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foodindustrycompliance.com Food Standards Checklist

11/06/2014 Business 111111 Business Location111

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Date: 11/06/2014

Generated By: Dr. dfgsdfgh sdfghfg - IT

Business Name: Business 111111

Business Location: Business Location111

Date Checklist Started:

Date Checklist Finished:

Checklist Completed By:

This checklist includes the following Food Standards:

Title Issue Date Code

BRC Global Standard for Food Safety 01/07/2011 V6 BRCF

Codex HACCP 03/04/2014 V4 CHACCP

ISO22000:2005 01/06/2005 V1 ISO22000

SQF System Elements 01/03/2014 V7.2. SQF3

This checklist includes the following Food Standard Elements:

Allergen Management

Approved Supplier Management

Business Continuity and Crisis Management

Calibration of Measuring and Testing Equipment

Certification Standards

Chemical Control

Cleaning and Sanitation

Commercial Sterility Processing

Continuous Improvement

Contract Review

Corrective Action and Preventative Action

Customer Focus and Customer Complaint Management

Document and Data Control

Ethical Sourcing Standards

Food Borne Illness Prevention

Food Microbiology Management

Food Safety Management

Food Security Management

Good Housekeeping Practices

Good Laboratory Practices

Good Manufacturing Practices

HACCP

HACCP: Biological Hazards Management

HACCP: Chemical Hazards Management

HACCP: Common Hazards Management

HACCP: Physical Hazards Management

High Risk and High Care Management

Page: 1/146

http://www.approvedsuppliernetwork.com

Identity Preservation

Internal Auditing

Management Commitment

Management Review

Packaging and Labelling Standards

Personal Hygiene Standards

Pest and Vermin Control

Premise Amenities Standards

Premises and Equipment Design and Construction

Standards

Preventative Maintenance and Reactive Maintenance

Standards

Primary Production

Process Control Management

Product Assessment and Testing

Product Design and Development

Product Identification and Traceability

Product Recall and Product Withdrawal

Quality Management Systems

Smallgoods Processing

Sous Vide Processing

Specifications Management

Stock Rotation and Product Release

Storage and Handling Requirements

TestGC

Training, Competency and Resources Requirements

Transport Standards

Validation Activities

Verification Activities

Visitor and Contractor Management

Waste And Recyclables Management

Water and Ice Quality Standards

Page: 2/146




Allergen Management

Standard References Details Compliant (Y/N) Comments

BRCF CHACCP ISO22000 SQF3 Development

5.2

Fundamental – Does the company have a

developed system for the management of

allergenic materials which minimises the risk of

allergen contamination of products and meets

legal requirements for labelling?

5.2.8

Are developed equipment or area cleaning

procedures designed to remove or reduce to

acceptable levels any potential cross-

contamination by allergens?

2.8.2.1.viii

Is the allergen management program based on

risk assessment procedures for validation and

verification of the effectiveness of the cleaning

and sanitation of areas and equipment in which

allergens are used effectively implemented?

BRCF CHACCP ISO22000 SQF3 Documentation

5.2.1

Does the raw material allergen assessment

include a review of raw material specifications

and where required, obtain additional

information from suppliers, for example through

questionnaires to understand the allergen

status of the raw material, its ingredients and

the factory in which it is produced?

5.2.2Does the company list allergen-containing

materials handled on site?

5.2.2

Do allergen listings include raw materials,

processing aids, intermediate and finished

products and any new product development

ingredients or products?

5.2.3

Has a documented risk assessment been

carried out to identify routes of contamination

and to establish documented policies and

procedures for handling raw materials,

intermediate and finished products to ensure

cross-contamination is avoided?

5.2.3

Do documented allergen risk assessments

include consideration of the physical state of

the allergenic material (i.e. powder, liquid,

particulate)?

5.2.3


include identification of potential points of

cross-contamination throughout the process

flow?

5.2.3


include assessment of the risk of allergen

cross-contamination at each process step?

5.2.3


include identification of suitable controls to

reduce or eliminate the risk of cross-

contamination?

5.2.4

Have documented procedures been

established to ensure the effective

management of allergenic materials to prevent

cross-contamination into products not

containing the allergen?

Page: 3/146


5.2.4

Do documented allergen management

procedures include (as appropriate) physical or

time segregation whilst allergen-containing

materials are being stored, processed or

packed?

5.2.4


procedures include (as appropriate) the use of

separate or additional protective over clothing

when handling allergenic materials?

5.2.4


procedures include (as appropriate) use of

identified, dedicated equipment and utensils for

processing?

5.2.4


procedures include (as appropriate) scheduling

of production to reduce changes between

products containing an allergen and products

not containing the allergen?

5.2.4


procedures include (as appropriate) systems to

restrict the movement of airborne dust

containing allergenic material?

5.2.4


procedures include (as appropriate) waste

handling and spillage controls?

5.2.4


procedures include (as appropriate) restrictions

on food brought onto site by staff, visitors,

contractors and for catering purposes?

2.8.2.1

Are the responsibility and methods used to

control allergens and to prevent sources of

allergens from contaminating product

documented and implemented?

2.8.2.1.i

Does the allergen management program

include a documented risk analysis of those

raw materials, ingredients and processing aids

(including food grade lubricants) that contain

allergens?

2.8.2.1.ii


include a register of allergens which is

applicable in the country of manufacture and

the country(ies) of destination?

2.8.2.1.iii


include a listing of allergens that is accessible

by relevant staff?

2.8.2.1.iv


include the hazards associated with allergens

and their control and is this incorporated into

the food safety plan?

2.8.2.1.v


include instructions on how to identify, handle,

store and segregate raw materials containing

allergens, and are these provided to staff

responsible for receiving those target raw

materials?

2.8.2.1.vi


include provision to clearly identify and

segregate foods that contain allergens?

BRCF CHACCP ISO22000 SQF3 Implementation

Page: 4/146


5.2.1

Has the company carried out an assessment of

raw materials to establish the presence and

likelihood of contamination by relevant

allergens?

5.2.5

Where rework is used, or reworking operations

carried out, are procedures implemented to

ensure rework containing allergens is not used

in products that do not already contain the

allergen?

5.2.8

Is cleaning equipment used to clean allergenic

materials either identifiable and specific for

allergen use, single use, or effectively cleaned

after use?

2.8.2.1.ix


ensure separate handling and production

equipment where satisfactory line hygiene and

clean-up or segregation is not possible?

2.8.2.2

Does the product identification system make

provision for clear identification and labeling in

accordance with regulatory requirements of

those products produced on production lines

and equipment on which foods containing

allergens were manufactured?

2.8.2.3

Does the product trace system take into

consideration the conditions under which

allergen containing foods are manufactured and

ensure full trace back of all ingredients used?

2.8.2.4

Is re-working of product containing allergen

causing agents conducted under conditions that

ensure product safety and integrity is

maintained and that re-worked product

containing allergens clearly identified and

traceable?

BRCF CHACCP ISO22000 SQF3 Monitor

BRCF CHACCP ISO22000 SQF3 Corrective Action

BRCF CHACCP ISO22000 SQF3 Verify

5.2.6

Where the nature of the production process is

such that cross-contamination from an allergen

cannot be prevented, is this verified by a

warning included on the label?

2.8.2.1.vii


include cleaning and sanitation of product

contact surfaces between line changeovers to

ensure they are effective, appropriate to the risk

and legal requirements and sufficient to remove

all potential target allergens from product

contact surfaces (including aerosols as

appropriate) to prevent cross contact?

BRCF CHACCP ISO22000 SQF3 Validate

5.2.6

Is the format, content and rationale for any

allergen warning labelling validly based upon

National Guidelines or Codes of Practice?

5.2.7

Where a claim is made regarding the suitability

of a food for allergy or food sensitivity sufferers,

does the company ensure that the production

process is fully validated (and documented) to

meet the stated claim?

5.2.8

Are allergen cleaning methods validated to

ensure they are effective and the effectiveness

of the procedure routinely verified?

Page: 5/146


BRCF CHACCP ISO22000 SQF3 Skills and Knowledge

5.2.9

Have all relevant personnel, including

engineers, temporary staff and contractors,

received general allergen awareness training

and are they trained in the company's allergen-

handling procedures?

Page: 6/146




Approved Supplier Management



3.5.1.1Is consideration given to the significance of a

raw material to the quality of the final product?

3.5.2.1

Is raw material acceptance and release based

on one or a combination of the following (where

applicable), visual inspection on receipt,

certificates of conformance (specific to each

consignment), certificates of analysis, product

sampling and testing?

2.4.5.4

Is the approved supplier program based on the

prior performance of a supplier and the risk

level of the raw materials ingredients,

packaging materials and services supplied?


3.5.1.1

Does the company undertake a documented

risk assessment of each raw material or group

of raw materials to identify potential risks to

product safety, legality and quality?

3.5.1.1

Does the documented risk assessment of each

raw material, or group of raw materials take into

account the potential for allergen

contamination, foreign body risks,

microbiological contamination and chemical

contamination?

3.5.1.1

Does the documented risk assessment of each

raw material, or group of raw materials form the

basis for the raw material acceptance and

testing procedure and for the processes

adopted for supplier approval and monitoring?

3.5.1.2

Does the company have a documented supplier

approval and ongoing monitoring procedure to

ensure that suppliers are manufacturing

products under hygienic conditions, effectively

manage risks to raw material quality and safety

and are operating effective traceability

processes?

3.5.1.2

Is the documented supplier approval and

ongoing monitoring procedure based on one or

a combination of supplier audits, third party

audits, certification to appropriate standards or

supplier questionnaires?

3.5.1.3

Do the approved supplier program procedures

define how exceptions are handled (e.g. where

raw material suppliers are prescribed by a

customer or where products are purchased

from agents and direct audit or monitoring has

not been undertaken)?

3.5.2.1

Does the company have a documented

procedure for the acceptance of raw materials

and packaging on receipt, based upon the risk

assessment?

3.5.2.1Is a list of raw materials and the requirements

to be met for acceptance available?

3.5.2.1

Are the parameters for acceptance and

frequency of testing of raw materials and

packaging clearly defined?

Page: 7/146


3.5.3.1

Is there a documented procedure for the

approval and monitoring of suppliers of

services?

3.5.3.1

Do documented service provider procedures

include requirements for pest control, laundry

services, contracted cleaning, contracted

servicing and maintenance of equipment,

transport and distribution, off-site storage of

ingredients, packaging or products, laboratory

testing, catering services and waste

management?

2.3.3.1

Are specifications for contract services that

have an impact on finished product safety and

quality documented, current and include a full

description of the service to be provided and

detail relevant training requirements of contract

personnel?

2.3.3.2Is a register of all contract service specifications

maintained?

2.4.5.3

Has the responsibility for selecting, evaluating,

approving and monitoring an approved supplier

been documented and implemented?

2.4.5.4.iDoes the approved supplier program contain

agreed specifications?

2.4.5.4.ii

Does the approved supplier program contain

reference to the rating of the level of risk

applied to a raw material ingredients, packaging

materials and services and the approved

supplier?

2.4.5.4.iii

Does the approved supplier program contain a

summary of the food safety and quality controls

implemented by the approved supplier ?

2.4.5.4.ivDoes the approved supplier program contain

methods for granting approved supplier status?

2.4.5.4.v


methods and frequency of monitoring approved

suppliers?

2.4.5.4.vi


details of the certificates of conformance if

required?

2.4.5.4.vii


methods and frequency of reviewing approved

supplier performance and status?


3.5

Does the company have an effective supplier

approval and monitoring system to ensure that

any potential risks from raw materials (including

packaging) to the safety, legality and quality of

the final product are understood and managed?

3.5.1.2

Where supplier approval is based on

questionnaires, are these reissued at least

every three years and are suppliers required to

notify the site of any significant changes in the

interim?

3.5.2.2

Are the raw material receivals and acceptance

procedures fully implemented and are records

maintained to demonstrate the basis for

acceptance of each batch of raw materials?

Page: 8/146


3.5.3.2

Do contracts or formal agreements exist with

the suppliers of services which clearly define

service expectations and ensure potential food

safety risks associated with the service have

been addressed?

3.5.4

Where any intermediate process steps in the

manufacture of a product which is included

within the scope of certification is subcontracted

to a third party or undertaken at another

company site, is this managed to ensure this

does not compromise the safety, legality or

quality of the product?

3.5.4.1

Is the company able to demonstrate that where

part of the production process is outsourced

and undertaken off site, this has been declared

to the relevant product’s brand owner (where

applicable) and, where required, approval

granted?

3.5.4.3

Are any outsourced processing operations

undertaken, in accordance with established

contracts, which clearly define any processing

requirements and product specification, and

which maintain product traceability?

2.4.5.1

Are raw materials, ingredients, packaging

materials and services that impact on finished

Product safety and quality supplied by an

Approved Supplier?

2.4.5.2

Has the receipt of raw materials, ingredients

and packaging materials received from non-

approved Suppliers been acceptable in an

emergency situation, provided they are

inspected or analyzed before use?

2.4.5.5

Have approved supplier registers, records of

inspections and audits of approved suppliers

been maintained?




3.5.3

Can the company demonstrate that where

services are outsourced, the service is

appropriate and any risks presented to food

safety have been evaluated to ensure effective

controls are in place?

3.5.4.2

Does the company ensure that subcontractors

are approved and monitored by successful

completion of either a documented site audit or

third-party certification to the BRC Global

Standard for Food Safety or other GFSI-

recognised Standard?

3.5.4.3

Has the company established inspection and

test procedures for outsourced product on

return, including visual, chemical and/or

microbiological testing, dependent on risk

assessment?

7.4.4

Where protective clothing for high-care or high-

risk areas is provided by a contracted laundry,

is the laundry audited either directly or by a

third party, or does it have a relevant

certification?

Page: 9/146


7.4.4



does the laundry operate procedures which

ensure effective cleaning of the protective

clothing?

7.4.4




ensure clothes are commercially sterile

following the washing and drying process?

7.4.4




ensure adequate segregation between dirty and

cleaned clothes?

7.4.4




ensure cleaned clothes are protected from

contamination until delivered to the site (e.g. by

the use of covers or bags)?



Page: 10/146




Business Continuity and Crisis Management



5.7.

Are Emergency Preparedness and Response

Procedures applicable to the role of the

Organisation within the Food Chain?


3.11.1

Does the company have documented

procedures designed to report and effectively

manage incidents and potential emergency

situations that impact food safety, legality or

quality?

3.11.1

Do the crisis management procedures include

consideration of contingency plans to maintain

business continuity?

3.11.1

Do the crisis management procedures include,

where applicable, requirements for disruption to

key services such as water, energy, transport,

refrigeration processes, staff availability and

communications?

3.11.1


where applicable, requirements for events such

as fire, flood or natural disaster?

3.11.1


where applicable, requirements for malicious

contamination or sabotage?

2.1.6.1

Has a business continuity plan, based on the

understanding of known threats to a business,

been prepared by senior management outlining

the methods and responsibility the organization

will implement to cope with a business crisis

that may impact on the ability of the supplier to

deliver safe quality food ?

2.1.6.2.i

Does the business continuity plan include a

senior manager responsible for decision

making, oversight and initiating actions arising

from a crisis management incident?

2.1.6.2.ii

Does the business continuity plan include the

nomination and training of a crisis management

team?

2.1.6.2.iii

Does the business continuity plan ensure

outcomes do not compromise product safety

and quality?

2.1.6.2.iv

Does the business continuity plan include

measures to isolate and identify product

affected by a response to a crisis?

2.1.6.2.v

Does the business continuity plan include

measures taken to verify the acceptability of

food prior to release?

2.1.6.2.vi


preparation and maintenance of a current crisis

alert contact list?

2.1.6.2.viiDoes the business continuity plan include

sources of legal and expert advice?

2.1.6.2.viii


responsibility for internal communications and

communicating with authorities, external

organizations and media?

Page: 11/146


2.1.6.4Are records of reviews and verification of the

business continuity plan maintained?


5.7.

Has Top Management established,

implemented and maintained procedures to

manage potential situations and accidents that

can impact upon food safety?

3.11.1

Where products which have been released

from the site may be affected by an incident,

has consideration been given to the need to

withdraw or recall products?




2.1.6.3Is the business continuity plan reviewed, tested

and verified at least annually?



Page: 12/146




Calibration of Measuring and Testing Equipment




8.3.Are records of Calibrations and Verifications

Maintained?

6.3.1

Do systems for the identification and control of

measuring equipment include a documented list

of equipment and its location?

6.3.1


measuring equipment include an identification

code and calibration due date?

6.3.1


measuring equipment include prevention from

adjustment by unauthorised staff?

6.3.1


measuring equipment include protection from

damage, deterioration or misuse?

6.3.2Are records of measuring device adjustments

documented?


8.3.a.

Where necessary to ensure valid results have

the Measuring Equipment and Methods used

been calibrated or verified at specified intervals,

or prior to use, against appropriate (traceable or

justified) standards?

8.3.b.

Where necessary to ensure valid results, have


been adjusted or re-adjusted as required?

8.3.c.



been identified to enable Calibration Status to

be determined?

8.3.d.



been safeguarded from unauthorised/invalid

adjustments?

8.3.e.



been protected from damage and

deterioriation?

6.3

Is the company able to demonstrate that

measuring and monitoring equipment is

sufficiently accurate and reliable to provide

confidence in measurement results?

6.3.1

Does the company identify and control

measuring equipment used to monitor CCPs,

product safety and legality?

6.3.2

Are all identified measuring devices, including

new equipment, checked and where necessary

adjusted at a predetermined frequency, based

on risk assessment?

6.3.2

Are all identified measuring devices, including

new equipment, checked and where necessary

adjusted to a defined method traceable to a

recognised national or international Standard

where possible?


Page: 13/146



8.3.

Where Measuring Equipment and Related

Processes are found to be non-conforming, has

the validity of previous measurement results

been assessed?

8.3.

Where Measuring Equipment is found to be

non-conforming, has the Organisation taken

appropriate action for the equipment and any

effected products?

8.3.

Where Measuring Equipment is found to be

non-conforming, have records of Assessments

and Corrective Actions been maintained?

6.3.4

Are procedures in place to record actions to be

taken when the prescribed measuring and

monitoring devices are found not to be

operating within specified limits?

6.3.4

Where the safety or legality of products is

based on equipment found to be inaccurate, is

action taken to ensure at-risk product is not

offered for sale?


8.3.

Has the Organisation provided evidence that

specified Monitoring and Measuring Methods

and Equipment are adequate to ensure the

performance of procedures and achieve

outcomes?

8.3.

Where computer software is utilised in the

Monitoring and Measurement of specified

requirements, have the capabilities of the

software been confirmed prior to the initial use?

8.3.

Where computer software is utilised in the

Monitoring and Measurement of specified

requirements, have the capabilities of the

software been confirmed on a scheduled basis?

6.3.2

Is measuring device equipment readable and of

a suitable accuracy for the measurements it is

required to perform?


6.3.3

Is reference measuring equipment calibrated

and traceable to a recognised national or

international Standard with records maintained?


Page: 14/146




Chemical Control




4.9.1.1.

Do chemical control processes include as a

minimum, an approved list of chemicals for

purchase?

4.9.1.1.


minimum, availability of material safety data

sheets and specifications?


4.9.1.1.

Are processes in place to manage the use,

storage and handling of non-food chemicals to

prevent chemical contamination?

4.9.1.1.


minimum, avoidance of strongly scented

products?

4.9.1.1.


minimum, the labelling and/or identification of

containers of chemicals at all times?

4.9.1.1.


minimum, segregated and secure storage with

restricted access to authorised personnel?

4.9.1.2

Where strongly scented or taint-forming

materials have to be used, for instance for

building work, are procedures in place to

prevent the risk of taint contamination of

products?

4.4.8

Where necessary, are separate, secure storage

facilities for cleaning materials and hazardous

substances provided?

6.1.1

Are cleaning chemicals handled and used

carefully and in accordance with manufacturers’

instructions and stored, where necessary,

separated from food, in clearly identified

containers to avoid the risk of contaminating

food?




4.9.1.1.


minimum, confirmation of suitability for use in a

food processing environment?



4.9.1.1.


minimum, chemical use by trained personnel

only?

Page: 15/146




Cleaning and Sanitation



6.2

Where appropriate, are cleaning programmes

drawn up in consultation with relevant specialist

expert advisors?


4.11.1

Are documented cleaning procedures in place

and maintained for the building, plant and all

equipment?

4.11.1Do cleaning procedures include (as a minimum)

responsibility for cleaning?


item / area to be cleaned?


frequency of cleaning?

4.11.1

Do cleaning procedures include (as a minimum)

method of cleaning, including dismantling

equipment for cleaning purposes where

required?


cleaning chemicals and concentrations?


cleaning materials to be used?

4.11.1

Do cleaning procedures include (as a minimum)

cleaning records and responsibility for

verification?

4.11.1Are the frequency and methods of cleaning

based on risk?

4.11.2

Are limits of acceptable and unacceptable

cleaning performance defined, based on the

potential hazards (e.g. microbiological, allergen

or foreign body contamination)?

4.11.4

Are the results of checks on cleaning, including

visual, analytical and microbiological checks,

recorded and used to identify trends in cleaning

performance and instigate improvements where

required?

4.11.6.2Is a schematic plan of the layout of the CIP

system available?

4.11.6.2Where applicable, do rotating spray devices

have a defined operational time?

4.11.6.2

Is there an inspection report or other verification

for the CIP system that CIP equipment has

adequate separation from active product lines

(e.g. through the use of double seat valves,

manually controlled links or blanks in

pipework)?

