Template

GAP Analysis Report for Catering and Manufacturing

by Laeq Company, from the Community

This comprehensive GAP Analysis Report template helps catering operations and food manufacturing sites assess compliance with food safety and GMP practices. It covers workflow separation, premises and facility suitability, staff amenities, training, handwashing, receiving controls, dry, chilled, and frozen storage standards, equipment and utensils, produce washing, thawing, processing controls, personal hygiene, cleaning and disinfection schedules, maintenance and calibration, traceability and supplier management, water supply and laboratory testing, pest control, and emergency preparedness. Use it to identify noncompliances, rate performance, and define corrective actions to improve safety and quality across your food operations.

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With SafetyCulture you can

Digitize any process, procedure or policy

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
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Kitchen Hygiene Audit Report
Use this Kitchen Hygiene Audit Report template to evaluate food premises compliance across key areas of food safety. The checklist covers local authority registration, HACCP or FSMP documentation, deliveries and supplier controls, dry, chilled, and frozen storage, food preparation and sanitisation practices, advanced cooking and reheating, temperature monitoring and records, food display and service, and physical contamination prevention. It also assesses personal hygiene and handwashing, first aid and illness procedures, maintenance, pest control, staff training, cleaning schedules and standards, waste management, sanitary provisions, and the fabric and structure of the kitchen. Include health and safety documentation and corrective actions.
by Sakkarin sinlaparak, from the Community
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GAP Analysis Report for Catering and Manufacturing

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