FSSC 22000 Version 5 Audit Checklist

Use the FSSC 22000 Version 5 Audit Checklist for comprehensive food safety audits, ensuring compliance with industry safety standards and regulations.

FSSC 22000 Version 5 Audit Checklist



9.1 General Requirements

1. Is the purchasing of materials that impact food safety controlled to ensure that the suppliers used have the capability to meet the specified requirements?


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2. Is the conformance of incoming materials to specified purchase requirements verified?


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9.2 Selection And Management Of Suppliers

1. Is there a defined process for the selection, approval, and monitoring of suppliers, justified by hazard assessment, including the potential risk to the final product?


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2. Does the process for supplier selection include an assessment of the supplier's ability to meet quality and food safety expectations, requirements, and specifications, with examples such as an audit of the supplying site prior to accepting materials for production or appropriate third-party certification?


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3. Is the performance of suppliers monitored to assure continued approval status, including conformity with material or product specifications, fulfillment of COA requirements, and satisfactory audit outcomes?


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9.3 Incoming Material Requirements (Raw/ingredients/Packaging)

1. Are delivery vehicles checked prior to and during unloading to verify the quality and safety of the material during transit, including the integrity of seals, freedom from infestation, and the existence of temperature records?


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2. Are materials inspected, tested, or covered by COA to verify conformity with specified requirements prior to acceptance or use?


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3. Is the method of verification documented, with inspection frequency and scope based on the hazard presented by the material and the risk assessment of specific suppliers?


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4. Are materials that do not conform to relevant specifications handled under a documented procedure to ensure they are prevented from unintended use?


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5. Are access points to bulk material receiving lines identified, capped, and locked, with discharge into such systems taking place only after approval and verification of the material to be received?


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10.1 General Requirements

1. Are programs in place to prevent, control, and detect contamination, including measures to prevent physical, allergen, and microbiological contamination?


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10.2 Microbiological Cross-contamination

1. Are areas where potential for microbiological cross-contamination exists identified, and is a segregation (zoning) plan implemented?


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2. Is a hazard assessment carried out to determine potential contamination sources, susceptibility of the product, and control measures suitable for these areas: • separation of raw from finished or ready-to-eat (RTE) products • structural segregation — physical barriers, walls, or separate buildings • access controls with requirements to change into required workwear • traffic patterns or equipment segregation — people, materials, equipment, and tools (including the use of dedicated tools) • air pressure differentials


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10.3 Allergen Management

1. Are allergens present in the product declared on the label for consumer products and on the label or accompanying documentation for products intended for further processing?


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2. Are products protected from unintended allergen cross-contact by cleaning and line change-over practices and/or product sequencing, with rework containing allergens used only in products containing the same allergens by design or through a process demonstrated to remove or destroy the allergenic material?


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3. Are employees handling food specifically trained in allergen awareness and associated manufacturing practices?


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10.4 Physical Contamination

1. Are periodic inspection requirements and defined procedures in case of breakage put in place for brittle materials, with avoidance of glass and hard plastic components where possible, and maintenance of glass breakage records?


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2. Based on hazard assessment, are measures put in place to prevent, control, or detect potential contamination, including adequate covers over equipment or containers for exposed materials or products, use of screens, magnets, sieves, or filters, and use of detection or rejection devices such as metal detectors or X-ray?


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3. Are sources of potential contamination, including wooden pallets and tools, rubber seals, and personal protective clothing and equipment, identified, and measures put in place to prevent, control, or detect potential contamination?


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11.1 General Requirements

1. Are cleaning and sanitizing programs established to ensure that food-processing equipment and the environment are maintained in hygienic condition?


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2. Are programs monitored for continuing suitability and effectiveness?


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11.2 Cleaning And Sanitizing Agents And Tools

1. Are facilities and equipment maintained in a condition that facilitates wet or dry cleaning and/or sanitation?


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2. Are cleaning and sanitizing agents and chemicals clearly identified, food grade, stored separately, and used only in accordance with the manufacturer's instructions?


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3. Are tools and equipment of hygienic design and maintained in a condition that does not present a potential source of extraneous matter?


