Global QCC Report-2015.pdf

December 2014

CORPORATE DETAILS

Company Name AUDITOR

NAME

Corporate Headquarters AUDIT DATE

Mailing Address: PREVIOUS

AUDIT DATE

Technical Contact Name: PREVIOUS

AUDIT SCORE

Phone Number: Fax

Number:

Contact Cell Number: Contact

E-mail:Commercial Contact Name:

Phone Number: Fax

Number:

Contact Cell Number: Contact

E-mail:

QCC SITE DETAILS

QCC Name:

QCC Address:

Site phone number:

Contact Name:

Contact cell number:

Email address:

Key Personnel: Name / Job Title

(present during visit)

Opening

meeting

Site

Inspection

Procedure

ReviewClosing Meeting

Papa John's Global QCC audit form

Issued: August 2012

Issue: 001 1 of 1 Global QCC audit form

QCC Current Status

Date:

QCC Market:

Current RecipeFlourWater

OilSalt

SugarYeast

Mix Times Minor Ingredient Blend mix time Slow (minutes)

Slow (minutes)Fast (minutes)

Fresh Dough Sizes

Trays produced/weekTrays produced/day

Production DaysDelivery to Store Days

QCC TeamManager

Production Distribution

Stores in market

Issued: January 2015


Date:`

QCC

Market:

Divider

(pockets)

Divider capacity

ppm

Spare parts

on site (Y/N)

Productio

n Room

sq ft Sunday

In house

Transportati

on (Y/N) Sunday

Batch size

(Kg)

Salt Package

Size (kg) Sunday Sunday

Actual Divider

ppm

Maintenance

support on

site (Y/N)

Dough

Cooler sq

ft Monday

3rd Party

Transportati

on (Y/N) Monday

Number of

batches per

day

Salt quantity

per pallet Monday Monday

Divider scaling

tolerance (+/-)

Maintenance

staffing #

Dough

cooler

pallet

spaces Tuesday

Number of

trucks Tuesday

Number of

batches per

week

Goodie Bag

package size

(Kg) Tuesday Tuesday

1st Rounder(s) make/model

Parts lead

time (days)

Product

Cooler sq

ft Wednesday

Number of

deliveries

per truck Wednesday

Flour

package

size (kg)

Oil

containers

per pallet

Wednesda

y Wednesday

Proofer

Proofer capacity

(ppm)

Preventatie

Maintenance

Schedule and

Checklist

Product

Cooler

pallet

spaces Thursday

Trailer size

(ton) Thursday

Flour

quantity

per pallet

Yeast

package size Thursday Thursday

Tray Washer

Make/Model

Maintenance

Hours/week -

Repair and PM

Freezer sq

ft Friday

Total miles

per week Friday

Date of

water

quality

tested

Yeast pkg

quantity per

pallet Friday Friday

Tray washer

capacity (trays

per minute)

Downtime

(hours) per

week

Freezer

pallet

spaces Saturday

Pieces per

mile Saturday

Water

quantity Saturday Saturday

Tray date code

labeling

Dry

warehous

e sq ft

Total per

week

Total Dry

per week

Water

filtration/oz

onation/dis

tillation

Total trays

per week

Metal Detection

(Y or N)

Dry

warehous

e pallet

spaces

Number of

deliveries

per truck

Sugar

package

size (Kg)

Metal Detector

Make/Model Trailer size

Sugar

quantity

per pallet

QCC Information Required for SCM*

Equipment Maintenance

QCC Square Feet

(sq ft) Distribution

Tray Washer

Metal Detector

*Supply Chain Management

Batch Information Production Schedule

Divider

Total Pieces Delivered

per day Transportation

Dry delivery

separate (Y/N)

Production Days -

Avg Trays/Day Production Hours/Day

Total Dry Pieces

Delivered per day



Sanitation

Hours/Da

y

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday



QCC Audit section contents

4.0 External Site Standards 5.1 Handling requirements for specific

materials 4.1 Site Security - 5.2 Foreign Body Detection

3.2 Incoming product 4.2.1 QCC Layout 5.3 Non Conforming Product / Hold

Procedures 3.3 Record Keeping 4.3 Fabrication - Walls

3.4 Corrective and preventative action. 4.3.2 Fabrication - Floors 6 Temperature Control

3.5 Management of incidents, withdrawals and recalls. 4.3.4 Fabrication - Ceiling 6.2 Calibration

3.6 Traceability 4.3.5 Fabrication - Doors 6.3 Production

3.7 Internal Audits 4.3.6 Fabrication - Lighting 6.4 Prepared foods.

3.8 Complaints 4.3.7 Fabrication - Ventillation

4.3.8 Fabrication - Windows 7.0 GMP - Personal Hygiene

4.3.9 Water 7.2 Training

4.3.10 Warehouse area 7.3 Health and Wellness

4.4 Equipment 7.4 Staff Facilities

4.5 Maintenance 7.5 Protective Clothing

4.6 Chemical Control

4.7 Metal / Sieve / Filter Control / Magnet

4.7.2 Glass / Brittle Plastic and Ceramic Controls

4.7.3 Wood Control

4.8 Sanitation

4.9 Waste Control

4.10 Pest Control

4.11 Shipping and Loading

7.0 Personnel

1.0 Product Knowledge Guide

2.0 HACCP

3.0 Quality Management System

4.0 QCC Environmental Standards 5.0 Product control

6.0 Process Control



PAPA JOHN'S GLOBAL QCC (Quality Control Center) - REPORT

SITE NAME 0 AUDITOR 0

SITE ADDRESS 0 AUDIT DATE

PREVIOUS AUDIT DATE 1/0/1900

TELEPHONE 0 PREVIOUS AUDIT SCORE 0

Email 0 AUDIT SCORE

Clause Standard Requirement Level

Max.

Valu

e

Fu

lly M

eets

Su

bsta

nti

all

y M

eets

Parti

all

y M

eets

Does N

ot

Meet

Not

Ap

pli

cab

le

Score

Score P

hase 1

Score P

hase 2

Score P

hase 3

Score P

hase 4Non Conformances

1.1 QCC has on file the current Papa John's Product Knowledge

Guide (PKG). PKG matches all food products that are in

inventory and the information in the PKG must match the

cut sheets.

Phase

1,2,3

80 0

1.2 QCC has an Inventory List of food products, which

physically matches stock in the inventory system.

Phase

1,2,3

25 0

Phase 1 Back of house QCC - One store

Phase 2 Full QCC - BOH two or more stores

Phase 3 Full QCC - Prepared foods

Phase 4 US Domestic QCC / UK

Phase 1

Back-Of-House (One Store) - dough production facility run by the

franchisee, usually in the back of an existing store, that produces

dough for ONE store. Food distribution is handled by an outside

vendor.

Phase 2

Full QCC full dough production and distribution for multiple stores,

run completely by the franchisee or by an outside vendor.

Back-Of-House (Two or more Stores) dough production facility

run by the franchisee, usually in the back of an existing store, that

produces dough for multiple stores. Food distribution is handled by an

outside vendor.

Company Profile (Background information on the site)

1.0 Product Knowledge Guide (PKG)

Phase 3

Full QCC- Prepared Foods a Full QCC with additional food

preparation capabilities that produces dough, handles distribution,

and produces ready-to-eat foods ("ready" for immediate

consumption) such as prepped vegetables or salads or pasta.

Phase 4

Automated Corporate Full QCC- full dough production and

distribution for multiple stores, run completely by PJ corporate.


Issue: 0021 of 32 Global QCC audit form

1.2.1 Food products that are in stock match the inventory list. Phase

1,2,3

25 0

1.3 Technical specifications (Cut sheets) - Technical

specifications must be available for all products.

Phase

1,2,3,4

50 0

1.4 QCC is using only approved CORE products and all

meats and poultry from approved suppliers. Core

products are:

1. Sauce-

a. Pizza

b. Garlic

2. Cheese-

a. Mozzarella Cheese (pizza)

b. 2 Cheese Blends

c. 3 Cheese Blends

3. Dough/Crust (all ingredients: flour, salt, sugar,

oil, yeast, water)

4. Dustinator

5. Pepperoncinis

6. Black Olives

7. Meats

a. Beef

b. Italian Sausage

c. Sausage

d. Bacon

e. Pepperoni

f. Ham

g. Grilled Chicken Topping

h. Chicken Poppers

i. Canadian Bacon

Phase

1,2,3

80 0

1.4.1 QCC is using only approved non-core products Phase

1,2,3

50 0

1.5 Expired products are NOT in place at the QCC or at the PJ

restaurants (owned by the same franchisee / sub-

franchisee).

