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FOOD SAFETY MANAGEMENT SYSTEM

General Requirements

Scope of the FSMS defined

Scope of the FSMS specifying:

• Product categories

• Processes

• Production sites

Any outsourced processes related to food safety are controlled, identified and documented within the FSMS?

Documentation Requirements

Control of documents

Approval of documents for adequacy prior to issue

Review, update and re-approve

Changes and current revision status identified

Relevant versions of documents available at points of use

Legible and readily identifiable

Identification and control of external documents

Prevent unintended use of obsolete documents, and to suitably identify them if they are retained for any purpose

Procedure for efficient and accurate record keeping to provide evidence of conformity to requirements and of the effective operation of the FSMS

Records legible, readily identifiable and retrievable

Control of the correction, identification, storage, protection, retrieval, retention time and disposition of records

MANAGEMENT RESPONSIBILITY

Food Safety Policy

a) Appropriate to the role in the food chain

b) Commits to comply with statutory, regulatory and customer FS requirements

c) Communicated and understood within the organization

d) Reviewed for continual suitability

e) Supported by measurable objectives

FOOD SAFETY MANAGEMENT SYSTEM PLANNING

To meet the objectives

To maintain the FSM integrity when changes are implemented

RESPONSIBILITY AND AUTHORITY

R&A are defined and communicated within the organization

Identified person(s) to receive reports problems with the FSMS

Designated personnel to initiate and record actions

COMMUNICATION

Implemented effective arrangements for communicating with:

Suppliers and contractors

Customers/Consumers

Food authorities

Other organizations that could be affected

Assigned designated personnel to manage external communication?

The Top management has communicated to the organization the importance of meeting this standard, legal and customer
FS requirements?

Implemented effective arrangements for communicating with relevant personnel?

FST is informed of changes, especially:

Products or new products

Raw materials, ingredients, and services

Production systems and equipment

Production premises, location of equipment, surrounding environment

Cleaning and sanitation programs

Packaging, storage and distribution systems

Personnel qualification level/allocation of responsibilities and authorizations

Regulatory requirements

Knowledge regarding food safety hazards and control measures

Customer, sector and other

Relevant enquiries from external interested parties

Complaints indicating hazards associated with the product

Any condition which have an impact on food safety

MANAGEMENT REVIEW

At planned intervals

Records maintained

Follow-up actions from previous reviews

Verification activities

Changes related FS

Emergency situations, accidents and recalls

System up-dating activities

Communication activities including customer feedback

External audits or inspections

Assurance of Food Safety

Improved effectiveness of the FSMS

Resource needs

Revisions of the FSP and objectives

RESOURCE MANAGEMENT

Human Resources

Identify necessary competencies

Training

Specific training for personnel responsible of monitoring, corrections, and corrective actions

Evaluation of implementation and effectiveness

Awareness of contribution to FS

Awareness of need for effective communication

Records of training and other actions

Agreement or contracts with external experts involved in FSM

PLANNING AND REALIZATION OF SAFE
PRODUCTS

PRPs shall be:

Appropriate to the organizational needs

Appropriate to the size and type of operation and product

Implemented across general programmes

Implemented across specific programmes

Approved by FST: according to:

Legal requirements

Customer requirements

Recognized guidelines

CODEX Alimentarius

Codes of Practices

ESTABLISHING THE OPERATIONAL PRPS

Documentation is available for the following programmes:

Hazard control

Control measure(s)

Monitoring procedures

Corrections/corrective actions

Responsibility and Authority

Records of monitoring

Elements of PRPs

Lay-out, design, and construction of buildings and facilities:

Location

Perimeter and grounds

Walls

Floors

Ceilings

Windows

Doors

Lighting

Ventilation

Lay-out of premises, including workspace and employee facilities:

Process flow

Working space and storage

Segregation Low/High risk areas/process

Segregation design

Washing and cleaning locations

Changing facilities

Hand washing facilities

Toilets

Catering facilities

Supplies of air, water, energy, and other utilities are available

Supporting services including waste and sewage disposal are available

Equipment including its preventive maintenance, sanitary design, and accessibility for maintenance and cleaning for each unit are available

Management of purchased materials, disposals and handling of products:

Raw materials

Ingredients

Packaging

Chemicals

Waste

Sewage

Storage of raw materials/packaging/in process/end products

Transportation

Cleaning and sanitizing:

Cleaning practices

Cleaning schedules

Control and verification of effectiveness

Documented procedures/records

Pest Control documentation for:

Competent pest control

Documented procedures/records

Physical measures: drains, hermetically sealed doors, screens, security perimeter for inspection in storage, etc.