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11.3 Cleaning And Sanitizing Programmes

1. Are cleaning and sanitizing programs established and validated by the organization to ensure that all parts of the establishment and equipment are cleaned and/or sanitized to a defined schedule, including the cleaning of cleaning equipment?


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2. Do cleaning and/or sanitizing programs specify the following: • areas, items of equipment, and utensils to be cleaned and/or sanitized • responsibility for the tasks specified • cleaning/sanitizing method and frequency • monitoring and verification arrangements • post-clean inspections • pre-start-up inspections


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11.4 Cleaning In Place (CIP) Systems

1. Are CIP systems separated from active product lines?


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2. Are parameters for CIP systems defined and monitored, including the type, concentration, contact time, and temperature of any chemicals used?


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11.5 Monitoring Sanitation Effectiveness

1. Are cleaning and sanitation programs monitored at frequencies specified by the organization to ensure their continuing suitability and effectiveness?


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12.1 General Requirements

1. Are hygiene, cleaning, incoming materials inspection, and monitoring procedures implemented to avoid creating an environment conducive to pest activity?


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12.2 Pest Control Programmes

1. Does the establishment have a nominated person to manage pest control activities and/or deal with appointed expert contractors?


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2. Are pest management programs documented, identifying target pests and addressing plans, methods, schedules, control procedures, and training requirements?


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3. Do programs include a list of chemicals approved for use in specified areas of the establishment?


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12.3 Preventing Access

1. Are buildings maintained in good repair, and are holes, drains, and other potential pest access points sealed?


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2. Are external doors, windows, or ventilation openings designed to minimize the potential for entry of pests?


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12.4 Harbourage And Infestations

1. Are storage practices designed to minimize the availability of food and water to pests, and is the material found to be infested handled in a way that prevents contamination of other materials, products, or the establishment?


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2. Is potential pest harbourage, such as burrows, undergrowth, and stored items, removed?


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3. If outside space is used for storage, are stored items protected from weather or pest damage, such as bird droppings?


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12.5 Monitoring And Detection

1. Do pest-monitoring programs include placing detectors and traps in key locations to identify pest activity, maintaining a map of detectors and traps, and ensuring detectors and traps are of robust, tamper-resistant construction and appropriate for the target pest?


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2. Are detectors and traps designed and located so as to prevent potential contamination of materials, products, or facilities?


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3. Are detectors and traps inspected at a frequency intended to identify new pest activity, and are the results of inspections analyzed to identify trends?


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4. Are the results of the inspections analyzed to identify trends?


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12.6 Eradication

1. Are eradication measures put in place immediately after evidence of infestation is reported?


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2. Is pesticide use and application restricted to trained operatives and controlled to avoid product safety hazards, with records of pesticide use maintained to show the type, quantity, and concentrations used; where, when, and how applied; and the target pest?


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13.1 General Requirements

1. Are requirements for personal hygiene and behaviors established and documented, proportionate to the hazard posed to the process area or product?


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2. Are all personnel, visitors, and contractors required to comply with the documented requirements for personal hygiene?


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13.2 Personnel Hygiene Facilities And Toilets

1. Are personnel hygiene facilities available to ensure the degree of personal hygiene required by the organization can be maintained?


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2. Are the facilities located close to the points where hygiene requirements apply and are clearly designated?


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3. Do personnel hygiene facilities include adequate numbers, locations, and means of hygienically washing, drying, and sanitizing hands, along with appropriate toilets, changing facilities, and designated sinks for hand washing?


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4. Do personnel hygiene facilities have the following: • employee hygiene facilities that do not open directly onto production, packing, or storage areas • have adequate changing facilities for personnel • have changing facilities sited to enable personnel handling food to move to the production area in such a way that risk to the cleanliness of their workwear is minimized.


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13.3 Staff Canteens And Designated Eating Areas

1. Are staff canteens and designated areas for food storage and consumption situated to minimize the potential for cross-contamination of production areas?


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2. Are staff canteens managed to ensure hygienic storage of ingredients and the preparation, storage, and serving of prepared foods, with specified storage conditions and temperatures?


