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GMP AUDIT CHECKLIST FOR FOOD PRODUCTION | FREE DOWNLOAD

Fill out the GMP Audit Checklist template below and remove any rows that don't apply to your business. At the end of the GMP audit checklist, just enter your info and download the template for your internal food safety records.

Audit name: Food Production GMP Audit Checklist for [enter business Name]
Unique Facility Identifier (UFI): [enter UFI]
Facility address: [enter address]
Date conducted: [DD/MM/YYYY]
Facility Contact Name: [enter contact info]
Facility Contact Number: [enter contact info]
Audit prepared by: [enter auditor name]
Regulatory requirements Conforming Evidence/Comments
Regulatory requirements Conforming Evidence/Comments
The facility possesses an FDA registration number. Yes
No
N/A
 
A food traceability system is implemented to track products from their entry to exit, whether in their original state or as a part of another product. Yes
No
N/A
 
Initial and annual mock recall exercises are conducted, thoroughly documented, and proven effective. Yes
No
N/A
 
 
Food safety plan Conforming Evidence/Comments
The facility maintains a comprehensive and documented food safety plan. Yes
No
N/A
 
One or more qualified individuals are designated to oversee and administer the food safety plan. Yes
No
N/A
 
Records of food safety plan compliance, including daily, weekly, or monthly inspections, are maintained on site. Yes
No
N/A
 
 
Personnel qualifications and trainings Conforming Evidence/Comments
Documentation of personnel qualifications and training records is kept current and well-maintained. Yes
No
N/A
 
Every employee is either a qualified individual or is under the supervision of one. Yes
No
N/A
 
All personnel receive documented annual training in food hygiene and safety relevant to their specific roles. Yes
No
N/A
 
Supervisory staff are specifically tasked with overseeing the GMP practices of their subordinates. Yes
No
N/A
 
 
Personal Hygiene Conforming Evidence/Comments
A Personnel Hygiene Policy (PHP) is established, enforced, and documented, applicable to all staff and visitors. Yes
No
N/A
 
The PHP covers essential personal hygiene practices, including clothing and footwear requirements. Yes
No
N/A
 
The PHP specifies the types of uniforms and personal protective equipment (PPE) required for different roles, along with their maintenance and usage conditions. Yes
No
N/A
 
The PHP details guidelines on handwashing, the use of nail polish, and hair containment. Yes
No
N/A
 
The PHP outlines rules for storing personal items and clothing, as well as restrictions on wearing jewelry. Yes
No
N/A
 
The PHP contains regulations on eating, drinking, smoking, vaping, and similar activities on premises. Yes
No
N/A
 
The PHP addresses the prevention of allergen cross-contamination in relation to personnel hygiene. Yes
No
N/A
 
The PHP includes procedures for reporting, managing, and cleaning contamination incidents involving blood or bodily fluids in food or production areas. Yes
No
N/A
 
The PHP establishes protocols for employees to report illnesses. Yes
No
N/A
 
The PHP stipulates conditions under which sick employees are restricted from production areas until it is safe for them to resume specific duties. Yes
No
N/A
 
The PHP sets forth guidelines for first aid, including the management of open lesions, infected wounds, boils, and similar injuries. Yes
No
N/A
 
 
Supply chain Conforming Evidence/Comments
A procedure is documented and maintained for the appropriate receiving and storage of raw materials and ingredients. Yes
No
N/A
 
 
Processes and Controls Conforming Evidence/Comments
All operations adhere to comprehensive sanitation principles and practices. Yes
No
N/A
 
Quality control protocols are established, executed, and upheld to ensure the safety and suitability of food and packaging materials. Yes
No
N/A
 
One or more qualified individuals are tasked with overseeing facility sanitation. Yes
No
N/A
 
A system, such as color-coded equipment, is in place and maintained to prevent allergen cross-contamination. Yes
No
N/A
 
