Plant Systems Audit Program Checklist 

Company Name: 

Company Location: 

Billing Account No: 

Audit Date: 

Scope* Req. No. Requirement DOC Rating Evidence 

Regulatory 

GMP 1.1.1 The facility shall have a Food and 

Drug Administration (FDA) 

registration number. 

Record 

GMP 1.1.2 The facility must establish a 

documented traceability system 

which enables identification of food 

which is received and to where it is 

eventually shipped, either in its 

original state or as part of a finished 

product. 

Policy, 

Record 

GMP 1.1.3 The operation has performed a 

"mock recall" that was proven to be 

effective. This exercise must be 

performed at least annually. 

Record 

Food Safety Plan 

GMP 1.2.1 The facility must have a food safety 

plan which is documented and 

implemented. 

The plan must include, at a 

minimum, all documented policies 

and procedures identified as 

requirements in this audit standard, 

Policy 

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in addition to any regulatory 

requirements. 

GMP 1.2.2 Implementation and oversight of the 

food safety plan must be under the 

supervision of one or more 

competent individuals assigned 

responsibility for this function. 

Policy 

GMP 1.2.3 The facility must document, 

implement, and record daily, weekly, 

and/or monthly site inspections as 

necessary to verify implementation 

of their food safety plan controls and 

policies associated with 

housekeeping, cleaning and 

sanitation, and maintenance. 

Policy, 

Record 

Personnel Qualifications and 

Training 

GMP 1.3.1 All personnel who manufacture, 

process, pack, or hold food must be 

qualified to perform their assigned 

duties. 

Qualifications must be documented. 

Policy, 

Record 

GMP 1.3.1.1 Each individual must be, or be under 

the supervision of, a qualified 

individual. 

Record 

GMP 1.3.1.2 Each individual must receive 

training on the principles of food 

hygiene and food safety, as 

appropriate to their role and 

responsibilities. Training must be 

provided when first hired, with a 

minimum of annual refreshers. 

Policy, 

Record 

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GMP 1.3.2 Supervisory personnel must be 

assigned the responsibility for 

personnel compliance with food 

safety and food hygiene policies and 

procedures, and have the education, 

training, or experience (or a 

combination thereof) necessary to 

supervise the production of clean 

and safe food. 

Record 

GMP 1.3.3 Records of training must be 

established and maintained. 

Record 

Personnel Hygiene 

GMP 1.4.1 There shall be a documented 

personnel hygiene policy that is 

effectively implemented, with all 

personnel and visitors following the 

policy. 

The written policy must include the 

following elements: 

Policy 

GMP 1.4.1.1 The basics of personal hygiene 

GMP 1.4.1.2 Clothing and footwear 

GMP 1.4.1.3 Uniforms (if used) - must include 

requirements for proper use and 

maintenance. 

GMP 1.4.1.4 Gloves (if used) - must include a 

requirement that they be maintained 

in an intact, clean, and sanitary 

condition. 

GMP 1.4.1.5 Handwashing (in an adequate 

handwashing facility) before starting 

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work, after each absence from the 

workstation, and at any other time 

when the hands may have become 

soiled or contaminated. 

GMP 1.4.1.6 Removal of unsecured jewelry and 

other objects that might fall into 

food, equipment, or containers, and 

removing hand jewelry that cannot 

be adequately sanitized during 

periods in which food is manipulated 

by hand. 

GMP 1.4.1.7 Fingernails (absence of polish; 

neatly trimmed) 

GMP 1.4.1.8 Hair restraints 

GMP 1.4.1.9 Storage of clothing and personal 

belongings 

GMP 1.4.1.10 Eating, drinking, and smoking 

GMP 1.4.1.11 Precautions to protect against 

allergen cross-contact with respect to 

personnel hygiene issues. 

GMP 1.4.1.12 Control of blood or bodily fluids. 

The procedure shall specify the 

procedures for containment and 

elimination of blood or bodily fluids, 

and the cleaning and sanitation of 

surfaces that are affected. 

GMP 1.4.2 There shall be a documented policy 

for control of employee illness. 

