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[null,null,"Costco Food Safety GMP Audit V3.0"]
[null,"General Information"]
[null,"Supplier Name:"]
[null,"Facility Name:"]
[null,"Street Address:"]
[null,"City:"]
[null,"State/Province:"]
[null,"Country:"]
[null,"Postal Code:"]
[null,"Facility Contact Name:"]
[null,"Title:"]
[null,"Email:"]
[null,"Phone:"]
[null,"EFA Request Number:"]
[null,"Audit Type:",{"$f":"C1","v":"Costco Food Safety GMP Audit V3.0"}]
[null,"Auditor Name:"]
[null,"Audit Company:"]
[null,"Audit Dates:"]
[null,"Announced/Unannounced:"]
[null,"Total Number of Hours On Site:"]
[null,"Number of Hours With Records:"]
[null,"Number of Hours In Facility (Interior/Exterior):"]
[null,"Facility Profile"]
[null,"Facility Description:","Please describe facility and scope of audit.",null,null,"*Double click to adjust cell height",null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"C24","v":"Please describe facility and scope of audit."}]
[null,"Facility Established:",null,null,null,null,"Yes","Announced"]
[null,"Facility Square Feet:",null,null,null,null,"No","Unannounced"]
[null,"Number of Employees:"]
[null,"Product Types Produced At This Facility:"]
[null,"% of Facility Production For Costco:"]
[null,"Facility has a minimum of 60 days of operational records preceding the audit, or a formal exemption from the Costco Food Safety team. (Yes/No):",null,null,null,{"$f":"IF(C30=\"No\",\"AUTOMATIC FAILURE\",\"\")","v":""}]
[null,"Score Summary"]
[null,"Category Name","Points Awarded","Points Possible","Category Score"]
[null,"Management Systems",{"$f":"SUM(Questions!H14:H35)","v":0},{"$f":"SUM(Questions!I14:I35)","v":105},{"$f":"SUM(ROUND(C33/D33,2))","v":0}]
[null,"Food Safety Systems",{"$f":"SUM(Questions!H37:H77)","v":0},{"$f":"SUM(Questions!I37:I77)","v":205},0]
[null,"Quality Systems",{"$f":"SUM(Questions!H79:H104)","v":0},{"$f":"SUM(Questions!I79:I104)","v":130},0]
[null,"Grounds, Buildings, Equipment",{"$f":"SUM(Questions!H106:H135)","v":0},{"$f":"SUM(Questions!I106:I135)","v":150},0]
[null,"Pest Control",{"$f":"SUM(Questions!H137:H148)","v":0},{"$f":"SUM(Questions!I137:I148)","v":60},0]
[null,"Employee Practices",{"$f":"SUM(Questions!H150:H159)","v":0},{"$f":"SUM(Questions!I150:I159)","v":50},0]
[null,"Receiving, Storage, and Shipping",{"$f":"SUM(Questions!H161:H179)","v":0},{"$f":"SUM(Questions!I161:I179)","v":95},0]
[null,"Processing",{"$f":"SUM(Questions!H181:H195)","v":0},{"$f":"SUM(Questions!I181:I195)","v":75},0]
[null,"Food Defense",{"$f":"SUM(Questions!H212:H223)","v":0},{"$f":"SUM(Questions!I212:I223)","v":60},0]
[null,"Sanitation",{"$f":"SUM(Questions!H197:H210)","v":0},{"$f":"SUM(Questions!I197:I210)","v":70},0]
[null,"Total Score -",{"$f":"SUM(C33:C42)","v":0},{"$f":"SUM(D33:D42)","v":1000},0,{"$f":"IF(COUNTBLANK(Questions!E14:E35)+COUNTBLANK(Questions!E37:E77)+COUNTBLANK(Questions!E79:E104)+COUNTBLANK(Questions!E106:E135)+COUNTBLANK(Questions!E137:E148)+COUNTBLANK(Questions!E150:E159)+COUNTBLANK(Questions!E161:E179)+COUNTBLANK(Questions!E181:E195)+COUNTBLANK(Questions!E197:E210)+COUNTBLANK(Questions!E212:E223)>0,\"Questions Missing Score\",\" \")","v":"Questions Missing Score"}]
[null,"Critical Questions -",{"$f":"COUNTIF(Questions!E20,0)+COUNTIF(Questions!E24,0)+COUNTIF(Questions!E28,0)+COUNTIF(Questions!E32,0)+COUNTIF(Questions!E33,0)+COUNTIF(Questions!E46,0)+COUNTIF(Questions!E51,0)+COUNTIF(Questions!E57,\"No\")+COUNTIF(Questions!E63,0)+COUNTIF(Questions!E89,0)+COUNTIF(Questions!E97,0)+COUNTIF(Questions!E137,0)+COUNTIF(Questions!E144,0)+COUNTIF(Questions!E145,0)+COUNTIF(Questions!E150,0)+COUNTIF(Questions!E197,0)+COUNTIF(Questions!E203,0)+COUNTIF(Questions!E212,\"No\")","v":0},null,null,{"$f":"(IF('Employee Interviews'!E4>\"*\",\" \",\"Input Employee Interviews\"))","v":"Input Employee Interviews"}]
[null,"Audit Result",{"$f":"IF((AND(E43>=85%,E33>=85%,E34>=85%,E35>=85%,E36>=85%,E37>=85%,E38>=85%,E39>=85%,E40>=85%,E41>=85%,E42>=85%,Questions!H20>0,Questions!H24>0,Questions!H28>0,Questions!H32>0,Questions!H33>0,Questions!H46>0,Questions!H51>0,Questions!H57>0,Questions!H63>0,Questions!H89>0,Questions!H97>0,Questions!H137>0,Questions!H144>0,Questions!H145>0,Questions!H150>0,Questions!H197>0,Questions!H203>0,Questions!H212>0)),\"PASS\",\"FAIL\")","v":"FAIL"}]
[null,"CAP Required?",{"$f":"IF((AND(E43>=98%,C45>\"FAIL\")),\"No\",\"Yes\")","v":"Yes"}]
[null,"Re-Audit Required?",{"$f":"IF(C45=\"PASS\",\"No\",\"Yes\")","v":"Yes"}]
[null,"Audit Participants"]
[null,"Name","Job Title","Email ","Phone Number"]

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[null,null,{"$f":"'General Information'!C15:E15 & \" - Questions\"","v":"Costco Food Safety GMP Audit V3.0 - Questions"},null,null,null,null,"Awarded","Possible"]
["Section Name ","Section #","Question Text","Allowable Answers","Answer","Notes\n(required for a score of 4, 3, 2, 1, 0, N/A - or where otherwise noted )",null,"Awarded","Possible","Critical Flag"]
["Costco Product",null,null,null,null,null,null,null,null,0]
["Costco Product","1.1.1","\nPlease list the product(s) currently supplied to Costco (Costco item number and product description).\n","NARRATIVE","USE NOTES",null,null,null,null,0]
["Facility Information",null,null,null,null,null,null,null,null,0]
["Facility Details","2.1.1","\nUSDA Facility Number (If applicable):\n","NARRATIVE","USE NOTES",null,null,null,null,0]
["Facility Details","2.1.2","\nLaboratory Facility Capabilities (Physical, Analytical/Microbiological):\n","NARRATIVE","USE NOTES",null,null,null,null,0]
["Facility Details","2.1.3","\nHACCP or PCQI Certified? List name and position\n","Yes, No",null,null,null,null,null,0]
["Facility Details","2.1.4","\n~If Yes where was the class taken?\n","Classroom, Internet",null,null,null,null,null,0]
["Facility Details","2.1.5","\n~Certificate Expiration Date(s):\n","NARRATIVE","USE NOTES",null,null,null,null,0]
["Facility Details","2.1.6","\nFacility authorizes the certification body to release and upload the full audit report(s) into Costco's database of choice.\n","Yes, No",null,null,null,null,null,0]
["Facility Allergens Information","2.2.1","\nPlease list the current allergen(s) utilized in the operation.\n","NARRATIVE","USE NOTES",null,null,null,null,0]
["Management Systems",null,null,null,null,null,null,null,null,0]
["Management Policies","3.1.1","\n •  Executive Management (Owner) has a written policy statement that outlines the organization's commitment to produce safe products while meeting all legal and regulatory requirements.\n •  The policy is signed by senior management and is regularly communicated to all employees.\n •  Supervisory staff is trained to understand and implement policy.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E14","v":0},{"$f":"IF(E14=\"N/A\",0,5)","v":5},0]
["Management Policies","3.1.2","\nExecutive Management (Owner) demonstrates commitment to make resources available to implement and maintain prerequisite and food safety programs. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E15","v":0},{"$f":"IF(E15=\"N/A\",0,5)","v":5},0]
["Management Policies","3.1.3","\nManagement actively maintains the facility, and prioritizes repairs to the facility and equipment based on food safety risk to the product or process.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Organization","3.2.1","\n •  There is a written organization chart showing the management structure of the company. \n •  The chart indicates/links the reporting structure of all individuals responsible for food safety and quality to upper management.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Organization","3.2.2","\nDoes the facility have a designated Food Safety/Quality Manager that reports outside of the production hierarchy?\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Organization","3.2.3","\n •  There are written job descriptions for all key food safety personnel defining responsibilities. \n •  There are provisions made to cover for the absence of key food safety staff.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Written Procedures","3.3.1","\nTHE FACILITY HAS A WRITTEN FOOD SAFETY PLAN THAT COMPLIES WITH ALL APPLICABLE \nREGULATIONS AND OUTLINES PROCEDURES, METHODS, AND PRACTICES NECESSARY TO \nACHIEVE SET RECOGNIZED STANDARDS. THE FOOD SAFETY PLAN INCLUDES:\n     •  A HAZARD ANALYSIS.\n     •  PREVENTATIVE CONTROLS.\n     •  SUPPLY CHAIN PROGRAMS.\n     •  RECALL PLANS.\n     •  CORRECTIVE ACTION PROCEDURES.\n     •  VERIFICATION PROCEDURES.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E20=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E20","v":0},{"$f":"IF(E20=\"N/A\",0,5)","v":5},1]
["Written Procedures","3.3.2","\n •   The Food Safety Plan is readily available to facility personnel. \n •  Facility personnel are trained to understand and implement food safety procedures, methods, and practices. \n •  The Food Safety Plan is reviewed annually, or when changes occur to the process, to determine the effectiveness of the procedure methods and practices.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Written Procedures","3.3.3","\nIf an outside agency was used to develop the Food Safety Plan, does management have a strategy for implementing and maintaining this plan?\n","Yes, No, N/A",null,null,null,{"$f":"IF(E22=\"YES\",5,IF(E22=\"NO\",0,IF(E22=\"N/A\",\"N/A\")))","v":false},{"$f":"IF(E22=\"N/A\",0,5)","v":5},0]
["Written Procedures","3.3.4","\n~If the answer to the previous question is yes, who is responsible for overseeing the implementation of the externally developed Food Safety Plan?\n","NARRATIVE","USE NOTES"]
["Written Procedures","3.3.5","\nA WRITTEN GMP PROGRAM HAS BEEN ESTABLISHED THAT COMPLIES WITH ALL APPLICABLE REGULATIONS AND ADDRESSES: \n     •  EMPLOYEE HYGIENE. \n     •  PEST CONTROL. \n     •  SANITATION. \n     •  FACILITY MANAGEMENT.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E24=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E24","v":0},{"$f":"IF(E24=\"N/A\",0,5)","v":5},1]
["Regulatory Requirements","3.4.1","\nThe facility has a written Regulatory Affairs and Inspection program. The program identifies employees responsible to manage the regulatory process and the facility demonstrates compliance to applicable regulatory requirements.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E25","v":0},{"$f":"IF(E25=\"N/A\",0,5)","v":5},0]
["Regulatory Requirements","3.4.2","\nThe Regulatory Affairs and Inspection program specifies that duplicate samples are to be taken when any regulatory samples of product are taken. Any products associated with the sampling are held pending regulatory results. The facility maintains records pertaining to any regulatory sampling.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Regulatory Requirements","3.4.3","\nProducts are reviewed for compliance to regulatory requirements for markets to which they are shipped. Records are maintained to support that regulatory reviews have been conducted.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Regulatory Requirements","3.4.4","\nFOR SUPPLIERS THAT EXPORT TO THE UNITED STATES:\n• Suppliers of imported finished products subject to FSVP requirements have a Costco FSVP approval letter specific to the item(s) and facility that produces the item.\n\nApplies to facilities located outside of the US and its territories; unless the item is exempt under 21 CFR 1.501, Costco FSVP approval is required.\nIf an auditor is unsure whether or not Costco FSVP approval is required for a particular facility or item, please contact Costco’s FSVP team: fsvp@costco.com\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E28=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E28","v":0},{"$f":"IF(E28=\"N/A\",0,5)","v":5},1]
["Recalls/Complaints/Crisis Management","3.5.1","\n •  The site has an established and documented product recovery (recall) program, including assigned responsibility for managing the program.\n •  The program is in compliance with governmental guidelines and includes details on how customers affected by the recovery are to be contacted.\n •  The contact lists are updated annually, or as necessary, and include 24/7 contact information for all internal and external contacts necessary to conduct the recovery.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Recalls/Complaints/Crisis Management","3.5.2","For finished food products that are shipped to an intermediary facility prior to delivery to a Costco depot or warehouse, the following mock recall requirements apply:\n\nAnnual Mock Recall:\n• Suppliers must conduct an annual mock recall exercise.\n• This exercise must verify the accuracy of current contact information for the intermediary facility and confirm that the quantities of product received and distributed by the intermediary facility match the supplier's production and distribution records of a selected lot code.\n• Evidence of communication with the intermediary facility, including verification of contact information and quantity reconciliation to the specific lot code, must be documented.\n\nDirect Shipment Exclusion:\n• Suppliers shipping finished food products directly to a Costco depot or warehouse are exempt from these intermediary facility-specific mock recall requirements.","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Recalls/Complaints/Crisis Management","3.5.3","\nIn the event of a recall the facility has established as part of a self-audit process a procedure or process to investigate the cause of the failure and identify corrective actions.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Recalls/Complaints/Crisis Management","3.5.4","\nOPERATIONS HAVE A TRACEABILITY SYSTEM IN PLACE WHICH ENABLES THE FULL IDENTIFICATION OF INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, REWORK, AND FINISHED GOODS), FROM RECEIPT THROUGH PROCESSING.\n\n     •  TRACEABILITY EXERCISES ARE CONDUCTED AT LEAST TWICE PER YEAR, AND THE SYSTEM IS\n         TESTED FOR BOTH A FINISHED PRODUCT INCIDENT AND AN INGREDIENT SUPPLIER INCIDENT.\n     •  THE SYSTEM SHALL BE ABLE TO TRACE SPECIFIC LOTS (ONE STEP FORWARD, ONE STEP \n         BACK).\n     •  THE EXERCISE DEMONSTRATES THAT THE COMPANY CAN RECOVER 100% OF A SPECIFIC LOT\n         TESTED WITHIN 2 HOURS.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E32=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Recalls/Complaints/Crisis Management","3.5.5","\nAN AUDITOR INITIATED TRACEABILITY EXERCISE ON ONE COSTCO ITEM OR COMPONENT DURING THE AUDIT WILL VERIFY THAT THE FACILITY CAN TRACK AND LOCATE 100% OF THE ASSIGNED ITEM WITHIN 2 HOURS. AUDITOR WILL LIST THE ITEM TESTED AND SUMMARIZE THE RESULTS IN THE COMMENTS.\n","5, 4, 3, 2, 1, 0, N/A",null,"Please describe the auditor-initiated trace exercise and summarize the results.","AUTOMATIC FAILURE",0,5,1]
["Recalls/Complaints/Crisis Management","3.5.6","\nA system is established for the collection and evaluation of complaints. All valid complaints are investigated and documented to determine a cause and resolution. Complaints are summarized for trend analysis and used to identify areas for improvement.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Recalls/Complaints/Crisis Management","3.5.7","\nThe facility has a documented crisis management program beyond recalls (i.e. fire, water, power outage, etc.) that includes who is to be notified and the roles and responsibilities of each person.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Systems"]
["HACCP","4.1.1","\nThe facility has a HACCP Team made up of a cross section of staff members.\n     •  At least one member of the team has a HACCP Alliance accredited certification current\n         within 5 years, or demonstrable training through related studies (e.g. formal education). \n     •  The HACCP team meets at least semi-annually and meeting minutes are kept as proof of \n         meeting. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E37","v":0},{"$f":"IF(E37=\"N/A\",0,5)","v":5},0]
["HACCP","4.1.2","\nEmployees with HACCP responsibilities have been trained, are aware of basic HACCP elements in their area, and undergo annual refresher training. Records of employee training are maintained and include the person responsible for the training, the topic covered, who was trained, and evidence that the training was effective.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.3","\nThe facility has designed flow charts for all items and all variations of the process or sub-process. Auditor to verify accuracy.\n     •  Charts identify and describe every step, including all inputs and outputs, and all\n         interactions between process steps. \n     •  Charts include rework and recycled pathways, intermediate processes, hand operations,\n         and outsourced or subcontracted work. \n     •  Flow charts are updated whenever a process is changed. \n     •  Verification of flow chart accuracy is documented with the date and signature of the\n         verifier.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.4","\nA full description of the products is required and must include: \n     •  Composition. \n     •  Finished product storage. \n     •  Distribution. \n     •  Intended use. \n     •  Intended consumers.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.5","\nA hazard analysis is available and focuses on food safety hazards reasonably likely to occur. This has been completed for each step in the process.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.6","\nAll Critical Control Points (CCPs) have been identified in the process flow diagram and in the HACCP plan.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.7","\nCritical limits that have been scientifically set and validated are specifically listed for each CCP.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.8","\nCCPs are being monitored per the plan at regular intervals by person(s) that understand the procedures and the importance. Auditor to verify via employee interview. Monitoring records are maintained and accurately reflect the findings.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.9","\nCorrective action procedures have been identified and include all steps needed to identify, quantify, and segregate affected products.\nCorrective action records are maintained and include documentation on applicable product disposition.\nAny findings from the previous audit have evidenced corrective actions. Auditor to review corrective actions from the previous audit and note in the comments.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.10","\nCORRECTIVE ACTION AND PREVENTIVE ACTION PROCEDURES ARE TAKEN WHEN CRITICAL LIMITS ARE NOT MET. The monitoring and/or deviation records review, or direct observation, shows that corrective and preventive actions were taken when critical limits were not met.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E46=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["HACCP","4.1.11","\nProcedures for the validation and calibration tasks have been developed. Verification records show compliance with the plan.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.12","\nAll HACCP records are signed and initialed by the individual performing the task and the individual reviewing the records.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.13","\nReassessments of the HACCP plan are conducted when changes occur, or at least annually, to ensure the plan is still controlling all identified hazards. \n     •  Reassessment team includes at least one person that has been formally trained in HACCP. \n     •  Results of the reassessment must be documented and maintained in the HACCP plan’s \n         historical records.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["HACCP","4.1.14","\nThe facility has documented procedures for monitoring process control points. \n     •  Corrective actions are identified and taken when a process step is out of control. \n     •  Monitoring records are maintained and accurately reflect the findings.\n\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.1","\nNO PRODUCT CONTAMINATION IS OBSERVED.\nThis includes raw materials (including primary packaging), finished products, or zone 1 (food contact surfaces).\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E51=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Product Contamination","4.2.2","\nAccess to all production areas is restricted. Access between raw and filling/packaging areas is restricted. Where applicable, requirements are in place that address changing garments and shoes/foot coverings, and also address hand washing.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.3","\nConditions or practices do not exist that could lead to product contamination.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.4","\nFacility has written procedures and guidelines for the prevention of foreign material contamination. \n     •  Procedure also documents steps for product safety review in the event that a foreign\n         material prevention device is not working properly. \n     •  A mechanism shall be in place for employees to report concerns that includes\n         specific language for foreign material contamination.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.5","\nAll manufacturing operations must have a foreign material detection system (metal detection, x-ray, sieves, optical sorter etc.) installed, selecting the most effective solutions available for their products and processes. Suppliers must justify their choice with documented scientific and technical evidence that proves the system’s effectiveness in reducing contamination, citing sources like expert recommendations, scientific literature, regulatory guidance, and validation studies.\n\n- Shell Eggs, whole raw agricultural commodities, whole roasted coffee beans, whole muscle meats, whole or portioned in shell crab; whole lobster tails, Whole, eviscerated fish, hand portioned fish fillets and peeled/de-headed shrimp, and packaging products will be exempt from the foreign material device requirement. The operation will need to maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n- Operations that utilize a physical barrier (e.g. screen, filter, sieve) that's appropriately sized and placed just prior to packaging will be exempt from the foreign material device requirement. The operation will need to conduct integrity checks at a defined frequency, and maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n•  There are written procedures on how to calibrate and maintain all metal detectors, X-ray, or other foreign material detection equipment, including how to handle product rejected by the detection systems. \n•  The foreign material detection device is located as close to final packaging as possible unless a risk assessment determines otherwise.\n","5, 4, 3, 2, 1, 0, N/A",null,"Please describe the FM system(s) in use and justification for effectiveness.\n",null,0,5,0]
["Product Contamination","4.2.5.1","\nAll foreign material detection devices have a proper rejection device i.e. belt stops, air-jet,  etc. to segregate rejected products.\n •  Rejected products must be physically segregated and have access restricted until evaluation by designated personnel can be completed.\n •  Investigation of all rejected product is undertaken to prevent ongoing occurrence of  contamination. \n •  Facility has documented checks at no more than 2 hour intervals, including at the beginning and end of production, and when changes in production batches or machine settings occur to confirm the foreign material detection device is operating correctly. \n •  Metal detectors are challenged against Ferrous (iron), Non-Ferrous (non-iron), and Stainless Steel contaminants. X-ray devices are challenged against manufacturer's recommendations i.e. glass, plastic, wood, and reflect the known and likely contaminants of the product and production process.           \n •  Auditor to verify by asking plant staff to challenge all devices on site, not just those pertaining to Costco products.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.5.2","\nIF A FOREIGN MATERIAL DEVICE WAS NOT PRESENT DURING THE PREVIOUS AUDIT, AND THE OPERATION DOES NOT MEET EXEMPTION CRITERIA, IS A DEVICE IN PLACE AND FUNCTIONING DURING THIS ANNIVERSARY AUDIT?\n","Yes, No, N/A",null,null,{"$f":"IF(E57=\"No\",\"AUTOMATIC FAILURE\",\"\")","v":""},{"$f":"IF(E57=\"YES\",5,IF(E57=\"NO\",0,IF(E57=\"N/A\",\"N/A\")))","v":false},{"$f":"IF(E57=\"N/A\",0,5)","v":5},1]
["Product Contamination","4.2.6","\nA documented glass, ceramic, and brittle plastic control program has been established. \n •  The program addresses all glass that is to be shielded within the facility, handling of glass, ceramic, and brittle plastic packaging, and clean-up procedures for glass, ceramic, and brittle plastic breakage. \n •  A map or register is used to perform a monthly audit of glass, ceramics, and brittle plastics in product zones and areas located in the facility verified at a defined frequency.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E58","v":0},5,0]
["Product Contamination","4.2.7","\nThe operation has a policy that restricts the use of materials in product zones and areas that are not easily cleanable or prone to creating foreign material contamination. These materials include - but are not limited to - foam rubber, any type of carpet, wood, non-food grade plastic, cardboard, tape, etc. Clothes, towels, and other cleaning materials that pose a risk of contamination or adulteration shall not be used to remove dirt and debris from products. Workers must not handle products in a manner that results in contamination or adulteration.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.8","\nOnly approved food-grade lubricants (oils/grease, etc.) are used in product contact zones and they are appropriately stored and labeled.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.9","\nFood processing and packaging areas are set up to minimize the risk of cross-contamination, and the employee and equipment traffic flows used minimize contamination. Auditor to observe during the physical assessment of the facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Product Contamination","4.2.10","\nRaw areas have a negative pressure to adjacent areas. Clean areas have a positive pressure to the exterior. Auditor to observe during the physical assessment of the facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.1","\nIF ALLERGENS ARE PRESENT, FACILITY HAS A DEVELOPED A WRITTEN ALLERGEN CONTROL PROGRAM PREVENTING CROSS-CONTACT WITH ALLERGENS. PROGRAM MEETS ALL APPLICABLE COUNTRY OF ORIGIN AND ALL DESTINATION COUNTRIES’ REQUIREMENTS.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E63=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Allergens","4.3.2","\nA complete list of ingredients used by the facility that are classified as food allergens has been documented. Ingredients that are allergens are identified as such on all formulation, batch, and raw material production records.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.3","\nThe Allergen Control Program documents control procedures for all areas of the facility: receiving process, storage separation, clean up procedures for allergenic ingredient spills, utensils, and storage controls for containers that contact allergens, which includes proper allergen labeling, when ingredients or products are not in their original containers.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.4","\nAllergens are observed to be controlled through production schedules and detailed SSOPs. There are records of changeovers including verification that allergen removal practices took place.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.5","\nThe facility maintains documented procedures to ensure the accuracy of allergen labeling. This must include:\n •  Verification of labels against a control to ensure the correct label is used on each product, and that the allergen declarations are accurate for the intended market.\n •  Label verification performed on labels upon receipt, on each batch of labels used in production, as part of any product changeovers, and on each lot of finished product prior to shipment.\n •  An obsolete label program that includes disposal/segregation.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.6","\nRework or work-in-process that contains allergens must be labeled to ensure the allergen ingredient is recognized and only used in like-allergen-containing products.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.7","\nThe facility has established validated cleaning procedures that directly address the cross-contamination points of allergens.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.8","\nThe Allergen Control Program is updated when there are any changes in ingredients, processing aids, suppliers, products, processes, or labeling.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Allergens","4.3.9","\nRecords demonstrating program compliance and corrective actions are maintained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.1","\nThe facility has a written program for conducting annual food safety, food defense, GMP, foreign material, allergen training for all employees. This should also include instruction on the mechanism employees can use to report concerns.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.2","\nTrainer qualifications are defined, assessed, and documented. Trainers are qualified and authorized by the facility to administer the training.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.3","\nTraining is conducted for all new employees, seasonal employees, and contractors prior to them beginning any work in the facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.4","\nCompletion of training is documented as to the date(s) given, what topics were covered, who conducted the training, and is a part of the employee’s permanent records.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.5","\nTraining effectiveness is measured and documented through some type of assessment (test or quiz, on-the-job observation).\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Safety Training","4.4.6","\nRefresher training is conducted on a periodic basis or at least annually, and records of training are kept.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Quality Systems",null,null,null,null,null,null,0,5]
["QA/QC Program","5.1.1","\nA current documented quality program is in place and includes an approval process for changes.\n     •  The quality program includes a current organization chart and identifies the individual\n         whose job description includes the responsibility for overall program management. \n     •  The program is well organized and records can be easily located during the audit.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E79","v":0},{"$f":"IF(E79=\"N/A\",0,5)","v":5},0]
["QA/QC Program","5.1.2","\nWritten standards and specifications are in place for each raw material (including primary packaging) and finished product being supplied, with defined acceptance criteria for microbiological, chemical (including radiological), and physical parameters. Specifications are compliant with all regulatory and customer requirements. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E80","v":0},{"$f":"IF(E80=\"N/A\",0,5)","v":5},0]
["QA/QC Program","5.1.3","\nSuppliers of high risk ready-to-eat (RTE) food items, as well as some high risk not-ready-to-eat (NRTE) food items, must have a documented Finished Goods Test and Hold Program to detect hazards of concern. Refer to the Audit Expectations - Appendix II for Costco's definition of High Risk and additional guidelines.\n \nThe test and hold program must have a science-based sampling plan, developed and maintained by or under the consultation of a competent person and designed to detect hazard(s) of concern. Testing shall be performed on all production lots intended for Costco Wholesale; sample size and frequency shall be defined and adequately represent production lots. \n\nThe test and hold program shall have written procedures for the following:\n •  Finished product testing, with details on hold procedures and release.\n •  Sampling - including frequency, size, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Corrective action procedures, with proposed follow-up and/or corrective actions in the case of unsatisfactory results.\n •  Results of the test and hold program are reviewed and trended on a routine basis to identify areas for continuous improvement. Records are maintained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"HYPERLINK(\"#Guidance!A30\", \"Appendix II\")","v":"Appendix II"},0,5,0]
["QA/QC Program","5.1.4","\nRework procedures for in-process and finished product, including allowable amounts, are clearly defined in the finished product specifications or other documents.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.5","\nCriteria and procedures are established for all hold and release programs, including reconciliation processes for open holds that ensure all holds are closed in a timely manner. All product lots remain within the supplier's control until satisfactory test results are obtained. Identification records and logs of held products are available and current.\n\nAll finished product lots that undergo pathogen testing (voluntarily, at buyer’s request, as required in product specifications, or due to regulatory requirements) must remain within the supplier's control until satisfactory test results are obtained. This includes products subject to the Finished Product Test and Hold program.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.6","\nWritten procedures exist for all operations that affect quality including sampling plans, net weight programs, and in-process and finished quality checks. Procedures include: methods, frequency of checks, and verification of compliance.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.7","\nThere is a documented record retention program for both quality and food safety records that describes records to be included, how long they are to be maintained, and where the records will be kept. There are secure back-up procedures for electronically retained records.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.8","\nSelf-audits of the entire facility including equipment are completed monthly. \n     •  Copies are maintained for 1 year and include evidence of corrective action resolutions. \n     •  The audits are done by a cross functional team to ensure participation and ownership of\n         the program. Personnel from all departments participate.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.9","\nThe site has a documented program for the development of new product labels and the review of existing product labels for information, accuracy, and regulatory compliance. \n     •  The program includes ensuring compliance for label claims (Kosher, Halal, Organic,\n         Gluten-Free, etc.). \n     •  The program identifies the frequency of review, responsible persons, process for\n         completing review, and the approval process for new label development and label\n         changes. \n     •  The auditor will verify compliance to the program by reviewing a minimum of one label \n         against specification and include the label name and compliance level in the comments.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.10","\nFacility maintains records for all external laboratory testing. \n     •  Facility utilizes only accredited external laboratories. \n     •  Records exist to support external laboratory accreditation.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["QA/QC Program","5.1.11","\nTHERE IS NO EVIDENCE OF FALSIFICATION OR FABRICATION OF DOCUMENTS OR RECORDS.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E89=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E89","v":0},{"$f":"IF(E89=\"N/A\",0,5)","v":5},1]
["Supplier Certification","5.2.1","\nA documented program for approving domestic and international suppliers of raw materials, ingredients, and packaging is in place. \n     •  The list includes growers and harvest crews where applicable.\n     •  The program meets all applicable regulatory requirements. \n     •  The facility has a master list of approved suppliers.\n     •  The facility has established specifications for each raw material (including primary\n          packaging) being supplied, with defined acceptance/rejection criteria.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.2","\nA written program has been established for approving all co-manufacturers. \n     •  The program meets all applicable regulatory requirements.\n     •  The facility has a master list of approved co-manufacturers.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.3","\nThe documented supplier management program includes:\n     •  Established requirements for raw material (excluding food contact packaging) suppliers\n          to be operating under a food safety management system. The system shall meet all\n          applicable regulatory requirements.\n     •  Established requirements for food contact packaging suppliers to be operating under a\n          quality management system + risk based control plan. The system shall meet all\n          applicable regulatory and customer requirements.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.4","\nThe facility's supplier approval program requires their suppliers to be audited by a third party to a standard that verifies implementation of GMP/GDP/GAP, HACCP/Preventive Controls/HARA, a traceability system, and a recall management plan. \n •  The requirements shall have pass/fail criteria defined for the supplier’s audits to maintain approved status.\n • Annual verification of the supplier's audit e.g. confirming the supplier passed their annual audit. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.5","\nThere is a QA inspection program for ongoing monitoring of inbound deliveries that includes examination of incoming materials for evidence of contamination (pest, microbiological, chemical, and physical), temperature abuse, damage, quality, and condition. Inspection records for the monitoring programs are documented, filed, and include actions and disposition of rejected products.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.6","\nThe facility has a documented ongoing QA monitoring program to evaluate ingredients, raw materials, packaging, and label compliance to specification.\n     •  There is a predefined system to verify accuracy of the Certificates of Analysis (COAs)\n          for materials accepted based on COA reports.\n     •  The operation must validate any label claims (such as \"organic\", \"Gluten Free\", \n          \"non-GMO\", \"no antibiotics\", etc.) through testing, certifications, or audits.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.7","\nThe facility requests or assigns lot numbers/code date for incoming packaged and bulk raw materials, as well as incoming packaging materials.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.8","\nFINISHED PRODUCTS CAN BE TRACED TO THE LOT NUMBERS OR CODE DATES OF ANY INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, AND REWORK USED.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E97=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Supplier Certification","5.2.9","\nFinished product is traceable back through the manufacturing process to the food contact/primary packaging used.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.10","\n     •  The procedure for verifying that finished products are ready for distribution \n          (pre-shipment review) is established and being practiced to ensure specification \n          compliance and load condition, including product rotation and shelf life. \n          Records are available for review. \n     •  There are procedures for outside storage facilities (company or independently\n          owned) for specification compliance and load condition, including product \n          rotation and shelf life. Records are available for review.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Supplier Certification","5.2.11","\nThe facility has written procedures for product returns that determine the food safety and security of the products, including destruction and disposal procedures, and/or controls to be applied if they can be used. Code dates of all returned goods and all actions taken on the returned goods must be recorded and tracked from receipt to use or disposal.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment Calibration","5.3.1","\nThere is a set schedule for calibrating all equipment (to a national standard) and records of the calibration results and corrective actions are maintained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Good Laboratory Practices (if facility has on-site laboratory)","5.4.1","\nThe facility has a documented GLP program that includes the handling and storage of reagents and samples, established methods for the analyses being conducted, and internal calibration and control procedures. \n     •  All laboratory supplies (media, chemicals, etc.) must be dated, and not out of date range,\n         for reliability. \n     •  There is a documented verification program for internal laboratory proficiency for\n         chemical and microbiological testing. All results are documented and initialed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Good Laboratory Practices (if facility has on-site laboratory)","5.4.2","\nAll appropriate laboratory equipment is calibrated as scheduled or as necessary, and is functioning properly on a continuing basis. Records of equipment calibration activities are complete and current.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Good Laboratory Practices (if facility has on-site laboratory)","5.4.3","\nIf the on-site laboratory is testing for pathogens: \n     •  There is a program in place for running positive controls. \n     •  There are procedures in place for controlling cross-contamination between laboratory\n         and manufacturing areas. \n     •  Auditor will comment whether the laboratory is in a separate building or located under\n         the same roof as the production facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Grounds, Buildings, Equipment"]
["Grounds","6.1.1","\nRoads, yards, and parking lots are maintained, clean, free of litter, and in good condition. \n     •  Grass and weeds are trimmed and maintained to minimize harborage areas for pests and\n         are not within 20 feet of the building. \n     •  Ornamental landscaping is not next to a building and does not allow for a potential \n         harborage area.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E106","v":0},{"$f":"IF(E106=\"N/A\",0,5)","v":5},0]
["Grounds","6.1.2","\nNo standing water or potholes are observed and plant grounds have adequate drainage. No signs or evidence of previous inadequate drainage.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Grounds","6.1.3","\nEquipment within 20 feet of a building does not create a source of potential pest harborage. Pipes within 20 feet of a building must be capped on each end.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Grounds","6.1.4","\nAll trash containers are covered and are removed from the premises at appropriate intervals. \n     •  The frequency of service is sufficient to manage waste. \n     •  The dumpster is on a regular cleaning schedule and is located on a rigid, cleanable\n         surface.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Grounds","6.1.5","\nLoading dock areas are clean and free of debris and spills. \n     •  Equipment or items stored on the dock should be clean and organized. \n     •  All bumpers, levelers and shelters are in good repair and clean.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.1","\n     •  Exterior walls of the facility, including troughs and downspouts, are in good condition. \n     •  Plant buildings and roofs are suitable in construction and designed to facilitate\n         maintenance and sanitary operations. \n     •  There are no roof leaks.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.2","\nFloors, walls, and ceilings are in good condition and are constructed with materials that can be cleaned. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.3","\n     •  All doors and windows that lead outside are tightly sealed and/or screened to protect\n         against pest entry. \n     •  No cracks are present in exterior walls of the facility. \n     •  All drains protruding on the exterior of the buildings are protected and screened where \n         needed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.4","\nAisles and workspaces are unobstructed and have adequate width to permit employees to perform their duties and protect against contamination.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.5","\nThe lighting is adequate for the intended purpose and to ensure effective inspection of product and proper equipment sanitation.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.6","\nAll glass, ceramic, and brittle plastic are shielded or protected from shattering and breakage.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.7","\nAir handling units are fitted with clean filters capable of removing particles 50 microns or larger (Minimum Efficiency Reporting Value (MERV) of 4 or larger). \n     •  Air ducts for HVAC systems and air make-up units have cleaning and inspection hatches. \n     •  Adequate ventilation or control equipment is in place to minimize odors and vapors. \n     •  Fans and other air-blowing equipment are located, operated, and maintained to minimize \n         the potential for contamination of food, equipment, or packaging materials. \n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.8","\nHoses and water lines are protected against cross-connection or backflow to prevent contamination of potable water.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.9","\nHand sinks shall be located at access points to all product zones/areas, and placed in an area that allows employees to go directly to their workstation without contamination. \n     •  Processing area hand sinks are hands-free, including water and paper towels.    \n     •  Hand wash stations have warm water (within 15 seconds), liquid soap, hands-free towels\n         or suitable drying devices, and waste containers. \n     •  Hand wash signage is posted near the station and in languages appropriate for workers to \n         understand.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.10","\nRestrooms, locker rooms, and break areas are clean, well lit, and maintained properly. \n     •  Equipment, ventilation, and drains are functioning properly. \n     •  Hand wash signage is posted in all of these areas in languages appropriate for workers to \n         understand. \n     •  Waste containers in restrooms are covered. \n     •  Lunches, drinks, or foodstuffs of any sort should not be stored in lockers.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.11","\nWalkways and ladders that are over exposed product lines are protected to prevent potential contamination. Kick plates with adequate side shielding are installed where needed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Plant Facility","6.2.12","\nFacility management conducts a monthly GMP audit that evaluates the interior and exterior facility conditions.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.1","\nEquipment is designed and made of material that can be easily cleaned and maintained. Equipment is installed to facilitate cleaning and maintenance.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.2","\nEquipment is in good repair and is used for the task it was designed for. \n     •  Seams on food contact surfaces are smooth and free of spot welds. \n     •  No mold or rust is observed.\n     •  A reporting mechanism is in place for employees to report concerns.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.3","\nPipelines and mixing and holding tanks are free of defects and have smooth seams. Pipelines and mixing and holding tanks are self-draining.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.4","\nTemporary repairs will not cause contamination issues to products or the environment and do not inhibit sanitation tasks. Any temporary repairs on food contact surfaces are completed using food grade materials.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.5","\nSoiled or broken pallets have a designated storage area and are not used in the facility. Excess pallets are stored away from raw material, food processing, and food storage areas.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.6","\nPropane and gas operated lift equipment is not operated in food processing areas. Vehicles and batteries are charged and stored in areas separated from foodstuffs.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Equipment","6.3.7","\nTransporting equipment (i.e. pallet jacks, fork lifts, carts, trolleys) are in good repair and are not a source of potential contamination.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.1","\nThe plant has a written schedule that addresses both equipment and facility maintenance. Records of verification that the tasks are completed and verified in a timely manner are available for review.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.2","\n     •  A written system is in place that allows any employee to inform maintenance about work \n         requests. \n     •  There is a documented process for the creation of, tracking, and completion of\n         maintenance requests and it can be matched to the work orders.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.3","\nDocumented procedures address how the facility will protect products when breakdowns occur and/or repairs are made in product zones. Procedures describe product disposition when affected by maintenance activities.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.4","\nWritten guidelines are established to ensure control of tools and parts when repairs are taking place during production. The guidelines should include proper placement of tools and parts, and should address tools used in raw areas vs. finished product areas. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.5","\nProcedures are developed that describe the sanitation activities that occur after equipment has undergone repairs, including sanitation responsibility and verification of its completion. Records are kept showing sanitation was completed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Facility Maintenance","6.4.6","\nThe maintenance program ensures that all outside contractors working in food areas are aware of and have signed a copy of the facility GMPs. Documents are available for review.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control"]
["Pest Control","7.1.1","\nA WRITTEN INTEGRATED PEST CONTROL PROGRAM (IPM) HAS BEEN ESTABLISHED WHICH:\n     •  COVERS BOTH THE INTERIOR AND EXTERIOR OF THE OPERATION\n          (INCLUDING STORAGE AREAS FOR PRODUCTS, MATERIALS, OR PACKAGING).\n     •  UTILIZES A LICENSED DESIGNATED PEST CONTROL OPERATOR (PCO) \n          (Can be an internal PCO or a contracted PCO).\n     •  INCLUDES SCHEDULED FREQUENCY OF SERVICE.\n     •  INCLUDES A CURRENT MAP (UPDATED AS NEEDED BUT AT LEAST ANNUALLY) SHOWING THE\n         LOCATION AND TYPE OF ALL PEST CONTROL DEVICES (INTERNAL AND EXTERNAL). \n     •  INCLUDES RESPONSIBILITIES FOR BOTH IN-HOUSE PERSONNEL AND CONTRACTORS.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E137=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E137","v":0},{"$f":"IF(E137=\"N/A\",0,5)","v":5},1]
["Pest Control","7.1.2","\nThe IPM files are accurate, up-to-date, and complete. The IPM files include: \n     •  Documentation of all business licenses, proof of indemnity insurance, and certifications\n         for all PCOs in accordance with state/local requirements.  \n     •  A current list of approved pesticides to be used in the facility. \n     •  SDS and sample labels for products used. All pesticides, chemicals, and compounds used \n         meet applicable regulations and approvals (EPA, USDA, OSHA, etc.).","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.3","\nService reports, at the frequency described in the IPM, must be up-to-date and available for review. They must show the service performed, types and amounts of chemicals used, EPA or other applicable regulatory registration numbers, the location treated, targeted pests, signs of activity, and applicable follow-up actions. Trends in activity must be assessed by the PCO or plant to identify areas of improvement in the pest control program.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.4","\nThe plant has an adequate number of coded, secured, tamper-resistant exterior pest control stations spaced at appropriate intervals (≈25-50 ft.) around the building’s exterior perimeter. \n     •  Both the device and the bait are securely anchored. \n     •  The number and location code must correspond with the master identification map. \n     •  Exterior bait stations are visited at least monthly. PCO must initial and date labels, scan\n         the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.5","\nThe plant has an adequate number of interior pest control devices. \n     •  The spacing is at consistent intervals around the interior perimeter of the building \n         area, around the interior perimeter of any walled-in dry food storage, packaging, or cooler \n         areas, and inside of any exterior wall and cooler walls. \n     •  Devices should be on both sides of all doors leading to the exterior, including dock doors. \n     •  Interior catch devices and glue boards are monitored at least weekly. PCO must initial\n         and date labels, scan the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices and devices should have a clear window on top.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.6","\n•  Traps are properly located to prevent contamination of products, packaging, or equipment. \n•  Bait is not used inside the facility. \n•  No snap traps are used.\n•  All pest control devices are clean and functioning properly (i.e. are properly wound, are free \n    from obstruction, have bait as appropriate, are of sound construction and working as\n    intended) and bait in the stations has a fresh appearance.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.7","\nPests or pest activity are not observed around the interior and exterior perimeters of the facility. Domestic animals are prohibited from the premises.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.8","\nTHERE IS NO EVIDENCE OF INSECTS, SPIDERS, RODENTS, AMPHIBIANS, OR BIRDS ON OR IN ANY RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR ZONE 1 (FOOD CONTACT SURFACES).\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E144=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Pest Control","7.1.9","\nTHERE IS NO EVIDENCE OF DECOMPOSED PESTS ANYWHERE IN THE INTERIOR OF THE FACILITY, INCLUDING IN PEST CONTROL DEVICES.\n","5, 4, 3, 2, 1, 0, N/A",null,null,"AUTOMATIC FAILURE",0,5,1]
["Pest Control","7.1.10","\nHigh and low voltage insect light traps (ILTs) are located appropriately so they are effective, will not contaminate exposed product, packaging, or equipment, or interfere with plant operations. \n     •  ILTs should be installed no closer than 10 feet (3 meters) from food contact areas and are \n         placed so they do not attract insects into the facility. \n     •  Devices are to be maintained and cleaned on a routine basis. A schedule is in place and \n         adhered to for replacing the sticky boards in sticky-type ILTs. \n     •  Bulbs must be shatter resistant and checked on an annual basis, usually at the start of the \n         active season.","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.11","\nAvicides are to be used on the exterior of the facility only. Avicides must be used according to program and label requirements.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Pest Control","7.1.12","\nPesticides, chemicals, and other compounds stored on site for pest control are properly labeled and kept in locked, secured areas segregated from any food storage or processing areas.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices"]
["Employee Practices","8.1.1","\nEMPLOYEES WITH OBVIOUS SORES, INFECTED WOUNDS, OR INFECTIOUS ILLNESSES SHALL NOT BE IN CONTACT OR WORKING IN AREAS WITH EXPOSED RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR FOOD CONTACT SURFACES.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E150=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E150","v":0},{"$f":"IF(E150=\"N/A\",0,5)","v":5},1]
["Employee Practices","8.1.2","\nA written GMP Program on employee hygiene practices (hand washing, hair restraints, jewelry, gloves, etc.), personal grooming, and the storing of personal items is signed by each employee.\nThe GMP program is followed appropriately by all employees, contractors, and visitors when in product zones/areas. Employees maintain personal cleanliness and use hygienic practices at all times.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.3","\nHygiene rules are clearly displayed at all entrances to production areas (GMP zones). \n     •  Appropriate signage is available in languages appropriate for employees to understand \n         about the hygiene practices. \n     •  Visitors are given a copy of the facility GMPs and are asked to read and sign the facility \n         hygiene rules upon entering the facility. \n     •  Corrective action procedures have been developed for deviations to employee hygiene\n         practices, including use of a discipline policy for infractions to the GMPs as applicable.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.4","\nWith the exception of a plain wedding band, all jewelry and other objects that might contaminate products like artificial nails and body piercings are not worn (Medical Alert neck chains are permissible if worn under garments). Items such as pens, thermometers, etc. are not carried in above-the-waist pockets.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.5","\nAll persons must wear single use hairnet/facial hair coverings when around exposed products, regardless of risk level.\n •  Beards or mustaches must be fully covered by a facial hair covering.\n •  Caps are not an adequate hair cover or hair restraint, and will require a hairnet to be worn underneath. Caps must be clean and shall not pose a risk of contamination. Caps that are made of a material that is not easily cleanable must be covered by a hair net.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.6","\nGarments are clean, appropriate for the operation, and do not contribute to potential product contamination. \n     •  All garments have snaps, not buttons. \n     •  Garments are not worn in lunchrooms, restrooms, or outside the facility. \n     •  Employees change smocks or uniforms as necessary when moving through the facility to \n         minimize cross-contamination. \n     •  Garments are segregated from outside clothing and personal items in the changing room.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.7","\nEmployees are observed properly washing their hands after activities that may have contaminated them. Activities can include, but are not limited to: using the restrooms, after breaks, prior to entering production and product packaging areas, prior to handling product, prior to touching product contact and non-food contact surfaces, or after handling garbage.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.8","\nCostco has a \"no bare hands\" policy for ready to eat foods i.e. gloves must be used where there is a direct hand contact with ready-to-eat products regardless of risk level. The facility must have a written procedure for the proper handling and usage of gloves and must include verification documentation.\n\n • Reusable food-safe gloves must be washed and sanitized frequently – at a minimum, at the start, after breaks, and after handling potential contaminants. \n •  If fabric gloves are used when hands are in contact with food, they need to be covered with an outer latex-free, powder-free disposable glove. \n •  Single use gloves are to be latex-free and powder-free, maintained intact, clean, and in good condition. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.9","\nEating, drinking, smoking, and chewing gum, tobacco, or toothpicks is prohibited in processing and storage areas, and is confined to designated areas outside of the processing and storage areas.\n\nDrinking water must be in clear, covered containers and shall be limited to designated areas away from raw materials, packaging, tools, or equipment storage areas.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Employee Practices","8.1.10","\nLocker inspections are on a defined schedule. Lockers are free of food and drink.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving, Storage, and Shipping"]
["Receiving and Shipping","9.1.1","\nInbound and outbound transport vehicles are clean, free of odor, free of pest contamination, in sound condition, or are rejected. \n     •  Ingredients or materials shipped in a damaged, dirty, or infested transport vehicle are \n         rejected. \n     •  The facility maintains a log for rejected transport vehicles that records the reason for the\n         rejection.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E161","v":0},{"$f":"IF(E161=\"N/A\",0,5)","v":5},0]
["Receiving and Shipping","9.1.2","\nTrailers are able to maintain product temperatures and are not a potential source of contamination. \n     •  Trailer temperatures and conditions are documented. \n     •  Perishable product transport vehicles must be pre-cooled prior to loading, and \n         documentation of the pre-cooling cycles must be maintained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving and Shipping","9.1.3","\nAll materials and ingredients are properly identified and labeled, and show date of receipt or other marking so that they can be properly rotated through the system (ex: FIFO). For traceability, primary packaging and raw ingredients are identified by code date or lot numbers which are assigned by either the supplier or the facility. The facility maintains distribution records of the initial point of distribution for all finished food products by specific code date or lot. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving and Shipping","9.1.4","\nProducts are stored in the appropriate temperature range. Products are not stored in shipping and receiving areas unless controls are in place to eliminate quality, food safety, and/or temperature abuse issues. Perishable products should not be stored on the cool dock.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving and Shipping","9.1.5","\nShipping and receiving docks are clean, organized, and free of debris and spills. Equipment stored on the dock is organized and in good repair.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving and Shipping","9.1.6","\nTemperatures of refrigerated and frozen products are documented at the time of receipt. \n     •  Temperature monitoring devices are available and in good repair. \n     •  Auditor to confirm that devices cover temperature ranges of the products being monitored.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Receiving and Shipping","9.1.7","\nProcedures for transferring bulk ingredients are designed to protect the product from contamination. \n     •  Receiving hoses are clean, capped, and properly stored off the ground. \n     •  Connection ports into the building are capped and locked when not in use.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.1","\nAn 18 inch perimeter is maintained along all walls to allow for proper cleaning and pest control treatment. All materials are properly stored at an adequate height (6 inches or pallet height) off the floor.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.2","\nProper first in first out (FIFO) practices are used for all finished goods.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.3","\nAll ingredients, including packaging materials, are properly stored, packaged, covered when not in use, stored under appropriate conditions, in good condition, clean, dry, intact, and free from contamination and spoilage. Partially used raw ingredients or packaging material are protected before returning to storage.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.4","\nDamaged cases or containers are immediately segregated and repacked, or properly destroyed. Items put on hold are segregated, identified, and protected from contamination.. Hold items are to be documented and stored in a designated area.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.5","\nIngredient containers that are being reused are sanitized, or use a protective liner. Containers from microbiologically sensitive products must be destroyed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.6","\nDry storage areas are maintained in a clean and sanitary manner and spills are immediately cleaned.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.7","\nRestricted chemicals used in processing or as an ingredient are stored in a locked area separate from food and packaging supplies.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.8","\nCooler floors are kept dry and clean with no aged spills. Cooler floors, walls, ceilings, and racking are in good repair.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.9","\nThere is no sign of condensation issues in coolers. \n     •  Products stored in coolers show no signs of having condensation issues. \n     •  Cooler temperatures are maintained within acceptable ranges. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.10","\nFreezer floors are kept dry, clean, and with no aged spills. Freezer racks, floors, walls, and ceilings are in good repair.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.11","\nProduct stored in freezers is in good condition and shows no sign of freeze/thaw conditions. \n     •  Frozen condensate is not observed in the freezer area. \n     •  Freezer temperatures are maintained below maximum acceptable levels. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Storage","9.2.12","\nPallets are in good repair and clean (GMA #1). Pallets stored outside are inspected for evidence of contamination before being used inside the facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Processing"]
["Raw Materials","10.1.1","\nRecirculated or reused water for rinsing, washing, or conveying food must be monitored through documented procedures that ensure the water does not increase the level of contamination of the food. Monitoring records must be available and meet the testing frequencies of the written program.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E181","v":0},{"$f":"IF(E181=\"N/A\",0,5)","v":5},0]
["Raw Materials","10.1.2","\nTempering or thawing is done under controlled conditions (e.g. under refrigeration) and is monitored to ensure stated temperature controls are met. \n     •  Thawing procedures have been developed that ensure safety and quality is maintained.\n     •  Verification checks of compliance with the procedures are completed and documented.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.1","\nProcess control points and limits are observed being monitored, and the results are being recorded per the procedures. Employees interviewed by the auditor during the audit understand their monitoring points. \n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.2","\nWhenever a process control is outside of the established criteria, corrective actions are being taken as required. All corrective actions are documented.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.3","\nThe plant has taken steps to ensure that no equipment or processing operation used has the potential to contribute to the contamination or adulteration of the product with physical, chemical, or microbial contaminants.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.4","\nThe sanitation practices observed do not have the potential to cause product contamination. Hoses are used in such a way that they are not a source of contamination due to water droplets or aerosols (no high pressure).\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.5","\nLine stoppages (breakdowns or shutdowns) are monitored to ensure down time, temperature fluctuations, or other factors do not affect the safety and/or quality of the product. Action procedures are established for when product safety and/or quality are at risk.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.6","\nA calibrated thermometer is used in monitoring perishable product processing temperatures. Ingredient and product temperatures are monitored and maintained throughout processing to ensure they are within acceptable ranges.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.7","\nIngredient containers are properly labeled, dated, and covered as required. If a color-coding system is used for labeling ingredient containers, signage for the use of the containers and equipment is posted in languages appropriate for employees to understand.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.8","\nGlass, ceramic, or brittle plastic raw material packaging is not used in the processing area. Controls have been implemented to address glass, ceramic, or brittle plastic finished product or packaging.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.9","\nIngredients and packaging materials that are staged for processing are kept clean, dry, and free from contamination during processing.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.10","\nScreens, sifters, sieves, and magnets are inspected and verified on a scheduled basis. All checks are documented.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.11","\nCompressed air or gasses used in processing, packaging, or cleaning are treated in such a way as to prevent contamination (e.g. filters). \n     •  Filters are capable of removing particles of 5 microns or larger.\n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained. \n     •  Non-filtered gasses that come in contact with product are of suitable purity to protect \n         finished product and are routinely monitored.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.12","\nAll floors are observed to be free of standing water.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Process Controls","10.2.13","\nMiscellaneous materials (e.g. maintenance tools, gloves, rags) are not found on or near processing equipment. Tools used for equipment adjustment are clean and in good repair.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Sanitation"]
["Cleaning and Sanitizing Systems","11.1.1","\nA MASTER CLEANING/SANITATION SCHEDULE OF CLEANING AND SANITATION DUTIES (SSOPs) EXISTS. \n     •  INCLUDES ALL AREAS AND EQUIPMENT TO BE CLEANED (INCLUDING PROCESSING AND NON-\n         PROCESSING AREAS AND EQUIPMENT) AND THE FREQUENCY OF CLEANING. \n     •  RECORDS ARE AVAILABLE SHOWING THAT THE TASKS WERE COMPLETED AND BY WHOM, \n         INCLUDING VERIFICATION THAT TASKS WERE COMPLETED AS SCHEDULED.\n","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E197=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},{"$f":"E197","v":0},{"$f":"IF(E197=\"N/A\",0,5)","v":5},1]
["Cleaning and Sanitizing Systems","11.1.2","\nSanitation SOPs for all tasks are written and an order of operation is followed to prevent recontamination of cleaned surfaces. \n     •  SOPs include all necessary tear down procedures, responsibility for the task to be\n         performed and/or regulatory content, and equipment needed to perform the cleaning and\n         sanitizing. \n     •  Sanitation SOPs address how equipment is to be cleaned after being out of service.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning and Sanitizing Systems","11.1.3","\nAll employees with sanitation responsibility undergo annual sanitation training. \n     •  Records of the training are kept and include the person responsible for the training, the \n         topics covered, who was trained, and evidence that the training was effective. \n     •  Contract production cleaning and sanitizing companies must maintain SSOP and safe \n         chemical training records at the facility.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning and Sanitizing Systems","11.1.4","\nVerification activities that evaluate sanitation procedures and execution take place using defined criteria and occur at an established frequency. Records of findings are maintained and results are reviewed with sanitation employees. \n\nAll operations must have a written program in place to verify sanitation effectiveness for food contact surfaces. The program should be based on a risk assessment of the operation and validated, and shall not rely solely on visual checks for sanitation verification. Examples of acceptable verification include ATP monitoring or swabbing for TPC (Total Plate Count).\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning and Sanitizing Systems","11.1.5","\nA daily pre-operational sanitation inspection program with pass/fail criteria is established for all production related areas. \n     •  Corrective action instructions are written and implemented on areas needing sanitation \n         follow up when visual inspection indicates failure. \n     •  Pre-operational records of the sanitation inspection program are maintained and\n         available for review.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning and Sanitizing Systems","11.1.6","\nAll operations must have a written Environmental Monitoring program in place to assess sanitation effectiveness. The program must be based on a risk assessment of the operation and its effectiveness must be re-evaluated when deficiencies are identified, or at least on an annual basis.\n\nSuppliers of high risk, ready-to-eat food items should have the following included in their Environmental Monitoring Programs:\n •  Sampling protocol - including frequency, number of samples, sample locations, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Evaluation and trending of results.\n •  Corrective action procedures, with proposed follow-up and/or corrective actions for unsatisfactory results.\n\nWhere pathogen testing is done on food contact surfaces, all product lots processed over the swabbed surface(s) since the last validated sanitation cycle shall remain within the supplier's control until satisfactory test results are obtained.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning and Sanitizing Systems","11.1.7","\nTHE FACILITY WATER IS FROM A POTABLE SOURCE.\n     •  WATER POTABILITY IS TESTED BY A CERTIFIED LABORATORY ANNUALLY FOR MUNICIPAL\n         WATER SOURCES, AND QUARTERLY FOR WELL WATER. \n     •  SAMPLES ARE DRAWN FROM VARIOUS SITES THROUGHOUT THE FACILITY. \n     •  RECORDS ARE MAINTAINED.\n     •  Water used for either processing or sanitation purposes must be tested for generic E.coli.\n     •  Irrigation water is to meet or exceed the requirements of the U.S. FDA Produce Safety Rule. ","5, 4, 3, 2, 1, 0, N/A",null,null,{"$f":"IF(E203=0,\"AUTOMATIC FAILURE\",\"\")","v":"AUTOMATIC FAILURE"},0,5,1]
