GP 4100 Food Questionnaire

1. QUESTIONNAIRE – FOOD CERTIFICATION
Section 1: Company/Organisation Details
Name of Company or Organization
( please enter the wording of your Company name EXACTLY as
you wish it to appear on the certificate)
Address
Postcode
ADDRESS FOR INVOICE: if above, enter “same”
If company is part of a group, please specify group
Management Representative (Contact)
Position
Food safety Manager
E-mail address
Tel No: Fax No:
Section 2: Certification (s) Required (please tick)
ISO 22000:2005 BRC Global Food HACCP FSSC 22000
ISO 9001:2008 SQF 1000 level I
SQF 1000 level II
SQF 1000 level III
SQF 2000 level I
SQF 2000 level II
SQF 2000 level III
Others (please
indicate)
Type of request
Certification Renewal of existing
certification
Extension ,
modification
Certification audit
integrated with
existing std.
For integrated please identify your existing
certified standard you wish to combine with
the above certification.
> Does your company already have third party certification ?.. if yes, please indicate below.
Standard (s) :  ISO 9001:2008
 ISO 14001:2004
 OHSAS 18001:2007
 ISO 22000
 HACCP/GMP
 SQF 1000/2000
 BRC
 IFS
 GAP / Global GAP
 Others
CB (Certification Body) …………
CB …………………
CB …………………
CB …………………
CB …………………
CB …………………
CB …………………
CB …………………
CB …………………
Please indicate ………………………
Section 3: Scope/Processes
Please define the scope of registration e.g. product produced (please complete this question in detail or attach/send
supporting information)
Exclusions: Are there any local activities that are not included within the scope of the certification?. If so,
please describe the exclusions (if any)
Q FOOD – GP 4100 Issue 5 Page 1

2. Give details if any specialist operations or services carried out by a sub contractor?
Product/Process Information
Please list below each product family(ies) and product types
(A product family shown common process or technology)
Exp. of product family: production of canned fruit juices and frozen fruit juices (2 product families)
Exp. of product types: canned mango juice, canned pineapple juice, canned guava juice and canned strawberry juice. (4 product types)
ProductType
> Total number of production lines: ______________________ *
> Number and type of HACCP study(ies) * : ________________________________________________
* A HACCP study corresponds to a hazard analysis for a family of products/services with similar hazards and similar production
technology and, where relevant, similar storage technology. E.g. Production of ice-cream and cheese = 2 HACCP studies
> Please check off any of the following that apply to your business:
Labor intensive environment. Repetitive Tasks Simple process &/or Process automation
Any other relevant info on production lines:
________________________________________________________________________
Please indicate if you have a timescale(s) for the following
Implementation date of the
system
Audit language
Pre-audit(if applicable)
Certification audit
Section 4: > Number of employees = __________
Total # of shifts, along w/ employees per shift
Total number of employees that are non shift (i.e. management
,Admin, etc) Include temporary.
Total number of employees in shift (i.e. production workers)
Include temporary.
In case of seasonal product(s), please indicate the period(s) of production for each category of product including number
of employees (permanent & temporary ) included in the scope.
Production floor area (ft2)
OR (m2)
< 107,000 ft2
< 10,000 m2
108,000 - 323K ft2
 10,001- 30,000m2
 324,000 - 538K ft2
 30,001- 50,000 m2
 > 538,000 ft2
 >50,000 m2
Gross annual turnover (Revenue) of your business (Required for SQF applicants only): $
If additional sites, provide details;site/company name and
address.
Products or activities # of staff Documentation at this
site same as the main
office? .same
system ?
1
2
3
4
5
Q FOOD – GP 4100 Issue 5 Page 2

3. Section 5 Background Information
Has previous contact been made with SGS Personnel i.e. via telephone etc.? YES/NO
If you have used or intend to use consultancy services for the activities to be certified please give the name of
the consultancy organisation and/or the name of the individual consultant(s)
Where did you hear about SGS?
Main reason for certification  competitive advantage  improve food safety system  Corporate Policy
 Customer request _________________________________________  others______________________________
Q FOOD – GP 4100 Issue 5 Page 3