Policy 

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The written policy shall: 

GMP 1.4.2.1 Include a requirement for employees 

to inform management if they are 

sick or have been infected with a 

food borne illness. 

GMP 1.4.2.2 Restrict personnel that are ill from 

production areas until an assessment 

of illness takes place to determine 

what tasks they can perform. 

GMP 1.4.2.3 Require adequate covering of such 

conditions as open lesions, boils, and 

infected wounds. 

Supply Chain 

GMP 1.5.1 The facility must document and 

implement procedures for receiving 

raw materials and other ingredients, 

ensuring that raw materials and other 

ingredients meet established food 

safety requirements. 

Policy, 

Record 

Processes and Controls 

GMP 1.6.1 General 

GMP 1.6.1.1 All facility operations must be 

conducted in accordance with 

adequate sanitation principles. 

GMP 1.6.1.2 Quality control measures must be 

established and implemented to 

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ensure that food and food-packaging 

materials are safe and suitable for 

intended use. 

GMP 1.6.1.3 Sanitation of the plant must be under 

the supervision of one or more 

competent individuals assigned 

responsibility for this function. 

Training received: Record 

GMP 1.6.1.4 Adequate precautions must be taken 

to ensure that production procedures 

do not contribute to allergen crosscontact and to contamination from 

any source. 

If color coding is used to identify 

equipment for various purposes, the 

system shall be effectively 

implemented. 

GMP 1.6.1.5 Documented testing procedures shall 

be used where necessary to identify 

sanitation failures or possible 

allergen cross‐contact and food

contamination. 

Policy, 

Record 

GMP 1.6.1.6 Food that has become contaminated 

to the extent that it is adulterated 

must be rejected, or if appropriate, 

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treated or processed to eliminate the 

contamination. 

GMP 1.6.2 Raw Ingredients 

GMP 1.6.2.1 There is a system in place for the 

proper inspection, handling, 

segregation, and storage of raw 

materials. 

GMP 1.6.2.2 Raw materials must be washed or 

cleaned as necessary to remove soil 

or other contamination. 

GMP 1.6.2.3 Water used for washing, rinsing, or 

conveying food must be safe and of 

adequate sanitary quality. If 

recirculated or reused, the water 

must be used in a way to prevent 

allergen cross‐contact or an increase

in the level of contamination of the 

food. If the water is treated, 

treatment must be monitored to 

verify adequate pH, temperature, 

and/or chemical control. 

Record 

GMP 1.6.2.4 The facility must identify raw 

materials and/or ingredients that 

need pasteurization or other 

treatment prior to processing to 

prevent possible contamination from 

Policy, 

Record 

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pathogenic microorganisms and 

implement the necessary treatments. 

These treatment procedures must be 

documented. 

GMP 1.6.2.5 The facility must identify raw 

materials and/or ingredients that are 

susceptible to contamination with 

aflatoxin or other natural toxins and 

implement steps to ensure 

compliance with FDA regulations 

for poisonous or deleterious 

substances. 

Control measures must be 

documented. 

Policy, 

record 

GMP 1.6.2.6 The facility must identify raw 

materials and/or ingredients that 

pose a risk for contamination with 

pests, undesirable microorganisms, 

or extraneous material and 

implement steps to ensure 

compliance with FDA regulations 

for natural or unavoidable defects. 

Control measures must be 

documented. 

Policy, 

record 

GMP 1.6.2.7 Raw materials, other ingredients, 

and rework must be: 

- held in bulk or in containers 

designed and constructed to 

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protect against allergen cross‐

contact and against 

contamination. 

- held at appropriate temperature 

and relative humidity and in such 

a manner as to prevent the food 

from becoming adulterated. 

identified for rework, if scheduled 

for this purpose. 

GMP 1.6.2.8 Frozen raw materials and other 

ingredients shall be kept frozen. 

Temperature of the freezer(s): 

If product is thawed prior to use, it 

must be done in a manner that 

prevents the raw materials and other 

ingredients from becoming 

adulterated. 

