Food Safety Checklists
Good day Mentors
Can I receive guidance as to where I could find checklist templates for the following?
1. Meat inspection (Anti & Post Mortem)
2. Poultry Inspection (Anti & Post Mortem)
3. Dairy Inspection
4 HACCP Audits for all three Products
Awaiting your kind assistance and apologize if I am re-posting.
Regards and Thanks
Good day Mentors
Can I receive guidance as to where I could find checklist templates for the following?
1. Meat inspection (Anti & Post Mortem)
2. Poultry Inspection (Anti & Post Mortem)
3. Dairy Inspection
4 HACCP Audits for all three Products
Awaiting your kind assistance and apologize if I am re-posting.
Regards and Thanks
Hi bzefella,
There is some overlap to your previous thread -
https://www.ifsqn.co...ps/#entry178878
Not my area but I anticipate that answers to yr queries may be somewhat book size in Scope. One difficulty as demonstrated in above thread is that Belize Regulatory requirements may control the operational situation.
Thank you very much Senor Charles for taking the time out to respond to my query.
Regards.
Thank you very much Senor Charles for taking the time out to respond to my query.
Regards.
Hi bzefella,
May get some more input if you can maybe narrow your requests to more specific aspects.
afaik the Dairy industry in USA follow the PMO code which offers a mammoth volume on requirements, eg -
Grade- A -Pasteurized-Milk-Ordinance-(PMO)-2017.pdf 8.36MB 23 downloads
Hi Mr. Charles
I am trying to develop checklists for the above mentioned products. I acknowledge that local regulations will play an important part in what is "asked for" on the checklist. I would just like to see if there are already templates available so as not to re-invent the wheel and can be modified to my local legislation.
Regards
Hi Mr. Charles
I am trying to develop checklists for the above mentioned products. I acknowledge that local regulations will play an important part in what is "asked for" on the checklist. I would just like to see if there are already templates available so as not to re-invent the wheel and can be modified to my local legislation.
Regards
Hi bzfella,
Here is the equivalent to a basic GHP checklist extracted from my previous "Dairy" attachment -
Required PPs:
The following required PPs shall have a brief written description or checklist that
the PPs can be audited against to ensure compliance. PPs shall include procedures that can be
monitored; records that specify what is monitored; and how often it will be monitored.Each milk plant, receiving station or transfer station shall have and implement PPs that address
conditions and practices before, during, and after processing. The PPs shall address:a. Safety of the water that comes into contact with milk and/or milk products or product-
contact surfaces, including steam and ice;
b. Condition and cleanliness of equipment product-contact surface;
c. Prevention of cross-contamination from insanitary objects and or practices to milk and/or
milk products or product-contact surfaces, packaging material and other food-contact
surfaces, including utensils, gloves, outer garments, etc., and from raw product to processed
product;
d. Maintenance of handwashing, hand sanitizing, and toilet facilities;
e. Protection of milk and/or milk products, packaging material, and product-contact surfaces
from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents,
condensate and other chemical, physical and biological contaminants;
f. Proper labeling, storage, and use of toxic compounds;
g. Control of employee health conditions, including employee exposure to high risk
situations, that could result in the microbiological contamination of milk and/or milk
products, packaging materials, and product-contact surfaces; and
h. Pest exclusion from the milk plant.
i. An employee training program shall at a minimum address the following:
(1) All employees directly responsible for the unloading and storage of raw materials and
ingredients, storage and loading of the Grade “A” milk and/or milk product as well as any
processing, receive annual food safety training that includes food GMPs, Appendix K. of
this Ordinance requirements, an overview of HACCP, and allergens.
(2) Reference log of all employees identified in (1) above and the date and type of
training received.
In addition to the required PPs specified above, any other PPs that are being relied upon in the
Hazard Analysis to reduce the likelihood of hazards such that they are not reasonably likely to
occur, shall also be monitored, audited, and documented as required PPs.
Note that the above does not include HACCP- Process-related aspects which are detailed in the same attachment.
Thank you Mr. Charles
Regards
Thank you kingstudruler!
Regards