4.11.6.3

Are the CIP process parameters, time,

detergent concentrations, flow rate and

temperatures defined to ensure removal of the

appropriate target hazard (e.g. soil, allergens,

vegetative microorganisms, spores)?

6.1.2

Do cleaning procedures involve (where

appropriate) removing gross debris from

surfaces?

Page: 16/146


6.1.2

Do cleaning procedures involve, where

appropriate, applying a detergent solution to

loosen soil and bacterial film and hold them in

solution or suspension?

6.1.2


appropriate, rinsing with appropriate water, to

remove loosened soil and residues of

detergent?

6.1.2


appropriate dry cleaning or other appropriate

methods for removing and collecting residues

and debris?

6.1.2


necessary, disinfection with subsequent rinsing,

unless the manufacturers’ instructions indicate

on scientific basis that rinsing is not required?

6.2

Where written cleaning programmes are used,

do they specify areas, items of equipment and

utensils to be cleaned; responsibility for

particular tasks; method and frequency of

cleaning; and monitoring arrangements?


4.11

Fundamental – Are cleaning systems in place

to ensure appropriate standards of hygiene are

maintained at all times and the risk of product

contamination is minimised?

4.11.1

Are cleaning procedures implemented to

ensure appropriate standards of cleaning are

achieved?

4.11.3Are resources required for undertaking cleaning

readily available?

4.11.3

Where it is necessary to dismantle equipment

for cleaning purposes or to enter large

equipment for cleaning, is this appropriately

scheduled and where necessary, planned for

non-production periods?

4.11.4Is the cleanliness of equipment checked before

equipment is released back into full production?

4.11.5 Is cleaning equipment fit for purpose?

4.11.5Is cleaning equipment suitably identified for

intended use (e.g. colour coded or labelled)?

4.11.5Is cleaning equipment cleaned and stored in a

hygienic manner to prevent contamination?

4.11.5Is equipment used for cleaning in high-care and

high-risk areas dedicated for use in that area?

4.11.6.3Is the CIP equipment operated to ensure

effective cleaning is carried out?

4.11.6.3Are CIP process filters (where fitted), cleaned

and inspected at a defined frequency?

4.4.3

Are adequate and suitably designated facilities

provided for cleaning food, utensils and

equipment?

6.1.1

Is cleaning conducted to remove food residues

and dirt which may be a source of

contamination?

Page: 17/146


6.1.1

Are the necessary cleaning methods and

materials available (dependent on the nature of

the food business), including disinfection that

may be necessary after cleaning?

6.1.2

Is cleaning carried out by the separate or the

combined use of physical methods, such as

heat, scrubbing, turbulent flow, vacuum

cleaning or other methods that avoid the use of

water, and chemical methods using detergents,

alkalis or acids?

6.2

Do cleaning and disinfection programmes

ensure that all parts of the establishment are

appropriately clean, this should include the

cleaning of cleaning equipment?

5.2.4

Are surfaces, utensils, equipment, fixtures and

fittings thoroughly cleaned and where

necessary disinfected after raw food,

particularly meat and poultry, has been handled

or processed?




4.11.2

Are acceptable levels of cleaning performance

defined by a method such as visual

appearance, ATP bioluminescence techniques,

microbiological testing or chemical testing as

appropriate?

4.11.6.2

Is there an inspection report, or other

verification for the CIP system that systems are

hygienically designed with no dead areas,

limited interruptions to flow streams and good

system drainability?

4.11.6.2


verification for the CIP system that scavenge

pumps are operated to ensure that there is no

build-up of cleaning fluids in the vessels?

4.11.6.2


verification for the CIP system that spray balls

effectively clean vessels by providing full

surface coverage and are periodically inspected

for blockages.

4.11.6.3

Are CIP process verifications undertaken by

analysis of rinse waters and/or first product

through the line for the presence of cleaning

fluids, or by tests of ATP (bioluminescence

techniques) for allergens, or micro-organisms

as appropriate?


4.11.2

Are the cleaning and disinfection procedures

and frequency validated and records

maintained?

4.11.6.2

Is the CIP system revalidated following

alterations or additions, and are such changes

to the system recorded?

4.11.6.3Are CIP process parameters validated and are

records of the validation maintained?


Page: 18/146


4.11.3

Are cleaning staff adequately trained or, is

engineering support provided where access

within equipment is required for cleaning?

Page: 19/146




Continuous Improvement




8.5.2.Are system update activities recorded and

reported in an appropriate manner?

5.7

Is documentation used to enhance the

credibility and effectiveness of the food safety

control system?


8.5.1.

Has Top Management ensured that the

Organisation continually improves the

effectiveness of the Food Safety Management

System through the use of Communicaton?

8.5.1.




System through the use of Management

Reviews?

8.5.1.




System through the use of Internal Auditing?

8.5.1.




System through the Evaluation of Individual

Verification Results?

8.5.1.




System through the Analysis of the Results of

Verification Activities?

8.5.1.




System through the Validation of Control

Measure Combinations?

8.5.1.




System through the use of Corrective Actions?

8.5.1.




System through Updates to the Food Safety

Management System?

8.5.2.

Has Top Management ensured that the Food

Safety Management System is continually

updated?

8.5.2.

Where necessary, has the Food Safety Team

reviewed the HACCP Plan(s) and Operational

Pre-requisite Programs following Food Safety

Program Evaluations?

8.5.2.a.

Are evaluation and updating activities facilitated

by the Food Safety Team based on Inputs from

Internal and External Communications?

Page: 20/146


8.5.2.b.


by the Food Safety Team based on Inputs from

information related to the suitability, adequacy

and effectiveness of the Food Safety

Management System?

8.5.2.c.


by the Food Safety Team based on outputs

from the Analysis of Verification Results?

8.5.2.d.


by the Food Safety Team based on outputs

from the Management Review process?

8.5.2.Are system update activities used as inputs for

the Management Review Process?

2.1.2.9

Mandatory - Has senior management

established processes to improve the

effectiveness of the SQF System to

demonstrate continuous improvement?




8.5.2.

Has the Food Safety Team evaluated the Food

Safety Management System at planned

intervals?



Page: 21/146




Contract Review




2.3.4.1

Are the methods and responsibility for ensuring

all agreements relating to customers product

requirements and its realization and delivery

specified and agreed and documented and

implemented?

2.3.4.3.

Are records of all contract reviews and changes

to contractual agreements and their approvals

maintained?

2.3.4.1

Have the methods and responsibility for

ensuring all agreements relating to food safety,

quality and customer product requirements and

its realization and delivery are specified and

agreed shall been documented and

implemented?


2.3.4.2.ii

Does the supplier ensure changes to

contractual agreements are approved by both

parties and communicated to relevant

personnel?




2.3.4.2.iDoes the supplier verify all customer

requirements are being met at all times?

2.3.4.2.i

Where products and/or processes of co-

manufacturers are considered high risk, have

these undergone an audit by the supplier or

other third party agency to confirm compliance

to the SQF Code and agreed arrangements?



Page: 22/146




Corrective Action and Preventative Action




7.10.1.a.

Is there an established Documented Procedure

that covers the identification and assessment of

affected end products?

7.10.1.a.

Does the Documented Procedure for the

identification and assessment of affected end

products include requirements for the proper

handling of such products?

7.10.1.b.

Is there an established Documented Procedure

that covers the review of implemented

Corrective Actions and Corrections?

7.10.1.Are records of non-conforming product

evaluations maintained?

7.10.1.Have Corrective Action outcomes including the

nature of the non-conformance been recorded?

7.10.1.Have Corrective Action outcomes including the

cause of the non-conformance been recorded?

7.10.1.

Have Corrective Action outcomes including the

consequence of the non-conformance been

recorded?

7.10.1.

Have Corrective Action outcomes including the

traceability details of non-conforming lots been

recorded?

7.10.2.

Has the Organisation established and

maintained documented procedures that

specify appropriate actions to Identity and

Eliminate the Cause of identified non-

conformances?

7.10.2.



specify appropriate actions to Prevent Re-

occurrence of identified non-conformances?

7.10.2.



specify appropriate actions to bring the Process

and System back into Control after the

identification of non-conformances?

7.10.2.a.

Do documented Corrective Action procedures

include requirements for reviewing non-

conformances including Customer Compaints?

7.10.2.b.


include requirements for reviewing Trends in

Monitoring Results that may indicate movement

towards a loss of control, or loss of control?

7.10.2.c.


include requirements for determining the Cause

of non-conformances?

7.10.2.d.


include requirements for eveluatng the

requirement for Action to ensure that non-

conformances do not re-occur?

7.10.2.e.


include requirements for determining and

implementing required actions?

Page: 23/146


7.10.2.f.


include requirements for recording the results of

Corrective Actions taken?

7.10.2.g.


include requirements for reviewing Corrective

Actions to ensure that they are effective?

7.10.2. Are all Corrective Actions recorded?

7.10.3.1.

Have the controls and related responses for

dealing with potentially unsafe products been

documented?

3.7.1Does the company have a documented

procedure for handling non-conformances?

3.7.1

Do procedures for the handling of non-

conformances include (where applicable), clear

documentation of the non-conformity;

assessment of consequences by a suitably

competent and authorised person; identification

of the corrective action to address the

immediate issue; identification of an appropriate

timescale for correction; identification of

personnel with appropriate authority

responsible for corrective action; verification

that the corrective action has been

implemented and effective identification of the

root cause of the non-conformity and

implementation of any necessary corrective

action?

3.8.1

Are there documented procedures for

managing non-conforming products which

include (where applicable), the requirement for

staff to identify and report potentially non-

conforming product?

3.8.1




clear identification of non-conforming product

(e.g. direct labelling or the use of IT systems)?

3.8.1




secure storage to prevent accidental release

(e.g. isolation areas)?

3.8.1




referral to the brand owner where required?

3.8.1




defined responsibilities for decision making on

the use or disposal of products appropriate to

the issue (e.g. destruction, reworking,

downgrading to an alternative label or

acceptance by concession)?

3.8.1




records of the decision on the use or disposal

of the product?

Page: 24/146


3.8.1




records of destruction where product is

destroyed for food safety reasons?

2.4.6.1

Is the responsibility and methods outlining how

non-conforming product, raw material,

ingredient, work-in-progress, packaging or

equipment detected during receipt, storage,

processing, handling or delivery are handled,


2.4.6.1.i

Does the responsibility and methods outlining

non-conforming product ensure non-conforming

product is quarantined ,identified, handled and

disposed of in a manner that minimizes the risk

of inadvertent use, improper use or risk to the

integrity of finished product?

2.4.6.1.ii


non-conforming product ensure non-conforming

equipment is effectively repaired or disposed of

in a manner that minimizes the risk of

inadvertent use, improper use or risk to the

integrity of finished product?

2.4.6.1.iii


non-conforming product ensure all relevant staff

are aware of the organization’s quarantine and

release requirements applicable to equipment

or product placed under quarantine status?

2.4.6.1.iv


non-conforming product ensure that producers

document relevant details of the unacceptable

materials when applicable?

2.4.6.2

Have Quarantine records and records of the

handling, corrective action or disposal of non-

conforming product or equipment been

maintained?

2.5.5.1

Mandatory - Are the responsibility and methods

outlining how corrections and corrective actions

are investigated, resolved, managed and

controlled, including the identification of the root

cause and resolution of non-compliance of

critical food safety and quality limits and

deviations from food safety and quality

requirements, documented and implemented?

2.5.5.2

Mandatory - Are records of all investigation and

resolution of corrections and corrective action

maintained?


7.10.1.

Where products have been manufactured

under conditions where CCP Critical Limits

have been breached, have products and

processes been controlled in alignment with

prescribed requirements?

7.10.1.


under conditions where operational Pre-

requisite Programs have been not been

effective, have affected products been reviewed

regarding the cause of the issue?

Page: 25/146


7.10.1.


under conditions where operational Pre-

requisite Programs have been not been

effective, has the status of affected products

been evaluated for Food Safety Risks?

7.10.2.

Has CCP and operational Pre-requisite

Program monitoring data been evaluated by

designated persons?

7.10.2.

Do personnel evaluating the Monitoring of

CCPs and operational Pre-requisite Programs

have the authority to initiate Corrective Actions?

7.10.2.

Have Corrective Actions been implemented

where CCP Critical Limits have been

exceeded?

7.10.2.

Have Corrective Actions been implemented

where there has been a lack of confomance

with operational Pre-requisite Programs?

7.10.3.1.a.

Does the Organisation ensure non-conforming

products are handled in a manner that prevents

entry to the Food Chain unless Food Safety

Hazards of concern have been reduced to the

defined acceptable levels?

7.10.3.1.b.




Hazards of concern will be reduced to the

defined acceptable levels?

7.10.3.1.c.




Hazards of concern meets defined acceptable

limits despite the identified non-conformance?

7.10.3.1.

Are all lots of products affected by a non-

conformance held under the control of the

organisation until they have been evaluated?

7.10.3.1.

In a scenario where products outside of the

Organisation's control are determined to be

unsafe, has the Organisation notified relevant

parties to initiate a Product Recall or Product

Withdrawal?

7.10.3.3.a.

Where it is a suitable option, has each lot of

confirmed non-conforming product been re-

processed or further processed to ensure the

Food Safety Hazard is eliminated or reduced to

an acceptable level?

7.10.3.3.b.

Where re-processing or further processing of

non-conforming products is not a suitable

option, has each lot of confirmed non-

conforming product been destroyed or disposed

of as waste?

3.7.

Is the company able to demonstrate that they

use the information from identified failures in

the food safety and quality management

system to make necessary corrections and

prevent recurrence?

3.8

Does the company ensure that any out-of-

specification product is effectively managed to

prevent release?



Page: 26/146


7.10.1.

Has the Organisation ensured that when CCP

Critical Limits are breached, affected products

are identified and controlled regarding their use

and release?

7.10.1.

Has the Organisation ensured that when

operational Pre-requisite Programs are deemed

'out of control', affected products are identified

and controlled regarding their use and release?

7.10.1.Have Corrective Actions been approved by the

Responsible Person?




7.10.2.

Do personnel evaluating the Monitoring of

CCPs and operational Pre-requisite Programs

have sufficient knowledge to initiate Corrective

Actions?

Page: 27/146




Customer Focus and Customer Complaint Management




3.10.1

Are all complaints recorded, investigated and

are the results of the investigation and root

cause of the issue recorded where sufficient

information is provided?

3.10.2Is complaint data analysis made available to

relevant staff?

2.1.5.1

Are the methods and responsibility for handling

and investigating the cause and resolution of

complaints from customers and authorities


2.1.5.4Are records of customer complaints and their

investigations maintained?


3.6.4Does the company seek formal agreement of

specifications with relevant parties?

3.6.4

Where specifications are not formally agreed, is

the company able to demonstrate that it has

taken steps to ensure formal agreement is in

place?

3.10

Are customer complaints handled effectively

and is information used to reduce recurring

complaint levels?



2.1.5.3

Are Corrective actions implemented

commensurate with the seriousness of the

incident and as outlined under 2.5.5.?


3.10.2

Is complaint data analysed for significant trends

and is such trending used to implement

ongoing improvements to product safety,

legality and quality, and to avoid recurrence?

2.1.5.2

Are trends of customer complaint data

investigated and analyzed by personnel

knowledgeable about the incidents?



3.10.1

Are actions appropriate to the seriousness and

frequency of the problems identified and carried

out promptly and effectively by appropriately

trained staff?

Page: 28/146




Document and Data Control



3.3.2

Does record retention take into account, where

it is specified on the label, the possibility that

shelf life may be extended by the consumer

(e.g. by freezing)?


4.2.1.a.

Does the Food Safety Management System

include documented statements of a Food

Safety Policy and Related Objectives?

4.2.1.b.


include documented procedures and records

required by the standard?

4.2.1.c.


include documents required to ensure the

effective development, implementation and

updates to the system?

4.2.2.a.

Do documented procedures include the

controls needed to approve documents for

adequacy prior to issue?

4.2.2.b.


controls needed to review and update and re-

approve documents as necessary?

4.2.2.c.


controls needed to ensure that changes are the

current revision status of documents are

identified?

4.2.2.d.


controls needed to ensure that the relevant

versions of documents are avilable at the point

of use?

4.2.2.e.


controls needed to ensure that documents

remain legible and ready identifiable?

4.2.2.f.


controls needed to ensure that relevant

dcuments of external origin are identified and

controlled?

4.2.2.g.


controls needed to prevent the un-intended use

of obsolete documents?

4.2.3.

Have records been established and maintained

to provide evidence of the effective operation of

the Food Safety Management System?

4.2.3.Are records legible, readily identifiable and

retrieveable?

4.2.3.

Is there a documented procedure to define the

controls needed for the identification, storage,

protection, retrieval and disposition of records?

4.2.3.Is there a documented procedure to define the

retention timeframe for records?

3.2.1

Does the company have a procedure to

manage documents which form part of the food

safety and quality system?

Page: 29/146


3.2.1

Does the document management system

include (where applicable), a list of all

controlled documents indicating the latest

version number, the method for the

identification and authorisation of controlled

documents, a record of the reason for any

changes or amendments to documents and the

system for the replacement of existing

documents when these are updated?

3.3

Does the company maintain genuine records to

demonstrate the effective control of product

safety, legality and quality?

5.7

Where necessary, are appropriate records of

processing, production and distribution kept

and retained for a period that exceeds the

shelf-life of the product?

2.2.1.1

Mandatory - Have the methods and

responsibility for maintaining document control

and ensuring staff have access to current

documents been documented and

implemented?

2.2.1.2

Mandatory - Is a register of current SQF

System documents and amendments to

documents maintained?

2.2.2.1

Mandatory - Are the methods and responsibility

for undertaking monitoring activities, verifying,

maintaining and retaining records documented

and implemented?


4.2.2.Are documents required for the Food Safety

Management System controlled?

4.2.2.

Are controls in place to ensure that all proposed

changes are reviewed prior to implementation

to determine their impact upon the Food Safety

Management System?

4.2.3.

Have records been established and maintained

to provide evidence of conformity of

requirements?

3.2

Does the company operate an effective

document control system to ensure that only

the correct versions of documents, including

recording forms, are available and in use?

3.3.1Are records legible, retained in good condition

and retrievable?

3.3.1Are any alterations to records authorised, and

is justification for alteration recorded?

3.3.1Where records are in electronic form, are these

suitably backed up to prevent loss?

3.3.2

Are records retained for a defined period with

consideration given to any legal or customer

requirements and to the shelf life of the

product?

3.3.2As a minimum, are records retained for the

shelf life of the product plus 12 months?

2.2.1.3Mandatory - Are documents safely stored and

readily accessible?

Page: 30/146


2.2.2.2

Mandatory - Are all records legible and suitably

authorized by those undertaking monitoring

activities that demonstrate that inspections,

analyses and other essential activities have

been completed?

2.2.2.3

Mandatory - Are records readily accessible,

retrievable, securely stored to prevent damage

and deterioration and retained in accordance

with periods specified by a customer or

regulations?






Page: 31/146




Food Borne Illness Prevention



9

Are personnel aware that mishandling can

produce illness or products unsuitable for

consumption, even where adequate hygiene

control measures have taken place earlier in

the food chain?



7

Does the company ensure that people who do

not maintain an appropriate level of cleanliness,

have certain illnesses or diseases, or who

behave inappropriately do not have the

opportunity to contaminate food and transmit

illness to consumers?

7.1

Are people who are known or suspected to be

carriers, or suffering from diseases, or illness,

likely to be transmitted in food, barred from

entering food handling areas where they may

contaminate food?




7.1Have affected people immediately reported

illness or symptoms of illness to management?

7.1

Has a medical examination of a food handler

been carried out if clinically or epidemiolgically

indicated?

7.2

Have the following conditions been reported to

management: jaundice, diarrhoea, vomiting,

fever, sore throat with fever, visibly infected

skin lesions (boils, cuts etc.), discharges from

the ear, eye, nose?



Page: 32/146




Food Microbiology Management



5.2.4

Does the company consider that pathogens can

be transferred from one food to another, either

by direct contact or by food handlers, contact

surfaces or the air?


5.2.4

Does the company specifiy that raw,

unprocessed food should be effectively

separated, either physically or by time, from

ready-to-eat foods, with effective intermediate

cleaning and where appropriate, disinfection?







Page: 33/146




Food Safety Management



7.2.3.a.

When establishing Pre-requisite Programs, has

the Organisation considered the layout adnd

construction of buildings and associated

utilities?

7.2.3.b.


the Organisation considered premises layout,

including work spaces and employee

amenities?

7.2.3.c.


the Organisation considered utility supplies,

including air, water and energy?

7.2.3.d.


the Organisation considered support services

such as sewage and waste disposal?

7.2.3.e.


the Organisation considered the suitability and

accessability of cleaning and maintenance

equipment?

7.2.3.f.


the Organisation considered the management

of purchased materials, supplies, disposals and

the handling of products?

7.2.3.f.


the Organisation considered the management

of raw materials, ingredients, chemicals,

packaging, water, ice, steam, air, waste,

sewage, storage and transportation?

7.2.3.g.


the Organisation considered preventative

measures for the avoidance of coss

contamination?

7.2.3.h.


the Organisation considered Cleaning and

Sanitation requirements?

7.2.3.i.


the Organisation considered Pest Control

requirements?

7.2.3.j.


the Organisation considered Personal Hygiene

requirements?

7.2.3.k.


the Organisation considered all other relevant

aspects?


4.1.Has the scope of the Food Safety Management

System been fully and correcty defined?

4.1.

Has the Food Safety Management System

been established, documented, implemented,

maintained and updated where necessary?

4.1.

Where applicable, is the control of outsourced

processes identified and documented within the

scope of the Food Safety Management

System?