Record 

GMP 1.6.3 Allergens 

GMP 1.6.3.1 There shall be documented 

procedures in place for management 

to identify all allergenic materials 

(nine major allergens are peanuts, 

tree nuts, eggs or egg products, milk 

or dairy products, crustaceans, fin 

fish, soy and wheat, and sesame 

seeds; food chemical sensitivities 

Policy 

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include sulfites and/or food 

colorings) present in the facility. 

Identified types of 

allergens/chemicals: 

GMP 1.6.3.2 Raw materials and other ingredients 

that are food allergens, and rework 

that contains food allergens, must be 

identified and held in a manner that 

prevents allergen cross‐contact.

Policy 

GMP 1.6.4 Operations 

GMP 1.6.4.1 Equipment and utensils and food 

containers must be maintained in an 

adequate condition through 

appropriate cleaning and sanitizing, 

as necessary. Equipment must be 

taken apart for thorough cleaning, if 

necessary. 

GMP 1.6.4.2 Manufacturing, processing, packing, 

and holding shall be conducted to 

minimize the potential for the 

growth of microorganisms, allergen 

cross‐contact, contamination of food,

and deterioration of food. 

GMP 1.6.4.3 Food that can support the rapid 

growth of undesirable 

Record 

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microorganisms must be held at 

temperatures that will prevent the 

food from becoming adulterated 

during manufacturing, processing, 

packing, and holding. 

GMP 1.6.4.4 Measures such as sterilizing, 

irradiating, pasteurizing, cooking, 

freezing, refrigerating, controlling 

pH, or controlling Aw, that are 

necessary to destroy or prevent the 

growth of undesirable 

microorganisms, must be identified, 

implemented, and documented. 

Policy, 

Record 

The identified measures are: 

GMP 1.6.4.5 The facility’s product flow and work 

areas for work‐in‐process (WIP) and

rework provides protection against 

comingling, allergen cross‐contact,

contamination, and growth of 

undesirable microorganisms. 

GMP 1.6.4.6 Effective measures shall be taken to 

protect finished food from allergen 

cross‐contact and from

contamination by raw materials, 

other ingredients, or refuse. Raw 

materials, other ingredients, or 

refuse that are unprotected must not 

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be handled simultaneously in a 

receiving, loading, or shipping area 

if that handling could result in 

allergen cross‐contact or

contaminated food. Food transported 

by conveyor must be protected 

against allergen cross‐contact and

against contamination as necessary. 

GMP 1.6.4.7 Equipment, containers, and utensils 

used to convey, hold, or store raw 

materials and other ingredients, 

work‐in-process, rework, or other 

food must be constructed, handled, 

and maintained during 

manufacturing, processing, packing, 

and holding in a manner that protects 

against allergen cross‐contact and

against contamination. 

GMP 1.6.4.8 The facility must take adequate 

measures to protect against the 

inclusion of metal or other 

extraneous material in food. 

GMP 1.6.4.9 If the facility identifies food, raw 

materials, and other ingredients as 

adulterated, they must dispose of the 

material in a manner that protects 

against the contamination of other 

food; or, if appropriate, 

Record 

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recondition the material so that it 

meets process and regulatory 

requirements. 

GMP 1.6.4.10 Steps such as washing, peeling, 

trimming, cutting, sorting and 

inspecting, mashing, dewatering, 

cooling, shredding, extruding, 

drying, whipping, defatting, and 

forming must be performed so as to 

protect food against allergen cross‐

contact and against contamination. 

Food must be protected from 

contaminants that may drip, drain, or 

be drawn into the food. 

GMP 1.6.4.11 If heat blanching is utilized in the 

preparation of food capable of 

supporting microbial growth, the 

process must be documented and 

implemented. The blanching 

equipment must be periodically 

cleaned and sanitized as necessary. 

Policy, 

Record 

GMP 1.6.4.12 If batters, breading, sauces, gravies, 

dressings, dipping solutions, and 

other similar preparations are held 

and used repeatedly over time, they 

must be treated or maintained in 

such a manner that they are 

Policy, 

Record 

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protected against allergen cross‐

contact and against contamination, 

and to minimize the potential for the 

growth of undesirable 

microorganisms. 

