GMP Self-Inspection Checklist for Food Industry – Free Template

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GMP self-inspection checklist for food industry

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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

This GMP self-inspection checklist helps food manufacturers maintain compliance with critical quality and safety standards. It goes through essential areas of GMP compliance, from facility conditions to process controls.

According to the US Centers for Disease Control and Prevention, about 1 in 6 Americans get foodborne illnesses every year, highlighting the critical importance of proper food safety protocols. With this checklist, your quality team can identify issues before they impact product safety or trigger regulatory action. Use it to conduct thorough internal audits, document findings, and implement corrective measures to maintain the highest standards.

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Preview of the template

Entity

Page 1

Facility and Grounds

Are the buildings of suitable size, construction and location to facilitate maintenance and sanitary operations?

Are the interior surfaces (walls, floors, ceilings) smooth, easily cleanable, and impervious to moisture?

Are there adequate drainage systems and facilities for waste disposal?

Are there proper procedures in place for the routine cleaning and maintenance of the facility?

Are the grounds well-maintained, free of litter and waste, and properly drain to prevent harborage and breeding of pests?

Equipment and Utensils

Is all equipment and utensils designed and constructed to be adequately cleaned and maintained?

Is equipment properly installed and maintained to facilitate cleaning?

Are procedures in place for the calibration of instruments and controls?

Are appropriate cleaning and sanitizing agents used and properly stored?

Are cleaning and sanitation schedules established and followed?

Personnel

Do all employees receive appropriate training on GMP and personal hygiene?

Are proper hand-washing facilities provided and used?

Do employees follow appropriate practices to prevent cross-contamination?

Are employees that show signs of illness or open lesions prohibited from handling food products?

Are employee lockers, restrooms, and other facilities maintained in a sanitary condition?

Production and Process Controls

Are all ingredients, processing aids, and packaging materials properly identified and stored to prevent cross-contamination?

Are there procedures in place for the proper handling of rework and returned products?

Are proper measures taken to prevent allergen cross-contact during production?

Are there effective pest control measures in place to prevent pest infestations?

Are there adequate measures to prevent contamination from machinery lubricants, fuel, pesticides, and other chemical agents?

Warehousing and Distribution

Are storage areas designed and maintained to prevent contamination and deterioration of products?

Are proper stock rotation procedures (FIFO/FEFO) followed?

Are temperature and humidity controls in place and properly monitored for temperature-sensitive products?

Are there appropriate measures to prevent cross-contamination during loading, unloading, and transportation?

Are records maintained for product traceability and recall purposes?

Frequently asked questions

What’s the difference between a GMP self-inspection and a HACCP audit?

While related, they serve different purposes. Your GMP self-inspection evaluates broad compliance with good manufacturing practices across all facility operations. HACCP audits specifically focus on critical control points in your food safety plan that prevent, eliminate, or reduce food safety hazards to acceptable levels. GMP creates the foundation for food safety, while HACCP addresses specific hazards within your production process.

How do I prioritize corrective actions after completing the self-inspection?

Prioritize based on food safety risk, regulatory compliance impact, and feasibility. Critical issues that could directly affect product safety or lead to regulatory non-compliance should be addressed immediately. Develop a corrective action plan with clear responsibilities and timelines. Track implementation progress and verify effectiveness through follow-up assessments before closing out each finding.

What should I do if I discover a critical food safety issue during self-inspection?

Immediately stop related production activities and isolate any potentially affected products. Notify relevant management personnel and assemble a response team to assess the situation. Implement immediate corrective actions to address the hazard and conduct a root cause analysis. Document all steps taken and evaluate whether the issue requires reporting to regulatory authorities.

What are the most commonly missed items during GMP self-inspections?

Areas frequently overlooked include documentation systems, equipment maintenance records, employee training verification, and sanitation program effectiveness. Many inspectors focus on visible issues while missing systemic problems like inadequate allergen controls or incomplete batch records

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.