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3. Are employees’ own food stored and consumed in designated areas only?


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13.4 Workwear And Protective Clothing

1. Is work clothing worn in areas where exposed products and/or materials are handled fit for purpose, clean, and in good condition?


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2. Is clothing mandated for food protection or hygiene purposes and not used for any other purpose?


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3. Does workwear not have buttons? Are zips or press stud fastenings acceptable? Does workwear not have outside pockets above waist level and is fully enclosed to ensure adequate coverage and prevent contamination?


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4. Is workwear laundered to standards and at intervals suitable for the intended use of the garments?


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5. Are hair, beards, and mustaches protected (i.e. completely enclosed) by restraints unless hazard analysis indicates otherwise?


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6. Where gloves are used for product contact, are they clean and in good condition? Are the use of latex gloves avoided where possible?


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7. Are shoes for use in processing areas fully enclosed and made from non-absorbent materials?


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8. Is personal protective equipment, where required, designed to prevent product contamination and maintained in a hygienic condition?


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13.5 Health Status

1. Are employees required to undergo a medical examination prior to employment in food contact operations, unless a documented hazard or medical assessment indicates otherwise?


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2. Are additional medical examinations, where permitted, carried out at intervals defined by the organization?


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13.6 Illness And Injuries

1. Are employees required to report specified conditions to management for possible exclusion from food-handling areas, and are those known or suspected to be infected with a disease or illness transmissible through food prevented from handling food?


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2. In food-handling areas, are personnel with wounds or burns required to cover them with specified dressings? Is any lost dressing reported to supervision immediately?


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3. Are dressings brightly colored and metal detectable where appropriate?


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13.7 Personal Cleanliness

1. Are personnel in food production areas required to wash and, where required, sanitize hands for the following: • before starting any food-handling activities • immediately after using the toilet or blowing the nose • immediately after handling any potentially contaminated material


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2. Are personnel required to refrain from sneezing or coughing over materials or products and is spitting prohibited?


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3. Are fingernails kept clean and trimmed?


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13.8 Personal Behavior

1. Is personal behavior in processing, packing, and storage areas governed by a documented policy that covers the permissibility of smoking, eating, and chewing in designated areas only?


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2. Are control measures presented for permitted jewelry, permissibility of personal items in designated areas only, prohibition of certain cosmetic practices, prohibition of carrying of writing implements behind the ears, maintenance of personal lockers, and prohibition of storage of product contact tools and equipment in personal lockers?


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14.1 General Requirements

1. Is rework stored, handled, and used in a manner that ensures the maintenance of product safety, quality, traceability, and regulatory compliance?


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14.2 Storage, Identification, And Traceability

1. Are stored rework items protected from exposure to microbiological, chemical, or extraneous matter contamination?


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2. Are there documented and met segregation requirements for rework, including allergen considerations?


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3. Is rework clearly identified and/or labeled to allow traceability, and are traceability records maintained?


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4. Is rework classification or the reason for rework designation, recorded (e.g., product name, production date, shift, line of origin, shelf-life)?


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14.3 Rework Usage

1. Are the acceptable quantity, type, and conditions of rework use specified when incorporated into a product as an "in-process" step?


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2. Is the process step and method of addition, including any necessary pre-processing stages for rework use, defined?


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3. Are controls in place to ensure the removal and segregation of packaging materials when rework activities involve removing a product from filled or wrapped packages, preventing contamination with extraneous matter?


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15.1 General Requirements

1. Are systems in place to identify, locate, and remove products failing to meet required food safety standards from all necessary points of the supply chain?


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15.2 Product Recall Requirements

1. Is a list of key contacts in the event of a recall maintained?


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2. Are product recall procedures evaluated for products withdrawn due to immediate health hazards, ensuring the safety of other products produced under the same conditions?


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16.1 General Requirements

1. Are materials and products stored in clean, dry, well-ventilated spaces protected from dust, condensation, fumes, odors, or other sources of contamination?


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16.2 Warehousing Requirements

1. Are warehousing temperature, humidity, and other environmental conditions effectively controlled where required by product or storage specifications?


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2. Are measures in place to protect lower layers when products are stacked?


