Audit Checklist For Food Industry Page 2
Sections 3 and 4
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| Section |
Question |
Yes, No, or NA |
3.0
|
Facility Control
|
|
| 3.1 |
Facility Design and Layout |
|
| 3.101 |
§110.20(b) Are the plant buildings and
structures of suitable size and construction to maintain sanitary
operations and to produce safe food? |
|
| 3.102 |
§110.20(b) Does the plant
building(s)
provide sufficient space for placement of equipment and storage of
materials to permit maintenance of sanitary operations and production of
safe food? |
|
| 3.103 |
§110.20(b) Does the design of the plant
permit the separation of operations in which contamination is likely to
occur? |
|
| 3.104 |
How is separation of operations achieved?
By location, time, partition, air flow, enclosed systems? |
|
| 3.105 |
§110.20(b) Are there proper precautions
to protect food in outdoor bulk fermentation vessels? |
|
| 3.106 |
How is protection of outdoor fermentation
vessels achieved? By protective coverings, eliminating harborages
for pests, skimming as necessary? |
|
| 3.107 |
§110.20(b) Are floors, walls and ceilings
constructed to facilitate adequate cleaning and repair? |
|
| 3.108 |
§110.20(b) Does drip or condensate from
fixtures, ducts and pipes cause or potentially cause contamination of
food, food contact surfaces or food packaging materials? |
|
| 3.109 |
§110.20(b) Are aisles and working spaces
unobstructed and of adequate width to permit employees to perform their
jobs and protect against contamination? |
|
| 3.110 |
§110.20(b) Is there adequate screening or
other protection against pests? |
|
| 3.111 |
§110.37(d) Are there adequate,
reasonably
accessible toilet facilities? |
|
| 3.112 |
§110.37(d) Do toilet facilities have self
closing doors? |
|
| 3.113 |
§110.37(d) Are doors to the toilet
facilities designed not to open into areas where food is exposed to
airborne contamination or have positive air pressure? |
|
| 3.114 |
§110.37(d) Are devices and fixtures in toilet
facilities designed to protect against recontamination of clean, sanitized
hands? |
|
| 3.2 |
Environmental Control Program |
|
| 3.201 |
§110.20(b) Is there adequate lighting in all dressing
and locker rooms and toilet areas? |
|
| 3.202 |
§110.20(b) Is there adequate lighting in all areas
where food is processed, packed, or stored and where utensils and equipment
are cleaned? |
|
| 3.203 |
§110.20(b) Are there safety features over lights,
skylights, or other glass fixtures over areas where food is exposed to
protect against glass breakage? |
|
| 3.204 |
§110.20(b) Is there adequate ventilation or control
equipment to minimize odors and vapors? |
|
| 3.205 |
§110.20(b) Are fans and other air blowing equipment
located in a manner to prevent contamination of food, food contact
surfaces and food packaging materials? |
|
| 3.206 |
§110.37(a) What is the source of the facility's water
supply? |
|
| 3.207 |
If water is supplied from an underground well, is it sampled
and tested to meet state and local health codes? |
|
| 3.208 |
§110.37(a) Is water used in processing food or
cleaning equipment safe and of adequate sanitary quality? Is running
water at suitable temperature and under pressure? |
|
| 3.209 |
§110.37(b) Is plumbing of adequate size and design to:
carry sufficient quantities of water to required locations?; properly
convey sewage and liquid disposable waste from the plant?; provide adequate
floor drainage?; and prevent backflow or cross connections between piping
systems carrying fresh and waste water or sewage? |
|
| 3.3 |
Facility Maintenance and Good Housekeeping |
|
| 3.301 |
§110.20(a) Are areas within the vicinity of the plant kept
free from litter and waste with grass and weeds trimmed? |
|
| 3.302 |
§110.20(a) Are roads, yards and parking lots
maintained to prevent sources of contamination? |
|
| 3.303 |
§110.20(b) Is there adequate drainage of outside
areas that may contribute to contamination? |
|
| 3.304 |
§110.20(a) Are systems for waste treatment and
disposal operated in a manner to protect against contamination? |
|
| 3.305 |
§110.35(a) Are buildings facilities, fixtures, etc.
