GRIFFITH FOODS PVT LTD

SUPPLIER SELF AUDIT QUESTIONNAIRE & TRACEABILITY VERIFICATION FORM (11.3.11)

This questionnaire to be filled by manufacturer only, all questions to be attended, marked as Yes/No/NA and filled with description remarks OR with document numbers
and respective score data applicable. Wherever NA justification needed and the score counter. Report shall be signed and Sealed by authroised person and pdf document
shall be circulated. Based on which system will be verified during onsite audit. attachments shall be submitted wherever its asked for.

Manufacturer Name Darshan Foods Pvt. Ltd

Filled By (Authorised Manufacturer Staff) Yes
Updation Date 8/7/2024
Total Strength/Shopfloor/Technical/Quality Strength Quality & Technical
Products Scope (in Supply) to griffith Chicken Past with 25% Salt
Other Products Scope of manufacturer NA

Vendor Address Details 246, Sectpr 3, Industrial Growth Center, Bawal

Key Person Technical Praduman K Johari
Key Person Commercial Sanseep Kumar (Accountant)
Organisation Structure MD>Production Head, Quality Head, Dispatch Incharge, Accounts Head, Maintanance Head, Admin Head
Quality/Food Safety/other certifications(attachments) FSSC 22000
Halal Certification by Jamit ul islami

Scoring Guidelines (more detailed information in "Definitions" section)

The following descriptions are used to assign the category ratings:
If additional points noted other than checklist can be included in relatively applicable point, accordingly scored
Fully Meets – Meets or exceeds the intent of the clause requirement in design and execution. 3 points
Substantially Meets – Most of the clause requirement are in place. 2 points
Partially Meets – Most of the clause requirement are not in place. 1 points
Does Not Meet – The key aspect of the clause requirement is missing and / or poorly designed and / or poorly executed. 0 points
Not applicable NA

SL No SECTION AND DETAILS YES/NO/NA DESCRIBE WITH DOC NO OR JUSTIFICATION SCORE

1 HACCP / FSMS/ HALAL YES/NO/NA COMMENTS SCORE

Does your company have a documented HACCP or equivalent Food

Safety System Program which is fully implemented and maintained to
ensure product safety? Please attach HACCP plan, including flow
diagram & CCP summary
1.1 Yes 3

Does the company hold any quality or food safety certificate(BRC, FSSC,
ISO 22k, etc?.If so, attach valid copy of the certificates
1.2 Yes 3
1.3 Are the above audit Corrective actions implemented effectively? Yes 3
Is there a pre-requisite program established? If so please list all items
1.4 in the program Yes 3
How often effectiveness of PRP's monitored and reviewed? And is it
1.5 adequate enough for effectiness. Yes 3
Does the company have a multidisciplinary HACCP team including a
team leader to define and review the HACCP Plan? Are all the team
leaders formally trained?
1.6 Yes 3
Does the company have a written program for reviewing the HACCP
plan? (atleast annually or reverification whenever there have been
changes in processes,product or ingredient
1.7 Yes 3

Is a there a established HACCP plan, process flow chart, product

description, monitoring programme?
1.8 Yes 3

Do food handlers have specific food safety training and trained in CCP’s?
1.9 Yes 3
1.10 How often is the HACCP / FSMS/ Halal certification reviewed? Yes Anually 3
Is the facility HALAL Certiified? .If so attach a copy of the HALAL
Certificate . Does food handlers are trained on halal assurance
practices?
1.11 Yes Copy attached 3
Is the HALAL assurance programme in place? Is R&D is part of halal
1.12 assurance system? Yes 3

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 Are there adequate, appropriate available food safety and quality
specifications for all products,as per customer requirement and
legislation, continually reviewed?
1.13 Yes 3
Is the Hazard analysis conducted logically, adequately, considered all
possible sections of hazards and sources to arrive at CCP, OPRP or PRP
to mitigate the risk?
1.14 Yes 3
Whether risk assesment done for all food hazards, food fraud, food
defense and documented? How often the risk assessments are
reviewed?
1.15 Yes Anually 3
Total Marks 15 45
Total Applicable 15 45
Total Scored Marks 45

