FOOD SAFETY AUDIT REPORT By Food Safety Auditor http://www ...

Operational Methods and Personnel Practices (cont’d) OK IN S U Comments
134. Employees were encouraged to practice good personal hygiene
habits at all times.
135. Hand washing was performed at a frequency that was
appropriate and done any time the hands became soiled.
Employees adhered to the following principles when handling raw
materials, work in progress, or uncovered finished product:
136. Clean outer garments were worn by the plant personnel.
137. Gloves, if worn, were subject to adequate control to avoid
product contamination.
138. Wore effective hairnets to include where applicable head, beard,
and mustache covers to fully contain hair and beards.
139. Removed insecure costume or hand jewelry, including watches,
earrings, rings with settings, false fingernails, fingernail polish,
and dangling jewelry. Any exception to this was spelled out in
the company policy and the reasoning behind it explained.
140. Perfume or aftershave was avoided by employees in contact with
food products.
141. Eating, drinking, chewing gum, and using tobacco products were
restricted to designated areas only.
142. Employee lunches and/or personal effects were not stored or
placed in production or ingredient storage areas.
143. Personal items, such as pens, pencils, tools essential to
production tasks, or thermometers, were not carried in shirt
pockets when employees were in production areas. Such items,
when needed, were carried in proper holders below the waist.
144. No person with obvious boils, sores, infected wounds, or any
other infectious or communicable disease was permitted to
contact food.
145. All cuts and grazes were covered by a detectable metal strip
bandage that was company issued and regularly tested with the
metal detector.
146. Noncompany personnel were required to conform to company
sanitation policies and GMPs.
Additional Comments for Operational Methods and Personnel Practices:
1.
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