Form Fda 2966 Food Gmp Inspection Report Page 3
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4INSPECTION CRITERIA
No.
Processes and Controls
Yes
No
N/A
Are products coded to enable positive lot identification, and are records maintained
36.
in excess of expected shelf-life?
37.
Are weighing and measuring practices adequate to ensure the declared quantity of contents?
38.
Are labels of products covered during inspection in compliance? (submit violative labels as exhibits)
Are finished products stored and shipped under conditions which will avoid contamination
39.
and deterioration?
DETAILS OF MANUFACTURING PROCEDURES AND CONTROLS
Provide brief description of manufacturing processes and controls for product(s) inspected. Where appropriate,
report times, temperatures, and other critical processing steps. If microbiological or any other type of contamination
is suspected or encountered, fully describe the relationship between the routes of contamination and the process.
Use flow charts where appropriate. If more space is needed, use continuation sheet.
No.
Personnel
Yes
No
N/A
40.
Are personnel with illness, sores, infections, etc., restricted from handling food products?
Do employees wear clean outer garments, use adequate hair restraints and remove excess
41.
jewelry when handling food?
42.
Do employees thoroughly wash and sanitize hands as necessary?
Do employees refrain from eating, drinking and smoking and observe good food handling techniques
43.
in processing areas?
FORM FDA 2966 (3/13)
Page 3 of 4
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Parent category: Legal