Title Page

  • Version 4: Added section on Critical Batching Equipment (Recipe Project action). Updated colours of maintenance and pest activity questions (MJ)

  • Weekly GMP audit is a 'REALITY' snapshot audit to show that site standards (Section 4 under BRC) are correctly implemented and followed. The main focus of this audit is to check if each area meets its housekeeping & hygiene standards but the audit is not only limited to those areas. Any critical or major issues which can affect SHOTT's food safety & quality standard will be escalated immediately and appropriate actions will be taken.

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

HZ2

  • Personnel - correct uniform & good degree of personal hygiene? (e.g. hand washing, short & clean nails, no jewellery)

  • Packing area

  • Label storage (Wellington)

  • Lab (Auckland)

  • Changing room

  • Waste area clean & tidy?

  • All forms/documents completed as required? (PACKING TEAM)

  • All forms/documents completed as required? (LAB)

  • Any maintenance work needed?

  • Any signs of pest activity?

  • Any other issues which can affect the food safety & quality of our product? or Any complaints?

  • Any other comments or observations

HZ3

  • Below sections are for the changing room.

  • All shoes & boots off floor?

  • Storage area clean & tidy?

  • Sink area clean & tidy?

  • Protective clothing in PPE lockers & tidy?

  • Enough soap & paper towels in dispensers?

  • Below sections are for the batching / bottling (production) area.

  • Personnel - correct uniform & good degree of personal hygiene? (e.g. hand washing, short & clean nails, no jewellery)

  • CCP1 - is UV light on? (Wellington only)

  • Sink area

  • No tools, parts etc on machines or VATs

  • Machine surfaces & VATs clean?

  • Critical batching equipment in good condition?

  • Floor clean & tidy?

  • Waste area clean & tidy?

  • All forms/documents completed as required? (MACHINE OPERATOR)

  • All forms/documents completed as required? (BATCH MAKERS)

  • Any maintenance work needed?

  • Any signs of pest activity?

  • Any other issues which can affect the food safety & quality of our product? or Any complaints?

  • Any other comments or observations

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