GFSI Audit Checklist
Use this GFSI Checklist to conduct a self-audit of your organisation and guarantee that you adhere to the Global Food Safety Initiative Standards.
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Cut inspection time by 50% Uncover more issues and solve them 4x faster Select from over 4000 expert-proofed templates GFSI Audit Checklist (page name not set) FOOD SAFETY MANAGEMENT SYSTEM General Demands Scope of the FSMS is defined Yes No N/A Scope of the FSMS information: • Product categories Yes No N/A • Production sites Yes No N/A Any outsourced methods related to food safety are examined, identified and documented in the FSMS? Yes No N/A Documentation Demands Approval of documents for adequacy before the issue Yes No N/A Identification and control of external documents. Yes No N/A Obviate unintended use of out-of-date documents, and to suitably identify them if they are clutched for any purpose Yes No N/A Check, update and re-approve Yes No N/A Changes and current revision status are identified Yes No N/A Relevant versions of documents in place at points of use Yes No N/A Control of documents Yes No N/A Control of the correction, retrieval, classification, storage, protection, maintenance time and distribution of records Yes No N/A Readable and readily identifiable. Yes No N/A Method for efficient and accurate record-keeping to provide proof of conformity to demands and of the effective performance of the FSMS Yes No N/A Records readable, readily identifiable and retrievable Yes No N/A MANAGEMENT RESPONSIBILITY Food Safety Policy Acts to comply with statutory, regulatory and customer FS demands Yes No N/A Followed by measurable objectives Yes No N/A Examined for continual suitability Yes No N/A Communicated and understood within the whole organisation Yes No N/A Suitable to the role in the food chain Yes No N/A FOOD SAFETY MANAGEMENT SYSTEM PLANNING ... to meet the goals. Yes No N/A ... to keep the FSM integrity when changes are performed Yes No N/A RESPONSIBILITY AND AUTHORITY Designated staff to initiate and document actions Yes No N/A Responsibility and authority are explained and communicated within the whole organisation Yes No N/A Identified person/people to accept reports problems with the FSMS Yes No N/A COMMUNICATION Performed effective systems for communicating with: - Suppliers and contractors Yes No N/A - Customers/Consumers Yes No N/A - Food authorities Yes No N/A - Other organisations that could be influenced by that Yes No N/A Assigned designated staff to handle external communication? Yes No N/A Did the top management report the importance of meeting this standard, legal and customerFS demands to the whole organisation? Yes No N/A Implemented effective forms for communicating with relevant staff? Yes No N/A FST is noticed changes, especially concerning: - Raw materials, ingredients and services Yes No N/A - Cleaning and sanitation programs Yes No N/A - Knowledge concerning food safety risks and control measures Yes No N/A - Production systems and materials/equipment Yes No N/A - Production premises, location of equipment, surrounding environment Yes No N/A - Staff qualification level/allocation of responsibilities and authorizations Yes No N/A - Products or new products Yes No N/A - Regulatory demands Yes No N/A - Any condition which has an impact on food safety Yes No N/A - Customer, sector and other Yes No N/A - Packaging, deposits and distribution systems Yes No N/A - Important enquiries from external interested people/parties Yes No N/A - Complaints indicating dangers connected with the product Yes No N/A MANAGEMENT REVIEW Follow-up actions from earlier reviews Yes No N/A Communication activities (e.g. customer feedback) Yes No N/A Verification activities Yes No N/A Changes connected to FS Yes No N/A At scheduled intervals Yes No N/A Emergency situations, incidents and recalls Yes No N/A Revisions of the FSP and goals Yes No N/A System updating activities Yes No N/A External audits or examinations Yes No N/A Assurance of food safety Yes No N/A Records sustained Yes No N/A Developed effectiveness of the FSMS Yes No N/A Resource requirements Yes No N/A RESOURCE MANAGEMENT Special training for staff responsible of controlling, corrections, and corrective actions Yes No N/A Documents of training and other actions Yes No N/A Agreement or contracts with external experts engaged in FSM Yes No N/A Review of implementation and effectiveness Yes No N/A Knowledge of contribution to FS Yes No N/A Identify important competencies Yes No N/A Awareness of a demand for effective communication Yes No N/A PLANNING