• Plant and Grounds
    1) Are premises free of harborages and or breeding grounds for rodents, insects and other pests?

  • Plant and Grounds
    2) Is adequate drainage provided to avoid contamination of facilities and products?

  • Plant and Grounds
    3) Is sufficient space provided for placement of equipment, storage of materials and for production operations?

  • Plant and Grounds
    4) Are walls, floors and ceilings constructed of easily cleaned materials, kept clean and in good repair.

  • Plant and Grounds
    5) Are food packaging films protected from contamination from pipes, etc. over working areas?

  • Plant and Grounds
    6) Are production areas protected from contamination from glass breakage (lights and fixtures)?

  • Plant and Grounds
    7) Is air quality and ventilation adequate to prevent contamination by dust and /or other airborne substances?

  • Plant and Grounds
    8) Are doors, windows and other openings protected to eliminate entry by insects, rodents and pests?

  • Equipment
    9) Are utensils and equipment constructed of cleanable materials and suited for their purpose?

  • Equipment
    10) Is equipment designed and used to preclude contamination from lubricants, water, fragments etc.?

  • Equipment
    11) Is equipment installed and maintained so as to facilitate cleaning of it and surrounding area?

  • Equipment
    12) Is equipment kept clean and in good physical repair?

  • Sanitary facilities and Operations
    13) Are adequate toilet facilities provided, equipped and maintained clean and in good repair?

  • Sanitary Facilities and Operations
    14) Are adequate hand washing and/or sanitizing facilities provided where appropriate?

  • Sanitary Facilities and Operations
    15) Is refuse properly stored, protected from insects or other pests and adequately disposed of?

  • Sanitary Facilities and Operations
    16) Is the facility kept clean and in good physical repair?

  • Sanitary Facilities and Operations
    17) Is cleaning conducted in such a manner as to avoid contamination of food packaging materials?

  • Sanitary Facilities and Operations
    18) Are detergents, sanitizers and other supplies used in a safe and effective manner?

  • Sanitary Facilities and Operations
    19) Are cleaning supplies and other hazardous items kept in original container and properly stored?

  • Sanitary Facilities and Operations
    20) Are production and storage areas maintained free of insects, rodents and other pests?

  • Sanitary Facilities and Operations
    21) Are insecticides and rodenticides used and stored so as to prevent contamination?

  • Sanitary Facilities and Operations
    22) Are tools and equipment cleaned and sanitized frequently enough to avoid contamination?

  • Processes and Controls
    23) Is the responsibility for overall plant sanitation assigned to a specific individual?

  • Processes and Controls
    24) Are raw materials received, inspected, and stored to assure cleanliness and suitability for purpose?

  • Processes and Controls
    25) Are packaging process and materials adequate to prevent contamination?

  • Processes and Controls
    26) Are products coded to enable positive lot identification and rotation with records maintained?

  • Processes and Controls
    27) Are weighing and measuring practices adequate to ensure the declared quantity of contents?

  • Process and Controls
    28) Are finished goods stored and shipped so as to avoid contamination or deterioration?

  • Personnel
    29) Are personnel with illness, sores, infections etc. restricted from handling food packaging?

  • Personnel
    30) Do employees wear clean garments, and remove excess jewelry?

  • Personnel
    31) Do employees thoroughly wash hands as necessary?

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