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Page 1 of 25 Revised: 9/12/08; Ver. 5 Revised By: Zeb Blanton, SGS USTC 1. Administration & Regulatory Compliance Section Question Audit Guidance Comments 1.1 Y 1.2 Y 1.3 Y 1.4 Y 1.5 Y 1.6 Y 1.7 Y 1.8 Y 1.9 Y 1.10 Y 1.11 Y 1.12 Y 1.13 Y 1.14 Y Y, N, N/A, N/O Does the facility have a written Quality & Safety Policy that is communicated to all levels of the organization? This should include the facility’s commitment to quality and food safety and an outline of working practices and methods. Has the owner or Senior Management demonstrated the commitment to make resources available to implement and maintain quality and safety? The policy shall be signed and dated by owner or senior manager. Does the Quality and Safety Policy include documented procedures, methods and practices to achieve recognized food safety & quality standards? The policy shall include documented procedures, methods, and practices used to comply with customers and regulatory requirements and demonstrate continuous improvement. Does the facility have a documented training program on food safety & quality for all associates including upper management? Documentation must be provided showing evidence that all individuals involved with food safety have had the appropriate training with refresher training at least yearly. For example, all individuals involved with HACCP must have completed a HACCP training course. Auditor Comment Required. The company has provided training to staff about GMP, HACCP, pest control and AIB. The company has an annual training program and conducting inspections to identify areas of opportunity. Attendance list and evaluations of the courses are kept available. Does the facility operate in accordance with the Quality and Safety policy? Facility shall demonstrate it acts in accordance to Quality and Safety Policy. Is the Quality & Safety Policy readily available to relevant personnel? The policy shall be prominently displayed and communicated to all levels of the organization. Is the Quality & Safety Policy reviewed annually to determine the effectiveness of the procedures and methods? This should be a written policy with records and documented reviews. Does the facility have a current organizational chart which shows all individuals responsible for food safety and quality? The chart must indicate the reporting structure of all individuals responsible for food safety and quality to upper management and their relationship to each other. Does the facility have a responsible designated Quality Assurance or Food Safety Manager? The QA function should report outside of the production hierarchy. Responsible designated is: Glora Hernandez tovar (Quality Assurance Manager and HACCP leader). Does the facility have a written and documented customer complaint program? Have plant show example. The program must be documented and must include protocols for handling complaints including the identification of parties responsible for the investigation, time frames for resolution, follow-up notification to the customer and procedures for closing out the complaint. In addition, corrective actions must be documented and trend analyses conducted. Program documented. Response time to a complaint is 3 to 5 days Are all required licenses present and current? This refers to licenses issued by local, state or federal governments. Does the facility have a system in place to correct all violations noted on regulatory, in- house & third party inspections? There should be a written policy, action system, and records. Does the facility have a written records management policy? The policy must include all aspects of record management including identification, collecting, filing, retention time & disposition. Auditor Comment Required. The company has a procedure for creating documents and control of records, include all aspects of record management. Does the facility have an internal audit system in place? All policies, procedures, programs and systems shall be reviewed at minimum annually.
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Page 1: Checklist Auditoria SQF 2010

Page 1 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

1. Administration & Regulatory Compliance

Section Question Audit Guidance Comments

1.1 Y

1.2 Y

1.3 Y

1.4 Y

1.5 Y

1.6 Y

1.7 Y

1.8 Y

1.9 Y

1.10 Y

1.11 Y

1.12 Y

1.13 Y

1.14 Y

AcceptableY, N, N/A, N/O

Does the facility have a written Quality & Safety Policy that is communicated to all levels of the organization?

This should include the facility’s commitment to quality and food safety and an outline of working practices and methods.

Has the owner or Senior Management demonstrated the commitment to make resources available to implement and maintain quality and safety?

The policy shall be signed and dated by owner or senior manager.

Does the Quality and Safety Policy include documented procedures, methods and practices to achieve recognized food safety & quality standards?

The policy shall include documented procedures, methods, and practices used to comply with customers and regulatory requirements and demonstrate continuous improvement.

Does the facility have a documented training program on food safety & quality for all associates including upper management?

Documentation must be provided showing evidence that all individuals involved with food safety have had the appropriate training with refresher training at least yearly. For example, all individuals involved with HACCP must have completed a HACCP training course.

Auditor Comment Required. The company has provided training to staff about GMP, HACCP, pest control and AIB.The company has an annual training program and conducting inspections to identify areas of opportunity.Attendance list and evaluations of the courses are kept available.

Does the facility operate in accordance with the Quality and Safety policy?

Facility shall demonstrate it acts in accordance to Quality and Safety Policy.

Is the Quality & Safety Policy readily available to relevant personnel? The policy shall be prominently displayed and communicated to all levels of the organization.

Is the Quality & Safety Policy reviewed annually to determine the effectiveness of the procedures and methods?

This should be a written policy with records and documented reviews.

Does the facility have a current organizational chart which shows all individuals responsible for food safety and quality?

The chart must indicate the reporting structure of all individuals responsible for food safety and quality to upper management and their relationship to each other.

Does the facility have a responsible designated Quality Assurance or Food Safety Manager?

The QA function should report outside of the production hierarchy. Responsible designated is: Glora Hernandez tovar (Quality Assurance Manager and HACCP leader).

Does the facility have a written and documented customer complaint program? Have plant show example. The program must be documented and must include protocols for handling complaints including the identification of parties responsible for the investigation, time frames for resolution, follow-up notification to the customer and procedures for closing out the complaint. In addition, corrective actions must be documented and trend analyses conducted.

Program documented.Response time to a complaint is 3 to 5 days

Are all required licenses present and current? This refers to licenses issued by local, state or federal governments.

Does the facility have a system in place to correct all violations noted on regulatory, in- house & third party inspections?

There should be a written policy, action system, and records.

Does the facility have a written records management policy? The policy must include all aspects of record management including identification, collecting, filing, retention time & disposition.

Auditor Comment Required.The company has a procedure for creating documents and control of records, include all aspects of record management.

Does the facility have an internal audit system in place? All policies, procedures, programs and systems shall be reviewed at minimum annually.

