Warehouse food safety checklist

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Preparation of food is not enough, keeping an eye on all the processes is equally important. Starting from the selection of food items until it is packed and made available to consumers, it is essential for you as a manufacturer to be aware of food safety.

Warehouse Safety inspection

The environment provided for food manufacturing is adequate for its consumption?

Yes No Na

The packaged food is free from unwanted bacteria, filth and any sort of health injury?

Yes No Na

The packaging is done under proper sanitization?

Yes No Na

Is the ground used for the storage of food is safety-friendly?

Yes No Na

The plants of food are free from the attack of contaminated particles?

Yes No Na

Is there a sign of littering, garbage, or waste items around the plant?

Yes No Na

The weeds and grass are trimmed from time to time?

Yes No Na

Nearby roads and parking are built keeping in mind the safety of the plant?

Yes No Na

Is there a sign of drainage flow to the plant ground?

Yes No Na

The disposal of the plant waste is treated adequately keeping in mind the safety and hygiene of the plant?

Yes No Na

Is there a sign of wastage flow into the plant from the bordering grounds which are out of the site’s control?

Yes No Na

The toilet, dressing, and locker room areas have sufficient lights and bulbs?

Yes No Na

Is there shortage of lights and bulbs in the areas of food processing and packaging?

Yes No Na

Are there adequate lights in the utensils cleaning room?

Yes No Na

The bulbs and lights installed in the food processing areas are covered to avoid the contamination of food in case of glass breakage of the bulbs?

Yes No Na

The buildings of plants are constructed keeping in mind the safe production and sanitary operations of the food items?

Yes No Na

The building includes free space where the storage equipment could be placed for safe production of food?

Yes No Na

The structure of the plant takes care of the airflow and separation of contaminated particles in the building?

Yes No Na

For bulk fermentation processes, the vessels are planned keeping in mind the protection and safety of the food items?

Yes No Na

The floors, ceilings and the walls of the plant rooms clean and hygienic?

Yes No Na

Do the pipes, ducts or condensation from the fixtures release contamination that may affect the food packaging materials or the contact surfaces?

Yes No Na

The design and size of the aisles where the workers work enough to carry out their task properly?

Yes No Na

Are all the fixtures and other such materials in good working condition?

Yes No Na

The plumbing of the building is adequate in size and design?

Yes No Na

Does plumbing allow enough quantities of water for different tasks of food processing?

Yes No Na

The water from drainage ensures proper sewage without any backflow of the contaminated water?

Yes No Na

There is no crisscross between the waste and fresh water used in the building for various tasks?

Yes No Na

The sewage is properly connected to the sewage outside the building?

Yes No Na

The waste materials are properly managed by the building?

Yes No Na

The water supply is sufficient for the building?

Yes No Na

The quality of water used in the food processing is healthy enough for the food items?

Yes No Na

The reused water is managed and maintained cautiously to avoid any contamination of the food?

Yes No Na

The toilet facility is enough for the workers in the building?

Yes No Na

The toilet rooms are in good and hygienic condition?

Yes No Na

The toilet rooms include self closing doors?

Yes No Na

The doors of the toilets and washrooms have no direct contact or connection to the areas where food processing or packaging is carried out?

Yes No Na

The smell of the toilet does not reach the food management areas?

Yes No Na

The running water for hand wash is at optimum pressure and temperature?

Yes No Na

Hand wash sink area is equipped with sanitizers, towels, etc?

Yes No Na

Hand wash area includes dryer?

Yes No Na

The toilet and wash basins include required signs for how to properly clean and sanitize hands?

Yes No Na

The signs are clear and evident?

Yes No Na

The refuse receptacles are available in the building?

Yes No Na

Does the building have adequate means to keep an eye on the pests and their actions (if any)?

Yes No Na

The food plant areas are free from pest attacks?

Yes No Na

The measures taken to remove pests from food plants enough?

Yes No Na

The use of insecticides and pesticides ensures the safety of food items?

Yes No Na

Does the management of the food plant take adequate measures to ensure disease control?

Yes No Na

Adequate observation, exclusion and reporting of the diseases are carried out?

Yes No Na

The employees are strictly advised to report in case of any health issue that might affect the food items?

Yes No Na

The management is active enough to ensure the hygiene and safety of the building?

Yes No Na

The workers are asked to wear required clothes and garments in order to ensure the safety of food?

Yes No Na

The employees are trained and advised to stay healthy and hygienic?

Yes No Na

The workers maintain adequate cleanliness?

Yes No Na

Do all the workers go for hand cleaning and sanitizing before and after the work?