Location of all measures

Plan/diagram for electric fly killers/baits/traps

Risk of product contamination with chemicals

Personnel Hygiene documentation for:

GMPs

Protective clothing

Jewelry

Cuts and grazes

Hand Cleaning

Notification of relevant infectious disease or conditions

Medical screening

Training

PRELIMINERY STEPS TO ENABLE HAZARD ANALYSIS

Relevant information needed to conduct the hazard analysis documented, collected, maintained and updated

FST Leader appointed by Top Management with responsibility:

To manage the FST

Training and education of FST members

To ensure that FSMS is established, implemented, maintained and updated

To report to Top Management about FSMS

Multi-disciplinary knowledge and experience

Records demonstrate the required expertise for all team members

Documentation available for:

Product characteristics

Raw materials, ingredients and product-contact materials

Specifications with:

Biological, chemical and physical characteristics

Ingredients including additives and processing aids

Origin

Method of production

Delivery methods and packaging

Storage conditions and shelf-life

Preparation and/or handling before use or processing

Food safety related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses. Relevant legislation/regulations documented

Specifications updated

Documentation for the characteristics of end products:

Name

Composition

Biological, chemical and physical characteristics

Intended shelf-life and storage conditions.

Intended use

Packaging

Labeling relating to food safety and/or instructions for handling, preparation and usage

Method(s) of distribution

Relevant legislation/regulations documented

Specifications updated

Identified and documented appropriate information about:

The reasonably expected handling of the product

Any unintended but reasonably expected mishandling and misuse of the product

Group of consumers identified, especially vulnerable groups of population

Descriptions updated

Flow diagrams, process steps and control measures

Flow diagrams available for:

Each product/process category covered by the FSMS

Sequence/interaction of steps

Outsourced processes and subcontracted work

Inputs (raw materials, ingredients, intermediate products)

Reworking and recycling

Outputs (end, intermediate, by-product, waste)

and verified by FST (records)

Description of process steps and control measures available

Control measures/process parameters/procedures related to food safety described

Legal and customer requirements described

Descriptions updated

HAZARD ANALYSIS

Hazard Identification and Determination of acceptable levels

Identified and recorded

Specific for the type of product/process and facilities based on:

Preliminary information about product/process and control measures

Experience

External information including epidemiological and other data historical

Information from the food chain

Step (s) related which each hazard in the end product defined in compliance with legal/customer requirements, and the intended use (Records)

Identified and document control measures that are to be applied

Categorized in General Control Measures (managed through PRPs) or Specific Control Measures (related to CCP's), pertaining to:

Effect on identified food safety hazards relative to the intensity applied

Feasibility for monitoring

Place within the system relative to other control measures

Likelihood of failure in the functioning

Severity of the consequence

Specifically to eliminate/reduce the level of hazard(s)

Synergistic effects

Methodology of categorization documented and results recorded

ESTABLISHING HACCP PLAN

Identification of CCPs

Hazard to be controlled by specific control measure documented

Determination of Critical Limits

For the monitoring of each CCP

Requirement of legislation-regulations-internal risk analysis-clients are met

In terms of measurable parameters supported by instructions, specifications, education/training

Selection documented

MONITORING OF THE CCPs

A monitoring system for effective and efficient control of CCPs (measurements relative to the critical limits) established and maintained

Procedures + instructions + records including:

Measurements that provide results within an adequate time frame

Monitoring devices identified

Calibration methods

Frequency

Records and methods

Actions when monitoring results exceed critical limits

CONTROL OF NONCONFORMITY

A procedure to dentify and assess of affected end products

Review the corrections carried out

Approved by the responsible person

Records with information on the nature of the nonconformity, cause and consequence and traceability available

Corrective Actions (CAs)

Data derived from the monitoring of PRPs + CCPs evaluated by designated person to initiate corrective actions

Initiated when critical limits are exceeded or lack if conformity with PRPs.

A procedure to:

Review NCs (complaints included)

Review trends

Determine cause of NCs

Evaluate the need for CAs

Determine and implementing CAs

Records of CAs

Reviewing CAs

Handle potentially unsafe products

NCs product don’t enter the food chain unless it is possible to assure that the hazards have been reduced to acceptable levels, and the product is safe

All lots of products affected by NC identified and controlled until they have been evaluated

A procedure with responses + authorization + actions and controls

Product is released as safe when:

Evidence indicates that the control measures have been effective

Combined elements of the control measures have proven themselves to be effective

Analysis (or other verification activities) indicate that the product is safe

Disposition of non-conforming products:

Products not acceptable for release are reprocessed (when possible) to ensure that the hazards are controlled

Products not acceptable for release are destroyed if reprocessing is not an option

TRACEABILITY SYSTEM

Identification of product lots and their relation to batches of:

Raw materials (from the immediate suppliers)

Processing

Distribution records (to the immediate distributors)

Records maintained for a defined period

Meet customers and regulatory requirements based on the shelf life

Withdrawals

To facilitate a recall:

There is authority and responsibility appointed bytop management

Procedure for:

Notification

Handling of recalled products as well as involved products still in stock

Defining the sequence of actions

Recalled products held under supervision until their treatment

Effectiveness of the programme recall verified with records

Emergency preparedness and response

Procedures to manage potential emergency situations established by Top Management

VERIFICATION PLANNING

Establish, document and implement procedures for verification of the HACCP system: purpose-methods-frequencies-responsibilities-records

Confirmed that:

The PRPs are implemented

The hazard analysis is continually updated

The operational PRPs and the elements within the HACCP plan are implemented and effective

Hazard levels are within identified acceptable levels

Records communicated to the FST

NCs results in test samples of end products – affected lots handled as potentially unsafe

EVALUATION OF INDIVIDUAL VERIFICATION RESULTS

Are evaluated systematically by the FST

NCs with the planned arrangements – actions to achieve conformity. Review available.

Procedures and communication channels available

Conclusions of the hazard analysis/operational PRPs/HACCP Plan

PRPs

Human resources/Training

ANALYSIS OF RESULTS OF VERIFICATION ACTIVITIES

Are analyzed by the FST, including the results of internal and external audits, in order to:

Confirm that FSMS meets the planned arrangements

Identify the need for updating/improving the FSMS

Identify trends

Establish information for planning internal audits

Confirm effectiveness of corrections and CAs

Records reported Top Management. Input to the management review and for updating the FSMS

VALIDATION OF CONTROL MEASURE
COMBINATIONS

Prior to implementation and after any change of General/Specific Control Measures, ensure that:

Associate hazards are effectively controlled

End Products meet the defined acceptable levels

If a/b failed, modification and reassessment of the following are documented:

Control measures

Raw materials

Technologies

Product characteristics

Distribution

Intent of use

CONTROL OF MONITORING AND MEASURING

To ensure valid results (if necessary), measuring equipment have to be controlled:

Calibrated/verified against measurement standards; where no such standards exist, the basis used shall be recorded

Adjusted or re-adjusted as necessary

The calibration status identified

Safeguarded

Protected from damage

Records of calibrations, if no conformance – assess the validity of the previous results + treatment of the equipment/product.

Records suitability of software confirmed: prior to initial use + reconfirm

FSMS VERIFICATION

Documented procedure that defines responsibilities – reporting – records

To determine whether the FSMS system:

Conforms with the planned arrangements

Effectively implemented and maintained

Audit programme planned:

considers status;

importance of processes;

arease to be audited;

and results of previous findings

criteria, scope, frequency, and methods are all defined

Proof of auditor's objectivity and impartiality

Corrective actions carried out on time by the personnel responsible for the area

Verification of actions recorded

IMPROVEMENT

FSMS continually improved through:

communication;

management review;

internal audit;

evaluation of individual verification results;

analysis of results of verification activities;

validation of control measure combinations;

and FSMS updates

FSMS is updated at planned intervals;

and if necessary, the HA, PRPs, and the HACCP Plan are reviewed

FSMS updates consider:

Communication;

suitability-adequacy-effectiveness of FSMS;

analysis of results of verification activities;

and management review

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GFSI Checklist (self Audit)

Created by: SafetyCulture Staff | Industry: General | Downloads: 15

Use this GFSI Checklist to perform a self-audit of your organization and ensure that you adhere to the Global Food Safety Initiative Standards.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

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FOOD SAFETY MANAGEMENT SYSTEM

General Requirements

Scope of the FSMS defined

Scope of the FSMS specifying:

• Product categories

• Processes

• Production sites

Any outsourced processes related to food safety are controlled, identified and documented within the FSMS?

