Global QCC Report-2015 PDF

December 2014
Papa John's Global QCC audit form

CORPORATE DETAILS
Company Name
AUDITOR
NAME
Corporate Headquarters
AUDIT DATE
Mailing Address:
PREVIOUS
AUDIT DATE
Technical Contact Name:
PREVIOUS
AUDIT SCORE
Phone Number:
Fax
Number:
Contact
E-mail:
Contact Cell Number:

Commercial Contact Name:
Phone Number:
Fax
Number:
Contact
E-mail:
Contact Cell Number:

QCC SITE DETAILS
QCC Name:
QCC Address:
Site phone number:
Contact Name:
Contact cell number:
Email address:
Key Personnel: Name / Job Title

(present during visit)
Issued: August 2012

Issue: 001
Opening
meeting
Site
Procedure
Inspection
Review
Closing Meeting
1 of 1
Global QCC audit form
QCC Current Status

Date:
QCC Market:
Current Recipe
Flour
Water
Oil
Salt
Sugar
Yeast
Mix Times
Minor Ingredient Blend mix time
Slow (minutes)
Slow (minutes)
Fast (minutes)
Fresh Dough Sizes

Trays produced/week
Trays produced/day
Production Days
Delivery to Store Days
QCC Team
Manager
Production
Distribution
Stores in market
Issued: January 2015

Issue: 002
1 of 1
QCC Information Required for SCM*
Date:
QCC
Market:
Equipment
Maintenance
QCC Square Feet

(sq ft)
Divider
(pockets)
Divider
Divider capacity
ppm
Spare parts
on site (Y/N)
Actual Divider
ppm
Maintenance
support on
site (Y/N)
Transportation
Sunday
In house
Transportati
on (Y/N)
Monday
3rd Party
Transportati
on (Y/N)
Salt Package
Size (kg)
Sunday
Sunday
Monday
Number of
batches per
day
Salt quantity
per pallet
Monday
Monday
Goodie Bag
package size
(Kg)
Tuesday
Tuesday
Oil
containers
per pallet
Wednesda
y
Wednesday
Yeast
package size
Thursday
Thursday
Yeast pkg
quantity per
pallet
Friday
Friday
Saturday
Saturday
Proofer capacity
(ppm)
Product
Cooler sq
ft
Product
Cooler
pallet
spaces
Tray Washer
Make/Model
Maintenance
Hours/week Repair and PM
Freezer sq
ft
Friday
Total miles
per week
Friday
Downtime
(hours) per
week
Freezer
pallet
spaces
Saturday
Pieces per
mile
Saturday
Tray date code

labeling
Metal Detection
(Y or N)
Metal Detector
Dry
warehous
e sq ft
Dry
warehous
e pallet
spaces
Tuesday
Number of
trucks
Tuesday
Wednesday
Number of
deliveries
per truck
Wednesday
Flour
package
size (kg)
Trailer size
(ton)
Total per
week
Metal Detector
Make/Model
Production Hours/Day
Batch size
(Kg)
Parts lead
time (days)
Preventatie
Maintenance
Schedule and
Checklist
Tray washer
Tray Washer
capacity (trays
per minute)
Production Days Avg Trays/Day
Number of
batches per
week
Thursday
Production Schedule
Sunday
Maintenance
staffing #
1st Rounder(s) make/model
Batch Information
Dry delivery
separate (Y/N)
Dough
Cooler sq
ft
Dough
cooler
pallet
spaces
Divider scaling
tolerance (+/-)
Proofer
Total Pieces Delivered

per day
Productio
n Room
sq ft
Total Dry Pieces

Delivered per day
Distribution
Thursday
Flour
quantity
per pallet
Date of
water
quality
tested
Total Dry
per week
Water
quantity
Water
filtration/oz
onation/dis
tillation
Number of
deliveries
per truck
Sugar
package
size (Kg)
Trailer size
Sugar
quantity
per pallet
Total trays
per week
*Supply Chain Management

Issue: 002
1 of 2
Sanitation
Hours/Da
y
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

Issue: 002
2 of 2
QCC Audit section contents

1.0 Product Knowledge Guide
2.0 HACCP
3.0 Quality Management System
3.2
Incoming product
3.3
Record Keeping
3.4
3.5
4.0 QCC Environmental Standards
5.0 Product control
4.0
External Site Standards
5.1
4.1
Site Security -
5.2
Handling requirements for specific

materials
Foreign
Body Detection
5.3
Non Conforming Product / Hold
4.2.1
QCC Layout
Procedures
6.0 Process
Control
4.3
Fabrication - Walls
Corrective and preventative action.
4.3.2
Fabrication - Floors
Management of incidents, withdrawals and recalls.
4.3.4
Fabrication - Ceiling
6.2
Calibration
3.6
Traceability
4.3.5
Fabrication - Doors
6.3
Production
3.7
Internal Audits
4.3.6
Fabrication - Lighting
6.4
Prepared foods.
3.8
Complaints
4.3.7
Fabrication - Ventillation
4.3.8
Fabrication - Windows
7.0
GMP - Personal Hygiene
4.3.9
Water
7.2
Training
Warehouse area
7.3
Health and Wellness
4.4
Equipment
7.4
Staff Facilities
4.5
Maintenance
7.5
Protective Clothing
4.6
Chemical Control
4.7
Metal / Sieve / Filter Control / Magnet
4.3.10

Issue: 002
4.7.2
Glass / Brittle Plastic and Ceramic Controls
4.7.3
Wood Control
4.8
Sanitation
4.9
Waste Control
4.10
Pest Control
4.11
Shipping and Loading
1 of 1
Temperature Control
7.0 Personnel
PAPA JOHN'S GLOBAL QCC (Quality Control Center) - REPORT

SITE NAME
AUDITOR
SITE ADDRESS
AUDIT DATE
PREVIOUS AUDIT DATE
TELEPHONE
PREVIOUS AUDIT SCORE
Email
AUDIT SCORE
Phase
Phase
Phase
Phase
1
2
3
4
Back of house QCC - One store

Full QCC - BOH two or more stores
Full QCC - Prepared foods
US Domestic QCC / UK
1/0/1900
0
Phase 3
Full QCC- Prepared Foods a Full QCC with additional food
preparation capabilities that produces dough, handles distribution,
and produces ready-to-eat foods ("ready" for immediate
consumption) such as prepped vegetables or salads or pasta.
Phase 4
Automated Corporate Full QCC- full dough production and
distribution for multiple stores, run completely by PJ corporate.
Phase 1
Back-Of-House (One Store) - dough production facility run by the
franchisee, usually in the back of an existing store, that produces
dough for ONE store. Food distribution is handled by an outside
vendor.
Phase 2
Full QCC full dough production and distribution for multiple stores,
run completely by the franchisee or by an outside vendor.
Back-Of-House (Two or more Stores) dough production facility
run by the franchisee, usually in the back of an existing store, that
produces dough for multiple stores. Food distribution is handled by an
outside vendor.
Non Conformances
Score Phase 1
Score Phase 2
Score Phase 3
Score Phase 4
Score
Not Applicable
Does Not Meet
Partially Meets
Level
Fully Meets
Standard Requirement
Substantially Meets
Clause
Max. Value
Company Profile (Background information on the site)
1.0 Product Knowledge Guide (PKG)
1.1
QCC has on file the current Papa John's Product Knowledge Phase
Guide (PKG). PKG matches all food products that are in
1,2,3
inventory and the information in the PKG must match the
cut sheets.
80
1.2
QCC has an Inventory List of food products, which

physically matches stock in the inventory system.
25

Issue: 002
Phase
1,2,3
1 of 32
1.2.1
Food products that are in stock match the inventory list.
Phase
1,2,3
25
1.3
Technical specifications (Cut sheets) - Technical

specifications must be available for all products.
Phase
1,2,3,4
50
1.4
QCC is using only approved CORE products and all

meats and poultry from approved suppliers. Core
products are:
1. Saucea. Pizza
b. Garlic
2. Cheesea. Mozzarella Cheese (pizza)
b. 2 Cheese Blends
c. 3 Cheese Blends
3. Dough/Crust (all ingredients: flour, salt, sugar,
oil, yeast, water)
4. Dustinator
5. Pepperoncinis
6. Black Olives
7. Meats
a. Beef
b. Italian Sausage
c. Sausage
d. Bacon
e. Pepperoni
f. Ham
g. Grilled Chicken Topping
h. Chicken Poppers
i. Canadian Bacon
QCC is using only approved non-core products
Phase
1,2,3
80
Phase
1,2,3
Phase
1,2,3,4
50
50
Phase
1,2,3
SubTotal
10
The HACCP study must be developed by a multidisciplinary team. Staff appointed as HACCP team
members must have specific training on HACCP principles,
where applicable
The HACCP team must have a designated team leader who
has demonstrable competence in HACCP. Where there is
no multidisciplinary team, the owner of the HACCP system
must have demonstrable competence in HACCP.
Phase 4
only
10
Phase 4
only
10
A full description of the product produced by Papa John's

must be in place.
Phase 4
only
10
The intended use for the product must be defined within

the study.
Phase 4
only
10
The site must have process flow diagrams in place.
Phase 4
only
10
The process flow diagram must have been formally

approved by QA (Quality Assurance) Corporate.
The hazard analysis must be based on a likelihood and
severity risk assessment.
Phase 4
only
Phase 4
only
10
10
1.4.1
1.5
Expired products are NOT in place at the QCC or at the PJ

restaurants (owned by the same franchisee / subfranchisee).
1.5.1
QCC has an updated shelf life chart laminated and posted
370
2.0 HACCP (Hazard Analysis Critical Control Points)
2.1
2.2
2.3
2.4
2.5
2.6
2.7

Issue: 002
2 of 32
2.8
2.9
2.10
2.11
2.12
2.13
2.14
A documented hazard analysis must be available for all

physical, chemical and microbiological hazards which may
be expected.
For each hazard identified, critical control points (CCP)
must be determined.
Critical limits must be defined to ensure that the product is
safe. The process must be capable of operating
consistently within the defined limits.
Phase 4
only
10
Phase 4
only
Phase 4
only
10
10
Monitoring procedures must be established for each

CCP to ensure compliance with the critical limits.
Phase 4
only
80
Corrective actions and procedures must be documented in Phase 4

the event of a CCP deviation.
only
10
The operation of the HACCP plan must be verified by

competent (trained) personnel / assessed to confirm that
it is effective.
The HACCP plan must be reviewed at a pre-determined
frequency (minimum annually) or prior to changes of
product/process which may affect product safety.
Phase 4
only
10
Phase 4
only
20
The monitoring system must be able to demonstrate

control and detect loss of control of CCPs.
SubTotal
220
3.0 Quality Management System
3.1
A formalized Quality / Food Safety Management System

must be available.
Phase
1,2,3,4
10
3.2
Incoming product records must be retained and detail.
Phase
1,2,3,4
20
Temperature Check (where required)

Evidence of Tampering
Sanitation of thermometer probe.
Vehicle registration number
Visual check on the vehicle
Packaging Integrity Check
Coding information and quantity of products checked and
accurately recorded
Check for evidence of pest activity
Pallet Condition
3.2.1
Hoses, caps, gaskets, seals and fixtures used for bulk

Phase
ingredient delivery are inspected before they are unloaded 2,3,4
from the trailer.
10
3.2.2
A suitable stock rotation system must be in place (FIFO

(First In, First Out) based on expiration date).
20

Issue: 002
Phase
1,2,3,4
3 of 32
3.3
Record Keeping - The period for retention of records

must relate to Papa John's Corporate Policy.
Phase
1,2,3,4
10
3.3.1
Key records for example CCP monitoring documents and

ingredient batch sheets must be counter signed / verified.
Phase
1,2,3,4
10
Corrective and preventative action. There must be a

documented procedure which records, investigates,
analyzes and corrects the cause of non conformity against
all standard requirements relating to product and process
safety, legality and quality.
Corrective actions must be logged with all appropriate
details of the issue, assigned responsibility, timescales for
completion and final closure. (examples: Out of tolerance
results for process, microbiological testing, pest control
sign off, mock recall, serious breach of GMP, internal audit
findings)
Corrective action logs should be used to identify trends
and implement preventative actions where applicable.
Management of incidents, withdrawals and recalls.
Procedures must be in place to manage all incidents which
could affect food safety legality or quality.
Phase
1,2,3,4
10
Phase
1,2,3,4
50
Phase
2,3,4
Phase
1,2,3,4
20
Key contact information must be maintained including:

(not an exhaustive list)
Internal contacts (in and out of hours)
Customers (in and out of hours)
Suppliers (raw materials and services)
Government / Enforcement bodies (where applicable)
Phase
1,2,3,4
10
A mock recall (or mock incident) must be undertaken by

the site to test the effectiveness of, and the Incident
Management Teams understanding of, the Recall Plan and
Incident Management Procedures (minimum annually).
Phase
1,2,3,4
10
As part of the mock recall the site must be able to

demonstrate that the traceability system allows
100% of product be traced one step forward and
one step back to all processes including rework,
work in progress and packaging within 2 hours.
Phase
1,2,3,4
80
The product recall test must be tested outside of normal

working hours.
Phase
2,3,4
10
3.5.4
Traceability Procedures must be in place to enable

Phase
traceability one step forward and one back through out the 1,2,3,4
process. Identification at all stages must be transparent.
20
3.6
All ingredients and finished products will be properly

tagged or otherwise physically identified on the external
surface, to prevent potential mis - shipment (e.g.
Receiving date, LPN (License Plate Number)). Receiving
date is on all products and visible.
Phase
1,2,3,4
10
Internal Audits - The site must conduct quarterly internal Phase

audits using the Papa John's QCC form. All findings
1,2,3,4
(positive and negative) must be recorded.
20
3.4
3.4.1
3.4.2
3.5
3.5.1
3.5.2
3.5.3
3.6.1
3.7

Issue: 002
4 of 32
3.7.1
Internal audits must be conducted by appropriately trained Phase

auditors, independently of the area where possible.
1,2,3,4
10
3.8
Complaints - The QCC must have a system for the

Phase
communication of complaints regarding product, quality or 1,2,3,4
safety. Systems should include referral of complaints to
Papa John's regional R&D/QA and Corporate.
15
SubTotal
350
4.0 QCC Environmental Standards
External Site Standards - The premises must be

Phase
designed, constructed and maintained to control the risk of 1,2,3,4
product contamination and comply with all relevant
legislation.
External areas must be kept clean, tidy and free from
Phase
unnecessary items that could provide potential pest
1,2,3,4
harborage.
10
10
Site Security - All access points into the establishment

should be secured by guards, alarms, cameras or other
security hardware.
Phase
1,2,3,4
10
Doors, windows, roof openings, vent openings, trailer

bodies, railcars and bulk storage tanks should be secured
(e.g. locks, seals, sensors) at all times.
Outside storage tanks for materials and potable water
supply should be protected from, and monitored for,
unauthorized access.
Entry into establishments by non staff must be controlled
by requiring positive identification (e.g. picture ID's, signin and sign-out at security or reception, etc.)
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
4.1.4
Visitors, guests and other non-plant employees should be Phase

restricted to non-product areas unless accompanied by an 1,2,3,4
authorized plant representative. Authorized employess are
those on duty in work areas (production and Warehouse).
10
4.1.5
QCC will verify and document upon arrival of trailer of

incoming material that the seal (or lock) is still intact and
match the original receiving note or invoice. Unsealed /
unlocked trailers are rejected where applicable.
Phase
1,2,3,4
4.1.6
Returned goods should be examined for evidence of any

contravention of food security / safety (e.g. Tampering,
cool chain compromise). Records should be kept on the
use of all returned goods in.
An updated daily or shift roster of plant personnel should
be maintained and distributed to plant supervisors where
applicable
Phase
1,2,3,4
10
Phase
1,2,3,4
10
QCC Layout - Product handling from intake to shipping

must be arranged to maintain product integrity and
prevent product contamination. Premises must allow
sufficient working space and storage to enable all
operations to be carried out properly under safe hygienic
conditions.
Suitable facilities must be provided for washing equipment,
trays and utensils and must be located to prevent product
contamination.
Fabrication - Walls - Walls must be designed, constructed,
finished and maintained to prevent the accumulation of
dirt, to reduce condensation and mold growth and to
facilitate cleaning. If signs are placed onto the walls they
must be fully sealed to prevent possible mold growth or
accumulation of dust. or hung up and addded to the MSS
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
4.0
4.0.1
4.1
4.1.1
4.1.2
4.1.3
4.1.7
4.2.1
4.2.2
4.3

Issue: 002
5 of 32
Wall / floor junctions and corners should be coved / curbed Phase

to facilitate cleaning. Cavities in the surface of walls should 1,2,3,4
be avoided to prevent debris from lodging and pest
harborage where applicable.
10
Fabrication - Floors - Floors must slope toward drains.

