Information

  • Section GMP Audit

  • Audit Conducted on

  • Auditor

  • Responsible Manager

  • Operational status at time of audit

  • Critical

  • Audit section(s) non compliant

  • Date close out required

  • Major

  • Audit section(s) non compliant

  • Date close out required

  • Minor

  • Date close out required

  • Audit section(s) non compliant

  • Enter date closed out and actions taken

  • Comments and date verified by QA Manager

  • Section Manager signature

  • Signature QA Manager

  • Audit response & close out details - This section to be completed by section management and returned to the QA Manager for verification.

  • Non conformance category

  • Enter date finalised and actions taken

  • Section Manager signature

  • Comments and date reviewed by QA MANAGER

  • Signature QA Manager

  • Section Manager signature

  • Date and actions taken approved by QA Manager and reassessment of non conformance category if required

  • List immediate action taken to eliminate or reduce food safety risk to a lower non conformance category

1. Previous audit status

  • 1.1 - Are all non conformances from last audit closed out?

  • 1.2 - Can all outstanding issues be closed out prior to or during this audit?

  • List non conformances which will remain open

2. Building.condition

  • 2.1 Floors in food grade condition?

  • 2.2 Walls and ceilings in good condition?

  • 2.3 Windows and screens clean and undamaged?

  • 2,4 All necessary glass or plastic items undamaged and in correct location?

  • 2.5 Glass and plastic register is current and reflects all items present?

  • 2.6 Fire exits clearly marked and access not restricted?

  • 2.7 Fire extinguishers and hoses accessible and clearly identified?

  • 2.8 Lights clean and free of food safety risk?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

3. Work place condition

  • 3.1 Floors clean and free of dust or spills?

  • 3,2 Walls and ceilings clean and free of dust and cobwebs?

  • 3.3 Equipment and machinery in good condition with guards in place?

  • 3.4 Equipment and work area clean and free of product contamination risk?

  • 3.5 Tools and equipment properly stored?

  • 3.6 Tools are free of wood or other contaminant?

  • 3.7 Work area free of food and other staff consumables?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

4. Rework

  • 4.1 All rework product is clearly identified and sealed?

  • 4.2 Any damaged product is sealed to prevent leakage or contamination?

  • 4.3 Bags used for rework or waste are reversed or suitably identified?

  • Complies with GMP audit requirements?<br>

  • List section number and details on non conformance

5. Documentation

  • 5.1 All process documents in use are current issue?

  • 5.2 Completed documents are signed and verified?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

7. Staff amenities

  • 7.1 Toilets/wash areas clean and maintained?

  • 7.2 Hot water, paper towel and soap available?

  • 7.3 PPE available?

  • 7.5 Waste bins emptied?

  • 7.4 Staff tea room or eating area clean and maintained?

  • 7.5 Staff wearing suitable clothing and PPE if required?

  • 7.6 Doors to amenity areas closed and access restricted from production areas?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

6. Pest Control

  • 6.1 Traps or bait stations are in place and set?

  • 6.2 Pest control records are current?

  • 6.3 MSDS are available and current?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

8. Ingredient and raw materials -includes packaging storage

  • Includes packaging and other raw materials.

  • 8.1 Storage neat, maintained and area clean?

  • 8.2 Ingredient bags or containers sealed and clearly identified?

  • 8.3 Any cross contamination or allergic risk is controlled?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

9. Chemicals and cleaning materials

  • 9.1 Chemicals safely and securely stored?

  • 9.2 MSDS are available and current?

  • 9.3 Cleaning equipment in good condition and properly stored?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

10. Product storage

  • 10.1 Pallets neat and maintained?

  • 10.2 Products identified and free of risk?

  • 10.3 Hold area and product on hold clearly identified?

  • 10.4 Batch and stock rotation effective and clearly identified?

  • 10.5 Pallet stacking neat with effective space between rows?

  • 10.6 Individual products segregated and free of allergen risk?

  • 10.7 Area free of spills, residues and foreign materials?

  • Complies with GMP audit requirements?

  • List section number and details of non conformance

Completion of Audit

  • Auditor signature

Glossary

  • Critical Non conformance - Issued if there is an immediate food safety risk. This is usually a risk of foreign material, cross contamination/allergen or a risk due to process or procedure failure. A critical non conformance should result in cessation of production and immediate remedial action. A critical may also be issued if a Major non conformance from the previous audit has not been rectified or is continuing repeat issue.

  • Major non conformance - Issued for a failure in GMP that, although not posing an immediate food safety risk, if left unattended may result in a risk or ongoing GMP failure. A Major may also be issued for repeat or unresolved Minor non conformances from previous audits.

  • Minor non conformance - Issued for what is considered a short term failure of GMP procedure which may not be corrected if left unresolved. A Minor May also be issued as a result of repeated Observation failures.

  • Observation - An Observation is a recorded comment relating to a one off or WIP incident. It may also be a recommendation for review of an existing procedure or work practice which may not fully comply with GMP or HACCP guidelines.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.