Documentation Requirements

Control of documents

Approval of documents for adequacy prior to issue

Review, update and re-approve

Changes and current revision status identified

Relevant versions of documents available at points of use

Legible and readily identifiable

Identification and control of external documents

Prevent unintended use of obsolete documents, and to suitably identify them if they are retained for any purpose

Procedure for efficient and accurate record keeping to provide evidence of conformity to requirements and of the effective operation of the FSMS

Records legible, readily identifiable and retrievable

Control of the correction, identification, storage, protection, retrieval, retention time and disposition of records

MANAGEMENT RESPONSIBILITY

Food Safety Policy

a) Appropriate to the role in the food chain

b) Commits to comply with statutory, regulatory and customer FS requirements

c) Communicated and understood within the organization

d) Reviewed for continual suitability

e) Supported by measurable objectives

FOOD SAFETY MANAGEMENT SYSTEM PLANNING

To meet the objectives

To maintain the FSM integrity when changes are implemented

RESPONSIBILITY AND AUTHORITY

R&A are defined and communicated within the organization

Identified person(s) to receive reports problems with the FSMS

Designated personnel to initiate and record actions

COMMUNICATION

Implemented effective arrangements for communicating with:

Suppliers and contractors

Customers/Consumers

Food authorities

Other organizations that could be affected

Assigned designated personnel to manage external communication?

The Top management has communicated to the organization the importance of meeting this standard, legal and customer
FS requirements?

Implemented effective arrangements for communicating with relevant personnel?

FST is informed of changes, especially:

Products or new products

Raw materials, ingredients, and services

Production systems and equipment

Production premises, location of equipment, surrounding environment

Cleaning and sanitation programs

Packaging, storage and distribution systems

Personnel qualification level/allocation of responsibilities and authorizations

Regulatory requirements

Knowledge regarding food safety hazards and control measures

Customer, sector and other

Relevant enquiries from external interested parties

Complaints indicating hazards associated with the product

Any condition which have an impact on food safety

MANAGEMENT REVIEW

At planned intervals

Records maintained

Follow-up actions from previous reviews

Verification activities

Changes related FS

Emergency situations, accidents and recalls

System up-dating activities

Communication activities including customer feedback

External audits or inspections

Assurance of Food Safety

Improved effectiveness of the FSMS

Resource needs

Revisions of the FSP and objectives

RESOURCE MANAGEMENT

Human Resources

Identify necessary competencies

Training

Specific training for personnel responsible of monitoring, corrections, and corrective actions

Evaluation of implementation and effectiveness

Awareness of contribution to FS

Awareness of need for effective communication

Records of training and other actions

Agreement or contracts with external experts involved in FSM

PLANNING AND REALIZATION OF SAFE
PRODUCTS

PRPs shall be:

Appropriate to the organizational needs

Appropriate to the size and type of operation and product

Implemented across general programmes

Implemented across specific programmes

Approved by FST: according to:

Legal requirements

Customer requirements

Recognized guidelines

CODEX Alimentarius

Codes of Practices

ESTABLISHING THE OPERATIONAL PRPS

Documentation is available for the following programmes:

Hazard control

Control measure(s)

Monitoring procedures

Corrections/corrective actions

Responsibility and Authority

Records of monitoring

Elements of PRPs

Lay-out, design, and construction of buildings and facilities:

Location

Perimeter and grounds

Walls

Floors

Ceilings

Windows

Doors

Lighting

Ventilation

Lay-out of premises, including workspace and employee facilities:

Process flow

Working space and storage

Segregation Low/High risk areas/process

Segregation design

Washing and cleaning locations

Changing facilities

Hand washing facilities

Toilets

Catering facilities

Supplies of air, water, energy, and other utilities are available

Supporting services including waste and sewage disposal are available

Equipment including its preventive maintenance, sanitary design, and accessibility for maintenance and cleaning for each unit are available

Management of purchased materials, disposals and handling of products:

Raw materials

Ingredients

Packaging

Chemicals

Waste

Sewage

Storage of raw materials/packaging/in process/end products

Transportation

Cleaning and sanitizing:

Cleaning practices

Cleaning schedules

Control and verification of effectiveness

Documented procedures/records

Pest Control documentation for:

Competent pest control

Documented procedures/records

Physical measures: drains, hermetically sealed doors, screens, security perimeter for inspection in storage, etc.

