Iso 22000 audit checklist

Template Questions

• General Requirements
• Does the FSMS documentation include:
• General
• Control of documents
• Does a documented procedure exist to define the controls needed:
• Control of records
• Please proceed to Section 5.
• Management commitment
• Is top management able to provide evidence that the effectiveness of the food safety management syste
• Food safety policy
• Does top management ensure that the food safety policy:
• Does top management ensure that:
• Food safety management system planning
• Responsibility and authority
• Has top management appointed a food safety team leader who, irrespective of other responsibilities, s
• Food safety team leader
• NOTE: The responsibility of the food safety team leader may include liaison with external parties on
• Has the organization established, implemented and maintained effective arrangements for communicating
• External communication
• Internal communication
• Has the organization ensured that the food safety team is informed in a timely manner of changes, inc
• Emergency preparedness and response
• Does the input to management review include information about:
• Review input
• Does the output from the management review include any decisions and actions related to:
• Review output
• Please proceed to Section 6
• Provision of resources
• Does the organization:
• Competence, awareness and training
• Infrastructure
• Work environment
• Please proceed to Section 7.
• Has the organization established, implemented and maintained PRP(s) to assist in controlling:
• Prerequisite programmes (PRPs)
• Are the PRP(s):
• Does the organization consider the following (when establishing PRP(s)):
• Food safety team
• Are all raw materials, ingredients and product-contact materials described in documents to the extent
• Raw material, ingredients, and product contacted material
• Are the characteristics of end products described in documents to the extent needed to conduct the ha
• Characteristics of end products
• Intended use
• Flow diagrams
• Do flow diagrams, as appropriate, include the following:
• Description of process steps and control measures
• Hazard identification and determination of acceptable levels
• Is the identification based on:
• Is the consideration - when identifying the hazards - given to:
• Hazard assessment
• Selection and assessment of control measures
• Is each selected control measure categorized as to whether it needs to be managed through operational
• Establishing the operational prerequisite programmes (PRPs)
• Are the operational PRPs included the following information for each programme:
• HACCP plan
• Is the HACCP plan included the following information for each identified critical control point (CCP)
• Identification of critical control points
• Determination of critical limits forCCP(s)
• System for the monitoring of critical control points
• Does the monitoring system consist of relevant procedures, instructions, and records that cover the f
• Actions when monitoring results exceed critical limits
• Do the actions ensure that:
• Does the organization update the following information in operational PRP(s) and/or the HACCP plan, i
• Updating of preliminary information and documents specifying the PRPs and the HACCP plan
• Verification planning
• Do the verification activities confirm that:
• Traceability system
• Corrections
• Is a documented procedure established and maintained defining:
• Corrective actions
• Does the organization handle nonconforming products by taking action(s) to prevent the nonconforming
• Is each lot of product affected by the nonconformity released as safe only when any of the following
• Evaluation for release
• Is the lot of product - which is not acceptable for release - handled (after evaluation) by one of th
• Disposition of nonconforming products
• To enable and facilitate the complete and timely withdrawal of lots of end products which have been i
• Withdrawals
• Please proceed to Section 8.
• Does the organization validate (prior to implementation of control measures to be included in operati
• Validation of control measure combinations
• Control of monitoring and measuring
• Are the measuring equipment and methods used:
• Does the organization conduct internal audits at planned intervals to determine whether the food safe
• Internal audit
• Evaluation of individual verification results
• Does action – taken for achieving the required conformity – include (but is not limited to), review o
• Analysis of results of verification activities
• Is the analysis carried out in order
• Continual improvement
• Updating the food safety management system
• Are the evaluation and updating activities based on:
• Recommendation
• Inspector's Full name and Signature