Page 2: Checklist Auditoria SQF 2010

Page 2 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

2. Hazard Analysis Critical Control Point (HACCP)/ Food Safety System

Section Question Audit Guidance Comments

2.1 Y

2.2 Y

2.3 Y

2.4 Y

2.5 Y

2.6 Y

2.7 Y

2.8 Y

2.9 Y

AcceptableY, N, N/A, N/O

Does the facility have a written Hazard Analysis Critical Control Point (HACCP) plan?

The HACCP plan must be based on the principles of Codex Alimentarius or the National Advisory committee on Microbiological Criteria for Foods (NACMCF). The HACCP plan must include process flow, Critical Control Points (CCP’s), critical limits, monitoring activities, corrective actions and verification procedures. *Auditor note: Supervalu requires HACCP of all of their suppliers.

Auditor Comment Required.The HACCP system is based on the principles of Codex Alimentarius.The HACCP system of the company includes all the principles set by Codex, each year provides a complete verification system.

Does the facility have a HACCP/ food safety team? The team should be comprised of key personnel with adequate training and experience. At least one member must show documentation of certified HACCP training or the equivalent.

Auditor Comment Required.The HACCP team are comprised of key personnel with adequate training and experiencie. All the team members has been trained.

Have all critical control points (CCP), critical limits, monitoring procedures and corrective actions been correctly identified, documented and implemented?

List CCP's if possible. Monitoring procedures must be identified for each CCP & must include detailed instructions, frequency and designation of responsibility. Corrective actions for each CCP must also include detailed instructions, how out of spec product is identified, segregated and handled (disposed of, reworked, etc).

Auditor Comment Required.CCPs are monitored and reviewed by contron quality, frequency of monitoring is registered in each record, any deviation is reported immediately to the supervisor or line manager of production. The product is retained to conduct an investigation if necessary.

Is the HACCP plan or food safety system based on hazard analysis or assessment of risk?

The identification of potential hazards and the conduction of a risk assessment must be conducted & documented by the HACCP/ food safety team. All potential hazards which may be reasonably expected to occur throughout processing must be identified.

Auditor Comment Required.All possible risks are identified and analyzed for control and monitoring. Any discovery found is inform to all staff involved

Has the HACCP plan or food safety system been scientifically validated with the supporting documents in place and available for review?

Documentation must be present for all products produced (existing and new). Validations must be complete prior to implementation of the plan and repeated when there is a change in processing equipment, critical limits or processing parameters. The validations must demonstrate the overall effectiveness of the plan by measuring the hazard reductions at each intervention step and cumulatively over the production process.

Is the HACCP plan/food safety system verified on a routine basis by established procedures & documented?

Verification may include internal audits, review of records, testing, sampling, etc.

Internal and external audits Analysis of external laboratory.

Is the HACCP plan/ food safety system reviewed by management on an annual basis or when there are process changes?

There should be a documented and recorded review process. The company conducted a comprehensive audit to HACCP annually.

Are the HACCP/ food safety system records maintained for at least one year or as required by legislation?

HACCP/food safety records shall be maintained on site for at least one year or as required by legislation.

Annually or when required.The records are maintained on site for 5 years.

Does facility have an established specification level for microbial content appropriate for each product category?

No product shall test positive for microorganisms of public concern. This includes but is not limited to pathogenic bacteria, viruses, parasites, etc.

For each product Microbiological specifications remain under the law.

Page 3: Checklist Auditoria SQF 2010

Page 3 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

3. Recall / Traceability

Section Question Audit Guidance Comments

3.1 Y

3.2 Y

In each exercise are identified areas of opportunity.

3.3 Y

3.4 Y

3.5 Y

3.6 Y

3.7 Y

3.8 Y

3.9 Y

3.10 Y

3.11 Y

Inventories are carried out each month and year.

AcceptableY, N, N/A, N/O

Does the facility have a written recall plan for all products and contact packaging?

The recall plan must detail how product and contact packaging is identified, traced, retrieved, stored and disposed of in the event of a recall. It must cover all products produced, include a list of key personnel, responsibilities, contact information and storage of recall records. The recall plan must be executable 24 hours a day, 7 days a week.

Auditor Comment Required.It has a documented traceability and recall, which indicates each of the steps to follow in case of a recall. Maintaining all records of the exercises that have been made. The last exercise was conducted in 2008, and its scope was up to U.S.. The company got the name of the client and quantity of product shipped.The time was approximately 5 hours

Is the Recall Plan reviewed and updated annually? The Recall Plan should be updated or reviewed annually to ensure it meets the current standards and criteria for the products produced.

Is the recall plan updated annually and tested at least twice a year with documented records?

A mock recall must demonstrate the facility’s ability to recall 100% of the product within 4 hours. One mock recall must be raw material/packaging driven and one mock recall must be finished lot code driven.

Does products display proper code date as it relates to shelf life? Food items with >2 years shelf life can display a closed code. Items with <2 years shelf life shall display an open code.

If producing Frozen foods, is coding following an approved Frozen Food Coding system?

SV recommends code designates m/d/y of pack and identifies packer.

Is finished product coded appropriately to allow for full recall and traceability? Auditor must note on the comment page a example of the code date and how it is interpreted.

Auditor Comment Required.It is a documented procedure for the coding of products, the internal code that handles the business is related to the raw materials used for this product and batch supplier

Does the facility have a documented rework policy? Policy should define if and when reworked products is allowed, type of rework allowed, amounts, and methods of addition.

Is all rework and carryover use recorded and traceable? All rework and carryover must be recorded and traceable and addressed in recall plan.

Does the facility have a designated secure storage area for recalled product? Facility must have either a designated area for recalled product or a procedure in place to secure an area for recalled product.

Auditor Comment Required.The company has asiganada in the finished product warehouse space for non-conforming product or product that needs to be inspected for any reason.Every product is inspected and identified.

Does facility have a formal written HOLD program for nonconforming product? Hold program shall address raw materials, ingredients, and finished products.

For on hold product, are daily inventories taking place to ensure products have not been removed?

Daily inventories of on hold product shall take place to ensure product does not leave facility or is approved to be shipped as inventory.

Page 4: Checklist Auditoria SQF 2010

Page 4 of 21Revised: 9/12/08; Ver. 5

Revised By: Zeb Blanton, SGS USTC

4. Food Security / Emergency Preparedness

Section Question Audit Guidance Comments

4.1 N/O

4.2 Y

4.3 Y

4.4 Y

4.5 Y

4.6 Y

4.7 Y

4.8 Y

4.9 Y

4.10 Y

Crisis Management Program.

