Title Page

  • Prepared by

  • Date and time

  • Inspection location
  • GMP Audit No.

  • Please follow the scoring rules by rating 1 non-conformance as minor, ≥3 as major and any CCP breach as critical.

  • When the non-conformance occurred is not corresponding with any of the questions stated in the audit template, please response to the last question.

  • If the question is unrelated with your site location, please select N/A as your response.

High Care Wets

  • Footbath is full and recording sheet completed correctly/ on time?

  • What are the issues? Please rate them according to the food risk severity.

  • Are the staffs adhering to the GMP policy? (correct entry procedure and PPE, personal hygiene, food or drink being consumed in the area?)

  • What are the issues? Please rate them according to the food risk severity.

  • Is PPE available? Are tubs clean and good in condition?

  • What are the issues? Please rate them according to the food risk severity.

  • 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?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all lights, walls, floors, ceilings and doors clean, and in good condition? (check pool/stagnant water, condensation, cracks, gaps, holes)

  • What are the issues? Please rate them according to the food risk severity.

  • Are all electrical sockets, pipes, fittings and fixture to the building, clean and in good repair?

  • What are the issues? Please rate them according to the food risk severity.

  • No signs of pest activity or harbourage?

  • What are the issues? Please rate them according to the food risk severity.

  • Is the signage current relevant and in good condition? (not waterlogged or pose a food contamination risk)

  • What are the issues? Please rate them according to the food risk severity.

  • Are plastic pallets, bins, crates and spinner baskets clean, intact in good condition? No wooden pallets?

  • What are the issues? Please rate them according to the food risk severity.

  • Are refrigeration units and ceiling around it clean?

  • What are the issues? Please rate them according to the food risk severity.

  • 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.)

  • What are the issues? Please rate them according to the food risk severity.

  • Cleaning equipment is clean, intact and stored correctly in allocated place? Correct colour coding for area or function? (check brooms, squeegees and hoses etc.)

  • What are the issues? Please rate them according to the food risk severity.

  • Are chemicals labelled, correctly dispensed and stored in well maintained area?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all product labelled for traceability and stored/placed in the appropriate location?

  • What are the issues? Please rate them according to the food risk severity.

  • 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?

  • What are the issues? Please rate them according to the food risk severity.

  • Bins used for rubbish have clear liners and are not overflowing?

  • What are the issues? Please rate them according to the food risk severity.

  • Are all workstations clean and tidy?

  • What are the issues? Please rate them according to the food risk severity.

  • Is the operator performing the CCP in accordance with the procedure? (check Final sanitise PAA, metal detection check, calibration records etc.)

  • What are the issues? Please rate them according to the food risk severity.

  • Are the rooms operating at the correct temperature?

  • What are the issues? Please rate them according to the food risk severity.

  • Other Comments?

  • What are the issues? Please rate them according to the food risk severity.

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.