Internal Audit Checklist - External Areas,Security and Food Defence (AU-001-P)

• Conducted on

  Date

• Prepared by

• Location
  Address

Location Boundaries, Maintenance External areas CFMSR V2 16.1, 16.2, 16.4; 16.5, 16.6 WSEP V2 7.1, 7.4, 7.6.1, 7.10; BRC V8 4.1.1, 4.1.2; 4.1.3, 4.2.3; 4.5.3; Export Control Sched 3,4

• Site must have adequate, secure perimeter fencing with adjacent land use and operations not interfering with safe and hygienic operations. <br>A site plan must be available showing perimeter boundaries, buildings, rooms and process flow

  Yes

  No

  N/A

• All grounds and roadways, paths unloading/loading areas to be maintained to prevent dust and food safety hazard to the operation.

  Yes

  No

  N/A

• External areas to be tidy and free of items that provide potential pest harbourage. All areas of the premise and surrounds, including storage areas are to be included in the Internal Housekeeping Audit.<br>Vegetation must be trimmed approximately 1 metre back from production, maintenance and storage buildings to prevent pest harbourage.<br>Building fabric shall be maintained to minimise potential for product contamination – eliminate bird roosting sites, sealing gaps around pipes to prevent pest entry and ingress of water.<br>

  Yes

  No

  N/A

• External silos must be locked. Connecting pipes must be off the ground with ends capped with locks or security seals<br>Raw materials, packaging an equipment must not be stored outside in the open.<br>External waste containers must be fully covered (pest proofed) and segregated with area around kept clean.<br>

  Yes

  No

  N/A

External Drainage CFMSR V2 16.5; WSEP V2 7.1

• External areas must have adequate drainage to prevent water pooling and drains must flow in a direction away from the buildings. <br>All external drains to be identified – stormwater, sewerage or effluent with arrows showing direction of flow.

  Yes

  No

  N/A

• Gutters shall be on a maintenance schedule ensuring these are clean and free flowing.

  Yes

  No

  N/A

Services to Factory ; WSEP V2 7.6.1, 7.7.1; BRC V8 4.5.1 - 4.5.3

• All incoming service lines such as gas, electricity, hot and cold water must : <br>● Be adequately protected and clearly identified<br>● Be indicated on a site map of service distribution <br>● If located overhead - be concealed behind a suspended ceiling, if exposed then utility and service pipes must be suitable for cleaning. <br>Compressed air that is in direct contact with the product shall be filtered at point of use.<br>WATER QUALITY:<br>Procedures for water quality management must be documented and implemented in regard to the following: <br>● The site shall have reviewed the plan and identified any dead-ends in pipe work, these shall be removed. <br>● Steam and ice must be made from potable water. <br>● All water used for cleaning food contact areas, hand washing or as a food ingredient must be potable. <br>● The quality of water, steam, ice, air, compressed air or gas which comes into contact with food or packaging must be regularly monitored and must be shown to present no risk to product safety, quality or legality.<br> <br>The microbiological and chemical quality of water shall be analysed at least annually. The sampling points, scope of the test and frequency of analysis shall be based on risk, taking into account the source of the water, on-site storage and distribution facilities, previous sample history and usage.<br>An up-to-date schematic diagram shall be available of the water distribution system on site, including holding tanks, water treatment and water recycling as appropriate. The diagram shall be used as a basis for water sampling and the management of water quality.<br><br><br>

  The local council or water provider can supply an annual report on the water testing results – micro and chemical. Available from the internet.

Site Security, Control of Visitors and Contractors CFMSR V2 17.25, 17.25.1, 17.25.2 WSEP V2 7.10.2.

• All visitors must sign in and out of site and be accompanied at all times by site personnel.<br>All contractors must sign in and out and be inducted if moving around the site unaccompanied. <br>Staff should be encouraged to challenge people they do not recognise on site.<br>Visitors must be made aware of company policies including hygiene, movement, clothing and medical rules before access is granted to production or storage areas. This communication must be documented. <br>

  Yes

  No

  N/A

Security Protocols for destruction of product, packaging or documents WSEP V2 COP WW Own Brand Food Product 2.5.2 Requirements CFMSR V2 36.19 BRC V8 5.5.3

• There must be a procedure in place for destruction of rejected private label product or packaging; <br>• Confirmed as discontinued, superseded or deemed not fit for purpose (including withdrawn and recalled product)<br>This must detail notification of destruction to the Woolworths or Coles Business Team.<br>Secure destruction of paper documents and records (including confidential office waste) shall be defined. This shall include:<br>• mechanisms to prevent accidental use of obsolete packaging<br>• control and disposal of obsolete packaging<br>• appropriate procedures for the disposal of obsolete printed materials (e.g. rendering trademarked materials unusable).<br>

  Refer MO-042 Managing Private Label Requirements

Site Security BRC V8 4.2.1 – 4.2.3; WSEP V2 7.10.1, 7.10.3 Food Defence MO-050 Parmalat Food Defence Program MO-050-A Food Defence Program Checklist

• The company shall annually undertake a documented risk assessment (threat assessment) of security arrangements and potential risks to product from deliberate attempt to inflict contamination or damage. This will include both internal and external threats. <br>This documented threat assessment plan shall be reviewed at least annually and when a new threat emerges or an incident occurs where product safety or food defence is implicated. Where prevention of risk is not possible, systems shall be in place to identify tampering.<br>Areas shall be assessed according to risk. Sensitive or restricted areas shall be defined, clearly marked, monitored and controlled with review of current security arrangements. <br>Any areas of significant risk – including external storage and intake points for products and raw materials (including packaging) shall be monitored and controlled.<br>Access to production, maintenance and storage areas must be restricted to authorised personnel by use of swipe cards or coded access.<br>Staff shall be trained in site security procedures and food defence.<br>Access to all internal and external storage areas including transport trailers and shipping containers must be restricted to authorised personnel. <br>● Access to external storage areas including bulk silos, water tanks, chemical storage etc. must be restricted to authorised personnel. <br>● External areas such as demountable units, portable cool rooms or freezers must be fully secure. <br>● Where Contractors / Visitors require access to specific areas e.g. roof spaces this access must be controlled to prevent risk to product <br>

  These controls shall be monitored, the results documented and the controls reviewed at least annually. This would be part of the HACCP annual review and MO-050-A Site Self-Assessment Food Defence Checklist.