1. Choose the best response for the given questions below from either "Yes", "No" or "N/A"
2. Add photos and notes by clicking on the paperclip icon
3. To add corrective actions, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link
2.16.01 - Is there a designated person responsible for the food safety program?
2.16.02 - Are all chemicals (pesticides, sanitizers, detergents, lubricants, etc.) stored securely, safely and are they labeled correctly?
2.16.03 - Are "food grade" and "non-food grade" chemicals used, handled and stored in a controlled manner?
2.16.04 - Are signs supporting GMPs posted appropriately?
2.16.05 - Are the necessary food security controls implemented in the operation?
2.17.01 - Are products or ingredients free of insects/rodents/birds/reptiles/mammals or any evidence of them? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT.
2.17.02 - Are packaging supplies free of insects/rodents/birds/reptiles/mammals or any evidence of them? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT.
2.17.03 - Are plant and storage areas free of insects/rodents/birds/reptiles/mammals or any evidence of them?
2.17.04 - Is the area outside the facility free of evidence of pest activity?
2.17.05 - Does the operation have a pest control program? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT.
2.17.06 - Are pest control devices located away from exposed food products? Poisonous rodent bait traps are not used within the facility?
2.17.07 - Are pest control devices maintained in a clean and intact condition and marked as monitored (or bar code scanned) on a regular basis?
2.17.08 - Are interior and exterior building perimeter pest control devices adequate in number and location?
2.17.09 - Are all pest control devices identified by a number or other code (e.g. barcode)?
2.17.10 - Are all pest control devices properly installed and secured?
2.18.01 - Are ingredients (including ice), products, and packaging stored to prevent cross-contamination (this includes iced product pallets stored above pallets of the product without adequate protection as well any allergen cross-contamination issues)?
2.18.02 - Is the storage area completely enclosed?
2.18.03 - Is the facilities use restricted to the storage of food products?
2.18.04 - Are rejected or on hold materials clearly identified and separated from other materials?
2.18.05 - Are raw products, work in progress, ingredients (including ice), finished goods and food contact packaging within accepted tolerances for spoilage or adulteration? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT.
2.18.06 - Are all storage areas clean, especially the racking structures, lights, ceilings, floor areas by the walls and other hard to reach areas?
2.18.07 - Are materials (commodities, packaging, ingredients, processing aids, work in progress, etc.) properly marked with rotation codes (receipt dates, manufacture dates, etc)?
2.18.08 - Are materials (commodities, packaging, ingredients, processing aids, work in progress, etc.) rotated using FIFO policy?
2.18.09 - Are storage areas at the appropriate temperatures for the specific products being stored?
2.19.01 - Does the process flow, facility layout, worker control, utensil control, internal vehicle use, etc. ensure that finished (processed) products are not contaminated by raw (unprocessed) products?
2.19.02 - Are all exposed materials (product, packaging, etc.) protected from overhead contamination (e.g. ladders, motors, condensation, lubricants, walkways, loose panels, degrading insulation, etc.)?
2.19.03 - Are packing and/or processing areas completely enclosed?
2.19.04 - Are production areas clean and well maintained; especially lights, floor areas by the wall and equipment, and other hard to reach areas?
2.19.05 - Is all re-work / re-packaging handled correctly?
2.19.06 - Are raw ingredients examined before use?
2.19.07 - Are finished products coded (carton and unit packaging) for the day of production and displaying information to enable proper storage and use of the product within the food supply chain?
2.19.08 - Are foreign material control methods (e.g. metal detectors, metal traps, visual inspection, etc.) in place? Are these systems regularly tested (where relevant) to ensure proper operation?
2.19.09 - Does the facility use the appropriate test strips, test kits or test probes for verifying the concentrations of anti-microbial chemicals (product washing water, terminal sanitizers, dip stations, etc) being used and are they in operational condition?
2.19.10 - Are hand washing stations adequate in number, appropriate in location, in working order, have warm water and adequately stocked (e.g. disposable towels, unscented soap, etc.)?
2.19.11 - Are toilet facilities adequate in number and location and are they adequately stocked (e.g. toilet paper, disposable towels, unscented soap, etc.)?
2.19.12 - Are secondary hand sanitation stations e.g. hand dip, gel or spray stations adequate in number and location? Are the stations maintained properly?
2.19.13 - Are foot dip stations adequate in number and location? Are the stations maintained properly?
