This audit checklist helps food manufacturers and small sites assess compliance with the BRCGS START Intermediate standard. It guides users through senior management commitment, a HACCP based food safety plan, prerequisite programs, CCP monitoring, site standards and hygiene, pest management, foreign body controls, allergen management, product authenticity and labeling, traceability and complaint handling, storage and transport controls, calibration and verification, staff training and personal hygiene, and controls for high risk and high care areas.
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