Template

BRC Section 2 Internal Audit - High Hygiene V6

by PSI Audit, from the Community

10+

This BRCGS internal audit template focuses on Section 2: Hazard and Risk Management for high hygiene categories. Use it to verify a competent multidisciplinary HARA team, clearly define scope and product descriptions, validate process flow diagrams, identify hazards and determine CCPs, set measurable critical limits, implement monitoring, document corrective actions, and conduct periodic reviews to confirm program effectiveness and compliance with legislation and codes of practice.

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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

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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
BRC Internal Audit Section 3 V6 High Hygiene
This BRCGS internal audit template focuses on Section 3 Version 6 for high hygiene operations, particularly packaging for food and other hygiene sensitive products. It provides structured checks for a product safety and quality management system, document control, record keeping, and specifications. It guides a risk based internal audit program, auditor competency and independence, and reporting with root cause analysis and corrective actions. The checklist covers supplier approval and performance monitoring, product authenticity and chain of custody, managing outsourced processes and service providers, and maintaining robust traceability. It also addresses complaint handling and the management and testing of product withdrawals, incidents, and recalls to protect product safety, legality, and quality.
by PSI Audit, from the Community
Downloads: 10+
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Template
BRCGS High Hygiene Internal Audit Section 1
This High Hygiene Category BRCGS Internal Audit template covers Section 1, focusing on senior management commitment and continual improvement. It guides sites to document policy, set measurable objectives, allocate resources, and stay updated with legislation and industry codes. The checklist prompts regular management reviews, assessment of audits and customer feedback, evaluation of HARM systems, and effective communication of actions. It also addresses certification requirements, audit participation by senior managers, correction of previous non-conformities, and correct use of the BRCGS logo. Ideal for food and packaging manufacturers operating to high hygiene standards.
by PSI Audit, from the Community
Downloads: 10+
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Template
HACCP Food Safety Internal Audit Checklist
Assess and maintain your HACCP food safety system with this internal audit checklist. It guides HACCP teams through prerequisites, scope, product description and intended use, process flow diagrams, and detailed hazard analysis. Verify control measures, determine CCPs and QCPs, set and validate critical limits, and establish monitoring, records, and corrective actions. The checklist also covers verification activities, training requirements, and periodic reviews aligned to BRC, CFMSR, and WSEP standards for food manufacturers.
by Oxana Tutunaru, from the Community
Downloads: 10+
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Template
HACCP Template and Checklist
Download a practical HACCP template designed to help food businesses apply the 7 principles of Hazard Analysis and Critical Control Points. Evaluate team readiness, define product specs and intended use, build and verify process flow diagrams, and conduct hazard analysis. Establish CCPs and critical limits, set monitoring procedures, and document corrective actions. Verify program effectiveness and maintain comprehensive records. The checklist also covers GMP practices, cleaning and sanitation, pest control, staff training, equipment calibration, and product identification to support consistent food safety compliance.
by Evan Lee, from the Community
Downloads: 10+
Get

BRC Internal Audit Section 3 V6 High Hygiene

This BRCGS internal audit template focuses on Section 3 Version 6 for high hygiene operations, particularly packaging for food and other hygiene sensitive products. It provides structured checks for a product safety and quality management system, document control, record keeping, and specifications. It guides a risk based internal audit program, auditor competency and independence, and reporting with root cause analysis and corrective actions. The checklist covers supplier approval and performance monitoring, product authenticity and chain of custody, managing outsourced processes and service providers, and maintaining robust traceability. It also addresses complaint handling and the management and testing of product withdrawals, incidents, and recalls to protect product safety, legality, and quality.

by PSI Audit, from the Community

10+

Get

Template

BRCGS High Hygiene Internal Audit Section 1

This High Hygiene Category BRCGS Internal Audit template covers Section 1, focusing on senior management commitment and continual improvement. It guides sites to document policy, set measurable objectives, allocate resources, and stay updated with legislation and industry codes. The checklist prompts regular management reviews, assessment of audits and customer feedback, evaluation of HARM systems, and effective communication of actions. It also addresses certification requirements, audit participation by senior managers, correction of previous non-conformities, and correct use of the BRCGS logo. Ideal for food and packaging manufacturers operating to high hygiene standards.

by PSI Audit, from the Community

10+

Get

Template

HACCP Food Safety Internal Audit Checklist

Assess and maintain your HACCP food safety system with this internal audit checklist. It guides HACCP teams through prerequisites, scope, product description and intended use, process flow diagrams, and detailed hazard analysis. Verify control measures, determine CCPs and QCPs, set and validate critical limits, and establish monitoring, records, and corrective actions. The checklist also covers verification activities, training requirements, and periodic reviews aligned to BRC, CFMSR, and WSEP standards for food manufacturers.

by Oxana Tutunaru, from the Community

10+

Get

Template

HACCP Template and Checklist

Download a practical HACCP template designed to help food businesses apply the 7 principles of Hazard Analysis and Critical Control Points. Evaluate team readiness, define product specs and intended use, build and verify process flow diagrams, and conduct hazard analysis. Establish CCPs and critical limits, set monitoring procedures, and document corrective actions. Verify program effectiveness and maintain comprehensive records. The checklist also covers GMP practices, cleaning and sanitation, pest control, staff training, equipment calibration, and product identification to support consistent food safety compliance.

by Evan Lee, from the Community

10+

Get

BRC Section 2 Internal Audit - High Hygiene V6

About author

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BRC Internal Audit Section 3 V6 High Hygiene

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