HACCP STANDARDS (DUTCH HACCP)

Ceres Certifications, International

Date:

Supplier Information
Company Name:

Inspec. Address:

City, State, Zip:

Mailing Address: (if

different from above)

Country:

Auditor:

Audit Start Time Audit End Time

Last Audit Date Last Audit Score

Corrective Actions Corrective Actions
Needed? Due By

Follow-up Audit Timing for Follow-

Required? up Audit
Reason for Follow-
up
Company
Associate(s) with
Whom Audit
Findings were
Reviewed

Company Contact Information:

Name Phone Number Email Address

CCI
Form #036
4/12/11
Audit Results and Summary
Corrective Actions
Category Needed? Comments
Yes No

I. Primary Production

II. Design & Facilities

III. Control of Operation

IV. Establishment: Maintenance & Sanitation

V. Establishment: Personal Hygiene

VI. Transportation

VII. Product Information & Consumer

Awareness

VIII. Training

I. PRIMARY PRODUCTION
Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. ENVIRONMENTAL HYGIENE
A. Primary food production shall not be
carried out in areas where the presence of
potentially harmful substances will lead to an
unacceptable level of such substances in
food. Potential sources of contamination
from the environment shall be considered.

TOTALS: 0/0 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. HYGIENIC PRODUCTION OF FOOD SOURCES
A. The potential effects of primary production
activities on the safety and suitability of food
shall be considered at all times. In particular,
this includes identifying any specific points in
such activities where a high probability of
contamination may exist and taking specific
measures to minimize that probability.

CCI
Form #036
4/12/11
B. As far as practicable, measures shall be
implemented to: -
control contamination from air, soil, water,
feedstuffs, fertilizers (including natural
fertilizers), pesticides, veterinary drugs, or
any other agent used in primary production;
X
-control plant and animal health so that it
does not pose a threat to human health
through food consumption, or adversely
affect the suitability of the product; -
protect food sources from fecal and other
contamination.
C. In particular, care shall be taken to
manage waste and store harmful substances X
appropriately.
D. On-farm programs which achieve specific
food safety goals are becoming an important
part of primary production and shall be
encouraged.

TOTALS: /2 /4 /4

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. HANDLING, STORAGE AND TRANSPORT
A. Procedures shall be in place to: -
sort food and food ingredients to segregate
material which is evidently unfit for human
consumption; -
dispose of any rejected material in a hygienic
manner; -protect X
food and food ingredients from contamination
by pests, or by chemical, physical or
microbiological contaminants or other
objectionable substances during handling,
storage and transport.
B. Care shall be taken, so far as is
reasonably practicable, to prevent
deterioration and spoilage through
appropriate measures which may include X
controlling temperature, humidity, and/or
other controls.

TOTALS: /2 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. CLEANING, MAINTENANCE AND PERSONAL HYGIENE

CCI
Form #036
4/12/11
A. Appropriate facilities and procedures shall
be in place to ensure that: - any
necessary cleaning and maintenance is
carried out effectively; - X
an appropriate degree of personal hygiene in
maintained.

TOTALS: /1 /1 /1

II. DESIGN AND FACILITIES

Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. LOCATION
Establishments
A. Establishments shall not be located
anywhere where it is clear that there is a
threat to food safety or suitability. In
particular, establishments shall normally be
located away from: -
environmentally polluted areas and industrial
activities which pose a serious threat to X
contamination of food; - areas
subject to flooding unless sufficient
safeguards are provided; -
areas prone to infestations of pests; -
areas from which waste, either solid or liquid,
cannot be removed effectively.
Equipment
B. Equipment shall be located so that it:
- permits adequate maintenance and
cleaning; -
functions in accordance with its intended use;
- facilitates good hygiene practices, including
monitoring.

TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. PREMISES AND ROOMS
Design and Layout
A. Where appropriate, the internal design
and layout of food establishments shall
permit good food hygiene practices, including
protection against harmful cross-
contamination.
Internal Structures and Fittings
B. Structures within food establishments
shall be soundly built of durable materials and
be easy to maintain, clean and where
appropriate, disinfect.
CCI
Form #036
4/12/11
C. The surfaces of walls, partitions and
floors shall be made of impervious materials
with no toxic effect in intended use.
D. Walls and partitions shall have a smooth
surface up to a height appropriate to the
operations.
E. Floors shall be constructed to allow
adequate drainage and cleaning.
F. Ceilings and overhead fixtures shall be
constructed and finished to minimize the build
up of dirt and condensation and the shedding
of particles.
G. Windows shall be easy to clean,
constructed to minimize build up of dirt and
where necessary, fitted with removable and
cleanable insect-proof screens. Where
necessary windows shall be fixed.
H. Doors shall have smooth, non-absorbent
surfaces and shall be easy to clean and
disinfect.
I. Working surfaces that come into direct
contact with food shall be of sound condition,
durable and easy to clean, maintain and
disinfect. They shall be made of smooth, non- X
absorbent materials and inert to food,
detergents and disinfectants under normal
operating conditions.
Temporary/Mobile Premises
J. Premises and structures shall be located,
designed and constructed to avoid, as far as
reasonably practicable, contaminating food
and harboring pests.
K. Any food hygiene hazards associated with
such facilities shall be adequately identified
and controlled to ensure the safety and
suitability of food.

TOTALS: /1 /11 /11

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. EQUIPMENT
General
A. Equipment and reusable containers
coming into contact with food shall be
designed and constructed to ensure that,
X
where necessary, they can be adequately
cleaned, disinfected and maintained to avoid
the contamination of food.
B. Equipment and containers shall be made
of materials with no toxic effect in intended
use.

CCI
Form #036
4/12/11
C. Where necessary, equipment is durable
and movable or capable of being
disassembled to allow for maintenance,
cleaning, disinfection, monitoring and, for
example, to facilitate inspection for pests.
Food Control and Monitoring Equipment
D. In addition to the general requirements in
"A" above, equipment used to cook, heat,
cool, store or freeze food shall be designed to
achieve the required food temperatures as X
rapidly as necessary in the interests of food
safety and suitability, and to be effectively
maintained.
E. Such equipment shall also be designed to
allow temperatures to be monitored and
controlled. Where necessary, such
equipment shall have effective means of
controlling and monitoring humidity, air-flow X
and any other condition likely to have a
detrimental effect on the safety or suitability
of food.
Containers for Waste and Inedible Substances
F. Containers for waste, by-products, and
inedible or dangerous substances shall be
identifiable, suitably constructed and where
appropriate made of impervious material.

G. Containers used to hold dangerous

substances shall be identified and, where
appropriate, shall be lockable to prevent
malicious or accidental contamination of
food.
TOTALS: /3 /7 /7

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. FACILITIES
Water Supply
A. An adequate supply of potable water with
appropriate facilities for its storage,
distribution and temperature control, shall be
available whenever necessary. Potable
water shall, as a minimum, meet the
specifications published in the WHO
Guidelines for Drinking Water Quality.
B. Separate non-potable water systems (e.g.
fire control, steam production, refrigeration)
shall be identified and shall not connect with,
or allow reflux into, potable water systems.

Drainage and Waste Disposal

CCI
Form #036
4/12/11
C. Drainage and waste disposal systems
shall be available, designed, constructed and
maintained in such a way as to avoid
contamination of food products and potable
water supply.
Cleaning
D. Adequate facilities, suitable designated,
are provided for cleaning food utensils and
equipment. If necessary these facilities shall X
have an adequate supply of hot and cold
potable water.
Personnel Hygiene Facilities and Toilets
E. Adequate means of hygienically washing
and drying hands, including wash basins and
a supply of cold and hot (suitable X
temperature) water are provided.
F. Lavatories of appropriate hygienic design
are provided.
G. Adequate changing facilities for personnel
are provided.
H. The aforementioned facilities are suitably
located and designated.
Temperature Control
I. Facilities for heating, cooling or freezing
food products, or storing refrigerated or
frozen foods are suitable to meet the X
specified conditions for ensuring food safety.

Air Quality and Ventilation

J. Mechanical or natural ventilation ensures:
- minimization of air-borne contamination of
food (e.g. from aerosols and condensation
droplets) -
control of ambient temperatures -
control of humidity

K. Ventilation systems are designed and

constructed so that air does not flow from
contaminated areas to clean areas and they
can be adequately maintained and cleaned.
Lighting
L. The intensity and color of the lighting is
sufficient to ensure the production and
handling of safe food products.

M. Where appropriate, lighting fixtures are

protected to ensure that food products are X
not contaminated by breakage.
Storage
N. Adequate facilities for storage of food
ingredients and non-food materials (e.g.
cleaning materials, lubricants, fuels) are
provided.

