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FSSC 22000 Audit Checklist - Internal Assessment
FSSC 22000 Audit Checklist - Internal Assessment
Oumaima Mahmouche

FSSC 22000 Audit Checklist - Internal Assessment

This template can be used as a guide together with the ISO 22000 Audit Checklist to assess the readiness of the business for FSSC 22000 certification.

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Free FSSC 22000 Audit Checklist - Internal Assessment Checklist

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Title Page

  • Company Name / Site

  • Conducted on

  • Prepared by

  • Location

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

FSSC 22000 Audit Checklist - Internal Assessment
Oumaima Mahmouche

FSSC 22000 Audit Checklist - Internal Assessment

This template can be used as a guide together with the ISO 22000 Audit Checklist to assess the readiness of the business for FSSC 22000 certification.

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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