7.2.3.Does Documentation specify how Pre-requisite

Program Activities are managed?

Page: 34/146


7.5.a.

Have operational Pre-requisite Programs been

documented, including the Food Safety

Hazards controlled?

7.5.b.Have operational Pre-requisite Programs been

documented, including the Control Measures?

7.5.c.


documented, including monitoring procedures

that demonstrate effectiive implementation?

7.5.d.


documented, including the Corrective Actions to

be taken where monitoring shows that

requirements are not in control?

7.5.e.


documented, including responsibilities and

authorities?

7.5.f.


documented, including requirements for

Monioring Records?

4.3.2

Are requirements in place that are intended to

ensure that harmful or undesirable micro-

organisms or their toxins are eliminated or

reduced to safe levels or their survival and

growth are effectively controlled?

4.3.2


ensure that where appropriate, critical limits

established in HACCP-based plans can be

monitored?

4.3.2


ensure that temperatures and other conditions

necessary to food safety and suitability can be

rapidly achieved and maintained?

2.1.3.1

Mandatory - Is a food safety and quality manual

documented and maintained in either electronic

and/or hard copy form and does it outline the

methods the organization will use and is this

made available to staff?

2.1.3.1.i

Mandatory - Does the food safety and quality

manual provide a summary of the

organization’s food safety and quality policies

and the methods it will apply to meet the

requirements of this standard?

2.1.3.1.ii


manual provide a policy statement and

organization chart?

2.1.3.1.iiiMandatory - Does the food safety and quality

manual provide a scope of the certification?

2.1.3.1.iv


manual provide a list of the products covered

under the scope of certification?

2.1.3.2

Mandatory - Is the food safety manual

documented, maintained, made available to

relevant staff and include or reference the

written procedures, pre-requisite programs,

food safety plans and other documentation

necessary to support the development and the

implementation, maintenance and control of the

SQF System?

Page: 35/146


2.4.1.2


for ensuring the organization is kept informed of

changes to relevant legislation,scientific and

technical developments and relevant industry

codes of practice documented and

implemented ?


4.1.a.


ensure that Food Safety Hazards are identified,

evaluated and controlled to ensure products do

not directly or indirectly harm consumers?

4.1.b.Are safety issues related to products effectively

communicated throughout the food chain?

4.1.c.

Has information concerning the development,

implementation and updating of the Food

Safety Management System been

communicated throughout the organisation?

4.1.d.

Has the Food Safety Management System

been updated to reflect the Organisation's

activities?

7.2.1.b.

Has the Organisation established, implemented

and maintained Pre-requisite Programs to

assist in controlling physical, chemical and

microbiological contamination of products?

7.2.1.b.



assist in controlling cross-contamination risks

by physical, chemical and microbiological

hazards?

7.2.1.a.



assist in controlling the likelihood of food safety

hazards being introduced through the Work

Environment?

7.2.1.c.



assist in controlling the level of food safety

hazards within the product and processing

environments?

7.2.2.c.

Have the Pre-requisite Programs been

implemented to cover the full production system

facilitated by the business?

4.2.3

Are any food hygiene hazards associated with

site facilities adequately controlled to ensure

the safety and suitability of food?

2.4.1.1

Mandatory - Does the organization ensure that,

at the time of delivery to its customer the food

supplied complies with the legislation that

applies to the food and its production in the

country of its origin and destination?

2.4.1.1

Mandatory - Does the organization ensure

compliance with legislative requirements

applicable to maximum residue limits, food

safety, trade weights and measures, packaging,

product description, nutritional, allergen and

additive labeling and to relevant established

Industry codes of practice?

Page: 36/146


2.4.2.1

Mandatory - Is the property, buildings and

equipment located, constructed, designed and

maintained to facilitate the hygienic production,

manufacture, handling, storage and / or delivery

of safe, quality food?

2.4.2.2

Mandatory - Does the supplier ensure the food

safety fundamentals described in the relevant

subsequent modules of this Code (i.e. modules

3 – 15) are applied,or excluded according to a

detailed risk analysis outlining the justification

for exclusion or evidence of the effectiveness of

alternative control measures to ensure that food

safety and quality are not compromised?

2.4.2.3

Mandatory - Are those pre-requisite programs

applicable to the scope of certification that

outline the means by which food safety is

controlled and assured documented and

implemented?

2.4.3.1

Mandatory - Has a food safety plan been

developed, effectively implemented and

maintained and outline the means by which the

organization controls and assures food safety?

2.4.1.3

Mandatory - Have SQFI and the certification

body been notified in writing within 24 hours

upon identification of a food safety event that

requires public notification?

2.4.2.2

Mandatory - Does the supplier ensure the food

safety fundamentals described in the relevant

subsequent modules of this Code (i.e. modules

3 – 15) are applied, or exempted according to a

detailed risk analysis outlining the justification

for exemption or evidence of the effectiveness

of alternative control measures to ensure that

food safety and quality are not compromised?




4.1.d.Has the Food Safety Management System

been evaluated periodically?

7.2.2.a.

Are the Pre-requisite Programs appropriate for

the scope and purpose of relevant Food Safety

Risks?

7.2.2.b.

Are the Pre-requisite Programs appropriate for

the size and type of the business operation

considering the (Food Safety) nature of

products?

7.2.3.

Has the Organisation considered relevant and

appropriate information when selecting and

establishing Pre-requisite Programs?

2.4.2.4

Mandatory - Has the effectiveness of the pre-

requisite programs been verified as described

in 2.5.4.?


4.1.d.


incorporate the latest information on Food

Safety Hazards?

7.2.2.

Has the Organisation identified statuatory and

regulatory requirements related to Pre-requisite

Programs?

Page: 37/146



Page: 38/146




Food Security Management




4.2.1

Does the company undertake a documented

assessment of the security arrangements and

potential risks to the products from any

deliberate attempt to inflict contamination or

damage?

4.2.1

Have areas been assessed according to risk;

including the definition, marking, monitoring and

control of sensitive or restricted areas?

2.7.1.1

Mandatory - Are the methods, responsibility

and criteria for preventing food adulteration

caused by a deliberate act of sabotage or

terrorist-like incident documented, implemented

and maintained?

2.7.1.2 Mandatory - Is there a food defense protocol?

2.7.1.2.i

Mandatory - Does the food defense protocol

include the name of the senior management

person responsible for food defense?


4.2.2

Are measures in place to ensure only

authorised personnel have access to

production and storage areas, and access to

the site by employees, contractors and visitors

is controlled?

4.2.3

Where required by legislation, is the site

registered with, or approved by the appropriate

authority?

2.7.1.2.ii

Mandatory - Do the methods implemented

ensure only authorized personnel have access

to crops, production equipment and vehicles,

manufacturing and storage areas through

designated access points?

2.7.1.2.iii


protect sensitive processing points from

intentional adulteration?

2.7.1.2.iv

Mandatory - Do the measures taken ensure the

secure storage of raw materials, packaging,

equipment and hazardous chemicals?

2.7.1.2.v

Mandatory - Do the measures implemented

ensure harvested crop and/or finished product

is held under secure storage and transportation

conditions?

2.7.1.2.vi


record and control access to the premises by

employees, contractors and visitors?




4.2

Do security systems ensure that products are

protected from theft or malicious contamination

whilst under the control of the site?

4.2.1Are identified security arrangements

implemented and reviewed at least annually?


Page: 39/146



4.2.2

Are staff trained in site security procedures and

encouraged to report unidentified or unknown

visitors?

Page: 40/146




Good Housekeeping Practices





4.11

Fundamental – Are housekeeping systems in

place to ensure appropriate standards of

hygiene are maintained at all times and the risk

of product contamination is minimised?






Page: 41/146




Good Laboratory Practices




5.5.2.1

Where conducted internally, does the pathogen

testing laboratory have operating procedures to

prevent any risk of product contamination?

5.5.2.2

Are onsite laboratory controls documented and

implemented to include consideration of the

design and operation of drainage and

ventilation systems?

5.5.2.2


implemented to include consideration of access

and security of the facility?

5.5.2.2



movement of laboratory personnel?

5.5.2.2


implemented to include consideration of

protective clothing arrangements?

5.5.2.2



processes for obtaining product samples?

5.5.2.2


implemented to include consideration for the

disposal of laboratory waste?

5.5.2.3Is documented justification available where

accredited testing methods are not undertaken?

5.5.2.4

Are procedures in place to ensure reliability of

laboratory results, other than those critical to

safety and legality specified in 5.5.2.3?

5.5.2.4


laboratory results, including the use of

recognised test methods, where available?

5.5.2.4


laboratory results, including documented testing

procedures?

5.5.2.4


laboratory results, including the use of

appropriately calibrated and maintained

equipment?


5.5.2.1Is pathogen testing subcontracted to an

external laboratory or conducted internally?

5.5.2.1

Where conducted internally, is the pathogen

testing laboratory facility fully segregated from

the manufacturing site?

5.5.2.2

Where routine testing laboratories are present

on a manufacturing site, are they located,

designed and operated to eliminate potential

risks to product safety?




Page: 42/146


5.5.2.3

Where the company undertakes or

subcontracts analyses which are critical to

product safety or legality, have the laboratories

or subcontractors gained recognised laboratory

accreditation or operate in accordance with the

requirements and principles of ISO17025?

5.5.2.4


laboratory results, including the use of a system

to verify the accuracy of test results (e.g. ring or

proficiency testing)?



5.5.2.4


laboratory results, including ensuring staff are

suitably qualified and/or trained and competent

to carry out the analysis required?

Page: 43/146




Good Manufacturing Practices




2.2.1.

Does the scope of prerequisite programmes

implemented by the business include (where

applicable), cleaning and sanitising, pest

control, maintenance programmes for

equipment and buildings, personal hygiene

requirements, staff training, purchasing,

transportation arrangements, processes to

prevent cross-contamination and allergen

controls?

2.4.3.1.vi

Mandatory - Does the food safety plan include

documented Standard Operating Procedures

(SOPs) and Work Instructions (WI) applicable

to the organization’s scope of certification?


2.2.1.

Has the company established and maintained

environmental and operational programmes

necessary to create an environment suitable to

produce safe and legal food products (pre-

requisite programmes)?

A

Prior to application of HACCP to any sector of

the food chain, does that sector have in place

prerequisite programs such as good hygienic

practices according to the Codex General

Principles of Food Hygiene, the appropriate

Codex Codes of Practice and appropriate food

safety requirements?

4.3.3

Are containers for waste, by-products and

inedible or dangerous substances, specifically

identifiable, suitably constructed and, where

appropriate, made of impervious material?

4.3.3

Are containers used to hold dangerous

substances identified and, where appropriate,

lockable to prevent malicious or accidental

contamination of food?

6

Has the company established effective systems

to ensure adequate and appropriate

maintenance and cleaning, control of pests,

manage waste and monitor effectiveness of

maintenance and sanitation procedures?

6

Does the company facilitate the continuing

effective control of food hazards, pests, and

other agents likely to contaminate food?

6.1.1

Are establishments and equipment kept in an

appropriate state of repair and condition to

facilitate all sanitation procedures, function as

intended, particularly at critical steps and

prevent contamination of food, e.g. from metal

shards, flaking plaster, debris and chemicals?




Page: 44/146


A

Are prerequisite programs to HACCP, including

training, well established, fully operational and

verified in order to facilitate the successful

application and implementation of the HACCP

system?



Page: 45/146




HACCP



7.3.5.1.

Have Flow Diagrams been prepared for the

products/product categories covered by the

Food Safety Management System?

7.3.5.1.Do Flow Diagrams provide a basis for the

possible occurrence of Food Safety Hazards?


possible increase of Food Safety Hazards?


possible introduction of Food Safety Hazards?

7.4.2.2.a.

Within the Hazard Analysis, has consideration

been given to the previous and following

process steps?

7.4.2.2.b.Within the Hazard Analysis, has consideration

been given to processing equipment?


been given to utilities and services?


been given to surroundings?

7.4.2.2.c.

Within the Hazard Analysis, has consideration

been given to the previous and following links

within the Food Chain?

7.4.2.3.

Has the acceptable level of identified Food

Safety Hazards in the end product been

determined, where possible?

7.4.2.3.

Do the defined levels of identified Food Safety

Hazards in the end product consider statutory

and regulatory requirements?

7.4.2.3.


Hazards in the end product consider customer

Food Safety requirements?

7.4.2.3.


Hazards in the end product consider the

intended use by the Customer?

7.4.2.3.


Hazards in the end product consider other

relevant data?

7.4.3.

Has each Food Safety Hazard been evaluated

according to the possible severity of adverse

health effects and the likelihood of their

occurrence?

7.4.4.a.

Has the selection and categorisation of Control

Measures for Food Safety Hazards included

consideration of impacts relative of the

strictness of application?

7.4.4.b.



consideration of the feasibility of monitoring

requirements?

7.4.4.c.



consideration of positioning in relation to other

control measures?

Page: 46/146


7.4.4.d.



consideration of the likelihood of failure of the

Control Measure?

7.4.4.d.



consideration of the likelihood of significant

processing variability?

7.4.4.e.



consideration of the consequences of control

measure failures?

7.4.4.f.



consideration of whether the control measures

will eliminate or significantly reduce the level of

Food Safety Hazards?

7.4.4.g.



consideration of the impacts two or more

control measures will have on any given Food

Safety Hazard?

2.3.2

Does the company will ensure that the HACCP

plan is based on comprehensive information

sources, which are referenced and available on

request?

2.7.1

Has the HACCP food safety team identified and

recorded all the potential hazards that are

reasonably expected to occur at each step in

relation to product, process and facilities?

2.7.1

Does the HACCP hazard analysis include

hazards present in raw materials, those

introduced during the process or surviving the

process steps, and allergen risks?

2.7.1

Does the HACCP hazard analysis take account

of the preceding and following steps in the

process chain?

2.7.2

Has the HACCP food safety team conducted a

hazard analysis to identify hazards which need

to be prevented, eliminated or reduced to

acceptable levels?

2.7.2

Does the HACCP hazard analysis give

consideration to the following (where

applicable), likely occurrence of hazard,

severity of the effects on consumer safety,

vulnerability of those exposed, survival and

multiplication of micro-organisms of specific

concern to the product, presence or production

of toxins, chemicals or foreign bodies,

contamination of raw materials, intermediate /

semi-processed product or finished product?

2.7.3

Has the HACCP food safety team considered

the control measures necessary to prevent or

eliminate a food safety hazard or reduce it to an

acceptable level?

2.7.3

Where the control of hazards is achieved

through existing prerequisite programmes, is

this stated and has the adequacy of the

programme to control the hazard been

validated?

Page: 47/146


2.7.3Has consideration to use more than one control

measure been implemented where applicable?

2.8.1

For each hazard that requires control, have

control points been reviewed to identify those

that are critical?

2.8.1

Is the method used to determine critical control

points logical (may include the use of a decision

tree)?

2.8.1

Are CCPs those control points which are

required in order to prevent or eliminate a food

safety hazard or reduce it to an acceptable

level?

2.8.1

If a hazard is identified at a step where control

is necessary for safety but the control does not

exist, has the product or process been modified

at that step, or at an earlier or later step, to

provide a control measure?

2.9.1

For each CCP, have the appropriate critical

limits been defined in order to identify clearly

whether the process is in or out of control?

2.9.1

Are critical limits measurable wherever possible

(e.g. time, temperature, pH) and supported by

clear guidance or examples where measures

are subjective (e.g. photographs)?

3.6.1

Are specifications for raw materials and

packaging adequate and accurate and ensure

compliance with relevant safety and legislative

requirements?

3.6.1

Do specifications include defined limits for

relevant attributes of the material which may

affect the quality or safety of the final products

(e.g. chemical, microbiological or physical

standards)?

3.6.2

Do manufacturing instructions and process

specifications comply with recipes and quality

criteria as detailed in agreed customer

specifications?

3.6.3Are specifications available for all finished

products?

3.6.3

Are finished product specifications in the

agreed format of the customer or, in the case of

branded products, include key data to meet

legal requirements and assist the customer in

the safe usage of the product?

2.1.1

Has the HACCP plan been developed and

managed by a multi-disciplinary food safety

team that includes those responsible for Quality

/ Technical, Production Operation, Engineering

and other relevant functions?

1.1

Has the HACCP food safety team defined the

specific products and/ or processes that are the

subject of the HACCP plan?

2.1.1

Has the HACCP food safety team confirmed

the scope of the HACCP plan, identified and

recorded all the potential hazards that are

reasonably expected to occur at each step in

relation to product, process and facilities which

may not be controlled by existing prerequisites?

Page: 48/146


1.1

Has the company used the Codex principles

and guidelines to identify, assess and control

any hazards that can affect the safety or quality

of the product or service supplied?

A

During hazard identification, evaluation, and

subsequent operations in designing and

applying HACCP systems, is consideration

given to the impact of raw materials,

ingredients, food manufacturing practices, role

of manufacturing processes to control hazards,

likely end-use of the product, categories of

consumers of concern, and epidemiological

evidence relative to food safety?

A

HACCP Team - Where resources and the

necessary expertise are not available onsite for

the development of an effective HACCP plan, is

expert advice obtained from other sources,

including trade and industry associations,

independent experts and regulatory authorities?

A

HACCP Team - Has the scope of the HACCP

plan been identified, describing which segment

of the food chain is involved and the general

classes of hazards to be addressed (e.g. does

it cover all classes of hazards or only selected

classes)?

A

Describe Product - Has a full description of the

product been developed, including relevant

safety information such as composition,

physical/chemical structure (including Aw, pH,

etc), microcidal/static treatments (heat

treatment,freezing, brining, smoking, etc),

packaging, durability and storage conditions

and method of distribution?

A

Identify Intended Use - Has the intended use

been defined, based on the expected uses of

the product by the end user or consumer,

including vulnerable groups of the population

(e.g. institutional feeding) where applicable?

AConstruct Flow Diagram - Has the flow diagram

been constructed by the HACCP team?

ADoes the flow diagram cover all steps in the

operation for a specific product?

A

Construct Flow Diagram - Where applicable,

does the same flow diagram cover a number of

products that are manufactured using similar

processing steps?

A

Construct Flow Diagram - Has consideration

been given to steps preceding and following the

specified operations defined within the flow

diagram?

A

Hazard Analysis - Has the HACCP team listed

all of the hazards that may be reasonably

expected to occur at each step according to the

scope from primary production, processing,

manufacture, and distribution until the point of

consumption?

A

Hazard Analysis - Has the HACCP team

conducted a hazard analysis to identify for the

HACCP plan, which hazards are of such a

nature that their elimination or reduction to

acceptable levels is essential to the production

of a safe food?

Page: 49/146


A

Hazard Analysis - Wherever possible, has the

likely occurrence of hazards and severity of

their adverse health effects been included as

an element of the Hazard Analysis?

A


qualitative and / or quantitative evaluation of the

presence of hazards been included as an

element of the Hazard Analysis?

A


survival or multiplication of micro-organisms of

concern been included as an element of the

Hazard Analysis?

A


production or persistence in foods of toxins,

chemicals or physical agents been included as

an element of the Hazard Analysis?

A

Hazard Analysis - Wherever possible, have

conditions leading to the likely occurrence of

hazards and severity of their adverse health

effects been included as an element of the

Hazard Analysis?

A


conditions leading to the qualitative and / or

quantitative evaluation of the presence of

hazards been included as an element of the

Hazard Analysis?

A


conditions leading to the survival or

multiplication of micro-organisms of concern

been included as an element of the Hazard

Analysis?

A


conditions leading to the production or

persistence in foods of toxins, chemicals or

physical agents been included as an element of

the Hazard Analysis?

A

Hazard Analysis - Has consideration should be

given to what control measures, if any, exist,

can be applied to each hazard?

A

Hazard Analysis - Where required, has more

than one control measure been identified to

control specific hazard?

A

Hazard Analysis - Where applicable, is more

than one hazard controlled by a controlled

measure?

A

Determine Critical Control Points - Has a logical

and flexible reasoning approach, such as a

Decision Tree process been implemented to

determine CCPs within the HACCP System?

A

Determine Critical Control Points - If a hazard

has been identified at a step where control is

necessary for safety and no control measure

exists at that step or any other, has the product

or process should been modified at that step, or

at any earlier or later stage, to include a control

measure?

A

Establish Critical Limits for Each CCP - Where

required, has more than one critical limit been

identified at a particular process step?

Page: 50/146


A


applicable, does the defined Critical Limit

criteria include measurable parameters such as

temperature, time, moisture level, pH, Aw,

available chlorine, and sensory parameters

such as visual appearance and texture?

AEstablish Critical Limits for Each CCP - Are all

Critical limits measurable?

A


HACCP guidance developed by experts has

been used to establish the critical limits, do

these limits fully apply to the specific operation,

product or groups of products under

consideration?

3.2

Have specific points in primary food production

activities where a high probability of

contamination exists been identified and have

specific measures been implemented to

minimise the probability?


7.2.2.d.Have the Pre-requisite Programs been

approved by the HACCP Team?

7.3.1.

Are records of the collection, maintenance,

updates and documentation of Hazard Analysis

information maintained?

7.3.2. Has the Food Safety Team been appointed?

7.3.2.

Are records maintained to demonstrate that the

Food Safety Team has the required

knowledge?

7.3.2.

Are records maintained to demonstrate that the

Food Safety Team has the required

experience?

7.3.3.1.

Are all Raw Materials, Ingredients and Product

Contact Materials described in documents in a

manner appropriate to conducting the Hazard

Analysis?

7.3.3.1.a.

Does documentation for all Raw Materials,

Ingredients and Product Contact Materials

acknowledge physical, chemical and

microbiological characteristics?

