Harvie Small Producer Food Safety Self-Audit (Manufacturer)

	A	B	C	D	E	F	G	H
1	Harvie Small Producer Food Safety Self-Audit (Manufacturer)
2		Yes	No	Needs Work	Producer Notes and/or Action Planned to Correct Issue	Required Documents	Document Uploaded	Further Guidance

3	Overview
4	Are you food safety third party certified (such as Everclean, Merieux, NSF) or do you already have a written food safety plan? If yes, you can stop after the "Overview" section.
5	Can Harvie sourcing team schedule a tour of your production facility? If so, please advise on best options.
6	For temperature time controlled foods (TCS), do you have documentation (temperature logs) to guarantee the cold chain has been maintained from production to Harvie's receiving area?
7	Is Product Insurance Liability held? List policy amount details in Producer Notes, including current dollar limits.
8	FACILITY
9	Personnel
10	All employees have been trained on the risks of unhygienic practices and appropriate hygienic practices to prevent contamination of food.					Upload personnel policy		Written standard operating procedures for handwashing and when to wash hands. Planned training for employees on handwashing that is documented.
11	Employees report any health conditions to their supervisors including illness, open lesions, and any other sources of possible contamination.							Written policy on reporting health conditions explaining that employees will be sent home if signs are shown.
12	Written dress code policy for all personnel is enforced.							All personal belongings including jewelry should be stored in a designated area away from possibly becoming a source of contamination.
13	Written policy on personal protective attire is enforced.							Employees are trained on the use of outer garments like gloves, hair nets, and aprons that are needed.
14	Written policy on food and tobacco use is enforced.							No eating, drinking, or use of tobacco, including electronic cigarettes and vaporizers, in the food production areas. Designated areas are available for eating, drinking, and tobacco use.
15	Employees are trained on proper food handling, food protection principles, and standard working conditions.							Recommended: written standard operating procedures for proper food handling and food protection. Ensure employees are able to identify when processing is going correctly and when it is not.
16	Personnel has been designated to identify and document when plant sanitation fails to meet expectations and when food contamination occurs.							Document failures and contamination. Have written procedures to deal with repeat offenders of poor sanitation practices.
17	Plant and Grounds
18	Within the immediate vicinity of the plant, removal of litter, waste, weeds and grass occurs regularly.							Regular checking of the grounds, including roads and parking lots, surrounding the facility to ensure the plant doesn’t attract or harbor pests.
19	All unused and broken equipment is stored in the proper area.							When equipment does not work, isolate it from working equipment to prevent confusion and clutter. Regularly dispose of unused and broken equipment.
20	Areas around and within the facility are well-drained.							Drains are checked and cleared to allow proper drainage to prevent pest infestation.
21	The grounds, buildings, fixtures and other biological hazard areas are regularly maintained and repaired.							Broken items are fixed or removed in a timely manner.
22	The plant is suitable in size, construction, and design to allow for sanitation and maintenance.							Plant gives adequate space for equipment, bulk storage, and ingredients while still being able to clean.
23	Plant design allows for separation of production by location, time, or other means reducing cross contamination.							Keep production areas separate from storage and shipping areas.
24	Proper lighting throughout the facility that is protected to prevent product contamination.							All fixtures should have shatter resistant light bulbs or non-breakable covers.
25	Dust and vapors are controlled through adequate ventilation.							This helps to prevent allergen and microbial contamination.
26	Sanitary Operations
27	All cleaning compounds and sanitizing agents are free from microorganisms and are deemed safe and adequate under the condition of use.
28	Toxic cleaning compounds, sanitizing agents, and pesticide chemicals are held and stored to protect against contamination of food, food-contact surfaces, and food-packaging.							Designated location away from the food production areas for all chemicals. Be sure to keep track of material safety data sheets.
29	Only toxic materials that are relevant to the food being processed are stored or used in the plant.							Only materials required for cleaning, sanitation, maintenance, and laboratory testing may be in the plant.
