Quality Wall Assessment

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

  • Water available and used

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

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

  • Attendance recorded on attendance sheet

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

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

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

  • Sensory evaluation must be completed before reviewing analytical results

  • 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.

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

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

  • 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

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

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

  • Wall book or spreadsheet completed with all information

  • Add signature

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