HM 110 GMP Monthly Audit - Crossfield - Packhouse

GMP Monthly Audit - Packhouse

Highline Mushrooms - Crossfield
Conducted on
Prepared by
Packhouse

Packhouse

Pre-pack area

The area is clean and tidy.
Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.
Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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.
Visual inspection to ensure no cross-contamination within production areas.
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.
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.
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.
Chemical storage are kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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.
No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
Paperwork and checks completed properly HM 319 Pre-start up and end of shift check sheet -Packing room HM 302 Metal Detector and Overwrap film-Topseal Checklist for all 3 lines HM 335 Finished Product Traceability and Label Check Sheet
Scales are calibrated regularly and documented HM 305 Daily Scale Verification - Pre-pack team
Check if the product weight is accurate (spot checks are required of 5 samples).
Check if the knife control procedure is followed and the paperwork completed properly. HM 308 Mushroom knife and Cutting board inspection – Pre-pack
Personal hygiene (Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
Interview an employee of personal hygiene, customer specification, internal procedures, and CCPs training.
Interview an employee of chemical, sanitation and maintenance training effectiveness.

Bulk Scaling Station

The area is clean and tidy.
Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings.
Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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.
Visual inspection to ensure no cross-contamination within production areas.
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.
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.
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.
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.
No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
Paperwork and checks completed properly HM 302 Metal Detector and Overwrap film-Topseal Checklist HM 335 Finished Product Traceability and Label Check Sheet
Scales are calibrated regularly and documented HM 326 Daily Scale Verification - Bulk scalers
Check if the product weight is accurate (spot checks are required of 5 samples).
Personal hygiene (Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.
Interview recipients of chemical, sanitation and maintenance training effectiveness.

Slicing area

The area is clean and tidy.
Visual inspection of ceiling, overhead piping, ducting and condensate pipes to ensure that there are no signs of water leaks, condensation or openings. Ventilations provide sufficient air exchange to reduce accumulation of steam, condensation and dust.
Lighting fixtures are adequately shielded or shatterproof. All lights are intact. Light covers are clean, no insects or accumulated dirt/dust.
Glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.
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.
Visual inspection to ensure no cross-contamination within production areas.
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.
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.
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.
Chemical storage is kept locked, all chemicals kept at their designated area. Containers handling chemicals are labelled properly and not damaged/leaking.
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.
No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.
Paperwork and checks completed properly HM 303 Slicer Steaming Log HM 335 Finished Product Traceability and Label Check Sheet HM 302 Metal Detector and Overwrap film-Topseal Checklist
Scale is calibrated regularly and documented HM 304 Daily Scale Verification - Slice team
Check if the product weight is accurate (spot checks are required of 5 samples).
Personal hygiene (Proper hand washing, PPE worn correctly, no prohibited items, clean cloths and shoes are worn, no eating, drinking, gum chewing, etc.)
Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.
Interview recipients of chemical, sanitation and maintenance training effectiveness.