Template

Manufacturers and Approved Establishments Inspection Form

by Chris Ashford, from the Community

20+

This comprehensive inspection form helps regulators and quality teams evaluate approved food manufacturing establishments. It covers business details, process descriptions, suppliers, customers, and a full HACCP audit across hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, and records. Legal prerequisites reference EC 178/2002, 852/2004, 853/2004, and 2073/2005, with sections for premises hygiene, equipment, transport, waste, water, personal hygiene, labeling, and product-specific requirements for meat, fishery, dairy, and egg products. Use it to document compliance, findings, and corrective actions.

With SafetyCulture you can

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

With SafetyCulture you can

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.

Template
Food Hygiene Inspection Form
A comprehensive food hygiene inspection form for assessing compliance with Regulation EC No 852/2004 across restaurants, cafes, and other food businesses. Capture business details, visit type, and production processes. Review documented food safety systems including Safer Food Better Business and HACCP with checks for hazards, critical control points, monitoring, corrective actions, and verification. Inspect structure and facilities, cleaning and disinfection, waste management, personal hygiene, temperature control, and equipment condition. Evaluate cross contamination controls and allergen management, with space for findings, actions, and review notes.
by Chris Ashford, from the Community
Downloads: 20+
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
Downloads: 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
Downloads: 10+
Get
Template
HACCP Audit Checklist
This HACCP audit checklist helps food businesses evaluate and document their food safety management system. It covers prerequisite programs, management commitment, document control, internal audits, site standards, purchasing and traceability, production controls, labeling and identification, calibration of monitoring and measuring devices, process monitoring, storage, handling of nonconforming product, customer complaints, and training. The HACCP section guides teams through hazard analysis, assigning CCPs, defining critical limits, monitoring, corrective actions, validation and verification activities, and comprehensive recordkeeping to support compliance and continuous improvement.
by Alex Tooth, from the Community
Downloads: 0
Get

Manufacturers and Approved Establishments Inspection Form

About author

You might also like

Food Hygiene Inspection Form

HACCP Food Safety Internal Audit Checklist

HACCP Template and Checklist

HACCP Audit Checklist

You might also like

Food Hygiene Inspection Form

HACCP Food Safety Internal Audit Checklist

HACCP Template and Checklist

HACCP Audit Checklist