Ingredient Supplier Assessment Questionnaire

Supplier Assessment
Toolkit
April 2003
Ingredient Supplier Assessment Questionnaire

Name of supplier :
Begovi Commerce
Address of factory :
Zemljane uprije 12/18, Novi Sad

Devision Eka, Kumanovska b.b.
This questionnaire has been completed by:

Name:
Begovi Nenad
Function:
Director
Telephone:
063304002
Fax:
e-mail:
MATERIAL DETAILS
Type of material(s) produced for
Nestl:
Wine vinegar
Date: 08.10.2015.
Signature: ____________
To be filled in by Nestl
Supplier Confidence Level
Raw Material Risk
Date sent
Date returned
Low
Low
Medium
Medium
High
High
Sent to
Quality Assurance Department
Purchasing
Other
GI-31.322 Supplier Assessment Toolkit.
Ingredient Supplier Assessment Questionnaire.
Date
Page 1
Supplier Assessment
Toolkit
April 2003
CONTENTS
1.
FIRM IDENTIFICATION.....................................................................................................................................3
2.
GENERAL INFORMATION.................................................................................................................................3
2.1.
2.2.
2.3.
2.4.
2.5.
PLANT WORKFORCE........................................................................................................................4
INSURANCE......................................................................................................................................4
PRODUCTS......................................................................................................................................4
MONITORING OF RAW MATERIALS.....................................................................................................4
SUB-CONTRACTING (REFER TO PRODUCT QUALITY)..........................................................................5
3.
QUALITY ORGANISATION................................................................................................................................6
4.
TECHNICAL DOCUMENTATION.........................................................................................................................6
5.
FLUIDS..............................................................................................................................................................7
5.1. WATER............................................................................................................................................7
5.2. STEAM.............................................................................................................................................8
5.3. AIR..................................................................................................................................................8
6.
GOOD MANUFACTURING PRACTICES..............................................................................................................8
6.1.
6.2.
6.3.
6.4.
6.5.
6.6.
6.7.
6.8.
ZONING...........................................................................................................................................9
PEST CONTROL - RODENTS - BIRDS - INSECTS - ETC..........................................................................9
PROTECTION AGAINST FOREIGN BODIES...........................................................................................9
LUBRICANTS..................................................................................................................................10
CLEANING.....................................................................................................................................10
PERSONNEL...................................................................................................................................11
PATHOGEN MONITORING...............................................................................................................11
MONITORING ALLERGENS...............................................................................................................12
7.
PROCESS.........................................................................................................................................................12
8.
INSPECTION DURING PROCESSING.................................................................................................................13
9.
INSPECTION OF FINISHED PRODUCT..............................................................................................................13
10.
STORAGE.....................................................................................................................................................13
11.
TRANSPORT.................................................................................................................................................14
11.1. TRANSPORT IN BULK TANK :..........................................................................................................14

12.
GENERAL PROCEDURES..............................................................................................................................15
12.1.
12.2.
12.3.
12.4.
12.5.
12.6.
12.7.
NON-CONFORMING PRODUCTS.......................................................................................................15
PRODUCT RELEASE........................................................................................................................15
EXCEPTIONAL RELEASE..................................................................................................................15
HACCP........................................................................................................................................15
TRACEABILITY................................................................................................................................16
CALIBRATION:................................................................................................................................17
OTHER MEASURES IN QUALITY SYSTEM:..........................................................................................17
13.
TRAINING....................................................................................................................................................18
14.
ENVIRONMENT............................................................................................................................................18
ANNEX 1 LIST OF NESTL PRODUCTS...............................................................................................................20

ANNEX 2 LIST OF RAW MATERIALS..................................................................................................................21
ANNEX 3 PROCESS CONTROL CHECKS.............................................................................................................22
ANNEX 4 FINISHED PRODUCT TESTING............................................................................................................23
Page 2
Supplier Assessment
Toolkit

April 2003
Page 3
Supplier Assessment
Toolkit
1.
April 2003
FIRM IDENTIFICATION
What is the legal status of the company. Doo.

Does the firm belong to a group?
If yes, which one?
yes
no
yes
no
Sanitary approval number (if applicable).

Plant manager:
Name: Begovi Nenad
e-mail:
Production Manager:
Name: Begovi Nenad
e-mail:
Quality Manager:
Name: Begovi Nenad
e-mail:
2.
GENERAL INFORMATION
What is the plant's construction date: 04.05.2015.

