• Instructions: Conduct a GMP audit of the areas assigned to you. Note your findings below including the required corrective actions to be taken by the responsible department.

Processing Area (Blanchers)

  • Are the utensils clean, handled properly, or stored properly?

  • Area is clean of trash and debris & all trash receptacles are closed with lid on

  • Equipment Cleanliness (no debris, no old produce, no foreign material, etc.)

  • Equipment Maintenance (no tape, rust, rough welds, broken pieces, unapproved temporary repairs,etc.)

  • Equipment parts & storage racks are clean

  • No leaks, condenstation or spills ?

  • No Standing Water

  • Utensils are in sanitary condition?

  • Pest Control

  • Walls, floors & ceiling Paint & Repair

Line 4 Glass Dump & Production line

  • Is there glass buildup in the glass cleaner or on the floor?

  • Is the glass cleaner operating properly? Air rinse is on ?

  • Is the Glass Policy being followed?

  • Is the magnet checked at the start of the day?

  • Equipment Cleanliness (no debris, no old produce, no foreign material, etc.)

  • Equipment Maintenance (no tape, rust, rough welds, broken pieces, unapproved temporary repairs,etc.)

  • Overheads are clean

  • Are utensils being used or stored in sanitary condition?

  • If the Capper is not in use, is it clean and free of debris?

  • Is the magnet checked at the start of the day?

  • Are the scales calibrated?

  • Are the records being filled out in real time?

  • Dud detector is functional and tested

  • No product on the floor is observed

  • Wooden pallets in good condition

  • Heat Exchanger area is clean and equipment maintained

  • No Condensation

  • No Standing Water

  • Pest Control

  • Walls, floors & ceiling Paint & Repair

Line 1 & 4 Box Mezzanine

  • Area is clean of trash and debri

  • Correct Boxes are being used

  • No Standing Water

  • Pest Control

  • Walls, floors & ceiling Paint & Repair

Food Defense

  • Is restricted access in place ?

  • No suspicious activity observed that could jeopardize food safety

Personnel & Safety

  • Are all personnel properly wearing their PPE?

  • Are all operators following the correct instructions and following all safety procedures?

  • Are personal items being stored on the line?

  • Employees are wearing company approved facemasks and no soiled facemask observed ?

Inspector Signature

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