PREVRA GMP Audit Checklist: Good Manufacturing Practice for Food Production
A comprehensive GMP audit checklist covering personnel, premises, equipment, processes, and documentation. Essential for any UK food manufacturing or processing facility.
Why GMP is the foundation of every food safety system
Good Manufacturing Practice is not optional — it is a legal requirement under retained EU Regulation 852/2004. Without effective GMP, your HACCP plan sits on a broken foundation. You can have the best hazard analysis in the world, but if your staff walk from raw to high-risk areas without changing PPE, your CCPs are undermined before you start.
The most commonly overlooked GMP element is not cleaning or pest control — it is personnel flow. The way people move through your facility determines cross-contamination risk more than any cleaning schedule. An auditor will watch this for the first 10 minutes of any visit. If they see a single person walking against the hygiene flow, you are already on the back foot regardless of your paperwork.
Using this checklist for routine GMP verification
Complete a full GMP walkthrough at least monthly — weekly if you operate high-risk production. The checklist is organised by area: external grounds and building fabric, internal structure and layout, utilities and services, equipment, personnel facilities and practices, cleaning and sanitation, pest control, waste management, and documentation.
Assign each section to the relevant department head. The production manager should not be auditing their own area. Use a different auditor each month to prevent familiarity blindness. Digital SFBB supports your GMP programme by making cleaning schedules, maintenance logs, and pest control records instantly auditable.
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