Warehouse Food Safety Checklist

Use the Warehouse Food Safety Checklist to maintain food hygiene standards through inspections of facilities, grounds, equipment, processes, controls, etc.

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Warehouse Food Safety Checklist

Current Good Manufacturing Practice

Facility And Grounds

18. 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?

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Personnel

Equipment

Processes And Controls

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Warehouse Food Safety Checklist

Use the Warehouse Food Safety Checklist to maintain food hygiene standards through inspections of facilities, grounds, equipment, processes, controls, etc.

1. Is the food manufactured under such conditions that it is fit for food?

2. Is the food prepared, packed, or held under sanitary conditions whereby it may not become contaminated with filth, or whereby it may not be rendered injurious to health?

1. Are the grounds about your plant under your control kept in a condition that will protect against the contamination of food?

2. Are areas within the vicinity of the plant kept free from litter and waste with grass and weeds trimmed?

3. Are roads, yards, and parking lots maintained to prevent sources of contamination?

4. Is there adequate drainage of outside areas that may contribute to contamination?

5. Are systems for waste treatment and disposal operated in a manner to protect against contamination?

6. Are steps taken to prevent sources of food contamination from bordering grounds not under the control of the facility?

7. Is there adequate lighting in all dressing and locker rooms and toilet areas?

8. Is there adequate lighting in all areas where food is processed, packed, or stored and where utensils and equipment are cleaned?

9. Are there safety-type light bulbs, fixtures, skylights, or other glass suspended over areas where food is exposed provided to protect against food contamination in case of glass breakage?

10. Are the plant buildings and structures of suitable size, construction, and design to maintain sanitary operations and to produce safe food?

11. Does the plant building(s) provide sufficient space for the placement of equipment and storage of materials to permit the maintenance of sanitary operations and the production of safe food?

12. Does the design of the plant permit the separation of operations in which contamination is likely to occur which may include a separation of operations by location, time, space, partition, air flow, or other effective means?

13. Are there proper precautions to protect food in outdoor bulk fermentation vessels?

14. Are floors, walls, and ceilings constructed to facilitate adequate cleaning?

15. Does drip or condensate from fixtures, ducts, and pipes cause or potentially cause contamination of food, food contact surfaces, or food packaging materials?

16. Are aisles and working spaces unobstructed and of adequate width to permit employees to perform their jobs and protect against contamination?

17. Are buildings, physical facilities, fixtures, etc. maintained in a good state of repair?

19. Is sewage disposal made into an adequate sewage system or disposed of by other adequate means?

20. Are rubbish and offal conveyed, stored, and disposed of in a proper manner?

21. Is the facility's water supply sufficient for the intended operations and from an adequate source?

22. Is water used in processing food or cleaning equipment safe and of adequate sanitary quality?

23. Is running water at a suitable temperature and under pressure?

24. Is reused water maintained to prevent the increase of contamination of food?

25. Are there adequate, reasonably accessible toilet facilities?

26. Are toilet facilities maintained in a sanitary condition and in good repair?

27. Do toilet facilities have self-closing doors?

28. Are doors to the toilet facilities designed not to open into areas where food is exposed to airborne contamination or have double doors or positive airflow systems?

29. Are hand-washing facilities adequate, convenient, and furnished with running water at a suitable temperature?

30. Are hand-washing facilities furnished with adequate hand cleaning and sanitizing preparations?

31. Are hand-washing stations equipped with sanitary towel service or suitable drying service?

32. Are devices and fixtures in toilet facilities designed to protect against recontamination of clean, sanitized hands?

33. Are there readily understandable signs directing employees to wash and, where appropriate, sanitize their hands?

34. Are refuse receptacles constructed and maintained to protect against contamination of food?

35. Is there adequate screening or other protection against pests?

36. Are pests excluded from all areas of the food plant?

37. Are effective measures taken to exclude pests from processing areas?

38. Are there restrictions and precautions to ensure that the use of insecticides and pesticides will not contaminate food, food product surfaces, and food packaging material?

