• 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.

Hot Sauce & Taco Sauce Mixing Room

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

  • Are the ingredients properly stored & labeled?

  • Batch records are being filled out correctly and in real time ?

  • Utensil Sink have hot water & clean

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

  • Equipment maintenance (no tape, FM issues, etc.)

  • Equipment parts & storage racks are clean

  • Shatter proof Lighting Intact, functional and bright?

  • Hoses are off the floor & unuased hoses stored on designated rack and capped ?

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

  • Pest Control

  • Walls, floors & ceiling Paint & Repair

Tank Room

  • Is equipment clean and in sanitary condition?

  • Are unused hoses capped?

  • Tanks in use have seals ?

  • Tank Leaks, Condensation or Spills?

  • Any hose Leaks or standing water?

  • Pest Control

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

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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