This document describes an audit process for facilities that produce special feed products without medications, animal by-products, or prohibited materials. It provides details on why audits are conducted, what an audit involves, how audits are conducted both internally and by third parties, and what standards facilities are audited against. The summary at the end indicates that the facility passed its audit with a score of 1000/1000, confirming its processes meet the audit standards for producing special feed products without restricted ingredients for at least the next 12 months.

1. THE AUDITING PROCESS
Why do we do audits
• To confirm that what is being offered
is what it is
• To gain consumer trust in the product
they are purchasing
• To recognize weak links in the
production process

2. What is an audit?
• Procedure that reviews the MOP or
SOP of the product.
• Looks for areas of risk of cross
contamination
• Ensures that Corrective Actions
(CA) are documented and
implemented

3. What is the bases of the
Audit
• Starts with a MOP or SOP
approved by ????
• Internal audit by a second party
• External audit by a third party

4. Method of Production
or
Standard Operating Practices

7. Internal Check List

8. Third Party External Audit
• Performed by independent body
• Based on deducted points
• Need 750 out of 1000 to Pass
• The greater the risk to negate the
label claim the higher the
deduction.
• 10 points for minor
• 100 points for major
• 1000 points for critical

9. AUDIT SUMMARY
ON FARM FACILITY
FINAL REPORT – Special Feed - No Medications/Animal By-Products/Prohibited Material System Audit
An initial audit was performed at the processing facility of (insert name & address of facility audited)
hereinafter referred to as “the facility”, to evaluate compliance to the
SGS Special Feed - No Medications/Animal By-Products/Prohibited Material Verification Audit Checklist On Farm Version,
version 2.0, 2008, hereafter referred to as “the standard”. This standard incorporates key elements of the
guidelines/regulations for Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point
(HACCP) systems set out by the Codex Alimentarius Commission and the Canadian Food Inspection Agency.
•
The facility was able to earn an adequate score to achieve a “PASS” rating for the audit and a certificate will
be
issued forthwith to confirm that the processes within the facility have been certified to meet the requirements of the
standard. This certification will be valid for 12 months following the certification date, which is: (insert audit date)
Annual recertification audits are required prior to certificate expiration date to maintain certification under this
standard.
Key to Abbreviations:
SOP
-
Standard Operating Procedure
CA
-
Corrective Action
WI
-
Work Instruction
CAR
-
Corrective Action Record
Company & Site Audited:
(Legal name & address)
Products/pack type produced:
Medication Used:
Prohibited Material Used:
Lead Auditor Name:
Review Auditor Name:
Lead Auditor Signature:
Review Auditor Signature:
Date(s) of Audit:
Date of Review:
Audit Start Date/Time:
Audit End Date/Time:
Report Issue Date:
Date of Previous SGS Audit:
Audit Score Summary & Pass/Fail Determination:
Pass Requirements:
Overall score of 750/1000 or higher
1.
Overall Score Achieved This Audit:
Audit Outcome:
1000 /1000
PASS

10. 1.1
Premises Control, Receiving,
Storage & Handling of
Special Feed:
Point
Ref. No.
Criterion
Value
1.1.1
Storage containers or silos
secured against cross
contamination risks
10
1.1.6
Cleaned bins and silos are
inspected for cleanliness before
being used to store special feed
or related ingredients
100
1.1.7
Receiving line & silos/bins are
flushed adequately prior to
receiving special feed ingredients
(flush quantity must be validated
to show adequacy in preventing
carry over of any medication,
prohibited material or animal byproducts)
1000
1.1.8
Special ingredient/product
storage areas protected
adequately & identified in a
manner that prevents accidental
cross contamination with
medications, prohibited material
or animal by-product containing
ingredients or products
1000
Deducted
Score
Comments

11. 1.2
Equipment Design, Maintenance &
Calibration
Ref. No.
Criterion
Value
1.2.1
Design / installation permits proper
operation, cleaning & maintenance
10
1.2.2
Equipment maintained in adequate
condition so as not to contaminate
ingredients or products
10
Deducted
Score
Comments

12. 1.3
Training
Ref. No.
Criterion
Value
1.3.1
Staff trained in critical SOP’s related to
special feed handling with regular
evaluation (annually at minimum for the
critical SOP's with direct impact on
special feed handling/use/contamination)
100
1.3.2
Training & evaluation records are in
place, current & verified by qualified
personnel
100
Deducted
Score
Comments

13. 1.4
Records
Ref. No.
Criterion
Value
1.4.1
Records legible
10
1.4.2
Written record review procedures
available
10
1.4.3
Record review performed promptly for
critical records. Special feed ingredient
receiving/flush records reviewed within
1 day of ingredient receipt.
Sequencing/flushing/usage records
reviewed at latest by the next working
day.
100
Deducted
Score
Comments

14. 1.5
Process Monitoring & Corrective
Actions
Ref. No.
Criterion
Value
1.5.1
All critical corrective actions completed
promptly enough to maintain control over
feed safety.
1000
Deducted
Score
Comments

15. 1.5.2
No ingredients or items added to Special
Feed before or during feeding to livestock
unless approved by GVF under the controls
of the Special Feed program
1000
1.53
Feeding of animals strictly adheres to
prescribed feeds & feed rates prescribed in
the applicable producer manual & facility
has a current copy of this manual on site
1000

16. 1.6
Internal Audit Procedures
Ref. No.
Criterion
Value
1.6.1
Verification of special feed/special feed
consuming livestock protection from
contamination is performed internally on
initial implementation & at least once
within each 12 month period, including
critical SOP review, random record
review, staff interviews & site walk
through (all documented)
100
Deducted
Score
Comments