SALSA Beer Audit Checklist

Use this SALSA + Beer Audit checklist for self-assessments of compliance to the SALSA Food and Drink Production Standard for breweries.

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SALSA Beer Audit Checklist

BFBI Requirements

2. Has a formal risk assessment been carried out with the aim of identifying and controlling any hazard that may affect feed safety and quality? Is there a HACCP document produced, reviewed, and revised annually to ensure procedures remain current and accurate?

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3. Do brewers and distillers carry out an annual program of internal audits to ensure compliance with the company's own formal procedures and the current BFBi standard, and are areas of non-compliance corrected and documented? Is the BFBI audit and self-assessment checklist completed annually, and are copies of the completed checklist and supporting documentation sent to BFBI unless a BFBI site visit is carried out?

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6. If breweries use pre-milled malt, do they have confirmation from their malt supplier that they have suitable controls (e.g., magnets and/or sieves) to remove extraneous objects? Do breweries milling malt on-site ensure they have confirmation from their malt supplier that they have suitable controls (e.g., magnets and/or sieves) to remove extraneous objects, and do they subject the brewery mill to regular checks?

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11. Will all members' feed materials be subject to regular random testing, undertaken by BFBi, based on risk assessment and in accordance with the FEMAS calculator requirements? Is the frequency and scope of analysis based on risk assessment taking into account potential microbiological and chemical contaminants and statutory requirements e.g. mycotoxins, dioxins, heavy metals and pesticide residues?

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14. Is the testing methodology robust enough to ensure both the safety of the raw materials used and the feed ingredients supplied? Does the nature and frequency of tests carried out show consideration of the volume and potential risks associated with the raw materials and feed ingredients concerned?

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16. Do participants, as a minimum, carry out tests for undesirable substances according to the frequencies indicated by the FEMAS Calculator for each of the feed materials they supply? Should participants seeking derogation from the minimum analysis frequency contact the authorized certification body?

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21. Are the effectiveness of testing laboratories regularly reviewed and approved by one of the following means? i) Accreditation by a nationally recognized accreditation authority according to EN-ISO17025 for the test under consideration. ii) Validation by participating in relevant ring tests. iii) Validation by other recognized means or comparison with results of a recognized laboratory with verified quality control procedures.

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25. Is a recall/withdrawal procedure in place, and does it include site, customer, and regulatory contacts, identification of potentially affected product, quarantine, actions required concerning affected product, and release only after suitable assessment?

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Training And Supervision

Personal Hygiene

2. Is suitable workwear worn by employees, visitors, and contractors in food handling/storage areas, and is it suitable for the food being handled? Is protective clothing changed as necessary and laundered hygienically, or if disposable, controlled to avoid product contamination?

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Cleaning

Allergen Management

Process, Environment & Equipment Control

2. Are documented environmental controls monitored to ensure facilities are adequate to maintain raw materials, work-in-progress, finished products, and packaging within a safe temperature range and, where applicable, under controlled humidity, atmospheric, or other environmental parameters?

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Control Of Suppliers & Raw Materials

1. Is there a procedure detailing how all suppliers of raw materials, including packaging and processing aids, are approved? Is the approved supplier list kept current and reviewed annually, considering the risks relevant to the supplier and raw materials supplied?

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Stock Control

Waste Control

Pest Control

Equipment

Maintenance

Vehicle Management, Storage & Distribution Control

HACCP System

1. Has a documented HACCP system been developed and maintained with a scope that describes which products and processes are covered? Is the HACCP team or person trained and able to demonstrate competence in understanding HACCP principles and their application?

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2. Are product descriptions written for each product or product category, including all relevant safety factors and information? Does business management demonstrate awareness of food standards, legal regulations, and industry codes of practice applying to the products they produce, trade, handle, store, and/or distribute?

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Food Safety Systems Review

Non-Conformance Investigation & Corrective Action

Traceability

1. Is there a procedure detailing the traceability system of all raw materials, including food contact packaging, throughout all stages of production from intake to despatch and delivery to customers, and backward from customer to raw material supplier?

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Managing Incidents

Document Control

Manufacturing & Finished Product Specifications

Labeling Control

Product Shelf-Life & Product Testing

Premises Approval

External Areas & Product Security

3. Is there a food security/defense plan in place describing product security threats and how they are controlled, including measures to ensure only authorized personnel have access to production and storage areas on site? Are digital records protected in case of digital failure and digital cyber security attacks?

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Site Layout & Methods Of Working

Structure, Services & Fabrication

Legal And Quality Requirements

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SALSA Beer Audit Checklist

Use this SALSA + Beer Audit checklist for self-assessments of compliance to the SALSA Food and Drink Production Standard for breweries.

1. Is the culture of brewers and distillers on the BFBi register directed towards achieving standards of safety and quality that reflect the importance of feed materials in the human food chain?