Procedures for testing to detect sanitation, allergen, or other food contamination issues are documented and followed as needed. Yes
No
N/A
 
Documented controls are in place to ensure that contaminated food is rejected, treated, or processed to eliminate contaminants. Yes
No
N/A
 
A documented system for inspecting, handling, segregating, and storing raw materials is maintained. Yes
No
N/A
 
Procedures are documented for washing or cleaning raw materials used in food production to remove contaminants. Yes
No
N/A
 
Water used in food contact processes, such as washing or rinsing, is safe and, if treated, is regularly monitored to ensure quality. Yes
No
N/A
 
Procedures are documented for identifying raw materials that require treatments such as pasteurization, along with the treatment processes themselves. Yes
No
N/A
 
Control measures and identification protocols are documented for raw materials susceptible to aflatoxins or other natural toxins. Yes
No
N/A
 
Control measures and identification protocols are in place for raw materials at risk of contamination with pests, undesirable microorganisms, or extraneous materials. Yes
No
N/A
 
Raw materials, ingredients, and rework are stored in suitable containers under appropriate temperature and humidity conditions. Yes
No
N/A
 
All food-related activities, including storage, processing, and packaging, are conducted to minimize risks of contamination, spoilage, or deterioration. Yes
No
N/A
 
Measures such as sterilization, irradiation, and pasteurization are documented and implemented to destroy or inhibit microorganisms. Yes
No
N/A
 
These measures delineate product flow and work areas to protect against cross-contact with allergens, contamination, and microbial growth. Yes
No
N/A
 
Measures are specified to prevent contamination of finished foods. Yes
No
N/A
 
Procedures are in place to protect against contamination from the use of equipment, containers, utensils, or tools. Yes
No
N/A
 
Protocols are established to prevent contamination from metal or other extraneous materials. Yes
No
N/A
 
Procedures for disposing of or reconditioning adulterated food or materials are documented to prevent further contamination. Yes
No
N/A
 
All food and ingredient preparation must comply with best practices to prevent contamination. Yes
No
N/A
 
Food is safeguarded against contaminants that might drip, drain, or be drawn into it. Yes
No
N/A
 
Heat blanching processes are properly documented, and records of routine equipment sterilization are maintained. Yes
No
N/A
 
Food preparations such as batters and gravies are managed to prevent contamination and microbial proliferation. Yes
No
N/A
 
Food preparation procedures are designed to avoid contamination and prevent microbial spread. Yes
No
N/A
 
Controls to prevent contamination and manage microorganisms in dry mixes, nuts, and other ingredients dependent on water activity control are in place and documented. Yes
No
N/A
 
Measures to maintain the pH of acid and acidified foods at 4.6 or below are implemented and monitored. Yes
No
N/A
 
Ice used in food production is sourced from water that meets safety standards. Yes
No
N/A
 
 
Defect Action Conforming Evidence/Comments
Documentation is maintained for defect action controls as necessary. Yes
No
N/A
 
Quality control operations are carried out to minimize potential defects, with thorough documentation and record-keeping of their implementation. Yes
No
N/A
 
Protocols are in place to prevent defective food from contaminating uncontaminated food. Yes
No
N/A
 
 
Equipment and Utensils Conforming Evidence/Comments
All equipment and utensils should be made from materials that can withstand repeated and thorough sanitation, cleaning, and maintenance. Yes
No
N/A
 
Equipment and utensils must be utilized in a manner that prevents the adulteration or contamination of food. Yes
No
N/A
 
All equipment should be readily accessible for cleaning, maintenance, and inspection purposes. Yes
No
N/A
 
Food-contact surfaces must be constructed from non-toxic, corrosion-resistant materials suitable for repeated use, cleaning, and maintenance. Yes
No
N/A
 
Food-contact surfaces should be maintained with appropriate construction details like sanitary welds. Yes
No
N/A
 
Non-food contact equipment within production areas must be kept in a clean and good condition. Yes
No
N/A
 
