Template

TMS BRCGS START Issue 2 Intermediate Audit Checklist

by info turnstone, from the Community

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This BRCGS START Issue 2 intermediate audit checklist helps food and beverage sites evaluate compliance with the START program. It guides audits across senior management commitment, HACCP and prerequisite programs, site standards, hygiene, pest management, packaging, traceability, process control, labelling, allergen management, and personnel training. Use it to verify CCPs and critical limits, monitor and validate controls, document non conformities, and implement corrective and preventive actions. Ideal for small to medium food manufacturers and processors seeking structured internal audits, continuous improvement, and audit readiness against recognized food safety criteria.

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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
TMS BRCGS START Intermediate Audit Checklist
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.
by Cora Mullan, from the Community
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BRCGS START Intermediate Audit Checklist
This BRCGS START Intermediate Audit Checklist helps food businesses evaluate compliance with core food safety requirements. It covers senior management commitment, HACCP planning, prerequisite programs, product descriptions and flow diagrams, hazard analysis, CCPs and critical limits, monitoring and verification, corrective actions and record keeping. The checklist also addresses site standards such as layout, equipment, utilities, hygiene, sanitation, pest control, waste management and storage. It includes controls for allergens, product authenticity and claims, packaging, lab testing, labelling and pack control, calibration and quantity checks. Personnel training, hygiene and protective clothing are included, along with guidance for high risk and high care zones. Use this tool to streamline audits, improve traceability and strengthen food safety readiness.
by Cora Mullan, from the Community
Downloads: 10+
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BRCGS Food Safety Assessment Checklist
This BRCGS Food Safety Assessment checklist helps food manufacturers and processors evaluate compliance with the Global Standard for Food Safety. Review senior management commitment, HACCP plans, prerequisite programs, allergen management, site standards, pest control, sanitation, traceability, labeling, and training. Identify gaps, assign corrective actions, and prepare for internal, second-party, or certification audits. Customize the template to your operations and export completed reports.
by Amol Gandhi, from the Community
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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
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TMS BRCGS START Issue 2 Intermediate Audit Checklist

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