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Attachment
10

Management DBA-PR-640-01

Shift check list for: ___.___.2022. year, I shift / - enter this character Room/Process:
in the corresponding field (YES or NO)
WORKING ENVIRONMENT STATE Time Time Comment

Start of shift Time End of shift

1. Health controls
YES NO YES NO

a. No medical signs are observed on the workers

problems that may endanger the product b. 7-15h
Performed control of the use and storage of employees' medicines.

c. The completeness of the first aid cabinet and the completeness of the blue hanzaplasts weekly

Start of shift
2. Purity
YES NO

a. Hats, work clothes (pants, jacket, apron), shoes, gloves, upper arms and face masks (if
any) are clean and in good condition
b. Unsecured jewelry and makeup were removed. 7-15h
c. Hair protection products are worn in an adequate manner. d.
In rooms used for processing, packaging and storage
food, washing and storage of equipment and accessories, no clothes stored away
Start of shift
3. Company circle
YES NO

a. Garbage and trash have been

removed. b. The grass has been cut and there are no 7-15h
signs of weeds. c. Transport routes are clear.
d. No residual water.

Start of shift End of shift

4. Garbage
YES NO YES NO

a. Waste was removed from all production plants and warehouses and disposed of in a 7-15h
container outside the production hall.

Start of shift
5. Drive
YES NO

a. There are no drips or leaks from installations, ducts and pipes. b.

Passages between equipment and space between equipment and walls are not
obstructed. c. Lighting in all rooms is adequate.
There are
Protection
no unpleasant
means protect
odors and
the fumes.
productf.from
The breakage
ventilationofsystem
windows,
is working.
lighting,Mr.
etc.Nets
de
7-15h
on the openings provide protection against pests.

Start of shift
6. General maintenance
YES NO

a. The walls and floors were cleaned and sanitized. b.

There are no residues of the previous product on the equipment and
accessories. c. The equipment is cleaned and sanitized. d. The accessories
are cleaned and sanitized. e. Products that are stored next to the equipment 7-15h
are protected from contamination when washing walls, floors, equipment and accessories.

f. Joints between walls, floors and ceilings are clean

Start of shift
7. Means for cleaning and sanitizing YES NO
a. Means for cleaning and sanitizing, oils and lubricants and dangerous substances are
located in the designated, locked room. b.
Cleaning and sanitizing agents and hazardous substances are marked. c.
Instructions for the use of cleaning and sanitizing agents and hazardous substances are
available at the point of their use. d. Instructions for handling in case of spillage of
cleaning and sanitation products and hazardous materials are available at the place of their
use. Pouring containers Pictorial how to store. Instructions for safety lists. How to make
a concert

Start of shift
8. Pest protection
YES NO
a. There are no signs of pests. b.
Pesticides cannot contaminate the product, food contact surfaces and packaging
materials.
Every Friday
9. Sanitation of surfaces in contact with food YES NO

Edition A; January, 2021

Amendment 2; 2 Page 1 of
Machine Translated by Google
Attachment
10

Management DBA-PR-640-01
a. Surfaces in contact with food are dry and sanitized. b. Cleaning
and sanitizing agents approved for use in Sanitization of surfaces in contact with
food industry. food is also carried out when retained
c. The final rinse is clear. d. Non- material, impurities, etc. are observed.
food contact surfaces are clean.
Start of shift
10. Portable equipment and accessories
YES NO
a. Portable equipment and accessories are cleaned.
b. Portable equipment and supplies are stored to prevent contamination.

Start of shift
11. Water supply YES NO
a. The water used in the process is safe.

Start of shift
12. Plumbing installer. and removal of liquid waste YES NO

a. Water supply is ensured at all places of its use. b. There is no retained material or
water near the liquid waste outlet. c. There are no unpleasant odors near the liquid waste
outlet.

Start of shift
13. Toilets
YES NO
a. The premises are clean and in good
condition. b. The door closing mechanisms are functional.
14. Devices for washing and sanitizing hands
a. All places have the required amount of detergents and
hand sanitization b.
All hand dryers or paper towel holders are functional. c. Instructions for washing
and sanitizing hands are available in all places
of use.
15. Collection and disposal of garbage and waste
a. Cleaned containers for collecting garbage and waste are available at all
provided places.
b. Garbage and waste disposal containers are in a condition that prevents them from being
scattered and the possibility of becoming a food source for pests.
16. Equipment and accessories
a. Joints on food contact surfaces are smooth. b. Equipment
for monitoring critical limits is marked and calibrated. c. Compressed air equipment
is functional. d. The equipment for removing metal inclusions is functional.

17. Glass, plastic and wooden surfaces

Inspection (completeness and correctness) should be carried out according to
DBA-RU-640-03.01 a. Processing b. Subcooling 1 c. Tunnel 1 d. Chamber 1,2
and 3 f. Dining room and rest room for workers Mr. Business premises h.
Sanitary block (wardrobes, toilets, bathroom, sleep barrier) i. Metal detecting
pens are in use and in stock

17. Starting materials a.

The starting materials are stored so that there is no possibility of their contamination.

b. The status of control and testing of starting materials is indicated.

c. The material for finishing and processing is marked.
d. The material for finishing and processing is stored in such a way as to prevent cross-
contamination of the product.
e. Bulk materials are stored in such a way that their contamination is prevented. f.
Intermediate products are stored so that cross-contamination of products is
impossible. Mr. Non-compliant products are stored in such a way that cross-contamination
of products is impossible.

18. Production operations

a. Work instructions / Operation lists are available at all points of use. b. Was the
withdrawal of raw materials and packaging from production carried out before

the beginning of the processing of other types

of fruit? c. Have the strips been cleaned and have the remnants of previous processing been removed?
fruit?
EF-PR-640-01.10

Edition A; January, 2021

Amendment 2; 2 Page 2 of