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3. Are waste materials and chemicals (cleaning products, lubricants, and pesticides) stored separately?


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4. Is a separate area or other means of segregating non-conforming materials provided?


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5. Are specified stock rotation systems (FIFO/FEFO) observed in warehousing?


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6. Are gasoline- or diesel-powered forklift trucks prohibited in food ingredient or product storage areas?


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16.3 Vehicles, Conveyances, And Containers

1. Are vehicles, conveyances, and containers maintained in a state of repair, cleanliness, and condition consistent with requirements given in relevant specifications?


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2. Do vehicles, conveyances, and containers provide protection against damage or contamination of the product, and is control of temperature and humidity applied and recorded where required?


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3. Is cleaning carried out between loads when the same vehicles, conveyances, and containers are used for food and non-food products?


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4. Are bulk containers dedicated to food use only, and where required, are they dedicated to a specified material?


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17. Product Information And Consumer Awareness

1. Is the information presented to consumers in a manner that enables them to understand its importance and make informed choices?


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2. Can information be provided by labeling or other means, such as company websites and advertisements, including storage, preparation, and serving instructions applicable to the product?


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18.1 General Requirements

1. Is each establishment required to assess the hazard to products posed by potential acts of sabotage, vandalism, or terrorism and put in place proportional protective measures?


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18.2 Access Controls

1. Are potentially sensitive areas within the establishment identified, mapped, and subject to access control?


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2. Where feasible, is access physically restricted by the use of locks, electronic card keys, or alternative systems?


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2.5.1 Management Of Services And Purchased Materials

1. In addition to clause 7.1.6 of ISO 22000:2018, does the organization ensure that where laboratory analysis services are used for the verification and/or validation of food safety, these shall be conducted by a competent laboratory (including both internal and external laboratories as applicable) that has the capability to produce precise and repeatable test results using validated test methods and best practices? (e.g. successful participation in proficiency testing programs, regulatory-approved programs, or accreditation to international standards such as ISO 17025)


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2. For food chain categories C, D, I, G, and K, do the following additional requirements apply to ISO 22000:2018 clause 7.1.6? Does the organization have a documented procedure for procurement in emergency situations to ensure that products still conform to specified requirements and the supplier has been evaluated?


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3. In addition to ISO/TS 22002-1:2009 clause 9.2, does the organization have a policy for the procurement of animals, fish, and seafood that are subject to control of prohibited substances? (e.g. pharmaceuticals, veterinary medicines, heavy metals, and pesticides)


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4. For food chain categories C, D, I, G, and K, do the following additional requirements apply to ISO /TS 22002-1 clause 9.2; ISO/TS 22002-4 clause 4.6 and ISO/TS 22002-5 clause 4? Does the organization establish, implement, and maintain a review of product specifications to ensure continued compliance with food safety, legal, and customer requirements?


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2.5.2 Product Labeling

1. n addition to clause 8.5.1.3 of ISO 22000:2018, does the organization ensure that finished products are labeled according to all applicable statutory and regulatory requirements in the country of intended sale, including allergen and customer-specific requirements?


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2. Where a product is unlabelled, is all relevant product information made available to ensure the safe use of the food by the customer or consumer?


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2.5.3 Food Defense - 2.5.3.1 Threat Assessment

1. Does the organization have a documented procedure in place to: • Conduct a threat assessment to identify and assess potential threats • Develop and implement mitigation measures for significant threats


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2.5.3 Food Defense - 2.5.3.2 Plan

1. Does the organization have a documented food defense plan specifying the mitigation measures covering the processes and products within the FSMS scope of the organization?


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2. Is the food defense plan supported by the organization’s FSMS?


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3. Does the plan comply with applicable legislation and be kept up-to-date?


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2.5.4 Food Fraud Mitigation - 2.5.4.1 Vulnerability Assessment

1. Does the organization have a documented procedure in place to: • Conduct a food fraud vulnerability assessment to identify and assess potential vulnerabilities • Develop and implement mitigation measures for significant vulnerabilities


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2.5.4 Food Fraud Mitigation - 2.5.4.2 Plan

1. Does the organization have a documented food fraud mitigation plan specifying the mitigation measures covering the processes and products within the FSMS scope of the organization?