7.3.3.1.b.



acknowledge the composition of formulated

ingredients, including additives and processing

aids?

7.3.3.1.c.



acknowledge the origin of such items?

7.3.3.1.d.



acknowledge the method of production?

7.3.3.1.e.



acknowledge packaging and delivery methods?

7.3.3.1.f.



acknowledge storage conditions and shelf life?

Page: 51/146


7.3.3.1.g.



acknowledge requirements for preparation or

handling before use?

7.3.3.1.h.



acknowledge food safety related criteria?

7.3.3.1.h.



acknowledge food safety related specifications?

7.3.3.1.

Are documents covering all Raw Materials,


maintained and kept up to date?

7.3.3.2.

Are the Characteristics of End Products

described in documentation to allow the

appropriate completion of the Hazard Analysis?

7.3.5.1.Are Flow Diagrams clear, accurate and

sufficiently detailed?

7.3.5.1.a.Do Flow Diagrams include (as appropriate) the

sequence and interaction of all process steps?

7.3.5.1.b.Do Flow Diagrams include (as appropriate) any

subcontracted work?

7.3.5.1.b.Do Flow Diagrams include (as appropriate) any

outsourced processes?

7.3.5.1.c.Do Flow Diagrams include (as appropriate)

points at which raw materials enter the Flow?

7.3.5.1.c.Do Flow Diagrams include (as appropriate)

points at which ingredients enter the Flow?

7.3.5.1.c.

Do Flow Diagrams include (as appropriate)

points at which intermediate products enter the

Flow?

7.3.5.1.d.Do Flow Diagrams include (as appropriate)

where reworking takes place?

7.3.5.1.d.Do Flow Diagrams include (as appropriate)

where recycling takes place?

7.3.5.1.e.Do Flow Diagrams include (as appropriate)

where end products are released or removed?

7.3.5.1.e.

Do Flow Diagrams include (as appropriate)

where intermediate products are released or

removed?

7.3.5.1.e.Do Flow Diagrams include (as appropriate)

where by-products are released or removed?

7.3.5.1.Are records of Flow Diagrams by the Food

Safety Team maintained?

7.3.5.2.

Are Food Safety Related control measures

described in a manner that facilitates the

Hazard Analysis?

7.3.5.2.

Are Food Safety Related process parameters

described in a manner that facilitates the

Hazard Analysis?

7.3.5.2.

Are existing control measures and process

parameters described to include the

rigorousness of applications?

7.3.5.2.

Are external requirements related to the choice

and rigorousness of control measures

described?

Page: 52/146


7.3.5.2.

Do external requirements for control measures

include (where applicable) customer and

regulatory requirements?

7.4.1.

Has the Food Safety Team conducted a Hazard

Analysis to determine which hazards need to

be controlled?

7.4.1.Does the Hazard Analysis identify the degree of

control required to ensure Food Safety?

7.4.1.Does the Hazard Analysis identify which

combination of control measures is required?

7.4.2.1.

Are all Food Safety Hazards that may be

reasonably expected to occur identified and

recorded?

7.4.2.1.Are potential Food Safety Hazards identified in

relation to the product type?


relation to the process type?


relation to the actual processing facilities?

7.4.2.1.a.

Is the Identification of potential Food Safety

Hazards based on the defined Product

Description and Intended Use information and

data?

7.4.2.1.b.Is the Identification of potential Food Safety

Hazards based on experience?

7.4.2.1.c.


Hazards based on applicable external

information, including historical and

epidemiological data?

7.4.2.1.d.


Hazards based on information from the food

chain for End Products?

7.4.2.d.



chain for Intermediate Products?

7.4.2.1.d.



chain for Food at the point of consumption?

7.4.2.1.

Does documentation include the step(s) at

which each potential Food Safety Hazard may

be introduced?

7.4.3.

Has a Hazard Analysis been conducted to

determine whether the elimination or reduction

(to acceptable levels) of each identified Food

Safety Hazard is required for Food Safety?

7.4.3.

Has a Hazard Analysis been conducted to

determine whether the control of identified Food

Safety Hazards is required to enable the

acceptable limits to be met?

7.4.3.

Has the methodology used to determine the

severity of adverse health effects and the

likelihood of occurrence been defined?

7.4.3.Have the results of the Food Safety Hazard

Assessment been recorded?

7.4.4.

Have the defined Control Measures been

categorised to confirm if they are managed

through operational Pre-requisite Programs or

through the HACCP Plan?

Page: 53/146


7.4.4.

Are HACCP Plan Control Measures established

and implemented to meet prescribed HACCP

guidelines?

7.4.4.

Are operational Pre-requisite Program Control

Measures established and implemented to

meet prescribed guidelines for operational Pre-

requisite Programs?

7.4.4.

Are the methodology and parameters used for

the categorisation of Control Measures

defined?

7.4.4.Are the outcomes of Control Measure

assessments recorded?

7.6.1.a.

Has the HACCP Plan been documented,

including the Food Safety Hazards to be

controlled for each Critical Control Point?

7.6.1.b.


including Control Measures for each Critical

Control Point?

7.6.1.c.


including Critical Limits for each Critical Control

Point?

7.6.1.d.


including Monitoring Procedures for each

Critical Control Point?

7.6.1.e.


including Corrective actions to be taken where

critical Limits are non-conforming for each


7.6.1.f.


including Responsibilities and Authorities for

each Critical Control Point?

7.6.1.g.


including Monitoring Records for each Critical

Control Point?

7.6.2.

Have Critical Control Points been identified for

each of the identified Control Measures for

each Hazard to be controlled by the HACCP

Plan?

7.6.3.Have Critical Limits been determined for the

monitoring of each CCP?

7.6.3.

Have Critical Limits been established to ensure

acceptable levels of Food Safety Hazards in the

end product are not exceeded?

7.6.3. Are Critical Limits fully measurable?

7.6.3.Has the justification/rationale for the Critical

Limits been documented?

7.6.3.

Where Critical Limits are based on subjective

data, are supporting instructions or

specifications maintained?

7.6.3.

Where Critical Limits are based on subjective

techniques such as visual or analytical

inspection, is relevant education and training

provided?

7.6.5.

Are documented procedures established and

maintained for the appropriate handling of

potentially unsafe products?

Page: 54/146


7.6.5.

Are documented procedures established and

maintained to ensure that potentially unsafe

products are not released until they have been

evaluated?

7.7.a.

Following the establishment of operational Pre-

requisite Programs and HACCP Plans, has the

organisation reviewed (and updated where

necessary) the Product Characteristics?

7.7.b.




necessary) the Product's Intended Use?

7.7.c.




necessary) the Process Flow Diagrams?

7.7.d.




necessary) the Process Steps?

7.7.e.




necessary) the defined Control Measures?

7.7.

Where necessary, have the HACCP Plans and

operational Pre-requisite Programs been

amended?

2.3.1Is the scope of each HACCP plan (including the

products and processes covered) defined?

2.3.1

For each product or group of products, has a

full description been developed, including all

relevant information for food safety?

2.3.1

Does the product description format include

(where applicable) composition (e.g. raw

materials, ingredients, allergens, recipe), origin

of ingredients, physical or chemical properties

that impact food safety (e.g. pH, aw), treatment

and processing (e.g. cooking, cooling),

packaging system (e.g. modified atmosphere,

vacuum), storage and distribution conditions

(e.g. chilled, ambient), target safe shelf life

under prescribed storage and usage conditions

and instructions for use, and potential for

known customer misuse (e.g. storage,

preparation)?

2.3.2

Has all relevant information needed to conduct

the hazard analysis been collected, maintained,

documented and updated?

2.3.2

Does the comprehensive information basis of

the HACCP Plan include (where applicable) the

latest scientific literature, historical and known

hazards associated with specific food products,

relevant codes of practice, recognised

guidelines, food safety legislation relevant for

the production and sale of products and

customer requirements?

2.4.1

Has the intended use of the product by the

customer been described, defining the

consumer target groups, including the suitability

of the product for vulnerable groups of the

population (e.g. infants, elderly and allergy

sufferers)?

Page: 55/146


2.5.1Has a flow diagram been prepared to cover

each product, product category or process?

2.5.1

Does the flow diagram set out all aspects of the

food process operation within the HACCP

scope, from raw material receipt through to

processing, storage and distribution?

2.5.1

Does the flow diagram include (where

applicable) a plan of premises and equipment

layout, raw materials including introduction of

utilities and other contact materials (e.g. water,

packaging), sequence and interaction of all

process steps, outsourced processes and

subcontracted work, process parameters,

potential for process delay, rework and

recycling, low / high-care / high-risk area

segregation and finished products, intermediate

/ semi-processed products, by-products and

waste?

2.6.1Are records of verification of flow diagrams

maintained?

2.7.2

Where elimination of the hazard is not practical,

has justification for acceptable levels of the

hazard in the finished product been determined

and documented?

2.13.1

Is documentation and record keeping sufficient

to enable the company to verify that the

HACCP controls, including controls managed

by prerequisite programmes, are in place and

maintained?

3.6

Do specifications exist for raw materials

including packaging, finished products and any

product or service which could affect the

integrity of the finished product?

1.1

Is the basis of the company’s food safety

control system a HACCP plan which is

systematic, comprehensive, thorough, fully

implemented and maintained, and based on the

Codex Alimentarius HACCP principles?

1.1

Is the basis of the company’s food safety

control system a HACCP plan with reference

made to the relevant legislation, codes of

practice and / or guidelines?

AEstablish Documentation and Record Keeping -

Are all HACCP procedures documented?

A

Establish Documentation and Record Keeping -

Is the HACCP documentation appropriate for

the nature and size of the operation?

A


Does the HACCP documentation include a

Hazard Analysis?

A


Does the HACCP documentation include the

CCP determination?

A


Does the HACCP documentation include the

Critical Limit determination?

A


Is the HACCP documentation sufficient to

assist the business to verify that the HACCP

controls are in place and being maintained?

Page: 56/146


A


Are HACCP guidance materials (e.g. sector-

specific HACCP guides) utilised as part of the

documentation, provided that those materials

reflect the specific food operations of the

business?


5.5.a.

Has Top Management appointed a Food Safety

Team Leader who has responsibility and

authority to manage a Food Safety Team and

Organise its work?

5.5.c.



authority to ensure the Food Safety

Management System is established,

implemented, maintained and updated?

5.5.d.



authority to report to Top Management on the


System?

7.3.1.

Is all relevant Hazard Analysis information

collected, maintained, updated and

documented?

7.3.3.1.

Has the Organisation identified all statutory and

regulatory food safety requirements related to

all Raw Materials, Ingredients and Product

Contact Materials?

2

Fundamental – Does the company have a fully

implemented and effective food safety plan

based on Codex Alimentarius HACCP

principles?

2.1.1

Is the HACCP plan developed and managed by

a multi-disciplinary food safety team that

includes those responsible for quality /

technical, production operations, engineering

and other relevant functions?

2.1.1

In the event that the company does not have

appropriate in-house knowledge and external

expertise are used, does the day-to-day

management of the food safety system remain

the responsibility of the company?

AIs the intent of the HACCP system to focus

control at Critical Control Points (CCPs).

A

Is the application of the HACCP principles the

responsibility of this individual business, taking

into account the nature and size of the

operation, including the human and financial

resources, infrastructure, processes,

knowledge and practical constraints?

A

HACCP Team - Where resources and the

necessary expertise are not available onsite for

the implementation of an effective HACCP plan,

is expert advice obtained from other sources,

including trade and industry associations,

independent experts and regulatory authorities?

5.1

Are the HACCP systems applied throughout the

food chain to control food hygiene throughout

the shelf-life of the product through proper

product and process design?

Page: 57/146


3.2

Has the HACCP based approach to identifying

and handling contamination probabilties been

implemented?

5.1

Do food business operators control food

hazards through the use of systems such as

HACCP identifying any steps in their operations

which are critical to the safety of food?

5.1



HACCP implementing effective control

procedures at those steps?

2.4.3.1.i

Mandatory - Has the food safety plan been

prepared in accordance with the steps identified

in the Codex Alimentarius Commission or

NACMCF HACCP guidelines?

2.4.3.1.i

Mandatory - Have Primary producers utilized a

HACCP-based reference food safety plan

developed by a responsible authority?

2.4.3.1.ii

Mandatory - Does the food safety plan cover a

product or product group and the associated

processes?

2.4.3.1.iii

Mandatory - Does the food safety plan describe

the methodology and results of a hazard

analysis conducted to identify food safety

hazards associated with all inputs and process

steps, including rework?

2.4.3.1.iv

Mandatory - Does the food safety plan

prescribe those measures taken to apply the

controls implemented that are critical to

assuring, monitoring and maintaining food

safety?

2.4.3.1.v

Mandatory - Does the food safety plan include

process controls at control points in production

to monitor product safety, identify when a

process is deviating from set parameters and

make corrections to keep a process under

control?



7.6.5.

Does the HACCP Plan specify the Corrective

Actions to be taken where Critical Limits are

breached?

7.6.5.

Do HACCP Plan Corrective Actions ensure that

the cause/s of the non-conformances are

identified to ensure that the Critical Limits at

each CCP are brought back under control?

7.6.5.

Do HACCP Plan Corrective Actions ensure that

the identified cause of the non-conformances

are prevented from re-occurrence?

2.11.1

Has the HACCP food safety team specified and

documented the corrective action to be taken

when monitored results indicate a failure to

meet a control limit, or when monitored results

indicate a trend towards loss of control?

2.11.1

Do HACCP corrective actions include the action

to be taken by nominated personnel with regard

to any products that have been manufactured

during the period when the process was out of

control?

Page: 58/146


A

Establish Corrective Actions - Have specific

corrective actions been developed for each

CCP in the HACCP system in order to deal with

deviations when they occur?

A

Establish Corrective Actions - Do the corrective

actions ensure that the CCP has been brought

under control?

A

Establish Corrective Actions - Do corrective

Actions taken also include requirements for

proper disposition of any affected product?

A

Establish Corrective Actions - Are corrective

actions for deviation and product disposition

documented in the HACCP record keeping?


7.3.5.1.Has the Food Safety Team verified the

accuracy of the Flow Diagrams?

7.3.5.1.

Has the verification of the Flow Diagrams

included on-site checking by the Food Safety

Team?

7.3.5.2.

Are the descriptions of systemic control

measures maintained and updated as

required?

7.4.4.

Has an appropriate combination of control

measures been selected to address the

outcomes of the Food Safety Hazard

Assessment?

7.4.4.

Has each of the defined Control Measures for

identified Food Safety Hazards been reviewed

to ensure their effectiveness?

2.6.1

Has the HACCP food safety team verified the

accuracy of the flow diagrams by on-site audit

and challenge at least annually?

2.6.1

Are daily and seasonal variations considered

and evaluated as elements of the flow diagram

verification process?

2.12.1

Have procedures of verification been

established to confirm that the HACCP plan,

including controls managed by prerequisite

programmes, is effective?

2.12.1

Do verification activities include (where

applicable), internal audits, review of records

where acceptable limits have been exceeded,

review of complaints by enforcement authorities

or customers, review of incidents of product

withdrawal or recall?

2.12.1

Are results of verification recorded and

communicated to the HACCP food safety

team?

2.14.1

Has the HACCP food safety team reviewed the

HACCP plan and prerequisite programmes at

least annually and prior to any changes which

may affect product safety?

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2.14.1

Do HACCP review processes include (where

applicable) change in raw materials or supplier

of raw materials, change in ingredients / recipe,

change in processing conditions or equipment,

change in packaging, storage or distribution

conditions, change in consumer use,

emergence of a new risk, for example

adulteration of an ingredient, developments in

scientific information associated with

ingredients, process or product?

2.14.1

Are appropriate changes resulting from the

review incorporated into the HACCP plan and /

or prerequisite programmes, fully documented

and is validation recorded?

3.6.5

Are specifications reviewed whenever products

change (e.g. ingredients, processing method)

or at least every three years?

3.6.5Are the date of review and the approval of any

changes to specifications recorded?

2.2.1.

Are the control measures and monitoring

procedures for the prerequisite programmes

clearly documented and are they included

within the development and reviews of the

HACCP programme?

A

Is the HACCP application reviewed and

necessary changes made when any

modification is made in the product?

A



modification is made in the process?

A



modification is made in any step?

A

On-site Confirmation of the Flow Diagram - Are

steps taken to confirm the processing operation

against the flow diagram during all stages and

hours of operation to ensure the flow diagram is

accurate?

A

On-site Confirmation of the Flow Diagram - Is

the confirmation of the flow diagram performed

by a person or persons with sufficient

knowledge of the processing operation?

A

Establish Verification Procedures - Are

validation activities inclusive of actions to

confirm the effectiveness of all elements of the

HACCP system?

A

Establish Verification Procedures - Do

Verification activities include a confirmation that

CCPs are kept under control?

A


Verification activities include a review of CCP

deviations and related product dispositions

where applicable?

A


Verification activities include a review of the

HACCP system and plan and its records?

A

Establish Verification Procedures - Is

verification carried out by someone other than

the person who is responsible for performing

the monitoring and corrective actions?

Page: 60/146


A

Establish Verification Procedures - Is the

frequency of verification sufficient to confirm

that the HACCP system is working effectively?

A

Establish Verification Procedures - Are

verification and auditing methods, procedures

and tests (including random sampling and

analysis) used to determine if the HACCP

system is working correctly?

A

Establish Verification Procedures - Where

certain verification activities cannot be

performed in-house, is verification performed

on behalf of the business by external experts or

qualified third parties?

A


Do HACCP records include outcomes of


3.1Are potential sources of contamination from the

environment considered?


7.4.4.

Are the defined Control Measures capable of

preventing, eliminating or reducing Food Safety

Hazard to acceptable levels?

2.9.2Has the HACCP food safety team validated

each CCP?

2.9.2

Does documented evidence shall show that the

control measures selected and critical limits

identified are capable of consistently controlling

the hazard to the specified acceptable level?

A

Establish Critical Limits for Each CCP - Are

Critical limits specified and validated for each



5.5.b.



authority to ensure relevant training and

education of the Food Safety Team Members?

7.3.2.

Does the HACCP Team have a combination of

multi-disciplinary knowledge and experience in

developing and implementing the Food Safety

Management System?

7.3.2.

Does the HACCP Team's knowledge and

experience cover elements including the

Organisation's Products?

7.3.2.


experience cover elements including the

Organisation's Equipment?

7.3.2.


experience cover elements including Food

Safety Hazards relevant to the scope of the

Food Safety Management System?

2.1.1

Does the HACCP team leader have an in-depth

knowledge of HACCP and are they able to

demonstrate competence and experience?

2.1.1

Do the HACCP team members have specific

knowledge of HACCP and relevant knowledge

of product, process and associated hazards?

Page: 61/146


A

Do all relevant levels of management and

employees have appropriate HACCP

knowledge and skills based on ongoing

training?

A

HACCP Team - Has the food operation assured

that the appropriate product specific knowledge

and expertise is available for the development

of an effective HACCP plan?

AIs HACCP training conducted the effective

implementation of HACCP?

A

Are working instructions and procedures

developed to define the tasks of the operating

personnel to be stationed at each Critical

Control Point?

A

Are training Opportunities provided to

encourage and maintain a continuous dialogue

and create a climate of understanding in the

practical application of HACCP?

Page: 62/146




HACCP: Physical Hazards Management




4.9.2.1

Is there a documented policy for the control of

the use of sharp metal implements including

knives, cutting blades on equipment, needles

and wires?

4.9.2.1

Do metal controls include a record of inspection

for damage and the investigation of any lost

items?

4.9.2.1 Are snap-off blade knives prohibited?

4.9.3.2

Are documented procedures for handling glass

and other brittle materials in place and

implemented to ensure that necessary

precautions are taken?

4.9.3.2

Do glass and brittle material handling

procedures include as a minimum, a list of

items detailing location, number, type and

condition?

4.9.3.2


procedures include as a minimum, recorded

checks of condition of items, carried out at a

specified frequency that is based on the level of

risk to the product?

4.9.3.2


procedures include as a minimum, details on

cleaning or replacing items to minimise

potential for product contamination?

4.9.3.3

Are documented procedures detailing the

action to be taken in case of breakage of glass

or other brittle items implemented?

4.9.3.3

Do documented glass and brittle item breakage

procedures include quarantining the products

and production area that were potentially

affected?

4.9.3.3


procedures include cleaning the production

area?

4.9.3.3


procedures include inspecting the production

area and authorising to continue production?

4.9.3.3


procedures include changing of workwear and

inspection of footwear?

4.9.3.3


procedures include specifying those staff

authorised to carry out glass and brittle item

breakage protocols?

4.9.3.3


procedures include recording the breakage

incident?

4.9.3.4.2

Where products are packed into glass or other

brittle containers, do documented protocols for

managing container breakages include the

removal and disposal of at-risk products in the

vicinity of the breakage; this may be specific for

different equipment or areas of the production

line?

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4.9.3.4.2



managing container breakages include the

effective cleaning of the line or equipment

which may be contaminated by fragments of

the container?

4.9.3.4.2


brittle containers do documented protocols for

managing container breakages include

methods for ensuring cleaning does not result

in the further dispersal of fragments, for

instance by the use of high pressure water or

air?

4.9.3.4.2



managing container breakages include the use

of dedicated, clearly identifiable cleaning

equipment (e.g. colour coded) for removal of

container breakages?

4.9.3.4.2



managing container breakages include the use

of dedicated, accessible lidded waste

containers for the collection of damaged

containers and fragments?

4.9.3.4.2



managing container breakages include a

documented inspection of production

equipment that is undertaken following the

cleaning of a breakage, to ensure cleaning has

effectively removed any risk of further

contamination?

