ISO 22000 Food Safety Checklist (FSMS)

ISO 22000 food safety checklist FSMS helps ensure that an organization’s food safety management system (FSMS) meets the requirements of the ISO 22000 standard.

1. Management Commitment

• Has top management demonstrated its commitment to the development and implementation of the FSMS?
• Is there a clear food safety policy in place?
• Are food safety objectives established and aligned with the FSMS?
• Is there evidence of management review and continuous improvement?

2. Food Safety Policy

• Is the food safety policy appropriate to the role of the organization in the food chain?
• Are policies communicated, understood, and implemented at all levels of the organization?
• Is the policy reviewed periodically and updated as necessary?

3. Planning of the FSMS

• Have the objectives of the FSMS been established and are they measurable?
• Is there a plan to achieve these objectives?
• Are responsibilities and authorities defined and communicated within the organization?

4. Responsibility and Authority

• Are responsibilities and authorities for food safety defined and communicated?
• Is there a food safety team leader appointed?
• Does the food safety team have the required knowledge and experience?

5. Internal Communication

• Are there effective internal communication procedures in place to inform staff about FSMS issues?
• Is there a system for communicating changes in the FSMS to all relevant personnel?

6. External Communication

• Are there procedures in place for external communication with suppliers, customers, and relevant authorities regarding food safety issues?
• Is there evidence of effective external communication?

7. Emergency Preparedness and Response

• Are there procedures to manage potential emergency situations and accidents that can impact food safety?
• Are these procedures tested and reviewed periodically?

8. Hazard Analysis and Critical Control Points (HACCP)

• Has a HACCP team been established?
• Are product descriptions, intended use, and flow diagrams available and verified?
• Has a hazard analysis been conducted and documented?
• Are Critical Control Points (CCPs) identified and monitored?
• Are critical limits, monitoring procedures, corrective actions, and verification procedures established and documented?

9. Support Programs

• Are prerequisite programs (PRPs) in place to ensure a hygienic environment?
• Are PRPs regularly reviewed and updated as necessary?

10. Resource Management

• Are adequate resources provided for the implementation, maintenance, and improvement of the FSMS?
• Is there evidence of staff training and competency in food safety practices?
• Are infrastructure and work environment requirements identified and maintained?

11. Product Realization

• Are procedures in place for product realization, including planning and development?
• Is there a system for ensuring traceability of products through all stages of production?
• Are measures in place for the prevention of cross-contamination?

12. Validation, Verification, and Improvement of the FSMS

• Are validation and verification procedures in place to ensure the effectiveness of control measures?
• Is there a system for monitoring and measuring the FSMS performance?
• Are internal audits conducted regularly to assess compliance with the FSMS?
• Are corrective actions implemented and documented when non-conformities are identified?

13. Control of Non-Conformity

• Are procedures established for the control of non-conforming products?
• Is there a system for identifying, documenting, and dealing with non-conformities?

14. Corrective Actions

• Are corrective action procedures in place to eliminate the cause of non-conformities and prevent recurrence?
• Is the effectiveness of corrective actions monitored?

15. Document Control

• Are procedures in place for controlling FSMS documentation?
• Is documentation reviewed and updated regularly?
• Are obsolete documents removed from use?

16. Record Control

• Are records maintained to demonstrate the effective operation of the FSMS?
• Are records legible, identifiable, and retrievable?

17. Internal Audits

• Are internal audits planned and conducted to ensure the FSMS conforms to planned arrangements and the requirements of ISO 22000?
• Are audit results documented and communicated to relevant personnel?

ISO 22000 FSMS Food Safety Checklist Inspection Using eAuditor Audits & Inspections

Performing an ISO 22000 Food Safety FSMS checklist inspection using eAuditor Audits & Inspections can streamline the process, ensure accuracy, and enhance efficiency. Here’s a step-by-step guide to conducting the ISO 22000 Food Safety inspection using eAuditor Audits & Inspections:

1. Preparation

1. Set Up the eAuditor Audits & Inspections App:
   • Install and Configure: Ensure the eAuditor Audits & Inspections app is installed on your device and properly configured with the ISO 22000 checklist.
   • Customize Checklists: Tailor the ISO 22000 Food Safety checklist to your specific organization’s needs and the ISO 22000 standard requirements.
2. Review the Checklist:
   • Familiarize yourself with the ISO 22000 Food Safety checklist items and criteria within the eAuditor Audits & Inspections app. This includes sections such as food safety policy, risk assessment, HACCP principles, etc.
3. Gather Tools:
   • Ensure your mobile device is fully charged and equipped with any necessary accessories (e.g.,  camera).

