Food Supplier Audit Checklist

Use this Food Supplier Audit Checklist to systematically assess the food suppliers in your supply chain for quality, safety and compliance.

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Food & Hospitality
Food Supplier Audit Checklist

Supplier / Factory

Representative 1

Representative 2

Representative 3

Suppliers Representative(s)

Site Fabrication

Internal

Plant And Machinery

Pest Control

Personnel Hygiene, Education And Training

Site Hygiene

Raw Material Control

Process Control

Product Complaints & Recall / Procedure

Management

Hazard Analysis (HACCP)

High Risk Product Processing

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Food Supplier Audit Checklist

Use this Food Supplier Audit Checklist to systematically assess the food suppliers in your supply chain for quality, safety and compliance.

1. Name:

2. Tel:

3. Fax:

1. Name:

2. Position

1. Name:

2. Position

1. Name:

2. Position

1. Company status:

2. Products supplied:

3. Comments:

1. Design and condition of buildings

2. Condition and maintenance of surrounding environment

1. Design and condition of walls

2. Design and condition of floors and drains

3. Design and condition of ceilings and lights

4. Design and condition of doors and windows

5. General factory layout: segregation, process flow

6. Air conditioning / ventilation

1. Services ( i ) ducting / pipework / overheads

2. Services ( ii ) water - quality, use, supply and treatment

3. Design, condition and hygiene of processing equipment, utensils and ancillary plant

4. Equipment calibration

5. Hygiene schedules : availability, use, verification

6. Maintenance, preventative maintenance schedules, work records, inventory

1. Managed internally or by external contractors ( Delete as appropriate ).

2. Are pest control measures satisfactory in the following areas ? ( i ) Building / Site perimeters

3. Are pest control measures satisfactory in the following areas ? (ii) Storage areas: raw material, finished product, packaging.

4. Are pest control measures satisfactory in the following areas ? (iii) Production areas

5. Are pest control measures satisfactory in the following areas ? (iv) Ancillary / service areas

6. Are pest control measures satisfactory in the following areas ? (v) Record-keeping of inspections and corrective action, including servicing of equipment

1. Appropriate and adequate, formalized documented hygiene education and training

2. Protective clothing

3. Personal practices

4. Medical screening

5. Handwashing

6. Glove control

7. Visitors ( non-company employees )

1. Waste handling

2. Notices

3. Personnel facilities : toilets, rest-room, canteen, cloakroom

4. General house-keeping / hygiene: standard, auditing documentation

5. Foreign body control ( including glass policy / audit )

6. Storage of non-food compatible materials

1. Approved suppliers : auditing, specification, certificate of conformance

2. Receipt : inspection, analysis, documentation

3. Stock control : rotation, positive release, quarantine system, traceability

4. Storage facilities : suitability, general conditions, segregation

5. Conditions and suitability of raw material handling

6. Packaging materials : receipt, inspection, storage, handling

7. Ingredients : dispensing, preparation

1. QC / QA function : suitability, efficacy, accountability, audit / appraisal.

2. Product Process specifications : availability (up to date), use, adherence / conformance.

3. Product / Process flow.

4. Weights and measures : method, monitoring, documentation.

5. Pack integrity : seals, coding, legibility, palletisation, documentation.

6. Temperature control : cooking, heating, cooling, freezing - the capacity, suitability, monitoring, (automatic / manual ) documentation, environmental monitoring. handling

7. Metal detection : sensitivity, monitoring, documentation, reject mechanism, suspect item handling

8. Physical and organoleptic appraisal : frequency, method, documentation, suitability.

9. Chemical / Microbiological analysis : facilities, (accredited ) frequency, suitability, documentation

10. Foreign body control : on-line inspection, raw material handling, work-in-progress, machinery

11. Nutritional data.

12. Finished product storage / stock control : suitability, capacity, monitoring, distribution.

13. Rejected product : traceability, identification, isolation, handling documentation

1. Product complaints : foreign body and quality, investigation, documentation, response, action.

2. Product recall procedure : availability, efficacy, appraisal documentation.

3. Product rejections : investigation, corrective action, response, documentation, handling and disposal of product.

1. Management : structure, responsibilities, experience, qualification, training efficacy.

2. Accreditation : ie. ISO9000, E.F.S.I.S.

3. Tecnical resources : adequacy, efficacy.

4. Engineering resources : adequacy, efficacy.

1. Risk assessment of process / identification of CCP’S

2. Monitoring of CCP’S

3. Accountability of System / Non conformance.

4. Review and verification of control procedures

1. Design criteria.

2. Notices