FSSC 22000 Audit Checklist - Internal Assessment - SafetyCulture

8/13/23, 12:08 PM FSSC 22000 Audit Checklist - Internal Assessment - SafetyCulture
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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
Compliant Non-Compliant N/A
4.2 Environment
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8/13/23, 12:08 FSSC 22000 Audit Checklist - Internal Assessment - SafetyCulture
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
6.2 Water supply
6.3 Boiler
chemicals Non-Compliant N/A
Compliant
6.4 Air quality and ventilation
6.5 Compressed air and other gases
6.6 Lighting
Summary Utilities – air, water, energy:
7.Waste disposal
7.2 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
8.2 Hygienic
design Non-Compliant N/A
Compliant
8.3 Product contact surfaces
8.4 Temperature control and monitoring
equipment Compliant Non-
Compliant N/A
8.5 Cleaning plant, utensils and equipment
8.6 Preventive and corrective maintenance
Summary Equipment suitability, cleaning and maintenance:
9. Management of purchased materials
9.2 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
10.2 Microbiological cross contamination
10.3 Allergen management
10.4 Physical contamination
Summary Measures for prevention of cross contamination:
11. Cleaning and sanitizing
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
12.2 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
13.2 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
14.2 Storage. identification and traceability
14.3 Rework
usage Non-Compliant N/A
Compliant
Summary Rework:
15. Product recall procedures
15.2 Product recall requirements
Summary Product recall procedures:
16. Warehousing
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
Summary Warehousing:
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17. Product information/consumer awareness
Summary Product information/consumer awareness:
18. Food defence, biovigilance and bioterrorism
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
4.2.2 Internal design, layout and traffic
patterns Compliant
Non-Compliant N/A
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
4.3.2 Water
supply Non-Compliant N/A
Compliant
4.3.3 Air quality and ventilation
4.3.4 Compressed air and other gases
4.3.5
Complia Non- N/
Summary Utilities:
4.4 Waste
4.4.2 Waste handling
4.4.3 Drains and drainage
Summary Waste:
4.5 Equipment suitability, cleaning and maintenance
4.5.2 Hygienic design
4.5.3 Food packaging contact
Complia Non- N/
4.5.4 Maintenance
4.6 Management of purchased materials and services
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
4.7.2 Microbiological
Complia Non- N/
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
4.8.2 Cleaning programmes
4.8.3 Cleaning agents and
Complia Non- N/
4.8.4 Monitoring cleaning programme
effectiveness Compliant Non-
Compliant N/A
Summary Cleaning:
4.9 Pest control
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
Complia Non- N/
4.10 Personnel hygiene and facilities
4.10.2 Personnel hygiene, changing facilities and toilets
4.10.3 Staff canteens and designated eating and smoking
areas Compliant Non-Compliant N/A
4.10.4 Workwear and protective clothing
4.10.5 Illness and injuries
4.10.6 Personal cleanliness
4.9.6
Complia Non- N/
4.10.7 Personal behaviour
Summary Personnel hygiene and facilities:
4.11 Rework
4.11.2 Storage identification and traceability
4.11.3 Rework usage
Summary Rework:
4.13 Storage and transport
4.13.2 Warehousing requirements
4.13.3 Vehicles, conveyances and containers
Summary Storage and transport:
4.12 Withdrawal procedures
Summary Withdrawal procedures:
4.14Food packaging information and consumer communication
Summary Food packaging information and consumer communication:
4.15 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
3.2 Buildings
3.3 Locations
3.4 Locations of
sites Compliant Non-Compliant N/A
Summary Sites:
4. Processes and workspaces
4.2 Workflow
4.3 Structures and fittings
4.4 Equipment
4.5 Laboratory facilities
4.6 Temporary and/or mobile structures and
Compliant N/A
4.7 Storage of materials
Summary Processes and workspaces:
5. Utilities
5.2 Water supply
5.3 Boiler
Complia Non- N/
5.4 Ventilation
5.5 Air and compressed gas systems
5.6 Lighting
Summary Utilities:
6. Waste disposal
6.2 Containers for waste
6.3 Waste management and removal
6.4 Drains and
Complia Non- N/
Summary waste disposal:
7.Equipment suitability, cleaning and maintenance
7.2 Temperature control and monitoring
Compliant N/A
7.3 Preventive and corrective maintenance
7.4 Measuring devices
8. Management of ingredients
8.2 Selection and management of suppliers
8.3 Incoming material requirements
[ingredients/packaging] Compliant Non-Compliant
N/A
8.4 Communications on product/process attributes
Summary Management of ingredients:
9. Management of medications
9.2 Prevention of crosscontact
9.3 Storage
Summary Management of medications:
10. Prevention of contamination
Summary Prevention of contamination:
11. Sanitation
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
Summary Sanitation:
12. Pest control
12.2 Pest control programmes
12.3 Preventing access
12.4 Harbourage and infestations
12.5 Monitoring and detection
12.6 Control and eradication
13. Personnel hygiene and employee facilities
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
14.2 Storage, identification and traceability
14.3 Rework
usage Non-Compliant N/A
Compliant
Summary Rework:
15. Product withdrawal procedures
15.2 Product withdrawal requirements
Summary Product withdrawal procedures:
16. Warehousing and transportation
16.2 Warehousing
16.3 Vehicles, conveyances and containers
16.4 Product returns
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:
21.2 Access controls
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
Completion
Overall Comment
Auditor's Name and Signature
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8/13/23, 12:08 PM FSSC 22000 Audit Checklist - Internal Assessment - SafetyCulture

Company Name / Site

4. Construction and layout of buildings

4.1 General requirements

Compliant Non-Compliant N/A

Compliant Non-Compliant N/A

4.3 Locations of establishments

Compliant Non-Compliant N/A

Summary Construction and layout of buildings:

5. Layout of premises workspace

Compliant Non-Compliant N/A

5.2 Internal design, layout and traﬃc patterns

Compliant Non-Compliant N/A

5.3 Internal structures and ﬁttings

Compliant Non-Compliant N/A

5.4 Location of equipment

Compliant Non-Compliant N/A

5.5 Laboratory facilities

Compliant Non-Compliant N/A

5.6 Temporary/mobile premises and vending machines

Compliant Non-Compliant N/A

Compliant Non-Compliant N/A

Summary Layout of premises workspace:

6. Utilities – air, water, energy

6.1 General requirements

Compliant Non-Compliant N/A

6.2 Water supply

Compliant Non-Compliant N/A

chemicals Non-Compliant N/A

6.4 Air quality and ventilation

Compliant Non-Compliant N/A

6.5 Compressed air and other gases

Compliant Non-Compliant N/A

Summary Utilities – air, water, energy:

7.1 General requirements

Compliant Non-Compliant N/A

7.2 Containers for waste and inedible or hazardous substances

Compliant Non-Compliant N/A

7.3 Waste management and removal

Compliant Non-Compliant N/A

7.4 Drains and drainage

Compliant Non-Compliant N/A

Summary Waste disposal:

8. Equipment suitability, cleaning and maintenance

8.1 General requirements

Compliant Non-Compliant N/A

design Non-Compliant N/A

8.3 Product contact surfaces

Compliant Non-Compliant N/A

8.4 Temperature control and monitoring

equipment Compliant Non-

8.5 Cleaning plant, utensils and equipment

Compliant Non-Compliant N/A

8.6 Preventive and corrective maintenance

Compliant Non-Compliant N/A

Summary Equipment suitability, cleaning and maintenance:

9. Management of purchased materials

9.1 General requirements

Compliant Non-Compliant N/A