30	Effective pest control program is established. Guard dogs may be allowed in some areas of a plant if they are unlikely to result in food contamination. Pesticides are used only in ways that will protect against the contamination of food, food-contact surfaces, or foodpackaging materials.				Describe current pest control strategry:			Pest management system that documents the presence and prevention methods to exclude pests. If using pesticides, ensure they are used in a manner to prevent contamination. Limit the areas a guard dog is allowed within the plant to ensure no contamination occurs.
31	All equipment including food contact surfaces, utensils, and non-food contact surfaces are cleaned on a scheduled basis. All equipment is stored in a manner that prevents contamination.							Documentation of cleaning that occurs on a regular basis is not required but may be beneficial. Be sure to regularly check for cleaning residues and have a written protocol to account for improperly cleaned equipment.
32	Single-serve articles are stored, handled, and disposed of in a manner that protects against allergen cross-contamination and contamination of food, foodcontact surfaces, and food-packaging.							Designated storage areas for these areas and written standard operating procedure for use
33	The water supply must be adequate for intended operations and must be derived from an adequate source. Any water, steam, or ice that contacts food, food-contact surfaces, or food-packaging materials is safe and of adequate sanitary quality. Running water at a suitable temperature and, under pressure as needed, is provided in all areas of processing, cleaning, packaging, and employee sanitation.							All water coming into the plant needs to be as sanitary as necessary for the intended use.
34	Plumbing is of adequate size and design, able to carry adequate quantities of water, remove waste, not become a source of contamination of food or water, be adequately drained from the floor, and not allow backflow or cross-connection from wastewater and sewage.							Plumbing must be able to provide adequate quantities of safe water and drain adequate quantities of wastewater and sewage.
35	Sewage treatment systems and septic systems are free of leaks and are functioning properly.							Regularly inspect sewage treatment and septic systems.
36	Toilets and handwashing stations are readily accessible, clean, and not a source of contamination.							There must be clean toilets and handwashing stations with suitable temperature throughout the plant.
37	Rubbish and offal are labelled. They are stored and disposed of to minimize the development of odor, the potential to attractant pests, and to not allow contamination of food, water, or surfaces throughout the plant.							Waste must be removed regularly and in a way that minimizes cross-contamination.
38	Equipment and Utensils
39	All equipment used in the plant is designed to be readily cleanable and maintained to prevent allergen cross-contact.							Everything must be able to be thoroughly cleaned and also must be cleaned regularly.
40	Equipment is designed and maintained to avoid the adulteration of food.							Equipment cannot allow lubricants, fuel, metal fragments, contaminated water, etc. into food. Equipment should be constructed from metal detectable parts.
41	Food contact surfaces are made of nontoxic materials and able to withstand the environment and foods they are used with.							Food contact surfaces must be able to withstand heat, corrosion, and all processing conditions.
42	Seams on food contact surfaces are smoothly bonded or maintained to minimize the accumulation of food, dirt, and organic matter.							This helps prevent microorganism establishment and growth and minimizes allergen crosscontact.
43	All equipment in food processing areas is kept clean and sanitary.							This includes non-food contact surfaces, hoses, brooms, etc.
44	Cold storage areas have accurate thermometers, and temperatures are recorded routinely throughout the day.							Thermometers must be able to accurately display temperatures so that it is obvious when temperatures have not been properly maintained.
45	Devices used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food are accurate and precise, maintained, and regularly calibrated.							Such devices include thermometers, pH meters, water activity meters, etc.
46	Any gases introduced into a food or used to clean foodcontact surfaces are not contaminated.							Gases should be free of allergen and microbial contamination as well as physical and chemical hazards
47	PROCESSES AND CONTROLS
48	All operations involving food are conducted under adequate sanitation principles and supervised by one or more trained individuals assigned this duty.				Please list Food Safety contact name and email and/or telephone number:			This includes manufacturing, processing, packing, holding, receiving, inspecting, transporting, and segregating food.
49	The establishment has appropriate quality control operations for all food to ensure it is safe for human consumption.							Quality control operations are crucial to confirm the product is safe.
50	Overall plant sanitation is supervised by one or more trained individuals.							All sanitation procedures should be written and documented. The individual is responsible for training employees in sanitation procedures and how to identify contamination issues.