2. Has a formal risk assessment been carried out with the aim of identifying and controlling any hazard that may affect feed safety and quality? Is there a HACCP document produced, reviewed, and revised annually to ensure procedures remain current and accurate?

4. Are details of each supplier recorded, and is a written specification obtained for each raw material, with evidence that appropriate and satisfactory checks have been made by the supplier for pesticide residues, mycotoxins, and heavy metals?

5. Do brewers/distillers take reasonable precautions to limit the accumulation of dust and other extraneous materials in storage and processing areas?

7. Are feed materials sold with a written specification, and are specifications agreed upon and signed by members and customers/purchasers?

8. Are feed materials allowed to deteriorate prior to dispatch?

9. Are declarations accompanying each consignment of brewers' grains, draff, or yeast leaving the brewery/distillery that identify the source, and is traceability through the production process to the batch of raw material used demonstrated?

10. Is a sample of each consignment of feed material retained for a period of 6 months unless a risk assessment suggests otherwise in a suitable manner to permit the investigation of any feed problems?

12. Is analysis of raw materials and feed products undertaken using a suitable laboratory to demonstrate the production of safe feed materials and that they meet statutory requirements?

13. When the FEMAS Calculator specifies a testing regime for a particular undesirable substance associated with a given feed material, do participants use the higher testing frequency if their hazard analysis suggests it is necessary?

15. Is there evidence available to show that feed ingredients meet acceptable and, if applicable, statutory standards for levels of undesirable substances such as mycotoxins, dioxins, heavy metals, and pesticide residues?

17. Are sampling and testing schedules for microbiological analysis the responsibility of the designated 'Quality Manager'?

18. Can participants demonstrate that the level of microbiological sampling and testing carried out ensures the safety of any feed ingredients supplied?

19. Under some circumstances, is microbiological testing carried out on buildings and equipment, and do appropriate records exist to show that correct methods are being used and, where necessary, corrective action implemented?

20. Are the methods of analysis employed in laboratories appropriate for the raw materials and feed ingredients being tested?

22. Are the parameters for acceptance or rejection of both raw materials and feed ingredients clearly defined?

23. Are test results for all raw materials and feed ingredients recorded, including clear evidence of action in the event of results falling outside of acceptable parameters?

24. Are test results reviewed by an authorized and competent person(s) responsible for ensuring that both raw materials and feed ingredients meet specified parameters?

25. Is a recall/withdrawal procedure in place, and does it include site, customer, and regulatory contacts, identification of potentially affected product, quarantine, actions required concerning affected product, and release only after suitable assessment?

26. Are products that have been recalled assessed for legality and safety before being reprocessed or put back into circulation, with records kept of any such assessment?

27. Is the recall procedure tested at least annually to ensure its effectiveness, documented, and evaluated for improvements?

28. Do participants know the previous 3 loads for dedicated transport and have details of cleaning? Is non-dedicated transport inspected prior to loading to ensure compliance with AIC Haulage Exclusion and Sensitive Lists?

29. Is the load area of vehicles and containers covered, other than when loading or unloading, and are containers inspected for cleanliness before loading?

30. Are facilities provided to prevent the ingress of rain or vermin to the feed container when loading is prolonged?

31. Do all personnel receive training in effective working practices that ensure the protection of staff and the safety and quality of feed materials, and are training records maintained?

32. Can brewers/distillers demonstrate they have access to technical expertise and information with regard to feed materials and relevant issues of food/feed safety and legislation, which may be obtained through a competent merchant or trade body?

33. Do brewers/distillers have appropriate financial means to deal with claims of product liability, e.g., product liability insurance of at least £5 million?

34. Are the records required by this standard kept in an accessible form for a minimum of two years?

1. Is there a training procedure in place to provide evidence that all staff can competently carry out their specific job function?

2. Are temporary personnel trained commensurate with their activity before starting work, and are records kept?

3. Is there a program and records for annual refresher training in place for food handlers and key staff?

4. Are all personnel adequately supervised throughout the working period?

1. Is there a personal hygiene procedure in place with controls to reduce the risk of contamination from personnel and personal items? Is it evident that these rules are understood and implemented by all personnel to prevent product contamination?

2. Is suitable workwear worn by employees, visitors, and contractors in food handling/storage areas, and is it suitable for the food being handled? Is protective clothing changed as necessary and laundered hygienically, or if disposable, controlled to avoid product contamination?

3. Are designated changing facilities provided for all personnel entering food handling/storage areas where protective clothing is required?

4. Is there a procedure set in place that describes the type of protective clothing to be worn, how to wear it, and the order of changing when entering or leaving the designated changing area during the production of High Risk/High Care products?