Floors must be constructed from suitable, easily cleanable
materials and must be in suitable condition.
Phase
1,2,3,4
10
Drains must be accessible for cleaning and fitted with

screens or traps to prevent pest entry and odors.
Phase
1,2,3,4
10
Fabrication Ceiling - Ceilings and overheads must be

Phase
designed, constructed, finished and maintained to prevent 1,2,3,4
the accumulation of dirt, to reduce condensation and mold
growth and to facilitate cleaning.
10
Fabrication Doors - All external doors must be kept

Phase
closed when not in use and effectively proofed against
1,2,3,4
pests. If strip curtains are fitted, they must be maintained
and kept clean and effectively proofed against pests.
10
Fabrication - Lighting - Lights and light bulbs are

adequate in number and strength to effectively illuminate
the entire production and storage facility.
Phase
1,2,3,4
10
Lights should be protected by shatter proof covers and or

sleeves (on the light tubes / bulbs) in all areas of the
facility including trailers.
Phase
1,2,3,4
10
Ventilation -Exhaust fans to the outside are

adequately screened and equipped with self-closing
shutters where applicable. Condensing units in any
areas must be maintained in good condition / clean
and not dripping condensation.
Phase
1,2,3,4
80
Fabrication - Windows - Where windows are designed to Phase

be opened for ventilation purposes, they must be
1,2,3,4
adequately screened to prevent the ingress of pests.
10
4.3.8.1
Glass windows in production and storage areas must be

protected against breakage. Where windows are not
protected then these must be covered as part of a glass
management program.
Phase
1,2,3,4
10
4.3.9
Water - Certificate from the bottled water supplier that

guarantees the purity of the water.
Phase
1,2,3,4
10
4.3.1
4.3.2
4.3.3
4.3.4
4.3.5
4.3.6
4.3.6.1
4.3.7
4.3.8

Issue: 002
6 of 32
4.3.9.1
Filter for Clear Filtered Water System is changed as

scheduled (documentation). Ultraviolet system checks are
in place.
Phase
1,2,3,4
10
4.3.9.2
Daily records of the ozonation/distillation system must be

maintained where applicable.
Phase
2,3,4
10
4.3.9.3
Any water in contact with food is to be analyzed twice per Phase

year (or according to local regulations) for chemical and
1,2,3,4
microbiological purposes for salad and any product other
than dough. Annually for dough and equipment washing.
10
4.3.10
Warehouse area -Dock plates, dock area clean and well Phase
maintained. Provide proper enclosure (seal) when a trailer 2,3,4
is in the dock. In the absence of this the QCC must
demostrate product integrity is not compromised during
the load/unload process.
10
4.3.10.1
Suitable space of about 15" (40 cm) present around the

outside of the warehouse Storage to allow for cleaning.
Pallets must not be stacked tight against the walls.
Phase
1,2,3,4
10
4.3.10.2
Ingredients and finished products are stored to prevent

cross contamination.
Phase
1,2,3,4
20
4.3.10.3
Pallets must be clean and well-maintained, and inspected

prior to use.
Phase
1,2,3,4
10
4.4
Equipment - All equipment must be designed and

constructed to enable hygienic cleaning and maintenance.
It must be maintained in a good condition to prevent
foreign body risks.
Phase
1,2,3,4
30
4.4.1
Material not used in production such as maintenance tools

(i.e. repair tools, clothing, dirty rags, spray cans, etc.) is
not stored on production equipment.
Phase
1,2,3,4
10
4.4.2
Lifting equipment must be stored away from food products

when not in use where applicable.
Battery charging areas must be segregated away from
product storage areas where applicable.
Phase
2,3,4
Phase
2,3,4
10
10
Maintenance - A system of planned maintenance must

be in place for all key pieces of equipment (i.e.
refrigeration plant), specifically those critical to product
safety, legality and quality.
Phase
1,2,3,4
10
4.4.3
4.5

Issue: 002
7 of 32
Measures to ensure that product safety, legality and

quality is not jeopardized during maintenance activities
must be in place. A system must be in place to verify that
an area is clean after maintenance work has taken place.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
4.5.3
Lubricants / Greases which may come into contact with

product to be of a food grade nature and MSDS must be
available.
A system must be in place to segregate food grade and
non food grade lubricants, where applicable.
Phase
1,2,3,4
10
Maintenance areas must be clean and well maintained.

Phase
Any idle machinery must be cleaned, stored and organized 1,2,3,4
to prevent pest harborage.
10
4.5.4
Phase
1,2,3,4
10
4.5.5
All tools and parts must be controlled. A system must

highlight and initiate an investigation if a tool or part is
missing.
String, wire, tape, etc are not used for permanent repairs. Phase
Documentation is in place for temporary repairs showing
1,2,3,4
date of repair.
10
4.5.6
Chemical Control - All chemicals must be suitably stored Phase

and labelled.
1,2,3,4
10
All cleaning chemicals in use on site must be fit for

purpose, food grade compatible and not present any risk
of tainting product and MSDS sheets to be held for all
chemicals in use on site.
Metal / Sieve / Filter Control / Magnet - Knife, blade,
scissors, magnet and needle control must be in place,
where applicable.
Sieving/Filtering/ Magnets must be inspected for
integrity at pre-defined documented intervals as identified
in the risk assessment and recorded. Sieve and magnet
tailings must be recorded and monitored immediately prior
to and after each delivery (where applicable) and at the
end of each shift.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Glass / Brittle Plastic and Ceramic Controls - Glass

items must not be brought into production areas.
Phase
1,2,3,4
10
Glass / brittle plastic and similar materials to be listed on

register and checked at a frequency determined by risk
analysis.
Phase
2,3,4
10
20
4.5.1
4.5.2
4.6
4.6.1
4.7
4.7.1
4.7.2
4.7.2.1
4.7.2.2
A detailed procedure must be in place for the management Phase

of glass, brittle plastic and ceramic breakages.
1,2,3,4

Issue: 002
8 of 32
Wood Control - The use of wood in the dough cooler and Phase
production areas must be eliminated.
1,2,3,4
20
Sanitation - Sanitation systems must be in place (Master Phase

Sanitation Schedule) which ensure applicable standards of 1,2,3,4
hygiene are maintained in all areas at all times and that
the risk of contamination is minimized.
80
Documented cleaning procedures (SSOP-Sanitation

Standard Operating Procedures) must be in place and
maintained for building, utilities, plant and all equipment.
Phase
1,2,3,4
10
Documentation that shows sanitation has occurred (ex.

sign off sheets) for all departments. A pre-operational
inspection program is established to include daily
inspection of equipment.
Sanitation utensils are clean, in good condition and
appropriate for use in a food plant. Utensils are stored
appropriately when not in use.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Separate equipment must be used for food contact and

floor cleaning. These must be stored separately from one
another. Cleaning equipment used for other areas (e.g.
toilets, offices and outside) must be segregated and
visually distinctive. Cleaning equipment should be fit for
use and if laundered must be suitably controlled.
A system of microbiological / ATP swabbing of food contact
surfaces must be in place, where applicable.
Phase
1,2,3,4
10
Phase
2,3,4
40
The effectiveness of cleaning and disinfection procedures

Phase
must be verified and recorded (e.g. environmental
1,2,3,4
bioluminescence swabbing (ATP-adenosine triphosphate ).
40
4.8.6
Cleaner/sanitizer concentration and application comply

with sanitation program. A system to routinely verify
chemical dosing strength must be in place.
Phase
1,2,3,4
10
4.8.7
Raw materials and finished products are covered or

otherwise protected during clean-up
Phase
1,2,3,4
20
4.8.8
Coolers / freezers are clean and well maintained. If the

QCC handles salads the cooler needs to be cleaned and
sanitized at least one a week. Documentation is in place
where applicable.
Phase
1,2,3,4
10
4.8.9
Separate and properly labelled sinks for hands, product

and utensil washing available.
Phase
1,2,3,4
10
4.8.10
Electrical boxes are cleaned and well maintained
Phase
1,2,3,4
10
4.9
Waste Control - Adequate system to be in place to

control the disposal of waste. (e.g. Cardboard, general
trash, inedible waste).
Phase
1,2,3,4
10
4.7.3
4.8
4.8.1
4.8.2
4.8.3
4.8.3.1
4.8.4
4.8.5

Issue: 002
9 of 32
Waste disposal must meet legal requirements, and

licensed contractors must be used where applicable.
Phase
2,3,4
10
External and internal waste containers and compactors

must be managed in a way to minimise risk of product
contamination and covered where applicable. Waste
containers must be cleaned at an applicable frequency. All
areas surrounding the containers must be kept clean and
tidy.
PEST CONTROL All Pest Control resource must be
suitably competent, certified and insured (according to
local legislation).
Phase
1,2,3,4
10
Phase
1,2,3,4
10
The frequency and type of visits from the pest control

operator should take into account the type of pest risk.
Records of all pest inspections must be kept.
Phase
1,2,3,4
10
Internal weekly inspection of traps, glue boards, electrical Phase

fly killers, etc., including documentation of the evaluations. 1,2,3,4
10
An up to date pest control device map showing both

internal and external monitoring devices must be in place
and must be reviewed annually.
There must be no evidence of pest activity within
any of the process or storage areas.
Phase
1,2,3,4
10
Phase
1,2,3,4
80
Effective pest proofing measures need to be in place to

prevent possible entry of pests.
Phase
1,2,3,4
20
Fly traps monitors are located away from exposed food

products and ingredients (at least 3 metres (approx. 10
ft)), cleaned regularly, and bulbs changed annually in the
case of electrical fly Killers.
Phase
1,2,3,4
10
Bait stations must be of tamper resistant construction,

secured in place if required by regulation, suitable for the
location and located to prevent possible contamination.
Phase
1,2,3,4
10
In the event of an infestation (in either process / non

process areas) there must be a full program of follow up
visits to ensure complete eradication of the issue.
Shipping and Loading
Phase
1,2,3,4
10
4.11.1
Refrigerated transport must be capable of maintaining

product temperature within specification, under maximum
load, while the product is stored on the vehicle.
Phase
2,3,4
10
4.11.2
Vehicles need to be pre cooled to 7C (45F)and

documentation in place.
Documented confirmation of dough and frozen product
temperatures meeting 0.6 - 4.5C (33F - 40F) and
where applicable -18C (-0F) for frozen on loading.
Phase
2,3,4
Phase
2,3,4
10
20
4.9.1
4.9.2
4.10.1
4.10.2
4.10.2.1
4.10.3
4.10.4
4.10.5
4.10.6
4.10.7
4.10.8
4.11
4.11.3

Issue: 002
10 of 32
4.11.4
Phase
2,3,4
Phase
2,3,4
10
10
4.11.6
Strip curtains must be used to maintain temperature of the Phase

trailer for all doors.
2,3,4
20
4.11.7
Cover trays are used at all times during delivery and in

store
Phase
2,3,4
10
4.11.8
Dough/ refrigerated and frozen (where applicable) items

are delivered into store cooler so that product temperature
is maintained at less than 40F (4.5C)
Trailers are washed and sanitized weekly (minimum) and
staged to allow time to dry prior to load and documented.
Phase
2,3,4
10
Phase
2,3,4
10
4.11.10
Record of calibration and sanitation of thermometer used

by drivers every round trip.
Phase
2,3,4
10
4.11.11
Lot codes accurately and completely documented on load

sheets. Including all lot codes and quantity of cases of
product and dough per lot code loaded.
Finish product loaded and shipped in trailers properly
equipped, pest-free, structurally sound. Trailer inspection
conducted before loading and shipping. Documentation is
in place. Finish products including dough are shipped to
Papa John's stores on a FIFO basis.
Phase
2,3,4
10
Phase
2,3,4
10
1215
4.11.5.
4.11.9
4.11.12
Trailers must be cleaned and swept daily (before load),

with no residue left and dry.
Bulkheads are used to separate refrigerated / frozen
products from dry products.
SubTotal
5.0 Product control
Handling requirements for specific materials Procedures must be in place to identify any materials with
specific implications for product safety, legality or quality
[e.g. known allergens, vegetarian, GMO (Genetically
Modified Organism) (in areas of the world where the use of
GMO is restricted by legislation), products where
provenance is important. ]. (For sites producing more
than just dough in the facility)
Foreign Body Detection (metal detection)- Foreign body
detection equipment must be in place unless it can be
justified that it is not necessary, where applicable.
Phase
1,2,3,4
20
Phase
2,3,4
30
5.2.1
The sensitivity of detection must be in line with best

practice for dough.
Phase
2,3,4
20
5.2.2
The foreign body detector must incorporate a suitable

rejection mechanism.
Phase
2,3,4
20
The operation of the foreign body detector must be

verified by the site on a regular basis. Records of these
checks must be maintained according to the company's
record retention policy. Preferable on an hourly check.
In the event of a metal detection failure all product
produced since the last satisfactory metal detector check
must be rechecked.
Non Conforming Product / Hold Procedures - The site
must have a documented non conforming product /HOLD /
Quarantine procedure This will include tracking and control
of all product and its designated location. The facility will
identify personnel responsible for initiation, evaluation and
release of held product. A system to identify product which
is on hold must be in place.
Phase
2,3,4
20
Phase
2,3,4
20
Phase
1,2,3,4
30
5.1
5.2
5.2.3
5.2.4
5.3

Issue: 002
11 of 32
5.3.1
Facility will maintain documentation with regard to

quantities of held product, evaluation of held product,
approval/release for use to the production area, and final
disposition of product. A documented non conforming
product procedure must be in place.
Phase
1,2,3,4
10
Product will be properly tagged or otherwise physically

identified on the exterior surface, to prevent potential
shipment.
Phase
1,2,3,4
10
5.3.2
6.0 Process Control
SubTotal
180
Temperature Control - Cooler / Chillers are to be kept

Phase
at 33 - 38F (0.5-3.5C) and freezers being kept at 0F (- 1,2,3,4
18C). Records must be maintained three times a day for
manual systems and verified. For automated system there
must be a process for review and sign off.
80
6.0.1
Temperatures of cold storage trailers must be documented Phase

3 times per day where applicable
1,2,3,4
10
6.0.2
Adequate procedures should be established for control in

the event of a refrigeration or freezer failure.
Calibration - All thermometers (where applicable), test
weights and scales must be calibrated (to a nationally
recognized standard) at a predetermined frequency
(minimum annually) and an appropriate certificate of
calibration be available.
Phase
1,2,3,4
Phase
1,2,3,4
20
20
Load cells are to be calibrated every 6 months where

applicable
The coolers / freezer are to be verified by the QCC on a
monthly basis where applicable.
Phase
2,3,4
Phase
1,2,3,4
10
10
Equipment to be calibrated on each production by the

QCC must include: scales (including floor scales),
thermometers, water and oil meter, metering systems
(1% accuracy and consistent) and documented before
production starts.
Production: Top of ingredient bags and bottled water are
cleaned before being brought to the production room for
use.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Production room is maintained at a temperature of 68F+/- Phase

2F (20C +/-2C).
1,2,3,4
Water temperature is checked and documented prior to
Phase
every batch.
1,2,3,4
10
10
Weight of flour, minor ingredients, water, yeast, oil is

documented. For automated operations every 5 batches,
for manual operations - every batch.
Certificate of Analyses (COA) of flour are on file. Proper
adjustments to water amount in the formulation are made
based upon flour absorption.
Phase
1,2,3,4
20
Phase
1,2,3,4
30
6.2
6.2.1
6.2.2
6.2.3.
6.3
6.3.1
6.3.2
6.3.3
6.3.4

Issue: 002
12 of 32
Correct sequence for adding yeast separately. Yeast must

be sprinkled on top of the flour
Dough temperature is between 74 - 80 F (23 -27C)
and consistent +/-2, taken with a sanitized thermometer.
Documentation is in place.
Total cycle (after mixing through dough trays moved to
the cooler) less than 30 minutes.
Mix time of batches per QA guidelines.
Phase
1,2,3,4
Phase
1,2,3,4
10
10
Phase
1,2,3,4
Phase
1,2,3,4
10
10
6.3.9
Accurate dough weights and number of dough balls per

tray.
Phase
1,2,3,4
10
6.3.10
Record of dough ball weight checks is in place. If the

Phase
process is manual no weights need to be recorded as each 1,2,3,4
dough ball is weighed. If process uses a single divider 3
dough balls per batch plus 3 dough balls on each size
changeover every 30 minutes. For process with multi
pocket divider, weights should be taken at each dough size
change and for each pocket every 30 minutes.
10
6.3.11
Dough is proofed for a minimum of 5 minutes.
Phase
1,2,3,4
10
6.3.12
Roundness and placement (templates) (trays must be dry) Phase

.
1,2,3,4
Code dates are correct and legible.
Phase
1,2,3,4
Trays are marked by dough size
Phase
1,2,3,4
Dough is cross-stacked properly prior to cooling.
Phase
1,2,3,4
The QCC controls rework amounts per QA guidelines (if
Phase
applicable).
1,2,3,4
10
10
10
10
10
6.3.17
The QCC performs daily yeast activity test to evaluate

fermentation or risograph samples are run twice per shift.
Save reports for a minimum of 3 months for review.
Phase
1,2,3,4
15
6.3.18
The QCC keeps dough library in the dough cooler. Keep

one full dough ball per batch (if multiple sizes are
produced per batch, keep the smallest dough size).
Phase
1,2,3,4
10
6.3.19
Down stack temperature is between 44F(6.5C) and

47F(8C) in less than 4 hours. Documentation is in place
Phase
1,2,3,4
20
6.3.20
No crusting is observed on the dough balls (dough cooler). Phase

1,2,3,4
QCC is performing Spread Ratio per QA guidelines.
Phase
1,2,3,4
10
20
6.3.22
Batch Yields documented where applicable
10
6.3.23
Tracking codes for dough ingredients are accurately and

completely documented on the production form
10
6.3.5
6.3.6
6.3.7
6.3.8
6.3.13
6.3.14
6.3.15
6.3.16
6.3.21

Issue: 002
Phase
1,2,3,4
Phase
1,2,3,4
13 of 32
6.3.24
All weighed ingredients are properly stored in containers in Phase

good condition, well maintained and properly covered.
1,2,3,4
10
6.3.25
Tray wash and rinse temperature documented hourly

and meet requirements. Trays are adequately sanitized.
Phase
1,2,3,4
20
6.3.26
Trays are visibly clean, and dirty trays are not used for
dough placement. Broken trays are removed. Top trays
must be inverted.
Phase
1,2,3,4
15
6.3.27
Mixatron alarms within acceptable parameters. Corrective

actions in place for deviations or equipment not
functioning. Mixatron graphs stored for a minimum of 3
months for review where applicable.
Phase 4
only
20
6.3.28
Field-based dough bake evaluation conducted on a

monthly basis where applicable.
Phase 4
only
10
6.4
Prepared foods - Concentration of solution used to wash

vegetables follows supplier guidelines. Documentation of
supplier guidelines and concentration of the solution is in
place.
Microbiological testing of food contact surfaces is utilized
to monitor the effectiveness of cleaning and/or sanitation
procedures in the ready-to-use foods area. The frequency
of testing for contact surfaces should be performed at least
monthly. Documentation of microbiological tests is in
place.
Evidence that all entrances to the ready-to-use foods area
have foot baths and hand dips available and are
appropriately used.
Documentation of routine monitoring of effectiveness of
the sanitizing solution in foot baths and hand dips is in
place.
Clothing used in high risk areas is identifiable. High risk /
high care protective clothing must be put on and removed
in a designated changing area.
Phase 3
only
10
Phase 3
only
20
Phase 3
only
Phase 3
only
10
Phase 3
only
10
6.4.1
6.4.2
6.4.3
6.4.4
SubTotal
585
7.0 Personnel
GMP (Good Manufacturing Practices)7.0
7.1
7.1.1
7.1.2
7.1.3
7.1.4
Personal Hygiene - The site must have documented

hygiene rules.
Phase
1,2,3,4
20
Eating and drinking must only be permitted within

designated areas and is not permitted in storage and
production areas.
Phase
1,2,3,4
20
Smoking must only be permitted within designated areas

and not permitted in storage or production areas.
Phase
1,2,3,4
20
The site must have clearly defined rules in terms of the

wearing of jewelry.
Phase
1,2,3,4
20
The company's hygiene rules must make reference to the

wearing of perfume / make up / false nails / nail polish.
Phase
1,2,3,4
20

Issue: 002
14 of 32
Phase
2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
2,3,4
20
A system for annual employee refresher training must be