GMP 1.6.4.13 Filling, assembling, packaging, and 

other operations must be performed 

in such a way that the food is 

protected against allergen cross‐

contact, contamination, and growth 

of undesirable microorganisms. 

Record 

GMP 1.6.4.14 Dry mixes, nuts, intermediate 

moisture food, and dehydrated food, 

that rely principally on the control of 

water activity (Aw) for preventing 

the growth of undesirable 

microorganisms, must be processed 

to, and maintained at a safe Aw 

level. 

Controls must be documented. 

Policy, 

Record 

GMP 1.6.4.15 Acid and acidified food are 

monitored and maintained at a pH of 

4.6 or below. 

Policy, 

Record 

GMP 1.6.4.16 Ice that is used (internally produced 

or externally supplied) in contact 

with food must be made from water 

that is safe and of adequate sanitary 

Record 

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quality and manufactured in 

accordance with current good 

manufacturing practices. 

Defect Action 

GMP 1.7.1 The facility must determine if defect 

action levels are established for the 

food handled or manufactured by the 

facility. 

Controls must be documented. 

Policy 

Identify defect action levels: 

GMP 1.7.2 Quality control operations must be 

conducted in a way that reduce 

natural or unavoidable defects to the 

lowest level currently feasible. The 

policies must be documented, with 

records of implementation. 

Policy, 

Record 

GMP 1.7.3 The facility shall not mix foods 

containing defects at levels that 

render that food adulterated with 

other lots of food. 

Equipment and Utensils (Design, 

Materials, and Maintenance) 

GMP 1.8.1 General 

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GMP 1.8.1.1 All plant equipment and utensils 

used in manufacturing, processing, 

packing, or holding food must be 

designed and of such material and 

workmanship as to be adequately 

cleanable and must be adequately 

maintained. 

GMP 1.8.1.2 Equipment and utensils must be 

designed, constructed, and used 

appropriately to avoid the 

adulteration of food with lubricants, 

fuel, metal fragments, contaminated 

water, or any other contaminants. 

GMP 1.8.1.3 Equipment must be constructed and 

located so that they are accessible 

for cleaning, maintenance, and 

inspection. 

GMP 1.8.1.4 Food‐contactsurfaces must be

corrosion‐resistant, made of

nontoxic materials, and designed to 

withstand the environment of their 

intended use and of the cleaning 

process. 

GMP 1.8.1.5 Food‐contactsurfaces must be

maintained to protect food from 

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allergen cross‐contact and from

being contaminated. 

GMP 1.8.2 Seams on food‐contactsurfacesmust

be sanitary welds, smoothly bonded 

and maintained to minimize 

accumulation of food particles, dirt, 

and organic matter minimizing the 

opportunity for microorganism 

growth and allergen cross-contact. 

GMP 1.8.3 Non-food contact equipment located 

in the processing and packing areas 

shall be constructed so that it can be 

maintained, and is in good condition, 

able to be cleaned. 

GMP 1.8.4 Holding, conveying, and 

manufacturing systems must be of a 

design and construction that enables 

them to be maintained, and are in an 

appropriate clean and sanitary 

condition. 

GMP 1.8.5 Freezer and cold storage 

compartments must be fitted with an 

indicating thermometer, 

temperature‐measuring device, or

temperature recording device. 

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GMP 1.8.6 Instruments and controls used for 

measuring, regulating, or recording 

temperatures, pH, water activity, etc. 

must be properly maintained, 

calibrated, and adequate in number 

for their designated uses. 

Policy, 

Record 

GMP 1.8.7 Compressed air or other gases 

mechanically introduced into food or 

used to clean food‐contactsurfaces

or equipment must be filtered and oil 

free. 

Policy, 

Record 

Sanitary Facilities and Controls 

GMP 1.9.1 General 

GMP 1.9.1.1 The water supply/system must be 

adequate for the operations intended 

and must be derived from an 

adequate source. Private wells must 

be inspected on an annual basis. 

Record 

GMP 1.9.1.1.1 There shall be testing results 

showing that water used for 

processing, cleaning, as an 

ingredient, or by personnel is 

potable. 

