Internal Audit Inspection Checklist
Internal Food Safety Assessment & Advisory Template
The Food Safety Advisory Audit Checklist is a structured assessment tool used to evaluate the effectiveness of a food business’s food safety management system, prerequisite programmes, Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), HACCP implementation, and regulatory compliance. Unlike certification audits, advisory audits are designed to identify opportunities for improvement, strengthen food safety culture, and prepare organizations for regulatory inspections or third-party certification audits.
This checklist provides a systematic approach for reviewing operational practices, documentation, facility conditions, personnel hygiene, sanitation, traceability, and preventive controls. It enables food businesses to proactively address non-conformities before they become food safety risks.
Purpose
This checklist helps organizations to:
Assess compliance with food safety requirements.
Identify strengths and improvement opportunities.
Verify implementation of GMP and HACCP programmes.
Evaluate sanitation and hygiene practices.
Prepare for regulatory and certification audits.
Improve food safety culture.
Reduce the risk of food safety incidents.
Support continual improvement initiatives.
Scope
This checklist is suitable for:
Food manufacturing facilities
Beverage processing plants
Dairy processing facilities
Meat and poultry processors
Seafood processing plants
Bakery and confectionery manufacturers
Fresh produce packing facilities
Warehouses and distribution centres
Food service kitchens
Retail food operations
Audit Information
Audit Details Information Company Name __________________________ Facility Location __________________________ Audit Date __________________________ Auditor __________________________ Department Audited __________________________ Audit Type Advisory / Internal / Pre-Certification Audit Standard GMP / HACCP / ISO 22000 / FSSC 22000 / BRCGS / SQF Overall Risk Rating Low / Medium / High
Scoring System
Score Description 2 Fully Compliant 1 Partially Compliant 0 Non-Compliant N/A Not Applicable
Section 1 – Management Commitment
Checklist Item Score Comments Food safety policy is documented and communicated Food safety objectives are established Management reviews are conducted Food safety responsibilities are defined Resources are adequate
Section 2 – Personnel Hygiene
Checklist Item Score Comments Employees wear clean protective clothing Hair restraints are worn correctly Handwashing facilities are adequate Handwashing procedures are followed Jewelry policy is enforced Illness reporting procedures are implemented Visitors follow hygiene requirements
Section 3 – Facility & Infrastructure
Checklist Item Score Comments Building structure is maintained Floors, walls, and ceilings are clean Lighting is adequate Ventilation is effective Drainage functions properly Water supply is potable Waste disposal systems are adequate
Section 4 – Equipment & Maintenance
Checklist Item Score Comments Equipment is food-grade Preventive maintenance programme implemented Equipment is clean and sanitary Calibration records available Maintenance activities documented
Section 5 – Cleaning & Sanitation
Checklist Item Score Comments Master cleaning schedule available SSOPs implemented Cleaning chemicals approved Chemical concentrations verified Sanitation verification completed ATP or hygiene verification performed Cleaning records maintained
Section 6 – Pest Management
Checklist Item Score Comments Pest control programme implemented Monitoring devices inspected Pest activity documented Corrective actions completed Pest control records available
Section 7 – Raw Material Control
Checklist Item Score Comments Approved supplier programme implemented Incoming inspections performed Raw materials correctly identified Storage conditions appropriate FIFO/FEFO system followed
Section 8 – Production Controls
Checklist Item Score Comments Process parameters monitored Cross-contamination controlled CCPs monitored (if applicable) Product identification maintained Foreign material controls effective
Section 9 – HACCP System
Checklist Item Score Comments HACCP plan available Hazard analysis completed CCPs validated Critical limits established Monitoring records complete Verification activities documented HACCP review conducted
Section 10 – Allergen Management
Checklist Item Score Comments Allergens identified Segregated storage implemented Label verification completed Cleaning validation performed Employee awareness demonstrated
Section 11 – Traceability & Recall
Checklist Item Score Comments Product coding system implemented Raw material traceability maintained Finished product traceability verified Recall procedure documented Mock recall conducted
Section 12 – Documentation & Records
Checklist Item Score Comments SOPs current and approved Records legible and complete Document control system implemented Records retained according to policy Corrective actions documented
Audit Summary
Category Maximum Score Score Achieved Management Commitment 10 Personnel Hygiene 14 Facility & Infrastructure 14 Equipment & Maintenance 10 Cleaning & Sanitation 14 Pest Management 10 Raw Material Control 10 Production Controls 10 HACCP System 14 Allergen Management 10 Traceability & Recall 10 Documentation & Records 10 Total 136
Non-Conformity Log
NC No. Clause/Area Observation Risk Level Corrective Action Responsible Person Target Date Status High / Medium / Low
Auditor Recommendations
Immediate corrective actions required:
Opportunities for improvement:
Positive observations:
Audit Conclusion
☐ Satisfactory – No major food safety concerns identified.
☐ Satisfactory with Minor Improvements Required.
☐ Significant Improvements Required Before Next Audit.
☐ Immediate Corrective Actions Required Due to High-Risk Findings.
Sign-Off
Role Name Signature Date Lead Auditor Department Manager Quality Manager Site Representative
References
FAO/WHO. Food Hygiene Basic Texts.
Codex Alimentarius Commission. General Principles of Food Hygiene (CXC 1-1969), including the HACCP System and Guidelines for Its Application.
ISO. ISO 22000:2018 – Food Safety Management Systems — Requirements for Any Organization in the Food Chain.
GFSI. Benchmarking Requirements (latest edition).
BRCGS. Global Standard Food Safety (latest edition).
SQF Institute. SQF Food Safety Code (latest edition).
U.S. FDA. Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (21 CFR Part 117).