Fresh Food-Direct (Coupang)
You are about to start the Self-Assessment Questionnaire
It is the responsibility of the supplier and manufacturing site to ensure that the information on this questionnaire is a true representation of the site and its systems on the date of filling.
Section 1: Responsible Sourcing
1.1.1 Is there business license-related documents available and not limited as below?
*
Food registration certificate:
1.1.2 Is the factory's layout, construction, flow of processes and movement of personnel sufficient to prevent the risk of product contamination and to comply with relevant legislation?
*
1.1.3 Is test frequency procedure available including raw material, semi-product, finished goods and define below: test items and test frequency, test limit if applicable.
There's available procedures ensure that positive release until all release criteria have been completed and the release has been authorized.
*
Test plan covering raw material, semi-product, finished goods:
Product released procedure:
One product of Coupang test report covering raw material, semi-product, finished goods:
1.1.4 provide labeling of finished products ensure including below:
- Product name, content, food type, raw materials and content, item report number
- Expiration date, business name and location, precautions, other info, etc.
* Ingredients are highlighted when containing allergens
*
Merge all product labels of Coupang into one file:
1.1.5 Whether the groundwater/tap water is compliance with local governments about test frequency and test items(48 items) and test report released by an authorized lab by government？
-Test cycle for groundwater (once per year)
*
Latest water quality test report:
1.1.6 What's the youngest employee's age, are they compliance with local legal requirement?
*
The youngest employee's ID and health check report:
1.1.7 Is there any water pollution permit which compliance with local regulation?
*
Water pollution permission certificate:
1.1.8 Has the necessary insurance (fire insurance, product liability compensation insurance (PL), etc.) to ensure the safety of manufacturing plants and products.
*
Insurance Records for Facility and Factory:
1.1.9 Is there sufficient fire fighting equipment properly marked, unblocked, easily accessible and regular checked properly?
*
Fire fighting facilities photos and inspection records.:
1.2.1 Are quality measurable objectives established, maintained and reviewed and distributed to different department?
*
Quality manual and reviewed records:
1.2.2 Is there evidence that management is committed to provide the resources to implement and comply with food safety?
Is an up-to-date organizational chart?
*
Food safety leader appointment and responsibility:
1.2.3 Is there evidence that management is committed to provide the resources to implement and comply with food safety?
Is an up-to-date organizational chart?
*
Food safety leader appointment and responsibility:
1.2.4 Is a documented complaint management program in place and effectively implemented? These procedures must include:
•Defined responsibilities for the management of complaints;
•Recordings of name of the complaining customer;
•Recordings of the finished goods under complaint;
•An investigation into the cause of the complaint;
•A reply to the customer (Coupang: timing of complaint acknowledgement :12hrs, acceptance 24hr), investigation(48hrs) and recommendations and/or corrective actions to be done(72hours)
•All necessary corrective actions in a timely and effective manner.
*
Complaint handling process procedure:
1.2.5 Is a documented procedure in place to identify and manage all non-conforming raw materials, product inputs, semi-finished and finished products, recycle product? Are nonconforming products are kept away from conformities?
Is a documented corrective action procedure in place to analyze any complaints and investigate non-conformities to prevent recurrence?
*
Non-conformity handling procedure:
Records of Non-Conformity Transfer:
Picture of Non-conformity area:
1.2.6 Is there any procedures for controlling wood, metal, glass and hard clear plastic breakages in food material handling, preparation packing and storage areas ? Is there any necessary precautions are taken?
Wooden pallets are not allowed to be used.
*
Foreign materials control management procedure:
One week of foreign matter inspection log:
1.2.7 The factory must implement an internal audit program
which reviews all elements of the Safety & Quality Management System at least once a year and corrective actions must be reviewed for completion.
-The audits must be completed by competent internal auditors who are able to assess and communicate the outcomes of the audit process.
-Auditors should be independent of the process/system audited where practical to do so.
*
Latest Internal audit summary report covering audit standard, roles and responsibility and action follow up status:
1.2.8 Does the management review the implementation, effectiveness and validity safety management system annually by evaluating:
•Actions resulting from previous management reviews.