["Cleaning Equipment and Chemicals","11.2.1","\nChemicals used for cleaning, sanitizing, or processing are properly labeled and approved for a food handling facility. \n     •  Storage for chemicals is appropriately separated from processing and food storage, and\n         is locked and secure. \n     •  The site has an SDS system that is accessible, organized, and current.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning Equipment and Chemicals","11.2.2","\nSanitizing solutions in footbaths, hand dips, and drop down stations are in compliance with the facility’s written programs and are verified by the auditor. Documented testing procedures are in place that routinely verify that the chemical concentrations used are in compliance with regulatory and sanitation program requirements.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning Equipment and Chemicals","11.2.3","\nCleaning and sanitizing equipment is designed for its intended use and is color-coded or labeled. Color-coding systems require appropriate signage describing the system posted throughout the plant. When not in use, all cleaning equipment is stored properly and away from food processing areas.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning, Sanitation, and Housekeeping Procedures","11.3.1","\nCleanliness is maintained throughout the plant, including all non-processing and non-food contact areas. Spills are cleaned up in a timely manner during production.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning, Sanitation, and Housekeeping Procedures","11.3.2","\nCleanliness is maintained on all food contact surfaces and significant product buildup is not observed.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning, Sanitation, and Housekeeping Procedures","11.3.3","\nPools of water or excessive moisture are not observed on equipment or in the processing environment.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Cleaning, Sanitation, and Housekeeping Procedures","11.3.4","\nProcessing tools such as knives, saws, and trimmers are stored properly, and are cleaned and sanitized. Blades, scissors, and knives used for opening bags of ingredients are in good repair and properly stored, cleaned, and sanitized.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense"]
["Food Defense Program","12.1.1","\nFACILITIES THAT MANUFACTURE IN OR IMPORT PRODUCT TO THE UNITED STATES MUST PROVIDE EVIDENCE THAT THEY HAVE REGISTERED IN ACCORDANCE WITH THE FDA BIOTERRORISM REGULATION (a letter stating registration is adequate, auditor does not need to see the registration number).\n","Yes, No, N/A",null,null,{"$f":"IF(E212=\"No\",\"AUTOMATIC FAILURE\",\"\")","v":""},{"$f":"IF(E212=\"YES\",5,IF(E212=\"NO\",0,IF(E212=\"N/A\",\"N/A\")))","v":false},{"$f":"IF(E212=\"N/A\",0,5)","v":5},1]
["Food Defense Program","12.1.2","\nA multidisciplinary team has assessed the facility and developed a written food defense plan covering all operations. \n     •  The food defense team meets at least annually to reassess the plan, or when \n         reassessments/changes are necessary. \n     •  The facility has developed a reduction strategy for identified risks.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,{"$f":"E213","v":0},5,0]
["Food Defense Program","12.1.3","\nRecords are kept to identify previous source and next customer (one up and one down the supply chain). Documents verifying compliance are maintained for the appropriate time based on product shelf life.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Program","12.1.4","\nThe food defense plan: \n     •  Outlines how access is controlled to all areas of the facility.\n     •  Includes an easy ID system for employees who have access to open food sources, \n         including food packaging materials and equipment that touches food. \n     •  Addresses procedures for handling non-employees (contractors, visitors, outside drivers) \n         while visiting the facility. The access plan identifies how critical departments/areas will \n         be physically secured (e.g., locks, cameras, alarms, etc.).\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Program","12.1.5","\nThe food defense plan: \n     •  Identifies the systems and procedures for controlling the integrity of all incoming \n         materials. There are procedures that describe how receiving of raw materials will take \n         place including the matching of seal numbers, evaluation of product integrity, and \n         delivery driver identification verification. \n     •  Provides procedures for securing bulk ingredient ports and water handling facilities (a\n         system to limit access to only authorized personnel).\n     •  Contains a procedure for, and documentation of, 100% inspection of inbound less than \n         full load (LTL) unsecured deliveries. Procedures for raw materials receiving include\n         matching of seal numbers, evaluation of product integrity, ensuring LTL loads are secured\n         with padlock, and delivery driver identification.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Program","12.1.6","\nEstablished procedures are included in the plan to protect the process and product from deliberate contamination. The plan provides for restricting access to documents and software associated with ingredients or finished products (formula, cleaning, etc.). Finished and raw products have tamper evident packaging.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Program","12.1.7","\nProcedures are established on how the shipment of finished product is protected from intentional contamination. \n     •  LTL and outbound trailer controls are in place and documented. \n     •  A driver identification system is in place.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Program","12.1.8","\nThe program includes documented procedures on employee management from a defense perspective. \n     •  The plan provides a protocol to screen prospective employees prior to hiring, including\n         reference checks for all employees and basic felony background checks for all\n         supervisors and above. \n     •  Procedures are in place to educate employees on how to report suspicious activity (what\n         to report and who to report to).\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Observations","12.2.1","\nAuditor to confirm:\n     •  The facility is complying with their program on restricting areas of the plant to authorized\n         personnel only.\n     •  The site is adhering to procedures to alert personnel regarding restricted areas (signs,\n         locked doors, etc.). \n     •  Access points are observed as being secured and/or monitored appropriately.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Observations","12.2.2","\nThe plant has made visitors aware of the facility’s program and they are observed to be in compliance. The visitor policy is posted or provided to all visitors, contractors, and non-employees.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Observations","12.2.3","\nAuditor to confirm:\n     •  Inbound/outbound trailers are secured (seals match receiving documents and bills of\n         lading). \n     •  Receiving records and outbound bills of lading are matched against seals and driver\n         identification is verified. \n     •  Less than full loads are verified that they are handled according to policy. \n     •  Bulk receiving ports/silos and water handling facilities are secured.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]
["Food Defense Observations","12.2.4","\nAuditor to confirm:\n     •  Company sensitive software and documents associated with ingredients and finished\n         products have limited access. \n     •  All finished products are contained in tamper evident packaging.\n","5, 4, 3, 2, 1, 0, N/A",null,null,null,0,5,0]

{"sheet":"Employee Interviews","index":2,"n_rows":3,"n_cols":5,"rows_kept":3,"cut":false,"hidden":false,"merged":[[0,1,0,4],[1,0,1,4]]}
[null,{"$f":"'General Information'!C15 & \" - Employee Interviews\"","v":"Costco Food Safety GMP Audit V3.0 - Employee Interviews"}]
["Employee Interviews: List those interviewed"]
["First Name","Position","Department","Shift","Employee demonstrates knowledge and can/is applying the training received (Yes/No)"]

{"sheet":"Non Conformances","index":3,"n_rows":232,"n_cols":9,"rows_kept":232,"cut":false,"hidden":false,"merged":[[5,4,8,4],[5,5,8,5],[0,0,0,4],[1,0,1,1],[1,2,1,3],[1,4,1,5],[2,4,4,4],[2,5,4,5]]}
["Corrective Action Plan"]
["Facility Information",null,"Audit Information",null,"CAP Information"]
["Supplier",{"$f":"IFERROR(('General Information'!C3 &\"\"),\"\")","v":""},"EFA Request #",{"$f":"IFERROR(('General Information'!C14 &\"\"),\"\")","v":""},"Total Findings",{"$f":"SUM(COUNTIFS(Questions!E14:E223,{\"<5\",\"=No\"}))","v":0},null,"Approved"]
["Facility",{"$f":"IFERROR(('General Information'!C4 &\"\"),\"\")","v":""},"Audit Type",{"$f":"IFERROR(('General Information'!C15 &\"\"),\"\")","v":"Costco Food Safety GMP Audit V3.0"},null,null,null,"In Process"]
["Address",{"$f":"IFERROR(('General Information'!C5 &\"\"),\"\")","v":""},"Auditor",{"$f":"IFERROR(('General Information'!C16 &\"\"),\"\")","v":""},null,null,null,"Rejected"]
["Contact",{"$f":"IFERROR(('General Information'!C10 &\"\"),\"\")","v":""},null,null,"Status"]
["Title",{"$f":"IFERROR(('General Information'!C11 &\"\"),\"\")","v":""},"Audit Company",{"$f":"IFERROR(('General Information'!C17 &\"\"),\"\")","v":""}]
["Email",{"$f":"IFERROR(('General Information'!C12 &\"\"),\"\")","v":""},"Audit Date(s)",{"$f":"IFERROR(('General Information'!C18 &\"\"),\"\")","v":""}]
["Phone",{"$f":"IFERROR(('General Information'!C13 &\"\"),\"\")","v":""}]
[]
["Below are the non-conformances that have been identified by the auditor during your recent audit. A corrective action plan (CAP) for each finding must be sent to the auditor for approval. Once approved, the CAP will be uploaded by the audit company for Costco's review."]
[]
["Section #","Question Text","Answer","Notes","Corrective Action Plan \n(Include Date To Be Completed)","Root Cause Analysis & Preventative Action","Responsible Person\n(Name & Title)","Auditor Approval","Auditor Approval Date"]
["Section #","Question Text","Answer","Notes:","Corrective Action Plan \n(Include Completion Date)","Root Cause Analysis & Preventative Action","Responsible Person\n(Name & Title)","Auditor Approval","Auditor Approval Date"]
[{"$f":"Questions!B14","v":"3.1.1"},{"$f":"Questions!C14","v":"\n •  Executive Management (Owner) has a written policy statement that outlines the organization's commitment to produce safe products while meeting all legal and regulatory requirements.\n •  The policy is signed by senior management and is regularly communicated to all employees.\n •  Supervisory staff is trained to understand and implement policy.\n"},{"$f":"IFERROR((Questions!E14 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F14 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B15","v":"3.1.2"},{"$f":"Questions!C15","v":"\nExecutive Management (Owner) demonstrates commitment to make resources available to implement and maintain prerequisite and food safety programs. \n"},{"$f":"IFERROR((Questions!E15 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F15 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B16","v":"3.1.3"},{"$f":"Questions!C16","v":"\nManagement actively maintains the facility, and prioritizes repairs to the facility and equipment based on food safety risk to the product or process.\n"},{"$f":"IFERROR((Questions!E16 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F16 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B17","v":"3.2.1"},{"$f":"Questions!C17","v":"\n •  There is a written organization chart showing the management structure of the company. \n •  The chart indicates/links the reporting structure of all individuals responsible for food safety and quality to upper management.\n"},{"$f":"IFERROR((Questions!E17 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F17 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B18","v":"3.2.2"},{"$f":"Questions!C18","v":"\nDoes the facility have a designated Food Safety/Quality Manager that reports outside of the production hierarchy?\n"},{"$f":"IFERROR((Questions!E18 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F18 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B19","v":"3.2.3"},{"$f":"Questions!C19","v":"\n •  There are written job descriptions for all key food safety personnel defining responsibilities. \n •  There are provisions made to cover for the absence of key food safety staff.\n"},{"$f":"IFERROR((Questions!E19 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F19 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B20","v":"3.3.1"},{"$f":"Questions!C20","v":"\nTHE FACILITY HAS A WRITTEN FOOD SAFETY PLAN THAT COMPLIES WITH ALL APPLICABLE \nREGULATIONS AND OUTLINES PROCEDURES, METHODS, AND PRACTICES NECESSARY TO \nACHIEVE SET RECOGNIZED STANDARDS. THE FOOD SAFETY PLAN INCLUDES:\n     •  A HAZARD ANALYSIS.\n     •  PREVENTATIVE CONTROLS.\n     •  SUPPLY CHAIN PROGRAMS.\n     •  RECALL PLANS.\n     •  CORRECTIVE ACTION PROCEDURES.\n     •  VERIFICATION PROCEDURES.\n"},{"$f":"IFERROR((Questions!E20 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F20 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B21","v":"3.3.2"},{"$f":"Questions!C21","v":"\n •   The Food Safety Plan is readily available to facility personnel. \n •  Facility personnel are trained to understand and implement food safety procedures, methods, and practices. \n •  The Food Safety Plan is reviewed annually, or when changes occur to the process, to determine the effectiveness of the procedure methods and practices.\n"},{"$f":"IFERROR((Questions!E21 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F21 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B22","v":"3.3.3"},{"$f":"Questions!C22","v":"\nIf an outside agency was used to develop the Food Safety Plan, does management have a strategy for implementing and maintaining this plan?\n"},{"$f":"IFERROR((Questions!E22 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F22 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B23","v":"3.3.4"},{"$f":"Questions!C23","v":"\n~If the answer to the previous question is yes, who is responsible for overseeing the implementation of the externally developed Food Safety Plan?\n"},{"$f":"IFERROR((Questions!E23 &\"\"),\"\")","v":"USE NOTES"},{"$f":"IFERROR((Questions!F23 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B24","v":"3.3.5"},{"$f":"Questions!C24","v":"\nA WRITTEN GMP PROGRAM HAS BEEN ESTABLISHED THAT COMPLIES WITH ALL APPLICABLE REGULATIONS AND ADDRESSES: \n     •  EMPLOYEE HYGIENE. \n     •  PEST CONTROL. \n     •  SANITATION. \n     •  FACILITY MANAGEMENT.\n"},{"$f":"IFERROR((Questions!E24 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F24 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B25","v":"3.4.1"},{"$f":"Questions!C25","v":"\nThe facility has a written Regulatory Affairs and Inspection program. The program identifies employees responsible to manage the regulatory process and the facility demonstrates compliance to applicable regulatory requirements.\n"},{"$f":"IFERROR((Questions!E25 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F25 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B26","v":"3.4.2"},{"$f":"Questions!C26","v":"\nThe Regulatory Affairs and Inspection program specifies that duplicate samples are to be taken when any regulatory samples of product are taken. Any products associated with the sampling are held pending regulatory results. The facility maintains records pertaining to any regulatory sampling.\n"},{"$f":"IFERROR((Questions!E26 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F26 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B27","v":"3.4.3"},{"$f":"Questions!C27","v":"\nProducts are reviewed for compliance to regulatory requirements for markets to which they are shipped. Records are maintained to support that regulatory reviews have been conducted.\n"},{"$f":"IFERROR((Questions!E27 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F27 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B28","v":"3.4.4"},{"$f":"Questions!C28","v":"\nFOR SUPPLIERS THAT EXPORT TO THE UNITED STATES:\n• Suppliers of imported finished products subject to FSVP requirements have a Costco FSVP approval letter specific to the item(s) and facility that produces the item.\n\nApplies to facilities located outside of the US and its territories; unless the item is exempt under 21 CFR 1.501, Costco FSVP approval is required.\nIf an auditor is unsure whether or not Costco FSVP approval is required for a particular facility or item, please contact Costco’s FSVP team: fsvp@costco.com\n"},{"$f":"IFERROR((Questions!E28 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F28 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B29","v":"3.5.1"},{"$f":"Questions!C29","v":"\n •  The site has an established and documented product recovery (recall) program, including assigned responsibility for managing the program.\n •  The program is in compliance with governmental guidelines and includes details on how customers affected by the recovery are to be contacted.\n •  The contact lists are updated annually, or as necessary, and include 24/7 contact information for all internal and external contacts necessary to conduct the recovery.\n"},{"$f":"IFERROR((Questions!E29 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F29 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B30","v":"3.5.2"},{"$f":"Questions!C30","v":"For finished food products that are shipped to an intermediary facility prior to delivery to a Costco depot or warehouse, the following mock recall requirements apply:\n\nAnnual Mock Recall:\n• Suppliers must conduct an annual mock recall exercise.\n• This exercise must verify the accuracy of current contact information for the intermediary facility and confirm that the quantities of product received and distributed by the intermediary facility match the supplier's production and distribution records of a selected lot code.\n• Evidence of communication with the intermediary facility, including verification of contact information and quantity reconciliation to the specific lot code, must be documented.\n\nDirect Shipment Exclusion:\n• Suppliers shipping finished food products directly to a Costco depot or warehouse are exempt from these intermediary facility-specific mock recall requirements."},{"$f":"IFERROR((Questions!E30 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F30 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B31","v":"3.5.3"},{"$f":"Questions!C31","v":"\nIn the event of a recall the facility has established as part of a self-audit process a procedure or process to investigate the cause of the failure and identify corrective actions.\n"},{"$f":"IFERROR((Questions!E31 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F31 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B32","v":"3.5.4"},{"$f":"Questions!C32","v":"\nOPERATIONS HAVE A TRACEABILITY SYSTEM IN PLACE WHICH ENABLES THE FULL IDENTIFICATION OF INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, REWORK, AND FINISHED GOODS), FROM RECEIPT THROUGH PROCESSING.\n\n     •  TRACEABILITY EXERCISES ARE CONDUCTED AT LEAST TWICE PER YEAR, AND THE SYSTEM IS\n         TESTED FOR BOTH A FINISHED PRODUCT INCIDENT AND AN INGREDIENT SUPPLIER INCIDENT.\n     •  THE SYSTEM SHALL BE ABLE TO TRACE SPECIFIC LOTS (ONE STEP FORWARD, ONE STEP \n         BACK).\n     •  THE EXERCISE DEMONSTRATES THAT THE COMPANY CAN RECOVER 100% OF A SPECIFIC LOT\n         TESTED WITHIN 2 HOURS.\n"},{"$f":"IFERROR((Questions!E32 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F32 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B33","v":"3.5.5"},{"$f":"Questions!C33","v":"\nAN AUDITOR INITIATED TRACEABILITY EXERCISE ON ONE COSTCO ITEM OR COMPONENT DURING THE AUDIT WILL VERIFY THAT THE FACILITY CAN TRACK AND LOCATE 100% OF THE ASSIGNED ITEM WITHIN 2 HOURS. AUDITOR WILL LIST THE ITEM TESTED AND SUMMARIZE THE RESULTS IN THE COMMENTS.\n"},{"$f":"IFERROR((Questions!E33 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F33 &\"\"),\"\")","v":"Please describe the auditor-initiated trace exercise and summarize the results."}]
[{"$f":"Questions!B34","v":"3.5.6"},{"$f":"Questions!C34","v":"\nA system is established for the collection and evaluation of complaints. All valid complaints are investigated and documented to determine a cause and resolution. Complaints are summarized for trend analysis and used to identify areas for improvement.\n"},{"$f":"IFERROR((Questions!E34 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F34 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B35","v":"3.5.7"},{"$f":"Questions!C35","v":"\nThe facility has a documented crisis management program beyond recalls (i.e. fire, water, power outage, etc.) that includes who is to be notified and the roles and responsibilities of each person.\n"},{"$f":"IFERROR((Questions!E35 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F35 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B36","v":0},{"$f":"Questions!C36","v":0},{"$f":"IFERROR((Questions!E36 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F36 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B37","v":"4.1.1"},{"$f":"Questions!C37","v":"\nThe facility has a HACCP Team made up of a cross section of staff members.\n     •  At least one member of the team has a HACCP Alliance accredited certification current\n         within 5 years, or demonstrable training through related studies (e.g. formal education). \n     •  The HACCP team meets at least semi-annually and meeting minutes are kept as proof of \n         meeting. \n"},{"$f":"IFERROR((Questions!E37 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F37 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B38","v":"4.1.2"},{"$f":"Questions!C38","v":"\nEmployees with HACCP responsibilities have been trained, are aware of basic HACCP elements in their area, and undergo annual refresher training. Records of employee training are maintained and include the person responsible for the training, the topic covered, who was trained, and evidence that the training was effective.\n"},{"$f":"IFERROR((Questions!E38 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F38 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B39","v":"4.1.3"},{"$f":"Questions!C39","v":"\nThe facility has designed flow charts for all items and all variations of the process or sub-process. Auditor to verify accuracy.\n     •  Charts identify and describe every step, including all inputs and outputs, and all\n         interactions between process steps. \n     •  Charts include rework and recycled pathways, intermediate processes, hand operations,\n         and outsourced or subcontracted work. \n     •  Flow charts are updated whenever a process is changed. \n     •  Verification of flow chart accuracy is documented with the date and signature of the\n         verifier.\n"},{"$f":"IFERROR((Questions!E39 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F39 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B40","v":"4.1.4"},{"$f":"Questions!C40","v":"\nA full description of the products is required and must include: \n     •  Composition. \n     •  Finished product storage. \n     •  Distribution. \n     •  Intended use. \n     •  Intended consumers.\n"},{"$f":"IFERROR((Questions!E40 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F40 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B41","v":"4.1.5"},{"$f":"Questions!C41","v":"\nA hazard analysis is available and focuses on food safety hazards reasonably likely to occur. This has been completed for each step in the process.\n"},{"$f":"IFERROR((Questions!E41 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F41 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B42","v":"4.1.6"},{"$f":"Questions!C42","v":"\nAll Critical Control Points (CCPs) have been identified in the process flow diagram and in the HACCP plan.\n"},{"$f":"IFERROR((Questions!E42 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F42 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B43","v":"4.1.7"},{"$f":"Questions!C43","v":"\nCritical limits that have been scientifically set and validated are specifically listed for each CCP.\n"},{"$f":"IFERROR((Questions!E43 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F43 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B44","v":"4.1.8"},{"$f":"Questions!C44","v":"\nCCPs are being monitored per the plan at regular intervals by person(s) that understand the procedures and the importance. Auditor to verify via employee interview. Monitoring records are maintained and accurately reflect the findings.\n"},{"$f":"IFERROR((Questions!E44 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F44 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B45","v":"4.1.9"},{"$f":"Questions!C45","v":"\nCorrective action procedures have been identified and include all steps needed to identify, quantify, and segregate affected products.\nCorrective action records are maintained and include documentation on applicable product disposition.\nAny findings from the previous audit have evidenced corrective actions. Auditor to review corrective actions from the previous audit and note in the comments.\n"},{"$f":"IFERROR((Questions!E45 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F45 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B46","v":"4.1.10"},{"$f":"Questions!C46","v":"\nCORRECTIVE ACTION AND PREVENTIVE ACTION PROCEDURES ARE TAKEN WHEN CRITICAL LIMITS ARE NOT MET. The monitoring and/or deviation records review, or direct observation, shows that corrective and preventive actions were taken when critical limits were not met.\n"},{"$f":"IFERROR((Questions!E46 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F46 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B47","v":"4.1.11"},{"$f":"Questions!C47","v":"\nProcedures for the validation and calibration tasks have been developed. Verification records show compliance with the plan.\n"},{"$f":"IFERROR((Questions!E47 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F47 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B48","v":"4.1.12"},{"$f":"Questions!C48","v":"\nAll HACCP records are signed and initialed by the individual performing the task and the individual reviewing the records.\n"},{"$f":"IFERROR((Questions!E48 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F48 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B49","v":"4.1.13"},{"$f":"Questions!C49","v":"\nReassessments of the HACCP plan are conducted when changes occur, or at least annually, to ensure the plan is still controlling all identified hazards. \n     •  Reassessment team includes at least one person that has been formally trained in HACCP. \n     •  Results of the reassessment must be documented and maintained in the HACCP plan’s \n         historical records.\n"},{"$f":"IFERROR((Questions!E49 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F49 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B50","v":"4.1.14"},{"$f":"Questions!C50","v":"\nThe facility has documented procedures for monitoring process control points. \n     •  Corrective actions are identified and taken when a process step is out of control. \n     •  Monitoring records are maintained and accurately reflect the findings.\n\n"},{"$f":"IFERROR((Questions!E50 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F50 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B51","v":"4.2.1"},{"$f":"Questions!C51","v":"\nNO PRODUCT CONTAMINATION IS OBSERVED.\nThis includes raw materials (including primary packaging), finished products, or zone 1 (food contact surfaces).\n"},{"$f":"IFERROR((Questions!E51 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F51 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B52","v":"4.2.2"},{"$f":"Questions!C52","v":"\nAccess to all production areas is restricted. Access between raw and filling/packaging areas is restricted. Where applicable, requirements are in place that address changing garments and shoes/foot coverings, and also address hand washing.\n"},{"$f":"IFERROR((Questions!E52 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F52 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B53","v":"4.2.3"},{"$f":"Questions!C53","v":"\nConditions or practices do not exist that could lead to product contamination.\n"},{"$f":"IFERROR((Questions!E53 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F53 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B54","v":"4.2.4"},{"$f":"Questions!C54","v":"\nFacility has written procedures and guidelines for the prevention of foreign material contamination. \n     •  Procedure also documents steps for product safety review in the event that a foreign\n         material prevention device is not working properly. \n     •  A mechanism shall be in place for employees to report concerns that includes\n         specific language for foreign material contamination.\n"},{"$f":"IFERROR((Questions!E54 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F54 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B55","v":"4.2.5"},{"$f":"Questions!C55","v":"\nAll manufacturing operations must have a foreign material detection system (metal detection, x-ray, sieves, optical sorter etc.) installed, selecting the most effective solutions available for their products and processes. Suppliers must justify their choice with documented scientific and technical evidence that proves the system’s effectiveness in reducing contamination, citing sources like expert recommendations, scientific literature, regulatory guidance, and validation studies.\n\n- Shell Eggs, whole raw agricultural commodities, whole roasted coffee beans, whole muscle meats, whole or portioned in shell crab; whole lobster tails, Whole, eviscerated fish, hand portioned fish fillets and peeled/de-headed shrimp, and packaging products will be exempt from the foreign material device requirement. The operation will need to maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n- Operations that utilize a physical barrier (e.g. screen, filter, sieve) that's appropriately sized and placed just prior to packaging will be exempt from the foreign material device requirement. The operation will need to conduct integrity checks at a defined frequency, and maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n•  There are written procedures on how to calibrate and maintain all metal detectors, X-ray, or other foreign material detection equipment, including how to handle product rejected by the detection systems. \n•  The foreign material detection device is located as close to final packaging as possible unless a risk assessment determines otherwise.\n"},{"$f":"IFERROR((Questions!E55 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F55 &\"\"),\"\")","v":"Please describe the FM system(s) in use and justification for effectiveness.\n"}]
[{"$f":"Questions!B56","v":"4.2.5.1"},{"$f":"Questions!C56","v":"\nAll foreign material detection devices have a proper rejection device i.e. belt stops, air-jet,  etc. to segregate rejected products.\n •  Rejected products must be physically segregated and have access restricted until evaluation by designated personnel can be completed.\n •  Investigation of all rejected product is undertaken to prevent ongoing occurrence of  contamination. \n •  Facility has documented checks at no more than 2 hour intervals, including at the beginning and end of production, and when changes in production batches or machine settings occur to confirm the foreign material detection device is operating correctly. \n •  Metal detectors are challenged against Ferrous (iron), Non-Ferrous (non-iron), and Stainless Steel contaminants. X-ray devices are challenged against manufacturer's recommendations i.e. glass, plastic, wood, and reflect the known and likely contaminants of the product and production process.           \n •  Auditor to verify by asking plant staff to challenge all devices on site, not just those pertaining to Costco products.\n"},{"$f":"IFERROR((Questions!E56 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F56 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B57","v":"4.2.5.2"},{"$f":"Questions!C57","v":"\nIF A FOREIGN MATERIAL DEVICE WAS NOT PRESENT DURING THE PREVIOUS AUDIT, AND THE OPERATION DOES NOT MEET EXEMPTION CRITERIA, IS A DEVICE IN PLACE AND FUNCTIONING DURING THIS ANNIVERSARY AUDIT?\n"},{"$f":"IFERROR((Questions!E57 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F57 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B58","v":"4.2.6"},{"$f":"Questions!C58","v":"\nA documented glass, ceramic, and brittle plastic control program has been established. \n •  The program addresses all glass that is to be shielded within the facility, handling of glass, ceramic, and brittle plastic packaging, and clean-up procedures for glass, ceramic, and brittle plastic breakage. \n •  A map or register is used to perform a monthly audit of glass, ceramics, and brittle plastics in product zones and areas located in the facility verified at a defined frequency.\n"},{"$f":"IFERROR((Questions!E58 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F58 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B59","v":"4.2.7"},{"$f":"Questions!C59","v":"\nThe operation has a policy that restricts the use of materials in product zones and areas that are not easily cleanable or prone to creating foreign material contamination. These materials include - but are not limited to - foam rubber, any type of carpet, wood, non-food grade plastic, cardboard, tape, etc. Clothes, towels, and other cleaning materials that pose a risk of contamination or adulteration shall not be used to remove dirt and debris from products. Workers must not handle products in a manner that results in contamination or adulteration.\n"},{"$f":"IFERROR((Questions!E59 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F59 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B60","v":"4.2.8"},{"$f":"Questions!C60","v":"\nOnly approved food-grade lubricants (oils/grease, etc.) are used in product contact zones and they are appropriately stored and labeled.\n"},{"$f":"IFERROR((Questions!E60 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F60 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B61","v":"4.2.9"},{"$f":"Questions!C61","v":"\nFood processing and packaging areas are set up to minimize the risk of cross-contamination, and the employee and equipment traffic flows used minimize contamination. Auditor to observe during the physical assessment of the facility.\n"},{"$f":"IFERROR((Questions!E61 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F61 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B62","v":"4.2.10"},{"$f":"Questions!C62","v":"\nRaw areas have a negative pressure to adjacent areas. Clean areas have a positive pressure to the exterior. Auditor to observe during the physical assessment of the facility.\n"},{"$f":"IFERROR((Questions!E62 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F62 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B63","v":"4.3.1"},{"$f":"Questions!C63","v":"\nIF ALLERGENS ARE PRESENT, FACILITY HAS A DEVELOPED A WRITTEN ALLERGEN CONTROL PROGRAM PREVENTING CROSS-CONTACT WITH ALLERGENS. PROGRAM MEETS ALL APPLICABLE COUNTRY OF ORIGIN AND ALL DESTINATION COUNTRIES’ REQUIREMENTS.\n"},{"$f":"IFERROR((Questions!E63 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F63 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B64","v":"4.3.2"},{"$f":"Questions!C64","v":"\nA complete list of ingredients used by the facility that are classified as food allergens has been documented. Ingredients that are allergens are identified as such on all formulation, batch, and raw material production records.\n"},{"$f":"IFERROR((Questions!E64 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F64 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B65","v":"4.3.3"},{"$f":"Questions!C65","v":"\nThe Allergen Control Program documents control procedures for all areas of the facility: receiving process, storage separation, clean up procedures for allergenic ingredient spills, utensils, and storage controls for containers that contact allergens, which includes proper allergen labeling, when ingredients or products are not in their original containers.\n"},{"$f":"IFERROR((Questions!E65 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F65 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B66","v":"4.3.4"},{"$f":"Questions!C66","v":"\nAllergens are observed to be controlled through production schedules and detailed SSOPs. There are records of changeovers including verification that allergen removal practices took place.\n"},{"$f":"IFERROR((Questions!E66 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F66 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B67","v":"4.3.5"},{"$f":"Questions!C67","v":"\nThe facility maintains documented procedures to ensure the accuracy of allergen labeling. This must include:\n •  Verification of labels against a control to ensure the correct label is used on each product, and that the allergen declarations are accurate for the intended market.\n •  Label verification performed on labels upon receipt, on each batch of labels used in production, as part of any product changeovers, and on each lot of finished product prior to shipment.\n •  An obsolete label program that includes disposal/segregation.\n"},{"$f":"IFERROR((Questions!E67 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F67 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B68","v":"4.3.6"},{"$f":"Questions!C68","v":"\nRework or work-in-process that contains allergens must be labeled to ensure the allergen ingredient is recognized and only used in like-allergen-containing products.\n"},{"$f":"IFERROR((Questions!E68 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F68 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B69","v":"4.3.7"},{"$f":"Questions!C69","v":"\nThe facility has established validated cleaning procedures that directly address the cross-contamination points of allergens.\n"},{"$f":"IFERROR((Questions!E69 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F69 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B70","v":"4.3.8"},{"$f":"Questions!C70","v":"\nThe Allergen Control Program is updated when there are any changes in ingredients, processing aids, suppliers, products, processes, or labeling.\n"},{"$f":"IFERROR((Questions!E70 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F70 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B71","v":"4.3.9"},{"$f":"Questions!C71","v":"\nRecords demonstrating program compliance and corrective actions are maintained.\n"},{"$f":"IFERROR((Questions!E71 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F71 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B72","v":"4.4.1"},{"$f":"Questions!C72","v":"\nThe facility has a written program for conducting annual food safety, food defense, GMP, foreign material, allergen training for all employees. This should also include instruction on the mechanism employees can use to report concerns.