I could use some assistance with my self-audit/self-inspection procedure; to bring you up to speed, I created my self-inspection program to incorporate all members of our facility's team (IE; office staff, production manager, logistics manager, CEO). In a nutshell, 3 individuals (1 representative from 3 separate departments) will conduct an inspection of the facility. In my program, I pointed out that the self-inspection will focus on the facility's sanitation/cleanliness, GMPs, integrity of the equipment and all glass and brittle plastics listed on our register, etc. The point of this is to have everyone involved in the food safety process, and engaged with what is happening on the production floor. I also went with this method because, I believe, that three sets of eyes are much more effective in catching non-conformities throughout the facility rather than just one individual (which is how we have done it in the past).
My question for IFSQN is - when it comes to creating my form/checklist for the inspectors - how should I go about this? In the past, our checklist only focused on GMPs and not necessarily on equipment and the infrastructure of the facility. Would anyone be kind enough to provide some assistance/feedback on how to go about accomplishing this? Essentially, the observations that are made throughout the inspection will be turned into a work order that will be issued to the department that it relates to (just an FYI).