GMP In Food Industry Checklist Template – Free PDF

Templates

GMP in food industry checklist

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

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

Stay ahead of food safety compliance with this detailed GMP checklist that evaluates key aspects of your manufacturing process. Rather than rushing to prepare for inspections, you can use this template for regular self-assessments to continuously improve your operations.

The Association of Nutrition and Foodservice Professionals states that improper hand washing, inadequate sanitation, and confused labeling are among the top food safety issues. Add this checklist to your regular quality assurance routine to create a proactive culture of compliance. It helps you prevent these issues while building customer confidence in your food safety practices.

Related categories

Preview of the template

Page 1

Facility and Equipment

Are the facility premises and surrounding areas well maintained and free from litter and waste?

Are the facility floors, walls, and ceilings constructed of materials that are smooth, washable, and easy to maintain?

Are the production areas designed to minimize the risk of cross-contamination?

Are the production equipment and utensils made of appropriate materials and designed for easy cleaning and sanitization?

Are the equipment and utensils properly maintained and calibrated at regular intervals?

Are the storage areas for raw materials, packaging, and finished products designed to prevent contamination and deterioration?

Personnel

Are the personnel trained on GMP, personal hygiene, and food safety practices?

Do the personnel wear appropriate protective clothing, including hair nets, gloves, and footwear?

Are the personnel trained on the proper hand washing procedures and do they follow them consistently?

Are the personnel with infectious diseases or open wounds prohibited from handling food products?

Raw Materials and Packaging

Are the raw materials and packaging materials inspected upon receipt to ensure they meet the specified quality and safety standards?

Are the raw materials and packaging materials stored in a manner that prevents contamination and deterioration?

Are the inventory management and stock rotation procedures in place to ensure the use of the oldest materials first?

Are the raw materials and packaging materials handled and transported in a way that prevents cross-contamination?

Production and Process Controls

Are the production processes designed and controlled to ensure the consistent quality and safety of the final product?

Are the critical control points identified, and appropriate monitoring and control measures implemented?

Are the production process parameters, such as time, temperature, and pH, regularly monitored and recorded?

Are the in-process and final product inspections and testing conducted to verify compliance with specifications?

Are the non-conforming products properly identified, segregated, and handled according to the established procedures?

Sanitation and Hygiene

Are the cleaning and sanitization procedures for the facility, equipment, and utensils documented and effectively implemented?

Are the cleaning and sanitizing agents appropriate for their intended use and used according to the manufacturer's instructions?

Are the pest control measures in place, and are they effective in preventing and eliminating pest infestations?

Are the waste management and disposal procedures adequate to prevent contamination of the production environment?

Documentation and Records

Are the GMP-related Standard Operating Procedures (SOPs) and work instructions documented and available to the personnel?

Are the records of all GMP-related activities, including training, maintenance, and product quality, properly maintained and easily retrievable?

Are the product recall and traceability procedures in place, and are they tested periodically to ensure their effectiveness?

Are the internal audits conducted regularly to verify the effectiveness of the GMP system, and are the corrective actions implemented promptly?

Frequently asked questions

How should I implement this GMP checklist in my food facility?

Begin with monthly audits to establish a baseline, then adjust frequency based on results. Assign responsibility to trained quality personnel and ensure findings are documented with corrective actions. Most importantly, use the results to drive continuous improvement rather than simply checking boxes for compliance.

Who in my organization should be responsible for completing the GMP checklist?

Ideally, assign the checklist to quality assurance managers or food safety team leaders who understand regulatory requirements. For objectivity, rotate responsibility occasionally or have different departments audit each other. This helps spread food safety ownership throughout your organization.

What should I do with non-compliances found during a GMP audit?

Document each non-compliance with clear descriptions and photographic evidence when possible. Assign responsibility for corrective actions with realistic timelines, and follow up to verify implementation. Use these findings to update training programs and improve your food safety management system.

How can I customize this GMP checklist for my specific food production process?

HoReview each section and add product-specific requirements based on your HACCP plan. Include critical control points unique to your process, and adjust the scoring criteria to reflect the risk level of different operations in your facility. Remove irrelevant sections to keep the audit focused and efficient.

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.