Yes No Na

The gloves used by the workers are safe and impermeable so to maintain the safety of food?

Yes No Na

No employee keeps their clothes and other belongings in the vicinity of food processing areas?

Yes No Na

No worker or employee eats, drinks or uses tobacco where the food processing is carried out?

Yes No Na

The employees are given adequate training regarding the food processing?

Yes No Na

The workers are trained enough to properly carry out the handling and protection of food items?

Yes No Na

The workers are educated to realize when the plan sanitation fails?

Yes No Na

The supervisory personnel of the building follow the GMP regulations?

Yes No Na

The equipment and utensils used for the plant are easily cleanable?

Yes No Na

The utensils used in the building free from any sort of contamination?

Yes No Na

The aisles used for the food production free from toxic materials?

Yes No Na

The utensils are maintained properly?

Yes No Na

Are all the systems of manufacturing and covering used under prescribed limits?

Yes No Na

The installed equipment is cleaned efficiently from time to time?

Yes No Na

The equipment used apart from the food contact surfaces are also clean and hygienic enough?

Yes No Na

The non-food-contact areas are cleaned and maintained efficiently?

Yes No Na

The freezers and cold item storage areas under prescribed temperature?

Yes No Na

The freezer includes an alarm system to ensure in case of any mishap or issues?

Yes No Na

The various measuring instruments used in the building are accurate and in good working condition?

Yes No Na

The different gases like compressed air are used to clean the aisles keeping in mind the hygiene and safety of the food?

Yes No Na

The cleaning, sanitization and maintenance of utensils ensures the safety of food?

Yes No Na

The sanitization liquids are free from poor bacteria or microorganisms ?

Yes No Na

The toxic substances like pesticides, chemicals are stored properly to avoid any contamination of the food items?

Yes No Na

The food contact and non food contact surfaces are regularly cleaned?

Yes No Na

The food contact surfaces are dry or moist enough when the processes are carried out?

Yes No Na

The use and throw items like paper cups, plates, etc. are disposed properly after use?

Yes No Na

The fans and other such items in the building installed in a way to ensure the safety of food?

Yes No Na

Do the rooms have sufficient ventilation?

Yes No Na

The sanitation principles are followed when the operations are carried out?

Yes No Na

The site includes quality control employees who ensure that food is fit for consumption?

Yes No Na

No stones left unturned to ensure the safety and hygiene of food items?

Yes No Na

The raw materials are free from contamination or poisonous substances?

Yes No Na

The obvious microorganisms in different ingredients pasteurized to make it fit for use?

Yes No Na

The raw materials thoroughly inspected before use?

Yes No Na

The adulterated food is avoided or properly processed before use?

Yes No Na

The proper chemicals and testing materials are used to check sanitation failures?

Yes No Na

The food containers are free from contamination?

Yes No Na

The raw materials used are under the guidelines of FDA?

Yes No Na

The raw materials are stored under adequate temperature to avoid any sort of adulteration?

Yes No Na

The frozen materials are adequately frozen?

Yes No Na

The food with rapid microorganisms growth are kept separately and under safety guidelines to avoid its adulteration?

Yes No Na

The temperature of the freezer is exactly what is suggested?

Yes No Na

The acidified food items are accordingly kept in different containers?

Yes No Na

The process of sterilizing irradiating, etc. are carried out safely to avoid any unwanted growth of microorganisms?

Yes No Na

The final food items are free from any sort of contamination?

Yes No Na

The dry material and liquid substances are handled with care?

Yes No Na

Metal detectors are used to detect the involvement of metals?

Yes No Na

The adulterated food are managed properly to avoid any contamination of good food?

Yes No Na

The guidelines are followed while treating the adulterated food?

Yes No Na

The batters and dough used are treated properly to avoid any sort of contamination?

Yes No Na

The filling and packaging of food items taken with care and hygiene is maintained?

Yes No Na

The critical control points are taken care of while taking out the filling and packaging processes?

Yes No Na

Adequate moisture level is safely maintained for food items that require water?

Yes No Na

PH 4.6 or below is maintained for food that requires pH to control the growth of microorganisms?

Yes No Na

The ice used in the site is made using fresh and safe water?

Yes No Na

The food items prepared for humans include equipment and utensils that’s intended only for human food use and not involved in animal food items?

Yes No Na

The packaging, storage, and transportation of the final food items carried out effectively and safely?

Yes No Na

Defective food items are kept separate from the consumables food items?

Yes No Na

The final food items show any signs of defects or hazards?

Yes No Na

The advised and ethical practices followed throughout the manufacturing of food items?

Yes No Na

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Warehouse food safety checklist

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