2.19.14 - Are single services containers used for their intended purpose only so that potential cross-contamination is prevented?
2.19.15 - Are re-usable containers clearly designated for the specific purpose (trash, raw product, finished product, re-work, ice, etc.) such that cross-contamination is prevented?
2.19.16 - Are food safety measuring devices working properly?
2.20.01 - Are workers washing and sanitizing their hands before starting work each day, after using the restroom, after breaks and whenever hands may be contaminated?
2.20.02 - Are workers’ fingernails clean, short and free of nail polish?
2.20.03 - Is there no sign of any workers with boils, sores, open wounds or exhibiting signs of foodborne illness working in direct and indirect food contact?
2.20.04 - Are workers wearing effective hair restraints? 5
2.20.05 - Is jewelry confined to a plain wedding band?
2.20.06 - Are all workers wearing outer garments suitable for the operation (e.g. smocks, aprons, sleeves, non-latex gloves)?
2.20.07 - Do workers remove protective outer garments (e.g. smocks, aprons, sleeves and gloves) when on break and before using the toilets and when going home at the end of their shift?
2.20.08 - Is there a designated area for workers to leave protective outer garments e.g. smocks, aprons, sleeves and gloves when on break and before using the toilets?
2.20.09 - Workers personal items are not being stored in the production and material storage areas?
2.20.10 - Is smoking, eating, chewing and drinking confined to designated areas?
2.20.11 - Are all items removed from shirt or blouse top pockets?
2.20.12 - Is there a first aid kit(s) readily available in the facility and adequately stocked?
2.21.01 - Are food contact equipment surfaces free of flaking paint, corrosion, rust and other unhygienic materials (e.g. tape, string, cardboard, etc.)?
2.21.02 - Are non-food contact equipment surfaces free of flaking paint, corrosion, rust and other unhygienic materials (e.g. tape, string, cardboard, etc.)?
2.21.03 - Does equipment design and condition (e.g. smooth surfaces, smooth weld seams, non-toxic materials, no wood) facilitate effective cleaning and maintenance?
2.21.04 - Are thermometers (independent of thermostat probes) present in all coolers and freezers?
2.21.05 - Are all thermometers non-glass and nonmercury?
2.22.01 - Are food contact equipment surfaces clean?
2.22.02 - Are non-food contact equipment surfaces clean?
2.22.03 - Are items (barrels, bins, etc.) that are used to hold or store product clean?
2.22.04 - During cleaning are foods and packaging protected from contamination?
2.22.05 - Are cooling units including coils in coolers and freezers clean and free of aged, dirty ice?
2.22.06 - Are all fan guards dust-free and the ceiling in front of the fans free of excessive black deposits?
2.22.07 - Is stored equipment that is not used on a daily basis stored in a clean condition with food contact surfaces protected and/or are they retained on cleaning schedules in some manner, even though they are not in use?
2.22.08 - Are all utensils, hoses, and other items not being used stored clean and in a manner to prevent contamination?
2.22.09 - Are maintenance tools that are used in the production and storage areas of the facility clean, sanitary and corrosion free?
2.22.10 - Are excess lubricants and grease removed from the equipment?
2.23.01 - Are spills cleaned up immediately?
2.23.02 - Are waste and garbage frequently removed from packing and storage areas?
2.23.03 - Do floor drains flow in a manner that prevents contamination (e.g. from high to low risk areas, from high risk directly to drain system), are they covered, appear clean, free from odors and well maintained?
2.23.04 - Do high level areas including overhead pipes, ducts, fans, etc. appear clean?
2.23.05 - Are plastic strip curtains maintained in a good condition, kept clean and mounted so that the tips are not touching the floor?
2.23.06 - Is safety equipment for the sanitation crew adequate, in good condition and stored to prevent cross contamination to raw products, work in progress, ingredients, finished goods or packaging?
2.23.07 - Is cleaning equipment available and stored properly?
2.23.08 - Is cleaning equipment identified in order to prevent potential cross-contamination issues (e.g. production, maintenance, outside, restroom equipment?
2.23.09 - Are all items used for sanitation appropriate for their designated purpose (e.g. no steel wool, metal bristles, etc.)?
2.23.10 - Are toilet facilities and hand-wash stations clean?
2.23.11 - Are worker break facilities clean, including microwaves and refrigerators? No rotting or out of date foodstuffs?
