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FSSC 22000 Internal Audit Checklist

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FSSC 22000 Internal Audit Checklist

ISO/TS 22002-1

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

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

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

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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