GMP CHECKLIST1. NAME OF ESTABLISHMENT: 2. ADDRESS: 3. OWNER: 4. TELEPHONE NUMBER: 5. PRODUCTS MANUFACTURED: 6. DATE/TIME OF INSPECTION: 7. COMPANY REPRESENTATIVE/S PRESENT DURING INSPECTION: 8. LICENSE TO OPERATE: POSITION: VALIDITY:

NO 1 2 3

PLANTS AND GROUNDS Are premises free of harborage and/or breeding places for rodents, insects and other pest Is adequate drainage provided to avoid contamination of facilities and products Is sufficient space provided for placement of equipment, storage of materials and for production operations Are floors, walls and ceilings constructed of easily cleanable materials and kept clean and in good repair Are food and food contact surfaces protected from contamination from pipes, etc., over working areas Are food processing areas effectively separated from other operations which may cause contamination of food being processed

YES

NO

REMARKS

4

5

6

NO 7

PLANTS AND GROUNDS Are food products and processing areas protected against contamination from breakage of light bulbs and other glass fixtures Is ventilation adequate to prevent contamination by dust and/or other airborne substances Are doors tightly fitted, smooth, non-absorbent surfaces and where appropriate be self-closing Are windows and other openings designed and constructed to avoid accumulation of dirt and fitted with insect-proof screens to prevent entry of insects, rodents and other pests Are dressing and locker rooms provided with adequate cabinets and shelves, hangers, adequately lighted and kept clean. Presence of GMP posters Are finished product/ dry warehouse, kept clean, products placed in pallets, defects/damaged products removed, lots isolated and identified

YES

NO

REMARKS

8 9 10

11

12

NO 13 14 15

EQUIPMENT AND UTENSILS Are product contact surfaces of approved material, Joints smooth and water proof Are all utensils and equipment constructed of adequately cleanable materials Are equipment designed and used in a manner that preludes contamination with lubricants, contaminated water, metal fragments, etc. Are equipment installed and maintained so as to facilitate the cleaning of equipment and adjacent areas Are space provided between equipment and the ceilings, walls, floors and other equipment (appx. 100 cm) Are the equipment/utensils properly washed and disinfected at end of work shift Are equipment regularly calibrated

YES

NO

REMARKS

16

17

18 19

NO 20

SANITARY FACILITIES AND CONTROLS Source of Water Supply: a) MWSS b) Deepwell: with Potability Test

YES

NO

REMARKS

21 22 23 24 25 26

Is water provided in all areas where required for processing Is there adequate protection against possible back siphonage Are water hose have not outs/leaks and not left hanging or touching the floor Are records of potability test maintained and chlorine level monitored Are the elevated tanks kept clean and properly covered and of approved construction Is the water supply adequate in quantity and quality for its intended use

NO 27 28 29

SANITARY FACILITIES AND CONTROLS Is the sewage disposal system adequate Is waste disposal system efficient and regular Is toilet room with tight fitting and self closing door, equipped with hand washing facility, kept clean and in good repair Are adequate hand washing and sanitizing facilities (liquid soap, hand sanitizing dip, paper, towels or hand drying fan) provided where appropriate Are all refuse properly stored and protected where necessary from insects, rodents, and other pests and disposed of in an adequate manner

YES

NO

REMARKS

30

31

NO 32 33

SANITARY OPERATIONS Is the facility kept clean and in good physical repair Is cleaning of facilities and equipment conducted in such a manner as to avoid contamination of food products Are detergents, sanitizers, hazardous materials and other supplies used in a safe and effective manner Are cleaning compounds and hazardous materials and (insecticides and rodenticides) kept in labeled containers, stored separate from food products to prevent contamination Are the processing areas maintained free of insects, rodents and other pests Are all utensils and equipment cleaned and sanitized at intervals frequent enough to avoid contamination of food products

YES NO

REMARKS

34

35

36 37

NO 38 39 40

PERSONNEL Are personnel provided with valid health certificates or fit to work certificate Are personnel with sores, infections, etc., restricted from handling food products Does employee wear clean outer garments, use adequate hair restraints and remove jewelry when handling food Does employee thoroughly wash and sanitize hands as necessary Does employee refrain form eating, drinking, and smoking and observe good food handling techniques in processing areas Does employee undergo food handling trainings/seminars Is responsibility for overall plant sanitation specifically assigned to an individual Name: Position:

YES NO

REMARKS

41 42

43 44

NO 45

PROCESS AND CONTROLS Are raw/packaging materials and ingredients adequately inspected, processed as necessary and stored properly to assure that only clean, wholesome materials are used Are weighing and measuring practices adequate to ensure the declared quantity of contents Is food processing conducted in a manner to prevent contamination and harmful microbiological growth Are only approved food color and /or additives used Are prepackaged products provided with consume before date on labels as per AO 16 s. 1979 Date marking of prepackaged foods Are finished products stored and shipped under conditions which will avoid contamination and deterioration

YES NO

REMARKS

46

47

48 49

50

NO 51

OTHERS Are cleaning and sanitizing chemicals with shelves or cabinets, properly labeled and stored, authorized chemical compounds Are insecticides and rodenticides authorized chemicals, handled by properly trained personnel and properly stored in non-food handling areas

YES

NO

REMARKS

52

DETAILS OF MANUFACTURING PROCEDURES AND CONTROLS

OTHER OBSERVATIONS

RECOMMENDATIONS

INSPECTED BY: DATE INSPECTED: Noted By: Supervisor Approved by: Division Chief

CONFORME: Company Representative

An IDEAL Food HandlerWears hairnet or hair cap Does not wear jewelries during handling of food

Fresh/clean looking No boils, cuts or wounds Maintains short and clean fingernails Wears clean clothing and apron

Wears clean and comfortable footwear