Fssc 22000 audit checklist - internal assessment
This template can be used as a guide together with the iso 22000 audit checklist to assess the readiness of the business for fssc 22000 certification.
What does this form include?
This form contains 85 sections:
4. Construction and layout of buildings
- 4.1 General requirements
- 4.2 Environment
- 4.3 Locations of establishments
Summary Construction and layout of buildings:
5. Layout of premises workspace
- 5.1General requirements
- 5.2 Internal design, layout and traffic patterns
- 5.3 Internal structures and fittings
- 5.4 Location of equipment
- 5.5 Laboratory facilities
- 5.6 Temporary/mobile premises and vending machines
- 5.7 Storage of food, packaging materials, ingredients and non food chemicals
Summary Layout of premises workspace:
6. Utilities – air, water, energy
- 6.1 General requirements
- 6.2 Water supply
- 6.3 Boiler chemicals
- 6.4 Air quality and ventilation
- 6.5 Compressed air and other gases
- 6.6 Lighting
Summary Utilities – air, water, energy:
7. Waste disposal
- 7.1 General requirements
- 7.2 Containers for waste and inedible or hazardous substances
- 7.3 Waste management and removal
- 7.4 Drains and drainage
Summary Waste disposal:
8. Equipment suitability, cleaning and maintenance
- 8.1 General requirements
- 8.2 Hygienic design
- 8.3 Product contact surfaces
- 8.4 Temperature control and monitoring equipment
- 8.5 Cleaning plant, utensils and equipment
- 8.6 Preventive and corrective maintenance
Summary Equipment suitability, cleaning and maintenance:
9. Management of purchased materials
- 9.1 General requirements
- 9.2 Selection and management of suppliers
- 9.3 Incoming material requirements (raw/ingredients/packaging)
Summary Management of purchased materials:
10. Measures for prevention of cross contamination
- 10.1 General requirements
- 10.2 Microbiological cross contamination
- 10.3 Allergen management
- 10.4 Physical contamination
Summary Measures for prevention of cross contamination:
11. Cleaning and sanitizing
- 11.1 General requirements
- 11.2 Cleaning and sanitizing agents and tools
- 11.3 cleaning and sanitizing programmes
- 11.4 Cleaning in place (CIP) systems
- 11.5 Monitoring sanitation effectiveness
Summary Cleaning and sanitizing:
12. Pest control
- 12.1 General requirements
- 12.2 Pest control programmes
- 12.3 Preventing access
- 12.4 Harbourage and infestations
- 12.5 Monitoring and detection
- 12.6 Eradication
Summary Pest control:
13. Personnel hygiene and employee facilities
- 13.1 General requirements
- 13.2 Personnel hygiene facilities and toilets
- 13.3 Staff canteens and designated eating areas
- 13.4 Workwear and protective clothing
- 13.5 Health status
- 13.6 Illness and injuries
- 13.7 Personal cleanliness
- 13.8 Personal behavior
Summary Personnel hygiene and employee facilities:
14. Rework
- 14.1 General requirements
- 14.2 Storage. identification and traceability
- 14.3 Rework usage
Summary Rework:
15. Product recall procedures
- 15.1 General requirements
- 15.2 Product recall requirements
Summary Product recall procedures:
16. Warehousing
- 16.1 General requirements
- 16.2 Warehousing requirements
- 16.3 Vehicles, conveyances and containers
Summary Warehousing:
Summary Product information/consumer awareness:
18. Food defence, biovigilance and bioterrorism
- 18.1 General requirements
- 18.2 Access controls
Summary Food defence, biovigilance and bioterrorism:
Other items required by applicable legislation, recognized sector codes and customer requirements.