4.11 Y

AcceptableY, N, N/A, N/O

Does the facility have a written Food Security Program based on a food security risk assessment?

The facility must show documentation of the methods and tools used to perform the food risk assessment. The program must include the names of persons responsible for the food security program. The facility shall be in compliance with the Public Health Security and Bioterrorism Act of 2002.

Auditor Comment Required.The plant health security and bioterrorrism.The methods of bioterrorrism were not showed by considered confidential documents.The methods of healdth security were showed.

Are screening processes used for new/potential employees to determine suitability?

Background checks as prescribed by Federal and State mandates, such as Visas, Green Cards, SSN registration, should be performed on all new employees including part time and temporary employees.

The recruitment and selection of personnel is conducted by human resources, when necessary perform audits third.

Does the facility restrict access to all areas of the plant including receiving, manufacturing, and storage areas to only authorized personnel?

Facility access shall be restricted at all times. This shall include doors locked from outside at all times, visitors escorted at all times, etc…

Facility access is restricted at all times. Visitors and contractors must be accompanied by company staff all time.

Are emergency contact numbers for management, law enforcement and regulatory agencies posted and maintained?

Emergency contact numbers should be posted in a location accessible to everyone at all times.

Auditor Comment Required.The company has emergency numbers are available for the staff responsible for any crisis.

Are outbound shipments secured with means to detect evidence of product tampering?

Outbound trailers for example, must be locked & sealed where appropriate. All trailers are inspected before begin loading supervision and placed on security seal of the company. There is a person in charge of controlling seal. The company has photographic report from the loading supervision and seal.

Is visitor access (including off duty personnel, contractors, and regulatory inspectors) strictly controlled?

Visitors must be provided with identification and accompanied at all times by plant personnel.

Is the food security program documented, reviewed and updated at least annually?

Review shall be documented at a minimum of annually.

Is documented training of all personnel regarding the food security program conducted annually?

Training of all employees as it pertains to Security and Emergency Preparedness shall be documented at a minimum of annually.

Are incoming materials (packaging, food) inspected for evidence of product tampering?

Inbound freight must have tamper evident indicators such as a seal or standard operating procedures to detect product tampering or unusual events.

All deliveries of raw materials are inspecciondas for quality control. Records are kept.

Does the facility have an emergency preparedness plan to identify food handling & storage procedures during an emergency or natural disaster?

Examples of an emergency or natural disaster would be power outages, sewage back-ups, lack of potable water, hurricanes, floods, etc.

Are all bulk entry points secured with seals or locks? Water ports, bulk tanker inlets must be locked when not in use. A list of employees with keys should be maintained.

Page 5: Checklist Auditoria SQF 2010

Page 5 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

5. Pest Control CONTROL DE PLAGAS

Section Question Audit Guidance Comments

5.1 Y

5.2 Y

5.3 Y

5.4 Y

5.5 Y

5.6 Y

5.7 Y

5.8 Y

5.9 Y

5.10 Y

5.11 N

Pesticide are not stored on site.

5.12 N

During the tour did not find any presence of pests

AcceptableY, N, N/A, N/O

Does the facility maintain a documented pest control program that is either performed by in- house personnel or contracted by an outside provider?

Program must include service reports, identification of target pests, list of pesticides used, map of facility showing the location of all pest control devices, MSDS sheets and specimen labels (updated annually). All pest control records must be available and maintained in a log book. Pest control shall be completed at a frequency determined by activity but at a minimum of monthly.

Auditor Comment Required.The company has a folder which includes; monitoring program, and list of pesticides used, MSDS sheets and specimen labels (update annually), map of traps, frequency of inspections, reports, and corrective actions of the supplier of the company, activity charts.

If the facility is serviced by an outside provider, is a copy of the technician’s license on file? If performed by in-house personnel, are they properly licensed and trained?

If in-house services are used, the responsible parties must be identified and licensed/ certified. It is also acceptable for those parties to be under the direct supervision of someone who is licensed or certified. Auditor Note pest control agency name and phone number in comments column.

Auditor Comment Required.The name company: ORKIN Balance Urbano Control de Plagas SA de CV.Licence: 05-11A113The company has a policy of insurance.Phone: 56033011

Is there a current certificate of liability insurance on file?. Current certificate of liability insurance shall be available for review.

Do pest control records indicate noted activity, deficiencies in the plant or structure that may lead to a pest problem and corrective actions have been properly addressed?

Auditor must note any activity or trends in the comments section. Auditor Comment Required.According to the report does not reflect activity reodores inside the premises and in the traps outside the activity is virtually nil. The highest activity is the presence of flies.During the tour was not revealed presence of some sort of pest

Are all pesticides used approved for use in a food facility? All pesticides used must be approved for use in food production facility. Refer to available MSDS.

Are there an adequate number of properly placed and adequately maintained rodent control devices in the facility?

If rodent control devices are present in processing areas, they must be checked frequently to maintain sanitary conditions.

Are there an adequate number of exterior bait stations? Bait stations must be secured and placed around the exterior of the facility. The stations must be clean, baited, locked and in good repair.

Are domestic animals prohibited from the premises? The use of animals as a form of rodent control or security is not acceptable.

Are flying insect traps properly located near exterior doors? Flying insect traps shall be correctly located away from production areas and properly maintained.

Is there documented monitoring of flying insect traps? This should include logs of activity and documented annual bulb changes if applicable.

If pesticides are stored on site for an in-house program are they properly stored & labeled in a designated, restricted and locked area?

Pesticide stored on site must be segregated from product, cleaning chemicals, packaging etc… and must only be accessed by authorized personnel.

Is the pest control program effective? Has the facility maintained all processing and storage areas pest free?

Evidence of rodents, insects, birds, etc.. (droppings, nests, etc.) is an indication that the program is not effective.

Page 6: Checklist Auditoria SQF 2010

Page 6 of 21Revised: 9/12/08; Ver. 5

Revised By: Zeb Blanton, SGS USTC

6. Foreign Material Prevention and Control

Section Question Audit Guidance Comments

6.1 Y

6.2 Y

6.3 Y

6.4 Y

6.5 Y

6.6 Y

6.7 Y

AcceptableY, N, N/A, N/O

Does the facility have a documented metal detection or foreign material program?

