FACILITIES AND OPERATIONS
1. PREMISES
What is the composition of the exterior grounds (dirt, gravel, concrete, grass etc)?
What procedures are in place to maintain your external facilities and grounds in a manner
acceptable for a food processing facility?
Do the conditions of adjacent properties create potential hazards? If so, how are they managed?
What procedures do you have that assure the acceptability of your production areas in a manner
appropriate for a food processing facility?
How do you prevent the entry of the following into your product?
Wood
Glass
Hazardous chemicals
Miscellaneous foreign materials
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How do you properly isolate raw materials, processing, non-processing and packaging storage
areas?
Comments on Premises
2. PRODUCT ZONES/EQUIPMENT
Do you have identified product zones? Describe
Are product zones protected from contamination? Describe methods used
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How are utensils in the product zones maintained in a food grade manner?
Are all pieces of equipment and surrounding areas in the product zones in good repair and under a
preventive maintenance program? Describe
Do you use only approved food grade lubricants in the plant? Who administers this?
3. PERSONNEL PRACTICES
Do you have a written GMP policy?
Is training provided for all personnel? If so, how often?
What is your policy regarding the following:
Employee clothing
Hair coverings
Facial hair
Top pockets
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Jewelry
Eating
Fingernail/hand hygiene
Glasses
Comments on Personnel Practices
4. SANITATION/PEST CONTROL
Describe the sanitation program for processing equipment, interior structures, wall, floors, electrical
panels etc. and exterior facilities and grounds
What documentation is kept for the sanitation program. Where is it located?
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Do you maintain a current list of all approved chemicals for use in your plant in each of these
categories?
Pesticides
Lubricants
Cleaners/sanitizers
Boiler water additives
Miscellaneous non-food chemicals
Who maintains the list and where is it kept?
Provide a list of all approved pesticides used in your facility including trade names, active
ingredients, and how used.
Describe your rodent and bird control programs
Describe your insect control and or fumigation program
Comments on Sanitation/Pest Control
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5. RECALL AND QUALITY TESTING
What is your procedure for the identification and isolation of materials not in your control but which
are not in compliance with specifications? (This includes raw materials, in-process materials, and
finished product.)
Do you have a documented recall/recovery program that ensures the identification and location of
suspect materials within 24 hours of its initiation? If yes, briefly describe this program and indicate
how often it is audited.
Describe your program to respond to customer complaints
How often do you have your water supply tested chemically and microbiologically?
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Do you have an outside inspection service visit your facilities on a regular basis? If so, what service
do you use and how often?
Comments on Recall and Quality Testing
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