#gmpwarehouse

Perform Warehouse Food Safety Inspection using eAuditor

Warehouse Food Safety refers to the comprehensive set of practices, protocols, and standards used to ensure that food products stored in warehouse facilities remain safe, uncontaminated, and compliant with food safety regulations throughout their storage lifecycle. It involves managing temperature, hygiene, pest control, cross-contamination risks, and traceability to protect food quality and public health.

Performing Warehouse Food Safety Inspection using eAuditor ensures a structured, proactive approach to identifying risks, verifying compliance, and maintaining hygienic, temperature-controlled, and contamination-free storage conditions for food products. This digital inspection process supports regulatory alignment (e.g., FDA, FSMA, GFSI), promotes accountability, and provides robust documentation across the warehouse environment. 3.1 Purpose of the Inspection The objective of using eAuditor for warehouse food safety inspections is to: - Validate adherence to food safety standards and best practices - Identify and track hazards related to contamination, spoilage, or pest activity - Ensure that the facility, equipment, and personnel follow hygiene and operational protocols - Maintain traceable, audit-ready documentation for internal reviews or third-party audits - Support compliance with HACCP, FSMA, and GFSI-recognized schemes like SQF and FSSC 22000 3.2 Structure of the eAuditor Checklist The eAuditor warehouse food safety checklist typically includes these key sections: - Facility and Structural Hygiene - Temperature and Cold Storage Compliance - Stock Rotation and Traceability - Pest Control and Physical Contaminant Prevention - Personnel Hygiene and Food Handling Practices - Documentation, Labelling, and Reporting Each section uses: - Yes/No/NA responses or Pass/Fail formats - Numeric fields for measurements (e.g., temperature, humidity) - Required photo documentation - Action assignment for any non-conformities - Comment boxes and digital sign-off fields 3.3 Key Areas of Inspection Using eAuditor 3.3.1 Facility Hygiene and Cleanliness - Walls, ceilings, floors, and shelves are clean and damage-free - Doors, loading docks, and ventilation areas are sealed and pest-proof - Drainage systems are functional and regularly cleaned - Waste disposal areas are segregated and covered In eAuditor: Capture images of unclean areas, assign cleaning tasks, and note structural repairs. 3.3.2 Temperature and Humidity Control - Cold, frozen, and ambient zones are within the required limits - Data loggers or thermometers are calibrated and functioning - Alerts for temperature excursions are active - Condensation or ice buildup is absent In eAuditor: Enter real-time temperature readings; assign maintenance actions if ranges are exceeded. 3.3.3 Stock Rotation and Labelling - FIFO or FEFO is followed across all storage zones - Expired or damaged stock is segregated and logged - Product labels include lot/batch numbers, expiry dates, and allergen info - No mixing of raw and ready-to-eat products In eAuditor: Log any improperly labeled stock, attach photos, and flag for removal or training updates.

3.3.4 Pest Control and Foreign Object Prevention - Pest control devices are in place and inspected regularly - No droppings, nests, or insect activity found - Light fixtures are shatterproof or protected - No open containers or food exposure near storage zones In eAuditor: Document pest sightings or trap conditions; assign pest control visits if needed. 3.3.5 Personnel Hygiene and Training - Staff wear clean uniforms, gloves, and hairnets where required - Handwashing facilities are stocked and accessible - Staff are trained in hygiene and allergen handling - Unauthorized access to food zones is restricted In eAuditor: Confirm training logs, take evidence photos, and assign retraining for observed violations. 3.3.6 Documentation and Audit Readiness - All logs (temperature, cleaning, pest control) are updated and accurate - Inventory systems support traceability and recall readiness - HACCP-based controls are implemented and monitored - Records are backed up digitally and reviewed regularly In eAuditor: Attach logs directly within the inspection; flag missing documentation for follow-up. 3.4 Conducting the Inspection – Step-by-Step - Open the Warehouse Food Safety checklist in eAuditor on a mobile or tablet - Walk through each area, completing sections with real-time entries - Capture photo evidence of compliance or risks (e.g., pest traps, temperature readings, expiry dates) - Assign corrective actions directly from the app to specific team members - Digitally sign off the inspection with time, date, and location stamps - Generate a comprehensive report for internal audits or external compliance reviews