Phase
in place. (e.g. this can take the form of a competency test 1,2,3,4
where applicable)
10
Health and Wellness - The Company must have a

procedure for the notification by employees, including
temporary employees, of any relevant infectious disease or
conditions with which they may have been suffering or
have been in contact. A return to work procedure must
be in place.
The Company must have in place a documented system
for pre-employment health and wellness screening where
applicable.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Visitor GMP sign in sheets in place for all visitors entering

production areas. A system for health and wellness check
of visitors to the site must be in place. GMP sign in sheet
should be in place for visitors and contractors.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
7.4.2
Staff Facilities - Suitable changing facilities must be

provided for staff. A dedicated changing area must be
provided for personnel working in any high-risk area of the
process.
Suitable and sufficient hand washing facilities must be
provided at the entrance to and at other appropriate points
within the production areas. Suitable temperature water
must be made available for hand washing. Bactericidal
soap and suitable hand drying facilities must be made
available.
Toilets (restrooms) must be positioned so as not to open
directly into production, packing or storage areas.
7.4.3
Staff facilities (lunch room, restrooms, lockers, etc.) must

be maintained in a clean and sanitary condition.
Phase
1,2,3,4
10
Protective Clothing - appropriate company issued

clothing for food handlers and others working on or visiting
food handling areas must be provided. Where applicable
protective clothing is to cover personal clothing above the
knees.
Protective clothing must be maintained in clean condition
and laundered regularly either on site against specified
wash parameters or off site by an external approved
laundry.
Protective clothing should not be worn outside of the
production and warehouse area where applicable.
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Phase
1,2,3,4
10
Hair / beards must be fully covered. A tightly knit hair net

must be provided for confining hair / beards.
Phase
1,2,3,4
10
7.1.5
7.1.6
7.1.7
7.2
7.2.1
7.2.2
7.3
7.3.1
7.3.2
7.4
7.4.1
7.5
7.5.2
7.5.3
7.5.4
The plasters / bandage used for cuts and grazes must be

waterproof suitably coloured, company issued and metal
detected where applicable
Dough trays should be used correctly. Green, grey (or any
other approved colour) trays are used to place dough only
and for cover trays. White trays are used only as the
bottom tray in all circumstances.
Gloves - only coloured non latex gloves must be used
when handling dough. Gloves must be changed on a
regular basis, when soiled, worn, on returning from breaks.
Personnel wearing gloves must follow the hand washing
procedures.
All employee have received appropriate induction
training, including an element of food hygiene (GMP), food
security and food safety.
Personnel must be specially trained to the requirements of
their job role and be able to demonstrate competence.
(e.g. CCP checks, chemical concentration checks, foreign
body detection), where applicable.

Issue: 002
15 of 32
7.5.5
Suitable footwear must be worn where applicable. (foot

covers are permitted).
Phase
1,2,3,4
SubTotal

Issue: 002
10
290
16 of 32
Red font = critical requirement, non compliance leads to

automatic failure
Audit Scoring Guidance notes
For incomplete PKG (at least 1 product)= Substantially Meets. Same product with
different package size, different label, different description of lot code. No written
evidence of changes reported to R&D-corporate) = Partially Meets . Total lack of
PKG or old PKG = Does Not Meet -
Inventory list not updated . The inventory list has products not longer in use. 1
incidence of physical stock not match inventory=Substantially meets. For complete
lack of inventory list and evidence of 2 or more instances of stock not matching
inventory list = Does Not Meet

Issue: 002
17 of 32
If products that are in inventory do not mach inventory list = Does Not Meet
Single Cut Sheet Missing = Substantially Meets. 5 Cut sheets Missing = Partially
Meets. More than 5 or Absence of cut sheets = Does Not Meet.
1 Core Product sourced from unapproved supplier = Does Not Meet - AUDIT
FAILURE
1 non core Product sourced from unapproved supplier = Does Not Meet
Any product out of date = Does Not Meet
If shelf life chart has not been updated for at least 2 years= Partially meets.
Absence of shelf life Chart = Does Not Meet
1 missing element = Substantially Meets. 2 missing elements = Partially Meets.

More than 2 missing elements = Does Not Meet.
Absence of team leaders demonstrable competence in HACCP = Does Not Meet.
1 missing element of guidelines or 10% or less of product produced for Papa John's
missing from the descriptions = Substantially Meets. 2 missing elements or 11 25% of product produced for Papa John's missing from the descriptions = Partially
Meets More than 2 missing elements or more than 25% of product produced for Papa
John's missing from the descriptions= Does Not Meet.
No intended use defined = Does Not Meet
If single process step missing from the process flow diagram = Substantially meets.
If 2 process steps missing = Partially Meets. If 3 or more or there are no flow
diagram present covering Papa John's product then = Does Not Meet.
No record of HACCP flow diagram being signed off and dated = Does Not Meet.
Risk assessment missing for 10% of process steps = Substantially Meets. Risk
assessment missing for 11 - 15% of process steps, = Partially Meets. No
documented risk assessment or risk assessment missing for more than 15% of
process steps = Does Not Meet.
Issue: 002
18 of 32
For one hazard not identified = Substantially Meets. For 2 - 4 hazards not identified
= Partially Meets. For four or more hazards not identified = Does Not Meet.
Any CCP within process not identified = Does Not Meet.
Any critical limits not defined for CCP and the process cannot operate within the
defined limits = Does Not Meet.
1 incident of CCP's not monitored according to the documented frequency=

Substantially Meets. 2 of CCP's not monitored according to the documented
frequency = Partially Meets. 3 or more of CCP's not monitored according to the
documented frequency and / or documented procedures not established for any CCP
and / or CCP not monitored (for sites with only one CCP) = Does Not Meet - AUDIT
FAILURE.
1 incident of corrective action not being taken = Substantially Meets. 2 incidents =

Partially Meets. 3 or more incidents and where product safety is compromised =
Does Not Meet
No validation of CCP's = Does Not Meet.
Absence of an annual HACCP plan review for Papa John's products or absence of
review when product or process changes = Does Not Meet.
1 missing element = Substantially Meets, 2 missing elements Partially Meets. 3 or

more missing elements or Absence of a Quality / Food Safety Management System =
Does Not Meet.
1 missing element = Substantially Meets. 2-3 missing elements = Partially Meets.
4 or more missing elements = Does Not Meet.
No evidence that hoses caps gaskets and fixtures are inspected before unloading from
the trailer = Does Not Meet
1 incidence of stock rotation not working = Substantially Meets. 2 or more

incidence of stock rotation practices not being adhered to and or no documented
procedure and / or no records = Does Not Meet.

Issue: 002
19 of 32
Receiving reports retained for CY (Current Year) + 3 years. Production CY + 1 year,

shipping and loading paperwork retained for CY +3. Records are not retained for the
correct period of time = Does Not Meet.
1-2 incidents of missing signatures = Substantially Meets. 3-5 incidents of missing

signature = Partially Meets. 6 or more incidents of missing signature = Does Not
Meet.
1 missing element = Partially Meets.
More than one missing element or no
documented procedure = Does not meet
1-2 missing element and / or 1 missing corrective action log = Substantially

Meets. 3 missing elements and / or 2 missing corrective action logs and / or 1 -2
corrective action not completed within the timescales= Partially Meets. 4 or more
missing elements and / or 3 or more missing corrective action logs and / or 3 or more
corrective actions not completed within timescale = Does Not Meet
Corrective actions trended only = Partially Meets.

action = Does Not Meet
No trending and no preventative
1 missing element and / or not clearly defined = Partially Meets. 2 or more missing
elements and / or not clearly defined and / or no documented program in place=
Does Not Meet.
1 contact number missing = Substantially Meets. 2 numbers missing = Partially

Meets. 3 or more numbers missing and / or 1 or more missing contact list and / or no
contact lists and / or not current = Does Not Meet.
Failure to conduct a recall in the last 12 months = Does Not Meet.
1 missing element and / or not clearly defined = Substantially Meets. 2 missing

elements and / or not clearly defined and / or recall test deficiency not retested within
the required 60 days and / or 2 missing records and / or last mock recall between 1318 months and / or recovery is <99.5 - >100.5%) and / or mock recall takes between
2 and 4 hours = Partially Meets. 3 or more missing elements and / or not clearly
defined and / or no mock recall program and / or the system was last tested more
than 18 months ago and / or recovery takes more than 4 hours and / or recovery rate
is <95% - >105% = Does Not Meet - AUDIT FAILURE.
If a recall test is not conducted outside normal working hours then = Does Not Meet.
1 - 2 missing elements and / or 1 instance of finished product / ingredient with

missing or illegible coding = Substantially Meets. 3 missing elements and / or 2
instances of missing or illegible coding = Partially Meets. 4 or more missing
elements and / or no documented procedures and /or 3 or more instances of missing
or illegible coding = Does Not Meet
1-2 incidence where ingredients are not clearly identified / coded = Partially meets.
3 or more incidence products are not clearly identified / coded = Does Not Meet
No internals conducted / audits not 100% completed by QCC / some elements of the
audits are missing/ audits inadequately recorded = Does Not Meet.

Issue: 002
20 of 32
No evidence of any audit training = Does Not Meet.
1-2 incidents of a complaint not being properly reported = Partially Meets. 3 or

more incidents of failure to refer complaints to the Papa John's representative / no
system for communication of complaints in place = Does Not Meet.
1 issue with regards to site construction = Substantially Meets. 2 issues with the
design and construction of the external area of the site = Partially Meets. 3 or more
issues and / or the site is not suitably constructed or maintained = Does Not Meet.
1 - 2 incidents of inadequately maintained grounds which could pose a risk of pest
harbourage = Substantially Meets. 3 - 4 or more instances of inadequately
maintained grounds which could pose a risk of pest harbourage = Partially Meets. 4
or more instances of inadequately maintained grounds which could pose a risk of pest
harbourage = Does Not Meet.
1 incident in relation to site security that poses no risk to food security and / or 1
issue with access point to the site not being secured = Substantially Meets. More
than 2 incidents in relation to site security that poses no risk to food safety and / or 2
or more issues with access point to the site not being secured = Does Not Meet.
Any incidence of doors, roof openings, windows etc not being secure = Does Not
Meet.
If bulk storage tanks are not protected = Does Not Meet
If entry does not require positive ID = Does Not Meet.
For any of these which are not controlled = Does Not Meet.
2 - 3 incidents of Incomplete documentation relating to full loads with seals / locks =

Partially Meets. 4 or more incidents of incomplete documentation and / or
Complete lack of documentation and/or receipt of unsealed trailers = Does Not Meet
1 missing element = Substantially Meets. 2 or more missing elements and / or no

record kept of returned goods = Does Not Meet.
For no shift roster = Does Not Meet
1 potential cross contamination issue due to layout = Partially Meets. 2 or more

potential cross contamination issues and / or Fundamental issues associated with
factory layout = Does Not Meet.
Incorrect use of washing facility and / or no designated area for the cleaning of
equipment and utensils = Does Not Meet.
1-2 areas of poorly designed/ maintained / accumulation of direct, condensation and /
or mould and / or unsuitable signage etc in non production areas and areas of
protected product = Substantially Meets.
3-4 areas of poorly designed/ maintained / accumulation of direct, condensation and /
or mould and / or unsuitable signage etc in non production areas and areas of
protected product= Partially Meets.
5 or more areas of poorly designed/ maintained / accumulation of direct, condensation
and / or mould and / or unsuitable signage etc in non production areas and areas of
protected product; and / or any area within open product zone which is not
adequately risk assessed or controlled and there is a possibility of product
contamination; and / or signage were there is the possibility of product contamination
Issue: 002
21 of 32
1-2 incidents of unsuitable /damaged floor / wall junctions etc with no risk of food
contamination = Substantially Meets. 3-4 incidents of unsuitable / damaged floor /
wall junctions etc with no risk to food contamination = Partially Meets. 5 or more
incidents of unsuitable / damages floor/wall junctions etc. with no risk of food
contamination; and / or any incident within open product zone which is not adequately
risk assessed or controlled and there is a possibility of product contamination = Does
Not Meet.
1-2 incidents of unsuitable/ damaged flooring with no risk of food contamination =
Substantially Meets. 3-4 incidents of unsuitable / damaged flooring with no risk to
food contamination = Partially Meets. 5 or more incidents of unsuitable / damaged
flooring with no risk of food contamination; and / or any incident within open product
zone which is not adequately risk assessed or controlled and there is a possibility of
product contamination = Does Not Meet.
1 incident of drain not being suitably covered or clean in a non product zone=
Substantially Meets. 2 or more incidents of drains not fitted with screens or traps
or adequately cleaned in a non product zone = Partially Meets; any incident of
drains not fitted with screens or traps or adequately cleaned in a product zone = Does
Not Meet.
1-2 incidents of unsuitable/ damaged ceiling / overhead, accumulation of dirt, mould
growth of condensation with no risk of food contamination = Substantially Meets.
3-4 incidents of unsuitable /damaged ceiling / overhead, accumulation of dirt, mould
growth of condensation with no risk to food contamination = Partially Meets. 5 or
more incidents of unsuitable / damaged ceiling / overhead, accumulation of dirt,
mould growth of condensation with no risk of food contamination; and / or any
incident within open product zone which is not adequately risk assessed or controlled
and there is a possibility of product contamination = Does Not Meet.
1 incident of door being left open where there is no risk to food or site security or of
proofing issue around a door or dirty/ damaged strip curtains = Substantially Meets.
2 incidents of door being left open where there is no risk to food or site security or of
proofing issue around a door or dirty/ damaged strip curtains = Partially Meets. 3
or more incidents of doors which are left open and there is the possibility of pest
ingress or breach of food or site security and / or of proofing issue around a door or
dirty/ damaged strip curtains = Does Not Meet.
1-2 incidents of poor lighting or lighting not working = Substantially Meets. 3-4
incidents of poor lighting or lighting not working = Partially Meets. 5 or more
incidents of poor lighting or lighting not working = Does Not Meet.
1-2 incident of lighting which is unprotected and not on the glass management
system and poses no issue to food safety = Partially Meets. 3 or more unprotected
glass lights and no glass management system = Does Not Meet.
Condensation is present but no imminent contamination issues and causing mould

growth 2-4 instances of minor maintainance / cleaning issues with condensers (such
as small area of dirt build up or small rust area) = Substantially Meets Inadequate
ventilation and extraction / condensation is present and causing mould growth but
there are no immenent contamination issues / 5 or more instances of minor
maintainance / cleaning issues with condensers (such as small area of dirt build up or
small rust area) = Partially Meets
Condensation causing product contamination on
open product = Does not meet AUTOMATIC FAILURE
1 incident of windows not being protected when open (i.e. fly screen) =
Substantially Meets. 2 or more windows open and no fly screens in place = Does
Not Meet.
1 incident of glass windows which is unprotected and not on the glass management
system = Substantially Meets. 2 or more incidents of unprotected glass windows
and no glass management system = Does Not Meet.
If certificate is not in place = Does Not Meet

Issue: 002
22 of 32
If filters are not changed as scheduled or If ultraviolet system is not checked = Does
Not Meet
1-2 instances of incomplete documentation - Partially Meets. 3 or more incidents of

incomplete documentation and / or complete lack of documentation = Does Not
Meet
If water is not analyzed or documentation is not in place = Does Not Meet.
1 incident of damage = Substantially Meets. 2- 3 incidents of damage to dock /

idock plates = Partially Meets. No seal when trailer on dock/product is compromised
= Does Not Meet.
1 incident of pallet / trays etcstacked tight to Storage wall and / or gap is less than
40cm= Substantially Meets. 2- 3 incidents pallets / trays etc stacked tight to the
wall and / or gap is less than 40cm = Partially Meets. 4 or more incidents of pallets
/trays etc stacked tight against the wall and / or gap is less than 40cm = Does Not
Meet.
1 instance of ingredient or finished product containers being open with no potential

contamination = Substantially Meets. 2 instances of foreign object (i.e. hammer,
broom, rag, etc.) being stored on sealed ingredient or finished product = Partially
Meets
Finished products and raw materials are stored in the same room.
For each occasion of foreign object stored on exposed raw material or finished
product. 2 or more instances of ingredient or finished product containers being open =
Does Not Meet
Incident of improperly maintained pallets = Partially Meets. For lack of pallet

maintenance program = Does Not Meet.
2-3 areas of unexpected amounts of product build-up (that is not immediately
cleaned), small amounts of rust, dust. No grease, grime or peeling paint (no patches
of loose paint). No danger of product contamination by foreign materials =
Substantially Meets.4-5 areas of unexpected amounts of product build-up (that is
not immediately cleaned), small amounts of rust, dust. No grease, grime or peeling
paint (no patches of loose paint). No danger of product contamination by foreign
materials = Partially Meets. 6 or more of unexpected amounts of product build-up
(that is not immediately cleaned), small amounts of rust, dust. No grease, grime or
peeling paint (no patches of loose paint) and no danger of product contamination by
foreign materials. any area of leading to danger of product contamination is present
=
Does NotofMeet.
1 incidenty
material not used in production is stored on production equipment and
where there is no danger of product contamination = Partially Meets . No procedure
for tool accountability in place / 2 or more instances where material not used in
production is stored on production equipment and where there is the potential for
product contamination (but contamination is not imminent). = Does Not Meet
If lifting equipment is stored near food (less than 3 meters) = Does Not Meet
If battery charging equipment is near food (less than 3 meters) = Does Not Meet
1-2 incidents of equipment missed of the plan or not maintained in line with the
schedule without justified reason = Substantially Meets
3-4 incidents of equipment missed of the plan or not maintained in line with the
schedule without justified reason = Partially Meets.
5 or more incidents of equipment missed of the plan or not maintained in line with
the schedule without justified reason and / or no PM program in place = Does Not
Meet.

