Pre-Season 3rd Party Packing Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

Site Details

• Supplier Name

• To confirm the products to be packed at site

• Site Address

Contact Details

Packhouse contact (if applicable)

• Name:

• Mobile Phone:

Technical Contact

• Name

• Mobile

  Yes

  No

  N/A

Warehouse Contact

• Name:

• Mobile Phone:

Emergency/ Out of hours Contacts

• Name:

• Mobile Phone:

• Name:

• Mobile Phone:

1. Quality System

• Please detail third party accreditation:

• State standard certified to and Grade

  Yes

  No

  N/A

• Also attach copy of Certificate and report

  Media

• Does the site have a documented quality control system?

  Yes

  No

  N/A

• Does the site have a Quality Manual?

  Yes

  No

  N/A

• Is there a system for document control & how long are records retained after the date of manufacture?

  Yes

  No

  N/A

• Do you operate a crisis management program for emergencies, i.e. fire/flood/food scares/ product recall/ withdrawal?

  Yes

  No

  N/A

• HACCP do you operate HACCP system for all products supplied?

  Yes

  No

  N/A

• How often is the HACCP reviewed?

  Yes

  No

  N/A

2. Product/Process & Supplier Control

• Detail all checks carried out on product supplied

  Yes

  No

  N/A

• Under what criteria is product released from the site? (Positive release)

  Yes

  No

  N/A

• Is there a system for supplier approvalgive details

  Yes

  No

  N/A

• Are product dispatch vehicles checked for temp/cleanliness & records completed?

  Yes

  No

  N/A

• Are storage/production areas & vehicles temperature controlled & records completed?

  Yes

  No

  N/A

• Is there a documented corrective/preventive action procedure in place?

  Yes

  No

  N/A

3. Allergen Control

• Please detail what controls are in place to prevent cross contamination of products with allergens?

  Yes

  No

  N/A

• Has an allergen risk assessment been carried out for the site?

4. Foreign Body control

• Do you have a procedure for the control of foreign body contamination (wood, glass, hard plastic etc)? Please detail

  Yes

  No

  N/A

• Are foreign body audits conducted, if yes, how often?

  Yes

  No

  N/A

• Is there a policy regarding the use of staples/pins/paperclips?

  Yes

  No

  N/A

• Details of wood policy & packaging control?

  Yes

  No

  N/A

• What jewellery is allowed in product areas?

• Do you conduct any swab testing of food contact surfaces?

  Yes

  No

  N/A

5. Pest Control

• Contractor Details:

• No. of visits/annum –

  Yes

  No

  N/A

• Bait and EFK and visits:

• Technical visits:

• Scope of contract?

  Yes

  No

  N/A

• Are copies of visit reports & a site bait plan held on site?

6. Storage

• Product storage: Please detail temperatures product is held at?

  Yes

  No

  N/A

• Are regular foreign body checks conducted in storage areas?

  Yes

  No

  N/A

• What are the frquency of temperature checks of storage areas?

7. Packhouse Controls

• Are start up checks completed?

  Yes

  No

  N/A

• Are label checked conducted to a set frequency. If so what is the frequency?

  Yes

  No

  N/A

• Are all labels checked and signed before using?

  Yes

  No

  N/A

• Are all labels accounted for during a production run?

  Yes

  No

  N/A

• Do you have metal detectors in place?

  Yes

  No

  N/A

8. Traceability

• Is there a product traceability system in place and how are batches identified & traced?

  Yes

  No

  N/A

• How often do you conduct mass balance audits?

  Yes

  No

  N/A

9. Personal Hygiene

• Do you have a documented personal hygiene policy in place?

  Yes

  No

  N/A

• What staff facilities are available on site?

• Are hand washing facilities provided?

  Yes

  No

  N/A

• What Protective Clothing are staff required to wear?

• Does protective clothing adequately prevent product contamination?

  Yes

  No

  N/A

• How is protective clothing cleaned?

  Yes

  No

  N/A

• What is your policy for visitors/external contractors brought onsite?

• What is your policy on staff illness & return to work?

10. Training

• What induction training do new staff receive before commencing work?

• Are training records held for each member of staff?

  Yes

  No

  N/A

• What topics are covered by training and how often is it refreshed?

11. Cleaning/Hygiene

• How often are hygiene audits/housekeeping audits conducted?

  Yes

  No

  N/A

• Are cleaning schedules documented & records completed?

  Yes

  No

  N/A

• How is the standard of cleaning monitored?

  Yes

  No

  N/A

12. NonConforming Product

• Procedure for handling nonconforming product – quality / technical or food safety?

  Yes

  No

  N/A

• Is there a designated quarantine area or are pallets clearly marked or isolated within a IT system?

  Yes

  No

  N/A

13. Maintenance

• Is there a preventative maintenance plan in operation?

  Yes

  No

  N/A

14. Calibration

• Do you maintain a calibration schedule showing items to be calibrated & frequency of checks?

  Yes

  No

  N/A

• Is each piece of relevant equipment labeled indicating calibration status?

  Yes

  No

  N/A

15. Internal Audits

• Does the site operate an internal audit schedule?

  Yes

  No

  N/A

• Who completes the audits?

• How often do you review the noncompliances & corrective actions raised in the audits?

  Yes

  No

  N/A

16. Complaints & Product Recall

• Is there a Product recall procedure in place?

  Yes

  No

  N/A

• Is this formally tested & how often?

  Yes

  No

  N/A

17. Packaging

• Are specifications held for all relevant food products?

  Yes

  No

  N/A

• Is packaging checked on Intake

  Yes

  No

  N/A

• If you are required to purchase packaging are specifications held on file?

  Yes

  No

  N/A

• Is the food contact packaging certified food grade and migration testing certs held on file?

  Yes

  No

  N/A

17. Environmental & Building

• How is waste stored on site?

• How is waste removed from site?

• Do you recycle any waste?

  Yes

  No

  N/A

• Is the site layout designed to prevent product cross contamination?

  Yes

  No

  N/A

• If high risk/care/low risk/care areas used, is crossover of people, product, machinery, chemicals, tools properly controlled?

  Yes

  No

  N/A

• What materials are used in the fabric of the building? (Smooth, easily cleanable food grade surfaces?)

18. Ethical Information

• Do you comply with all employment law?

  Yes

  No

  N/A

• Are you in compliance with all Health & Safety requirements as required by National law?

  Yes

  No

  N/A

• What ethical organisations are you affiliated with (Sedex, Stronger Together, etc)

• Have you had a SMETA audit in the last two years?

  Yes

  No

  N/A