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Iso 22000 checklist
 

Iso 22000 checklist

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ISO 2000:2005 audit checklist

ISO 2000:2005 audit checklist

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    Iso 22000 checklist Iso 22000 checklist Document Transcript

    • Iso 22000 ChecklistArranged by : Sayed Mohammad Naim KHALIDISO 22000 audit checklist include checklists as follows1. Management Responsibility Audit ChecklistIs there evidence to show management commitment to Food Safety systemapplication?2. Product specification audit checklistProduct specification audit checklist (Applied for ISO 22000) Has the product orproduct range been fully described?3. Process flow diagram audit checklistProcess flow diagram audit checklist (Applied for ISO 22000) Is the process flowdiagram comprehensive?4. Audit checklist of hazards analysis and preventive measuresAudit checklist of hazards analysis and preventive measures (Applied for ISO22000)5. Audit checklist of Critical control points CCP’sAudit checklist of Critical control points CCP’s (Applied for ISO 22000) How werethe CCP’s identified?6. Critical limits audit checklistCritical limits audit checklist (Applied for ISO 22000) Have critical limits beenestablished for each CCP?7. Monitoring procedures audit checklistHave monitoring procedures been established for all CCP’s established?8. Corrective actions audit checklistCorrective actions audit checklist (Applied for ISO 22000) Are the correctiveaction procedures in place?9. Verification procedures audit checklistVerification procedures audit checklist (Applied for ISO 22000) Have verificationprocedures been established?10. Audit checklist of documentation and record keepingAudit checklist of documentation and record keeping (Applied for ISO22000) What procedure does the organization follow to manage systemdocuments?11. ISO 22000 training audit checklistISO 22000 training audit checklist (Applied for ISO 22000) Have they developeda training procedure for identifying training needs and training personnel?12. ISO 22000 recall audit checklistISO 22000 recall audit checklist (Applied for ISO 22000) Does the organizationhave a procedure to manage product recall?13. ISO 22000 complain audit checklistISO 22000 complain audit checklist (Applied for ISO 22000) Does theorganization have a procedure to deal with all consumer and customercomplaints?14. Safety of Water Audit checklistSafety of Water Audit checklist (Applied for ISO 22000) Has the organizationtested water quality, how often and by whom?15. Audit checklist of Condition and Cleanliness of Food Contact SurfacesAudit checklist of Condition and Cleanliness of Food Contact Surfaces (Applied forISO 22000)16. Prevention of Cross-contamination Audit Checklist
    • Prevention of Cross-contamination Audit Checklist (Applied for ISO 22000) Is thelayout, flow of material and personnel sufficient to prevent cross contamination?17. Audit Checklist of Maintenance of Hand Washing, Hand Sanitizingand Toilet FacilitiesAudit Checklist of Maintenance of Hand Washing, Hand Sanitizing and ToiletFacilities(Applied for ISO 22000)18. Audit Checklist of Protection of Food, Food Packaging Material, andFood Contact Surfaces from AdulterationAudit Checklist of Protection of Food, Food Packaging Material, and Food ContactSurfaces from Adulteration19. Audit Checklist of Proper Labeling, Storage and Use of ToxicCompoundsAudit Checklist of Proper Labeling, Storage and Use of Toxic Compounds(Applied for ISO 22000)20. Audit Checklist of Control of Employee Health ConditionsAudit Checklist of Control of Employee Health Conditions (Applied for ISO22000) Are there any procedures to control employee health and sanitationcondition?21. Exclusion of Pests Audit ChecklistExclusion of Pests Audit Checklist (Applied for ISO 22000) Does the organizationhave a pest control plan/system?22. Construction and layout Audit ChecklistConstruction and layout Audit Checklist (Applied for ISO 22000) Are walls andfloors in good condition?23. Waste Control Audit ChecklistWaste Control Audit Checklist (Applied for ISO 22000) How does the organizationcontrol waste?24.Internal HACCP audit checklistInternal HACCP audit checklist (Applied for ISO 22000) Does the organizationhave an internal audit plan for HACCP?Management Responsibility Audit Checklist1. Is there evidence to show management commitment to Food Safety systemapplication?2. Are these shown in the related objectives?3. Are objectives measurable?4. Does the organization have a food safety policy?5. Has a HACCP plan been developed?6. Does the plan cover all end products?7. Has a multidisciplinary Food Safety team been formed?8. Have the organization appointed a Food Safety team leader and defined theresponsibilities and authorities?9. Does the organization define the responsibility and authority of the Foodsafety team?10. Is the knowledge of the food safety team suitable and appropriate? (checktraining, qualifications, experience, etc)11. How is internal and external communication controlled and who hasresponsibility? Is the communication effective?