Issue: 002
23 of 32
1 incident of lack of hygiene sign off post maintainence = Substantially Meets. 2-3
incidents of lack of hygiene sign off post maintainence = Partially Meets. 4 or more
incidents of lack of hygiene sign off post maintainence and / or lack of a system to
ensure that equipment is clean prior to re-starting production = Does Not Meet
Food grade lubricants / grease not used/ no MSDS available = Does Not Meet.
Lack of segregation between food grade and non food grade lubricants = Does Not
Meet.
1 incident of machinery not being stored clean and well maintained = Substantially
Meets.2-3 incidents of machinery not being stored clean and well maintained =
Partially Meets. 4 or more incidents of machinery not being stored clean and well
maintained and / or no system in place to clean idle machinery prior to storage and
maintenance areas not being suitably cleaned = Does Not Meet.
1 incident of loose or unaccounted for parts or tools in processing area =
Substantially Meets. 2 incident of loose or unaccounted for parts or tools in
processing area = Partially Meets. 3 or more incidents of loose or unaccounted for
parts or tools in processing area and / or numerous observations of loose or
unaccounted for tools in the processing area. = Does Not Meet.
1 incident of String, wire, tape being used, one incident of temporary repair with no
date = Partially Meets. 2 or more incidents of string, wire, tape or other unsuitable
materials for repairs / temporary repairs not dated or repaired in a timely manner =
Does Not Meet
1 incident of chemical being improperly labelled or stored in non production area =
Substantially Meets. 2 or more incidents of chemical improperly stored or labelled
in production area and / or unsecure storage area = Does Not Meet.
Any non approved food chemical and / or Absence of MSDS sheets for cleaning
chemical = Does Not Meet.
1 incident of knife, blade or magnet check not in place = Substantially Meets. 2 or

more incidents of knife, blade or magnet check not in place and / or absence of any
form of register to log the integrity of these items = Does Not Meet
1 incident of sieve or magnet check/ record of tailings not being recorded at the pre
defined intervals = Substantially Meets. 2 incidents of sieve or magnet check/
record of tailings not being recorded at the pre defined intervals and /or items missing
from the inspection schedule = Partially Meets. 3 or more incidents of sieve or
magnet check/ record of tailings not being recorded at the pre defined intervals and /
or absence of any form of schedule to log the integrity of these items/ no record of
tailings = Does Not Meet.
Inspection shows the presence of an unprotected glass item which poses a potential
food safety risk and is not corrected during the visit = Does Not Meet.
1 incident of item not logged on the glass and brittle plastic register no risk to food
safety = Substantially Meets. 2-3 items not logged on the glass and brittle plastic
register no risk to food safety and / or absence of a single glass audit record =
Partially Meets. 4 or more incidents of the glass not logged on the glass and brittle
plastic register no risk to food safety and / or no glass register in place - no records of
any audits of the register being undertaken = Does Not Meet
3 or more missing elements and / or absence of a glass, brittle plastic, ceramic
breakage procedure = Does Not Meet.

Issue: 002
24 of 32
1 incident of wooden hand tools or badly damaged pallet posing a risk to product
safety= Substantially Meets. 2-3 incidents of wooden hand tools or badly damaged
pallet posing a risk to product safety= Partially Meets. 4 or more incidents of
wooden hand tools or badly damaged pallet posing a risk to product safety = Does
Not Meet
1-2 incident were appropriate hygiene / sanitation standards are not being maintained
no risk of product contamination = Substantially Meets. 3-4 incidents were
appropriate hygiene / sanitation standards are not being maintained no risk of product
contamination = Partially Meets. Unacceptable hygiene standards which pose a risk
to product safety = Does Not Meet - AUTOMATIC AUDIT FAILURE.
1 instance of a procedure (SSOP) not being present = Substantially Meets. 2
cleaning procedures being missing for pieces of equipment = Partially Meets. 3 or
more instance of cleaning procedures missing or complete absence of cleaning
procedures or procedures are not sufficiently detailed to conform to good cleaning
practices = Does Not Meet.
1-2 incidents of incomplete cleaning records = Substantially Meets. 3-4 incidents of
incomplete cleaning records = Partially Meets. 5 or more incidents of incomplete
cleaning records and / or no records of hygiene sign off logs = Does Not Meet.
1 instance of dirty, poor condition or inappropriately stored utensils (not hung up)=
Substantially Meets. 2 instances of dirty, poor condition or inappropriately stored
utensils (not hung up) = Partially Meets. 3 or more of dirty, poor condition or
inappropriately stored utensils (not hung up) = Does Not Meet
1 instance of cross over of cleaning equipment and / or in poor condition =
Substantially Meets. 2 incidents of cleaning equipment in poor condition =
Partially Meets. 2 or more incidents of cross over of cleaning equipment and / or
lack of colour coded system of equipment being used for food contact equipment, no
segregation / captivity of cleaning equipment and / or 3 or more incidents of cleaning
equipment in poor condition = Does Not Meet.
1 incident of frequency or a follow up test being missed and / or piece of equipment
missing from the program = Substantially Meets. 2 incidents of frequency or a
follow up test being missed and / or Piece of equipment missing from the program
Numerous instances= Partially Meets. 3 or more incidents of frequency or a follow
up test being missed and / or Piece of equipment missing from the program and / or
absence of a swabbing program or systematic failure to maintain records or follow up
tests = Does Not Meet.
1 incident verification record missing= Substantially Meets. 2-3 incidents of
verification record missing= Partially Meets. 4 or more incidents of verification
record missing and / or failure to follow up on out of tolerance test results = Does
Not Meet.
1 incident of chemical being found to be the incorrect concentration = Substantially
Meets. 2 or more incidents to record concentration checks and / or failure to use
correct concentrations and / or no record of automatic system being calibrated /
person mixing chemicals / conducting tests is not trained or competent = Does Not
Meet.
Any observation of product not adequately protected during clean up = Does Not
Meet
2 -3 instances of minor debris (pallet chips, dough tray stickers, etc) and / or 2- 3
small areas of chipped paint / damage which does not affect product integrity/ and /
or 2 small areas of ice build up and/ or 2 instances of missing documentation with
regards to cleaning . = Partially Meets. 4 or more instances of minor debris (pallet
chips, dough tray stickers, etc) and / or 4 or more small areas of chipped paint /
damage which does not affect product integrity/ and / or 3 or more small areas of ice
build up and/ or 3 or more instances of missing documentation with regards to
cleaning/ salad coolers not cleaned weekly = Does Not Meet
If not separate and properly labelled sinks for hands, product and utensil washing
available = Does Not Meet
1-2 electrical boxes are not cleaned and well maintained = Substantially Meets. 3
electrical boxes are not cleaned and well maintained = Partially meets. 4 or more
electrical boxes are not cleaned and well maintained = Does Not Meet
1 incident of waste not being adequately controlled = Substantially Meets 2
incidents of waste streams not being controlled and / or waste containers not clearly
labelled = Partially Meets. 3 or more incidents of waste not adequately controlled
= Does Not Meet.

Issue: 002
25 of 32
Out of date waste handling certificate for a waste contractor = Substantially Meets.
Absence of a waste license for a contractor = Partially Meets. Site not using
approved waste contractors = Does Not Meet.
1 incident of a waste bin not being covered / cleaned = Substantially Meets. 2

incidents of waste bins not being covered / cleaned = Partially Meets. 3 or more
waste bins not being covered / cleaned = Does Not Meet.
If pest control contractor not competent, not certified or not insured = Does Not
Meet.
1 incident of frequency of visit not matching those detailed in the program or 1

instance of incomplete information = Substantially Meets 2 incidents of frequency
of visit not matching those detailed in the program or2 incidents of incomplete
information = Partially Meets. 3 or more incidents of frequency of visit not
matching those detailed in the program or 3 or more incidents of incomplete
information and / or no service reports = Does Not Meet.
2- 3 intermittent missing inspections at the required frequency with satisfactory
justifications = Partially Meets. 4 or more missing inspections at the required
frequency = Does Not Meet
If pest control map is not up to date (i.e. no revision date) / or 1-2 bait points not
identified on map = Substantially Meets. 3 or more bait points not identified on map
and / or map reviewed more than 12 months ago/ No bait map at all = Does Not
Meet.
1 incident minor of insect/ bird activity observed where product contamination is not
imminent = Substantially Meets. Evidence of live rodent activity during the
assessment or evidence of significant repeated pest activity (e.g. droppings,
significant numbers of any pest) were product integrity is at risk = Does Not Meet AUTOMATIC AUDIT FAILURE.
1 incident of pest proofing required to prevent pest ingress = Substantially Meets. 2

incidents of pest proofing required to prevent ingress = Partially Meets. 3 or more
incidents of pest proofing required to prevent pest ingress = Does Not Meet.
1 pest control device (traps, bait stations, fly fan devices, etc.) observed to not be
working = Substantially Meets. For Electric Fly Killers with greater than yearly bulb
changes or lack of documentation as to date of bulb change or 2 or more units which
are not working = Partially Meets. Lack of pest control devices or devices located in
areas where product could become contaminated or less then 3 meters from exposed
product (i.e. bounce out from Electric Fly Killers units) = Does Not Meet.
1 incident of improperly positioned / unsecured bait station = Substantially Meets. 24 instances = Partially Meets. 5 or more incidents of bait stations not secured or
robust or any posing a risk to product contamination = Does Not Meet.
No evidence of follow up visits being conducted = Does Not Meet.
1 incident of temperatures not being checked and recorded = Substantially Meets.

2 incidents of temperatures not being checked = Partially Meets. 3 or more
incidents of temperatures not being checked and / or no records maintained of
vehicle temperature or condition = Does Not Meet.
Not pre cooled = Does Not Meet

1 instance of temperatures not confirmed = Partially Meets 2 instances of
temperatures not confirmed or out of specified range with no justified corrective
action= Does Not Meet

Issue: 002
26 of 32
Trailers not clean, residue free or dry, no documentation in place = Does Not Meet
Bulkhead is used to separate refrigerated products from dry products. No Bulkheads
= Does Not Meet
1 strip curtain missing/ damaged/ dirty from vehicles = Substantially Meets. 2 strip
curtains missing/ damaged/ dirty from vehicles = Partially Meets. 3 strip curtain
missing/ damaged/ dirty from vehicles =Does Not Meet.
Cover trays not being used on trays during delivery/ insufficient cover trays = Does
Not Meet
Dough temperature is outside of the specified tolerance on delivery ./ no record of
dough temperature on delivery = Does Not Meet.
1 vehicle cleaning / sanitizing record missing / trailer loaded when wet =
Substantially Meets 2 instances of cleaning / sanitizing record missing/ washing
and sanitising less than weekly = Does Not Meet.
1 incident of probe not being calibrated/ record of sanitation = Substantially Meet.

2 or more instances of probe not calibration / or missing record of calibration / Probes
not calibrated/ incomplete probe sanitation records = Does Not Meet.
1- 2 incidents of lot code / Use By or Best Before code missing from load sheet =
Substantially Meets. 3 instances of lot code / use by / best before missing from
load sheet = Partially Meets. 4 or more lot codes / Use By / Best Before missing
from load sheet = Does Not Meet.
1 incident of product being used out of rotation / 1 incident of vehicle cleanliness not
being checked at loading/ 1 small area of damage in trailer = Substantially Meets. 2
- 3 incidents of product being used out of rotation with justification / 2 incidents of
vehicle cleanliness not being checked at loading/ 2 small areas of damage in trailer=
Partially Meets. 3 incidents of vehicle cleanliness not being checked at loading/ 3
small areas of damage in trailer / 4 or more s of product being used out of rotation=
Does Not Meet.
Potential cross contamination issues found in ingredient handling / cleaning practices

but no actual cross contamination observed by the auditor = Partially Meets. Facility
has not determined if allergens are present, cross contamination observed between
allergen to non allergen or meat containing to vegetarian, GMO to non GMO = Does
Not Meet
If foreign body detection is not used on site absence of a risk assessment explaining
the reason why = Does Not Meet.
Sensitivity of the detector is not in line with best practice or the nature of the food
and / or supplier cannot demostrate how the sensitivity is deduced = Does Not Meet.
If the line stop method is used but there is no alarm and / or no secure box =
Partially Meets. Rejection mechanism not appropriate or does not work = Does
Not Meet
1 metal detector check is not conducted in line with procedure = Substantially
Meets. 2-3 metal detector checks not conducted in line with procedure = Partially
Meets. 4 or more metal detector checks not conducted in line with procedure and /
or Records of metal detection checks not maintained and/ or metal detector not
working during audit= Does Not Meet.
Failure to hold all product since the last good check = Does Not Meet.

3 or more missing elements or absence of a procedure = Does Not Meet.

Issue: 002
27 of 32
1-2 incidents of where quantities, evaluation approval/release or disposition of held

product are not documented = Substantially Meets. 3 incidents where quantities,
evaluation approval/release or disposition of held product are not documented =
Partially Meets. 4 or more incidents where quantities, evaluation approval/release or
disposition of held product are not documented and / or lack of any form of
documentation with regards to the Hold process = Does Not Meet.
1 instance of product being outside of designated area and / or is in the designated

area and is not tagged= Substantially Meets. 2 instances where held product is not
tagged and / or 2 products are not in designated area and / or 2 products are not
tagged = Partially Meets. 3 or more instances were held product is not tagged and
/ or 3 or more products are not in designated area and / or 3 or more products are not
tagged and /or no system to identify held product = Does Not Meet.
1 instance of a storage temperature not being recorded at the prescribed frequency =

Substantially Meets. 2-3 instances of a storage temperature not being recorded at
the prescribed frequency and /or inadequate / no documented procedures (but
temperature measurements are being taken and recorded) and / or temperatures
outside of tolerances with justified corrective action = Partially Meets. 4 or more
instances of a storage temperature not being recorded at the prescribed frequency
and / or temperatures outside of tolerances with no justified corrective action= Does
Not Meet.
Records for temperature controlled storage areas not being maintained and / or
absence of procedures (no temperature measurements are being taken and recorded)
= AUTOMATIC AUDIT FAILURE.
1 instance of record of cold storage trailer temperatures missing = Substantially
Meets. 2-3 instances of record of cold storage trailer temperatures missing =
Partially Meets. 4 more instances of cold storage trailer temperatures missing =
Does Not Meet.
No procedures in place / inadequate procedures = Does Not Meet.
1 instance of record of calibration missing and / or 1 element missing =
Substantially Meets. 2-3 instances of record of calibration missing and / or 2
elements missing = Partially Meets. 4 more instances of calibration missing and /
or no calibration records retained and / or 4 or more elements missing = Does Not
Meet.
Load cells not calibrated at 6 monthly intervals = Does Not Meet
If cooler temperature is checked only twice per shift or If cooler temperature is

checked only once per shift = Partially Meets
If no Thermograph is present,
temperatures need to be recorded manually and 3 times per shift. If cooler
temperature is not maintained at 33 - 38F = Does Not Meet.
1 instance of record of calibration missing and / or 1 element missing =
Substantially Meets. 2-3 instances of record of calibration missing and / or 2
elements missing = Partially Meets. 4 more instances of calibration missing and /
or no calibration records retained and / or 4 or more elements missing = Does Not
Meet.
When bags and bottles of water are brought onto the production room, they must be
staged 6 inches off of the floor on a clean unbroken plastic pallets. If bags/ bottle of
water are touching the floor or if Top of bags and/or bottles are not clean before being
brought to the production room = Does Not Meet.
If production room is not maintained at a temperature of 68F+/- 2F (20C +/-2C)
= Does Not Meet.
1-2 instances of no documentation prior to the batch mix = Subtantially Meets. 3 4 instances of no documentation prior to the batch mix = Partially Meets. 5 or
more instances of no documentation prior to the batch mix / Complete lack of
documentation = Does Not Meet
Using incorrect weight or complete lack of documentation/ not recorded at the correct
frequency = Does Not Meet
Complete lack of documentation / no adjustments made / missing COA's = Does Not
Meet
Issue: 002
28 of 32
If yeast is not sprinkled on top of the flour = Does Not Meet

Dough exceeds tolerance but corrective actions taken = Partially Meets. Dough too
hot or cold or incomplete documentation, no corrective action taken / no sanitation of
thermometer.= Does Not Meet
Timing is over 30 minutes = Does Not Meet
1 min slow/fast minotr ingredients, 1-2 minutes for slow mix, 4-8 for fast mix
Time is different from QA guidelines = Does Not Meet
6"
4.75 +/- 0.25 oz (135 +/- 7 g) 15 dough balls
7
5.57 +/- 0.25 oz (158 +/- 7 g) 15 dough balls
8"
7.75 +/- 0.25 oz (220 +/- 7 g) 15 dough balls
9"
8.50 +/- 0.25 oz (241 +/- 7 g) 12 dough balls
9.5"
9.25 +/- 0.25 oz (262 +/- 7 g) 12 dough balls
10" 10.25 +/- 0.25 oz (291 +/- 7 g) 12 dough balls
11" 12.25 +/- 0.25 oz (347 +/- 7 g) 10 dough balls
11.5" 13.25 +/- 0.25 oz (376 +/- 7 g) 10 dough balls
12" 14.25 +/- 0.25 oz (404 +/- 7 g) 9 dough balls
13" 17.25 +/- 0.25 oz (489 +/- 7 g) 8 dough balls
13.5" 18.25 +/- 0.25 oz (517 +/- 7 g) 8 dough balls
14" 20.25 +/- 0.25 oz (574 +/- 7 g) 8 dough balls
15" 23.25 +/- 0.25 oz (659 +/- 7 g) 6 dough balls
15.5" 26.25 +/- 0.25 oz (744 +/- 7 g) 6 dough balls
16" 27.25 +/- 0.25 oz (773 +/- 7 g) 6 dough balls
No accurate dough weights/ wrong number of dough balls per tray = Does Not Meet
1-2 incidents of incorrect frequency of weight checks= Partially Meets. 3 or more
incidents of incorrect frequency of weight checks / Complete lack of documentation or
weight monitoring / No corrective action documented when out of tolerances = Does
Not Meet
(5 minutes minimum, measured from the last dough ball of the last proofing tray). If
procedure is done automatically, visual inspection is needed to ensure that the team
members are setting the proofer to a minimum of 5 minutes. If dough is not proofed
for 5 minutes minimum = Does Not Meet
Rounding inadequate, some misplaced = Partially Meets
Not using template, poor placement / trays wet = Does Not Meet
Codes not correct, wrong dates or expiration date = Does Not Meet
Wrong dough size labels on trays = Does Not Meet
Dough improperly cross-stacked or not cross-stacked at all = Does Not Meet
The standard is 10% of the total batch weight can be reworked in 10 minutes.
Anything after 10 minutes must be thrown away. Using over 10% rework per batch =
Does Not Meet
If facility is not taking samples to check fermentation activity no records kept= Does
Not Meet
Keep one full dough ball per batch.

