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FSSC 22000 internal audit checklist template

FSSC 22000 internal audit checklist template

Conduct thorough internal audits with our FSSC 22000 checklist. Identify gaps, enhance food safety, and ensure compliance with global standards. Download your free PDF from Lumiform today!

Use this template
or download pdf
FSSC 22000 internal audit checklist template

Conduct thorough internal audits with our FSSC 22000 checklist. Identify gaps, enhance food safety, and ensure compliance with global standards. Download your free PDF from Lumiform today!

Use this template
or download pdf

About the FSSC 22000 internal audit checklist template

An FSSC 22000 internal audit checklist is crucial for maintaining food safety and compliance within your organization. With this template, you provide your team with a structured approach to evaluate food safety management systems and also ensure all critical elements are assessed.

Using this checklist, you can identify areas for improvement, enhance operational efficiency, and ensure compliance with international standards. This template empowers your organization to proactively manage food safety, facilitating thorough evaluations and timely interventions.

Streamline your audit process and enhance overall adherence to FSSC standards

The primary goal of our FSSC 22000 internal audit checklist is to provide a comprehensive framework for assessing food safety management systems. This template covers all essential areas, helping your team manage audit tasks and maintain high standards of food safety. Using this checklist, you streamline the audit process, address potential risks early, and enhance overall compliance.

Regular use of this checklist prevents non-conformities and ensures your organization meets industry standards. It supports a proactive approach with detailed documentation and regular reviews. Ultimately, this template fosters a compliant and safe food production environment, enhancing trust and confidence for your team and stakeholders.

Key elements of the FSSC 22000 internal audit checklist

Our template includes crucial components to ensure thorough evaluations:

  • Management responsibility: Evaluate how top management commits to food safety policies and objectives. Moreover, clearly define and communicate roles and responsibilities across your organization.
  • Food safety policy and objectives: Review how your food safety policy aligns with the organization’s objectives. Furthermore, ensure that all employees understand and effectively communicate the policy.
  • Hazard analysis and critical control points (HACCP): Assess how your team implements and monitors the effectiveness of your HACCP plan. Additionally, identify all hazards and establish control measures to mitigate risks.
  • Operational control: Examine the procedures and practices your team uses to control food safety hazards. In addition, conduct monitoring and measurement activities regularly and accurately.
  • Internal communication and training: Check that your team maintains effective internal communication channels and provides adequate training to employees. Consequently, this ensures everyone knows their roles in maintaining food safety.

Each section guides your team through essential audit tasks, ensuring nothing is overlooked. This comprehensive approach enhances food safety management, promoting security and compliance within your organization.

Get started with Lumiform’s FSSC 22000 internal audit checklist

Ready to ensure your organization meets food safety standards? Download Lumiform’s free FSSC 22000 internal audit checklist template today and implement a robust strategy for managing food safety audits. Our user-friendly template will help your team ensure compliance, address risks, and maintain high standards. Act now—take the first step towards a secure and compliant food safety environment! Download your free template and set new standards with Lumiform.

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Preview of the template
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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Frequently asked questions

Why are FSSC 22000 internal audits important for your organization?

FSSC 22000 internal audits are vital for ensuring your organization’s food safety management system is effective and compliant. These audits help identify gaps in processes and areas that need improvement, ensuring that your team adheres to international food safety standards. By conducting regular audits, your organization can enhance its food safety practices, reduce risks, and build trust with customers and stakeholders.

What challenges might your team encounter during FSSC 22000 internal audits?

Your team might face challenges such as insufficient audit scope, lack of auditor expertise, or inadequate documentation. These issues can lead to overlooked non-conformities and ineffective audits. To address these challenges, ensure your auditors are well-trained and that the audit scope covers all critical areas. Providing comprehensive documentation and clear audit guidelines will help your team conduct thorough and effective audits.

How can your organization improve the effectiveness of FSSC 22000 internal audits?

To improve audit effectiveness, your organization should establish a structured audit plan that includes regular training for auditors and clear audit objectives. Encourage open communication and feedback among your team to identify areas for improvement. Utilizing digital tools can streamline the audit process, ensuring consistency and accuracy. By fostering a culture of continuous improvement, your organization can enhance its food safety management system.

What steps should you take if your team identifies non-conformities during an audit?

If your team identifies non-conformities during an FSSC 22000 internal audit, immediate corrective action is essential. Analyze the root cause of each issue and develop a detailed action plan to address them. Engage your team in implementing corrective measures and monitor progress to ensure effectiveness. This proactive approach not only resolves current issues but also strengthens your organization’s food safety practices, ensuring ongoing compliance.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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