Spreadsheet: 680479d1591041000-assessment-report-result-formulas-measures-assessment
Sheet: Questions

NCI | SectionNumber | SectionName | [NAME] | [NAME] (Max 255 Chars including spaces) | Category | Store Assessment | Quality Standard | SFSHS_HACCP | SFSHS_CFM | SFSHS_HR_PH_IC_PC | SFSHS_store HK and hyg mgt | SFSHS_Calibration | SFSHS_Meat | SFSHS_Fish and Sea Food | SFSHS_Cheese & Dairy | SFSHS_Bakery | SFSHS_F&V | SFSHS_Delivery | Incident & Crisis Mgt [ICM] | OB Meat | OB Non Food | OB Near Food | OB Food | Complaint Mgt
N | 1.1 | HACCP System | 1.1.1 | The HACCP system must be developed according to the Codex 7 principles of HACCP |  | Y |  | Y
N | 1.1 | HACCP System | 1.1.2 | The HACCP system must cover all product groups and from goods receiving to point of sale / supply to the customer (where product is delivered to the customer directly from the Store) |  | Y |  | Y
N | 1.1 | HACCP System | 1.1.3 | The HACCP system scope must include: all processing/production activities carried out in the [NAME];  biological, physical, chemical hazards and also allergens |  | Y |  | Y
N | 1.2 | HACCP Team | 1.2.1 | The HACCP system must be developed by a multi-disciplinary team (Ops, HR, etc.) |  | Y |  | Y
N | 1.2 | HACCP Team | 1.2.2 | HACCP team members must be trained in the application of Codex HACCP principles (The training maybe in-house or via an external service provider) |  | Y |  | Y
N | 1.2 | HACCP Team | 1.2.3 | Training records must be in place for the HACCP team members |  | Y |  | Y
N | 1.3 | Process flow Diagram | 1.3.1 | A flow diagram must be constructed for each product group and for every processing/production method (including any sub-processes) carried out in Store |  | Y |  | Y
N | 1.4 | [NAME] | 1.4.1 | A hazard analysis must be carried out which consider hazards from physical, chemical, microbiological and allergens |  | Y |  | Y
N | 1.4 | [NAME] | 1.4.2 | The hazard analysis must be recorded |  | Y |  | Y
N | 1.5 | Critical Control Points | 1.5.1 | Critical control points (CCPs) must be determined using the Codex Decision Tree or an equivalent method |  | Y |  | Y
N | 1.6 | Monitoring Procedures | 1.6.1 | Monitoring procedures must be defined for all critical control points |  | Y |  | Y
N | 1.6 | Monitoring Procedures | 1.6.2 | Monitoring procedures are implemented and effective |  | Y |  | Y
N | 1.7 | Corrective Action | 1.7.1 | Within the HACCP Plan Corrective action must be defined in the event that the result of monitoring at a CCP indicates a loss of control |  | Y |  | Y
N | 1.7 | Corrective Action | 1.7.2 | Corrective actions must be documented |  | Y |  | Y
N | 1.8 | Implementation | 1.8.1 | Implementation and effectiveness of the HACCP System must be evaluated (Internal audits, Business Monitoring, sampling) |  | Y |  | Y
N | 1.8 | Implementation | 1.8.2 | The HACCP System must be reviewed on an annual basis |  | Y |  | Y
N | 1.8 | Implementation | 1.8.3 | A HACCP review must be carried out in the event of changes to [NAME] procedures, [NAME], Store Layout which affects the manner in which product is handled |  | Y |  | Y
N | 2.1 | General Store Infrastructure | 2.1.1 | The building fabric must be capable of providing a environment where food can be prepared and sold. It must be weather proof and pest proof |  | Y |  |  | Y
N | 2.2 | Exterior | 2.2.1 | The grounds, facilities and local environment, within the control of the store and surrounding it must be  designed and constructed to minimize food safety hazards |  | Y |  |  | Y
N | 2.2 | Exterior | 2.2.2 | The store exterior shall be sustainable maintained cleaned tidy. |  | Y |  |  | Y
N | 2.2 | Exterior | 2.2.3 | Outdoor storage must be kept to a minimum. Where goods are stored outside, a hazard analysis must be undertaken to ensure that there is no risk of contamination or adverse effect on safety or quality. |  | Y |  |  | Y
N | 2.2 | Exterior | 2.2.4 | Drainage must be provided to allow access yards and parking areas be drained to prevent standing water |  | Y |  |  | Y
N | 2.3 | Layout | 2.3.1 | The layout of the building must be designed and constructed to minimize food safety hazards. Process flows must follow a logical approach and take into consideration transfer of ingredients/products from areas of low risk to high risk. |  | Y |  |  | Y
N | 2.4 | Fabrication | 2.4.1 | Floor coverings must be in good condition, easy to clean, and where appropriate, easy to disinfect (waterproof). |  | Y |  |  | Y
N | 2.4 | Fabrication | 2.4.2 | Floors must have adequate falls so that water can reach the drainage unimpeded. |  | Y |  |  | Y
N | 2.4 | Fabrication | 2.4.3 | Machinery and equipment must be arranged so that where possible process waste water goes directly to a drain. |  | Y |  |  | Y
N | 2.4 | Fabrication | 2.4.4 | Walls must be in a condition which allows easy cleaning, and where appropriate, easy to disinfect (waterproof). |  | Y |  |  | Y
N | 2.4 | Fabrication | 2.4.5 | Ceilings and overheads must be constructed and maintained to minimise the accumulation of dirt, the detachment of paint particles, condensation and the growth of undesirable moulds. |  | Y |  |  | Y
N | 2.5 | Drains | 2.5.1 | Sewage systems must be in place, which are protected against the ingression of rodents. |  | Y |  |  | Y
N | 2.5 | Drains | 2.5.2 | Drains must have capacity which is sufficient to remove expected flow loads |  | Y |  |  | Y
N | 2.6 | Toilets | 2.6.1 | Staff toilet facilities must be available and segregated from production and storage areas |  | Y |  |  | Y
N | 2.6 | Toilets | 2.6.2 | An adequate number of toilets must be provided each with facilities for: Hand washing, drying and where required, sanitizing facilities |  | Y |  |  | Y
N | 2.7 | Hand Washing Facilities | 2.7.1 | Properly located and sufficient hand wash basins must be available in all toilets and food preparation areas |  | Y |  |  | Y
N | 2.7 | Hand Washing Facilities | 2.7.2 | Hand washing basin is equipped with Soap, [NAME] and adequate method for hand drying. |  | Y |  |  | Y
N | 2.7 | Hand Washing Facilities | 2.7.3 | Taps must be non- hand operated in all food processing and toilet areas. |  | Y |  |  | Y
N | 2.8 | Air Conditioning / Ventilation | 2.8.1 | Adequate ventilation and extraction must be provided by mechanical means |  | Y |  |  | Y
N | 2.8 | Air Conditioning / Ventilation | 2.8.2 | Requirements for filtration, temperature and humidity of air must be established |  | Y |  |  | Y
N | 2.8 | Air Conditioning / Ventilation | 2.8.3 | Dust extraction equipment must be installed in areas where considerable amounts of dust are generated. |  | Y |  |  | Y
N | 2.9 | Lighting | 2.9.1 | All lighting equipment and electric fly killing units in any area where open food is handled must be protected against glass breakage (For example, shatterproof covering) |  | Y |  |  | Y
N | 2.9 | Lighting | 2.9.2 | The intensity of the lighting should be appropriate to the nature of the operation in open food and processing areas |  | Y |  |  | Y
N | 2.10 | Doors and Openings | 2.10.1 | Doors shall be designed to minimize entry of contaminants including pests (including other openings intended for transfer of food and non-food products and related materials) |  | Y |  |  | Y
N | 2.11 | Wall/Floor Junctions | 2.11.1 | Wall/Floor junctions and corners, including equipment junctions and corners must be designed to facilitate cleaning |  | Y |  |  | Y
N | 2.12 | Water | 2.12.1 | Water for food preparation and cleaning must be potable and free from contamination |  | Y |  |  | Y
N | 2.12 | Water | 2.12.2 | The microbiological quality of water must be monitored at all dispensing points based on risk assessed sampling plan. Where filtration is installed, a filter change schedule must be in place |  | Y |  |  | Y
N | 2.13 | Wood Control | 2.13.1 | Wooden equipment must be regularly checked to ensure condition and cleanliness. |  | Y |  |  | Y
N | 2.13 | Wood Control | 2.13.2 | Wooden items that are used for presentation/display purposes must be regularly checked to ensure condition and cleanliness. |  | Y |  |  | Y
N | 2.14 | [NAME] | 2.14.1 | A glass and hard plastic register must be in place in open food areas. A risk assessment must be in place for all other lighting within the Store. |  | Y |  |  | Y
N | 2.14 | [NAME] | 2.14.2 | [NAME] and hard .plastics in open food areas must be checked for damage at a frequency defined by risk assessment.  Record of inspection must be available. |  | Y |  |  | Y
N | 2.14 | [NAME] | 2.14.3 | A breakage procedure must be in place to manage damaged items and must include action required in the event of product contamination. |  | Y |  |  | Y
N | 2.15 | Tools and Equipment | 2.15.1 | All equipment must be designed and constructed to enable hygienic cleaning and maintenance. (Smooth, accessible, cleanable surfaces which are self-draining in wet-processing areas) |  | Y |  |  | Y
N | 2.15 | Tools and Equipment | 2.15.2 | Equipment must be free from rust, oxidation or other deterioration which may pose a risk to product safety. |  | Y |  |  | Y
N | 2.15 | Tools and Equipment | 2.15.3 | Location of equipment must permit access for hygienic operation, cleaning and maintenance |  | Y |  |  | Y
N | 2.15 | Tools and Equipment | 2.15.4 | Tools and equipment must be kept clean and in good working order and used for the purpose for which they were designed. Wearable parts which come into contact with food must be regularly inspected. |  | Y |  |  | Y
N | 2.15 | Tools and Equipment | 2.15.5 | Machine operating instructions must be observed, available at the point of use and relevant employees trained (for example vacuum packing machines, ice making machines) |  | Y |  |  | Y
N | 3.1 | Training Requirements | 3.1.1 | All food handlers must receive training commensurate with their activities and prior to commencing work. |  | Y |  |  |  | Y
N | 3.1 | Training Requirements | 3.1.2 | Training requirements must be reviewed on an annual basis |  | Y |  |  |  | Y
N | 3.1 | Training Requirements | 3.1.3 | [NAME] training must be completed planned intervals: every 1 year for employees working in an open food handling areas. Every 3 years for employees working in un open food area. Local legislation shall be followed If it requires  more frequent basis. |  | Y |  |  |  | Y
N | 3.1 | Training Requirements | 3.1.4 | The effectiveness of training must be assessed |  | Y |  |  |  | Y
N | 3.1 | Training Requirements | 3.1.5 | Where effectiveness of training is found to be inadequate, corrective action must be taken |  | Y |  |  |  | Y
N | 3.1 | Training Requirements | 3.1.6 | Records of training must be available |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.1 | Personal hygiene standards must be defined for all areas of work within the store and complied with at all times |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.2 | Hand washing instruction shall be available in hand washing areas |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.3 | Visitors and contractors must adhere to the personal hygiene requirements |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.4 | Smoking must be prohibited throughout the building except in designated smoking areas |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.5 | Employees' own food must be stored and consumed in designated areas only |  | Y |  |  |  | Y
N | 4.1 | Personal Hygiene Standards | 4.1.6 | Jewellery policy based on risk assessment shall be available and implemented |  | Y |  |  |  | Y
N | 4.2 | Infection control | 4.2.1 | Infection control policy for employee and visitors and/or contractors shall be available and implemented. |  | Y |  |  |  | Y
