GMP Housekeeping Checklist
Facility Name Date Inspector:
INSTRUCTIONS:
This checklist is designed to ensure adherence to Good Manufacturing Practices (GMP) regarding housekeeping and cleanliness. Carefully review each item and
mark the corresponding checkbox for compliance or note any issues identified. Use the "Notes/Issues" section to provide additional details and actions required.
1. GENERAL HOUSEKEEPING
Floors are clean, dry, and free from debris. Yes No NA
Aisles and walkways are clear of obstructions. Yes No NA
Walls and ceilings are clean and in good condition. Yes No NA
Workstations and equipment are organized and clutter-free. Yes No NA
Waste containers are appropriately labeled and regularly emptied. Yes No NA
Action required, if any
2. SANITATION AND CLEANING
Cleaning and sanitation procedures are documented and followed. Yes No NA
Cleaning schedules are in place and regularly updated. Yes No NA
Cleaning supplies and equipment are in good condition and readily available. Yes No NA
Non-food contact surfaces are regularly cleaned and disinfected. Yes No NA
Cleaning logs and records are maintained. Yes No NA
Action required, if any
3. PEST CONTROL
Pest control measures are in place and followed. Yes No NA
Pest entry points are sealed, and screens are in place where needed. Yes No NA
Pest control devices (traps, baits) are properly installed and monitored. Yes No NA
Regular inspections are conducted to identify and address pest issues. Yes No NA
Pest control records are maintained. Yes No NA
Action required, if any
4. STORAGE AND LABELING
Raw materials, ingredients, and finished products are properly labeled and identified. Yes No NA
Storage areas are clean, organized, and free from cross-contamination risks. Yes No NA
Products are stored at appropriate temperatures and humidity levels. Yes No NA
Expired or damaged items are removed from storage promptly. Yes No NA
Action required, if any
5. PERSONAL HYGIENE
Employees are trained in proper hygiene practices. Yes No NA
Handwashing stations are readily accessible and stocked. Yes No NA
Employees wear appropriate personal protective equipment (PPE) as required. Yes No NA
Uniforms and workwear are clean and in good condition. Yes No NA
Employees with symptoms of illness are excluded from handling food or products. Yes No NA
Action required, if any
6. EQUIPMENT AND UTENSIL CLEANING:
Food contact surfaces are cleaned and sanitized regularly. Yes No NA
Utensils and equipment are inspected before each use. Yes No NA
Cleaning procedures for specific equipment are followed. Yes No NA
Cross-contamination risks between different products are minimized. Yes No NA
Cleaning logs for equipment and utensils are maintained. Yes No NA
Action required, if any
7. AIR QUALITY AND VENTILATION:
Ventilation systems are properly maintained and functioning. Yes No NA
Air filters are regularly cleaned or replaced. Yes No NA
Indoor air quality is monitored and meets regulatory standards. Yes No NA
Smoke, dust, and fume extraction systems are effective. Yes No NA
Adequate air circulation is ensured in all areas. Yes No NA
Action required, if any
8. TRAINING AND RECORDS
Employees are trained in GMP housekeeping practices. Yes No NA
Training records are maintained for all employees. Yes No NA
Records of housekeeping inspections and corrective actions are documented. Yes No NA
Staff members responsible for housekeeping tasks are identified. Yes No NA
Housekeeping-related SOPs (Standard Operating Procedures) are available. Yes No NA
Action required, if any
NOTES/ISSUES:
[Insert any additional notes or issues identified during the inspection]
STATEMENT OF APPROVAL
I hereby certify that I have conducted the above inspection and that the information provided is accurate to the best of my knowledge.
Inspector's Name : Signature :
Date :
APPROVED BY
Name : Signature :
Date :
Inspec�on template by:
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