Chapter 9 Good Manufacturing Practices

Appendix 9.2 GMP Inspection Worksheet (For Establishment Cutting, grating and packaging cheese; Blending powders; Freezing pre-pasteurized mixes)

Establishment
Reg. No.
Inspector
Contact
Date

S = Satisfactory; NS = Not Satisfactory; NA = Not Applicable (indicate why); NE = Not Evaluated (indicate why)

1.0 Food Safety Controls
Inspection TaskS/NS/NA/NRInspection TaskS/NS/NA/NR
1.8* Other thermal processing or none Controls for the Storage and Labelling of Non – Pasteurized Cheese:  60 day storage, records and labelling – production date.
DEIM 1.10.07.02 (E)
  • to be used only if the cheese cutting and/or packaging establishment is storing unpasteurized cheese
   1.12 Microbiological and Composition Control and Records – review sampling records for one product
DEIM 1.10.07.03, 1.10.07.04		  
1.13 Listeria Monitoring Program Records.
  • review Listeria monitoring program records for highest risk product category (one prdt.)
  • assess frequency, sampling, methodology, follow up actions and notification.
DEIM 1.10.07.03		      

S = Satisfactory; NS = Not Satisfactory; NA = Not Applicable (indicate why); NE = Not Evaluated (indicate why)

2.0 Hygienic Practices
Inspection TaskS/NS/NA/NRInspection TaskS/NS/NA/NR
2.1 Sanitary handling of product, ingredients & packaging material
DEIM 1.10.02.03, 1.10.02.05, 1.10.02.06;
1.10.04.02 (C), 1.10.04.04;
1.10.07.02		   2.2 Well controlled movement of personnel & equipment between areas
DEIM 1.10.04.02 (B)		  
2.3 Absence of cross contamination
  • allergen and manufacturing controls DEIM 1.10.07.02
  • pests DEIM 1.10.01.04 (C), (D); 1.10.05.04
  • returned products DEIM 1.10.02.05 (D), (E)
  • garbage DEIM 1.10.01.05
  • structure DEIM 1.10.01.03, 1.10.01.04
  • non food chemicals DEIM 1.10.02.08
   2.4 Appropriate clothing, grooming and health condition of personnel. Usage of hand washing and sanitizing stations as required
DEIM 1.10.01.06 (A);
1.10.04.03 (A), (B)		  
Observations/Comments:

Previous: Appendix 9.1