What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

GMP check questionnaire - shift start

Started by , May 22 2016 04:49 AM
8 Replies

Hello everyone!

Could anyone share his/her questionnaire that shop workers use to check GMP conditions on their working area in the beginning of their shift?

I mean smth. like this:

floor/walls/tables are clean   -  yes/no

no cracks on lamps covers -  yes/no

etc.

I just want to prepare some 'easy to use form'.

 

Regards,

Constantine

Share this Topic
Topics you might be interested in
Room Risk Sanity Check How to start with a food fraud program? BRCGS 3.7.2 - Does a supplier have to have a HARA/HACCP to be an approved supplier through a questionnaire? How can I check good sterilization? BRCGS Haulier Transport Questionnaire
[Ad]

Hi Constantine,

 

I would normally put those sort of checks on a production log to be done before start up rather than having a separate questionnaire.

 

Kind regards,

 

Tony

Hello everyone!

Could anyone share his/her questionnaire that shop workers use to check GMP conditions on their working area in the beginning of their shift?

I mean smth. like this:

floor/walls/tables are clean   -  yes/no

no cracks on lamps covers -  yes/no

etc.

I just want to prepare some 'easy to use form'.

 

Regards,

Constantine

 

Hello,

 

We call that our Line clearance form. All items that will be used in each production line are listed in the form and checked by the assigned production worker. It will then be verified by the QC Inspector before that particular line could start their processing.

 

 

Lorbi

We put some of the checks into these kind of forms where we have to (e.g. a post hygiene inspection, we are moving to doing one piece of equipment in depth per day rather than a cursory look over all) and we put in glass / hard plastic risks where the risk is heightened, however, generally I'm moving away from a tick box approach.  It's always difficult to know what to exclude as it's all important but so much of it is just basic common sense.  Do I have a tick box to check no-one is stabbing another member of staff with a knife?  No, that's logical right?  My top tip is to educate and coach the staff and keep the paperwork down if you can.

Thank you all.

In fact, I know what shall be there, but I'd like to see exact for of the check-list other people use.

 

GMO, I share your opinion to cut papers down, but there are requirements of our global QA I cannot avoid :smile:

Hope this one helps.  :happydance:

1 Thank

Thank you all.

In fact, I know what shall be there, but I'd like to see exact for of the check-list other people use.

 

GMO, I share your opinion to cut papers down, but there are requirements of our global QA I cannot avoid :smile:

 

This is what we use.  :sorcerer:

Attached Files

1 Thank

Here is a really simple sample I have.

 

PreOp.docx   18.74KB   107 downloads

2 Thanks

Thank you all!


Similar Discussion Topics
Room Risk Sanity Check How to start with a food fraud program? BRCGS 3.7.2 - Does a supplier have to have a HARA/HACCP to be an approved supplier through a questionnaire? How can I check good sterilization? BRCGS Haulier Transport Questionnaire Can anyone check my HACCP plan for Sea Moss Gel? For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce? Food Safety and Quality Culture Questionnaire Controlling check in and out of blades Glass and Hard plastic check