Note size of metal calibrations in comments. Have plant do a metal calibration check during audit. The facility should have a written program that identifies all metal detectors or foreign material control devices (screens, filters, sieves, etc.) and their location. Metal detectors are required for highly automated processes or where there is a risk of metal inclusion in product. Metal detectors must be checked on a regular basis with the results documented at the beginning of production, during production and at each changeover. Corrective action procedures must also be implemented and documented. Auditor must note frequency of checks on the comment page.

Auditor Comment Required.Metal detector has a sensitivity: 4.0mm SS 2.0mm Fe 3.0mm NfeMetal detectors are monitored and checked every hour all day.The records are reviewed by quality control and production.

Are materials whether raw, WIP or finished product prior to packaging protected from contamination with tight fitting lids, cover or shields, or is in an enclosed system to be packaged?

The protective measures shall be of clean design so they themselves do not provide a source of contamination.

If screens/filters are used, are they inspected and cleaned at a frequency that maintains their effectiveness?

Screen/filters shall be plastic or metal. Wood is not acceptable.

Does the facility have a written & documented wood control policy? All wood used in the facility must be documented (pallets, building materials, etc.). Wood control programs must also be documented & implemented (i.e., slip sheets, pallet controls, etc.)

Finished product warehouse are used wooden platform. In the area of production are only used plastic plarform, but the company maintains a control of it.

Does the facility have a written & documented glass and brittle plastic control policy and breakage procedure?

The facility must have written glass breakage procedures including instructions for line stoppage, segregation of product, clean-up, inspection and re-start.

Does the facility have a map or list, which is audited monthly, of all brittle plastic and glass locations?

Facility shall audit all areas for glass and brittle plastic at a minimum of monthly. Areas include production, storage, shipping or any other areas that could be a possible source of product contamination.

If the facility produces glass filled product, is the facility's glass policy posted on processing lines?

Glass filled product shall be addressed in glass breakage policy as it pertains to procedures related to breakage during production.

Page 7: Checklist Auditoria SQF 2010

Page 7 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

7. Maintenance

Section Question Audit Guidance Comments

7.1 Y

7.2 N/A

7.3 N/A

7.4 N/A

7.5 Y

7.6 Y

7.7 Y

7.8 Y

The release of the equipment is provided by quality control

7.9 N

The food grade grease is stored with nonfood grade grease.

7.10 Y

AcceptableY, N, N/A, N/O

Does the facility have a written preventive maintenance program which covers all equipment and facilities to keep them in a sanitary and operative condition?

The program must include the list of equipment, maintenance frequencies, documented training for personnel & accountability. Maintenance records must also be maintained and emergency maintenance logged, for the duration of the shelf life of products produced.

Does the maintenance program insure that all outside contractors engaged in work in any food storage or production area, are aware of the company’s processing and personal hygiene policies?

Contractors should sign a document which confirms their acceptance and understanding of the company’s processing and personal hygiene policies.

All maintenance services are performed by the staff of the company.

Are outside contractors provided with protective clothing such as eye protection, beard nets, gloves, etc. as required?

Contractors shall comply with the same standards as production staff in related areas of facility.

Maintenance personnel are trained by the suppliers for maintenance and servicing of equipment.

Do outside contractors notify maintenance personnel when work has been completed and in the event of any breakage or damage that may affect product?

Contractors must have a procedure in place to notify proper personnel of completion of work or the event of any breakage or damage that may affect product.

Does the maintenance program limit work to non-processing times as much as possible?

Whenever possible, maintenance of production equipment and processing areas shall take place during nonproduction hours.

Does the maintenance program include a temporary repair policy? Auditor should note any temporary repairs in the facility and if present, they may not interfere with sanitation, potentially contaminate product or provide pest harborage.

Temporary repairs are communicated to relevant staff, always analyzing the potential risks that could have on the product.

Does the maintenance program include an inventory for parts & tools, to insure they are accounted for, following repairs or maintenance?

Inventory controls must exist to reconcile parts and tools following maintenance or repairs.

Following maintenance or repairs, is the equipment cleaned and sanitized before food production?

Documentation confirming "release for service" should be available.

Are all food contact lubricants and process aids of food grade and properly labeled, properly used and stored separately from non food lubricants?

Food grade lubricants and processing aids shall be stored separately and away from nonfood grade lubricants. All must be properly labeled.

Are all visible welds of a clean and sanitary design? The welds shall be ground smooth to eliminate microbiological harborage points. Spot or tack welds are not acceptable.

Page 8: Checklist Auditoria SQF 2010

Page 8 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

8. Food Allergens / Labeling

Section Question Audit Guidance Comments

8.1 N/A

8.2 N/A

8.3 N/A

8.4 N/A

Auditor Comment Required.

AcceptableY, N, N/A, N/O

Does the facility have written allergen control procedures in place to prevent the cross contamination of non-allergic ingredients with allergens?

Procedures must address product flow throughout the plant, storage, spills, equipment cleaning, dedicated utensils, changeover, rework, dedicated personnel, personnel clothing, etc. Auditor Note: For exclusively Pet Food Manufacturers, this section would not be applicable.

Are food allergens & sensitizing ingredients used in the facility clearly identified?

Allergens include the 8 major allergens of concern recognized by FDA and Codex. They are: peanuts, tree nuts, soy, milk, egg, wheat, fin fish and crustaceans. Sensitizing ingredients such as sulfites and Yellow #5 must also be identified if applicable. Allergens and sensitizing ingredients from incidental additives must also be identified.

Does the facility have a documented label control program to insure the proper labeling of products on production lines?

The program must describe the handling of labels including changes during production.

Is the potential for allergen cross contamination adequately and properly controlled in the facility?

Auditor must note any visible observations of practices leading to active allergen cross contamination.

Page 9: Checklist Auditoria SQF 2010

Page 9 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

9. Specifications and Raw Materials

Section Question Audit Guidance Comments

9.1 Y

The company has folder with specifications of each product

9.2 Y

9.3 Y

9.4 Y

9.5 Y

9.6 N/A

9.7 Y

9.8 Y

9.9 Y

9.10 Y

9.11 Y

AcceptableY, N, N/A, N/O

Does facility have current SUPERVALU finished product specification available and in use by relevant personnel?

A copy of the completed SUPERVALU product specification shall be available at each manufacturing site where item is produced. Specification shall be reviewed at minimum of annually.

Does the facility maintain product specifications for all raw materials, ingredients & packaging which is available to all relevant personnel?

