HM REC 110 GMP and Food Safety Audit

1) Properties adjacent to building are free from potential environmental contaminants.

2) Drains are flowing and areas are clear of debris. Interior drains clean and operating properly.

3) Building exterior examination check for possible entry points of contamination and pests. Internal and external area clean and tidy.

4) Compactor area, under racks and exterior docking area are clean.

5) Man doors and overhead doors —inspect for closing, locking & sealing and non-absorbing materials, no possible entry points. Pull strings designed, constructed, installed, operated, maintained and to not pose a contamination threat to products.

6) Hand wash facilities and hand sanitizing stations operating properly and hot/cold water are available.

7) Hallway leading to lunchroom and lunchroom are maintained well to prevent contamination.

8) Visual Inspection of floor surface to ensure proper drainage, no stading water on the floor or underneath the pallets.

9) Visual inspection of floor surface to ensure wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of food debris.

10) Visual inspection of ceiling, AC units, refrigeration units, overhead piping, ducting, condensate pipes to ensure that there are no signs of water leaks, openings or built up ice. Monitor for condensation air handlers and cooler cooling coils.

11) Lighting fixtures are adequately shielded or shatterproof and clean.

12) Ventilation provides sufficient air exchange to reduce accumulation of steam, condensation and dust.

13) Product does the product meet the customer specifications, it is labeled date coded, packed and stored properly.

14) Plastic curtains are not touching the floor and roll-up door are free of condensation.

15) Visual inspection to ensure no cross-contamination within production areas.

16) Review the adequate cleaning of machines, tables, scales, production areas and other equipment.

17) Visually check that cleaning utensils or equipment such as brushes, mops, brooms are in a good condition. Colour coded procedure is followed and equipment are stored in its designated area without bringing cross contamination concerns.

18) Ensure that glass and brittle plastic materials are not broken or cracked and do not pose any food safety concerns.

19) Ensure loading dock awning and Receiving dock annex is not damaged or broken.

20) Chemical storage are kept locked, all chemicals kept at their designated area.

21) Containers handling chemicals are not damaged/leaked & labelled properly.

22) Interview recipients of personal hygiene, customer specification, internal procedures, and CCPs training.

23) Interview recipients of chemical, sanitation and maintenance training effectiveness.

24) Monitor that employees are properly following the Good Manufacturing Practices, including, but not limited to: Proper use of coverings, hair / beard nets, and gloves; No prohibited items that can contaminate product such as jewelry, nail polish, glass, etc.; Eating, drinking, gum chewing; Wear clean cloths and shoes.

25) Review visitor log to ensure it is being used properly. Signs are posted to refer all visitors to the office.

26) Check if the paperwork for the different department has been completed and the checks performed (temperature checks, pre-start checks, cleaning records, CCP checks, traceability record-keeping, scale verification, shipping and receiving checks, truck cleanliness, etc.)

27) Cooler temperatures are maintained between 32⁰F and 40⁰F.

28) Check if the knife control procedure is followed and the paperwork completed properly.

29) Check if the product weight is accurated (spot checks are required of 5 samples).

30) All packaging materials in production areas (unmade and made boxes, pre-pack tills, lids, etc.) are protected against contamination. Packaging material used for packing mushrooms only.

31) Kraft paper use to cover the pallets are clean and not touching the floor.

32) All garbage bins and wood disposal are cleaned, and placed far from the production lines, packaging materials and finished products. Recycled carboards, and wood pieces are disposed properly.

33) No temporary repairs using string, cardboard, tape, plastic wrap or other materials observed.

34) Compliance with “Facility Flow Diagram/ Layout” (Form 4) of HACCP Plan.

35) Review Team members HACCP, Crisis / Recall Management are up to date.

36) Review Pest control traps and reports to ensure satisfactory operation of pest control program. Facility free of pest activity.