51	All food that is contaminated to the point of adulteration is rejected, treated, or processed to eliminate the contamination.							If product was processed incorrectly and does not eliminate microbial contamination, it may be deemed appropriate to be reintroduced into the raw materials stream. It must be labelled as rework. Otherwise, when in doubt, throw it out.
52	Raw materials are inspected and handled to ensure suitability for processing into final product. Raw materials are washed, cleaned, and stored appropriately to avoid contamination.							Raw ingredients must be inspected for safe levels of microorganisms, pests, and toxins (such as aflatoxin) and stored in a way that prevents future allergen or other food contamination.
53	Frozen raw materials and ingredients are kept frozen.							If thawing is necessary, do so in a way that prevents adulteration of the food.
54	When measures are taken to destroy or prevent the growth of undesirable microorganisms, the measures are adequate for the food to not become adulterated.							These measures include sterilizing, irradiating, pasteurizing, cooking, freezing, refrigerating, controlling pH, or water activity. There should be documented proof that the correct controls were applied.
55	Heat blanching heats and holds foods at the required temperature, then foods are cooled or processed immediately.							Growth of microorganisms in blanchers must be minimized by the use of proper operating temperatures and regular cleaning and sanitizing.
56	Batters, breading, sauces, gravies, dressings, dipping solutions, and other similar preparations that are held and used repeatedly over time are treated or maintained as to protect against allergen and other contaminants while minimizing the growth of undesirable microorganisms.							Be mindful of the use and storage of these products as they can also be important for food safety.
57	Foods that rely on water activity control to prevent growth of undesirable microorganisms are processed to and maintained at a safe-moisture level.							When making dry mixes, nuts, and other low moisture foods, ensure the correct water activity and moisture level is reached and maintained.
58	Foods that rely on the control of pH for preventing the growth of undesirable microorganisms are monitored and maintained at a pH of 4.6 or below.							Acid and acidified foods must be kept below a pH of 4.6 at all times.
59	When ice is used in contact with food, it is of safe and sanitary quality and only used if it has been manufactured in accordance with current good manufacturing practice as outlined in this document.							Water and ice used in contact with food should always be treated like a food in relation to this checklist.
60	CROSS-CONTAMINATION
61	All steps and precautions are taken to prevent allergen cross-contamination.							Make certain there is no allergen cross-contamination at any step of the process, from the supplier to the customer.
62	Allergens are separated from non-allergenic productions by using a different processing location, with time between runs to clean and sanitize equipment, air and dust flow, etc.
63	Raw materials are held in containers designed to prevent allergen cross-contact and contamination.							Storage conditions, such as temperature, relative humidity, or a rework schedule, may be used to reduce risk for allergen cross-contact and contamination
64	Any materials that are food allergens are labelled and handled in a way to prevent allergen cross-contact.							Label all boxes with allergens as "allergen" and be mindful of their travels through the facility.
65	All food manufacturing, processing, packing, and holding are conducted under conditions and controls that minimize the potential for the growth of microorganisms, allergen cross-contact, food contamination, and food deterioration.							If a food requires temperature control for safety, temperature must be used to control that food.
66	Work-in-progress, rework, and finished food are protected at all times to prevent allergen cross-contact, contamination, and growth of undesirable microorganisms.							This applies to all steps in your process, from receiving to distribution.
67	TRANSPORTATION
68	Product is kept covered and protected from physical damage and contamination during transit to Harvie.
69	Transport vehicle is inspected for cleanliness before loading product.
70	There are designated areas in transport vehicles for storage of food products and non-food items to avoid the risk of cross-contamination.
71	All trailers (or coolers with ice) are at the required temperature and capable of maintaining the required temperature, including pre-cooled, prior to loading of refrigerated/frozen loads.
72	Drivers and personnel at all stages of receiving, unloading, storage, loading and delivery are trained on sanitary transportation practices.
73	BUSINESS GENERAL INFORMATION
74	Name of Manufacturer
75	Name of Manufacturer
76	Address
77	Address
78	Telephone
79	Telephone
80	E-mail
81	E-mail
82	Annual Business Revenue
83	Annual Business Revenue
84	List products available for sale to Harvie:
85	List products available for sale to Harvie: