Audit – Good Manufacturing Practice (GMP)
The GMP audit is boots on the ground – building, equipment, people, and habits. It’s the audit that catches the things everyone walks past because they see them every day.
Audit against what you see, not what you hope. Mark each clause C, NC or N/A on evidence – and write the evidence down; ‘looked fine’ isn’t evidence. Every NC gets a corrective action.
1. Audit details
| Field | Details |
|---|---|
| Audit title | Audit – Good Manufacturing Practice (GMP) |
| Audit no. | [AUD-YYYY-###] |
| Date(s) | [YYYY-MM-DD] |
| Auditor(s) | [Name(s)] |
| Area / process audited | [Area] |
| Auditee(s) | [Name(s) / Title(s)] |
2. Audit criteria
Reword the clauses to match your standard if you need to – but keep the numbering stable so you can trend findings over time.
| Ref | Requirement | C / NC / N/A | Evidence seen | Corrective action ref |
|---|---|---|---|---|
| 1.1 | Building exterior, grounds, and waste areas are clean and pest-proof. | |||
| 1.2 | Doors, windows, and vents close properly and are screened where needed. | |||
| 1.3 | Floors, walls, and ceilings are in good repair and cleanable. | |||
| 1.4 | Lighting is adequate, clean, and protected against breakage. | |||
| 1.5 | Drainage is adequate; drains are clean and trapped. | |||
| 2.1 | Equipment is food-grade, in good repair, and cleanable. | |||
| 2.2 | Equipment layout prevents cross-contamination (raw/RTE separation). | |||
| 2.3 | Utensils and containers are clean, undamaged, and stored correctly. | |||
| 3.1 | Staff wear clean protective clothing, hair covering, and captive footwear. | |||
| 3.2 | Handwash stations are accessible, stocked, and used correctly. | |||
| 3.3 | Jewellery, personal items, and eating/drinking controls are followed. | |||
| 3.4 | Illness reporting and exclusion rules are understood and applied. | |||
| 4.1 | Cleaning is performed per schedule; standards are verified. | |||
| 4.2 | Chemicals are stored locked and segregated from food. | |||
| 4.3 | Waste is removed promptly; bins are clean, lidded, and labelled. | |||
| 4.4 | Glass and brittle materials are controlled per the register. | |||
| 4.5 | Personal hygiene facilities are clean and adequately stocked. | |||
| 5.1 | No evidence of pest activity; devices are in place per the map. |
3. Summary
- Total clauses checked:
- Compliant: Non-compliant: N/A:
- Overall result: [Pass / Conditional pass / Fail – define your scoring rule here]
- Key strengths:
- Priority corrective actions: [list CAR references]
Approval and control
| Role | Name | Signature | Date |
|---|---|---|---|
| Prepared by | [Name] | [Signature] | [Date] |
| Reviewed by (QA) | [Name] | [Signature] | [Date] |
| Approved by | [Name] | [Signature] | [Date] |
Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.
General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026