maintained in a good state of repair? |
|
| 3.306 |
§110.35(a) Are cleaning and sanitizing of utensils
and equipment performed in a manner to protect against contamination? |
|
| 3.307 |
§110.35(b) Are cleaning compounds and sanitizing
agents free from microorganisms and safe for use? |
|
| 3.308 |
How is compliance with 3.307 verified? By examination,
supplier's certificate? |
|
| 3.309 |
Are detergents and sanitizers approved by USDA or EPA? |
|
| 3.310 |
Are pesticides and pesticide application equipment stored in
a locked room away from production storage areas? |
|
| 3.311 |
§110.35(c) Are there restrictions and precautions to
insure that the use of insecticides and pesticides will not contaminate
food, food product surfaces and food packaging material? |
|
| 3.312 |
Are pesticides, pesticide residues and containers disposed
of in accordance with label requirements and state and federal laws? |
|
| 3.313 |
§110.35(d) Are food contact surfaces including utensils and
equipment surfaces cleaned frequently to protect against contamination? |
|
| 3.314 |
§110.35(d) In wet processing, are food contact
surfaces cleaned and sanitized before use and after any interruption
during which contamination could occur? |
|
| 3.315 |
§110.35(d) Are single-service items (paper cups,
towels, etc.) stored, handled, and dispensed in an appropriate manner? |
|
| 3.316 |
Is the use of air hoses for cleaning restricted only to
inaccessible equipment and "deep cleaning operations?" |
|
| 3.317 |
Are non sealed electrical panels and boxes cleaned on a
regular basis? How often? |
|
| 3.318 |
§110.37(e) Are hand washing stations equipped with sanitary
towel service or suitable drying service? |
|
| 3.319 |
§110.37(e) Are there readily understandable signs
directing employees to wash and, where appropriate, sanitize their hands? |
|
| 3.320 |
§110.37(e) Are refuse receptacles constructed and
maintained to protect against contamination of food? |
|
| 3.321 |
§110.37(f) Are rubbish and offal conveyed, stored,
and disposed of in a proper manner? |
|
| 3.4 |
Outside Contractor Control |
|
| 3.401 |
If outside contractors are used for pest control, are areas
clearly mapped where traps are set or spraying is done? |
|
| 3.402 |
If outside contractors are use for pest control, are there
schedules for checking these areas? |
|
| 3.403 |
If outside contractors are used for pest control, is there a
written agreement that the Pest Control Operator will notify the facility
of any changes in chemicals used in spraying? |
|
4.0
|
Equipment Control
|
|
| 4.1 |
Equipment Design and Placement |
|
| 4.101 |
§110.40(a) Are all plant equipment and utensils
designed to be adequately cleanable and properly maintained? |
|
| 4.102 |
§110.40(a) Is equipment designed and constructed to
preclude adulteration of food with: lubricants, fuel, metal
fragments, and contaminated water? |
|
| 4.103 |
§110.40(a) Has equipment been installed in a way that
facilitates cleaning of equipment and adjacent spaces? |
|
| 4.104 |
§110.40(a) Are food contact surfaces made of corrosion
resistant and non-toxic material? |
|
| 4.105 |
§110.40(b) Are seams on food contact surfaces
smoothly bonded or otherwise maintained to minimize growth of
microorganisms or accumulation of dirt, food particles, etc.? |
|
| 4.106 |
§110.40(d) Are holding, conveying and manufacturing
systems designed in a way to be maintained in a sanitary condition? |
|
| 4.107 |
Is each retort equipped with at least one mercury in glass
thermometer meeting the requirements of §113.40(a) through (f)? |
|
| 4.108 |
Is each still retort equipped with an accurate temperature
recording device meeting the requirements of §113.40(a) through (f) |
|
| 4.109 |
§113.40(a) through (f) Is each retort equipped
with a pressure gage graduated in divisions of 2 lbs. or less? |
|
| 4.110 |
§113.40(a) through (f) Is each retort equipped with
an automatic steam controller to maintain retort temperature? |
|
| 4.111 |
Are other requirements for different types of retorts met
per §113.40(a) through (f) ? |
|
| 4.112 |
§113.40(g) Are the requirements met for product
sterilizers used in aseptic processing and packaging systems? |
|
| 4.2 |
Equipment and Identification Log Books |
|
| |
No requirements |
|
| 4.3 |
Equipment Maintenance Program |
|
| 4.301 |
§110.40(a) Are all equipment and utensils properly
maintained? |
|
| 4.302 |
§110.35(e) Are cleaned and sanitized portable
equipment with food contact surfaces and utensils stored in a manner that
protects them from contamination? |
|
| 4.303 |
§110.40(g) Are compressed air or other gases
mechanically introduced into food or used to clean food contact surfaces
or equipment treated to insure that food is not contaminated with unlawful
food additives? |
|
| 4.304 |
Is there a program designed to identify and eliminate
equipment containing PCB's? |
|
| 4.305 |
Are lubricants used on food processing machines USDA
approved? |
|
| 4.306 |
Are there indications of flaking paint or rust on equipment? |
|
| 4.307 |
Are pan trucks, hand jacks and forklifts maintained to
prevent adulteration of products? |
|
| 4.4 |
Measurement Equipment Calibration Program |
|
| 4.401 |
§110.40(e) Are freezers and cold storage compartments
fitted with appropriate temperature measuring and/or recording devices to
accurately show the compartment temperature? |
|
| 4.402 |
§110.40(e) Are freezers and cold storage compartments
fitted with automatic controls for regulating temperature or, in the case
of manual operations, with an automatic alarm system to indicate a
significant temperature change? |
|
| 4.403 |
§110.40(f)Are instruments and controls for measuring,
regulating, or recording temperature, pH, water activity, acidity, etc.
accurate (i.e. calibrated)? |
|
| 4.5 |
Equipment Qualification Program |
|
| |
No requirements |
|
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