Location of all measures

Plan/diagram for electric fly killers/baits/traps

Risk of product contamination with chemicals

Personnel Hygiene documentation for:

GMPs

Protective clothing

Jewelry

Cuts and grazes

Hand Cleaning

Notification of relevant infectious disease or conditions

Medical screening

Training

PRELIMINERY STEPS TO ENABLE HAZARD ANALYSIS

Relevant information needed to conduct the hazard analysis documented, collected, maintained and updated

FST Leader appointed by Top Management with responsibility:

To manage the FST

Training and education of FST members

To ensure that FSMS is established, implemented, maintained and updated

To report to Top Management about FSMS

Multi-disciplinary knowledge and experience

Records demonstrate the required expertise for all team members

Documentation available for:

Product characteristics

Raw materials, ingredients and product-contact materials

Specifications with:

Biological, chemical and physical characteristics

Ingredients including additives and processing aids

Origin

Method of production

Delivery methods and packaging

Storage conditions and shelf-life

Preparation and/or handling before use or processing

Food safety related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses. Relevant legislation/regulations documented

Specifications updated

Documentation for the characteristics of end products:

Name

Composition

Biological, chemical and physical characteristics

Intended shelf-life and storage conditions.

Intended use

Packaging

Labeling relating to food safety and/or instructions for handling, preparation and usage

Method(s) of distribution

Relevant legislation/regulations documented

Specifications updated

Identified and documented appropriate information about:

The reasonably expected handling of the product

Any unintended but reasonably expected mishandling and misuse of the product

Group of consumers identified, especially vulnerable groups of population

Descriptions updated

Flow diagrams, process steps and control measures

Flow diagrams available for:

Each product/process category covered by the FSMS

Sequence/interaction of steps

Outsourced processes and subcontracted work

Inputs (raw materials, ingredients, intermediate products)

Reworking and recycling

Outputs (end, intermediate, by-product, waste)

and verified by FST (records)

Description of process steps and control measures available

Control measures/process parameters/procedures related to food safety described

Legal and customer requirements described

Descriptions updated

HAZARD ANALYSIS

Hazard Identification and Determination of acceptable levels

Identified and recorded

Specific for the type of product/process and facilities based on:

Preliminary information about product/process and control measures

Experience

External information including epidemiological and other data historical

Information from the food chain

Step (s) related which each hazard in the end product defined in compliance with legal/customer requirements, and the intended use (Records)

Identified and document control measures that are to be applied

Categorized in General Control Measures (managed through PRPs) or Specific Control Measures (related to CCP's), pertaining to:

Effect on identified food safety hazards relative to the intensity applied

Feasibility for monitoring

Place within the system relative to other control measures

Likelihood of failure in the functioning

Severity of the consequence

Specifically to eliminate/reduce the level of hazard(s)

Synergistic effects

Methodology of categorization documented and results recorded

ESTABLISHING HACCP PLAN

Identification of CCPs

Hazard to be controlled by specific control measure documented

Determination of Critical Limits

For the monitoring of each CCP

Requirement of legislation-regulations-internal risk analysis-clients are met

In terms of measurable parameters supported by instructions, specifications, education/training

Selection documented

MONITORING OF THE CCPs

A monitoring system for effective and efficient control of CCPs (measurements relative to the critical limits) established and maintained

Procedures + instructions + records including:

Measurements that provide results within an adequate time frame

Monitoring devices identified

Calibration methods

Frequency

Records and methods

Actions when monitoring results exceed critical limits

CONTROL OF NONCONFORMITY

A procedure to dentify and assess of affected end products

Review the corrections carried out

Approved by the responsible person

Records with information on the nature of the nonconformity, cause and consequence and traceability available

Corrective Actions (CAs)

Data derived from the monitoring of PRPs + CCPs evaluated by designated person to initiate corrective actions

Initiated when critical limits are exceeded or lack if conformity with PRPs.

