Title Page
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Prepared by
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Date and time
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Inspection location
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GMP Audit No.
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Please follow the scoring rules by rating 1 non-conformance as minor, ≥3 as major and any CCP breach as critical.
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When the non-conformance occurred is not corresponding with any of the questions stated in the audit template, please response to the last question.
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If the question is unrelated with your site location, please select N/A as your response.
High Care Leafy
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Footbath is full and recording sheet completed correctly/ on time?
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What are the issues? Please rate them according to the food risk severity.
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Are the staffs adhering to the GMP policy? (correct entry procedure and PPE, personal hygiene, food or drink being consumed in the area?)
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What are the issues? Please rate them according to the food risk severity.
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Is PPE available? Are tubs clean and good in condition?
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What are the issues? Please rate them according to the food risk severity.
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Are soap, paper towels, sanitisers and rubbish bins available and in good condition at all hand washing stations? all taps operational and operating at 35°C to 45°C and below 60°C?
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What are the issues? Please rate them according to the food risk severity.
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Are all lights, walls, floors, ceilings and doors clean, and in good condition? (check pool/stagnant water, condensation, cracks, gaps, holes)
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What are the issues? Please rate them according to the food risk severity.
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Are all electrical sockets, pipes, fittings and fixture to the building, clean and in good repair?
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What are the issues? Please rate them according to the food risk severity.
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No signs of pest activity or harbourage?
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What are the issues? Please rate them according to the food risk severity.
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Is the signage current relevant and in good condition? (not waterlogged or pose a food contamination risk)
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What are the issues? Please rate them according to the food risk severity.
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Are plastic pallets, bins, crates and spinner baskets clean, intact in good condition? No wooden pallets?
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What are the issues? Please rate them according to the food risk severity.
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Are refrigeration units and ceiling around it clean?
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What are the issues? Please rate them according to the food risk severity.
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Is all machinery/equipment (fixed and portable) clean in hygienic condition, free from rust, damage and temporary repairs? (Check conveyer belt, switches, buttons, screens, screws etc.)
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What are the issues? Please rate them according to the food risk severity.
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Cleaning equipment is clean, intact and stored correctly in allocated place? Correct colour coding for area or function? (check brooms, squeegees and hoses etc.)
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What are the issues? Please rate them according to the food risk severity.
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Are chemicals labelled, correctly dispensed and stored in well maintained area?
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What are the issues? Please rate them according to the food risk severity.
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Are all product labelled for traceability and stored/placed in the appropriate location?
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What are the issues? Please rate them according to the food risk severity.
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Toolboxes are clean and undamaged with item list; everything is present with no extra unlisted items? Only metal detectable pens and markers are in use?
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What are the issues? Please rate them according to the food risk severity.
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Bins used for rubbish have clear liners and are not overflowing?
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What are the issues? Please rate them according to the food risk severity.
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Are all workstations clean and tidy?
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What are the issues? Please rate them according to the food risk severity.
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Is the operator performing the CCP in accordance with the procedure? (check Final sanitise PAA, metal detection check, calibration records etc.)
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What are the issues? Please rate them according to the food risk severity.
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Are the rooms operating at the correct temperature?
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What are the issues? Please rate them according to the food risk severity.
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Other Comments?
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What are the issues? Please rate them according to the food risk severity.
