals around doors, vents, etc.) and for proper fitting and door surfaces conditions (closing, locking, non-absorbing materials).
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Trucks clean and kept locked<br>HM 406 Truck Trip log and sanitation checks
Paperwork and checks completed
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HM 401 Positive Release Prior to Despatch
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HM 402 Receiving Checklist
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HM 403 Vacuum Cooler Log
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HM 404 Pre-start up and end of shift checks and Cooler Temperature Log completed
Product labelled and stored correctly
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Spacing is provided between the wall and pallets of mushrooms and between sets of 2 pallets for proper airflow and pest control.
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Product stored correctly and meets the customer specifications, it is labeled, date coded, packed and stored properly. Kraft paper use to cover the pallets are clean and not touching the floor.
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview an employee of personal hygiene, customer specification, internal procedures.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Chemical storage is kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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Interview an employee of chemical, sanitation and maintenance training effectiveness.
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All garbage bins are clean and placed far from any packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
Packhouse
Pre-pack area
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The area is clean and tidy.
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Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets. Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris.
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Visual inspection to ensure no cross-contamination within production areas.
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of machines, tables, scales, gravity rollers, cleaning equipment, etc.). Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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All packaging materials (unmade and made boxes, pre-pack tills, lids, labekls, etc.) are protected from contamination. Packaging material used for packing are for mushrooms only.
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Product stored correctly and meets the customer specifications, it is labeled, date coded, packed and stored properly. Kraft paper use to cover the pallets are clean and not touching the floor.
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Chemical storage are kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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All garbage bins are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Paperwork and checks completed properly<br>HM 319 Pre-start up and end of shift check sheet -Packing room<br>HM 302 Metal Detector and Overwrap film-Topseal Checklist for all 3 lines<br>HM 335 Finished Product Traceability and Label Check Sheet
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Scales are calibrated regularly and documented<br>HM 305 Daily Scale Verification - Pre-pack team
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Check if the product weight is accurate (spot checks are required of 5 samples).
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Check if the knife control procedure is followed and the paperwork completed properly. <br> HM 308 Mushroom knife and Cutting board inspection – Pre-pack
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview an employee of personal hygiene, customer specification, internal procedures, and CCPs training.
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Interview an employee of chemical, sanitation and maintenance training effectiveness.
Bulk Scaling Station
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The area is clean and tidy.
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Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets. Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris.
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Visual inspection to ensure no cross-contamination within production areas.
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of machines, tables, scales, gravity rollers, cleaning equipment, etc.). Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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All packaging materials (unmade and made boxes, pre-pack tills, lids, labels, etc.) are protected from contamination.Pallets are covert with paper before placing the packaging on them. Packaging material used for packing are for mushrooms only.
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Product stored correctly and meets the customer specifications, it is labeled, date coded, packed and stored properly. Kraft paper use to cover the pallets are clean and not touching the floor.
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All garbage bins are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Paperwork and checks completed properly<br>HM 302 Metal Detector and Overwrap film-Topseal Checklist<br>HM 335 Finished Product Traceability and Label Check Sheet
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Scales are calibrated regularly and documented<br>HM 326 Daily Scale Verification - Bulk scalers
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Check if the product weight is accurate (spot checks are required of 5 samples).
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.
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Interview recipients of chemical, sanitation and maintenance training effectiveness.
Slicing area
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The area is clean and tidy.<br>
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Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.<br>Ventilations provide sufficient air exchange to reduce accumulation of steam, condensation and dust.
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets. Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris.
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Visual inspection to ensure no cross-contamination within production areas.
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of machines, tables, scales, gravity rollers, cleaning equipment, etc.). Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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All packaging materials (unmade and made boxes, pre-pack tills, lids, labels, etc.) are protected from contamination. Pallets are covert with paper before placing the packaging on them. Packaging material used for packing are for mushrooms only.
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Product stored correctly and meets the customer specifications, it is labeled, date coded, packed and stored properly. Kraft paper use to cover the pallets are clean and not touching the floor.
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Chemical storage is kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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All garbage bins are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Paperwork and checks completed properly<br>HM 303 Slicer Steaming Log<br>HM 335 Finished Product Traceability and Label Check Sheet <br>HM 302 Metal Detector and Overwrap film-Topseal Checklist
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Scale is calibrated regularly and documented<br>HM 304 Daily Scale Verification - Slice team
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Check if the product weight is accurate (spot checks are required of 5 samples).