Equipment and systems for holding, conveying, and manufacturing must be designed and built to enable repeated use, maintenance, cleaning, and sanitation. Yes
No
N/A
 
Refrigeration and freezing compartments should be equipped with devices that indicate temperature. Yes
No
N/A
 
Instruments and controls used for measuring, regulating, or recording temperatures, pH, and similar parameters must be accurately calibrated and maintained. Yes
No
N/A
 
Any compressed air or gases used in food production should be filtered and free of oil. Yes
No
N/A
 
 
Sanitary Facilities and Controls Conforming Evidence/Comments
The water supply system is sufficient for operations and sourced appropriately. Wells are inspected and maintained annually. Yes
No
N/A
 
Documentation of water testing confirms its potability for use in food production or by personnel. Yes
No
N/A
 
Running water is consistently maintained at suitable temperatures. Yes
No
N/A
 
Plumbing is adequately designed to support operational water and waste flows. Yes
No
N/A
 
Floors, gutters, and drains are sufficiently sloped to ensure proper drainage. Yes
No
N/A
 
There are no cross-connections between treated and untreated water supplies. Yes
No
N/A
 
All backflow prevention devices on water and steam lines are certified periodically. Yes
No
N/A
 
Sewage is properly channeled into an adequate sewage system. Yes
No
N/A
 
Toilet facilities for production staff are sufficient for the number of employees and vent independently to the outside. Yes
No
N/A
 
Toilet facilities are designed to prevent direct opening into food handling areas and are equipped with self-closing doors or maze-type entrances. Yes
No
N/A
 
Toilet facilities are well-lit and equipped with sufficient waste receptacles. Yes
No
N/A
 
Toilet facilities display signs detailing handwashing procedures; they provide water at a suitable temperature and ample soap. Yes
No
N/A
 
Toilet facilities are regularly maintained and kept in good working order. Yes
No
N/A
 
Handwashing areas in production or break rooms provide water at appropriate temperatures, signage about handwashing practices, suitable soap, and proper hand drying means. Yes
No
N/A
 
The capacity for rubbish and waste storage in the facility is adequate for the operations. Yes
No
N/A
 
 
Maintenance and Sanitation Conforming Evidence/Comments
Buildings, fixtures, and other facilities are meticulously maintained in a sanitary and clean state. Yes
No
N/A
 
A documented policy for the maintenance of equipment, including its cleaning, sanitation, and post-repair inspection, is actively implemented. Yes
No
N/A
 
Procedures for cleaning and sanitizing are documented, ensuring methods do not lead to food contamination or adulteration. Yes
No
N/A
 
Cleaning and sanitizing agents are free from undesirable microorganisms and are suitable for their intended purposes. Yes
No
N/A
 
Chemicals are securely stored in a controlled, locked area and are clearly labeled. Yes
No
N/A
 
An effective pest control program is documented, implemented, and maintained. Yes
No
N/A
 
A map of pest control stations is maintained and readily accessible. Yes
No
N/A
 
Documentation for routine maintenance and inspection of pest control equipment is available and accessible. Yes
No
N/A
 
Pest control device types, numbers, and placements are deemed appropriate. Yes
No
N/A
 
The facility maintains a pest-free environment. Yes
No
N/A
 
The use of pesticides is rigorously controlled to prevent food contamination. Yes
No
N/A
 
All food-contact surfaces and utensils are regularly cleaned, sanitized, and the process is documented under the supervision of a competent employee. Yes
No
N/A
 
Sanitizing and drying procedures for tools and equipment used in processing low-moisture foods are established, implemented, and documented. Yes
No
N/A
 
Cleaning and sanitizing procedures for tools and equipment used in wet processing are established, implemented, and documented. Yes
No
N/A
 
Procedures for cleaning and sanitizing food-contact surfaces are established, implemented, and documented. Yes
No
N/A
 