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2. Is the food mitigation plan supported by the organization’s FSMS?


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3. Does the plan comply with applicable legislation and be kept up-to-date?


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2.5.5 Logo Use

1. Do certified organizations, certification Bodies, and training organizations use the FSSC 22000 logo only for marketing activities such as the organization's printed matter, website, and other promotional material?


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2. In the case of using the logo, does the organization comply with the FSSC logo specifications? Is the use of the logo in black and white permitted when all other text and images are in black and white?


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3. Is the certified organization not allowed to use the FSSC 22000 logo, and is any statement or reference to its certified status on: • a product • its labeling • its packaging (primary, secondary, or any other form) • in any other manner that implies FSSC 22000 approves a product, process, or service


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2.5.6 Management Of Allergens (Food Chain Categories C, E, FI, G, I & K)

1. Does the organization have a documented allergen management plan that includes: • Risk assessment covering all potential sources of allergen cross-contamination • Control measures to reduce or eliminate the risk of cross-contamination.


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2.5.7 Environmental Monitoring (Food Chain Categories C, I & K)

1. Does the organization have the following in place: • Risk-based environmental monitoring program • Documented procedure for the evaluation of the effectiveness of all controls on preventing contamination from the manufacturing environment and this shall include, at a minimum, the evaluation of microbiological and allergen controls present • Data of the monitoring activities including regular trend analysis


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2.5.8 Formulation Of Products (Food Chain Category D)

1. Does the organization have in place procedures to manage the use of ingredients that contain nutrients that can adversely impact animal health?


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2.5.9 Transport & Delivery(Food Chain Category FI)

1. Does the organization ensure that the product is transported and delivered under conditions that minimize the potential contamination?


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2.5.10 Storage & Warehousing (All Food Chain Categories)

1. Has the organization established, implemented, and maintained a procedure and specified a stock rotation system that includes FEFO principles in conjunction with the FIFO requirements?


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2. In addition to ISO/TS 22002-1:2009 clause 16.2, has the organization specified requirements in place that define post-slaughter time and temperature in relation to chilling or freezing of the products?


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2.5.11 Hazard Control & Measures For Preventing Cross-Contamination (Food Chain Categories C & I)

1. For food chain category I, does the following additional requirement apply to ISO 22000:2018 clause 8.5.1.3:


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2. The organization shall have specified requirements in place in case packaging is used to import or provide a functional effect on food (e.g. shelf life extension)"


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3. For food chain category CI, does the following additional requirement apply in addition to ISO/TS 22002-1:2009 clause 10.1:


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4. The organization shall have specified requirements for an inspection process at large and/or to ensure animals are fit for human consumption


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2.5.12 PRP Verification (Food Chain Categories C, D, G, I & K)

1. For food chain categories C, D, G, I, and K, do the following additional requirements apply to ISO22000:2018 clause 8.8.1:


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2. The organization shall establish, implement, and maintain routine (e.g. monthly) site inspection/PRP checks to verify that the site (internal and external), production environment, and processing equipment are maintained in a suitable condition to ensure food safety.


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3. The organization shall establish, implement, and maintain routine (e.g. monthly) site inspection/PRP checks to verify that the site (internal and external), production environment, and processing equipment are maintained in a suitable condition to ensure food safety.


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2.5.13 Product Development (Food Chain Categories C, D, E, F, I & K)

1. Has a product design and development procedure been established, implemented, and maintained for new products and changes to product or manufacturing processes to ensure safe and legal products are produced?


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2. Does this include the following: • Evaluation of the impact of the change on the FSMS taking into account any new food safety hazards (incl. allergens) introduced and updating the hazard analysis accordingly • Consideration of the impact on the process flow for the new product and existing products and processes • Resource and training needs • Equipment and maintenance requirements • The need to conduct production and shelf-life trials to validate product formulation and processes are capable of producing a safe product and meet customer requirements


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2.5.14 Health Status (Food Chain Category D)

1. In addition to ISO/TS 22002-6 clause 4.10.1, does the organization have a procedure to ensure that the health of personnel does not have an adverse effect on the feed production operations?


