Has the Product Background Form been completed for any products? Yes No
Are there items from the Product Background Form that should be further addressed? Yes No If yes, these items become part of the work plan. Comments:
Page 2 of 18
Regular type indicates condition or activity Italics indicates written document. Bold (regular type or italics) indicates items of high importance to food safety. * Indicates items in a more advanced program
A.
Item
Page 3 of 18
A.
Lighting
Adequate lighting intensity for safety, for inspections Lights/ windows adequately shielded against breakage
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 4 of 18
A.
Item
Rating
Comments
General Environment
Building not in close proximity to environmental contaminants Surrounding grounds/driveways free of garbage and debris Surrounding grounds free of rodent harbourage (e.g. overgrown areas/disused items) Sufficient leak-proof, covered garbage disposal bins available Surrounding grounds adequately drained to prevent pooling of water and/or water entry into building
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 5 of 18
A.
Rating
Comments
Water storage facilities treated and monitored Written water treatment and testing SOP for non-municipal water supplies. Records include water source sampling site, analytical results, analyst and date. *Written SOP, Corrective Action protocol and records for recirculated water system treatment and testing *Written SOP, Corrective Action protocol and records for water storage facility treatment and testing *Hoses/taps have back-flow prevention devices *Water pressure/temperature/volume adequate for all uses. *If Bottling water, access to water source is adequately protected
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 6 of 18
B.
Incoming Materials
Incoming food, non-food items, packaging received in area separate from processing area Carriers are inspected for cleanliness, temperature, and suitability for food. Incoming materials inspected to ensure they meet specifications: approved supplier, Letter of Guarantee/ Certificate of Analysis. Master list of Ingredients/Suppliers available Incoming materials inspected for condition, temperature Receiving temperature log kept Lot numbers of ingredients recorded Allergens clearly identified Guidelines available for rejecting shipments *Incoming materials handled so as to prevent damage or contamination *SOPs in place for cleaning/sanitizing carriers, esp. bulk tankers SOP for receiving in place *SOP/records for returning rejected shipments returned products identified
Non-Food Materials
*Non-food materials checked against approved list *Non-food materials approved list available and checked against CFIA Reference list.
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B.
Rating
Comments
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
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B.
PREREQUISITE
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 9 of 18
C.
Equipment
Item Rating Comments
Page 10 of 18
D.
Policy Development
Item Rating Comments
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 11 of 18
D.
Training
Item Rating Comments
Technical training
*Written training program for technical skills (critical processes and operation of equipment, monitoring, sanitation, calibration, maintenance, general plant knowledge) includes: Skills and knowledge objectives Importance of task/information Detailed SOPs for task Critical Limits, monitoring procedure, Corrective Action, records, and verification for CCPs and monitoring SOPs Training methods and materials including professional training if required *Skills and knowledge are evaluated and updated *Technical training records are on file *Training program is reviewed at set intervals and updated as needed. *Comprehensive training program for all employees
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E.
Sanitation
Item Rating Comments
Sanitation Program
Master Cleaning Schedule available and includes in-process, daily, weekly, monthly, annual, periodic cleaning tasks Written SOP available for all tasks/areas relevant to food safety Written SOPs include chemical (sanitizer) concentration required, water temperature and water pressure if appropriate Sanitizer levels are monitored and recorded *Premises is in a sanitary condition
Pest Control
Item Rating Comments
Page 13 of 18
E.
Item
Rating
Comments
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 14 of 18
F.
Item
Complaint Handling
Customer complaints are documented and investigated Records kept regarding follow up and Corrective Action taken *Written SOP for handling customer complaints *Customer complaint form available
Recall System
Persons responsible for recalls and their roles Master list of ingredients and suppliers with contact info is available Master list of finished products and customers with contact info is available Written methods to identify, locate and control recalled product- both finished product and recalled raw materials Ingredients traceable through lot numbers or codes Finished product traceable through lot numbers or codes *Mock recalls performed and documented for finished product recall *Mock recalls performed and documented for raw material recall Corrective Actions regarding Recalls are documented Records of production, inventory and distribution by lot are available *Codes identify establishment, day, month and year of production *If packing for private label owners, Lot ID allows for distinguishing each private label product *Codes used and their meaning is available.
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 15 of 18
F.
Recall Notification
Item Names and contact number for responsible CFIA staff Amount of affected product produced, in inventory, and in distribution Product name, size, code or lot number of affected product
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated
Page 16 of 18
G.
Item *HACCP Team in Place *Written Commitment from management regarding PP and/or HACCP program *HACCP Team leader adequately trained *HACCP team members responsibilities delegated in SOPs *Product Background Form completed for each Product group (each Process) *For each product - list of ingredients with sources/suppliers identified for each and all allergens associated with product identified *For each process - Plant schematic showing all equipment, product flow, employee flow *For each process Process flow chart completed *Hazard Analysis worksheet completed for each Product group (i.e. each process) *For each process all Biological, Chemical and Physical Hazards identified and described (including because of) for each process step including crosscontamination and equipment hazards *Risk analysis done as part of hazard analysis *Control Measures identified for each hazard
Rating
Comments
Page 17 of 18
Verification Procedures
Verification methods identified for each CCP Verification methods validated *Verification of monitoring is done by someone other than person doing the monitoring *Verification of monitoring is done at appropriate frequency *Monitoring records *Correction Action records *Verification records *Training records
Page 18 of 18
G.
SM
Somewhat Meets
DNM
CF
Critical Failure
N/A
Not Applicable
N/E
Not Evaluated