Issues found in

PACKAGING
INSPECTIONS
 1 Hand washing facilities
versus utensil washing
facilities
Best industry practices
include the separation
and labeling of sinks
to eliminate
cross-contami-
nation issues.

HANDS ONLY UTENSILS ONLY

2 Excessive lubrication

Lubricants that are essential

for effective equipment
operations must be
managed to ensure
they do not get
into food
products.
 3 Utensil usage
and storage

All utensils should be approved

and included in the facility
program so that there
UTENSILS STORAGE are proper proce-
dures for their
inspection, use,
storage, and
handling.
4 Gaps on dock levelers
and dock doors

To eliminate pest entry

points, dock levelers and
dock doors need to be
made close-fitting
or with a gap of
less than ¼ inch
or 6 mm.
5 Temporary repairs

Develop and implement procedures

to define the type of material,
required records, and
timelines to ensure that
they do not become a
contamination risk
to products or
product contact
surfaces.