Modello di audit interno per la manutenzione secondo gli standard BRC e IFS nelle industrie alimentari. Copre gestione fornitori di servizi (manutenzione, pulizie, pest control), integrità del sito, layout e separazioni, servizi tecnici (acqua, aria, gas), piani di manutenzione programmata, verifiche post-intervento, materiali idonei, ordine e igiene, CIP, controllo operativo, taratura e monitoraggio degli strumenti e gestione delle azioni correttive. Include sezioni per evidenze, non conformità e registrazioni.
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