Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1.0. MANAGEMENT SYSTEMS
1.01. Food Safety Management Systems
1.01A. Food Safety Management System
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1.01.A2 Facility management demonstrates through their actions a "lead by example" mentality, including participation in food safety meetings and routine auditing and conformance exercises
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1.01.A.3. Food Safety performance measures are in place
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1.01.A.4. A Food Safety Team of adequate size is established with responsibilities for HACCP and Prerequisite Program development and reassessment and meets regularly
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1.01.A.5. There is a cross functional Food Safety Team that is adequately trained (review list of members)<br>
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1.01.A.6. A current translation of the current year Food Safety Mission Statement is provided to all employees
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1.01.A.7. Training of general employee population on food safety initiatives is performed periodically per requirements of SPCFS-708
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1.01A.8. A comprehensive SOP and/or policy manual exists that includes current programs of a food safety nature or impact. Provide documentation of annual review of food safety policies, performed in a manner similar to a HACCP reassessment.
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1.01.B. Food Safety Incidents and Customer Complaints
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1.01.B.1. Facility has documentation demonstrating compliance with SPCFS-005 (includes training and completed copies of any investigations)
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1.01.B.2. Root cause(s) is identified and corrective actions/preventative measures are completed In a timely manner and prior to closing the incident.
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1.01.B.3 Effectiveness of corrective action is measured
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1.01.B.4 Customer complaints are monitored, investigated, trended and analyzed and used for continuous improvement
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1.01.C Recall/Traceability Effectiveness
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1.01.C.1 Facility has on file results from quarterly mock recall exercises and documented follow up actions for each deficiency identified from each exeercise
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1.01.C.2 Facility is able to access current edition of Smithfield Recall Manual//Policy
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1.01.C.3 Facility Recall Team roster is up to date and complete with all contact information
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1.01.C.4 Members of Facility Recall Team understand their responsibilities (verify through training records or direct observation/interview)
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1.01.C.5 Facility successfully completes an onsite traceability exercise during the review (may skip if successful exercise was completed within last 30 days)
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1.01.C.6 Plant Management is conducting evaluations outside of the corporate recall exercise at an appropriate frequency to account for all products and processes
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1.01.C.7 Facility demonstrates the ability to enact recall procedures at any time. Back up personnel are outlined and sufficiently trained and participate in mock recall exercises when appropriate.
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1.01.D Internal Audit (FSMS Verification)
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1.01.D.1 Faciliity conducts (at a minimum, annually) a systems review of SOPs critical to food safety to ensure their continued suitability, adequacy and effectiveness. Task is preferably executed by Food Safety Team.
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1.01.D.2 Facility performs internal audits of food safety systems using personnel familiar with, yet indeppendent from, the element audited. (SPCFS-057 and SPCFS-001)
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1.01.D.3 Third party auditor (contracted or corporate) has performed an assessment of the food safety systems at least annually
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1.01D.4 Facility develops appropriate corrective action plans based on results of any audits and involves impacted personnel in their development.
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1.01.D.5 Actions to be taken based on internal inspections or audit results are documented, assigned to a responsible individual(s), and verified as completed.
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1.01D.6 Actions to be taken based on third party (contracted or corporate) audit results are documented, assigned to a responsible individual(s), and verified as completed.)
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1.02 Control of Documents and Records (is a program in place to control documents and records)?
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1.02.A There is a process for document revision and only current aversions are accessible for use by person performing tasks.
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1.02.B There is a registry of current food safety documents available.
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1.02.C Facility records are of acceptable print quality and are legible
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12.02.D Any documents containing Smithfield confidential information must clearly state its confidential nature (all records have the current confidentiality statement on all forms).
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1.02.E A record retention policy is in place and is followed, including proof of destruction when appropriate.
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1.02.F All documentation is recorded in permanent blue ink, legibly and correctly crossed out per policy SPCFS-006
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1.02.G Records are appropriately organized and access is controlled.
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1.02.H Plant specific policies at least meet the minimum Corporate requirements and do so without conflict.
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1.02.I Reasons for changes or amendments to critical food safety documents are recorded
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1.02.J Facility demonstrates, through documentation, proper planning for major construction events including actions taken to prevent the creation of insanitary conditions and adulteration of products. Construction performed in RTE areas must comply with SPCFS-620
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