Single-service items are managed in a manner that prevents food contamination during handling, storage, and disposal. Yes
No
N/A
 
Non-food contact surfaces of equipment are cleaned and maintained properly. Yes
No
N/A
 
Portable equipment that contacts food is kept and stored in conditions that prevent contamination. Yes
No
N/A
 
All chemicals used within the facility are safe and appropriate for use in food production environments, including food-grade lubricants. Yes
No
N/A
 
 
Warehousing and Distribution Conforming Evidence/Comments
Practices for storing and transporting food are designed to prevent contamination or adulteration and ensure suitable conditions. Yes
No
N/A
 
Control measures are in place to inspect and document the condition of incoming goods. Yes
No
N/A
 
Wash certificates, detailing the previous loads of tanker trucks, are available when required. Yes
No
N/A
 
Control measures ensure that outgoing shipments of food meet appropriate conditions and quality standards. Yes
No
N/A
 
Packaging materials are managed in a way that prevents contamination during storage and handling. Yes
No
N/A
 
Retained, returned, or damaged products are segregated in a designated area and are clearly marked. Yes
No
N/A
 
Documented procedures are in place and followed for the correct sequence and use of materials within their designated shelf life. Yes
No
N/A
 
 
Food By-Products for Animal Food Conforming Evidence/Comments
Human food by-products for use as animal food are maintained in conditions and equipment that avoid contamination and are regularly cleaned and maintained. Yes
No
N/A
 
Human food by-products are held in a way that avoids contamination. Yes
No
N/A
 
Proper labelling of human food by-products exist and are implemented. Yes
No
N/A
 
Shipping containers and bulk transport vehicles are inspected and maintained appropriately to avoid contamination. Yes
No
N/A
 
 
Facility and Grounds Conforming Evidence/Comments
Facility design and construction is suitable for the intended use and should exhibit properties to prevent contamination of products. Yes
No
N/A
 
The facility grounds are maintained to avoid pest harborage including the removal of garbage and debris. Yes
No
N/A
 
Facility grounds are surfaced to avoid standing water, prevent dust and offensive odors. Yes
No
N/A
 
Facility waste containers are adequate and regularly emptied, maintained, and documented. Yes
No
N/A
 
The facility grounds are not affected by uncontrolled contamination risks from adjacent properties. If a risk is identified, controls are established, implemented, and documented. Yes
No
N/A
 
The facility has the necessary space for adequate operations, maintenance, sanitation, and production activities. Yes
No
N/A
 
Bulk storage vessels are constructed to avoid contamination and allow for cleaning, sanitation, and maintenance. Yes
No
N/A
 
Facility components including floors, doors, ceilings, walls, etc are designed to facilitate sanitation and maintenance as required. Yes
No
N/A
 
Adequate procedures and controls are in place to avoid overhead condensation. Yes
No
N/A
 
Catwalks and stiles are constructed and located in a way that avoids contamination. Yes
No
N/A
 
All areas have sufficient lighting to maintain adequate sanitary conditions and operations. Yes
No
N/A
 
All glass and fixtures are sufficiently protected to avoid glass contamination in case of breakage. Yes
No
N/A
 
Fans and air-moving equipment shall be located and adjusted to minimize contamination. Yes
No
N/A
 
Buildings are reasonably free of excessive dust, heat, steam, condensation, vapors, smoke, or fumes. Yes
No
N/A
 
Doors, windows, or openings are properly closed, sealed, or screened to avoid contamination and pests. Yes
No
N/A
 

What is GMP?

GMP stands for Good Manufacturing Practice, a set of guidelines and standards that ensure food businesses are manufacturing safe and high-quality products. Carefully documented and controlled Good Manufacturing Practices apply to all aspects food manufacturing including handling, storage and processing of raw materials, as well as finished products' packing, labeling, and distribution.