Phase

1,2,3,4

50 0

1.5.1 QCC has an updated shelf life chart laminated and posted Phase

1,2,3

10 0

Sub-

Total370 0

2.1

The HACCP study must be developed by a multi-

disciplinary team. Staff appointed as HACCP team

members must have specific training on HACCP principles,

where applicable

Phase 4

only

10 0

2.2

The HACCP team must have a designated team leader who

has demonstrable competence in HACCP. Where there is

no multidisciplinary team, the owner of the HACCP system

must have demonstrable competence in HACCP.

Phase 4

only

10 0

2.3

A full description of the product produced by Papa John's

must be in place.

Phase 4

only

10 0

2.4

The intended use for the product must be defined within

the study.

Phase 4

only

10 0

2.5 The site must have process flow diagrams in place. Phase 4

only

10 0

2.6 The process flow diagram must have been formally

approved by QA (Quality Assurance) Corporate.

Phase 4

only

10 0

2.7

The hazard analysis must be based on a likelihood and

severity risk assessment.

Phase 4

only

10 0

2.0 HACCP (Hazard Analysis Critical Control Points)



2.8 A documented hazard analysis must be available for all

physical, chemical and microbiological hazards which may

be expected.

Phase 4

only

10 0

2.9 For each hazard identified, critical control points (CCP)

must be determined.

Phase 4

only

10 0

2.10

Critical limits must be defined to ensure that the product is

safe. The process must be capable of operating

consistently within the defined limits.

Phase 4

only

10 0

2.11

Monitoring procedures must be established for each

CCP to ensure compliance with the critical limits.

The monitoring system must be able to demonstrate

control and detect loss of control of CCPs.

Phase 4

only

80 0

2.12

Corrective actions and procedures must be documented in

the event of a CCP deviation.

Phase 4

only

10 0

2.13

The operation of the HACCP plan must be verified by

competent (trained) personnel / assessed to confirm that

it is effective.

Phase 4

only

10 0

2.14

The HACCP plan must be reviewed at a pre-determined

frequency (minimum annually) or prior to changes of

product/process which may affect product safety.

Phase 4

only

20 0

Sub-

Total220 0

3.1 A formalized Quality / Food Safety Management System

must be available.

Phase

1,2,3,4

10 0

3.2 Incoming product records must be retained and detail.

Temperature Check (where required)

Evidence of Tampering

Sanitation of thermometer probe.

Vehicle registration number

Visual check on the vehicle

Packaging Integrity Check

Coding information and quantity of products checked and

accurately recorded

Check for evidence of pest activity

Pallet Condition

Phase

1,2,3,4

20 0

3.2.1 Hoses, caps, gaskets, seals and fixtures used for bulk

ingredient delivery are inspected before they are unloaded

from the trailer.

Phase

2,3,4

10 0

3.2.2 A suitable stock rotation system must be in place (FIFO

(First In, First Out) based on expiration date).

Phase

1,2,3,4

20 0

3.0 Quality Management System



3.3 Record Keeping - The period for retention of records

must relate to Papa John's Corporate Policy.

Phase

1,2,3,4

10 0

3.3.1 Key records for example CCP monitoring documents and

ingredient batch sheets must be counter signed / verified.

Phase

1,2,3,4

10 0

3.4

Corrective and preventative action. There must be a

documented procedure which records, investigates,

analyzes and corrects the cause of non conformity against

all standard requirements relating to product and process

safety, legality and quality.

Phase

1,2,3,4

10 0

3.4.1

Corrective actions must be logged with all appropriate

details of the issue, assigned responsibility, timescales for

completion and final closure. (examples: Out of tolerance

results for process, microbiological testing, pest control

sign off, mock recall, serious breach of GMP, internal audit

findings)

Phase

1,2,3,4

50 0

3.4.2Corrective action logs should be used to identify trends

and implement preventative actions where applicable.

Phase

2,3,4

5 0

3.5

Management of incidents, withdrawals and recalls.

Procedures must be in place to manage all incidents which

could affect food safety legality or quality.

Phase

1,2,3,4

20 0

3.5.1

Key contact information must be maintained including:

(not an exhaustive list)

Internal contacts (in and out of hours)

Customers (in and out of hours)

Suppliers (raw materials and services)

Government / Enforcement bodies (where applicable)

Phase

1,2,3,4

10 0

3.5.2

A mock recall (or mock incident) must be undertaken by

the site to test the effectiveness of, and the Incident

Management Teams understanding of, the Recall Plan and

Incident Management Procedures (minimum annually).

Phase

1,2,3,4

10 0

3.5.3

As part of the mock recall the site must be able to

demonstrate that the traceability system allows

100% of product be traced one step forward and

one step back to all processes including rework,

work in progress and packaging within 2 hours.

Phase

1,2,3,4

80 0

3.5.4

The product recall test must be tested outside of normal

working hours.

Phase

2,3,4

10 0

3.6

Traceability Procedures must be in place to enable

traceability one step forward and one back through out the

process. Identification at all stages must be transparent.

Phase

1,2,3,4

20 0

3.6.1

All ingredients and finished products will be properly

tagged or otherwise physically identified on the external

surface, to prevent potential mis - shipment (e.g.

Receiving date, LPN (License Plate Number)). Receiving

date is on all products and visible.

Phase

1,2,3,4

10 0

3.7 Internal Audits - The site must conduct quarterly internal

audits using the Papa John's QCC form. All findings

(positive and negative) must be recorded.

Phase

1,2,3,4

20 0



3.7.1 Internal audits must be conducted by appropriately trained

auditors, independently of the area where possible.

Phase

1,2,3,4

10 0

3.8 Complaints - The QCC must have a system for the

communication of complaints regarding product, quality or

safety. Systems should include referral of complaints to

Papa John's regional R&D/QA and Corporate.

Phase

1,2,3,4

15 0

Sub-

Total350 0

4.0

External Site Standards - The premises must be

designed, constructed and maintained to control the risk of

product contamination and comply with all relevant

legislation.

Phase

1,2,3,4

10 0

4.0.1

External areas must be kept clean, tidy and free from

unnecessary items that could provide potential pest

harborage.

Phase

1,2,3,4

10 0

4.1

Site Security - All access points into the establishment

should be secured by guards, alarms, cameras or other

security hardware.

Phase

1,2,3,4

10 0

4.1.1

Doors, windows, roof openings, vent openings, trailer

bodies, railcars and bulk storage tanks should be secured

(e.g. locks, seals, sensors) at all times.

Phase

1,2,3,4

10 0

4.1.2

Outside storage tanks for materials and potable water

supply should be protected from, and monitored for,

unauthorized access.

Phase

1,2,3,4

10 0

4.1.3 Entry into establishments by non staff must be controlled

by requiring positive identification (e.g. picture ID's, sign-

in and sign-out at security or reception, etc.)

Phase

1,2,3,4

10 0

4.1.4 Visitors, guests and other non-plant employees should be

restricted to non-product areas unless accompanied by an

authorized plant representative. Authorized employess are

those on duty in work areas (production and Warehouse).

Phase

1,2,3,4

10 0

4.1.5 QCC will verify and document upon arrival of trailer of

incoming material that the seal (or lock) is still intact and

match the original receiving note or invoice. Unsealed /

unlocked trailers are rejected where applicable.

Phase

1,2,3,4

5 0

4.1.6 Returned goods should be examined for evidence of any

contravention of food security / safety (e.g. Tampering,

cool chain compromise). Records should be kept on the

use of all returned goods in.

Phase

1,2,3,4

10 0

4.1.7 An updated daily or shift roster of plant personnel should

be maintained and distributed to plant supervisors where

applicable

Phase

1,2,3,4

10 0

4.2.1 QCC Layout - Product handling from intake to shipping

must be arranged to maintain product integrity and

prevent product contamination. Premises must allow

sufficient working space and storage to enable all

operations to be carried out properly under safe hygienic

conditions.

Phase

1,2,3,4

10 0

4.2.2

Suitable facilities must be provided for washing equipment,

trays and utensils and must be located to prevent product

contamination.

Phase

1,2,3,4

10 0

4.3

Fabrication - Walls - Walls must be designed, constructed,

finished and maintained to prevent the accumulation of

dirt, to reduce condensation and mold growth and to

facilitate cleaning. If signs are placed onto the walls they

must be fully sealed to prevent possible mold growth or

accumulation of dust. or hung up and addded to the MSS

Phase

1,2,3,4

10 0

4.0 QCC Environmental Standards



4.3.1

Wall / floor junctions and corners should be coved / curbed

to facilitate cleaning. Cavities in the surface of walls should

be avoided to prevent debris from lodging and pest

harborage where applicable.

Phase

1,2,3,4

10 0

4.3.2

Fabrication - Floors - Floors must slope toward drains.