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2. Subject to legal restrictions in the country of operation, do employees undergo a medical screening prior to employment in feed contact operations, unless documented hazards or medical assessment indicates otherwise?


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3. Are additional medical examinations, where permitted, carried out as required and at intervals defined by the organization?


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2.5.15 Requirements For Organizations With Multi-Site Certification (Food Chain Categories A, E, FI, & G) - Central Function

1. Does the management of the central function ensure that sufficient resources are available and that roles, responsibilities, and requirements are clearly defined for management, internal auditors, technical personnel reviewing internal audits, and other key personnel involved in the FSMS?


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Nternal Audit Requirements

1. Is an internal audit procedure and program established by the central function covering the management system, central function, and all sites?


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2. Are internal auditors independent from the areas they audit and are assigned by the central function to ensure impartiality at the site level?


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3. Are the management system, centralized function, and all the sites audited at least annually or more frequently based on a risk assessment?


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4. Do internal auditors meet at least the following requirements and this shall be assessed by the CB annually as part of the audit: • Work experience - 2 years of full-time work experience in the food industry including at least 1 year in the organization • Education - completion of a higher education course or in the absence of a formal course, have at least 5 years of work experience in the food production or manufacturing, transport, and storage, retailing, inspection, or enforcement areas • Training - For FSSC 22000 internal audits, the lead auditor shall have successfully completed FSMS, QMS, or FSSC 22000 Lead Auditor Course for 40 hours. • Other auditors in the internal audit team shall have successfully completed an internal auditor course of 16 hours covering audit principles, practices, and techniques. The training may be provided by the qualified internal • Lead Auditor or through an external training provider. • FSSC scheme training covering at least ISO 22000, the relevant prerequisite programs based on the technical specification for the sector (e.g. ISO/TS 22002-x; PAS-xyz), and the FSSC additional requirements - minimum 8 hours. • Internal audit reports shall be subject to a technical review by the central function, including addressing the non-conformity resulting from the internal audit. • Technical reviewers shall be impartial, have the ability to interpret and apply the FSSC normative documents (at least ISO 22000, the relevant ISO/TS 22002-x, PAS-xyz, and the FSSC additional requirements), and have knowledge of the organization's processes and systems. • Internal auditors and technical reviewers shall be subject to annual performance monitoring and calibration. • Any follow-up actions identified shall be suitably actioned in a timely and appropriate manner by the Central function.


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4.1 General Requirements

1. Are buildings designed, constructed, and maintained in a manner appropriate to the nature of the processing operations to be carried out, considering the food safety hazards and potential sources of contamination from the plant environs?


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2. Are buildings of durable construction, presenting no hazard to the product, and do they include features such as self-draining roofs?


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4.2 Environment

1. Is consideration given to potential sources of contamination from the local environment?


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2. Is food production avoided in areas where potentially harmful substances could enter the product?


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3. Are measures taken to protect against potential contaminants periodically reviewed for effectiveness?


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4.3 Locations Of Establishments

1. Are site boundaries clearly identified?


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2. Is access to the site controlled?


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3. Is the site maintained in good order, with tended or removed vegetation and well-drained roads, yards, and parking areas?


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5.1 General Requirements

1. Are internal layouts designed, constructed, and maintained to facilitate good hygiene and manufacturing practices?


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2. Are movement patterns of materials, products, and people, as well as equipment layout, designed to protect against potential contamination sources?


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5.2 Internal Design, Layout, And Traffic Patterns

1. Does the building provide adequate space with a logical flow of materials, products, and personnel, along with physical separation of raw and processed areas?


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2. Do examples of physical separation include walls, barriers, partitions, or sufficient distance to minimize risk?


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3. Are openings intended for the transfer of materials designed to minimize the entry of foreign matter and pests?


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5.3 Internal Structures And Fittings

1. Are process area walls and floors washable or cleanable as appropriate for the process or product hazard?


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2. Are materials of construction resistant to the cleaning system applied?