N | 5.1 | General | 5.1.1 | Personnel must wear the specified protective clothing provided for the area in which they work. |  | Y |  |  |  | Y
N | 5.1 | General | 5.1.2 | Protective clothing must be changed and cleaned as required and in line with the activities being performed |  | Y |  |  |  | Y
N | 5.1 | General | 5.1.3 | Work wear must provide adequate coverage to ensure that hair, perspiration, etc. cannot contaminate the product |  | Y |  |  |  | Y
N | 5.1 | General | 5.1.4 | Protective clothing must be stored in the designated work area when not in use. A single door locker must be provided which has two separate compartments - for separate storage of work wear and personal items. |  | Y |  |  |  | Y
N | 6.1 | Cleaning & Disinfection Procedures | 6.1.1 | Cleaning procedures in line with the schedule must be in place |  | Y |  |  |  |  | Y
N | 6.2 | Cleaning Schedule | 6.2.1 | A cleaning and disinfection schedule must be developed and documented for all areas of the store. |  | Y |  |  |  |  | Y
N | 6.3 | Cleaning Chemical | 6.3.1 | Cleaning chemicals which are suitable for use in food preparation or storage areas must be used. |  | Y |  |  |  |  | Y
N | 6.4 | Cleaning Validation | 6.4.1 | Regular monitoring of cleaning and trend analysis of results must be undertaken to ensure that the cleaning procedures and schedules are effective. |  | Y |  |  |  |  | Y
N | 6.5 | Training & Visual Inspection | 6.5.1 | At the start of each day an inspection of the cleanliness of rooms and equipment must be made against a defined check list.  Where necessary subsequent cleaning must be  carried out |  | Y |  |  |  |  | Y
N | 6.5 | Training & Visual Inspection | 6.5.2 | Personnel preforming cleaning and cleaning inspection must be trained |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.1 | All current legal requirements for controlled waste disposal must be observed |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.2 | When necessary waste must be stored in refrigerated area |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.3 | Collation and movement of waste to collection points must not pose a contamination risk |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.4 | Containers for storing waste must be: |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.5 | The areas around the waste bins and containers must be kept as clean as possible and not encourage the harbourage of pests |  | Y |  |  |  |  | Y
N | 7.1 | Waste Disposal | 7.1.6 | External waste containers must be lockable to prevent unauthorised access |  | Y |  |  |  |  | Y
N | 8.1 | Management Responsibility | 8.1.1 | A person responsible for the management of the pest control activities and/or dealing with the pest control service provider must be appointed. |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.1 | Competent and qualified organisations must be contracted to provide pest management service |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.2 | A contract with the service provider must clearly define: |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.3 | An up to date site plan must be available detailing the locations of bait and monitoring devices which is both signed and dated |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.4 | Details of the pest control products to be used, including instructions for use and safety data sheets (MSDS) must be available |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.5 | Details of the actions to be taken in the event of pest infestation must be available |  | Y |  |  |  |  | Y
N | 8.2 | External Service Provider | 8.2.6 | Out of hours contact information must be available in case of a pest infestation outside of normal working hours. |  | Y |  |  |  |  | Y
N | 8.3 | Internal Pest Control | 8.3.1 | The management and handling of pest control internally must be strictly by exception only (Where no qualified organisations exist (5.4.2), the contract may be managed internally by exception) |  | Y |  |  |  |  | Y
N | 8.3 | Internal Pest Control | 8.3.2 | Where pest control is carried out in house all the requirements defined in the preceding clauses must be complied with. |  | Y |  |  |  |  | Y
N | 8.4 | Equipment | 8.4.1 | Pest control equipment must be used in a manner which does not pose a contamination risk to product. Equipment must be positioned to efficiently capture pests. |  | Y |  |  |  |  | Y
N | 8.4 | Equipment | 8.4.2 | Bait boxes must be secured and tamperproof |  | Y |  |  |  |  | Y
N | 8.5 | Schedule/Reporting | 8.5.1 | The pest management programme must be accessible manually or electronically. |  | Y |  |  |  |  | Y
N | 8.5 | Schedule/Reporting | 8.5.2 | All relevant recommendations and corrective actions made by the pest controller must be carried out in a manner appropriate to the risk. (The actual extermination actions must be carried out only by a qualified external service provider). |  | Y |  |  |  |  | Y
N | 8.6 | Records | 8.6.1 | Records of inspections and treatments must be available, dated and signed by the pest controller and store representative. |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.1 | Staff shall be trained to be aware of signs of pest infestation such as droppings, urine, damaged packs and dead insects. |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.2 | Is the pest control system effective? |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.3 | Is there any evidence for pest infestation in the outside area? |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.4 | Is there any pest activities in the outside area? |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.5 | Is there any pest infestation inside the store? |  | Y |  |  |  |  | Y
N | 8.7 | Handling Infestation | 8.7.6 | Is there any sign for pest infestation inside the store? |  | Y |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.1 | Defined procedures must be in place for equipment calibration and in house calibration monitoring |  | Y |  |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.2 | Procedures must  be in place to deal with a deviation of the measuring device that is greater than that given by the device manufacturer (This should include repair or replace) |  | Y |  |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.3 | Records of calibration must be available for all measuring and monitoring equipment |  | Y |  |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.4 | A register of measuring devices which need to be calibrated must be in place |  | Y |  |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.5 | Schedules must be in place to define calibration frequencies |  | Y |  |  |  |  |  | Y
N | 9.1 | Calibration Procedure | 9.1.6 | Calibration frequencies must take into account the product safety / legality implications of the use of equipment found to be out of tolerance at calibration checking |  | Y |  |  |  |  |  | Y
N | 9.2 | Traceability to National Standards | 9.2.1 | Calibration of measuring and monitoring equipment must be traceable to national or international measurement standards |  | Y |  |  |  |  |  | Y
N | 9.3 | Hired Equipment | 9.3.1 | Where equipment requiring calibration is hired, copies of calibration certificates must be obtained and retained as a record. |  | Y |  |  |  |  |  | Y
N | 10.1 | [NAME] | 10.1.1 | [NAME] and hard plastic shall be protected against breakage in areas where open products are handled or there is a risk of product contamination |  | Y |  |  |  |  |  | Y
N | 10.1 | [NAME] | 10.1.2 | [NAME] and hard plastic register shall be available |  | Y |  |  |  |  |  | Y
N | 10.1 | [NAME] | 10.1.3 | [NAME] and hard plastic checking records shall be available |  | Y |  |  |  |  |  | Y
N | 10.1 | [NAME] | 10.1.4 | Procedures must be in place to describe how any glass/hard plastic breakage or product contamination is handled |  | Y |  |  |  |  |  | Y
N | 11.1 | Recall and Return | 11.1.1 | Procedures must be implemented to ensure that products failing to meet required food safety standards can be identified, located and removed from all necessary points of the supply chain |  | Y |  |  |  |  |  | Y
N | 11.1 | Recall and Return | 11.1.2 | A procedure must be in place to segregate the returned product so that it is not placed back onto the sales shelves for resale |  | Y |  |  |  |  |  | Y
N | 11.1 | Recall and Return | 11.1.3 | Procedures must be in place to properly inspect the product to ensure the product has not been exposed to tampering. |  | Y |  |  |  |  |  | Y
N | 12.1 | Structural /Fabrication Requirements | 12.1.1 | Each room in the meat department must have a clear indication of hygiene status and the protective clothing arrangements to be adopted |  | Y |  |  |  |  |  |  | Y
N | 12.1 | Structural /Fabrication Requirements | 12.1.2 | A risk oriented hygiene barrier between processing and non processing must be in place. |  | Y |  |  |  |  |  |  | Y
N | 12.1 | Structural /Fabrication Requirements | 12.1.3 | Changing rooms and toilet facilities must be designed and located appropriately to prevent any risk of product contamination |  | Y |  |  |  |  |  |  | Y
N | 12.1 | Structural /Fabrication Requirements | 12.1.4 | All areas where different temperature and / or hygiene requirements apply must be clearly marked. |  | Y |  |  |  |  |  |  | Y
N | 12.1 | Structural /Fabrication Requirements | 12.1.5 | Adequate ventilation and extraction must be provided by mechanical means (Adequate ventilation is required in order to prevent condensation which may promote mould growth) |  | Y |  |  |  |  |  |  | Y
N | 12.2 | Receiving | 12.2.1 | Receiving area must be well maintained |  | Y |  |  |  |  |  |  | Y
N | 12.2 | Receiving | 12.2.2 | Receiving area must be clean and tidy |  | Y |  |  |  |  |  |  | Y
N | 12.2 | Receiving | 12.2.3 | Every delivery must be checked by an authorised person and documented |  | Y |  |  |  |  |  |  | Y
N | 12.2 | Receiving | 12.2.4 | Measurement of the temperature of the incoming goods must take place for products requiring temperature controlled storage (Chilled, Fresh, [NAME]) |  | Y |  |  |  |  |  |  | Y
N | 12.2 | Receiving | 12.2.5 | Thermometer must be available and in good condition |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.1 | Storage areas must always be kept clean and tidy |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.2 | Storage area must be well maintained |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.3 | During storage products must be retained under conditions which will not compromise product safety and quality |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.4 | During storage there must be strict observance of “first expiry, first out” be in place |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.5 | During storage, goods must be checked for signs of deterioration. |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.6 | All materials and products must be stored off the floor and with sufficient space between the products and materials and the walls to allow inspection, cleaning and pest control activities to be carried out. |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.7 | Storage area shall be designed or arranged to segregate non compatible products and materials |  | Y |  |  |  |  |  |  | Y
N | 12.3 | Storage | 12.3.8 | Where a quarantine / isolation area is provided, it must be controlled to ensure that product cannot be transferred back on sale |  | Y |  |  |  |  |  |  | Y
N | 12.4 | Temperature Control | 12.4.1 | Procedures must be in place to ensure that all food is stored and handled at appropriate temperatures and in line with the requirements of legislation, company and manufacturer information |  | Y |  |  |  |  |  |  | Y
