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Daily Hygiene Inspections 11.9.1.6

Hygiene Inspections SQF 7.1

Best Answer kanyisa, 02 August 2013 - 06:36 AM

Date:                                                   

 

Qty of personnel checked:  

 

Inspectors Name & Signature:

 

Time :                    

Indicate with  S= Satisfactory  or US= Unsatisfactory                            

Instruction

If Unsatisfactory, fill the corrective action column in and inform responsible person to sign.      

CHECKS: S US FINDING

 

  1. Staff dressed clean,neat and correctly (code of conduct )      
  2. Soap /sanitizer available       
  3. Are nails short and clean, no nail polish?      
  4. Are workers washing hands before entering production areas ?      
  5. Are workers drying their hands after washing before entering production areas ?      
  6. Are workers using sanitizer plazed in his/her area       
  7. Is heavy make up strong perfumes and after shave being worn?         
  8. Any open cuts, wounds, abrasions, burns, skin infections or illness reported to supervisors/safety representative 
  9. Are they using designated areas for smoking,  eating, drinking and chewing?      
  10. All table tops and workstations are clean and sanitized before use       
  11. The short tunnel conveyor belt are clean and sanitized       
  12. Insectocutors are undamaged and no signs of pest activity visible       
  13. Plastic curtains,floors and walls clean no residues       
  14. Mops,brooms all cleaning utensils clean and in good working order       
  15. The Enrober (including the mesh conveyor are cleaned between change overs of coatings       
  16. Are all doors and windows which lead outside closed?      
  17. Are observed food safety hazards(such as glass, wood, metal, stones, strings, infestation, pests, leaking oils/greases, spilled chemicals,etc) being reported to the supervisor or manager?      
  18. Scales clean and checked daily       
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3 replies to this topic

#1 Sweet_Lew

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Posted 02 August 2013 - 12:51 AM

I recently has my SQF level 3 on site audit and recieved a minor beause I we did not conduct a daily hygiene insepction ( 11.9.1.6). Can anyone give me so direction as to how to develop an inspection form? Thanks for your help.


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#2 Charles.C

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Posted 02 August 2013 - 04:29 AM

Dear sweet lew,

 

Product ?? eg rte or ?

 

Rgds Charles.C

I recently has my SQF level 3 on site audit and recieved a minor beause I we did not conduct a daily hygiene insepction ( 11.9.1.6). Can anyone give me so direction as to how to develop an inspection form? Thanks for your help.


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Kind Regards,

 

Charles.C


#3 kanyisa

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Posted 02 August 2013 - 06:36 AM   Best Answer

Date:                                                   

 

Qty of personnel checked:  

 

Inspectors Name & Signature:

 

Time :                    

Indicate with  S= Satisfactory  or US= Unsatisfactory                            

Instruction

If Unsatisfactory, fill the corrective action column in and inform responsible person to sign.      

CHECKS: S US FINDING

 

  1. Staff dressed clean,neat and correctly (code of conduct )      
  2. Soap /sanitizer available       
  3. Are nails short and clean, no nail polish?      
  4. Are workers washing hands before entering production areas ?      
  5. Are workers drying their hands after washing before entering production areas ?      
  6. Are workers using sanitizer plazed in his/her area       
  7. Is heavy make up strong perfumes and after shave being worn?         
  8. Any open cuts, wounds, abrasions, burns, skin infections or illness reported to supervisors/safety representative 
  9. Are they using designated areas for smoking,  eating, drinking and chewing?      
  10. All table tops and workstations are clean and sanitized before use       
  11. The short tunnel conveyor belt are clean and sanitized       
  12. Insectocutors are undamaged and no signs of pest activity visible       
  13. Plastic curtains,floors and walls clean no residues       
  14. Mops,brooms all cleaning utensils clean and in good working order       
  15. The Enrober (including the mesh conveyor are cleaned between change overs of coatings       
  16. Are all doors and windows which lead outside closed?      
  17. Are observed food safety hazards(such as glass, wood, metal, stones, strings, infestation, pests, leaking oils/greases, spilled chemicals,etc) being reported to the supervisor or manager?      
  18. Scales clean and checked daily       

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#4 Sweet_Lew

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Posted 02 August 2013 - 04:55 PM

Rgds Charles.C- We produce liquid sweeteners such as HFCS, liquid sucrose


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