\n"},{"$f":"IFERROR((Questions!E72 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F72 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B73","v":"4.4.2"},{"$f":"Questions!C73","v":"\nTrainer qualifications are defined, assessed, and documented. Trainers are qualified and authorized by the facility to administer the training.\n"},{"$f":"IFERROR((Questions!E73 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F73 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B74","v":"4.4.3"},{"$f":"Questions!C74","v":"\nTraining is conducted for all new employees, seasonal employees, and contractors prior to them beginning any work in the facility.\n"},{"$f":"IFERROR((Questions!E74 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F74 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B75","v":"4.4.4"},{"$f":"Questions!C75","v":"\nCompletion of training is documented as to the date(s) given, what topics were covered, who conducted the training, and is a part of the employee’s permanent records.\n"},{"$f":"IFERROR((Questions!E75 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F75 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B76","v":"4.4.5"},{"$f":"Questions!C76","v":"\nTraining effectiveness is measured and documented through some type of assessment (test or quiz, on-the-job observation).\n"},{"$f":"IFERROR((Questions!E76 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F76 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B77","v":"4.4.6"},{"$f":"Questions!C77","v":"\nRefresher training is conducted on a periodic basis or at least annually, and records of training are kept.\n"},{"$f":"IFERROR((Questions!E77 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F77 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B78","v":0},{"$f":"Questions!C78","v":0},{"$f":"IFERROR((Questions!E78 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F78 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B79","v":"5.1.1"},{"$f":"Questions!C79","v":"\nA current documented quality program is in place and includes an approval process for changes.\n     •  The quality program includes a current organization chart and identifies the individual\n         whose job description includes the responsibility for overall program management. \n     •  The program is well organized and records can be easily located during the audit.\n"},{"$f":"IFERROR((Questions!E79 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F79 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B80","v":"5.1.2"},{"$f":"Questions!C80","v":"\nWritten standards and specifications are in place for each raw material (including primary packaging) and finished product being supplied, with defined acceptance criteria for microbiological, chemical (including radiological), and physical parameters. Specifications are compliant with all regulatory and customer requirements. \n"},{"$f":"IFERROR((Questions!E80 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F80 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B81","v":"5.1.3"},{"$f":"Questions!C81","v":"\nSuppliers of high risk ready-to-eat (RTE) food items, as well as some high risk not-ready-to-eat (NRTE) food items, must have a documented Finished Goods Test and Hold Program to detect hazards of concern. Refer to the Audit Expectations - Appendix II for Costco's definition of High Risk and additional guidelines.\n \nThe test and hold program must have a science-based sampling plan, developed and maintained by or under the consultation of a competent person and designed to detect hazard(s) of concern. Testing shall be performed on all production lots intended for Costco Wholesale; sample size and frequency shall be defined and adequately represent production lots. \n\nThe test and hold program shall have written procedures for the following:\n •  Finished product testing, with details on hold procedures and release.\n •  Sampling - including frequency, size, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Corrective action procedures, with proposed follow-up and/or corrective actions in the case of unsatisfactory results.\n •  Results of the test and hold program are reviewed and trended on a routine basis to identify areas for continuous improvement. Records are maintained.\n"},{"$f":"IFERROR((Questions!E81 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F81 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B82","v":"5.1.4"},{"$f":"Questions!C82","v":"\nRework procedures for in-process and finished product, including allowable amounts, are clearly defined in the finished product specifications or other documents.\n"},{"$f":"IFERROR((Questions!E82 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F82 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B83","v":"5.1.5"},{"$f":"Questions!C83","v":"\nCriteria and procedures are established for all hold and release programs, including reconciliation processes for open holds that ensure all holds are closed in a timely manner. All product lots remain within the supplier's control until satisfactory test results are obtained. Identification records and logs of held products are available and current.\n\nAll finished product lots that undergo pathogen testing (voluntarily, at buyer’s request, as required in product specifications, or due to regulatory requirements) must remain within the supplier's control until satisfactory test results are obtained. This includes products subject to the Finished Product Test and Hold program.\n"},{"$f":"IFERROR((Questions!E83 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F83 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B84","v":"5.1.6"},{"$f":"Questions!C84","v":"\nWritten procedures exist for all operations that affect quality including sampling plans, net weight programs, and in-process and finished quality checks. Procedures include: methods, frequency of checks, and verification of compliance.\n"},{"$f":"IFERROR((Questions!E84 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F84 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B85","v":"5.1.7"},{"$f":"Questions!C85","v":"\nThere is a documented record retention program for both quality and food safety records that describes records to be included, how long they are to be maintained, and where the records will be kept. There are secure back-up procedures for electronically retained records.\n"},{"$f":"IFERROR((Questions!E85 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F85 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B86","v":"5.1.8"},{"$f":"Questions!C86","v":"\nSelf-audits of the entire facility including equipment are completed monthly. \n     •  Copies are maintained for 1 year and include evidence of corrective action resolutions. \n     •  The audits are done by a cross functional team to ensure participation and ownership of\n         the program. Personnel from all departments participate.\n"},{"$f":"IFERROR((Questions!E86 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F86 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B87","v":"5.1.9"},{"$f":"Questions!C87","v":"\nThe site has a documented program for the development of new product labels and the review of existing product labels for information, accuracy, and regulatory compliance. \n     •  The program includes ensuring compliance for label claims (Kosher, Halal, Organic,\n         Gluten-Free, etc.). \n     •  The program identifies the frequency of review, responsible persons, process for\n         completing review, and the approval process for new label development and label\n         changes. \n     •  The auditor will verify compliance to the program by reviewing a minimum of one label \n         against specification and include the label name and compliance level in the comments.\n"},{"$f":"IFERROR((Questions!E87 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F87 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B88","v":"5.1.10"},{"$f":"Questions!C88","v":"\nFacility maintains records for all external laboratory testing. \n     •  Facility utilizes only accredited external laboratories. \n     •  Records exist to support external laboratory accreditation.\n"},{"$f":"IFERROR((Questions!E88 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F88 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B89","v":"5.1.11"},{"$f":"Questions!C89","v":"\nTHERE IS NO EVIDENCE OF FALSIFICATION OR FABRICATION OF DOCUMENTS OR RECORDS.\n"},{"$f":"IFERROR((Questions!E89 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F89 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B90","v":"5.2.1"},{"$f":"Questions!C90","v":"\nA documented program for approving domestic and international suppliers of raw materials, ingredients, and packaging is in place. \n     •  The list includes growers and harvest crews where applicable.\n     •  The program meets all applicable regulatory requirements. \n     •  The facility has a master list of approved suppliers.\n     •  The facility has established specifications for each raw material (including primary\n          packaging) being supplied, with defined acceptance/rejection criteria.\n"},{"$f":"IFERROR((Questions!E90 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F90 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B91","v":"5.2.2"},{"$f":"Questions!C91","v":"\nA written program has been established for approving all co-manufacturers. \n     •  The program meets all applicable regulatory requirements.\n     •  The facility has a master list of approved co-manufacturers.\n"},{"$f":"IFERROR((Questions!E91 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F91 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B92","v":"5.2.3"},{"$f":"Questions!C92","v":"\nThe documented supplier management program includes:\n     •  Established requirements for raw material (excluding food contact packaging) suppliers\n          to be operating under a food safety management system. The system shall meet all\n          applicable regulatory requirements.\n     •  Established requirements for food contact packaging suppliers to be operating under a\n          quality management system + risk based control plan. The system shall meet all\n          applicable regulatory and customer requirements.\n"},{"$f":"IFERROR((Questions!E92 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F92 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B93","v":"5.2.4"},{"$f":"Questions!C93","v":"\nThe facility's supplier approval program requires their suppliers to be audited by a third party to a standard that verifies implementation of GMP/GDP/GAP, HACCP/Preventive Controls/HARA, a traceability system, and a recall management plan. \n •  The requirements shall have pass/fail criteria defined for the supplier’s audits to maintain approved status.\n • Annual verification of the supplier's audit e.g. confirming the supplier passed their annual audit. \n"},{"$f":"IFERROR((Questions!E93 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F93 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B94","v":"5.2.5"},{"$f":"Questions!C94","v":"\nThere is a QA inspection program for ongoing monitoring of inbound deliveries that includes examination of incoming materials for evidence of contamination (pest, microbiological, chemical, and physical), temperature abuse, damage, quality, and condition. Inspection records for the monitoring programs are documented, filed, and include actions and disposition of rejected products.\n"},{"$f":"IFERROR((Questions!E94 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F94 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B95","v":"5.2.6"},{"$f":"Questions!C95","v":"\nThe facility has a documented ongoing QA monitoring program to evaluate ingredients, raw materials, packaging, and label compliance to specification.\n     •  There is a predefined system to verify accuracy of the Certificates of Analysis (COAs)\n          for materials accepted based on COA reports.\n     •  The operation must validate any label claims (such as \"organic\", \"Gluten Free\", \n          \"non-GMO\", \"no antibiotics\", etc.) through testing, certifications, or audits.\n"},{"$f":"IFERROR((Questions!E95 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F95 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B96","v":"5.2.7"},{"$f":"Questions!C96","v":"\nThe facility requests or assigns lot numbers/code date for incoming packaged and bulk raw materials, as well as incoming packaging materials.\n"},{"$f":"IFERROR((Questions!E96 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F96 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B97","v":"5.2.8"},{"$f":"Questions!C97","v":"\nFINISHED PRODUCTS CAN BE TRACED TO THE LOT NUMBERS OR CODE DATES OF ANY INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, AND REWORK USED.\n"},{"$f":"IFERROR((Questions!E97 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F97 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B98","v":"5.2.9"},{"$f":"Questions!C98","v":"\nFinished product is traceable back through the manufacturing process to the food contact/primary packaging used.\n"},{"$f":"IFERROR((Questions!E98 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F98 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B99","v":"5.2.10"},{"$f":"Questions!C99","v":"\n     •  The procedure for verifying that finished products are ready for distribution \n          (pre-shipment review) is established and being practiced to ensure specification \n          compliance and load condition, including product rotation and shelf life. \n          Records are available for review. \n     •  There are procedures for outside storage facilities (company or independently\n          owned) for specification compliance and load condition, including product \n          rotation and shelf life. Records are available for review.\n"},{"$f":"IFERROR((Questions!E99 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F99 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B100","v":"5.2.11"},{"$f":"Questions!C100","v":"\nThe facility has written procedures for product returns that determine the food safety and security of the products, including destruction and disposal procedures, and/or controls to be applied if they can be used. Code dates of all returned goods and all actions taken on the returned goods must be recorded and tracked from receipt to use or disposal.\n"},{"$f":"IFERROR((Questions!E100 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F100 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B101","v":"5.3.1"},{"$f":"Questions!C101","v":"\nThere is a set schedule for calibrating all equipment (to a national standard) and records of the calibration results and corrective actions are maintained.\n"},{"$f":"IFERROR((Questions!E101 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F101 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B102","v":"5.4.1"},{"$f":"Questions!C102","v":"\nThe facility has a documented GLP program that includes the handling and storage of reagents and samples, established methods for the analyses being conducted, and internal calibration and control procedures. \n     •  All laboratory supplies (media, chemicals, etc.) must be dated, and not out of date range,\n         for reliability. \n     •  There is a documented verification program for internal laboratory proficiency for\n         chemical and microbiological testing. All results are documented and initialed.\n"},{"$f":"IFERROR((Questions!E102 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F102 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B103","v":"5.4.2"},{"$f":"Questions!C103","v":"\nAll appropriate laboratory equipment is calibrated as scheduled or as necessary, and is functioning properly on a continuing basis. Records of equipment calibration activities are complete and current.\n"},{"$f":"IFERROR((Questions!E103 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F103 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B104","v":"5.4.3"},{"$f":"Questions!C104","v":"\nIf the on-site laboratory is testing for pathogens: \n     •  There is a program in place for running positive controls. \n     •  There are procedures in place for controlling cross-contamination between laboratory\n         and manufacturing areas. \n     •  Auditor will comment whether the laboratory is in a separate building or located under\n         the same roof as the production facility.\n"},{"$f":"IFERROR((Questions!E104 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F104 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B105","v":0},{"$f":"Questions!C105","v":0},{"$f":"IFERROR((Questions!E105 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F105 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B106","v":"6.1.1"},{"$f":"Questions!C106","v":"\nRoads, yards, and parking lots are maintained, clean, free of litter, and in good condition. \n     •  Grass and weeds are trimmed and maintained to minimize harborage areas for pests and\n         are not within 20 feet of the building. \n     •  Ornamental landscaping is not next to a building and does not allow for a potential \n         harborage area.\n"},{"$f":"IFERROR((Questions!E106 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F106 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B107","v":"6.1.2"},{"$f":"Questions!C107","v":"\nNo standing water or potholes are observed and plant grounds have adequate drainage. No signs or evidence of previous inadequate drainage.\n"},{"$f":"IFERROR((Questions!E107 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F107 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B108","v":"6.1.3"},{"$f":"Questions!C108","v":"\nEquipment within 20 feet of a building does not create a source of potential pest harborage. Pipes within 20 feet of a building must be capped on each end.\n"},{"$f":"IFERROR((Questions!E108 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F108 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B109","v":"6.1.4"},{"$f":"Questions!C109","v":"\nAll trash containers are covered and are removed from the premises at appropriate intervals. \n     •  The frequency of service is sufficient to manage waste. \n     •  The dumpster is on a regular cleaning schedule and is located on a rigid, cleanable\n         surface.\n"},{"$f":"IFERROR((Questions!E109 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F109 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B110","v":"6.1.5"},{"$f":"Questions!C110","v":"\nLoading dock areas are clean and free of debris and spills. \n     •  Equipment or items stored on the dock should be clean and organized. \n     •  All bumpers, levelers and shelters are in good repair and clean.\n"},{"$f":"IFERROR((Questions!E110 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F110 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B111","v":"6.2.1"},{"$f":"Questions!C111","v":"\n     •  Exterior walls of the facility, including troughs and downspouts, are in good condition. \n     •  Plant buildings and roofs are suitable in construction and designed to facilitate\n         maintenance and sanitary operations. \n     •  There are no roof leaks.\n"},{"$f":"IFERROR((Questions!E111 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F111 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B112","v":"6.2.2"},{"$f":"Questions!C112","v":"\nFloors, walls, and ceilings are in good condition and are constructed with materials that can be cleaned. \n"},{"$f":"IFERROR((Questions!E112 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F112 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B113","v":"6.2.3"},{"$f":"Questions!C113","v":"\n     •  All doors and windows that lead outside are tightly sealed and/or screened to protect\n         against pest entry. \n     •  No cracks are present in exterior walls of the facility. \n     •  All drains protruding on the exterior of the buildings are protected and screened where \n         needed.\n"},{"$f":"IFERROR((Questions!E113 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F113 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B114","v":"6.2.4"},{"$f":"Questions!C114","v":"\nAisles and workspaces are unobstructed and have adequate width to permit employees to perform their duties and protect against contamination.\n"},{"$f":"IFERROR((Questions!E114 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F114 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B115","v":"6.2.5"},{"$f":"Questions!C115","v":"\nThe lighting is adequate for the intended purpose and to ensure effective inspection of product and proper equipment sanitation.\n"},{"$f":"IFERROR((Questions!E115 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F115 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B116","v":"6.2.6"},{"$f":"Questions!C116","v":"\nAll glass, ceramic, and brittle plastic are shielded or protected from shattering and breakage.\n"},{"$f":"IFERROR((Questions!E116 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F116 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B117","v":"6.2.7"},{"$f":"Questions!C117","v":"\nAir handling units are fitted with clean filters capable of removing particles 50 microns or larger (Minimum Efficiency Reporting Value (MERV) of 4 or larger). \n     •  Air ducts for HVAC systems and air make-up units have cleaning and inspection hatches. \n     •  Adequate ventilation or control equipment is in place to minimize odors and vapors. \n     •  Fans and other air-blowing equipment are located, operated, and maintained to minimize \n         the potential for contamination of food, equipment, or packaging materials. \n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained.\n"},{"$f":"IFERROR((Questions!E117 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F117 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B118","v":"6.2.8"},{"$f":"Questions!C118","v":"\nHoses and water lines are protected against cross-connection or backflow to prevent contamination of potable water.\n"},{"$f":"IFERROR((Questions!E118 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F118 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B119","v":"6.2.9"},{"$f":"Questions!C119","v":"\nHand sinks shall be located at access points to all product zones/areas, and placed in an area that allows employees to go directly to their workstation without contamination. \n     •  Processing area hand sinks are hands-free, including water and paper towels.    \n     •  Hand wash stations have warm water (within 15 seconds), liquid soap, hands-free towels\n         or suitable drying devices, and waste containers. \n     •  Hand wash signage is posted near the station and in languages appropriate for workers to \n         understand.\n"},{"$f":"IFERROR((Questions!E119 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F119 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B120","v":"6.2.10"},{"$f":"Questions!C120","v":"\nRestrooms, locker rooms, and break areas are clean, well lit, and maintained properly. \n     •  Equipment, ventilation, and drains are functioning properly. \n     •  Hand wash signage is posted in all of these areas in languages appropriate for workers to \n         understand. \n     •  Waste containers in restrooms are covered. \n     •  Lunches, drinks, or foodstuffs of any sort should not be stored in lockers.\n"},{"$f":"IFERROR((Questions!E120 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F120 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B121","v":"6.2.11"},{"$f":"Questions!C121","v":"\nWalkways and ladders that are over exposed product lines are protected to prevent potential contamination. Kick plates with adequate side shielding are installed where needed.\n"},{"$f":"IFERROR((Questions!E121 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F121 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B122","v":"6.2.12"},{"$f":"Questions!C122","v":"\nFacility management conducts a monthly GMP audit that evaluates the interior and exterior facility conditions.\n"},{"$f":"IFERROR((Questions!E122 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F122 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B123","v":"6.3.1"},{"$f":"Questions!C123","v":"\nEquipment is designed and made of material that can be easily cleaned and maintained. Equipment is installed to facilitate cleaning and maintenance.\n"},{"$f":"IFERROR((Questions!E123 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F123 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B124","v":"6.3.2"},{"$f":"Questions!C124","v":"\nEquipment is in good repair and is used for the task it was designed for. \n     •  Seams on food contact surfaces are smooth and free of spot welds. \n     •  No mold or rust is observed.\n     •  A reporting mechanism is in place for employees to report concerns.\n"},{"$f":"IFERROR((Questions!E124 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F124 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B125","v":"6.3.3"},{"$f":"Questions!C125","v":"\nPipelines and mixing and holding tanks are free of defects and have smooth seams. Pipelines and mixing and holding tanks are self-draining.\n"},{"$f":"IFERROR((Questions!E125 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F125 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B126","v":"6.3.4"},{"$f":"Questions!C126","v":"\nTemporary repairs will not cause contamination issues to products or the environment and do not inhibit sanitation tasks. Any temporary repairs on food contact surfaces are completed using food grade materials.\n"},{"$f":"IFERROR((Questions!E126 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F126 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B127","v":"6.3.5"},{"$f":"Questions!C127","v":"\nSoiled or broken pallets have a designated storage area and are not used in the facility. Excess pallets are stored away from raw material, food processing, and food storage areas.\n"},{"$f":"IFERROR((Questions!E127 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F127 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B128","v":"6.3.6"},{"$f":"Questions!C128","v":"\nPropane and gas operated lift equipment is not operated in food processing areas. Vehicles and batteries are charged and stored in areas separated from foodstuffs.\n"},{"$f":"IFERROR((Questions!E128 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F128 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B129","v":"6.3.7"},{"$f":"Questions!C129","v":"\nTransporting equipment (i.e. pallet jacks, fork lifts, carts, trolleys) are in good repair and are not a source of potential contamination.\n"},{"$f":"IFERROR((Questions!E129 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F129 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B130","v":"6.4.1"},{"$f":"Questions!C130","v":"\nThe plant has a written schedule that addresses both equipment and facility maintenance. Records of verification that the tasks are completed and verified in a timely manner are available for review.\n"},{"$f":"IFERROR((Questions!E130 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F130 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B131","v":"6.4.2"},{"$f":"Questions!C131","v":"\n     •  A written system is in place that allows any employee to inform maintenance about work \n         requests. \n     •  There is a documented process for the creation of, tracking, and completion of\n         maintenance requests and it can be matched to the work orders.\n"},{"$f":"IFERROR((Questions!E131 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F131 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B132","v":"6.4.3"},{"$f":"Questions!C132","v":"\nDocumented procedures address how the facility will protect products when breakdowns occur and/or repairs are made in product zones. Procedures describe product disposition when affected by maintenance activities.\n"},{"$f":"IFERROR((Questions!E132 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F132 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B133","v":"6.4.4"},{"$f":"Questions!C133","v":"\nWritten guidelines are established to ensure control of tools and parts when repairs are taking place during production. The guidelines should include proper placement of tools and parts, and should address tools used in raw areas vs. finished product areas. \n"},{"$f":"IFERROR((Questions!E133 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F133 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B134","v":"6.4.5"},{"$f":"Questions!C134","v":"\nProcedures are developed that describe the sanitation activities that occur after equipment has undergone repairs, including sanitation responsibility and verification of its completion. Records are kept showing sanitation was completed.\n"},{"$f":"IFERROR((Questions!E134 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F134 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B135","v":"6.4.6"},{"$f":"Questions!C135","v":"\nThe maintenance program ensures that all outside contractors working in food areas are aware of and have signed a copy of the facility GMPs. Documents are available for review.\n"},{"$f":"IFERROR((Questions!E135 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F135 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B136","v":0},{"$f":"Questions!C136","v":0},{"$f":"IFERROR((Questions!E136 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F136 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B137","v":"7.1.1"},{"$f":"Questions!C137","v":"\nA WRITTEN INTEGRATED PEST CONTROL PROGRAM (IPM) HAS BEEN ESTABLISHED WHICH:\n     •  COVERS BOTH THE INTERIOR AND EXTERIOR OF THE OPERATION\n          (INCLUDING STORAGE AREAS FOR PRODUCTS, MATERIALS, OR PACKAGING).\n     •  UTILIZES A LICENSED DESIGNATED PEST CONTROL OPERATOR (PCO) \n          (Can be an internal PCO or a contracted PCO).\n     •  INCLUDES SCHEDULED FREQUENCY OF SERVICE.\n     •  INCLUDES A CURRENT MAP (UPDATED AS NEEDED BUT AT LEAST ANNUALLY) SHOWING THE\n         LOCATION AND TYPE OF ALL PEST CONTROL DEVICES (INTERNAL AND EXTERNAL). \n     •  INCLUDES RESPONSIBILITIES FOR BOTH IN-HOUSE PERSONNEL AND CONTRACTORS.\n"},{"$f":"IFERROR((Questions!E137 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F137 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B138","v":"7.1.2"},{"$f":"Questions!C138","v":"\nThe IPM files are accurate, up-to-date, and complete. The IPM files include: \n     •  Documentation of all business licenses, proof of indemnity insurance, and certifications\n         for all PCOs in accordance with state/local requirements.  \n     •  A current list of approved pesticides to be used in the facility. \n     •  SDS and sample labels for products used. All pesticides, chemicals, and compounds used \n         meet applicable regulations and approvals (EPA, USDA, OSHA, etc.)."},{"$f":"IFERROR((Questions!E138 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F138 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B139","v":"7.1.3"},{"$f":"Questions!C139","v":"\nService reports, at the frequency described in the IPM, must be up-to-date and available for review. They must show the service performed, types and amounts of chemicals used, EPA or other applicable regulatory registration numbers, the location treated, targeted pests, signs of activity, and applicable follow-up actions. Trends in activity must be assessed by the PCO or plant to identify areas of improvement in the pest control program.\n"},{"$f":"IFERROR((Questions!E139 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F139 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B140","v":"7.1.4"},{"$f":"Questions!C140","v":"\nThe plant has an adequate number of coded, secured, tamper-resistant exterior pest control stations spaced at appropriate intervals (≈25-50 ft.) around the building’s exterior perimeter. \n     •  Both the device and the bait are securely anchored. \n     •  The number and location code must correspond with the master identification map. \n     •  Exterior bait stations are visited at least monthly. PCO must initial and date labels, scan\n         the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices.\n"},{"$f":"IFERROR((Questions!E140 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F140 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B141","v":"7.1.5"},{"$f":"Questions!C141","v":"\nThe plant has an adequate number of interior pest control devices. \n     •  The spacing is at consistent intervals around the interior perimeter of the building \n         area, around the interior perimeter of any walled-in dry food storage, packaging, or cooler \n         areas, and inside of any exterior wall and cooler walls. \n     •  Devices should be on both sides of all doors leading to the exterior, including dock doors. \n     •  Interior catch devices and glue boards are monitored at least weekly. PCO must initial\n         and date labels, scan the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices and devices should have a clear window on top.\n"},{"$f":"IFERROR((Questions!E141 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F141 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B142","v":"7.1.6"},{"$f":"Questions!C142","v":"\n•  Traps are properly located to prevent contamination of products, packaging, or equipment. \n•  Bait is not used inside the facility. \n•  No snap traps are used.\n•  All pest control devices are clean and functioning properly (i.e. are properly wound, are free \n    from obstruction, have bait as appropriate, are of sound construction and working as\n    intended) and bait in the stations has a fresh appearance.\n"},{"$f":"IFERROR((Questions!E142 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F142 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B143","v":"7.1.7"},{"$f":"Questions!C143","v":"\nPests or pest activity are not observed around the interior and exterior perimeters of the facility. Domestic animals are prohibited from the premises.\n"},{"$f":"IFERROR((Questions!E143 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F143 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B144","v":"7.1.8"},{"$f":"Questions!C144","v":"\nTHERE IS NO EVIDENCE OF INSECTS, SPIDERS, RODENTS, AMPHIBIANS, OR BIRDS ON OR IN ANY RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR ZONE 1 (FOOD CONTACT SURFACES).\n"},{"$f":"IFERROR((Questions!E144 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F144 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B145","v":"7.1.9"},{"$f":"Questions!C145","v":"\nTHERE IS NO EVIDENCE OF DECOMPOSED PESTS ANYWHERE IN THE INTERIOR OF THE FACILITY, INCLUDING IN PEST CONTROL DEVICES.\n"},{"$f":"IFERROR((Questions!E145 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F145 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B146","v":"7.1.10"},{"$f":"Questions!C146","v":"\nHigh and low voltage insect light traps (ILTs) are located appropriately so they are effective, will not contaminate exposed product, packaging, or equipment, or interfere with plant operations. \n     •  ILTs should be installed no closer than 10 feet (3 meters) from food contact areas and are \n         placed so they do not attract insects into the facility. \n     •  Devices are to be maintained and cleaned on a routine basis. A schedule is in place and \n         adhered to for replacing the sticky boards in sticky-type ILTs. \n     •  Bulbs must be shatter resistant and checked on an annual basis, usually at the start of the \n         active season."},{"$f":"IFERROR((Questions!E146 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F146 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B147","v":"7.1.11"},{"$f":"Questions!C147","v":"\nAvicides are to be used on the exterior of the facility only. Avicides must be used according to program and label requirements.\n"},{"$f":"IFERROR((Questions!E147 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F147 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B148","v":"7.1.12"},{"$f":"Questions!C148","v":"\nPesticides, chemicals, and other compounds stored on site for pest control are properly labeled and kept in locked, secured areas segregated from any food storage or processing areas.\n"},{"$f":"IFERROR((Questions!E148 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F148 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B149","v":0},{"$f":"Questions!C149","v":0},{"$f":"IFERROR((Questions!E149 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F149 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B150","v":"8.1.1"},{"$f":"Questions!C150","v":"\nEMPLOYEES WITH OBVIOUS SORES, INFECTED WOUNDS, OR INFECTIOUS ILLNESSES SHALL NOT BE IN CONTACT OR WORKING IN AREAS WITH EXPOSED RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR FOOD CONTACT SURFACES.\n"},{"$f":"IFERROR((Questions!E150 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F150 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B151","v":"8.1.2"},{"$f":"Questions!C151","v":"\nA written GMP Program on employee hygiene practices (hand washing, hair restraints, jewelry, gloves, etc.), personal grooming, and the storing of personal items is signed by each employee.\nThe GMP program is followed appropriately by all employees, contractors, and visitors when in product zones/areas. Employees maintain personal cleanliness and use hygienic practices at all times.\n"},{"$f":"IFERROR((Questions!E151 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F151 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B152","v":"8.1.3"},{"$f":"Questions!C152","v":"\nHygiene rules are clearly displayed at all entrances to production areas (GMP zones). \n     •  Appropriate signage is available in languages appropriate for employees to understand \n         about the hygiene practices. \n     •  Visitors are given a copy of the facility GMPs and are asked to read and sign the facility \n         hygiene rules upon entering the facility. \n     •  Corrective action procedures have been developed for deviations to employee hygiene\n         practices, including use of a discipline policy for infractions to the GMPs as applicable.