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Zone 6 GMP Inspection Checklist

by Mohamad Sobh, from the Community

This Zone 6 GMP inspection checklist supports food manufacturing audits across the Enchilada Sauce Room and Line 12 areas, including Ingredient Room, Depalletizer, and Process Area. It covers utensil hygiene, ingredient labeling and lot traceability, equipment cleanliness and maintenance, hose storage, magnet checks, hopper and scale sanitation, leak and condensation control, pest management, glass and brittle plastic policy, temperature verification, calibration of scales and flow meters, cooling tunnel and chlorine feeders, real-time recordkeeping, dud detector testing, food defense measures, and PPE and operator compliance.

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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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Zone 12 GMP Inspection Checklist
This Zone 12 GMP inspection checklist supports food manufacturing audits across mix rooms and processing areas. Verify utensil and equipment cleanliness, ingredient storage and labeling, batch record accuracy, hot water availability at sinks, maintenance issues, hose and parts storage, spill and standing water control, pest control, glass policy compliance, temperature checks, magnet tests, calibration of scales and flow meters, food defense measures, PPE and operator practices, and facility conditions.
by John Mazzie, from the Community
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Zone 4 GMP Inspection Checklist
This Zone 4 GMP Inspection checklist supports food manufacturing teams in auditing the Taco Mixing Room and Line 11 areas. It guides inspectors to assess sanitation, equipment cleanliness and maintenance, absence of leaks and standing water, utensil hygiene, and pest control. It covers processing equipment, glass policy and glass cleaner operation, magnet checks, overhead cleanliness, capper status, scale calibration, and real-time recordkeeping. Additional checks include dud detector function, pallet condition, heat exchanger cleanliness, and walls, floors, and ceiling repair. Food defense controls, restricted access, and observation of suspicious activity are verified, along with personnel PPE use, adherence to procedures, and proper storage of personal items. Use this structured audit to document findings and corrective actions for sustained GMP compliance.
by Mohamad Sobh, from the Community
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Zone 3 GMP Inspection
This Zone 3 GMP inspection checklist supports audits in food processing environments such as ingredient staging, mixing decks, and filling lines. It guides checks on utensil sanitation, ingredient handling and labeling, scale calibration, hot water availability, lighting, housekeeping, and pest control. It covers equipment cleanliness and maintenance (capper, filler, seamer, conveyors, hoppers), leaks and condensation, food defense controls, and personnel compliance with PPE and safety procedures. Use it to document observations, record lot traceability, verify batch records, and assign corrective actions.
by Mohamad Sobh, from the Community
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Zone 5 GMP Inspection
This Zone 5 GMP inspection checklist supports audits of sauce making and tank room operations in food and beverage manufacturing. Verify sanitation, equipment cleanliness, labeling, lighting, hose storage, pest control, and facility maintenance. Review batch records, PPE use, food defense measures, and operator compliance with safety procedures. Document nonconformances, assign corrective actions, and capture inspector signatures to maintain GMP compliance and continuous improvement.
by Mohamad Sobh, from the Community
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Zone 6 GMP Inspection Checklist

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