2 CONTROL OF PHYSICAL AND CHEMICAL HAZARDS YES/NO/NA COMMENTS SCORE

Is there a pre-operative inspection program in place before production
2.1 and receiving the materials? Yes 3

Does the Company have a Foreign Material Prevention and Control

Program? If so, what methods of foreign body control are in place? Are
these sufficient enough to produce no foreign body or acceptable levels?
2.2 3
2.3 Are metal detectors/ Xray/Magnets/Sieves in use? Validated? 3
Are specific tests utilized to confirm the effectiveness of metal
detectors/Xray and are records maintained with frequency?
2.4 3
Are metal detectors/ Xray equipped with an automatic rejection system?
2.5 And found tamper proof? 3

Are rejects examined and efforts made to trace the contamination

source? Whether Rejection log is maintained?
2.6 3
2.7 Are all materials stored clear of the floor? And from the wall? 3
Is there a formal Allergen Program in place? (If applicable, please
2.8 provide details) 3
2.9 Are allergens identified as part of HACCP Program? 3
Are any materials of known genetically modified origin used on site? (If
2.10 yes please provide details) 3

Is there any additional contaminants testing carried out? Applicable

Pesticide, Heavy metals, NOTS, Mycotoxins, Illegal days, etc? Schedule,
report available for all finished products? Submit test report copy
2.11 3

Is the RO water available and required for machine cleaning or product

production? How often is the water tested? Is it complied to the test
parameters
2.12 3

Is the risk asessment for RM's for Pesticide, heavy metals, Mycotoxins,
illegal dyes completed?, adequate enough for food safety, risk assessed
schedule and compliance reports available? Submit test report copy
2.13 3

Where sieving, metal detection is not practically not adequate to ensure

metal or foreign body free in finished product, are there premethods like
manual inspection, rotary sifting, and other precleaning process for
effectiveness? Is it risk assessed?
2.14 3
Total Marks 14 42
Total Applicable 14 42
Total Scored Marks 42

3 CONTROL OF MICROBIOLOGICAL HAZARDS YES/NO/NA COMMENTS SCORE

Are microbiological sensitive products being monitored, tested and
3.1 documented against specified limits? 3
Does the Company have a environmental monitoring programme
3.2 available? And found effective? 3

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 Is Microbiological testing completed inhouse or externally by an
accredited laboratory? Or inhouse lab with proficiency testing ? Does the
company have established control measures for the plant that test
pathogens?
3.3 3

Are all finished product deliveries inspected for correctness including

Sensory, label, packaging , net weight, documentation requirements like
COA with agreed critical parameters testing and compliance result
statement?
3.4 3
Total Marks 4 12
Total Applicable 4 12
Total Scored Marks 12

4 CONTROL OF HARAMNESS/ NON HALALNESS YES/NO/NA COMMENTS SCORE

Is there an established HALAL certification? Attach a copy of the
4.1 HALAL Certificate 3
Whether materials used in the facility is free from pork and its
4.2 derivatives? 3
Are materials used in the facility free from Alcoholic beverage or its
4.3 derivatives those are physically separated. 3

Whether the materials used in the intermediate of the production process

is free from pork and its derivatives. If No, Kindly provide the details of
handling of such materials without affecting the Halalness of the process.

4.4 3
Whether food additives, processing aids used are Halal compliant? If No,
4.5 what is the method of Handling the same? 3
Is Alcohol used in the facility, or the production process? If Yes, kindly
4.6 provide the alcoholic level limitation in the product? 3
Whether the materials free from Human blood, Carrion and parts of the
4.7 human body? 3

Does training covers food handlers for halal assurance practices?

