Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
DAILY TASKS
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E 1.1.1(a) Check that all packaging materials food products have been removed from area / covered prior to start of cleaning.
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A 4.1.5 Check temperature of hot water 100-140F at discharge hose using thermometer. Check by operating hose that pressure and volume of water is adequate for clean-up needs - water is flowing out of hose.
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WATER TEMPERATURE:
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A 4.1.5 Check pressure of water in high pressure tank by reading gauge 600-1000 psi.
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PRESSURE:
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B 2.2.3 Sanitation Staff-Authorized and trained personnel handling chemicals. Any re-training / training issues.
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D 2.1.1(a), D 2.1.1(c) Observe Sanitation Staff to endure that GMP's are being followed - hand washing, no eating / drinking in production areas, no chewing gum / candy, no smoking, no jewellery, clean uniform, no evidence of communicable disease.
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D 2.1.1(e) Observe employees with opened cuts, wounds / sores - not to handle exposed food / clean equipment; ensure first aid and water proof covering.
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A 2.1.1(i) Observe sanitation activities - inedible equipment cleaned separate and before edible equipment.
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E 1.1.1(a) Observe use of cleaning chemicals for correct use and cleaning / sanitizing procedures to ensure performed in accordance to sanitation manual.
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B 2.2.3 Check chemical storage at end of sanitation - chemical room must be locked, all chemicals inside room, chemicals properly labelled / stored in designated containers, area clean, no odour.
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NOTES;
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DATE:
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PCI SUPERVISOR SIGNATURE:
WEEKLY TASK
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A 3.2.2(b), C 1.1.1(c) Sanitation Equipment - designed for intended use and properly maintained (no leaks / cracks in hoses, no damage).
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NOTES:
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DATE:
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PCI SUPERVISOR SIGNATURE:
MONTHLY TASK
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A 3.2.2(b) Sanitizer concentration - using titration kits check concentration of sanitizer < 200 ppm no rinse approval level.
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CONCENTRATION %
- 0.1 %
- 0.2 %
- 0.3 %
- 0.4 %
- 0.5 %
- 0.6 %
- 0.7 %
- 0.8 %
- 0.9 %
- 1.0%
- 1.1%
- 1.2%
- 1.3%
- 1.4%
- 1.5%
- 1.6%
- 1.7%
- 1.8%
- 1.9%
- 2.0%
- 2.1%
- 2.2%
- 2.3%
- 2.4%
- 2.5%
- 2.6%
- 2.7%
- 2.8%
- 2.9%
- 3.0%
- 3.1%
- 3.2%
- 3.3%
- 3.4%
- 3.5%
- 3.6%
- 3.7%
- 3.8%
- 3.9%
- 4.0%
- 4.1%
- 4.2%
- 4.3%
- 4.4%
- 4.5%
- 4.6%
- 4.7%
- 4.8%
- 4.9%
- 5.0%
- 5.1%
- 5.2%
- 5.3%
- 5.4%
- 5.5%
- 5.6%
- 5.7%
- 5.8%
- 5.9%
- 6.0%
- 6.1%
- 6.2%
- 6.3%
- 6.4%
- 6.5%
- 6.6%
- 6.7%
- 6.8%
- 6.9%
- 7.0%
- 7.1%
- 7.2%
- 7.3%
- 7.4%
- 7.5%
- 7.6%
- 7.7%
- 7.8%
- 7.9%
- 8.0%
- 8.1%
- 8.2%
- 8.3%
- 8.4%
- 8.5%
- 8.6%
- 8.7%
- 8.8%
- 8.9%
- 9.0%
- 9.1%
- 9.2%
- 9.3%
- 9.4%
- 9.5%
- 9.6%
- 9.7%
- 9.8%
- 9.9%
- 10.0%
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CONCENTRATION PPM
- 10 ppm
- 20 ppm
- 30 ppm
- 40 ppm
- 50 ppm
- 60 ppm
- 70 ppm
- 80 ppm
- 90 ppm
- 100 ppm
- 110 ppm
- 120 ppm
- 130 ppm
- 140 ppm
- 150 ppm
- 160 ppm
- 170 ppm
- 180 ppm
- 190 ppm
- 200 ppm
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NOTES:
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DATE:
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PCI SUPERVISOR SIGNATURE:
FOGGING
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ZONE1 - CUT UP AREA
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ZONE 2 - TRAY PAK
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ZONE 3 - END OF TRAY PAK
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ZONE 4 - BEGINNING OF BBQ
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ZONE 5 - END OF BBQ AND MIDDLE OF FRESHOUSE
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ZONE 6 - RTE COOK
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ZONE 7 - RTE PACKAGING
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ZONE 8 - TUNNEL ROOM
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ZONE 9 - SPARE CONNECTION IN THE SYSTEM
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NOTES:
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DATE:
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PCI SUPERVISOR SIGNATURE:
