Iso 22000 Internal Audit Checklist

ISO 22000 is a Food Safety Management System (FSMS) for organizations in the food chain industry, outlining the standards for quality, safety, processes and documentation. This self-assessment checklist can be used during internal inspections, to verify compliance with ISO 22000 requirements before an actual certification audit.​

ISO 22000 Internal Audit Checklist



Management Responsibility

1. Is there evidence to show management commitment to Food Safety system application? Are these shown in the related objectives? Are objectives measurable?


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2. Does the organisation have a food safety policy?


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3. Has a HACCP plan been developed? Does the plan cover all end products?


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4. Has a multidisciplinary Food Safety team been formed?


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5. Have the organisation appointed a Food Safety team leader and defined the responsibilities and authorities?


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6. Does the organisation define the responsibility and authority of the Food Safety team?


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7. Is the knowledge of the Food Safety team suitable and appropriate?


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8. How is internal and external communication controlled and who has responsibility? Is the communication effective?


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9. Do the company have emergency preparedness and response procedures in place? Have they been verified?


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10. Is a Management Review activity carried out as required? Is it effective?


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Product Specification

1. Has the product or product range been fully described?


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2. Does the specification include safety information (such as PH, aw, etc.)?


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3. Does the specification include details of raw material and ingredients?


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4. Does the specification include the type of packaging?


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5. Does the specification include the storage conditions?


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6. Does the specification include labelling instruction?


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7. Does the specification include the method of distribution (in detail)?


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8. Does the specification include shelf life and storage conditions?


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9. Does the specification include the intended use?


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10. Does the specification include the appropriate consumer?


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11. Does the specification include the specific methods of use?


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Process Flow Diagram

1. Is the process flow diagram comprehensive?


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2. Are all raw materials, ingredients, packaging materials and process/storage activities included in the process flow diagram?


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3. Have changes been made since the process flow diagram was established?


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4. How does the HACCP team get notified of changes to the process or product parameters?


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5. How were the changes recorded and approved?


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6. Were any changes discussed with HACCP team before implementation?


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7. Has the process flow diagram been verified on-site for the compliance with the actual operation?


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Hazards Analysis And Preventive Measures

1. How was the hazard analysis conducted?


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2. Have all hazards been evaluated qualitatively and/or quantitatively?


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