•Results of internal and external audits.
•Results of the HACCP verification.
•Complaints and other customer feedback.
•Implementation of Major corrective and preventive
measures.
•Changes that could have an impact on food safety system
*
Latest management review report:
1.2.9 Is there available mock recall program procedures and conducted recall mock excursive once a year? The mass balance match ex. amount of raw materials used, volume of products shipped, and the date of shipment etc. ensure all can be tracked and locate 100% of the assigned item within 4hs
*
Mock recall program procedures:
Latest mock recall exercise record:
1.2.10 Is a documented incident management system in place that addresses incident reporting, product withdrawal and product recall?
Availability of an emergency contact list in case of recall?
*
Incident management procedure:
1.2.11 Is a documented supplier approval program in place and effectively implemented? This approval system must document all standards and monitoring procedures dealing with primary production, inbound food materials and packaging and transport.
*
Supplier approval procedure:
Updated approved supplier list:
1.2.12 Is a people training programme in place and effectively implemented which all and temporary people are included? Are adequate training records available especially check GMP,HACCP,CCP,allergen training records
*
Training records of GMP,HACCP, CCP,allergic:
1.2.13 The site shall have a procedure which enables notification by
employees, including temporary employees, of any relevant symptoms, infection, disease or condition which would prevent a person visiting areas with open food.
*
Abnormal healthiness notification procedure:
workshop visitor entrance notification log:
1.2.14 Is available health checkups for employees who directly involved in production work (including part-time and contract workers).
*
2 operators' health certificates mandatory covering someone working in the food contact packaging room:
1.2.15 Is there any management of proof of origin documents not limited to below:
1. Certificate of Origin (or statement of account)
2. Import declaration certificate
3. Plan on management of Korean labeling items for secondary materials (processed products)
*
Origin documents if product applied(Agricultural and Fishery Products ):
1.2.16 Is there available food defense risk assessment to identify the threats to the product for intentional product tampering or intentional contamination?
*
Food defense risk assessment:
1.2.17 A system needs to be in place to ensure that equipment must be calibrated or verified at specified intervals or prior to use. If it's calibrated internally, need to provide the competent qualified staff with external training certificate
*
2 -3 Temperature and weighing scale calibration report:
1.2.18 Did Supplier checked facility according to Ministry of Food and Drug Safety(MFDS) checklist?
*
Attach result of the given checklist:
1.2.19 Is a documented maintenance programme established and effectively implemented covering buildings, facilities, equipment etc.
*
1.2.20 Does the supplier hold any quality certificates? (Except for mandatory certificates for your business)
*
Section 3: Manufacturing environment
1.3.1 Whether any available master cleaning and sanitation plan including walls, floors, ceilings, equipment etc. Describe cleaning method and frequency.
*
Master cleaning and sanitation plan:
One random day of cleaning and sanitation records:
Workshop tour video regarding to Coupang product:
1.3.2 Water quality test reports are kept in below requirement?
-. City/county water quality test results (once per month)
-. Water bill payment receipt(once per month)
*
Latest water quality test report.:
Latest water bill receipt:
1.3.3 Has storage for raw materials/semi-finished /finished products (refrigerated/frozen) in proper refrigeration and freezing condition? (exception: storage time, door opening and closing within 30 minutes)
*
1 week of the temperature log of warehouse (raw material/ finished goods) if applied to frozen/refrigerated condition.
• Frozen: -18℃ or below
• Refrigerated: 0~10℃:
1.3.4 Are temperature management of workplace compliance with below?
- Livestock processing plant: temperatures should be managed below 15℃
- Clean/semi-clean areas, areas requiring food temperature control during operation: 15-20℃ or below
- Other food handling areas: 25-28℃
*
Workplace temperature management SOP:
One week of temperature log in workshop:
1.3.5 Is there any filter/ sieves/metal detector/x-Ray used in factory?
Any management of inspection/replacement records?
