| |||||||||||||||
|
|||||||||||||||
 |
 |
||||||||||||||
| Auditing
The foundation of any sound Food Safety Program and a required prerequisite for HACCP, are the GMP's. Failure to have a strong GMP Program will lead to dire consequences in your Food Safety Program. The most common failures in AIB, FPA and ASI audits are related to the GMP's. We will help you install systems that will make you audit ready, 24/7. We will work with you and your employees to establish systems that will create employee ownership of the GMP's. We will assist you in writing a comprehensive GMP Employee Handbook and provide interactive training with validation, verification and competency. Personnel: Personal Hygiene, Hand Washing, Glove Policy, GMP compliance, Training Building and Facilities: Sanitary Design, Product Flow, Contamination control, Roof. Sanitary Operations: Master Cleaning Schedule, CIP Circuits, Procedures, Chemical Approval Process, Sanitary Chemicals, Brush policy, drain policy. Equipment and Utensils: Preventative Maintenance, Compressed air; maintenance procedures, Equipment suitability, calibration. Process and Controls: All operations in the receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of food shall be conducted in accordance with adequate sanitation principles. Raw materials and other ingredients inspected and segregated Warehousing and Distribution: Warehouse clean, free of cobwebs or evidence of pests, no excessive frost, in good repair and well organized. Raw materials, components and finished product properly segregated Documentation and Systems: A document control system is in place and maintained for specifications; Corrective action plans are developed. Specifications written for ingredients, products and packaging. Training records (sanitation, GMP's, HACCP, CIP/SIP, Hand Washing) Integrated Pest Management: Documented IPM program designed to prevent pest activity inside facility and within the perimeter. Data is identified, accurate and trended. Proper usage of pesticides. Supplier Controls: HACCP, GMPs, SSOPs, buyer specifications, food safety programs We can audit one or more facilities and have 150 point 3rd Party audit. | |||||||||||||||
|
|||||||||||||||
