Audit checklist QS-GAP production fruit, vegetables, potatoes

Auditspo

t

X2043995

00

0

Signature of person responsible

Date of audit (from)

Start of audit (hh:mm)

Date of audit (until)

End of audit (hh:mm)

Audit checklist QS-GAP production fruit, vegetables, potatoes

(Spotaudit)

Audit details

Regular audit Follow-up audit

Random sample audit

Spotaudit

QS locations audited

Name of contact

Additional location information,

e.g. coordinator or identification

number

Scheme participant

Initial audit

Audit of special purpose

Parallel audit

First name/surname of auditor

Comments

Repeated D evaluation/general

K.O.

Remark repeated D

evaluation/general

K.O.

Audit duration (hh:mm)

Combined audit

(norm/standard/programme)

Certification body

Place, date

Preliminary audit resultNumber of agreed corrective

actions

I hereby confirm the data concerning the company and the audit.

I have received a copy of the audit report (at least front page) and of the corrective actions report.

Place, date Signature/s of auditor/s


(Spotaudit)

Version 01.01.2021

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Page 1 of 45

Z_B

Telephone/fax number

Email address

QS location number

Postal code and town

Company details - Preparation/outsourced marketing

Name of company

Street and house number

460

450

QS identification number

Name of person

responsible

Production scope Production number

Inspection working and

social conditions

requested

preparation

Scope - Preparation/outsourced marketing

outsourced marketing


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Z_OGK_K

211000

999998

potato

Name of coordinator

Scope - Potato production


5001

Additional information - Potato production

Cultivated crops (pursuant to product list) Area (ha)

Inspection of working and social

conditions requested

Potato production

Email address

QS location number (OGK-No.)

Producers with not self-produced goods

Company details - Potato production

Name of company



Name of person responsible


Registered production scope no.



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Z_OGK_OG

0233000

120010

130010

140010

270050

231030

163010

4008Vegetable production (covered)

Ölkürbis

Additional information - Production fruit, vegetables

Vegetable production (outdoor) 4004

Scope - Production fruit, vegetables


Fruit production (outdoor) 4001

Inspection of working and social

conditions requested

Cultivated Crops (pursuant to product list) Area (ha)

Company details - Production fruit, vegetables

Name of company



almond

Email address

QS location number (OGK-No.)


Registered production scope no.


Fruit production (covered) 4002

Name of person responsible

Name of coordinator

apple

apricot

artichoke

aubergine

avocado


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251080

256990/2

270080

163020

256080

256090

300010

260010

260020

213010

213090

153010

151010/2

120020

163090

241010

242010

231020

161050

256030/5

213020/1

213020

120030

212010

241020

213030

270030

baby leaf

balm / lemon balm

bamboo shoots

banana

basil

bay leaves

beans (dried)

beans (with pods)

beans (without pods)

beetroot

black salsify

blackberry

blue table grape

brazil nut

bread fruit; jackfruit

broccoli

Brussels sprouts

capsicum

carambola

caraway leaves

carrot (bulk goods)

carrot (bunch)

cashew nut

cassava (dasheen, eddoe (japanese taro), tannia, manioc)

cauliflower (romanesco)

celeriac

celery


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256030/2

252030

163060

256010

120040

255000

231020/1

243010

256020

120050

0251000

0251000/1

256030/3

232030

154010/1

154020

232010

154010

280010

154030

161010

153020

256030/1

163100

0631000

154080

270040

celery leaves; sorrel

chard

cherimoya; rambutan

chervil

chestnut

chicory

chili peppers

chinese cabbage (indian (chinese) mustard, pak choi)

chive

coconut

coloured lettuce (lollo, leaf-oak, batavia) (greenhouse)

coloured lettuce (lollo, leaf-oak, batavia) (outdoor)

coriander

courgette

cowberry

craneberry

cucumber

cultivated blueberry

cultivated fungi (common mushroom, oyster mushroom,

shi-take)

currant (red, black, white)

date

dewberry (loganberry)

dill

durian

edible flowers

elderberries (wild rowan berry)

fennel


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161020

251040

220010

220010/1 garlic (fresh)