CCI
Form #036
4/12/11
O. Food storage facilities are designed and
constructed to: -
permit adequate maintenance and cleaning;
- avoid pest access and harborage; -
enable food to be effectively protected from X
contamination; -
provide the necessary environment to
prevent spoilage.

P. Facilities for storage are designed,

constructed and maintained to ensure that
malicious or accidental contamination of food X
products with harmful materials is prevented.

TOTALS: /6 /16 /16

III. CONTROL OF OPERATION

Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. CONTROL OF FOOD HAZARDS
A. Food business operators shall control
food hazards through the use of systems
such as HACCP. These systems shall be
applied throughout the food chain to control
food hygiene throughout the shelf life of the
product.

TOTALS: 0/0 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
Time and Temperature Control
A. Control systems for temperature and time
during heating, cooling and storage are in
place where necessary for the production and
handling of safe food. Control systems X
included critical limits, registration and testing
of accuracy of measuring equipment.

Specific Process Steps

B. Other steps which contribute to food
hygiene (and which must therefore be
considered) may include chilling, thermal
processing, irradiation, drying, chemical
preservation, vacuum or modified
atmospheric packaging.
Microbiological and Other Specifications

CCI
Form #036
4/12/11
C. Where microbiological, chemical or
physical specifications are relevant for food
safety, such specifications shall be based on
sound scientific principles and state, where
appropriate, monitoring procedures, action
limits and analytical methods.
Microbiological Cross-Contamination
D. Where appropriate, effective separation of
raw, unprocessed food from processed food X
applies.
E. Where appropriate, access to processing
areas are restricted or controlled. Access
X
and control procedures are defined and
documented.
F. All surfaces, utensils, equipment, fixtures
and fittings are cleaned and where
necessary, disinfected after contact with raw X
food, to prevent contamination.
Physical and Chemical Contamination
G. Systems are in place to prevent
contamination of food products by foreign
bodies (e.g. glass, metal, dust, harmful X
fumes) and hazardous chemicals.
H. Suitable and effective detection or
screening devices are used where
necessary.

TOTALS: /5 /8 /8

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. INCOMING MATERIALS REQUIREMENTS
Specifications
A. No raw material or ingredient shall be
accepted by an establishment if it is known to
contain parasites, undesirable micro-
organisms, pesticides, veterinary drugs or
toxic, decomposed or extraneous substances
X
which would not be reduced to an acceptable
level by normal sorting and/or processing.
Where appropriate, specifications for raw
materials shall be identified and applied.

Control at Reception
B. Raw materials or ingredients shall, where
appropriate, be inspected and sorted before
processing. Where necessary, laboratory
tests shall be carried out to establish fitness X
for use. Only sound, suitable raw materials
or ingredients shall be used.

Stock Rotation

CCI
Form #036
4/12/11
C. Stocks of raw materials and ingredients
shall be subject to effective stock rotation. X

TOTALS: /3 /3 /3

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. PACKAGING
Design and Materials
A. Packaging design and materials shall
provide adequate protection for products to
minimize contamination, prevent damage and
accommodate proper labeling.
Food-Grade Materials and Gases
B. Packaging materials and gases shall be
non-toxic and not pose a threat to the safety
and suitability of food under the specified
conditions, storage and use.
Reusable Packaging
C. Reusable packaging shall be suitably
durable, easy to clean and, where necessary, X
disinfect.

TOTALS: /1 /3 /3

Deficiencies
ITEM COMMENTS
Critical Pass Fail
V. WATER
Water in Contact with Food
A. Only potable water shall be used in food
handling and processing, with the following
exceptions: -
for steam production, fire control and similar
purposes not connected with food - in X
certain processes (e.g. chilling) and in food
handling areas provided it does not constitute
a hazard to the safety of food (e.g. use of
clean sea-water)
Reuse of Re-circulated, Treated Water
B. Re-circulated water for re-use shall be
treated and maintained in such a condition
that no hazards for food safety occur. The
treatment process shall be effectively
monitored.
Reuse of Re-circulated, Untreated Water
C. Re-circulated water which has received
no further treatment and water recovered
from processing of food by evaporation or
drying may be used, provided its use does
not constitute a risk to the safety and
suitability of food.
Water as an Ingredient
CCI
Form #036
4/12/11
D. Potable water shall be used.

Ice and Steam

E. Ice shall be made from water which meets
all standards of this section. Ice and steam
shall be produced, handled and stored to
protect them from contamination.
F. Steam used in direct contact with food or
food contact surfaces shall not contain any
agent which is hazardous for food safety.

