Quality and Safety Survey

Dear Valued Supplier.

Go Africa Global LLC is committed to providing products that are recognized by the consumer as high quality, safe, and wholesome. To this end, we have always considered our suppliers as an extension of our own company and thus, require our vendors to achieve the high standards set by US Food & Drug Administration (FDA) and ultimately by our consumers. Please complete the following survey as a means for Go Africa Global LLC to gauge the level of compliance of your facility.

This document is only for foreign Macadamia FDA registered facilities (mills where final preparation for export occurs, warehouse locations, packing locations) and excludes decaffeinated or further processed. Macadamia products or other Macadamia materials sourced by

For your convenience as well as ours, all these documents must be submitted electronically in English. Please return the forms to the following email address within two weeks of receipt.

SUPPLIERS/IMPORTERS/WAREHOUSERS: PLEASE FILL OUT A SEPARATE SURVEY FOR EACH REGISTERED FACILITY THAT SUPPLIES PREPARED MACADAMIA TO Go Africa Global LLC UPDATED INFORMATION SHOULD BE PROVIDED TO Go Africa Global LLC ANY TIME THERE IS A SIGNIFICANT CHANGE.

Along with this completed form, please provide us with:

1. A completed FDA Supply Chain Security Questionnaire

AND

2A. If you have had an audit by a third-party auditor completed: a copy of the most recent 3rd Party Audit Report (not a certificate) for Food Safety/Quality/Sanitation (SQF, BRC, FSSC, AIB, NSF). This would include a complete review of all documentation required in a food safety plan under the US FDA Food Safety Modernization Act (FSMA) (see below).

OR

2B. A food safety plan that includes the following:
Process flow diagram for mills or a description of the process if a facility other than a mill
Hazard Analysis and Risk Assessment
Preventive controls with parameters (if applicable)
Recall Plan with Proof of Traceability
Supplier Verification Program (if applicable)

PLEASE FILL IN COMPLETELY.

Registered Facility Name:*

Parent Company Name (if any):

FDA Registration Number:*

DUNS Number:*

Date Survey Completed:*

Registered Facility Construction Date:*

Respondent Name:*

Respondent Title:*

Respondent email:*

Respondent Phone Number:*

Name and Address of Distributor or Broker (if applicable):

Registered Facility Address:*

Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

Description of the types of product(s)at this facility, including products not intended:*

Description of the types of product(s) supplied*

What activities does your facility participate in?

Does this facility mill macadamia?*

Yes
No

Does this facility grade macadamia or remove defects?*

Yes
No

Does this facility screen macadamia or otherwise separate by size?*

Yes
No

Does this facility pack macadamia in bag, bulk, or supersack?*

Yes
No

Does this facility ship macadamia to a warehouse or stuffing facility?*

Yes
No

Does this facility store macadamia?*

Yes
No

If the facility stores macadamia, do they also sample the macadamia s?*

Yes
No

Does this facility ship macadamia to a port location(s) for loading on board a ship?*

Yes
No

Does this facility load macadamia (bag, bulk, or supersack) into a sealed sea container?*

Yes
No

Does this facility recondition macadamia?*

Yes
No

Preventive Controls Qualified Individual:*

Phone Number:*

Title:*

Fax Number:*

Qualifications:*

Email:*

Primary Emergency Recall Contact:*

24 Hour Contact Phone #: (502)*

Title:*

Fax:*

Email*

Secondary Emergency Recall Contact:

24 Hour Contact Phone #: (502)*

Title:*

Fax:*

Email*

PLEASE ANSWER THE FOLLOWING WITH A YES OR NO, UNLESS OTHERWISE STATED. ANY STATEMENT LEFT WITHOUT A YES OR NO REQUIRES FURTHER EXPLANATION. IF ANY STATEMENT DOES NOT APPLY TO YOUR FACILITY PLEASE EXPLAIN WHY IN THE COMMENTS SECTION.

1. QUALITY COMMITMENT

a. The facility is audited or certified by a 3rd party quality/food safety standard at least annually. (Examples: SQF, BRC, FSC 22000, IFS, AIB, NSF, etc.) Please list out all audits/ certifications that apply as well as the date of the audit.

Untitled*

b. Appropriate quality control operations are employed to ensure that food is suitable for human consumption and to reduce natural or unavoidable defects to the lowest level currently feasible. See FDA Defect Levels Handbook

COMMENTS:

2. TRAINING

a. A documented training matrix exists to assure training topics listed below are covered at time of hire and annually for all employees and contractors. Please also provide the frequency of training. Please include any additional training provided or training that does not apply in the comments section.