232020

252020/1

154040

110010

270010/2

151010/1

163070

120060

251020/1

251020

213040

251020/3

251020/2

154010/2

161060

243020

162010

151010/3

244000/1

244000

161040

251010/1

251010

fig

garden cress

garlic

gherkin

Glassworts

gooseberry

grapefruit (shaddocks, pomelos, sweeties, tangelo, ugli

and other hybrids)

green asparagus

green table grape

guava

hazelnut

head lettuce (greenhouse)

head lettuce (outdoor)

horseradish

iceberg lettuce (greenhouse)

iceberg lettuce (outdoor)

josta berry

kaki; japanese persimmons

kale

kiwi

kiwi berry

kohlrabi (greenhouse)

kohlrabi (outdoor)

kumquat

lamb's lettuce (greenjouse)

lamb's lettuce (outdoor)


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270060

110030

300020

251020/10

251020/8

110040

130050

256030/4

162020

120070

110050

163030

162030

256070/1

130040

233010

256080/1

251080/1

154060

130020/1

140030

231040

161030

220020

220020/1

110020

256070/2

leek

lemon

lentil (dried)

lettuce (romaine; indoor)

lettuce (romaine; outdoor)

lime

loquats / japanese medlars

lovage

lychee

macadamia

mandarins (clementine, tangerine and other hybrids)

mango

maracuja; passionfruit (granadilla)

marjoram

medlar

melon (muskmelon, kiwano)

mint

mizuna (leaves and sprouts of brassica spp)

mulberry

nashi pear

nectarine

okra

olive

onion

onions (silverskin onions)

orange

oregano


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220990

153990

241990

280990

232990

233990

256990

242990

163990

243990

300990

251990

161990

120990

213990

162990

231990

252990

251080/9

270990

140990

212990

110990

130990

154990

163040

256040

other bulb vegetables

other cane fruits

other cauliflower

other cultiveted fungi

other curcubits - edible peel

other curcubits - inedible peel

other fresh herbs

other head cabbages

other large fruits - inedible peel

other leafy brassica

other legumes, dried

other lettuces, other salad varieties incl. brassicaceae

other mescellaneous fruits - edible peel

other nuts (shelled/unshelled)

other root and tuber vegetables except sugar beet

other small fruits - inedible peel

other solanaceae

other spinach and similar leaves

other sprouts and shoots

other stem vegetables (fresh)

other stone fruits

other tropical root and tuber vegetables

others citrus fruit

others pome fruits

others small fruit and berries

papaya; tamarillo

parsley


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256040/1

213070

213060

140030/1

401020

130020

300030

260030

260040

120080

231010/1

120090

163080

120100

140040

242020/4

163050

162040

999998

500020

233020

252020

130030

213080/1

213080

256990/3

153030

parsley (pot)

parsley root

parsnip

peach

peanuts

pear

peas (dried)

peas (with pods)

peas (without pods)

pecans

physalis/cape gooseberry

pine nuts

pineapple

pistachio

plum (reneclaude, mirabelle)

pointed cabbage

pomegranate

prickly pear; cactus fruit; pitaya

Producers with not self-produced goods

Pseudocereals (Amaranth, Buckwheat, Chia seeds,

Quinoa)

pumpkin

purslane (winter purslane (miner’s lettuce), glasswort)

quince

radish (greenhouse)

radish (outdoor)

ramson / wild garlic / bear's garlic

raspberry


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242020

270070

251060

154050

256060

256050

256990/1

242020/2

251030

022030

213080/3

213080/2

140020/1

252010

220040

152000/1

152000

140020

234000

212020

256100

256070

231010

213050

252010/1

253000

120110

red cabbage

rhubarb

roman rocket / rucola

rose hip

rosemary

sage

savory

savoy cabbage

scarole (radiccio, endivie, ...)

shallots

small radish (greenhouse)

small radish (outdoor)

sour cherry

spinach

spring onion

strawberry (greenhouse)

strawberry (outdoor)

sweet cherry

sweet corn

sweet potato

terragon

thyme

tomato

topinambur

turnip greens

vine leaf

walnut


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254000

233030

250214

270010/1

242020/3

213110

212030

water cress (water convolvulus, water clovers, water

mimosas)

watermelon

wheat seedlings

white asparagus

white cabbage

white turnip; turnip; swedes

yams


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Company: Date: _______________

Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 2

a 2.1

a 2.1.1 1 FV,Po General business data # X

a 2.1.2

SPOT

1 FV,Po Implementation and

documentation of self-

assessment #

* = For this requirement the evidence or measurement tool used for evaluation of compliance with

the QS requirement must be documented, regardless of the outcome of the assessment.

# = In case of a nonconformity the corrective action for this criterion has to take place within 28

days.

