NCS Food Warehouse Monthly Food Safety & Hygiene Inspection

• Inspection Date

  Date

• Project Name

• Facility Name

• Facility Manager

• Inspectors

Overall Assessment of Major Hazard & Critical Risk Control

• Food and food packaging materials stored under conditions fit for food?

  Compliant

  Non-Compliant

  N/A

• Is Potentially Hazarodus Food stored under sanitary conditions ?

  Compliant

  Non-Compliant

  N/A

Facility and Grounds

• Is the overall facility kept in a condition that will protect against the contamination of food?

  Yes

  No

  N/A

• Are grounds within the vicinity kept free from litter and waste with grass and weeds trimmed?

  Yes

  No

  N/A

• Are roads, yards and parking lots maintained to prevent sources of contamination?

  Yes

  No

  N/A

• Is there adequate drainage of outside areas that may contribute to contamination?

  Yes

  No

  N/A

• Are systems for waste disposal operated in a manner to protect against contamination?

  Yes

  No

  N/A

• Are steps taken to prevent sources of food contamination from bordering grounds not under the control of the facility?

  Yes

  No

  N/A

• Is there adequate lighting in all dressing and locker rooms and toilet areas?

  Yes

  No

  N/A

• Is there adequate lighting in all areas where food is packed, or stored and where utensils and equipment are cleaned?

  Yes

  No

  N/A

• Are buildings and structures of suitable size, construction, and design to maintain sanitary operations?

  Yes

  No

  N/A

• Is there sufficient space for placement of equipment and storage of materials to permit maintenance of sanitary conditions?

  Yes

  No

  N/A

• Does the design of the facility permit the separation of operations in which contamination is likely to occur?

  Yes

  No

  N/A

• Are there proper precautions to protect high risk food items from being exposed to time and temperature abuse?

  Yes

  No

  N/A

• Are floors, walls and ceilings constructed to facilitate adequate cleaning?

  Yes

  No

  N/A

• Is there drips or condensate from fixtures, ducts and pipes that could contaminate food?

  Yes

  No

  N/A

• Are aisles and working spaces unobstructed and of adequate size to permit employees to perform their jobs and protect against contamination?

  Yes

  No

  N/A

• Is plumbing of adequate size and design to carry sufficient quantities of water to and from required locations, including sewage from the facility and prevention of backflow and cross connections between piping systems?

  Yes

  No

  N/A

• Is sewage disposal made into an adequate sewage system?

  Yes

  No

  N/A

• Is the facility's water supply sufficient for the intended operations and from an adequate source?

  Yes

  No

  N/A

• Is running water at suitable temperature and under pressure?

  Yes

  No

  N/A

• Are there adequate, reasonably accessible toilet facilities?

  Yes

  No

  N/A

• Are toilet facilities maintained in a sanitary condition and in good repair?

  Yes

  No

  N/A

• Are hand-washing facilities adequate, convenient, and furnished with running water at a suitable temperature?

  Yes

  No

  N/A

• Are hand-washing facilities adequate for hand cleaning and sanitizing operations?

  Yes

  No

  N/A

• Are hand-washing stations equipped with sanitary towel service or suitable drying service?

  Yes

  No

  N/A

• Are there readily understandable signs directing employees to wash and, where appropriate, sanitize their hands?

  Yes

  No

  N/A

• Are refuse receptacles available and maintained in a sanitary manner?

  Yes

  No

  N/A

• Is there adequate screening or other protection against pests?

  Yes

  No

  N/A

• Are pests excluded from all areas of the facility?

  Yes

  No

  N/A

• Are effective measures taken to exclude pests from storage areas?

  Yes

  No

  N/A

• Are there restrictions and precautions to insure that hazardous substances will not contaminate food product surfaces and food packaging material?

  Yes

  No

  N/A

Personnel

• Does management take all reasonable measures and precautions to ensure disease control through medical exam, observation, exclusion, and reporting?

  Yes

  No

  N/A

• Are employees instructed to report health conditions that might contaminate food products or food packaging materials to their supervisor?