What is the date of latest licence to operate: 04.05.2015.
What is the total surface of site:: 100m2
What is the total covered surface: 100m2
What is the number of workshops:
What is the production quantity (in metric tons): 2/per day
Are you, or have you ever been supplier to Nestl?
If yes,
In what countries? for what materials? at what dates? Srbija, Wine vinegar, in continuity
What was the date of the most recent Nestl audit?
Please give the Nestl company and name of the lead auditor:

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Supplier Assessment
Toolkit
April 2003
2.1. PLANT WORKFORCE

What is the number of persons employed on the site: 2
What is the number of persons employed in the Quality Department: 1
What is the workforce organisation (teams ...):
2.2. INSURANCE
Do you have a contract with an insurance company to cover the risks due
to the product?
2.3. PRODUCTS
Are products other than for human consumption manufactured on the site?
If yes, which ones?
yes
no
yes
no
For their production, do you use the same installations as those for
products for human consumption?
yes
no
NA
For their filling and packing, do you use the same installations as those for
products for human consumption?
yes
no
NA
Describe the type(s) of product(s) manufactured or packaged in the plant: Wine vinegar 8%
Describe the type(s) of packaging material used: Chrome-nickle tank
Please fill in the table in Annex 1 with the list of products manufactured for Nestl and other groups.
Indicate in the first column the products manufactured on the same equipment as those manufactured for
Nestl.
2.4. MONITORING OF RAW MATERIALS
Do you know the geographical origin of the raw materials used in the
Nestl products?
yes
no
NA
In the table below please list the raw materials, additives, technological auxiliaries and processing
products used in the manufacture of Nestl products, with their geographical origin.

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Supplier Assessment
Toolkit
Material
Wine
April 2003
Geographical origin: Country/Region

Serbia
What are your supply networks and channels? Producers on contract,

intermediary agency, spot purchase, distribution, other.
Agriculture
manufacturer
How do you approve your supplier?
Wine analysis
Do you audit your suppliers?

If yes, How often?
yes
no
Occasionaly
NA
Do you monitor upstream of your own supplier?
yes
no
NA
Do your raw materials have to meet specifications?
yes
no
NA
Did you assess the dangers linked to your raw materials and their origin?
yes
Does a monitoring plan exist for the raw materials used for the Nestl
products?
If yes, please fill in the table in Annex 2.
yes
no
NA
yes
yes
no
no
NA
yes
no
NA
yes
no
NA
no
Please list the other raw materials used on the site. None
2.5. SUB-CONTRACTING (REFER TO PRODUCT QUALITY)
Do you sub-contract?
Some of the production?
If yes, which part and where?
Some of the premises (retailers,...)
If yes, which ones?
Some of the services
If yes, which ones, (maintenance, sanitation, cleaning of premises,
production lines...)?

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Supplier Assessment
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3.
April 2003
QUALITY ORGANISATION
Do you have a quality assurance system?
yes
no
Is your Quality Assurance system certified?
yes
no
yes
no
What is the reference standard: HCCP

Who is the certifying organisation?
What is the date of the last certification?
What is the title of the certification (application field)?
Does the plant have a laboratory?
If yes, list the analyses (QMS control plan):
Organoleptic
Physical-Chemical
Microbiological
Others
Are in-house laboratory methods documented and approved by a suitably

qualified person?
yes
no
NA
Is there a validation system for the laboratory methods?
yes
no
NA
Do you resort to outside laboratories for some analyses?
yes
no
NA
If yes, do you use accredited laboratories for those analyses?
yes
no
Which analyses are concerned? Chemcial analyisis on the Tehnological Faculty of Novi Sad
4.
TECHNICAL DOCUMENTATION
Do you have a document management system?
yes
Do you have a procedure for the management of the customer

specifications?
yes
Do you have a Quality Plan (QP) for each finished product (technical
documentation of process parameters, control criteria, )?
yes
no
no
NA
no
Who is responsible for ensuring that the QP matches the customer specification? The director of the
plant
Who is responsible for monitoring regulatory changes? The director of the plant
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Toolkit
April 2003
Who is responsible for incorporating regulatory changes into the QP? The director of the plant
Do you have a technical file on each finished product describing it and
giving its exact characteristics?
yes
no
well
Surface
yes
no
5. FLUIDS
5.1. WATER
What is the volume of water used per day? It varies
What is the origin of the water?
Town
Drinking water:
Is the process for making the water drinkable under your responsibility?
What products
are used for water treatment?
dilution of the acid
Who is in charge of water inspection?
The director of the

plant
yes
no
NA
Do you have a water monitoring plan?