Specifications may include physical, microbiological, chemical and shelf life parameters etc. Supplier test results must include lab used, sampling plans, tests performed, methodologies, etc. Specifications must be readily available & accessible to personnel when needed.

Is there a written & documented program in place to verify raw materials for compliance to specifications?

Verification may include physical checks, microbiological & analytical testing, chemical residue analysis, etc. Raw material verification must be documented.

Auditor Comment Required.Microbiological tests: Standard Account, fungi, yeasts and coliform. Physico-chemical tests: color, pH, ° Bx, etc..

Are incoming raw materials purchased and received according to written specifications?

Raw material specifications must be maintained and available for review by necessary personnel including receiving staff.

Are all raw materials stored appropriately? Materials shall be clearly labeled with date of receipt. Food materials and packaging supplies shall be stored in separate areas. Allergen shall also be properly labeled and segregated.

If used, are bulk tanks suitable for commodity and maintained in a clean and sanitary manner?

All connections to bulk silos whether for liquids or solids shall be clean and capped when not in use at all times. If connections are outside, must also be locked or otherwise secured.

Does the facility require and maintain certified letters of guarantee (CLOG) on a yearly basis or Certificates of Analysis (COA) for incoming raw materials, ingredients & packaging?

CLOG's shall be updated at minimum of annually and COA's shall be received with each shipment.

Does the facility have a documented vendor approval process for all packaging materials, ingredients, services and other items which may impact food safety?

Records must be available for review.

Are packaging materials appropriate for the intended use and purchased according to written specifications?

Packaging materials shall be used in accordance of intended use and specifications.

Does the facility have a written process for changes in specifications? The procedure must identify the process in which vendors are notified of spec changes and have approved the changes.

Does the facility have a written inventory control procedure to insure all materials and product are used in the correct order and within the shelf life parameters?

All raw materials shall be used within shelf life parameters and in proper rotation.

Page 10: Checklist Auditoria SQF 2010

Page 10 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

10. Physical Plant

Section Question Audit Guidance Comments

10.1 Y

Auditor Comment Required.

10.2 N

10.3 N

The plant has not defined a logical process flow.

10.4 Y

10.5 Y

10.6 N

10.7 Y

10.8 Y

10.9 Y

10.10 Y

10.11 Y

AcceptableY, N, N/A, N/O

Does facility management perform monthly audit of GMP'S and facility conditions?

Audit should be performed by cross functional management team with thorough and timely follow-up correction actions.

Is the exterior of the facility including the grounds, parking lot & dumpster areas maintained in a clean and sanitary manner?

The grounds and parking lots must be graded to prevent standing water. Vegetation next to the building should be minimal and must be properly maintained to prevent harborage of pests. A 36 " perimeter, clear of vegetation is required. All external storage shall be kept to a minimum and shall be neatly organized with all items stored off the ground.

The outside of the plant is not paved and lack maintenance (weeds), however in each of the access to the plant have placed air curtains and rugs health

Is the facility designed, constructed and maintained to control the risk of product contamination?

Flow of product and materials through the facility must be designed to minimize the risk of cross contamination.

Are truck drivers prohibited from entering and/or crossing processing areas? Truck drivers shall adhere to same requirements as other visitors to the facility from a security and food safety standpoint. Access to non-essential areas such as offices, warehouse, shipping & receiving is not considered a high risk.

Are all external doors tightly self closing and adequately proofed against flies and vermin?

Dock levelers must also be tight with no openings to the outside.

Are the floors properly designed, constructed, finished and maintained? Floors must be constructed of durable, impervious materials and designed to meet the needs of the process & properly drained. Floor wall junctures should be properly coved to facilitate cleaning.

Damage was found at the entrance floor warehouse terminadao and production, says that this is due to the low temperature at which the alamcen, however, already referred to the change with the supplier.The floor of finished product warehouse is cement damaged, however, maintains a regular cleaning program in this area.

Are all floor drains properly constructed, easily cleanable, covered with a removable grate and functional?

Floor drains must be of sanitary construction, provided with traps and vented to the outside.

Are walls properly designed, constructed, finished, and maintained? Walls must be constructed of durable, cleanable materials and in such a manner to prevent the accumulation of dirt & mold and to facilitate cleaning.

Are all windows that are designed to be opened, adequately screened to prevent the entry of pests?

All windows to facility shall be of the design that prevents the entry of pests and minimizes the risk of entrance of other contaminants.

Are ceilings provided in all processing areas properly designed, constructed, finished and maintained?

Ceilings must be constructed of proper materials to prevent the accumulation of dirt, mold, condensation and to facilitate cleaning.

Is there adequate lighting throughout all areas of the facility to facilitate cleaning & sanitation?

Lighting shall be sufficient to facilitate cleaning and sanitation.

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Page 11 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

10.12 Y

10.13 Y

10.14 Y

10.15 Y

10.16 Y

10.17 Y

10.18 Y

Are all lights throughout the plant shielded or shatter proof? Lights must be shielded or shatterproof in all production and storage areas including receiving, docks and storage areas.

Is the facility properly ventilated and is the system properly maintained? Is there positive air pressure in filling rooms?

Adequate ventilation must be provided throughout the facility including processing areas to properly exhaust all steam, heat, fumes, etc. to the outside. Ventilation systems must be properly designed and easily maintained.

Is the water supply to the facility and water used for processing, steam & ice adequate & potable?

Water must be tested for potability on a regular basis and results must be available for review by the auditor. The volume of water must be sufficient to allow for times of maximum production capacity.

Auditor Comment Required.Water is obtained from wells. Water that enters production through filters to remove sand and is then chlorinated. The water is for human consumption or specific processes (IQF), goes through purification, softener, UV lamps and Osmosis.Microbiological analysis are made of water.

Is ice made from a potable water source and stored in a clean & sanitary manner?

Ice shall follow same standard as water used for processing and shall be stored in a sanitary manner.

Are ice scoop utensils stored in a sanitary manner to prevent contamination? Ice scoop utensils are not to be stored in the ice. If stored in a sanitizing solution, the concentration must be checked and documented on a routine basis.

Are all water systems protected from back flow and cross connections? Are all back flow devices checked on a routine basis to verify functionality?

Back flow prevention devices must be installed on all hose bibs: water lines & equipment must be protected from cross connections, submerged inlets, etc. Facility must maintain inspection and test records of all backflow devices.