It's the U.S. Food and Drug Administration (FDA) — under the authority of the Federal Food, Drug, and Cosmetic Act — that enforces this quality management system in an effort to minimize, if not eliminate, risks of foodborne illnesses.

Key points covered:

  1. GMP stands for Good Manufacturing Practice, a globally-recognized food safety standard that helps to ensure businesses manufacture the safest, highest quality food items.
  2. The 5 P's of Good Manufacturing Practices are People, Processes, Premises, Product, and Procedures.
  3. There are 10 principles of GMP ranging from Standard Operating Procedures to hiring and quality control to audits.
  4. GMP compliance responsibilities fall on both internal (first-party) and external (third-party) stakeholders.
  5. Three of the best ways to prepare your team for GMP compliance is to communicate the company goals, deliver proper engaging training, and to conduct mock GMP audits internally.
  6. In addition to FoodDocs' Audits feature, our food safety software gives you the ability to customize monitoring and traceability tasks that can be used to record essential information as evidence of GMP compliance.

 

What are the 5 P's of GMP?

As we outlined in our Good Manufacturing Practices guide, the five principles of GMP are:

1. People

Guidelines regarding food handlers involve their proper food safety training and education in executing proper food handling techniques. Every employee in a food business must be familiar with the principles of basic hygiene requirements.

Under the GMP guidelines, all employees must be provided with clear roles and responsibilities for maintaining food safety. The guidelines also require regular assessment of the employee's knowledge of food safety and handling practices.

You could use FoodDocs' free Food Safety Quiz to evaluate your team's knowledge of food safety.

2. Processes

Processes cover the need for every food business to conduct all necessary food safety practices and follow all applicable regulations for the protection of food from contamination sources. Food safety procedures involved in this principle include ensuring accurate temperature monitoring during cooking and ensuring sanitary facility conditions.

The process component also focuses on establishing a proper documentation system for food manufacturing operations. The system will help prove your manufacturing operation's compliance with food safety regulations.

Like employee training, food safety processes require regular evaluation to ensure efficiency and effectiveness. Upon evaluation, food safety managers can form better strategies for improvement.

3. Premises

Every food business must ensure that every food facility, including suitable equipment, is well-maintained and in clean condition to guarantee safety and effectiveness in performing their functions. One of the main goals of this component is to ensure that every product that your business produces is of the same quality and safety and that operational issues are controlled.

The premises component can be achieved by establishing portable equipment maintenance, adequate sanitation practices, and schedules. These activities can help control any source of contamination of food and protect consumers from health hazards, such as undesirable microorganisms or foreign substances.

4. Products

The GMP guidelines ensure control of products by establishing guidelines for evaluating them during receiving and storage. This component aims to ensure that all raw materials and finished products used in your food business are free from contamination to ensure safe and high-quality food products.

5. Procedures or Paperwork

Procedures refer to the comprehensive documentation of all safety operations under the GMP guidelines. This component is critical for ensuring that all operations result in consistent quality and safety of products. It includes the compilation of adequate records such as the following:

  • Laboratory control records
  • Distribution records
  • Process records
  • Training records
  • Batch production records

Document procedures and complete records will help you discover non-compliance.

The key to covering all 5 Ps of GMP is to implement a comprehensive Food Safety Management System (FSMS). This system covers all areas and helps document all critical information. It also helps ensure that food handlers perform their responsibilities correctly and efficiently.

To improve the accuracy and efficiency of your analytical reports, use our digital solution instead of the traditional monitoring system. Using our smart Food Safety Management System, you can get intuitive features powered by artificial intelligence.

Our system can generate essential food safety monitoring logs and help you perform them with a notification system. In addition, our software features a all-in-one Traceability System that can also help you manage production operations.

Keep all product and process information in one comprehensive Traceability System and access important information in one cloud system. Our Traceability System features advanced search options that can help you gather particular information with specific filters.

