Template

SOP 11-1B Internal Plant Audit for Manufacturing

by Dianne Olaires, from the Community

10+

Use this SOP 11-1B internal audit checklist to evaluate manufacturing facilities against Safe Food for Canadians Regulations. Assess sanitation, pest control, non-food chemicals, equipment design and maintenance, waste handling, lighting, ventilation, temperature and humidity, water quality, loading and storage, and employee facilities. Verify movement controls, separation of incompatible activities, allergen controls, labeling, and FIFO. Review process controls, CCP monitoring, weights, and date coding, plus hygiene, clothing, personal conduct, and health reporting. Record non-conformances, assign corrective actions, and target a passing score of 90 percent.

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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

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
Snowfox SOP 11-1B Internal Plant Audit Checklist
Snowfox SOP 11-1B provides a structured internal plant audit for food manufacturing facilities, with scoring guidance and corrective action tracking. The checklist aligns to FDA 21 CFR 117 cGMP and seafood HACCP, covering personnel hygiene, plant and grounds, sanitation, pest control, water and plumbing, equipment design and calibration, temperature and humidity control, and warehousing and distribution. It includes CCP checks such as rice pH and temperature, seafood thawing, labeling, allergen and ingredient verification, and finished product temperatures. Use it to document findings, attach photos, assign actions to the Plant Manager, and verify compliance.
by Dianne Olaires, from the Community
Downloads: 10+
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Template
SOP 11-2 Corrective Action Plan
This SOP 11-2 Corrective Action Plan template helps food manufacturing teams document non-conformances, classify issues by SOP area or CCP, and capture details such as hazards, affected processes, and supporting evidence. It guides users to record root cause analysis, immediate fixes, verification steps, and a long-term corrective action plan with target dates and status tracking. Sections cover personnel practices, sanitation, pest control, processing, receiving and distribution, equipment maintenance, allergen control, labeling, microbial testing, documentation and internal audits, security, and complaints/traceability. Use it to standardize corrective actions and strengthen QA and HACCP compliance.
by Marc Lalumiere, from the Community
Downloads: 0
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Template
GMP Food Manufacturing Audit Checklist
This GMP Food Manufacturing Audit Checklist helps food processors evaluate compliance with Good Manufacturing Practices across facility and grounds, personnel hygiene, equipment design and maintenance, and process controls. It aligns with FDA 21 CFR Part 110 and is certified by HACCP International. Key checks cover sanitation, pest control, water quality, lighting, ventilation, temperature monitoring, calibration, allergen and contamination prevention, raw material handling, CCP monitoring, packaging integrity, storage, and transport conditions. Use this digital checklist to conduct internal audits, document findings, track corrective actions, and continuously improve food safety and product quality.
by HACCP International, from the Community
Downloads: 10+
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Template
Internal Food Safety Inspection Checklist
This internal food safety inspection checklist helps restaurants, cafeterias, and food service teams verify compliance with hygiene and HACCP standards. Sections cover site cleanliness, handwashing facilities, pest control, floors, walls and ceilings; equipment sanitation, waste disposal, and maintenance/calibration; colleague practices, personal hygiene, and behavior; food protection including shelf life, storage and temperature control, raw ingredients handling, halal/non‑halal separation, washing facilities, packaging, CCP monitoring, chemical use and storage, water and ice supply, thawing, transport, and contamination prevention. Includes documentation checks for EFST certificates, personal hygiene records, pest and cleaning logs, and CCP records, plus inspection details and sign‑off. Customize to your operation, assign corrective actions, and export reports.
by Ahmed Yaghoub, from the Community
Downloads: 0
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SOP 11-1B Internal Plant Audit for Manufacturing

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