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Food

I. Facility and Equipment Inspection

Ensure all equipment is clean and sanitized.

Check for any signs of wear or damage on machinery.

Verify that temperature control systems are functioning properly.

Inspect storage areas for pest control measures.

Confirm that all surfaces are made of food-grade materials.

II. Raw Material Quality Control

Verify supplier certifications and quality assurance processes.

Conduct sensory evaluations of incoming raw materials.

Check the expiration dates on all ingredients.

Perform laboratory tests for contaminants where applicable.

Ensure proper storage conditions for all raw materials.

III. Production Process Verification

Review production schedules for adherence to safety standards.

Monitor critical control points (CCPs) in the production process.

Ensure proper labeling and tracking of batches.

Confirm that employees are trained in food safety protocols.

Document any deviations from standard operating procedures (SOPs).

IV. Employee Health and Hygiene

Conduct regular training sessions on personal hygiene practices.

Ensure availability of handwashing stations with soap and sanitizer.

Monitor employee health and illness reporting procedures.

Provide appropriate protective gear and clothing.

Implement a policy for reporting and managing foodborne illness.

V. Packaging and Labeling Compliance

Verify that all packaging materials are food-safe and compliant.

Check that labels contain required nutritional information and allergens.

Ensure that packaging is properly sealed and tamper-evident.

Conduct regular audits of packaging processes for consistency.

Keep records of packaging materials used for traceability.

VI. Storage and Distribution Standards

Monitor storage conditions (temperature, humidity) for finished products.

Ensure proper inventory rotation (FIFO - First In, First Out).

Verify that transportation methods meet food safety standards.

Check that distribution routes minimize the risk of contamination.

Maintain records of deliveries and distribution processes.

VII. Documentation and Record Keeping

Maintain accurate records of all inspections and audits.

Document all training sessions and employee certifications.

Keep track of all raw material and finished product testing results.

Ensure traceability records are up to date and accessible.

Regularly review and update all SOPs and safety protocols.

VIII. Continuous Improvement and Review

Schedule regular reviews of the entire food safety management system.

Encourage employee feedback for process improvements.

Stay informed about new regulations and industry best practices.

Conduct mock recalls to test traceability and response procedures.

Implement corrective actions based on audit findings and feedback.

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