Low Risk Trim Section 1 and 2

  • Conducted on

  • Prepared by

Air Lock and Low Risk Trim

Low risk trim air lock

  • Area tidy?

  • Trays free from supplier labels cling wrap and pallet banding?

  • Operators wearing correct PPE? Check 3 random people

  • Why not?

  • Are all the knives numbered? Check PROD-P-073a or PROD-P-073b

  • Why has the sheet not been completed?

  • What is the product or raw material on the line?

  • Belts on the trimming line intact?

  • Urschel blue belt intact?

  • Cleaning equipment stored correctly?

  • Prodose working?

  • Prodose sodium hypochlorite and pH reading?

Wash Line 2

  • Trays free from supplier labels, cling wrap and pallet banding?

  • Operators wearing correct PPE?

  • Why are they not wearing correct PPE?

  • Is the klopper belt working correctly?

  • Why not?

  • Is the operator inspecting the RM?

  • Why not?

  • What is the product / raw material on the line?

  • Klopper belt intact?

Line 3 Robots and Wash

  • Belts feeding robots 1 and 2 intact?

  • Incline belt from robots intact?

  • Urschel belt intact?

  • Pre wash and wash tanks jets set at correct position?

  • What is the product on the line?

Trim Line 3

  • Trays free from supplier labels cling wrap and pallet banding?

  • Operators wearing correct PPE?

  • Why not?

  • All knives are numbered? Check PROD-P-073a or PROD-P-073b completed

  • Why not?

  • Trim line belts intact?

  • Urschel belt intact?

  • Why not?

  • Cleaning equipment and hosepipe stored correctly?

Line 3 under Mezzanine

  • All belts intact?

  • Correct dolavs being used under line 3 robots?

  • Is clean as you go being followed?

QC- CCP 1

  • Is the paperwork filled out correctly?

  • Why not?

  • Paperwork signed by Team Leader?

  • Why not?

Dip Tank

  • Is the dip tank free from debris?

  • Is product being transferred to high care at time of audit?

  • Is the product submerged and correct immersion time for the CCP?

Veg Line

  • Operators wearing correct PPE?

  • Why are they not wearing correct PPE?

  • Are the knives numbered? Check Prod-P-073a or PROD-P-073b

  • What product is on the line?

  • All belts intact?

  • Is the product being held for minimum of 30 seconds in the wash?

  • Why not?

  • Clean as you go followed?

  • Hose pipe stored correctly?

Veg Line

  • Operators wearing correct PPE?

  • Why are they not wearing correct PPE?

  • Are the knives numbered? Check Prod-P-073a or PROD-P-073b

  • What product is on the line?

  • All belts intact?

  • Is the product being held for minimum of 30 seconds in the wash?

  • Why not?

  • Clean as you go followed?

  • Hose pipe stored correctly?

Beetroot Line

  • Settings set at 30 second dwell time?

  • Belts intact?

  • Correct level and ppm for the water tank feeding beetroot blades

Carrot Line

  • Settings set at 30 second dwell time?

  • Belts intact?

Wash Line 65

  • Klopper belt intact?

  • What product is on the line?

  • Trays free from supplier labels cling wrap and pallet banding?

  • Operator wearing correct PPE?

  • Why?

  • Belts intact?

Line 60 Naddeo & Wash

  • What product or raw material is on the line?

  • Trays free from supplier labels cling wrap and pallet banding?

  • Operators wearing correct PPE?

  • Is the correct recipe on the Naddeo screen?

  • Why?

  • Belts intact?

  • Cleaning equipment and hosepipe stored correctly?

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