    • 12. Does the company have emergency preparedness and response proceduresin place? Have they been verified?13. Is a Management Review activity carried out as required? Is it effective?Product Specification Audit Checklist1. Has the product or product range been fully described?2. Does the specification include safety information (such as PH, aw, etc.)?3. Does the specification include details of raw material and ingredients?4. Does the specification include the type of packaging?5. Does the specification include the storage conditions?6. Does the specification include labeling instruction?7. Does the specification include the method of distribution (in detail)?8. Does the specification include shelf life and storage conditions?9. Does the specification include the intended use?10. Does the specification include the appropriate consumer? (e.g. allergenic,elderly, infants or children, institutional feeding, immune compromised, etc )11. Does the specification include the specific methods of use?Process Flow Diagram Audit Checklist1. Is the process flow diagram comprehensive?2. Are all raw materials, ingredients, packaging materials and process/storageactivities included in the process flow diagram?3. Have changes been made since the process flow diagram was established?Audit Checklist Of Hazards Analysis And Preventive Measures1. How was the hazard analysis conducted?2. Have all hazards been evaluated qualitatively and/or quantitatively?3. Have all raw materials been included?4. Have all process steps been considered?5. Have the hazards been specifically identified or just in general?6. How did the team assess the likelihood of occurrence?7. What information sources were utilized?8. Have appropriate preventive measures been set up for each hazard?9. Do the measures prevent or reduce to an acceptable level the hazards andhow were the measures were validated?10. Are all preventive measures in place at the plant level?Audit Checklist Of Critical Control Points Ccp’s1. How were the CCP’s identified?2. By the use of CCP,s decision tree?3. Have all necessary CCP’s been identified?Critical Limits Audit Checklist1. Have critical limits been established for each CCP?2. How were the critical limits established?3. Is there evidence? (national/ international standard, requirements of relevantlegislation, experimental data, literature references etc) ?4. What validation exists to confirm that the critical limits can prevent possibleoccurrence of hazards?5. How does the organization differentiate the critical limits from operationallimits?6. Are the critical limits implemented at plant level?Monitoring Procedures Audit Checklist1. Have monitoring procedures been established for all CCP’s established?2. Is there any evidence that procedures are being followed consistently?
    • 3. What is the status of monitoring equipment?4. Are the sampling plans statistically valid?5. Have the organization a clear system for product identification of product toensure traceability if deviation occurs?6. Have the organization taken any actions when deviation occurred?7. Are monitoring personnel trained and qualified?8. Have monitoring results been recorded?Monitoring Procedures Audit Checklist1. Have monitoring procedures been established for all CCP’s established?2. Is there any evidence that procedures are being followed consistently?3. What is the status of monitoring equipment?4. Are the sampling plans statistically valid?5. Have the organization a clear system for product identification of product toensure traceability if deviation occurs?6. Have the organization taken any actions when deviation occurred?7. Are monitoring personnel trained and qualified?8. Have monitoring results been recorded?Verification Procedures Audit Checklist1. Have verification procedures been established?2. Have the responsibilities, authorities, methods, frequency and type ofverification been defined in the procedures?3. Are the methods and frequency sufficient to ensure that the system is workingcorrectly, effectively and complies with relevant regulations?4. How did the organization conduct the initial validation of HACCP plan?5. Do the procedures include review of records?6. Is there a regular review of CCP failure and product dispositions?7. Do the procedures include calibration of monitoring and measuringequipment?8. Have personnel responsible for verification been trained?9. Do the procedures include evaluation of customer and consumer complaints?10. Is there a regular review of results of sanitation control procedures?11. How is the data from verification being used to improve the HACCP system?Audit Checklist Of Documentation And Record Keeping1. What procedure does the organization follow to manage system documents?2. Does the documentation cover all of the HACCP system operation?3. Have documents been properly approved by authorized personnel beforeissue?4. How is the documentation controlled?5. Has the organization obtained related codes, standards, legislation andregulation to the food product?6. How does the organization control document changes? Are all documentscurrent?7. Are the records accessible?8. Are the HACCP records clearly identified?9. Has the documentation and record control system been set up in considerationof the size and nature of the organization?10. Are the HACCP records retained in the proper conditions to prevent damage,deterioration or loss?11. How long does the organization retain the records?Iso 22000 Training Audit Checklist1. Have they developed a training procedure for identifying training needs andtraining personnel?
