Granola Line

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Cracker Line

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Dryer/Cooker

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Receiving, Warehouse, Refrigerator, Hot room

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

  • Doors inspection. Are all the doors seal tight and no daylight?

  • Check for damaged seals around the door
    Check for gaps all around the door
    Check for brushes near to dock levelers
    Check for damages on the door itself

Cafeteria, Lockers, Laundry

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Maintenance Premises, Parts room

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Sanitation room, Washbays

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Other room, mechanical rooms

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee wear the hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Interview at least 3 employees during the course of the audit (all sectors combined)

  • Ask employees:
    Where is the Food Safety Manual stored?
    What do you if you see a mouse?
    What allergens are in your facility?
    Give me 3 examples of Personal hygiene (GMP)
    Give me example of when you wash you hands?
    How often should you change your company shirt/smock?
    How long do you wash your hands for?
    Why is nail polish not allowed?
    Why do you not wear perfume or cologne?
    What is your company CCP(s) (critical control point)
    What does BRC stand for?

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

Outside

  • Enter date and time of the related question

  • Auditor of this Area/Sector

  • Good hygiene practices (GMP) respected according GMP manual 750-INS-0003

  • Verify if employee do wash their hands when returning inside
    Verify if sink temperature is conform (100F and above within 30 sec)
    Verify if employee have removed hairnet, beard net, uniforms correctly

  • Good manufacturing practices (GMP) respected according to GMP manual 750-ins-0003

  • Order, cleanliness, and general state of the area/ sector

  • Is there any risk for food contamination (foreign material. Insects, chemicals including lift batteries, broken/damaged containers on pallets). Pay attention to anything above unwrapped products and ingredients.

  • Conformity of equipment and building according to 550-INS-0003 and 550-INS-0004

  • Doors inspection. Are all the doors seal tight?

  • Check for damaged seals around the door
    Check for gaps all around the door
    Check for brushes near to dock levelers
    Check for damages on the door itself

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