1 - Quality Organisation

1.1 Certification

  • Is the site certified? Date?
    please photograph third party certificates
    ISO 22000
    FSSC 22000
    ISO 9001

Quality Manual

  • Does the Site have a quality policy

  • Does the Site have quality KPI's

  • How are both the quality policy and KPI's communicated

  • Does the site have a organisation chart - please attached

  • Does the site have a Quality Manual

  • Is there a document control system

  • Are there Archiving systems established - if so specify

  • Is there and Internal Audit program - if so specific (topic, frequency, auditors)

  • Does the site have an allergen policy / program

1.3: Health and Regulatory Surveillance

  • Does the site conduct a regulatory monitoring program on finished product or raw materials

  • Which regulatory department does the site surveillance monitoring

1.4: Approval Number / Government Agencies

  • Is the site registered with a government agency - if so which one and what's the number?
    Please photograph

2 - Design - Research & Development

2.1: Specifications

  • Does the site have defined specifications for all of the finished products

Human and Technical Means

  • Does the site have a technical development department

  • Write a brief summary of the technical equipment and personal on site

  • List the last 5 commercialised innovations (ensure dates are listed)

2.3: Validation of new products

  • Does the site have a formal process for developing products

  • Does the site perform shelf life validations on new products

  • how does the site communicate R&D developments to their customers

3 - Requirements and Customer Specification

3.1 Customer Requirements

  • Has the site completed and returned all Parmalat food safety documents

  • How does the site manage customer requirements

  • For packaging suppliers - Has the site conducted migration tests and have current food contact certificates


4.1 - Flow Chart, Hazard Assessments and HACCP Audit Table

  • Has the site set up a HACCP system

  • What risks have been taken into account
    * Chemical
    * Microbiological
    * Physical
    * Allergen

  • What is the scope of the study?

  • When was your HACCP study last revised?

  • Which hazards have been taken into account in your study?

  • Has the site identified the CCP, CP's and/or OPRP's

4.2 - Verification of HACCP Plan

  • Does the site Audit their HACCP plan
    if so, how often

  • What elements are included in the HACCP review

4.3 - Foreign Bodies detection and elimination

  • Does the site have metal particle detectors?
    if yes, state the number, positioning and sensitivity

  • Summaries site calibration check and recalibration schedule

  • Does the site have an foreign object reduction procedure
    if yes, summaries the site activates and corrective action procedure

  • Does the site use magnets or filters / strainers?
    if yes, summaries the site activates and corrective action procedure

5 - Production Environment & Food Defence

5.1 - Building Infrastructure

  • Does the site meet FSANZ Food Safety Standards 3.2.3

  • Are the walls and floors sealed

  • Is there logical product flow through the production environment (from raw to finished product)

  • Has the site implemented specific zoning according to the product risks

  • Does the sites waste streams manage contamination hazards

  • Does the site have a policy on wood and glass control
    if yes, summaries activities

  • Does the site have a Food defence program covering intentional hazards into food products

  • Is the site enclosed?

  • Does the site have rules in place for visitors / contractors

6 - Site Services

6.1 - Water Management

  • Does the site use water as an ingredient?

  • Does the site have access to potable water,
    if not, summaries treatment and analysis of results

  • Does the site use a cold water circuit / loop (for product cooling)
    if yes, specify site controls on risks of product contamination

6.2 - Compressed Air

  • Does the sites compressed air come in contact with the product
    if yes - is it sterile / filtered

6.3 - Ambient Air

  • Does the site use ventilation systems in the production area
    if yes. summarise the quality checks being conducted

6.4 - Steam

  • Does the site use steam in the production area
    if yes. summarise the quality checks being conducted

7 - Control of Incoming Materials

7.1 - Raw Material Selection

  • Does the site manage procurement functions

  • Is there an approved supplier program
    if so, how is it organised (supplier assessments)

  • Are the suppliers audited
    if so, what is the percentage audited

7.2 - Specification Management / Purchase Control

  • Does the site have specifications with their suppliers

  • Has the site requested data from their suppliers concerning
    - food suitability
    - allergens
    - GMO

  • Does the supplier have food contact certificates for their final packaging

7.3 - Control of Incoming Materials

  • What inspections are conducted on raw material receipt?

  • Does the site require CoA or CoC's on each delivery

  • Does the site retain samples of the raw materials

7.4 - Storage of Raw Materials

  • Does the site have a policy on stock rotation (based FIFO principles)

  • What type of storage does the site have
    * ambient
    * refrigerated
    * frozen

  • Are finished products stored external to the site
    if so, specify

7.5 - Authenticity

  • Does the site take into account food fraud risks?