Water test results issued by: 

Date of testing: 

Record 

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GMP 1.9.1.1.2 Running water of suitable 

temperature and pressure must be 

available in all areas where required 

for the processing of food, for the 

cleaning of equipment, utensils, and 

food‐packaging materials, or for

employee sanitary facilities. 

Record 

GMP 1.9.2 Plumbing 

GMP 1.9.2.1 Plumbing must be of adequate size 

and design to handle the water and 

waste flow for the facility, and not 

create possible contamination or 

unsanitary conditions. 

GMP 1.9.2.2 Floors, gutters, or drains must have 

sufficient slope and outlets to drain 

adequately. 

GMP 1.9.2.3 There shall not be any cross 

connections between treated and 

untreated supplies. 

GMP 1.9.2.4 Back flow prevention devices must 

be installed on all water and steam 

lines, and periodically certified. 

Certification by: 

Date of last certification: 

Record 

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GMP 1.9.3 Sewage must be disposed of into an 

adequate sewage system or disposed 

of through other adequate means. 

GMP 1.9.4 For toilet facilities that are located in 

production areas or primarily used 

by production staff, there must be: 

GMP 1.9.4.1 An adequate, readily accessible, 

number of units for the facility 

size/number of employees. 

GMP 1.9.4.2 Independent outside ventilation. 

GMP 1.9.4.3 Design so that they do not open 

directly into food handling areas 

(i.e., processing, repacking, or 

reconditioning areas). 

GMP 1.9.4.4 Self-closing doors or maze-type 

entrance. 

GMP 1.9.4.5 Adequate lighting. 

GMP 1.9.4.6 Sufficient and proper waste 

receptacles. 

GMP 1.9.4.7 Signs posted indicating the 

importance of hand washing 

(multilingual if appropriate). 

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GMP 1.9.4.8 Hand-washing facilities with running 

water at a suitable temperature, soap, 

and single use towels or forced air 

hand dryers. 

GMP 1.9.4.9 Toilet areas that are clean, dry, 

properly stocked with toilet paper, 

and of good general appearance. 

GMP 1.9.4.10 Toilets, sinks, and faucets in good 

working condition. 

GMP 1.9.5 Hand-washing facilities (located in 

breakroom and production area) 

shall include running water at a 

suitable temperature, soap, and 

single use towels or forced air hand 

dryers. Signs must be posted 

indicating the importance of hand 

washing (multilingual if 

appropriate). 

GMP 1.9.6 The capacity of the facility’s 

rubbish/waste storage must be 

sufficient for the operation, with 

dedicated waste containers and 

timely removal of waste. A policy 

must be documented. 

Policy 

Maintenance and Sanitation 

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GMP 1.10.1 General Maintenance 

GMP 1.10.1.1 Buildings, fixtures, and other 

physical facilities of the plant must 

be maintained in a clean and sanitary 

condition and must be kept in repair 

adequate to prevent food from 

becoming adulterated. 

After maintenance repairs of 

equipment associated with food 

processing or with food contact 

surfaces, the equipment must be 

cleaned, sanitized, and inspected. 

This policy must be documented, 

and implementation must be 

recorded. 

Policy, 

Record 

GMP 1.10.1.2 Cleaning and sanitizing of utensils 

and equipment must be conducted in 

a manner that protects against 

allergen cross-contact and against 

contamination of food, food contact 

surfaces, or food-packaging 

materials. The procedure must be 

documented and there must be 

records to show completion. 

Policy, 

Record 

GMP 1.10.2 Sanitation Chemicals and Supplies 

GMP 1.10.2.1 Cleaning compounds and sanitizing 

agents used in cleaning and 

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sanitizing procedures must be free 

from undesirable microorganisms 

and appropriate for use 

(documentation must be available 

for verification). 

GMP 1.10.2.2 The chemicals stored at the facility 

must be appropriate for presence in a 

plant where food is processed and 

exposed. Food grade lubricants 

must be used in exposed product 

zones. 

