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Home > Manufacturing > lista de verificação de segurança alimentar

lista de verificação de segurança alimentar

Facility and Equipment

Facility

Is the facility clean and properly maintained?

Are there proper drainage and waste disposal systems in place?

Are the walls, floors, and ceilings in good condition?

Are there sufficient lighting and ventilation?

Are there separate areas for raw materials, processing, and finished products?

Equipment

Are all equipment and utensils clean and sanitized?

Are they in good working condition?

Is there a regular maintenance schedule for the equipment?

Are there proper storage and handling procedures for equipment?

Are there procedures in place to prevent cross-contamination between different equipment?

Personnel and Training

Personnel

Are all employees properly trained on food safety practices?

Are there clear guidelines for personal hygiene, such as handwashing and wearing appropriate attire?

Is there a system to ensure that ill or injured employees do not handle food?

Are there measures in place to prevent unauthorized personnel from accessing food processing areas?

Are there procedures to handle employee illnesses and injuries?

Training

Is there a training program in place to educate employees on food safety regulations and practices?

Are there regular refresher courses and assessments to ensure employee knowledge retention?

Is there a record-keeping system to track employee training and certifications?

Are employees trained on proper handling and storage of allergenic ingredients?

Raw Materials and Suppliers

Raw Materials

Are all raw materials properly labeled and stored?

Is there a system to track the shelf life and expiry dates of raw materials?

Are there procedures to inspect incoming raw materials for quality and safety?

Are there measures in place to prevent cross-contamination between different raw materials?

Is there a system to handle and store allergenic ingredients separately?

Suppliers

Are suppliers screened and approved based on their adherence to food safety standards?

Is there a system to track and verify the certifications and audits of suppliers?

Are there regular audits or inspections of supplier facilities?

Are there procedures to handle and address any non-compliant or risky raw material deliveries?

Is there a contingency plan in place to switch suppliers if needed?

Production and Process Control

Production

Is there a standardized recipe or formula for each product?

Are there documented procedures for each step of the production process?

Are there measures in place to prevent cross-contamination during production?

Is there a system to document and address any deviations or non-conformities during production?

Is there a process for proper labeling and traceability of finished products?

Process Control

Are critical control points identified and monitored throughout the production process?

Are there procedures in place for managing temperature, time, and other critical factors during processing?

Is there a system to verify and validate the effectiveness of process control measures?

Are there measures to prevent the use of expired or contaminated ingredients during production?

Is there a system to ensure proper cleaning and sanitation of equipment between production runs?

Quality Assurance and Documentation

Quality Assurance

Is there a quality assurance program in place to ensure adherence to food safety standards?

Are there regular inspections and audits of the facility and processes?

Is there a system for product testing and analysis to verify quality and safety?

Are there procedures to handle customer complaints and product recalls?

Is there a continuous improvement process to address any identified weaknesses or areas for improvement?

Documentation

Are all necessary food safety documents, such as Standard Operating Procedures (SOPs), readily available?

Is there a system to maintain records of inspections, audits, and employee training?

Are there procedures to document and address any non-compliance or deviations from food safety standards?

Are all relevant documents, including supplier certificates and product specifications, properly organized and easily accessible?

Is there a backup system in place to protect important food safety documentation?

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