FSSC 22000 Version 5 Audit Checklist

Below is a checklist that covers the main components of an FSSC 22000 Version 5 audit:

1. Management Commitment and Responsibility

• 1.1 Food Safety Policy

  • Is there a documented food safety policy?
  • Is the food safety policy communicated and understood within the organization?

• 1.2 Management Commitment

  • Does top management demonstrate commitment to food safety?
  • Are there resources to establish, implement, maintain, and update the food safety management system (FSMS)?

• 1.3 Food Safety Objectives

  • Are food safety objectives established, measurable, and aligned with the food safety policy?
  • Are these objectives monitored and reviewed regularly?

• 1.4 Communication

  • Are there effective communication processes in place for internal and external communications related to food safety?

• 1.5 Management Review

  • Is there a scheduled management review of the FSMS?
  • Are inputs and outputs of the management review documented and actions implemented?

2. Planning and Realization of Safe Products

• 2.1 Hazard Analysis and Critical Control Points (HACCP)

  • Are all products and processes a hazard analysis conducted for ?
  • Are critical control points (CCPs) identified and monitored?
  • Has control measures validated and verified?

• 2.2 Prerequisite Programs (PRPs)

  • Are PRPs established and implemented (e.g., cleaning and sanitation, pest control, personal hygiene)?
  • Are PRPs regularly reviewed and updated?

• 2.3 Product Specifications

  • Are product specifications documented, reviewed, and communicated?
  • Do they include requirements for raw materials, packaging, and finished products?

• 2.4 Supplier Management

  • Are suppliers evaluated and approved based on their ability to meet product and food safety requirements?
  • Is there a process for monitoring and re-evaluating suppliers?

• 2.5 Allergen Management

  • Is there an allergen management program in place?
  • Are potential allergens identified, controlled, and communicated on labels?

3. Validation, Verification, and Improvement of the FSMS

• 3.1 Validation of Control Measures

  • Are control measures validated to ensure they are capable of achieving the intended control?

• 3.2 Verification Activities

  • Are verification activities conducted to ensure the FSMS is effective?
  • Are records of verification activities maintained?

• 3.3 Internal Audits

  • Is there a documented internal audit program?
  • Are internal audits conducted regularly to assess the FSMS?

• 3.4 Nonconformities and Corrective Actions

  • Are nonconformities identified and documented?
  • Are corrective actions taken to address nonconformities, and are they effective?

• 3.5 Continual Improvement

  • Are opportunities for improvement identified and implemented?
  • Is there evidence of continual improvement in the FSMS?

4. Additional FSSC 22000 Requirements

• 4.1 Food Fraud Prevention

  • Is there a food fraud vulnerability assessment and mitigation plan in place?
  • Are measures implemented to prevent food fraud?

• 4.2 Food Defense

  • Is there a documented food defense plan?
  • Are measures implemented to protect the facility from intentional contamination?

• 4.3 Environmental Monitoring

  • Is there an environmental monitoring program (EMP) for the detection of pathogens or spoilage organisms?
  • Are the results of the EMP regularly reviewed and actions taken if needed?

• 4.4 Management of Services

  • Are services (e.g., pest control, cleaning, waste management) managed to ensure they do not compromise food safety?
  • Are service providers evaluated for their ability to meet food safety requirements?

5. Documentation and Record Keeping

• 5.1 Document Control

  • Are all documents required by the FSMS controlled and properly maintained?
  • Are obsolete documents promptly removed from all points of use?

• 5.2 Record Keeping

  • Are records maintained as evidence of conformity and effective operation of the FSMS?
  • Are records legible, readily identifiable, and retrievable?

6. Training and Competence

• 6.1 Training Programs

  • Are training needs identified for all personnel affecting food safety?
  • Is training provided, documented, and evaluated for effectiveness?

• 6.2 Competence and Awareness

  • Are personnel aware of the relevance and importance of their activities in food safety?
  • Is there evidence of competence in food safety practices?

7. Control of Monitoring and Measuring

• 7.1 Calibration and Verification of Equipment

  • Are monitoring and measuring devices calibrated and verified regularly?
  • Are calibration records maintained, and are actions taken if devices are found out of calibration?

• 7.2 Monitoring and Measuring

  • Are monitoring and measuring procedures clearly defined and followed?
  • Are results of monitoring and measuring activities reviewed and acted upon when necessary?

8. Emergency Preparedness and Response

• 8.1 Emergency Plan

  • Is there an emergency preparedness and response plan?
  • Are potential emergency situations identified and plans documented?

• 8.2 Testing of Emergency Plans

  • Are emergency plans tested regularly, and are results documented?
  • Are corrective actions taken based on the outcomes of these tests?

This checklist serves as a guide to help assess whether an organization’s food safety management system complies with the FSSC 22000 Version 5 standard. It can be tailored to specific business processes and products within the food industry.