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1、 Issued by : Paul McLoughlinAuthor C Harris Reference : EM023.06 Date Issued : 05 Feb 2004. H.J.Heinz Vendor QuestionnairePart 1SUPPLIER / MANUFACTURER SPECIFIC INFORMATIONName of Company: _ Foods Co.,Ltd. Address: _No._Shandong Province,China _Telephone Number: _+86-5- _Fax Number: _+86-5 _Address
2、of Production Site(if different from that given above) Contact Personnel and Title: _Trading manager_Principle Production/Process: _Frozen vegetables and fruits_Other Production/Process: _ _Material to be supplied to Heinz: _Frozen asparagus,strawberry,onion dices,pepper slices/dices,yellow peach di
3、ces,spinach,broccoli,white cauliflower,garlic dices/cloves,etc. Total No. of Production Personnel: _400_Total No. of Inspection Personnel: _10_Date of construction of premises: _June,2000_Approximate area of site: _26,600 square meters_Completed by:(Signature and print name)_Position: _Trading manag
4、er_ Date completed: _March 05,2005_Supporting Information If any part of the process (including storage or laboratory services) is contracted out or undertaken at a different site, please provide details. Please provide a Management Organisational Chart for the manufacturing site. Job titles only ar
5、e necessary. If the site has a documented quality control system that has been approved to ISO 9000 or equivalent, please provide details of accrediting body, accreditation number and scope of accreditation. IndexPlease complete and return the sections indicated below, providing as much supporting e
6、vidence as possible. Section Title Return Required Section 1. Food Safety and Quality Systems . Yes Section 2. Ethical Trading .YesSection 1 Food Safety and Quality Systems.1.0 PEST CONTROLGUIDELINES / EVIDENCECOMMENTS1.1A documented pest control programme has been established.A documented pest cont
7、rol programme, which includes: a designated pest control operator (PCO) scheduled service intervals pesticides used and location of useTrap placement and location mapA formalized pest control program was established with written procedures outlining the requirements of the program to reduce the pote
8、ntial for product contamination from pest activity or use of materials and/or procedures designed to control pest activity. the individuals responsible for pest control in the facility receive formalized general pest control training, as well as specific training for insecticide applications.2.0 CLE
9、ANINGGUIDELINES /EVIDENCE COMMENTS2.1Equipment and facilities are visually inspected after cleaning by an independent operator. Effective cleaning practices are evident. Visual Evidence Documented inspections Corrective actions completed Preventive actions put in place. Detailed, written cleaning pr
10、ocedures were developed and on file for all cleaning tasks in the facility. These procedures included the chemicals, concentrations, tools, and disassembly instructions for equipment at the level needed to facilitate the appropriate sanitation maintenance of the processing and packaging equipment, b
11、uilding areas, and outside grounds.2.2Cleaning procedures are documented and cleaning is effectively scheduled.There should be a master document in place, which includes: cleaning schedules for the physical structure, equipment and all other areas of the facility. This should detail: Frequency Respo
12、nsibility All defined methods and procedures Individual accountability The product used, strength &/or dilution, contact and rinse times. 3.0 OPERATIONS AND FACILITYGUIDELINES / EVIDENCECOMMENTS3.1A maintenance related food safety programme is established and records are maintained. A procedure for reconciling par
