Food Safety Audit Checklist Template – Free PDF

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Food safety audit checklist template

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Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.

Customize this template or build your own
Fill out templates via mobile app
Assign and track corrective actions
Get reports and analyse your data

Prices start from ░░░ per month

Book a demo

Learn more

Take control of your food safety compliance with our food safety audit checklist. We designed this template specifically to help you conduct thorough inspections covering critical control points, foreign material prevention, chemical control, and pest management. When you implement regular audits using this checklist, you’ll identify potential hazards before they compromise food safety or trigger violations during health inspections.

According to WHO, roughly 600 million people or almost 1 in 10 get foodborne illnesses each year around the world. To prevent this, conducting thorough food safety audits is essential, protecting both public health and your business reputation.

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Audit

HACCP Program CCP Compliance

CCP in control

Is CCP documentation complete and in control

Can area technician explain CCP in his work area?

Are receiving technicians following proper sampling procedures?

Essential Glass and Brittle Plastic Program

Are there any broken pieces of glass or brittle plastic impacting food safety?

Is the Glass/Brittle Plastic listing current?

Master Cleaning Schedule

Is the Master Cleaning Schedule being followed?

Are all areas not called out in MCS being adequately cleaned? (ie deep cleaning areas such as floors)

Pest Control

Is there any uncontrolled pest infestation or activity in the area?

Are there points of entry to the area that would not preclude pest entry?

Good Manufacturing Practices

Are cleaning tools properly identified, clean, and stored?

Is equipment used to perform equipment rate checks clean, labeled correctly , and stored properly?

Are there SOC's in the area not properly contained?

Are technicians following GMP standards? (PPE, hair nets, beard restraints,etc.)

Does the area or building meet GMP standards?

Are equipment rate checks current and in control?

Are portable equipment and utensils with product contact surfaces stored in a location and manner that protects product contact surfaces from contamination?

Are back flow preventers working properly and inspections current?

Are cleaning utensils that come in contact with product contact surfaces properly stored off the floor or wall?

Is rubbish and any offal conveyed, stored, and disposed of so as to minimize the development of odor, minimize the potential for pest breeding and harborage, and protect against contamination of product, product-contact surfaces, water supplies and ground surfaces?

Chemical Control

Are the hazardous chemicals in the area stored properly and away from the process flow?

Is the inventory of cleaning chemicals properly stored? Current storage area is waste water treatment plant

Foreign Material Control

Are magnet inspections current and properly documented?

Are incoming liquid strainers inspections current and documentation complete?

Is the integrity of receiving grates sufficient and intact?

Are receiving pits covered when not in use?

Are external receiving lines capped and secure?

Are liquid receiving hoses clean and stored in such a way as to preclude cross contamination?

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Frequently asked questions

What should you do if you find “at risk” items during your food safety audit?

Document the specific issue with detailed notes and photos if possible. Assign clear responsibility for corrective action with a realistic deadline based on risk severity. For critical violations that pose immediate health hazards, implement temporary control measures while developing permanent solutions. Follow up to verify that corrections are properly implemented and effective.

How can you use this checklist to prepare for official health inspections?

Review past inspection reports to identify recurring issues, then focus extra attention on these areas during your internal audits. Conduct the audit during normal operations to identify realistic challenges. You can also have staff explain CCP monitoring as they would to an inspector. Address all “at risk” findings immediately and document corrective actions taken to demonstrate proactive management.

Can you customize the checklist for your specific food operation?

Yes, this checklist provides a strong foundation that you can adapt to your specific needs. Consider adding sections relevant to your unique processes, adjusting terminology to match your equipment, or incorporating specific regulatory requirements for your region or food category. The core framework ensures you maintain comprehensive coverage while allowing for operation-specific customization.

How can you ensure your team takes the food safety audit process seriously?

Communicate the purpose behind audits—protecting customers and the business—to build motivation. Involve staff in developing corrective actions for identified issues, and recognize and reward areas that consistently perform well. Don’t forget to be transparent with audit results and celebrate improvements to build a culture where food safety is valued.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.