______________________________________________

General Requirements

General Scheme Reqirements


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 2.1.3

SPOT

1 FV,Po D=K.O. Implementation of

initiated Measures of the

self-assesment

a 2.1.4 1 FV,Po Incident and crisis

managementX

a 2.1.5 1 FV,Po Participation "Separated

Marketing"X

a 2.2

a 2.2.1 1 FV,Po Qualification X

a 2.2.2 1 FV,Po D=K.O. Subcontractors X

a 2.2.3 1 FV,Po Maintainance of facilities,

irrigation systems and

equipment

X

Company management


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 2.2.4

SPOT

1 FV,Po D=K.O. Separate storage

a 3

a 3.1

a 3.1.1 1 FV,Po Risk assessment and risk

management for

fields/substrates #

X

a 3.2

a 3.2.1 1 FV,Po Erosion reduction, soil

protection and

minimisation of soil borne

diseases

X

a 3.2.2 1 FV,Po Chemical soil

decontaminationX

Plant production requirements

Requirements at the location

Sustainable tillage and soil conservation


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.3

a 3.3.1 1 FV,Po Records on sowing and

plantingX

a 3.3.2 1 FV,Po Plant health and suitability

of propagation materialX

a 3.3.3 1 FV,Po Control system for

propagation material from

in-house plant

propagation material

X

a 3.3.4 1 FV,Po D=K.O. Potatoes: Use of certified

seedlingsX

a 3.3.5 1 FV,Po Sprouts and germ buds:

Suitability of seedsX

a 3.4

Sowing/Planting

Genetically modified organisms (GMO)


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.4.1 1 FV,Po National legislation on

GMOs #X

a 3.4.2 1 FV,Po Use og GMO varieties and

productsX

a 3.4.3 1 FV,Po D=K.O. Customer information on

the GMO status of

products

X

a 3.4.4 1 FV,Po Minimisation of

contamination of non-

GMO products

X

a 3.4.5 1 FV,Po D=K.O. Separate storage of GMO

and non-GMO productsX

a 3.5

a 3.5.1 1 FV,Po Records on fertilisation *

#X

Fertilisation


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.5.2 1 FV,Po Expertise of the

responsible personX

a 3.5.3 1 FV,Po Determination of the

nutrient quantities

available in the soil

X

a 3.5.4 1 FV,Po Determination of

fertilisation requirementsX

a 3.5.5 1 FV,Po Demand-oriented

fertilisationX

a 3.5.6 1 FV,Po Comparison of fertilizer

requirement and nutrient

input

X

a 3.5.7

SPOT

1 FV,Po Application of fertilisers

a 3.5.8 1 FV,Po Risk assessment for

organic fertilisersX


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.5.9

SPOT

1 FV,Po D=K.O. Application of farm-

produced fertiliser from

animal origin

a 3.5.10

SPOT

1 FV,Po D=K.O. Application of sewage

sludge

a 3.5.11

SPOT

1 FV,Po Use of fermentation

substrates

a 3.5.12 1 FV,Po Nutrient content and

inventory of inorganic

fertlisers

X

a 3.5.13

SPOT

1 FV,Po Storage of organic

fertilisers

a 3.5.14

SPOT

1 FV,Po Storage of organic

fertilisers

a 3.6 Plant Protection/Post-harvest treatment


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.6.1 1 FV,Po D=K.O. Records on plant

