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Issued on:
Issued by: / Version No: 2
Supersedes: / Revised: /
Date: ______Conducted By: ______
Use this checklist daily so we can determine areas in our operations requiring corrective action. Record corrective action taken and keep completed records in a binder.
JOBS / YES / NO / CORRECTIVE ACTION
Pre-Operational Checks (Form E01)
Swabs, once a week (Form E02)
Employee Checks (Form QA02)
Temperature Checks (Form B03)
Handwashing Stations Checks (Form QA03)
Calibration of Thermometers (Form QA04)
Calibration of Scales, once a week (Form QA05)
Calibration of pH Meter, once a week (Form QA06)
Print labels for products being produced for the day.
Collect case labels and product liddings and/or pre-printed labels, stick/tape these at the back of the respective production records making sure that case labels match the liddings and/or pre-printed labels and that these are for the products currently being produced.
Product Checks (Respective Production Protocols – pay particular attention to 1) Lot Codes of Ingredients (must be correct and complete); 2) CCPs (cooking temperatures must be within range, taken correctly, and recorded; packaged products must be immediately cooled); required information on equipment settings must be filled up completely. 3) Make sure shelf-life samples are immediately sealed and put in the cooler; 4) partial pails in the cooler are used; 5) Best Before dates and other information on the packaged products are correct.
List down products checked during the day.
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Date: ______Conducted By: ______
Use this checklist daily so we can determine areas in our operations requiring corrective action. Record corrective action taken and keep completed records in a binder.
JOBS / YES / NO / CORRECTIVE ACTION4.
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Color Coding of Containers Check (Color coding of container use being followed strictly by Production staff as specified in P07 – Container Color Policy)
Room Check (Lot Codes on bins should be current. Report spices that are running low to Production Supervisors – make a list and attach a copy to this form. All bins have own scoops. All bags and boxes closed and sealed.)
Warehouse Checks (No products and ingredients directly on the floor. All bags and boxes closed and sealed properly. All finished products intact – no evidence of product damage. Separation of allergenics from non-allergenics intact. Glass containers in the lowest shelves of racking.)
Coolers Checks (No products and ingredients directly on the floor. All bags and boxes closed and sealed properly. All finished products intact – no evidence of product damage. Separation of allergenics from non-allergenics intact. Glass containers in the lowest shelves of racking.)
Freezer Checks (No products and ingredients directly on the floor. All bags and boxes closed and sealed properly. All finished products intact – no evidence of product damage. Separation of allergenics from non-allergenics intact. Glass containers in the lowest shelves of racking.)
Date: ______Conducted By: ______
Use this checklist daily so we can determine areas in our operations requiring corrective action. Record corrective action taken and keep completed records in a binder.
Doors Checks (Form QA07)Washroom Checks (Form QA03)
Production Shelf-life samples in the cooler Checks, every two weeks – Check and dispose expired products.
Others (List other jobs performed)
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Quality Assurance Manager: ______