Supplier Quality & Food Safety Audit (Template)



A. Supplier & Audit InformationSupplier Name: ?Your Company On Site AuditSupplier Internal AuditAddress:?Date:?Date:?Phone:?By:?By:?Fax:???Website:???B. Primary Contacts and Manufacturing Information?NameMobileEmailOperations Manager:???QA Manager:???Customer Service:???Other:???Industry standard certifications (ie. ISO, AIB, NFS, SQF). Primary products produce at location:Primary products produce for SOLUT!:C. Adequacy of Product Safety ProgramYESNON/AComments & Notes: 1. Responsibility and authority over facility's compliance with regulatory laws is assigned to a competent supervisory-level person or persons - Who? ???2. Is there an organization chart that clearly defines the quality function and responsibility? – Please provide a copy if available. ???3. Are all employees aware of their responsibilities regarding quality and is there a plan in place to keep this awareness relevant and effective???`4. A completed, up to date Quality Manual is available (if on-site audit ask to see it)???C. Adequacy of Product Safety Program (Con’t)YESNON/AComments & Notes: 5. Facility has up-to-date 3rd party audit.(ie. AIB, SQF, GMP) If Yes, Provide latest copy of Audit and Certificate???6. Facility has a formal product safety committee and inspections are done monthly (If Yes, please provide copy of last inspection report)???8. Specifications and certificates of analysis are on file for raw materials (If Yes, Please provide at least one example)???9. Incoming raw materials are inspected according to written procedures for damage, cleanliness and pest activity. ???10. Facility has a formal HACCP program established or has conducted a risk assessment of the process and products produced based on the 7 principles of HACCP. (If yes, please provide a copy of all current plans)???11. A GMP training program exists and records are maintained. (Must provide Copy of Program) REQUIRED FOR SUPPLIER APPROVAL???12. Facility has a procedure in place to control and segregate non-conforming products???13. A written policy on glass not being used in the facility is in place. In the policy is a procedure for handling broken glass. A list of essential glass materials is in place???14. Specifications are on file for finished products and these include critical test criteria. ???15. A formal process is used to approve raw material suppliers???D. Pest ControlYESNON/AComments & Notes: 1. A formal preventative pest control program exists???2. Pest control services are provided by a certified operator (in-house or contracted outside)???3. MSDS sheets and sample labels are on file and maintained for pesticides used on the premises???4. If Outside bait stations are used are they: tamper resistant, locked, properly labeled, and properly located around the exterior perimeter at 50 - 100 foot intervals. The stations are serviced at least once per month???5. Inside facility, mechanical traps are used along the external walls and beside both sides of overhead doors and pedestrian doors to the outside. Devices are cleaned and inspected weekly. ???D. Pest Control (Con’t)YESNON/AComments & Notes: 6. There are no pesticides or pesticide application equipment stored onsite or they are stored in a locked enclosure outside production areas???7. There are no conditions outside the facility which will attract rodent activity. There are no noticeable openings in exterior which would allow rodent entrance into facility.???8. Electronic flying insect monitors (ILTs) are used in the facility to monitor insect activity. The traps are more than 10 feet from exposed product.???E. Operational Methods and Personnel PracticesYESNON/AComments & Notes: 1. Raw Materials (Except Roll Stock of paper or plastic) in warehouse are stored off the floor (pallets, slip-sheet's, or stands) and at least 18 inches from walls and ceilings. ???2. Roll stock of paper or plastic are covered. Roll ends are kept off the floor or ends are trimmed or turns discarded before use???3. Supplier rotates raw material and packaging stock using FIFO methods, and stock area is well organized???4. Pallets are clean and in good repair.???5. Resins, regrind, trim, etc intended for use are stored in covered, clean and properly identified containers???6. Regrinding of plastics or shredding of paper is conducted in rooms separate from the fabricating room???7. Material handling equipment (hand jacks, forklifts, etc) are properly maintained (no excessive grease or oil leaks)???8. Trash and rubbish are stored in properly identified and covered containers and are emptied daily???9. There is sufficient access and space for cleaning production equipment???10. Food and packaging materials that are being manufactured by facility are not used for storing miscellaneous items or chemicals???11. All containers used for storage of materials are clearly labeled as to contents???12. Waxes, adhesives, sealants and inks are stored in covered, properly identified containers in a clean, adequately ventilated area???13. Food containers are not fabricated using equipment used to fabricate nonfood grade materials unless equipment is purged and