4.1 Establishment
- 4.1.1 General requirements
- 4.1.2 Environment
- 4.1.3 Location of establishment
Summary establishment:
4.2 Layout and workspace
- 4.2.1 General requirements
- 4.2.2 Internal design, layout and traffic patterns
- 4.2.3 Internal structures and fittings
- 4.2.4 Equipment
- 4.2.5 Temporary/mobile structures
- 4.2.6 Storage
Summary Layout and workspace:
4.3 Utilities
- 4.3.1 General requirements
- 4.3.2 Water supply
- 4.3.3 Air quality and ventilation
- 4.3.4 Compressed air and other gases
- 4.3.5 Lighting
Summary Utilities:
4.4 Waste
- 4.4.1 General requirements
- 4.4.2 Waste handling
- 4.4.3 Drains and drainage
Summary Waste:
4.5 Equipment suitability, cleaning and maintenance
- 4.5.1 General requirements
- 4.5.2 Hygienic design
- 4.5.3 Food packaging contact surfaces
- 4.5.4 Maintenance
4.6 Management of purchased materials and services
- 4.6.1 General requirements
- 4.6.2 Selection and management of suppliers
- 4.6.3 Incoming raw materials
Summary management of purchased materials and services:
4.7 Measures for prevention of contamination
- 4.7.1 General requirements
- 4.7.2 Microbiological contamination
- 4.7.3 Physical contamination
- 4.7.4 Chemical contamination
- 4.7.5 Chemical migration
- 4.7.6 Allergen management
Summary measures for prevention of contamination:
4.8 Cleaning
- 4.8.1 General requirements
- 4.8.2 Cleaning programmes
- 4.8.3 Cleaning agents and tools
- 4.8.4 Monitoring cleaning programme effectiveness
Summary Cleaning:
4.9 Pest control
- 4.9.1 General requirements
- 4.9.2 Control programmes
- 4.9.3 Preventing access
- 4.9.4 Harbourage and infestations
- 4.9.5 Monitoring and detection
- 4.9.6 Eradication
Summary Personnel hygiene and facilities:
4.11 Rework
- 4.11.1 General requirements
- 4.11.2 Storage identification and traceability
- 4.11.3 Rework usage
4.13 Storage and transport
- 4.13.1 General requirements
- 4.13.2 Warehousing requirements
- 4.13.3 Vehicles, conveyances and containers
Summary Storage and transport:
Summary Withdrawal procedures:
Summary Food packaging information and consumer communication:
3. Sites
- 3.1 General requirements
- 3.2 Buildings
- 3.3 Locations
- 3.4 Locations of sites
Summary Sites:
4. Processes and workspaces
- 4.1 General requirements
- 4.2 Workflow
- 4.3 Structures and fittings
- 4.4 Equipment
- 4.5 Laboratory facilities
- 4.6 Temporary and/or mobile structures and equipment
- 4.7 Storage of materials
Summary Processes and workspaces:
5. Utilities
- 5.1 General requirements
- 5.2 Water supply
- 5.3 Boiler chemicals
- 5.4 Ventilation
- 5.5 Air and compressed gas systems
- 5.6 Lighting
6. Waste disposal
- 6.1 General requirements
- 6.2 Containers for waste
- 6.3 Waste management and removal
- 6.4 Drains and drainage
Summary waste disposal:
7. Equipment suitability, cleaning and maintenance
- 7.1 General requirements
- 7.2 Temperature control and monitoring equipment
- 7.3 Preventive and corrective maintenance
- 7.4 Measuring devices
8. Management of ingredients
- 8.1 General requirements
- 8.2 Selection and management of suppliers
- 8.3 Incoming material requirements [ingredients/packaging]
- 8.4 Communications on product/process attributes
Summary Management of ingredients:
9. Management of medications
- 9.1 General requirements
- 9.2 Prevention of crosscontact
- 9.3 Storage
Summary Management of medications:
Summary Prevention of contamination:
11. Sanitation
- 11.1 General requirements
- 11.2 Cleaning and sanitizing agents and tools
- 11.3 Cleaning and sanitizing programmes
Summary Sanitation:
15. Product withdrawal procedures
- 15.1 General requirements
- 15.2 Product withdrawal requirements
Summary Product withdrawal procedures:
16. Warehousing and transportation
- 16.1 General requirements
- 16.2 Warehousing
- 16.3 Vehicles, conveyances and containers
- 16.4 Product returns
Summary Formulation of products:
Summary specifications for services:
Summary Training and supervision of personnel:
Summary Product information:
21. Food defence, biovigilance and bioterrorism
- 21.1 General requirements
- 21.2 Access controls
Summary general requirements:
5. Common prerequisite programmes
- 5.1 General
- 5.2 Location
- 5.3 Construction and layout of premises
- 5.4 Equipment suitability and maintenance
- 5.5 Personnel hygiene
- 5.6 Working animals
- 5.7 Purchasing management
- 5.8 On-farm storage and transport
- 5.9 Cleaning
- 5.10 Waste management
- 5.11 Pest control on farm premises
- 5.12 Management of products suspected to be unsafe
- 5.13 Outsourced activities
Summary: Common prerequisite programmes
7. Prerequisite programmes specific to animal production
- 7.1 General
- 7.2 Feed and water for animals
- 7.2.1 on-farm feed production
- 7.2.2 Feeding and watering
- 7.2.3 Pasture
- 7.3 Health management
- 7.3.1 Identification and movements
- 7.3.2 Health monitoring
- 7.3.3 Management of sick animals
- 7.3.4 Management of death animals
- 7.3.5 Use of veterinary drugs
- 7.4 Milking
- 7.5 Shell egg collection
- 7.6 Preparation for slaughter
- 7.7 Growing, harvesting, and handling of aquatic animals
Summary prerequisite programmes specific to animal production:
1. Specifications for services - The organization shall ensure that all services (including utilities
FSSC part 1 appendix 1A
- 1.1 Shall have specified requirements.
- 1.2 Shall be described in documents to the extent needed to conduct hazard analysis.
- 1.3 Shall be managed in conformance with the requirements of technical specification for sector PRPs.
2. Supervision of personnel in application food safety principles.
Overall Comment
Auditor's Name and Signature
Use this template