4.9.3.4.2




authorisation for production to re-start following

cleaning?

4.9.3.4.2




requirements for the area around the line to be

kept clear of broken glass?

4.9.3.4.3


brittle containers, are records maintained of all

container breakages on the line?

4.9.3.4.3


brittle containers, where no breakages have

occurred during a production period, has this

been recorded?

4.9.3.4.3


brittle containers, are breakage records

reviewed to identify trends and potential line or

container improvements?

4.10.1.1

Has a documented assessment (in association

with the HACCP study) been carried out on

each production process to identify the potential

use of equipment to detect or remove foreign

body contamination?

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4.10.1.1

In relation to the documented foreign object

assessment, does typical equipment

considered include (where applicable) filters,

sieves, metal detection, magnets, optical

sorting equipment, X-ray Detection equipment

or other physical separation equipment (e.g.

gravity separation, fluid bed technology)?

4.10.1.2

Has the type, location and sensitivity of the

foreign object detection and/or removal method

been specified as part of the documented

system?

4.10.3.4

Has the company established and implemented

documented procedures for the operation and

testing of the metal or X-ray equipment?

4.10.3.4

Do documented procedures for the operation

and testing of the metal or X-ray equipment

include (as a minimum) responsibilities for the

testing of equipment?

4.10.3.4



include (as a minimum) the operating

effectiveness and sensitivity of the equipment

and any variation to this for particular products?

4.10.3.4



include (as a minimum) the methods and

frequency of checking the detector?

4.10.3.4



include (as a minimum) recording of the results

of checks?

4.10.4.1Where magnets are used, are the type, location

and the strength of magnets fully documented?

4.10.4.1

Where magnets are used, are documented

procedures in place for the inspection, cleaning,

strength testing and integrity checks (including

records)?

4.10.6.2

Where glass jars, cans and other rigid

containers are used, is the effectiveness of the

container cleaning equipment checked and

recorded during each production?

4.10.6.2


containers are used, where the system

incorporates a rejection system for dirty or

damaged containers, do checks incorporate a

test of both the detection and effective rejection

of the test container?


4.9.2.2

Is the purchase of ingredients and packaging

which use staples or other foreign-body

hazards as part of the packaging materials,

avoided?

4.9.2.2Are staples and paper clips prohibited within

open product areas?

4.9.2.2

Where staples or other items are present as

packaging materials or closures, are

appropriate precautions taken to minimise the

risk of product contamination?

Page: 65/146


4.9.3.1

Are glass or other brittle materials excluded or

protected against breakage in areas where

open products are handled or there is a risk of

product contamination?

4.9.3.4.1


brittle containers, is the storage of the

containers segregated from the storage of raw

materials, product or other packaging?

4.9.3.4.2


brittle containers, are systems in place to

manage container breakages between the

container cleaning/inspection point and

container closure?

4.9.3.4.2

Is dedicated, clearly identifiable glass/brittle

item cleaning equipment stored separately from

other cleaning equipment?

4.9.4.1

Is wood prohibited within open product areas,

except where this is a process requirement

(e.g. maturation of products in wood)?

4.10

Is the risk of product contamination reduced or

eliminated by the effective use of equipment to

remove or detect foreign bodies?

4.10.1.2

In relation to foreign object controls, is Industry

best practice applied with regard to the nature

of the ingredient, material, product and/the

packed product?

4.10.1.4

Where foreign material is detected or removed

by the equipment, is the source of any

unexpected material investigated?

4.10.3.1

Is metal detection equipment in place unless

risk assessment demonstrates that this does

not improve the protection of final products from

metal contamination?

4.10.3.2

Where metal detectors or X-ray equipment is

used, is this situated at the latest practical step

in the process flow and, wherever possible,

after the product has been packaged?

4.10.3.3

Does the metal detector or X-ray equipment

incorporate at least one of the following: an

automatic rejection device, for continuous in-

line systems, which shall either divert

contaminated product out of the product flow or

to a secure unit accessible only to authorised

personnel; a belt stop system with an alarm

where the product cannot be automatically

rejected (e.g. for very large packs) or in-line

detectors which identify the location of the

contaminant to allow effective segregation of

the affected product?

4.10.3.5Are metal detector test pieces marked with the

size and type of test material contained?

4.10.3.5

In addition, where metal detectors are

incorporated on conveyors, is the test piece

passed as close as possible to the centre of the

metal detector aperture and wherever possible,

carried out by inserting the test piece within a

clearly identified sample pack of the food being

produced at the time of the test?

4.10.3.5

Where in-line metal detectors are used, is the

test piece placed in the product flow wherever

this is possible?

Page: 66/146


4.10.6.1


containers are used, based on risk assessment,

are procedures implemented to minimise

foreign body contamination originating with the

packaging container (e.g. jars, cans and other

preformed rigid containers)?

4.10.6.1


containers are used, are foreign object

minimisation protocols implemented, including

(as applicable), the use of covered conveyors,

container inversion and foreign body removal

through rinsing with water or air jets?

5.2.5

Are systems in place to prevent contamination

of foods by foreign bodies such as glass or

metal shards from machinery, dust, harmful

fumes and unwanted chemicals?

5.2.5

In manufacturing and processing, are suitable

detection or screening devices used where

necessary?



4.10.1.4

Is information on rejected foreign object

containing materials used to identify trends and

where possible, instigate preventive action to

reduce the occurrence of contamination by the

foreign material?

4.10.2.2

Where defective filters or sieves are identified,

is this recorded and the potential for

contamination of products investigated and

appropriate action taken?

4.10.3.6

Has the company established and implemented

corrective action and reporting procedures in

the event of the testing procedure identifying

any failure of the foreign body detector?

4.10.3.6

Are foreign body detector failures inclusive of

actions that include a combination of isolation,

quarantining and re-inspection of all products

produced since the last successful test?


4.10.1.3

Does the company ensure that the frequency of

the testing of the foreign body detection and/or

removal equipment is defined, and takes into

consideration specific customer requirements,

the company's ability to identify, hold and

prevent the release of any affected materials,

should the equipment fail?

4.10.2.1

Is material retained or removed by filters and

sieves examined and recorded to identify

contamination risks?

4.10.5.1

Where optical sorting equipment is used, is

each unit checked in accordance with the

manufacturer's instructions or

recommendations (including records)?


4.10.1.2

In relation to foreign object controls, is the

location of the equipment or any other factors

influencing the sensitivity of the equipment

validated and justified?

Page: 67/146


4.10.2.1

Where filters and sieves are used for foreign

body control, are they a specified mesh size or

gauge and designed to provide the maximum

practical protection for the product?

4.10.3.1Where metal detectors are not used, is the

justification for this decision documented?

4.10.3.1

Is the absence of metal detection based on the

use of an alternative, more effective, method of

protection (e.g. use of X-ray, fine sieves or

filtration of products)?

4.10.3.5

Are metal detector checking procedures based

on best practice, and do they include (as a

minimum) the use of test pieces incorporating a

sphere of metal of a known diameter?

4.10.3.5



minimum) tests carried out using separate test

pieces containing ferrous metal, stainless steel

and typically non-ferrous metal, unless the

product is within a foil container?

4.10.3.5



minimum) a test that both the detection and

rejection mechanisms are working effectively

under normal working conditions?

4.10.3.5



minimum) checks that test the memory / reset

function of the metal detector by passing

successive test packs through the unit?


Page: 68/146




High Risk and High Care Management




4.4.4

Where sites include high-care or high-risk

facilities, is there a plan of the drains for these

areas which shows the direction of flow and

location of any equipment fitted to prevent the

back up of waste water?

4.4.13

For filter air within high-risk areas, is the filter

specification used and frequency of air changes

documented?

4.4.13

Are changes for air filters for high-risk areas

based on a risk assessment, taking into

account the source of the air and the

requirement to maintain a positive air pressure

relative to the surrounding areas?


4.8.4

Where an operation includes a high-care area,

do personnel enter via a specially designated

changing facility with arrangements to ensure

that protective clothing will not be contaminated

before entry to the high-care area?

4.8.4

Do high-care changing facilities incorporate

clear instructions for the order of changing into

dedicated protective clothes to prevent the

contamination of clean clothing?

4.8.4


dedicated footwear (by exception shoe

coverings shall be provided for visitors only to

be worn in the high-care area)?

4.8.4

Do high-care changing facilities incorporate an

effective system to segregate areas for wearing

high-care from other footwear (e.g. a barrier or

bench system) (or there is there an effective

boot wash on entrance to the high-care area)?

4.8.4


protective clothing that is visually distinctive

from that worn in lower risk areas, and is not be

worn outside of the high-care area?

4.8.4


hand-washing during the changing procedure to

prevent contamination of the clean protective

clothing?

4.8.4

Do high-care changing facilities incorporate on

entry to high-care areas, hand-washing and

disinfection facilities?

4.8.5

Where an operation includes a high-risk area,

do personnel enter via a specially designated

changing facility with arrangements to ensure

that protective clothing will not be contaminated

before entry to the high-risk area?

4.8.5

Do high-risk changing facilities incorporate

clear instructions for the order of changing into

dedicated protective clothes to prevent the

contamination of clean clothing?

4.8.5Do high-risk changing facilities incorporate

dedicated footwear?

Page: 69/146


4.8.5

Do high-risk changing facilities incorporate an

effective system to segregate areas for wearing

high-risk from other footwear (e.g. a barrier or

bench system)?

4.8.5


protective clothing that is visually distinctive

from that worn in lower risk areas, and is not be

worn outside of the high-risk area?

4.8.5


hand-washing during the changing procedure to

prevent contamination of the clean protective

clothing?

4.8.5

Do high-risk changing facilities incorporate, on

entry to high-risk areas, hand-washing and

disinfection facilities?

4.3.5

Where high-care areas are part of

manufacturing, is there physical segregation

between these areas and other parts of the

site?

4.3.5

Does segregation of High Care areas take into

account the flow of product, nature of materials,

equipment, personnel, waste, airflow, air quality

and utilities provision?

4.3.5

Where physical barriers are not in place, has

the site undertaken a full evaluation of the risks

of cross-contamination and are alternative

effective processes in place to protect products

from contamination?

4.3.6

Where high-risk areas are part of the

manufacturing site, is there physical

segregation between these areas and other

parts of the site?

4.3.6

Does segregation of High Risk Areas take into

account the flow of product, nature of materials,

equipment, personnel, waste, airflow, air quality

and utilities provision?

4.3.6

Are systems in place to ensure the location of

transfer points do not compromise the

segregation between high-risk areas and other

areas of the factory?

4.3.6

Are practices in place to minimise risk of

product contamination (e.g. the disinfection of

materials on entry)?

4.4.4

Do the flow of drains not present a risk of

contamination of the high-care/high-risk area

(where applicable)?

4.4.13Are high-risk areas supplied with sufficient

changes of filtered air?

5.2.4Where risks are particularly high, is access to

processing areas only via a changing facility?






Page: 70/146




Identity Preservation




5.3.2

Where a claim is made relating to the

provenance, assured or identity preserved

status of a product or ingredient, does the

facility maintain purchasing records, traceability

of raw material usage and final product packing

records to substantiate claims?

5.3.3

Is the process flow for the production of

products where claims are made documented,

including potential areas for contamination or

loss of identity identified?

2.8.1.1

Are the methods and responsibility for the

identification and processing of Kosher, HALAL,

Organic, Genetically Modified Organisms

(GMO) food and other products requiring the

preservation of their identity preserved status


2.8.1.2

Does identification include a statement of the

product’s identity preserved status of all

ingredients,including additives,

preservatives,processing aids and flavorings?

2.8.1.3

Do raw material and ingredient specifications

identity preserved foods and include

requirements for their handling,

transport,storage and delivery prior to use ?

2.8.1.4

Are assurances concerning the raw material or

ingredient’s identity preserved status by

agreement with the supplier?

2.8.1.5

Does the process description allow for a

product’s identity preserved status to be

maintained during manufacturing?

2.8.1.6Is the processing of identity preserved foods

conducted under controlled conditions?

2.8.1.6.i

Are identity preserved foods ingredients

physically separated from ingredients identified

as incompatible with the identity preserved

food?

2.8.1.6.ii

Is identity preserved food processing completed

in separate rooms,or scheduled as the first

production run,or carried out after the

completion of a thorough sanitation of the area

and equipment ?

2.8.1.6.iii

Is identity preserved food finished product

stored and transported in separate units or

isolated by a physical barrier from non-specialty

product?

2.8.1.7Is the identity preserved status declared in

accordance with current legal requirements?

2.8.1.8

Are customer requirements concerning identity

preserved foods included in the finished

product specification described in 2.3.5, or label

register, and implemented by the supplier?


Page: 71/146


5.3

Are systems of traceability, identification and

segregation of raw materials, intermediate and

finished products in place to ensure that all

claims relating to provenance or assured status

can be substantiated?

5.3.3Are appropriate controls established to ensure

the integrity of the product claims?




5.3.1

Where claims are to be made on finished packs

about the provenance or the assured or 'identity

preserved' status of raw materials used, is the

status of each batch of the raw material verified

and are records maintained?

5.3.2

Does the company undertake documented

mass balance tests at least every six months

and at a frequency to meet the applicable

requirements?



Page: 72/146




Internal Auditing



3.4.1

Is there a planned programme of internal audits

with a scope which covers the implementation

of the HACCP programme, prerequisite

programmes and procedures implemented?

3.4.1

Is the scope and frequency of the audits

established in relation to the risks associated

with the activity and previous audit performance

(all activities are covered at least annually)?

3.4.4

In addition to the internal audit programme, is

there a programme of documented inspections

to ensure that the factory environment and

processing equipment is maintained in a

suitable condition for food production?

3.4.4

Do documented 'condition' inspections include

(where applicable), hygiene inspections to

assess cleaning and housekeeping

performance, fabrication inspections to identify

risks to the product from the building or

equipment?

3.4.4

Is the frequency of documented 'condition'

inspections based on risk but conducted no

less than once per month in open product

areas?


8.4.1.

Is the Internal Audit Program planned,

considering the importance of processes and

systems to be audited?

8.4.1.Does the Internal Audit Program include

reviews of outcomes of previous audits?

8.4.1.Are the Internal Audit Criteria, Scope,

Frequency and Method defined?

8.4.1.

Are the Responsibilities and Requirements for

Planning and Conducting Internal Audits,

Reporting Results and Maintaining Records

defined within a documented procedure?

3.4.3Do internal audit reports identify conformity as

well as non-conformity?

2.5.7.1


for scheduling and conducting internal audits to

verify the effectiveness of the SQF System

including facility and equipment inspections,

pre-requisite programs, food safety plans, food

quality plans and legislative controls



8.4.1.a.

Has the Organisation conducted Internal Audits

at planned intervals to confirm if the Food

Safety Management System conforms to the

planned arrangements established by the

Organisation and by implemented standards?

8.4.1.b.

Has the Organisation conducted Internal Audits

at planned intervals to confirm if the Food

Safety Management System is effectively

implemented and updated?

Page: 73/146


8.4.1.

Are Internal Auditors selected in a manner that

ensures the objectivity and impartiality of the

Audit Process?

8.4.1.Are Internal Auditors excluded from auditing

their own work?

8.4.1.

Does the Management Responsble for the area

being Internally audited ensure that actions are

taken without undue delay to eliminate

identified non-conformances and their root

causes?

8.4.1.Are Internal Audit Follow Up activities inclusive

of the verification of actions taken?

8.4.1.Are Internal Audit Follow Up activities inclusive

of reporting of the Verification Results?

3.4.3Is the internal audit programme fully

implemented?

3.4.3Are internal audit results reported to the

personnel responsible for the activity audited?

2.5.7.1.i

Mandatory - Does the method applied ensure

an internal audit schedule is prepared detailing

the scope and frequency of internal audits?

2.5.7.1.ii


correction and corrective action of deficiencies

identified during the internal audits is

undertaken?

2.5.7.1.iii


audit results are communicated to relevant

management personnel and staff responsible

for implementing and verifying corrective

actions?

2.5.7.3Mandatory - Are staff conducting internal audits

independent of the function being audited?



3.4.3

Are corrective actions and timescales for their

implementation agreed and is completion of the

actions verified?

2.5.7.1.iv


records of internal audits and any corrections

and corrective action taken as a result of

internal audits are maintained?


3.4

Fundamental - Is the company able to

demonstrate it verifies the effective application

of the food safety plan and the implementation

of relevant requirements?



3.4.2

Are internal audits carried out by appropriately

trained and competent auditors, who are

independent from the audited department?

2.5.7.2Mandatory - Are staff conducting internal audits

trained in internal audit procedures?

Page: 74/146




Management Commitment



1.1.1

Does the company have a documented policy

which states both the company's intention to

meet its obligation to produce safe and legal

products to the specified quality and its

responsibility to its customers?

1.1.5

Does the company's senior management

provide the human and financial resources

required to produce food safely in compliance

with the requirements of the implementation of

the HACCP-based food safety plan?


1.1.1Is the safety and quality policy signed by the

person with overall responsibility for the site?

1.1.2


ensure that clear objectives are defined to

maintain and improve the safety, legality and

quality of products manufactured, in

accordance with the quality policy?

1.1.2

Are food safety, quality and legality objectives

documented, including targets or clear

measures of success?

2.1.2.5.i

Mandatory - Is the SQF practitioner employed

by the supplier as a company employee on a

full-time basis?

2.1.2.5.ii

Mandatory - Does the SQF practitioner hold a

position of responsibility in relation to the

management of the supplier’s SQF System?


5.1.

Is there evidence to show that Top

Management is commited to the development

and implementation of the Food Safety

Management System and to continually

improve its effectiveness?

5.1.a.

Does Top Management demonstrate its

commitment by showing that Food Safety is

supported by the business objectives of the

organisation?

5.1.b.


commitment by communicating to the

organisation the importance of meeting the

requirements of this standard, statuatory or

regulatory requirements and customer

requirements relating to Food Safety?

5.1.c.


commitment by establishing the Food Safety

Policy?

5.1.d.


commitment by conducting Management

Reviews?

5.1.e.


commitment by ensuring the availability of

resources?

5.2.Has Top Management defined, documented

and communicated the Food Safety Policy?

Page: 75/146


5.2.a.


Safety Policy is appropriate for the role of the

organisation in the Food Chain?

5.2.b.


Safety Policy conforms with statuatory and

regulatory requirements and with mutually

agreed customer requirements?

5.2.c.


Safety Policy is communicated, implemented

and maintained at all levels of the organisation?

5.2.d.


Safety Policy is reviewed for continued

suitability?

5.2.e.


Safety Policy adequately addresses

communication?

5.2.f.


Safety Policy is supported by measurable

objectives?

5.3.a.

Does Top Management ensure that the

planning of the Food Safety Management

System is carried out to meet the defined

general requirements for this standard for

implementation and Food Safety Management?

5.3.b.

Does Top Management ensure that the integrity

of the Food Safety Management System is

maintained when systemic changes are

planned and implemented?

6.1.

Has the Organisation provided adequate

resources for the establishment,

implementation, maintenance and updating of

the Food Safety and Management System?

6.3.


resources for the establishment and

maintenance of the infrastructure required for

the of the Food Safety and Management

System?

6.4.


resources for the establishment,

implementation, maintenance of the Work

Environment for the Food Safety and

Management System?

7.1.

Has the Organisation planned and developed

the procsses required for the realisation of safe

products?

7.1.

Has the Organisation implemented, operated

and ensured the effectiveness of planned

activities?

7.1.

Has the Organisation implemented, operated

and ensured the effectiveness of Pre-requisite

Programs, Operational Pre-requisite Programs

and the HACCP Plan(s)?

1.1

Fundamental - Does the company's senior

management demonstrate full commitment to

the implementation of the requirements of the

BRC Global Standard for Food Safety?

Page: 76/146


1.1

Fundamental - Does the company's senior

management demonstrate full commitment to

processes which facilitate continual

improvement of food safety and quality

management?

1.1.1Is the safety and quality policy communicated

to all staff?

1.1.2Are food safety, quality and legality objectives

clearly communicated to relevant staff?

1.1.6

Does the company's senior management have

a system in place to ensure that the company is

kept informed of scientific and technical

developments, industry codes of practice and

all relevant legislation applicable in the country

of raw material supply, production and, where

known, the country where the product will be

sold?

1.1.7

Does the company have a genuine, original

hard copy or electronic version of the current

BRC Global Standard for Food Safety

available?

1.1.8

Where the company is certified to the BRC

Standard, does it ensure that announced

recertification audits occur on or before the

audit due date indicated on the certificate?

1.1.9

Does the most senior production or operations

manager on site attend the opening and closing

meetings of the audit for Global Standard for

Food Safety certification?

1.1.9

Are relevant departmental managers or their

deputies available as required during the audit

process?

1.1.10


ensure that the root causes of non-conformities

identified at the previous audit have been

effectively addressed to prevent recurrence?

5

Is the company committed to produce food

which is safe and suitable for human

consumption?

5

Is the company committed to producing food

which is safe and suitable for human ,

formulating design requirements with respect to

raw materials, composition, processing,

distribution, and consumer use to be met in the

manufacture and handling of specific food

items?

5

Is the company committed to producing food

which is safe and suitable for human

consumption, designing, implementing,

monitoring and reviewing effective control

systems?

5

Is the company committed to reducing the risk

of unsafe food by taking preventive measures

to assure the safety and suitability of food at an

appropriate stage in the operation by controlling

food hazards?

5.1



HACCP by identifying any steps in their

operations which are critical to the safety of

food?

Page: 77/146


5.1



HACCP by implementing effective control

procedures at those steps?

5.1

In relevent cases is a system based on expert

advice and involving documentation,

appropriate and implemented?

