Prepare an audit checklist for a food industry of your choice (for example a bakery).

1. 1 · Open in two lines. An audit is a planned, documented check of a food unit against set criteria. The audit checklist makes it complete and fair.
2. 2 · Purpose, scope and criteria. Internal monthly audit of a bakery; criteria from FSSAI's hygiene requirements, SOPs and the HACCP plan.
3. 3 · Draw the format. [Diagram: header (unit, date, auditor) above a table: Item | Yes / No / NA | Evidence | Grade | Corrective action | Responsible | Target date]
4. 4 · Headings and sample items.
   • Premises and water.
   • Personal hygiene.
   • Receiving and storage (flour, insects).
   • Baking temperatures; allergen control.
   • Cooling and packing hygiene.
5. 5 · Cleaning, waste and pests. Cleaning schedule and sanitiser strength; lidded, colour-coded bins; no pest signs; licensed pest control records.
6. 6 · Conduct, score and follow up. Opening meeting, walk-through, records, closing meeting; grade non-conformities; agree corrective actions and re-audit.
7. 7 · In a hospital kitchen. A dietitian uses the same format monthly to prepare for FSSAI inspection.
8. 8 · Close in one line. A good audit checklist finds problems before customers or inspectors do.

Scoring tip: Draw the full column header and fill at least eight sample items under headings. Add two items special to the industry you choose.