4. Appendix 1
ISO/FSSC 22000/HACCP/GMP BUSINESS CATEGORIES AND FOOD SECTORS
Please indicate with tick products produced (Internal use only_if indicate in proposal worksheet no need to submit this part )
For FSSC 22000 category C,D,E only
Food
Category
Codes
Food Product Categories Secto
r
Food Product Sector List Tick
A Farming 1 (Animals) A1 Animal
A2 Fish
A3 Raw Milk Production
A4 Egg production
A5 Beekeeping
B Farming 2 (Plants) B1 • Fruits
• Vegetables
• Grain
• Spices
• Nuts
• Horticulture products
C Processing 1 (Animal
perishable product) including
all activities after farming e.g.
slaughtering
C1 Red and white meat/Poultry /Meat product and
preparation
• Red meat slaughtering plants
• Raw poultry/raw prepared poultry products
• Lamb
• Venison
• Offal
• Other meat
• Reconstituted raw meat/poultry product e.g.
nuggets, fresh cut meat, bacon, ham, meat
pie, steak, sausage, delicatessen , frozen
meat, meat pate, dried meat etc.
C2 Fish and fish product
• Wet fish (Raw/ready to eat)
• Molluscs (Raw / Ready to eat)
• Crustracean (Raw /Ready to eat)
• Communited fish products - raw (chilled /
frozen)
• Smoked fish – raw (chilled / frozen)
• Fish pate (chilled)
• Kitchen ready fish products (chilled / raw
ingredients)
C3 Egg
• Shell egg
C4 Dairy
• Liquid milks
• Liquid milk fractions
• Liquid cream (chilled)
• Liquid milk drinks
• Liquid tea and coffee creamers
• Yogurt and fermented milk-based product
(chilled)
• Fromage frais / crème fraich
• Dried milk / milk formulation
• Dried tea and coffee creamers (dried)
• Cream (frozen)
• Yogurt and fermented milk (frozen)
• Dairy-based desserts (chilled)
• Dairy-based desserts (frozen)
• Hard cheese
• Semi hard cheese
• Soft cheese
• Mould ripened cheese
• Processed cheese / cheese food
• Raw milk products
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5. C5 Ready to eat , chilled and frozen
• Fresh and frozen pies and pizzas
• Fresh and frozen cooked dishes
• Frozen desserts(pie..)
• Sandwiches
• Hot pie
• Soup
• Sauces (chilled / frozen)
• Pasta (chilled)
• Quiches / flans (chilled / frozen)
• Ethnic foods (chilled / frozen)
• Pizza (chilled / frozen)
• Baby food
D Processing 2 (Vegetable
perishable product)
D1 Produce
• Fruit (fresh / chilled)
• Juice( fresh/chilled)
• Vegetables (fresh / chilled)
• Preserved fruits/vegetable
• Herbs (fresh / chilled/ frozen)
• Nuts (in shell)
• Fruit / fruit mixed (frozen)
• Vegetables / vegetables mixed (frozen)
• Tobacco products
D2 Ready to eat, chilled and frozen
• Fresh pastries
• Fresh convenient salads
• Fresh pastas
• Vegetable pate / spreads (chilled / frozen)
• Salad dressings (chilled)
• Myco protein / tofu
E Processing 3 (Stable product) E1 Ambient stable hermetically sealed packs
• Low acid foods (canned)
• High acid foods (canned)
• Low acid foods (in glass)
• High acid foods (in glass)
• Low acid foods (aseptic / UHT)
• High acid foods (aseptic / UHT)
• Low acid foods (pouch / tray)
• High acid foods (pouch / tray)
E2 Beverages
• Alcoholic drinks (distilled)
• Alcoholic drinks (fermented)
• Alcoholic drinks (fortified wine)
• Alcoholic drinks (brewed)
• Alcopops
• Soft drinks including flavoured water /
Isotonics
• Concentrates / squashes / cordials
• Minerals / table waters / ice
• Coffee
• Tea
• Herbal drinks
• Cereal beverages (food drinks)
E3 Grain products/cereals/biscuit/flour/
Confectionary/snack
• Rice / rice-based food
• Pasta / noodles
• Nut preparations
• Sugar (all variations)
• Chocolate
• Cereals/Processed cereals
• Oats
• Muesli / mixtures
• Crisps
• Wheat snacks
• Corn snacks
Q FOOD – GP 4100 Issue 5 Page 5

