People

  • Uniforms - Adherence to uniform policy

  • Hairnets worn correctly (covers hair and ears). Beard snoods worn appropriately as required

  • Footwear - clean, no holes

  • Personal items - no personal items (inc mobile phones), nothing in toolboxes

  • Illness - employees do not have evidence of cold/flu or viruses

  • Band aids - no open cuts/ abrasions or wounds. Metal detectable band aids worn

  • Nails - no false nails/nail polish being worn

  • Jewelry - plain wedding band permitted

  • Eating/Drinking - Labelled pop up bottled permitted. Only clear drink bottles used

  • Hands - washed and sanitised upon entry

  • Contractors and visitors are GMP compliant ie hairnet, attire, snood

Pest Control

  • Pest Activities - No evidence of pest activities in the area (ie insects,webbing, tracks, droppings, feathers)

  • Pest Exclusions - doors/walls/ceilings have adequate seals and are kept closed

  • Any unused pipework has ends sealed or capped to prevent pest harborage

  • No infested raw materials

Incoming Goods Store

1. Buildings and Equipments

  • Walls - clean

  • Walls - in good condition

  • Walls - nothing stored against, walkway access

  • Floors - clean

  • Floors - in good condition

  • Ceiling - clean, no condensation or water dripping

  • Ceiling - in good condition

  • Ladders/Steps - clean and in good condition

  • Lights covered and working

  • Ceiling vents/fans - clean and in good condition

  • Drains - clean, no odours, grates removed

  • Equipment - clean and in good condition

  • Redundant equivalent clean, stored securely

  • Bins in adequate numbers, tidy and regularly emptied

  • Colour coded cleaning equipment in place, in good condition, stored in designated locations location

  • Food grade disposal cleaning cloths used for cleaning

  • Cleaning chemicals - labelled, stores in correct location, secure

  • Cleaning schedule in place, current at time of audit

  • Knives/ Scissors are approves type, in good condition, clean and stored in designated location

  • Storage areas secure, labelled with contents, loose item control in place

  • Tools - stored in allocated location, clean, not damaged

  • No pins/staples or paperclips found in area

2. Area Specific Criteria: Raw Material Store

  • Pallets in acceptable condition i.e. not broken, no large wood splinters present, double stacked with pallet liner

  • Raw materials stored in designated location

  • No temporary repairs made using cable ties, string or tape

  • FIFO system being followed and approved stickers on each pallet

  • Incoming product free of infestation, damage or objectionable odours before transferring to storage

  • Forklift clean. No evidence of foreign material or personal items

  • Nothing stored above food stream or on top of raw materials or equipment

  • No spills present

  • All glass and hard plastic intact

  • No "don't care items" in area

  • Silos and yeast tanks, clean, no spills

  • Allergen ingredients stored and labelled correctly (in designated labelled areas). Signs displayed where applicable

  • No evidence of allergen spill

  • On line, above line and food contact surfaces of acceptable cleanliness

  • Off Line cleanliness (i.e. under equipment, walls, floors around supports) clean and free from build up

  • Hoses clean and stored appropriately

  • "Clean as you go" policy evident - no evidence of spills not cleaned up, no pooled water

  • Overheads i.e. pipe work in good condition. No disintegrating lagging. No foreign material above mixers/brew tanks that has potential for contamination

  • Equipment in acceptable condition, no evidence of paint chipping, broken parts

Weigh Up

1. Grain Weigh Up

  • Walls - clean

  • Walls - in good condition

  • Walls - nothing stored against, walkway access

  • Floors - clean

  • Floors - in good condition

  • Ceiling - clean, no condensation or water dripping

  • Ceiling - in good condition

  • Ladders / Steps - clean and in good condition

  • Lights covered and working

  • Ceiling vents / fans clean and in good condition

  • Drains - clean, no odours, grates removable

  • Redundant equipment clean, stored securely

  • Bins in adequate numbers, tidy and regularly emptied

  • Raw materials stored in designated location

  • Raw materials not open, in tubs

  • Ingredient bins in good condition, no chips or cracks. Ingredient tubs clean and appropriate for use. All sealed with lids

  • All ingredient tubs appropriately labelled. Labels in good condition. Ingredients stored in the correct tubs, no evidence of cross contamination