If dough balls are touching each other and trays are not identified by day of
production on racking= Partially Meets
If dough balls are not label on the top with the production date, expiration date and
batch number/ if dough sample does not follow the entire dough process / If facility is
not keeping a dough library = Does Not Meet
1-2 instances of incomplete documentation/ temperature and time were outside of
tolerances but justified corrective actions are recorded= Partially Meets 3 or more
instances of incomplete documentation
If temperature is out of limits and no corrective action documented. If time is higher
than 4 hours = Does Not Meet
Any crusting = Does Not Meet
QCC take corrective actions when spread ratio is not consistent from week to week.
Spread ratio is out of range, or Spread ratio is not done on a weekly basis = Partially
Meets
Spread ratio is not performed or results are inconsistent = Does Not Meet
Incomplete documentation of batch yield = Does Not Meet
1 - 2 instances of missing tracking codes = Substatially Meets. 3-4 instances of
missing tracking codes =Partially Meets 5 or more instances of missing tracking
codes / no documentation = Does Not Meet

Issue: 002
29 of 32
If containers are in not good condition and not properly covered = Does Not Meet
1 instance of wash / rinse and sanitise records not completed = Substantially

Meets 2-3 instances of wash / rinse and sanitise records not completed = Partially
Meets. Temperatures not documented at prescribed frequency/ trays not adequately
sanitized = Does Not Meet
1-2 partial labels left on outside of tray = Substantially Meets

3- 5 partial labels left on outside tray / up to 5 instances of minor dough on outside of
trays = Partially Meets
6 or more incidents of minor dough on outside of tray/ any dough remaining inside the
tray before placement / No detergent used to wash the trays/ broken trays used to
place dough = Does Not Meet
Corrective actions in place for deviations or equipment not functioning. Mixatron
graphs stored for a minimum of 3 months for review. Mixatron alarm rates should be
less than 10% for bowl mixing systems, and less than 5% for horizontal mixers. Alarm
percentage out of range or equipment not functioning for at least two consecutive
months with no corrective actions. Missing/incomplete data = Partially Meets.
Consistent lack of documentation = Does Not Meet
2-3 missing reports = Partially Meets

Consistently not performing dough bake evaluation = Does Not Meet
Wrong concentration. Incomplete to lack of documentation = Does Not Meet
No corrective actions taken when there was evidence of the presence of

microorganisms, no microbiological monitoring system or system failure to maintain
records = Does Not Meet
For entrances without foot baths and hand dips or for lack of foot and hand dips =
Does Not Meet
For complete lack of monitoring documentation or not established program = Does
Not Meet
Absence of personal protective equipment and changing are for high risk / high care =
Does Not Meet.
1 missing element and / or audit frequency more than monthly but less than
quarterly = Substantially Meets 2 missing elements and/ or audit frequency more
than quarterly but less than 6 monthly = Partially Meets 3 or more missing
elements and / or GMP rules are not documented and / or audit frequency more than 6
monthly = Does Not Meet.
1 instance of employee / visitor / contractor eating and drinking (or evidence there of)
in storage area = Substantially Meets. 2 or more instances of employee / visitor /
contractor eating and drinking in any area = Does Not Meet.
Smoking observed in any storage or production area = Does Not Meet.
1 instance of employee / visitor / contractor not complying with GMP's with regards to
jewellery = Substantially Meets. 2 or more instances of employee / visitor /
contractor not complying with GMP's with regards to jewellery = Does Not Meet.
the wearing of perfume / make up / false nails / nail polish. = Substantially Meets.
2 or more instances of employee / visitor / contractor not complying with GMP's with
regards to the wearing of perfume / make up / false nails / nail polish. = Does Not
Meet.
Issue: 002
30 of 32
Plasters used on site are suitably coloured / waterproof but not formally issued =
Partially Meets. Plaster are not suitably coloured = Does Not Meet.
Any instance of incorrectly used trays = Does not meet
1-2 instances of gloves that are not changed on a regular basis, when soiled, worn, on
returning from breaks = Partially Meets 3 or more instances of gloves that are not
changed on a regular basis, when soiled, worn, on returning from breaks and / or are
not coloured and / or are latex = Does Not Meet
Any element of the Induction training requirement missing or no formal induction
process or not trained in GMP, food safety before commencement of work or
compentency test minimum pass rate is not met = Does Not Meet.
1 instance of an employee not appropriately trained or no record= Substantially
Meets. 2 or more instances of an employee not appropriately trained or no record =
Partially Meets. 3 or more instances of an employee not appropriately trained or
lack of records and general incompetence = Does Not Meet.
1 employee who has not received refresher training within the last 12 months =
Substantially Meets. Refresher training is scheduled between 12 - 18months
intervals and / or 2- 3 employees that have not received refresher training =
Partially Meets. Refresher training is scheduled exceeding 18month intervals and /
or 4 or more employees that have not received refresher training and / or no system
is in place for refresher training = Does Not Meet
1 instance of company medical screening policy not being enforced = Substantially
Meets.2 instances of company medical screening policy not being enforced =
Partially Meets. 3 or more instances of company medical screening policy in place
and / or no system for medical screening in place = Does Not Meet.
1 instance of pre-employment screening missed = Subtantially Meets. 2 or more

instances of pre-employment screening missed and / or no system for medical
screening in place = Does Not Meet.
1 instance of GMP, health and wellness screening missed = Subtantially Meets. 2
or more instances of pre-employment GMP, health and wellness screening missed and
/ or no system for medical screening in place = Does Not Meet.
Absence of a dedicated changing area for high risk staff = Does Not Meet.
1 instance of a hand wash station that does not meet one of the requirements =
Substantially Meets. 1 or more instances of a hand wash that does not meet 2 or
more of the requirments and / or absence of hand wash sinks within the plant = Does
Not Meet.
Toilets opening directly into production, packing or storage areas = Does Not Meet.
Single isolated instance of staff facilities not being sufficiently clean = Substantially
Meets. Numerous instances = Partially Meets. Systemic failure to ensure staff
facilities are suitably clean = Does Not Meet.
1 instance of employee / visitor / contractor not complying with GMP's with regards
protective clothing = Substantially Meets. 2 or more instances of employee / visitor
/ contractor not complying with GMP's with regards to protective clothing = Does Not
Meet.
1 instance of protective clothing not being suitably maintained = Substantially
Meets. 2-3 examples of protective clothing not being suitably maintained and/or
where protective clothing which is laundered at home there is no record of supervisor
monitoring the daily cleanliness of the uniforms= Does Not Meet. .
protective clothing outside of work area = Substantially Meets. 2 or more
instances of employee / visitor / contractor not complying with GMP's with regards to
protective clothing outside of work area = Does Not Meet.
1 instance of employee / visitor / contractor not complying with GMP's =
Substantially Meets. 2 or more instances of employee / visitor / contractor not
complying with GMP's = Does not Meet.
Issue: 002
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1 instance of employee / visitor / contractor not complying with GMP's =

Substantially Meets. 2 or more instances of employee / visitor / contractor not
complying with GMP's = Does Not Meet.

Issue: 002
32 of 32
Summary Score Page

Phase 1 Phase 1 Phase 2
Score
Max
Score
1.0
2.0
3.0
4.0
5.0
6.0
7.0
Product Knowledge Guide

HACCP
Quality Management System
Factory Environmental Standards
Product Control
Process Control
Personnel
Overall Score
Ratings
Superior
Excellent
Satisfactory
Needs Improvement
Fail

Issue: 002
0
0
0
0
0
0
0
0
%
>98%
94 - 97.9%
90 - 93.9%
85.0% - 89.9%
<85%
370
0
325
975
70
490
260
2490
0
0
0
0
0
0
0
0
Phase 2 Phase 3 Phase 3 Phase 4

Max
Score
Max
Score
370
0
350
1215
180
500
290
2905
Phase 1
Phase 2
0.00
0.00
1 of 2
0
0
0
0
0
0
0
0
370
0
350
1215
180
555
290
2960
0
0
0
0
0
0
0
0
Phase 4
Max
Total Section Points Total Points Earned
100
220
350
1215
180
530
290
2885
Phase 3
Phase 4
0.00
0.00
370
220
350
1215
180
585
290
3210
0
0
0
0
0
0
0
0
% Score
0
0
0
0
0
0
0

Issue: 002
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PAPA JOHN'S NON CONFORMANCE REPORT
Clause
1
1.2.1
1.4.1
1.5.1
2.1
2.2
2.3

Issue: 002
Site Name
Address
Auditor
Date of Audit
Non Conformance
0
1/0/1900
Previous Audit Date 1/0/1900
Corrective Action
Evidence
Submitted
Date
1 of 28
2.4
2.5
2.6
2.7
2.8
2.9
2.10
2.11
2.12
2.13
2.14
3.1
3.2.1
3.2.2

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3.3
3.3.1
3.4
3.4.1
3.4.2
3.5.1
3.5.2
3.5.3
3.5.4
3.6.1
3.7.1
3.8

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4.0
4.0.1
4.1.1
4.1.2
4.1.3
4.1.4
4.1.5
4.1.6
4.1.7
4.2.1
4.2.2
4.3.1
4.3.2

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4.3.3
4.3.4
4.3.5
4.3.6
4.3.6.1
4.3.7
4.3.8
4.3.8.1
4.3.9
4.3.9.1
4.3.9.2
4.3.9.3
4.3.10
4.3.10.1
4.3.10.2

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4.3.10.3
4.4.1
4.4.2
4.4.3
4.5.1
4.5.2
4.5.3
4.5.4
4.5.5
4.5.6
4.6.1
4.7

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4.7.1
4.7.2
4.7.2.1
4.7.2.2
4.7.3
4.8.1
4.8.2
4.8.3
4.8.3.1
4.8.4
4.8.5
4.8.6
4.8.7
4.8.8

Issue: 002
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4.8.9
4.8.10
4.9
4.9.1
4.9.2
4.10.1
4.10.2
4.10.2.1
4.10.3
4.10.4
4.10.5
4.10.6
4.10.7
4.10.8

Issue: 002
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4.11.1
4.11.2
4.11.3
4.11.4
4.11.5.
4.11.6
4.11.7
4.11.8
4.11.9
4.11.10
4.11.11
4.11.12
5.1
5.2
5.2.1

Issue: 002
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5.2.2
5.2.3
5.2.4
5.3
5.3.1
5.3.2
6.0
6.0.1
6.0.2
6.2
6.2.1
6.2.2
6.2.3.
6.3
6.3.1

Issue: 002
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6.3.2
6.3.3
6.3.4
6.3.5
6.3.6
6.3.7
6.3.8
6.3.9
6.3.10
6.3.11
6.3.12
6.3.13
6.3.14
6.3.15
6.3.16

Issue: 002
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6.3.17
6.3.18
6.3.19
6.3.20
6.3.21
6.3.22
6.3.23
6.3.24
6.3.25
6.3.26
6.3.27
6.3.28
6.4
6.4.1
6.4.2

Issue: 002
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6.4.3
7.0
7.1
7.1.1
7.1.2
7.1.3
7.1.4
7.1.5
7.2
7.2.1
7.2.2
7.3
7.3.1
7.3.2
7.4

Issue: 002
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7.4.1
7.4.2
7.4.3
7.5
7.5.2
7.5.3
7.5.4
7.5.5

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00
Sign Off

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PAPA JOHNS MANUFACTURING AUDIT STANDARD

About The Standard
Background
The production of safe and legally compliant food to a consistent quality is an essential component to the success of any food business particularly today with
the increased awareness of food safety by both purchasers and their customers.
The Papa Johns Manufacturers Audit Standard has been developed to provide a practical audit of the ability of food manufacturers to produce safe and legal
food and fulfill the basic requirements of due diligence.
The Audit Process
Preparation for the audit
The QCC must ensure that they have read and are familiar with the requirements of the Papa Johns QCC Audit Standard in advance
of the audit and are prepared for the audit to be unannounced on any day of the year. Any time production times and distribution days change, QA Corporate must be notified.
Audit Process
Audits will usually take 2 full days and consist of the following elements:
-
an opening meeting
Validation of production, distribution and tray wash.
physical site audit
a recall exercise
a review of documentation and processing and training records
validation of 100% of the PKG
possible visit to the store to complete PKG if required
a closing meeting, in which a letter will be given that must be signed by the QCC representative.
All relevant sections of the Standard will be assessed and detailed notes are made of the QCC's ability to comply with the standard. These will be used
as the basis for the audit report. Should a clause of the Standard not be met, the auditor will consider the nature and significance of this; it will then be
discussed with the auditee at the time and NonConformances will be graded and will be reviewed at the closing meeting.
The Audit Standard
Non-Conformances
Throughout the standard there are a number of non conformances which are highlighted in red. These clauses are Critical requirements for Papa Johns and
must be seen to be complied with by the QCC. If a QCC does not meet the requirement of these clauses then this will be noted on the audit checklist and the QCC will fail the assessment.
Examples of issues which would result in an audit failure include:- Unapproved core items in use.
- Major Pest infestation.
- Lack of a traceability system allowing product to be traced one forward and one back.
- Poor levels of plant hygiene with the possibility of product contamination.
Scoring System
The Papa Johns audit process is based on a percentage scoring system. For each clause within the standard, the auditor will be looking for evidence of
compliance. Each individual clause will be assessed accordingly and will be given one of the following five possible ratings:-
Fully Meets - All guideline requirements are met

Substantially Meets isolated incidents of non conformance with requirements.
Partially Meets Numerous deviations against the requirements
Does Not Meet Requirements not met, no records of compliance maintained.
Not Applicable Requirement not applicable
Where a non conformance has been found with relation to a particular clause (i.e. substantially meets, partially meets or does not meet) then a number of points will be subtracted
from the possible score. The number of points subtracted will depend upon the weighting of the clause. For the Critical requirements which are highlighted in red within the
Standard if a 'does not meet' rating is given then an audit failure is given.
Audit Score
The audit is based on a percentage scoring system which is determined at the end of the assessment. The audit performance is graded based on the table which is shown below:Ratings
Superior

Issue: 002
Excellent
Satisfactory
Needs Improvement
>98
94% - 97.9%
90 93.9%
85 89.9%
1 of 17
Ratings
Superior
Excellent
Satisfactory
Needs Improvement
Fail
>98
94% - 97.9%
90 93.9%
85 89.9%
< 85%
The final grade will be confirmed within 7 days unless there is an audit failure, in which case the final grade will be given within four days
Evidence to close all non conformances MUST be submitted within 1 month after the assessment. Failure to submit evidence within this timescale will be considered under
Operational Default' under the ' Commissary License' provisions of the franchisee's development agreement or master franchise agreement.
If the QCC fails the audit, the unannounced re-audit will take place prior to the end of the calendar year.
If the QCC fails the 2nd audit, the QCC will be required to pass a 3rd and final audit in approximately 5 -15 working days.
AUDIT GUIDELINES
Program / Records/ Observation
1.1
QCC has on file the current Papa John's Product Knowledge Guide
The QCC must hold a current copy of the PKG issued by Corporate. Any
(PKG). PKG matches all food products that are in inventory and the changes in package size, different label, different description of lot code
information in the PKG must match the cut sheets.
etc must be communicated to Corporate who will update and send
'additional' PKG pages. The picture in the PKG must match the actual
product. Each item in the PKG must have a matching cut sheet. If
the QCC uses a 3rd party warehouse / distributor to store some
stock items in the PKG, the auditor must visit a store to ensure
unapproved items are not being used.
1.2
QCC has an Inventory List of food products.
records
1.2.1
1.3
Inventory list is an up to date list of all items currently approved and in

records
stock.
Food products that are in stock match the inventory list.
If there are products on the inventory list that are no longer in use,
product must be removed physically from stock and from the inventory
list. If there is product awaiting disposal on the inventory list, no point
will be lost if the QCC can demonstrate that the product is properly
records
controlled (for example, put on hold)
Technical specifications (Cut sheets) - Technical specifications must All cut sheets (technical specifications) must be in place for each
be available for all products.
product listed in the PKG. Cut sheets are provided by corporate. Any
changes to the cut sheets by the supplier must be communicated to the
Regional R&D and corporate, copies of emails showing communication
records
to R&D and corporate must be kept.

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2 of 17
1.4
1.4.1
1.5
1.5.1
QCC is using only approved CORE products and all meats and poultry from
approved suppliers. Core products are:
1. Saucea. Pizza
b. Garlic
2. Cheesea. Mozzarella Cheese (pizza)
b. 2 Cheese Blends
c. 3 Cheese Blends
3. Dough/Crust (all ingredients: flour, salt, sugar, oil, yeast, water)
4. Dustinator
5. Pepperoncinis
6. Black Olives
7. Meats
a. Beef
b. Italian Sausage
c. Sausage
d. Bacon
e. Pepperoni
f. Ham
g. Grilled Chicken Topping
h. Chicken Poppers
i. Canadian Bacon
j. Chicken Wings
8. Produce
a. Mushroom
b. Fresh Green Pepper
9. Jalapenos
10. Banana Peppers
11. Thin Crust
QCC is using only approved non-core products
Expired products are NOT in place at the QCC or at the PJ

restaurants (owned by the same franchisee / sub-franchisee).
QCC has an updated shelf life chart laminated and posted
Core products are the 25 products listed in column C that are non
negogiable when opening a market and the CORE items must be GOLD
STANDARD (same ingredients, size, shape , colour and taste). If the
items are not in the PKG, they are not approved. For an item to be
formally approved, the QCC must send the SER, 3rd party certification,
cut sheet and photos of product, packaging and date coding. If the
QCC is using at least 1 unapproved core product - automatic failure.
records / observation
All non core items must also be approved by the same method as core
records
items.
There must be no expired products in stock at the QCC or at the PJ
observation
restaurants (owned by the same franchisee / sub-franchisee)
Shelf life charts are issued by the regional R&D, it is the QCC's
responsibility to ensure they have the most up to date version available.
Charts should be posted. Charts should not be older than 1 year.
records/ observation
2.1
HACCP (Hazard Analysis Critical Control Points): The HACCP study

must be developed by a multi-disciplinary team. Staff appointed as
HACCP team members must have specific training on HACCP principles.
The HACCP team must have a designated team leader who has
demonstrable competence in HACCP.
2.2
2.3
2.4
A full description of the product must be in place. The products supplied

to Papa Johns should be included within this description.
The intended use for the product must be defined within the program.
1)The HACCP team must be documented within HACCP program. 2) The

HACCP team must consist of members of the Technical team, production and
engineering. 3)Team leader must have a recognised external HACCP based
certificate. 4) Team members training can be external or internal by the
competent HACCP team leader. 5) Training material and team members
training
assessment
and (the
record
mustwho
be on
file.
The HACCP
team leader
person
develops
the HACCP program / the
Program / records
key QA representative on site) must be able to demonstrate their competency

in HACCP either through having attended a course, or through their level of
knowledge of HACCP principles as demonstrated by the quality of the HACCP
study.
Observation
The product description should detail, 1) product description2) type, 3)
packaging, 4) storage 5) distribution conditions 6) primary shelf life
(manufacture recommended shelf life and conditions) and secondary shelf life
(restaurant product shelf life) if applicable
Records
The usage of the food by the ultimate consumer needs to be taken into
account when assessing risks.
Records / Observation
2.5
The site must have process flow diagrams which cover each product
supplied to Papa Johns.
2.6
The process flow diagram must have been formally approved by QA

(Quality Assurance) Corporate.
The process flow diagrams must show interactions and sequence of all process
steps as well as introduction of utilities and other contact materials (e.g.
Procedure
packaging).
This may be via signing of the flow diagrams or within a HACCP meeting
Procedure/Records
document.

