Template

Zone 3 GMP Inspection

by Mohamad Sobh, from the Community

This Zone 3 GMP inspection checklist supports audits in food processing environments such as ingredient staging, mixing decks, and filling lines. It guides checks on utensil sanitation, ingredient handling and labeling, scale calibration, hot water availability, lighting, housekeeping, and pest control. It covers equipment cleanliness and maintenance (capper, filler, seamer, conveyors, hoppers), leaks and condensation, food defense controls, and personnel compliance with PPE and safety procedures. Use it to document observations, record lot traceability, verify batch records, and assign corrective actions.

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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.

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Zone 9 GMP Inspection Checklist
This Zone 9 GMP inspection checklist is designed for food manufacturing environments to assess sanitation, equipment condition, and compliance across receiving, cooler, and processing areas. It covers debris removal, equipment integrity, lighting, standing water, pest control, and facility upkeep. Cooler checks include seal integrity, storage clearances, temperature monitoring, and chart accuracy. Production checks address utensil sanitation and storage, ingredient labeling and segregation, batch records, lot traceability, scale calibration, hot water availability, and leak or condensation issues. It also includes Food Defense controls, PPE compliance, operator safety procedures, and signature capture with corrective actions.
by John Mazzie, from the Community
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Zone 12 GMP Inspection Checklist
This Zone 12 GMP inspection checklist supports food manufacturing audits across mix rooms and processing areas. Verify utensil and equipment cleanliness, ingredient storage and labeling, batch record accuracy, hot water availability at sinks, maintenance issues, hose and parts storage, spill and standing water control, pest control, glass policy compliance, temperature checks, magnet tests, calibration of scales and flow meters, food defense measures, PPE and operator practices, and facility conditions.
by John Mazzie, from the Community
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Zone 5 GMP Inspection
This Zone 5 GMP inspection checklist supports audits of sauce making and tank room operations in food and beverage manufacturing. Verify sanitation, equipment cleanliness, labeling, lighting, hose storage, pest control, and facility maintenance. Review batch records, PPE use, food defense measures, and operator compliance with safety procedures. Document nonconformances, assign corrective actions, and capture inspector signatures to maintain GMP compliance and continuous improvement.
by Mohamad Sobh, from the Community
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Zone 6 GMP Inspection Checklist
This Zone 6 GMP inspection checklist supports food manufacturing audits across the Enchilada Sauce Room and Line 12 areas, including Ingredient Room, Depalletizer, and Process Area. It covers utensil hygiene, ingredient labeling and lot traceability, equipment cleanliness and maintenance, hose storage, magnet checks, hopper and scale sanitation, leak and condensation control, pest management, glass and brittle plastic policy, temperature verification, calibration of scales and flow meters, cooling tunnel and chlorine feeders, real-time recordkeeping, dud detector testing, food defense measures, and PPE and operator compliance.
by Mohamad Sobh, from the Community
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Zone 3 GMP Inspection

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