protection and post-

harvest measures *

X

a 3.6.2 1 FV,Po Additional documentation

about the use of plant

protection products

X

a 3.6.3

SPOT

1 FV,Po D=K.O. Pre-harvest interval *

a 3.6.4

SPOT

1 FV,Po D=K.O. Use of plant protection,

post-harvest treatment

and dressing substances *

a 3.6.5 1 FV,Po D=K.O. Proof of competence X

a 3.6.6 1 FV,Po D=K.O. Compliance with re-entry

timesX

a 3.6.7 1 FV,Po D=K.O. Integrated pest

management measuresX


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.6.8

SPOT

1 FV,Po Prevention of spray drift

a 3.6.9

SPOT

1 FV,Po Disposal of surplus

application mix

a 3.6.10 1 FV,Po List of plant

protection/post-harvest

treatment substances

X

a 3.6.11

SPOT

1 FV,Po D=K.O. Storage of plant

protection products

a 3.6.12

SPOT

1 FV,Po Labelling of plant

protection products

a 3.6.13 1 FV,Po Inventory/directory of

hazatdous substancesX

a 3.6.14

SPOT

1 FV,Po Pesticide storage


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.6.15

SPOT

1 FV,Po D=K.O. Access to the pesticides

storage

a 3.6.16

SPOT

1 FV,Po Precautions for

spillage/leakage

a 3.6.17

SPOT

1 FV,Po D=K.O. Mixing plant protection

products

a 3.6.18

SPOT

1 FV,Po D=K.O. Disposal of empty

containers

a 3.6.19 1 FV,Po D=K.O. Rinsing of empty

containersX

a 3.6.20

SPOT

1 FV,Po Disposal of plant

protection products

a 3.7 Irrigation and use of water on pre-harvest activities


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.7.1

SPOT

1 FV,Po D=K.O. Microbiologic quality of

the water *

a 3.7.2 1 FV,Po Chemical and physical

water qualityX

a 3.7.3

SPOT

1 FV,Po D=K.O. Sewage

a 3.8

a 3.8.1 1 FV,Po Sustainable use of water X

a 3.8.2 1 FV,Po D=K.O. Water extraction and

dischargeX

a 3.8.3 1 FV,Po Risk assessment on

environmental impact #X

Water management


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.9

a 3.9.1

SPOT

1 FV,Po Preparation on harvest

a 3.9.2 1 FV,Po Records on harvest X

a 3.10

a 3.10.1

SPOT

1 FV,Po Product identification in

the storage

a 3.10.2

SPOT

1 FV,Po Quality preservasion

measures

a 3.10.3 1 FV,Po Revision of measurement

devicesX

Harvest and transport

Storage of Products


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.10.4

SPOT

1 FV,Po D=K.O. Pest monitoring and pest

control

a 3.10.5 1 FV,Po Handling non-compliant

products #X

a 3.11

a 3.11.1 1 FV,Po Purchase of means of

production and servicesX

a 3.11.2

SPOT

1 FV,Po D=K.O. Traceability *

a 3.11.3 1 FV,Po D=K.O. Labelling of QS produce * X

a 3.11.4 1 FV,Po Use of the QS certification

markX

Documentation of means of production, traceability, labelling and use of QS certification

mark


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 3.11.5

SPOT

1 FV,Po Use of QS certification

mark

a 3.11.6

SPOT

1 FV,Po Product labelling

a 3.12

a 3.12.1

SPOT

1 FV,Po D=K.O. Packing material

a 3.12.2 1 FV,Po Declaration of

conformity/no objectionX

a 4

a 4.1

Packing of harvest products

Hygiene requirements

Hygiene management


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 4.1.1 1 FV,Po Risk assessment on

hygiene #X

a 4.1.2

SPOT

1 FV,Po D=K.O. Hygiene

checklist/procedure

a 4.1.3

SPOT

1 FV,Po D=K.O. Hygiene requirements for

the company's premise

and facilities

a 4.1.4

SPOT

1 FV,Po D=K.O. Hygiene instructions

a 4.1.5

SPOT

1 FV,Po D=K.O. Hygiene training

a 4.1.6

SPOT

1 FV,Po D=K.O. Requirements for water

and ice *

a 4.1.7

SPOT

1 FV,Po D=K.O. Toilets for harvesters


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 4.1.8

SPOT

1 FV,Po Suitability of means of

production

a 4.1.9

SPOT

1 FV,Po D=K.O. Breakage of lamps

a 4.1.10

SPOT

1 FV,Po Handling of glas and hard

plastic

a 4.1.11

SPOT

1 FV,Po Access of domestic

animals

a 5

a 5.1

a 5.1.1 1 FV,Po Incoming goods inspection X

Producers handling not self-produced goods

Handling not self-produced goods


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 5.1.2 1 FV,Po Returns management X

a 5.1.3 1 FV,Po Traceability check X

a 5.1.4

SPOT

1 FV,Po D=K.O. Separation of QS and non-

QS produce

a 5.1.5 1 FV,Po D=K.O. Flow of goods X

a 5.1.6 1 FV,Po Use of certification mark

on purchased productsX

a 6

a 6.1

Waste and environmental management, recycling and reuse

Environmental Protection


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 6.1.1 1 FV,Po Storage of fuels and

means of productionX

a 6.1.2 1 FV,Po Environment and nature

protection planX

a 6.1.3 1 FV,Po Energy efficientcy X

a 6.1.4 1 FV,Po Substrates X

a 6.2

a 6.2.1 1 FV,Po Waste products and

sources of pollutionX

a 6.2.2

SPOT

1 FV,Po D=K.O. Storage of waste

Waste management, recycling and reuse


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 6.2.3 1 FV,Po Waste management X