2.1.1.1.i

Mandatory - Has senior management prepared

and implemented a policy statement that

outlines the organization’s commitment to

supply safe food?

2.1.1.1.ii



outlines the methods used to comply with its

customer and regulatory requirements and

continually improve its food safety and quality

management system?

2.1.1.1.iii



outlines the organizations commitment to

establish and review food safety and quality

objectives?

2.1.1.2.i

Mandatory - Has the implemented policy

statement that outlines the organizations

commitment to establish and review food safety

and quality objectives been signed by senior

management?

2.1.1.2.ii




and quality objectives been made available to

all staff in a language that is understood?

2.1.1.2.iii




and quality objectives been displayed in a

prominent position and effectively

communicated to all staff?

2.1.2.1

Mandatory - Has the organizational reporting

structure describing those who have

responsibility for food safety and quality and

their interrelationship been clearly defined and

communicated within the organization?

2.1.2.2

Mandatory - Does the senior management

make provision to ensure fundamental food

safety and quality practices are adopted and

maintained?

2.1.2.3


ensure adequate resources are available to

achieve food safety and quality objectives?

2.1.2.3


support the development, implementation and

maintenance and ongoing improvement of the

SQF System?

2.1.2.4Mandatory - Has senior management

designated an SQF practitioner for each site?

Page: 78/146


2.1.2.4.i

Mandatory - Does the SQF practitioner for each

site oversee the development, implementation,

review and maintenance of the SQF System,

including food safety fundamentals outlined in

2.4.2, the food safety plan outlined in 2.4.3 and

the food quality plan outlined in 2.4.4?

2.1.2.4.ii


site take appropriate action to maintain the

integrity of the SQF System?




5.2.3

Are management systems, offering an effective

way of ensuring the safety and suitability of

food, in place?

2.1

Mandatory - Can the producer/supplier provide

evidence of its commitment to implement and

maintain an effective SQF System and to

support its ongoing improvement?



2.1.2.4.iii


site communicate to relevant personnel all

information essential to ensure the effective

implementation and maintenance of the SQF

System?

2.1.2.5.iiiMandatory - Has the SQF practitioner

completed a HACCP training course?

2.1.2.5.iv

Mandatory - Is the SQF practitioner competent

to implement and maintain HACCP based food

safety plans and food quality plans?

2.1.2.5.v

Mandatory - Does the SQF practitioner have a

understanding of the SQF Code Level 3 and

the requirements to implement and maintain

SQF System relevant to the supplier scope of

certification?

Page: 79/146




Management Review



1.1.4

Does the company have a demonstrable

management review meeting programme which

enables food safety, legality and quality issues

to be brought to the attention of senior

management at least monthly and to allow for

the resolution of issues requiring immediate

action?


5.8.1.Are records of Management Reviews

maintained?

1.1.3Are records of management review meetings

documented and used to revise the objectives?

1.1.3

Are records of management review meetings

communicated to appropriate staff, and are

actions implemented within agreed time

scales?

2.1.4.5

Mandatory - Are all records of all reviews and

reasons for amending documents,validations

and changes to the SQF System maintained?


5.8.1.

Does Top Management review the

organisation's Food Safety Management

System at planned intervals to ensure

appropriate outcomes?

5.8.1.

Do Management Review outcomes include

opportunities for improvements and the need

for change?

5.8.2.a.

Do Management Review inputs include follow

ups from previous Management Review

Meetings?

5.8.2.b.Do Management Review inputs include

analysis of results of verifiation activities?

5.8.2.c.

Do Management Review inputs include

changing circumstances that can impact upon

Food Safety?

5.8.2.d.


emergency situations, accidents and

withdrawals?

5.8.2.e.


reviewing results from system-updating

activities?

5.8.2.f.

Do Management Review inputs include review

of communications, including customer

feedback?

5.8.2.g.Do Management Review inputs include

outcomes of external audis or inspections?

5.8.2.

Is Management Review data presented in a

manner that relates the information to the

obectives of the Food Safety Management

System?

5.8.3.a.

Do Management Review outputs include

decisions and actions related to the assurance

of Food Safety?

Page: 80/146


5.8.3.b.


decisions and actions related to the

improvement of the effectiveness of the Food

Safety Management System?

5.8.3.c.


decisions and actions related to Resourcing

needs?

5.8.3.d.


decisions and actions related to revisions of the

organisation's Food Safety Policy and related

Objectives?

1.1.3

Are management review meetings attended by

the site's senior management at appropriate

planned intervals, annually as a minimum, to

review the site performance against food

safety, quality and legality objectives?

1.1.3

Does the management review process include

the evaluation of previous management review

action plans and time frames?

1.1.3


the evaluation of results of internal, second

party and/or third party audits?

1.1.3


the evaluation of incidents, corrective actions,

out of specification results and non-conforming

materials?

1.1.3


the evaluation of review of the management of

the HACCP system?

1.1.3Does the management review process include

the evaluation of resource requirements?

1.1.3

Are the decisions and actions of management

review meetings effectively agreed within the

review process?

2.1.4.1

Mandatory - Is the senior management

responsible for reviewing the SQF System and

documenting the review procedure?

2.1.4.1.i


review of the SQF System include the policy

manual?

2.1.4.1.ii

Mandatory - Does the the senior management

review of the SQF System include the Internal

and External audit findings?

2.1.4.1.iii


review of the SQF System include Corrective

actions and their investigations and resolution?

2.1.4.1.iv


review of the SQF System include Customer

complaints and their resolution and

investigation?

2.1.4.2

Mandatory - Is the SQF System in its entirety

reviewed at least annually by senior

management?

2.1.4.3

Mandatory - Are food safety fundamentals, food

safety Plans and food quality plans reviewed

when any changes implemented have an

impact on the supplier’s ability to deliver safe,

quality food?

Page: 81/146


2.1.4.4

Mandatory - Is the SQF practitioner responsible

for validating changes to food safety

fundamentals, food safety plans and food

quality plans that have an impact on the

supplier’s ability to deliver safe, quality food?

2.1.4.4

Mandatory - Have changes to food safety

fundamentals, food safety plans and food

quality plans that have an impact on the

supplier’s ability to deliver safe, quality food

been validated??






Page: 82/146




Packaging and Labelling Standards



9.1

Is the company aware that lot identification is

essential in product recall and also helps with

stock rotation?


5.4.1

Are certificates of conformity or other evidence

available for product packaging to confirm it

conforms to relevant food safety legislation and

is suitable for its intended use?

9

Is information for industry or trade users clearly

distinguishable from that for consumers,

particularly on food labels?

9.2

Are all food products accompanied by or

bearing adequate information to enable the

next person in the food chain to handle, display,

store, prepare and use the product safely and

correctly?

9.3

Are all prepackaged foods labelled with clear

instructions to enable the next person in the

food chain to handle, display, store, prepare

and use the product safely and correctly?

9.3

Do all labels follow the Codex General

Standard for the Labelling of Prepackaged

Foods?

2.3.2.5.ii

In the absence of a certificate of conformance,

certificate of analysis, or letter of guarantee,

have tests and analyses to confirm the absence

of potential chemical migration from the

packaging to the food contents been conducted

and records maintained?


5.4

Is product packaging appropriate for the

intended use and is it stored under conditions

to minimise contamination and deterioration?

5.4.1

When purchasing or specifying food contact

packaging, has the supplier of packaging

materials been made aware of any particular

characteristics of the food (e.g. high fat content,

pH or usage conditions such as microwaving)

which may affect packaging suitability?

5.4.2Is packaging stored away from raw materials

and finished product (where appropriate)?

5.4.2

Are any part-used packaging materials, suitable

for use, effectively protected from

contamination and clearly identified before

being returned to an appropriate storage area?

5.4.2

Is obsolete packaging stored in a separate area

and are systems in place to prevent accidental

use?

5.4.3

Are product contact liners (or raw material

work-in-progress contact liners) purchased by

the company, appropriately coloured and

resistant to tearing to prevent accidental

contamination?

Page: 83/146


9

Do products bear appropriate information to

ensure that adequate and accessible

information is available to the next person in the

food chain to enable them to handle, store,

process, prepare and dispay the product safely

and correctly?

9


ensure that the lot or batch can easily be

identified and recalled if necessary?

9


ensure that consumers have enough

knowledge of food hygiene to enable them to

understand the importance of product

information?

9




make informed choices appropriate to the

individual?

9




prevent contamination and growth of foodborne

pathogens by storing, preparing and using it

correctly?

9.1

Does the company permanently mark each

food container to identify the producer and the

lot?

9.1

Does the company apply the Codex General

Standard for the Labelling of Prepackaged

Foods?

9.4Are consumers exposed to health education

programmes that cover general food hygiene?

9.4

Do the programmes allow the consumer to


information and to follow any instructions

accompanying products?

9.4

Do the programmes allow the consumer to


information and to make informed choices?

9.4

Are consumers made aware of the relationship

between time/temperature control and

foodborne illness?

5.4

Do packaging design and materials provide

adequate protection for products to minimize

contamination, prevent damage, and

accommodate proper labelling?

5.4

Are packaging materials or gases, where used,

non-toxic and do not pose a threat to the safety

and suitability of food under the specified

conditions of storage and use?

5.4Is reusable packaging suitably durable, easy to

clean and (where necessary) disinfect?

5.4Is reusable packaging suitably durable, easy to

clean and, where necessary, disinfect?


2.3.2.6

Are product labels accurate and in compliance

with the relevant legislation and approved by

qualified company personnel?

Page: 84/146





9

Does insufficient product information and/or

inadequate knowledge of food hygiene lead to

products being mishandled at later stages in

the food chain?

2.3.2.5.i

Does Validation of packaging materials include

certification that all packaging that comes into

direct contact with food meets either regulatory

acceptance or approval criteria?


Page: 85/146




Personal Hygiene Standards




7.4.1

Has the company documented and

communicated to all employees, contractors or

visitors the rules regarding the wearing of

protective clothing in specified work areas (e.q.

high-care or low-risk areas)?

7.4.1

Are there policies relating to the wearing of

protective clothing away from the production

environment (e.g. removal before entering

toilets, use of canteen and smoking areas)?

7.2.1

Are the requirements for personal hygiene

documented and communicated to all

personnel?

7.2.1

Do documented and communicated personal

hygiene requirements include the exclusion of

watches?

7.2.1



jewellery, with the exception of a plain wedding

ring or wedding wristband?

7.2.1



rings and studs in exposed parts of the body,

such as ears, noses, tongues and eyebrows?

7.2.1


hygiene procedures include requirements for

fingernails to be kept short, clean and

unvarnished and for false fingernail exclusion?

7.2.1



excessive perfume or aftershave?

7.2.5

Are processes and written instructions for staff

in place to control the use and storage of

personal medicines, so as to minimise the risk

of product contamination?

7.3

Does the company ensure that procedures are

in place to ensure that employees, agency staff,

contractors or visitors are not a source of

transmission of food-borne diseases to

products?

7.3.1

Does the company have a procedure which

enables notification by employees, including

temporary employees, of any relevant infection,

disease or condition with which they may have

been in contact or may be suffering from?

7.3.2

Where there may be a risk to product safety,

are visitors and contractors required to

complete a health questionnaire or otherwise

confirm that they are not suffering from a

condition which may put product safety at risk,

prior to entering the raw material, preparation,

processing, packing and storage areas?

Page: 86/146


7.3.3


employees, contractors and visitors, relating to

action to be taken where they may be suffering

from, or have been in contact, with an infectious

disease, including expert medical advice where

required?


7.4

Is suitable company-issued protective clothing

worn by employees, contractors or visitors

working in or entering production areas?

7.4.2Is protective clothing available that is provided

in sufficient numbers for each employee?

7.4.2

Is protective clothing available that is of suitable

design to prevent contamination of the product

(as a minimum containing no external pockets

above the waist or sewn on buttons)?

7.4.2

Is protective clothing available that fully

contains all scalp hair to prevent product

contamination?

7.4.2

Is protective clothing available that includes

snoods for beards and moustaches where

required to prevent product contamination?

7.4.3

Does the laundering of protective clothing take

place by an approved contracted or in-house

laundry using defined and verified criteria to

validate the effectiveness of the laundering

process?

7.4.3

Is washing of workwear by the employee

exceptional and only acceptable where the

protective clothing is to protect the employee

from the products handled and the clothing is

worn in enclosed product or low-risk areas

only?

7.4.5Where gloves are used, are they replaced

regularly?

7.4.5

Where appropriate, are gloves suitable for food

use, of a disposable type, of a distinctive colour

(blue where possible), be intact and not shed

loose fibres?

7.4.6

Where items of personal protective clothing that

are not suitable for laundering are provided

(such as chain mail, gloves and aprons), are

these cleaned and sanitised at a frequency

based on risk?

7.2

Are the company's personal hygiene standards

appropriate to the products produced,

documented, and adopted by all personnel,

including agency staff, contractors and visitors

to the production facility?

7.2.2

Is hand cleaning performed on entry to the

production areas and at a frequency that is

appropriate to minimise the risk of product

contamination?

7.2.3

Are all cuts and grazes on exposed skin

covered by an appropriately coloured plaster

that is different from the product colour

(preferably blue) and containing a metal

detectable strip?

Page: 87/146


7.2.3

Where appropriate, in addition to the plasters

worn for injuries, is a glove worn where

required?

7

Have procedures been put into place to ensure

that those who directly/indirectly contact food

do not contaminate it?

7

Have checks been put into place to ensure that

those who directly/indirectly contact food

maintain an appropriate degree of personal

cleanliness and behave and operate in an

appropriate manner?

7.3

Do food handlers maintain a high degree of

cleanliness, wear suitable protective clothing,

head covering and footwear?

7.3

Do food handlers with cuts and wounds (who

are permitted to continue working) have the

injury covered with suitable waterproof

dressings?

7.3Do personnel always wash their hands when

personal cleanliness may affect food safety?

7.3

Do personnel always wash their hands at the

start of food handling activities, after going to

the toilet and after handling raw food or any

contaminated material?

7.3

Do personnel always wash their hands at the

start of food handling activties, after going to

the toilet and after handling raw food or any

contaminated material?

7.4

Do personnel involved in food handling

activities refrain from the following: smoking,

spitting, chewing, eating, sneezing or coughing

over unprotected food?

7.4

Do personnel involved in food handling

activities refrain from wearing personal effects

such as: jewellery, watches, pins or other items

that may contaminate food?

7.5

Do visitors to food handling, manufacturing or

processing areas wear protective clothing and

adhere to personal hygiene standards as

appropriate?

3.4

Are appropriate facilities and procedures in

place to ensure that an acceptable level of

personal hygiene is maintained?

5.2.4

Does the company specifiy that access to

processing areas may need to be restricted or

controlled?

5.2.4

Are personnel required to put on clean

protective clothing including footwear and wash

their hands before entering?




7.2.1Is compliance with the personal hygiene

requirements checked routinely?

7.2.4

Where metal detection equipment is used, is a

sample from each batch of plasters

successfully tested through the equipment with

records kept?

Page: 88/146




Page: 89/146




Pest and Vermin Control



6.3.1

Is the company aware of pests that pose a

major threat to the safety and suitability of food

and that pest infestations can occur where

there are breeding sites and a supply of food?


4.13.1Is the frequency of Pest Control inspections

determined by a documented risk assessment?

4.13.1

Where the services of a pest control contractor

are employed, is the service contract clearly

defined and reflects the activities of the site?

4.13.2

Where a company undertakes its own pest

control, can it effectively demonstrate that there

is ready access to specialist technical

knowledge when required?

4.13.3

Are pest control documentation and records

maintained, including as a minimum, an up-to-

date plan of the full site identifying numbered

pest control device locations?

4.13.3


maintained, including as a minimum

identification of the baits and/or monitoring

devices on site?

4.13.3


maintained, including as a minimum, clearly

defined responsibilities for site management

and for the contractor?

4.13.3


maintained, including as a minimum, details of

pest control products used, including

instructions for their effective use and action to

be taken in case of emergencies?

4.13.3


maintained, including as a minimum any

observed pest activity?

4.13.3


maintained, including as a minimum details of

pest control treatments undertaken?

4.13.4Are missing bait boxes recorded, reviewed and

investigated?

4.13.7

Are records of pest control inspections, pest

proofing and hygiene recommendations and

actions taken maintained?

4.13.8

Has an in-depth, documented pest control

survey been undertaken at a frequency based

on risk, but typically quarterly, by a pest control

expert to review the pest control measures in

place?

4.13.9

Do records of pest control inspections include a

catch analysis from trapping devices to identify

problem areas?


Page: 90/146


4.13

Does the whole site have an effective

preventive pest control programme in place to

minimise the risk of infestation and including

having appropriate resources available to

rapidly respond to any issues which occur to

prevent risk to products?

4.13.1

Does the company either contract the services

of a competent pest control organisation, or

have appropriately trained staff, for the regular

inspection and treatment of the site to deter and

eradicate infestation?

4.13.2


control, can it effectively demonstrate that

sufficient resources are available to respond to

any infestation issues?

4.13.2



dedicated locked facilities are used for the

storage of pesticides?

4.13.4

Are bait stations robust, of tamper resistant

construction, secured in place and

appropriately located to prevent any

contamination risk to product?

4.13.4

Are toxic rodent baits excluded from use within

production areas or storage areas where open

product is present, except when treating an

active infestation?

4.13.5Are fly-killing devices and/or pheromone traps

correctly sited and operational?

4.13.5

If there is a danger of insects being expelled

from a fly-killing extermination device and

contaminating the product, are alternative

systems and equipment used?

4.13.8

Does the timing of the pest control survey allow

access to equipment for inspection where a risk

of stored product insect infestation exists?

6.3.1Are good hygiene practices employed to avoid

creating an environment conducive to pests?

6.3.1

Are good sanitation, inspection of incoming

materials and good monitoring implemented to

minimize the likelihood of infestation and

thereby limit the need for pesticides?

6.3.2

Are buildings kept in good repair and condition

to prevent pest access and to eliminate

potential breeding sites?

6.3.2

Are holes, drains and other places where pests

are likely to gain access kept sealed, for

example the placement of wire mesh screens

on open windows, doors and ventilators to

reduce the problem of pest entry?

6.3.2

Are animals, wherever possible, excluded from

the grounds of factories and food processing

plants?

6.3.3

Is the company aware that the availability of

food and water encourages pest harbourage

and infestation and that potential food sources

should be stored in pest-proof containers

and/or stacked above the ground and away

from walls?

Page: 91/146


6.3.3

Are areas both inside and outside food

premises kept clean and where appropriate,

refuse is stored in covered, pest-proof

containers?

6.3.4Are establishments and surrounding areas

regularly examined for evidence of infestation?

6.3.5

Are pest infestations dealt with immediately and

without adversely affecting food safety or

suitability?

6.3.5

Is treatment with chemical, physical or

biological agents carried out without posing a

threat to the safety or suitability of food?



4.13.6

In the event of infestation, or evidence of pest

activity, is immediate action taken to eliminate

the hazard?

4.13.6

Are any potentially (pest) affected products

subject to the non-conforming product

procedure?

4.13.7

Are relevant recommendations made by the

Pest contractor or in-house expert carried out in

a timely manner?

4.13.9

Is the pest control catch analysis used as a

basis for improving the pest control

procedures?


4.13.9

Are results of pest control inspections assessed

and analysed for trends on a regular basis, but

as a minimum, annually or in the event of an

infestation?



4.13.2


control, can it effectively demonstrate that pest

control operations are undertaken by trained

and competent staff with sufficient knowledge

to select appropriate pest control chemicals and

proofing methods, and who understand the

limitations of use, relevant to the biology of the

pests associated with the site?

4.13.2



legislation governing the use of pest control

products is understood?

Page: 92/146




Premise Amenities Standards




4.8.1

Where there is direct access to production,

packing or storage areas, has a risk

assessment been carried out and procedures

implemented accordingly (e.g. the provision of

cleaning facilities for footwear)?


4.8Are staff facilities sufficient to accommodate the

required number of personnel?

4.8Are staff facilities designed and operated to

minimise the risk of product contamination?

4.8Are facilities maintained in good and clean

condition?

4.8.1

Are designated changing facilities provided for

all personnel, whether staff, visitor or

contractor?

4.8.1

Are designated changing facilities sited to allow

direct access to the production, packing or

storage areas without recourse to any external

area?

4.8.2

Are storage facilities of sufficient size to

accommodate personal items provided for all

personnel who work in raw material handling,

preparation, processing, packing and storage

areas?

4.8.3Are facilities available to separate clean and

dirty workwear?

4.8.6

Are suitable and sufficient hand-washing

facilities provided at access to, and at other

appropriate points within, production areas?

4.8.6

Do hand-wash facilities provide as a minimum,

sufficient quantity of water at a suitable

temperature?

4.8.6Do hand-wash facilities provide as a minimum,

liquid soap?

4.8.6

Do hand-wash facilities provide as a minimum,

single use towels or suitably designed and

located air driers?


water taps with hand-free operation?


advisory signs to prompt hand-washing?

4.8.7

Are toilets adequately segregated and do not

open directly into production, packing and

storage areas?

4.8.7

Are toilets provided with hand-washing facilities

comprising basins with soap and water at a

suitable temperature?

4.8.7Are toilets provided with hand-washing facilities

comprising adequate hand-drying facilities?

4.8.7

Are toilets provided with hand-washing facilities

comprising advisory signs to prompt hand-

washing?

Page: 93/146


4.8.7

Where hand-washing facilities within toilet

facilities are the only facilities provided before

re-entering production, do the requirements of

4.8.6 apply and are signs in place to direct

people to the hand-wash facilities before

entering production?