6. • Nuts (Processed)
• Poppadoms
• Bread (fresh / mod.At / frozen)
• Pastries (fresh / frozen)
• Cake (fresh / frozen)
• Fruit pies / tarts (fresh / frozen)
• Cake mixes
• Ice cream accessories
• Sliced bread
E4 Oil and fats
• Cooking oils
• Speciality oils
• Vinaigrettes
• Margarine
• Butter
• Low fat spreads
• Analogues / ghee
• Suet
E5 Dried goods
• Soups
• Sauces / gravies
• Spices
• Stock cubes
• Herbs
• Seasonings
• Stuffings
E6 Food ingredients
• Liquid egg
• Dried egg
• Dried whey powder
• Vitamins, dietary supplement, flavours
• Salt
• Gelatin
• Vinegar
• Candies fruits
• Flour improvers
• Home baking ingredients
• Sugar/icing
• Mill product
• Cake decorations
• Syrups (flavoured / unflavoured)
• Pectin
F Feed production F1 Animal feed, fish feed
G Catering G1 Hotels, restaurants, catering
H Distribution H1 Retails/ wholesales/shop/ trading
I Services I1 Water supply
I2 • Cleaning /disinfection
• Pest control
• Industrial laundry
I3 Waste disposal
I4 Technical services
• Testing
• Analysis
• Product development
J Transport and storage J1 Transport and storage
K Equipment and facilities K1 Equipment manufacture
K2 Facility construction and maintenances
L (Bio)Chemical manufacturer L1 Additives/ vitamins
• Biocultures
• Pesticides /fertilizer
• Drugs
• Cleaning /processed reagents
M Packaging material
manufacturer
M1 Packaging material
Q FOOD – GP 4100 Issue 5 Page 6

7. Appendix 3
Primary Sector
In case of primary sector, please indicate the following information:
Cattle Breeding:
Type of cattle Nº of producers Activity Number of animals
Poultry:
No of house Activity
Vegetables producers:
Type of vegetable Nº of producers Activity Surface
Q FOOD – GP 4100 Issue 5 Page 7

8. Appendix 3
BRC Food
(Part 1)
Section 1
Disclosure Agreements (please tick the retailers with whom you have signed agreements to pass on
reports and/or certificates)
Asda KwikSave Somerfield
Boots Littlewoods Spar
Bookers Cash & Carry Marks & Spencer Tesco
Burger King Morrisons Wal Mart
CoOp Wholesale (CWS) Netto Other
Iceland Sainsburys
Section 2
WAREHOUSING AND DISTRIBUTION
Please give a brief outline of your own warehousing and distribution activities.
Do you subcontract any warehousing and distribution? If YES, please tick and give details.
Q FOOD – GP 4100 Issue 5 Page 8

9. BRC Food Addendum
(Part 2)
Section 3
PRODUCT RANGE – FOOD
Please indicate with tick products produced
Egg Packs Ambient Stable
Shell Egg Heat preserved
Raw Meat & Fish Hermetically sealed
Red Meat Slaughter & cutting Other
Raw Meat products & preparations
Beverages
Chill / Frozen Alcoholic
Beef / Veal Soft drinks
Pork / Lamb Fruit juices
Venison Coffee / Tea / Herbal
Offal / Other meat
Poultry Meat, Slaughter & cutting Bakery products – ambient
Chicken / Turkey Bread / Pastries
Duck / Goose Biscuits / Cake
Farmed & Wild Game
Fish – Wet / Chilled Dried Goods
Fish – Frozen Soup/Sauce/Gravy/Stock
Molluscs/ Crustacean – Raw Herbs / Seasoning / Stuffing
Molluscs / Crustacean – Cooked Nut preparations
Raw Fish products and preparations Pet food
Fruit Oils & Fats
Vegetables
Salads
Prepared/ Semi Processed
To eat or heat Food Ingredients
Chilled Egg – Liquid / dried
Frozen Dried Whey powder
Cooked meat Vitamins
Cooked fish Salt / Vinegar
Ready meals Home Baking ingredients
Sandwiches Cake decorations
Soups / Sauces Pectin
Pasta Confectionery
Quiches / Flans Snacks
Veg. Pates/ Spreads Breakfast cereals
Dairy Other
Chilled
Frozen
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