  • Ingredient tubs not stored in contact with the floor

  • Nothing stored above food stream or on top of raw materials or equipment

  • No spills present

  • All glass and hard plastic intact

  • No "don't care" items in area

  • Colour coded cleaning equipment in place, in good condition and stored in designated location

  • Cleanliness of on line, above line and food contact surfaces acceptable

  • Off Line cleanliness i.e. under equipment, walls, floors around supports are clean and free from build up

  • "Clean as you" go policy evident - no evidence of spills not cleaned up, no pooled water

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Knives / Scissors of approved type, in good condition, clean and stored in designated location

  • Storage areas secure, labelled with contents, loose item control in place

  • Tools - stored in allocated location, clean, not damaged

  • Metal detectable pens being used in area and appropriately secured

  • Workstations neat and tidy

  • Waste management in place

2. Dry Ingredients Weigh Up

  • Walls - clean

  • Walls - in good condition

  • Walls - nothing stored against, walkway access

  • Floors - clean

  • Floors - in good condition

  • Ceiling - clean, no condensation or water dripping

  • Ceiling - in good condition

  • Lights covered and working

  • Ceiling vents / fans clean and in good condition

  • Drains - clean, no odours, grates removable

  • Redundant equipment clean, stored securely

  • Bins in adequate numbers, tidy and regularly emptied

  • Raw materials stored in designated location

  • Raw materials not open, in tubs

  • Ingredient tubs in good condition, no chips or cracks. Ingredient tubs clean and appropriate for use. All sealed with lids

  • All ingredient tubs appropriately labelled. Labels in good condition. Ingredients stored in the correct tubs, no evidence of cross contamination

  • Ingredient tubs not stored in contact with the floor

  • Nothing stored above food stream or on top of raw materials or equipment

  • No spills present

  • All glass and hard plastic intact

  • No "don't care" items in area

  • Colour coded cleaning equipment in place, in good condition and stored in designated location

  • Cleanliness of on line, above line and food contact surfaces acceptable

  • Off Line cleanliness i.e. under equipment, walls, floors around supports are clean and free from build up

  • "Clean as you" go policy evident - no evidence of spills not cleaned up, no pooled water

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Knives / Scissors of approved type, in good condition, clean and stored in designated location

  • Loose item control in place

  • Tools - stored in allocated location, clean, not damaged

  • Metal detectable pens being used in area and appropriately secured

  • Workstations neat and tidy

Bread Production

1. Buildings and Equipment

  • Wash Bay - clean

  • Wash Bay - in good condition (walls, floor, ceiling)

  • Wash Bay - clean

  • Mixer Area including skip / overheads - clean

  • Mixer Area including skip - in good condition (walls, floor, ceiling)

  • Mixer Area including skip - organised, product protection in place, loose item control

  • Divider / Overheads - clean

  • Divider / Overheads - in good condition (walls, floor, ceiling)

  • Divider / Overheads - organized, product protection in place, loose item control

  • Rounder - clean

  • Rounder - in good condition (walls, floor, ceiling)

  • Rounder - organized, product protection in place, loose item control

  • Moulder - clean

  • Moulder - in good condition (walls, floor, ceiling)

  • Moulder - organized, product protection in place, loose item control

  • IP - clean

  • IP - in good condition (walls, floor, ceiling)

  • IP - organized, product protection in place, loose item control

  • Prover / Overheads - clean

  • Prover / Overheads - in good condition (walls, floor, ceiling)

  • Prover / Overheads - organized, product protection in place, loose item control

  • Topping Unit / Overheads - clean

  • Topping Unit / Overheads - in good condition (walls, floor, ceiling)

  • Topping Unit / Overheads - organized, product protection in place, loose item control; allergen management

  • Oven-clean

  • Oven and surrounding area - in good condition

  • Tin Oilers - clean

  • Tin Oilers - in good condition (walls, floor, ceiling)

  • Tin Oilers - organized, product protection in place, loose item control

  • General items

2. Specific Criteria for area

  • Bins in adequate numbers, tidy and regularly emptied

  • Colour coded cleaning equipment in place, in good condition, stored in designated location

  • Food grade disposable cleaning cloths used for cleaning

  • Cleaning chemicals - labelled, stored in correct location, secure

  • Cleaning schedule in place, current at time of audit

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Thermometers clean (sanitised as required) and calibrated according to site schedule

  • Scrappers are approved type, in good condition, clean and stored in designated location

  • Storage areas secure, labelled with contents, loose item control in place

  • Tools - stored in allocated location, clean, not damaged

  • No pins/staples or paperclips found in area

  • Metal detectable pens being used in area and appropriately secured

  • Workstations neat and tidy

  • Ingredient tubs in good condition, no chips or cracks, ingredient tubs clean and appropriate for use. All sealed with lids.

