Address: 710 Striker Avenue,
Sacramento, CA 95834
Phone: 916 561 5900 Fax: 916 561 5910
Website: [Link]
GMP Checklist for Internal Audits - Personnel
In order to be in compliance with FSMA, all registered processors need to comply with GMPs (Good
Manufacturing Practices). The below is a checklist for your internal audit process. You can check the
boxes for compliance. We have also included a notes section for plant observations and explanation
for every process checked as ‘No’ (Non Conformity). Next to the note section is additional
recommendations and best practices. You can use these as a guide when doing the internal audit.
Personnel
In this segment of the GMP Checklist Template series we look at personnel and three factors that go
into this category: disease control, personal hygiene, and hand washing.
When it comes to disease control, human beings are the main transmitters. One of the most
common ways sickness is spread in a facility is when someone is sick, and that sickness is not
reported. Are your personnel instructed on how to report less than ideal health conditions? Do you
have a written policy that your staff can refer to? If your answer top either of these questions is no,
this template is for you.
In addition to disease control, this good manufacturing practice (GMP) template helps you confirm
that many of your personal hygiene practices are effective. With the template you evaluate proper
attire, makeup, fingernails, and cologne, as well as how visitors are managed when coming to the
plant.
Most importantly, considering current events, the template checks hand washing techniques based
on CDC recommendations and industry standards.
Date of Internal Audit:
Auditor:
Personnel Practices, Disease Control, Training & Supervision
Comments/Observations
Notes for Non-Conformity
Item Yes No Follow up
Disease Control:
Are personnel instructed on how to report health
conditions?
Do you currently have a written policy explaining how
employees report illnesses and injuries?
Comments/Observations
Notes for Non-Conformity
Item Yes No Follow up
Personal Hygiene
Is an effective personal hygiene policy in writing?
Are finger nails kept short, clean and without polish?
No excessive perfume/cologne?
No false lashes, or excessive make up?
No observations of personal coughing or sneezing over
food, packing materials, or food contact areas?
No observations of spitting?
No observations of exposed jewelry?
No personal is consuming food or beverages? And no
evidence of food present in production and storage
areas?
Are visitors required to read, understand, and accept
health, hygiene and safety rules prior to entering the
production area?
No personal medicines present in processing,
packaging, and storage areas?
Are personal wearing hairnets, headbands, capes,
beard covers, and other effective hair restrains where
appropriate?
Are employees trained and knowledgeable on
protection against contamination by wearing suitable
clothing (protective clothing, hairnets, beard
coverings, gloves)?
Hand Washing
Are hands thoroughly being washed before entering or
reentering into food handing areas
Are paper towels or an effective alternative available
when drying hands?
Are the hand washing stations adequately placed? (ex:
near entrance, throughout production, storage areas if
necessary). Consider if this is a logic flow
Is the water temperature warm?
Address: 710 Striker Avenue, Sacramento, CA 95834
Phone: 916 561 5900 Fax: 916 561 5910
Website: [Link]
Note Detail
Consider illnesses, and open
lesions (ex: boils, cuts, sores,
wounds) which can become a All cuts and scrapes on exposed skin must be covered by a
source of microbial waterproof blue metal detectable Band-Aid / wound dressing
contamination. provided by the factory. (Where metal detection is not used on
site, the Band-Aid does not need to be metal detectable. They
must still be blue.)
Does management take
responsibility of ensuring disease The policy should detail when a worker will be sent home or
control? cannot work due to an illness/infectious disease/injury.
Note Detail
Should include how to wash hands, how to maintain personal
cleanliness through hygienic practices, protect against
contamination of food.
Includes no acrylic/false nails, or stones.
Spitting must be prohibited and not evident anywhere
The only exception is a single plain band ring (one piece with no
stones or intricate design) or medical jewelry, which must be
covered. Jewelry in ears, noses, tongues, and eyebrows shall not
be worn.
Exception of water when provided by site.
All visitors and contractors must sign in, sign out and when
unannounced and show appropriate identification.
Review Sign in log, and signed No contractors shall be found to be without proper id or under the
policy agreements for consistency control of a company representative.
Gloves shall be made of impermeable food contact material
Effective hair restraint shall be properly worn by personnel
handling food, fod contact surfaces, raw and packaging materials.
Are gloves clean, intact and in Protective clothing must be visually distinctive for staff in specific
sanitary condition? areas / roles where appropriate i.e. maintenance and cleaning
Are hair and ears fully enclosed by personnel. Protective clothing must be maintained in good clean
a hair net? condition.
Beards and mustaches should also Protective sleeves must be worn when working over food contact
be covered. zones located after a kill step or in RTE production lines.
Employee clothing may not have On RTE production lines or those with a kill step, protective
beads, sequins, or pockets above clothing must cover all personal clothing above knee height. Arms
the waist. Clothing most not must not be exposed.
touch food contact surfaces In facilities where protective clothing is provided, this must be free
from pockets above the waist, buttons and not have access to own
pockets. Maintenance personnel wear clean clothing in the factory
if working in a product flow zone.
Sleeves must be kept captive in processing areas before breaks
and lunches or using the rest room; otherwise they must be
changed.
Should include policy on when and where food can be consumed.
Consider if employees are
Non food handlers must wash hands when they commence work
washing after eating, drinking,
but may subsequently use hand sanitizer on entry to non food
smoking, using restroom,
handling areas e.g. shipping, warehouse areas.
coughing, touching the face,
For facilities that have a kill step (i.e. roasting), water tap, towel
dispenser and waste bin must not be hand operated.
FDA guideline- between 100 and 108°F (38-42°C)], liquid soap
(bactericidal and non-scented).