Floors must be constructed from suitable, easily cleanable

materials and must be in suitable condition.

Phase

1,2,3,4

10 0

4.3.3

Drains must be accessible for cleaning and fitted with

screens or traps to prevent pest entry and odors.

Phase

1,2,3,4

10 0

4.3.4

Fabrication Ceiling - Ceilings and overheads must be

designed, constructed, finished and maintained to prevent

the accumulation of dirt, to reduce condensation and mold

growth and to facilitate cleaning.

Phase

1,2,3,4

10 0

4.3.5

Fabrication Doors - All external doors must be kept

closed when not in use and effectively proofed against

pests. If strip curtains are fitted, they must be maintained

and kept clean and effectively proofed against pests.

Phase

1,2,3,4

10 0

4.3.6

Fabrication - Lighting - Lights and light bulbs are

adequate in number and strength to effectively illuminate

the entire production and storage facility.

Phase

1,2,3,4

10 0

4.3.6.1

Lights should be protected by shatter proof covers and or

sleeves (on the light tubes / bulbs) in all areas of the

facility including trailers.

Phase

1,2,3,4

10 0

4.3.7 Ventilation -Exhaust fans to the outside are

adequately screened and equipped with self-closing

shutters where applicable. Condensing units in any

areas must be maintained in good condition / clean

and not dripping condensation.

Phase

1,2,3,4

80 0

4.3.8

Fabrication - Windows - Where windows are designed to

be opened for ventilation purposes, they must be

adequately screened to prevent the ingress of pests.

Phase

1,2,3,4

10 0

4.3.8.1 Glass windows in production and storage areas must be

protected against breakage. Where windows are not

protected then these must be covered as part of a glass

management program.

Phase

1,2,3,4

10 0

4.3.9 Water - Certificate from the bottled water supplier that

guarantees the purity of the water.

Phase

1,2,3,4

10 0



4.3.9.1 Filter for Clear Filtered Water System is changed as

scheduled (documentation). Ultraviolet system checks are

in place.

Phase

1,2,3,4

10 0

4.3.9.2 Daily records of the ozonation/distillation system must be

maintained where applicable.

Phase

2,3,4

10 0

4.3.9.3 Any water in contact with food is to be analyzed twice per

year (or according to local regulations) for chemical and

microbiological purposes for salad and any product other

than dough. Annually for dough and equipment washing.

Phase

1,2,3,4

10 0

4.3.10 Warehouse area -Dock plates, dock area clean and well

maintained. Provide proper enclosure (seal) when a trailer

is in the dock. In the absence of this the QCC must

demostrate product integrity is not compromised during

the load/unload process.

Phase

2,3,4

10 0

4.3.10.1 Suitable space of about 15" (40 cm) present around the

outside of the warehouse Storage to allow for cleaning.

Pallets must not be stacked tight against the walls.

Phase

1,2,3,4

10 0

4.3.10.2 Ingredients and finished products are stored to prevent

cross contamination.

Phase

1,2,3,4

20 0

4.3.10.3 Pallets must be clean and well-maintained, and inspected

prior to use.

Phase

1,2,3,4

10 0

4.4 Equipment - All equipment must be designed and

constructed to enable hygienic cleaning and maintenance.

It must be maintained in a good condition to prevent

foreign body risks.

Phase

1,2,3,4

30 0

4.4.1 Material not used in production such as maintenance tools

(i.e. repair tools, clothing, dirty rags, spray cans, etc.) is

not stored on production equipment.

Phase

1,2,3,4

10 0

4.4.2 Lifting equipment must be stored away from food products

when not in use where applicable.

Phase

2,3,4

10 0

4.4.3 Battery charging areas must be segregated away from

product storage areas where applicable.

Phase

2,3,4

10 0

4.5

Maintenance - A system of planned maintenance must

be in place for all key pieces of equipment (i.e.

refrigeration plant), specifically those critical to product

safety, legality and quality.

Phase

1,2,3,4

10 0



4.5.1

Measures to ensure that product safety, legality and

quality is not jeopardized during maintenance activities

must be in place. A system must be in place to verify that

an area is clean after maintenance work has taken place.

Phase

1,2,3,4

10 0

4.5.2

Lubricants / Greases which may come into contact with

product to be of a food grade nature and MSDS must be

available.

Phase

1,2,3,4

10 0

4.5.3A system must be in place to segregate food grade and

non food grade lubricants, where applicable.

Phase

1,2,3,4

10 0

4.5.4

Maintenance areas must be clean and well maintained.

Any idle machinery must be cleaned, stored and organized

to prevent pest harborage.

Phase

1,2,3,4

10 0

4.5.5

All tools and parts must be controlled. A system must

highlight and initiate an investigation if a tool or part is

missing.

Phase

1,2,3,4

10 0

4.5.6

String, wire, tape, etc are not used for permanent repairs.

Documentation is in place for temporary repairs showing

date of repair.

Phase

1,2,3,4

10 0

4.6

Chemical Control - All chemicals must be suitably stored

and labelled.

Phase

1,2,3,4

10 0

4.6.1

All cleaning chemicals in use on site must be fit for

purpose, food grade compatible and not present any risk

of tainting product and MSDS sheets to be held for all

chemicals in use on site.

Phase

1,2,3,4

10 0

4.7

Metal / Sieve / Filter Control / Magnet - Knife, blade,

scissors, magnet and needle control must be in place,

where applicable.

Phase

1,2,3,4

10 0

4.7.1

Sieving/Filtering/ Magnets must be inspected for

integrity at pre-defined documented intervals as identified

in the risk assessment and recorded. Sieve and magnet

tailings must be recorded and monitored immediately prior

to and after each delivery (where applicable) and at the

end of each shift.

Phase

1,2,3,4

10 0

4.7.2

Glass / Brittle Plastic and Ceramic Controls - Glass

items must not be brought into production areas.

Phase

1,2,3,4

10 0

4.7.2.1

Glass / brittle plastic and similar materials to be listed on

register and checked at a frequency determined by risk

analysis.

Phase

2,3,4

10 0

4.7.2.2

A detailed procedure must be in place for the management

of glass, brittle plastic and ceramic breakages.

Phase

1,2,3,4

20 0



4.7.3

Wood Control - The use of wood in the dough cooler and

production areas must be eliminated.

Phase

1,2,3,4

20 0

4.8

Sanitation - Sanitation systems must be in place (Master

Sanitation Schedule) which ensure applicable standards of

hygiene are maintained in all areas at all times and that

the risk of contamination is minimized.

Phase

1,2,3,4

80 0

4.8.1

Documented cleaning procedures (SSOP-Sanitation

Standard Operating Procedures) must be in place and

maintained for building, utilities, plant and all equipment.

Phase

1,2,3,4

10 0

4.8.2

Documentation that shows sanitation has occurred (ex.

sign off sheets) for all departments. A pre-operational

inspection program is established to include daily

inspection of equipment.

Phase

1,2,3,4

10 0

4.8.3 Sanitation utensils are clean, in good condition and

appropriate for use in a food plant. Utensils are stored

appropriately when not in use.

Phase

1,2,3,4

10 0

4.8.3.1 Separate equipment must be used for food contact and

floor cleaning. These must be stored separately from one

another. Cleaning equipment used for other areas (e.g.

toilets, offices and outside) must be segregated and

visually distinctive. Cleaning equipment should be fit for

use and if laundered must be suitably controlled.

Phase

1,2,3,4

10 0

4.8.4

A system of microbiological / ATP swabbing of food contact

surfaces must be in place, where applicable.

Phase

2,3,4

40 0

4.8.5

The effectiveness of cleaning and disinfection procedures

must be verified and recorded (e.g. environmental

bioluminescence swabbing (ATP-adenosine triphosphate ).

Phase

1,2,3,4

40 0

4.8.6 Cleaner/sanitizer concentration and application comply

with sanitation program. A system to routinely verify

chemical dosing strength must be in place.

Phase

1,2,3,4

10 0

4.8.7 Raw materials and finished products are covered or

otherwise protected during clean-up

Phase

1,2,3,4

20 0

4.8.8 Coolers / freezers are clean and well maintained. If the

QCC handles salads the cooler needs to be cleaned and

sanitized at least one a week. Documentation is in place

where applicable.

Phase

1,2,3,4

10 0

4.8.9 Separate and properly labelled sinks for hands, product

and utensil washing available.

Phase

1,2,3,4

10 0

4.8.10 Electrical boxes are cleaned and well maintained Phase

1,2,3,4

10 0

4.9 Waste Control - Adequate system to be in place to

control the disposal of waste. (e.g. Cardboard, general

trash, inedible waste).

Phase

1,2,3,4

10 0



4.9.1

Waste disposal must meet legal requirements, and

licensed contractors must be used where applicable.