Issue: 002
3 of 17
2.7
2.8
The hazard analysis must be based on a likelihood and severity of a risk

assessment.
A documented hazard analysis must be available for all physical,
chemical, and microbiological hazards.
The likelihood and severity risk assessment may be in the form of a numerical
Procedure
model.
The HACCP study will be expected to have included an assessment of physical,
chemical and microbiological risks.
For each hazard identified, critical control points (CCP) must be

determined.
Critical limits must be defined to ensure that the product is safe. The
process must be capable of operating consistently within the defined
limits.
Monitoring procedures must be established for each CCP to ensure
compliance with the critical limits.
A decision tree or similar may be used to demonstrate if a hazard will be a CCP
Procedure
2.9
2.10
2.11
CCP's are monitored according to the documented procedures.

2.12
2.13
2.14
3.1
3.2
3.2.1
3.2.2
3.3
Corrective actions must be documented in the event of a CCP deviation.

The operation of the HACCP plan must be validated to confirm that it is
effective. (e.g. If a sanitising chemical is used at 200ppm, effectivity can
be demonstrated by challenge testing at differing strengths and back up
with microbiological information)
The HACCP plan must be reviewed at a pre-determined frequency
(minimum annually) or prior to changes of product/process which may
affect product safety.
Procedure
Target, upper and lower limits need to be documented for each CCP. Review
of records will show if the tolerances are consistently met.
Procedure / Records
The company needs to be able to demonstrate that established procedures are

in place for each CCP and through records of checks that monitoring is being
carried out at the defined frequency and that results are within defined and
acceptable limits.
Corrective actions in the event of any CCP's deviation must be documented.
Operatives following the documented procedures correctly.
Verification of the CCPs can be in the form of known published data, supplier
documented recommendation or companies own challenge testing.
Records
Records
Records
Auditor will review minutes of HACCP meetings to ensure any changes have
been appropriately assessed.
Records
A formalized Quality / Food Safety Management System must be in place. Compliance with these requirements will be demonstrated by means of
assessment of the component clauses of the standard. QCCs must
demonstrate 1) Quality / food Safety policy statement 2) Mission /vision
statement. 3) documented and structured food safety / quality manual. 4)
Document control (covering control of formulas, specificiation, processess and Program / Procedure
procedures).
Incoming product records must be retained and detail.
Records must encompass all of the documented requirements for all raw
Temperature Check (where required)
Evidence of Tampering
Sanitation of thermometer probe.
Vehicle registration number
Visual check on the vehicle
Packaging Integrity Check
Coding information and quantity of products checked and accurately
recorded
Check for evidence of pest activity
Pallet Condition
Hoses, caps, gaskets, and fixtures used for bulk ingredient delivery are
inspected before they are unloaded from the trailer.
A suitable stock rotation system must be in place (FIFO (First In, First
Out) based on expiration date).
material deliveries and forms must include the following:

1)Temperature Check (where required)
2)Evidence of Tampering
3)Sanitation of thermometer probe.
4)Vehicle registration number
5) Visual check on the vehicle
6)Packaging Integrity Check
7) Coding information and quantity of products checked and accurately
recorded
8)Check for evidence of pest activity
9)Pallet Condition
The items must be clean and well maintained.
Records
Procedures/ records
FIFO (First In First Out). Documented procedure outlining the method of stock
rotation, stock must be rotated using a manufacture date (not receiving date),
if no manufacture date is available the expiry or lot code can be used. Auditor
must look for evidence of product being used / delivered out of rotation.
Record Keeping - Documented procedure for the retention of records

should be in place and as minimum should be the shelf life of the
product.
Receiving reports must be retained for CY (Current Year) + 3 years.

Production CY + 1 year, shipping and loading paperworkmust be retained for
CY +3. As per Papa John's procedures.
Key records - as a minimum CCP monitoring documents, ingredient

batch sheets, product delivery, temperature monitoring, production start
up and cleaning sign off records must be counter signed / verified.
Counter signatories role is to ensure that all relevant sections are correctly
completed and any for any deviations, corrective actions are implemented.
Procedures/ records/ observation
Procedure/ observed
3.3.1
records

Issue: 002
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3.4
3.4.1
3.4.2
3.5
3.5.1
Corrective and preventative action. There must be a documented

procedures which records, investigates, analyzes and corrects the cause
of non conformity against all standard requirements relating to product
and process safety, legality and quality.
Corrective actions must be logged with all appropriate details of the
issue, action taken, assigned responsibility, timescales for completion,
status and final sign off and date. (examples: Out of tolerance results for
process, microbiological testing, pest control sign off, mock recall, serious
breach of GMP, internal audit findings)
Section 3.4 should be summarised at the end of the audit.

Corrective and preventative action procedures must be in place for each
programs outlined in the audit e.g. pest control, HACCP, sanitiation and GMP
etc. The corrective and preventative action procedures must include as a
minimum the following: 1) Issue raised 2) investigation 3) analyse 4)
corrective
action
5)the
responsibility
each step. / Corrective action reports or
Records
may
be in
form of nonatconformance
logs and detail all the requirements. Any corrective action deviations for all
audit sections will be recorded under this clause. Records must include the
following elements: 1) Issue 2) action taken 3) assigned responsibility 4)
Reasonable timescales for completion 5) status 6) final sign off of
completion and within timescales and date (final sign off must be different to
assigned responsibility)
Corrective action logs should be used to identify trends and implement

preventative actions where applicable.
procedures
records
Records
Management of incidents, withdrawals and recalls. -Procedures

must be in place to manage all incidents which could affect food safety,
legality, or quality.
The product recall procedure would be

expected to include the following elements: 1) The identification and location
of suspect product. 2) the reconciliation and disposition of recovered product.
3) Notification of Papa John's QA contact. 4) decision protocol defining when
and if a regulatory agency will be notified 5) outline of responsibilities for
individuals on supplier recall team.
Procedures
Key primary and secondary 24/7 contact information must be maintained The 24/7 Key contact information must be current, easily accessible to all
as a minimum for:
authorised staff members in the event of an incident and kept as hard copies
in the recall program. 'Contact list' refers to the following lists:
Internal contacts (Supplier recall team)
Internal contacts (Supplier recall team)
Customers (Papa John's)
Customers (Papa John's)
Government / Enforcement bodies
Government / Enforcement bodies
NOTE: the regional Papa John's QA must be provided with a copy of the
supplier recall team contact list.
Records
A mock recall (or mock incident) must be undertaken by the site to test
the effectiveness of and understanding of the Recall Plan and Incident
Management Procedures (minimum annually).
3.5.2
3.5.3
The site is expected to conduct their own mock within the following guidelines:
1) minimum annual basis. 2) the mock recovery must trace ingredients,
finished product and first external customer within 2 hours. 3) date and time
test intitiated and completed. 4) overview of records and evidence that were
reviewed to obtain the amounts of product involved. 5) Summary of
calculations. 6) the effectiveness of the test including amount of product
recovered. 7) A documented review by the recall team.
8) A review of
issues uncovered or opportunities to improve the system. 9) a provision for reRecords
testing any part of the mock recovery system that fails within 60 days.
As part of the mock recall, the site must be able to demonstrate
The auditor will validate the QCC's ability to trace product to be traced one
that the traceability system allows product be traced one step
step forward and one step back to all processes including rework, and work in
forward and one step back to all processes including rework, work progress to 100% within 2 hours. The auditor will select a finished product by
in progress and packaging within 2 hours. Documentation will
product code and ask the QCC to trace the product to first external customer
include traceability documents and completed communication
(one step forward). And using the same finished product and select a
documents.
minimum of 1 ingredient, traced back to the supplier (one step back).
Records
3.5.4
A product recall test must be tested outside of normal working hours at

annual basis.
In order to assess that the recall procedure can be activated at any time a test
Records
outside of normal office hours should be conducted.

Issue: 002
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Traceability -Documented procedures must be in place to enable

traceability one step forward and one back through out the process.
Identification at all stages must be transparent.
3.6
3.6.1
Procedures must include: 1) methods to ensure traceability throughout each

stage of the process. This includes each stage of the process from the receipt
of raw materials through shipment to the first external customer. 2)
Identification of what records are used for traceability. 3)
What specific
tracebility information is on each record. 4) Who is responsible for completing
each record (can be by job title) 5) How packaging and raw materials are
coded. 6) Method to link each ingredient and food contact packaging material
to finished product lots.
7) Methods used to code finished product
with month/day/year/lot etc 8) Method used to track production codes
shipped to each external customer.
Procedures/ observation
All ingredients and finished products will be properly tagged or otherwise

physically identified on the external surface, to prevent potential mis shipment (e.g. Receiving date, LPN (License Plate Number)). Receiving
date is on all products and visible.
As a minimum receiving dates must be on the bottom case of the pallet

beneath the shrink wrap. QCC's must ensure that if only one bottom case is
labelled, that this case is used last.
Internal Audits - The site must conduct quarterly internal audits using
the Papa John's QCC form.
The internal audit must be in the format of this audit form. Audits must be
performed by the QCC quarterly - the official QCC audit can be used as one of
these quarterly audits. Reasons for point deductions must be documented.
Corrective action plans must be documented and evidence of completion in
place. Some examples of areas commonly inadequately audited in past audits 100% of the PKG must be validated during each quarterly audit. Recall
exercise must be conducted each audit and adequate records kept. Validation
of dough production must be observed for each dough size. Validation of
procedures/ records
distribution of refrigeration, frozen and dry products.
Internal auditors should be able to show via training records that they have
received formal training on internal auditing either via
attendance of an external course or via training within the company.
Observation
3.7
Internal audits must be conducted by trained auditors.

3.7.1
records
3.8
Customer Complaints - The QCC must have a system for the

communication of complaints regarding product, quality or safety.
Systems should include referral of complaints to Papa John's regional
R&D/QA and Corporate.
QCC's must report all complaints to the regional R&D /QA person and the
customer complaint collation should be in a standardised format which must
include the following elements: 1) Nature of complaint 2) date and product
details. 3) Investigation details including determination whether the complaint
is specific to a particular product / batch or a wider issue. 4) timescales for
completion / response to customer. 5) Corrective actions where required.
Records
4.0
External Site Standards - The premises must be designed, constructed Local activities which could have an adverse affect could include; derelict
and maintained to control the risk of product contamination and comply
buildings, rubbish dumps, wasteland etc. presenting a
with all relevant legislation.
harbourage for rodents; adjacent water courses at risk of flooding. This is a
general assessment of the building type and it's suitability in terms of
fabrication and location.
4.0.1
External areas must be kept clean, organized, and free from unnecessary Areas must be free from high weeds, standing water and trash. Any external
items that could provide potential pest harbourage.
storage such as old engineering parts or pallets must be properly organised.
Trash containers and waste compactors must be suitably covered.
4.1
4.1.1
4.1.2
4.1.3
Site Security - All access points into the establishment should be

secured by guards, alarms, cameras or other security hardware.
Doors, windows, roof openings, vent openings, trailer bodies, railcars and
bulk storage tanks should be secured (e.g. locks, seals, sensors) at all
times.
Outside storage tanks for materials and potable water supply should be
protected from, and monitored for, unauthorized access.
Entry into establishments by non staff must be controlled by requiring
positive identification (e.g. picture ID's, sign-in and sign-out at security
or reception, etc.)
QCC must demonstrate how the chosen method is effective. Auditor will
observe access points during the audit to ensure there are no breaches in site
security
Observation
Observation
Observation
Observation
Observation
Observation

Issue: 002
6 of 17
4.1.4
Visitors, guests and other non-plant employees should be restricted to

non-product areas unless accompanied by an authorized plant
representative. Authorized employess are those on duty in work areas
(production and Warehouse).
4.1.5
QCC will verify and document upon arrival of trailer of incoming material Records must document the seal / lock number. This is only applicable for full
that the seal (or lock) is still intact and match the original receiving note loads.
or invoice. Unsealed / unlocked trailers are rejected where applicable.
4.1.6
4.1.7
Observation
Procedure / Records / Observation
Returned goods should be examined for evidence of any contravention of Facility has procedures and method to ensure returned goods are in
food security / safety (e.g. Tampering, cool chain compromise). Records "wholesome" condition before salvage or use in rework:
should be kept on the use of all returned goods in.
1) determining the number of cases represented by each product sampling
and testing. This is to ensure all returned products between acceptable tests is
captured
2)
Identify, segregate and hold return goods as raw materials, packaging or
finished products;
3) Test
methods
4) Identify appropriate responsibility and provisions for sign-off on product
release
5)
defining methods of rework (Papa John's maximum rework level is 5%
assuming specification parameters are met)
6) Defining testing for rewokred product to vefify compliance to specification
/Quality Assurance Program
7) Records
Procedure / Records
(including product name, quantity, batch code etc must be kept on the use of
An updated daily or shift roster of plant personnel should be maintained
and distributed to plant supervisors where applicable
records
4.2.1
4.2.2
4.3
4.3.1
4.3.2
QCC Layout - Product handling from intake to shipping must be arranged The auditor will verify that the process flow does not allow cross contamination
to maintain product integrity and prevent product contamination.
and risk product integrity.
Premises must allow sufficient working space and storage to enable all
operations to be carried out properly under safe hygienic conditions.
Washing of equipment etc will be in a segregated area or when there is no
production and risk of contamination to product. Sinks must be adequately
labelled and hot water (minimum of 100F / 38C) must be available at all
times.
Fabrication - Walls - Fabrication - Walls - Walls must be designed,
The walls in rooms where foods are prepared, treated or processed, must be
constructed, finished and maintained to prevent the accumulation of dirt, kept in a sound condition and shall be easy to clean and where necessary
to reduce condensation and mold growth and to facilitate cleaning. If
disinfect. The walls should have a smooth impervious finish. Tiling should be
signs are placed onto the walls they must be fully sealed to prevent
avoided but, if present, should be in good condition with no cracks or loose
possible mold growth or accumulation of dust. or hung up and addded to tiles. Painted surfaces should be in a good state of repair and free from flaking
the MSS
paint. Ledges should be kept to a minimum to avoid dust collection. Vulnerable
wall surfaces or corners should be protected from damage with metal plating
or barriers properly sealed to prevent debris accumulation. For any recurring
issues in relation to walls/floors and ceilings, all points may be awarded if
there are frequent inspections to monitor the issues and a risk assessed
corrective action approach is maintained with there being no risk to food
safety.
Wall / floor junctions and corners should be coved / curbed to facilitate
For any recurring issues in relation to walls/floors jucntions, all points may be
cleaning. Cavities in the surface of walls should be avoided to prevent
awarded if there is no coving but there are frequent inspections to monitor the
debris from lodging and pest harborage where applicable.
issues and a risk assessed corrective action approach is maintained with there
being no risk to food safety.
Fabrication - Floors - Floors must slope toward drains. Floors must be
The floors in rooms where foods are prepared treated or processed, shall be
constructed from suitable, easily cleanable materials and must be in
kept in a sound condition and shall be easy to clean and where necessary
suitable condition.
disinfect. Floors should be constructed of materials, which are impervious,
hard wearing, repairable and resistant to chemical attack.
Mezzanine floors and walkways should be completely sealed and have
adequate sidewalls to prevent contamination of product below. For any
recurring issues in relation to floors, all points may be awarded if there are
frequent inspections to monitor the issues and a risk assessed corrective action
approach is maintained with there being no risk to food safety.
Observation
Suitable facilities must be provided for washing equipment, trays and

utensils and must be located to prevent product contamination.
Observation
observation
observation
observation

Issue: 002
7 of 17
4.3.3
4.3.4
Drains must be accessible for cleaning and fitted with screens or traps to
prevent pest entry and odours.
Fabrication Ceiling - Ceilings and overheads must be designed,
constructed, finished and maintained to prevent the accumulation of dirt,
reduce condensation, mould growth and facilitate cleaning.
4.3.5
Fabrication Doors - All external doors must be kept closed when not in
use and effectively proofed against pests. If strip curtains are fitted, they
must be maintained, kept clean and effectively proofed against pests.
4.3.6
Fabrication - Lighting - Lights and light bulbs are adequate in number

and strength to effectively illuminate the entire production facility.
Drains must be clean and screens must be present and intact

Observation
In rooms with high ceilings which are difficult to clean or maintain, line covers
should be fitted over open product to reduce the risk of
contamination. For any recurring issues in relation to walls/floors and ceilings,
all points may be awarded if there are frequent inspections to monitor the
issues and a risk assessed corrective action approach is maintained with there
being no risk to food safety.
Observation
Observation
Observation
4.3.6.1
4.3.7
Lights should be protected by shatter proof covers and or sleeves (on

the light tubes / bulbs) in all areas of the facility including trailers.
Fabrication - Ventilation - Exhaust fans to the outside are adequately
screened and equipped with self-closing shutters where applicable.
Condensing units in any areas must be maintained in good condition /
clean and not dripping condensation.
Observation
No evidence of excessive dust and condensation observed. The systems must

prevent pest entry.
Observation
4.3.8
Fabrication - Windows - Where windows are designed to be opened for

ventilation purposes, they must be adequately screened to prevent the
entry of pests.
Observation
Glass windows in production and storage areas must be protected against

breakage. Where windows are not protected then these must be covered
as part of a glass management program.
Water - Certificate from the bottled water supplier that guarantees the
purity of the water.
The protection of glass windows must be adequate to prevent splinters of glass

entering production areas should the window be broken. This may be achieved
observation / records
by the use of adhesive plastic sheeting or wire reinforced glass.
Certificate for each delivery or a letter of guarantee from the supplier is
acceptable and must be available.
records
4.3.9.1
Filter for Clear Filtered Water System is changed as scheduled