TRAINING TOPIC / FREQUENCY OF TRAINING

Personnel practices including hygiene & disease control*

HACCP*

Specific CCP*

GMPs*

Sanitation*

Allergens*

Safety*

Food Defense*

COMMENTS:

3. GOOD MANUFACTURING PRACTICES (GMPs) SELF IMPROVEMENT PROGRAMS

a. Outer garments suitable to the operation are worn to reduce cross-contact and contamination.*

Yes
No

b. Employees must maintain adequate personal hygiene*

Yes
No

c. Effective, solid (not mesh) hair/beard restraints are worn by all employees in GMP zones.*

Yes
No

d. Hand washing stations are provided with water of a suitable temperature, effective soap, a drying method, and sanitizer (as needed). Employees utilize proper hand washing techniques and wash hands before beginning work, when returning to work from break and any other time hands may be soiled/contaminated.*

Yes
No

e. Jewelry, food, beverages, tobacco, and personal items are prohibited in production and warehouse areas*

Yes
No

f. Individuals who demonstrate illness, including boils or sores on exposed body parts, by which there is the possibility of contamination, should be excluded from operations until the condition is corrected.*

Yes
No

g. A cross functional team or a qualified individual performs a documented inspection of the facility at least monthly and any GMP deficiencies are corrected in a reasonable timeframe.*

Yes
No

COMMENTS:

4. BUILDINGS AND GROUNDS

a. All facilities, dock doors, personnel doors, windows, and vents are sealed to prevent pest and rain entry. Internal atmosphere is controlled to prevent condensation, or condensation is otherwise managed. The roof is maintained to prevent roof leaks. If a roof leak occurs, the necessary repairs are made with the highest priority. Short term mitigation steps are taken to ensure food is protected until repairs are made.*

Yes
No

b. Facilities and equipment are constructed in a manner that aids in keeping the facility adequately clean. Adequate space is provided for the placement of equipment and storage of materials as is necessary for maintenance, sanitation operations, and the production of safe food.*

Yes
No

c. Adequate toilet and hand washing facilities are provided.*

Yes
No

d. Roads, yards and parking lots are maintained so that they do not create a source of contamination in areas where food is exposed. Grounds are free of debris, pest harborage (parts, excessive vegetation, etc.) and standing water. This includes appropriate waste disposal mechanisms and adequate drainage.*

Yes
No

e. Adequate lighting is provided in hand washing areas, dressing and locker rooms, and toilet rooms. Light is also provided in any area where food is examined, manufactured, processed, packed, or held and where equipment or utensils are cleaned. Lights are shutter resistant.*

Yes
No

f. The facility has a sufficient water supply for operations and the water supply is derived from an adequate source. The water must be safe and of adequate sanitary quality as proven by testing and monitoring. Please provide water quality testing protocol in comments.*

Yes
No

COMMENT ON WATER SUPPLY:

g. Plumbing is adequate for facility needs. This includes plumbing to carry water through the facility, plumbing to remove sewage or liquid waste from the plant, and plumbing adequate for drainage. Plumbing for food use does not have any backflow risk from plumbing for waste. Sewage is disposed of in a proper manner.*

Yes
No

h. Floors are smooth, cleanable, and graded to drain as necessary to prevent standing water.*

Yes
No

i. All glass, ceramic, hard plastic or other non-shatterproof material in production and warehouse areas is protected, inspected regularly and repaired as necessary.*

Yes
No

j. Adequate precautions are taken to protect food stored in outdoor bulk vessels from the environment and any other hazards (ex. Pests) by any effective means.*

Yes
No

k. Adequate ventilation is provided to control dust in areas where they may cause allergen-cross contact or contamination of food. Any fans that are operated are done in a manner so as to prevent allergen-cross contact and contamination.*

Yes
No

COMMENTS:

5. EQUIPMENT AND MAINTENANCE

a. Maintenance and/or repair activities are recorded to show maintenance is completed, as necessary. Priority of maintenance/repair activities is given to food safety, quality, and personnel safety issues.*

Yes
No

b. All food contact surfaces and utensils are made of smooth, non-toxic materials, able to be cleaned, able to be sanitized, are non-corrodible, and can withstand the environment of their intended use. Seams on food-contact surfaces are smoothly bonded or maintained to prevent buildup of debris. Damage and deterioration are corrected as needed.*