Phase

2,3,4

10 0

4.9.2

External and internal waste containers and compactors

must be managed in a way to minimise risk of product

contamination and covered where applicable. Waste

containers must be cleaned at an applicable frequency. All

areas surrounding the containers must be kept clean and

tidy.

Phase

1,2,3,4

10 0

4.10.1

PEST CONTROL All Pest Control resource must be

suitably competent, certified and insured (according to

local legislation).

Phase

1,2,3,4

10 0

4.10.2

The frequency and type of visits from the pest control

operator should take into account the type of pest risk.

Records of all pest inspections must be kept.

Phase

1,2,3,4

10 0

4.10.2.1 Internal weekly inspection of traps, glue boards, electrical

fly killers, etc., including documentation of the evaluations.

Phase

1,2,3,4

10 0

4.10.3

An up to date pest control device map showing both

internal and external monitoring devices must be in place

and must be reviewed annually.

Phase

1,2,3,4

10 0

4.10.4

There must be no evidence of pest activity within

any of the process or storage areas.

Phase

1,2,3,4

80 0

4.10.5

Effective pest proofing measures need to be in place to

prevent possible entry of pests.

Phase

1,2,3,4

20 0

4.10.6

Fly traps monitors are located away from exposed food

products and ingredients (at least 3 metres (approx. 10

ft)), cleaned regularly, and bulbs changed annually in the

case of electrical fly Killers.

Phase

1,2,3,4

10 0

4.10.7

Bait stations must be of tamper resistant construction,

secured in place if required by regulation, suitable for the

location and located to prevent possible contamination.

Phase

1,2,3,4

10 0

4.10.8

In the event of an infestation (in either process / non

process areas) there must be a full program of follow up

visits to ensure complete eradication of the issue.

Phase

1,2,3,4

10 0

4.11

Shipping and Loading

4.11.1 Refrigerated transport must be capable of maintaining

product temperature within specification, under maximum

load, while the product is stored on the vehicle.

Phase

2,3,4

10 0

4.11.2 Vehicles need to be pre cooled to 7C (45F)and

documentation in place.

Phase

2,3,4

10 0

4.11.3 Documented confirmation of dough and frozen product

temperatures meeting 0.6 - 4.5C (33F - 40F) and

where applicable -18C (-0F) for frozen on loading.

Phase

2,3,4

20 0



4.11.4 Trailers must be cleaned and swept daily (before load),

with no residue left and dry.

Phase

2,3,4

10 0

4.11.5. Bulkheads are used to separate refrigerated / frozen

products from dry products.

Phase

2,3,4

10 0

4.11.6 Strip curtains must be used to maintain temperature of the

trailer for all doors.

Phase

2,3,4

20 0

4.11.7 Cover trays are used at all times during delivery and in

store

Phase

2,3,4

10 0

4.11.8 Dough/ refrigerated and frozen (where applicable) items

are delivered into store cooler so that product temperature

is maintained at less than 40F (4.5C)

Phase

2,3,4

10 0

4.11.9 Trailers are washed and sanitized weekly (minimum) and

staged to allow time to dry prior to load and documented.

Phase

2,3,4

10 0

4.11.10 Record of calibration and sanitation of thermometer used

by drivers every round trip.

Phase

2,3,4

10 0

4.11.11 Lot codes accurately and completely documented on load

sheets. Including all lot codes and quantity of cases of

product and dough per lot code loaded.

Phase

2,3,4

10 0

4.11.12 Finish product loaded and shipped in trailers properly

equipped, pest-free, structurally sound. Trailer inspection

conducted before loading and shipping. Documentation is

in place. Finish products including dough are shipped to

Papa John's stores on a FIFO basis.

Phase

2,3,4

10 0

Sub-

Total1215 0

5.1

Handling requirements for specific materials -

Procedures must be in place to identify any materials with

specific implications for product safety, legality or quality

[e.g. known allergens, vegetarian, GMO (Genetically

Modified Organism) (in areas of the world where the use of

GMO is restricted by legislation), products where

provenance is important. ]. (For sites producing more

than just dough in the facility)

Phase

1,2,3,4

20 0

5.2

Foreign Body Detection (metal detection)- Foreign body

detection equipment must be in place unless it can be

justified that it is not necessary, where applicable.

Phase

2,3,4

30 0

5.2.1The sensitivity of detection must be in line with best

practice for dough.

Phase

2,3,4

20 0

5.2.2The foreign body detector must incorporate a suitable

rejection mechanism.

Phase

2,3,4

20 0

5.2.3

The operation of the foreign body detector must be

verified by the site on a regular basis. Records of these

checks must be maintained according to the company's

record retention policy. Preferable on an hourly check.

Phase

2,3,4

20 0

5.2.4

In the event of a metal detection failure all product

produced since the last satisfactory metal detector check

must be rechecked.

Phase

2,3,4

20 0

5.3

Non Conforming Product / Hold Procedures - The site

must have a documented non conforming product /HOLD /

Quarantine procedure This will include tracking and control

of all product and its designated location. The facility will

identify personnel responsible for initiation, evaluation and

release of held product. A system to identify product which

is on hold must be in place.

Phase

1,2,3,4

30 0

5.0 Product control



5.3.1

Facility will maintain documentation with regard to

quantities of held product, evaluation of held product,

approval/release for use to the production area, and final

disposition of product. A documented non conforming

product procedure must be in place.

Phase

1,2,3,4

10 0

5.3.2

Product will be properly tagged or otherwise physically

identified on the exterior surface, to prevent potential

shipment.

Phase

1,2,3,4

10 0

Sub-

Total180 0

6 Temperature Control - Cooler / Chillers are to be kept

at 33 - 38F (0.5-3.5C) and freezers being kept at 0F (-

18C). Records must be maintained three times a day for

manual systems and verified. For automated system there

must be a process for review and sign off.

Phase

1,2,3,4

80 0

6.0.1 Temperatures of cold storage trailers must be documented

3 times per day where applicable

Phase

1,2,3,4

10 0

6.0.2 Adequate procedures should be established for control in

the event of a refrigeration or freezer failure.

Phase

1,2,3,4

20 0

6.2 Calibration - All thermometers (where applicable), test

weights and scales must be calibrated (to a nationally

recognized standard) at a predetermined frequency

(minimum annually) and an appropriate certificate of

calibration be available.

Phase

1,2,3,4

20 0

6.2.1 Load cells are to be calibrated every 6 months where

applicable

Phase

2,3,4

10 0

6.2.2 The coolers / freezer are to be verified by the QCC on a

monthly basis where applicable.

Phase

1,2,3,4

10 0

6.2.3. Equipment to be calibrated on each production by the

QCC must include: scales (including floor scales),

thermometers, water and oil meter, metering systems

(1% accuracy and consistent) and documented before

production starts.

Phase

1,2,3,4

10 0

6.3 Production: Top of ingredient bags and bottled water are

cleaned before being brought to the production room for

use.

Phase

1,2,3,4

10 0

6.3.1 Production room is maintained at a temperature of 68F+/-

2F (20C +/-2C).

Phase

1,2,3,4

10 0

6.3.2 Water temperature is checked and documented prior to

every batch.

Phase

1,2,3,4

10 0

6.3.3 Weight of flour, minor ingredients, water, yeast, oil is

documented. For automated operations every 5 batches,

for manual operations - every batch.

Phase

1,2,3,4

20 0

6.3.4 Certificate of Analyses (COA) of flour are on file. Proper

adjustments to water amount in the formulation are made

based upon flour absorption.

Phase

1,2,3,4

30 0

6.0 Process Control



6.3.5 Correct sequence for adding yeast separately. Yeast must

be sprinkled on top of the flour

Phase

1,2,3,4

10 0

6.3.6 Dough temperature is between 74 - 80 F (23 -27C)

and consistent +/-2, taken with a sanitized thermometer.

Documentation is in place.

Phase

1,2,3,4

10 0

6.3.7 Total cycle (after mixing through dough trays moved to

the cooler) less than 30 minutes.

Phase

1,2,3,4

10 0

6.3.8 Mix time of batches per QA guidelines. Phase

1,2,3,4

10 0

6.3.9 Accurate dough weights and number of dough balls per

tray.

Phase

1,2,3,4

10 0

6.3.10 Record of dough ball weight checks is in place. If the

process is manual no weights need to be recorded as each

dough ball is weighed. If process uses a single divider 3

dough balls per batch plus 3 dough balls on each size

changeover every 30 minutes. For process with multi

pocket divider, weights should be taken at each dough size

change and for each pocket every 30 minutes.

Phase

1,2,3,4

10 0

6.3.11 Dough is proofed for a minimum of 5 minutes. Phase

1,2,3,4

10 0

6.3.12 Roundness and placement (templates) (trays must be dry)

.

