Hygienic handover grid

Ten things to inspect, measure and sign before you accept a yogurt, cheese or butter line. Tick what your supplier has already evidenced and the grid tells you what is still open. Take it to any supplier you are talking to, including us.

Signed	What to check	How it is measured	Evidence to keep
	Floor fall to drain	Spirit level or laser across the wet area, drain to high point	Measured fall recorded on the layout drawing
	Internal corner radius on product contact parts	Radius gauge on vessel corners and welds	Gauge photograph against each vessel serial number
	Weld finish inside product vessels	Visual inspection plus surface roughness reading	Roughness readings listed per vessel
	Spray device coverage inside vessels	Riboflavin trace under ultraviolet light after a wash cycle	Before and after photographs of every vessel interior
	Cleaning chemical concentration	Conductivity or titration at the return line during a cycle	Cycle log showing concentration against set point
	Cleaning temperature and hold time	Return-line probe logged for the full cycle	Printed or exported cycle chart
	Pasteurisation hold and diversion	Timed hold check and a forced diversion test	Diversion test sheet with the recorded temperature
	Drainability of pipe runs	Visual check for pooling after a full drain-down	Photographs of the low points after drain-down
	Trial production against your own recipe	Full run at rate with your milk and your pack format	Output weights, pack samples and the run record
	Documentation pack handed over	Line-by-line check against the contract deliverables list	Signed index of drawings, manuals and certificates

Ask us to walk the grid with you