Spreadsheet: 680487d1591043668-assessment-report-result-formulas-20200-06-01-oeldere-mariyav-1041000-assessment-report-result-formulas-measures-assessment
Sheet: Sections

ParentSectionNumber | ParentSectionName | SectionNumber | SectionName | Guidance
 |  | 0 | General Information
 |  | 1 | HACCP
1 | HACCP | 1.1 | HACCP System
1 | HACCP | 1.2 | HACCP Team
1 | HACCP | 1.3 | Process Flow Diagram
1 | HACCP | 1.4 | [NAME]
1 | HACCP | 1.5 | Critical Control Points
1 | HACCP | 1.6 | Monitoring Procedures
1 | HACCP | 1.7 | Corrective Action
1 | HACCP | 1.8 | Implementation
 |  | 2 | Construction and Facility Management
2 | Construction and Facility Management | 2.1 | General Store Infrastructure
2 | Construction and Facility Management | 2.2 | Exterior
2 | Construction and Facility Management | 2.3 | Layout
2 | Construction and Facility Management | 2.4 | Fabrication
2 | Construction and Facility Management | 2.5 | Drains
2 | Construction and Facility Management | 2.6 | Toilets
2 | Construction and Facility Management | 2.7 | Hand Washing Facilities
2 | Construction and Facility Management | 2.8 | Air Conditioning / Ventilation
2 | Construction and Facility Management | 2.9 | Lighting
2 | Construction and Facility Management | 2.10 | Doors and Openings
2 | Construction and Facility Management | 2.11 | Wall/Floor Junctions
2 | Construction and Facility Management | 2.12 | Water
2 | Construction and Facility Management | 2.13 | Wood Control
2 | Construction and Facility Management | 2.14 | [NAME]
2 | Construction and Facility Management | 2.15 | Tools and Equipment
 |  | 3 | Human Resources
3 | Human Resources | 3.1 | Training Requirements
 |  | 4 | Personal Hygiene / Infection Control
4 | Personal Hygiene / Infection Control | 4.1 | Personal Hygiene Standards
4 | Personal Hygiene / Infection Control | 4.2 | Infection control
 |  | 5 | Protective Clothing
5 | Protective Clothing | 5.1 | General
 |  | 6 | Cleaning and Sanitation
6 | Cleaning and Sanitation | 6.1 | Cleaning & Disinfection Procedures
6 | Cleaning and Sanitation | 6.2 | Cleaning Schedule
6 | Cleaning and Sanitation | 6.3 | Cleaning Chemical
6 | Cleaning and Sanitation | 6.4 | Cleaning Validation
6 | Cleaning and Sanitation | 6.5 | Training & Visual Inspection
 |  | 7 | Waste Management
7 | Waste Management | 7.1 | Waste Disposal
 |  | 8 | Pest Control
8 | Pest Control | 8.1 | Management Responsibility
8 | Pest Control | 8.2 | External Service Provider
8 | Pest Control | 8.3 | Internal Pest Control
8 | Pest Control | 8.4 | Equipment
8 | Pest Control | 8.5 | Schedule/Reporting
8 | Pest Control | 8.6 | Records
8 | Pest Control | 8.7 | Handling Infestation
 |  | 9 | Calibration
9 | Calibration | 9.1 | Calibration Procedure
9 | Calibration | 9.2 | Traceability to National Standards
9 | Calibration | 9.3 | Hired Equipment
 |  | 10 | [NAME] control
10 | [NAME] control | 10.1 | [NAME] control
 |  | 11 | Recall and return
11 | Recall and return | 11.1 | Recall and return
 |  | 12 | Meat
12 | Meat | 12.1 | Structural /Fabrication Requirements
12 | Meat | 12.2 | Receiving
12 | Meat | 12.3 | Storage
12 | Meat | 12.4 | Temperature Control
12 | Meat | 12.5 | In Store Freezing of Meat
12 | Meat | 12.6 | Raw material