Food Traceability FoodDocs

The 10 principles of GMP

There are 10 guiding Good Manufacturing Practices that any business striving for GMP compliance and certification should adhere to:

  1. Develop process-, facility-, and equipments-related Standard Operating Procedures (SOPs)
  2. Follow specifications of the SOPs
  3. Validate specifications of the SOPs
  4. Document everything
  5. Monitor the facilities and equipment
  6. Hire qualified and competent team members
  7. Protect products against contamination
  8. Control product components and processes
  9. Ensure quality across operations, manufacturing, logistics, and distribution
  10. Perform regularly scheduled third-party audits

These core principles will help to ensure that you not only pass first- but third-party audits with flying colors.

What's a GMP Audit Checklist?

A Good Manufacturing Practice audit checklist is a valuable tool for food manufacturers and producers to ensure compliance with GMP guidelines. If you're a Food Safety, Quality Assurance or Quality Control manager, conducting internal GMP audits using a checklist can help you systematically identify and address any potential non-compliance issues before they become major problems with corrective actions.

This proactive approach demonstrates a commitment to food safety to your staff, regulators, and customers.

Key components of this internal GMP audit checklist

The key components of the internal GMP audit checklist above covers questions that'll help you determine whether or not your food facilities are compliant with Yes, No, or N/A answer options across the following topics:

  • Regulatory requirements
  • Food safety plan
  • Key personnel qualifications and trainings
  • Hygienic Practices
  • Supply chain
  • Processes and controls
  • Defect Action
  • Equipment and Utensils
  • Sanitary Facilities and Controls (e.g., toilet facilities)
  • Maintenance and Sanitation
  • Warehousing and Distribution
  • Food By-Products for Animal Food
  • Facility and Grounds

Addressing the state of your quality standards and internal quality controls through this internal audit process will give you a clearer picture of where your business stands in the context of GMPs.

Who is Responsible for GMP Compliance?

Internal and external stakeholders both play important roles in the success (or failure) of a food business's GMP compliance journey.

To understand each of their roles, let's look closer at the compliance responsibilities of both internal team members and external auditors.

  • Internal GMP compliance responsibilities: Before the actual auditing starts, internal (or first-party,) GMP compliance requires a team that buys into the food safety culture and goal of striving for GMP certification. It involves team members who consistently upkeep and provide evidence of the food safety monitoring, and traceability tasks as outlined in the food safety plan and SOPs designed to meet GMP compliance.
  • External GMP compliance responsibilities: External (third-party) GMP auditors play an especially important role for business's trying to become GMP-certified. Once you're ready, an third-party auditor that's recognized by the certifying body will conduct an audit similar to the internal audits you may have been conducting. In fact, it'll be highly thorough and unbiased since the independent auditor will be scoring your food facilities with fresher, more objective eyes.

How to prepare your team for the internal audit?

Preparing your team for an internal Good Manufacturing Practices (GMP) audit can be a daunting task, but it doesn't have to be. These three practical tips can empower your team and boost their confidence as they get ready for internal or external audits:

  1. Communication: When it comes to food safety, no one likes surprises. Transparently share with the team that the business is striving to become GMP certified and, to get there, everyone will have to learn and work together to get to that stage. Clearly explain the purpose of the audit, what will be assessed, and the expected outcomes. Encourage team members to ask questions and provide clarification to alleviate any concerns or confusion.
  2. Training and education: Ensure that your team is well-versed in GMP principles and practices. Provide comprehensive training sessions and resources to refresh their knowledge and highlight areas that may be assessed during the audit. Encourage team members to actively participate and engage in discussions to foster a deeper understanding of GMP requirements. If budget allows, having input from a GMP consultant could be beneficial.
  3. Mock internal audits: Conducting mock internal GMP audits is an effective way to prepare your team. Practicing will help familiarize teams with what to expect during an audit, identify issues ahead of the actual audit with a third-party, and be better prepared to field potential GMP-related questions. If possible, depending on schedules, have team members shadow the Food Safety Manger or Quality Assurance Supervisor who's conducting the internal audits. This will give employees in various parts of the business the ability to think like auditor and evaluate your facility's compliance with GMP standards. It could be a truly eye-opening experience and is a great way to instil a stronger food safety culture.

