Pachranga International Pvt.

Ltd

GMPs: Personnel

Good Needs Work

1. Are the employees well-trained in what they do? You can avoid many problems ------- ----------------
by making sure that your employees clearly understand their functions.
2. In handling food products, do your employees wear the proper hair covering, ------- ----------------
beard covering, disposable gloves and clean uniforms?

3. Are your employees wearing jewelry, rings, watches, fingernail polish or ------- ----------------
bandages?

Do your employees have any illnesses, infections or injuries (i.e., boils, cuts) that
can contaminate foods in the production area?
4. Do your employees wash and sanitize their hands after each visit to the toilet? ------- ----------------

Do you have washing facilities available for your employees near their work
stations?

Do they use them when their hands become soiled or contaminated?

5. Do your employees maintain clean personal habits? ------- ----------------
6. Is the traffic within your plant controlled to prevent contamination of the ------- ----------------
production area?

Do visitors wear proper outfits and hairnets? ------- ----------------

7. Have your employees been told the reasons why they should undertake the above
precautions?

Has this training been done through GMP classes?

Is the training documented?

Total Checked:
 Pachranga International Pvt.Ltd

GMPs: Buildings and Facilities: Plant and Grounds

Good Needs Work

1. Is the area around your firm clear of litter, weeds, grass and brush? ------- ----------------
2. Is there any standing water on your grounds (which also attracts pests)? ------- ----------------
3. Are floors, walls, ceilings, windows and screens properly maintained and ------- ----------------
cleaned?
There should be no flaking paint anywhere above the production area.
4. Do production area doors and windows to the outside have fine mesh screens to ------- ----------------
keep out insects? If not, are they tightly sealed?
5. Will a pencil pass under the door? ------- ----------------
6. Have all holes and cracks been filled so as not to provide hiding places or entry ------- ----------------
points for pests?
7. Are there any evidence of the presence of domestic animals such as cats and ------- ----------------
dogs?
8. Are rest rooms cleaned regularly? ------- ----------------
9. Are the hand-washing facilities furnished with paper or air hand dryers and soap? ------- ----------------
10. Are there any leaks in the roof, sky lights, windows, screens or overhead piping? ------- ----------------
11. Are the overhead lights covered with shields to prevent contamination of ------- ----------------
products by broken glass in case the lamps burst?
Total Checked:
 Pachranga International Pvt.Ltd

GMPs: Buildings and Facilities:

Sanitation Operations: Pest Control

Good Needs Work

1. Do you have professional pest control services? ------- ----------------
2. Do you check regularly on what the pest control operator is doing? ------- ----------------
3. Do you have documentation on what chemicals are being used? ------- ----------------
4. Are mites, weevils or roaches apparent in the plant? There should be no ------- ----------------
evidence
of their presence.
5. Do you have enough bait stations? ------- ----------------
6. Are you safety using fumigation safety? ------- ----------------
7. Are the pest control logs and documentation readily available? ------- ----------------
8. Are pesticides or application equipment stored safely? ------- ----------------
9. Are products stored on pallets and at least 18 inches away from the walls? ------- ----------------
10. Is your facility well-maintained? ------- ----------------

Total Checked:
 Pachranga International Pvt.Ltd

GMPs: Buildings and Facilities:

Sanitary Facilities and Controls
Good Needs Work
1. Is trash, debris and clutter picked up, both inside and outside the plant, so as not to ------- ----------------
provide hiding places for pests?
2. Are all sanitation chemicals used in the plant USDA/FDA approved? ------- ----------------
3. Do employees eat, drink and use tobacco products only in designated areas, and ------- ----------------
not in the production area or warehouse?
4. Is the food spilled or uneaten by employees cleaned up quickly so as not to attract ------- ----------------
pests or breed bacteria?
5. Has old rodent excreta been cleaned up so you can spot any new activity? ------- ----------------
6. Is garbage quickly removed and dumped in appropriate bins? It should not sit ------- ----------------
around your facilities to attract pests and develop odors.
7. Is the garbage kept covered? An open garbage pile is an excellent breeding ground ------- ----------------
for insects and rodents.
8. Is the water used in your firm from an approved source (either municipal supply ------- ----------------
or
tested private source)?
9. Have you made sure there are no hoses left dangling in sinks or on the ground? ------- ----------------
Loss of pressure can cause a back flow that will contaminate your water supply.
10. Do your facilities have back flow and vacuum breaker valves to prevent ------- ----------------
contaminate your water supply?
11. Is there standing water around your firm (particularly in the production area, ------- ----------------
warehouse and pack-off area)?
Total Checked:
 Pachranga International Pvt.Ltd