Phase

1,2,3,4

10 0

6.3.13 Code dates are correct and legible. Phase

1,2,3,4

10 0

6.3.14 Trays are marked by dough size Phase

1,2,3,4

10 0

6.3.15 Dough is cross-stacked properly prior to cooling. Phase

1,2,3,4

10 0

6.3.16 The QCC controls rework amounts per QA guidelines (if

applicable).

Phase

1,2,3,4

10 0

6.3.17 The QCC performs daily yeast activity test to evaluate

fermentation or risograph samples are run twice per shift.

Save reports for a minimum of 3 months for review.

Phase

1,2,3,4

15 0

6.3.18 The QCC keeps dough library in the dough cooler. Keep

one full dough ball per batch (if multiple sizes are

produced per batch, keep the smallest dough size).

Phase

1,2,3,4

10 0

6.3.19 Down stack temperature is between 44F(6.5C) and

47F(8C) in less than 4 hours. Documentation is in place

Phase

1,2,3,4

20 0

6.3.20 No crusting is observed on the dough balls (dough cooler). Phase

1,2,3,4

10 0

6.3.21 QCC is performing Spread Ratio per QA guidelines. Phase

1,2,3,4

20 0

6.3.22 Batch Yields documented where applicable Phase

1,2,3,4

10 0

6.3.23 Tracking codes for dough ingredients are accurately and

completely documented on the production form

Phase

1,2,3,4

10 0



6.3.24 All weighed ingredients are properly stored in containers in

good condition, well maintained and properly covered.

Phase

1,2,3,4

10 0

6.3.25 Tray wash and rinse temperature documented hourly

and meet requirements. Trays are adequately sanitized.

Phase

1,2,3,4

20 0

6.3.26 Trays are visibly clean, and dirty trays are not used for

dough placement. Broken trays are removed. Top trays

must be inverted.

Phase

1,2,3,4

15 0

6.3.27 Mixatron alarms within acceptable parameters. Corrective

actions in place for deviations or equipment not

functioning. Mixatron graphs stored for a minimum of 3

months for review where applicable.

Phase 4

only

20 0

6.3.28 Field-based dough bake evaluation conducted on a

monthly basis where applicable.

Phase 4

only

10 0

6.4 Prepared foods - Concentration of solution used to wash

vegetables follows supplier guidelines. Documentation of

supplier guidelines and concentration of the solution is in

place.

Phase 3

only

10 0

6.4.1 Microbiological testing of food contact surfaces is utilized

to monitor the effectiveness of cleaning and/or sanitation

procedures in the ready-to-use foods area. The frequency

of testing for contact surfaces should be performed at least

monthly. Documentation of microbiological tests is in

place.

Phase 3

only

20 0

6.4.2 Evidence that all entrances to the ready-to-use foods area

have foot baths and hand dips available and are

appropriately used.

Phase 3

only

5 0

6.4.3 Documentation of routine monitoring of effectiveness of

the sanitizing solution in foot baths and hand dips is in

place.

Phase 3

only

10 0

6.4.4 Clothing used in high risk areas is identifiable. High risk /

high care protective clothing must be put on and removed

in a designated changing area.

Phase 3

only

10 0

Sub-

Total585 0

7.0

GMP (Good Manufacturing Practices)-

7.1

Personal Hygiene - The site must have documented

hygiene rules.

Phase

1,2,3,4

20 0

7.1.1

Eating and drinking must only be permitted within

designated areas and is not permitted in storage and

production areas.

Phase

1,2,3,4

20 0

7.1.2Smoking must only be permitted within designated areas

and not permitted in storage or production areas.

Phase

1,2,3,4

20 0

7.1.3

The site must have clearly defined rules in terms of the

wearing of jewelry.

Phase

1,2,3,4

20 0

7.1.4

The company's hygiene rules must make reference to the

wearing of perfume / make up / false nails / nail polish.

Phase

1,2,3,4

20 0

7.0 Personnel



7.1.5

The plasters / bandage used for cuts and grazes must be

waterproof suitably coloured, company issued and metal

detected where applicable

Phase

2,3,4

10 0

7.1.6

Dough trays should be used correctly. Green, grey (or any

other approved colour) trays are used to place dough only

and for cover trays. White trays are used only as the

bottom tray in all circumstances.

Phase

1,2,3,4

10 0

7.1.7

Gloves - only coloured non latex gloves must be used

when handling dough. Gloves must be changed on a

regular basis, when soiled, worn, on returning from breaks.

Personnel wearing gloves must follow the hand washing

procedures.

Phase

1,2,3,4

10 0

7.2

All employee have received appropriate induction

training, including an element of food hygiene (GMP), food

security and food safety.

Phase

1,2,3,4

10 0

7.2.1

Personnel must be specially trained to the requirements of

their job role and be able to demonstrate competence.

(e.g. CCP checks, chemical concentration checks, foreign

body detection), where applicable.

Phase

2,3,4

20 0

7.2.2

A system for annual employee refresher training must be

in place. (e.g. this can take the form of a competency test

where applicable)

Phase

1,2,3,4

10 0

7.3

Health and Wellness - The Company must have a

procedure for the notification by employees, including

temporary employees, of any relevant infectious disease or

conditions with which they may have been suffering or

have been in contact. A return to work procedure must

be in place.

Phase

1,2,3,4

10 0

7.3.1

The Company must have in place a documented system

for pre-employment health and wellness screening where

applicable.

Phase

1,2,3,4

10 0

7.3.2

Visitor GMP sign in sheets in place for all visitors entering

production areas. A system for health and wellness check

of visitors to the site must be in place. GMP sign in sheet

should be in place for visitors and contractors.

Phase

1,2,3,4

10 0

7.4

Staff Facilities - Suitable changing facilities must be

provided for staff. A dedicated changing area must be

provided for personnel working in any high-risk area of the

process.

Phase

1,2,3,4

10 0

7.4.1

Suitable and sufficient hand washing facilities must be

provided at the entrance to and at other appropriate points

within the production areas. Suitable temperature water

must be made available for hand washing. Bactericidal

soap and suitable hand drying facilities must be made

available.

Phase

1,2,3,4

10 0

7.4.2

Toilets (restrooms) must be positioned so as not to open

directly into production, packing or storage areas.

Phase

1,2,3,4

10 0

7.4.3 Staff facilities (lunch room, restrooms, lockers, etc.) must

be maintained in a clean and sanitary condition.

Phase

1,2,3,4

10 0

7.5

Protective Clothing - appropriate company issued

clothing for food handlers and others working on or visiting

food handling areas must be provided. Where applicable

protective clothing is to cover personal clothing above the

knees.

Phase

1,2,3,4

10 0

7.5.2

Protective clothing must be maintained in clean condition

and laundered regularly either on site against specified

wash parameters or off site by an external approved

laundry.

Phase

1,2,3,4

10 0

7.5.3

Protective clothing should not be worn outside of the

production and warehouse area where applicable.

Phase

1,2,3,4

10 0

7.5.4

Hair / beards must be fully covered. A tightly knit hair net

must be provided for confining hair / beards.

Phase

1,2,3,4

10 0



7.5.5

Suitable footwear must be worn where applicable. (foot

covers are permitted).

Phase

1,2,3,4

10 0

Sub-

Total290 0



Red font = critical requirement, non compliance leads to

automatic failure

Audit Scoring Guidance notes

For incomplete PKG (at least 1 product)= Substantially Meets. Same product with

different package size, different label, different description of lot code. No written

evidence of changes reported to R&D-corporate) = Partially Meets . Total lack of

PKG or old PKG = Does Not Meet -

Inventory list not updated . The inventory list has products not longer in use. 1

incidence of physical stock not match inventory=Substantially meets. For complete

lack of inventory list and evidence of 2 or more instances of stock not matching

inventory list = Does Not Meet



If products that are in inventory do not mach inventory list = Does Not Meet

Single Cut Sheet Missing = Substantially Meets. 5 Cut sheets Missing = Partially

Meets. More than 5 or Absence of cut sheets = Does Not Meet.

1 Core Product sourced from unapproved supplier = Does Not Meet - AUDIT

FAILURE

1 non core Product sourced from unapproved supplier = Does Not Meet

Any product out of date = Does Not Meet

If shelf life chart has not been updated for at least 2 years= Partially meets.

Absence of shelf life Chart = Does Not Meet

1 missing element = Substantially Meets. 2 missing elements = Partially Meets.

More than 2 missing elements = Does Not Meet.

Absence of team leaders demonstrable competence in HACCP = Does Not Meet.