TOTALS: /1 /6 /6

Deficiencies
ITEM COMMENTS
Critical Pass Fail
VI. MANAGEMENT AND SUPERVISION
Type of Control and Supervision
A. The type of control and supervision
needed will depend on the size of the
business, the nature of its activities and the
types of food involved.
Knowledge Required
B. Managers and supervisors shall have
enough knowledge of food hygiene principles
and to be able to judge potential risks, take
X
appropriate preventive and corrective action,
and ensure that effective monitoring and
supervision takes place.
TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
VII. DOCUMENTATION AND RECORDS
Retain Records
AX. Where necessary, appropriate records
of processing, production and distribution
shall be kept and retained for a period that X
exceeds the shelf life of the product.
Effectiveness and Credibility
B. Documentation can enhance the
credibility and effectiveness of the food
safety control system.

TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
VIII. RECALL PROCEDURES
Effective Procedures

CCI
Form #036
4/12/11
A. Managers shall ensure that effective
procedures are in place to deal with any food
safety hazard and to enable the complete, X
repaid recall of any implicated batch of
finished food from the market.
Tracing & Tracking
B. Where a product has been withdrawn
because of an immediate health hazard,
other products which are produced under
similar conditions, and which may present a
X
similar hazard to public health, shall be
evaluated for safety and may need to be
withdrawn. The need for public warnings
shall be considered.
Destroy or Reprocess
C. Recalled products shall be held under
supervision until they are destroyed, used for
purposes other than human consumption,
determined to be safe for human X
consumption, or reprocessed in a manner to
ensure their safety.

TOTALS: /3 /3 /3

IV. ESTABLISHMENT: MAINTENANCE AND SANITATION

Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. MAINTENANCE AND CLEANING
General
A. Establishments and equipment shall be
kept in an appropriate state of repair and
condition to: -
facilitate all sanitation procedures;
- function as intended, particularly at critical
steps; -
prevent contamination of food, e.g. from
metal shards, flaking plaster, debris and
chemicals.
B. Cleaning shall remove food residues and
dirt that may be a source of contamination.
The necessary cleaning methods and
materials will depend on the nature of the X
food business. Disinfection may be
necessary after cleaning.
C. Cleaning chemicals shall be handled and
used carefully and in accordance with
manufacturers instructions.
D. Cleaning chemicals shall be stored,
where necessary, separately from food, in
clearly identified containers to avoid the risk
of (malicious or accidental) contamination of
food.
CCI
Form #036
4/12/11
 Cleaning Procedures and Methods
E. The cleaning and disinfecting method(s)
shall be specified and documented. The
water used will comply with section X
"Facilities". Contamination of food with
cleaning chemicals shall be prevented.

TOTALS: /2 /5 /5

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. CLEANING PROGRAMS
Specifications
A. Cleaning and disinfection programs shall
ensure that all parts of the establishment are
appropriately clean and shall include the
cleaning of cleaning equipment. Where
documented cleaning programs are used,
they shall specify: -
areas, items of equipment and utensils to be
X
cleaned; -
responsibility for particular tasks; -
method and frequency of cleaning; -
monitoring arrangements.
Where appropriate, programs shall be drawn
up in consultation with relevant expert
advisors.
Monitoring and Verification
B. Cleaning and disinfection programs shall
be continually and effectively monitored for
their suitability and effectiveness and where
necessary, documented.
TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. PEST CONTROL
General
A. Good hygiene practices shall be
employed to avoid creating an environment
conducive to pests. Good sanitation,
inspection of incoming materials and effective
monitoring can minimize the likelihood of
infestation and thereby limit the need for
pesticides.
Preventing Access
B. Buildings shall be kept in good repair and
condition to prevent pest access and to
eliminate potential breeding sites.

