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FSSC 22000 Internal Audit Checklist

This internal audit checklist helps ensure your organization is compliant with FSSC 22000 requirements. It covers topics such as operational procedures, constructions, records, personnel, premises, and more. Use this FSSC internal audit checklist to boost your organization's safety management system and ensure it is up-to-date and meets international standards.

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FSSC 22000 Internal Audit Checklist

ISO/TS 22002-1

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:

17. Product information/consumer awareness

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.

ISO/TS 22002-4

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

Summary Equipment suitability, cleaning and 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 Pest control:

4.10 Personnel hygiene and facilities

4.10.1 General requirements

4.10.2 Personnel hygiene, changing facilities and toilets

4.10.3 Staff canteens and designated eating and smoking areas

4.10.4 Workwear and protective clothing

4.10.5 Illness and injuries

4.10.6 Personal cleanliness

4.10.7 Personal behaviour

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

Summary Rework:

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:

4.12 Withdrawal procedures

Summary Withdrawal procedures:

4.14 Food packaging information and consumer communication

Summary Food packaging information and consumer communication:

4.15 Food defence, biovigilance and bioterrorism

Summary Food defence, biovigilance and bioterrorism:

Other items required by applicable legislation, recognized sector codes and customer requirements.

BSI-PAS 222

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

Summary Utilities:

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

Summary Equipment suitability, cleaning and maintenance:

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:

10. Prevention of contamination

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:

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 Control and eradication

Summary Pest control:

13. Personnel hygiene and employee facilities

13.1 General requirements

13.2 Personnel hygiene facilities

13.3 Designated eating areas

13.4 Workwear and personal protective equipment

13.5 Health status

13.6 Personal cleanliness

13.7 Personal behaviour

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 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 Pest control:

17. Formulation of products

Summary Formulation of products:

18. Specifications for services

Summary specifications for services:

19. Training and supervision of personnel

Summary Training and supervision of personnel:

20. Product information

Summary Product information:

21. Food defence, biovigilance and bioterrorism

21.1 General requirements

21.2 Access controls

Summary Food defence, biovigilance and bioterrorism:

ISO/TS 22002-3

4. General requirements

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:

Additional FSSC 22000 requirements

FSSC part 1 appendix 1A

1. Specifications for services - The organization shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety.

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.

2.1 The organization shall ensure the effective supervision of personnel in the correct application of food safety principles and practices commensurate with their activity.

3. Specific regulatory requirements

4. Management of inputs

5. Management of natural resources such as water and soil regarding animal production

6. Food defence, biovigilance and bioterrorism

Completion

Overall Comment

Auditor's Name and Signature

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Boost Your Food Safety System with FSSC 22000 Internal Audit Checklist

The FSSC 22000 internal audit checklist is a tool used to assess an organization’s food safety management system. It provides an overview of the requirements established by the FSSC 22000 Standard and helps organizations ensure that all areas of their food safety management system are being properly managed. The checklist covers topics such as the organization's hazard analysis and risk assessment, product testing, staff training and competency, and the organization's management of food safety risks. It also covers topics related to food safety management systems such as document control, product traceability, and corrective action and preventive action.

The FSSC 22000 internal audit checklist is a useful tool for organizations looking to ensure their food safety management system is compliant with the FSSC 22000 Standard. It can help you identify areas that need improvement and take action to ensure they are meeting the requirements of the Standard. By completing the checklist, businesses can ensure they are taking the necessary steps to provide a safe and secure food environment for customers and employees. Demonstrate your organisation's commitment to food safety and can help them gain certification from the FSSC 22000 Standard.

Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.