2.23.12 - Is the maintenance shop organized - i.e. equipment and spares stored in a neat and tidy fashion?
2.23.13 - Are internal transport vehicles (e.g. forklifts, bobcats, pallet jacks, trolleys, floor cleaners, etc.), clean, do not emit toxic fumes and being used in a sanitary manner?
2.23.14 - Are shipping trucks clean and in good condition?
2.24.01 - Are all lights in the facility that could potentially contaminate raw materials, work in progress, ingredients (including ice), finished goods, equipment or packaging shielded to protect product from contamination in the event of breakage?
2.24.02 - Has the facility eliminated or controlled any potential metal, glass or plastic contamination issues?
2.24.03 - Has the facility eliminated the use of wooden items or surfaces?
2.24.04 - Is there adequate lighting in the packing and storage areas?
2.24.05 - Is ventilation adequate to control dust, condensation, odors and vapors?
2.24.06 - Are floor surfaces in good condition, with no standing water, no debris trapping cracks and are they easy to clean?
2.24.07 - Are the floor drains where they are needed for drainage and cleanup?
2.24.08 - Are doors to the outside pest proof?
2.24.09 - Are dock doors fitted with buffers to seal against trucks?
2.24.10 - Are dock load levelers and shelters maintained in a good condition, pest proof and debris free?
2.24.11 - Are exterior walls free of holes to exclude pests? Are pipes, vents, air ducts designed and protected in order to prevent pest entry? (e.g. by using fine mesh)
2.24.12 - Are interior walls and ceilings free of cracks and crevices to prevent pest harborage and allow proper sanitation?
2.24.13 - Do false ceiling areas have adequate access to allow for inspection and cleaning?
2.24.14 - Is an 18" (46cm) internal wall perimeter being maintained within the facility, with adequate access to these wall perimeters thereby allowing inspection and cleaning ?
2.24.15 - Is the exterior area immediately outside the facility free of litter, weeds and standing water?
2.24.16 - Are control measures being implemented for the storage of pallets, equipment, tires etc. (i.e. out of the mud, pipe ends capped, stacked to prevent pest harborage, away from building perimeter)?
2.24.17 - Are pallets inspected to separate and replace dirty or broken pallets?
2.24.18 - Is the area around the dumpster/cull truck/trash area clean?
2.24.19 - Are outside garbage receptacles and dumpsters kept covered or closed?
2.24.20 - Are all water lines protected against back siphonage?
2.24.21 - Is the on-site laboratory (where appropriate) completely enclosed and separated from production and storage areas?
2.25.01 - Are copies of all Safety Data Sheets (detergents, sanitizers, pesticides, etc.) on file and fully accessible at all times with clear indexes?
2.25.02 - Are there copies of specimen labels for chemicals used, where the full label is not immediately accessible (e.g. rodent chemicals, product sanitizers)?
2.25.03 - Is there a chemical inventory and/ or usage log?
2.25.04 - Are there specific Standard Operating Procedures (SOPs) for the changing and testing of water and ice systems? (e.g. washing flumes, hydrovacuums, hydrocoolers, ice making machines, ice injectors, etc.)
2.26.01 - Is there a documented pest control program, including a copy of the contract with the extermination company (if used), Pest Control Operator license(s) (if baits are used) and insurance documents?
2.26.02 - Is there a schematic drawing of the plant showing numbered locations of all traps and bait stations, both inside and outside the plant?
2.26.03 - Are service reports created for pest control checks detailing inspection records, application records, and corrective actions of issues noted (in-house and/or contract)?
2.27.01 - Does the facility have incoming goods (raw products, ingredients and packing materials) inspection data?
2.27.02 - Are there inspection logs on incoming trailers for rodents and insects, cleanliness, holes and temperature control?
2.27.03 - Are there records for the necessary process monitoring activities (e.g. pH, water temperature, metal detection, labeling, heating processes, etc.) showing the monitoring frequencies, results and where necessary the corrective actions?
2.27.04 - Are there records (with corrective actions) that show anti-microbial (e.g. free chlorine, ORP, peracetic acid) strength testing of wash water and ice solutions prior to start up and throughout the production runs?
2.27.05 - Are there records (with corrective actions) that show anti-microbial strength testing of hand/foot/tool dip stations? Are there stock check and replenishment records for gel and spray stations?