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3. Are wall floor junctions and corners designed to facilitate cleaning?


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4. Are wall floor junctions rounded in processing areas?


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5. Are floors designed to avoid standing water?


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6. Are floors in wet process areas sealed and drained, with traps and covers on drains?


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7. Are ceilings and overhead fixtures designed to minimize the build-up of dirt and condensation?


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8. Are external openings, windows, roof vents, or fans insect-screened and closed when not in use?


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5.4 Location Of Equipment

1. Are equipment design and location facilitating good hygiene practices, monitoring operation, cleaning, and maintenance?


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5.5 Laboratory Facilities

1. Are in-line and on-line test facilities controlled to minimize the risk of product contamination?


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2. Are microbiology laboratories designed, located, and operated to prevent contamination of people, plants, and products?


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3. Do laboratory facilities not open directly onto a production area?


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5.6 Temporary Or Mobile Premises And Vending Machines

1. Are temporary structures designed, located, and constructed to avoid pest harborage and potential contamination of products?


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2. Are hazards associated with temporary structures and vending machines assessed and controlled?


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5.7 Storage Of Food, Packaging Materials, Ingredients And Non-food Chemicals

1. Do facilities used to store ingredients, packaging, and products provide protection from dust, condensation, drains, waste, and other sources of contamination?


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2. Are storage areas dry, well-ventilated, and designed to allow segregation of raw materials, work in progress, and finished products?


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3. Is monitoring and control of temperature and humidity applied where specified?


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4. Are all materials and products stored off the floor and with sufficient space between the material and the walls to allow inspection and pest control activities to be carried out?


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5. Is the storage area designed to allow maintenance and cleaning, prevent contamination, and minimize deterioration?


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6. Is a separate, secure (locked or otherwise access-controlled) storage area provided for cleaning materials, chemicals, and other hazardous substances?


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7. Are exceptions for bulk or agricultural crop materials documented in the food safety management system?


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6.1 General Requirements

1. Are utilities' provision and distribution routes designed to minimize the risk of product contamination?


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2. Are utilities’ quality monitored to minimize product contamination risk?


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6.2 Water Supply

1. Is water supply sufficient and facilities designed to meet specified water quality requirements and production processes?


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2. Does water used in contact with products meet specified quality and microbiological requirements?


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3. Has water for cleaning or applications where there is a risk of indirect product contact (e.g. jacketed vessels, heat exchangers) met specified quality and microbiological requirements relevant to the application?


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4. Where water supplies are chlorinated, are checks made to ensure that the residual chlorine level at the point of use remains within limits given in relevant specifications?


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5. Does non-potable water have a separate supply system that is labeled and not connected to the potable water system?


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6. Are measures taken to prevent non-potable water refluxing into the potable system?


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7. Does water that comes into contact with the product flow through pipes that can be disinfected?


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6.3 Boiler Chemicals

1. Are boiler chemicals, if used, have approved food additives that meet relevant additive specifications or additives that have been approved by the relevant regulatory authority as safe for use in water intended for human consumption?


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2. Are boiler chemicals stored in a separate, secure area when not in immediate use?


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6.4 Air Quality And Ventilation

1. Has the organization established requirements for filtration, humidity (RH%), and microbiology of air used as an ingredient or for direct product contact?


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2. Are control systems implemented where temperature and/or humidity are critical?


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3. Is ventilation provided to remove excess steam, dust, and odors, and to facilitate drying after wet cleaning?


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4. Is room air supply quality controlled to minimize risk from airborne microbiological contamination?


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5. Are protocols for air quality monitoring and control established in areas where products that support the growth or survival of microorganisms are exposed?


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6. Are ventilation systems designed and constructed such that air does not flow from contaminated or raw areas to clean areas?


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7. Are specified air pressure differentials maintained?


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8. Are systems accessible for cleaning, filter changing, and maintenance?


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9. Are exterior air intake ports examined periodically for physical integrity?


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6.5 Compressed Air And Other Gases

1. Are compressed air, carbon dioxide, nitrogen, and other gas systems constructed and maintained to prevent contamination?


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2. Are gases intended for direct or incidental product contact filtered to remove dust, oil, and water?