4.8 3
Total Marks 8 24
Total Applicable 8 24
Total Scored Marks 24

5 GLASS / BRITTLE PLASTIC POLICY YES/NO/NA COMMENTS SCORE

Does the Company have a documented glass and brittle plastic policy?
5.1 Attach a copy of the policy 3
Whether lights and other breakable materials are shielded to prevent
5.2 potential contamination?. 3

How often are the glass and brittle plastics audited? Found effective?
5.3 3
Total Marks 3 9
Total Applicable 3 9
Total Scored Marks 9

6 TRAINING , COMPETENCY, AWARENESS YES/NO/NA COMMENTS SCORE

Does the company have a documented training program that covers

induction training for new staff and temporaryor contractor staff?
6.1 3

Are all food handling staff trained on basic GMP & Personal Hygiene
Practices, Food Safety, HACCP, Site security and other relevant SOP's
at a predetermined risk based frequency
6.2 3

Whether relavant staffs are trained on Foreign Material Prevention, CCP

control ?. How frequent the trainings are conducted?
6.3 3
6.4 Whether training for Sanitation Crew available? 3
Whether all the food handlers are traind on general allergen awareness
6.5 and sites allergen handling procedures? 3

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 Are there records of personnel training available and how the
6.6 effectiveness of trainings are reviewed? 3
Total Marks 6 18
Total Applicable 6 18
Total Scored Marks 18

7 PEST CONTROL YES/NO/NA COMMENTS SCORE

Does the company have a Pest Control Program in place? Whether the
service is provided from an approved Pest Management
Proffessional/Trained Team?
7.1 3
Are pest control devices located in such a manner as to not contaminate
7.2 product, packaging and equipment? 3
Whether Building and design is adequate enough to contol pest, micro
7.3 and foreign body contamination issues? 3
7.4 Are any pest infestation signs, flies, etc found in process area? 3

Are Pest control programme is more intensified in the periphery and

operational? And adequate enough. Risk assesment study available?
7.5 3
Whether pesticides approved for food manufacturing facility are used,
7.6 labelled, properly stored? 3
Are insectocutors located away from exposed product / packaging
7.7 material/ equipment? 3
Total Marks 7 21
Total Applicable 7 21
Total Scored Marks 21

8 CLEANING AND SANITATION YES/NO/NA COMMENTS SCORE

Does the Company have a Master C&S program covering production,
storage, and warehouse and all critical elements are adequately
addressed so as to prevent cross contamination?
8.1 3
8.2 Is the documented cleaning schedule monitored? 3
Does the supplier have a monitoring program to verify the efficiency of
sanitation?
8.3 3

Whether the cleaning and sanitation chemicals are approved for use in
food facilty , adequately labelled, properly stored and MSDS maintained?
8.4 3

Is waste stored off site away from production areas & removed on a
regular basis, Cleaning chemicals are approved and maintained to
prevent chemical contamination?
8.5 3
Total Marks 5 15
Total Applicable 5 15
Total Scored Marks 15

9 GOOD MANUFACTURING PRACTICE YES/NO/NA COMMENTS SCORE

Does the company have a GMP Program in place for employee,Visitors ,
Contractors etc?
9.1 3

Does the company have a system of conducting self audits on GMP

elements and at what frequency? Result of audits and corrective actions
taken in case of any deviations against the standard available on file?
9.2 3
Are employees undergo selection process, relevant medical screening?
9.3 Records available? 3
Does the company have a GMP Policy in place? Attach a copy of the
9.4 policy. Are all employees aware of the GMP Policy? 3
9.5 Are employee practices compliant with GMP's? 3
Are there GMP, Food safety and quality signages and posters available in
9.6 all process areas? 3
Is change room and employee facility available to maintain hygiene and
9.7 product safety? 3

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 Is eating, drinking and smoking only permitted in designated areas on
9.8 site? 3
9.9 Do you have a jewellery policy and what does this allow? 3
9.10 Is there PPE policy available? And effective? 3