Are there any treatment systems on water lines such as filters, chlorination systems, softeners, etc. and if so, are they maintained on a routine basis?

Auditor should examine the maintenance records of any water treatment systems.

Page 12: Checklist Auditoria SQF 2010

Page 12 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

11. Worker Health & Hygiene

Section Question Audit Guidance Comments

11.1 Y

11.2 Y

11.3 Y

11.4 Y

11.5 Y

The staff is responsible for cleaning their uniforms

11.6 N

11.7 Y

11.8 Y

11.9 Y

11.10 Y

11.11 Y

AcceptableY, N, N/A, N/O

Does the facility have a written personal hygiene policy that is adopted by all personnel, including visitors?

The policy must be reviewed & documented by all associates upon initial hire and by visitors upon entering the facility. The policy must address protective clothing, hair restraints, hand washing, jewelry, gloves, etc.

Auditor Comment Required.Every day inspection staff to cunplimiento with good manufacturing practices, any finding is reported immediately to staff.

Are employees properly wearing hairnets and beard nets when working around exposed product, packaging and ingredients?

Employees shall be wearing proper PPE as it pertains to risk of products being produced and handled.

Is wearing jewelry, nail polish, long or fake fingernails properly controlled or prohibited?

Jewelry, except for plain wedding bands, should not be worn. Watches, long fingernails and fake fingernails are also not permitted. Metal medical alert neck chains worn under uniform are permitted.

Is eating, drinking, chewing gum or tobacco and smoking prohibited from production and warehouse areas?

Chewing gum and tobacco products should be removed from vending machines if present.

Do employees have a designated break area with refrigeration for storage of personal food items away from food production and storage areas?

Associates may not store food items in locker rooms, restrooms, warehouse, coolers, maintenance, or in the laboratory. Food containers must be tightly sealed and stored in designated areas of the break room. Product containers are not allowed to be used for personal use or parts storage.

Are plant employees wearing company issued, clean uniforms, smocks or other protective clothing that is free of buttons & outer pockets above the waist?

Clothing, including shoes, must be appropriate for the work conditions. Dedicated footwear and smocks or uniforms are required in all ready-to eat & raw areas.

Some uniforms (gowns) has external pockets on the left side at the top.

Are smocks, uniforms or other protective clothing removed prior to breaks or entering restrooms and stored in a sanitary manner?

Smocks, uniforms and other protective clothing such as aprons, must be properly stored on racks in the processing area. Protective clothing may not be stored in locker rooms.

Are employees following the personal hygiene policy regarding hand washing? Auditor should observe hand washing practices before starting work, during production, after breaks, sneezing, after using the restroom or other unsanitary practices. If sanitizing hand dips are used, the concentration must be checked and documented on a routine basis.

Auditor Comment Required.The plant puts visual aids for the proper washing of hands, a person to monitor hand washing to enter the plant.

Are hand washing signs posted above all hand sinks in the facility and in the language appropriate for the facility?

Hand washing signs must instruct employees to wash hands after breaks, using the restroom, etc.

Are employees with symptoms of illness or open wounds excluded from working in processing areas or around exposed product or packaging?

The facility should have a medical screening procedure for associates and visitors that have access to these areas. The procedure must describe how supervisors manage employee health issues. Auditor should look for signs of illness or open wounds.

Auditor Comment Required.The plant conducts regular medical examinations to staff

Is there an appropriate written glove use policy? The glove use policy should address the types of gloves permitted and proper use. Gloves must be in good condition, clean and sanitary. Non-disposable gloves must be properly maintained to prevent contamination.

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Page 13 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

11.12 Y

11.13 Y

Are gloves being properly worn by employees? Associates must be wearing gloves as required and changing gloves as required or sanitizing as needed.

Are restrooms & break areas adequate, properly stocked and all fixtures functioning properly, clean and no off odors?

Restrooms and break areas must have adequate hand washing facilities with hot and cold or tempered running water. Hand washing stations must be adequately stocked with soap & disposable towels. Restroom doors must be self-closing and cannot open into production areas.

The doors of the toilets are not automatic, however these are outside the area of production.The hair in the hands of men bathrooms were broken, was repaired immediately.

Page 14: Checklist Auditoria SQF 2010

Page 14 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

12. Equipment

Section Question Audit Guidance Comments

12.1 Y

12.2 Y

12.3 Y

12.4 Y

12.5 Y

All the risks are analyzed, any repair season is communicated.

12.6 Y

12.7 Y

12.8 Y

12.9 Y

12.10 Y

AcceptableY, N, N/A, N/O

Are there an adequate number of accessible hand sinks at the entrances of and in food handling and processing areas?

Hand sinks must be convenient & accessible to employees. Hand sinks may not be blocked by equipment or used for storage.

Auditor Comment Required.At the entrance to the station output is washing and sanitizing hands.

Are all hand sinks in processing and food handling areas supplied with hot & cold (or tempered) water under pressure and “hands free”?

Hand sinks in food processing areas must be operable with a foot pedal, electronic sensor or knee pedal or some other method to allow for “hands free” operation.

Auditor Comment Required.Hand sinks in food processing areas are operable with a foot pedal (hands free).

Are all food contact surfaces designed for the intended purpose and made of materials appropriate to the application?

Food contact equipment must be durable, cleanable and designed in such a manner as to minimize the risk of product contamination. Surfaces must be smooth, impervious, non-toxic, non-absorbent and durable.

Is all food contact equipment clean and in good repair with no temporary repairs that may affect food safety and quality?

Duct tape, electrical tape, exposed insulation are considered unacceptable repairs.

Is broken and malfunctioning equipment identified and tagged or removed from the floor?

Broken or malfunctioning equipment shall be tagged and removed if possible.

Are reusable containers clearly marked or color-coded for their designated purpose and to prevent cross contamination?

Re-usable containers would include rework, edible product, bulk storage bins, etc. If color coded containers or utensils are used, identification charts must be posted in applicable work areas.

Is all non-food contact equipment clean and in good repair? Auditor shall inspect non-food contact areas as well for conditions that can lead to contamination.

Performs quality control microbiological analysis (ATP) to the teams to use. Records are maintained

Is all equipment installed in a manner to facilitate maintenance and cleanability?

Equipment shall not be designed to cause product contamination due to inability to effectively clean and sanitize.

