Template Information
Use this gfsi checklist to perform a self-audit of your organization and ensure that you adhere to the global food safety initiative standards.
Category: general
Template Questions
- General Requirements
- Scope of the FSMS specifying:
- Documentation Requirements
- Food Safety Policy
- FOOD SAFETY MANAGEMENT SYSTEM PLANNING
- RESPONSIBILITY AND AUTHORITY
- Implemented effective arrangements for communicating with:
- COMMUNICATION
- FST is informed of changes, especially:
- MANAGEMENT REVIEW
- Human Resources
- Identify necessary competencies
- PRPs shall be:
- Appropriate to the organizational needs
- Approved by FST: according to:
- Legal requirements
- Documentation is available for the following programmes:
- Hazard control
- Lay-out, design, and construction of buildings and facilities:
- Elements of PRPs
- Lay-out of premises, including workspace and employee facilities:
- Management of purchased materials, disposals and handling of products:
- Cleaning and sanitizing:
- Pest Control documentation for:
- Personnel Hygiene documentation for:
- Relevant information needed to conduct the hazard analysis documented, collected, maintained and updated
- FST Leader appointed by Top Management with responsibility:
- To manage the FST
- Documentation available for:
- Product characteristics
- Specifications with:
- Biological, chemical and physical characteristics
- Documentation for the characteristics of end products:
- Name
- Identified and documented appropriate information about:
- The reasonably expected handling of the product
- Flow diagrams available for:
- Each product/process category covered by the FSMS
- Hazard Identification and Determination of acceptable levels
- Specific for the type of product/process and facilities based on:
- Preliminary information about product/process and control measures
- Categorized in General Control Measures (managed through PRPs) or Specific Control Measures (related
- Effect on identified food safety hazards relative to the intensity applied
- Identification of CCPs
- Determination of Critical Limits
- A monitoring system for effective and efficient control of CCPs (measurements relative to the critical limits) established and maintained
- Procedures + instructions + records including:
- Measurements that provide results within an adequate time frame
- A procedure to dentify and assess of affected end products
- Corrective Actions (CAs)
- A procedure to:
- Product is released as safe when:
- Disposition of non-conforming products:
- Identification of product lots and their relation to batches of:
- Raw materials (from the immediate suppliers)
- To facilitate a recall:
- Withdrawals
- Procedure for:
- Establish, document and implement procedures for verification of the HACCP system: purpose-methods-frequencies-responsibilities-records
- Confirmed that:
- The PRPs are implemented
- Are evaluated systematically by the FST
- Are analyzed by the FST, including the results of internal and external audits, in order to:
- Confirm that FSMS meets the planned arrangements
- Prior to implementation and after any change of General/Specific Control Measures, ensure that:
- If a/b failed, modification and reassessment of the following are documented:
- Control measures
- To ensure valid results (if necessary), measuring equipment have to be controlled:
- Calibrated/verified against measurement standards; where no such standards exist, the basis used shall be recorded
- Documented procedure that defines responsibilities – reporting – records
- To determine whether the FSMS system:
- Conforms with the planned arrangements
- Audit programme planned:
- considers status;
- FSMS continually improved through:
- communication;
- FSMS updates consider:
- Communication;
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