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Improve food safety with an FSSC 22000 internal audit checklist

An FSSC 22000 internal audit checklist ensures your organization is compliant with FSSC 22000 requirements. The checklist covers topics ranging from operational procedures to constructions, records, personnel, premises, and more. Use this FSSC internal audit checklist to improve your organization’s safety management system and meet international food safety standards.

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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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Keep your food and building safe with an FSSC 2200 internal audit checklist


Assess your organization’s food safety management using an FSSC 22000 internal audit checklist. The checklist provides an overview of the requirements established by the FSSC 22000 standard and helps organizations properly manage all areas of their food safety management system. It covers topics such as the organization’s hazard analysis and risk assessment, product testing, staff training and competency, and food safety risk management.An FSSC audit checklist also covers related topics like document control, product traceability, corrective actions, and preventive action.


The FSSC 22000 internal audit checklist makes sure that your company’s food safety management system is compliant with the FSSC 22000 standard. It can help you identify areas that need improvement and take action to make those improvements. By completing these checklists, businesses can ensure they take the steps necessary to provide a safe and secure food environment for customers and employees. FSSC 22000 certification demonstrates to fellow businesses and customers that you’re serious about food safety.
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.
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