Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.