Are all refrigeration units maintaining proper temperatures according to product type and equipped with thermometers?

Thermometers must be present in all refrigeration units and the temperatures recorded in a log, at least twice a day. Freezers and refrigerators must maintain proper temperatures in accordance with product type and in regards to food safety concerns and quality. Proper temperatures must be maintained at all times during receipt, storage and transit of finished product. For example, coolers used for the storage of potentially hazardous foods must maintain 41°F (4.5°C) and below. Other foods must be maintained at proper temperatures to maintain product quality. For example, frozen foods must be maintained at 0°F (-18°C ) and below.

Auditor Comment Required.During the audit there was not loading of product, so not be verified this point.Temperature records IQF, finished product and storage of finished product were displayed.Freezing temperatures within specification

Does the sewage disposal system properly and effectively dispose of all sewage and waste water?

*Auditor note: Observation of an active sewage back-up in food processing and storage areas is considered to be a critical violation.

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Page 15 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

13. Sanitation

Section Question Audit Guidance Comments

13.1 Y

13.2 Y

13.3 Y

13.4 N

13.5 Y

13.6 Y

13.7 Y

13.8 Y

13.9 Y

13.10 Y

13.11 Y

13.12 Y

AcceptableY, N, N/A, N/O

Does the facility have a Master Sanitation Schedule (MSS)? The MSS must show cleaning frequencies, list of all equipment and areas to be cleaned and to whom those responsibilities are assigned.

Does the facility have written Standard Sanitation Operating Procedures (SSOP’s)?

SSOP’s must include standard cleaning methods (chemicals to be used, chemical concentrations, contact time, temperatures, frequency, rinsing procedures & re-cleaning procedures).

Do records and inspections indicate that the MSS is being properly executed? Auditor should inspect equipment (food & non-food) and areas for cleanliness and examine records for proper sign-off & execution.

Are all hoses stored off of the floor in a sanitary manner to prevent the contamination of food, food contact surfaces & materials?

Hoses should be free of cracks and/or repair tape. There were two hoses out the cleaning of equipment of production on the floor. Were lifted with immediate effect

Does the facility have condensate under control as it relates to product contact?

Facility shall have condensate controlled effectively as not to come in contact with exposed product. Auditor shall note any areas of concern with condensate.

Is all food contact equipment and utensils clean and properly stored in a sanitary manner and re-sanitized prior to use?

All food contact equipment and utensils shall be stored in a clean and sanitary manner at all times.

Are all chemicals used in the facility properly stored & secured? Should be locked in storage case or locker.

Does the facility have a non-food chemical control program? The program must list all approved cleaning chemicals, proper usage & storage. Chemicals must be properly labeled and used in accordance with the label..

Are Material Safety Data Sheets (MSDS) available and accessible at all times for all non-food chemicals used in the facility?

MSDS must be readily available for review by all associates.

Is there a system in place for the prevention of cross contamination with cleaning equipment & tools, such as labeling or color coding?

A program must be in place to insure that cleaning equipment & tools are used only for their intended purposes & on the equipment for which it was intended.

Auditor Comment Required.The plant has a color code for buckets, is a control sanitization of utensils.

Are test kits available to monitor the concentrations of sanitizers used on equipment and are the concentrations monitored and documented?

Documentation must include the type of sanitizer used, concentration, target range, frequency of testing and any corrective actions.

Does the facility have measures in place such as a pre-operative inspection program, to verify that cleaning methods are effective and that equipment is in good repair?

Facility should have a pre-operative inspection program to verify the effectiveness of cleaning methods. It should describe procedures used, methods of verification (rapid test kits, audits, etc.) and corrective actions. Pre-op program must also include visual checks of equipment for loose, missing & damaged parts, wear, excessive grease or scale.

Auditor Comment Required.The company conducts microbiological tests on all equipment to ensure effective cleaning. All the teams are released for quality control.The limits are set based on the standards. Maintain logs of records.

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Page 16 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

13.13 Y

13.14

13.15 Y

13.16 Y

13.17 Y

13.18 Y

13.19 Y

13.20 Y

13.21 Y

Is there a procedure in place to insure that Clean-in- Place (CIP) product lines are flushed prior to start-up?

Procedure should be documented and verified to insure that no cleaning chemical residues remain in the lines prior to start of production.

Does the facility conduct regular, documented sanitation training? Training should be conducted with sanitation workers at initial hire and at least annually thereafter.

Auditor Comment Required.The training staff is in place, with supervision of production manager. It is cleaning procedures documented and available to staff.Within the training program provides information on cleaning and sanitation.

Is all garbage, trash and other waste materials disposed of in identified, covered containers?

Trash containers in production areas shall be covered and properly labeled as to intended use.

Are all pallets spaced an adequate distance from walls to facilitate cleaning and monitoring for pests?

Pallets shall be at least 18" from walls in order to facilitate proper cleaning and pest monitoring.

Are wooden pallets prohibited from wet areas? Wooden pallets shall be prohibited from wet processing areas or RTE areas.

Is waste removed from processing areas on a regular basis? Food and/or ingredient waste should be covered.

If the trash compactor is located inside the building, is it in a segregated area or room, clean, and door closed when not in use?

Trash compactor shall not be in close proximity to production areas or any other areas that may affect product.

Is all personal safety equipment cleaned and properly stored when not in use? PPE shall be clean and properly stored when not in use.

Is all sanitation equipment cleaned, rinsed and stored in a sanitary manner? Mops and brooms should be stored off of the floor and properly maintained between uses.

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Page 17 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

14. Testing

Section Question Audit Guidance Comments

14.1 Y

14.2 Y

14.3 Y

14.4 Y

14.5 Y

14.6 Y

14.7 Y

14.8 Y

14.9 Y

14.10 Y

AcceptableY, N, N/A, N/O

Does the facility perform finished product inspection? Procedures should describe documented activities used to monitor products against SuperValu and internal specifications. Finished product review should be completed before final release of finished product. *Auditor note: auditor must comment on frequency, types of testing performed and who performed tests.

Auditor Comment Required.The company has documented procedures inspeccipon of products and specifications to which they must fulfill. During the charge is an inspection of pallets, depending on the customer is sent a certificate of product quality. At the end of the cargo container seal is secured with a security check to ensure the integrity of the product. In the invoice is set the number seal.