12 | Meat | 12.7 | Raw Material for Minced Meat labelled for Consumption without further treatment
12 | Meat | 12.8 | Raw material for minced meat production
12 | Meat | 12.9 | Processing
12 | Meat | 12.10 | Microbiological Criteria for minced meat
12 | Meat | 12.11 | Microbiological Criteria for meat processing/ preparation
12 | Meat | 12.12 | Packaging and Labelling
12 | Meat | 12.13 | Traceability
12 | Meat | 12.14 | Product Specification
12 | Meat | 12.15 | Display
12 | Meat | 12.16 | Wood Control
12 | Meat | 12.17 | [NAME]
12 | Meat | 12.18 | Personal Hygiene
12 | Meat | 12.19 | Protective Clothing
12 | Meat | 12.20 | Waste Management
12 | Meat | 12.21 | Pest control
12 | Meat | 12.22 | Documentation
 |  | 13 | Fish and Seafood
13 | Fish and Seafood | 13.1 | Receiving
13 | Fish and Seafood | 13.2 | Storage
13 | Fish and Seafood | 13.3 | Temperature Control
13 | Fish and Seafood | 13.4 | Raw material
 |  | 13.5 | Processing
13 | Fish and Seafood | 13.6 | Packaging and Labelling
13 | Fish and Seafood | 13.7 | Traceability
13 | Fish and Seafood | 13.8 | Product Specification
13 | Fish and Seafood | 13.9 | Display
13 | Fish and Seafood | 13.10 | Wood Control
13 | Fish and Seafood | 13.11 | [NAME]
13 | Fish and Seafood | 13.12 | Personal Hygiene
13 | Fish and Seafood | 13.13 | Protective clothes
13 | Fish and Seafood | 13.14 | Waste Management
13 | Fish and Seafood | 13.15 | Pest control
13 | Fish and Seafood | 13.16 | Documentation
13 | Fish and Seafood | 13.17 | Live Mussels and Oysters
13 | Fish and Seafood | 13.18 | Lobsters and Crustaceans
 |  | 14 | Cheese and Dairy
14 | Cheese and Dairy | 14.1 | Receiving
14 | Cheese and Dairy | 14.2 | Storage
14 | Cheese and Dairy | 14.3 | Temperature Control
14 | Cheese and Dairy | 14.4 | Raw material
14 | Cheese and Dairy | 14.5 | Processing
14 | Cheese and Dairy | 14.6 | Packaging and Labelling
14 | Cheese and Dairy | 14.7 | Traceability
14 | Cheese and Dairy | 14.8 | Display
14 | Cheese and Dairy | 14.9 | Wood Control
14 | Cheese and Dairy | 14.10 | [NAME]
14 | Cheese and Dairy | 14.11 | Personal Hygiene
14 | Cheese and Dairy | 14.12 | Protective clothes
14 | Cheese and Dairy | 14.13 | Waste Management
14 | Cheese and Dairy | 14.14 | Pest control
14 | Cheese and Dairy | 14.15 | Documentation
 |  | 15 | Bakery
15 | Bakery | 15.1 | Receiving
15 | Bakery | 15.2 | Storage
15 | Bakery | 15.3 | Temperature Control
15 | Bakery | 15.4 | Raw Material / Ingredients
15 | Bakery | 15.5 | Processing
15 | Bakery | 15.6 | Packaging and Labelling
15 | Bakery | 15.7 | Traceability
15 | Bakery | 15.8 | Product Specification
15 | Bakery | 15.9 | Display
15 | Bakery | 15.10 | Wood Control
15 | Bakery | 15.11 | [NAME]
15 | Bakery | 15.12 | Personal Hygiene
15 | Bakery | 15.13 | Protective clothes
15 | Bakery | 15.14 | Waste Management
15 | Bakery | 15.15 | Pest control
15 | Bakery | 15.16 | Documentation
 |  | 16 | Fruit and Vegetables
16 | Fruit and Vegetables | 16.1 | Receiving
16 | Fruit and Vegetables | 16.2 | Storage
16 | Fruit and Vegetables | 16.3 | Temperature Control
16 | Fruit and Vegetables | 16.4 | Raw material
16 | Fruit and Vegetables | 16.5 | Processing
16 | Fruit and Vegetables | 16.6 | Packaging and Labelling