5. Is the consumption of food and drink prohibited within food production and storage areas?

6. Is hand cleaning performed before entering production, handling food, after visiting the toilet, and at a frequency appropriate to minimize the risk to the product?

7. Does the business have a procedure for establishing the health status of food handlers and for the notification of relevant infectious diseases or conditions by employees, temporary employees, contractors, and visitors?

1. Are all areas of the site visually clean and tidy, with suitable cleaning and housekeeping standards to minimize the potential for product contamination?

2. Are documented cleaning schedules, procedures, and records in place for the building, services, plant, and all equipment, whether direct or indirect food contact?

3. Are there documented controls in place for the safe and effective use of cleaning chemicals to prevent contamination of the product?

4. Is the verification of the effectiveness of cleaning and disinfecting processes routinely completed, with records kept?

5. Is there an environmental sampling plan in place for high-risk/high-care areas to test for the presence or absence of Listeria species, with appropriate records kept?

6. Are tests in place to verify that the final packaging and containers have been properly cleaned and are empty?

7. Do procedures exist to ensure the cleaning of casks and kegs, including measures to prevent beer contamination from both the cask and the cleaning process?

8. Has a risk assessment been conducted to determine how often the brewing plant should undergo a caustic cleaning, and is this frequency documented and followed accordingly?

1. Have all allergens handled on-site or brought onto the site been identified, and is there documentation of the risk of cross-contamination?

2. Is there an allergen management procedure and controls implemented at all stages of production to prevent or minimize the potential for cross-contamination, with records kept?

3. Are allergen information on labels and printed packaging legal and accurate?

4. If allergen suitability claims are made for a product, is the information provided on labels and labeling determined using validated, accredited testing methods?

1. Are documented process controls monitored to ensure products can be made consistently in compliance with recipes and finished product specifications?

2. Are documented environmental controls monitored to ensure facilities are adequate to maintain raw materials, work-in-progress, finished products, and packaging within a safe temperature range and, where applicable, under controlled humidity, atmospheric, or other environmental parameters?

3. Are procedures in place to establish the safety status of the product in case of equipment failure?

4. Are environmental monitoring devices such as temperature probes and recorders and process control devices such as weighing equipment & metal detection calibrated to ensure accuracy within defined parameters at a predetermined frequency?

5. Are metal control or detection procedures documented and subject to recorded inspection and/or testing?

6. Are all measuring devices and equipment used for monitoring production processes and product quality regularly checked and adjusted if necessary?

7. Are procedures for quantity control in place to ensure the product complies with Weights and Measures legislative requirements?

8. Does the business effectively control filling operations in terms of quantity (volume), cleaning, and foreign body control?

9. Are maintenance checks in place, especially for 'plate heat exchangers' using glycol, to ensure that the product is at a higher pressure than the coolant?

10. Are appropriate pressure differential tests in place for beer or water that undergo sterile filtration?

1. Is there a procedure detailing how all suppliers of raw materials, including packaging and processing aids, are approved? Is the approved supplier list kept current and reviewed annually, considering the risks relevant to the supplier and raw materials supplied?

2. Are specifications held on-site and kept current for all raw materials, including food contact packaging and processing aids?

3. Is there a procedure in place to describe the documented checks required on incoming raw materials, including food contact packaging and processing aids?

4. Has a documented risk assessment related to food fraud, adulteration, or substitution been conducted on all raw materials, including food contact packaging, and is it reviewed annually?

5. Is the water supply, including stored mains water or private water supply, potable and not presenting a contamination risk to products?

6. Are malt and hops stored in such a way as to prevent deterioration or contamination?

1. Is stock rotation controlled to ensure that raw materials and work in progress are used within their allocated shelf-life?

2. Are records kept to show that surplus products or those that do not meet specifications and are sold to staff or passed to other organizations are fit for consumption, meet legal requirements, and are traceable?

3. Does the ullage system meet HMRC requirements?

1. Is there a procedure detailing how the accumulation of waste in handling and storage areas is minimized prior to its removal?

2. Are internal and external waste collection containers and compactors clearly identified and managed to minimize the risk of contamination and pest harborages?

3. Are products that require specific conditions for disposal separated and disposed of using licensed contractors?

4. Is it included in the HACCP plan if spent grain, yeast, or ullage is sold or provided for animal feed, especially when the product from the animals will continue through the food chain?

5. Is recycling or purification conducted where it is economically feasible? And are effluent plants positioned in a way that doesn't affect the product?

1. Are all premises designed, constructed, and maintained to minimize the risk of pest infestation?

2. Are the services of a competent pest control operator contracted for the regular inspection and treatment of premises, with clearly defined inspection frequencies reflecting site activities and reviewed at least annually?

3. Are the locations of all pest control measures identified on a plan/diagram of the site and reviewed at least annually?