Mexico COFEPRIS Food Processing Plant Checklist
Comprehensive Mexico COFEPRIS food processing plant checklist covering GMP, HACCP, and sanitary requirements for food manufacturers.
- Industry: Food Manufacturing
- Frequency: Weekly
- Estimated Time: 45-60 minutes
- Role: Gerente de Calidad/Responsable Sanitario
- Total Items: 49
- Compliance: NOM-251-SSA1-2009, NOM-120-SSA1-1994, COFEPRIS Guidelines
BPM - Personal
GMP - Personnel
- ¿Personal capacitado en BPM?
- ¿Exámenes médicos de personal al día?
- ¿Uniforme completo y limpio?
- ¿Prácticas de higiene personal?
BPM - Instalaciones
GMP - Facilities
- ¿Pisos, paredes y techos en buen estado?
- ¿Ventilación filtrada donde se requiera?
- ¿Iluminación suficiente con protección?
- ¿Drenajes con protección?
BPM - Equipos
GMP - Equipment
- ¿Equipos de diseño sanitario?
- ¿Equipos de medición calibrados?
- ¿Programa de mantenimiento preventivo?
Sistema HACCP
HACCP system
- ¿Plan HACCP documentado?
- ¿PCC monitoreados y registrados?
- ¿Acciones correctivas documentadas?
- ¿Verificación del sistema HACCP?
Trazabilidad
Traceability
- ¿Lotes de producción identificados?
- ¿Materias primas rastreables?
- ¿Registros de producción completos?
Control de Plagas
Pest control
- ¿Programa de control de plagas?
- ¿Mapeo de estaciones actualizado?
- ¿Documentación de servicios?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Documentation & Follow-Up Actions
Complete inspection records and assign corrective actions
- All violations documented with details?
- Corrective action timeline established?
- Staff informed of findings?
- Manager Signature
- Follow-Up Notes
Related Food & Hospitality Checklists
- Daily Kitchen Food Safety Inspection
- Hotel Guest Room Inspection Checklist
- HACCP Plan Audit Checklist
- Food Receiving Inspection Checklist
- Walk-in Cooler/Freezer Inspection Checklist
- Kitchen Deep Clean Checklist