N | 12.4 | Temperature Control | 12.4.2 | A break in the cold chain must be avoided for all products requiring refrigeration. |  | Y |  |  |  |  |  |  | Y
N | 12.4 | Temperature Control | 12.4.3 | Temperatures must be checked, monitored and recorded regularly according to documented procedures and at the frequency defined based on risk assessment. |  | Y |  |  |  |  |  |  | Y
N | 12.5 | In Store Freezing of Meat | 12.5.1 | Minced meat, minced meat products and / or poultry meat must not be frozen in store. |  | Y |  |  |  |  |  |  | Y
N | 12.6 | Raw Material | 12.6.1 | Only good quality, fresh raw material must  be used for cutting or processing |  | Y |  |  |  |  |  |  | Y
N | 12.6 | Raw Material | 12.6.2 | The Use By / Best before date stipulated must be observed. |  | Y |  |  |  |  |  |  | Y
N | 12.6 | Raw Material | 12.6.3 | Minor ingredients and additives must be : |  | Y |  |  |  |  |  |  | Y
N | 12.6 | Raw Material | 12.6.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable |  | Y |  |  |  |  |  |  | Y
N | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment | 12.7.1 | The raw material (raw meat) must be listed as specially intended for producing minced meat for raw consumption |  | Y |  |  |  |  |  |  | Y
N | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment | 12.7.2 | The use of any other raw pork for these minced meat products must be forbidden |  | Y |  |  |  |  |  |  | Y
N | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment | 12.7.3 | Only cubed, deep-frozen shoulder meat may be used |  | Y |  |  |  |  |  |  | Y
N | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment | 12.7.4 | Every batch of raw material must be examined for pathogenic microorganisms by the supplier before dispatch |  | Y |  |  |  |  |  |  | Y
N | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment | 12.7.5 | Meat (skeletal muscle with adhering fat and without bones and bone fragments) which is clearly intended to be consumed only after heat treatment must be used |  | Y |  |  |  |  |  |  | Y
N | 12.8 | Raw material for minced meat production | 12.8.1 | Trimmings and cuttings which accrue from cutting and deboning, other than whole muscle cuttings must not be used for minced meat production |  | Y |  |  |  |  |  |  | Y
N | 12.8 | Raw material for minced meat production | 12.8.2 | Age of meat post slaughter must be in line with the guidance - see guidance pane |  | Y |  |  |  |  |  |  | Y
N | 12.8 | Raw material for minced meat production | 12.8.3 | [NAME] or MAP packed meat (beef, veal or pork) delivered from a supplier certified according to a scheme recognised by GFSI can be used during 2/3 of its shelf life |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.1 | processing area must be well maintained |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.2 | Processing area must be clean and tidy |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.3 | Cross-contamination between different types of products must be prevented by taking appropriate precautions such as processing at separate times |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.4 | Defrosting must be carried out under controlled conditions, defrosted goods must not be refrozen |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.5 | Constant chill temperatures must be maintained when cutting, wrapping or packaging product |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.6 | No leftover products |  | Y |  |  |  |  |  |  | Y
N | 12.9 | Processing | 12.9.7 | Knifes are clean and sanitized using appropriate method |  | Y |  |  |  |  |  |  | Y
N | 12.10 | Microbiological Criteria for minced meat | 12.10.1 | Minced meat / raw sausage must comply with the following: Total aerobic mesophilic bacteria count max 5 x 106 cfu/g; Escherichia coli max 5 x 102 cfu/g; Enterobacteriacae max 104 cfu/g; Salmonella spp. neg / 25g; [NAME] monocytogenes neg / 25g |  | Y |  |  |  |  |  |  | Y
N | 12.10 | Microbiological Criteria for minced meat | 12.10.2 | Spiced Minced meat / sausage must comply with the following: Total aerobic mesophilic bacteria count max 5 x 106 cfu/g; Escherichia coli [NAME] 103 cfu/g; Enterobacteriacae max 104 cfu/g; Salmonella spp. neg / 25g; [NAME] monocytogenes neg / 25g |  | Y |  |  |  |  |  |  | Y
N | 12.11 | Microbiological Criteria for meat processing/ preparation | 12.11.1 | In store deboned / cut product must comply with the following: Total aerobic mesophilic bacteria count max 106 cfu/g; Escherichia coli max 102 cfu/g; Enterobacteriacae max 103 cfu/g; Salmonella spp. neg / 25g; [NAME] monocytogenes neg / 25g |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.1 | Packaging done in hygienic conditions |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.2 | Meat must be packaged using one of the following methods: |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.3 | Complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.4 | Shelf life on in-store labelled products must not exceed the shelf life of the original material |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.5 | Removal of the original label on the product must not be permitted. |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.6 | Where it is a requirement to attach an in store produced label, it must not obscure the original on pack legally required information and it must match any legal defined wording |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.7 | Complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  | Y
N | 12.12 | Packaging and Labelling | 12.12.8 | Shelf life on in-store labelled products must not exceed the shelf life of the original materials |  | Y |  |  |  |  |  |  | Y
N | 12.13 | Traceability | 12.13.1 | Traceability must be maintained at all times. Where product is removed from the original container for display purposes, the original information about the product and batch code details must be retained. |  | Y |  |  |  |  |  |  | Y
N | 12.13 | Traceability | 12.13.2 | Product remaining at the end of the day must be stored properly and traceability details maintained |  | Y |  |  |  |  |  |  | Y
N | 12.13 | Traceability | 12.13.3 | Traceability of in store processed batches must be demonstrable : 1 step back to the supplier of the raw material / ingredients and packaging, 1 step forward to the customer |  | Y |  |  |  |  |  |  | Y
N | 12.14 | Product Specification | 12.14.1 | Product passports must be in place for all in-house produced, multi component products |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.1 | Display area clean and tidy |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.2 | Display area is well maintained |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.3 | Products which is not suitable for sale must be isolated and quarantined |  | y |  |  |  |  |  |  | y
N | 12.15 | Display | 12.15.4 | The sales area must be monitored a defined intervals. Damaged or defective products should be separated and disposed of. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.5 | Employees carrying out the evaluation must be appropriately trained and experienced. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.6 | First-in, first-out ( FIFO and/or FEFO) principle should be followed. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.7 | Cross-contamination must be avoided. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.8 | Raw poultry products must be displayed separately from other products. Unwrapped poultry should be separate from non poultry products. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.9 | Pork and beef, as well as raw and cooked meats, must be separated. |  | Y |  |  |  |  |  |  | Y
N | 12.15 | Display | 12.15.10 | Refrigerators must be filled to not greater than the relevant filling marks indicated by the equipment manufacturer |  | Y |  |  |  |  |  |  | Y
N | 12.16 | Wood Control | 12.16.1 | Wood control procedures must be followed |  | Y |  |  |  |  |  |  | Y
N | 12.17 | [NAME] | 12.17.1 | There is no glass which may cause contamination to the food |  | Y |  |  |  |  |  |  | Y
N | 12.18 | Personal Hygiene | 12.18.1 | Employees must follow good hygienic practices |  | Y |  |  |  |  |  |  | Y
N | 12.19 | Protective Clothing | 12.19.1 | Employees and visitors must wear the correct protective clothes |  | Y |  |  |  |  |  |  | Y
N | 12.20 | Waste Management | 12.20.1 | Waste Management procedures must be followed |  | Y |  |  |  |  |  |  | Y
N | 12.21 | Pest Control | 12.21.1 | There is no pest infestation or signs for pest infestation |  | Y |  |  |  |  |  |  | Y
N | 12.22 | Documentation | 12.22.1 | Quality/food safety instruction must be available for the employees at the point of use |  | Y |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.1 | Receiving area must be well maintained |  | Y |  |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.2 | Receiving area must be clean and tidy |  | Y |  |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.3 | Every delivery must be checked by an authorised person and documented |  | Y |  |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.4 | Measurement of the temperature of the incoming goods must take place for products requiring temperature controlled storage (Chilled, Fresh, [NAME]) |  | Y |  |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.5 | Thermometer must be available |  | Y |  |  |  |  |  |  |  | Y
N | 13.1 | Receiving | 13.1.6 | All results of evaluations including any noticeable problems must be documented |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.1 | Storage areas is clean and tidy |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.2 | Storage area is well maintained |  | y |  |  |  |  |  |  |  | y
N | 13.2 | Storage | 13.2.3 | During storage products must be retained under conditions which will not compromise product safety and quality |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.4 | During storage there must be strict observance of “first expiry, first out” be in place |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.5 | During storage, goods must be checked for signs of deterioration. |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage |  | All materials and products must be stored off the floor and with sufficient space between the products and materials and the walls to allow inspection, cleaning and pest control activities to be carried out. |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.7 | Where a quarantine / isolation area is provided, it must be controlled to ensure that product cannot be transferred back on sale |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.8 | Storage areas shall be designed or arranged to segregate non-compatible products and materials, unprocessed, part-processed, packed and un packed finished products. |  | Y |  |  |  |  |  |  |  | Y
N | 13.2 | Storage | 13.2.9 | To prevent cross contamination, separation must be provided between: |  | Y |  |  |  |  |  |  |  | Y
N | 13.3 | Temperature Control | 13.3.1 | Procedures must be in place to ensure that all food is stored and handled at appropriate temperatures and in line with the requirements of legislation, company and manufacturer information |  | Y |  |  |  |  |  |  |  | Y
N | 13.3 | Temperature Control | 13.3.2 | A break in the cold chain must be avoided for all products requiring refrigeration. |  | Y |  |  |  |  |  |  |  | Y
N | 13.3 | Temperature Control | 13.3.3 | Temperatures must be checked and monitored regularly according to documented procedures and at the frequency defined based on risk assessment. |  | Y |  |  |  |  |  |  |  | Y