1 missing element of guidelines or 10% or less of product produced for Papa John's

missing from the descriptions = Substantially Meets. 2 missing elements or 11 -

25% of product produced for Papa John's missing from the descriptions = Partially

Meets More than 2 missing elements or more than 25% of product produced for Papa

John's missing from the descriptions= Does Not Meet.

No intended use defined = Does Not Meet

If single process step missing from the process flow diagram = Substantially meets.

If 2 process steps missing = Partially Meets. If 3 or more or there are no flow

diagram present covering Papa John's product then = Does Not Meet.

No record of HACCP flow diagram being signed off and dated = Does Not Meet.

Risk assessment missing for 10% of process steps = Substantially Meets. Risk

assessment missing for 11 - 15% of process steps, = Partially Meets. No

documented risk assessment or risk assessment missing for more than 15% of

process steps = Does Not Meet.



For one hazard not identified = Substantially Meets. For 2 - 4 hazards not identified

= Partially Meets. For four or more hazards not identified = Does Not Meet.

Any CCP within process not identified = Does Not Meet.

Any critical limits not defined for CCP and the process cannot operate within the

defined limits = Does Not Meet.

1 incident of CCP's not monitored according to the documented frequency=

Substantially Meets. 2 of CCP's not monitored according to the documented

frequency = Partially Meets. 3 or more of CCP's not monitored according to the

documented frequency and / or documented procedures not established for any CCP

and / or CCP not monitored (for sites with only one CCP) = Does Not Meet - AUDIT

FAILURE.

1 incident of corrective action not being taken = Substantially Meets. 2 incidents =

Partially Meets. 3 or more incidents and where product safety is compromised =

Does Not Meet

No validation of CCP's = Does Not Meet.

Absence of an annual HACCP plan review for Papa John's products or absence of

review when product or process changes = Does Not Meet.

1 missing element = Substantially Meets, 2 missing elements Partially Meets. 3 or

more missing elements or Absence of a Quality / Food Safety Management System =

Does Not Meet.

1 missing element = Substantially Meets. 2-3 missing elements = Partially Meets.

4 or more missing elements = Does Not Meet.

No evidence that hoses caps gaskets and fixtures are inspected before unloading from

the trailer = Does Not Meet

1 incidence of stock rotation not working = Substantially Meets. 2 or more

incidence of stock rotation practices not being adhered to and or no documented

procedure and / or no records = Does Not Meet.



Receiving reports retained for CY (Current Year) + 3 years. Production CY + 1 year,

shipping and loading paperwork retained for CY +3. Records are not retained for the

correct period of time = Does Not Meet.

1-2 incidents of missing signatures = Substantially Meets. 3-5 incidents of missing

signature = Partially Meets. 6 or more incidents of missing signature = Does Not

Meet.

1 missing element = Partially Meets. More than one missing element or no

documented procedure = Does not meet

1-2 missing element and / or 1 missing corrective action log = Substantially

Meets. 3 missing elements and / or 2 missing corrective action logs and / or 1 -2

corrective action not completed within the timescales= Partially Meets. 4 or more

missing elements and / or 3 or more missing corrective action logs and / or 3 or more

corrective actions not completed within timescale = Does Not Meet

Corrective actions trended only = Partially Meets. No trending and no preventative

action = Does Not Meet

1 missing element and / or not clearly defined = Partially Meets. 2 or more missing

elements and / or not clearly defined and / or no documented program in place=

Does Not Meet.

1 contact number missing = Substantially Meets. 2 numbers missing = Partially

Meets. 3 or more numbers missing and / or 1 or more missing contact list and / or no

contact lists and / or not current = Does Not Meet.

Failure to conduct a recall in the last 12 months = Does Not Meet.

1 missing element and / or not clearly defined = Substantially Meets. 2 missing

elements and / or not clearly defined and / or recall test deficiency not retested within

the required 60 days and / or 2 missing records and / or last mock recall between 13-

18 months and / or recovery is 100.5%) and / or mock recall takes between

2 and 4 hours = Partially Meets. 3 or more missing elements and / or not clearly

defined and / or no mock recall program and / or the system was last tested more

than 18 months ago and / or recovery takes more than 4 hours and / or recovery rate

is 105% = Does Not Meet - AUDIT FAILURE.

If a recall test is not conducted outside normal working hours then = Does Not Meet.

1 - 2 missing elements and / or 1 instance of finished product / ingredient with

missing or illegible coding = Substantially Meets. 3 missing elements and / or 2

instances of missing or illegible coding = Partially Meets. 4 or more missing

elements and / or no documented procedures and /or 3 or more instances of missing

or illegible coding = Does Not Meet

1-2 incidence where ingredients are not clearly identified / coded = Partially meets.

3 or more incidence products are not clearly identified / coded = Does Not Meet

No internals conducted / audits not 100% completed by QCC / some elements of the

audits are missing/ audits inadequately recorded = Does Not Meet.



No evidence of any audit training = Does Not Meet.

1-2 incidents of a complaint not being properly reported = Partially Meets. 3 or

more incidents of failure to refer complaints to the Papa John's representative / no

system for communication of complaints in place = Does Not Meet.

1 issue with regards to site construction = Substantially Meets. 2 issues with the

design and construction of the external area of the site = Partially Meets. 3 or more

issues and / or the site is not suitably constructed or maintained = Does Not Meet.

1 - 2 incidents of inadequately maintained grounds which could pose a risk of pest

harbourage = Substantially Meets. 3 - 4 or more instances of inadequately

maintained grounds which could pose a risk of pest harbourage = Partially Meets. 4

or more instances of inadequately maintained grounds which could pose a risk of pest

harbourage = Does Not Meet.1 incident in relation to site security that poses no risk to food security and / or 1

issue with access point to the site not being secured = Substantially Meets. More

than 2 incidents in relation to site security that poses no risk to food safety and / or 2

or more issues with access point to the site not being secured = Does Not Meet.

Any incidence of doors, roof openings, windows etc not being secure = Does Not

Meet.

If bulk storage tanks are not protected = Does Not Meet

If entry does not require positive ID = Does Not Meet.

For any of these which are not controlled = Does Not Meet.

2 - 3 incidents of Incomplete documentation relating to full loads with seals / locks =

Partially Meets. 4 or more incidents of incomplete documentation and / or

Complete lack of documentation and/or receipt of unsealed trailers = Does Not Meet

1 missing element = Substantially Meets. 2 or more missing elements and / or no

record kept of returned goods = Does Not Meet.

For no shift roster = Does Not Meet

1 potential cross contamination issue due to layout = Partially Meets. 2 or more

potential cross contamination issues and / or Fundamental issues associated with

factory layout = Does Not Meet.

Incorrect use of washing facility and / or no designated area for the cleaning of

equipment and utensils = Does Not Meet.

1-2 areas of poorly designed/ maintained / accumulation of direct, condensation and /

or mould and / or unsuitable signage etc in non production areas and areas of

protected product = Substantially Meets.

3-4 areas of poorly designed/ maintained / accumulation of direct, condensation and /

or mould and / or unsuitable signage etc in non production areas and areas of

protected product= Partially Meets.

5 or more areas of poorly designed/ maintained / accumulation of direct, condensation

and / or mould and / or unsuitable signage etc in non production areas and areas of

protected product; and / or any area within open product zone which is not

adequately risk assessed or controlled and there is a possibility of product

contamination; and / or signage were there is the possibility of product contamination



1-2 incidents of unsuitable /damaged floor / wall junctions etc with no risk of food

contamination = Substantially Meets. 3-4 incidents of unsuitable / damaged floor /

wall junctions etc with no risk to food contamination = Partially Meets. 5 or more

incidents of unsuitable / damages floor/wall junctions etc. with no risk of food

contamination; and / or any incident within open product zone which is not adequately

risk assessed or controlled and there is a possibility of product contamination = Does

Not Meet.

1-2 incidents of unsuitable/ damaged flooring with no risk of food contamination =

Substantially Meets. 3-4 incidents of unsuitable / damaged flooring with no risk to

food contamination = Partially Meets. 5 or more incidents of unsuitable / damaged

flooring with no risk of food contamination; and / or any incident within open product

zone which is not adequately risk assessed or controlled and there is a possibility of

product contamination = Does Not Meet.

1 incident of drain not being suitably covered or clean in a non product zone=

Substantially Meets. 2 or more incidents of drains not fitted with screens or traps

or adequately cleaned in a non product zone = Partially Meets; any incident of

drains not fitted with screens or traps or adequately cleaned in a product zone = Does

Not Meet.

1-2 incidents of unsuitable/ damaged ceiling / overhead, accumulation of dirt, mould

growth of condensation with no risk of food contamination = Substantially Meets.

