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Simple Supplier Audit Questionnaire for a Laundry


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#1 Simon

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Posted 10 September 2010 - 08:37 AM

Does anyone have a simple Supplier Audit Questionnaire designed specifically for a Laundry? Meaning a laundry that provides a service for cleaning food workers clothing.

If not can anyone provide a list of maybe the top 10 questions you should ask so that I can compile one for myself.

Thanks,
Simon


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#2 rosie

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Posted 12 September 2010 - 07:07 PM

Simon

I'm looking at exactly the same thing.

The things I'm thinking at the minute are:

What temp does the wash water have to reach and how do you ensure water was at that temp.

How do you ensure washed clothes do not get contaminated after wash.

How quickly do clothes get washed, dried, pressed and packaged.

What are they packed in.

How do you make sure packaging doesn't contaminate clothing.

Any micro checks done on clothing.

How is transport of clothes managed to make sure clothes aren't contaminated in vehicle or by personnel.


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#3 cazyncymru

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Posted 12 September 2010 - 09:15 PM

hopefully this can act as a template for you

caz x

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#4 Simon

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Posted 13 September 2010 - 07:41 AM

Thanks a lot Caz I can make something with this.


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Need food safety advice?
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The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 

We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

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#5 Zeeshan

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Posted 14 September 2010 - 05:55 AM

Does anyone have a simple Supplier Audit Questionnaire designed specifically for a Laundry? Meaning a laundry that provides a service for cleaning food workers clothing.

If not can anyone provide a list of maybe the top 10 questions you should ask so that I can compile one for myself.

Thanks,
Simon


Adding to the post of rosie'

1- Audit Checklist should be based on PDCA and Process approaches to have a better grip on the objectives of Audit. For example lets take following point:
How do you ensure washed clothes do not get contaminated after wash.
P: Check planned arrangement, procedures, work instructions etc. for keeping dirty, washed(wet) and dried clothes SEPARATE to prevent cross-
contamination.
D: Observe actual practices as per planned arrangements and documents.
C: Check monitoring and verification records related to above activities.
A: Find and suggest any opportunity for improvement or need for corrective or preventive action.

2- IMO, some additional checkpoints based on the requirements of BRC Food Standard may be:

- Having defined and verified criteria to validate the effectiveness of the laundering process. (an open question as compared to direct question
related to micro test).
- Having any auditing, certification or approval status by any third party or government authority.
- Having cleaned, organized and hygienic environment.
- Regular monitoring of effectiveness of cleaning.
- Development of procedures and standardization of practices based on risk assessment for example, separation and special treatment of clothing of
high risk areas.

Hope this would help:

Regards:
M.Zeeshan.
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