GMPs: Equipment

Good Needs Work

1. Is all equipment that comes in contact with food cleaned and ------- ----------------
sanitized as often as necessary to prevent contamination of the
product? You should follow appropriate cleaning schedules for each
piece of equipment.
2. Is the equipment designed, or otherwise suitable, for use in a food ------- ----------------
plant? For example, equipment for handling or processing foods
cannot contain polychlorinated biphenyls (PCBs), which are very
toxic (this does not apply to electrical transformers and condensers
containing PCBs in sealed containers).
3. Is there a build-up of food or other material on the equipment? ------- ----------------
This can serve as a breeding place for insects and bacteria.
4. Is there any build-up or seepage of cleaning solvents or lubricants ------- ----------------
on your equipment, which can contaminate foods? All repairs on
equipment should be of a permanent nature (e.g., no bobby pins in
place of cotter pins), as temporary repair parts can break or rupture
and get in the food product.
5. Is the equipment hard to disassemble for clean-up and inspection? ------- ----------------
The more difficult it is, the less inclined you or an employee will be
to clean it.
6. Is there a lot of “dead space” in or around the machinery where ------- ----------------
food and other debris can collect as a nest for insects and bacteria?
7. Can the surface of the equipment be sanitized? ------- ----------------
Total Checked:
 Pachranga International Pvt.Ltd

GMPs: Production and Process Control

Good Needs Work

1. Are products stored on a first-in, first-out basis to reduce the ------- ----------------
possibility of contamination through spoilage?
Are old products kept in front of the new to help in the rotation
process?
2. Are all incoming products dated to ensure a proper rotation of ------- ----------------
stocks and for internal tracking purposes?
3. Are items overstocked? This increases the chances of spoilage and ------- ----------------
contamination.
4. Are incoming vehicles inspected? ------- ----------------
5. Are dusty, faded or discolored containers checked regularly? ------- ----------------
6. Are all products spoiled by damage, insects, rodents or other ------- ----------------
causes stored in a designated “Quarantine Area” to prevent their
contact with safe products?
7. Are such quarantined items disposed of quickly to prevent the ------- ----------------
development of pest breeding places?
8. Are incoming materials inspected for damage or contamination so ------- ----------------
that they can be rejected?
9. Are unused materials properly resealed to prevent contamination? ------- ----------------
10. Are materials stored in a safe manner? ------- ----------------
Food related items should not be stored with non-food related
items.
Materials should be stacked so that vents and blowers are not
blocked.
Stacks of materials should be orderly for safety purposes.
11. Do you have an effective recall procedure set up? ------- ----------------
 Pachranga International Pvt.Ltd
Total Checked

Goods Manufacturing Pratices (GMPs)

Monthly Inspection Record Sheet
Personnel Plant Grounds Pest Control Sanitary Equipment Production
and Control Facilities Process
and Control
Needs Good Needs Goo Needs Good Needs Go Needs Goo Needs
Goo Work Work d Work Work od Work d Work
d
 Pachranga International Pvt.Ltd
1. 1. 1. 1. 1. 1.

2. 2. 2. 2. 2. 2.

3. 3. 3. 3. 3. 3.

4. 4. 4. 4. 4. 4.

5. 5. 5. 5. 5. 5.

6. 6. 6. 6. 6. 6.

7. 7. 7. 7. 7.

8. 8. 8. 8.

9. 9. 9. 9.

10. 10. 10. 10.

11. 11. 11.

Number Number Number Number Number Number
“Goods”:___ “Goods”:____ “Goods”:____ “Goods”:____ “Goods”:____ “Goods”:____
__ _ _ _ _ _
Percentage:_
_______ Percentage:_ Percentage:__ Percentage:_ Percentage:__ Percentage:_
_______ ______ _______ ______ _______
* Any questions that are not applicable should be eliminated to calculate the percentage
accordingly.
Date: ____________________ Establishment Name: ___ ___________________ Inspected by:
__________________

SANITATION SOPs

I. Preoperational Sanitation--Equipment and Facility Cleaning

All equipment will be cleaned and sanitized prior to starting production.
 Pachranga International Pvt.Ltd
A. General Equipment Cleaning
(Simple equipment and hand tools are cleaned and sanitized in the same manner but they
do not require disassembly and reassembly.)

