How can we help?

Checkbuster Demo List

The professional inspection solution

You can conduct this checklist for free on the Checkbuster platform. You can use a lap-top, PC or the free inspection App

Hand Hygiene

  • Hand hygiene instructions are present and these are known by employees.
  • There is an active monitoring of the compliance of hand hygiene rules and employees point each other on the implementation of these rules.
  • Employees wear disposable gloves if necessary.
  • Hands are properly washed, dried and disinfected, if necessary.
  • Hands are washed when starting and changing activities.
  • Hands are washed after the break.
  • Hands are washed after working with raw products.
  • Hands are washed after blowing noses and sneezing.
  • Hands are washed after wound treatments.
  • Hands are washed before wearing disposable gloves.
  • Hands are washed at the hand washing facilities provided for this purpose.
  • Cuts and other wounds are covered with colored waterproof plasters.
  • Nails are clean, short cut, unpolished and no nail extensions are used.
  • No jewelry is worn on hands and wrists.
  • All employees are adequately trained on hand hygiene activities and this is proven in a training plan by the organization.
  • The hand hygiene protocol complies with the latest legislation.
  • Hands are washed when employees change from dirty to clean side.
  • Clean hand washing facilities are situated in every room.
  • Toilets are equipped with hand washing facilities with hot and cold running water and materials to hygienically washi and dry hands.
  • There are enough hand washing facilities and these are only used for washing hands.
  • Hand washing facilities are equipped with running water and elbow, sensor or knee control/operation.
  • A bin is provided to throw away paper towels hygenically.

BRC – Chapter Glass, breakable plastics, ceramic products, similarity

  • Glas or other breakable products are excluded or protected from breaking in open spaces where products are handled or where there is a risk of product contaminations.
  • Documented procedures for handling glass and other fragile materials are present and implemented to ensure that the necessary precautions are taken.
  • The procedures include a list of objects with detail where it is located, number, type and status.
  • The procedures include records of checks on the status of the objects whose specified frequency is based on the risk level of the product.
  • The procedures include details of cleaning or replacement of objects to minimize potential contamination.
  • Documented procedures include details about actions to be taken in case of breaking glass or other breakable objects, are implemented.
  • The procedures include the quarantine of the products and the production area that may be affected.
  • The procedures include the cleaning of the production area.
  • The procedures include the inspection of the production area and authorization to continue production.
  • The procedures include the change of protective clothing and inspection of footwear.
  • The procedures include the identification of staff with the responsibility to perform above to.
  • The procedures include the registration of the breakage incident.

ISO 22000 – Chapter Competence, awareness and training

  • a. The organization can identify the competencies necessary for staff whose activities have an impact on food safety.
  • b. The organization provides training or takes other actions to ensure staff have the necessary skills.
  • c. The organization ensures that staff responsible for monitoring, corrections and corrective actions of the food safety management system have been trained for this purpose.
  • d. The organization evaluates the status and effectiveness of a), b) and c).
  • e. The organization secures that the staff is aware of the relevance and the importance of the contribution to food safety of their individual activities.
  • f. The organization secures that the requirement of effective communication is understood by all staff whose activities affect food safety.
  • g. The organization registers training and actions described in b) and c).

OHSAS 18001

  • The board has established, implemented and maintains procedures to manage potential emergencies and accidents that can influence food safety and are relevant with respect to the organisation role in the food chain.
  • The organization established, implemented and maintains a) procedure(s) to identify potential emergency situations.
  • The organization responds to actual emergency situations and negative effects for the related working conditions, prevention or control.
  • When planning the emergency response, the organization takes the needs of relevant stakeholders into account, for example emergency services neighbours.
  • The organization tests its procedure(s) to respond to emergency situations periodically as far as practicable, and involves relevant stakeholders if applicable.
  • The organization assesses its procedures regarding the preparation and response to emergencies periodically.

Checkbuster Demo Standards

  • This standard is met (click the check button to assess as sufficient).
  • This standard is not met (click on the cross button to asses as insufficient).
  • This standard is not applicable (click on the line button to assess as not applicable).
  • This standard is met, the standard is included in the report (click on the check button to assess as sufficient and add the standard to the report by clicking on the bar chart button).
  • This standard is not met, a picture is added to illustrate (click on the cross button to assess as insufficient and add a picture by clicking on the camera button).
  • This standard is met, a comment is added (click on the check button to assess as sufficient and add a comment by clicking on the notepad).
  • Enter a temperature value, the color of the box shows whether the entered temperature meets the standard (green = sufficient, red = insufficient).