Template

BRCGS V9 4.8 Staff Facilities Checklist

by aaron morgan, from the Community

Use this BRCGS Food Safety Issue 9 clause 4.8 staff facilities checklist to assess compliance and reduce contamination risk across production sites. It guides audits of changing rooms, storage for personal items, separation of outdoor and production clothing, hand washing stations, and toilet placement and hygiene. It also covers designated smoking areas, rules for staff food on site, and controls for catering and vending machines. Ideal for food manufacturing audits, GMP checks, and ongoing hygiene verification.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Clause 4 Site Standards BRCGS Issue 9 Audit
Use this comprehensive audit template to assess your site against BRCGS Global Standard Food Safety, Issue 9 Clause 4. Review site security, food defense, layout and product flow, building fabric, utilities, and equipment design. Verify maintenance and staff facilities, and manage chemical, glass and metal controls. Check foreign-body detection, housekeeping and CIP, environmental monitoring, waste management, pest control, storage practices, and dispatch and transport procedures. Prepare for certification audits and strengthen internal compliance.
by krystal adeyemi, from the Community
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BRCGS Issue 8 Food Safety Internal Assessment
A comprehensive internal assessment checklist aligned to BRCGS Global Standard for Food Safety Issue 8. Use it to evaluate certification readiness across senior management commitment and culture, HACCP, prerequisite programs, supplier approval, site standards and hygiene, foreign body and allergen controls, product design and labelling, traceability, complaints, incident management, storage and transport, pest control, calibration, quantity control, training, and high risk or high care zoning. Designed for food manufacturers to benchmark compliance, identify gaps, document corrective actions, and drive continual improvement ahead of third party audits.
by Raul Cervantes, from the Community
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Template
Daily Food Premises Inspection Checklist SOP 4.4.8
Use this SOP 4.4.8 daily inspection checklist to verify hygiene practices, hand wash and paper towel stations, sanitary facilities, water and sewage, lighting and ventilation, and the condition of equipment and utensils. Cover ware washing temperatures and sanitizer concentrations, waste handling, pest control, and critical food safety controls, including receiving, storage, separation, cooking, cooling and reheating standards. Maintain compliant, safe food premises operations.
by Olabisi Lawson, from the Community
Downloads: 0
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Template
Clause 3 Audit - BRCGS Food Safety Issue 9
This internal audit checklist covers Clause 3 of BRCGS Food Safety Issue 9, focusing on a food safety and quality management system. It helps sites evaluate documentation, document control, record keeping, internal audit programs, supplier approval and monitoring, raw material and packaging acceptance, outsourced processing, specifications, corrective and preventive action, control of non-conforming product, traceability, complaint handling, and incident, withdrawal, and recall management. Use it to assess compliance, gather objective evidence, plan corrective actions, and prepare for certification by an external body.
by Doreen Hough, from the Community
Downloads: 0
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Clause 4 Site Standards BRCGS Issue 9 Audit

Use this comprehensive audit template to assess your site against BRCGS Global Standard Food Safety, Issue 9 Clause 4. Review site security, food defense, layout and product flow, building fabric, utilities, and equipment design. Verify maintenance and staff facilities, and manage chemical, glass and metal controls. Check foreign-body detection, housekeeping and CIP, environmental monitoring, waste management, pest control, storage practices, and dispatch and transport procedures. Prepare for certification audits and strengthen internal compliance.

by krystal adeyemi, from the Community

10+

Get

Template

BRCGS Issue 8 Food Safety Internal Assessment

A comprehensive internal assessment checklist aligned to BRCGS Global Standard for Food Safety Issue 8. Use it to evaluate certification readiness across senior management commitment and culture, HACCP, prerequisite programs, supplier approval, site standards and hygiene, foreign body and allergen controls, product design and labelling, traceability, complaints, incident management, storage and transport, pest control, calibration, quantity control, training, and high risk or high care zoning. Designed for food manufacturers to benchmark compliance, identify gaps, document corrective actions, and drive continual improvement ahead of third party audits.

by Raul Cervantes, from the Community

20+

Get

Template

Daily Food Premises Inspection Checklist SOP 4.4.8

Use this SOP 4.4.8 daily inspection checklist to verify hygiene practices, hand wash and paper towel stations, sanitary facilities, water and sewage, lighting and ventilation, and the condition of equipment and utensils. Cover ware washing temperatures and sanitizer concentrations, waste handling, pest control, and critical food safety controls, including receiving, storage, separation, cooking, cooling and reheating standards. Maintain compliant, safe food premises operations.

by Olabisi Lawson, from the Community

Get

Template

Clause 3 Audit - BRCGS Food Safety Issue 9

This internal audit checklist covers Clause 3 of BRCGS Food Safety Issue 9, focusing on a food safety and quality management system. It helps sites evaluate documentation, document control, record keeping, internal audit programs, supplier approval and monitoring, raw material and packaging acceptance, outsourced processing, specifications, corrective and preventive action, control of non-conforming product, traceability, complaint handling, and incident, withdrawal, and recall management. Use it to assess compliance, gather objective evidence, plan corrective actions, and prepare for certification by an external body.

by Doreen Hough, from the Community

Get

BRCGS V9 4.8 Staff Facilities Checklist

About author

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