Food Manufacturing Hygiene Audit

Updated: over a week ago

Food Manufacturing Hygiene Audit

Food Rooms & Equipment

1. Are food rooms well maintained and in good condition?


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2. Do staff clean the food rooms as they go, including difficult areas?


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3. Are all food and hand contact surfaces cleaned / disinfected regularly?


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4. Are suitable chemicals available for cleaning purposes?


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5. Are the chemicals stored correctly?


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6. Are proper cleaning methods used for cleaning equipment?


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7. Are separate cleaning cloths used in clean areas?


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Food Manufacturing Equipment

1. Is all food manufacturing equipment in good condition and well maintained?


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2. Is equipment easy to clean and always kept in a clean condition?


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3. Are all food and hand contact surfaces (e.g., work surfaces, slicers, fridge handles, probe thermometers) in good condition and cleaned / disinfected regularly?


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4. Are suitable chemicals available for cleaning purposes?


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5. Are the chemicals stored correctly?


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6. Are proper cleaning methods used for cleaning equipment?


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7. Are separate cleaning cloths used in clean areas?


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Food Storage

1. Are deliveries appropriately stored immediately?


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2. Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?


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3. Are foods in freezers covered?


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4. Are high-risk foods date coded, codes checked daily and stock rotated?


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5. Are dried goods stored correctly (e.g., in a suitable room, off the floor) in covered containers?


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6. Is outer packaging removed from ready-to-eat food before being placed in a clean area?


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7. Are freezers working properly?


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8. Are fridges and freezers defrosted regularly?


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Food Handling Practices

1. Are ready-to-eat foods prepared in separate clean areas?


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2. Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?


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3. Is the dishwasher in good working order and regularly serviced?


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4. Are wrapping and packaging materials used for ready-to-eat food kept in clean areas?


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5. Are strict controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?


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6. Is separate complex equipment provided for ready-to-eat food and is it located in a clean area?


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7. Are staff touching food as little as possible? (e.g., using tongs)


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8. If color-coded equipment is provided (e.g., utensils, chopping boards), is it being correctly used?


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9. Are high-risk foods prepared in small batches and placed in the fridge immediately after handling / preparation?


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10. Is food cooled as quickly as possible and away from raw food and other sources of contamination?


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11. Are vegetables/fruits/salads cleaned thoroughly before use unless labelled as ready-to-eat?


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12. Are an adequate number of clean utensils available?


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13. Are frozen foods defrosted safely?


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14. Are controls in place to prevent contamination by chemicals / foreign bodies (e.g., glass, packaging materials, bolts, rust, and cleaning chemicals)?


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15. Are staff aware of food allergy hazards?


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16. Are controls being followed to ensure staff wash hands especially before and after handling raw food?


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17. Is a separate probe thermometer used for ready-to-eat foods that is properly cleaned/disinfected before use?


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Personal Hygiene

1. Are staff wearing clean, suitable protective clothing and following personal hygiene rules, particularly hand washing?


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2. Are wash hand basins clean?


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3. Is hot water, soap and hygienic hand drying facilities available in the handwashing areas?


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4. Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?


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5. Are staff toilets and changing facilities clean and tidy?


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Pest Control

1. Are premises pest proofed and free from any signs of pests?


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2. Are external doors/ windows fitted with suitable flyscreens?


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3. Is food property protected from the risk of contamination by pests?


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Waste Control

1. Is waste in food rooms stored correctly?


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2. Is food waste stored correctly outside and is the refuse area kept clean?


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3. Is unfit food clearly labelled and stored separately from other food items?


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Checks And Record Keeping

1. Are all checks properly taken and recorded?


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2. Has appropriate corrective action been taken where necessary?


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3. Are record sheets up-to-date, checked and verified?


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4. Are equipment time/temperature combinations regularly cross-checked?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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