GMP 1.10.2.3 There shall be a locked storage area 

for chemicals with controlled access, 

and chemicals must be clearly and 

properly labeled. 

GMP 1.10.3 Pest Control 

GMP 1.10.3.1 The facility shall document and 

implement an effective pest control 

program. 

Policy, 

Record 

GMP 1.10.3.1.1 A pest control station map is 

properly maintained and available. 

Policy, 

Record 

GMP 1.10.3.1.2 Routine maintenance and inspection 

of pest control devices is 

documented. 

Policy, 

Record 

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GMP 1.10.3.1.3 The type, number, and placement of 

pest control/deterrent devices is 

adequate and appropriate to prevent 

infestation. 

GMP 1.10.3.1.4 The facility is free from pest 

infestation. 

GMP 1.10.3.2 The use of pesticides to control pests 

in the facility must be performed 

under precautions and restrictions 

that will protect against the 

contamination of food, food-contact 

surfaces, and food packaging 

materials. 

Record 

GMP 1.10.4 Sanitation of Food-Contact Surfaces 

GMP 1.10.4.1 All food-contact surfaces, including 

utensils and food-contact surfaces of 

equipment, must be cleaned as 

frequently as necessary to protect 

against allergen cross-contact and 

against contamination of food. 

The procedure must be documented 

and there must be records to show 

completion. Cleaning and sanitation 

oversight must be assigned to at least 

one competent staff person. 

Policy, 

Record 

GMP 1.10.4.2 For processing, packing, or holding 

low-moisture food, food contact 

Policy, 

Record 

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surfaces must be clean and dry 

before use. If wet-cleaned, the 

surfaces must be sanitized and 

thoroughly dried before use. The 

procedure must be documented and 

there must be records to show 

completion. 

GMP 1.10.4.3 In wet processing, all food contact 

surfaces must be cleaned and 

sanitized before use and after any 

interruption during which the food 

contact surfaces may have become 

contaminated. Where equipment 

and utensils are used in a continuous 

production operation, the utensils 

and food-contact surfaces of the 

equipment must be cleaned and 

sanitized as necessary. The 

procedure must be documented and 

there must be records to show 

completion. 

Policy, 

Record 

GMP 1.10.4.4 Single-service articles must be 

stored, handled, and disposed of in a 

manner that protects against allergen 

cross-contact and against 

contamination of food, food-contact 

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surfaces, or food packaging 

materials. 

GMP 1.10.5 Non‐food contactsurfaces of

equipment used in the operation of a 

food plant must be cleaned in a 

manner and as frequently as 

necessary to protect against allergen 

cross‐contact and against

contamination of food, food‐contact

surfaces, and food‐packaging

materials. 

GMP 1.10.6 Cleaned and sanitized portable 

equipment with food‐contact 

surfaces and utensils must be stored 

in a location and manner that 

protects food‐contactsurfaces from

allergen cross‐contact and from

contamination. 

Warehousing and Distribution 

GMP 1.11.1 The storage and transportation of 

food must be carried out so that it is 

protected against allergen cross‐

contact and against biological, 

chemical (including radiological), 

and physical contamination of food, 

as well as against deterioration of the 

food and the container. 

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GMP 1.11.1.1 Incoming trailers and goods are 

inspected for damage, infestation, 

off odors, contamination, and proper 

temperatures. 

GMP 1.11.1.2 Wash certificates are required for 

bulk tanker trucks for previous 

loads. The record indicates the 

previous product shipped. 

Record 

GMP 1.11.1.3 Procedures are implemented for 

outbound shipments, including: 

proper shipping temperature, trailer 

cleanliness/condition, verification of 

odors, etc. 

GMP 1.11.1.4 Packaging, packing materials, and 

empty containers must be protected 

from contamination. 

GMP 1.11.1.5 Retained, damaged, or returned 

product must be identified and stored 

in a clearly designated area or 

controlled through an inventory 

system. 

GMP 1.11.1.6 The facility must have a documented 

procedure to ensure that ingredients, 

materials, work in progress, and 

finished product are used in the 

Policy, 

Record 

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correct order and within the 

allocated shelf life. 