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3. Where oil is used for compressors and there is potential for the air to come into contact with the product, is the oil used food grade?


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4. Is the use of oil-free compressors recommended?


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5. Are the requirements for filtration, humidity (RH%), and microbiology specified?


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6. Is the filtration of the air as close to the point of use as is practicable?


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6.6 Lighting

1. Is lighting provided, allowing personnel to operate in a hygienic manner, with appropriate intensity and protection for fixtures to prevent contamination in case of breakages?


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7.1 General Requirements

1. Are systems in place to ensure that waste materials are identified, collected, removed, and disposed of in a manner that prevents contamination of products or production areas?


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7.2 Containers For Waste And Inedible Or Hazardous Substances

1. Are containers for waste and inedible or hazardous substances meet the following: • clearly identified for their intended purpose • located in a designated area • constructed of impervious material that can be readily cleaned and sanitized • closed when not in immediate use • locked where the waste may pose a risk to the product


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7.3 Waste Management And Removal

1. Is provision made for the segregation, storage, and removal of waste, with the accumulation of waste not allowed in food-handling or storage areas, and are removal frequencies managed to avoid accumulations, with a minimum daily removal?


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2. Are labeled materials, products, or printed packaging designated as waste disfigured or destroyed to ensure that trademarks cannot be reused, with removal and destruction carried out by approved disposal contractors, and do organizations retain records of destruction?


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7.4 Drains And Drainage

1. Are drains designed, constructed, and located so that the risk of contamination of materials or products is avoided, with drains having sufficient capacity to remove expected flow loads, not passing over processing lines, and drainage direction not flowing from a contaminated area to a clean area?


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8.1 General Requirements

1. Is food contact equipment designed and constructed to facilitate cleaning, disinfection, and maintenance?


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2. Do contact surfaces of food contact equipment not affect, or be affected by, the intended product or cleaning system?


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3. Is food contact equipment constructed of durable materials able to resist repeated cleaning?


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8.2 Hygienic Design

1. Does the equipment meet the following established principles of hygienic design: • smooth, accessible, cleanable surfaces, self-draining in wet process areas • use of materials compatible with intended products, and cleaning or flushing agents • framework not penetrated by holes or nuts and bolts? • piping and ductwork which is cleanable, drainable, and with no dead ends? • equipment designed to minimize contact between the operator's hands and the products?


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8.3 Product Contact Surfaces

1. Do product contact surfaces of equipment meet the requirements of being constructed from materials designed for food use, impermeable, and rust or corrosion-free?


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8.4 Temperature Control And Monitoring Equipment

1. Can equipment used for thermal processes meet the temperature gradient and holding conditions given in relevant product specifications?


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2. Does equipment provide for the monitoring and control of temperature?


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8.5 Cleaning Plant, Utensils And Equipment

1. Are wet and dry cleaning programs documented to ensure that all plants, utensils, and equipment are cleaned at defined frequencies?


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2. Do the cleaning programs specify what is to be cleaned, including drains, the responsibility, the method of cleaning (e.g., CIP, COP), the use of dedicated cleaning tools, removal or disassembly requirements, and methods for verifying the effectiveness of the cleaning?


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8.6 Preventive And Corrective Maintenance

1. Is a preventive maintenance program in place, including all devices used to monitor and/or control food safety hazards, such as screens and filters (including air filters), magnets, metal detectors, and X-ray detectors?


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2. Is corrective maintenance carried out in a way that production on adjoining lines or equipment is not at risk of contamination?


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3. Are maintenance requests that impact product safety given priority?


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4. Do temporary fixes not put product safety at risk?


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5. Is a request for replacement by a permanent repair included in the maintenance schedule?


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6. Are lubricants and heat transfer fluids food grade where there is a risk of direct or indirect contact with the product?


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7. Does the procedure for releasing maintained equipment back to production include clean up, sanitizing, where specified in process sanitation procedures, and pre-use inspection?


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8. Do local area PRP requirements apply to maintenance areas and maintenance activities in process areas?


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9. Are maintenance personnel trained in the product hazards associated with their activities?


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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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