2. Conduct the Inspection

1. Log In:
   • Open the eAuditor Audits & Inspections app and log in with your credentials.
2. Select Inspection Type:
   • Choose the type of inspection (e.g., routine, follow-up) and the specific area or process you are inspecting.
3. Begin the Inspection:
   • Start the inspection process by following the app’s instructions.

3. Complete the Checklist

A. Food Safety Management System (FSMS)

1. Scope and Application:
   • Verify Scope: Ensure the ISO 22000 Food Safety FSMS scope is clearly defined and covers all relevant processes.
   • Document Findings: Mark compliance or non-compliance and add notes if necessary.
2. Food Safety Policy and Objectives:
   • Check Policy: Confirm that a food safety policy is in place.
   • Review Objectives: Ensure food safety objectives are documented and measurable.

B. Leadership and Commitment

1. Top Management:
   • Leadership: Assess if top management demonstrates commitment to the FSMS.
   • Roles and Responsibilities: Verify that roles and responsibilities are defined and documented.
2. Resources:
   • Adequacy: Check if adequate resources are allocated for FSMS implementation.
   • Documentation: Record any observations and attach photos if needed.

C. Planning

1. Risk Assessment:
   • Identify Risks: Ensure food safety hazards are identified and assessed.
   • Document: Input findings and risk assessments into the app.
2. HACCP Principles:
   • Verify HACCP Plan: Check that HACCP principles are applied and documented.
   • Record: Document compliance or issues found.
3. Emergency Preparedness:
   • Review Plan: Confirm that there is an emergency preparedness plan.
   • Test Procedures: Ensure procedures are tested and documented.

D. Support

1. Training and Competence:
   • Training Records: Verify that staff training is documented and up-to-date.
   • Competence: Check if staff are competent for their roles.
2. Communication:
   • Effective Channels: Assess the effectiveness of internal and external communication regarding food safety.
   • Document: Note any communication issues and add supporting evidence if necessary.
3. Documented Information:
   • Documentation: Check that food safety documents are maintained and controlled.
   • Access: Ensure documents are accessible and up-to-date.

E. Operation

1. Operational Planning and Control:
   • Process Controls: Verify that operational controls are documented and effective.
   • Monitoring: Check if monitoring processes are in place and functioning.
2. Prerequisite Programs (PRPs):
   • Implementation: Assess PRPs such as cleaning and pest control.
   • Documentation: Record observations and any deviations from standard procedures.
3. Monitoring and Measurement:
   • Records: Ensure that monitoring and measurement records are maintained.
   • Analysis: Check that performance is analyzed and documented.

F. Performance Evaluation

1. Internal Audits:
   • Audit Schedule: Confirm that internal audits are conducted regularly.
   • Findings: Document audit results and any corrective actions taken.
2. Management Review:
   • Review Meetings: Check if management reviews are conducted and documented.
   • Action Items: Ensure action items from reviews are tracked and addressed.

G. Improvement

1. Non-Conformity and Corrective Actions:
   • Address Issues: Verify that non-conformities are identified, documented, and addressed.
   • Corrective Actions: Check if corrective actions are implemented and effective.
2. Continual Improvement:
   • Improvement Processes: Assess the processes for continual improvement and record observations.

4. Finalize the Inspection

1. Review Data:
   • Verify Entries: Review all data entered into the app to ensure accuracy and completeness.
2. Generate Report:
   • Create Report: Use the eAuditor Audits & Inspections app to generate a detailed inspection report, including findings, non-compliances, and recommendations.
3. Submit Report:
   • Submit: Submit the report through the eAuditor Audits & Inspections app. It may be sent to relevant personnel or a central database.
4. Action Plan:
   • Develop Plan: Collaborate with management to develop an action plan for addressing any critical issues identified.

5. Follow-Up

1. Monitor Corrective Actions:
   • Track Progress: Use the eAuditor Audits & Inspections app to track the progress of corrective actions and improvements.
2. Schedule Re-Inspection:
   • Plan: Schedule follow-up inspections to ensure that corrective actions have been implemented effectively.
3. Provide Training:
   • Update Training: Offer additional training if needed to address specific issues or improve practices.

Using eAuditor Audits & Inspections for your ISO 22000 Food Safety FSMS inspection helps ensure that you adhere to standards effectively while maintaining comprehensive records and streamlining the process.