SQF Edition 8 11.9.1.9

Good morning all

I am the Quality/Food Safety Supervisor at a plant that manufactures frozen bread and rolls, none of our product is RTE, would appreciate any ideas on the following.

Just looking for suggestions on the best way to manage daily hygiene inspections and how in depth they should be,we already do a daily plant check for storage compliance, cooler/freezer temperature records and equipment condition.

Thank You in Advance

So i do a daily operations check.............its a record of observations for pests, handwashing, hairnets and general cleanliness of the facility and employees, and there is a box for any visitors on the floor being accompanied (which never happens here)

You know your employees and facility best. Target what you think are problem areas for more frequent inspections and leave the others at a daily/weekly check that makes sense for you

Thank You Scampi

Helps a lot, its always good to see other interpretations of the code its not always crystal clear. :headhurts: