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FSSC 22000 Food Safety Management System Audit Checklist

A comprehensive checklist for auditing food and beverage companies' compliance with FSSC 22000 food safety management system requirements, covering all aspects of food safety from hazard analysis to management review.

FSSC 22000 Food Safety Management System Audit Checklist

by: audit-now
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About This Checklist

The FSSC 22000 Food Safety Management System Audit Checklist is an essential tool for ensuring compliance with the globally recognized food safety standard. This comprehensive checklist helps food and beverage companies identify potential hazards, assess risks, and implement effective control measures throughout their production processes. By utilizing this checklist, organizations can streamline their food safety audits, enhance their quality management systems, and maintain the highest standards of food safety and quality assurance.

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Industry

Food and Beverage

Standard

FSSC 22000 - Food Safety System Certification

Workspaces

Food Processing Facilities

Occupations

Food Safety Auditor
Quality Assurance Manager
HACCP Coordinator
Food Safety Specialist
Compliance Officer
1
Is the HACCP plan fully implemented and followed?

Select the compliance status of the HACCP plan.

To ensure that the HACCP plan is in place and adhered to for food safety.
2
What is the temperature of the storage area (in °C)?

Enter the temperature in Celsius.

To verify that proper temperature control is maintained for food safety.
Min: 0
Target: 4
Max: 5
3
Have all staff received allergen management training?

Indicate whether the training has been completed.

To ensure that all employees are trained to handle allergens safely.
4
How effective is the pest control program?

Select the effectiveness level of pest control.

To assess the effectiveness of pest control measures in the facility.
5
When was the last internal audit conducted?

Select the date of the last audit.

To track the frequency of internal audits for compliance.
6
Are all critical control points (CCPs) monitored regularly?

Select the monitoring frequency for CCPs.

To ensure that all CCPs are being monitored to prevent food safety hazards.
7
What is the maximum allowable time for food to be in the danger zone (in minutes)?

Enter the time in minutes.

To confirm adherence to safe time limits for food in the danger zone.
Min: 0
Target: 120
Max: 240
8
Are corrective actions taken and documented when CCPs are not met?

Indicate whether corrective actions are documented.

To verify that corrective actions are effectively implemented and documented.
9
Describe any deviations from CCPs noted during the monitoring process.

Provide a detailed description of any CCP deviations.

To ensure transparency and record any issues for future analysis.
10
When is the next review of the food safety management system scheduled?

Select the date for the next review.

To ensure regular review and updates of the food safety management system.
11
How would you rate the personal hygiene practices of staff?

Select the rating for personal hygiene practices.

To evaluate the effectiveness of personal hygiene practices in preventing food contamination.
12
How many times do staff wash their hands during a typical shift?

Enter the number of times hands are washed.

To ensure that handwashing frequency meets food safety standards.
Min: 0
Target: 10
Max: 50
13
Do all staff use gloves when handling ready-to-eat food?

Indicate whether gloves are used when handling food.

To confirm that proper protective measures are taken when handling food.
14
Provide details on the training records for food safety practices.

Describe the training records for staff.

To ensure that staff are trained and knowledgeable about food safety practices.
15
When was the last food safety training conducted for staff?

Select the date of the last training.

To verify the frequency of food safety training among employees.
16
Is all equipment regularly calibrated according to schedule?

Select the calibration status of the equipment.

To ensure that equipment used for food safety measurements is accurate and reliable.
17
What is the scheduled maintenance frequency for critical equipment (in months)?

Enter the frequency in months.

To verify that the maintenance schedule is adhered to for preventing equipment failure.
Min: 1
Target: 6
Max: 12
18
Are maintenance records readily available for review?

Indicate whether maintenance records are available.

To confirm that maintenance records are documented and accessible for audits.
19
Provide details about the last maintenance performed on critical equipment.

Describe the last maintenance performed.

To ensure that maintenance activities are documented for future reference.
20
When is the next calibration of equipment scheduled?

Select the date for the next calibration.

To ensure timely calibration of equipment for compliance.
21
Is there an established approval process for suppliers?

Select the status of the supplier approval process.

To ensure that only approved suppliers provide ingredients and materials.
22
What percentage of ingredients can be traced back to their source?

Enter the percentage of traceability.

To assess the traceability of ingredients for safety and compliance.
Min: 0
Target: 100
Max: 100
23
Are incoming ingredients subjected to quality checks?

Indicate whether quality checks are conducted on incoming ingredients.

To confirm that quality checks are performed to ensure ingredient safety.
24
Describe the records maintained for supplier evaluations.

Provide details on how supplier evaluations are recorded.

To ensure that supplier evaluations are documented and reviewed regularly.
25
When was the last audit conducted for suppliers?

Select the date of the last supplier audit.

To confirm the frequency of supplier audits for compliance.

FAQs

The primary purpose is to assess and ensure compliance with the FSSC 22000 food safety management system standard, helping organizations identify and address potential food safety risks.

FSSC 22000 audits should be conducted at least annually, with some organizations opting for more frequent internal audits to maintain continuous compliance.

FSSC 22000 audits can be conducted by internal auditors, external consultants, or certification bodies, depending on the purpose of the audit (internal assessment or certification).

Key areas include food safety management system, prerequisite programs, HACCP principles, management responsibility, resource management, and continuous improvement processes.

The checklist helps companies systematically evaluate their food safety practices, identify areas for improvement, and demonstrate compliance with international food safety standards, ultimately enhancing product safety and quality.

Benefits of FSSC 22000 Food Safety Management System Audit Checklist

Ensures compliance with FSSC 22000 requirements

Identifies gaps in food safety management systems

Reduces the risk of food safety incidents

Improves overall quality control processes

Enhances customer confidence and brand reputation