The document outlines an inspection program for food facilities that includes daily inspections and monthly inspections. Daily inspections evaluate good manufacturing practices by employees and areas. Monthly inspections involve inspecting the entire facility as a team to identify maintenance, sanitation, cleanliness, and GMP issues. Inspections are documented and responsibilities are assigned to correct any deficiencies found. The goal is to gradually improve the facility and protect food safety.
2. Program Type: Required
๏ The inspection of food facilities is a crucial public service
designed to prevent foodborne illnesses among retail food
consumers.
๏ The Food Safety and Inspection program is responsible for routine
inspections and compliance investigations at all retail food
establishments (places selling, serving or giving away food directly to
consumers), and other specialized food establishments such as
mobile food units, wholesale food establishments, and catering
3. Contiโฆ
๏ Food facility inspections are, however, generally limited to
characterizing food safety conditions at the particular time and
day of the site evaluation. When inspections are combined with
risk assessment, administrators receive value-added information,
which prom Inspections are an inherent component because
they have been demonstrated to prevent foodborne illness
among consumers of retail food (Allwood, Lee, & Borden-Glass,
1999).
4. Contiโฆโฆ..
๏ Clutter; excessive down time; doors, walls and ceilings in disrepair;
poor grounds keeping; utensils lying around; and poorly maintained
equipment are symptoms of an underlying failure to design the
equipment and facility in a manner that builds in food safety or to
maintain the equipment and facility properly, yielding a gradual
decline in product protection.
5. Contiโฆ
๏ Together, the team of employees develops daily and monthly
inspection strategies that entail development of inspection
documentation and assignment of inspection personnel.
๏ The monthly inspection program is designed to take a hard, close
look at all aspects of the operation to determine if they contribute or
may contribute to an unsanitary condition that might lead to poor
food safety.
6. Contiโฆ.
๏ The approach for this inspection is to gather the designated
employees as a team and do a complete inspection of all
equipment, floors, walls, ceilings, racks, forklifts, hand-washing
stations, restrooms, employee locker rooms, doors, curtains, and all
other interior surfaces and components of the business.
7. Contiโฆ.
๏ Then, it is necessary to proceed outside and walk around the
outside of the facility inspecting all walls, doors, docks, roads, and
other exterior facets of the facility. During this inspection, the team
members should be evaluating what they are looking at in four
basic categories: maintenance, sanitation, cleanliness, and
personnel GMPs.
8. Contiโฆ.
๏ Specific questions that address the items the inspection team
should look for include:
๏ผ Does the facility have adequate sanitary facilities and are they in
working order?
๏ผ Does the facility have adequate water to perform correct sanitation
procedures?
9. Contiโฆ.
๏ผ Is the floor adequately sloped for drainage and cleaning?
๏ผ Is the floor in good repair?
๏ผ Does the building have good wall-to-floor and wall-to-ceiling joints?
๏ผ Are all cracks in the floor, walls, and ceilings sealed?
๏ผ Is the facility compartmentalized (classified) through the adequate
use of doors, air curtains, or plastic curtains?
10. Contiโฆ.
๏ผ Are there adequate hand-washing stations and are they in correct
working order?
๏ผ Are machines well maintained?
๏ผ Are outside vents screened?
๏ผ Do utensils (instruments) have a designated and sanitary storage
location?
๏ผ Is there proper signage (signs)for employee wash stations?
๏ผ Is there backflow ( unwanted flow of water in the reverse direction)
prevention?
11. Contiโฆ
๏ผ Are all plants at least 2 feet from the exterior wall of the building?
๏ผ Is there an 18-inch barrier between all interior walls, racks, and
miscellaneous (various) equipment?
12. Contiโฆ.
๏ Sanitation issues that the team should look for involve those
items that are meant to prevent microbial contamination.
These would include:
๏ผ Is there any buildup (accumulation) of product on any surface of the
equipment?
๏ผ Are cleaning chemicals stored in a separate area away from food?
๏ผ Are non-food-contact surfaces clean?
13. Contiโฆ
๏ผ Can the equipment be properly cleaned and sanitized?
๏ผ Are freezers and refrigerators clean?
๏ผ Are restrooms and locker rooms (a room for changing clothes and
for storing clothing and equipment in lockers ) clean?
๏ผ Are all surfaces and overheads clean?
14. Contiโฆ
๏ Cleanliness issues for the team to review are those related to
general day-to-day work habits and would include:
๏ผ Is garbage or refuse disposal capacity adequate?
๏ผ Are any products, packaging, or chemicals on the ground rather
than on pallets?
๏ผ Are things organized?
๏ผ Is there an excess amount of clutter?
15. Contiโฆ
๏ Members of the monthly inspection team need to look very closely
at the facility and write down everything they see that needs to be
repaired or cleaned.
๏ Upon conclusion of the inspection, the team should sit down and
review the list, which should be prioritized based on what poses
the greatest risk to the safety of the food.
16. Contiโฆ
๏ Once the list is prioritized, an employee should be assigned to each
item. He or she will be responsible for seeing that the item is
corrected and signing off that the repair has been completed.
๏ The daily inspection revolves around the continual verification that
the employee GMPs are being followed.
๏ This daily inspection must be documented and submitted with the
daily paperwork for evaluation by management.
17. Contiโฆ
๏ Upon conclusion of the inspection, the team should sit down and
review the list, which should be prioritized based on what poses the
greatest risk to the safety of the food. Once the list is prioritized, an
employee should be assigned to each item. He or she will be
responsible for seeing that the item is corrected and signing off that
the repair has been completed.
18. Contiโฆ
๏ The first step in developing an effective inspection program is to
designate the people who will be assigned to the team.
๏ This ensures that all departments are represented so that
the inspectors approach the task with varying viewpoints. The team
leader should
also be designated on this form.
19. Contiโฆ
๏Upon completion of the inspection, the team should sit down
with the list and prioritize it with an eye toward those that are
most important to complete to prevent contamination of the
food, as well as how easy they are to complete.
๏When this is done, a person should be listed as responsible for
fixing the deficiency in the third column. It is his or her
responsibility to determine how it will be corrected, obtain the
resources, and complete the task.
20. Contiโฆ
๏When finished, he or she needs to fill out the last three
columns on the inspection form: action taken, completed by,
and date completed.
๏Periodically during the month, the inspection team leader
should review the inspection form and verify that items on the
list are being completed. It is this personโs responsibility to
work toward completion. This is not to say that each and every
deficiency must be completed each month.
21. Contiโฆ
๏ There must be recognition that some things are easier to
correct and that some things are more costly; some things
require the plant to be out of operation to be repaired. The key
is to keep working at a gradual improvement in maintenance
with an eye toward protecting the holding, manufacturing, and
distribution of the food.
22. Internal Inspection Program
๏ Section A: General
๏Good manufacturing practices, procedures shall establish that
adequately inspect the production area, building and grounds,
and equipment to ensure that food produced therein is
manufactured in a clean, wholesome manner. Food safety and
sanitation inspection shall be performed via a two-pronged
inspection program, daily inspection, and monthly
inspection.
23. Contiโฆ
๏ Section B: Daily inspection
๏as part of the daily production run, employee GMPs shall be
evaluated. Areas to be examined will be clothing, personal
items, jewelry, gum and other food, personal sanitation,
hairnets, gloves, garments (dresses), and area cleanliness.
24. Contiโฆ
Documentation
๏ the daily inspection shall be documented on the line check
form or another designated form. This will be turned in with the
daily production/quality documentation.
25. Contiโฆ
Responsibility
๏ It is the responsibility of the production supervisor or quality
control technician to inspect the employees and their area for
compliance to the good manufacturing practices program.
26. Contiโฆ
Section C: Monthly inspection
๏At the beginning of each month, the entire facility shall be
inspected by operations and quality management. This
inspection will categorize deficiencies found into four
classifications:
1. Maintenance issues relate to the structural integrity of the
manufacturing facility itself
27. Contiโฆ
๏ Examples of maintenance issues are doors not sealing; racks,
walls, and equipment-damaged by forklifts; integrity issues
with the roof and walls; lights blown out; and other damage.
๏ 2. Sanitation issues involve poor cleaning practices. They
differ from cleanliness and GMP issues because they build up
over time during normal production and warehousing.
28. Contiโฆ
๏ Examples of sanitation issues are warehouse and freezer floors
with product buildup and dirty forklifts.
๏ 3. Cleanliness issues relate to product buildup that has occurred
that day or recently. They are generally issues that are not
buildups over time.
๏ Examples of cleanliness issues are overfilled trash cans, products
on the floor, and spilled ingredients.
29. Contiโฆ
๏ 4. GMP issues involve good manufacturing practices.
Examples of GMP issues are people not wearing hairnets,
beard nets, or correct garments; hot water in restrooms not
satisfactory; no towels or soap in the restrooms; and trash
clutter around workstations.
30. Contiโฆ
๏ Documentation
Monthly inspections shall be documented on the monthly
inspection form.
๏ Responsibility
It is the responsibility of the plant manager and quality control
manager to inspect the facility.
31. Contiโฆ
๏ During this inspection, responsibility for correcting the
deficiency shall be assigned. When completed, it will be noted
on the form. After all of the deficiencies are corrected, the form
is filed with the daily paperwork.
