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Documentation and Records

Is there a documented food safety policy and objectives?

Are procedures in place for document control, including versioning and approvals?

Are records maintained for supplier approvals, product specifications, and customer complaints?

Hazard Analysis and Critical Control Points (HACCP)

Has a hazard analysis been conducted for all food-related processes?

Are critical control points (CCPs) identified and monitored for food safety risks?

Is there a plan in place for handling potential hazards in food preparation?

Food Safety Plan Implementation

Are prerequisite programs (PRPs) established and effectively implemented?

Are cleaning and sanitation procedures well-documented and followed?

Is there a system for managing allergen control and cross-contamination risks?

Personnel Hygiene and Training

Are all staff trained in food safety practices and hygiene protocols?

Is there a clear policy on personal hygiene, including handwashing and uniform requirements?

Are personnel health and illness reporting procedures in place?

Facility and Equipment Maintenance

Are facilities and equipment maintained to prevent contamination and ensure food safety?

Is there a schedule for regular maintenance, cleaning, and calibration of equipment?

Are pest control measures implemented and documented?

Supplier Control and Raw Materials Handling

Are approved suppliers evaluated and monitored for compliance with food safety standards?

Is there a process to ensure the traceability and integrity of incoming raw materials?

Are storage conditions and segregation practices in place for raw materials?

Product Traceability and Recall Procedures

Is there a system in place to trace products from receipt to distribution?

Are procedures established to manage product recalls and withdrawals effectively?

Is product labeling accurate and compliant with regulatory requirements?

Internal Audits and Continuous Improvement

Are internal audits conducted regularly to assess compliance with FSSC 22000 standards?

Is there a system for corrective and preventive actions based on audit findings?

Are there mechanisms for continual improvement of the food safety management system?

Management Commitment and Review

Is there evidence of top management's commitment to food safety and compliance?

Are regular management reviews conducted to evaluate the effectiveness of the food safety system?

Is there a process for setting and reviewing food safety objectives?