*
One week of filter/screen sieves/metal detector/x-Ray management records:
1.3.6 Are personal hygiene requirements in place and applicable to all relevant people, contractors and visitors?
Requirement may include:
•Maintaining adequate personal cleanliness
•Washing hands thoroughly in an adequate hand-washing facility as
necessary
•Removing or securing jewelry and other objects that might fall into food, equipment, or containers
•Storing clothing and personal belongings in dedicated areas
•Taking any other necessary precautions to protect against the
contamination of food and food contact surface
*
Prerequisite standards SOP:
1.3.7 Is the lighting of the appropriate intensity and design to ensure that food safety practice is effective?
- Screening and inspection area : 540Lux(50 foot candles)
- General work area: 220 lux (20 foot candles) or more
- Other facilities (rest room, changing room): 110 Lux (10 foot candles) or more
- Warehouse: 75 lux or more
*
Lighting inspection records of different areas:
1.3.8 Is there any dedicated zone for cleaning tools and they are properly stored?
*
Photos of where tools are stored:
Section 4: Process & Hygiene
1.4.1 Is there any procedures for wood, metal, glass and hard clear plastic breakages in food material handling, preparation packing and storage areas which ensure the necessary precautions are taken?
Wooden pallets are not allowed to be used.
*
One week of foreign matter inspection log.:
1.4.2 Is an effective pest control programme in place? Compliance with below but not limited in production and warehouse area:
* Operate in adequate quantity, positioned at a height of 1.5 to 1.7 m,
Lamp replacement cycle: 1 year or less
*
Pest control SOP and pest control layout map.:
Photos of lamp, rat rodent station:
Provide one month of inspection records:
1.4.3 Does critical limits that have been scientifically set and being monitored per the plan at regular intervals?
Does the monitoring records are maintained and accurately reflect the findings?
*
Latest one week of CCP monitoring log:
1.4.4 Internal and external waste collection containers and rooms housing waste facilities shall be managed to minimize risk.
• clearly identified
• designed for ease of use and effective cleaning
• must be sealed to prevent leakage of leachate and odor.?
*
1.4.5 The substances such as detergents and lubricants must be food grade and managed as below:
- Whether sterilizing agents and other substances are legally recognized products
- Whether the detergent is a registered food additive?
- Check if bearing lubricants are food-grade
- Whether products are locked for management
*
Chemical list and food grade certificate:
1.4.6 All materials and ingredients are properly identified and labeled and show date of receipt or other marking which ensure compliance the rule of FIFO.
Aer they properly stored and no risk of any contamination?
- Check the bottom section of the pallet is clean, free of spider webs, and frost
- Check for leaks or damage in unopened items
*
first-in, first-out management criteria in the SOP:
one week of ingredient inventory records:
Material and finished goods warehouse touring video.:
Section 5 Finished Product Management
1.5.1 Does the factory monitor product weight against specifications?
Any quality inspection and manage records upon shipment covering packaging/date stamp/barcode/product condition, etc. and records the log.
*
Quality inspection POC is designated:
One week of the net weight measurement records:
one set of inspection log:
1.5.2 Does the factory have stamp on finished product such as :
→ Stamp of the interior and exterior packaging should match
→ Packaged products such as sets should have the earliest date of manufacture
- Designate POC managing stamping machine to establish stamping criteria for use-by-dates
*
Stamp packaging ( interior/exterior packing should match, stamping for minimum selling units ):
POC for stamping machine:
1.5.3 Is there separate space for Coupang product? Loading of inbound volume should be kept separate per supplier
*
Coupang manual and stored warehouse photos:
Section 6 On Boarding Docurment
1.6.1 Certificate of Origin
*
1.6.3 Manufacturing Process Flowchart
*
Manufacturing Process Flowchart:
1.6.5 Nutrition Information
*
1.6.7 New product information
*
1.6.8 Manufacturer confirmation letter
*
Manufacturer confirmation letter:
1.6.9 Manufacturer’s Factory Registration Certificate
*
Manufacturer’s Factory Registration Certificate:
1.6.10 intended use of the product (Frozen Only)
*
intended use of the product (Frozen Only):