Title Page
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Conducted on
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Prepared by
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Location
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Auditee's signature
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Auditee's name
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Auditee's Job title
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Fundamental<br>SOI<br>The company shall be able to demonstrate that it verifies the effective application of the food safety plan, and the implementation of the requirements of the Global Standard Food Safety and the site’s food safety and quality management system.
3.4.1 Scheduled programme of internal audits
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At a minimum, the programme shall include at least four different audit dates spread throughout the year. The frequency at which each activity is audited shall be established in relation to the risks associated with the activity and previous audit performance.
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All activities that form a part of the site’s food safety and quality systems, including those relevant to food safety, authenticity, legality and quality, shall be covered at least once each year.
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The scope of the internal audit programme shall include, although this is not an exhaustive list:
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HACCP or food safety plan, including the activities to implement it (e.g. supplier approval, corrective actions and verification)
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prerequisite programmes (e.g. hygiene, pest management)
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food defence and food fraud prevention plans
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procedures implemented to achieve the Standard.
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Each internal audit within the programme shall have a defined scope and consider a specific activity or a section of the HACCP or food safety plan.
3.4.2 Internal Auditors
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Internal audits shall be carried out by appropriately trained, competent auditors. Auditors shall be independent (i.e. not audit their own work).
3.4.3 Internal audit process
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The internal audit programme shall be fully implemented. Internal audit reports shall identify conformity as well as non-conformity and include objective evidence of the findings.
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The results shall be reported to the personnel responsible for the activity audited.
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Corrective and preventive actions, and timescales for their implementation, shall be agreed and their completion verified.
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All non-conformities shall be handled as detailed in section 3.7.
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A summary of the results shall be reviewed in the management review meetings (see clause 1.1.4).
- Compliant
- Minor
- N/A
- Major
- Critical
3.4.4 Inspections
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In addition to the internal audit programme, there shall be a separate programme of documented inspections to ensure that the factory environment and processing equipment are maintained in a suitable condition for food production. At a minimum, these inspections shall include:
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hygiene inspections to assess cleaning and housekeeping performance
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fabrication inspections (e.g. doors, walls, facilities and equipment) to identify risks to the product from the building or equipment.
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The frequency of these inspections shall be based on risk and on any changes that may affect food safety, but shall be no less than once per month in open product areas.
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The results shall be reported to the personnel responsible for the activity or area audited.
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Corrective actions, and timescales for their implementation, shall be agreed and their completion verified.
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A summary of the results shall be reviewed in the management review meetings (see clause 1.1.4).
