Wall Audit Checklist

• Wall Audit Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

Quality Wall Assessment

• Correct lighting in Wall room, job aids available on the table

  GO

  NO GO

• Water available and used

  GO

  NO GO

• A current list of sensory trained evaluators is posted at the wall

  GO

  NO GO

• 3 to 6 participants scoring ( Operator, MX, SCL, CLT)

  GO

  NO GO

• Attendance recorded on attendance sheet

  GO

  NO GO

• Operators bring paperwork to Wall ( Process Control, PAE,s, slicer tapes, seasoning AIM sheets)

  GO

  NO GO

• Completed Weak Link, including slice prior to Wall assessment, also kill step preventive control data has been reviewed and documented.

  GO

  NO GO

• Reference used to compare product for appearance, flavor and texture

  GO

  NO GO

• Sensory evaluation must be completed before reviewing analytical results

  GO

  NO GO

• Analytical results are reviewed and compared to weak link guidelines. Control charts/paperwork are reviewed. Any weak link variability exceptions are reviewed and plotted on the control chart exception form.

  GO

  NO GO

• Gaps identified, action plans formed, action owners identified and documented

  GO

  NO GO

• Stales audit/ control charts/ temp and humidity/ LCR moisture reviewed to ensure product moisture is centerline to aim

  GO

  NO GO

• Potatoes reviewed for peel and quality from potato test. Lightbox score must be discussed for this checkpoint to be a GO. Doritos are randomly selected and compared to blister model

  GO

  NO GO

• Changes from prior Wall meeting are reviewed and product is evaluated at the next scheduled Wall meeting to determine if changes were effective

  GO

  NO GO

• Facilitator is easily identified, ensures team consensus and everyone participates

  GO

  NO GO

• Wall book or spreadsheet completed with all information

  GO

  NO GO

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