  • All ingredient tubs are appropriately labelled. Labels are in good condition. Ingredients are being stored in the correct tubs, no evidence of cross contamination

  • Ingredient tubs , bread tins, or other food contact equipment not stored in contact with the floor

  • Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans

  • Oil and Water spray bottles labelled and not stored on equipment

Bread Slicing

1. Buildings And Equipment

  • Cooler - clean

  • Cooler - in good condition (walls, floor, ceiling)

  • Cooler - organized, product protection in place, loose item control

  • Racks - clean

  • Racks- organized, product protection in place, loose item control

  • Slicer 1 Line - clean

  • Slicer 1 Line - in good condition (walls, floor, ceiling)

  • Slicer 1 Line - organized, product protection in place, loose item control; metal detector check observed

  • Slicer 2 Line - clean

  • Slicer 2 Line - in good condition (walls, floor, ceiling)

  • Slicer 2 Line - organized, product protection in place, loose item control; metal detector check observed

  • Slicer 3 Line - clean

  • Slicer 3 Line - in good condition (walls, floor, ceiling)

  • Slicer 3 Line - organized, product protection in place, loose item control; metal detector check observed

  • Packaging Storage - clean

  • Packaging Storage - in good condition (walls, floor, ceiling)

  • Packaging Storage - organized, product protection in place, loose item control

2. Specific Criteria for area

  • Bins in adequate numbers, tidy and regularly emptied

  • Colour coded cleaning equipment in place, in good condition, stored in designated location

  • Food grade disposable cleaning cloths used for cleaning

  • Cleaning schedule in place, current at time of audit

  • Racks - clean

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Thermometers clean (sanitised as required) and calibrated according to site schedule

  • Storage areas secure, labelled with contents, loose item control in place

  • Tools - storage in allocated location, clean, not damaged

  • No pins/staples or paperclips found in area

  • Metal detectable pens being used in area and appropriately secured

  • Workstations neat and tidy

  • Packaging protection when off line

  • No crates items stored on floor

  • No finished product containers (e.g. bread bags) used to store anything on site except what is intended for.

  • Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans

  • Oil and Water spray bottles labelled and not stored on equipment

  • All finished product is date coded correctly and legibly. Both primary and secondary packaging where applicable

  • Any non conforming product is isolated, labelled and recorded to prevent it being despatched without QA approval

  • Unbagged finished product shall not be left standing for extended periods exposed. Naked bread to be stored in dry and clean or paper lined crates, and be at least 1 crate off the floor.

  • Any dropped finished product is inspected and thrown away if damaged

  • Bagged finished product shall not be left standing exposed for extended periods in open areas

Roll Production

1. Buildings And Equipment

  • Weigh Up Area - clean

  • Weigh Up Area - in good condition (walls, floor, ceiling)

  • Weigh Up Area - organized, separation clean / dirty

  • Mixer Area / Overheads - clean

  • Mixer Area - in good condition (walls, floor, ceiling)

  • Mixer Area - organized, product protection in place, loose item control

  • Divider / Overheads - in good condition (walls, floor, ceiling)

  • Divider / Overheads - organized, product protection in place, loose item control

  • Divider / Overheads - clean

  • Moulder - clean

  • Moulder - in good condition (walls, floor, ceiling)

  • Moulder - organized, product protection in place, loose item control

  • IP - clean

  • IP - in good condition (walls, floor, ceiling)

  • IP - organized, product protection in place, loose item control

  • Prover / Overheads - clean

  • Prover / Overheads - in good condition (walls, floor, ceiling)

  • Prover / Overheads - organized, product protection in place, loose item control

  • Topping Unit / Overheads - clean

  • Topping Unit / Overheads - in good condition (walls, floor, ceiling)

  • Topping Unit / Overheads - organized, product protection in place, loose item control; allergen management

  • Depanner Overheads - clean

  • Depanner - in good condition (walls, floor, ceiling)

  • Depanner - organized, product protection in place, loose item control; allergen management

  • Oven- clean

  • Oven - in good condition (walls, floor, ceiling)