a 7

a 7.1

a 7.1.1 1 FV,Po Occupational safety,

health and social issues #X

a 7.1.2 1 FV,Po Periodical staff meetings X

a 7.1.3 1 FV,Po Risik assessment on safe

and healthy working

conditions

X

a 7.1.4

SPOT

1 FV,Po Rules for safe and healthy

working conditions

Working conditions

Occupational safety and social issues


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 7.1.5 1 FV,Po D=K.O. Worker's instruction and

qualificationX

a 7.1.6

SPOT

1 FV,Po D=K.O. Protective clothing and

equipment, user

protection

a 7.1.7

SPOT

1 FV,Po First aid facilities

a 7.1.8

SPOT

1 FV,Po Accident and emergency

plan

a 7.1.9 1 FV,Po Worker trained on first aid X

a 7.1.10 1 FV,Po Health check X

a 7.1.11

SPOT

1 FV,Po D=K.O. Social room and workers'

accommodation


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 8

a 8.1

a 8.1.1 1 FV,Po Complaint procedure # X

a 9

a 9.1

a 9.1.1 0 FV,Po Have soil maps been

created for the farm?X

a 9.1.2 0 FV,Po Is the company involved

in an independent

certification programm for

the calibration of the

equipment, where

available?

X

Complaint management

Complaint procedure

Recommendations

Requirements at the location


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 9.2

a 9.2.1 0 FV,Po Does the farmer

participate in recycling

programmes for

substrates where available

?

X

a 9.3

a 9.3.1 0 FV,Po Have purchased inorganic

fertilisers information

about their heavy metal

content?

X

a 9.4

a 9.4.1 0 FV,Po Prevention of spray drift X

a 9.5

Tillage, soil conservation and substrate treatment

Fertilisation

Plant protection

Sprinkling and irrigation


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 9.5.1 0 FV,Po Are facilities for water

storage available and

maintained, in order to

make optimum use of

water in periods of

maximum availability?

X

a 9.6

a 9.6.1 0 FV,Po Requirements on

cleanliness of transport

vehicles and containers

met?

X

a 9.7

a 9.7.1 0 FV,Po Are organic wastes

composted on the farm

and used for soil

improvement, provided

that there is no risk of

disease transmission?

X

a 9.7.2 0 FV,Po Has the producer

considered how to

improve environmental

protection in order to

meet the needs of the

local community and to

preserve fauna and flora?

X

a 9.7.3 0 FV,Po Has consideration been

given to the conversion of

unproductive sites into

conservation areas?

X

Hygiene Requirements

Waste and environmental management, recycling and reuse


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 9.7.4 0 FV,Po If water was used for

washing and cleaning

purposes, is it so

disposed, that risks to the

health, safety and the

environment are

minimized?

X

a 9.7.5 0 FV,Po Is water collected and

reused, taking into

account the food safety?

X

a 9.7.6 0 FV,Po Is there a plan to improve

operational energy

efficientcy?

X

a 9.8

a 9.8.1 0 FV,Po Are there suitable

changing facilities for the

workers?

X

a 9.9

a 9.9.1 0 FV,Po Did the producer carry out

a risk assessment with

respect to the

vulnerability to food

fraud?

X

Occupational safety and social issues

Prevention of food fraud


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

a 9.9.2 0 FV,Po Has the producer a plan to

prevent food fraud and

has this been

implemented?

X

11.2

11.2

11.2.1 1 FV,Po Water Quality X

11.2.2

SPOT

1 FV,Po Handling of Deviating

Products

11.2.3 1 FV,Po D=K.O. Risk of Contamination X

11.3

Good Manufacturing and Hygiene Practice

Requirements for Preparation Processes

Staff Hygiene


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

11.3.1 1 FV,Po Hygiene Sluice X

11.4

11.4.1 1 FV,Po Best-before Date/Use-by

DateX

11.4.2 1 FV,Po D=K.O. Microbiological Testing in

the Operational FacilityX

11.4.3 1 FV,Po D=K.O. Microbiological Monitoring

of the ProductsX

11.4.4 1 FV,Po D=K.O. Temperature Recording

and MonitoringX

11.5

General Process Requirements

Requirements for Preparation Processes


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Require

ment no.