\n"},{"$f":"IFERROR((Questions!E152 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F152 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B153","v":"8.1.4"},{"$f":"Questions!C153","v":"\nWith the exception of a plain wedding band, all jewelry and other objects that might contaminate products like artificial nails and body piercings are not worn (Medical Alert neck chains are permissible if worn under garments). Items such as pens, thermometers, etc. are not carried in above-the-waist pockets.\n"},{"$f":"IFERROR((Questions!E153 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F153 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B154","v":"8.1.5"},{"$f":"Questions!C154","v":"\nAll persons must wear single use hairnet/facial hair coverings when around exposed products, regardless of risk level.\n •  Beards or mustaches must be fully covered by a facial hair covering.\n •  Caps are not an adequate hair cover or hair restraint, and will require a hairnet to be worn underneath. Caps must be clean and shall not pose a risk of contamination. Caps that are made of a material that is not easily cleanable must be covered by a hair net.\n"},{"$f":"IFERROR((Questions!E154 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F154 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B155","v":"8.1.6"},{"$f":"Questions!C155","v":"\nGarments are clean, appropriate for the operation, and do not contribute to potential product contamination. \n     •  All garments have snaps, not buttons. \n     •  Garments are not worn in lunchrooms, restrooms, or outside the facility. \n     •  Employees change smocks or uniforms as necessary when moving through the facility to \n         minimize cross-contamination. \n     •  Garments are segregated from outside clothing and personal items in the changing room.\n"},{"$f":"IFERROR((Questions!E155 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F155 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B156","v":"8.1.7"},{"$f":"Questions!C156","v":"\nEmployees are observed properly washing their hands after activities that may have contaminated them. Activities can include, but are not limited to: using the restrooms, after breaks, prior to entering production and product packaging areas, prior to handling product, prior to touching product contact and non-food contact surfaces, or after handling garbage.\n"},{"$f":"IFERROR((Questions!E156 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F156 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B157","v":"8.1.8"},{"$f":"Questions!C157","v":"\nCostco has a \"no bare hands\" policy for ready to eat foods i.e. gloves must be used where there is a direct hand contact with ready-to-eat products regardless of risk level. The facility must have a written procedure for the proper handling and usage of gloves and must include verification documentation.\n\n • Reusable food-safe gloves must be washed and sanitized frequently – at a minimum, at the start, after breaks, and after handling potential contaminants. \n •  If fabric gloves are used when hands are in contact with food, they need to be covered with an outer latex-free, powder-free disposable glove. \n •  Single use gloves are to be latex-free and powder-free, maintained intact, clean, and in good condition. \n"},{"$f":"IFERROR((Questions!E157 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F157 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B158","v":"8.1.9"},{"$f":"Questions!C158","v":"\nEating, drinking, smoking, and chewing gum, tobacco, or toothpicks is prohibited in processing and storage areas, and is confined to designated areas outside of the processing and storage areas.\n\nDrinking water must be in clear, covered containers and shall be limited to designated areas away from raw materials, packaging, tools, or equipment storage areas.\n"},{"$f":"IFERROR((Questions!E158 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F158 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B159","v":"8.1.10"},{"$f":"Questions!C159","v":"\nLocker inspections are on a defined schedule. Lockers are free of food and drink.\n"},{"$f":"IFERROR((Questions!E159 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F159 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B160","v":0},{"$f":"Questions!C160","v":0},{"$f":"IFERROR((Questions!E160 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F160 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B161","v":"9.1.1"},{"$f":"Questions!C161","v":"\nInbound and outbound transport vehicles are clean, free of odor, free of pest contamination, in sound condition, or are rejected. \n     •  Ingredients or materials shipped in a damaged, dirty, or infested transport vehicle are \n         rejected. \n     •  The facility maintains a log for rejected transport vehicles that records the reason for the\n         rejection.\n"},{"$f":"IFERROR((Questions!E161 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F161 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B162","v":"9.1.2"},{"$f":"Questions!C162","v":"\nTrailers are able to maintain product temperatures and are not a potential source of contamination. \n     •  Trailer temperatures and conditions are documented. \n     •  Perishable product transport vehicles must be pre-cooled prior to loading, and \n         documentation of the pre-cooling cycles must be maintained.\n"},{"$f":"IFERROR((Questions!E162 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F162 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B163","v":"9.1.3"},{"$f":"Questions!C163","v":"\nAll materials and ingredients are properly identified and labeled, and show date of receipt or other marking so that they can be properly rotated through the system (ex: FIFO). For traceability, primary packaging and raw ingredients are identified by code date or lot numbers which are assigned by either the supplier or the facility. The facility maintains distribution records of the initial point of distribution for all finished food products by specific code date or lot. \n"},{"$f":"IFERROR((Questions!E163 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F163 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B164","v":"9.1.4"},{"$f":"Questions!C164","v":"\nProducts are stored in the appropriate temperature range. Products are not stored in shipping and receiving areas unless controls are in place to eliminate quality, food safety, and/or temperature abuse issues. Perishable products should not be stored on the cool dock.\n"},{"$f":"IFERROR((Questions!E164 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F164 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B165","v":"9.1.5"},{"$f":"Questions!C165","v":"\nShipping and receiving docks are clean, organized, and free of debris and spills. Equipment stored on the dock is organized and in good repair.\n"},{"$f":"IFERROR((Questions!E165 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F165 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B166","v":"9.1.6"},{"$f":"Questions!C166","v":"\nTemperatures of refrigerated and frozen products are documented at the time of receipt. \n     •  Temperature monitoring devices are available and in good repair. \n     •  Auditor to confirm that devices cover temperature ranges of the products being monitored.\n"},{"$f":"IFERROR((Questions!E166 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F166 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B167","v":"9.1.7"},{"$f":"Questions!C167","v":"\nProcedures for transferring bulk ingredients are designed to protect the product from contamination. \n     •  Receiving hoses are clean, capped, and properly stored off the ground. \n     •  Connection ports into the building are capped and locked when not in use.\n"},{"$f":"IFERROR((Questions!E167 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F167 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B168","v":"9.2.1"},{"$f":"Questions!C168","v":"\nAn 18 inch perimeter is maintained along all walls to allow for proper cleaning and pest control treatment. All materials are properly stored at an adequate height (6 inches or pallet height) off the floor.\n"},{"$f":"IFERROR((Questions!E168 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F168 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B169","v":"9.2.2"},{"$f":"Questions!C169","v":"\nProper first in first out (FIFO) practices are used for all finished goods.\n"},{"$f":"IFERROR((Questions!E169 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F169 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B170","v":"9.2.3"},{"$f":"Questions!C170","v":"\nAll ingredients, including packaging materials, are properly stored, packaged, covered when not in use, stored under appropriate conditions, in good condition, clean, dry, intact, and free from contamination and spoilage. Partially used raw ingredients or packaging material are protected before returning to storage.\n"},{"$f":"IFERROR((Questions!E170 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F170 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B171","v":"9.2.4"},{"$f":"Questions!C171","v":"\nDamaged cases or containers are immediately segregated and repacked, or properly destroyed. Items put on hold are segregated, identified, and protected from contamination.. Hold items are to be documented and stored in a designated area.\n"},{"$f":"IFERROR((Questions!E171 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F171 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B172","v":"9.2.5"},{"$f":"Questions!C172","v":"\nIngredient containers that are being reused are sanitized, or use a protective liner. Containers from microbiologically sensitive products must be destroyed.\n"},{"$f":"IFERROR((Questions!E172 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F172 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B173","v":"9.2.6"},{"$f":"Questions!C173","v":"\nDry storage areas are maintained in a clean and sanitary manner and spills are immediately cleaned.\n"},{"$f":"IFERROR((Questions!E173 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F173 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B174","v":"9.2.7"},{"$f":"Questions!C174","v":"\nRestricted chemicals used in processing or as an ingredient are stored in a locked area separate from food and packaging supplies.\n"},{"$f":"IFERROR((Questions!E174 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F174 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B175","v":"9.2.8"},{"$f":"Questions!C175","v":"\nCooler floors are kept dry and clean with no aged spills. Cooler floors, walls, ceilings, and racking are in good repair.\n"},{"$f":"IFERROR((Questions!E175 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F175 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B176","v":"9.2.9"},{"$f":"Questions!C176","v":"\nThere is no sign of condensation issues in coolers. \n     •  Products stored in coolers show no signs of having condensation issues. \n     •  Cooler temperatures are maintained within acceptable ranges. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n"},{"$f":"IFERROR((Questions!E176 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F176 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B177","v":"9.2.10"},{"$f":"Questions!C177","v":"\nFreezer floors are kept dry, clean, and with no aged spills. Freezer racks, floors, walls, and ceilings are in good repair.\n"},{"$f":"IFERROR((Questions!E177 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F177 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B178","v":"9.2.11"},{"$f":"Questions!C178","v":"\nProduct stored in freezers is in good condition and shows no sign of freeze/thaw conditions. \n     •  Frozen condensate is not observed in the freezer area. \n     •  Freezer temperatures are maintained below maximum acceptable levels. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n"},{"$f":"IFERROR((Questions!E178 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F178 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B179","v":"9.2.12"},{"$f":"Questions!C179","v":"\nPallets are in good repair and clean (GMA #1). Pallets stored outside are inspected for evidence of contamination before being used inside the facility.\n"},{"$f":"IFERROR((Questions!E179 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F179 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B180","v":0},{"$f":"Questions!C180","v":0},{"$f":"IFERROR((Questions!E180 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F180 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B181","v":"10.1.1"},{"$f":"Questions!C181","v":"\nRecirculated or reused water for rinsing, washing, or conveying food must be monitored through documented procedures that ensure the water does not increase the level of contamination of the food. Monitoring records must be available and meet the testing frequencies of the written program.\n"},{"$f":"IFERROR((Questions!E181 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F181 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B182","v":"10.1.2"},{"$f":"Questions!C182","v":"\nTempering or thawing is done under controlled conditions (e.g. under refrigeration) and is monitored to ensure stated temperature controls are met. \n     •  Thawing procedures have been developed that ensure safety and quality is maintained.\n     •  Verification checks of compliance with the procedures are completed and documented.\n"},{"$f":"IFERROR((Questions!E182 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F182 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B183","v":"10.2.1"},{"$f":"Questions!C183","v":"\nProcess control points and limits are observed being monitored, and the results are being recorded per the procedures. Employees interviewed by the auditor during the audit understand their monitoring points. \n"},{"$f":"IFERROR((Questions!E183 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F183 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B184","v":"10.2.2"},{"$f":"Questions!C184","v":"\nWhenever a process control is outside of the established criteria, corrective actions are being taken as required. All corrective actions are documented.\n"},{"$f":"IFERROR((Questions!E184 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F184 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B185","v":"10.2.3"},{"$f":"Questions!C185","v":"\nThe plant has taken steps to ensure that no equipment or processing operation used has the potential to contribute to the contamination or adulteration of the product with physical, chemical, or microbial contaminants.\n"},{"$f":"IFERROR((Questions!E185 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F185 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B186","v":"10.2.4"},{"$f":"Questions!C186","v":"\nThe sanitation practices observed do not have the potential to cause product contamination. Hoses are used in such a way that they are not a source of contamination due to water droplets or aerosols (no high pressure).\n"},{"$f":"IFERROR((Questions!E186 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F186 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B187","v":"10.2.5"},{"$f":"Questions!C187","v":"\nLine stoppages (breakdowns or shutdowns) are monitored to ensure down time, temperature fluctuations, or other factors do not affect the safety and/or quality of the product. Action procedures are established for when product safety and/or quality are at risk.\n"},{"$f":"IFERROR((Questions!E187 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F187 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B188","v":"10.2.6"},{"$f":"Questions!C188","v":"\nA calibrated thermometer is used in monitoring perishable product processing temperatures. Ingredient and product temperatures are monitored and maintained throughout processing to ensure they are within acceptable ranges.\n"},{"$f":"IFERROR((Questions!E188 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F188 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B189","v":"10.2.7"},{"$f":"Questions!C189","v":"\nIngredient containers are properly labeled, dated, and covered as required. If a color-coding system is used for labeling ingredient containers, signage for the use of the containers and equipment is posted in languages appropriate for employees to understand.\n"},{"$f":"IFERROR((Questions!E189 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F189 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B190","v":"10.2.8"},{"$f":"Questions!C190","v":"\nGlass, ceramic, or brittle plastic raw material packaging is not used in the processing area. Controls have been implemented to address glass, ceramic, or brittle plastic finished product or packaging.\n"},{"$f":"IFERROR((Questions!E190 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F190 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B191","v":"10.2.9"},{"$f":"Questions!C191","v":"\nIngredients and packaging materials that are staged for processing are kept clean, dry, and free from contamination during processing.\n"},{"$f":"IFERROR((Questions!E191 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F191 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B192","v":"10.2.10"},{"$f":"Questions!C192","v":"\nScreens, sifters, sieves, and magnets are inspected and verified on a scheduled basis. All checks are documented.\n"},{"$f":"IFERROR((Questions!E192 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F192 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B193","v":"10.2.11"},{"$f":"Questions!C193","v":"\nCompressed air or gasses used in processing, packaging, or cleaning are treated in such a way as to prevent contamination (e.g. filters). \n     •  Filters are capable of removing particles of 5 microns or larger.\n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained. \n     •  Non-filtered gasses that come in contact with product are of suitable purity to protect \n         finished product and are routinely monitored.\n"},{"$f":"IFERROR((Questions!E193 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F193 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B194","v":"10.2.12"},{"$f":"Questions!C194","v":"\nAll floors are observed to be free of standing water.\n"},{"$f":"IFERROR((Questions!E194 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F194 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B195","v":"10.2.13"},{"$f":"Questions!C195","v":"\nMiscellaneous materials (e.g. maintenance tools, gloves, rags) are not found on or near processing equipment. Tools used for equipment adjustment are clean and in good repair.\n"},{"$f":"IFERROR((Questions!E195 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F195 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B196","v":0},{"$f":"Questions!C196","v":0},{"$f":"IFERROR((Questions!E196 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F196 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B197","v":"11.1.1"},{"$f":"Questions!C197","v":"\nA MASTER CLEANING/SANITATION SCHEDULE OF CLEANING AND SANITATION DUTIES (SSOPs) EXISTS. \n     •  INCLUDES ALL AREAS AND EQUIPMENT TO BE CLEANED (INCLUDING PROCESSING AND NON-\n         PROCESSING AREAS AND EQUIPMENT) AND THE FREQUENCY OF CLEANING. \n     •  RECORDS ARE AVAILABLE SHOWING THAT THE TASKS WERE COMPLETED AND BY WHOM, \n         INCLUDING VERIFICATION THAT TASKS WERE COMPLETED AS SCHEDULED.\n"},{"$f":"IFERROR((Questions!E197 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F197 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B198","v":"11.1.2"},{"$f":"Questions!C198","v":"\nSanitation SOPs for all tasks are written and an order of operation is followed to prevent recontamination of cleaned surfaces. \n     •  SOPs include all necessary tear down procedures, responsibility for the task to be\n         performed and/or regulatory content, and equipment needed to perform the cleaning and\n         sanitizing. \n     •  Sanitation SOPs address how equipment is to be cleaned after being out of service.\n"},{"$f":"IFERROR((Questions!E198 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F198 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B199","v":"11.1.3"},{"$f":"Questions!C199","v":"\nAll employees with sanitation responsibility undergo annual sanitation training. \n     •  Records of the training are kept and include the person responsible for the training, the \n         topics covered, who was trained, and evidence that the training was effective. \n     •  Contract production cleaning and sanitizing companies must maintain SSOP and safe \n         chemical training records at the facility.\n"},{"$f":"IFERROR((Questions!E199 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F199 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B200","v":"11.1.4"},{"$f":"Questions!C200","v":"\nVerification activities that evaluate sanitation procedures and execution take place using defined criteria and occur at an established frequency. Records of findings are maintained and results are reviewed with sanitation employees. \n\nAll operations must have a written program in place to verify sanitation effectiveness for food contact surfaces. The program should be based on a risk assessment of the operation and validated, and shall not rely solely on visual checks for sanitation verification. Examples of acceptable verification include ATP monitoring or swabbing for TPC (Total Plate Count).\n"},{"$f":"IFERROR((Questions!E200 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F200 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B201","v":"11.1.5"},{"$f":"Questions!C201","v":"\nA daily pre-operational sanitation inspection program with pass/fail criteria is established for all production related areas. \n     •  Corrective action instructions are written and implemented on areas needing sanitation \n         follow up when visual inspection indicates failure. \n     •  Pre-operational records of the sanitation inspection program are maintained and\n         available for review.\n"},{"$f":"IFERROR((Questions!E201 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F201 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B202","v":"11.1.6"},{"$f":"Questions!C202","v":"\nAll operations must have a written Environmental Monitoring program in place to assess sanitation effectiveness. The program must be based on a risk assessment of the operation and its effectiveness must be re-evaluated when deficiencies are identified, or at least on an annual basis.\n\nSuppliers of high risk, ready-to-eat food items should have the following included in their Environmental Monitoring Programs:\n •  Sampling protocol - including frequency, number of samples, sample locations, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Evaluation and trending of results.\n •  Corrective action procedures, with proposed follow-up and/or corrective actions for unsatisfactory results.\n\nWhere pathogen testing is done on food contact surfaces, all product lots processed over the swabbed surface(s) since the last validated sanitation cycle shall remain within the supplier's control until satisfactory test results are obtained.\n"},{"$f":"IFERROR((Questions!E202 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F202 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B203","v":"11.1.7"},{"$f":"Questions!C203","v":"\nTHE FACILITY WATER IS FROM A POTABLE SOURCE.\n     •  WATER POTABILITY IS TESTED BY A CERTIFIED LABORATORY ANNUALLY FOR MUNICIPAL\n         WATER SOURCES, AND QUARTERLY FOR WELL WATER. \n     •  SAMPLES ARE DRAWN FROM VARIOUS SITES THROUGHOUT THE FACILITY. \n     •  RECORDS ARE MAINTAINED.\n     •  Water used for either processing or sanitation purposes must be tested for generic E.coli.\n     •  Irrigation water is to meet or exceed the requirements of the U.S. FDA Produce Safety Rule. "},{"$f":"IFERROR((Questions!E203 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F203 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B204","v":"11.2.1"},{"$f":"Questions!C204","v":"\nChemicals used for cleaning, sanitizing, or processing are properly labeled and approved for a food handling facility. \n     •  Storage for chemicals is appropriately separated from processing and food storage, and\n         is locked and secure. \n     •  The site has an SDS system that is accessible, organized, and current.\n"},{"$f":"IFERROR((Questions!E204 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F204 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B205","v":"11.2.2"},{"$f":"Questions!C205","v":"\nSanitizing solutions in footbaths, hand dips, and drop down stations are in compliance with the facility’s written programs and are verified by the auditor. Documented testing procedures are in place that routinely verify that the chemical concentrations used are in compliance with regulatory and sanitation program requirements.\n"},{"$f":"IFERROR((Questions!E205 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F205 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B206","v":"11.2.3"},{"$f":"Questions!C206","v":"\nCleaning and sanitizing equipment is designed for its intended use and is color-coded or labeled. Color-coding systems require appropriate signage describing the system posted throughout the plant. When not in use, all cleaning equipment is stored properly and away from food processing areas.\n"},{"$f":"IFERROR((Questions!E206 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F206 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B207","v":"11.3.1"},{"$f":"Questions!C207","v":"\nCleanliness is maintained throughout the plant, including all non-processing and non-food contact areas. Spills are cleaned up in a timely manner during production.\n"},{"$f":"IFERROR((Questions!E207 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F207 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B208","v":"11.3.2"},{"$f":"Questions!C208","v":"\nCleanliness is maintained on all food contact surfaces and significant product buildup is not observed.\n"},{"$f":"IFERROR((Questions!E208 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F208 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B209","v":"11.3.3"},{"$f":"Questions!C209","v":"\nPools of water or excessive moisture are not observed on equipment or in the processing environment.\n"},{"$f":"IFERROR((Questions!E209 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F209 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B210","v":"11.3.4"},{"$f":"Questions!C210","v":"\nProcessing tools such as knives, saws, and trimmers are stored properly, and are cleaned and sanitized. Blades, scissors, and knives used for opening bags of ingredients are in good repair and properly stored, cleaned, and sanitized.\n"},{"$f":"IFERROR((Questions!E210 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F210 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B211","v":0},{"$f":"Questions!C211","v":0},{"$f":"IFERROR((Questions!E211 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F211 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B212","v":"12.1.1"},{"$f":"Questions!C212","v":"\nFACILITIES THAT MANUFACTURE IN OR IMPORT PRODUCT TO THE UNITED STATES MUST PROVIDE EVIDENCE THAT THEY HAVE REGISTERED IN ACCORDANCE WITH THE FDA BIOTERRORISM REGULATION (a letter stating registration is adequate, auditor does not need to see the registration number).\n"},{"$f":"IFERROR((Questions!E212 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F212 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B213","v":"12.1.2"},{"$f":"Questions!C213","v":"\nA multidisciplinary team has assessed the facility and developed a written food defense plan covering all operations. \n     •  The food defense team meets at least annually to reassess the plan, or when \n         reassessments/changes are necessary. \n     •  The facility has developed a reduction strategy for identified risks.\n"},{"$f":"IFERROR((Questions!E213 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F213 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B214","v":"12.1.3"},{"$f":"Questions!C214","v":"\nRecords are kept to identify previous source and next customer (one up and one down the supply chain). Documents verifying compliance are maintained for the appropriate time based on product shelf life.\n"},{"$f":"IFERROR((Questions!E214 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F214 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B215","v":"12.1.4"},{"$f":"Questions!C215","v":"\nThe food defense plan: \n     •  Outlines how access is controlled to all areas of the facility.\n     •  Includes an easy ID system for employees who have access to open food sources, \n         including food packaging materials and equipment that touches food. \n     •  Addresses procedures for handling non-employees (contractors, visitors, outside drivers) \n         while visiting the facility. The access plan identifies how critical departments/areas will \n         be physically secured (e.g., locks, cameras, alarms, etc.).\n"},{"$f":"IFERROR((Questions!E215 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F215 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B216","v":"12.1.5"},{"$f":"Questions!C216","v":"\nThe food defense plan: \n     •  Identifies the systems and procedures for controlling the integrity of all incoming \n         materials. There are procedures that describe how receiving of raw materials will take \n         place including the matching of seal numbers, evaluation of product integrity, and \n         delivery driver identification verification. \n     •  Provides procedures for securing bulk ingredient ports and water handling facilities (a\n         system to limit access to only authorized personnel).\n     •  Contains a procedure for, and documentation of, 100% inspection of inbound less than \n         full load (LTL) unsecured deliveries. Procedures for raw materials receiving include\n         matching of seal numbers, evaluation of product integrity, ensuring LTL loads are secured\n         with padlock, and delivery driver identification.\n"},{"$f":"IFERROR((Questions!E216 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F216 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B217","v":"12.1.6"},{"$f":"Questions!C217","v":"\nEstablished procedures are included in the plan to protect the process and product from deliberate contamination. The plan provides for restricting access to documents and software associated with ingredients or finished products (formula, cleaning, etc.). Finished and raw products have tamper evident packaging.\n"},{"$f":"IFERROR((Questions!E217 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F217 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B218","v":"12.1.7"},{"$f":"Questions!C218","v":"\nProcedures are established on how the shipment of finished product is protected from intentional contamination. \n     •  LTL and outbound trailer controls are in place and documented. \n     •  A driver identification system is in place.\n"},{"$f":"IFERROR((Questions!E218 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F218 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B219","v":"12.1.8"},{"$f":"Questions!C219","v":"\nThe program includes documented procedures on employee management from a defense perspective. \n     •  The plan provides a protocol to screen prospective employees prior to hiring, including\n         reference checks for all employees and basic felony background checks for all\n         supervisors and above. \n     •  Procedures are in place to educate employees on how to report suspicious activity (what\n         to report and who to report to).\n"},{"$f":"IFERROR((Questions!E219 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F219 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B220","v":"12.2.1"},{"$f":"Questions!C220","v":"\nAuditor to confirm:\n     •  The facility is complying with their program on restricting areas of the plant to authorized\n         personnel only.\n     •  The site is adhering to procedures to alert personnel regarding restricted areas (signs,\n         locked doors, etc.). \n     •  Access points are observed as being secured and/or monitored appropriately.\n"},{"$f":"IFERROR((Questions!E220 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F220 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B221","v":"12.2.2"},{"$f":"Questions!C221","v":"\nThe plant has made visitors aware of the facility’s program and they are observed to be in compliance. The visitor policy is posted or provided to all visitors, contractors, and non-employees.\n"},{"$f":"IFERROR((Questions!E221 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F221 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B222","v":"12.2.3"},{"$f":"Questions!C222","v":"\nAuditor to confirm:\n     •  Inbound/outbound trailers are secured (seals match receiving documents and bills of\n         lading). \n     •  Receiving records and outbound bills of lading are matched against seals and driver\n         identification is verified. \n     •  Less than full loads are verified that they are handled according to policy. \n     •  Bulk receiving ports/silos and water handling facilities are secured.\n"},{"$f":"IFERROR((Questions!E222 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F222 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B223","v":"12.2.4"},{"$f":"Questions!C223","v":"\nAuditor to confirm:\n     •  Company sensitive software and documents associated with ingredients and finished\n         products have limited access. \n     •  All finished products are contained in tamper evident packaging.\n"},{"$f":"IFERROR((Questions!E223 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F223 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B224","v":0},{"$f":"Questions!C224","v":0},{"$f":"IFERROR((Questions!E224 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F224 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B225","v":0},{"$f":"Questions!C225","v":0},{"$f":"IFERROR((Questions!E225 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F225 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B226","v":0},{"$f":"Questions!C226","v":0},{"$f":"IFERROR((Questions!E226 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F226 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B227","v":0},{"$f":"Questions!C227","v":0},{"$f":"IFERROR((Questions!E227 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F227 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B228","v":0},{"$f":"Questions!C228","v":0},{"$f":"IFERROR((Questions!E228 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F228 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B229","v":0},{"$f":"Questions!C229","v":0},{"$f":"IFERROR((Questions!E229 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F229 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B230","v":0},{"$f":"Questions!C230","v":0},{"$f":"IFERROR((Questions!E230 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F230 &\"\"),\"\")","v":""}]
[{"$f":"Questions!B231","v":0},{"$f":"Questions!C231","v":0},{"$f":"IFERROR((Questions!E231 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F231 &\"\"),\"\")","v":""}]

{"sheet":"NA Critical Questions","index":4,"n_rows":222,"n_cols":5,"rows_kept":222,"cut":false,"hidden":true,"merged":[[0,0,0,4]]}
["N/A Critical Questions"]
[]
["Below is a summary of non applicable critical questions. "]
[]
["Section #","Question Text","Answer","Notes","Critical Question"]
["Section #","Question Text","Rating","Notes:","Critical Question"]
