SUPPLIER AUDIT REPORT

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1.QUALITY POLICY

• Documented and communicated policy signed by senior management.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

2. QUALITY MANUAL

• Documented Quality Manual stating the company's commitment to quality

  Yes

  No

  N/A

• Management Review taking place

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

3.ORGANISATIONAL STRUCTURE. Responsibility & Management Authority.

• Documented organisational structure defining job functions, responsibility and reporting relationships.<br>3.1 Organisational Chart<br>3.2 Job Descriptions

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

4. PRODUCT DESIGN & DEVELOPMENT.

• 4.1 HACCP Designed and implemented.<br>4.2 NPD Documented<br>4.3 Trials and product testing / analysis at NPD

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

5. PLANT DESIGN AND PROCESS FLOW.

• 5.1 Cleaning, waste handling, product flow and people considered to control risk of product contamination.<br>5.2 Fabrication suitable to clean, sanitise and prevent pests.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

6. EQUIPMENT DESIGN & CONSTRUCTION..

• Designed for purpose & to minimise risk of contamination.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

7. PLANT HYGIENE & HOUSEKKEEPING.

• 7.1 Appropriate standards maintained.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 7.2 Cleaning schedules and procedures in place

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

8. MAINTENANCE.

• 8.1 Planned maintenance in place.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 8.2 Engineers and contractors aware of and adhering to hygiene standards.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 8.1 Cleaning or repair work undertaken to minimise potential for cross-contamination.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

9. PEST CONTROL.

• 9.1 Suitable pest control in place with detailed records of findings & corrective action.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 9.2 Fly killers and drain traps in place and effective.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 9.3 Incoming materials checked on arrival and stored to minimise risk of infestation.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

10. WASTE DISPOSAL

• 10.1 Adequate systems of collection, collation and disposal of waste materials.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• Recycling policies in place and followed.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

11.STAFF FACILITIES.

• 11.1 Designed and operated to minimise the risk of contamination.

  Yes

  No

  N/A

• Red;Amber;Red

  Yes

  No

  N/A

• 11.2 Appropriate work-wear and changing / hand-washing facilities provided.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 11.3 Toilets do not open directly onto production areas.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 11.4 Smoking in designated areas only

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

12. SITE.

• 12.1 Site located and maintained to prevent contamination.

  Yes

  No

  N/A

• Red;Amber;Green

  Yes

  No

  N/A

• 12.2 Suitable site security

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 12.3 External storage appropriate and controlled.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

13. TRANSPORT

• 13.1 Vehicles used for transportation of food ingredients, packaging, and products are suitable, maintained and in a hygienic condition.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 13.2 Vehicle breakdown, temperature monitoring and hygiene procedures in place and recorded.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

14. PERSONAL HYGIENE.

• 14.1 Standards documented and communicated.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

15. MEDICAL SCREENING.

• 15.1 Screening in place for all food handlers including visitors, contractors and temporary staff.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

16. PROTECTIVE CLOTHING.

• 16.1 Suitable protective clothing (including headwear, footwear, beard snoods, gloves - as appropriate) worn when entering food areas.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 16.2 Protective clothing laundered on a regular basis.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 16.3 Clear instructions for changing procedures

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

17.TRAINING

• 17.1 All employees trained, instructed and supervised according to their responsibilities.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 17.2 Training of temporary personnel and contractors as appropriate.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 17.3 All training documents and requirements reviewed.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

18. TIME AND TEMPERATURE CONTROL.

• 18.1 Controlled, monitored and recorded where appropriate.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 18.2 Corrective action taken where out of specification data identified.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

19. PROCESS CONTROL.

• 19.1 Effective process controls and cross-contamination procedures in place.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 19.2 Adequate stock rotation.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 19.3 Re-work must not compromise food safety, quality or legality.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

20. PHYSICAL, CHEMICAL AND BIOLOGICAL CONTAMINATION.

• 20.1 Appropriate HACCP procedures and facilities in place to prevent contamination.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 20.2 Suitable chemical storage facilities.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 20.3 Glass / plastic register and breakage procedure / records.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 20.4 Appropriate wood handling procedures.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 20.5 Metal Detection / X-ray Detection procedures in place.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 20.6 Metal detection records - including calibration in place.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

21. CONTROL OF NON-CONFORMING PRODUCT.

• 21.1 All out of specification product is clearly identified and quarantined or disposed of.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• Procedures in place including rejection, acceptance, concession and corrective action.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

22. IN-PROCESS AND FINISHED PRODUCT TESTING.

• 22.1 Product is not released until all release procedures have been followed and recorded.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 22.2 Ensure that testing confirms compliance with food safety, quality and legal requirements and is undertaken according to documented sampling plans and procedures.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

23. PRODUCT IDENTIFICATION AND TRACEABILITY.

• 23.1 Identify all raw materials

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 23.2 Product traceable at all stages of production, storage, despatch and distribution.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 23.3 Effective traceability and recall procedures / records.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

24. EQUIPMENT VALIDATION.

• 24.1 Operates procedures that verify the process & equipment used are capable of producing a consistently safe, quality and legal product.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 24.2 Measuring equipment used to monitor CCP's and legal requirements are calibrated and traceable to national standards.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

25. TECHNICAL SUPPORT

• 25.1 Systems in place to ensure that the operation is kept informed of all relevant legislation, food safety issues, scientific, technical developments and Codes of Practice.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

26. LABORATORIES

• 26.1 Undertakes or sub-contracts analysis critical to food safety, quality and legality using appropriate.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 26.2 Laboratory to be independently accredited by recognised body.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

27 SHELF-LIFE TESTING

• 27.1 Appropriate testing accounting for product formulation, packaging, storage and intended use.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 27.2 Shelf-life established by microbiological, chemical and organoleptic analysis as appropriate.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

28. HACCP

• The Food Safety principles should be risk - based and follow HACCP requirements.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

29. SPECIFICATIONS

• 29.1 Appropriate specifications kept for raw material and packaging materials.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

• 29.2 Finished product specifications are formally agreed with the customer and comply with relevant safety, quality and legal requirements.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

30. PURCHASED GOODS

• 30.1 Operates procedures for approval and monitoring suppliers.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

31. DOCUMENT CONTROL

• 31. Ensure that all documents, records, and data critical to the management of product safety, quality and legality are in place and adequately controlled.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

32. COMPLAINT HANDLING

• 32.1 System for managing complaints with appropriate action taken and data used to implement on-going improvements.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

33. INTERNAL AUDIT

• 33.1 Audit systems and procedures critical to product safety, quality and legality.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

34 RECALL PROCEDURE

• 34.1 Effective product recall procedure for all products, verified by regular recall exercises.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

35 CORRECTIVE ACTION

• 35.1 Procedures exist to investigate causes of non-conformance against standards, specification and procedures critical to product safety, quality and legality.

  Yes

  No

  N/A

• Green;Amber;Red

  Yes

  No

  N/A

SCORING SYSTEM.

• Green: No action required<br>Amber: Action required with evidence of compliance<br>Red: Action agreed at the closing meeting to mutually agreed timescales. * Where food safety is seriously jeopardised, action may be required immediately or supply suspended until rectified.<br><br>Evidence of action taken to be received by JD Wetherspoon QA management within 28 days from receipt of this report.

  Yes

  No

  N/A

• Number of Non-compliances

  Yes

  No

  N/A

• Green

• Amber:

• Red