Audit – Maintenance
The maintenance audit checks that the plant is looked after without becoming a contamination source itself – planned work, hygienic practices, and proper sign-off before restart.
A good auditor is curious, not hostile. Record what you actually observed, note the evidence, and agree corrective actions with the auditee before you leave the area.
1. Audit details
| Field | Details |
|---|---|
| Audit title | Audit – Maintenance |
| 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 | Preventive maintenance schedule covers all food-safety-critical equipment. | |||
| 1.2 | PM tasks are completed on time; overdue tasks are tracked and escalated. | |||
| 1.3 | Breakdown history is reviewed for repeat failures. | |||
| 2.1 | Maintenance in food areas follows hygienic practices (protection, clean-up). | |||
| 2.2 | Food-grade lubricants are used where required; non-food-grade is controlled. | |||
| 2.3 | Tools and parts are accounted for after work in food areas. | |||
| 2.4 | Post-maintenance inspection and sign-off occur before production restarts. | |||
| 3.1 | Contractors are controlled: induction, supervision, and work permits. | |||
| 3.2 | Temporary repairs are recorded and given permanent fix dates. | |||
| 4.1 | Spare parts storage is clean and organized; critical spares are available. | |||
| 4.2 | Equipment modifications go through change control with food safety review. |
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