If yes, then please fill in the table below.
Kind of control
Frequency
Do you use other types of water (softened, industrial, recycled, )?

If yes, then fill in the table below.
Kind
NA
Treatment

Use
yes
no
NA
Control
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Supplier Assessment
Toolkit
April 2003
Do you have a mapping of the various water circuits?
yes
no
NA
Is each circuit physically identified inside the plant?
yes
no
NA
5.2. STEAM
Does steam ever come in contact with the product during the process?
yes
no
NA
Is steam used for equipment sanitation?

yes
If yes, then what are the treatments and products used to produce the steam.
no
NA
Are inspections made on the steam?

If yes, then where are the samples taken from?
yes
no
NA
Please list the different inspections and their frequency:
5.3. AIR
When the answer is "yes", please give the treatment applied (oil removing, drying, filtering, etc.)
Compressed air in contact with the product or in close vicinity?
If yes, then what treatment is used:
yes
no
NA
Air used for pneumatic transfer?

yes
no
NA
Air used for drying or cooling the product?

yes
no
NA
Air for workshop under controlled atmosphere?

yes
no
NA
yes
no
NA
yes
no
NA
Other uses, please specify:

Do you keep records of equipment maintenance (Cleaning - filter
changing)?
6. GOOD MANUFACTURING PRACTICES

Do you apply Good Manufacturing Practices?

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Supplier Assessment
Toolkit
6.1. ZONING
Are zoning principles applied in the plant?
April 2003
yes
no
Standard hygiene areas?
yes
no
Sensitive areas?
yes
no
Are access restrictions for these areas defined and materialised?
yes
no
Are different flows (material, personnel, waste)defined in writing on a

plan?
yes
no
yes
no
Is there a written report after each inspection?
yes
no
Do you know which treatment products are used?
yes
no
Is there any specific identification (on a map) of the following:
6.2. PEST CONTROL - RODENTS - BIRDS - INSECTS - ETC.

Is there a control plan against the following?
Rodents
Birds
Insects
Others, please describe
Do you use a specialised external company?
If yes,
Which one?
What is the frequency of the operation?
6.3. PROTECTION AGAINST FOREIGN BODIES

Foreign bodies are any element which is not part of the product (glass, metal, insect, plastic, stone,
paper, wood, hair,...), as well as all elements which may come from the materials being processed
(shells, stones, pips, leaf, stalk, bone, etc.) and which should have been eliminated during processing
(cleaning, washing, sorting out, etc.).
Have the risks due to foreign bodies been appraised?
yes
no
NA
Describe the measures taken to prevent this risk: Filtering of the vinegar
Have the personnel been made aware of this issue?
yes
no
Are the lines used for Nestl equipped with metallic foreign body
detectors?
yes
no
Are the lines used for Nestl equipped with a magnetic trap (magnet)?
yes
no

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Supplier Assessment
Toolkit
April 2003
Have you defined the test methods, test piece sizes and frequencies of
checking the metal detectors?
yes
Have the areas where one might find glass objects or materials been
identified?
Are these areas checked in any particular way?
yes
no
yes
no
Are the light bulbs and fluorescent tubes protected?

Throughout the whole site?
Only in the areas where the product is exposed?
yes
yes
yes
no
no
no
Does a procedure exist to specify what to do after glass breakage occurs?
yes
no
6.4. LUBRICANTS
Have you identified the points of the process where lubricants are used in
the product's immediate vicinity?
yes
no
Are these points surveyed in any particular way?
yes
no
Do you keep an up-to-date list of the lubricants used?
yes
no
Do you use any lubricants labelled "for food contact" ( USDAH1 class)?
yes
no
Do you have a lubrication plan?
yes
no
yes
no
The roofs?
yes
no
The waste storing areas?
yes
no
The dustbins and waste containers?
yes
no
Do you keep a list of cleaning products used?
yes
no
Do you keep records of the cleaning operations?
yes
no
Do you keep a list of specific procedures?
yes
no
Is blowing with compressed air forbidden?
yes
Do you check after cleaning operations?
yes
6.5. CLEANING
Have you set up the following:
A cleaning plan?
If yes, does it include the following:

no
no
NA
NA
no
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Toolkit
April 2003
If yes, what inspection methods do you use? A visual inspection

Do you use a specialised external company/contractor for cleaning?
If yes, which one and for what type of operations?
yes
no
yes
no
Are the following articles mandatory:

