Quarterly GMP INSPECTION REPORT. 3.3.1b Checklist

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?