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FSSC 22000 Prerequisite Programs (PRPs) Audit Checklist

A detailed checklist for auditing the implementation and effectiveness of Prerequisite Programs (PRPs) in food and beverage facilities, ensuring compliance with FSSC 22000 requirements and establishing a strong foundation for food safety management.

FSSC 22000 Prerequisite Programs (PRPs) Audit Checklist

by: audit-now
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About This Checklist

The FSSC 22000 Prerequisite Programs (PRPs) Audit Checklist is a crucial tool for food and beverage companies implementing and maintaining robust food safety management systems. This checklist focuses on the fundamental programs that create the foundation for effective food safety practices. By systematically evaluating PRPs, organizations can ensure they meet FSSC 22000 requirements, minimize food safety risks, and establish a strong basis for their HACCP plans. Regular use of this checklist helps companies maintain high standards of hygiene, prevent contamination, and demonstrate their commitment to food safety excellence.

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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 Specialist
Sanitation Manager
Facilities Manager
Production Supervisor
1
Are hygiene practices being adhered to by all staff in the food manufacturing area?
2
Has all staff received training on contamination prevention?
3
What is the frequency of sanitation in the food contact areas (in hours)?
Min: 1
Target: 4
Max: 24
4
Please describe the findings from the PRP documentation review.
5
Is there an effective pest control program in place?
6
How often are pest control inspections conducted?
7
Please provide details of any food safety incidents reported in the last month.
8
What is the average temperature recorded in the food storage areas (in °C)?
Min: 0
Target: 5
Max: 10
9
Do all suppliers have valid food safety certifications?
10
Summarize the findings from the latest Quality Assurance program review.
11
Are employees following the hand washing procedures before handling food?
12
Are all employees wearing appropriate personal protective equipment during food handling?
13
How many training sessions on food safety have been conducted in the last year?
Min: 0
Target: 6
Max: 20
14
Describe the mechanism in place for reporting food safety incidents.
15
Are employees required to report any foodborne illness symptoms?
16
Describe how food storage areas are organized to prevent cross-contamination.
17
How often is the temperature monitoring equipment calibrated (in months)?
Min: 1
Target: 6
Max: 12
18
Have all employees completed food handling training?
19
Is there visible signage for emergency procedures in food handling areas?
20
Is there a process in place for monitoring expiration dates of food products?
21
How often are finished products sampled for quality testing?
22
What is the frequency of internal quality control audits (in months)?
Min: 1
Target: 3
Max: 12
23
Is there a documented process for corrective actions in quality issues?
24
Summarize the findings from the latest quality control documentation review.
25
Is there a procedure for analyzing customer feedback related to product quality?

FAQs

PRPs are the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain. They form the foundation of the food safety management system and support HACCP plans.

The checklist covers areas such as facility design and construction, cleaning and sanitation, pest control, personal hygiene, supplier management, allergen management, and equipment maintenance, among others.

PRPs should be audited at least annually, but many organizations conduct more frequent internal audits (e.g., quarterly) to ensure ongoing compliance and effectiveness.

The checklist should be used by food safety team members, quality assurance personnel, internal auditors, and managers responsible for implementing and maintaining the food safety management system.

By ensuring that fundamental food safety practices are in place and effective, the PRPs Audit Checklist helps prevent, eliminate, or reduce food safety hazards to acceptable levels, thereby protecting consumers and the company's reputation.

Benefits of FSSC 22000 Prerequisite Programs (PRPs) Audit Checklist

Ensures comprehensive coverage of all required PRPs

Facilitates consistent implementation of food safety practices

Helps identify and address potential food safety hazards

Supports compliance with FSSC 22000 and regulatory requirements

Improves overall operational efficiency and product quality