Food By-Products for Animal 

Food 

GMP 1.12.1 If the facility holds and distributes 

human food by-products for use as 

animal food, it must be held under 

conditions that protect against 

contamination, including: 

GMP 1.12.1.1 Containers and equipment used to 

convey or hold human food by‐

products before distribution must be 

designed, constructed of appropriate 

material, cleaned as necessary, and 

maintained to protect against 

contamination. 

GMP 1.12.1.2 Human food by‐products must be

held in a way to protect against 

contamination from sources such as 

trash. 

GMP 1.12.1.3 Human food by‐products must be

accurately identified. 

GMP 1.12.2 Labeling that identifies the by‐

product by the common or usual 

name must be affixed to or 

accompany human food by‐products

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for use as animal food when 

distributed. 

GMP 1.12.3 Shipping containers and bulk 

vehicles used to distribute human 

food by‐products must be examined 

prior to use to protect against 

contamination of the human food by‐

products from the container or 

vehicle. 

Facility and Grounds 

GMP 1.13.1 The grounds surrounding the facility 

must: 

GMP 1.13.1.1 Be maintained in a manner which 

will prevent rodent and insect 

harborage, reasonably free of litter 

and debris. 

GMP 1.13.1.2 Be properly surfaced and designed to 

prevent dust and offensive odors and 

for adequate drainage (minimal 

standing water). 

GMP 1.13.1.3 Include an adequate number of 

exterior waste containers which are 

well maintained and in good 

condition. 

The frequency or removal of the 

waste shall be timely. 

Policy 

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A policy must be documented. 

GMP 1.13.1.4 Not be affected by uncontrolled 

contamination risks from adjacent 

properties. The facility shall take 

steps for additional inspection, 

extermination, or other means to 

limit any identified risks. 

GMP 1.13.2 The plant design and construction 

shall be adequate for the food 

products produced. 

GMP 1.13.2.1 There must be adequate space 

provided for necessary maintenance, 

sanitation, and production activities. 

GMP 1.13.2.2 The facility must be designed to 

prevent contamination of products 

and materials. Measures may 

include physical segregation, time, 

air flow systems, enclosures, 

labeling, and other effective means. 

GMP 1.13.2.3 Bulk storage vessels shall be 

constructed and protected to prevent 

contamination. 

GMP 1.13.2.4 Floors, doors, ceilings, walls and 

overheads must be in good repair 

and designed to facilitate proper 

sanitation and maintenance. 

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GMP 1.13.2.5 There shall be adequate procedures 

in place to prevent overhead 

condensation from dripping on to 

food, food contact surfaces, or foodpackaging materials. 

GMP 1.13.2.6 Catwalks and stiles must be 

constructed and located to prevent 

product contamination. 

GMP 1.13.2.7 There shall be sufficient lighting in 

personnel areas, and to permit 

efficient operations and cleaning 

where food is examined, 

manufactured, processed, packed, or 

held and where equipment or 

utensils are cleaned. 

GMP 1.13.2.8 Light fixtures and other glass must 

be properly covered or protected in 

case of breakage. 

GMP 1.13.2.9 Fans and other air-blowing 

equipment shall be located so to 

minimize the potential for allergen 

cross-contact and for contaminating 

food, food packaging materials, and 

food-contact surfaces. 

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GMP 1.13.2.10 Buildings shall be reasonably free 

from excessive dust, heat, steam, 

condensation, vapors, smoke or 

fumes. 

GMP 1.13.2.11 Doors, windows, and other gateways 

shall be closed or properly protected 

with screens, air screens or other 

protective devices. 

*Scope Indicators: 

• CC – Cold Chain 

• FD – Food Defense 

• GMP – Current Good Manufacturing Practices 

• HACCP – Hazard Analysis Critical Control Points 

• LAF – Low Acid Canned Food 

• LMF – Low Moisture Food 

• PC – Preventive Controls 

• QMS – Quality Management System 

• ST – Sanitary Transport 

• TR – Traceability 

• USDA/USAID – USDA and USAID Contract Requirements for International Procurement 

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