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    Audit Requirements

    Uploaded by

    arun
    The document outlines various records and documentation requirements for a food manufacturing facility across key areas including stores, employees, certificates, production, cleaning, pest control, dispatch, microbiology, calibration, customer complaints, supplier audits, traceability, meetings, internal audits, hygiene, maintenance, and more. Proper documentation is needed to monitor raw materials and finished products, ensure food safety compliance, address issues or complaints, and demonstrate adherence to standards like ISO and HACCP.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Audit Requirements

    Uploaded by

    arun
    108 views4 pages
    The document outlines various records and documentation requirements for a food manufacturing facility across key areas including stores, employees, certificates, production, cleaning, pest control, dispatch, microbiology, calibration, customer complaints, supplier audits, traceability, meetings, internal audits, hygiene, maintenance, and more. Proper documentation is needed to monitor raw materials and finished products, ensure food safety compliance, address issues or complaints, and demonstrate adherence to standards like ISO and HACCP.

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    Audit requirements

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    The document outlines various records and documentation requirements for a food manufacturing facility across key areas including stores, employees, certificates, production, cleaning, pest control, dispatch, microbiology, calibration, customer complaints, supplier audits, traceability, meetings, internal audits, hygiene, maintenance, and more. Proper documentation is needed to monitor raw materials and finished products, ensure food safety compliance, address issues or complaints, and demonstrate adherence to standards like ISO and HACCP.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    108 views4 pages

    Audit Requirements

    Uploaded by

    arun
    The document outlines various records and documentation requirements for a food manufacturing facility across key areas including stores, employees, certificates, production, cleaning, pest control, dispatch, microbiology, calibration, customer complaints, supplier audits, traceability, meetings, internal audits, hygiene, maintenance, and more. Proper documentation is needed to monitor raw materials and finished products, ensure food safety compliance, address issues or complaints, and demonstrate adherence to standards like ISO and HACCP.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    1.

    Stores
     Expiry date and batch monitoring record for perishables and non perishables
     Temp check of perishable products
     FIFO/ FEFO
     Raw material specification
     Allergen storage
     Vendor complaint
     Not to be used sticker
     Rejection area
     Items rejected
     Daily Production Indent
     Vehicle condition for perishable food ingredients
     HALAL compliance if applicable( Plant or animal origin)
     HACCP certification of Suppliers
     Microbiology report from suppliers
     COA of raw materials
     supplier accreditation and agreement based on our requirements
    2. Employees
     Training records
     Health confirmation status( Sign from employees that whenever they are sick will inform
    to management)
     Yearly medical checkup Record
     Medical fitness record after a course of illness
     Visitor policy
    3. Certificates
     ISO / HACCP
     Food grade certificate of packaging materials
     FSSAI license
     COA of all major and minor ingredients/ Microbiology report/ Water report of raw
    material / Pesticide content report
     Food grade certificate for all containers and packaging materials of all raw materials
     Food grade certificate for gloves
     MSDS of all chemicals used for cleaning and pest control
     Pesticide and aflatoxin record for all ingredients
    4. Production
     Expiry date monitoring for the ingredients used
     Egg sanitization record
     Weight check of product
     Shelf life record
     NPD trial record
     Storage temp record
     Sieving record
     FPFO sticker record
     Temperature monitoring record
     Table sanitization record
     Sanitizer conc record
     Preservative
     Metal detector
     Baking, packaging details etc record
     Thawing
     Cooking
     Veg and non veg segregation
     Training schedule and traceability
     Knife and cutting board changing record
     Equipment sanitization record( Thermal/ Chemical)
    5. Cleaning
     weekly and daily Schedule
     Chemical training for cleaners
     Food safety training record
     Contract
     Medical report of cleaners
     conc of Equipment sanitization and sanitizer changing record
    6. Pest control
     Rodents killed, pest sighted, flies, cockroach record
     Bait and insecticutor map with numbering
     Glue pad changing record for insecticutor and rats
     Schedule
     Lock and key for room
     Training record of pest control staffs
     MSDS
     Contract agreement
     Insecticutor light changing record
     Chemical expiry record
     Daily spraying record
     Numbering of insecticutor and bait station
     Fumigation record with chemicals and conc used
     Cockroach gel treatment record
    7. Dispatch
     Temperature record for perishables
     Expiry date monitoring
    8. Microbiology
     Hand and equipment swab
     Equipment sanitization with hot water-swab
     Equipment sanitization with chemical conc record and duration of change
     Internal products and raw material check
     Internal and external water analysis
     External lab microbial, pesticide and aflatoxin analysis
     Air monitoring
     Pathogen analysis
    9. Calibration
     Weighing scale calibration internal and external with internal and external stickers
     Lab equipments
     Thermometer internal and external calibration
     Master weight calibration
     Chiller calibration record
     Ovens and other production instruments which is related to food safety
     Ph meter calibration
    10. Customer complaints
     Corrective actions
     investigation report
     Shop floor training record
    11. Supplier audits
     Supplier audit record
     Supplier agreement and accreditation
     List of restricted food items and separate storage
     Corrective actions from supplier side
     Supplier audit schedule
    12. Traceability
     Mock recall
     Traceability
     Product recall
    13. Crisis manual with emergency contact number
    14. Meetings
     Quality meeting
     Management review meeting
    15. Internal Audit report
    16. hygiene
     Iodophore conc record –only if made in lab
     IPA conc record- only if made in lab
     Cleaning under progress board

    17. Maintenanace
     Works done record
     under maintenance stickers
     FOB risk analysis report
     Approval from quality for work done
     Preventive maintenance
     Post maintenance approval
     Items for list of items used for maintenance activity and items remaining (eg:10 screws
    used and 5 remaining)
    18. First aid box
    19. Problem solving-fish bone-how many complaint solved in a year
    20. ISO manual, SOP, Production manual or HACCP manual
    21. HACCP team flow chart
    22. Organizational chart
    23. Complaint analysis statistical report & its root cause analysis for each month with comparison on
    each month on an issue
    24. Customer complaint corrective actions
    25. Shop floor training record
    26. Chiller display temperature

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