A procedure to:

Review NCs (complaints included)

Review trends

Determine cause of NCs

Evaluate the need for CAs

Determine and implementing CAs

Records of CAs

Reviewing CAs

Handle potentially unsafe products

NCs product don’t enter the food chain unless it is possible to assure that the hazards have been reduced to acceptable levels, and the product is safe

All lots of products affected by NC identified and controlled until they have been evaluated

A procedure with responses + authorization + actions and controls

Product is released as safe when:

Evidence indicates that the control measures have been effective

Combined elements of the control measures have proven themselves to be effective

Analysis (or other verification activities) indicate that the product is safe

Disposition of non-conforming products:

Products not acceptable for release are reprocessed (when possible) to ensure that the hazards are controlled

Products not acceptable for release are destroyed if reprocessing is not an option

TRACEABILITY SYSTEM

Identification of product lots and their relation to batches of:

Raw materials (from the immediate suppliers)

Processing

Distribution records (to the immediate distributors)

Records maintained for a defined period

Meet customers and regulatory requirements based on the shelf life

Withdrawals

To facilitate a recall:

There is authority and responsibility appointed bytop management

Procedure for:

Notification

Handling of recalled products as well as involved products still in stock

Defining the sequence of actions

Recalled products held under supervision until their treatment

Effectiveness of the programme recall verified with records

Emergency preparedness and response

Procedures to manage potential emergency situations established by Top Management

VERIFICATION PLANNING

Establish, document and implement procedures for verification of the HACCP system: purpose-methods-frequencies-responsibilities-records

Confirmed that:

The PRPs are implemented

The hazard analysis is continually updated

The operational PRPs and the elements within the HACCP plan are implemented and effective

Hazard levels are within identified acceptable levels

Records communicated to the FST

NCs results in test samples of end products – affected lots handled as potentially unsafe

EVALUATION OF INDIVIDUAL VERIFICATION RESULTS

Are evaluated systematically by the FST

NCs with the planned arrangements – actions to achieve conformity. Review available.

Procedures and communication channels available

Conclusions of the hazard analysis/operational PRPs/HACCP Plan

PRPs

Human resources/Training

ANALYSIS OF RESULTS OF VERIFICATION ACTIVITIES

Are analyzed by the FST, including the results of internal and external audits, in order to:

Confirm that FSMS meets the planned arrangements

Identify the need for updating/improving the FSMS

Identify trends

Establish information for planning internal audits

Confirm effectiveness of corrections and CAs

Records reported Top Management. Input to the management review and for updating the FSMS

VALIDATION OF CONTROL MEASURE
COMBINATIONS

Prior to implementation and after any change of General/Specific Control Measures, ensure that:

Associate hazards are effectively controlled

End Products meet the defined acceptable levels

If a/b failed, modification and reassessment of the following are documented:

Control measures

Raw materials

Technologies

Product characteristics

Distribution

Intent of use

CONTROL OF MONITORING AND MEASURING

To ensure valid results (if necessary), measuring equipment have to be controlled:

Calibrated/verified against measurement standards; where no such standards exist, the basis used shall be recorded

Adjusted or re-adjusted as necessary

The calibration status identified

Safeguarded

Protected from damage

Records of calibrations, if no conformance – assess the validity of the previous results + treatment of the equipment/product.

Records suitability of software confirmed: prior to initial use + reconfirm

FSMS VERIFICATION

Documented procedure that defines responsibilities – reporting – records

To determine whether the FSMS system:

Conforms with the planned arrangements

Effectively implemented and maintained

Audit programme planned:

considers status;

importance of processes;

arease to be audited;

and results of previous findings

criteria, scope, frequency, and methods are all defined

Proof of auditor's objectivity and impartiality

Corrective actions carried out on time by the personnel responsible for the area

Verification of actions recorded

IMPROVEMENT

FSMS continually improved through:

communication;

management review;

internal audit;

evaluation of individual verification results;

analysis of results of verification activities;

validation of control measure combinations;

and FSMS updates

FSMS is updated at planned intervals;

and if necessary, the HA, PRPs, and the HACCP Plan are reviewed

FSMS updates consider:

Communication;

suitability-adequacy-effectiveness of FSMS;

analysis of results of verification activities;

and management review

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