Remember, the goal is to empower your team and make them feel supported, rather than scared, as they face an internal GMP audit.

How to use this internal GMP audit checklist

Start by familiarizing yourself with the checklist itself. Review each section and the specific criteria it covers. See what applies to you and simply delete the rows that do not. This will give you an idea of what areas of your business the checklist is designed to assess.

Next, gather any necessary documentation or records that may be required for the audit. These could include SOPs, training records, equipment maintenance logs, and any other relevant documents that pertain to the GMP guidelines.

With the checklist and supporting documentation in hand, begin your audit. Go through each section of the checklist and assess your business's compliance with the GMP requirements outlined. Take notes and document any areas where improvements or corrective actions are needed.

Once you have completed the audit, review your findings and prioritize any necessary corrective actions. Develop a plan for addressing any identified gaps or deficiencies and assign responsibilities for implementing these corrective actions.

Finally, regularly review and update your internal GMP audit checklist to ensure it remains current and aligned with any changes in regulations or industry best practices. Use this GMP audit template as an ongoing tool to continuously monitor and improve your compliance with GMP standards.

Time to download your free GMP audit checklist!

If you're looking for a reliable and comprehensive checklist to conduct your internal GMP audit, jump back to the top of the page! We've created a practical and easy-to-use GMP audit template that you can download for free.

Alternatively, you can...

Try FoodDocs' Audits feature to create this internal GMP audit checklist!

GMP compliance is your company's first line of approach to protecting public health by ensuring that your team is working in a clean and sanitary environment.

In the Audits module, click on "New audit" and select an audit template. In this case you'll create choose "Create new", name your audit something like "Internal GMP Audit Checklist", add all relevant questions, and select "Save".

Then you'll be able to select the proper audit template.

FoodDocs GMP Audit Checklist

You have the ability to conduct the audit on the desktop app, which you can see below:

Preview of the GMP audit checklist you can create in the FoodDocs Audits module.

However, during your internal GMP audit you'll be walking around the facility for much of the process. So using the FoodDocs mobile app (on either iOS or Android devices) will be less burdensome.

Just like on desktop, the mobile app also gives you the ability to attach photos and other files — a helpful feature that auditors love. The more food safety evidence the better.

FoodDocs GMP Audit Checklist Mobile App

Using our smart Food Safety Management System will help to ensure you're consistently staying GMP compliant. Other product features include:

Customizable monitoring tasks to help maintain food safety compliance

Monitor and record all task information with the automatically generated monitoring tasks that our system can provide. When you sign up, our system will generate all the essential monitoring checks to keep you GMP-compliant through the information you provide.

Some of the customizable logs and checklists that you can get include the following:

  • Receiving chilled goods log
  • Fridge temperature log
  • Temperature log
  • Employee hygiene checklist
  • Master sanitation schedule

Temperature log FoodDocsCustomizable Temperature Log from FoodDocs software

Use these comprehensive monitoring tasks to record critical information and maintain a food-safe working environment in your food premises according to GMP requirements. Our software's monitoring tasks are designed to maintain optimum food safety according to critical standards, such as the GMP guidelines.

What makes these monitoring tasks more efficient is that you can customize them according to your business needs. As GMP guidelines may vary from one food business type to another, you can easily apply customizations to each task and tailor them according to your operations.

Step-by-step instructions to help train food handlers

Make GMP training programs easier and more efficient with the help of our software's step-by-step instruction tools. Each automatically generated monitoring task comes with detailed instructions on how to perform and monitor the task.

You can use this feature to train food handlers and remind them of the proper execution of tasks according to GMP guidelines. In addition, you can use these instructions to train new food workers and save time from conducting food safety training repeatedly.