4.8.8

Where smoking is allowed under national law,

are designated controlled smoking areas

provided which are both isolated from

production areas to an extent that ensures

smoke cannot reach the product and fitted with

sufficient extraction to the exterior of the

building?

4.8.8

Are adequate arrangements for dealing with

smokers' waste provided at smoking facilities,

both inside and at exterior locations?

4.8.8

Is all food brought into manufacturing premises

by staff appropriately stored in a clean and

hygienic state?

4.8.8Is food prohibited from being taken into storage,

processing or production areas?

4.8.8

Where eating of food is allowed outside during

breaks, is this in a suitable designated area

with appropriate control of waste?

4.8.9

Where catering facilities are provided on the

premises, are they suitably controlled to

prevent contamination of product (e.g. as a

source of food poisoning or introduction of

allergenic material to the site)?

4.4.4

Are personnel hygiene facilities available to

ensure that an appropriate degree of personal

hygiene can be maintained and to avoid

contaminating food?

4.4.4

Where appropriate, do facilities include

adequate means of hygienically washing and

drying hands, including wash basins and a

supply of hot and cold (or suitably temperature

controlled) water?

4.4.4Where appropriate, do facilities include

lavatories of appropriate hygienic design?

4.4.4Where appropriate, do facilities include

adequate changing facilities for personnel?

4.4.4Are site facilities suitably located and

designated?






Page: 94/146




Premises and Equipment Design and Construction Standards



4.1.1

Has consideration been given to local activities

and the site environment, which may have an

adverse impact on finished product integrity,

and to measures which shall be taken to

prevent contamination?

4.3.1

Are site plans taken into account when

determining the prerequisite programmes for

the particular areas of the site?

4.3.4

In low-risk areas is the process flow, together

with the use of demonstrably effective

procedures, in place to minimise the risk of the

contamination of raw materials,

intermediate/semi-processed products,

packaging and finished products?

4.4.11

Where full protection cannot be provided, are

alternative management such as wire mesh

screens or monitoring procedures in place?


4.3.1

Is there a plan of the site which designates

areas where product is at different levels of risk

from contamination?

4.3.1

Do plans of the site include enclosed product

areas, low-risk areas, high-care areas and high-

risk areas?

4.3.2Do site plans include access points for

personnel and travel routes?

4.3.2Do site plans include location of staff facilities

and routes to the facilities from places of work?

4.3.2 Do site plans include production process flow?

4.3.2Do site plans include routes for the removal of

waste?

4.3.2Do site plans include routes for the movement

of rework?


4.1

Is the production site of suitable size, location,

construction and design to reduce the risk of

contamination and facilitate the production of

safe and legal finished products?

4.1.1

Where measures have been put into place to

protect the site (from potential contaminants,

flooding etc.) are they reviewed in response to

any changes?

4.1.2Are the external areas maintained in good

order?

4.1.2

Where buildings are surrounded by grassed or

planted areas are they regularly tended and

well-maintained?

4.1.2

Are external traffic routes under site control

suitably surfaced and maintained in good repair

to avoid contamination of the product?

Page: 95/146


4.1.3

Is the building fabric maintained to minimise

potential for product contamination (e.g.

elimination of bird roosting sites, sealing gaps

around pipes to prevent pest entry, ingress of

water and other contaminants)?

4.3

Fundamental – Is the factory layout, flow of

processes and movement of personnel

sufficient to prevent the risk of product

contamination and to comply with relevant

legislation?

4.3.2

If it is necessary to allow access through

production areas, are designated walkways

provided that ensure there is adequate

segregation from materials?

4.3.2

Are all facilities designed and positioned, where

possible, so that movement of personnel is by

simple, logical routes?

4.3.7

Does the premises allow sufficient working

space and storage capacity to enable all

operations to be carried out properly under safe

hygienic conditions?

4.4Is the fabrication of the site, buildings and

facilities suitable for the intended purpose?

4.4.1

Are walls constructed, finished and maintained

to prevent the accumulation of dirt, minimise

condensation and mould growth, and facilitate

cleaning?

4.4.2

Are floors suitably hard wearing to meet the

demands of the process, and to withstand

cleaning materials and methods?

4.4.2Are floors impervious and maintained in good

repair?

4.4.3

Is drainage, where provided, sited, designed

and maintained to minimise risk of product

contamination and not compromise product

safety?

4.4.3

Is machinery and piping arranged so that,

wherever feasible, process waste water goes

directly to drain?

4.4.3

Where significant amounts of water are used,

or direct piping to drain is not feasible, do floors

have adequate falls to cope with the flow of any

water or effluent towards suitable drainage?

4.4.5

Are ceilings and overheads constructed,

finished and maintained to prevent the risk of

product contamination?

4.4.6

Where suspended ceilings or roof voids are

present, is adequate access to the void

provided to facilitate inspection for pest activity,

unless the void is fully sealed?

4.4.7

Where there is a risk to product, are windows,

and roof glazing which is designed to be

opened for ventilation purposes, adequately

screened to prevent the ingress of pests?

4.4.8Where they pose a risk to product, are glass

windows protected against breakage?

4.4.9 Are doors maintained in good condition?

4.4.9Are external doors and dock levellers close

fitting or adequately proofed?

Page: 96/146


4.4.9

Are external doors to open product not opened

during production periods, except in

emergencies?

4.4.9

Where external doors to enclosed product

areas are opened, are suitable precautions

taken to prevent pest ingress?

4.4.10

Is suitable and sufficient lighting provided for

correct operation of processes, inspection of

product and effective cleaning?

4.4.11

Where they constitute a risk to product, are

bulbs and strip lights (including those on

electric fly-killer devices) adequately protected?

4.4.12

Is adequate ventilation and extraction provided

in product storage and processing

environments to prevent condensation or

excessive dust?

4.6.Is all food processing equipment used to

minimise the risk of contamination of product?

4.6.1Is all equipment constructed of appropriate

materials?

4.6.1

Does the design and placement of equipment

ensure it can be effectively cleaned and

maintained?

4

Are premises, equipment and facilities located,

designed and constructed to ensure that

contamination is minimised?

4


designed and constructed to ensure that design

and layout permit appropriate maintenance,

cleaning, disinfection and minimise air-bourne

contamination?

4


designed and constructed to ensure that

surfaces and materials, in particular those that

come into contact with food, are non-toxic in

intended use and, where necessary are suitably

durable and easy to clean and maintain?

4


designed and constructed to ensure that, where

appropriate, suitable facilities are available for

temperature, humidity and other controls?

4


designed and constructed to ensure that there

is effective protection against pest access and

harbourage?

4

Has attention been given to good hygenic

design, construction, appropriate location and

provision of adequate facilities to enable

hazards to be effectively controlled?

4.1.1

Has the company considered the environment

where the establishment is located and the

potential efectiveness of any measures taken to

ensure food safety?

4.1.1

Is the establishment located away from

environmentally polluted areas and industrial

activities which pose a serious threat of

contaminating food?

4.1.1

Is the establishment located away from areas

prone to flooding unless sufficient safeguards

are provided?

Page: 97/146


4.1.1Is the establishment located away from areas

prone to infestations of pests?

4.1.1

Is the establishment located away from areas

where wastes, either solid or liquid, cannot be

effectively removed?

4.1.2Is equipment located so that it permits

adequate maintenance and cleaning?

4.1.2Is equipment located so that it functions in its

accordance with intended use?

4.2.1

Does the internal design and layout of the food

establishment permit good food hygiene

practices, including protection from cross-

contamination between and during operations,

by food stuffs?

4.2.2

Are structures within the food establishment

built of durable materials that are easy to clean,

maintain and disinfect?

4.2.2

Are the surfaces of walls, partitions and floors

made of impervious materials with no toxic

effect in intended use?

4.2.2Do walls and partitions have a smooth surface

up to a height appropriate to the operation?

4.2.2Are floors constructed to allow adequate

drainage and cleaning?

4.2.2

Are ceilings and overhead fixtures constructed

and finished to minimize the build up of dirt and

condensation, and the shedding of particles?

4.2.2

Are windows easy to clean, constructed to

minimize the build up of dirt and where

necessary, fitted with removable and cleanable

insect-proof screens?

4.2.2

Do doors have smooth, non-absorbent

surfaces, are they easy to clean and, where

necessary, disinfect?

4.2.2

Are working surfaces that come into direct

contact with food in sound condition, durable

and easy to clean, maintain and disinfect?

4.2.2

Are working surfaces made of smooth, non-

absorbent materials, and inert to the food, to

detergents and disinfectants under normal

operating conditions?

4.2.3

Do premises and structures covered here

include market stalls, mobile sales and street

vending vehicles and temporary premises in

which food is handled, such as tents and

marquees?

4.2.3

Are such premises and structures sited,

designed and constructed to avoid, as far as

reasonably practicable, contaminating food and

harbouring pests?

4.3.1

Are equipment and containers (other than

once-only use containers and packaging)

coming into contact with food, designed and

constructed to ensure that, where necessary,

they can be adequately cleaned, disinfected

and maintained to avoid the contamination of

food?

4.3.1Are equipment and containers made of

materials with no toxic effect in intended use?

Page: 98/146


4.3.1

Is equipment durable and movable or capable

of being disassembled to allow for

maintenance, cleaning, disinfection, monitoring

and, for example, to facilitate inspection for

pests?

4.3.2

Is equipment used to cook, heat, treat,cool,

store or freeze food designed to achieve the

required food temperatures as rapidly as

necessary in the interests of food safety and

suitability, and maintain them effectively?

4.3.2Is equipment designed to allow temperatures to

be monitored and controlled?

4.3.2

Does equipment have effective means of

controlling and monitoring humidity, air-flow and

any other characteristic likely to have a

detrimental effect on the safety or suitability of

food?

4.4.2Are adequate drainage and waste disposal

systems and facilities provided?

4.4.2

Are adequate drainage and waste disposal

systems and facilities designed and constructed

so that the risk of contaminating food or the

potable water supply is avoided?

4.4.5

Depending on the nature of the food operations

undertaken, are adequate facilities available for

heating, cooling, cooking, refrigerating and

freezing food, for storing refrigerated or frozen

foods, monitoring food temperatures, and when

necessary, controlling ambient temperatures to

ensure the safety and suitability of food?

4.4.6

Are adequate means of natural or mechanical

ventilation provided, in particular to minimize

air-borne contamination of food, for example,

from aerosols and condensation droplets?

4.4.6


ventilation provided, in particular to control

ambient temperatures?

4.4.6



odours which might affect the suitability of

food?

4.4.6



humidity, where necessary, to ensure the safety

and suitability of food?

4.4.7

Is adequate natural or artificial lighting provided

to enable the undertaking to operate in a

hygienic manner?

4.4.7Where necessary, is lighting not such that the

resulting colour is misleading?

4.4.7Is the intensity of lighting adequate to the

nature of the operation?

4.4.7Are lighting fixtures protected to ensure that

food is not contaminated by breakages?

4.4.6

Are ventilation systems designed and

constructed so that air does not flow from

contaminated areas to clean areas and, where

necessary, they can be adequately maintained

and cleaned?

Page: 99/146


4.4.8

Where necessary, are adequate facilities for the

storage of food, ingredients and non-food

chemicals (e.g. cleaning materials, lubricants,

fuels) provided?

4.4.8

Where appropriate, are food storage facilities

designed and constructed to permit adequate

maintenance and cleaning?

4.4.8


designed and constructed to avoid pest access

and harbourage?

4.4.8


designed and constructed to enable food to be

effectively protected from contamination during

storage?

4.4.8


designed and constructed to provide an

environment which minimizes the deterioration

of food (e.g. by temperature and humidity

control)?

4.4.8Are the type of storage facilities required

dependent on the nature of the food?



4.1.1

If the environment has been inspected and

found to be a threat to food safety or has the

potential for contamination, has the location

been dismissed?


4.6.Is all food processing equipment suitable for its

intended purpose?

4.6.2

Is equipment which is in direct contact with food

suitable for food contact and does it meet legal

requirements where applicable?



Page: 100/146




Preventative Maintenance and Reactive Maintenance Standards




4.7.1

Is there a documented planned maintenance

schedule or condition monitoring system which

includes all plant and processing equipment?

4.7.1Are the maintenance requirements defined

when commissioning new equipment?

4.7.4

Is maintenance work followed by a documented

hygiene clearance procedure, which records

that product contamination hazards have been

removed from machinery and equipment?

4.7.5

Are materials used for equipment and plant

maintenance that pose a risk by direct or

indirect contact with raw materials, intermediate

and finished products, such as food grade and

non-food grade chemicals controlled.?


4.7

Is an effective maintenance programme in

operation for plant and equipment, to prevent

contamination and reduce the potential for

breakdowns?

4.7.2

In addition to any planned maintenance

programme, where there is a risk of product

contamination by foreign bodies arising from

equipment damage, is equipment inspected at

predetermined intervals, inspection results

documented and appropriate action taken?

4.7.3

Where temporary repairs are made, are there

controls to ensure the safety or legality of

product is not jeopardised?

4.7.3

Are temporary measures permanently repaired

as soon as practicable and within a defined

timescale?

4.7.4

Does the company ensure that the safety or

legality of product is not jeopardised during

maintenance and subsequent cleaning

operations?

4.7.6

Are engineering workshops kept clean and tidy

and are controls in place to prevent

contamination risks to the product (e.g.

provision of swarf mats at the entrance/exit of

workshops)?

4.3.3

Are contractors involved in maintenance or

repair activities under the supervision of a

nominated person?

4.3.8

Are temporary structures constructed during

building work or refurbishment designed and

located to avoid pest harbourage and ensure

the safety and quality of products?






Page: 101/146


Page: 102/146




Primary Production



3.2

Are the potential effects of primary production

activities on the safety and suitability of food

considered at all times?

3.2

Are on-farm programmes which achieve

specific food safety goals regarded as

important in primary production and

encouraged?


3

Does Primary Production adopt practices and

measures to ensure food is produced under

appropriately hygenic conditions?


3

Is Primary Production managed in a way that

ensures food is safe and suitable for its

intended use?

3

Does Primary Production avoid the use of

areas where the environment poses a threat to

food safety?

3

Does Primary Production control contaminants,

pests, diseases of animals and plants so they

do not pose a threat to food safety?

3

Is Primary Production set up to reduce the

likelihood of introducing a hazard that which

may adversely affect the safety of food, or its

suitability for consumption, at later stages of the

food chain?

3.1

Is primary food production carried out in areas

where the presence of potentially harmful

substances would lead to unnacceptable levels

of such substances in food?

3.2

Have producers implemented practical

measures to control contamination from air,

soil, water, feedstuffs, fertilisers (including

natural fertilisers), pesticides, veterinary drugs,

or any other agent used in primary production?

3.2


measures to control plant and animal health so

that it does not provide a threat to human

health through food consumption, or adversely

affect the suitability of the product?

3.2


measures to protect food sources from faecal

and other contamination?

3.2


measures to manage wastes and store harmful

substances appropriately?






Page: 103/146




Process Control Management



5.2.1

Is the company aware that inadequate food

temperature control is one of the most common

causes of foodborne illness or food spoilage?


6.1.1

Are process specifications and work

instructions inclusive (where applicable) of

recipes - including identification of any

allergens?

6.1.1



mixing instructions, speed, time?

6.1.1



equipment process settings?

6.1.1



cooking times and temperatures?

6.1.1



labelling instructions?

6.1.1



coding and shelf life marking?

6.1.1


instructions inclusive (where applicable) of any

additional critical control points identified in the

HACCP plan?

6.1.7

Are documented procedures in place to ensure

that products are packed into the correct

packaging and correctly labelled?

3.3

Have procedures been set up to sort food and

ingredients to segregate material which is

evidently unfit for human consumption?

3.3

Have procedures been set up to protect food

and food ingredients from contamination by

pests, or by chemical, physical or

microbiological contaminants or other

objectional substances during handling, storage

and transport?


5.2.5

In manufacturing and processing, are suitable

detection or screening devices used where

necessary?

4.5.4Is compressed air, used directly in contact with

the product, filtered?

4.9


place to control the risk of chemical or physical

contamination of product with raw material

handling, preparation, processing, packing and

storage areas?

Page: 104/146


6.1

Fundamental - Does the company operate to

documented procedures and/or work

instructions that ensure the production of

consistently safe and legal product with the

desired quality characteristics, in full

compliance with the HACCP food safety plan?

6.1.1

Are documented process specifications and

work instructions available for the key

processes in the production of products to

ensure product safety, legality and quality?

6.2

Does the company operate a quantity control

system which conforms to legal requirements in

the country where the product is sold and any

additional industry sector codes or specified

customer requirements?

3.3

Has care been taken to prevent, as practicable,

deterioration and spoilage through appropriate

measures which may include controlling

temperature, humidity and/or other controls?

3.4


place to ensure that any necessary cleaning

and maintenance is carried out effectively?

5.1

Do control procedures include simple elements,

such as checking stock rotation calibrating

equipment, or correctly loading refrigerated

display units?

5.1

In relevent cases is a system based on expert

advice, and involving documentation,

appropriate and implemented?

5.3

Is no raw material or ingredient accepted by an

establishment if it is known to contain parasites,

undesirable micro organisms, pesticides,

veterinary drugs or toxic, decomposed or

extraneous substances which would not be

reduced to an acceptable level by normal

sorting and/or processing?



6.1.5

In the case of equipment failure or deviation of

the process from specification, are procedures

in place to establish the safety status and

quality of the product to determine the action to

be taken?


6.1.3

In circumstances where process parameters

are controlled by in-line monitoring devices, are

these linked to a suitable failure alert system

that is routinely tested?

6.1.7

Do packaging check procedures include

verification of any code information or other

printing carried out at the packing stage?

6.2.1

Does the frequency and methodology of

quantity checking meet the requirements of

appropriate legislation governing quantity

verification, and are records of checks

maintained?

Page: 105/146


6.2.2

Where the quantity of the product is not

governed by legislative requirements (e.g. bulk

quantity), does the product conform to

customer requirements and are records

maintained?


6.1.4

Where variation in processing conditions may

occur within equipment critical to the safety or

quality of products, are the processing

characteristics validated at a frequency based

on risk and performance of equipment (e.g.

heat distribution in retorts, ovens and

processing vessels or temperature distribution

in freezers and cold stores)?


Page: 106/146




Product Assessment and Testing




5.5.1.1

Is there a scheduled programme of testing,

covering products and the processing

environment which may include microbiological,

chemical, physical and organoleptic testing

according to risk?

5.5.1.1Are the methods for product testing including,

frequency and specified limits documented?


5.5

Does the company undertake or subcontract

inspection and analyses which are critical to

confirm product safety, legality and quality,

using appropriate procedures, facilities and

standards?

2.5.6.1

Are the methods, responsibility and criteria for

sampling, inspecting and/or analyzing raw

materials, finished product and work in

progress, and for analyzing and assessing

product quality and sensory attributes


2.5.6.1.i

Does the method applied ensure inspections

and analyses are completed at regular intervals

as required and to agreed specification and

legal requirements?

2.5.6.1.ii

Does the method applied ensure inspections

are conducted to ensure raw materials, work in

process and finished products comply with the

relevant specification, regulatory requirements,

are true to label and comply with weights and

measure requirements after shelf life trials are

completed?

2.5.6.1.iii

Does the method applied ensure all analyses

are conducted to nationally recognized

methods or alternative methods which are

validated as equivalent to the nationally

recognized methods?

2.5.6.1.iv

Does the method applied ensure, where

external laboratories are utilized to conduct

input or product analysis, the laboratories shall

be accredited to ISO17025 or an equivalent

national standard?

2.5.6.1.v

Does the method applied ensure sensory

analysis and evaluations are completed after

shelf life trials, as appropriate, and at intervals

designed to demonstrate the products sensory

characteristics are consistently being achieved?

2.5.6.1.vi


evaluations comply with the relevant product

sensory attributes specified by the customer?

2.5.6.1.vii


evaluations are conducted by trained personnel

in accordance with established methods or, as

specified by the customer?

2.5.6.2

Are records of all inspections, analyses,

sensory evaluations and actions arising from

inspections, analyses and sensory evaluations

maintained?

Page: 107/146




5.5.1.2Are appropriate actions implemented promptly

to address any unsatisfactory results or trends?


5.5.1.2Are test and inspection results recorded and

reviewed regularly to identify trends?

5.5.1.3

Does the company ensure that a system of on-

going shelf-life assessment is in place, which is

based on risk and includes microbiological and

sensory analysis as well as relevant chemical

factors such as pH and Aw?

5.3

Where necessary, are laboratory tests

conducted to establish fitness for use and only

sound, suitable raw materials or ingredients

used?


5.5.1.3

Do records and results from shelf life tests

validate the shelf life period indicated on the

product?


Page: 108/146




Product Design and Development




5.1.1

Does the company provide clear guidelines on

any restrictions to the scope of new product

developments to control the introduction of

hazards which would be unacceptable to the

company or customers (e.g. the introduction of

allergens, glass packaging or microbiological

risks)?

5.1.2

Are approvals for all new products and changes

to product formulation, packaging or methods of

processing granted before products are

introduced into the factory environment?

5.1.4

Are shelf-life results recorded and retained, and

do they confirm compliance with relevant

microbiological, chemical and organoleptic

criteria?

5.1.4

Where shelf-life trials prior to production are

impractical, for instance for some long-life

products, is a documented science-based

justification for the assigned shelf life

produced?

2.3.1.1


for designing, developing and converting

product concepts to commercial realization


2.3.1.5

Mandatory - Are records of all product design,

process development, shelf life trials and

approvals maintained?


5.4

Do packaging design and materials provide

adequate protection for products to minimize

contamination, prevent damage, and

accommodate proper labelling?