3-4 incidents of unsuitable /damaged ceiling / overhead, accumulation of dirt, mould

growth of condensation with no risk to food contamination = Partially Meets. 5 or

more incidents of unsuitable / damaged ceiling / overhead, accumulation of dirt,

mould growth of condensation with no risk of food contamination; and / or any

incident within open product zone which is not adequately risk assessed or controlled

and there is a possibility of product contamination = Does Not Meet.

1 incident of door being left open where there is no risk to food or site security or of

proofing issue around a door or dirty/ damaged strip curtains = Substantially Meets.

2 incidents of door being left open where there is no risk to food or site security or of

proofing issue around a door or dirty/ damaged strip curtains = Partially Meets. 3

or more incidents of doors which are left open and there is the possibility of pest

ingress or breach of food or site security and / or of proofing issue around a door or

dirty/ damaged strip curtains = Does Not Meet.

1-2 incidents of poor lighting or lighting not working = Substantially Meets. 3-4

incidents of poor lighting or lighting not working = Partially Meets. 5 or more

incidents of poor lighting or lighting not working = Does Not Meet.

1-2 incident of lighting which is unprotected and not on the glass management

system and poses no issue to food safety = Partially Meets. 3 or more unprotected

glass lights and no glass management system = Does Not Meet.

Condensation is present but no imminent contamination issues and causing mould

growth 2-4 instances of minor maintainance / cleaning issues with condensers (such

as small area of dirt build up or small rust area) = Substantially Meets Inadequate

ventilation and extraction / condensation is present and causing mould growth but

there are no immenent contamination issues / 5 or more instances of minor

maintainance / cleaning issues with condensers (such as small area of dirt build up or

small rust area) = Partially Meets Condensation causing product contamination on

open product = Does not meet AUTOMATIC FAILURE

1 incident of windows not being protected when open (i.e. fly screen) =

Substantially Meets. 2 or more windows open and no fly screens in place = Does

Not Meet.

1 incident of glass windows which is unprotected and not on the glass management

system = Substantially Meets. 2 or more incidents of unprotected glass windows

and no glass management system = Does Not Meet.

If certificate is not in place = Does Not Meet



If filters are not changed as scheduled or If ultraviolet system is not checked = Does

Not Meet

1-2 instances of incomplete documentation - Partially Meets. 3 or more incidents of

incomplete documentation and / or complete lack of documentation = Does Not

Meet

If water is not analyzed or documentation is not in place = Does Not Meet.

1 incident of damage = Substantially Meets. 2- 3 incidents of damage to dock /

idock plates = Partially Meets. No seal when trailer on dock/product is compromised

= Does Not Meet.

1 incident of pallet / trays etcstacked tight to Storage wall and / or gap is less than

40cm= Substantially Meets. 2- 3 incidents pallets / trays etc stacked tight to the

wall and / or gap is less than 40cm = Partially Meets. 4 or more incidents of pallets

/trays etc stacked tight against the wall and / or gap is less than 40cm = Does Not

Meet.

1 instance of ingredient or finished product containers being open with no potential

contamination = Substantially Meets. 2 instances of foreign object (i.e. hammer,

broom, rag, etc.) being stored on sealed ingredient or finished product = Partially

Meets

Finished products and raw materials are stored in the same room.

For each occasion of foreign object stored on exposed raw material or finished

product. 2 or more instances of ingredient or finished product containers being open =

Does Not Meet

Incident of improperly maintained pallets = Partially Meets. For lack of pallet

maintenance program = Does Not Meet.

2-3 areas of unexpected amounts of product build-up (that is not immediately

cleaned), small amounts of rust, dust. No grease, grime or peeling paint (no patches

of loose paint). No danger of product contamination by foreign materials =

Substantially Meets.4-5 areas of unexpected amounts of product build-up (that is

not immediately cleaned), small amounts of rust, dust. No grease, grime or peeling

paint (no patches of loose paint). No danger of product contamination by foreign

materials = Partially Meets. 6 or more of unexpected amounts of product build-up

(that is not immediately cleaned), small amounts of rust, dust. No grease, grime or

peeling paint (no patches of loose paint) and no danger of product contamination by

foreign materials. any area of leading to danger of product contamination is present

= Does Not Meet.1 incidenty of material not used in production is stored on production equipment and

where there is no danger of product contamination = Partially Meets . No procedure

for tool accountability in place / 2 or more instances where material not used in

production is stored on production equipment and where there is the potential for

product contamination (but contamination is not imminent). = Does Not Meet

If lifting equipment is stored near food (less than 3 meters) = Does Not Meet

If battery charging equipment is near food (less than 3 meters) = Does Not Meet

1-2 incidents of equipment missed of the plan or not maintained in line with the

schedule without justified reason = Substantially Meets

3-4 incidents of equipment missed of the plan or not maintained in line with the

schedule without justified reason = Partially Meets.

5 or more incidents of equipment missed of the plan or not maintained in line with

the schedule without justified reason and / or no PM program in place = Does Not

Meet.



1 incident of lack of hygiene sign off post maintainence = Substantially Meets. 2-3

incidents of lack of hygiene sign off post maintainence = Partially Meets. 4 or more

incidents of lack of hygiene sign off post maintainence and / or lack of a system to

ensure that equipment is clean prior to re-starting production = Does Not Meet

Food grade lubricants / grease not used/ no MSDS available = Does Not Meet.

Lack of segregation between food grade and non food grade lubricants = Does Not

Meet.

1 incident of machinery not being stored clean and well maintained = Substantially

Meets.2-3 incidents of machinery not being stored clean and well maintained =

Partially Meets. 4 or more incidents of machinery not being stored clean and well

maintained and / or no system in place to clean idle machinery prior to storage and

maintenance areas not being suitably cleaned = Does Not Meet.

1 incident of loose or unaccounted for parts or tools in processing area =

Substantially Meets. 2 incident of loose or unaccounted for parts or tools in

processing area = Partially Meets. 3 or more incidents of loose or unaccounted for

parts or tools in processing area and / or numerous observations of loose or

unaccounted for tools in the processing area. = Does Not Meet.

1 incident of String, wire, tape being used, one incident of temporary repair with no

date = Partially Meets. 2 or more incidents of string, wire, tape or other unsuitable

materials for repairs / temporary repairs not dated or repaired in a timely manner =

Does Not Meet

1 incident of chemical being improperly labelled or stored in non production area =

Substantially Meets. 2 or more incidents of chemical improperly stored or labelled

in production area and / or unsecure storage area = Does Not Meet.

Any non approved food chemical and / or Absence of MSDS sheets for cleaning

chemical = Does Not Meet.

1 incident of knife, blade or magnet check not in place = Substantially Meets. 2 or

more incidents of knife, blade or magnet check not in place and / or absence of any

form of register to log the integrity of these items = Does Not Meet

1 incident of sieve or magnet check/ record of tailings not being recorded at the pre

defined intervals = Substantially Meets. 2 incidents of sieve or magnet check/

record of tailings not being recorded at the pre defined intervals and /or items missing

from the inspection schedule = Partially Meets. 3 or more incidents of sieve or

magnet check/ record of tailings not being recorded at the pre defined intervals and /

or absence of any form of schedule to log the integrity of these items/ no record of

tailings = Does Not Meet.

Inspection shows the presence of an unprotected glass item which poses a potential

food safety risk and is not corrected during the visit = Does Not Meet.

1 incident of item not logged on the glass and brittle plastic register no risk to food

safety = Substantially Meets. 2-3 items not logged on the glass and brittle plastic

register no risk to food safety and / or absence of a single glass audit record =

Partially Meets. 4 or more incidents of the glass not logged on the glass and brittle

plastic register no risk to food safety and / or no glass register in place - no records of

any audits of the register being undertaken = Does Not Meet

1 missing element = Substantially Meets. 2 missing elements = Partially Meets.

3 or more missing elements and / or absence of a glass, brittle plastic, ceramic

breakage procedure = Does Not Meet.



1 incident of wooden hand tools or badly damaged pallet posing a risk to product

safety= Substantially Meets. 2-3 incidents of wooden hand tools or badly damaged

pallet posing a risk to product safety= Partially Meets. 4 or more incidents of

wooden hand tools or badly damaged pallet posing a risk to product safety = Does

Not Meet

1-2 incident were appropriate hygiene / sanitation standards are not being maintained

no risk of product contamination = Substantially Meets. 3-4 incidents were

appropriate hygiene / sanitation standards are not being maintained no risk of product

contamination = Partially Meets. Unacceptable hygiene standards which pose a risk

to product safety = Does Not Meet - AUTOMATIC AUDIT FAILURE.

1 instance of a procedure (SSOP) not being present = Substantially Meets. 2

cleaning procedures being missing for pieces of equipment = Partially Meets. 3 or

more instance of cleaning procedures missing or complete absence of cleaning

procedures or procedures are not sufficiently detailed to conform to good cleaning

practices = Does Not Meet.

