Mccain Foods USA, Inc

McCain Foods USA, Inc.

McCain Foods Canada

HACCP Questionnaire for New Suppliers andApproved Suppliers of Ingredients, Additives, Processing aids

INSTRUCTIONS FOR SUPPLIERS:

This document is specific to each HACCP plan and each manufacturing location.

Suppliers providing multiple items processed under the same HACCP planwith similar hazard analysis and produced at the same manufacturing location are to complete this document only once.

Suppliers providing multiple items processed under different HACCP plansand/or substantially different hazard analysis and produced at the same manufacturing location are to complete one copy for each applicable HACCP plan and are asked to indicate what is different in the hazard analysis sections.

Do Not Leave Any Sections Blank. Write “Not Applicable” for sections that do not pertain to your operation.

Name of Manufacturer
Manufacturing Address of intended item(s)
Applicable raw material(s) to be provided to McCain under this HACCP plan (attach list if required)
BIOLOGICAL
Is the item for McCain considered to be Ready-to-Eat (RTE)? / Yes / No
If YES this is RTE, does your manufacturing facility have CCPs, product microbiological testing and environmental swabbing procedures in place to support the requirements of Health Canada, CFIA, FDA and USDA for Ready-to-Eat foods? / Yes / No
Is the item for McCainconsidered to be Not Ready- to-Eat (NRTE) / Ready-to-Cook? / Yes / No
BIOLOGICAL Indicate all that apply
YOUR SUPPLIERS(pertaining to materials used by you in items for McCain) / Yes/No / SPECIFICS
Are your suppliers providing you with RTE materials?
Is your supplier performing pathogen testing on these materials?
Do you receive pathogen free COA's for these materials?
Does your supplier have isolation of product by sanitation / schedule?
Do you receive potable processing water from Municipal source?
Do you review Food Safety Audits of your Suppliers?
YOUR INCOMING PROCEDURES(At your facility and pertaining to items for McCain, do you…?) / Yes/No / SPECIFICS
Verify (confirm) the COA through additional testing of pathogens, or of non-pathogens
Perform other incoming testing to ensure conformance to specification (might not be micro)
Ensure potable processing water at points of use
YOUR PROCESSES(At your facility and pertaining to items for McCain, do you have…?) / Yes/No / Is this a CCP? / SPECIFICS
Process to fully cook (thermal kill)
Irradiation
Antimicrobial Agents
Shelf Stable Additives
UV Tumblers
Product Design (such as high acid)
Verification/Validation of effectiveness
Other (Specify)
YOURFACILITIES (At your facility and pertaining to items for McCain, do you have…?) / Yes/No / SPECIFICS
Enclosed Processing Line
Refrigerated Processing Line
Separated Processing and Packaging Lines
Enclosed Packaging Lines
Refrigerated Packaging Lines?
Foot and traffic decontamination
Steam purged freeze tunnels
3A Sanitary Standards for Equipment
Restricted forklift access into production areas
Separated HVAC?
Segregation of Raw/Fully Processed (or Cooked) traffic
YOUR PROCEDURES(At your facility, do you use…?) / Yes/No / SPECIFICS
Employee Uniforms issued at least daily
Uniform Program (separated Raw and Full Processed or Cooked)
Separate Footwear (inside/outside; raw/fully processed)
Gloved Hands on Direct Food Contact
Primary Packaging Material in Process Area
Re-Work
Recycled Water/ Recycled Cleaning Aids
Cleanup Before and After Runs
Temperature Monitored Storages
Temperature Settings Verified before Shipping
YOUR MICRO TESTING(At your facility and pertaining to items for McCain, do you use…?) / Yes/No / SPECIFICS (include number of samples and frequency)
MicrobiologicalTesting of Food Contact Surfaces
MicrobiologicalTesting of Non-food Contact Surfaces
Pathogen Finished Product Testing
Non-pathogen testing of finished product
Finished Tollgate Program or Hurdle Effect
Trending of micro results of contact and non-contact surfaces
Trending of micro results of finished products
BIOLOGICALHAZARD ANALYSIS / Yes/No / Why/How?
Are there hazards(s) typically found and/or susceptible to growth BEFORE your facility applies any processing control measure to the item or to its components?
(Examples - micro sensitive materials such as raw milk, unprocessed vegetables, shell eggs, raw meat, unprocessed grain)
Are the CONTROLS of the hazard(s) typically ABSENT or INSUFFICIENT at steps prior to your facility, or atyour facility, such that the identified hazard(s) continues to exist or may increase at a level of concern?
(Examples – Meat that you provide to McCain is in raw form. Blanched vegetables sold to McCain require thermal processing)
Could the hazard(s) be made worse or another hazard be introduced prior to and/or at your facility’s PACKAGING level?
(Examples – Manual handling, cutting, grinding of items after thermal process)
Could the hazard be made worse or another hazard introduced at the STORAGE and/or TRANSPORTATION method?
(Example – Temperature abuse of meat may induce micro growth)
PHYSICAL Indicate all that apply
YOUR SUPPLIERS(pertaining to materials used by you in items for McCain) / SPECIFICS
What physical hazards are mitigated by your suppliers?
How is this accomplished?
How does your facility verify that this is done?
YOUREQUIPMENT (At your facility and pertaining to items for McCain, do you use…?) / Yes/No / Is this a CCP? / LIMITS / LOCATION
Manual visual
Automated system such as ‘Opti-Sort’
Metal detection (pipeline)
Metal detection
Magnets
Sieve or filter
X-ray
‘Bone Scan’ technology
Other physical removal or detection (specify)
YOURPROCEDURES(At your facility and pertaining to items for McCain, do you use…?) / Yes/No / SPECIFICS (state frequency and how verified)
