Throughout a food plant inspection the auditor will identify risks and suggest opportunities for improvement and corrective actions. For Part 1, we looked at some of the activities for ensuring a successful inspection, for Part 2, more areas of the facility, and part 3 delivers tips on the last remaining parts of the infrastructure.
PRODUCTION
Depending on the type of facility and the products produced, inspection techniques will vary to aid in identification of the unique risks of each. Production facilities vary from flour mills processing raw agricultural commodities into products used as a raw material of another product, to sites that take raw materials and turn them into ready-to-eat finished products. Depending on the type of product produced, risk of microbial contamination or allergen cross-contact may be significant, but there are universal elements that should be considered as part of any good self-inspection process.
With FSMA’s preventive controls requirements, the condition of the facility and infrastructure is even more important in ensuring that a suitable environment is provided to produce a safe and wholesome food product. All sites have floors, walls, and ceilings to evaluate. The level of importance of maintenance and the risk of potential product contamination escalates in areas where raw materials and products are exposed.
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