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BRC Global Standard for Food Safety Audit Checklist

A comprehensive checklist for auditing compliance with the BRC Global Standard for Food Safety, covering all major sections of the standard to ensure food safety and quality in manufacturing, processing, and packing operations.

BRC Global Standard for Food Safety Audit Checklist
by: audit-now
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About This Checklist

The BRC Global Standard for Food Safety Audit Checklist is an essential tool for ensuring compliance with one of the most widely recognized food safety standards in the industry. This comprehensive checklist helps food and beverage manufacturers, processors, and packers to systematically evaluate their operations against the rigorous requirements of the BRC Global Standard. By addressing key areas such as food safety management, site standards, product control, process control, and personnel, this checklist enables businesses to identify gaps, implement corrective actions, and maintain the highest levels of food safety and quality. Regular use of this checklist not only prepares organizations for formal BRC audits but also promotes a culture of continuous improvement and consumer protection.

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Industry

Food and Beverage

Standard

BRC Global Standard for Food Safety

Workspaces

Food Manufacturing Facility

Occupations

Food Safety Manager
Quality Assurance Specialist
Internal Auditor
Production Manager
Compliance Officer

Food Safety Management System Audit

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1
What is the status of findings from the last food safety audit?

Select the status of the last audit findings.

Understanding past findings helps to improve future compliance.
2
Is there documented evidence of staff training on food safety?

Confirm if training documentation is available.

Training ensures that staff are aware of food safety procedures.
3
What is the frequency of monitoring critical limits?

Enter the monitoring frequency (in hours).

Monitoring frequency is crucial to ensure food safety.
Min: 1
Target: Daily
Max: 24
4
Are quality control records maintained accurately?

Provide details about the quality control records.

Accurate records are essential for tracking food safety and quality.
5
Is the HACCP plan properly documented and implemented?

Select the compliance status of the HACCP plan.

To ensure that food safety risks are being effectively managed.
6
How often is the risk assessment reviewed?

Select the review frequency for the risk assessment.

Regular reviews ensure that the assessment remains relevant and effective.
7
What was the date of the last risk assessment?

Select the date of the last risk assessment.

Timely risk assessments are vital for ongoing food safety compliance.
8
How many risk mitigation actions have been implemented?

Enter the number of implemented mitigation actions.

To assess the level of proactive measures taken to address identified risks.
Min: 0
Target: 5
Max: 100
9
Describe the identified risks in the food safety management system.

Provide detailed descriptions of the identified risks.

Documenting risks is crucial for effective risk management.
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10
Is the risk assessment process effectively implemented?

Select the implementation status of the risk assessment.

To confirm that potential food safety risks are identified and managed.
11
Provide feedback on the current food safety training program.

Share your thoughts and suggestions for improvement.

Feedback can highlight strengths and weaknesses in the training program.
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12
How effective do you find the current food safety training program?

Select the effectiveness rating of the training program.

Assessing training effectiveness helps identify areas for improvement.
13
When was the last food safety training session conducted?

Select the date of the last training session.

Regular training sessions are important for keeping staff updated on food safety.
14
What percentage of staff have completed food safety training?

Enter the percentage of staff trained (0-100).

To assess the coverage of food safety training among employees.
Min: 0
Target: 100
Max: 100
15
Is there a documented food safety training program in place?

Confirm if a training program is available.

A training program is essential for ensuring all staff are knowledgeable about food safety practices.
16
Describe any safety issues encountered with the equipment.

Provide details about any safety concerns.

Documenting safety issues helps in addressing potential hazards.
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17
Are there documented cleaning protocols for the equipment?

Confirm if cleaning protocols are documented.

Cleaning protocols are essential for preventing contamination.
18
When was the last maintenance performed on the equipment?

Select the date of the last maintenance.

To ensure that equipment is properly maintained and safe for use.
19
How often is routine maintenance performed on the equipment?

Enter the maintenance frequency in months.

Regular maintenance is crucial for the safe operation of manufacturing equipment.
Min: 1
Target: Monthly
Max: 12
20
Is all food manufacturing equipment calibrated according to standards?

Select the calibration status of the equipment.

Calibration ensures that equipment operates accurately and maintains food safety.
21
Provide any feedback or issues encountered with the supplier.

Share details about any feedback or issues.

Documenting feedback helps in evaluating supplier performance and addressing concerns.
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22
When was the last food safety audit conducted on the supplier?

Select the date of the last supplier audit.

To ensure timely audits are being performed for supplier evaluation.
23
How often are suppliers audited for food safety compliance?

Enter the audit frequency in months.

Regular audits are essential in maintaining supplier accountability.
Min: 1
Target: Annually
Max: 12
24
What certifications does the supplier hold?

List all relevant certifications held by the supplier.

Certifications indicate the supplier's commitment to food safety practices.
25
Is the supplier compliant with food safety standards?

Select the compliance status of the supplier.

Supplier compliance is critical for ensuring the safety of raw materials.

FAQs

This checklist is designed for use by food safety managers, quality assurance professionals, and internal auditors in food and beverage manufacturing, processing, and packing facilities that are seeking BRC certification or maintaining their existing certification.

The checklist should be used regularly as part of internal audit processes, typically on a quarterly or bi-annual basis. It should also be used more intensively in the weeks leading up to a scheduled BRC audit.

The checklist covers all major sections of the BRC Global Standard, including Senior Management Commitment, The Food Safety Plan (HACCP), Food Safety and Quality Management System, Site Standards, Product Control, Process Control, and Personnel.

By systematically reviewing all aspects of the BRC Global Standard, the checklist helps identify areas of non-compliance or potential improvement. This allows organizations to address issues proactively, reducing the risk of non-conformities during the official audit.

Yes, while the checklist covers all general requirements of the BRC Global Standard, it can be customized to include sector-specific requirements or additional checks relevant to particular food and beverage categories, such as dairy, meat, or ready-to-eat products.

Benefits

Ensures comprehensive compliance with BRC Global Standard for Food Safety

Identifies potential food safety risks and non-conformities before formal audits

Streamlines the audit preparation process and reduces audit-related stress

Promotes continuous improvement in food safety management systems

Enhances consumer confidence and brand reputation through demonstrated commitment to food safety