  Yes

  No

  N/A

• Does management take all reasonable measures and precautions to ensure cleanliness through hygienic practices?

  Yes

  No

  N/A

• Are employees trained to maintain adequate personal cleanliness?

  Yes

  No

  N/A

• Are employees trained to protect against contamination of food, or food packaging materials from microorganisms or other foreign substances?

  Yes

  No

  N/A

• Is the responsibility for assuring compliance by all personnel with the requirements of good manufacturing practises clearly assigned to competent supervisory personnel?

  Yes

  No

  N/A

Equipment

• Does plant and equipment design used in the warehouse allow for adequate cleaning and maintenance?

  Yes

  No

  N/A

• Is equipment designed and constructed to preclude adulteration of food with: lubricants, fuel, metal fragments?

  Yes

  No

  N/A

• Has equipment been installed in a way that facilitates cleaning of equipment and adjacent spaces?

  Yes

  No

  N/A

• Are all equipment properly maintained?

  Yes

  No

  N/A

• Are surfaces cleaned as often as necessary to protect against the contamination of food?

  Yes

  No

  N/A

• Are freezers and cold storage compartments fitted with appropriate temperature measuring and/or recording devices to accurately show the compartment temperature?

  Yes

  No

  N/A

• Are freezers and cold storage compartments fitted with automatic controls for regulating temperature or, in the case of manual operations, a system of monitoring for temperature fluctuations?

  Yes

  No

  N/A

• Are instruments and controls for measuring, regulating, or recording temperature accurate (i.e. calibrated)?

  Yes

  No

  N/A

• Are cleaning compounds and sanitizing agents safe for use?

  Yes

  No

  N/A

• Are toxic cleaning compounds, sanitizing agents used, identified, held, and stored in a manner to protect against contamination of food and food packaging materials?

  Yes

  No

  N/A

• Are fans and other air blowing equipment located in a manner to prevent contamination of food, and food packaging materials?

  Yes

  No

  N/A

• Is there adequate ventilation or control equipment to minimize odors and vapors?

  Yes

  No

  N/A

Processes and Controls

• Are operations conducted in accordance with adequate sanitation principles?

  Yes

  No

  N/A

• Can employees correctly identify critical control points?

  Yes

  No

  N/A

• Are employees familiar with applying corrective action measures for Critical Control Points?

  Yes

  No

  N/A

• Are temperature records maintained?

  Yes

  No

  N/A

• Are goods stored correctly off the floor?

  Yes

  No

  N/A

• Is there appropriate quality control checks to ensure that food is suitable for human consumption and that food packaging material is safe and suitable?

  Yes

  No

  N/A

• Are raw materials inspected, segregated or otherwise handled as necessary to ascertain that they are clean and ready for use?

  Yes

  No

  N/A

• Is there a process to reject, recall and segregate adulterated food to eliminate contamination?

  Yes

  No

  N/A

• Is appropriate chemical, microbial, or extraneous material testing conducted to identify sanitation failures or possible food contamination?

  Yes

  No

  N/A

• Are raw materials held at temperature and humidity levels that prevent food from being adulterated?

  Yes

  No

  N/A

• Are frozen raw materials and other ingredients kept frozen?

  Yes

  No

  N/A

• Are foods that can support the rapid growth of microorganisms held in a manner to prevent adulteration?

  Yes

  No

  N/A

• Are cold storage units operating as appropriate, i.e., refrigerator units operating at or below 5°C and freezer units below -15°C?

  Yes

  No

  N/A

• Are liquid or dry materials and other ingredients received and stored in bulk held in a manner to protect against contamination?

  Yes

  No

  N/A

• Are food, raw materials and other ingredients that are adulterated disposed of in a manner to protect other food from contamination?

  Yes

  No

  N/A

• Are critical control points identified and controlled?

  Yes

  No

  N/A

• Is the storage and transportation of food under conditions that protect against physical, chemical, or microbial contamination?

  Yes

  No

  N/A

Completion

• Full Name and Signature of Inspector/s

  Sign