[{"$f":"Questions!B14","v":"3.1.1"},{"$f":"Questions!C14","v":"\n •  Executive Management (Owner) has a written policy statement that outlines the organization's commitment to produce safe products while meeting all legal and regulatory requirements.\n •  The policy is signed by senior management and is regularly communicated to all employees.\n •  Supervisory staff is trained to understand and implement policy.\n"},{"$f":"IFERROR((Questions!E14 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F14 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J14=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B15","v":"3.1.2"},{"$f":"Questions!C15","v":"\nExecutive Management (Owner) demonstrates commitment to make resources available to implement and maintain prerequisite and food safety programs. \n"},{"$f":"IFERROR((Questions!E15 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F15 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J15=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B16","v":"3.1.3"},{"$f":"Questions!C16","v":"\nManagement actively maintains the facility, and prioritizes repairs to the facility and equipment based on food safety risk to the product or process.\n"},{"$f":"IFERROR((Questions!E16 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F16 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J16=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B17","v":"3.2.1"},{"$f":"Questions!C17","v":"\n •  There is a written organization chart showing the management structure of the company. \n •  The chart indicates/links the reporting structure of all individuals responsible for food safety and quality to upper management.\n"},{"$f":"IFERROR((Questions!E17 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F17 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J17=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B18","v":"3.2.2"},{"$f":"Questions!C18","v":"\nDoes the facility have a designated Food Safety/Quality Manager that reports outside of the production hierarchy?\n"},{"$f":"IFERROR((Questions!E18 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F18 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J18=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B19","v":"3.2.3"},{"$f":"Questions!C19","v":"\n •  There are written job descriptions for all key food safety personnel defining responsibilities. \n •  There are provisions made to cover for the absence of key food safety staff.\n"},{"$f":"IFERROR((Questions!E19 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F19 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J19=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B20","v":"3.3.1"},{"$f":"Questions!C20","v":"\nTHE FACILITY HAS A WRITTEN FOOD SAFETY PLAN THAT COMPLIES WITH ALL APPLICABLE \nREGULATIONS AND OUTLINES PROCEDURES, METHODS, AND PRACTICES NECESSARY TO \nACHIEVE SET RECOGNIZED STANDARDS. THE FOOD SAFETY PLAN INCLUDES:\n     •  A HAZARD ANALYSIS.\n     •  PREVENTATIVE CONTROLS.\n     •  SUPPLY CHAIN PROGRAMS.\n     •  RECALL PLANS.\n     •  CORRECTIVE ACTION PROCEDURES.\n     •  VERIFICATION PROCEDURES.\n"},{"$f":"IFERROR((Questions!E20 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F20 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J20=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B21","v":"3.3.2"},{"$f":"Questions!C21","v":"\n •   The Food Safety Plan is readily available to facility personnel. \n •  Facility personnel are trained to understand and implement food safety procedures, methods, and practices. \n •  The Food Safety Plan is reviewed annually, or when changes occur to the process, to determine the effectiveness of the procedure methods and practices.\n"},{"$f":"IFERROR((Questions!E21 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F21 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J21=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B22","v":"3.3.3"},{"$f":"Questions!C22","v":"\nIf an outside agency was used to develop the Food Safety Plan, does management have a strategy for implementing and maintaining this plan?\n"},{"$f":"IFERROR((Questions!E22 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F22 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J22=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B23","v":"3.3.4"},{"$f":"Questions!C23","v":"\n~If the answer to the previous question is yes, who is responsible for overseeing the implementation of the externally developed Food Safety Plan?\n"},{"$f":"IFERROR((Questions!E23 &\"\"),\"\")","v":"USE NOTES"},{"$f":"IFERROR((Questions!F23 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J23=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B24","v":"3.3.5"},{"$f":"Questions!C24","v":"\nA WRITTEN GMP PROGRAM HAS BEEN ESTABLISHED THAT COMPLIES WITH ALL APPLICABLE REGULATIONS AND ADDRESSES: \n     •  EMPLOYEE HYGIENE. \n     •  PEST CONTROL. \n     •  SANITATION. \n     •  FACILITY MANAGEMENT.\n"},{"$f":"IFERROR((Questions!E24 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F24 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J24=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B25","v":"3.4.1"},{"$f":"Questions!C25","v":"\nThe facility has a written Regulatory Affairs and Inspection program. The program identifies employees responsible to manage the regulatory process and the facility demonstrates compliance to applicable regulatory requirements.\n"},{"$f":"IFERROR((Questions!E25 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F25 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J25=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B26","v":"3.4.2"},{"$f":"Questions!C26","v":"\nThe Regulatory Affairs and Inspection program specifies that duplicate samples are to be taken when any regulatory samples of product are taken. Any products associated with the sampling are held pending regulatory results. The facility maintains records pertaining to any regulatory sampling.\n"},{"$f":"IFERROR((Questions!E26 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F26 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J26=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B27","v":"3.4.3"},{"$f":"Questions!C27","v":"\nProducts are reviewed for compliance to regulatory requirements for markets to which they are shipped. Records are maintained to support that regulatory reviews have been conducted.\n"},{"$f":"IFERROR((Questions!E27 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F27 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J27=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B28","v":"3.4.4"},{"$f":"Questions!C28","v":"\nFOR SUPPLIERS THAT EXPORT TO THE UNITED STATES:\n• Suppliers of imported finished products subject to FSVP requirements have a Costco FSVP approval letter specific to the item(s) and facility that produces the item.\n\nApplies to facilities located outside of the US and its territories; unless the item is exempt under 21 CFR 1.501, Costco FSVP approval is required.\nIf an auditor is unsure whether or not Costco FSVP approval is required for a particular facility or item, please contact Costco’s FSVP team: fsvp@costco.com\n"},{"$f":"IFERROR((Questions!E28 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F28 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J28=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B29","v":"3.5.1"},{"$f":"Questions!C29","v":"\n •  The site has an established and documented product recovery (recall) program, including assigned responsibility for managing the program.\n •  The program is in compliance with governmental guidelines and includes details on how customers affected by the recovery are to be contacted.\n •  The contact lists are updated annually, or as necessary, and include 24/7 contact information for all internal and external contacts necessary to conduct the recovery.\n"},{"$f":"IFERROR((Questions!E29 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F29 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J29=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B30","v":"3.5.2"},{"$f":"Questions!C30","v":"For finished food products that are shipped to an intermediary facility prior to delivery to a Costco depot or warehouse, the following mock recall requirements apply:\n\nAnnual Mock Recall:\n• Suppliers must conduct an annual mock recall exercise.\n• This exercise must verify the accuracy of current contact information for the intermediary facility and confirm that the quantities of product received and distributed by the intermediary facility match the supplier's production and distribution records of a selected lot code.\n• Evidence of communication with the intermediary facility, including verification of contact information and quantity reconciliation to the specific lot code, must be documented.\n\nDirect Shipment Exclusion:\n• Suppliers shipping finished food products directly to a Costco depot or warehouse are exempt from these intermediary facility-specific mock recall requirements."},{"$f":"IFERROR((Questions!E30 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F30 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J30=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B31","v":"3.5.3"},{"$f":"Questions!C31","v":"\nIn the event of a recall the facility has established as part of a self-audit process a procedure or process to investigate the cause of the failure and identify corrective actions.\n"},{"$f":"IFERROR((Questions!E31 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F31 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J31=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B32","v":"3.5.4"},{"$f":"Questions!C32","v":"\nOPERATIONS HAVE A TRACEABILITY SYSTEM IN PLACE WHICH ENABLES THE FULL IDENTIFICATION OF INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, REWORK, AND FINISHED GOODS), FROM RECEIPT THROUGH PROCESSING.\n\n     •  TRACEABILITY EXERCISES ARE CONDUCTED AT LEAST TWICE PER YEAR, AND THE SYSTEM IS\n         TESTED FOR BOTH A FINISHED PRODUCT INCIDENT AND AN INGREDIENT SUPPLIER INCIDENT.\n     •  THE SYSTEM SHALL BE ABLE TO TRACE SPECIFIC LOTS (ONE STEP FORWARD, ONE STEP \n         BACK).\n     •  THE EXERCISE DEMONSTRATES THAT THE COMPANY CAN RECOVER 100% OF A SPECIFIC LOT\n         TESTED WITHIN 2 HOURS.\n"},{"$f":"IFERROR((Questions!E32 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F32 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J32=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B33","v":"3.5.5"},{"$f":"Questions!C33","v":"\nAN AUDITOR INITIATED TRACEABILITY EXERCISE ON ONE COSTCO ITEM OR COMPONENT DURING THE AUDIT WILL VERIFY THAT THE FACILITY CAN TRACK AND LOCATE 100% OF THE ASSIGNED ITEM WITHIN 2 HOURS. AUDITOR WILL LIST THE ITEM TESTED AND SUMMARIZE THE RESULTS IN THE COMMENTS.\n"},{"$f":"IFERROR((Questions!E33 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F33 &\"\"),\"\")","v":"Please describe the auditor-initiated trace exercise and summarize the results."},{"$f":"IF(Questions!J33=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B34","v":"3.5.6"},{"$f":"Questions!C34","v":"\nA system is established for the collection and evaluation of complaints. All valid complaints are investigated and documented to determine a cause and resolution. Complaints are summarized for trend analysis and used to identify areas for improvement.\n"},{"$f":"IFERROR((Questions!E34 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F34 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J34=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B35","v":"3.5.7"},{"$f":"Questions!C35","v":"\nThe facility has a documented crisis management program beyond recalls (i.e. fire, water, power outage, etc.) that includes who is to be notified and the roles and responsibilities of each person.\n"},{"$f":"IFERROR((Questions!E35 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F35 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J35=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B36","v":0},{"$f":"Questions!C36","v":0},{"$f":"IFERROR((Questions!E36 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F36 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J36=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B37","v":"4.1.1"},{"$f":"Questions!C37","v":"\nThe facility has a HACCP Team made up of a cross section of staff members.\n     •  At least one member of the team has a HACCP Alliance accredited certification current\n         within 5 years, or demonstrable training through related studies (e.g. formal education). \n     •  The HACCP team meets at least semi-annually and meeting minutes are kept as proof of \n         meeting. \n"},{"$f":"IFERROR((Questions!E37 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F37 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J37=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B38","v":"4.1.2"},{"$f":"Questions!C38","v":"\nEmployees with HACCP responsibilities have been trained, are aware of basic HACCP elements in their area, and undergo annual refresher training. Records of employee training are maintained and include the person responsible for the training, the topic covered, who was trained, and evidence that the training was effective.\n"},{"$f":"IFERROR((Questions!E38 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F38 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J38=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B39","v":"4.1.3"},{"$f":"Questions!C39","v":"\nThe facility has designed flow charts for all items and all variations of the process or sub-process. Auditor to verify accuracy.\n     •  Charts identify and describe every step, including all inputs and outputs, and all\n         interactions between process steps. \n     •  Charts include rework and recycled pathways, intermediate processes, hand operations,\n         and outsourced or subcontracted work. \n     •  Flow charts are updated whenever a process is changed. \n     •  Verification of flow chart accuracy is documented with the date and signature of the\n         verifier.\n"},{"$f":"IFERROR((Questions!E39 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F39 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J39=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B40","v":"4.1.4"},{"$f":"Questions!C40","v":"\nA full description of the products is required and must include: \n     •  Composition. \n     •  Finished product storage. \n     •  Distribution. \n     •  Intended use. \n     •  Intended consumers.\n"},{"$f":"IFERROR((Questions!E40 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F40 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J40=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B41","v":"4.1.5"},{"$f":"Questions!C41","v":"\nA hazard analysis is available and focuses on food safety hazards reasonably likely to occur. This has been completed for each step in the process.\n"},{"$f":"IFERROR((Questions!E41 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F41 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J41=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B42","v":"4.1.6"},{"$f":"Questions!C42","v":"\nAll Critical Control Points (CCPs) have been identified in the process flow diagram and in the HACCP plan.\n"},{"$f":"IFERROR((Questions!E42 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F42 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J42=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B43","v":"4.1.7"},{"$f":"Questions!C43","v":"\nCritical limits that have been scientifically set and validated are specifically listed for each CCP.\n"},{"$f":"IFERROR((Questions!E43 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F43 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J43=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B44","v":"4.1.8"},{"$f":"Questions!C44","v":"\nCCPs are being monitored per the plan at regular intervals by person(s) that understand the procedures and the importance. Auditor to verify via employee interview. Monitoring records are maintained and accurately reflect the findings.\n"},{"$f":"IFERROR((Questions!E44 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F44 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J44=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B45","v":"4.1.9"},{"$f":"Questions!C45","v":"\nCorrective action procedures have been identified and include all steps needed to identify, quantify, and segregate affected products.\nCorrective action records are maintained and include documentation on applicable product disposition.\nAny findings from the previous audit have evidenced corrective actions. Auditor to review corrective actions from the previous audit and note in the comments.\n"},{"$f":"IFERROR((Questions!E45 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F45 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J45=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B46","v":"4.1.10"},{"$f":"Questions!C46","v":"\nCORRECTIVE ACTION AND PREVENTIVE ACTION PROCEDURES ARE TAKEN WHEN CRITICAL LIMITS ARE NOT MET. The monitoring and/or deviation records review, or direct observation, shows that corrective and preventive actions were taken when critical limits were not met.\n"},{"$f":"IFERROR((Questions!E46 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F46 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J46=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B47","v":"4.1.11"},{"$f":"Questions!C47","v":"\nProcedures for the validation and calibration tasks have been developed. Verification records show compliance with the plan.\n"},{"$f":"IFERROR((Questions!E47 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F47 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J47=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B48","v":"4.1.12"},{"$f":"Questions!C48","v":"\nAll HACCP records are signed and initialed by the individual performing the task and the individual reviewing the records.\n"},{"$f":"IFERROR((Questions!E48 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F48 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J48=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B49","v":"4.1.13"},{"$f":"Questions!C49","v":"\nReassessments of the HACCP plan are conducted when changes occur, or at least annually, to ensure the plan is still controlling all identified hazards. \n     •  Reassessment team includes at least one person that has been formally trained in HACCP. \n     •  Results of the reassessment must be documented and maintained in the HACCP plan’s \n         historical records.\n"},{"$f":"IFERROR((Questions!E49 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F49 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J49=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B50","v":"4.1.14"},{"$f":"Questions!C50","v":"\nThe facility has documented procedures for monitoring process control points. \n     •  Corrective actions are identified and taken when a process step is out of control. \n     •  Monitoring records are maintained and accurately reflect the findings.\n\n"},{"$f":"IFERROR((Questions!E50 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F50 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J50=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B51","v":"4.2.1"},{"$f":"Questions!C51","v":"\nNO PRODUCT CONTAMINATION IS OBSERVED.\nThis includes raw materials (including primary packaging), finished products, or zone 1 (food contact surfaces).\n"},{"$f":"IFERROR((Questions!E51 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F51 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J51=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B52","v":"4.2.2"},{"$f":"Questions!C52","v":"\nAccess to all production areas is restricted. Access between raw and filling/packaging areas is restricted. Where applicable, requirements are in place that address changing garments and shoes/foot coverings, and also address hand washing.\n"},{"$f":"IFERROR((Questions!E52 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F52 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J52=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B53","v":"4.2.3"},{"$f":"Questions!C53","v":"\nConditions or practices do not exist that could lead to product contamination.\n"},{"$f":"IFERROR((Questions!E53 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F53 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J53=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B54","v":"4.2.4"},{"$f":"Questions!C54","v":"\nFacility has written procedures and guidelines for the prevention of foreign material contamination. \n     •  Procedure also documents steps for product safety review in the event that a foreign\n         material prevention device is not working properly. \n     •  A mechanism shall be in place for employees to report concerns that includes\n         specific language for foreign material contamination.\n"},{"$f":"IFERROR((Questions!E54 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F54 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J54=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B55","v":"4.2.5"},{"$f":"Questions!C55","v":"\nAll manufacturing operations must have a foreign material detection system (metal detection, x-ray, sieves, optical sorter etc.) installed, selecting the most effective solutions available for their products and processes. Suppliers must justify their choice with documented scientific and technical evidence that proves the system’s effectiveness in reducing contamination, citing sources like expert recommendations, scientific literature, regulatory guidance, and validation studies.\n\n- Shell Eggs, whole raw agricultural commodities, whole roasted coffee beans, whole muscle meats, whole or portioned in shell crab; whole lobster tails, Whole, eviscerated fish, hand portioned fish fillets and peeled/de-headed shrimp, and packaging products will be exempt from the foreign material device requirement. The operation will need to maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n- Operations that utilize a physical barrier (e.g. screen, filter, sieve) that's appropriately sized and placed just prior to packaging will be exempt from the foreign material device requirement. The operation will need to conduct integrity checks at a defined frequency, and maintain current good manufacturing practices and prerequisite programs to mitigate foreign material contamination.\n\n•  There are written procedures on how to calibrate and maintain all metal detectors, X-ray, or other foreign material detection equipment, including how to handle product rejected by the detection systems. \n•  The foreign material detection device is located as close to final packaging as possible unless a risk assessment determines otherwise.\n"},{"$f":"IFERROR((Questions!E55 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F55 &\"\"),\"\")","v":"Please describe the FM system(s) in use and justification for effectiveness.\n"},{"$f":"IF(Questions!J55=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B56","v":"4.2.5.1"},{"$f":"Questions!C56","v":"\nAll foreign material detection devices have a proper rejection device i.e. belt stops, air-jet,  etc. to segregate rejected products.\n •  Rejected products must be physically segregated and have access restricted until evaluation by designated personnel can be completed.\n •  Investigation of all rejected product is undertaken to prevent ongoing occurrence of  contamination. \n •  Facility has documented checks at no more than 2 hour intervals, including at the beginning and end of production, and when changes in production batches or machine settings occur to confirm the foreign material detection device is operating correctly. \n •  Metal detectors are challenged against Ferrous (iron), Non-Ferrous (non-iron), and Stainless Steel contaminants. X-ray devices are challenged against manufacturer's recommendations i.e. glass, plastic, wood, and reflect the known and likely contaminants of the product and production process.           \n •  Auditor to verify by asking plant staff to challenge all devices on site, not just those pertaining to Costco products.\n"},{"$f":"IFERROR((Questions!E56 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F56 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J56=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B57","v":"4.2.5.2"},{"$f":"Questions!C57","v":"\nIF A FOREIGN MATERIAL DEVICE WAS NOT PRESENT DURING THE PREVIOUS AUDIT, AND THE OPERATION DOES NOT MEET EXEMPTION CRITERIA, IS A DEVICE IN PLACE AND FUNCTIONING DURING THIS ANNIVERSARY AUDIT?\n"},{"$f":"IFERROR((Questions!E57 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F57 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J57=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B58","v":"4.2.6"},{"$f":"Questions!C58","v":"\nA documented glass, ceramic, and brittle plastic control program has been established. \n •  The program addresses all glass that is to be shielded within the facility, handling of glass, ceramic, and brittle plastic packaging, and clean-up procedures for glass, ceramic, and brittle plastic breakage. \n •  A map or register is used to perform a monthly audit of glass, ceramics, and brittle plastics in product zones and areas located in the facility verified at a defined frequency.\n"},{"$f":"IFERROR((Questions!E58 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F58 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J58=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B59","v":"4.2.7"},{"$f":"Questions!C59","v":"\nThe operation has a policy that restricts the use of materials in product zones and areas that are not easily cleanable or prone to creating foreign material contamination. These materials include - but are not limited to - foam rubber, any type of carpet, wood, non-food grade plastic, cardboard, tape, etc. Clothes, towels, and other cleaning materials that pose a risk of contamination or adulteration shall not be used to remove dirt and debris from products. Workers must not handle products in a manner that results in contamination or adulteration.\n"},{"$f":"IFERROR((Questions!E59 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F59 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J59=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B60","v":"4.2.8"},{"$f":"Questions!C60","v":"\nOnly approved food-grade lubricants (oils/grease, etc.) are used in product contact zones and they are appropriately stored and labeled.\n"},{"$f":"IFERROR((Questions!E60 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F60 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J60=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B61","v":"4.2.9"},{"$f":"Questions!C61","v":"\nFood processing and packaging areas are set up to minimize the risk of cross-contamination, and the employee and equipment traffic flows used minimize contamination. Auditor to observe during the physical assessment of the facility.\n"},{"$f":"IFERROR((Questions!E61 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F61 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J61=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B62","v":"4.2.10"},{"$f":"Questions!C62","v":"\nRaw areas have a negative pressure to adjacent areas. Clean areas have a positive pressure to the exterior. Auditor to observe during the physical assessment of the facility.\n"},{"$f":"IFERROR((Questions!E62 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F62 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J62=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B63","v":"4.3.1"},{"$f":"Questions!C63","v":"\nIF ALLERGENS ARE PRESENT, FACILITY HAS A DEVELOPED A WRITTEN ALLERGEN CONTROL PROGRAM PREVENTING CROSS-CONTACT WITH ALLERGENS. PROGRAM MEETS ALL APPLICABLE COUNTRY OF ORIGIN AND ALL DESTINATION COUNTRIES’ REQUIREMENTS.\n"},{"$f":"IFERROR((Questions!E63 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F63 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J63=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B64","v":"4.3.2"},{"$f":"Questions!C64","v":"\nA complete list of ingredients used by the facility that are classified as food allergens has been documented. Ingredients that are allergens are identified as such on all formulation, batch, and raw material production records.\n"},{"$f":"IFERROR((Questions!E64 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F64 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J64=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B65","v":"4.3.3"},{"$f":"Questions!C65","v":"\nThe Allergen Control Program documents control procedures for all areas of the facility: receiving process, storage separation, clean up procedures for allergenic ingredient spills, utensils, and storage controls for containers that contact allergens, which includes proper allergen labeling, when ingredients or products are not in their original containers.\n"},{"$f":"IFERROR((Questions!E65 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F65 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J65=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B66","v":"4.3.4"},{"$f":"Questions!C66","v":"\nAllergens are observed to be controlled through production schedules and detailed SSOPs. There are records of changeovers including verification that allergen removal practices took place.\n"},{"$f":"IFERROR((Questions!E66 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F66 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J66=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B67","v":"4.3.5"},{"$f":"Questions!C67","v":"\nThe facility maintains documented procedures to ensure the accuracy of allergen labeling. This must include:\n •  Verification of labels against a control to ensure the correct label is used on each product, and that the allergen declarations are accurate for the intended market.\n •  Label verification performed on labels upon receipt, on each batch of labels used in production, as part of any product changeovers, and on each lot of finished product prior to shipment.\n •  An obsolete label program that includes disposal/segregation.\n"},{"$f":"IFERROR((Questions!E67 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F67 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J67=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B68","v":"4.3.6"},{"$f":"Questions!C68","v":"\nRework or work-in-process that contains allergens must be labeled to ensure the allergen ingredient is recognized and only used in like-allergen-containing products.\n"},{"$f":"IFERROR((Questions!E68 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F68 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J68=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B69","v":"4.3.7"},{"$f":"Questions!C69","v":"\nThe facility has established validated cleaning procedures that directly address the cross-contamination points of allergens.\n"},{"$f":"IFERROR((Questions!E69 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F69 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J69=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B70","v":"4.3.8"},{"$f":"Questions!C70","v":"\nThe Allergen Control Program is updated when there are any changes in ingredients, processing aids, suppliers, products, processes, or labeling.\n"},{"$f":"IFERROR((Questions!E70 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F70 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J70=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B71","v":"4.3.9"},{"$f":"Questions!C71","v":"\nRecords demonstrating program compliance and corrective actions are maintained.\n"},{"$f":"IFERROR((Questions!E71 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F71 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J71=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B72","v":"4.4.1"},{"$f":"Questions!C72","v":"\nThe facility has a written program for conducting annual food safety, food defense, GMP, foreign material, allergen training for all employees. This should also include instruction on the mechanism employees can use to report concerns.\n"},{"$f":"IFERROR((Questions!E72 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F72 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J72=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B73","v":"4.4.2"},{"$f":"Questions!C73","v":"\nTrainer qualifications are defined, assessed, and documented. Trainers are qualified and authorized by the facility to administer the training.\n"},{"$f":"IFERROR((Questions!E73 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F73 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J73=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B74","v":"4.4.3"},{"$f":"Questions!C74","v":"\nTraining is conducted for all new employees, seasonal employees, and contractors prior to them beginning any work in the facility.\n"},{"$f":"IFERROR((Questions!E74 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F74 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J74=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B75","v":"4.4.4"},{"$f":"Questions!C75","v":"\nCompletion of training is documented as to the date(s) given, what topics were covered, who conducted the training, and is a part of the employee’s permanent records.\n"},{"$f":"IFERROR((Questions!E75 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F75 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J75=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B76","v":"4.4.5"},{"$f":"Questions!C76","v":"\nTraining effectiveness is measured and documented through some type of assessment (test or quiz, on-the-job observation).\n"},{"$f":"IFERROR((Questions!E76 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F76 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J76=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B77","v":"4.4.6"},{"$f":"Questions!C77","v":"\nRefresher training is conducted on a periodic basis or at least annually, and records of training are kept.\n"},{"$f":"IFERROR((Questions!E77 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F77 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J77=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B78","v":0},{"$f":"Questions!C78","v":0},{"$f":"IFERROR((Questions!E78 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F78 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J78=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B79","v":"5.1.1"},{"$f":"Questions!C79","v":"\nA current documented quality program is in place and includes an approval process for changes.\n     •  The quality program includes a current organization chart and identifies the individual\n         whose job description includes the responsibility for overall program management. \n     •  The program is well organized and records can be easily located during the audit.\n"},{"$f":"IFERROR((Questions!E79 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F79 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J79=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B80","v":"5.1.2"},{"$f":"Questions!C80","v":"\nWritten standards and specifications are in place for each raw material (including primary packaging) and finished product being supplied, with defined acceptance criteria for microbiological, chemical (including radiological), and physical parameters. Specifications are compliant with all regulatory and customer requirements. \n"},{"$f":"IFERROR((Questions!E80 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F80 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J80=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B81","v":"5.1.3"},{"$f":"Questions!C81","v":"\nSuppliers of high risk ready-to-eat (RTE) food items, as well as some high risk not-ready-to-eat (NRTE) food items, must have a documented Finished Goods Test and Hold Program to detect hazards of concern. Refer to the Audit Expectations - Appendix II for Costco's definition of High Risk and additional guidelines.\n \nThe test and hold program must have a science-based sampling plan, developed and maintained by or under the consultation of a competent person and designed to detect hazard(s) of concern. Testing shall be performed on all production lots intended for Costco Wholesale; sample size and frequency shall be defined and adequately represent production lots. \n\nThe test and hold program shall have written procedures for the following:\n •  Finished product testing, with details on hold procedures and release.\n •  Sampling - including frequency, size, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Corrective action procedures, with proposed follow-up and/or corrective actions in the case of unsatisfactory results.\n •  Results of the test and hold program are reviewed and trended on a routine basis to identify areas for continuous improvement. Records are maintained.\n"},{"$f":"IFERROR((Questions!E81 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F81 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J81=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B82","v":"5.1.4"},{"$f":"Questions!C82","v":"\nRework procedures for in-process and finished product, including allowable amounts, are clearly defined in the finished product specifications or other documents.\n"},{"$f":"IFERROR((Questions!E82 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F82 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J82=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B83","v":"5.1.5"},{"$f":"Questions!C83","v":"\nCriteria and procedures are established for all hold and release programs, including reconciliation processes for open holds that ensure all holds are closed in a timely manner. All product lots remain within the supplier's control until satisfactory test results are obtained. Identification records and logs of held products are available and current.\n\nAll finished product lots that undergo pathogen testing (voluntarily, at buyer’s request, as required in product specifications, or due to regulatory requirements) must remain within the supplier's control until satisfactory test results are obtained. This includes products subject to the Finished Product Test and Hold program.\n"},{"$f":"IFERROR((Questions!E83 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F83 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J83=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B84","v":"5.1.6"},{"$f":"Questions!C84","v":"\nWritten procedures exist for all operations that affect quality including sampling plans, net weight programs, and in-process and finished quality checks. Procedures include: methods, frequency of checks, and verification of compliance.\n"},{"$f":"IFERROR((Questions!E84 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F84 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J84=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B85","v":"5.1.7"},{"$f":"Questions!C85","v":"\nThere is a documented record retention program for both quality and food safety records that describes records to be included, how long they are to be maintained, and where the records will be kept. There are secure back-up procedures for electronically retained records.\n"},{"$f":"IFERROR((Questions!E85 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F85 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J85=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B86","v":"5.1.8"},{"$f":"Questions!C86","v":"\nSelf-audits of the entire facility including equipment are completed monthly. \n     •  Copies are maintained for 1 year and include evidence of corrective action resolutions. \n     •  The audits are done by a cross functional team to ensure participation and ownership of\n         the program. Personnel from all departments participate.\n"},{"$f":"IFERROR((Questions!E86 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F86 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J86=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B87","v":"5.1.9"},{"$f":"Questions!C87","v":"\nThe site has a documented program for the development of new product labels and the review of existing product labels for information, accuracy, and regulatory compliance. \n     •  The program includes ensuring compliance for label claims (Kosher, Halal, Organic,\n         Gluten-Free, etc.). \n     •  The program identifies the frequency of review, responsible persons, process for\n         completing review, and the approval process for new label development and label\n         changes. \n     •  The auditor will verify compliance to the program by reviewing a minimum of one label \n         against specification and include the label name and compliance level in the comments.