Head covers?
Masks?
Gloves?
Other? Please specify.
yes
yes
yes
no
no
no
Is hand washing part of hygiene regulations?
yes
no
Is it forbidden to:
Smoke in the workshops and warehouses?
Eat in the workshops and warehouses?
Bring personal effects (bags, clothes) into the workshops?
Wear jewellery?
yes
yes
yes
yes
no
no
no
no
Is access to the plant secured?
yes
no
6.7. PATHOGEN MONITORING

Do your HACCP studies take into account the danger of contamination by
usual pathogens (Salmonella, Listeria, E.coli O157H)?
If yes, please describe which ones?
yes
no
yes
no
6.6. PERSONNEL
Do you provide protective clothing?
If yes,
What is the frequency of change? Every day
Who washes and looks after the clothes? The personel
Have you set up a surveillance plan in the immediate vicinity of the

production lines?
If yes, please list which pathogens you are testing for:
Please complete the following:
What is the number of sampling points?
What is the sampling frequency?
What is the sampling method (swabbing, random)?
1
It varies
swabbing
What is the name of the laboratory in charge of detection analyses?
Tehnological Faculty
of Novi Sad

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Supplier Assessment
Toolkit
April 2003
What is the type of analysis method (quick, standard,)?
standard
What is the name of the laboratory in charge of identification analyses

(until what phylogenic level are they identified)?
Tehnological Faculty
of Novi Sad
6.8. ALLERGEN MANAGEMENT

Are any of the following allergenic constituents, either used as ingredients on your site or potentially
introduced due to unintended cross-contact?
Peanuts and products thereof
yes
no
Crustaceans and products thereof
yes
no
Fish and products thereof
yes
no
Eggs and products thereof
yes
no
(Tree)Nuts and products thereof (*)
yes
no
Milk and products thereof
yes
no
Soybeans and products thereof
yes
no
Cereals containing gluten and products thereof (**)
yes
no
Sulphites (>10 mg/kg)
yes
no
Celery and products thereof
yes
no
Sesame and products thereof
yes
no
Mustard and products thereof
yes
no
(*)
(**)
Walnuts, Brazil nuts, cashew nuts, pecan, hazelnuts, pistachio, almonds, pine nuts and macadamia nuts
Wheat, rye, barley, oats, spelt, kamut or their hybridised strains
If allergen hazards are identified, are there control measures in place?
yes
no
7. PROCESS
Please attach the following: A description of the process (from raw materials reception to finished
product) through a chart or figure. Indicate the key parameters (temperature, pressure, time) or other
critical points where action must be taken against the various risks including foreign bodies (inspection,
sieves, magnets, metal detectors)
Have you identified the key parameters which have an influence on
quality?

yes
no
NA
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April 2003
Are these key parameters recorded?
yes
no
NA
Continuously?
yes
no
Periodically?
yes
no
Are the persons authorised to change parameters clearly defined?
yes
no
NA
Are those modifications recorded?
yes
no
NA
Have inspections during processing been clearly defined?
yes
no
NA
Do you keep records of the results?
yes
no
NA
Are there clearly defined standards and acceptable limits?
yes
no
NA
Are they available at the inspection post?
yes
no
NA
In case of deviation during process, is the corrective action to be

implemented defined in writing?
yes
no
NA
8. INSPECTION DURING PROCESSING
If yes, for how long? 1 year
Please list in Annex 3 the list of inspections performed during process.
9. INSPECTION OF FINISHED PRODUCT

What inspections are made on the finished products and with what frequency? Concerning inspections
for Salmonella presence and identification, please give reference analysis method.
For all products produced for Nestl please fill out the table in Annex 4.
10.
STORAGE
Do your have an outside storage location?
yes
no
Do you have specific premises for storing the following:

Raw materials?
yes
no
NA
Packaging materials?
yes
no
NA

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Supplier Assessment
Toolkit
April 2003
Chemicals?
yes
no
NA
Finished products?
yes
no
NA
Are there specific storage conditions (temperature, humidity)?
yes
no
How do you protect finished products on the pallets:

Between layers?
yes
no
NA
Plastic film cover?
yes
no
NA
Do you have set procedures for inspecting the equipment before loading
(cleanliness, absence of odour,...)?
yes
no
NA
Do you keep a record of these checks?
yes
no
11.1. TRANSPORT IN BULK TANK :

