Food Supplier Audit Checklist
Section 1 of 17 · 3 questionsSupplier / Factory
Name:
Tel:
Fax:
Section 2 of 17 · 2 questionsRepresentative 1
Name:
Position
Section 3 of 17 · 2 questionsRepresentative 2
Name:
Position
Section 4 of 17 · 2 questionsRepresentative 3
Name:
Position
Section 5 of 17 · 3 questionsSuppliers Representative(s)
Company status:
Products supplied:
Comments:
Section 6 of 17 · 6 questionsInternal
Design and condition of walls
Design and condition of floors and drains
Design and condition of ceilings and lights
Design and condition of doors and windows
General factory layout: segregation, process flow
Air conditioning / ventilation
Section 7 of 17 · 2 questionsSite Fabrication
Design and condition of buildings
Condition and maintenance of surrounding environment
Section 8 of 17 · 6 questionsPlant And Machinery
Services ( i ) ducting / pipework / overheads
Services ( ii ) water - quality, use, supply and treatment
Design, condition and hygiene of processing equipment, utensils and ancillary plant
Equipment calibration
Hygiene schedules : availability, use, verification
Maintenance, preventative maintenance schedules, work records, inventory
Section 9 of 17 · 6 questionsPest Control
Managed internally or by external contractors ( Delete as appropriate ).
Are pest control measures satisfactory in the following areas ? ( i ) Building / Site perimeters
Are pest control measures satisfactory in the following areas ? (ii) Storage areas: raw material, finished product, packaging.
Are pest control measures satisfactory in the following areas ? (iii) Production areas
Are pest control measures satisfactory in the following areas ? (iv) Ancillary / service areas
Are pest control measures satisfactory in the following areas ? (v) Record-keeping of inspections and corrective action, including servicing of equipment
Section 10 of 17 · 7 questionsPersonnel Hygiene, Education And Training
Appropriate and adequate, formalized documented hygiene education and training
Protective clothing
Personal practices
Medical screening
Handwashing
Glove control
Visitors ( non-company employees )
Section 11 of 17 · 6 questionsSite Hygiene
Waste handling
Notices
Personnel facilities : toilets, rest-room, canteen, cloakroom
General house-keeping / hygiene: standard, auditing documentation
Foreign body control ( including glass policy / audit )
Storage of non-food compatible materials
Section 12 of 17 · 7 questionsRaw Material Control
Approved suppliers : auditing, specification, certificate of conformance
Receipt : inspection, analysis, documentation
Stock control : rotation, positive release, quarantine system, traceability
Storage facilities : suitability, general conditions, segregation
Conditions and suitability of raw material handling
Packaging materials : receipt, inspection, storage, handling
Ingredients : dispensing, preparation
Section 13 of 17 · 13 questionsProcess Control
QC / QA function : suitability, efficacy, accountability, audit / appraisal.
Product Process specifications : availability (up to date), use, adherence / conformance.
Product / Process flow.
Weights and measures : method, monitoring, documentation.
Pack integrity : seals, coding, legibility, palletisation, documentation.
Temperature control : cooking, heating, cooling, freezing - the capacity, suitability, monitoring, (automatic / manual ) documentation, environmental monitoring. handling
Metal detection : sensitivity, monitoring, documentation, reject mechanism, suspect item handling
Physical and organoleptic appraisal : frequency, method, documentation, suitability.
Chemical / Microbiological analysis : facilities, (accredited ) frequency, suitability, documentation
Foreign body control : on-line inspection, raw material handling, work-in-progress, machinery
Nutritional data.
Finished product storage / stock control : suitability, capacity, monitoring, distribution.
Rejected product : traceability, identification, isolation, handling documentation
Section 14 of 17 · 3 questionsProduct Complaints & Recall / Procedure
Product complaints : foreign body and quality, investigation, documentation, response, action.
Product recall procedure : availability, efficacy, appraisal documentation.
Product rejections : investigation, corrective action, response, documentation, handling and disposal of product.
Section 15 of 17 · 4 questionsManagement
Management : structure, responsibilities, experience, qualification, training efficacy.
Accreditation : ie. ISO9000, E.F.S.I.S.
Tecnical resources : adequacy, efficacy.
Engineering resources : adequacy, efficacy.
Section 16 of 17 · 4 questionsHazard Analysis (HACCP)
Risk assessment of process / identification of CCP’S
Monitoring of CCP’S
Accountability of System / Non conformance.
Review and verification of control procedures
Section 17 of 17 · 6 questionsHigh Risk Product Processing
Design criteria.
Notices
Personnel facilities : toilets, rest-room, canteen, cloakroom
General house-keeping / hygiene: standard, auditing documentation
Foreign body control ( including glass policy / audit )
Storage of non-food compatible materials
Checklist by GoAudits. This checklist is an example: we do not guarantee compliance with the laws applicable to your territory or industry. Seek professional advice to adapt it to your workplace or jurisdiction.
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