Glass and hard plastics inventory and integrity checks
Glass and hard plastics breakage clean-up procedures
Small tools inventory, assignment and integrity checks
Glove integrity checks
Use of hair coverings
Other hair controls (such as garment brushes, lint rollers)
Wood use inventory and integrity checks
Maintenance tool and parts reconciliation
Swarf mats outside maintenance areas
Checks for metal on metal
Specific handling and decontamination procedures for finished product packaging
Other process controls (such as special air handling systems, sticky mats) /
PHYSICALHAZARD ANALYSIS / Yes/No / Why/How?
Are there hazards(s) typically found BEFORE your facility applies any processing control measure to the item or to its components?
(Examples – rocks in crop harvesting, bones in meat, pits in olives, shell eggs)
Are the CONTROLS of the hazard(s) typically ABSENT or INSUFFICIENT in steps prior to your facility, or at your facility, such that the identified hazard(s) continues to exist or other hazards are introduced at a level of concern?
(Examples – Only gross visual inspection performed. Grinding of meat reduced bone hazard but may introduce metal. History of bone fragments escaping detection)
Could the hazard(s) be made worse or another hazard introduced prior to and/or at your facility’s PACKAGING level?
(Examples – Item is not sieved or filtered before packaging. Item is not metal detected to fine level. Packaging is manual and there is a history of contamination due to GMPs such as pieces of glove, plastic, wood. Open type bulk packaging is used)
Could the hazard be made worse or another hazard be introduced at the STORAGE and/or TRANSPORTATION method?
(Examples – Bulk tankers are difficult to inspect. Bulk tanker without filters / screens. Open type bulk packaging may be accidentally contaminated)
CHEMICAL Indicate all that apply
INCOMING MATERIALS(pertaining to materials used by you in items for McCain) / Yes/No / SPECIFICS (state frequency and how verified)
Legal regulationsare respected for agricultural residues (such as pesticides, herbicides fertilizers)
Legal regulations are respected for drug residues (antibiotics)
Toxins (such as endotoxins, mycotoxins)are not present
Chemical sterilization residues (example –ethylene oxide) are within legal limits
Irradiation residuals are within legal limits
Water treatment and boiler chemicals used by your facility are approved for use in food manufacturing and within legal limits
Potable water source is monitored for heavy metals and chemical residuals and is within legal limits
Food contact packaging used to package your items for McCain is government approved (CFIA/Health Canada, FDA) for intended use and food safety and respects BPA and PFOA/PFOS restrictions
YOURPROCESSES (At your facility and pertaining to items for McCain, do you have…?) / Yes/No / Is this a CCP? / SPECIFICS (state frequency and how verified)
Chemical sterilization
Chemical micro reduction (such as bath of diluted chlorine, peracetic acid)
Irradiation
Fermentation
Use of additives (such as preservatives, curing, brine injection)
Monitoring of heavy metals that may be generated by your process
CLEANING AND MAINTENANCE(At your facility and pertaining to items for McCain, do you have…?) / Yes/No / SPECIFICS (state frequency and how verified)
Cleaning chemical selection criteria to ensure suitable for intended use and food safety
Sanitation residuals monitored and within food safe limits
Lubricants and oils handled to ensure food safety
CHEMICALHAZARD ANALYSIS / Yes/No / Why/How?
Are there hazards(s) that require control typically associated with the production of the raw material OR in the material as your facility receives it?
(Examples – Agricultural chemicals, veterinary residuals, microbiological toxins, heavy metals)
Are the CONTROLS of the hazard(s) typically ABSENT or INSUFFICIENT in stepsprior to your facility, or at your facility, such that the identified hazard(s) continues to exist or other hazards are introduced at a level of concern?
(Example – Patulin cannot be removed from apple and pear.)
Could the hazard(s) be made worse or another hazard introduced prior to and/or at your facility’s PACKAGING level?
(Example – Direct handling of bulk vegetables with forklift may cause contamination with fuel and lubricants)
Could the hazard be made worse or another hazard introduced at the STORAGE and/or TRANSPORTATION method?
(Example – Bulk tankers with improper wash. Open bulk packages may be accidentally contaminated)
ALLERGENS
Please complete the McCain North America Request for Allergen Information form that is posted on the McCain Supplier website (mccainsuppliers.com)
RECALLS
Yes/No / SPECIFICS
Does your facility have an effective recall program? / (State frequency and nature of recall exercises for materials including packaging materials and for finished product)
Has your facility experienced a product recall within the past 3 years? / (State Recall Class, product type, approximate amount, issue, corrective action)

I confirm that, to the best of my knowledge, this information provided to McCain is accurate.

Name:______

Title:______

Signature:______

Company:______

Office Address:______

Telephone:______

E-mail:______

Date:______

PLEASE RETURN COMPLETED FORM AND APPLICABLE ATTACHMENTS TO McCAIN FOODS by email to

DOC. NO.: / NA-SC-4.01-PRO-003-E / EFFECTIVE DATE: / Apr 15, 2015 / PAGE NO.: / 1 of 10
PREPARED BY: / Wendy Stewart / SUPERCEDES: / Nov 8, 2013 / REV. NO.: / 1
NOTES:

1. Once printed this is not a controlled document. All controlled documents will exist in electronic form on the North America Quality intranet site.
2. To request a change, submit a Document Change Request to the Document Control Representative.