9.11 Do you have canteen facilities onsite? Is the canteen audited? 3

Do you supply protective clothing for employees?Does this include
overalls/coats, head-covering, beard snoods, footwear, gloves, over-
9.12 sleeves? 3

9.13 Is protective clothing storage segregated from outdoor clothing? 3

Does the company have Inhouse laundry facility?If a contracted laundry
9.14 is used please name them, and do you audit them? 3
Total Marks 14 42
Total Applicable 14 42
Total Scored Marks 42

10 OPERATIONS AND FACILITY YES/NO/NA COMMENTS SCORE

Is the process flow from intake to dispatch, arranged to minimize the risk
10.1 of product contamination? 3

Are walls designed and maintained to facilitate cleaning and to prevent

10.2 contamination risk? 3
10.3 Are floors impervious, without damage and easy to clean? 3
10.4 Is site drainage adequate & effective? 3

Are ceilings designed and maintained to facilitate cleaning and to prevent

10.5 contamination risk? 3

Are there any windows / doors in the production areas which open directly
10.6 to the outside? 3
10.7 Is adequate ventilation provided to work areas? 3
10.8 Is lighting level adequate for all work activities? Is It monitored? 3
Are all the products supplied to us manufactured at this site? (If no
10.9 please give details of all of the manufacturing sites) 3

Are the equipments are of hygienic design, not source of contamination?

10.10 3
Describe the location of manufacturing premises. (I.e. rural, industrial
10.11 etc.) 3
Are there any areas within the manufacturing area that are defined as
10.12 high risk?(If yes ,please mention) 3

Is the structure of the facility maintained to a high standard? Suiting to

product process based on risk, Eg: perishable, and shelf stable
10.13 3
Are there programmes in place to cover preventative & breakdown
maintenance? Records maintained? Does it include tool recovery? Is
there establishe
10.14 3
Is there a procedure for the checking of equipment prior to being brought
10.15 back into use following repair? 3
Total Marks 15 45
Total Applicable 15 45
Total Scored Marks 45

11 PRODUCT REGULATORY YES/NO/NA COMMENTS SCORE

Are all products labelled according to local Government regulations?

11.1 3
Is the facility inspected by any state/ local governing agencies? What is
11.2 the frequency? 3

Are customers notified if their product is not in regulatory compliance?

11.3 3
Total Marks 3 9
Total Applicable 3 9
Total Scored Marks 9

12 PRODUCT RECOVERY YES/NO/NA COMMENTS SCORE

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 Does the company have a documented program for a traceability which
includes one backward and forward traceability for all food products,
primary packaging,semi processed product, rework, processing aid and
non conforming produc and mass balanced?

12.1 3
12.2 Is there a documented Product Recall/ Withdrawal Policy? 3
12.3 Does this include emergency contact information? 3
12.4 Can this successfully be completed in two hour time frame? 3

Does the company have a system of performing mock recovery at least

annually and is able to complete the recovery exercise within 2 hours?
Provide the details of the last recovery performed with mass balance
12.5 3
Total Marks 5 15
Total Applicable 5 15
Total Scored Marks 15

13 FOOD FRAUD, FOOD DEFENSE & FOOD SAFETY CULTURE YES/NO/NA COMMENTS SCORE
Does the company have a documented procedure for food defense and
13.1 food fraud prevention? 3

Whether the building designis secured to protect the manufacturing site?