N | 13.3 | Temperature Control | 13.3.4 | Temperatures must be accurately recorded. |  | Y |  |  |  |  |  |  |  | Y
N | 13.3 | Temperature Control | 13.3.5 | Constant chill temperatures must be maintained when cutting, wrapping or packaging product. |  | Y |  |  |  |  |  |  |  | Y
N | 13.4 | Raw Material | 13.4.1 | Only good quality, fresh raw material must  be used for cutting or processing |  | Y |  |  |  |  |  |  |  | Y
N | 13.4 | Raw Material | 13.4.2 | The Use By / Best before date stipulated must be observed. |  | Y |  |  |  |  |  |  |  | Y
N | 13.4 | Raw Material | 13.4.3 | Product must be easily identifiable and labelled |  | Y |  |  |  |  |  |  |  | Y
N | 13.4 | Raw Material | 13.4.4 | Minor ingredients and additives must be : |  | Y |  |  |  |  |  |  |  | Y
N | 13.4 | Raw Material | 13.4.5 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.1 | Processing area must be clean and tidy |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.2 | Processing area must be well organized |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.3 | Cross-contamination between different types of products must be prevented by taking appropriate precautions such as processing at separate times |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.4 | Before processing /packing, the responsible person must approve the raw materials for usage |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.5 | Details of checks required must be detailed in a “make procedure” |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.6 | Defrosting must be carried out under controlled conditions, defrosted goods must not be refrozen |  | Y |  |  |  |  |  |  |  | Y
N | 13.5 | Processing | 13.5.7 | No leftover products |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.1 | Product must be packaged using one of the following methods: |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.2 | Packaging done in hygienic conditions |  | y |  |  |  |  |  |  |  | y
N | 13.6 | Packaging and Labelling | 13.6.3 | Removal of the original label on the product must not be permitted. |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.4 | Where it is a requirement to attach an in store produced label, it must not obscure the original on pack legally required information and it must match any legal defined wording |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.5 | Complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.6 | Shelf life on in-store labelled products must not exceed the shelf life of the original materials |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.7 | Where hanging signs are used, the information displayed must be correct for the product to which it refers. |  | Y |  |  |  |  |  |  |  | Y
N | 13.6 | Packaging and Labelling | 13.6.8 | Allergens present in the product by design, are declared at the point of selection or on the product label. Information on allergens that may be present from food processing cross-contact is available at the point of selection or on the product label. |  | Y |  |  |  |  |  |  |  | Y
N | 13.7 | Traceability | 13.7.1 | Traceability must be maintained at all times. Where product is removed from the original container for display purposes, the original information about the product and batch code details must be retained. |  | Y |  |  |  |  |  |  |  | Y
N | 13.7 | Traceability | 13.7.2 | Product remaining at the end of the day must be stored properly and traceability details maintained |  | Y |  |  |  |  |  |  |  | Y
N | 13.7 | Traceability | 13.7.3 | Traceability of in store processed batches must be demonstrable : 1 step back to the supplier of the raw material / ingredients and packaging, 1 step forward to the customer |  | Y |  |  |  |  |  |  |  | Y
N | 13.7 | Traceability | 13.7.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable and traceable |  | Y |  |  |  |  |  |  |  | Y
N | 13.8 | Product Specification | 13.8.1 | Product passports must be in place for all in-house produced, multi component products |  | Y |  |  |  |  |  |  |  | Y
N | 13.8 | Product Specification | 13.8.2 | Product Passports must be up to date, unambiguous, and readily available to relevant personnel and must ensure compliance to all legal requirements |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.1 | Display area is well maintained |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.2 | Display area is clean and tidy |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.3 | Product which is not suitable for sale must be isolated and quarantined to ensure it is not offered for sale |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.4 | The sales area must be monitored a defined intervals. Damaged or defective products should be separated and disposed of. |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.5 | Employees carrying out the evaluation must be appropriately trained and experienced. |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.6 | Products must be displayed on clean ice which is regularly replaced to maintain product temperature. |  | Y |  |  |  |  |  |  |  | Y
N | 13.9 | Display | 13.9.7 | Refrigerators must be filled to not greater than the relevant filling marks indicated by the equipment manufacturer |  | Y |  |  |  |  |  |  |  | Y
N | 13.10 | Wood Control | 13.10.1 | Wood control procedures must be followed |  | Y |  |  |  |  |  |  |  | Y
N | 13.11 | [NAME] | 13.11.1 | There is no glass which may cause contamination to the food |  | Y |  |  |  |  |  |  |  | Y
N | 13.12 | Personal Hygiene | 13.12.1 | Employees must follow good hygienic practices |  | Y |  |  |  |  |  |  |  | Y
N | 13.13 | Protective clothes | 13.13.1 | Employees and visitors must wear the correct protective clothes |  | Y |  |  |  |  |  |  |  | Y
N | 13.14 | Waste Management | 13.14.1 | Waste Management procedures must be followed |  | Y |  |  |  |  |  |  |  | Y
N | 13.15 | Pest control | 13.15.1 | There is no pest infestation or signs for pest infestation |  | Y |  |  |  |  |  |  |  | Y
N | 13.16 | Documentation | 13.16.1 | Quality/food safety instruction must be available for the employees at the point of use |  | Y |  |  |  |  |  |  |  | Y
N | 13.17 | Live Mussels and Oysters |  | Live mussels must be clean and closed. (Cleaned mussels, which are ready for cooking, are individually separated and relatively free from vegetation damages, and from byssus threads). |  | Y |  |  |  |  |  |  |  | Y
N | 13.17 | Live Mussels and Oysters | 13.17.1 | Opened shells must close on impact (at least 90 percent). |  | Y |  |  |  |  |  |  |  | Y
N | 13.17 | Live Mussels and Oysters | 13.17.2 | Live mussels must not be immersed in water or sprinkled with water. |  | Y |  |  |  |  |  |  |  | Y
N | 13.17 | Live Mussels and Oysters | 13.17.3 | Live mussels must not come directly into contact with ice (for animal welfare reasons) |  | Y |  |  |  |  |  |  |  | Y
N | 13.17 | Live Mussels and Oysters | 13.17.4 | Oysters must be encased or packed with their concave side downward. |  | Y |  |  |  |  |  |  |  | Y
N | 13.18 | Lobsters and Crustaceans | 13.18.1 | Procedures must exist so that the water quality is examined on a regular basis and in consideration of the stocking density |  | Y |  |  |  |  |  |  |  | Y
N | 13.18 | Lobsters and Crustaceans | 13.18.2 | No dead animals in the water tank |  | Y |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.1 | Receiving area must be clean and tidy |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.2 | Receiving area is well maintained |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.3 | Deliveries of product must be checked in accordance with the HACCP plan/ Inspection plan ( Records) |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.4 | Every delivery must be checked by an authorised person and documented |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.5 | Measurement of the temperature of the incoming goods must take place for products requiring temperature controlled storage (Chilled, Fresh, [NAME]) Thermometer must be available |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.1 | Receiving | 14.1.6 | All results of evaluations including any noticeable problems must be documented |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.1 | During storage products must be retained under conditions which will not compromise product safety and quality |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.2 | Storage areas must always be kept clean and tidy |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.3 | During storage there must be strict observance of “first expiry, first out” be in place |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.4 | During storage, goods must be checked for signs of deterioration. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.5 | All materials and products must be stored off the floor and with sufficient space between the products and materials and the walls to allow inspection, cleaning and pest control activities to be carried out. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.6 | Storage of cheese and delicatessen must consider product risk and potential  cross contamination |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.7 | Cross-contamination (particularly between cheese with mould or raw milk cheese [risk of listeria contamination] and other types of cheese) must be prevented by taking appropriate precautions such as processing at separate times |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.8 | Procedures must be in place to prevent cross contamination between different types of cheese (Soft cheese, moulded cheese, raw milk cheese). |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.2 | Storage | 14.2.9 | Where a quarantine / isolation area is provided, it must be controlled to ensure that product cannot be transferred back on sale |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.3 | Temperature Control | 14.3.1 | Procedures must be in place to ensure that all food is stored and handled at appropriate temperatures and in line with the requirements of legislation, company and manufacturer information |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.3 | Temperature Control | 14.3.2 | A break in the cold chain must be avoided for all products requiring refrigeration. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.3 | Temperature Control | 14.3.3 | Temperatures must be checked and monitored regularly according to documented procedures and at the frequency defined based on risk assessment. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.3 | Temperature Control | 14.3.4 | Temperatures must be accurately recorded. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.3 | Temperature Control | 14.3.5 | Constant chill temperatures must be maintained when cutting, wrapping or packaging product. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.4 | Raw Material | 14.4.1 | Only good quality, fresh raw material must  be used for cutting or processing |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.4 | Raw Material | 14.4.2 | The Use By / Best before date stipulated must be observed. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.4 | Raw Material | 14.4.3 | Product must be easily identifiable and labelled |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.4 | Raw Material | 14.4.4 | Minor ingredients and additives must be : |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.5 | Processing | 14.5.1 | Cross-contamination between different types of products must be prevented by taking appropriate precautions such as processing at separate times |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.5 | Processing | 14.5.2 | Details of checks required must be detailed in a “make procedure” |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.5 | Processing | 14.5.3 | Cross-contamination (particularly between cheese with mould or raw milk cheese [risk of listeria contamination] and other types of cheese) must be prevented by taking appropriate precautions such as processing at separate times |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.1 | Where products are sold in self service packages, complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.2 | Removal of the original label on the product must not be permitted. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.3 | Where it is a requirement to attach an in store produced label, it must not obscure the original on pack legally required information and it must match any legal defined wording |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.4 | Complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.5 | Shelf life on in-store labelled products must not exceed the shelf life of the original materials |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.6 | For complete slabs of cheese the date of the first cut should be noted on the label. The original label must be retained with the cheese whilst in the store |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.6 | Packaging and Labelling | 14.6.7 | Allergens present in the product by design, are declared at the point of selection or on the product label. Information on allergens that may be present from food processing cross-contact is available at the point of selection or on the product label. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.7 | Traceability | 14.7.1 | Traceability must be maintained at all times. Where product is removed from the original container for display purposes, the original information about the product and batch code details must be retained. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.7 | Traceability | 14.7.2 | Product remaining at the end of the day must be stored properly and traceability details maintained |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.7 | Traceability | 14.7.3 | Traceability of in store processed batches must be demonstrable : 1 step back to the supplier of the raw material / ingredients and packaging, 1 step forward to the customer |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.7 | Traceability | 14.7.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable and traceable |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.1 | Display area clean and tidy |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.2 | Display area is well maintained |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.3 | Product which is not suitable for sale must be isolated and quarantined to ensure it is not offered for sale |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.4 | The sales area must be monitored a defined intervals. Damaged or defective products should be separated and disposed of. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.5 | Employees carrying out the evaluation must be appropriately trained and experienced. |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.8 | Display | 14.8.6 | Refrigerators must be filled to not greater than the relevant filling marks indicated by the equipment manufacturer |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.9 | Wood Control | 14.9.1 | Wood control procedures must be followed |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.10 | [NAME] | 14.10.1 | There is no glass which may cause contamination to the food |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.11 | Personal Hygiene | 14.11.1 | Employees must follow good hygienic practices |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.12 | Protective clothes | 14.12.1 | Employees and visitors must wear the correct protective clothes |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.13 | Waste Management | 14.13.1 | Waste Management procedures must be followed |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.14 | Pest control | 14.14.1 | There is no pest infestation or signs for pest infestation |  | Y |  |  |  |  |  |  |  |  | Y
N | 14.15 | Documentation | 14.15.1 | Quality/food safety instruction must be available for the employees at the point of use |  | Y |  |  |  |  |  |  |  |  | Y
N | 15.1 | Receiving | 15.1.1 | Receiving area must be clean and tidy |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.1 | Receiving | 15.1.2 | Receiving area is well maintained |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.1 | Receiving | 15.1.3 | Every delivery must be checked by an authorised person and documented |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.1 | Receiving | 15.1.4 | Measurement of the temperature of the incoming goods must take place for products requiring temperature controlled storage (Chilled, Fresh, [NAME]) |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.1 | Receiving | 15.1.5 | Thermometer must be available |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.1 | Receiving | 15.1.6 | All results of evaluations including any noticeable problems must be documented |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.1 | Storage area is clean and tidy |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.2 | Storage | 15.2.2 | Storage area is well maintained |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.2 | Storage | 15.2.3 | During storage products must be retained under conditions which will not compromise product safety and quality |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.4 | Storage areas must always be kept clean and tidy |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.5 | During storage there must be strict observance of “first expiry, first out” be in place |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.6 | Storage areas shall be designed or arranged to segregate non-compatible products and materials, unprocessed, part-processed, packed and un packed finished products. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.7 | During storage, goods must be checked for signs of deterioration, pest activity. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.8 | All materials and products must be stored off the floor and with sufficient space between the products and materials and the walls to allow inspection, cleaning and pest control activities to be carried out. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.2 | Storage | 15.2.9 | Where a quarantine / isolation area is provided, it must be controlled to ensure that product cannot be transferred back on sale |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.3 | Temperature Control | 15.3.1 | Procedures must be in place to ensure that all food is stored and handled at appropriate temperatures and in line with the requirements of legislation, company and manufacturer information |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.3 | Temperature Control | 15.3.2 | A break in the cold chain must be avoided for all products requiring refrigeration. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.3 | Temperature Control | 15.3.3 | Temperatures must be checked and monitored regularly according to documented procedures and at the frequency defined based on risk assessment. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.3 | Temperature Control | 15.3.4 | Temperatures must be accurately recorded. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.4 | Raw Material / Ingredients | 15.4.1 | The Use By / Best before date stipulated must be observed. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.4 | Raw Material / Ingredients | 15.4.2 | Raw materials must be easily identifiable and labelled |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.4 | Raw Material / Ingredients | 15.4.3 | Minor ingredients and additives must be : |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.4 | Raw Material / Ingredients | 15.4.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.5 | Processing | 15.5.1 | Processing area is clean and tidy |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.5 | Processing | 15.5.2 | Processing area is well maintained |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.5 | Processing | 15.5.3 | Before processing /packing, the responsible person must approve the raw materials for usage |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.5 | Processing | 15.5.4 | Details of checks required must be detailed in a “make procedure” |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.5 | Processing | 15.5.5 | Partly baked products must be baked within the period specified by the supplier ([NAME] should not be stored for more than 2 days) |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.5 | Processing | 15.5.6 | Defrosting must be carried out under controlled conditions, defrosted goods must not be refrozen |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.5 | Processing | 15.5.7 | No leftover products |  | Y |  |  |  |  |  |  |  |  |  | Y
N
N | 15.6 | Packaging and Labelling | 15.6.1 | Packaging is done in hygienic condition |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.6 | Packaging and Labelling | 15.6.2 | Removal of the original label on the product must not be permitted. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.6 | Packaging and Labelling | 15.6.3 | Where it is a requirement to attach an in store produced label, it must not obscure the original on pack legally required information and it must match any legal defined wording |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.6 | Packaging and Labelling | 15.6.4 | Allergens present in the product by design, are declared at the point of selection or on the product label. Information on allergens that may be present from food processing cross-contact is available at the point of selection or on the product label. |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.7 | Traceability | 15.7.1 | Traceability must be maintained at all times. Where product is removed from the original container for display purposes, the original information about the product and batch code details must be retained. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.7 | Traceability | 15.7.2 | Product remaining at the end of the day must be stored properly and traceability details maintained |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.7 | Traceability | 15.7.3 | Traceability of in store processed batches must be demonstrable : 1 step back to the supplier of the raw material / ingredients and packaging, 1 step forward to the customer |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.7 | Traceability | 15.7.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable and traceable |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.8 | Product Specification | 15.8.1 | Product passports must be in place for all in-house produced, multi component products |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.8 | Product Specification | 15.8.2 | Product Passports must be up to date, unambiguous, and readily available to relevant personnel and must ensure compliance to all legal requirements |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.8 | Product Specification | 15.8.3 | Product which is not suitable for sale must be isolated and quarantined to ensure it is not offered for sale |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.9 | Display | 15.9.1 | Display area is clean and tidy |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.9 | Display | 15.9.2 | Display area is well maintained |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.9 | Display | 15.9.3 | Product which is not suitable for sale must be isolated and quarantined to ensure it is not offered for sale |  | y |  |  |  |  |  |  |  |  |  | y
