Checklist for GMP Requirements

Conditions Outside Your Facility

Pest Control Program

Conditions Inside Your Facility

Floors, Walls and Ceilings

Plant Design

Ventilation, Condensation and Drip

Lighting

Waste Disposal

Water Supply

Plumbing

Sewage

Toilets

Design, Construction and Location of Equipment, Utensils and Food Contact

Surfaces, Processing Lines and Conveyances

Monitoring Cold Storage

Food Monitoring Devices

Compressed Gases

Employee Health

Employee Cleanliness and Hygiene

Hand Washing

Training and Supervision

Cleaning and Sanitizing Procedures

Cleaning and Sanitizing Agents

Quality Control Operations and Supervision

Preventing Cross Contamination During Processing

Preventing Contamination by Containers and Packaging Materials

Separation of Edible Food From Non Edible Products

Allergen Controls

Evaluating and Handling Raw Materials and Ingredients

Preventing Contamination with Harmful Microorganisms

Preventing Contamination With Natural Toxins or Unavoidable Defects

Ice

Food Storage

Process Controls

Preventing Metal Contamination

Proper Use and Storage of Toxic Chemicals

Warehousing and Distribution

Outdoor Fermentation Vessel

Disposal or Reconditioning of Adulterated Food