\n"},{"$f":"IFERROR((Questions!E87 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F87 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J87=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B88","v":"5.1.10"},{"$f":"Questions!C88","v":"\nFacility maintains records for all external laboratory testing. \n     •  Facility utilizes only accredited external laboratories. \n     •  Records exist to support external laboratory accreditation.\n"},{"$f":"IFERROR((Questions!E88 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F88 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J88=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B89","v":"5.1.11"},{"$f":"Questions!C89","v":"\nTHERE IS NO EVIDENCE OF FALSIFICATION OR FABRICATION OF DOCUMENTS OR RECORDS.\n"},{"$f":"IFERROR((Questions!E89 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F89 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J89=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B90","v":"5.2.1"},{"$f":"Questions!C90","v":"\nA documented program for approving domestic and international suppliers of raw materials, ingredients, and packaging is in place. \n     •  The list includes growers and harvest crews where applicable.\n     •  The program meets all applicable regulatory requirements. \n     •  The facility has a master list of approved suppliers.\n     •  The facility has established specifications for each raw material (including primary\n          packaging) being supplied, with defined acceptance/rejection criteria.\n"},{"$f":"IFERROR((Questions!E90 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F90 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J90=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B91","v":"5.2.2"},{"$f":"Questions!C91","v":"\nA written program has been established for approving all co-manufacturers. \n     •  The program meets all applicable regulatory requirements.\n     •  The facility has a master list of approved co-manufacturers.\n"},{"$f":"IFERROR((Questions!E91 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F91 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J91=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B92","v":"5.2.3"},{"$f":"Questions!C92","v":"\nThe documented supplier management program includes:\n     •  Established requirements for raw material (excluding food contact packaging) suppliers\n          to be operating under a food safety management system. The system shall meet all\n          applicable regulatory requirements.\n     •  Established requirements for food contact packaging suppliers to be operating under a\n          quality management system + risk based control plan. The system shall meet all\n          applicable regulatory and customer requirements.\n"},{"$f":"IFERROR((Questions!E92 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F92 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J92=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B93","v":"5.2.4"},{"$f":"Questions!C93","v":"\nThe facility's supplier approval program requires their suppliers to be audited by a third party to a standard that verifies implementation of GMP/GDP/GAP, HACCP/Preventive Controls/HARA, a traceability system, and a recall management plan. \n •  The requirements shall have pass/fail criteria defined for the supplier’s audits to maintain approved status.\n • Annual verification of the supplier's audit e.g. confirming the supplier passed their annual audit. \n"},{"$f":"IFERROR((Questions!E93 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F93 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J93=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B94","v":"5.2.5"},{"$f":"Questions!C94","v":"\nThere is a QA inspection program for ongoing monitoring of inbound deliveries that includes examination of incoming materials for evidence of contamination (pest, microbiological, chemical, and physical), temperature abuse, damage, quality, and condition. Inspection records for the monitoring programs are documented, filed, and include actions and disposition of rejected products.\n"},{"$f":"IFERROR((Questions!E94 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F94 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J94=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B95","v":"5.2.6"},{"$f":"Questions!C95","v":"\nThe facility has a documented ongoing QA monitoring program to evaluate ingredients, raw materials, packaging, and label compliance to specification.\n     •  There is a predefined system to verify accuracy of the Certificates of Analysis (COAs)\n          for materials accepted based on COA reports.\n     •  The operation must validate any label claims (such as \"organic\", \"Gluten Free\", \n          \"non-GMO\", \"no antibiotics\", etc.) through testing, certifications, or audits.\n"},{"$f":"IFERROR((Questions!E95 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F95 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J95=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B96","v":"5.2.7"},{"$f":"Questions!C96","v":"\nThe facility requests or assigns lot numbers/code date for incoming packaged and bulk raw materials, as well as incoming packaging materials.\n"},{"$f":"IFERROR((Questions!E96 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F96 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J96=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B97","v":"5.2.8"},{"$f":"Questions!C97","v":"\nFINISHED PRODUCTS CAN BE TRACED TO THE LOT NUMBERS OR CODE DATES OF ANY INPUTS AND OUTPUTS (INCLUDING INGREDIENTS, PRIMARY PACKAGING, PROCESSING AIDS, WORK-IN-PROGRESS, AND REWORK USED.\n"},{"$f":"IFERROR((Questions!E97 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F97 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J97=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B98","v":"5.2.9"},{"$f":"Questions!C98","v":"\nFinished product is traceable back through the manufacturing process to the food contact/primary packaging used.\n"},{"$f":"IFERROR((Questions!E98 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F98 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J98=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B99","v":"5.2.10"},{"$f":"Questions!C99","v":"\n     •  The procedure for verifying that finished products are ready for distribution \n          (pre-shipment review) is established and being practiced to ensure specification \n          compliance and load condition, including product rotation and shelf life. \n          Records are available for review. \n     •  There are procedures for outside storage facilities (company or independently\n          owned) for specification compliance and load condition, including product \n          rotation and shelf life. Records are available for review.\n"},{"$f":"IFERROR((Questions!E99 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F99 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J99=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B100","v":"5.2.11"},{"$f":"Questions!C100","v":"\nThe facility has written procedures for product returns that determine the food safety and security of the products, including destruction and disposal procedures, and/or controls to be applied if they can be used. Code dates of all returned goods and all actions taken on the returned goods must be recorded and tracked from receipt to use or disposal.\n"},{"$f":"IFERROR((Questions!E100 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F100 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J100=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B101","v":"5.3.1"},{"$f":"Questions!C101","v":"\nThere is a set schedule for calibrating all equipment (to a national standard) and records of the calibration results and corrective actions are maintained.\n"},{"$f":"IFERROR((Questions!E101 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F101 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J101=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B102","v":"5.4.1"},{"$f":"Questions!C102","v":"\nThe facility has a documented GLP program that includes the handling and storage of reagents and samples, established methods for the analyses being conducted, and internal calibration and control procedures. \n     •  All laboratory supplies (media, chemicals, etc.) must be dated, and not out of date range,\n         for reliability. \n     •  There is a documented verification program for internal laboratory proficiency for\n         chemical and microbiological testing. All results are documented and initialed.\n"},{"$f":"IFERROR((Questions!E102 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F102 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J102=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B103","v":"5.4.2"},{"$f":"Questions!C103","v":"\nAll appropriate laboratory equipment is calibrated as scheduled or as necessary, and is functioning properly on a continuing basis. Records of equipment calibration activities are complete and current.\n"},{"$f":"IFERROR((Questions!E103 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F103 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J103=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B104","v":"5.4.3"},{"$f":"Questions!C104","v":"\nIf the on-site laboratory is testing for pathogens: \n     •  There is a program in place for running positive controls. \n     •  There are procedures in place for controlling cross-contamination between laboratory\n         and manufacturing areas. \n     •  Auditor will comment whether the laboratory is in a separate building or located under\n         the same roof as the production facility.\n"},{"$f":"IFERROR((Questions!E104 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F104 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J104=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B105","v":0},{"$f":"Questions!C105","v":0},{"$f":"IFERROR((Questions!E105 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F105 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J105=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B106","v":"6.1.1"},{"$f":"Questions!C106","v":"\nRoads, yards, and parking lots are maintained, clean, free of litter, and in good condition. \n     •  Grass and weeds are trimmed and maintained to minimize harborage areas for pests and\n         are not within 20 feet of the building. \n     •  Ornamental landscaping is not next to a building and does not allow for a potential \n         harborage area.\n"},{"$f":"IFERROR((Questions!E106 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F106 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J106=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B107","v":"6.1.2"},{"$f":"Questions!C107","v":"\nNo standing water or potholes are observed and plant grounds have adequate drainage. No signs or evidence of previous inadequate drainage.\n"},{"$f":"IFERROR((Questions!E107 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F107 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J107=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B108","v":"6.1.3"},{"$f":"Questions!C108","v":"\nEquipment within 20 feet of a building does not create a source of potential pest harborage. Pipes within 20 feet of a building must be capped on each end.\n"},{"$f":"IFERROR((Questions!E108 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F108 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J108=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B109","v":"6.1.4"},{"$f":"Questions!C109","v":"\nAll trash containers are covered and are removed from the premises at appropriate intervals. \n     •  The frequency of service is sufficient to manage waste. \n     •  The dumpster is on a regular cleaning schedule and is located on a rigid, cleanable\n         surface.\n"},{"$f":"IFERROR((Questions!E109 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F109 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J109=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B110","v":"6.1.5"},{"$f":"Questions!C110","v":"\nLoading dock areas are clean and free of debris and spills. \n     •  Equipment or items stored on the dock should be clean and organized. \n     •  All bumpers, levelers and shelters are in good repair and clean.\n"},{"$f":"IFERROR((Questions!E110 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F110 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J110=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B111","v":"6.2.1"},{"$f":"Questions!C111","v":"\n     •  Exterior walls of the facility, including troughs and downspouts, are in good condition. \n     •  Plant buildings and roofs are suitable in construction and designed to facilitate\n         maintenance and sanitary operations. \n     •  There are no roof leaks.\n"},{"$f":"IFERROR((Questions!E111 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F111 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J111=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B112","v":"6.2.2"},{"$f":"Questions!C112","v":"\nFloors, walls, and ceilings are in good condition and are constructed with materials that can be cleaned. \n"},{"$f":"IFERROR((Questions!E112 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F112 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J112=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B113","v":"6.2.3"},{"$f":"Questions!C113","v":"\n     •  All doors and windows that lead outside are tightly sealed and/or screened to protect\n         against pest entry. \n     •  No cracks are present in exterior walls of the facility. \n     •  All drains protruding on the exterior of the buildings are protected and screened where \n         needed.\n"},{"$f":"IFERROR((Questions!E113 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F113 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J113=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B114","v":"6.2.4"},{"$f":"Questions!C114","v":"\nAisles and workspaces are unobstructed and have adequate width to permit employees to perform their duties and protect against contamination.\n"},{"$f":"IFERROR((Questions!E114 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F114 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J114=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B115","v":"6.2.5"},{"$f":"Questions!C115","v":"\nThe lighting is adequate for the intended purpose and to ensure effective inspection of product and proper equipment sanitation.\n"},{"$f":"IFERROR((Questions!E115 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F115 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J115=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B116","v":"6.2.6"},{"$f":"Questions!C116","v":"\nAll glass, ceramic, and brittle plastic are shielded or protected from shattering and breakage.\n"},{"$f":"IFERROR((Questions!E116 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F116 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J116=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B117","v":"6.2.7"},{"$f":"Questions!C117","v":"\nAir handling units are fitted with clean filters capable of removing particles 50 microns or larger (Minimum Efficiency Reporting Value (MERV) of 4 or larger). \n     •  Air ducts for HVAC systems and air make-up units have cleaning and inspection hatches. \n     •  Adequate ventilation or control equipment is in place to minimize odors and vapors. \n     •  Fans and other air-blowing equipment are located, operated, and maintained to minimize \n         the potential for contamination of food, equipment, or packaging materials. \n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained.\n"},{"$f":"IFERROR((Questions!E117 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F117 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J117=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B118","v":"6.2.8"},{"$f":"Questions!C118","v":"\nHoses and water lines are protected against cross-connection or backflow to prevent contamination of potable water.\n"},{"$f":"IFERROR((Questions!E118 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F118 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J118=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B119","v":"6.2.9"},{"$f":"Questions!C119","v":"\nHand sinks shall be located at access points to all product zones/areas, and placed in an area that allows employees to go directly to their workstation without contamination. \n     •  Processing area hand sinks are hands-free, including water and paper towels.    \n     •  Hand wash stations have warm water (within 15 seconds), liquid soap, hands-free towels\n         or suitable drying devices, and waste containers. \n     •  Hand wash signage is posted near the station and in languages appropriate for workers to \n         understand.\n"},{"$f":"IFERROR((Questions!E119 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F119 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J119=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B120","v":"6.2.10"},{"$f":"Questions!C120","v":"\nRestrooms, locker rooms, and break areas are clean, well lit, and maintained properly. \n     •  Equipment, ventilation, and drains are functioning properly. \n     •  Hand wash signage is posted in all of these areas in languages appropriate for workers to \n         understand. \n     •  Waste containers in restrooms are covered. \n     •  Lunches, drinks, or foodstuffs of any sort should not be stored in lockers.\n"},{"$f":"IFERROR((Questions!E120 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F120 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J120=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B121","v":"6.2.11"},{"$f":"Questions!C121","v":"\nWalkways and ladders that are over exposed product lines are protected to prevent potential contamination. Kick plates with adequate side shielding are installed where needed.\n"},{"$f":"IFERROR((Questions!E121 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F121 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J121=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B122","v":"6.2.12"},{"$f":"Questions!C122","v":"\nFacility management conducts a monthly GMP audit that evaluates the interior and exterior facility conditions.\n"},{"$f":"IFERROR((Questions!E122 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F122 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J122=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B123","v":"6.3.1"},{"$f":"Questions!C123","v":"\nEquipment is designed and made of material that can be easily cleaned and maintained. Equipment is installed to facilitate cleaning and maintenance.\n"},{"$f":"IFERROR((Questions!E123 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F123 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J123=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B124","v":"6.3.2"},{"$f":"Questions!C124","v":"\nEquipment is in good repair and is used for the task it was designed for. \n     •  Seams on food contact surfaces are smooth and free of spot welds. \n     •  No mold or rust is observed.\n     •  A reporting mechanism is in place for employees to report concerns.\n"},{"$f":"IFERROR((Questions!E124 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F124 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J124=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B125","v":"6.3.3"},{"$f":"Questions!C125","v":"\nPipelines and mixing and holding tanks are free of defects and have smooth seams. Pipelines and mixing and holding tanks are self-draining.\n"},{"$f":"IFERROR((Questions!E125 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F125 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J125=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B126","v":"6.3.4"},{"$f":"Questions!C126","v":"\nTemporary repairs will not cause contamination issues to products or the environment and do not inhibit sanitation tasks. Any temporary repairs on food contact surfaces are completed using food grade materials.\n"},{"$f":"IFERROR((Questions!E126 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F126 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J126=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B127","v":"6.3.5"},{"$f":"Questions!C127","v":"\nSoiled or broken pallets have a designated storage area and are not used in the facility. Excess pallets are stored away from raw material, food processing, and food storage areas.\n"},{"$f":"IFERROR((Questions!E127 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F127 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J127=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B128","v":"6.3.6"},{"$f":"Questions!C128","v":"\nPropane and gas operated lift equipment is not operated in food processing areas. Vehicles and batteries are charged and stored in areas separated from foodstuffs.\n"},{"$f":"IFERROR((Questions!E128 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F128 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J128=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B129","v":"6.3.7"},{"$f":"Questions!C129","v":"\nTransporting equipment (i.e. pallet jacks, fork lifts, carts, trolleys) are in good repair and are not a source of potential contamination.\n"},{"$f":"IFERROR((Questions!E129 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F129 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J129=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B130","v":"6.4.1"},{"$f":"Questions!C130","v":"\nThe plant has a written schedule that addresses both equipment and facility maintenance. Records of verification that the tasks are completed and verified in a timely manner are available for review.\n"},{"$f":"IFERROR((Questions!E130 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F130 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J130=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B131","v":"6.4.2"},{"$f":"Questions!C131","v":"\n     •  A written system is in place that allows any employee to inform maintenance about work \n         requests. \n     •  There is a documented process for the creation of, tracking, and completion of\n         maintenance requests and it can be matched to the work orders.\n"},{"$f":"IFERROR((Questions!E131 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F131 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J131=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B132","v":"6.4.3"},{"$f":"Questions!C132","v":"\nDocumented procedures address how the facility will protect products when breakdowns occur and/or repairs are made in product zones. Procedures describe product disposition when affected by maintenance activities.\n"},{"$f":"IFERROR((Questions!E132 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F132 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J132=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B133","v":"6.4.4"},{"$f":"Questions!C133","v":"\nWritten guidelines are established to ensure control of tools and parts when repairs are taking place during production. The guidelines should include proper placement of tools and parts, and should address tools used in raw areas vs. finished product areas. \n"},{"$f":"IFERROR((Questions!E133 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F133 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J133=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B134","v":"6.4.5"},{"$f":"Questions!C134","v":"\nProcedures are developed that describe the sanitation activities that occur after equipment has undergone repairs, including sanitation responsibility and verification of its completion. Records are kept showing sanitation was completed.\n"},{"$f":"IFERROR((Questions!E134 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F134 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J134=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B135","v":"6.4.6"},{"$f":"Questions!C135","v":"\nThe maintenance program ensures that all outside contractors working in food areas are aware of and have signed a copy of the facility GMPs. Documents are available for review.\n"},{"$f":"IFERROR((Questions!E135 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F135 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J135=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B136","v":0},{"$f":"Questions!C136","v":0},{"$f":"IFERROR((Questions!E136 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F136 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J136=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B137","v":"7.1.1"},{"$f":"Questions!C137","v":"\nA WRITTEN INTEGRATED PEST CONTROL PROGRAM (IPM) HAS BEEN ESTABLISHED WHICH:\n     •  COVERS BOTH THE INTERIOR AND EXTERIOR OF THE OPERATION\n          (INCLUDING STORAGE AREAS FOR PRODUCTS, MATERIALS, OR PACKAGING).\n     •  UTILIZES A LICENSED DESIGNATED PEST CONTROL OPERATOR (PCO) \n          (Can be an internal PCO or a contracted PCO).\n     •  INCLUDES SCHEDULED FREQUENCY OF SERVICE.\n     •  INCLUDES A CURRENT MAP (UPDATED AS NEEDED BUT AT LEAST ANNUALLY) SHOWING THE\n         LOCATION AND TYPE OF ALL PEST CONTROL DEVICES (INTERNAL AND EXTERNAL). \n     •  INCLUDES RESPONSIBILITIES FOR BOTH IN-HOUSE PERSONNEL AND CONTRACTORS.\n"},{"$f":"IFERROR((Questions!E137 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F137 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J137=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B138","v":"7.1.2"},{"$f":"Questions!C138","v":"\nThe IPM files are accurate, up-to-date, and complete. The IPM files include: \n     •  Documentation of all business licenses, proof of indemnity insurance, and certifications\n         for all PCOs in accordance with state/local requirements.  \n     •  A current list of approved pesticides to be used in the facility. \n     •  SDS and sample labels for products used. All pesticides, chemicals, and compounds used \n         meet applicable regulations and approvals (EPA, USDA, OSHA, etc.)."},{"$f":"IFERROR((Questions!E138 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F138 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J138=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B139","v":"7.1.3"},{"$f":"Questions!C139","v":"\nService reports, at the frequency described in the IPM, must be up-to-date and available for review. They must show the service performed, types and amounts of chemicals used, EPA or other applicable regulatory registration numbers, the location treated, targeted pests, signs of activity, and applicable follow-up actions. Trends in activity must be assessed by the PCO or plant to identify areas of improvement in the pest control program.\n"},{"$f":"IFERROR((Questions!E139 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F139 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J139=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B140","v":"7.1.4"},{"$f":"Questions!C140","v":"\nThe plant has an adequate number of coded, secured, tamper-resistant exterior pest control stations spaced at appropriate intervals (≈25-50 ft.) around the building’s exterior perimeter. \n     •  Both the device and the bait are securely anchored. \n     •  The number and location code must correspond with the master identification map. \n     •  Exterior bait stations are visited at least monthly. PCO must initial and date labels, scan\n         the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices.\n"},{"$f":"IFERROR((Questions!E140 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F140 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J140=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B141","v":"7.1.5"},{"$f":"Questions!C141","v":"\nThe plant has an adequate number of interior pest control devices. \n     •  The spacing is at consistent intervals around the interior perimeter of the building \n         area, around the interior perimeter of any walled-in dry food storage, packaging, or cooler \n         areas, and inside of any exterior wall and cooler walls. \n     •  Devices should be on both sides of all doors leading to the exterior, including dock doors. \n     •  Interior catch devices and glue boards are monitored at least weekly. PCO must initial\n         and date labels, scan the barcode, or use punch cards on all devices. \n     •  Labels must be on the inside of devices and devices should have a clear window on top.\n"},{"$f":"IFERROR((Questions!E141 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F141 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J141=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B142","v":"7.1.6"},{"$f":"Questions!C142","v":"\n•  Traps are properly located to prevent contamination of products, packaging, or equipment. \n•  Bait is not used inside the facility. \n•  No snap traps are used.\n•  All pest control devices are clean and functioning properly (i.e. are properly wound, are free \n    from obstruction, have bait as appropriate, are of sound construction and working as\n    intended) and bait in the stations has a fresh appearance.\n"},{"$f":"IFERROR((Questions!E142 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F142 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J142=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B143","v":"7.1.7"},{"$f":"Questions!C143","v":"\nPests or pest activity are not observed around the interior and exterior perimeters of the facility. Domestic animals are prohibited from the premises.\n"},{"$f":"IFERROR((Questions!E143 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F143 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J143=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B144","v":"7.1.8"},{"$f":"Questions!C144","v":"\nTHERE IS NO EVIDENCE OF INSECTS, SPIDERS, RODENTS, AMPHIBIANS, OR BIRDS ON OR IN ANY RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR ZONE 1 (FOOD CONTACT SURFACES).\n"},{"$f":"IFERROR((Questions!E144 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F144 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J144=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B145","v":"7.1.9"},{"$f":"Questions!C145","v":"\nTHERE IS NO EVIDENCE OF DECOMPOSED PESTS ANYWHERE IN THE INTERIOR OF THE FACILITY, INCLUDING IN PEST CONTROL DEVICES.\n"},{"$f":"IFERROR((Questions!E145 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F145 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J145=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B146","v":"7.1.10"},{"$f":"Questions!C146","v":"\nHigh and low voltage insect light traps (ILTs) are located appropriately so they are effective, will not contaminate exposed product, packaging, or equipment, or interfere with plant operations. \n     •  ILTs should be installed no closer than 10 feet (3 meters) from food contact areas and are \n         placed so they do not attract insects into the facility. \n     •  Devices are to be maintained and cleaned on a routine basis. A schedule is in place and \n         adhered to for replacing the sticky boards in sticky-type ILTs. \n     •  Bulbs must be shatter resistant and checked on an annual basis, usually at the start of the \n         active season."},{"$f":"IFERROR((Questions!E146 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F146 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J146=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B147","v":"7.1.11"},{"$f":"Questions!C147","v":"\nAvicides are to be used on the exterior of the facility only. Avicides must be used according to program and label requirements.\n"},{"$f":"IFERROR((Questions!E147 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F147 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J147=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B148","v":"7.1.12"},{"$f":"Questions!C148","v":"\nPesticides, chemicals, and other compounds stored on site for pest control are properly labeled and kept in locked, secured areas segregated from any food storage or processing areas.\n"},{"$f":"IFERROR((Questions!E148 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F148 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J148=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B149","v":0},{"$f":"Questions!C149","v":0},{"$f":"IFERROR((Questions!E149 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F149 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J149=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B150","v":"8.1.1"},{"$f":"Questions!C150","v":"\nEMPLOYEES WITH OBVIOUS SORES, INFECTED WOUNDS, OR INFECTIOUS ILLNESSES SHALL NOT BE IN CONTACT OR WORKING IN AREAS WITH EXPOSED RAW MATERIALS (INCLUDING PRIMARY PACKAGING), FINISHED PRODUCTS, OR FOOD CONTACT SURFACES.\n"},{"$f":"IFERROR((Questions!E150 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F150 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J150=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B151","v":"8.1.2"},{"$f":"Questions!C151","v":"\nA written GMP Program on employee hygiene practices (hand washing, hair restraints, jewelry, gloves, etc.), personal grooming, and the storing of personal items is signed by each employee.\nThe GMP program is followed appropriately by all employees, contractors, and visitors when in product zones/areas. Employees maintain personal cleanliness and use hygienic practices at all times.\n"},{"$f":"IFERROR((Questions!E151 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F151 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J151=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B152","v":"8.1.3"},{"$f":"Questions!C152","v":"\nHygiene rules are clearly displayed at all entrances to production areas (GMP zones). \n     •  Appropriate signage is available in languages appropriate for employees to understand \n         about the hygiene practices. \n     •  Visitors are given a copy of the facility GMPs and are asked to read and sign the facility \n         hygiene rules upon entering the facility. \n     •  Corrective action procedures have been developed for deviations to employee hygiene\n         practices, including use of a discipline policy for infractions to the GMPs as applicable.\n"},{"$f":"IFERROR((Questions!E152 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F152 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J152=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B153","v":"8.1.4"},{"$f":"Questions!C153","v":"\nWith the exception of a plain wedding band, all jewelry and other objects that might contaminate products like artificial nails and body piercings are not worn (Medical Alert neck chains are permissible if worn under garments). Items such as pens, thermometers, etc. are not carried in above-the-waist pockets.\n"},{"$f":"IFERROR((Questions!E153 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F153 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J153=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B154","v":"8.1.5"},{"$f":"Questions!C154","v":"\nAll persons must wear single use hairnet/facial hair coverings when around exposed products, regardless of risk level.\n •  Beards or mustaches must be fully covered by a facial hair covering.\n •  Caps are not an adequate hair cover or hair restraint, and will require a hairnet to be worn underneath. Caps must be clean and shall not pose a risk of contamination. Caps that are made of a material that is not easily cleanable must be covered by a hair net.\n"},{"$f":"IFERROR((Questions!E154 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F154 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J154=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B155","v":"8.1.6"},{"$f":"Questions!C155","v":"\nGarments are clean, appropriate for the operation, and do not contribute to potential product contamination. \n     •  All garments have snaps, not buttons. \n     •  Garments are not worn in lunchrooms, restrooms, or outside the facility. \n     •  Employees change smocks or uniforms as necessary when moving through the facility to \n         minimize cross-contamination. \n     •  Garments are segregated from outside clothing and personal items in the changing room.\n"},{"$f":"IFERROR((Questions!E155 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F155 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J155=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B156","v":"8.1.7"},{"$f":"Questions!C156","v":"\nEmployees are observed properly washing their hands after activities that may have contaminated them. Activities can include, but are not limited to: using the restrooms, after breaks, prior to entering production and product packaging areas, prior to handling product, prior to touching product contact and non-food contact surfaces, or after handling garbage.\n"},{"$f":"IFERROR((Questions!E156 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F156 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J156=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B157","v":"8.1.8"},{"$f":"Questions!C157","v":"\nCostco has a \"no bare hands\" policy for ready to eat foods i.e. gloves must be used where there is a direct hand contact with ready-to-eat products regardless of risk level. The facility must have a written procedure for the proper handling and usage of gloves and must include verification documentation.\n\n • Reusable food-safe gloves must be washed and sanitized frequently – at a minimum, at the start, after breaks, and after handling potential contaminants. \n •  If fabric gloves are used when hands are in contact with food, they need to be covered with an outer latex-free, powder-free disposable glove. \n •  Single use gloves are to be latex-free and powder-free, maintained intact, clean, and in good condition. \n"},{"$f":"IFERROR((Questions!E157 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F157 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J157=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B158","v":"8.1.9"},{"$f":"Questions!C158","v":"\nEating, drinking, smoking, and chewing gum, tobacco, or toothpicks is prohibited in processing and storage areas, and is confined to designated areas outside of the processing and storage areas.