Your Passport to International Credibility

Approved by :

• Aldi Stores Ltd
• Alldays
• ASDA
• Brake Brothers
• Budgens
• CRS
• Iceland
• Kwik Save
• Safeway
• Somerfield
• Waitrose
• Major Food Service Outlets

• The PROcheck Code of Good Manufacturing Practice is divided into separate sections covering the following:
  • Structure and Fabrication.
  • Food Handling practice.
  • Quality assurance and process control.
  • Pest Prevention.
  • Cleaning systems.
  • Management control.
  • Storage facilities.
  • Raw materials.
  • Process equipment/machinery.
  • Personnel standards.
• A fully typed report within a maximum of 10 working days of the audit giving exact observation of the facts, such as:

• What was found at the audit.?
• Where it was found.?
• Why it is a non-compliance.?
• List of recommended priority corrective actions, with agreed timescales.
• Debriefing at audit.
• Summary overview based on compliance with the Code of Practice action plan of major non-compliances with timescales for completion.
• Audits presented in a clear, manageable, fully documented report including:

• Site/key personnel details.
• Summary overview.
• Action plan.
• Assessment report.
• Subsequent regular inspections and review schedule dependent on Risk Assessment and Hazard Banding of the products being manufactured and typically as below, although re-inspection frequency will be agreed with auditor.

• High Risk Inspection every 6 months.
• Medium Risk Inspection every 12 months.
• Low Risk Inspection every 18 months.
• Award of the PROcheck Certificate for those sites achieving the required standard following the PROcheck Food Safety Technical Panel meeting. Status is reviewed and formally endorsed by the Technical Panel.

• Award of the PROcheck Certificate for those sites achieving the required standard following the PROcheck Food Safety Technical Panel meeting. Status is reviewed and formally endorsed by the Technical Panel.
1. Pre-audit can be arranged if requested.
2. Consultancy available for those sites requiring additional expertise to achieve Certification.
3. Expert witness as part of a 'due diligence' defence once Certification achieved.
4. Access to Responseline - The Environmental Health, Hygiene & Safety Information Service. A service to provide access to EHCs and Food Technologists to answer any environmental hygiene and safety matter.