AND REALIZATION OF SAFEPRODUCTS Appropriate to the organisational demands Yes No N/A Conducted across general programs Yes No N/A Suitable to the size and kind of operation and product Yes No N/A Implemented across specific programs Yes No N/A Approved by FST according to: Recognised guidelines Yes No N/A Customer demands Yes No N/A Codes of Practices Yes No N/A CODEX Alimentarius Yes No N/A ESTABLISHING THE OPERATIONAL PRPS Documentation is in place for the following programs: Control measures Yes No N/A Monitoring records Yes No N/A Monitoring methods Yes No N/A Corrections/corrective actions Yes No N/A Danger control Yes No N/A Duties and authority Yes No N/A Elements of PRPs The layout, design, and construction of buildings/facilities include: - Perimeter and grounds Yes No N/A The layout of premises, including workspace and employee facilities, includes - Working space and storage Yes No N/A - Catering facilities Yes No N/A - Hand washing facilities Yes No N/A - Separation of Low/High risk areas/process Yes No N/A - Segregation design Yes No N/A - Washing and cleaning places Yes No N/A - Changing rooms Yes No N/A - Process flow Yes No N/A Supplies of air, water, energy and other utilities are available Yes No N/A Supporting services including waste and sewerage disposal are available Yes No N/A Equipment including its precautionary maintenance, sanitary design, and accessibility for maintenance and cleaning for each section are available Yes No N/A Management of acquired materials, disposals and treatment of products: - Transportation Yes No N/A - Raw materials Yes No N/A Storage of raw materials/packaging/in process/end products Yes No N/A - Cleaning practices Yes No N/A - Cleaning plans Yes No N/A - Control and verification of effectiveness Yes No N/A - Recorded procedures/records Yes No N/A Pest Control documentation for: - Competent pest control Yes No N/A - Documented methods/records Yes No N/A Physical measures: drains, hermetically sealed doors, screens, security perimeter for inventory in storage, etc. Yes No N/A Location of all measures Yes No N/A Plan for electric fly killers/baits/traps Yes No N/A Risk of product contamination with chemicals Yes No N/A Staff hygiene documentation for: - Washing hands Yes No N/A - Cuts and grazes Yes No N/A Information on important infectious disease or conditions Yes No N/A Medical screening Yes No N/A PRELIMINERY STEPS TO ENABLE HAZARD ANALYSIS Important information required to conduct the danger analysis documented, collected, kept and updated Yes No N/A FST leader selected by top management with responsibility: - training of FST members Yes No N/A Documents demonstrate the needed expertise for all team members Yes No N/A - Multi-disciplinary understanding and experience Yes No N/A - to make sure that FSMS is built, implemented, kept and updated Yes No N/A - to document to top management about FSMS Yes No N/A - to manage the FST Yes No N/A Documentation in place for: - Raw materials, ingredients and product-contact materials Yes No N/A - Product details Yes No N/A - Ingredients including additives and processing support Yes No N/A - Process of production Yes No N/A - Biological, chemical and physical details Yes No N/A - Delivery processes and packaging Yes No N/A Food safety-related acceptance criteria or specs of purchased materials and ingredients relevant for their intended uses. Appropriate legislation/regulations documented Yes No N/A - Storage states and shelf-life Yes No N/A - Preparation and/or treatment before use or processing Yes No N/A Specifications are updated Yes No N/A Records for the characteristics of end products: - Important legislation/regulations documented Yes No N/A - Biological, chemical and physical details Yes No N/A - Intended use Yes No N/A - Labelling describing food safety and/or directions for handling, preparation and use Yes No N/A - Planned shelf-life and storage conditions Yes No N/A - Method/s of distribution Yes No N/A - Specifications are updated Yes No N/A Identified and reported appropriate information about: - Flow diagrams, process steps and control measures Yes No N/A - Any unintended but fairly expected mishandling and misuse of the product Yes No N/A - The reasonably expected treatments of the product Yes No N/A - Group of consumers recognised, especially vulnerable groups of the population Yes No N/A - Descriptions are updated Yes No N/A Flow diagrams in place for: - Outputs (end, intermediate, by-product, waste,...) Yes No N/A - Inputs (raw materials, ingredients, intermediate products,...) Yes No N/A - Reworking and recycling Yes No N/A - Frequency/interaction of steps Yes No N/A - Each product/method category covered by the FSMS Yes No N/A - Outsourced methods and subcontracted work Yes No N/A ...and verified by FST (records available) Yes No N/A Descriptions are updated Yes No N/A Description of the process steps and control measures are in place Yes No N/A Control measures/process parameters/procedures connected to food safety described Yes No N/A Legal and customer demands described Yes No N/A HAZARD ANALYSIS Hazard identification and definition of acceptable levels Yes No N/A They are identified and documented Yes No N/A Specific for the kind of product/process and facilities based on: - Identified and documented control measures that are to be implemented Yes No N/A - Preliminary knowledge about product/process and control measures Yes No N/A - External knowledge including epidemiological and other data historical Yes No N/A - Information about the food chain Yes No N/A - Step(s) connected which each risk in the end product established in compliance with legal/customer demands and the proposed use (records available) Yes No N/A Categorised in General Control Measures (managed through PRPs) or Specific Control Measures (related to CCP's), connected to: - Effect on identified food safety risks relative to the intensity applied Yes No N/A - Methodology of categorisation documented and results documented Yes No N/A - Location within the system relative to other control measures Yes No N/A - Synergistic consequences Yes No N/A - Probability of failure in the functioning Yes No N/A - Severity of the consequence Yes No N/A - Specifically to prevent/reduce the level of hazard(s) Yes No N/A - Feasibility for monitoring Yes No N/A ESTABLISHING HACCP PLAN Identification of CCPs Hazard to be controlled by special control measure documented Yes No N/A Determination of Critical Limits In terms of measurable parameters maintained by instructions, specifications, education/training Yes No N/A Determination of critical limits for the monitoring of each CCP Yes No N/A The need for legislation-regulations-internal risk, analysis-clients are met Yes No N/A Selection reported Yes No N/A MONITORING OF THE CCPs A monitoring system for effective and efficient control of CCPs (measurements relative to the critical limits) organised and sustained Gloves Eye protection Laboratory coat Other PPE Procedures, instructions and records include: - Records and processes Yes No N/A - Monitoring devices distinguished Yes No N/A - Calibration methods Yes No N/A - Measurements that give results within a sufficient time frame Yes No N/A - Actions when monitored results exceed critical limits Yes No N/A CONTROL OF NONCONFORMITY A method to identify and evaluate affected end products Yes No N/A Examine the corrections carried out Yes No N/A Approved by the right responsible person Yes No N/A Records with information on the kind of the nonconformity, cause, result and traceability are in place Yes No N/A Corrective Actions (CAs) Data derived from the monitoring of PRPs + CCPs evaluated by designated person to initiate corrective actions Yes No N/A Initiated when critical limits are exceeded or lack if conformity with PRPs. Yes No N/A - Review trends Yes No N/A - Determine the cause of NCs Yes No N/A - Handle possible unsafe products Yes No N/A - Assess the need for CAs Yes No N/A - Determine and using CAs Yes No N/A - Records of CAs Yes No N/A - Review NCs (complaints included) Yes No N/A - Examining CAs Yes No N/A - A procedure with responses, authorisation, actions and controls Yes No N/A - NCs products don’t access the food chain unless it is possible to guarantee that the hazards have been decreased to acceptable levels and the product is safe Yes No N/A - All lots of products influenced by NC identified and controlled until they have been assessed Yes No N/A The product is released as safe when: - Analysis (or other verification activities) show that the product is safe Yes No N/A - Proof indicates that the control measures have been useful Yes No N/A - Combined elements of the control measures have shown themselves to be useful Yes No N/A Storage of non-conforming products: - Products not adequate for release are destroyed if reprocessing is not an alternative Yes No N/A - Products not adequate for release are reprocessed (when possible) to guarantee that the dangers are controlled Yes No N/A TRACEABILITY SYSTEM Identification of product lots and their connection to batches of: - Meet customers and regulatory demands based on the shelf life Yes No N/A - Distribution records (to the immediate