N | 15.9 | Display | 15.9.4 | The sales area must be monitored a defined intervals. Damaged or defective products should be separated and disposed of. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.9 | Display | 15.9.5 | Employees carrying out the evaluation must be appropriately trained and experienced. |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.9 | Display | 15.9.6 | Refrigerators must be filled to not greater than the relevant filling marks indicated by the equipment manufacturer |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.10 | Wood Control | 15.10.1 | Wood control procedures must be followed |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.11 | [NAME] | 15.11.1 | There is no glass which may cause contamination to the food |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.12 | Personal Hygiene | 15.12.1 | Employees must follow good hygienic practices |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.13 | Protective clothes | 15.13.1 | Employees and visitors must wear the correct protective clothes |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.14 | Waste Management | 15.14.1 | Waste Management procedures must be followed |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.15 | Pest control | 15.15.1 | There is no pest infestation or signs for pest infestation |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 15.16 | Documentation | 15.16.1 | Quality/food safety instruction must be available for the employees at the point of use |  | Y |  |  |  |  |  |  |  |  |  | Y
N | 16.1 | Receiving | 16.1.1 | Receiving area must be clean and tidy |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.1 | Receiving | 16.1.2 | Receiving area is well maintained |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.1 | Receiving | 16.1.3 | Every delivery must be  checked by an authorised person and documented |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.1 | Receiving | 16.1.4 | Measurement of the temperature of the incoming goods must take place for products requiring temperature controlled storage (Chilled, Fresh, [NAME]) |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.1 | Receiving | 16.1.5 | Thermometer must be available |  | y |  |  |  |  |  |  |  |  |  |  | y
N | 16.1 | Receiving | 16.1.6 | All results of evaluations including any noticeable problems must be documented |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.2 | Storage | 16.2.1 | Storage area is clean and tidy |  | y |  |  |  |  |  |  |  |  |  |  | y
N | 16.2 | Storage | 16.2.2 | Storage area is well maintained |  | y |  |  |  |  |  |  |  |  |  |  | y
N | 16.2 | Storage | 16.2.3 | During storage products must be retained under conditions which will not compromise product safety and quality |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.2 | Storage | 16.2.4 | During storage there must be strict observance of “first expiry, first out” be in place |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.2 | Storage | 16.2.5 | During storage, goods must be checked for signs of deterioration, pest activity. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.2 | Storage | 16.2.6 | All materials and products must be stored off the floor and with sufficient space between the products and materials and the walls to allow inspection, cleaning and pest control activities to be carried out. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.2 | Storage | 16.2.7 | Where a quarantine / isolation area is provided, it must be controlled to ensure that product cannot be transferred back on sale |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.3 | Temperature Control | 16.3.1 | Procedures must be in place to ensure that all food is stored and handled at appropriate temperatures and in line with the requirements of legislation, company and manufacturer information |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.3 | Temperature Control | 16.3.2 | A break in the cold chain must be avoided for all products requiring refrigeration. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.3 | Temperature Control | 16.3.3 | Temperatures must be checked and monitored regularly according to documented procedures and at the frequency defined based on risk assessment. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.3 | Temperature Control | 16.3.4 | Temperatures must be accurately recorded. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.3 | Temperature Control | 16.3.5 | Constant chill temperatures must be maintained when cutting, wrapping or packaging product. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.4 | Raw Material | 16.4.1 | Only good quality, fresh raw material must  be used for cutting or processing |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.4 | Raw Material | 16.4.2 | The Use By / Best before date stipulated must be observed. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.4 | Raw Material | 16.4.3 | Product must be easily identifiable and labelled |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.4 | Raw Material | 16.4.4 | Procedures must be in place to ensure that all the ingredients of a product are be identifiable |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.5 | Processing | 16.5.1 | Processing area is clean and tidy |  | y |  |  |  |  |  |  |  |  |  |  | y
N | 16.5 | Processing | 16.5.2 | Processing area is well maintained |  | y |  |  |  |  |  |  |  |  |  |  | y
N | 16.5 | Processing | 16.5.3 | No leftover products |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.5 | Processing | 16.5.4 | Details of checks required must be detailed in a “make procedure” |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.6 | Packaging and Labelling | 16.6.1 | Packaging is done in hygienic conditions |  | y
N | 16.6 | Packaging and Labelling | 16.6.2 | Removal of the original label on the product must not be permitted. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.6 | Packaging and Labelling | 16.6.3 | Where it is a requirement to attach an in store produced label, it must not obscure the original on pack legally required information and it must match any legal defined wording |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.6 | Packaging and Labelling | 16.6.4 | Complete and accurate labelling must be present on the package |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.6 | Packaging and Labelling |  | Shelf life on in-store labelled products must not exceed the shelf life of the original materials |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.7 | Traceability | 16.7.1 | Traceability must be maintained at all times. Where product is removed from the original container for display purposes, the original information about the product and batch code details must be retained. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.7 | Traceability | 16.7.2 | Product remaining at the end of the day must be stored properly and traceability details maintained |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.7 | Traceability | 16.7.3 | Traceability of in store processed batches must be demonstrable : 1 step back to the supplier of the raw material / ingredients and packaging, 1 step forward to the customer |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.8 | Product Specification | 16.8.1 | Product passports must be in place for all in-house produced, multi component products |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.8 | Product Specification | 16.8.2 | Product Passports must be up to date, unambiguous, and readily available to relevant personnel and must ensure compliance to all legal requirements |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.1 | Display area is clean and tidy |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.2 | Display area is well maintained |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.3 | Product which is not suitable for sale must be isolated and quarantined to ensure it is not offered for sale |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.4 | The sales area must be monitored a defined intervals. Damaged or defective products should be separated and disposed of. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.5 | Employees carrying out the evaluation must be appropriately trained and experienced. |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.9 | Display | 16.9.6 | Refrigerators must be filled to not greater than the relevant filling marks indicated by the equipment manufacturer |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.10 | Wood Control | 16.10.1 | Wood control procedures must be followed |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.11 | [NAME] | 16.11.1 | There is no glass which may cause contamination to the food |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.12 | Personal Hygiene | 16.12.1 | Employees must follow good hygienic practices |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.13 | Protective clothes | 16.13.1 | Employees and visitors must wear the correct protective clothes |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.14 | Waste Management | 16.14.1 | Waste Management procedures must be followed |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.15 | Pest control | 16.15.1 | There is no pest infestation or signs for pest infestation |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 16.16 | Documentation | 16.16.1 | Quality/food safety instruction must be available for the employees at the point of use |  | Y |  |  |  |  |  |  |  |  |  |  | Y
N | 17.1 | Loading Area | 17.1.1 | Delivery area must be clean and tidy |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.1 | Loading Area | 17.1.2 | Delivery area must be well maintained |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.2 | Transport Containers | 17.2.1 | Transport containers must be cleanable and capable of maintaining the required temperature parameters |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.3 | Transportation | 17.3.1 | Refrigerated transport must be capable of maintaining product temperatures for the duration of the delivery |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.3 | Transportation | 17.3.2 | Temperature controlled product should be loaded and unloaded in the shortest possible time |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.3 | Transportation | 17.3.3 | Vehicles must be capable of storing / segregating the product at the required temperatures |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.4 | Transportation - Temperature Control | 17.4.1 | Temperature controlled vehicles and transport containers must be used to maintain product temperature requirements |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.5 | Transportation - Third Party | 17.5.1 | Where a third party organisation, provides the transportation services, a signed contract must be available and the storage/distribution facilities approved |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.5 | Transportation - Third Party | 17.5.3 | A procedure must be in place to handle the event of a vehicle breakdown |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.6 | [NAME] | 17.6.1 | Where chilled products with different temperatures are transported together, the lowest temperature must be maintained |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.7 | Temperature Management | 17.7.1 | Handling procedures for temperature sensitive products should be validated by the QA dept |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.7 | Temperature Management | 17.7.2 | Procedure must be in place to manage the non conforming products |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.7 | Temperature Management | 17.7.3 | Products with a strong odour must not taint or contaminate other products |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.8 | [NAME] | 17.8.1 | During order picking procedures must be in place to avoid product damage and contamination |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.8 | [NAME] | 17.8.2 | Packaging suitable for the product must be used |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.8 | [NAME] | 17.8.3 | Procedures must be in place for handling fish which is sold when removed from its original container / packaging |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.8 | [NAME] | 17.8.4 | A documented risk assessment must be made where dangerous goods need to be transported |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.9 | Glass/Breakage/Spillage | 17.9.1 | [NAME] must be handled and transported in a manner which minimises the risk of breakage. |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.9 | Glass/Breakage/Spillage | 17.9.2 | A documented procedure must be in place to manage incidents of spillage / breakage in transit |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.10 | Storage prior to despatch | 17.10.1 | Temperature of the vehicle compartment must be recorded on arrival at the customer |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.11 | Delivery to the Customer | 17.11.1 | During unloading of the goods, the customer must confirm acceptance of the delivery and temperature |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 17.12 | Rejections from the Customer | 17.12.1 | A risk assessment and procedures must be in place for handling products rejected by the customer and returned to the [NAME] via the delivery vehicle |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.1 | Procedure | 18.1.1 | Do you have a Local Incident and Crisis management procedures including product recall and withdrawal? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
C | 18.2 | ICMT | 18.2.1 | Is there national crisis management team including deputies? Who are the team members ( name and position)? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
I | 18.3 | Training | 18.3.1 | Are the team members and deputies trained on Incident and crisis management and training records available? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
I | 18.3 | Training | 18.3.2 | Are the persons responsible of managing the product recalls and withdrawals on the store level trained? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.4 | Contact List | 18.4.1 | Do you have communicated crisis contact list 24/7 including crisis management team and the team deputies? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.5 | ICM Room | 18.5.1 | Is there a crisis management room equipped with (networking facilities, fax, extra telephone lines and satellite phones) and maintained by Country Security? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.5 | ICM Room | 18.5.2 | Who is the responsible person ( position) for establishing and maintaining the crisis meeting room? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.6 | IC handling and Recording | 18.6.1 | Do you record all decision made by the crisis team in a crisis log, in which all the details actions and steps of the crisis are written in details with clear responsibility and time schedule? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 18.6 | IC handling and Recording | 18.6.2 | Do you formally close the crisis out by distributing a final summary to the crisis management team. |  |  | Y |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.1 | QA Responsibility | 19.1.1 | Are OB meat projects meeting the requirements in the Meat under Own Brand guideline? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 19.1 | QA Responsibility | 19.1.2 | Do you have OB meat approval for all products in the assortment? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.1 | Do you have company profile (Appendix 03) for all OB meat suppliers? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.2 | Are the assessments of the operation at key handling stages of the supply chain carried out prior to commencing trading? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.3 | Are the supplier inspections carried out at least once per year? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.4 | Do you use the Own Brand Assessment – Agenda ( appendix 4) for all OB meat supplier assessments? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.5 | Do you follow the Assessment – Guidance Notes for supplier assessment (appendix 5) during supplier assessment? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.2 | Supplier Assessment | 19.2.6 | Are the operators within the supply chain identifiable and Every organisation within the supply chain is expected to trace at least one step back and one step forward? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.3 | Traceability challenge | 19.3.1 | Are the operators within the supply chain identifiable and Every organisation within the supply chain is expected to trace at least one step back and one step forward? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.3 | Traceability challenge | 19.3.2 | Is the traceability system tested on annual basis? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.3 | Traceability challenge | 19.3.3 | Do you use METRO traceability challenge (appendix 6) in the traceability test? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.4 | Non conformity | 19.4.1 | In case of non conformities in the supplier assessment or traceability test, do you ask the supplier to fill in Action plan and corrective action report (appendix 8)? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 19.5 | Supplier qualification | 19.5.1 | Are there records of GFSI certification or MAS assessment available?  Are supplier certificate/audit report updated? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.6 | Changes in product/process | 19.6.1 | Do you conduct re inspection and site approval in case the supplier makes changes with direct impact on the product? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 19.7 | Risk assessment | 19.7.1 | Do you consider the result of the supplier assessment and the traceability test in the risk assessment? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 20.1 | Requirement profile | 20.1.1 | Are there approved RP for all products? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.1 | Requirement profile | 20.1.2 | Is the RP in compliance with applicable regulatory and local market requirements? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 20.1 | Requirement profile | 20.1.3 | Are the  minimum compositional, safety, legal, sensory and fitness for use requirements  covered? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.1 | Requirement profile | 20.1.4 | Are the RP approved by QA include creation date, review/update, RP developer? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.2 | Supplier qualification | 20.2.1 | Are the records of the certification and the assessment reports accessible to QA in country of sale? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.3 | Sample Check Record | 20.3.1 | Are records related to sample available including technical description? if it is not possible to assess the sample do you have the product technical document? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.3 | Sample Check Record | 20.3.2 | Is assessment of samples being organized ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.3 | Sample Check Record | 20.3.3 | Are the results  of sample assessment communicated to relevant departments/category managers? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.4 | Product Specification | 20.4.1 | Are the product specification covering the  stated requirements in the requirement profile? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.4 | Product Specification | 20.4.2 | Are there documentation to support the safety and legal parameters described in the specification ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.4 | Product Specification | 20.4.3 | Are the specific claims on the product supported by evidence? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.4 | Product Specification | 20.4.4 | Are the finalized specifications signed by supplier and approved by Lead QA or a nominated representative of Metro before product launching ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.4 | Product Specification | 20.4.5 | Are the instruction manuals checked and approved for legal compliance under the responsibility of Lead QA? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 20.4 | Product Specification | 20.4.6 | Are the labels for the technical items checked against the product, the instruction manual and the approved product specification. | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.5 | Risk assessment and control plan / Pre- Launch Check | 20.5.1 | Is there a risk assessment for every product/product group and supplier? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.5 | Risk assessment and control plan / Pre- Launch Check | 20.5.2 | Is there an appropriate control plan for every product/product group, in line with the risk assessment ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.5 | Risk assessment and control plan / Pre- Launch Check | 20.5.3 | Is the control plan implemented? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.5 | Risk assessment and control plan / Pre- Launch Check | 20.5.4 | Are the parameters critical to product safety, quality and legality included in the control plan? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.5 | Risk assessment and control plan / Pre- Launch Check | 20.5.5 | Is the final product checked and approved before the first delivery ( pre launch check)? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.6 | On shelf follow up | 20.6.1 | Is external lab accredited? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.6 | On shelf follow up | 20.6.2 | Are all assessments / analysis results recorded and monitored ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 20.6 | On shelf follow up | 20.6.3 | Are the non conformances addressed immediately? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 20.6 | On shelf follow up | 20.6.4 | Is an annual review of supplier / product performance carried out ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 21.1 | Requirement profile | 21.1.1 | Are there approved RP for all products? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.1 | Requirement profile | 21.1.2 | Is the RP in compliance with applicable regulatory and local market requirement |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 21.1 | Requirement profile | 21.1.3 | Are the  minimum compositional, safety, legal, sensory and fitness for use requirements  covered? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.1 | Requirement profile | 21.1.4 | Are the RP approved by QA include creation date, review/update, RP developer? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.2 | Supplier qualification | 21.2.1 | Are there records of GFSI certification or MAS assessment available? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.3 | Sample Check Record | 21.3.1 | Are records related to sample available including technical description? if it is not possible to assess the sample do you have the product technical document? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.3 | Sample Check Record | 21.3.2 | Is assessment of samples being organized ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.3 | Sample Check Record | 21.3.3 | Are the results  of sample assessment communicated to relevant departments/category managers? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.4 | Product Specification | 21.4.1 | Are the product specification covering the  stated requirements in the requirement profile? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.4 | Product Specification | 21.4.2 | Are there documentation to support the safety and legal parameters described in the specification ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.4 | Product Specification | 21.4.3 | Are there specific claims on the product supported by an evidence? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.4 | Product Specification | 21.4.4 | Are the finalized specifications signed by supplier and approved by Lead QA or a nominated representative of Metro before product launching ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 21.5 | Label Check Record | 21.5.1 | Are packaging text / artwork checked and approved for legal compliance and against product specification by supplier and Lead QA ? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.5 | Label Check Record | 21.5.2 | Are the approval of artwork, packaging text documented and retained? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.6 | Risk assessment and control plan / Pre- Launch Check | 21.6.1 | Is there a risk assessment for every product/product group and supplier? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.6 | Risk assessment and control plan / Pre- Launch Check | 21.6.2 | Is there an appropriate control plan for every product/product group, in line with the risk assessment ? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 21.6 | Risk assessment and control plan / Pre- Launch Check | 21.6.3 | Is the control plan implemented? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.6 | Risk assessment and control plan / Pre- Launch Check | 21.6.4 | Are the parameters critical to product safety, quality and legality included in the control plan? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.6 | Risk assessment and control plan / Pre- Launch Check | 21.6.5 | Is the final product checked and approved before the first delivery ( pre launch check)? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.7 | On shelf follow up | 21.7.1 | Is external lab accredited? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.7 | On shelf follow up | 21.7.2 | Are all assessments / analysis results recorded and monitored? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 21.7 | On shelf follow up | 21.7.3 | Are the non conformances addressed immediately? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 21.7 | On shelf follow up | 21.7.4 | Is an annual review of supplier / product performance carried out? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.1 | QA Responsibility | 22.1.1 | Is the QA Responsible for leading QA related parts defined and recorded? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.2 | Documentation | 22.2.1 | Are the changes in the documentation updated in line with the document control procedure? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.2 | Documentation | 22.2.2 | Are the changes in the RP approved by Lead QA? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.2 | Documentation | 22.2.3 | Are the documents/records retained in line with national legislation or country policy? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 22.3 | Requirement Profile | 22.3.1 | Are there approved RP for all products? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.3 | Requirement Profile | 22.3.2 | Do you consider the applicable law requirements and customer needs when you develop RP for OB products? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 22.3 | Requirement Profile | 22.3.3 | Are the  minimum compositional, safety, legal, sensory and fitness for use requirements  covered? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.3 | Requirement Profile | 22.3.4 | Are the RP approved by QA include creation date, review/update, RP developer? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 22.4 | [NAME] | 22.4.1 | Are there records of GFSI certification or MAS assessment available? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.5 | Sample Check Record | 22.5.1 | Are records related to sample available including technical description? if it is not possible to assess the sample do you have the product technical document? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.5 | Sample Check Record | 22.5.2 | Is assessment of samples being organized? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.5 | Sample Check Record | 22.5.3 | Are the results  of sample assessment communicated to relevant departments/category managers? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.6 | Product Specification | 22.6.1 | Are the product specification covering the  stated requirements in the requirement profile? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.6 | Product Specification | 22.6.2 | Are there documentation to support the safety and legal parameters described in the specification? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.6 | Product Specification | 22.6.3 | Are there specific claims on the product supported by an evidence? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.6 | Product Specification | 22.6.4 | Are the finalized specifications signed by supplier and approved by Lead QA or a nominated representative of Metro before product launching? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 22.7 | Label Check Record | 22.7.1 | Are packaging text / artwork checked and approved for legal compliance and against product specification by supplier and Lead QA? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.7 | Label Check Record | 22.7.2 | Are the approval of artwork, packaging text documented and retained? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.8 | Risk Assessment and Control Plan/ Pre Launch check | 22.8.1 | Is there a risk assessment for every product/product group and supplier? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.8 | Risk Assessment and Control Plan/ Pre Launch check | 22.8.2 | Is there an appropriate control plan for every product/product group, in line with the risk assessment? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 22.8 | Risk Assessment and Control Plan/ Pre Launch check | 22.8.3 | Is the control plan implemented? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.8 | Risk Assessment and Control Plan/ Pre Launch check | 22.8.4 | Are the parameters critical to product safety, quality and legality included in the risk assessment? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.8 | Risk Assessment and Control Plan/ Pre Launch check | 22.8.5 | Is the final product checked and approved before the first delivery ( pre launch check)? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.9 | On Shelf Follow up | 22.9.1 | Is external lab accredited? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.9 | On Shelf Follow up | 22.9.2 | Are all assessments / analysis results recorded and monitored? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 22.9 | On Shelf Follow up | 22.9.3 | Are the non conformances addressed immediately? Are actions appropriate taken? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 22.9 | On Shelf Follow up | 22.9.4 | Is an annual review of supplier / product performance carried out? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.1 | Is there a written procedure for handling customer complaint? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.2 | Does the procedure include clear responsibility for handling and managing each part of the process? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.3 | Is the procedure  aligned with all relevant departments? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.4 | Is the procedure implemented within the organisation? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.5 | For Own Brand related complaint:  Is QA taking responsibility for OB Quality related complaints? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.1 | Complaints Management process | 23.1.6 | Is there training in communication  provided to those members of departments to whom external contact is directed? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 23.2 | Incoming Complaint | 23.2.1 | Are all complaints from all information channels collected and recorded? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.2 | Incoming Complaint | 23.2.2 | Are the minimum requirements for the collection of data from the customer defined? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 23.2 | Incoming Complaint | 23.2.3 | Are the critical complaints escalated to the QA department immediately for further investigation? | Critical |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.3 | Investigation | 23.3.1 | In case of authority led investigation and necessity of sending samples to the lab: Are the samples sent to an accredited / approved ISO 17025 laboratory? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.4 | Complaint Closure | 23.4.1 | Are the complaints closed out? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.5 | Analysis and Reporting | 23.5.1 | Is the complaint data received monitored for trends on a defined basis and is the associated risk taken into consideration? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
I | 23.5 | Analysis and Reporting | 23.5.2 | Are the corrective actions implemented  and managed? | Important |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
C | 23.5 | Analysis and Reporting | 23.5.3 | Are the corrective actions implemented  and managed for critical complaint | Critical |  | y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | y
N | 23.5 | Analysis and Reporting | 23.5.4 | Are information on all own brand complaints provided on a monthly basis via the MCC Customer Response Portal? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.5 | Analysis and Reporting | 23.5.5 | For Corp QA only: Is there a procedure  in place to review complaints data gathered via the MCC Customer Response Portal and identify critical issues? Are the information communicated and corrective actions available on the portal? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.6 | Critical Complaint | 23.6.1 | Are critical complaints registered on the MCC Portal for Critical Complaints, updated on current status and all relevant actions taken in consideration of the risk posed? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.6 | Critical Complaint | 23.6.2 | Where local sourced articles are shared with another country, is the lead QA in the destination country informed? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.6 | Critical Complaint | 23.6.3 | Are the critical complaints from common sourced article  lead by Corporate QA? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y
N | 23.6 | Critical Complaint | 23.6.4 | Is the decision and communication on withdrawal / recall of Common sourced (Own Brand, No Name and Ultra fresh) with Corp. QA? |  |  | Y |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Y