Established Sanitary Procedures for Cleaning and Sanitizing

Equipment:
Good Needs Work
1. The equipment is disassembled ------- ----------------
2. Parts are placed in the designated tubs, racks, etc. ------- ----------------
3. Product debris is removed ------- ----------------
4. Equipment parts are rinsed with water to remove remaining debris. ------- ----------------
5. An approved cleaner is applied to parts and they are cleaned according to manufacturer’s ------- ----------------
directions
6. Equipment parts are rinsed with potable water. ------- ----------------
7. Equipment is sanitized with an approved sanitizer and rinsed with potable water if required. ------- ----------------
8. The equipment is reassembled. ------- ----------------
9. The equipment is reassembled with an approved sanitizer and rinsed with potable water if ------- ----------------
required

Performed Evaluations:

Good Needs Work

10. Organoleptic (smell, sight, touch) ------- ----------------
11. Chemical (chlorine level or others) ------- ----------------
12. Microbiological (swabs for TPC, or others ------- ----------------

Description of Evaluations:
__________________________________________________________________________|

Corrective Actions:__________________________________________

Overall Inspection by:_________________________ , Date:_____________________________

B. Cleaning of Facilities (including floors, walls and ceilings)

Cleaning Procedures:

Good Needs Work

1. Debris is swept up and discarded. ------- ----------------
2. Facilities are rinsed with potable water as necessary. ------- ----------------
3. Facilities are cleaned with an approved cleaner, according to manufacturers directions. ------- ----------------
4. Facilities are rinsed with potable water as necessary. ------- ----------------
 Pachranga International Pvt.Ltd
II. Operational Sanitation

Handling of the product and packaging materials will be performed under sanitary conditions
and in a manner to prevent contamination of the product.

Handling Operations

Established Methods for Food Handling:

Good Needs Work

1. Employees will clean hands, arms, gloves, aprons, boots, etc., ------- ----------------
as often as necessary during the handling procedures
2. Employees will clean and then sanitize any equipment as often ------- ----------------
as necessary during handling procedures to prevent contamination
of foods or packaging materials

Performed Evaluations:

Good Needs Work

3. Organoleptic (sight, smell, feel, etc.) ------- ----------------
4. Chemical (chlorine level or others) ------- ----------------
5. Microbiological (swabs for TPC, or others ------- ----------------

Description of Evaluations: ____________________________________________________

__________________________________________________________________________

Corrective Actions: __________________________________________________

Overall Inspection by:_______________________ , Date:___________________________

 Pachranga International Pvt.Ltd

Sanitation SOPs (SSOPs)

Monthly Inspection Record Sheet*

General Equipment Cleaning of Facilities Handling Operations

Cleaning
Good Need Works Good Need Works Need Works
Good
1. 1. 1.

2. 2. 2.

3. 3. 3.

4. 4. 4.

5. 5.

6.

7.

8.

9.

10.

11.

Number “Goods”:_____ Number “Goods”:_____ Number “Goods”:_____

Percentage:________
Percentage:________ Percentage:________

* Any questions that are not applicable should be eliminated to calculate the percentage
accordingly.

Date: __________________ Establishment Name: _____________________________

Inspected by: ______________________________
 Pachranga International Pvt.Ltd

Worker Health and Hygiene

Good Needs
Work
9. Are employees who work with fresh produce infected? -------------- ---------
10. Are employees trained to follow good hygienic practices? -------------- ---------
11. Are training programs established and directed towards health -------------- ---------
and hygiene – including basics such as proper hand washing
techniques and the importance of using toilet facilities?
12. Are you familiar with typical signs and symptoms of infectious -------------- ---------
diseases?
13. Is protection offered to workers with cuts or lesions on parts of -------------- ---------
the body that may make contact with fresh produce?
14. Are gloves properly used so hands will not become a vehicle -------------- ---------
for spreading pathogens?

Corrective Actions:

Date:____________________ Approved by:______________________________