Information
-
Document No.
-
Audit Title
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
8.1 - EMPLOYEE FACILITIES (BASE)
-
Employee facilities (including rest area, toilets, locker areas and changing areas) must be provided and maintained in a clean and hygienic condition
-
Smoking is not permitted in production and storage areas (including any associated offices)
-
Smoking areas where provided, must comply with in country legislation. Where provided they must be maintained in a clean condition and have bins for the tabs / butts (to prevent transfer into the factory on soles of shoes)
8.2 - EMPLOYEE FACILITIES (BASE)
-
All sites must have a dedicated space to allow employees to leave their own belonging and to change into and out of protective clothing
-
Facilities must be provided for the collection of used / dirty work wear (adequate for the number of staff on site)
-
WGLL - no personal items are carried by staff. Facilities are secure, giving staff (including agency and temporary workers) the confidence to leave their belongings.
8.2.1 - EMPLOYEE FACILITIES (MEDIUM)
-
Changing areas and locker rooms must be sited so employees are not required to go outside after changing into their protective clothing, including footwear.
-
WGLL - the same is applied to visitors / management and visitor / management changing areas.
8.3 - EMPLOYEE FACILITIES (BASE)
-
Storage areas for work wear and laundry areas must be clean and protected from contamination (and adequate for the number of staff on site).
8.4 - EMPLOYEE FACILITIES (BASE)
-
Personal outdoor clothing must be segregated from work wear
-
Lockers must be kept clean and in good condition
-
Lockers must be cleared regularly and not used to store food
-
WGLL - lockers are clearly partitioned to segregate items
-
WGLL - hooks are provided outside lockers for work wear
8.4.1 - EMPLOYEE FACILITIES (MEDIUM)
-
Personal outdoor shoes must be segregated from work shoes
8.4.2 - EMPLOYEE FACILITIES (HIGH)
-
Lockers require sloping tops and to be raised off the floor to prevent accumulation of rubbish and to facilitate cleaning
8.4.3 - EMPLOYEE FACILITIES (BASE)
-
Where staff are required to change footwear, floors must be kept clean and be dried adequately after cleaning
8.4.4 - EMPLOYEE FACILITIES (ASPIRATIONAL)
-
Lockers in all areas (base & medium) have sloping tops and are raised off the floor to prevent accumulation of rubbish and to facilitate cleaning
8.4.5 - EMPLOYEE FACILITIES (ASPIRATIONAL)
-
Locker inspection / audits are carried out at a defined frequency
-
WGLL - inspections are undertaken to check compliance with site rules (e.g. Factory PPE in outdoor clothing lockers). Employees are present.
8.5 - EMPLOYEE FACILITIES (BASE)
-
Toilets must be segregated from production and storage areas by a minimum of 2 doors with an intervening ventilated space
-
The doors must be self closing
-
The toilet area must be ventilated
-
Hand wash sinks and drying facilities must be present
-
Hand washing signs must be displayed in toilet areas
-
Coat hooks must be located outside the toilet facility
8.5.1 - EMPLOYEE FACILITIES (BASE)
-
Where showers are provided for employees there must be a system in place to ensure the shower heads do not pose a potential contamination / health risk to employees
8.5.2 - EMPLOYEE FACILITIES (ASPIRATIONAL)
-
Toilets are 'fit for purpose' for the ethnicity of staff
8.5.3 - EMPLOYEE FACILITIES (ASPIRATIONAL)
-
Taps in toilet facilities are mixer taps and not hand operated
8.6 - CANTEEN / REST AREA (BASE)
-
Sites providing food service must complete a documented HACCP for this service
-
If a contractor is used, their HACCP must be reviewed by the site
8.7 - CANTEEN / REST AREA (BASE)
-
Basic hygiene and food safety audits must be completed on a scheduled basis by an appropriately trained person
8.7.1 - CANTEEN / REST AREA (BASE)
-
Canteen staff must have medical screening prior to commencement of work and be suitably trained in basic food hygiene
-
Procedures in place for illness reporting and return to work
-
Hairnets covering ears must be worn
8.8 - CANTEEN / REST AREA (BASE)
-
Hygienic storage facilities, including refrigeration must be provided for employees bringing their own food
-
The temperature of refrigeration equipment must be monitored
-
Where preparation equipment (eg microwave) is provided it must be inspected and cleaned regularly
-
Consumption and storage of food must only be in designated areas
-
WGLL - food left by employees is removed as necessary
-
WGLL - temperature of refrigeration equipment is checked at a defined frequency
8.9 - HAIR COVERING (BASE)
-
No hair covering is required unless there is a risk of product contamination (eg tray wash operations, transfer point operations)
8.9.1 - HAIR COVERING (MEDIUM)
-
Hair covering must be worn and maintained in a good clean condition
-
Hair covering must be captive to the site
-
Hair and ears must be fully enclosed by the hair covering
-
Beard snoods must be worn to cover beards and moustaches
-
Hair covering must be replaced if removed or changed daily as a minimum
-
Where hair covering is worn for religious reasons a risk assessment must be completed and controls in place to manage the risk of product contamination
-
WGLL - hairnets are worn under mop caps or washable hair covering
9.5.2 - CLEANING EQUIPMENT (HIGH)
-
High risk / high care cleaning equipment must be stored dry or in disinfectant
-
Where disinfectant is used, it must be changed regularly to maintain effectiveness
-
Mops are not permitted
9.6 - CLEANING EQUIPMENT (BASE)
-
Separate equipment must be used for food contact and floor cleaning. These must be stored separately from one another.