Facto

r

Fil

ter¹

Checklis

te

Criterion/

requirementA B C

D/

K.O.E

Comments/corrective

action number

11.5.1

SPOT

1 FV,Po Ground Clearance

11.5.2 1 FV,Po D=K.O. Compliance with

Temperature StipulationsX

11.6

11.6.1

SPOT

1 FV,Po D=K.O. Final Product Inspection

11.6.2

SPOT

1 FV,Po D=K.O. Temperature Recording

and Monitoring

11.7

11.7.1

SPOT

1 FV,Po D=K.O. Temperature Control *

Outgoing Goods and Returns Management

Transport


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Company: Date: _______________

Requirem

ent no.

Facto

r

Fil

ter¹ Criterion/

requirementA B C D E

Comments/corrective

action number

d 2

d 2.1.1 1 Arbeitnehmervertretung X

d 2.1.2 1 Beschwerdeverfahren X

d 2.1.3 1 Einhaltung der ILO-

KernarbeitsnormenX

d 2.1.4 1 Arbeitnehmerinformation X

d 2.1.5 1 Arbeitsverträge/schriftlich

fixierte

Arbeitsbedingungen

X

d 2.1.6 1 Regelmäßige

LohnzahlungenX

d 2.1.7 1 Arbeitsentgelt X

d 2.1.8 1 Beschäftigung von

Kindern und Jugendlichen X

d 2.1.9 1 Pflichtschulausbildung X

d 2.1.10 1 Arbeitszeiterfassung X

d 2.1.11 1 Arbeits- und Ruhezeiten X

d 2.1.12 1 Pausen- und

BereitschaftsräumeX

______________________________________________



Requirements for Working and Social Conditions


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Requirem

ent no.

Facto

r

Fil

ter¹ Criterion/


Comments/corrective

action number

d 2.1.13 1 Umkleidemöglichkeiten X

d 2.1.14 1 Aufbewahrungsmöglichkei

tenX

d 2.1.15 1 Unterbringung der

ArbeitskräfteX


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Company: Date: _______________

Require

ment no.

Facto

r

Fil

ter¹ checklis

teRF

Criterion/


Comments/corrective

action number

b I.

b I.1

b I.1.1 1 Labelling of regional

goodsX

b I.1.2. 1 Marking of delivery

documentsX

b I.1.3 1 Variety-specific cultivation

time for plant productsX

b I.1.4 1 Variety-specific cultivation

time for champignonsX

b I.1.5 1 Quantity plausibility X

______________________________________________



Regionalfenster

Requirements (only relevant for locations which have regsitered for Regionalfenster via

their coordinator)


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Company: Date:

S (1) = 0 S (2) =

of 100

Passed

Audit result

Failed

Failed

Failed

Score achieved < 70%

K.O. evaluation

General K.O./ Repeated D evaluation

Score achieved >= 70%

# The result is displayed with two decimal places and is not rounded.

D (not fulfilled) 0 0

E (not applicable) 0 0

0

0

Number of evaluations (A-D)Sum of all

products

Sum of all products divided by number of evaluations

Score achieved = S (2) / S (1)

0

Score achieved#

75 0

C (partially fulfilled) 0 50 0

Calculation of preliminary audit result

2. Preliminary audit result

1. Calculation of score

A (completely fulfilled) 0 100 0

The evaluation of the recommondations are not included in the calculation.

Evaluation NumberPoints per

evaluation

Total number of

evaluations

multiplied by points

B (almost completely fulfilled) 0


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Company: Date:0 massnahmenplanQSGAP

Place, date Signature/s of auditor/s Signature of person responsible

Serial no.Require-

ment No.

Evaluation

(C, D/K.O.)Description of nonconformity Agreed corrective actions Production branch

Deadline for

correction

1Scope (FV,Po)

2

3

4

5

Corrective actions report

I hereby confirm that the following corrective actions were agreed upon between me and the auditor.

The certification body is to be informed no later than the expiry of the deadline set out in the action plan about the implementation of a corrective action.

Note: For the following documentation requirements the correction deadline amounts to 28 days maximum: 2.1.1, 2.1.2, 3.1.1, 3.4.1, 3.5.1, 3.8.3, 3.10.5, 4.1.1, 7.1.1 und 8.1.1.


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Company: Date:massnahmenplanQSGAP

Review of the implementation of corrective actions

Place, date Signature/s of auditor/s

Lfd. Nr. ImplementedNot

implementedDatum

1

2

3

4

5

Comments (if any)


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Documents

Audit checklist QS-GAP production fruit, vegetables, potatoes