  • Oven - organized, product protection in place, loose item control

  • Tray Cleaner- clean

  • Tray Cleaner - in good condition (walls, floor, ceiling)

  • Tray Cleaner - organized, product protection in place, loose item control

2. Specific Criteria for area

  • Bins in adequate numbers, tidy and regularly emptied

  • Colour coded cleaning equipment in place, in good condition, stored in designated location

  • Food grade disposable cleaning cloths used for cleaning

  • Cleaning chemicals - labelled, stored in correct location, secure

  • Cleaning schedule in place, current at time of audit

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Thermometers clean (sanitised as required) and calibrated according to site schedule

  • Storage areas secure, labelled with contents, loose item control in place

  • No pins/staples or paperclips are found in area

  • Scissors are approved type, in good condition, clean and stored in designated location

  • Metal detectable pens being used in area and appropriately secured

  • Workstations neat and tidy

  • Ingredient tubs in good condition, no chips or cracks, ingredient tubs clean and appropriate for use. All sealed with lids

  • Ingredient tubs appropriately labelled. Labels in good condition. Ingredients being stored in the correct tubs, no evidence of cross contamination

  • Ingredient tubs , bread tins, or other food contact equipment not stored in contact with the floor

  • Oil and Water spray bottles labelled and not being stored on equipment

  • Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans

Roll Packing

1. Buildings and Equipment

  • Cooler - clean

  • Cooler - in good condition (walls, floor, ceiling)

  • Cooler - organized, product protection in place, loose item control

  • Crates (rack off bread) - clean

  • Crates (rack off bread) - in good condition (walls, floor, ceiling)

  • Crates (rack off bread) - organized, product protection in place, loose item control

  • UBE Line - clean

  • UBE Line - in good condition (walls, floor, ceiling)

  • UBE Line - organized, product protection in place, loose item control; metal detector check observed

  • VPS Line - clean

  • VPS Line - organized, product protection in place, loose item control

  • VPS Line - in good condition (walls, floor, ceiling)

  • VPS Line - organized, product protection in place, loose item control

  • VPS Line - organized, product protection in place, loose item control

  • Clean Crates / Turntable - in good condition (walls, floor, ceiling)

  • Packaging Storage - in good condition (walls, floor, ceiling)

  • Packaging Storage - clean

  • Packaging Storage - organized, product protection in place, loose item control

  • Clean Crates / Turntable - organized, product protection in place, loose item control

2. Specific Criteria for area

  • Bins in adequate numbers, tidy and regularly emptied

  • Cooler - in good condition (walls, floor, ceiling)

  • Food grade disposable cleaning cloths used for cleaning

  • Cleaning chemicals - labelled, stored in correct location, secure

  • Scales clean, level and calibrated as per schedule. Labelled with Calibration Date

  • Crates (rack off bread) - clean

  • Knives are approved type, in good condition, clean and stored in designated location

  • Storage areas secure, labelled with contents, loose item control in place

  • Tools - storage in allocated location, clean, not damaged

  • No pins/staples or paperclips are found in area

  • Metal detectable pens being used in area and are secured

  • Workstations neat and tidy

  • No crates items stored on floor

  • Packaging protection when off line

  • No finished product containers (e.g. bread bags) used to store anything on site except what is intended for

  • Allergen cleans being completed correctly, no evidence of allergens left on line after these cleans

  • Oil and Water spray bottles labelled and not stored on equipment

  • Unbagged finished product shall not be left standing for extended periods exposed. Naked bread to be stored in dry and clean or paper lined crates, and be at least 1 crate off the floor

  • Any non conforming product is isolated, labelled and recorded to prevent it being despatched without QA approval

  • Any dropped finished product inspected and thrown away if damaged

  • Bagged finished product shall not be left standing exposed for extended periods in open areas

  • All finished product date coded correctly and legibly. Both primary and secondary packaging where applicable

Grounds and Amenities

1. External Grounds

  • Security on site adequate and perimeter of property is adequately fenced off

  • Exterior of the building is in good repair

  • Product/equipment not stored or stacked next to walls

  • Drains have removable grates to allow for easy cleaning

  • No evidence of rubbish around perimeter of site

  • No old or redundant equipment left in external areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests

  • External grounds are well maintained - grass is kept low, there are no shrubs or plants touching the external perimeter