-
Cleaning equipment used for other areas (e.g toilets, offices, and outside) must be segregated and visually distinctive
-
Colour coding of cleaning equipment must be prominently displayed with equipment
-
WGLL - cleaning equipment may be differentiated visually by type and or colour
9.6.1 - CLEANING EQUIPMENT (MEDIUM)
-
Cleaning equipment used in open food areas must not be used outside - a system to control this must be in place
9.6.2 - CLEANING EQUIPMENT (HIGH)
-
A colour coded system must be in place to identify and segregate cleaning equipment between high care / high risk and low risk areas.
9.7 - CLEANING EQUIPMENT (BASE)
-
Hoses and chemical dosing equipment fitted to water supply must have back flow prevention devices installed
-
High pressure lines (>80 psi, 5.5 bar, 5.6 kg/cm) do not need back flow protection
-
Hoses / cleaning lance ends must not be left on the floor or in tanks when not in use
9.7.1 - CLEANING EQUIPMENT (HIGH)
-
High pressure hoses must not be used due to aerosol generation / movement of debris
9.8 - CLEANING CHEMICALS (BASE)
-
Cleaning chemicals must be suitable for a food environment
-
Cleaning chemicals must be kept in a ventilated, designated store with restricted access
-
The store must be bunded or have bunded pallets to contain spills
-
Chemicals must be separated in storage to prevent accident e.g acids / chlorine based chemicals. Health and safety guidelines must be followed. Clear signage must be in place.
9.8.1 - CLEANING CHEMICALS (MEDIUM)
-
Cleaning chemical storage in production areas must be kept to a minimum
-
If they are required in production areas they must be secured
-
WGLL - chemical containers are secured with a padlock
9.9 - CLEANING CHEMICALS (BASE)
-
Cleaning chemicals must be used accordingly to the manufactures' instructions including temperatures, dilution and contact time
9.10 - CLEANING CHEMICALS (BASE)
-
Chemical dilution checks must be completed at a defined frequency for all dosed equipment (manual / automatic) based on risk assessment.
9.11 - CLEANING CHEMICALS (BASE)
-
All containers for cleaning chemicals must be correctly labelled and used for their intended purpose only
9.12 - CLEANING AREAS (BASE)
-
Designated cleaning areas must be kept in a hygienic condition with obvious flow of equipment from dirty to clean
-
Areas must have sufficient extraction to minimise condensation build up
-
WGLL - areas are sited so they present no risk to product integrity and or safety
9.12.1 - CLEANING AREAS (HIGH)
-
High risk / high care areas must have their own cleaning facility
-
Items must not be returned to low risk for cleaning, unless the equipment goes through a heating or disinfection process on return to high risk /care eg through a heating cycle in an oven
9.13 - PRODUCTION EQUIPMENT (BASE)
-
Equipment must be cleaned off the floor (eg on racks or stands)
9.14 - PRODUCTION EQUIPMENT (BASE)
-
Sinks for cleaning production equipment must be clearly identified and of suitable size for items being cleaned and must not be used for floor cleaning equipment
-
Sinks must have hot water and the correct chemical at the specified dilution
9.15 - TRAY WASH (BASE)
-
Tray / rack wash equipment must be operating at the correct temperature with correct chemical type and dilution
9.15.1 - TRAY WASH (MEDIUM)
-
Tray / rack wash equipment must be monitored and verified. Visual inspections and weekly checks (minimum)
9.15.2 - TRAY WASH (HIGH)
-
Tray / rack wash equipment must be monitored and verified
-
Frequency of chemical concentration checks / water temperature must be determined by a formal study
-
Regular bacterial swabbing is required
-
The equipment must be suitable for a high care / risk environment eg. Stainless steel, easy to clean with water temperature monitoring systems
9.16 - PRODUCTION EQUIPMENT (BASE)
-
Clean equipment must be stored in a manner which prevents re-contamination
-
WGLL - clean utensils, change parts and mobile containers such as trays, tote bins etc. are stored in a designated area after cleaning, prior,to use.
-
WGLL - Trays are stored upside down where necessary to drain
9.16.1 - PRODUCTION EQUIPMENT (HIGH)
-
Where product contact equipment has been stored (even if visually clean) but is not in daily use, it must be re-disinfected immediately prior to use
9.16.2 - PRODUCTION TRAYS (BASE)
-
Trays to contain part made product (WIP) or finished product, must not be placed directly on the floor (even if dirty and awaiting cleaning).
-
Where pallets are used to store these trays, these must be clean and free of potential contamination
9.17 - WASTE (BASE)
-
Waste must be collected in identified containers, correctly disposed of and must not pose a risk to the environment
-
Factory WIP of finished product trays can not be used to collect waste even if labelled as waste
-
WGLL - waste trays / containers / bags are a separate type or different colour to those used in production for food
9.17.1 - WASTE (BASE)
-
Controlled waste (eg. Unfit meat) must be suitably segregated and managed. Waste must be collected in identified containers.
9.17.2 - WASTE (MEDIUM)
-
Waste must be removed from open food areas in such a way that it does not present a cross contamination risk
9.17.3 - WASTE (HIGH)
-
Waste must be removed from high risk / care areas through a one way system
9.18 - WASTE (BASE)
-
External waste containers must be fully covered (pest proofed) and segregated. The waste container and area around must be maintained in a clean condition
-
In certain instances waste may be transported to waste containers automatically. These containers must be screened and managed to ensure a tidy pest free environment
-
WGLL - when external waste units are collected the hygiene team is informed so that the area can be cleaned prior to putting new waste unit in place
9.19 - WASTE (BASE)
-
Waste and effluent management must comply with local enforcement requirements
9.19.1 - WASTE (ASPIRATIONAL)
-
Facilities are in place for segregation and collection of recyclable materials
9.20 - WASTE (BASE)
-
Any rejected Customer labelled product must be securely disposed of through an authorised route or the customer packaging must be removed