16 | Fruit and Vegetables | 16.7 | Traceability
16 | Fruit and Vegetables | 16.8 | Product Specification
16 | Fruit and Vegetables | 16.9 | Display
16 | Fruit and Vegetables | 16.10 | Wood Control
16 | Fruit and Vegetables | 16.11 | [NAME]
16 | Fruit and Vegetables | 16.12 | Personal Hygiene
16 | Fruit and Vegetables | 16.13 | Protective clothes
16 | Fruit and Vegetables | 16.14 | Waste Management
16 | Fruit and Vegetables | 16.15 | Pest control
16 | Fruit and Vegetables | 16.16 | Documentation
 |  | 17 | Delivery
17 | Delivery | 17.1 | Loading Area
17 | Delivery | 17.2 | Transport Containers
17 | Delivery | 17.3 | Transportation
17 | Delivery | 17.4 | Transportation - Temperature Control
17 | Delivery | 17.5 | Transportation - Third Party
17 | Delivery | 17.6 | [NAME]
17 | Delivery | 17.7 | Temperature Management
17 | Delivery | 17.8 | [NAME]
17 | Delivery | 17.9 | Glass/Breakage/Spillage
17 | Delivery | 17.10 | Storage prior to despatch
17 | Delivery | 17.11 | Delivery to the Customer
17 | Delivery | 17.12 | Rejections from the Customer
 |  | 18 | Incident & Crisis Mgt [ICM]
18 | Incident & Crisis Mgt [ICM] | 18.1 | Procedure
18 | Incident & Crisis Mgt [ICM] | 18.2 | ICMT
18 | Incident & Crisis Mgt [ICM] | 18.3 | Training
18 | Incident & Crisis Mgt [ICM] | 18.4 | Contact list
18 | Incident & Crisis Mgt [ICM] | 18.5 | ICM Room
18 | Incident & Crisis Mgt [ICM] | 18.6 | IC handling and Recording
 |  | 19 | OB Meat
19 | OB Meat | 19.1 | QA Responsibility
19 | OB Meat | 19.2 | Supplier Assessment
19 | OB Meat | 19.3 | Traceability challenge
19 | OB Meat | 19.4 | Non conformity
19 | OB Meat | 19.5 | Supplier qualification
19 | OB Meat | 19.6 | Changes in product/process
19 | OB Meat | 19.7 | Risk assessment
 |  | 20 | OB Non Food
20 | OB Non Food | 20.1 | Requirement profile
20 | OB Non Food | 20.2 | Supplier qualification
20 | OB Non Food | 20.3 | Sample Check Record
20 | OB Non Food | 20.4 | Product Specification
20 | OB Non Food | 20.5 | Risk assessment and control plan / Pre- Launch Check
20 | OB Non Food | 20.6 | On shelf follow up
 |  | 21 | OB Near Food
21 | OB Near Food | 21.1 | Requirement profile
21 | OB Near Food | 21.2 | Supplier qualification
21 | OB Near Food | 21.3 | Sample Check Record
21 | OB Near Food | 21.4 | Product Specification
21 | OB Near Food | 21.5 | Label Check Record
21 | OB Near Food | 21.6 | Risk assessment and control plan / Pre- Launch Check
21 | OB Near Food | 21.7 | On shelf follow up
 |  | 22 | OB Food
22 | OB Food | 22.1 | QA Responsibility
22 | OB Food | 22.2 | Documentation
22 | OB Food | 22.3 | Requirement Profile
22 | OB Food | 22.4 | [NAME]
22 | OB Food | 22.5 | Sample Check Record
22 | OB Food | 22.6 | Product Specification
22 | OB Food | 22.7 | Label Check Record
22 | OB Food | 22.8 | Risk Assessment and Control Plan/ Pre Launch check
22 | OB Food | 22.9 | On Shelf Follow up
 |  | 23 | Complaint Management
23 | Complaint Management | 23.1 | Complaints Management process
23 | Complaint Management | 23.2 | Incoming Complaint
23 | Complaint Management | 23.3 | Investigation
23 | Complaint Management | 23.4 | Complaint Closure
23 | Complaint Management | 23.5 | Analysis and Reporting
23 | Complaint Management | 23.6 | Critical Complaint