2.27.06 - Is there a tool accountability program for knives and similar cutting hand tools used in the production area?
2.27.07 - Is there a daily pre-operation inspection log?
2.27.08 - Has a documented risk assessment been performed to ensure that any food safety hazards relevant to facility location and adjacent land use are identified and controlled?
2.27.09 - Is there a current certificate of inspection for backflow prevention assemblies on water lines into the facility?
2.27.10 - Is there documented evidence of the internal audits performed to the audited operations, detailing findings and corrective actions?
2.28.01 - Does the facility have a preventative maintenance program and a documented schedule?
2.28.02 - Is there a log of maintenance work or repairs ordered and is it signed off on work completed?
2.28.03 - Are there logs showing that equipment is cleaned and sanitized after maintenance work has been completed?
2.28.04 - Is there a written cleaning schedule (Master Sanitation Schedule) that shows what and where is to be cleaned and how often?
2.28.05 - Are there written cleaning procedures (Sanitation Standard Operating Procedures) for the facility and all equipment?
2.28.06 - Are sanitation logs on file that show what cleaning was done, when and who carried out the cleaning?
2.28.07 - Are there documented procedures and completion records for clean-in-place (CIP) activities, where applicable (e.g. cleaning recirculating water systems such as washing flumes, ice injectors, hydrocoolers, ice makers, etc.)?
2.28.08 - Is there a routine program and written procedure to validate sanitation effectiveness using rapid post sanitation checks, e.g., ATP measurements?
2.28.09 - Is there a log indicating that floor drains are cleaned on a regular basis (minimum daily in wet and fresh-cut production areas)?
2.28.10 - Are there records showing cooling units are serviced and cleaned at least every 12 months or more frequently as required?
2.28.11 - Is there a documented glass management policy and procedure (including company glass policy, glass breakage procedure and where necessary glass register)?
2.29.01 - Are there records of new worker food safety (GMP) orientation training (with topics covered and attendees) and are all workers required to sign the company’s food safety hygiene and health policy?
2.29.02 - Are there logs of ongoing worker food safety education training with topics covered and attendees?
2.29.03 - Is there a documented training program with training logs for the sanitation workers including best practices and chemical use details?
2.29.04 - Are there written procedures in place that require food handlers to report any cuts or grazes and/or if they are suffering any illnesses that might be a contamination risk to the products being produced? (In the US, auditors can check procedure/policy but not actual records).
2.29.05 - Are there written sickness reporting and return to work procedures?
2.29.06 - Is there an worker non-compliance/disciplinary action procedure (verbal confirmation accepted)?
2.29.07 - Are visitors and contractors required to sign a log stating that they will comply with the operations’ personal hygiene and health policies?
2.30.01 - Are there records of routine equipment microbiological testing?
2.30.02 - Are there records of routine environmental microbiological testing?
2.30.03 - Are there routine microbiological tests on water used in the facility (sampled from within the facility)?
2.30.04 - Are there routine microbiological tests on ice used in the facility (either produced in-house or purchased)?
2.30.05 - Are routine tests (e.g., microbiological, moisture, etc.) performed on compressed air that is used directly on food and food contact surfaces?
2.31.01 - Are there records of final product temperature checks for temperature sensitive product?
2.31.02 - Are there temperature logs for the packing room (if refrigerated)?
2.31.03 - Are there temperature logs for storage rooms? 5
2.31.04 - Are there records of shipping truck temperature checks, indicating that the truck was pre-cooled prior to loading?
2.31.05 - Are there sanitary condition logs for shipping trucks (cleanliness, trailer condition, odor, etc.)?
2.32.01 - There are no allergen risks handled or stored within production and storage areas?
2.32.02 - Has a documented allergen management plan been developed?
2.32.03 Are there adequate storage controls (separation, identification etc.) that ensure that allergens are not contaminating other materials?
2.32.04 - Is there a dedicated production line or adequate clean down and production procedures that prevent allergen cross-contamination?
2.32.05 - Are utensils and work in progress storage containers identified in order to prevent allergen cross-contamination?
2.32.06 - Does re-work handling take into account the issues associated with allergen-containing products?
2.32.07 - Are workers trained with respect to allergen risks and the facility allergen cross-contamination controls (including hand washing between production runs) and are there records of this allergen training?
2.32.08 - Are all products manufactured on site, labeled correctly with respect to allergens?