Do you supply Nestl with bulk material?
yes
no
Are the bulk tanks used for food stuffs only?
yes
no
The conditions of the tank and of the equipment?
yes
no
Is the tank sealed before dispatching?
yes
no
Internal cleaning of tank and equipment?
yes
no
If tank and equipment are dry?
yes
no
The conformity of the cleaning certificate and the kind of

product carried previously?
Are the results of those controls recorded?
yes
no
yes
no
yes
no
yes
no
11. TRANSPORT
If yes, which ones? Wine vinegar 8%

Before loading, do you verify the following:
For this type of material sent to Nestl please answer the following:
Do you have a formal agreement with a transport company?
If yes, which company? Doo Begovi Commerce
Did you include a clause forbidding subcontracting in the
contract with the transport company?
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Supplier Assessment
Toolkit
April 2003
Have the conditions for tank cleaning been defined with the
transport company?
Do you require sealing after cleaning?
yes
no
yes
no
Did you agree on cleaning locations?
yes
no
Did you audit them?
yes
no
12. GENERAL PROCEDURES

12.1. NON-CONFORMING PRODUCTS
Are they physically identified?
yes
no
NA
Do you keep a record of them?
yes
no
NA
Who decides what to do with non-conforming products? Director of the plant

12.2. PRODUCT RELEASE
Do you have a specific release procedure for:
Raw materials?
Finished products?
yes
no
yes
no
Who has authority to release the finished products? The director of the plant
On what criteria is the finished product released? They are released only if they meet the quality
standards
12.3. EXCEPTIONAL RELEASE
Is there a procedure of exceptional release?
yes
no
NA
Who is responsible for authorising it?

Is the customer informed:
Systematically
Sometimes
Never
If sometimes, then under what conditions?

12.4. HACCP
Have your processes and products for Nestl undergone HACCP studies?

yes
no
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Have you put somebody in charge of co-ordinating and executing the

HACCP?
Name? Begovi Nenad
April 2003
yes
no
Have you set up a basic team for HACCP?
yes
no
Have they been trained in the HACCP method?
yes
no
Do you use specific experts or specialists during the study?
yes
no
Is your HACCP approach formal?
yes
no
Is your HACCP approach documented?
yes
no
Is your HACCP system regularly audited?
yes
no
Position? Director
What is the date of the latest audit?
04.05.2015.
Please attach a copy of the list of CCPs.

12.5. TRACEABILITY
How do you define a lot (what is the production sequence)? In numbers
What is the size of a lot? In three digits
How is a given lot identified (explain the coding)?
With respect to upstream traceability:
With a batch number, can you find all the history of the finished products
(composition, processing parameters, analytical results, raw materials
used)?
yes
no
yes
no
How long does it take you to find all the information? 1 day
Has this timing been verified through real tests?
Concerning raw materials, how far can you go back? 5 years
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Do you follow traceability of recycled/rework product?
April 2003
yes
no
NA
With respect to downstream traceability, for each batch, are you able to find:
All customer sites delivered?
yes
no
Quantity delivered for each site?
yes
no
Date of deliveries?
yes
no
yes
no
How long does it take you to find all the information? 1-2 days
Do you audit the traceability system regularly?
What is the date of the last audit?
What part of the traceability system was audited?
Do you require your suppliers to set up a traceability system?
yes
no
NA
Do you audit raw material traceability at your suppliers?
yes
no
NA
yes
no
NA
What is the date of the last audit of your key suppliers? A month ago
12.6. CALIBRATION:
Have you identified those instruments (both on the lines and in the
laboratory) which need checking and calibrating regularly?
How do you check the inspection and analysis methods?
12.7. OTHER MEASURES IN QUALITY SYSTEM:
Do you organise formal internal audits?
yes
no
yes
no
yes
no
If yes, how many per year? 12

Do you organise formal management reviews?
If yes, how many per year? 12
Do you have a customers complaint management system?

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Supplier Assessment
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13.
April 2003
TRAINING
Do you have an induction programme for new employees?