CCI
Form #036
4/12/11
C. Holes, drains and other places where
pests are likely to gain access shall be kept
sealed. Where sealing is not possible (e.g.
open windows, doors and ventilators) X
measures like wire mesh screens shall be in
place to reduce the problem of pest entry.
D. Animals shall, wherever possible, be
excluded from the grounds of factories and X
food processing plants.
Harborage and Infestation
E. Potential food sources shall be stored in
pest-proof containers an/or stacked above
the ground and away from walls.
F. Areas both inside and outside food
premises shall be kept clean. Where
appropriate, refuse shall be stored in covered
pest-proof containers.
Monitoring and Detection
G. Records or regular examination of
establishments and surroundings shall be X
available.
Eradication
H. Pest infestations shall be dealt with
immediately and shall be carried out without
X
posing a threat to the safety or suitability of
food.
TOTALS: /4 /8 /8

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. WASTE MANAGEMENT
Removal, storage
A. Suitable provision must be made for the
removal and storage of waste. Waste must
not be allowed to accumulate in food
handling, food storage, and other working X
areas and the adjoining environment except
for far as is unavoidable for the proper
functioning of the business.
Cleaning
B. Waste stores must be kept appropriately
clean.
TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
V. SANITATION SYSTEMS
Monitoring
A. Sanitation systems shall be monitored for
effectiveness.
Verification
CCI
Form #036
4/12/11
B. Sanitation systems shall be periodically
verified by inspections or, where appropriate,
by microbiological sampling of environment
X
and food contact surfaces and regularly
reviewed and adapted to reflect changed
circumstances.
Review
C. Sanitation systems shall be regularly
reviewed and adapted to reflect changed X
circumstances.
TOTALS: /2 /3 /3

V. ESTABLISHMENT: PERSONAL HYGIENE

Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. HEALTH STATUS
Access Prevention
A. A system shall be in place to prevent
access to any food handling area by people
known, or suspected to be suffering from, or X
to be a carrier of, a disease or illness likely to
be transmitted through food.
B. Any person so affected shall immediately
report illness or symptoms of illness to the
management. Medical examination of a food
X
handler shall be carried out if clinically or
epidemiologically necessary.

TOTALS: /2 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. ILLNESS AND INJURIES
Conditions to be Reported
A. Conditions which shall be reported to
management in order to assess the need for
medical examination and/or possible
exclusion from food handling, include: -
jaundice -
diarrhea -
vomiting -
fever -
sore throat with fever -
visibly infected skin lesions (boils, cuts, etc.)
- discharges from ear, eye or nose

TOTALS: 0/0 /1 /1

Deficiencies
ITEM CCI COMMENTS
Form #036
4/12/11
ITEM COMMENTS
Critical Pass Fail
III. PERSONAL CLEANLINESS
Protective Clothing
A. Food handlers shall maintain a high
degree of personal cleanliness and, where
X
appropriate, wear suitable protective clothing,
head covering and footwear.
Cuts and Wounds
B. When personnel with minor injury are
permitted to continue working, cuts and
wounds shall be covered by suitable X
waterproof dressings.
Washing Hands
C. Personnel shall always wash their hands
when personal cleanliness may affect food
safety, for example: -
at the start of food handling activities -
immediately after using the toilet -
X
after handling raw food or any contaminated
material which could result in contamination
of other food items; they shall avoid handling
ready-to-eat food, where appropriate.

TOTALS: /3 /3 /3

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. PERSONAL BEHAVIOR
Smoking, Eating, Sneezing
A. People engaged in food handling activities
shall refrain from behavior which could result
in contamination of food, for example:
- smoking -
spitting - X
chewing or eating -
sneezing or coughing over unprotected food.

Jewelry
B. Personal effects such as jewelry,
watches, pins or other items shall not be
worn or brought into food handling areas if X
they pose a threat to the safety and suitability
of food.

TOTALS: /2 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
V. VISITORS
Cleanliness and Behavior

CCI
Form #036
4/12/11
A. Visitors to food manufacturing, processing
or handling areas shall, where appropriate,
wear protective clothing and adhere to the X
other personal hygiene provisions in this
section.
TOTALS: /1 /1 /1

VI. TRANSPORTATION
Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. GENERAL
A. Food shall be adequately protected during
transport to assure food safety.
TOTALS: 0/0 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. REQUIREMENTS
A. Where necessary, conveyances and bulk
containers shall be designed and constructed
so that they: - do not
contaminate foods or packaging - can be
effectively cleaned and, where necessary,
disinfected - permit
effective separation of different foods or
foods from non-food items where necessary
during transport - provide
effective protection from contamination,
including dust and fumes - can
effectively maintain the temperature,
humidity, atmosphere and other conditions
necessary to protect food from harmful or
undesirable m microbial growth and
deterioration likely to render it unsuitable for
consumption -
allow any necessary temperature, humidity
and other conditions to be checked.

TOTALS: 0/0 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. USE AND MAINTENANCE
A. Conveyances and containers for
transporting food shall be kept in an
appropriate state of cleanliness, repair and
condition.