cleaned???E. Operational Methods and Personnel Practices (Con’t)YESNON/AComments & Notes: 14. Finished products have permanently legible code marks that are readily seen by consumers???15. Metal detection equipment is used on the production lines and the metal detectors are tested at least once per shift and documented???16. Shipping vehicles (Internal or external) are inspected and documented prior to loading for cleanliness and structural defects (door seals are intact, no holes in floors or walls, watertight roof, interior bulbs shatter protected)???17. Hand washing facilities are convenient to production areas and they have hot and cold water, soap with antimicrobial properties, and hand dryers or sanitary towels. "Wash Hands" signs are posted. ???18. Toilet rooms do not open directly into production, packing or storage areas???19. There is no evidence of food, beverages, gum chewing or use of tobacco products outside designated areas. Water is ok in a covered, non-breakable container???20. Employee lunches and/or personal items are not stored in production area or raw material storage areas (sweaters, jackets, newspapers, etc)???21. Employees in finishing or packaging operations are wearing EFFECTIVE hair restraints and beard nets. ???22. Parts are periodically sampled during production run???23. Inspection sheets are used and contain characteristic to be inspected, frequency of inspection and tools to be used for inspection, if any???24. Measuring devices are properly calibrated???25. Rejected and discrepant parts are tagged and segregated pending disposition???26. Traceability is possible for all products and all finished boxes are properly labeled???27. Finished product pallets are stretch wrapped???28. There is evidence of proper housekeeping in maintenance shop and tool area (no metal shavings)???F. Maintenance for Product SafetyYESNON/AComments & Notes: 1. There is no evidence of chipping, flaking or peeling paint in any of the structural beams, and other structural systems???2. If cavities or cracks exist in surface of walls and floors, they are filled or sealed???3. Floors are in good condition and can withstand the cleaning materials and methods used???4. Roofing is adequate, and there is no evidence of roof leaks ???5. Adequate lighting is provided in all areas. Light bulbs, fixtures, windows or other glass suspended over product zones, raw materials and packaging supplies are protected to prevent breakage. This includes forklifts???6. Where windows or doors must be kept open for ventilation, they are screened???7. All dock doors and man doors used for ventilation have tight fitting doors and screen doors with no voids???8. There is no evidence of temporary materials (tape, plastic, string) being used for repairs. If they must be used for emergency, they should be dated and replaced with permanent solutions???9. Are any unused holes in tubular frames properly sealed to prevent dust, rubbish or pest harborage???10. There is no evidence of excessive lubrication or leakage in production zones. Catch pans are used where bearings or gearboxes are located directly above product zones on the fabrication line.???11. There is evidence that only food grade lubricants are used on product contact surfaces. ???12. Conveyors for upright, open and formed containers shall be protected from contamination by use of overhead shields???13. There is no evidence of flaking paint or excessive rust on production equipment???14. There is no evidence of litter and waste, weeds or tall grass within the immediate vicinity of the building???15. There is adequate maintenance of roads, yards and parking areas to keep them free of dust, standing water or other potential contaminants???16. Outside waste collection containers and compactors are closed and/or covered, are installed in a manner that allows easy removal and cleaning???F. Maintenance for Product Safety (Con’t)YESNON/AComments & Notes: 17. Storage of equipment, drums or other items outdoors is minimal, and where required the items are stored away from walls and off the ground to prevent harborage and allow inspection???18. There are measures in place to maintain site security???G. Cleaning PracticesYESNON/AComments & Notes: 1. A Sanitation Standard Operating Procedure (SSOP) exists that outlines all aspects of cleaning, sanitizing and monitoring the cleanliness of the facility and equipment maintained. (Please Provide Copy of Procedure) REQUIRED FOR SUPPLIER APPROVAL1. Updated Master Cleaning Schedule exists which specifies responsibility and frequency for all areas of facility???2. Cleaning procedures for equipment and facility are available and indicate chemicals and tools to use???3. There is no evidence of dust buildup on anything passing over production lines???4. Cleaning equipment and tools are available and stored away from production areas???5. Is all Equipment clean and free from excessive buildups???4. Cleaning compounds, lubricants, and sanitizers are properly labeled and stored in locked compartment away from production and product storage areas???Additional Comments: ................
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