Yes
No

c. All meters, scales, thermometers, metal detectors, chart recorders, or other lab equipment or measurement devices are calibrated and inspected on a regular schedule and the inspections are documented.*

Yes
No

d. All equipment is free of oil leaks and grease build up. Drip pans are used to collect drips.*

Yes
No

e. Only food grade lubricants are used in food contact areas. Non-food grade lubricants are clearly identified and segregated for non-food contact use.*

Yes
No

COMMENTS:

6. RECEIVING, SHIPPING AND WAREHOUSING

a. Storage and transportation are done under conditions that will protect food from allergen crosscontact, biological, chemical (including radiological), and physical hazards, and deterioration*

Yes
No

b. Written procedures are in place for receiving and shipping. This includes documented inspections of the trailer/materials (for filth, odor, pest activity, water damage, forklift damage, mold, metal shavings, glass shards, or other inappropriate food storage/handling conditions).*

Yes
No

c. Warehouses are maintained in a clean and sanitary condition. Spills are cleaned up and damaged product is removed immediately.*

Yes
No

COMMENTS:

7. SANITATION

a. A documented Master Sanitation Schedule (MSS) is in use that covers the entire building and grounds. The MSS should include the following areas: overhead lines, beams, ceilings, walls; food contact implements (fittings, clamps, buckets, scoops, etc.); cabinets, desks; break areas, locker rooms, restrooms; vehicles (forklifts, hand carts, maintenance carts, etc.); trash bins, exterior trash dumpsters, trash or recycling compactors; maintenance shops.*

Yes
No

b. A sanitation program, including frequency and SOPs, is in place for food contact and non-food contact surfaces.*

Yes
No

c. If there are allergens present in the facility, the sanitation program addresses all food contact surfaces to prevent allergen cross-contact or contamination.*

Yes
No

d. Cleaning compounds and sanitizing agents are appropriate for use in a food manufacturing facility. Storage of these agents is adequate to protect food, food-contact surfaces, and food-packing materials from contamination.*

Yes
No

e. An environmental monitoring procedure is in place.*

Yes
No

COMMENTS:

8. PEST CONTROL

a. Effective measures are taken to exclude pests, including stored product pests, from any manufacturing, processing, packing, or holding areas to help prevent contamination of the food.*

Yes
No

b. A written, integrated pest control program (IPM) covers all areas of the facility and provides controls for insects, rodents, birds, and other vermin. All records pertaining to this program are maintained including pest sighting logs or corrective action reports. Pesticides are appropriate or approved for use in the facility.*

Yes
No

c. A licensed or trained pest control operator (PCO) is employed or contracted by the facility. The required certifications and insurance are up to date. Service reports, pesticide applications and Safety Data Sheets are maintained.*

Yes
No

COMMENTS:

9. HOLDS AND POSITIVE RELEASE

a. A hold and inventory management program is in place to prevent inappropriate mixing of lots and to ensure materials are not inadvertently released. Procedures for the program are documented. Responsibility for disposition of non-conforming materials is limited to key Quality personnel.*

Yes
No

COMMENTS:

10. RECORDS TRACEABILITY

a. Traceability information for all ingredients (including different lots of macadamia), processing aids, rework, work in progress (WIP), and food contact packaging is recorded and able to be retrieved in a timely manner.*

Yes
No

b. Raw material tracing exercises are performed at least every 6 months with a target of at least 100% (+/- 1%) accounted for in less than 4 hours. (NOTE: For mills this includes tracing the incoming materials used in preparing a lot of macadamia for shipment, and tracing the outgoing shipments in which portions of a particular lot of macadamia has been used.)*

Yes
No

COMMENTS:

11. PRODUCT RISK ASSESSMENT

a. ALLERGENS

1. Does this facility have any of the below listed allergens?

a. egg*

Yes
No

g. fish*

Yes
No

b. soy*

Yes
No

h. shellfish*

Yes
No

c. wheat*

Yes
No

i. mustard*

Yes
No

d. milk*

Yes
No

j. sesame seeds*

Yes
No

e. peanut*

Yes
No

k. sulfites (sensitivity)*

Yes
No

f. Tree Nut (including coconut)*

Yes
No

l. gluten (wheat, rye, barley)*

Yes
No

2. Allergen controls are in place in operations to control food allergens. These controls ensure protection of the food item from allergen cross-contact during all phases of production and storage.*

Yes
No

3. Allergens are labeled appropriately on any materials (including rework) that may contain them.*

Yes
No

b. ALLERGEN AWARENESS PROGRAM

1. A documented training program is in place to make all employees aware of workplace protocol with regards to allergens, including clear delineation of eating facilities from manufacturing facilities.*