Does the facility have a written procedure & documentation for routine calibration of all measuring devices including thermometers and other instruments used in production?

Instruments must be checked for accuracy on a frequent basis. Calibrations must be recorded and the records kept on file.

Does the facility verify net content statements? Net content must be achieved throughout shelf life with certain moisture allowance exceptions: Flour & dry pet food 3%; hot dogs & franks 2.5%; and fresh poultry 3.5% at >26˚ F. * Auditor note: Auditor must comment on observed program to verify net weights.

Auditor Comment Required.Quality control monitors weights of the products, records are kept of this. The weights are monitored every hour by the staff of quality control.Those records are set critical limits (maximum and minimum), depending on the product.

Does the facility have a written microbiological testing program (if applicable)? The program must include target organisms, testing frequency, sampling procedures, monitoring methods, acceptable limits, re-sampling procedures, corrective actions, etc. for raw materials, finished product, environmental monitoring and sanitation.*Auditor note: Auditor must comment on all testing done in facility and specify the type of program.

Auditor Comment Required.The laboratory has a manual with procedures and laboratory techniques (BAM Methods, AOAC, NOM), the laboratory equipment is calibrated. Among the procedures are providing the information needed to perform the method or analysis.

Does the facility monitor and track trends of microbial test results? Trends shall be tracked to help determine issues with processing, sanitation, etc…

Does the facility have a written analytical testing program as part of their HACCP or food safety system (if applicable)?

Analytical testing for food safety systems includes pH, pesticides, heavy metals, water activity, salt, etc.

Some tests are performed by certified laboratories. Maintain records.

Is the validity of the laboratory results (in –house or contracted) assured through the use of Good Laboratory Practices (GLP’s) or other recognized practices?

GLP’s must include trained laboratory personnel, documented quality control procedures, use of recognized methodologies, and participation in a check sampling program.

Does the facility have written protocols for the handling of ingredients or products that are not with-in specifications?

Protocols must include the handling & disposition of product.

Are Reference Samples held and evaluated? SV recommends storing reference samples for perishable and semi-perishable products for a period in excess of its normal shelf life and for nonperishable products for at least their normal shelf life.

If the facility has an in-house laboratory, is it adequately segregated with limited access to prevent cross contamination from processing areas?

On site laboratories shall not pose a threat of contamination to processing areas. Personnel entrance to lab shall be strictly enforced.

The company has a lab on site, which is independent of the production area. Not a risk.

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Page 18 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

15. Receiving/Storage/Shipping

Section Question Audit Guidance Comments

15.1

15.2 Y

15.3 N/A

15.4 Y

15.5

15.6 Y

15.7 Y

15.8 Y

15.9 Y

15.10 Y

15.11 Y

15.12 Y

AcceptableY, N, N/A, N/O

Does the facility have a written inbound receiving program for all food and packaging materials?

The program must include documentation & acceptable parameters of trailer conditions, condition of product, product core load temperatures & how to read code dates. The written program must be available for all receiving personnel.

Auditor Comment Required.The company has a program written for the entry or receipt of raw materials and packaging. The program sets the parameters of acceptability (color, size, texture, etc..) Of each type of fruit. And is available for staff in charge of the area of delivery and quality.

Does the facility have a written procedure for handling rejected inbound products?

Procedures must describe how rejected products will be protected from contamination or segregated to prevent contamination.

Are inbound bulk raw materials protected from contamination during unloading?

Transfer hoses must be capped and stored in a sanitary manner. Connection ports must be capped when not in use.

Does the facility have a pallet management program including specifications for pallets?

Pallets should be inspected for cleanliness and physical condition upon receipt and prior to reuse. Wooden pallets should be examined for cleanliness, splintered wood and loose nails.

Does the facility have a program to check tanker logs to verify that the 3 previous loads were acceptable commodities or can provide documentation for the use of dedicated tankers?

Previous loads must not have been anything other than a food grade commodity. For example, it is unacceptable for the tanker to have been used for wastewater prior to carrying a food grade commodity.

Auditor Comment Required.Transport is inspected and have set the parameters of acceptance. Suppliers and contractors must meet the transport requirements for transportat food. It showed evidence.Maintain a photo report of the conditions under which the transport, to ensure product safety.

Are receipt dates clearly marked on all incoming materials? Receipts dates shall be legible to ensure FIFO is being followed.

Are all packaging materials and raw ingredients received and stored properly in a manner to protect from contamination and to preserve quality?

All packaging materials & raw ingredients must be stored off of the floor and away from walls and ceilings.

Is all in-process product and finished product properly protected to prevent contamination and preserve quality?

Exposed product must be shielded to prevent contamination from above (dust/dirt), hose water spray, coughing or sneezing or other incidental contamination. All finished product must be stored off of the floor and away from walls and ceilings.*Auditor note: Any finding of contamination should be considered critical.

Auditor Comment Required.The raw material and finished products are stored properly to avoid cross-contamination. It is separate stores. Evidence is not open storage product, explained that handle exact quantities to avoid contamination.

Are all processing chemicals food grade and used at the proper concentrations and only for their intended purpose?

All processing aids shall be food grade and used only for their intended purpose.

Are all processing chemicals properly labeled and stored? Processing chemicals must be stored separately from production and food storage areas.

Are all outbound trailers in good repair, clean, inspected and if refrigerated, pre-chilled prior to loading?

All refers and freezer trucks shall be chilled and loading temperature documented prior to loading. Auditor note: Please comment if temperature recorders are used.

Are records of trailer conditions (cleanliness, temperature, etc.) accessible and available for review?

Records must be available for review.

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Page 19 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

CORRECTIVE ACTION REQUEST FORM

Facility: #REF! City: #REF! Date Audited: #REF!

Contact: #REF! State: #REF! Auditor: #REF!

Products: #REF!

Immediate Correction Needed: Action Plan

Other Corrections Needed: Action Plan

Person Responsible to Complete

Date to be Completed

Person Responsible to Complete

Date to be Completed

Page 20: Checklist Auditoria SQF 2010

Page 20 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

Page 21: Checklist Auditoria SQF 2010

Page 21 of 21 Revised: 9/12/08; Ver. 5Revised By: Zeb Blanton, SGS USTC

ATTENDEES AT EXIT INTERVIEW

AUDITOR(s) FACILITY REPRESENTATIVES & POSITION

#REF!

Additional Comments: