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Overview
Complete
FSMA Compliance Checklist
19 Sep 2019 / Big Foods Corp / Jeffrey Morgan
Inspection score
64.82%
Failed items
17
Created actions
0
Company Name
Big Foods Corp
Conducted on

19th Sep, 2019

12:44 PM PST

Audited by
Jeffrey Morgan
Location
277 Memorial Dr SE, Atlanta, GA 30312, USA
Failed items
17
Inspection / Scope and Personnel
Established roles for qualified individuals and delegated responsibility for every step of safety plan's implementation, verification, validation, and correction
No
Notes
Delegation is still on going
Inspection / Scope and Personnel
Determined which FSMA requirements are applicable to the facility
No
Notes
FSMA requirements are still being analyzed and understood by the management
Inspection / Hazard Analysis
Are identified hazards likely to occur even with preventive measures taken?
Yes
Inspection / Hazard Analysis
Do identified hazards pose severe threat to consumers?
Yes
Inspection / Hazard Analysis / Labeling
Are raw ingredients containing allergens properly labeled?
No
Inspection / Hazard Analysis / Storage
Are bulk storage containers and silos designated as allergen-free?
No
Inspection / Hazard Analysis / Utensils
Are separate utensils used for preparing allergen-free foods?
No
Notes
Desired answer would be yes, but realistically, some staff use the same utensils but is washed before using to prepare other foods
Inspection / Hazard Analysis / Utensils
Are utensils for preparing allergen-free foods clearly marked?
No
Inspection / Hazard Analysis / Biological / Transportation
Are transportation containers routinely sterilized?
No
Notes
There are no records for transportation sterilization. Moving forward, let's have a documentation and schedule of cleaning for our transportation containers
Inspection / Hazard Analysis / Biological / Transportation
Are containers designed to effectively seal out environmental contaminants?
No
Inspection / Hazard Analysis / Facility / Grounds
Are pests, dirt, and other potential contaminants present on the facility’s grounds?
No
Inspection / Hazard Analysis / Supply Chain
Are suppliers of potentially-hazardous ingredients routinely audited?
No
Notes
Auditing supplier's have been found done inconsistently.
Inspection / Hazard Analysis / Supply Chain
Does your Food Safety Plan require taking action if a supplier fails to conform to your standards?
No
Inspection / Hazard Analysis / Supply Chain / Intentional Adulteration
Could a malicious employee or intruder intentionally contaminate products?
No
Inspection / Preventive Controls / Monitoring
Does your food safety plan identify Critical Control Points where contamination can be stopped at its source (ie, handwashing stations, pasteurization baths)?
No
Inspection / Preventive Controls / Re-anlaysis
Does the plan reflect the latest food safety research?
No
Inspection / Preventive Controls / Recalls
Can all affected products be identified and located within four hours?
No
Inspection
17
64.82%
Scope and Personnel
2
50%
Designated an FSMA Qualified Individual, competent FSMA Auditor and competent Sanitation Manager
Yes
Established roles for qualified individuals and delegated responsibility for every step of safety plan's implementation, verification, validation, and correction
No
Notes
Delegation is still on going
Qualified individuals have been trained in the application of risk-based preventive controls
Yes
Determined which FSMA requirements are applicable to the facility
No
Notes
FSMA requirements are still being analyzed and understood by the management
Hazard Analysis
2
61.29%
Are hazards evaluated based on the significance they pose?
Yes
Are identified hazards likely to occur even with preventive measures taken?
Yes
Do identified hazards pose severe threat to consumers?
Yes
Are allergens evaluated on points which cross-contamination hazards could emerge?
Yes
Hazard Analysis / Labeling
1
0%
Are raw ingredients containing allergens properly labeled?
No
Hazard Analysis / Storage
1
66.67%
Are storage areas organized to minimize the chances of allergen contamination from a spill?
Yes
Can storage areas be effectively cleaned in the event of an allergen spill?
Yes
Are bulk storage containers and silos designated as allergen-free?
No
Hazard Analysis / Staging
100%
Do ingredients containing allergens share staging areas with allergen-free areas?
N/A
Are staging areas designed for thorough cleaning between production runs?
Yes
Hazard Analysis / Utensils
2
0%
Are separate utensils used for preparing allergen-free foods?
No
Notes
Desired answer would be yes, but realistically, some staff use the same utensils but is washed before using to prepare other foods
Are utensils for preparing allergen-free foods clearly marked?
No
Do utensils share storage or cleaning areas?
N/A
Hazard Analysis / Personnel
100%
Are workers able to move between areas preparing allergen and allergen-free products?
Yes
Do personnel use PPE and sanitation procedures to prevent cross-contamination?
Yes
Please specify what these are
PPE such as rubber gloves, waterproof aprons, chef jackets and slipbuster footwear
Hazard Analysis / Biological
75%
Hazard Analysis / Biological / Equipment
100%
Is processing equipment designed for sanitation?
Yes
Are processing surfaces free of cracks that could harbor bacteria?
Yes
Photos
Hazard Analysis / Biological / Transportation
2
33.33%
Are transportation containers routinely sterilized?
No
Notes
There are no records for transportation sterilization. Moving forward, let's have a documentation and schedule of cleaning for our transportation containers
Are ingredients transported at proper temperatures?
Yes
Are containers designed to effectively seal out environmental contaminants?
No
Hazard Analysis / Biological / Sanitation
100%
Are sanitation procedures in place to prevent cross-contamination from employees?
Yes
Specify procedures
wash and disinfect work surfaces and equipment thoroughly between different tasks after preparing raw meat, poultry and eggs clean and clear as you go, washing or wiping up spills as they happen use appropriate cleaning product
Are processing areas designed for routine sanitation?
Yes
Hazard Analysis / Biological / Raw Materials
100%
Are raw ingredients checked for spoilage and contamination prior to processing?
Yes
Hazard Analysis / Facility
83.33%
Hazard Analysis / Facility / Grounds
1
0%
Are pests, dirt, and other potential contaminants present on the facility’s grounds?
No
Hazard Analysis / Facility / Structure
100%
Are roofs and walls effectively sealing out environmental contaminants?
Yes
Hazard Analysis / Facility / Non-contact surfaces
100%
Are the facility’s floors and fixtures free of cracks that could harbor bacteria or other contaminants?
Yes
Hazard Analysis / Facility / Plumbing and HVAC
100%
Are drains and vents able to be sanitized?
Yes
Hazard Analysis / Facility / Non-food chemicals
100%
Are potentially hazardous chemicals properly labeled and stored?
Yes
Do routine maintenance tasks require introducing non-food chemicals into the processing area?
Yes
Hazard Analysis / Supply Chain
2
25%
Are suppliers of potentially-hazardous ingredients routinely audited?
No
Notes
Auditing supplier's have been found done inconsistently.
Have the preventive controls of suppliers been documented and reviewed?
Yes
Does your Food Safety Plan require taking action if a supplier fails to conform to your standards?
No
Hazard Analysis / Supply Chain / Intentional Adulteration
1
0%
Could a malicious employee or intruder intentionally contaminate products?
No
What supervisory measures are in place to prevent and detect intentional contamination?
N/A
Preventive Controls
73.68%
Preventive Controls / Monitoring
1
75%
Does your food safety plan identify Critical Control Points where contamination can be stopped at its source (ie, handwashing stations, pasteurization baths)?
No
Do your food safety plan specify critical limits (e.g., temperature, or cooking time) which must not be exceeded?
Yes
Is product testing to verify the effectiveness of controls routinely scheduled?
Yes
Is the processing environment (e.g., condensation from pipes, accumulation of waste materials) constantly monitored to ensure conditions don't promote contamination?
Yes
Preventive Controls / Validation
100%
Do verification processes follow a regular schedule?
Yes
Is verification performed by a designated Qualified Individual?
Yes
Are implementation records regularly audited for compliance?
Yes
Is testing equipment routinely calibrated to ensure accuracy corrections?
Yes
If a critical limit is exceeded, how will the contaminated produce be removed from production and disposed of?
N/A
If a critical limit is exceeded, who will be responsible for revising procedures to prevent recurrence?
N/A
If a critical limit is exceeded, how will the implementation of new controls be verified?
N/A
If a critical limit is exceeded, what new testing protocols will be used to validate the effectiveness of new controls?
N/A
Preventive Controls / Re-anlaysis
1
50%
Has your Food Safety Plan been reanalyzed in the past three years?
Yes
Is there a new process for revising the plan to mitigate new hazards?
Yes
How will the plan adapt to the introduction of new production processes?
Unanswered
Does the plan reflect the latest food safety research?
No
Preventive Controls / Recalls
1
71.43%
Is there a documented plan in the event of a recall?
Yes
Has a recall team been designated? Are the team members’ roles clear?
Yes
Can at least 98% of the affected product be removed from the supply chain?
Yes
Can all affected products be identified and located within four hours?
No
Can the supply chain be traced to locate the source of contamination?
Yes
Are there notification procedures in place to alert distributors in the event of a recall?
Unanswered
Are disposal procedures followed to ensure the removal of contaminated products and ingredients?
Yes
Completion
Additional comments and recommendations
Take not of failed items, these items will be used as a guide on improving our food safety plan to comply with FSMA requirements.
Name & Signature of Assigned Auditor
Jeffrey Morgan
19th Sep, 2019 1:18 PM PST
Media summary
1 Media file