  • Have any risks been identified
    if so, what control are in place to verify the raw material authenticity

8 - Process - Manufacturing

8.1 - Process Stages

  • Describe the major stages of the production process (preparation - manufacturing - packaging)

  • List the main equipment used in the process

  • Are the main process steps listed in the HACCP plan

9 - In Process and Finished Product Inspection

9.1 - In-Process Inspections

  • What inspection occur during the process (type of inspection, how often).
    If yes - are there defined limits

  • What inspections are conducted on the finished product (type of inspection, how often).
    If yes - are there defined limits and record details of the monitoring plan

  • Describe how finished product is released

  • Do finished product batches get issued with a CoA
    if yes, attach and example

9.2 - Sample Retention

  • Are samples of finish product kept?
    if so:
    - how long
    - what quantities are retained
    - what are the storage conditions

9.3 - Laboratory

  • Does the site have an Internal Laboratory?
    if yes, please list activities
    - microbiological
    - pathogens
    - contaminants
    - allergens
    - physical / chemical
    - organoleptic

  • Is the internal Laboratory certified

  • Does the Laboratory participate in proficiency tests
    if yes, which ones and what tests are covered

9.4 - Management of Non-Conforming Product

  • How does the site identify non conforming product

  • Does the site have a "non-conformance product" procedure
    if yes, does it address raw materials, in-process product and finish product

10 - Storage & Shipment

10-1 - Storage of finished Product

  • How does the site protect palletised finished product

  • Which types of finished product storage does the site use

  • Is the segregation of finished product and raw material storage

  • Does the sites QMS cover storage

  • Is there a marked area for non-conforming product storage

10-2 - Transport

  • Does the site have an internal logistics department (transport their own product)

  • Does the site utilise a 3PL
    if yes, who and is there a formal contact of service

  • Does the site transport food and non-food items on the same truck

  • Are the trucks cleaned before loading and are they inspected for hygiene?

11 - Good Hygienic Practices (Cleaning)

Personal Hygiene

  • Does the site have a formal Hygiene Policy?

  • What are the site rules concerning
    - Work Clothing
    - Wearing Jewellery
    - Consumption of foods & smoking
    - Hand Washing
    - Diseases and Injury

  • how does the site review the effectiveness of the Hygiene Policy

11.2 - Staff Rooms

  • Does the site have a canteen

  • Are the catering zones independent from the production zone

  • Are the site's lockers designed to allow separation of work and personal clothing

  • describe the lay out of the production access area
    (sink, soap, footbath, boot-washer)

11.3 - Cleaning

  • Does the site have a defined cleaning plan for both the production lines and environment

  • Describe the cleaning system (CIP, COP)

  • Has the cleaning plan been validated?

12 - Pest Control

12.1 - Preventative Measures

  • Are all doors, walls and ceilings sealed

  • Are doors giving access to the production zones kept closed at all times

  • Are all windows the open to the outside screened

Preventative actions

  • Does the site use an external pest control company

  • Specify the service plan and types of pests covered

Corrective Actions

  • Who is in charge of ensuring the effective resolution of pest problems on site

  • IS a record kept of action

13 - Calibration and Maintenance

13.1 - Measuring equipment

  • How often is your equipment calibrated

  • Specify the dates of last calibration

13.2 - Maintenance

  • Does the site have a preventative maintenance plan

  • Are lubricants used in the production zone
    if yes, are they food lubricants (with food statement and allergen statement)

14 - Tractability & Crisis Management

14.2 Batch Identification

  • Describe the identification systems used on site
    - raw materials
    - work in progress
    - finished product
    - rework

  • How are these details recorded on paperwork sent to Parmalat

14.2 - Traceability

  • starting from a finished product (batch code sent to Parmalat), is it possible to:
    - trace back to the batches of raw materials
    - find the results of inspections

  • Does the site perform trace exercise
    if so, how often

14.2 - Crisis Management

  • Does the business have a crisis management plan?

  • Has the plan been tested
    if so, how many time in a year

  • Does the site have a product recall / withdrawal procedure

  • Has the plan been tested
    if so, how many time in a year

15 - Management of Customer Complaints

15.1 - Complaint management

  • Does the site have a complaint management plan

  • Who is responsible for investigating complaints

  • Does the analysis of complaints include a root cause analysis

  • Has the site set up KPI's on complaints numbers

16 - Human Resources - Training - Ethics

16.1 HR and Training

  • Do all personal on site receive HACCP training

  • Do all personal receive basic food safety training

  • Does the site have a training plan

  • Have Job descriptions been written for all positions with key skills required for certain positions

  • Does the site keep training records

16.2 - Ethics

  • Does the site have an ethics policy

  • Does the site adhere to an ethical standard
    if so has the site been audited?

17 - Allergen Controls

17.1 - Allergen Management

  • Does the site have an allergen management plan

  • Does the site hold allergenic raw materials
    if so, which ones

  • Have allergen controls been integrated into the HACCP plan

  • Does the site have established procedures for managing cross contamination

  • During storage of raw materials, is there physical separation between allergen and non-allergen materials

  • During storage of finished product, is there separation between allergen and non-allergen materials

  • Auditor Sign Off

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. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.