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BRCGS Food Safety Issue 8 Section 3 Checklist

by Justyna Gardiner, from the Community

20+

Audit your food safety and quality management system with this ready to use checklist aligned to BRCGS Food Safety Issue 8 Section 3. Assess the quality manual, document control, and record keeping, verify internal audit programs, and review supplier approval and raw material acceptance procedures. Evaluate management of outsourced processing and service suppliers, confirm specifications and change control, and manage corrective and preventive actions. Check controls for non conforming product, end to end traceability testing, complaint handling, and robust incident, withdrawal, and recall plans to maintain certification and protect consumers.

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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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Use this BRCGS Food Safety Issue 9, Section 3 internal audit checklist to evaluate your food safety and quality management system. Assess document control, record keeping, internal audits, supplier and raw material approval, management of service suppliers, outsourced processing, specifications, corrective and preventive actions, control of non‑conforming product, traceability, complaint handling, and product recall/withdrawal. Support HACCP verification, risk‑based audit schedules, and compliance documentation across food manufacturing and processing sites.
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This internal audit checklist covers Clause 3 of BRCGS Food Safety Issue 9, focusing on a food safety and quality management system. It helps sites evaluate documentation, document control, record keeping, internal audit programs, supplier approval and monitoring, raw material and packaging acceptance, outsourced processing, specifications, corrective and preventive action, control of non-conforming product, traceability, complaint handling, and incident, withdrawal, and recall management. Use it to assess compliance, gather objective evidence, plan corrective actions, and prepare for certification by an external body.
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Clause 3 Food Safety and Quality Management Audit
Assess your food safety and quality management system against Clause 3 of the BRCGS Global Standard for Food Safety Issue 9. This audit checklist guides you through documentation and manual control, document control, record keeping, internal audits, supplier approval and monitoring, management of outsourced processing, specifications, corrective and preventive actions, non conforming product control, traceability, complaints, and incident, withdrawal and recall management. Use it to verify compliance, identify gaps, assign actions, and prepare for external certification as part of your internal audit program.
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Clause 3 Food Safety and Quality System Audit
This internal audit checklist aligns with Clause 3 of the BRCGS Global Standard for Food Safety Issue 9. It helps food manufacturers evaluate their food safety and quality management system, including documentation, document control, records, internal audits, documented inspections, supplier approval and monitoring, outsourced processing, specifications, corrective and preventive actions, control of non conforming product, traceability, complaint handling, and incident, withdrawal and recall management. Use it to identify gaps, assign actions, and prepare for certification. Completing this checklist does not constitute certification.
by Jennifer Tilton, from the Community
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BRCGS Food Safety Issue 8 Section 3 Checklist

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