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.
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Interview recipients of chemical, sanitation and maintenance training effectiveness.
Box Room
Box Making Area
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The area is clean and tidy.<br>
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact.Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets.
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of machines, tables, scales, gravity rollers, cleaning equipment, etc.). Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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All garbage bins are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
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All packaging materials (unmade and made boxes, pre-pack tills, lids, labels, etc.) are protected from contamination. Pallets are covert with paper before placing the packaging on them. Packaging material used for packing are for mushrooms only.
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Chemical storage is kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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Paperwork completed properly<br>HM 413 Pre-start up and end of shift check sheet -Box room
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.
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Interview recipients of chemical, sanitation and maintenance training effectiveness.
Hand Wash Station
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Equipment clean, in good conditions and stored correctly
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Hand wash station and hand sanitizing stations operating properly and hot water is available.
Loading dock area
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Loading dock awning and receiving dock annex are not damaged or broken.
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Loading dock doors and the emergency exit door kept closed and locked when not in use.
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Doors inspected for possible entry points (seals around doors, vents, etc.) and for proper fitting and door surfaces conditions (closing, locking, non-absorbing materials).
Lunchroom in the Box room
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The area is clean and tidy.
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Paperwork and checks completed<br>HM 804 Lunchroom sanitation
Washroom
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The area is clean and tidy.
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Paperwork and checks completed <br>HM 801 Bathrooms sanitation - Men<br>HM 802 Bathrooms sanitation - Women
Harvesting
Knife Cabinet
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Check if the knife control procedure is followed and the paperwork completed properly. Equipment clean and stored correctly, the sizers are clean and washed and not damaged<br>Paperwork and checks completed properly<br>HM 202 Daily Knives control check
Paperwork
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Checks completed and documented<br>HM 203 Pre-start up and end of shift check sheet - Harvesting<br>HM 209 Axis sanitation team - Daily Hallway and Axis Checklist<br>HM 210 Axis Machine Pre-start and End of Shift Inspection Check Sheet<br>HM 211 Harvest Hallway and Cooler sanitation Check sheet <br>HM 102 Chemical Inventory Report
Growing room
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The area is clean and tidy.<br>
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact.Light covers are clean, no insects or accumulated dirt/dust.
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Equipment clean, in good conditions and stored correctly. Review the adequate cleaning of machines, platforms, growing beds, tables, cleaning equipment, etc.)
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Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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Product is stored correctly and the knife procedure followed when a knife is used to harvest the mushrooms.
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview recipients of personal hygiene, customer specification, internal procedures.
Chemical Store and Washing area
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The area is clean and tidy.<br>
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All chemicals stored at their designated area in the chemical store not in proximity of food and the chemical store is kept locked.
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All chemicals stored in proper containers (which are not damaged/leaking) and labelled according to WHMIS.
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Interview recipients of chemical, sanitation and maintenance training effectiveness.
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Paperwork completed properly<br>
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Equipment clean, in good conditions and stored correctly. Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
Packaging materials
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All packaging materials (unmade and made boxes, pre-pack tills, lids,etc.) are protected from contamination. Packaging material used for packing are for mushrooms only.
Harvest hallway
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The area is clean and tidy.<br>
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The structure and fabrication conditions of this area are maintained according to the site standards.
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Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.<br>Ventilations provide sufficient air exchange to reduce accumulation of steam, condensation and dust.
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets. Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris.
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Visual inspection to ensure no cross-contamination within production areas.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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All garbage bins are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.
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Equipment clean, in good conditions and stored correctly. Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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Product stored correctly, it is labeled and stored properly. Kraft paper use to cover the pallets are clean and not touching the floor.
Growers
South Hall
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Doors kept closed when not in use.
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The area is clean and tidy.<br>
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Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
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Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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Visual inspection on floor surface to ensure proper drainage - drains are flowing and areas are clean, no debris. There is no standing water on the floor or underneath the pallets. Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions are cleaned and sealed to prevent accumulation of food debris.
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All garbage bins are clean. Recycled carboards, and wood pieces are disposed properly.
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No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
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Cleaning equipment such as brushes, mops, brooms is in good condition. Colour coded procedure is followed and equipment is stored in its designated area without bringing cross-contamination concerns.
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Chemical storage is kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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Interview recipients of chemical, sanitation and maintenance training effectiveness.
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Personal hygiene<br>(Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
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Interview recipients of personal hygiene and internal procedures.