13.2 3
Is there site security system in place to monitor man movement and
13.3 access authorization? 3
Are the cleaning chemicals and pesticides are secured from
13.4 unauthorised access? Like in lock and key 3
Does the supplier have established a food safety culture program at all
13.5 levels of the organization? 3
Does the Senior management provide evidence of commitment towards
implementation and maintainence of the organization’s food safety
culture?
13.6 3
Are the food safety non-conformities reviewed by the senior
management on an on-going basis during the senior management
meetings?
13.7 3
Does the company have defined tools to create a mechanism for
feedback on food safety culture effectiveness (e.g. employee surveys,
KPI’s).
13.8 3

Total Marks 8 24
Total Applicable 8 24
Total Scored Marks 24

14 VENDOR APPROVAL AND MATERIAL CONTROL YES/NO/NA COMMENTS SCORE

14.1 Are there any control on farm practices? Explain 3
14.2 Are there relevant post harvest practices and control? 3
Does the supplier has an approved supplier program for all raw materials
and packaging materials? With criteria for being supplier approved? Or
rejected
14.3 3
Are Certificates of Analysis provided by your raw material or contract
14.4 packers? 3
Are incoming materials are inspected, analysed and verified for risk
14.5 involved with the material before accepting? 3
Are there written procedures for handling rejected, damaged or expired
14.6 raw materials? 3

Does the company have a segregated area for rejected raw materials?
14.7 3
Is any part of the manufacturing process contracted out or undertaken at
14.8 a different site? 3
14.9 Are current copies of specifications maintained? 3
Total Marks 9 27
Total Applicable 9 27

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 Total Scored Marks 27

15 PROCESS CONTROL YES/NO/NA COMMENTS SCORE

Do you have a clearly defined Quality or food safety Policy statement?

15.1 3
15.2 Is there a documented quality or FSMS manual? 3
Are written procedures available for all production activities and available
15.3 at point of use? 3

Do personnel have written instructions of action to be taken in case of

process adjustments, m/c breakdown, poor quality materials, etc.?
15.4 3
15.5 Is there a system for document control in place? 3
Is there a documented system for the calibration of measuring,
15.6 temperature and weighing equipment? 3
Are adequate calibration records available and identification for applicable
15.7 equipments? 3
15.8 How long are records retained after the date of manufacture? 3
15.9 How long are retain samples for raw or Finished products kept? 3
Are the gold control samples maintained to compare the final product
before release to customer to confirm that product is matching to the
spec.
15.10 3
Are written specifications available for all raw materials and finished
15.11 products? 3
Is the shelf life of raw materials and finished goods specified and
15.12 monitored? 3
Are testing procedures available for all quality checks that are carried
15.13 out? 3

Are there written procedures for resolving non-conforming raw material

and finished product issues, and records available for the same?
15.14 3
Are there documented and implemented procedures ensuring handling,
15.15 storage, packing, and delivery of products? 3
Is there an on-site laboratory? If contract laboratory please provide
15.16 details of laboratory and accreditation. 3
Do you have written procedures for verifying order taking and order
15.17 entry? 3
Total Marks 17 51
Total Applicable 17 51
Total Scored Marks 51

16 CUSTOMER COMPLAINTS & CORRECTIVE ACTION YES/NO/NA COMMENTS SCORE

Does the company have a written program for customer complaints
16.1 handling and feedback mechanism? 3
Are Customer complaints handled effectively to drive to continuous
improvement, logical approach of investigation and verification is done
on all corrective actions?
16.2 3
Total Marks 2 6
Total Applicable 2 6
Total Scored Marks 6

17 AUDITS, MANAGEMENT REVIEW YES/NO/NA COMMENTS SCORE

Do you have internal audit system with well trained, competent team, with
risk assessed schedule to improve food safety, quality, legality?
17.1 3
Does the summary of audit findings available, trended? Is the
management review conducted frequently to drive continuous
improvement in food safety, quality, customer satisfaction?
17.2 3
Are Internal Audits non conformities effectively implemented within a
timely manner?Records maintaned? Is the audit schedule is risk
assessed to drive continuous improvement?
17.3 3
Total Marks 3 9

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 Total Applicable 3 9
Total Scored Marks 9

Total Aggregate Marks 414

Total Achieved Marks 414
Overall Score 100%

Any other comments

Authorised By (from Supplier Side) Signature and Date Authorised By (from Griffith Side) Signature and Date

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