• Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

General Food Safety

  • Are there signs of chipping, flaking and peeling of paint on structural beams and walls?

  • Are materials stored within designated marked lines?

  • Are floors, walls and ceilings clean and in good repair?

  • Are condensates likely to contaminate foods, raw materials, or food contact surfaces?

  • Are fixtures and fittings, such as lighting and fans, clean and dust free?

  • Is there an offensive odor in the area?

  • Are there signs of excessive lubrication leakage from machinery?

  • Are there signs of flaking paint, excessive rust on steel equipment?

  • Are contractors and visitors complying with GMP procedures?

Personal Practices (GMP)

  • Do employees in contact with ingredients or food processing have clean uniforms?

  • Are employees free of jewelry, such as chains, rings with settings, or dangling jewelry?

  • Is there evidence of eating, drinking, or smoking outside designated areas?

  • Are personal effects stored in production or ingredient areas?

  • Are pens, pencils or other personal effects carried in shirt pockets in production areas?

  • Are any employees in contact with exposed food suffering from boils, sores, or infections?

  • Is any container being used for any item other than that for which it was originally intended?

Operational Appearance and Practices

  • Are production change parts or equipment supplies stored correctly?

  • Are there any unusable /scrap equipment stored in production or ingredients areas?

  • Is house keeping in good order?

  • Are hand washing stations working, clean and with sanitizers and disposable paper towels?

  • Are single-service containers for ingredients being reused?

  • Are there any obvious practices that can lead to product contamination?

Pest Control

  • Are bait stations in place as shown on Pest Control Map?

  • Any signs of pests, either insect, rodent, or bird?

  • Are electric flying insect control units in proper location? Are they in working condition? Clean?

Batching and Ingredient Handling

  • Are there any spillages, leakages or water that is not being handled?

  • Are food containers kept off the floor and covered when not being used?

  • Are food containers and ingredient containers appropriately labeled?

  • Are drums, totes, barrels in processing areas externally clean?

  • Are filtering screens (sifters, strainers,) torn or damaged?

  • Are all pipe & connectors properly capped to prevent contamination?

  • Are partial ingredients properly identified and packaged to prevent contamination?

Material Receipt and Storage Requirements

  • Are ingredients stored off the floor and away from walls and ceilings at least 18 inches?

  • Are all ingredients and packaging stored in a clean, well ventilated and dry area?

  • Are they protected from condensate, sewage, dirt, toxic chemicals or other contaminants?

  • Is FEFO used for ingredients and packaging ?

  • Are pallets and skids clean and in good repair?

  • Are chemicals segregated from ingredients and packaging?

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.