Quarterly GMP INSPECTION REPORT. 3.3.1b

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?