    • 2. Does the organization have training plans?3. How many personnel have been trained in HACCP principles and the relevantlegislation and regulations?4. How many personnel have been trained to perform internal audits?5. How does the organization train personnel on sanitation control?6. How does the organization verify the effectiveness of training?Iso 22000 Recall Audit Checklist1. Does the organization have a procedure to manage product recall?2. In what circumstance do the products need to be recalled?3. Have the responsibility and authority been defined?4. Has there been a full or partial product recall?5. How many products were concerned?6. What was the reason?7. How did the organization handle these products?8. How did the organization ensure all affected product was identified andrecalled ?Iso 22000 Complain Audit Checklist1. Does the organization have a procedure to deal with all consumer andcustomer complaints?2. Have the responsibility and authority been defined?3. Did the complaints concern product safety?4. What actions have the organization taken?5. Have these complaints been documented?6. Have these complaints been utilized for verification of the system?Safety Of Water Audit Checklist1. Has the organization tested water quality, how often and by whom?2. Does the organization use mains, well or bore whole water?3. What is the status of the environment?4. Has the water been treated? (e.g. chlorination, softening)5. Has the treatment been monitored?6. Is there any contamination possibility? (e.g. cross-contamination betweenpotable water and non-potable water etc.)7. Have records are kept of water treatment and quality?Audit Checklist Of Condition And Cleanliness Of Food Contact Surfaces1. Does the condition of food contact surfaces meet the requirement of hygiene?(Equipment, facilities, clothing and gloves of employees etc.)2. Does the organization have cleaning plans?3. Are the plans adequate?4. Are there adequate cleaning facilities in place and are the facilities in goodcondition?5. Have the results of cleaning been monitored and verified for effectiveness?(e.g. microbiological analysis)6. Have the employees been trained for personal hygiene?Prevention Of Cross-Contamination Audit Checklist1. Is the layout, flow of material and personnel sufficient to prevent crosscontamination?2. Have the equipment and facilities in different risk areas been properlyseparated?3. How does the organization handle contaminated products?
    • 4. Is there any other cross-contamination that is likely to occur? (e.g. truck, cart,etc.)Audit Checklist Of Maintenance Of Hand Washing, Hand Sanitizing And ToiletFacilities1. How does the organization maintain these facilities?2. Does the organization have adequate hand washing and sanitizing facilities inproduction areas? (Entrances and main production areas)3. Does the organization have adequate toilet facilities and is the conditionacceptable.Audit Checklist Of Protection Of Food, Food Packaging Material, And FoodContact Surfaces From Adulteration1. Are packaging materials stored in good condition?2. Are the products and packaging materials being protected fromcontamination?3. Is condensate present?4. Are lubricants and cleaning chemicals properly controlled?5. Are lights adequately protected? (Glass)6. Is the condition of the environment around the production area/s suitable?Audit Checklist Of Proper Labeling, Storage And Use Of Toxic Compounds1. Has the organization appointed personnel responsible for toxic compounds?(e.g. cleaning and pest control chemicals)2. Are these toxic compounds stored separate to raw materials, ingredients andpackaging materials?3. Are these toxic compounds clearly labeled for identification?4. Are there handling/usage instructions available?5. Does the organization keep records of the use?6. Have the personnel been trained in the safe handling and use of suchmaterials?Audit Checklist Of Control Of Employee Health Conditions1. Are there any procedures to control employee health and sanitation condition?2. Are the procedures being implemented?3. Have the employees undergone periodic health examination or screening?(Health certificates etc.)4. How does the organization manage return to work following illness?Exclusion Of Pests Audit Checklist1. Does the organization have a pest control plan/system?2. Are rodent, bird and insect prevention facilities suitable and appropriate?3. Are doors, windows and other facilities in good condition?4. How does the organization ensure all pests are being controlled effectively?5. Have these controls been documented?Construction And Layout Audit Checklist1. Are walls and floors in good condition?2. Is drainage adequate?3. Is ventilation adequate?4. Are processes properly separated?5. Is the layout of equipment, facilities and processes suitable and appropriate?6. Is there any congestion in processing areas?7. Are storage conditions adequate for keeping goods? (e.g. dry/frozen goodsetc.)Waste Control Audit Checklist
    • 1. How does the organization control waste?2. Are there sufficient waste control facilities in production area?3. Is waste been removed periodically from the production/storage areasadequate to prevent contamination?4. How does the organization treat the waste?5. Does the waste disposal method comply with any relevant regulations?Internal Haccp Audit Checklist1. Does the organization have an internal audit plan for HACCP?2. At what frequency does the organization conduct internal audits?3. Have the audit purpose, criteria, scope and methods been defined?4. How does the organization ensure that the program covers all aspects ofHACCP system?5. Have the auditors been trained?6. Have the responsibilities and requirements for audit been defined?7. How does the organization ensure the independence and impartiality of theactivities?8. Have the purposes of audit been achieved?9. Is the audit data utilized for improvement of the HACCP system?10. Have the audit results been documented?!