AFME-PED01-FRM-001 Project Control Checklist for Food Manufacturing
A complete control checklist for engineering projects on food manufacturing sites, from approval and design through daily contractor control to hygiene clearance, production release, handover and close-out. It adds the food-specific controls general project forms miss: HACCP and change control, hygienic design, foreign-body and allergen controls during the works, CCP revalidation, and signed hygiene clearance before production restarts.
What is included
• Cover page with document control (code, revision, date) • How to use this resource, who it is for and related legislation and standards • Project details sheet, including hygiene zone and project category • 45-point lifecycle assurance checklist in seven stages (A to G) with an evidence column • Daily pre-start meeting, discussion agenda and control snapshot • Actions, decisions and escalation log • Six mandatory close-out questions and end-of-day confirmation • Hygiene clearance and production release checklist with four-way sign-off
Who this resource is for
Project managers and project engineers, engineering and maintenance managers, Heads of Engineering, technical and food safety teams, and contractor supervisors working on food manufacturing sites.
How to use this resource
1. Complete the project details when the project is approved. 2. Work through the lifecycle checklist at each stage and record the evidence for every item ticked. 3. Use the daily sheets every day contractors are on site, starting with a 10 to 15 minute pre-start meeting. 4. Complete the hygiene clearance after any work in or near a food production area; do not restart production until Technical has signed the release. 5. Scale to the job: minor works can mark items N/A with a reason, but high-care and high-risk projects must complete Section 2D and Section 9 in full.