Yes
No

c. FOOD SAFETY/HAZARD ANALYSIS CRITICAL CONTROL POINT PLAN

1. Food Safety Plan

a. The food safety plan is reanalyzed as a whole at least once every 3 years or as needed when: changes in the facility occur, new information becomes available, an unanticipated food safety problem appears, or the plan is deemed to be ineffective as a whole.*

Yes
No

b. The food safety plan is overseen by at least one preventive controls qualified individual and is signed and dated by the owner, operator, or agent in charge of the facility.*

Yes
No

2. A documented Hazard Analysis is completed to identify and evaluate known or reasonably foreseeable hazards including: biological hazards, chemical hazards (including radiological), physical hazards, hazards that naturally occur, hazards that are unintentionally introduced, or hazards that are intentionally introduced for economic gain for each type of food manufactured, processed, packed, or held at the facility to determine whether there are any hazards requiring a preventive control. This is reviewed and/or updated at least annually.*

Yes
No

3. Preventive Controls, if applicable, please reference 21 CFR 117.135*

Yes
No

COMMENTS:

12. SUPPLIER MANAGEMENT

a. Methods for selecting, evaluating, and approving suppliers of raw materials (including macadamia) and food contact packaging are documented and implemented. All suppliers are approved by the individual responsible for quality in addition to any others responsible for approving suppliers PRIOR to use.*

Yes
No

COMMENTS:

13. MAKING & PACKING PROCESS CONTROL

a. Ingredients and packaging, including the packing container, are inspected just prior to use or monitored during use for pest activity, water damage, warehousing damage, odors, filth, integrity, labeling or any other signs of contamination.*

Yes
No

b. All operations are conducted under conditions and controls to minimize the potential for deterioration of the product, contamination of the product with other materials, and/or allergen cross-contact food product. Any food that is contaminated to the point of adulteration is rejected. Mixing of a food containing defects at levels that render the food adulterated with another lot of food is not permitted.*

Yes
No

c. Rework is labeled appropriately and handled in a manner to prevent contamination and/or allergen cross-contact.*

Yes
No

d. Facility maintains a sampling program that ensures all final product either meets or exceeds IMPORTER’s specifications. This sampling program is documented.*

Yes
No

e. Any changes in the facility to equipment, policy, procedure, methods, chemicals, or materials are reviewed through a documented, change management program.*

Yes
No

f. The following safety devices are used in-line:(Size and Location)

Magnets*

Screens/Sieves*

Filters*

Metal Detector*

X-ray*

g. If using a metal detector or x-ray, please provide the following sensitivity information in mm:

Ferrous*

Non-Ferrous*

Stainless*

COMMENTS:

14. REGULATORY COMPLIANCE

a. A policy on how to handle regulatory inspections has been implemented and IMPORTER is made immediately aware of any regulatory actions that are taken related to our ingredients (e.g., A sample of a lot that was sent to IMPORTER is pulled by FDA or any other regulatory agency for testing).*

Yes
No

b. This facility is registered with FDA and the registration is current.*

Yes
No

c. All records are maintained in accordance with FDA's record retention policy. See 117.305 (Subpart F of the Preventive Controls for Human Food Rule)*

Yes
No

COMMENTS:

Preventive Controls Qualified Individual (Print):*

Drop files here or

Max. file size: 5 GB.

Signature of Preventive Controls Qualified Individual:*

Date:*

Quality and Safety Survey

Food Quality and Safety Supplier Survey

PLEASE FILL IN COMPLETELY.

What activities does your facility participate in?

PLEASE ANSWER THE FOLLOWING WITH A YES OR NO, UNLESS OTHERWISE STATED. ANY STATEMENT LEFT WITHOUT A YES OR NO REQUIRES FURTHER EXPLANATION. IF ANY STATEMENT DOES NOT APPLY TO YOUR FACILITY PLEASE EXPLAIN WHY IN THE COMMENTS SECTION.

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Food Quality and Safety Supplier Survey

PLEASE FILL IN COMPLETELY.

What activities does your facility participate in?

PLEASE ANSWER THE FOLLOWING WITH A YES OR NO, UNLESS OTHERWISE STATED. ANY STATEMENT LEFT WITHOUT A YES OR NO REQUIRES FURTHER EXPLANATION. IF ANY STATEMENT DOES NOT APPLY TO YOUR FACILITY PLEASE EXPLAIN WHY IN THE COMMENTS SECTION.

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