(documentation). Ultraviolet system checks are in place.
4.3.9.2
Daily records of the ozonation/distillation system must be

maintained where applicable.
Changes must be as per the manufacturer /supplier recommendations and

record of this must be in place. These checks must be included in the
maintenance program. For filtration systems, maintenance records including
1) date of last check, 2) condition of equipment and filter, 3) corrective action
where filters have needed repair or replacement, 4) the signature of individual records
who
performs thesystems,
maintenance
For sterilization
maintenance records including 1) date of last check,
4.3.8.1
4.3.9
4.3.9.3
4.3.10
2) condition of equipment and filter, 3) corrective action where filters have

needed repair or replacement, 4) the signature of individual who performs the
maintenance
records
Any water in contact with food is to be analyzed twice per year (or Chemical and microbiological analysis of water takes place twice per year for
microbiological purposes for salad and pasta. Annually for dough and
according to local regulations) for chemical and microbiological
equipment washing.
purposes for salad and pasta. Annually for dough and equipment
Water samples should be taken at point of use.
washing.
Water test must include: 1) Total Plate Count, 2) Coliform, 3) E. Coli, 4)
Nitrates / Nitrites, 5) Heavy metals - lead and mecury, 6) Off flavour and
records
odour.
Warehouse area -Dock plates, dock area clean and well
maintained. Provide proper enclosure (seal) when a trailer is in the

dock. In the absence of this the QCC must demostrate product
integrity is not compromised during the load/unload process.
observation
4.3.10.1 Suitable space of about 15" (40 cm) present around the outside of
the warehouse Storage to allow for cleaning. Pallets must not be
stacked tight against the walls.
Ingredients and finished products are stored to prevent cross
4.3.10.2
contamination.
This includes product in racking, free standing pallets and product on pallets,
trays, ingredients etc
observation
Raw ingredients are not stored next to finished product.

observation

Issue: 002
8 of 17
Pallets must be clean and well-maintained, and inspected prior to

use.
Damaged pallets must not be used

items must be free from areas allowing product build up, free from materials
that can flake and rust.
4.4.2
Equipment - All equipment must be designed and constructed to enable

hygienic cleaning and maintenance. It must be maintained in a good
condition to prevent contamination.
Material not used in production such as maintenance tools (i.e. repair
tools, clothing, dirty rags, spray cans, etc.) is not stored on production
equipment.
Lifting equipment must be stored away from food products when not in
use where applicable
4.4.3
Battery charging areas must be segregated away from product storage

areas where possible
Equipment should be at least 3 meters from product, if this is not possible no

points will be lost if there is no perceived risk by the auditor
4.3.10.3
4.4
4.4.1
observation
Observation
Observation
Equipment should be at least 3 meters from product, if this is not possible no

points will be lost if there is no perceived risk by the auditor
Observation
Observation
4.5
4.5.1
Maintenance - A system of planned maintenance must be in place for all Planned maintenance may be done internally or via contracted services.
key pieces of equipment, specifically those critical to product safety,
Maintenance undertaken internally should be documented in the form of a plan
legality and quality.
and records maintained.
For equipment that is maintained under external contracts evidence of
contractual agreements must be available.
Procedures
Measures to ensure that product safety, legality and quality is not
A job sheet sign off to detail work done and a 'sign back' system to ensure
jeopardized during maintenance activities must be in place. A system
that the equipment is in a sanitary condition to return to production.
must be in place to verify that an area is clean after maintenance work
has taken place.
Procedures / Records
4.5.2
Lubricants / Greases which may come into contact with product to be of a MSDS will be available.
food grade nature and MSDS must be available
A system must be in place to segregate food grade and non food grade
lubricants, where applicable.
Maintenance areas must be clean and well maintained. Any idle
machinery must be cleaned, stored and organized to prevent pest
harbourage.
All tools and parts must be controlled. A system must highlight and
initiate an investigation if a tool or part is missing.
Food grade and non food grade lubricants must be stored separately to avoid
confusion.
All cleaning chemicals in use on site must be fit for purpose, food
grade compatible and not present any risk of tainting product and
MSDS sheets to be held for all chemicals in use on site.
MSDS sheets must be available for all chemicals on site during the audit.
Metal / Sieve / Filter Control / Magnet - Knife, blade, scissors,

magnet and needle control must be in place, where applicable.
Documented procedure detailing 1) the control of these items, 2) detailing

type and 3) frequency of checks and 4) corrective actions.
Inspection records must include: 1) date and item, 2) findings, 3) corrective
action, 3) status, 4) sign off
4.7.1
Sieving/Filtering/ Magnets must be inspected for

integrity at pre-defined documented intervals as identified in the risk
assessment and recorded. Sieve and magnet tailings must be recorded
and monitored immediately prior to and after each delivery (where
applicable) and at the end of each shift.
4.7.2
Glass / Brittle Plastic and Ceramic Controls - Glass items must not
be brought into production areas.
4.5.3
4.5.4
4.5.5
4.5.6
4.6
Records
Procedure / Observation
Observation
A procedure for reconciling parts and tools after maintenance is performed. All
parts and tools must be accounted for by checking a list or signature on
Procedure / Records
records indicating all parts and tools are reconciled.
String, wire, tape, etc are not used for permanent repairs. Documentation Temporary repairs must be rectified in a reasonable timeframe - it is expected
is in place for temporary repairs showing date of repair.
that there will be a record of ordering parts along with expected delivery
dates.
Chemical Control - All chemicals must be suitably stored and labelled. Storage areas used for all potentially harmful chemicals used on site e.g.
Pesticides, caustic soda, cleaning chemicals, should be lockable and access
restricted. Bunding areas should be provided around oil tanks. Acid and
alkaline materials should be stored securely and separately.
4.6.1
records
4.7
Procedures
4.7.2.1
Records
Observation
Glass / brittle plastic and similar materials must documented and checked An itemised log of breakable items which will be audited at a predetermined
at a frequency determined by risk analysis.
frequency based on risk assessment
Records

Issue: 002
9 of 17
A detailed procedure must be in place for the management of glass,

brittle plastic and ceramic breakages.
Procedure to include the following elements: 1) handling of all lights and glass
within the facility including production, warehouse and storage, 2) handling of
glass breakage within the facility; 3) any brittle or hard plastic that is broken
in a location where it could impact the product, 4) computer or video monitor
should be covered with a plastic film to prevent shattering; 5) handling of nontempered / non-protected office glass; 6) Where products are packed into
glass containers, bottles and jars specific glass breakage procedures must be
in place. 7) System for staff to report glass / brittle plastic and ceramic
breakage. In addition, Documented Reports must be available.
Wood Control - The use of wood in the dough cooler and production
areas must be eliminated.
A written wood control policy is required detailing handling of wooden pallets

and other wood items. Facility should not use damaged wooden pallets in
production and storage of food items. A inspection must be carried to check
pallet condition before use in the facility
4.7.2.2
Procedure / Records
4.7.3
4.8
4.8.1
4.8.2
Procedure / Observation
Sanitation - Sanitation Program must be in place (Master Sanitation

The level of sanitation throughout the site will be observed and assessed
Schedule) which ensure appropriate standards of hygiene are maintained accordingly. The Sanitation program must include: 1) frequency of cleaning;
in all areas at all times and that the risk of contamination is minimized.
2) responsibility; 3) defined methods and procedure for each task; 4) cleaning
products and concentration used; 5) individual accountability and sign off for
each task completed; 6) cleaning procedures are designed and ordered to
prevent potential contamination of products and re-contamination of clean
areas; 7) Cleaning equipment and utensils must be colour coded and specific
to the area (raw Vs cooked); 8) Sanitizer / Cleaner concentration used. In
Program / Observation
addition, auditor will observe the sanitation is sufficient and not causing
Documented cleaning procedures (SSOP- Sanitation Standard Operating Cleaning procedures should include: 1) equipment, 2)methods and 3)
Procedures) must be in place and maintained for building, utilities, plant frequency of cleaning; 4)required chemicals and concentrations. Cleaning
and all equipment.
procedures should be of sufficient detail for cleaning to be carried out to a
consistent acceptable standard. This may require detail of breakdown of
equipment for cleaning purposes. In addition, sign off sheet for each individual
cleaning task completed and matches the frequency in the Master Sanitation
Schedule.
Documentation that shows sanitation has occurred (ex. sign off sheets)
Pre-operational inspection program includes documented visual inspection and
for all departments. A pre-operational inspection program is established
confirmation of equipment / production area is clean.
to include daily inspection of equipment.
Program /Record / Observation
4.8.3
4.8.3.1
4.8.4
4.8.5
Sanitation utensils are clean, in good condition and appropriate for use in
a food plant. Utensils are stored appropriately when not in use.
Separate equipment must be used for food contact and floor cleaning.
These must be stored separately from one another. Cleaning equipment
used for other areas (e.g. toilets, offices and outside) must be segregated
and visually distinctive. Cleaning equipment should be fit for use and if
laundered must be suitably controlled.
A system of microbiological / ATP swabbing of food contact surfaces must
be in place, where applicable.
Sanitation Equipment must be intact, clean, properly stored (hung up) and
colour coded for intended use.
Cleaner/sanitizer concentration and application comply with sanitation

program. A system to routinely verify chemical dosing strength must be
in place.
Examples of systems required - 1) Sanitizer and cleaning chemical

concentration must match the frequency outlined in the Sanitation Program; 2)
Automatic system must be routinely calibrated as per the manufacturer's
suggested frequency; 3) Test strips or kits may be used for verification of
sanitizer and cleaning chemical concentration; 4) Cleaning chemical and
sanitizer concentration must be reported on a list that is signed and dated
each time a manual mixture is made; 5) Competency of personnel mixing
chemicals must be demonstrated
Observation
Written program must include the following elements: 1) a plan to test all food
contact areas; 2) frequency of testing; 3) acceptance criteria; 4) follow up
Program
action and retesting where applicable.
The effectiveness of cleaning and disinfection procedures must be verified The effectiveness of cleaning may be assessed by microbiological or ATP
Records
and recorded (e.g. environmental bioluminescence swabbing (ATPsystems as appropriate to the risk. Records shall be maintained of cleaning
adenosine triphosphate) or visual assessment).
assessments.
4.8.6
4.8.7
Observation
Raw materials and finished products are covered or otherwise protected

during clean-up
Observation / records
Observation

Issue: 002
10 of 17
4.8.8
4.8.9
4.8.10
Coolers / freezers are clean and well maintained. If the QCC

handles salads the cooler needs to be cleaned and sanitized at least
one a week. Documentation is in place where applicable.
Separate and properly labelled sinks for hands, product and utensil Minimum temperature for hand washing must be 100F / 38C
washing available. Hot water must be available at all times in
production.
Electrical boxes are cleaned and well maintained
Observation
Observation
As a minimum all trash containers should be fully enclosed with a lid.
4.9
Waste Control - Adequate system to be in place to control the disposal

of waste. (e.g. Cardboard, general trash, inedible waste)
4.9.1
Waste disposal must meet legal requirements, and licensed contractors

must be used where applicable.
The terms of the contract with the waste disposal company should include
reference to the contractors responsibility to meet legislative requirements. A
letter from the contactor.
Particular consideration should be given to pest control implications of external
waste collection containers.
4.10.1
External and internal waste containers and compactors must be managed

in a way to minimize risk of product contamination and covered where
applicable. Waste containers must be cleaned at an appropriate
frequency.
Pest Control All Pest Control resources must be suitably competent,
certified and insured (according to local legislation).
4.10.2
The frequency and type of visits from the pest control operator should
take into account the type of pest risk. Records of all pest inspections
must be kept.
Observation
4.9.2
4.10.2.1
Records
Observation
Where pest control operations are carried out by the companys own personnel
training records must be available to demonstrate the competence of all pest
control operators. Certificates etc must be on file and suitably in date.
Records
The frequency of inspection and treatment of premises to eradicate or deter

infestation shall be based on the product risk, age design and location of
buildings and equipment. In general it would be expected that
inspection/treatment visits should be carried out at least 8 times per year.
The contract should have provision for additional treatments where required to Records
any infestation
may occur.
Internal weekly inspection of traps, glue boards, electrical fly killers, etc., eradicate
Weekly inspections
must which
be in place
including documentation of the evaluations.
records
4.10.3
An up to date pest control device map showing both internal and external Pest Control Map must include the following elements: 1) location of pest
bait points and monitoring devices must be in place and must be
control devices; 2) numbered; 3) dated; 4) identification of pest control
reviewed annually.
devices. Auditor should verify the actual location and number of the pest
control devices against the map.
Records /Observation
No evidence of pest activity within any of the process or non

process areas.
4.10.4
4.10.5
4.10.6
4.10.7
4.10.8
Effective pest proofing measures need to be in place to prevent possible

entry of pests. (E.g. fly screen, bristle strips etc)
All areas must be free from reoccurring/existing internal pest activities. There
must be no evidence of the following: 1) No recurring/existing rodent
activities; 2) and/OR nesting birds; 3) no evidence of live animals & insects on
products, ingredients or packaging; 4) no evident of excreta/pellets; 5) no
evident of rodent damaged ingredient bags; 6) no decomposed rodents or any
other animals (traps must be checked often as per the freqency outlined in the Observation
pest control
program).
Effective
location
of pest control devices and use of bristle strips and fly screen
etc)
Observation
Fly traps monitors are located away from exposed food products and
ingredients (at least 3 meters (approx. 10 ft)), cleaned regularly, and
bulbs changed annually in the case of electrical fly Killers.
Bait stations must be of tamper resistant construction, secured in place if As a guide, 1)Internal traps should be positioned at 8 meters intervals (25
required by regulation, suitable for the location and located to prevent
feet); External traps shall be positioned at 15 meters (50 feet) intervals; 2)
possible contamination.
Freezers and coolers shall have traps located within 2 meters (6 feet) on both
sides of entry doors (outside of the doorway); 3) Traps should be positioned
against the wall; 4) Interior of traps, bottom of glue boards shall have service
labels dated and initial after each treatment by the PCO (electronic scan
methods
arebe
acceptable).
In the event of an infestation (in either process / non process areas)
This
should
detailed in the contract or procedures.
there must be a full program of follow up visits to ensure complete
eradication of the issue.
Observation/ records
Observation
Program / Records

Issue: 002
11 of 17
4.11.1
Shipping and Loading - refrigerated transport must be capable of Records must include the following elements: 1) Out-bound trailer pre-cooling
temperature is at least 7C (45F) for refrigerated items and -12C (10F) for
maintaining product temperature within specification, under
frozen items; 2) List of product delivered; 3) Product temperatures are
maximum load, while the product is stored on the vehicle.
recorded before loading; 4) Product temperature at delivery to Papa Johns
QCC or restaurants
Records
4.11.2
Vehicles need to be pre cooled to less than 7C (45F) and

documentation in place.
Records must indicate the requirements have been checked, signed and dated
by designated personnel.
4.11.3
Documented confirmation of dough and frozen product

temperatures meeting 0.6 - 4.5C (33F - 40F) and where
applicable -18C (-0F) for frozen on loading.
Trailers must be cleaned and swept daily (before load), with no
residue left and dry.
Bulkheads are used to separate refrigerated / frozen products from
dry products.
Strip curtains must be used to maintain temperature of the trailer
for all doors.
4.11.7
Cover trays are used at all times during delivery and in store
Cover trays in good condition
4.11.8
Dough/ refrigerated and frozen (where applicable) items are
delivered into store cooler so that product temperature is
maintained at less than 40F (4.5C)
Trailers are washed and sanitized weekly (minimum) and staged to Records must indicate the requirements have been checked, signed and dated
allow time to dry prior to load and documented.
4.11.4
4.11.5
4.11.6
4.11.9
Records
observation/ records
Any insulated divider can be used.
Observation
Observation
observation
records
4.11.10
4.11.11
4.11.12
Record of calibration and sanitation of thermometer used by drivers Records must indicate the requirements have been checked, signed and dated
every round trip.
records
Lot codes accurately and completely documented on load sheets.
Including all lot codes and quantity of cases of product and dough by designated personnel.
per lot code loaded.
records
White trays must be used as the bottom trays for the dough trays on trailers.
Finish product loaded and shipped in trailers properly equipped,
Records must be in place showing inspection of the trailer has taken place
pest-free, structurally sound. Trailer inspection conducted before
before loading.
loading and shipping. Documentation is in place. Finish products
including dough are shipped to Papa John's stores on a FIFO basis.
5.1
Handling requirements for specific materials - Procedures must be

in place to identify any materials with specific implications for product
safety, legality or quality [e.g. known allergens, vegetarian, GMO
(Genetically Modified Organism) (in areas of the world where the use of
GMO is restricted by legislation), products where source of origin is
important. ]. (For sites producing more than just dough in the facility)
Any allergens or other specific material relevant to the market being supplied
must be identified by the supplier and where applicable and where required,
procedures must be in place to verify and control.
Foreign Body Detection (metal detection)- Foreign body detection

equipment must be in place unless it can be justified that it is not
necessary.
The sensitivity of detection must be in line with best practice for dough.
For no foreign body detection equipment, a risk assessment must be in place

to justify absence.
Procedures / records
5.2
5.2.1
5.2.2
5.2.3
records
The company must be able to demonstrate how the sensitivity level has been
deduced.
records
The foreign body detector must incorporate a suitable rejection

mechanism.
The rejection mechanism can be a divert valve, line stop (with alarm), belt
retraction or arm push mechanism and should be diverted to a suitably secure
container.
Observation
The operation of the foreign body detector must be verified by the site on The auditor will verify the effectiveness of metal detection testing during the
a regular basis. Records of these checks must be maintained according to audit.
the company's record retention policy. Preferable on an hourly check.