Make employee training programs more tailor-fit to your business by uploading your own versions of the instructions. You can upload images or videos from your food business and make the instructions more understandable among your team members.

Step-by-step_instructionsStep-by-step instructions from FoodDocs software

Smart auditing tools to help evaluate your operations

Conduct in-house GMP audits with the help of our smart auditing tools. You can get a comprehensive audit checklist from our software or create one according to GMP checklists from scratch. Use this feature to evaluate your food business's readiness for certification or any inspection.

Perform audits using our food safety app on a mobile device of your choice and use the results to further improve your operations according to your findings.

With the help of our smart auditing tools, you can always access your GMP audit report, stay compliant with minimum GMP standards, and consistently evaluate your system for optimization.

All-in-one Traceability System to help track and manage production flow

One of the main requirements of every GMP guideline is establishing a comprehensive traceability system. With our intuitive Food Safety Software, you can also get an intuitive Traceability System with production management features.

Using our Traceability System, you can log all critical information about your food ingredients, products, and batch operations. Access information about a particular production batch with the help of advanced search options.

In case of customer complaints or food recalls, you can use our Traceability System to retrieve information about a particular production batch and print it as a reference. With quick solutions such as our advanced search feature, you can minimize damages caused by potential hazards.

Production_traceability-1Traceability system from FoodDocs

Built-in HACCP plan builder to help establish a comprehensive food safety plan

As mentioned earlier, GMP is a comprehensive prerequisite program for more extensive food safety plans, such as a HACCP plan. Once you establish GMP guidelines for your business, the next compliance step is to create a HACCP plan.

FoodDocs can help you do both objectives in just a matter of 1 hour.

With the help of our built-in HACCP plan template builder, you can get a customizable, comprehensive HACCP plan complete with GMP documents.

Using our AI-powered software, you can get the following HACCP components:

  1. GMP and SSOP documents
  2. Basic flowchart of operations
  3. Hazard analysis
  4. Critical control points with critical limits
  5. Monitoring procedures
  6. Corrective action plan
  7. Verification procedure
  8. Recordkeeping procedures

HACCP_template-1HACCP plan template from FoodDocs software

Our intuitive software will tailor the generated HACCP plan based on your business profile. This means that all components will be tailored according to your operations and applicable business standards.

You can also customize the HACCP plan template to incorporate your unique operations or suggestions from certification bodies. Quickly apply corrective actions from inspection findings and achieve food safety compliance consistently.

GMP compliance places great emphasis on proper documentation. With our smart solution, you can consistently ensure that important information is efficiently captured and that challenges for your business are always controlled.

Using FoodDocs' smart Food Safety Management System, your business can stay compliant with all food safety regulations and satisfy customers with consistent quality according to GMP requirements. Our system was built by food industry professionals and considered the most critical food safety standards essential for every food business.

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fooddocs food safety documents

Switch to digital in 15 minutes

Linnuke An automated setup enables you to go digital in 15 minutes

Linnuke Our app notifications help your team to remember all daily tasks

LinnukeSave time on supervising and use automatically filled monitoring sheets

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fooddocs food safety documents

Switch to digital in 15 minutes

Linnuke An automated setup enables you to go digital in 15 minutes

Linnuke Our app notifications help your team to remember all daily tasks bam

Linnuke Save time on supervising and use automatically filled monitoring sheets

GET STARTED FREE  
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fooddocs food safety documents

Start your free trial

Linnuke  No need to hire a food safety specialist to open your food business

Linnuke  Saves time - artificial intelligence is 500 times faster than a consultant

Linnuke  Let's you change your HACCP content at any time

START CREATING HACCP
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Easy app for monitoring to have an instant overview

  • Implement your Food Safety System in 15 minutes
  • Easy app for monitoring to have an instant overview
  • Ready-to-use HACCP Plan in 1 hour
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