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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?

Select compliance status

Ensures that hygiene practices are in place to prevent contamination.
2
Has all staff received training on contamination prevention?

Indicate if training has been completed

Training is essential to minimize risks of contamination.
3
What is the frequency of sanitation in the food contact areas (in hours)?

Enter frequency in hours

Regular sanitation is crucial for food safety.
Min: 1
Target: 4
Max: 24
4
Please describe the findings from the PRP documentation review.

Provide a detailed description of the findings

Documentation review is necessary to ensure compliance with FSSC 22000 standards.
5
Is there an effective pest control program in place?

Select pest control program status

Pest control is vital to prevent contamination in food manufacturing.
6
How often are pest control inspections conducted?

Select the frequency of inspections

Regular inspections help in identifying and mitigating pest-related risks.
7
Please provide details of any food safety incidents reported in the last month.

Describe any incidents

Tracking incidents is crucial for continuous improvement in food safety practices.
8
What is the average temperature recorded in the food storage areas (in °C)?

Enter average temperature

Monitoring temperature is vital to ensure food safety and quality.
Min: 0
Target: 5
Max: 10
9
Do all suppliers have valid food safety certifications?

Indicate if all suppliers are certified

Supplier certifications are essential for maintaining food safety standards.
10
Summarize the findings from the latest Quality Assurance program review.

Provide a summary of the review findings

A review of the QA program helps identify areas for improvement.
11
Are employees following the hand washing procedures before handling food?

Select compliance status

Proper hand washing is critical in preventing foodborne illnesses.
12
Are all employees wearing appropriate personal protective equipment during food handling?

Indicate if PPE is being used

Use of PPE is essential for minimizing contamination risks.
13
How many training sessions on food safety have been conducted in the last year?

Enter the number of training sessions

Regular training is vital to ensure all staff are aware of food safety practices.
Min: 0
Target: 6
Max: 20
14
Describe the mechanism in place for reporting food safety incidents.

Provide details of the incident reporting process

A clear reporting mechanism is necessary for addressing food safety issues promptly.
15
Are employees required to report any foodborne illness symptoms?

Select reporting requirement status

Reporting symptoms is crucial for preventing potential outbreaks.
16
Describe how food storage areas are organized to prevent cross-contamination.

Provide details on storage organization practices

Proper organization is essential to prevent cross-contamination of food products.
17
How often is the temperature monitoring equipment calibrated (in months)?

Enter the frequency of calibration

Regular calibration ensures accurate temperature readings for food safety.
Min: 1
Target: 6
Max: 12
18
Have all employees completed food handling training?

Select training completion status

Training is necessary to ensure safe food handling practices are followed.
19
Is there visible signage for emergency procedures in food handling areas?

Indicate if signage is present

Clear signage is crucial for employee awareness of emergency procedures.
20
Is there a process in place for monitoring expiration dates of food products?

Select status of expiration date monitoring process

Monitoring expiration dates is vital to prevent the use of spoiled products.
21
How often are finished products sampled for quality testing?

Select the frequency of sampling

Regular sampling is essential to ensure product quality and safety.
22
What is the frequency of internal quality control audits (in months)?

Enter the frequency of audits

Regular audits help maintain compliance with quality standards.
Min: 1
Target: 3
Max: 12
23
Is there a documented process for corrective actions in quality issues?

Indicate if the process is implemented

A corrective action process is important for addressing quality failures effectively.
24
Summarize the findings from the latest quality control documentation review.

Provide a summary of the review findings

Reviewing documentation ensures adherence to quality assurance protocols.
25
Is there a procedure for analyzing customer feedback related to product quality?

Select the status of feedback analysis procedure

Analyzing feedback is vital for continuous improvement in 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