1. Does management take all reasonable measures and precautions to ensure disease control through medical exams, observation, exclusion, and reporting?

2. Are employees instructed to report health conditions that might contaminate food, food product surfaces, or food packaging materials to their supervisor?

3. Does management take all reasonable measures and precautions to ensure cleanliness through hygienic practices?

4. Are employees trained to protect against contamination of food by properly wearing & suitable outer garments, hair nets, beard coverings, etc.?

5. Are employees trained to maintain adequate personal cleanliness?

6. Are employees trained to wash hands thoroughly before work and after each absence from their workstation?

7. Are employees trained to remove unsecured jewelry and other objects that might fall into food?

8. Are gloves used for food handling made of impermeable material and maintained in a clean sanitary condition?

9. Are employees trained to store clothing or other personal belongings away from areas where food is exposed or where equipment or utensils are washed?

10. Are employees trained to confine eating, drinking, gum chewing, and use of tobacco to areas where food is not exposed or equipment and utensils are not washed?

11. Are employees trained to protect against contamination of food, food contact surfaces, or food packaging materials from microorganisms or other foreign substances?

12. Do personnel responsible for identifying plant sanitation failures or food contamination have the combination of education and experience to produce clean, safe food?

13. Do food handlers and supervisors have appropriate training in proper food handling techniques and food protection principles?

14. Is the responsibility for assuring compliance by all personnel with the requirements & of the GMP regulation clearly assigned to competent supervisory personnel?

1. Are all plant equipment and utensils designed to be adequately cleanable and properly maintained?

2. Is equipment designed and constructed to preclude adulteration of food with lubricants, fuel, metal fragments, and contaminated water?

3. Has equipment been installed in a way that facilitates the cleaning of equipment and adjacent spaces?

4. Are food contact surfaces made of corrosion-resistant and non-toxic material?

5. Are all equipment and utensils properly maintained?

6. Are holding, conveying, and manufacturing systems designed in a way to be 110.40(d) maintained in a sanitary condition?

7. Are seams on food contact surfaces smoothly bonded or otherwise maintained to minimize the growth of microorganisms or accumulation of dirt, food particles, etc.?

8. Is equipment taken apart for thorough cleaning as necessary?

9. Are the non-food contact surfaces of equipment in the food handling constructed so that they can be kept in a clean condition?

10. Are non-food-contact surfaces cleaned as often as necessary to protect against the contamination of food?

11. Are freezers and cold storage compartments fitted with appropriate temperature measuring and/or recording devices to accurately show the compartment temperature?

12. 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?

13. Are instruments and controls for measuring, regulating, or recording temperature, pH, water activity, acidity, etc. accurate (i.e. calibrated)?

14. Are compressed air or other gasses mechanically introduced into food or used to clean food contact surfaces or equipment treated to ensure that food is not contaminated with unlawful food additives?

15. Are cleaning and sanitizing of utensils and equipment performed in a manner to protect against contamination?

16. Are cleaning compounds and sanitizing agents free from microorganisms and safe for use?

17. Are toxic cleaning compounds, sanitizing agents, and pesticide chemicals used, identified, held, and stored in a manner to protect against contamination of food, food contact surfaces, and food packaging materials?

18. Are food contact surfaces including utensils and equipment surfaces cleaned frequently to protect against contamination?

19. Are food contact surfaces used for manufacturing or holding low-moisture food dry and in a sanitary condition at the time of use?

20. In wet processing, are food contact surfaces cleaned and sanitized before use and after any interruption during which contamination could occur?

21. Are single-service items (paper cups, towels, etc.) stored, handled, and dispensed appropriately?

22. Are sanitizing agents safe and adequate under conditions of use?

23. Are cleaned and sanitized portable equipment with food contact surfaces and utensils stored in a manner that protects them from contamination?

24. Are fans and other air-blowing equipment located in a manner to prevent contamination of food, food contact surfaces, and food packaging materials?

25. Is there adequate ventilation or control equipment to minimize odors and vapors?

40. Does the finished product contain natural or unavoidable defects at low, non hazardous levels?