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SQF Food Manufacturing Audit Checklist

A comprehensive checklist for auditing food manufacturing facilities against SQF standards to ensure food safety and quality compliance.

SQF Food Manufacturing Audit Checklist
by: audit-now
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About This Checklist

The SQF Food Manufacturing Audit Checklist is an essential tool for ensuring food safety and quality in manufacturing facilities. This comprehensive checklist helps auditors and food safety professionals systematically evaluate compliance with Safe Quality Food (SQF) standards, identifying potential hazards and verifying that proper food safety management systems are in place. By utilizing this checklist, manufacturers can improve their food safety practices, reduce risks, and maintain compliance with industry regulations, ultimately protecting consumers and enhancing their brand reputation.

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Industry

Food Manufacturing

Standard

Safe Quality Food (SQF)

Workspaces

Food Manufacturing Facility

Occupations

Food Safety Auditor
Quality Assurance Manager
Food Safety Manager
Compliance Officer
Production Manager

Food Safety Management

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1
Are traceability records maintained and up-to-date?

Provide details or comments about the traceability records.

To ensure that all products can be traced in case of a recall.
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2
Are allergen control procedures in place and followed?

Select compliance status.

To prevent cross-contamination of allergens.
3
What is the temperature of the storage area?

Enter temperature in degrees Celsius.

To verify that food is stored at safe temperatures.
Min: 0
Target: 0-5°C
Max: 5
4
Is the HACCP plan properly documented and implemented?

Select compliance status.

To ensure that critical control points are monitored effectively.
5
What corrective actions have been taken for any identified quality issues?

Provide details of the corrective actions taken.

To ensure that all quality issues are addressed and resolved.
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6
When was the last quality assurance audit conducted?

Select the date of the last audit.

To track the frequency of quality audits.
7
What is the defect rate percentage for the last production run?

Enter the defect rate percentage.

To assess the quality of the production process.
Min: 0
Target: 0-2%
Max: 2
8
Are quality control checks performed at each production batch?

Select compliance status.

To ensure that each batch meets quality standards.
9
What training has been provided to staff regarding sanitation practices?

Provide details of sanitation training provided.

To ensure that staff are knowledgeable about sanitation protocols.
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10
Are sanitation procedures documented and accessible?

Select compliance status.

To confirm that sanitation practices are standardized and available for reference.
11
How often are the production areas cleaned?

Enter the frequency of cleaning in days.

To ensure that cleaning protocols are consistently followed.
Min: 1
Target: Daily
Max: 7
12
Are all employees following personal hygiene practices?

Indicate if employees are compliant.

To prevent contamination of food products by personnel.
13
What safety certifications do the ingredients have?

Provide details of the safety certifications for ingredients.

To confirm that all ingredients meet safety standards.
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14
How often are supplier audits conducted?

Enter the frequency of supplier audits in months.

To ensure that suppliers are regularly evaluated for compliance.
Min: 1
Target: Annually
Max: 12
15
What methods are in place for tracking ingredient sources?

Describe the traceability methods used.

To ensure that all ingredients can be traced back to their source.
16
Are all suppliers approved and qualified?

Select the approval status of suppliers.

To ensure that only reliable suppliers are used for ingredients.
17
What records are maintained for equipment calibration?

Provide details of calibration records maintained.

To ensure that all measuring equipment is calibrated correctly.
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18
Are emergency equipment checks conducted regularly?

Indicate if emergency equipment checks are being performed.

To ensure that emergency equipment is functional and ready for use.
19
What is the total downtime for equipment in the last month?

Enter total downtime in hours.

To assess the reliability of equipment used in production.
Min: 0
Target: 0-10 hours
Max: 10
20
Is the equipment maintenance schedule being followed?

Select the maintenance compliance status.

To ensure that equipment is properly maintained to avoid breakdowns.

FAQs

The primary purpose is to assess compliance with Safe Quality Food (SQF) standards and ensure food safety practices are properly implemented in manufacturing facilities.

SQF audits are typically conducted annually, but the frequency may vary depending on the facility's certification level and performance history.

SQF audits are conducted by certified SQF auditors who are trained and licensed by SQFI (Safe Quality Food Institute).

The checklist covers various aspects of food safety and quality, including management commitment, food safety plans, good manufacturing practices, allergen management, and traceability systems.

Manufacturers can prepare by conducting internal audits, reviewing and updating documentation, training employees on SQF requirements, and addressing any non-conformances identified in previous audits.

Benefits

Ensures compliance with SQF standards and food safety regulations

Identifies potential food safety hazards and areas for improvement

Streamlines the audit process and increases efficiency

Helps maintain consistent food quality and safety across manufacturing operations

Supports continuous improvement in food safety management systems