Title Page
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Client / Site
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Location : New World Foods
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Conducted on 16/08/22 12:56
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Prepared by: Darlington Ayakazi
Audit Questionnaire
Internal audit record-Foreign Body and removal equipment
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Are the following HACCP records available- HAZ4.5, PROD7.6, REC11.1A, REC11.13B, PROC8.9A, B. HAZ 4.11 FOR CCP- CCP test detector sheet, PROD 7.11, low risk slicer/foreign body prevention checks REC11.4AC, Knife register-safety knives, Glass/Hard plastic Monthly audit sheet
- Yes
- No
- N/A
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Complience- Does the company use any raw material supplied in glass containers?
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Are glass or hard objects allowed in production areas?
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Are there glass breakage reports?
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Does the company use start-up checks for low and high risk areas? does it include tools and instruments especially sharp objects like knives in low areas?
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Do we have specific debagging/decanting or unpacking procedures in place?
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Are there any documentation?
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Are there policies to ensure site equipment are maintained to ensure they work correctly?
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Is there an evidence?
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Are metal detection checks carried out daily?
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Are there evidences?
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Are any of the raw materials capable of contaminating final product
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21.2 Are there specific risk assessment for metal contamination on automated packing lines as part of HACCP?
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Do we have HAZ4.5 (report sheet)
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21.3 If foreign bodies are detected are the details stored along with production batch and also detailing/describing the finding?
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21.4 Are there specific risk assessment for glass/hard plastic in production area or breakage procedure PROC 8.9A?
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does the company carry out monthly glass and brittle plastic audits?
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Are changes reported or raised for repair notices to engineers?
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21.6 Does PROC8.9A contain steps to be carried outin case of glass breakage such as isolation and quarantine of products?
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21.7 is there a specific wood control procedure in place?
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21.8 To control knives and scissors company only allows knives and scissor provided by the company?
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If yes are there start up records for these? eg REC11.24 for Urschel slicer and 11.4 AA, AB and AC for slicers in LC area?
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4.10 Does the company use 3 conveyorized metal detectors for ready packed jerky and throat metal detectors for loose jerky before being packed in polythene pouches?
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4.10.1.1 Does the company HACCP plan show control and instruments in place for control of foreign bodies?
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4.10.1.2. Is the info on the M&S section above ?
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4.10.1.3 Are all Are start-up and every 30, 60mins checks in place for end line metal detectors?
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4.10.1.4 Are all foreign bodies and contaminants subject to investigation?
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4.10.2.1 How many sizes of sieves are available?
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4.10.2.2 Are the sieves and filters subject to daily inspection and are the records kept on daily start-up sheet?
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4.10.3.1Are there bulk metal detector in place as well for for aluminum lined pouches?
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If yes are there contamination bags testing for 12kg before packing?
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4.10.3.2 I there an automated reject system and belt stop start system in place?
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4.10.3.3 Are these details in the M&S section about metal detection
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4.10.3.4 Do the company use specified test pieces that differs depending on automated line, hand packing line throat and bulk metal detector?
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4.10.4.1Are any types of magnets in use?
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what are the magnet strength for magnets in use?
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4.10.5.1 Are optical devices used in sorting out unsatisfactory products?
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4.10.6.1 Are packaging container supplied in rigid state eg bottles empty cans or glass jar
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4.10.6.2 Is there an in-line automated container cleaning system in use for packages and pouches?
Recommendations
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List recommendations here
Completion
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Full Name and Signature of Inspector