Sqf audit checklist - food manufacturing

Template Information

This sqf audit checklist for food manufacturing can be used to determine if processes are aligned with the sqf standard for food manufacturing. based on the sqf checklist for intermediate level for manufacturing, sqf practitioners can use the scoring system of this digitized template to measure readiness for third-party sqf audit.

Category: general

Template Questions

2.1.2 Management Responsibility
Senior site management shall designate a person responsible for each site with responsibility and aut
The person responsible designated under 2.1.2.4 shall:
2.1.3 Management Review
2.1.4 Complaint Management
Not Applicable for SQF Fundamentals for Manufacturing - Intermediate
2.2.1 Food Safety Manual
2.2.2 Document Control
2.2.3 Records
Not applicable for SQF Fundamentals for Manufacturing - Intermediate
2.3.2 Raw and Packaging Materials
2.3.5 Finished Product Specifications
2.4.1 Food Legislation
2.4.2 Food Safety Fundamentals
2.4.3 Food Safety Plan
The site’s written food safety plan shall include at minimum:
The site shall ensure the following for each CCP:
2.4.4 Approved Supplier Program
2.4.5 Non-conforming Product or Equipment
2.4.6 Product Rework
2.4.7 Product Release
The methods applied shall ensure the product is released:
2.4.8 Environmental Monitoring
2.5.1 Validation and Effectiveness
2.5.2 Verification Activities
2.5.3 Corrective and Preventative Action
2.5.4 Product Sampling, Inspection and Analysis
The methods applied shall ensure:
2.5.5 Internal Audits
A product identification system shall be implemented to ensure:
2.6.1 Product Identification
A product trace system shall be implemented to ensure:
2.6.2 Product Trace
2.6.3 Product Withdrawal and Recall
2.7.1 Food Defense Plan
2.8.1 Allergen Management for Food Manufacturing
The allergen management program shall include:
2.9.1 Training Requirements
2.9.2 Training Program
2.9.3 Instructions
2.9.4 HACCP Training Requirement
2.9.5 Language
2.9.6 Refresher Training
2.9.7 Training Skills Register
11.1.1 Premises Location and Approval
11.2.1 Materials and Surfaces
11.2.2 Floors, Drains and Waste Traps
11.2.3 Walls, Partitions, Floors and Ceilings
11.2.4 Stairs, Catwalks and Platforms
11.2.5 Lighting and Light Fittings
11.2.6 Inspection/Quality Control Area
11.2.7 Dust, Insect and Pest Proofing
11.2.8 Ventilation
11.2.9 Equipment, Utensils and Protective Clothing
11.2.10 Premises and Equipment Maintenance
11.2.11 Calibration
11.2.12 Pest Prevention
The pest prevention program shall:
11.2.13 Cleaning and Sanitation
Consideration shall be given to:
11.3.1 Personnel
11.3.2 Hand Washing
The following additional facilities shall be provided in high risk areas:
11.3.3 Clothing
11.3.4 Jewelry and Personal Effects
11.3.5 Visitors
11.3.7 Change Rooms
Not applicable for SQF Fundamentals for Manufacturing – Intermediate
Toilet rooms shall be:
11.3.9 Sanitary Facilities
11.3.10 Lunch Rooms
11.4.1 Staff Engaged in Food Handling and Processing Operations
They shall comply with the following processing practices:
In circumstances where it is necessary to undertake sensory evaluations in a food handling/contact zo
11.5.1 Water Supply
11.5.2 Water Treatment
11.5.3 Ice Supply
11.5.4 Monitoring Water Microbiology and Quality
11.5.5 The Quality of Air and Other Gases
11.6.1 Storage and Handling of Goods
11.6.2 Cold Storage, Freezing and Chilling of Foods
11.6.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods
11.6.4 Storage of Hazardous Chemicals and Toxic Substances
11.6.5 Loading, Transport and Unloading Practices
11.6.6 Loading
11.6.7 Transport
11.6.8 Unloading
11.7.1 Process Flow
11.7.2 Receipt of Raw and Packaging Materials and Ingredients
11.7.3 Thawing of Food
11.7.4 High Risk Processes
11.7.5 Control of Foreign Matter Contamination
11.7.6 Detection of Foreign Objects
11.7.7 Managing Foreign Matter Contamination Incidents
11.8.1 Location
11.9.1 Dry and Liquid Waste Disposal
11.10.1 Grounds and Roadways
Comments and recommendations
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