  • Gutters well maintained, free of debris

  • Crate wash area clean, no pooled water

  • Chemical storage locked and secure, correct storage of chemicals

  • Waste disposal area clean and organised

  • Waste to farmer organised, covered

  • Bread waste disposal organised, covered

  • Crate Wash Clean

  • No don't care item

  • Cardboard area clean

2 Amenities, Lunchroom

  • Staff amenities clean and well maintained

  • Nothing stored on top of lockers

  • No evidence of nuts or product containing nuts in tea rooms or lunch rooms

  • Vending machines, staff fridges, storage areas and office areas have no peanut or tree nut products. No evidence of employees consuming peanut or tree nut products on site

  • Clean as You Go' rule being followed in amenities and tea rooms

  • No Glass present

  • Personnel lockers clean and tidy

Maintenance

1. Workshop

  • All surrounding walls, floors and ceilings clean and in good condition

  • All lights covered with a shatterproof covering and in good working order

  • No old or redundant equipment left in maintenance areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests

  • Correct Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area

  • All surrounding walls, floors and ceilings clean and in good condition

  • No rags used. Only Food Grade disposable, coloured cleaning cloths available and in use

  • Equipment not stored or stacked next to walls

  • Tools are stored in toolbox or in allocated areas and not being stored on equipment. No personal items in toolboxes

  • Only food grade oils and lubricants used on food contact surfaces and equipment. All lubricants labelled either 'Food Grade' or 'Non Food Grade'

  • All "out of the way" areas i.e. under equipment, corners, under tables, door handles, switches etc clean and tidy

  • Swarf mats in place

  • No finished product containers (e.g. bread bags) used to store anything on site except what is intended for

2. Major Motors

  • All surrounding walls, floors and ceilings clean and in good condition

  • All lights covered with a shatterproof covering and in good working order

  • No old or redundant equipment left in maintenance areas. Old or redundant equipment is clean and stored in such a way as to not contaminate product or harbour pests

  • Correct Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area

  • All surrounding walls, floors and ceilings clean and in good condition

  • No rags used. Only Food Grade disposable, coloured cleaning cloths available and in use

  • Equipment not stored or stacked next to walls

  • Tools are stored in toolbox or in allocated areas and not being stored on equipment. No personal items in toolboxes

  • Only food grade oils and lubricants used on food contact surfaces and equipment. All lubricants labelled either 'Food Grade' or 'Non Food Grade'

  • All "out of the way" areas i.e. under equipment, corners, under tables, door handles, switches etc clean and tidy

  • Swarf mats in place

  • No finished product containers (e.g. bread bags) used to store anything on site except what is intended for

Distribution and Warehouse

1. Buildings And Equipment

  • Walls - clean

  • Walls - in good condition

  • Walls - nothing stored against, walkway access

  • Floors - clean

  • Floors - in good condition

  • Ceiling - clean, no condensation or water dripping

  • Ceiling - in good condition

  • Ladders / Steps - clean and in good condition

  • Lights covered and working

  • Redundant equipment clean, stored securely

  • No product/WIP/ Raw materials stored directly against wall allowing for pest harbourage

  • Bins in adequate numbers, tidy and regularly emptied

  • Colour Coded Cleaning equipment in good condition and being used for the right purpose. Adequate cleaning equipment in area

  • Tools - stored in toolbox or in allocated areas and stored on equipment

  • Workstations neat and tidy

2. Distribution

  • Pallets in acceptable condition i.e. not broken, not double stacked

  • Pallets not being stored on the floor, racking being used

  • Pallets not being stored outside

  • Packaging materials stored on appropriate racking, not stored on floor

  • All incoming product free of infestation, damage or objectionable odours before transferring to storage

  • Damaged pallets and crates removed from within the distribution areas

  • Off Line cleanliness i.e. under equipment, walls, floors around supports clean and free from build up

  • No temporary repairs made using cable ties, string or tape

  • Equipment is in acceptable condition, no evidence of paint chipping, broken parts

  • Nothing stored above food stream or on top of raw materials or equipment

  • Non conforming product is isolated, labelled and recorded to prevent being despatched without QA approval

  • Any dropped finished product is inspected and thrown away if damaged

  • Boxing Area Organised, tidy, no "do not care" items

  • Food waste is in designated locations

Summary and Close Out

  • Additional Comments

  • Next Scheduled Audit

  • Audit Completed by

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