Template

BRCGS V9 6.2 Labelling and Pack Control Checklist

by aaron morgan, from the Community

10+

Ensure products are correctly labelled and packed in line with BRCGS Issue 9 section 6.2. This checklist covers allocation of packaging materials to lines, documented pre-start and changeover checks, procedures to confirm correct packaging and labelling, and verification of printing such as date and batch codes, barcodes, quantity, pricing, origin, and allergen info. It also includes guidance on using and testing online verification equipment and fallback checks.

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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

About author

Community

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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SOP 1.6: Control of Suppliers and Raw Materials
This SOP 1.6 template supports control of suppliers and traceability of raw materials and packaging at goods-in. It covers verification of approved suppliers, delivery and storage temperature checks for chilled, frozen, and dry products, and vehicle hygiene inspections to prevent contamination. Record batch codes, best-before/use-by dates, quantities, net weights, and confirm correct labelling and sealed packaging with photos. Capture nonconformances, waste generated, and storage locations, with comments and evidence for corrective action. Designed to help food manufacturers and distributors meet SALSA and internal quality requirements.
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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

10+

Get

Template

TMS BRCGS START Issue 2 Intermediate Audit Checklist

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.

by info turnstone, from the Community

10+

Get

Template

Internal Audit: Process, Product and Packaging Control

This internal audit checklist supports manufacturers in controlling process, product and packaging to meet BRCGS Issue 8, WSEP V2 and retailer requirements. It covers nonconforming product hold and release, trend analysis, shelf life validation and verification, environmental monitoring, and finished product testing. Guidance is included for packaging integrity, labelling and coding checks, weight, volume and count control, and traceability. Use it to standardize QA practices, document evidence, and drive continuous improvement across food and beverage production lines.

by Kenley Moore, from the Community

100+

Get

Template

SOP 1.6: Control of Suppliers and Raw Materials

This SOP 1.6 template supports control of suppliers and traceability of raw materials and packaging at goods-in. It covers verification of approved suppliers, delivery and storage temperature checks for chilled, frozen, and dry products, and vehicle hygiene inspections to prevent contamination. Record batch codes, best-before/use-by dates, quantities, net weights, and confirm correct labelling and sealed packaging with photos. Capture nonconformances, waste generated, and storage locations, with comments and evidence for corrective action. Designed to help food manufacturers and distributors meet SALSA and internal quality requirements.

by Olabisi Lawson, from the Community

Get

BRCGS V9 6.2 Labelling and Pack Control Checklist

About author

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