Quality Assurance Department

DAILY SSOP AUDIT

Date Product Production Code

Parameters Pre-Process Puring Process Post-Process Remarks / corrective actions
Plant Grounds / / / It must be cleaned always
Building Facilities X / / It must have a proper storage
Floors During process the material use is
/ X /
scattered
Walls / X / It must be cleaned always
Ceiling It must be cleaned before and
/ X /
after process
Waste Water Treatment / / / The water is in the acceptable
Pest Exclusion Level
Processing Equipment
Tables / X ? During process the table is full of
Cutting boards / / / Always cleanInc
and sanitized
Knifes and Utensils / / X Clean and sanitized
Fillet / cube rack / X / Always clean
Aluminum tray / / /
Oven / / /
Weighing Scale / / /
Water Supply / / /
Potable Water Line / / /
Chlorinated Water Line / / /
Packaging Materials
Dimension / / /
Production codes /
/ / /
Printing
 GMP CHECKLIST
Practices Time Remarks / Corrective Action
Receiving
vehicles used to transport products is
7:30 10:30 12:30 2:30 4:30
clean and in good repair

unloading area is clean 8:30 11:30 1:30 3:30 4:30

Thermometer use calibrated 6:00 8:30 10:30 12:30 3:30

product container cleaned and good The container must checked after
7:30 10:30 12:30 2:30 4:30
condition operation

Weighing scale used calibrated 7:30 10:30 12:30 2:30 4:30

Processing Equipment

materials used made of acceptable food

7:30 10:30 12:30 2:30 4:30
grade used

Meterials are cleaned and sanitized Materials sanitation should be checked

7:30 10:30 12:30 2:30 4:30
before and after used
Cooling Equipment have oil and
ammonium leaks 7:30 10:30 12:30 2:30 4:30

Cooling equipment are in good running

condition 7:30 10:30 12:30 2:30 4:30

Processing Practices

Food Handlers Follow Proper hygienic

procedures 9:00 11:00 1:00 3:00 5:00

Food handlers maintain their area

cleaned 7:30 9:30 11:30 3:00 5:00

Cross contamination is prevented

7:30 10:30 12:30 2:30 4:30

Foreign materials are properly Foreign materials should be checked and

segrecated 8:00 10:00 12:00 2:00 3:00 be segrecated before the operation

Processing area temperature mainted at

15oC 7:30 10:30 12:30 2:30 4:30

Processing area cleaned during Processing area should be cleaned before

breaktime or as necessary 7:30 10:30 12:30 2:30 4:30 and after the process

Cold storage

Cleanliness Maintained
7:30 10:30 12:30 2:30 4:30

Room temperature

Maintained at 18oC
7:30 10:30 12:30 2:30 4:30

Products are arranged Properly

7:30 10:30 12:30 2:30 4:30

Products are properly tagged

7:30 10:30 12:30 2:30 4:30

Ware House

Cleanliness Maintaind This should be the cleaning practice

7:30 10:30 12:30 2:30 4:30

Well Ventilated
7:30 10:30 12:30 2:30 4:30

Food Grade Materials

7:30 10:30 12:30 2:30 4:30

Seperated from non food grade materials

7:30 10:30 12:30 2:30 4:30