If yes, does it include personal hygiene?
yes
no
yes
no
Do you have an annual training programme on quality?
yes
no
NA
Do you have an annual training programme on hygiene?
yes
no
NA
Do the personnel from your technical department undergo hygiene

Training?
yes
no
NA
Do you have training for temporary and seasonal personnel?
yes
no
NA
Do you have a defined policy and measurable goals in terms of

environment?
yes
no
NA
Do you have precise action plans to reach these objectives?
yes
no
NA
Is the efficiency of these action plans periodically and formally appraised

by the management?
yes
no
NA
Do you have someone in charge of environment?
yes
no
NA
Is the site audited and assessed for environmental performance, impact and
compliance?
yes
no
NA
Have you undertaken an ISO 14001 certification procedure?
yes
no
NA
14. ENVIRONMENT
If foreseen, then what is the target fate?
What is the name of the certifying body?
What is the date of the last certification?
Have the latest inspections by the authorities shown any cases of nonconformity?
If yes, what corrective actions have been taken, and at what dates?
yes
no
NA
Do you have a procedure of environmental crisis management?
yes
no
NA

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April 2003
Page 20
Supplier Assessment
Toolkit
April 2003
ANNEX 1 LIST OF NESTL PRODUCTS

Nestle Item
code
Products
Reference of
production line
Filling conditions
Nestl specification
issue date
Internal
specification
Hazard data
sheet

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Toolkit
April 2003
ANNEX 2 LIST OF RAW MATERIALS

Raw Material
Parameter
Method
Target
Maximum
Minimum
Frequency

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Supplier Assessment
Toolkit
April 2003
ANNEX 3 PROCESS CONTROL CHECKS.

Please use separate tables for each product.
Parameter
Method
Target
Maximum
Minimum
Frequency
Production
Production
Production
Production
Production
Production
Production
Production
Production
Production
Production

Page 23
Responsible group
Supplier Assessment
Toolkit
April 2003
ANNEX 4 FINISHED PRODUCT TESTING.

Please use separate tables for each product.
Parameter
Method
Target
Maximum
Minimum
Frequency

Page 24

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Supplier Assessment

Ingredient Supplier Assessment Questionnaire

Zemljane uprije 12/18, Novi Sad

This questionnaire has been completed by:

GOOD MANUFACTURING PRACTICES..............................................................................................................8

INSPECTION DURING PROCESSING.................................................................................................................13

INSPECTION OF FINISHED PRODUCT..............................................................................................................13

11.1. TRANSPORT IN BULK TANK :..........................................................................................................14

ANNEX 1 LIST OF NESTL PRODUCTS...............................................................................................................20

GI-31.322 Supplier Assessment Toolkit.

What is the legal status of the company. Doo.

Sanitary approval number (if applicable).

What is the plant's construction date: 04.05.2015.

GI-31.322 Supplier Assessment Toolkit.

2.1. PLANT WORKFORCE

GI-31.322 Supplier Assessment Toolkit.

Geographical origin: Country/Region

What are your supply networks and channels? Producers on contract,

How do you approve your supplier?

Do you audit your suppliers?

Do you monitor upstream of your own supplier?

Do your raw materials have to meet specifications?

GI-31.322 Supplier Assessment Toolkit.

Do you have a quality assurance system?

Is your Quality Assurance system certified?

What is the reference standard: HCCP

Are in-house laboratory methods documented and approved by a suitably

Is there a validation system for the laboratory methods?

Do you resort to outside laboratories for some analyses?

If yes, do you use accredited laboratories for those analyses?

Do you have a document management system?

Do you have a procedure for the management of the customer

are used for water treatment?

dilution of the acid

Who is in charge of water inspection?

The director of the

Do you have a water monitoring plan?

Do you use other types of water (softened, industrial, recycled, )?

GI-31.322 Supplier Assessment Toolkit.

Do you have a mapping of the various water circuits?

Is each circuit physically identified inside the plant?

Is steam used for equipment sanitation?

Are inspections made on the steam?

Please list the different inspections and their frequency:

Air used for pneumatic transfer?

Air used for drying or cooling the product?

Air for workshop under controlled atmosphere?

Other uses, please specify:

6. GOOD MANUFACTURING PRACTICES

GI-31.322 Supplier Assessment Toolkit.

Standard hygiene areas?

Are access restrictions for these areas defined and materialised?

Are different flows (material, personnel, waste)defined in writing on a

Is there a written report after each inspection?

Do you know which treatment products are used?

Is there any specific identification (on a map) of the following:

6.2. PEST CONTROL - RODENTS - BIRDS - INSECTS - ETC.

6.3. PROTECTION AGAINST FOREIGN BODIES

GI-31.322 Supplier Assessment Toolkit.

Are the light bulbs and fluorescent tubes protected?

Does a procedure exist to specify what to do after glass breakage occurs?

Are these points surveyed in any particular way?

Do you keep an up-to-date list of the lubricants used?

Do you have a lubrication plan?