1. Condition of premises GMP - food safety

  • 1.1. Hand wash facility's?

  • 1.2. Foot bathes filled?

  • 1.3. Automatic foamers?

  • 1.4. Floors/ Walls/ Ceilings.

  • 1.5. Windows

  • 1.6. Doors and closers working?

  • 1.7. Drains clear

  • 1.8. Rubber mats.

  • 1.9. Product storage room seals.

2. Condition of work area. Safety risks

  • 2.1. Safety guarding.

  • 2.2. Trip hazards.

  • 2.3. Hoses rolled up.

  • 2.4. Ladders stored.

  • 2.5. Suitable lighting.

  • 2.6. Fire extinguishers.

  • 2.7. Haschem storage.

  • 2.8. Electrical cabinets locked.

  • 2.9. CIP systems leak free.

3. Condition of Equipment. Food contact

  • 3.1. Tables.

  • 3.2. Brushes / Utensils.

  • 3.3. Hurdles, bases, hoops.

  • 3.4. Trays and mats.

  • 3.5. Storage of tools and utensils.

  • 3.6. Glass / Plastic controls.

  • 3.7. Labelling of containers.

  • 3.8. Trolleys.

4. Safety. Personnel.

  • 4.1. PPE being worn.

  • 4.2. Emergency Evac plans displayed.

  • 4.3. Chemical PPE available at location.

  • 4.4. Chemical signage in place.

  • 4.5. SDS sheets available.

  • 4.6. Safe lifting techniques being used.

  • 4.7. Daily checklists carried out.

  • 4.8. Test & Tagging of electrical equipment in date.

5. General hygiene.

  • 5.1. Personnel.

  • 5.2. Uniforms ( including footwear).

  • 5.3. Hearing protection.

  • 5.4. Hair nets worn correctly.

  • 5.5. Jewellery policy followed.

  • 5.6. No maintenance equipment.

  • 5.7. Waste storage controlled.

6. Safety. Equipment and process.

  • 6.1. Trolleys functioning.

  • 6.2. Product stacking and storage safe.

  • 6.3. Seek team members input.

  • 6.4. Equipment / handrails, etc showing signs of discolouration. ( take photos).

7. Safety conversation.

  • 7.1. Conversation with?

8. Quality conversation.

  • Conversation with?

9. Other items

  • 9.1. Other.

  • 9.2. Other.

Corrective Actions

  • Enter any corrective actions that will be undertaken

Sign Off

  • On site representative

  • Auditor's signature

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