\n\nDrinking water must be in clear, covered containers and shall be limited to designated areas away from raw materials, packaging, tools, or equipment storage areas.\n"},{"$f":"IFERROR((Questions!E158 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F158 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J158=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B159","v":"8.1.10"},{"$f":"Questions!C159","v":"\nLocker inspections are on a defined schedule. Lockers are free of food and drink.\n"},{"$f":"IFERROR((Questions!E159 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F159 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J159=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B160","v":0},{"$f":"Questions!C160","v":0},{"$f":"IFERROR((Questions!E160 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F160 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J160=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B161","v":"9.1.1"},{"$f":"Questions!C161","v":"\nInbound and outbound transport vehicles are clean, free of odor, free of pest contamination, in sound condition, or are rejected. \n     •  Ingredients or materials shipped in a damaged, dirty, or infested transport vehicle are \n         rejected. \n     •  The facility maintains a log for rejected transport vehicles that records the reason for the\n         rejection.\n"},{"$f":"IFERROR((Questions!E161 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F161 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J161=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B162","v":"9.1.2"},{"$f":"Questions!C162","v":"\nTrailers are able to maintain product temperatures and are not a potential source of contamination. \n     •  Trailer temperatures and conditions are documented. \n     •  Perishable product transport vehicles must be pre-cooled prior to loading, and \n         documentation of the pre-cooling cycles must be maintained.\n"},{"$f":"IFERROR((Questions!E162 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F162 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J162=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B163","v":"9.1.3"},{"$f":"Questions!C163","v":"\nAll materials and ingredients are properly identified and labeled, and show date of receipt or other marking so that they can be properly rotated through the system (ex: FIFO). For traceability, primary packaging and raw ingredients are identified by code date or lot numbers which are assigned by either the supplier or the facility. The facility maintains distribution records of the initial point of distribution for all finished food products by specific code date or lot. \n"},{"$f":"IFERROR((Questions!E163 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F163 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J163=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B164","v":"9.1.4"},{"$f":"Questions!C164","v":"\nProducts are stored in the appropriate temperature range. Products are not stored in shipping and receiving areas unless controls are in place to eliminate quality, food safety, and/or temperature abuse issues. Perishable products should not be stored on the cool dock.\n"},{"$f":"IFERROR((Questions!E164 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F164 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J164=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B165","v":"9.1.5"},{"$f":"Questions!C165","v":"\nShipping and receiving docks are clean, organized, and free of debris and spills. Equipment stored on the dock is organized and in good repair.\n"},{"$f":"IFERROR((Questions!E165 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F165 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J165=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B166","v":"9.1.6"},{"$f":"Questions!C166","v":"\nTemperatures of refrigerated and frozen products are documented at the time of receipt. \n     •  Temperature monitoring devices are available and in good repair. \n     •  Auditor to confirm that devices cover temperature ranges of the products being monitored.\n"},{"$f":"IFERROR((Questions!E166 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F166 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J166=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B167","v":"9.1.7"},{"$f":"Questions!C167","v":"\nProcedures for transferring bulk ingredients are designed to protect the product from contamination. \n     •  Receiving hoses are clean, capped, and properly stored off the ground. \n     •  Connection ports into the building are capped and locked when not in use.\n"},{"$f":"IFERROR((Questions!E167 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F167 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J167=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B168","v":"9.2.1"},{"$f":"Questions!C168","v":"\nAn 18 inch perimeter is maintained along all walls to allow for proper cleaning and pest control treatment. All materials are properly stored at an adequate height (6 inches or pallet height) off the floor.\n"},{"$f":"IFERROR((Questions!E168 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F168 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J168=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B169","v":"9.2.2"},{"$f":"Questions!C169","v":"\nProper first in first out (FIFO) practices are used for all finished goods.\n"},{"$f":"IFERROR((Questions!E169 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F169 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J169=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B170","v":"9.2.3"},{"$f":"Questions!C170","v":"\nAll ingredients, including packaging materials, are properly stored, packaged, covered when not in use, stored under appropriate conditions, in good condition, clean, dry, intact, and free from contamination and spoilage. Partially used raw ingredients or packaging material are protected before returning to storage.\n"},{"$f":"IFERROR((Questions!E170 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F170 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J170=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B171","v":"9.2.4"},{"$f":"Questions!C171","v":"\nDamaged cases or containers are immediately segregated and repacked, or properly destroyed. Items put on hold are segregated, identified, and protected from contamination.. Hold items are to be documented and stored in a designated area.\n"},{"$f":"IFERROR((Questions!E171 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F171 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J171=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B172","v":"9.2.5"},{"$f":"Questions!C172","v":"\nIngredient containers that are being reused are sanitized, or use a protective liner. Containers from microbiologically sensitive products must be destroyed.\n"},{"$f":"IFERROR((Questions!E172 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F172 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J172=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B173","v":"9.2.6"},{"$f":"Questions!C173","v":"\nDry storage areas are maintained in a clean and sanitary manner and spills are immediately cleaned.\n"},{"$f":"IFERROR((Questions!E173 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F173 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J173=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B174","v":"9.2.7"},{"$f":"Questions!C174","v":"\nRestricted chemicals used in processing or as an ingredient are stored in a locked area separate from food and packaging supplies.\n"},{"$f":"IFERROR((Questions!E174 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F174 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J174=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B175","v":"9.2.8"},{"$f":"Questions!C175","v":"\nCooler floors are kept dry and clean with no aged spills. Cooler floors, walls, ceilings, and racking are in good repair.\n"},{"$f":"IFERROR((Questions!E175 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F175 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J175=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B176","v":"9.2.9"},{"$f":"Questions!C176","v":"\nThere is no sign of condensation issues in coolers. \n     •  Products stored in coolers show no signs of having condensation issues. \n     •  Cooler temperatures are maintained within acceptable ranges. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n"},{"$f":"IFERROR((Questions!E176 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F176 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J176=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B177","v":"9.2.10"},{"$f":"Questions!C177","v":"\nFreezer floors are kept dry, clean, and with no aged spills. Freezer racks, floors, walls, and ceilings are in good repair.\n"},{"$f":"IFERROR((Questions!E177 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F177 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J177=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B178","v":"9.2.11"},{"$f":"Questions!C178","v":"\nProduct stored in freezers is in good condition and shows no sign of freeze/thaw conditions. \n     •  Frozen condensate is not observed in the freezer area. \n     •  Freezer temperatures are maintained below maximum acceptable levels. \n     •  Temperatures are manually checked twice a day or are on continuous recording devices\n         with alarms.\n"},{"$f":"IFERROR((Questions!E178 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F178 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J178=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B179","v":"9.2.12"},{"$f":"Questions!C179","v":"\nPallets are in good repair and clean (GMA #1). Pallets stored outside are inspected for evidence of contamination before being used inside the facility.\n"},{"$f":"IFERROR((Questions!E179 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F179 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J179=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B180","v":0},{"$f":"Questions!C180","v":0},{"$f":"IFERROR((Questions!E180 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F180 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J180=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B181","v":"10.1.1"},{"$f":"Questions!C181","v":"\nRecirculated or reused water for rinsing, washing, or conveying food must be monitored through documented procedures that ensure the water does not increase the level of contamination of the food. Monitoring records must be available and meet the testing frequencies of the written program.\n"},{"$f":"IFERROR((Questions!E181 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F181 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J181=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B182","v":"10.1.2"},{"$f":"Questions!C182","v":"\nTempering or thawing is done under controlled conditions (e.g. under refrigeration) and is monitored to ensure stated temperature controls are met. \n     •  Thawing procedures have been developed that ensure safety and quality is maintained.\n     •  Verification checks of compliance with the procedures are completed and documented.\n"},{"$f":"IFERROR((Questions!E182 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F182 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J182=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B183","v":"10.2.1"},{"$f":"Questions!C183","v":"\nProcess control points and limits are observed being monitored, and the results are being recorded per the procedures. Employees interviewed by the auditor during the audit understand their monitoring points. \n"},{"$f":"IFERROR((Questions!E183 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F183 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J183=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B184","v":"10.2.2"},{"$f":"Questions!C184","v":"\nWhenever a process control is outside of the established criteria, corrective actions are being taken as required. All corrective actions are documented.\n"},{"$f":"IFERROR((Questions!E184 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F184 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J184=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B185","v":"10.2.3"},{"$f":"Questions!C185","v":"\nThe plant has taken steps to ensure that no equipment or processing operation used has the potential to contribute to the contamination or adulteration of the product with physical, chemical, or microbial contaminants.\n"},{"$f":"IFERROR((Questions!E185 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F185 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J185=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B186","v":"10.2.4"},{"$f":"Questions!C186","v":"\nThe sanitation practices observed do not have the potential to cause product contamination. Hoses are used in such a way that they are not a source of contamination due to water droplets or aerosols (no high pressure).\n"},{"$f":"IFERROR((Questions!E186 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F186 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J186=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B187","v":"10.2.5"},{"$f":"Questions!C187","v":"\nLine stoppages (breakdowns or shutdowns) are monitored to ensure down time, temperature fluctuations, or other factors do not affect the safety and/or quality of the product. Action procedures are established for when product safety and/or quality are at risk.\n"},{"$f":"IFERROR((Questions!E187 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F187 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J187=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B188","v":"10.2.6"},{"$f":"Questions!C188","v":"\nA calibrated thermometer is used in monitoring perishable product processing temperatures. Ingredient and product temperatures are monitored and maintained throughout processing to ensure they are within acceptable ranges.\n"},{"$f":"IFERROR((Questions!E188 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F188 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J188=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B189","v":"10.2.7"},{"$f":"Questions!C189","v":"\nIngredient containers are properly labeled, dated, and covered as required. If a color-coding system is used for labeling ingredient containers, signage for the use of the containers and equipment is posted in languages appropriate for employees to understand.\n"},{"$f":"IFERROR((Questions!E189 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F189 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J189=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B190","v":"10.2.8"},{"$f":"Questions!C190","v":"\nGlass, ceramic, or brittle plastic raw material packaging is not used in the processing area. Controls have been implemented to address glass, ceramic, or brittle plastic finished product or packaging.\n"},{"$f":"IFERROR((Questions!E190 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F190 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J190=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B191","v":"10.2.9"},{"$f":"Questions!C191","v":"\nIngredients and packaging materials that are staged for processing are kept clean, dry, and free from contamination during processing.\n"},{"$f":"IFERROR((Questions!E191 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F191 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J191=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B192","v":"10.2.10"},{"$f":"Questions!C192","v":"\nScreens, sifters, sieves, and magnets are inspected and verified on a scheduled basis. All checks are documented.\n"},{"$f":"IFERROR((Questions!E192 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F192 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J192=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B193","v":"10.2.11"},{"$f":"Questions!C193","v":"\nCompressed air or gasses used in processing, packaging, or cleaning are treated in such a way as to prevent contamination (e.g. filters). \n     •  Filters are capable of removing particles of 5 microns or larger.\n     •  Air traps and filters are inspected and changed on a set schedule. Records of filter\n         inspection and replacement are maintained. \n     •  Non-filtered gasses that come in contact with product are of suitable purity to protect \n         finished product and are routinely monitored.\n"},{"$f":"IFERROR((Questions!E193 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F193 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J193=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B194","v":"10.2.12"},{"$f":"Questions!C194","v":"\nAll floors are observed to be free of standing water.\n"},{"$f":"IFERROR((Questions!E194 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F194 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J194=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B195","v":"10.2.13"},{"$f":"Questions!C195","v":"\nMiscellaneous materials (e.g. maintenance tools, gloves, rags) are not found on or near processing equipment. Tools used for equipment adjustment are clean and in good repair.\n"},{"$f":"IFERROR((Questions!E195 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F195 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J195=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B196","v":0},{"$f":"Questions!C196","v":0},{"$f":"IFERROR((Questions!E196 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F196 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J196=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B197","v":"11.1.1"},{"$f":"Questions!C197","v":"\nA MASTER CLEANING/SANITATION SCHEDULE OF CLEANING AND SANITATION DUTIES (SSOPs) EXISTS. \n     •  INCLUDES ALL AREAS AND EQUIPMENT TO BE CLEANED (INCLUDING PROCESSING AND NON-\n         PROCESSING AREAS AND EQUIPMENT) AND THE FREQUENCY OF CLEANING. \n     •  RECORDS ARE AVAILABLE SHOWING THAT THE TASKS WERE COMPLETED AND BY WHOM, \n         INCLUDING VERIFICATION THAT TASKS WERE COMPLETED AS SCHEDULED.\n"},{"$f":"IFERROR((Questions!E197 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F197 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J197=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B198","v":"11.1.2"},{"$f":"Questions!C198","v":"\nSanitation SOPs for all tasks are written and an order of operation is followed to prevent recontamination of cleaned surfaces. \n     •  SOPs include all necessary tear down procedures, responsibility for the task to be\n         performed and/or regulatory content, and equipment needed to perform the cleaning and\n         sanitizing. \n     •  Sanitation SOPs address how equipment is to be cleaned after being out of service.\n"},{"$f":"IFERROR((Questions!E198 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F198 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J198=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B199","v":"11.1.3"},{"$f":"Questions!C199","v":"\nAll employees with sanitation responsibility undergo annual sanitation training. \n     •  Records of the training are kept and include the person responsible for the training, the \n         topics covered, who was trained, and evidence that the training was effective. \n     •  Contract production cleaning and sanitizing companies must maintain SSOP and safe \n         chemical training records at the facility.\n"},{"$f":"IFERROR((Questions!E199 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F199 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J199=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B200","v":"11.1.4"},{"$f":"Questions!C200","v":"\nVerification activities that evaluate sanitation procedures and execution take place using defined criteria and occur at an established frequency. Records of findings are maintained and results are reviewed with sanitation employees. \n\nAll operations must have a written program in place to verify sanitation effectiveness for food contact surfaces. The program should be based on a risk assessment of the operation and validated, and shall not rely solely on visual checks for sanitation verification. Examples of acceptable verification include ATP monitoring or swabbing for TPC (Total Plate Count).\n"},{"$f":"IFERROR((Questions!E200 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F200 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J200=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B201","v":"11.1.5"},{"$f":"Questions!C201","v":"\nA daily pre-operational sanitation inspection program with pass/fail criteria is established for all production related areas. \n     •  Corrective action instructions are written and implemented on areas needing sanitation \n         follow up when visual inspection indicates failure. \n     •  Pre-operational records of the sanitation inspection program are maintained and\n         available for review.\n"},{"$f":"IFERROR((Questions!E201 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F201 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J201=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B202","v":"11.1.6"},{"$f":"Questions!C202","v":"\nAll operations must have a written Environmental Monitoring program in place to assess sanitation effectiveness. The program must be based on a risk assessment of the operation and its effectiveness must be re-evaluated when deficiencies are identified, or at least on an annual basis.\n\nSuppliers of high risk, ready-to-eat food items should have the following included in their Environmental Monitoring Programs:\n •  Sampling protocol - including frequency, number of samples, sample locations, and methodology for each target organism.\n •  Acceptance/Rejection criteria, including acceptable critical limits\n •  Evaluation and trending of results.\n •  Corrective action procedures, with proposed follow-up and/or corrective actions for unsatisfactory results.\n\nWhere pathogen testing is done on food contact surfaces, all product lots processed over the swabbed surface(s) since the last validated sanitation cycle shall remain within the supplier's control until satisfactory test results are obtained.\n"},{"$f":"IFERROR((Questions!E202 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F202 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J202=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B203","v":"11.1.7"},{"$f":"Questions!C203","v":"\nTHE FACILITY WATER IS FROM A POTABLE SOURCE.\n     •  WATER POTABILITY IS TESTED BY A CERTIFIED LABORATORY ANNUALLY FOR MUNICIPAL\n         WATER SOURCES, AND QUARTERLY FOR WELL WATER. \n     •  SAMPLES ARE DRAWN FROM VARIOUS SITES THROUGHOUT THE FACILITY. \n     •  RECORDS ARE MAINTAINED.\n     •  Water used for either processing or sanitation purposes must be tested for generic E.coli.\n     •  Irrigation water is to meet or exceed the requirements of the U.S. FDA Produce Safety Rule. "},{"$f":"IFERROR((Questions!E203 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F203 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J203=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B204","v":"11.2.1"},{"$f":"Questions!C204","v":"\nChemicals used for cleaning, sanitizing, or processing are properly labeled and approved for a food handling facility. \n     •  Storage for chemicals is appropriately separated from processing and food storage, and\n         is locked and secure. \n     •  The site has an SDS system that is accessible, organized, and current.\n"},{"$f":"IFERROR((Questions!E204 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F204 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J204=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B205","v":"11.2.2"},{"$f":"Questions!C205","v":"\nSanitizing solutions in footbaths, hand dips, and drop down stations are in compliance with the facility’s written programs and are verified by the auditor. Documented testing procedures are in place that routinely verify that the chemical concentrations used are in compliance with regulatory and sanitation program requirements.\n"},{"$f":"IFERROR((Questions!E205 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F205 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J205=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B206","v":"11.2.3"},{"$f":"Questions!C206","v":"\nCleaning and sanitizing equipment is designed for its intended use and is color-coded or labeled. Color-coding systems require appropriate signage describing the system posted throughout the plant. When not in use, all cleaning equipment is stored properly and away from food processing areas.\n"},{"$f":"IFERROR((Questions!E206 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F206 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J206=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B207","v":"11.3.1"},{"$f":"Questions!C207","v":"\nCleanliness is maintained throughout the plant, including all non-processing and non-food contact areas. Spills are cleaned up in a timely manner during production.\n"},{"$f":"IFERROR((Questions!E207 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F207 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J207=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B208","v":"11.3.2"},{"$f":"Questions!C208","v":"\nCleanliness is maintained on all food contact surfaces and significant product buildup is not observed.\n"},{"$f":"IFERROR((Questions!E208 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F208 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J208=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B209","v":"11.3.3"},{"$f":"Questions!C209","v":"\nPools of water or excessive moisture are not observed on equipment or in the processing environment.\n"},{"$f":"IFERROR((Questions!E209 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F209 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J209=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B210","v":"11.3.4"},{"$f":"Questions!C210","v":"\nProcessing tools such as knives, saws, and trimmers are stored properly, and are cleaned and sanitized. Blades, scissors, and knives used for opening bags of ingredients are in good repair and properly stored, cleaned, and sanitized.\n"},{"$f":"IFERROR((Questions!E210 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F210 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J210=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B211","v":0},{"$f":"Questions!C211","v":0},{"$f":"IFERROR((Questions!E211 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F211 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J211=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B212","v":"12.1.1"},{"$f":"Questions!C212","v":"\nFACILITIES THAT MANUFACTURE IN OR IMPORT PRODUCT TO THE UNITED STATES MUST PROVIDE EVIDENCE THAT THEY HAVE REGISTERED IN ACCORDANCE WITH THE FDA BIOTERRORISM REGULATION (a letter stating registration is adequate, auditor does not need to see the registration number).\n"},{"$f":"IFERROR((Questions!E212 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F212 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J212=1,\"Critical\",\" \")","v":"Critical"}]
[{"$f":"Questions!B213","v":"12.1.2"},{"$f":"Questions!C213","v":"\nA multidisciplinary team has assessed the facility and developed a written food defense plan covering all operations. \n     •  The food defense team meets at least annually to reassess the plan, or when \n         reassessments/changes are necessary. \n     •  The facility has developed a reduction strategy for identified risks.\n"},{"$f":"IFERROR((Questions!E213 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F213 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J213=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B214","v":"12.1.3"},{"$f":"Questions!C214","v":"\nRecords are kept to identify previous source and next customer (one up and one down the supply chain). Documents verifying compliance are maintained for the appropriate time based on product shelf life.\n"},{"$f":"IFERROR((Questions!E214 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F214 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J214=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B215","v":"12.1.4"},{"$f":"Questions!C215","v":"\nThe food defense plan: \n     •  Outlines how access is controlled to all areas of the facility.\n     •  Includes an easy ID system for employees who have access to open food sources, \n         including food packaging materials and equipment that touches food. \n     •  Addresses procedures for handling non-employees (contractors, visitors, outside drivers) \n         while visiting the facility. The access plan identifies how critical departments/areas will \n         be physically secured (e.g., locks, cameras, alarms, etc.).\n"},{"$f":"IFERROR((Questions!E215 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F215 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J215=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B216","v":"12.1.5"},{"$f":"Questions!C216","v":"\nThe food defense plan: \n     •  Identifies the systems and procedures for controlling the integrity of all incoming \n         materials. There are procedures that describe how receiving of raw materials will take \n         place including the matching of seal numbers, evaluation of product integrity, and \n         delivery driver identification verification. \n     •  Provides procedures for securing bulk ingredient ports and water handling facilities (a\n         system to limit access to only authorized personnel).\n     •  Contains a procedure for, and documentation of, 100% inspection of inbound less than \n         full load (LTL) unsecured deliveries. Procedures for raw materials receiving include\n         matching of seal numbers, evaluation of product integrity, ensuring LTL loads are secured\n         with padlock, and delivery driver identification.\n"},{"$f":"IFERROR((Questions!E216 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F216 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J216=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B217","v":"12.1.6"},{"$f":"Questions!C217","v":"\nEstablished procedures are included in the plan to protect the process and product from deliberate contamination. The plan provides for restricting access to documents and software associated with ingredients or finished products (formula, cleaning, etc.). Finished and raw products have tamper evident packaging.\n"},{"$f":"IFERROR((Questions!E217 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F217 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J217=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B218","v":"12.1.7"},{"$f":"Questions!C218","v":"\nProcedures are established on how the shipment of finished product is protected from intentional contamination. \n     •  LTL and outbound trailer controls are in place and documented. \n     •  A driver identification system is in place.\n"},{"$f":"IFERROR((Questions!E218 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F218 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J218=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B219","v":"12.1.8"},{"$f":"Questions!C219","v":"\nThe program includes documented procedures on employee management from a defense perspective. \n     •  The plan provides a protocol to screen prospective employees prior to hiring, including\n         reference checks for all employees and basic felony background checks for all\n         supervisors and above. \n     •  Procedures are in place to educate employees on how to report suspicious activity (what\n         to report and who to report to).\n"},{"$f":"IFERROR((Questions!E219 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F219 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J219=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B220","v":"12.2.1"},{"$f":"Questions!C220","v":"\nAuditor to confirm:\n     •  The facility is complying with their program on restricting areas of the plant to authorized\n         personnel only.\n     •  The site is adhering to procedures to alert personnel regarding restricted areas (signs,\n         locked doors, etc.). \n     •  Access points are observed as being secured and/or monitored appropriately.\n"},{"$f":"IFERROR((Questions!E220 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F220 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J220=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B221","v":"12.2.2"},{"$f":"Questions!C221","v":"\nThe plant has made visitors aware of the facility’s program and they are observed to be in compliance. The visitor policy is posted or provided to all visitors, contractors, and non-employees.\n"},{"$f":"IFERROR((Questions!E221 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F221 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J221=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B222","v":"12.2.3"},{"$f":"Questions!C222","v":"\nAuditor to confirm:\n     •  Inbound/outbound trailers are secured (seals match receiving documents and bills of\n         lading). \n     •  Receiving records and outbound bills of lading are matched against seals and driver\n         identification is verified. \n     •  Less than full loads are verified that they are handled according to policy. \n     •  Bulk receiving ports/silos and water handling facilities are secured.\n"},{"$f":"IFERROR((Questions!E222 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F222 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J222=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B223","v":"12.2.4"},{"$f":"Questions!C223","v":"\nAuditor to confirm:\n     •  Company sensitive software and documents associated with ingredients and finished\n         products have limited access. \n     •  All finished products are contained in tamper evident packaging.\n"},{"$f":"IFERROR((Questions!E223 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F223 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J223=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B224","v":0},{"$f":"Questions!C224","v":0},{"$f":"IFERROR((Questions!E224 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F224 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J224=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B225","v":0},{"$f":"Questions!C225","v":0},{"$f":"IFERROR((Questions!E225 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F225 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J225=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B226","v":0},{"$f":"Questions!C226","v":0},{"$f":"IFERROR((Questions!E226 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F226 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J226=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B227","v":0},{"$f":"Questions!C227","v":0},{"$f":"IFERROR((Questions!E227 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F227 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J227=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B228","v":0},{"$f":"Questions!C228","v":0},{"$f":"IFERROR((Questions!E228 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F228 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J228=1,\"Critical\",\" \")","v":" "}]
[{"$f":"Questions!B229","v":0},{"$f":"Questions!C229","v":0},{"$f":"IFERROR((Questions!E229 &\"\"),\"\")","v":""},{"$f":"IFERROR((Questions!F229 &\"\"),\"\")","v":""},{"$f":"IF(Questions!J229=1,\"Critical\",\" \")","v":" "}]

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[null,null,"Assessment Rating System"]
[]
[null,null,null,null,null,null,null,null,null,null,"Yes","PASS",5,null,"Approved","Classroom"]
["This rating system describes a food facility's level of compliance with recognized food safety and Good Manufacturing Practices.  ",null,null,null,null,null,null,null,null,null,"No","FAIL",4,null,"In Process","Internet"]
["The point system and definitions are objective guidelines for evaluating the facility's compliance with the assessed standards",null,null,null,null,null,null,null,null,null,"N/A",null,3,null,"Rejected"]
["and are intended to assure consistency in rating. ",null,null,null,null,null,null,null,null,null,null,null,2]
[null,null,null,null,null,null,null,null,null,null,null,null,1]
["Comments must be provided for any standard rated lower than 5.",null,null,null,null,null,null,null,null,null,null,null,0]
[" ",null,null,null,null,null,null,null,null,null,null,null,"N/A"]
["Questions are scored per the matrix, with 5 being the highest rating possible and 0 being the lowest. If isolated issues"]
["for any element are found, an additional one point deduction will be applied to the question's rating OR "]
["if numerous issues for any element are found, an additional two point deduction will be applied to the question's rating."]
[]
["Number of elements in question",">3 elements missed","3 elements missed","2 elements missed","1 element missed","All elements fulfilled"]
[">3",0,2,3,4,5,"Rating given to question"]
[3,"N/A",0,2,4,5]
[2,"N/A","N/A",0,3,5]
[1,"N/A","N/A","N/A",0,5]
[]
["Definitions:"]
[]
["Single issue - One observation, occurrence, or instance of a specific/same issue or element "]
["Isolated issues - Two observations, occurrences, or instances of a specific/same issue or element. "]
["Numerous issues – Three or more observations, occurrences, or instances of a specific/same issue or element."]
[]
["This rating system is an objective guideline. Auditors may use their discretion regarding scoring, "]
["considering the severity of food safety issues and number of observations of an issue noted."]
[]
["The most current Costco Food Safety Audit Expectations, Contact List, Costco audit templates, and appendices can be found through the link below:"]
["https://my.syncplicity.com/share/ghynznmdobspnfo/Costco%20Food%20Safety%20Documents"]
[]
["If you are experiencing issues with this template please contact FSA@costco.com."]

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