distributors) Yes No N/A - Raw materials Yes No N/A - Records kept for a defined time period Yes No N/A Withdrawals There are authority and responsibility appointed by top management Yes No N/A - Treatment of recalled products as well as connected products still in stock Yes No N/A - Emergency preparedness and answers Yes No N/A - Notification Yes No N/A - Recalled products kept under supervision until their handling Yes No N/A - Methods to manage potential emergency situations established by top management Yes No N/A - Describing the sequence of actions Yes No N/A - Effectiveness of the programme recall supported with records Yes No N/A VERIFICATION PLANNING Establish, record and perform methods for verification of the HACCP system: purpose-methods-frequencies-responsibilities-records Yes No N/A - Records communicated to the FST Yes No N/A - The risk analysis is always updated Yes No N/A - The operational PRPs and the details within the HACCP plan are performed and effective Yes No N/A - Danger levels are within identified acceptable levels Yes No N/A - The PRPs are performed Yes No N/A - NCs outcomes in test samples of end products – affected lots treated as potentially unsafe Yes No N/A EVALUATION OF INDIVIDUAL VERIFICATION RESULTS Are evaluated systematically by FST Yes No N/A Methods and communication channels are available Yes No N/A Human resources/Training Yes No N/A NCs with the scheduled arrangements – actions to get conformity. Inspection records available. Yes No N/A Results of the risk analysis/operational PRPs/HACCP Plan Yes No N/A ANALYSIS OF RESULTS OF VERIFICATION ACTIVITIES Are analysed by the FST, including the conclusions of internal and external reviews, in order to: - Identify the demand for updating/improving the FSMS Yes No N/A - Confirm effectiveness of improvements and CAs Yes No N/A - Identify trends Yes No N/A - Confirm that FSMS meets the established arrangements Yes No N/A - Establish information for planning internal audits Yes No N/A - Records are reported to top management. Input to the management evaluation and for updating the FSMS Yes No N/A VALIDATION OF CONTROL MEASURECOMBINATIONS Before implementation and after any change of any kind of control measures, make sure that: Yes No N/A a) Associate risks are effectively controlled Yes No N/A b) Outcomes meet the defined acceptable levels Yes No N/A If a/b failed, adjustment and reassessment of the following are documented: - Product details Yes No N/A - Raw materials Yes No N/A - Technologies Yes No N/A -Control measures Yes No N/A - Distribution Yes No N/A - Intention of use Yes No N/A CONTROL OF MONITORING AND MEASURING To make sure valid results and measuring equipment have to be controlled for: - Protected from any damage Yes No N/A - Adjusted or re-adjusted as required Yes No N/A - The calibration status is identified Yes No N/A - Calibrated/confirmed against measurement standards; where no such standards exist, the base used shall be registered Yes No N/A - Reports of calibrations, if no conformance – evaluate the validity of the earlier results and handling of the equipment/product. Yes No N/A - Records appropriateness of software confirmed: before initial use and reconfirm Yes No N/A FSMS VERIFICATION A documented method that defines duties – reporting – records Yes No N/A To decide whether the FSMS system: - Effectively used and maintained Yes No N/A - Conforms with the intended arrangements Yes No N/A - Results of earlier findings Yes No N/A - Value of processes Yes No N/A - arease to be examined Yes No N/A - Considers status Yes No N/A - Verification of actions are recorded Yes No N/A - Evidence of auditor's objectivity and impartiality Yes No N/A - Criteria, scope, frequency, and processes are all defined Yes No N/A - Corrective actions are carried out on time by the employee responsible for the area Yes No N/A IMPROVEMENT FSMS always improved through: - Assessment of individual verification outcomes Yes No N/A - Management review Yes No N/A - Internal inspections Yes No N/A - Analysis of results of verification activities Yes No N/A - Validation of control measure combinations Yes No N/A - Communication Yes No N/A - FSMS updates Yes No N/A FSMS is updated at scheduled intervals Yes No N/A If necessary, the HA, PRPs, and the HACCP Plan are examined Yes No N/A - Management review Yes No N/A - Analysis of conclusions of verification activities; Yes No N/A - Communication Yes No N/A - Suitability, adequacy and effectiveness of FSMS Yes No N/A Completion Name and signature of the supervisor
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.