Issue: 002
12 of 17
5.2.4
5.3
5.3.1
5.3.2
In the event of a metal detection failure all product produced since the
last satisfactory metal detector check must be rechecked.
Non Conforming Product / Hold Procedures - The site must have a
documented non conforming product procedure. This will include:
Release by concession
On hold / Quarantine
Customer returns
Rework
Product Rejection
Specified designated areas.
Identification of personnel responsible for initiation, evaluation and
Facility will maintain documentation with regard to quantities of held
product, evaluation of held product, approval/release for use to the
production area (where applicable), and final disposition of product.
Product will be properly tagged or otherwise physically identified on the
exterior surface, to prevent potential shipment.
Temperature Control - Temperature Control - Cooler / Chillers are to

be kept at 33 - 38F (0.5-3.5C) and freezers being kept at 0F (-18C).
Records must be maintained three times a day for manual systems and
verified. For automated system there must be a process for review and
sign off.
6.0
Records must contain the following: 1) Product name and date 2)

identification of metal detector. 3) Quantity of product to be rechecked. 4)
Person responsible for recheck 5) Result of recheck. 6) Sign off by
records
supervisor.
The procedure contain the following elements:
1) Release by concession (e.g shelf life extension of expired product)
2) On hold / Quarantine
3) Customer returns
4) Rework
5) Product Rejection
6) Specified designated areas and product identification (e.g hold tag).
7) Identification of personnel responsible for initiation, evaluation and release /
Procedure
disposal of held product.
This can be in the form of computerised stock management system, a
database or paper records.
records
An acceptable alternative would be situations where bar coding is in place to

prevent shipment of product designated on hold by computer and where no
physical tagging is in place
observation
The auditor must verify that all temperature control measures are effective:
1) Procedures define the process by which the facility temperatures are
monitored and documented in each critical area : coolers, freezers, cool docks,
blast chilling or any storage trailers where temperature senitive ingredients
and products are stored,
2)
Temperature records must be maintained, where temperature sensitive
ingredients and products are stored, manually "at least 3 times" a day if no
automated temperature graph recorder is used. If an automated, continuous
on-line temperature graphs recorder is used, facility temperatures shall be
manually taken and recorded and sign off "once daily".
3) For Papa John's temperature sensitive products / ingredients, product
temperatures shall be documented before products are shipped.
4) Docks must be enclosed and cooled to less than 500F / 100C if temperature
sensitive items are shipped.
Procedure / Records / Observation
6.0.1
6.0.2
Temperatures of cold storage trailers must be documented 3 times

per day where applicable
Adequate procedures should be established for control in the event
of a refrigeration or freezer failure.
Calibration - Calibration - All thermometers (where applicable), test
weights and scales must be calibrated (to a nationally recognized
standard) at a predetermined frequency (minimum annually) and an
appropriate certificate of calibration be available.
6.2
Records
procedures
Calibration program must be in place for establishing and maintaining

calibration and accuracy of key testing and measuring equipment used in QA
labs and in manufacturing, storage and distribution. The following elements
must be included:
1)
Identify all key mesauring equipment including all equipment used to measure
a product attribute of Papa Johns products as outlined in the specifications .
This shall include autoclave whereas on-site micro. test is carried out and
thermal detector/s.
2) Maintaining schedules for calibration testing
3) Documented methods and frequency of calibration
4) Identifying appropriate reference standards
5)
Record / certificates of calibration must be up to date and maintained.
6.2.1
6.2.2
Load cells are to be calibrated every 6 months where applicable

The coolers / freezer are to be verified by the QCC on a monthly
basis where applicable.
records
Records

Issue: 002
13 of 17
6.2.3
6.3
Equipment to be calibrated for every production by the QCC must

include: scales (including floor scales), thermometers, water and oil
meter, metering systems (1% accuracy and consistent) and documented
before production starts.
This is specifically for calibration on each production run
Production: Top of ingredient bags and bottled water are cleaned

before being brought to the production room for use.
Observation
6.3.1
Production room is maintained at a temperature of 68F+/- 2F

(20C +/-2C).
6.3.2
Water temperature is checked and documented prior to every

batch.
Weight of flour, minor ingredients, water, yeast, oil is documented. Documentation must be hand written and no dittos in use,
For automated operations every 5 batches, for manual operations every batch.
6.3.3
Documentation must be in place. (If the temperature is outside of this range

and the QCC can show justified corrective action has been taken and there is
no risk to food quality, then fully meets)
Documentation must be hand written and no dittos in use,
6.3.4
Certificate of Analyses (COA) of flour are on file. Proper

adjustments to water amount in the formulation are made based
upon flour absorption.
6.3.5
Correct sequence for adding yeast separately. Yeast must be

sprinkled on top of the flour
6.3.6
Dough temperature is between 74 - 80 F (23 -27C) and

consistent +/-2, taken with a sanitized thermometer.
Documentation is in place.
6.3.7
Total cycle (after mixing through dough trays moved to the cooler) Documentation must be hand written and no dittos in use,
less than 30 minutes.
6.3.8
Mix time of batches per QA guidelines.
6.3.9
Accurate dough weights and number of dough balls per tray.
Records
records
records
If the QCC is having issue obtaining the COA from the supplier or having
difficultly obtaining the correct information on the certificate of analysis, the
QCC must demonstrate by email records that the supplier and regional
R&D/QA have been informed. (if this is in place - no points will be lost)
records
6.3.10
Record of dough ball weight checks is in place. If the process is

manual no weights need to be recorded as each dough ball is
weighed. If process uses a single divider 3 dough balls per batch
plus 3 dough balls on each size changeover every 30 minutes. For
process with multi pocket divider, weights should be taken at each
dough size change and for each pocket every 30 minutes.
observation
Documentation must be hand written and no dittos in use,
records
records
In general - 1 minute slow to mix the water, oil and MIB, then 2 minutes slow
and then 4 minutes fast. Other types of mixers will be specific to the
equipment and should be as per international QCC development team
recommendations.
records
6"
4.75 +/- 0.25 oz (135 +/- 7 g) 15 dough balls
7
5.57 +/- 0.25 oz (158 +/- 7 g) 15 dough balls
8"
7.75 +/- 0.25 oz (220 +/- 7 g) 15 dough balls
9"
8.50 +/- 0.25 oz (241 +/- 7 g) 12 dough balls
9.5"
9.25 +/- 0.25 oz (262 +/- 7 g) 12 dough balls
10" 10.25 +/- 0.25 oz (291 +/- 7 g) 12 dough balls
11" 12.25 +/- 0.25 oz (347 +/- 7 g) 10 dough balls
11.5" 13.25 +/- 0.25 oz (376 +/- 7 g) 10 dough balls
12" 14.25 +/- 0.25 oz (404 +/- 7 g) 9 dough balls
13" 17.25 +/- 0.25 oz (489 +/- 7 g) 8 dough balls
13.5" 18.25 +/- 0.25 oz (517 +/- 7 g) 8 dough balls
14" 20.25 +/- 0.25 oz (574 +/- 7 g) 8 dough balls
15" 23.25 +/- 0.25 oz (659 +/- 7 g) 6 dough balls
observations
15.5" 26.25 +/- 0.25 oz (744 +/- 7 g) 6 dough balls
records

Issue: 002
14 of 17
6.3.11
Dough is proofed for a minimum of 5 minutes.
6.3.12
Roundness and placement (templates) (trays must be dry) .
6.3.13
Code dates are correct and legible.
6.3.14
Trays are marked by dough size
6.3.15
Dough is cross-stacked properly prior to cooling.
6.3.16
The QCC controls rework amounts per QA guidelines (if applicable). The standard is 10% of the total batch weight can be reworked in 10 minutes.
6.3.17
The QCC performs daily yeast activity test to evaluate fermentation

Dough balls used for the yeast activity test must be of consistent size,
or risograph samples are run twice per shift. Save reports for a
label on top of each dough ball, doughballs kept in dough trays and
minimum of 3 months for review.
covered. QCC procedure must be followed.
Keep one full dough ball per batch, the smallest size dough ball should be kept
The QCC keeps dough library in the dough cooler. Keep one full
dough ball per batch (if multiple sizes are produced per batch, keep for QCC's producing manually and a regular size for automated QCC's. Dough
balls should be labelled with normal dough tray label and should not be
the smallest dough size).
(5 minutes minimum, measured from the last dough ball of the last proofing
tray). If procedure is done automatically, visual inspection is needed to
ensure that the team members are setting the proofer to a minimum of 5
minutes
Observation
Observation
Observation
Observation
Anything after 10 minutes must be thrown away.
6.3.18
Observation
Observation
touching each other and trays must be identified by day of production on

racking. The sample of dough must follow the entire dough process.
Observation
6.3.19
Down stack temperature is between 44F(6.5C) and 47F(8C) in Documentation must be hand written and no dittos in use,
less than 4 hours. Documentation is in place
6.3.20
No crusting is observed on the dough balls (dough cooler).
6.3.21
QCC is performing Spread Ratio per QA guidelines.
6.3.22
Batch Yields documented where applicable
6.3.23
Tracking codes for dough ingredients are accurately and completely

documented on the production form
records
6.3.24
All weighed ingredients are properly stored in containers in good

condition, well maintained and properly covered.
Observation
6.3.25
Tray wash and rinse temperature documented hourly and meet

requirements. Trays are adequately sanitized.
records
6.3.26
Facility uses detergent to wash the trays. Top tray needs to be turned over to
Trays are visibly clean, and dirty trays are not used for dough
placement. Broken trays are removed. Top trays must be inverted. stop foreign bodies getting in to the base of the tray. Minor instances of
records
Observation
Spread ratio is between 2.4 and 2.9 and consistent +/- 0.2. Spread ratio is
performed on a weekly basis on 4 day old dough. 4 samples from the same
batch must be tested per week and tested at 55F (13C).
records
records
previous label residue is allowed (see scoring guidance)
Observation
6.3.27
Mixatron alarms within acceptable parameters. Corrective actions in Corrective actions in place for deviations or equipment not functioning.
place for deviations or equipment not functioning. Mixatron graphs Mixatron graphs stored for a minimum of 3 months for review. Mixatron alarm
rates should be less than 10% for bowl mixing systems, and less than 5% for
stored for a minimum of 3 months for review where applicable.
horizontal mixers. Alarm percentage out of range or equipment not functioning

for at least two consecutive months with no corrective actions.
6.3.28
records
Field-based dough bake evaluation conducted on a monthly basis

where applicable.
records

Issue: 002
15 of 17
6.4
Prepared foods - Concentration of solution used to wash

vegetables follows supplier guidelines. Documentation of supplier
guidelines and concentration of the solution is in place.
Documentation in place.
6.4.1
Microbiological testing of food contact surfaces is utilized to monitor

the effectiveness of cleaning and/or sanitation procedures in the
ready-to-use foods area. The frequency of testing for contact
surfaces should be performed at least monthly. Documentation of
microbiological tests is in place.
Microbiological testing of food contact surfaces is utilized to monitor the

effectiveness of cleaning and/or sanitation procedures in the ready-to- eat
foods area. The frequency of testing for contact surfaces should be performed
at least monthly. Documentation of microbiological tests must be in place.
Conventional or rapid microbiological methods such as total count or
bioluminescence should be performed to verify effectiveness of the cleaning
and sanitizing program.
The following microbiological tests should be performed.
1. "Aerobic colony count (ACC) or Standard Plate Count (SPC)" for the
presence of bacteria.
2. "Indicator organism" for the presence of Listeria spp
3. If the indicator is positive, a test for "Specific pathogens" (Listeria
monocytogenes) must be performed.
6.4.2
Evidence that all entrances to the ready-to-use foods area have

foot baths and hand dips available and are appropriately used.
6.4.3
Documentation of routine monitoring of effectiveness of the

sanitizing solution in foot baths and hand dips is in place.
records
records
Observation
6.4.4
records
Clothing used in high risk areas is identifiable. High risk / high care
protective clothing must be put on and removed in a designated changing
area.
Observation
7.1.1
GMP (Good Manufacturing Practices) - Personal Hygiene - The site 1) A written GMP program must encompass all the GMP requirements in
must have documented GMP program and Self-audits on GMPs are
sections 7.1, 7.3, 7.4, and 7.5 of the Papa John's audit, for employee, visitors
conducted monthly, at a minium, and include corrective action.
and contractors. (In addition to the local Regulatory Requirements shall be
used as a basis for requirements).
2) The GMP's must be displayed in prominent staff areas or as appropriate
3) Self audits on GMP must be conducted min. every month. Results of the
audits and the corrective action must be recorded
NOTE: Issues relating to corrective actions not completed must be scored in
Eating and drinking must only be permitted within designated areas and
is not permitted in storage and production areas.
7.1.2
Smoking must only be permitted within designated areas and not

permitted in storage or production areas.
Observation
7.1.3
The site must have clearly defined rules in terms of the wearing of
jewellery.
Observation
7.1.4
The company's hygiene rules must make reference to the wearing of

perfume / make up / false nails / nail polish.
Observation
7.1.5
The plaster / bandage used for cuts and grazes must be waterproof
suitably coloured, company issued and metal detected where applicable
7.1
Written Program / Records
Observation
Observation
7.1.6
7.1.7
Dough trays should be used correctly. Green, grey (or any other
approved colour) trays are used to place dough only and for cover
trays. White trays are used only as the bottom tray in all
circumstances.
Gloves - only coloured non latex gloves must be used when
handling dough. Gloves must be changed on a regular basis, when
soiled, worn, on returning from breaks. Personnel wearing gloves
must follow the hand washing procedures.
Observation
Gloves must be: Coloured (not skin tone), non latex, changed after soiling,
returning from breaks, sneezing, coughing, touching skin etc , not recycled,
well fitting and must be washed and sanitized as per hand washing
procedures. Gloves must be worn when wearing a bandage, where local
regulations require the use.
Observation

Issue: 002
16 of 17
7.2
7.2.1
7.2.2
Training - All employees have received an appropriate induction training, The employees training program must include the following elements:
including an element of food hygiene and food safety.
1) New employees must be trained in GMP and food safety before
commencement of work (work safety within 3 months).
2) GMPs, Food Safety, Work Safety Training materials;
Competency assessment, e.g. quiz;
Training records of all employees
Personnel must be specially trained to the requirements of their job role
that has an impact on controlling the KPIs (Key Performance Indicators)
and be able to demonstrate competence. (e.g. CCP checks, chemical
concentration checks, foreign body detection)
A system for annual employee refresher training must be in place. (e.g.

this can take the form of a competency test where applicable)
7.3.1
Health and Wellness - The Company must have a procedure for the
notification by employees, including temporary employees, of any
relevant infectious disease or conditions which they may have be
suffering or have been in contact. A return to work procedure must be
in place.
The Company must have in place a documented system for preemployment health and wellness screening where applicable.
7.3.2
A system for health and wellness check of visitors to the site must be in
place. GMP sign in sheet should be in place for visitors and contractors.
7.3
3)
4)
The training program must include the following elements:

1) Job title and job summary;
2) job training methods;
3) responsible parties for training;
4) Training effectiveness and competency assessment, e.g. Quiz;
5)
Training records
1) Schedule for annual employee refresher training inlcuding GMPs, Food
Safety, Work Safety, Job training that has an impact on controlling the KPIs;
2) Training assessment; 3) Training records
There will be a system for checking and sign off by a competent line manager
for return to work forms, records will be available. (Details of the policy will
be in general GMP section)
Procedures /Records / Observation
Program / Records
Documentation / Records
Procedures /Records
for visitor forms. Form and records must be in place.
for visitor forms. Forms and records must be in place.
7.4
Staff Facilities - Suitable changing facilities must be provided for staff. A

dedicated changing area must be provided for personnel working in any
high-risk area.
7.4.2
Suitable and sufficient hand washing facilities must be provided at the

access to and at other appropriate points within the production areas.
Suitable temperature water, bactericidal soap, and hand drying facilities
must be made available.
Toilet facilities must be equipped with hand wash station and soap AND
not open directly into production, packing or storage areas.
7.4.3
Staff facilities (lunch room, restrooms, lockers, etc.) must be maintained

in a clean and sanitary condition.
7.4.1
7.5
Observation
Observation
Observation
Observation
Protective Clothing - appropriate company issued clothing for food

handlers and others working in or visiting food handling areas must be
provided and cover personal clothing above the knees.
Observation
Protective clothing must be maintained in clean condition and laundered

regularly either on site against specified wash parameters or off site by
an external approved laundry.
7.5.2
7.5.3
7.5.4
7.5.5
Uniforms must be maintained in clean condition and laundered regularly either

on site against specified QCC wash parameters or off site by an external
approved laundry. If none of these two options are possible, laundry of pants
and shirts will be the wearers responsibility. If this is the case, the supervisor
must monitor the daily cleanliness of the uniform.
Clean uniforms must be returned to the QCC in a manner to prevent cross
Documentation / Records /
contamination.
Observation
Protective clothing should not be worn outside of the production and

warehouse area where applicable.
Hair / beards must be fully covered. A tightly knit hair net must be
provided for confining hair / beards.
Suitable footwear must be worn where appropriate. (foot covers are
permitted).
Observation
Observation
Observation

Issue: 002
17 of 17

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December 2014

Papa John's Global QCC audit form

Technical Contact Name:

Contact Cell Number:

Contact Cell Number:

Key Personnel: Name / Job Title

Issued: August 2012

Global QCC audit form

QCC Current Status

Fresh Dough Sizes

Issued: January 2015

Global QCC audit form

QCC Information Required for SCM*

QCC Square Feet

Tray date code

Production Days Avg Trays/Day

1st Rounder(s) make/model

Total Pieces Delivered

Total Dry Pieces

*Supply Chain Management

Issued: January 2015

Global QCC audit form

Issued: January 2015

Global QCC audit form

QCC Audit section contents

4.0 QCC Environmental Standards

5.0 Product control

External Site Standards

Handling requirements for specific

Non Conforming Product / Hold

Corrective and preventative action.

Management of incidents, withdrawals and recalls.

GMP - Personal Hygiene

Health and Wellness

Metal / Sieve / Filter Control / Magnet

Issued: January 2015

Glass / Brittle Plastic and Ceramic Controls

Shipping and Loading

Global QCC audit form

PAPA JOHN'S GLOBAL QCC (Quality Control Center) - REPORT

PREVIOUS AUDIT SCORE

Back of house QCC - One store

Does Not Meet

Company Profile (Background information on the site)

1.0 Product Knowledge Guide (PKG)

QCC has an Inventory List of food products, which

Issued: January 2015

Global QCC audit form

Food products that are in stock match the inventory list.

Technical specifications (Cut sheets) - Technical

QCC is using only approved CORE products and all

A full description of the product produced by Papa John's

The intended use for the product must be defined within

The site must have process flow diagrams in place.

The process flow diagram must have been formally

Expired products are NOT in place at the QCC or at the PJ

QCC has an updated shelf life chart laminated and posted

2.0 HACCP (Hazard Analysis Critical Control Points)

Issued: January 2015

Global QCC audit form

A documented hazard analysis must be available for all

Monitoring procedures must be established for each