MBU.QAL.SFM.Q-650.1 Gmp/master Sanitation Verification Audit Form

Housekeeping/GMP:

• No evidence of food or drink, tobacco in any area other than designated areas. Only office/breakroom for food/drinks

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• There is no standing piles of product or other debris on floors/equipment throughout the department

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All hoses and other stored items are picked up off the floor and covered (if needed) and stored away properly

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All trash cans/dumpsters/carts are emptied frequently to prevent odors and insect activity

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• There is no standing water in the area, which prevents any odor, insect or microbial activity

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Walls, ceilings, piping, etc. are clean and free of debris or mold

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All chemicals/lubricants are labeled and stored properly in (locked) cabinets

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• No evidence of oil or grease leaking into product zones

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All employees are using/or have proper PPE on in the area

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

Tools/Secondary Storage:

• Noncontact product and product contact tools/parts are clean, color coded(if applicable) and properly stored

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Secondary storage containers (buckets included) are clean and labeled for what they are being used for

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Storage cabinets/ lockers are clean, orderly and not cluttered with items that do not belong; locked when required

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All lids, access points are capped/closed/secure/locked as needed

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Maintenance/Contractors have cleaned up tools, nuts, washers, bolts, welding leads, etc. after working on equipment

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

Pest Control:

• Exterior of building is free from debris, trash and foliage

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Doors are kept closed when not in use and windows are screened (if open) to prevent pests from entering the plant

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Vents have proper guarding to prevent pests from entering the building

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• Traps are checked and documented based on service agreement frequency (ensures sufficient tracking of pests)

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• There is no clutter in the area that could potentially become a pest harborage area

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• No evidence of pest activity (droppings, feathers, etc.). Includes insect trails/webbing on equipment, walls, or ceilings

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

Building Structure:

• The lighting is in good repair and adequate throughout the department

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• The stairs, walls, floors, overheads and other structures in the department are in good repair. (NO leaks or NO damage present)

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• The department is free of peeling paint in all areas

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• All doors and windows are in good repair/screened and are able to close

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk

• No Yellow tape on spouting/equipment longer than 45 days. Temporary repair is initialed and dated

  4 Meets

  2 Minor

  0 Significant Gap

  -4 Food Safety Risk