1-2 incidents of incomplete cleaning records = Substantially Meets. 3-4 incidents of

incomplete cleaning records = Partially Meets. 5 or more incidents of incomplete

cleaning records and / or no records of hygiene sign off logs = Does Not Meet.

1 instance of dirty, poor condition or inappropriately stored utensils (not hung up)=

Substantially Meets. 2 instances of dirty, poor condition or inappropriately stored

utensils (not hung up) = Partially Meets. 3 or more of dirty, poor condition or

inappropriately stored utensils (not hung up) = Does Not Meet

1 instance of cross over of cleaning equipment and / or in poor condition =

Substantially Meets. 2 incidents of cleaning equipment in poor condition =

Partially Meets. 2 or more incidents of cross over of cleaning equipment and / or

lack of colour coded system of equipment being used for food contact equipment, no

segregation / captivity of cleaning equipment and / or 3 or more incidents of cleaning

equipment in poor condition = Does Not Meet.

1 incident of frequency or a follow up test being missed and / or piece of equipment

missing from the program = Substantially Meets. 2 incidents of frequency or a

follow up test being missed and / or Piece of equipment missing from the program

Numerous instances= Partially Meets. 3 or more incidents of frequency or a follow

up test being missed and / or Piece of equipment missing from the program and / or

absence of a swabbing program or systematic failure to maintain records or follow up

tests = Does Not Meet.1 incident verification record missing= Substantially Meets. 2-3 incidents of

verification record missing= Partially Meets. 4 or more incidents of verification

record missing and / or failure to follow up on out of tolerance test results = Does

Not Meet.

1 incident of chemical being found to be the incorrect concentration = Substantially

Meets. 2 or more incidents to record concentration checks and / or failure to use

correct concentrations and / or no record of automatic system being calibrated /

person mixing chemicals / conducting tests is not trained or competent = Does Not

Meet.

Any observation of product not adequately protected during clean up = Does Not

Meet

2 -3 instances of minor debris (pallet chips, dough tray stickers, etc) and / or 2- 3

small areas of chipped paint / damage which does not affect product integrity/ and /

or 2 small areas of ice build up and/ or 2 instances of missing documentation with

regards to cleaning . = Partially Meets. 4 or more instances of minor debris (pallet

chips, dough tray stickers, etc) and / or 4 or more small areas of chipped paint /

damage which does not affect product integrity/ and / or 3 or more small areas of ice

build up and/ or 3 or more instances of missing documentation with regards to

cleaning/ salad coolers not cleaned weekly = Does Not Meet

If not separate and properly labelled sinks for hands, product and utensil washing

available = Does Not Meet

1-2 electrical boxes are not cleaned and well maintained = Substantially Meets. 3

electrical boxes are not cleaned and well maintained = Partially meets. 4 or more

electrical boxes are not cleaned and well maintained = Does Not Meet

1 incident of waste not being adequately controlled = Substantially Meets 2

incidents of waste streams not being controlled and / or waste containers not clearly

labelled = Partially Meets. 3 or more incidents of waste not adequately controlled

= Does Not Meet.



Out of date waste handling certificate for a waste contractor = Substantially Meets.

Absence of a waste license for a contractor = Partially Meets. Site not using

approved waste contractors = Does Not Meet.

1 incident of a waste bin not being covered / cleaned = Substantially Meets. 2

incidents of waste bins not being covered / cleaned = Partially Meets. 3 or more

waste bins not being covered / cleaned = Does Not Meet.

If pest control contractor not competent, not certified or not insured = Does Not

Meet.

1 incident of frequency of visit not matching those detailed in the program or 1

instance of incomplete information = Substantially Meets 2 incidents of frequency

of visit not matching those detailed in the program or2 incidents of incomplete

information = Partially Meets. 3 or more incidents of frequency of visit not

matching those detailed in the program or 3 or more incidents of incomplete

information and / or no service reports = Does Not Meet.

2- 3 intermittent missing inspections at the required frequency with satisfactory

justifications = Partially Meets. 4 or more missing inspections at the required

frequency = Does Not Meet

If pest control map is not up to date (i.e. no revision date) / or 1-2 bait points not

identified on map = Substantially Meets. 3 or more bait points not identified on map

and / or map reviewed more than 12 months ago/ No bait map at all = Does Not

Meet.1 incident minor of insect/ bird activity observed where product contamination is not

imminent = Substantially Meets. Evidence of live rodent activity during the

assessment or evidence of significant repeated pest activity (e.g. droppings,

significant numbers of any pest) were product integrity is at risk = Does Not Meet -

AUTOMATIC AUDIT FAILURE.

1 incident of pest proofing required to prevent pest ingress = Substantially Meets. 2

incidents of pest proofing required to prevent ingress = Partially Meets. 3 or more

incidents of pest proofing required to prevent pest ingress = Does Not Meet.

1 pest control device (traps, bait stations, fly fan devices, etc.) observed to not be

working = Substantially Meets. For Electric Fly Killers with greater than yearly bulb

changes or lack of documentation as to date of bulb change or 2 or more units which

are not working = Partially Meets. Lack of pest control devices or devices located in

areas where product could become contaminated or less then 3 meters from exposed

product (i.e. bounce out from Electric Fly Killers units) = Does Not Meet.

1 incident of improperly positioned / unsecured bait station = Substantially Meets. 2-

4 instances = Partially Meets. 5 or more incidents of bait stations not secured or

robust or any posing a risk to product contamination = Does Not Meet.

No evidence of follow up visits being conducted = Does Not Meet.

1 incident of temperatures not being checked and recorded = Substantially Meets.

2 incidents of temperatures not being checked = Partially Meets. 3 or more

incidents of temperatures not being checked and / or no records maintained of

vehicle temperature or condition = Does Not Meet.

Not pre cooled = Does Not Meet

1 instance of temperatures not confirmed = Partially Meets 2 instances of

temperatures not confirmed or out of specified range with no justified corrective

action= Does Not Meet



Trailers not clean, residue free or dry, no documentation in place = Does Not Meet

Bulkhead is used to separate refrigerated products from dry products. No Bulkheads

= Does Not Meet

1 strip curtain missing/ damaged/ dirty from vehicles = Substantially Meets. 2 strip

curtains missing/ damaged/ dirty from vehicles = Partially Meets. 3 strip curtain

missing/ damaged/ dirty from vehicles =Does Not Meet.

Cover trays not being used on trays during delivery/ insufficient cover trays = Does

Not Meet

Dough temperature is outside of the specified tolerance on delivery ./ no record of

dough temperature on delivery = Does Not Meet.

1 vehicle cleaning / sanitizing record missing / trailer loaded when wet =

Substantially Meets 2 instances of cleaning / sanitizing record missing/ washing

and sanitising less than weekly = Does Not Meet.

1 incident of probe not being calibrated/ record of sanitation = Substantially Meet.

2 or more instances of probe not calibration / or missing record of calibration / Probes

not calibrated/ incomplete probe sanitation records = Does Not Meet.

1- 2 incidents of lot code / Use By or Best Before code missing from load sheet =

Substantially Meets. 3 instances of lot code / use by / best before missing from

load sheet = Partially Meets. 4 or more lot codes / Use By / Best Before missing

from load sheet = Does Not Meet.1 incident of product being used out of rotation / 1 incident of vehicle cleanliness not

being checked at loading/ 1 small area of damage in trailer = Substantially Meets. 2

- 3 incidents of product being used out of rotation with justification / 2 incidents of

vehicle cleanliness not being checked at loading/ 2 small areas of damage in trailer=

Partially Meets. 3 incidents of vehicle cleanliness not being checked at loading/ 3

small areas of damage in trailer / 4 or more s of product being used out of rotation=

Does Not Meet.

Potential cross contamination issues found in ingredient handling / cleaning practices

but no actual cross contamination observed by the auditor = Partially Meets. Facility

has not determined if allergens are present, cross contamination observed between

allergen to non allergen or meat containing to vegetarian, GMO to non GMO = Does

Not Meet

If foreign body detection is not used on site absence of a risk assessment explaining

the reason why = Does Not Meet.

Sensitivity of the detector is not in line with best practice or the nature of the food

and / or supplier cannot demostrate how the sensitivity is deduced = Does Not Meet.

If the line stop method is used but there is no alarm and / or no secure box =

Partially Meets. Rejection mechanism not appropriate or does not work = Does

Not Meet1 metal detector check is not conducted in line with procedure = Substantially

Meets. 2-3 metal detector checks not conducted in line with procedure = Partially

Meets. 4 or more metal detector checks not conduct

Documents

Global QCC Report-2015.pdf