CCI
Form #036
4/12/11
B. Where the same conveyance or container
is used for transporting different foods or non-
foods, effective cleaning and, where X
necessary, disinfection shall take place
between loads.
C. Where appropriate, particularly in bulk
transport, containers and conveyances shall
be designated and marked for food use only X
and be used only for that purpose.

TOTALS: /2 /3 /3

VII. PRODUCT AND CONSUMER AWARENESS

Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. BATCH IDENTIFICATION
A. Batch identification is essential in product
recall and also helps effective stock rotation.
Each container of food shall be permanently
marked to identify the producer and the X
batch. (see: Codex General Standard for the
Labeling of Pre-packaged Foods, Codex
STAN 1-1985)
TOTALS: /1 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. PRODUCT INFORMATION
A. All food products shall be accompanied by
or bear adequate information to enable the
next person in the food chain to handle,
display, store, prepare and use the product
safely and correctly.
TOTALS: 0/0 /1 /1

Deficiencies
ITEM COMMENTS
Critical Pass Fail
III. LABELING
A. Pre-packaged foods shall be labeled with
clear instructions to enable the next person in
the food chain to handle, display, store and
use the product safely (see: Codex General
Standard for the Labeling Pre-packaged
Foods, Codex STAN 1-1985).
TOTALS: 0/0 /1 /1

Deficiencies
ITEM CCI COMMENTS
Form #036
4/12/11
ITEM COMMENTS
Critical Pass Fail
IV. CONSUMER EDUCATION
A. Health education programs shall cover
general food hygiene. Such programs shall
enable consumers to understand the
importance of any product information, follow
any instructions accompanying products and
make informed choices. In particular,
consumers shall be informed of the
relationship between time/temperature
control and food-borne illness.
TOTALS: 0/0 /1 /1

VIII. TRAINING
Deficiencies
ITEM COMMENTS
Critical Pass Fail
I. AWARENESS AND RESPONSIBILITIES
A. All personnel shall be aware of their role
and responsibility in protecting food from
contamination or deterioration.
B. Food handlers shall have the necessary
knowledge and skills to enable them to
handle food hygienically. Those who handle
X
strong cleaning chemicals or other potentially
hazardous chemicals shall be instructed in
safe handling techniques.
TOTALS: /1 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
II. TRAINING PROGRAMS
A. Factors to take into account in assessing
the level of training required include:
- the nature of the food, in particular its ability
to sustain growth of pathogenic or spoilage
micro-organisms - the
manner in which the food is handled and
packed, including the probability of
contamination -
the extent and nature of processing or further
preparation before final consumption - the
conditions under which the food will be stored
- the expected length of time before
consumption.

TOTALS: 0/0 /1 /1

Deficiencies
ITEM CCI COMMENTS
Form #036
4/12/11
ITEM COMMENTS
Critical Pass Fail
III. INSTRUCTION AND SUPERVISION
A. Periodic assessments of the effectiveness
of training and instruction programs shall be
carried out, as well as routine supervision
X
and checks to ensure that procedures are
being implemented effectively.

B. Managers and supervisors of food

processes shall have the necessary
knowledge of food hygiene principles and
X
practices to be able to judge potential risks
and take the necessary action to remedy
deficiencies.
TOTALS: /2 /2 /2

Deficiencies
ITEM COMMENTS
Critical Pass Fail
IV. REFRESHER TRAINING
A. Training programs shall be routinely
reviewed and updated where necessary. X

B. Systems shall be in place to ensure that

food handlers remain aware of all procedures
necessary to maintain the safety and X
suitability of food.
TOTALS: /2 /2 /2

TOTAL PASSES / FAILS 117

TOTAL CRITICAL (Do NOT include "Critical")
possible
TOTAL CRITICAL: 57 GRAND TOTAL "PASS"
TOTAL CRITICAL
PASSED : GRAND TOTAL "FAIL"
All "N/A" answers will be
FINAL PERCENTAGE SCORE: (BASED ON
considered a "pass" for
PASS/FAIL NUMBERS ONLY)
scoring purposes only.
*NOTE: ALL "Critical" scores MUST be
met to pass audit. Were all "Critical" Y N
scores met?
A passing score must be a minimum 80%
"pass" and must meet ALL "critical"
Y N
scores. Has audit met all criteria for a
"Pass" score?

CCI
Form #036
4/12/11