5.1

Are product design and development

procedures in place for new products or

processes and any changes to product,

packaging or manufacturing processes to

ensure that safe and legal products are

produced?

5.1.2

Are all new products and changes to product

formulation, packaging or methods of

processing formally approved by the HACCP

team leader or authorised HACCP committee

member?

5.1.2

Do processes for all new products and changes

to product formulation, packaging or methods of

processing ensure that hazards have been

assessed and suitable controls, identified

through the HACCP system, are implemented?

5.1.3

Are trials using production equipment carried

out where it is necessary to validate that

product formulation and manufacturing

processes are capable of producing a safe

product of the required quality?

5.1.4

Are shelf-life trials undertaken using

documented protocols reflecting conditions

experienced during storage and handling?

Page: 109/146


5.1.5

Are all products labelled to meet legal

requirements for the designated country of use

and do they include information to allow the

safe handling, display, storage, preparation and

use of the product within the food supply chain

or by the customer?

5.1

Are systems applied throughout the food chain

to control food hygiene throughout the shelf-life

of the product through proper product and

process design?

5.2.2

Is the company aware that the steps which

contribute to food hygiene may include, for

example, chilling, thermal processing and

irradiation?

5.2.2

Is the company aware that the steps which

contribute to food hygiene may include, for

example, drying, chemical preservation and

vacuum or modified atmospheric packaging?




5.1.5

Is there a process to verify that ingredient and

allergen labelling is correct, based on the

product recipe?


5.1.6

Where a product is designed to enable a claim

to be made to satisfy a consumer group (e.g. a

nutritional claim, reduced sugar), does the

company ensure that the product formulation

and production process is fully validated to


2.3.1.2

Mandatory - Are product formulations,

manufacturing processes and the fulfillment of

product requirements validated by facility trials,

shelf life trials and product testing?

2.3.1.3

Mandatory - Are shelf life trials conducted

where necessary to establish and validate a

product’s handling and storage requirements

including the establishment of “use by” or “best

before dates”?

2.3.1.3.ii

Mandatory - Are shelf life trials conducted,

where necessary, to establish and validate a

product’s microbiological criteria?

2.3.1.3.iii



product’s consumer preparation, storage and

handling requirements?

2.3.1.4

Mandatory - Is the food safety plan and food

quality plan validated and verified for each new

product and its associated process through

conversion to commercial production and

distribution, or where a change to ingredients,

process, or packaging occurs that may impact

food safety or quality?


Page: 110/146




Product Identification and Traceability




2.3.1.1


for designing, developing and converting

product concepts to commercial realization


2.3.1.5

Mandatory - Are records of all product design,

process development, shelf life trials and

approvals maintained?

7.9.

Are Traceability Records maintained for a

defined period of time, as related to the

handling of potentially unsafe foods?

7.9.

Do Traceability Records facilitate the

appropriate handling of potentially unsafe

products in the event of a Product Recall?

7.9.

Are Traceability Records maintained in

accordance with statutory and regulatory

requirements, including (where applicable) end

product lot identification?

7.9.

Are Traceability Records maintained in

accordance with customer requirements,

including (where applicable) end product lot

identification?

2.4.7.1


the product is reworked (or recouped)


2.4.7.1.i

Does the product rework method ensure the

reworking operations are supervised by

qualified personnel?

2.4.7.1.ii

Does the product rework method ensure the

reworked product is clearly identified and

traceable?

2.4.7.1.iii

Does the product rework method ensure that

each batch of reworked product is inspected or

analyzed as required before release?

2.4.7.1.iv


inspections and analyses shall conform to the

requirements for verification outlined in element

2.5.6?

2.4.7.1.v


the release of reworked product shall conform

to the requirements outlined in element 2.4.8?

2.4.7.2


records of all reworking operations is

maintained?

2.6.1.1


for identifying products during all stages of

production and storage documented and

implemented?

2.6.1.1.i

Mandatory - Does the product identification

system ensure raw materials,work in progress

and finished product are clearly identified

during all stages of receipt,production,storage

and dispatch?

Page: 111/146


2.6.1.1.ii

Mandatory - Does the product identification

system ensure finished product is labeled to the

customer specification and/or regulatory

requirements?

2.6.1.2Mandatory - Are the Product identification

records maintained?

2.6.2.1

Mandatory - Are the responsibility and methods

used to trace product documented and

implemented?

2.6.2.1.i

Mandatory - Are there methods to trace finished

product traceable to the customer (one up) and

provide traceability through the process to the

supplier and date of receipt of raw materials,

food contact packaging and materials and other

inputs (one back)?

2.6.2.2

Mandatory - Are records of raw and packaging

material receipt and use,and product dispatch

and destination maintained?

2.4.7.1


the product is reworked (or recouped)

documented and implemented ?


7.9.


implemented a traceability system that enables

the identification of all product lots?

7.9.



the identification of all batches of raw

materials?

7.9.



the identification of all batches of production

activities?

7.9.



the identification of all batches of delivery

records?

7.9.Is the Traceability System capable of identifying

incoming materials?

7.9.Is the Traceability System capable of identifying

the initial distribution route of the end product?

3.9

Fundamental - Is the company able to trace all

raw material product lots (including packaging)

from their supplier through all stages of

processing and despatch to their customer and

vice versa?

3.9.1

Is the Identification of raw materials, including

primary and any other relevant packaging and

processing aids, intermediate / semi-processed

products, part-used materials, finished products

and materials pending investigation adequate

to ensure traceability?

3.9.2Does testing of the traceability system facilitate

full traceability within four hours?

3.9.3Where rework or any reworking operation is

performed, is full traceability maintained?

2.6.2.1.iiMandatory - Is product traceability maintained

where product is reworked?


Page: 112/146




3.9.2

Does the company test the traceability system

across the range of product groups to ensure

traceability can be determined from raw

material to finished product and vice versa,

including quantity check / mass balance?

3.9.2

Does testing of the traceability system occur at

a predetermined frequency (at least annually)

and are results retained for inspection?

2.6.2.1.iiiMandatory - Is the effectiveness of the product

trace system tested at least annually?


2.3.1.2

Mandatory - Are product formulations,

manufacturing processes and the fulfillment of

product requirements validated by facility trials,

shelf life trials and product testing?

2.3.1.3

Mandatory - Are shelf life trials conducted

where necessary to establish and validate a

product’s handling and storage requirements

including the establishment of “use by” or “best

before dates”?

2.3.1.3.ii



product’s microbiological criteria?

2.3.1.3.iii



product’s consumer preparation, storage and

handling requirements?

2.3.1.4

Mandatory - Is the food safety plan and food

quality plan validated and verified for each new

product and its associated process through

conversion to commercial production and

distribution, or where a change to ingredients,

process, or packaging occurs that may impact

food safety or quality?


Page: 113/146




Product Recall and Product Withdrawal



3.11.2Does the company have a documented product

withdrawal and recall procedure?

3.11.2

Does the product withdrawal and recall

procedure include identification of key

personnel constituting the recall management

team, with clearly identified responsibilities?

3.11.2


procedure include guidelines for deciding

whether a product needs to be recalled or

withdrawn and the records to be maintained?

3.11.2


procedure include an up-to-date list of key

contacts or reference to the location of such a

list (e.g. recall management team, emergency

services, suppliers, customers, Certification

Body, regulatory authority)?

3.11.2


procedure include a communication plan

including the provision of information to

customers, consumers and regulatory

authorities in a timely manner?

3.11.2


procedure include details of external agencies

providing advice and support as necessary

(e.g. specialist laboratories, regulatory authority

and legal expertise)?

3.11.2


procedure include a plan to handle the logistics

of product traceability, recovery or disposal of

affected product and stock reconciliation?


7.10.4.Do Recall/Withdrawal Records include the

cause, extent and results?

3.11.3

Are results of the product recall and withdrawal

procedure test retained, and do they include

timings of key activities?

5.8

Do managers ensure effective procedures are

in place to deal with any food safety hazard and

to enable the complete, rapid recall of any

implicated lot of the finished food from the

market?

2.6.3.1Are the methods used recall or withdrawal

product documented?

2.6.3.1.i

Is the senior management responsibility

regarding product withdrawal or recall

documented?

2.6.3.1.ii

Does the documented procedure for

recall/withdrawal of product include the source

of legal and/or expert advice?

2.6.3.1.iii


recall/withdrawal of product include an outline

of the communication plan to inform customers,

in a timely manner, appropriate to the nature of

the incident?

Page: 114/146


2.6.3.1.iii

Does the documented procedure for recall /

withdrawal of product include an outline of the

communication plan to inform consumers, in a

timely manner, appropriate to the nature of the

incident?

2.6.3.1.iii

Does the documented procedure for recall /

withdrawal of product include an outline of the

communication plan to inform authorities, in a

timely manner, appropriate to the nature of the

incident?

2.6.3.1.iii


recall/withdrawal of product include an outline

of the communication plan to inform essential

bodies, in a timely manner, appropriate to the

nature of the incident?

2.6.3.3.Is the product recall/withdrawal system

reviewed, tested and verified at least yearly?

2.6.3.4.Are records of Product Recalls and

Withdrawals maintained?

2.6.3.4.Have records of all product withdrawals, recalls

and mock exercises been maintained?


7.10.4.a.

To enable the complete and timely withdrawal

of unsafe end products, has top management

appointed personnel with the authority and

responsibility to initiate and execute the Product

Recall/Product Withdrawal process?

7.10.4.b.1.


of unsafe end products, has the Organisation

established and maintained documented

procedures for the notification of relevant

parties (including statutory and regulatory

authorities, customers and / or consumers)?

7.10.4.b.2.




procedures for the handling of

Recalled/Withdrawn products and affected

products held in stock?

7.10.4.b.3.




procedures for the sequence of actions to be

taken for Recall/Withdrawal scenarios?

7.10.4.

Are Recalled/Withdrawn products secured or

held under supervision until they are destroyed,

used for other suitable purposes, confirmed as

safe, or re-processed in a suitable manner to

an acceptable level of safety?

7.10.4.

Are details of the cause, extent and results of

Recalls/Withdrawals reported to Top

Management as part of the Management

Review Process?

3.11.2Is the product withdrawal and recall procedure

capable of being operated at any time?

3.11.4

In the event of a product recall, is the

Certification Body issuing the current certificate

for the site against the BRC Global Standard for

Food Safety informed within three working days

of the decision to issue a recall?

Page: 115/146


5.8

Where a product has been withdrawn because

of an immediate health hazard, are other

products which are produced under similar

conditions, and which may present a similar

hazard to public health, evaluated for safety

and withdrawn if necessary?

5.8Has the need for public warnings been

considered?

5.8

Are recalled products held under supervision

until they are destroyed, used for purposes

other than human consumption, determined to

be safe for human consumption, or

reprocessed in a manner to ensure their

safety?

2.6.3.1.iv

Have SQFI and the certification body been

listed and notified in instances of a food safety

incident of a public nature or product recall for

any reason?




7.10.4.

Has the Organisation verified and recorded the

effectiveness of the Recall Withdrawal

Programme through the use of methods such

as Mock/Practice Activities?

3.11.3

Are the product recall and withdrawal

procedures tested, at least annually, in a way

that ensures their effective operation?

3.11.3

Are the results of the product recall and

withdrawal procedure test and of any actual

recall used to review the procedure and

implement improvements as necessary?



Page: 116/146




Quality Management Systems



1.2.1

Are the responsibilities for the management of

activities which ensure food safety, legality and

quality clearly allocated and understood by the

managers responsible?

1.2.1

Does the organisational structure clearly

document who deputises in the absence of the

responsible person?

3.1.3

Do procedures and work instructions include

(where applicable) the use of photographs,

diagrams or other pictorial instructions where

written communication alone is not sufficient

(e.g. there are issues of literacy or foreign

language)?


5.6.1. Are records of communications maintained?

5.6.1.Are Statuatory and Regulatory and Customer

Food Safety requirements available?

5.6.1.

Do designated personnel have defined

responsibility and authority to communicate

Food Safety information externally?

1.2.1

Does the company have an organisation chart

demonstrating the management structure of the

company?

3.1

Are the company's processes and procedures

to meet the requirements of the BRC Global

Standard for Food Safety documented to allow

consistent application, facilitate training and

support due diligence in the production of a

safe product?

3.1.1

Are the company's documented procedures,

working methods and practices collated in the

form of a printed or electronic quality manual?

2.1.3.3

Mandatory - Is the quality manual documented,

maintained, made available to relevant staff

and include or reference the written

procedures, standard operating practices, work

instructions and food quality plans and other

documentation necessary to support the

development and the implementation,

maintenance and control of the SQF System?

2.1.2.7

Mandatory - Are all staff informed of their

responsibility to report food safety and quality

problems to personnel with authority to initiate

action?

2.1.2.8

Mandatory - Are job descriptions for those

responsible for food safety and quality

documented and include provision to cover for

the absence of key personnel?


5.4.

Does Top Management ensure that

responsibilities and authorities are defined and

communicated within the Organisation to

ensure effective Food Safety Management

System outcomes?

Page: 117/146


5.4.

Do all personnel have the responsibility to

report problems with the Food Safety

Management System to identified persons?

5.4.

Do designated personnel have specified

responsibilities and authority to initiate and

record actions relation to identified problems?

5.6.1.a.

Have effective communciation arrangements

been implemented for suppliers and

contractors?

5.6.1.b.


been implemented for customers and

consumers?

5.6.1.c.


been implemented for Statuatory and

Regulatory Authorities?

5.6.1.d.


been implemented for organisations that have

an impact upon, or will be affected by the Food


5.6.1.

Does the scope of communications include

food safety aspects that may be important to

other organisations in the food fcain?

5.6.1.

Is information obtained through external

communication considered and included as

inputs for System Updates and Management

Review activities?

5.6.2.

Has the organisation established, implemented

and maintained effective arrangements for

communicating with personnel issues that have

an impact upon Food Safety?

5.6.2.a.

Does the organisation ensure that the Food

Safety Team is informed in a timely manner of

changes to products or new products?

5.6.2.b.



changes to Raw Materials, Ingredients or

Services?

5.6.2.c.



changes to Production Systems and

Equipment?

5.6.2.d.



changes to Production Premises, Location of

Equipment and Surrounding Environment?

5.6.2.e.



changes to Cleaning and Sanitising Programs?

5.6.2.f.



changes to Packaging, Storage and Distribution

Systems?

5.6.2.g.



changes to Personnel Qualifications,

Responsibilties and Authorities?

5.6.2.h.



changes to Statuatory and Regulatory

Requirements?

Page: 118/146


5.6.2.i.



changes to Knowledge regarding Food Safety

Hazards and Control Measures?

5.6.2.j.



changes to Customer, Sector and Other

Requirements?

5.6.2.k.



relevant enquiries from External Parties?

5.6.2.l.



changes to Complaints indicating Food Safety

risks?

5.6.2.m.



changes to conditions that have an impact upon

Food Safety?

5.6.2.

Does the Food Safety Team ensure that

informaton is included within the scope of

Systemic Updates and Management Review?

5.6.2.

Does Top Management ensure that relevant

information is included as an input for

Management Review activities?

1.2

Does the company have a clear organisational

structure and lines of communication to enable

effective management of product safety, legality

and quality?

1.2.2


ensure that all employees are aware of their

responsibilities?

1.2.2

Where documented work instructions exist for

activities undertaken, do the relevant

employees have access to these, and are they

able to demonstrate that work is carried out in

accordance with the instruction?

3.1.2

Is the food safety and quality manual fully

implemented and are the manual or relevant

components available to key staff?

3.1.3

Are all procedures and work instructions clearly

legible, unambiguous, in appropriate languages

and sufficiently detailed to enable their correct

application by appropriate staff?

2.4.4.1

Mandatory - Has a food quality plan been

developed, effectively implemented,and

maintained in accordance with the HACCP

method to outline the means by which the

organization controls and assures food quality

and legality?

2.4.4.1.i

Mandatory - Does the food quality plan outline

the results of a food quality risk analysis

conducted to identify threats to achieving and

maintaining product and process quality?

2.4.4.1.ii

Mandatory - Does the food quality plan

prescribe those measures taken to apply the

controls implemented that are critical to

assuring, monitoring and maintaining food

quality?

Page: 119/146


2.4.4.1.iii

Mandatory - Does the food quality plan include

process controls at quality points in production

to monitor product quality, identify when a

process is deviating from set parameters and

make corrections to keep a process under

control?

2.4.4.1.iv

Mandatory - Does the food quality plan cover a

food or food group and the associated

processes?

2.4.4.1.v

Mandatory - Does the food quality plan include

documented Standard Operating Procedures

(SOPs) and Work Instructions (WI) applicable

to the organizations scope of certification?

2.1.3.3Mandatory - Is the quality manual combined

and integrated with the food safety manual?






Page: 120/146




Specifications Management




7.3.3.2.a.Does End Product documentation include the

product name or similar identification?

7.3.3.2.b.Does End Product documentation include the

product composition?

7.3.3.2.c.

Does End Product documentation include food

safety characteristics for Biological, Chemical

and Physical Hazards?

7.3.3.2.d.Does End Product documentation include the

Intended Shelf Life and Storage Conditions?

7.3.3.2.e.Does End Product documentation include

Packaging Standards?

7.3.3.2.f.

Does End Product documentation include Food

Safety Labelling requirements and

requirements for Handling, Preparation and

Usage?

7.3.3.2.g.Does End Product documentation include

Distribution Methods?

7.3.3.2.

Has the Organisation identified Statuatory and

Regulatory Food Safety Requirements for End

Product Characteristics?

7.3.3.2.Is documentation for End Product

Characteristics maintained and is it up to date?

7.3.3.4.

Is documentation maintained to define the

reasonably expected handling of End

Products?

7.3.3.4.

Is documentation maintained to define any

unintended but reasonably expected

mishandling and misuse of the End Product?

7.3.3.4.

Is documentation maintained to support the

effective Hazard Analysis of the Intended Use

of End Products?

7.3.3.4.Is documentation maintained to define the

Groups of Users of End Products?

7.3.3.4.Is documentation maintained to define the

Groups of Consumers of End Products?

7.3.3.4.

Where applicable, is documentation maintained

to define Consumer Groups known to be

vulnerable to specific Food Safety hazards?

5.3Where appropriate, are specifications for raw

materials identified and applied?

2.3.2.1

Are specifications for all raw and packaging

materials, including, but not limited to

ingredients, additives, hazardous chemicals

and processing aids that impact on finished

product safety and quality documented and

kept current?

2.3.2.3

Are the methods and responsibility for

developing and approving detailed raw

material, ingredient and packaging

specifications documented?

Page: 121/146


2.3.2.5.i

Is the documentation in the form of a

declaration of continued guarantee of

compliance, certificate of conformance or a

certificate from the applicable regulatory

agency?

2.3.2.7

Is there a register of raw and packaging

material specifications and labels, maintained

and kept current?

2.3.5.1

Are finished product specifications

documented, current, approved by the supplier

and their customer and accessible to relevant

staff?

2.3.5.1.i

Do finished product specifications include

microbiological and chemical limits, labeling

and packaging requirements,and product

quality attributes?

2.3.5.2Is a register of finished product specifications

maintained?


7.3.3.4.Are Intended Use descriptions maintained and

are they up to date?

5.2.3

Where microbiological, chemical or physical

specifications are used in any food control

system, are specifications based on sound

scientific principles and state, where

appropriate, monitoring procedures, analytical

methods and action limits?




2.3.2.2Do all raw and packaging materials and

ingredients comply with the relevant legislation?


2.3.2.4

Are all raw and packaging materials and

ingredients validated to ensure Product safety

and quality is not compromised and the

material is fit for its intended purpose?

2.3.2.4

Does validation of raw materials and

ingredients include certificate of conformance,

certificate of analysis, or sampling and testing?


Page: 122/146




Stock Rotation and Product Release




2.4.8.1

Mandatory - Is the responsibility and methods

for releasing products documented and

implemented?

2.4.8.1.i


the product is released by authorized

personnel?

2.4.8.1.ii


the product is released once all inspections and

analyses are successfully completed and

documented to verify legislative and other

established food safety controls have been

met?

2.4.8.2


the product records of all product released have

been maintained?

2.4.9.1

Are the responsibility and methods for ensuring

effective stock rotation principles are applied



7.10.3.2.a.

Has each lot of non-conforming product only

been released as safe when evidence (other

than the monitoring system) demonstrates that

the product is safe?

7.10.3.2.b.


been released as safe when evidence shows

that the combined effect of control measures for

that product complies with defined performance

criteria?

7.10.3.2.c.


been released as safe when the results of

sampling/analysis/verification activities

demonstrate that the affected product lot

complies with the acceptable levels of the

relevant Food Safety Hazard(s)?

5.6

Does the company ensure that finished product

is not released unless all agreed procedures

have been followed?

5.6.1

Where products require positive release, are

procedures in place to ensure that release does

not occur until all release criteria have been

completed and release authorised?

2.4.8.1.iii


the product is released only once sensory

analysis and other evaluations satisfactorily

completed to verify customer specifications,

have been met?




5.3Are stocks of raw materials and ingredients

subject to effective stock rotation?



Page: 123/146


Page: 124/146




Storage and Handling Requirements




4.14.1

Are documented procedures to maintain

product safety and quality during storage

developed on the basis of risk assessment,

understood by relevant staff and implemented

accordingly?

4.14.1

Do documented storage procedures include (as

appropriate) managing chilled and frozen

product transfer between temperature

controlled areas?

4.14.1


appropriate) segregation of products where

necessary to avoid cross-contamination

(physical, microbiological or allergens) or taint

uptake?

4.14.1


appropriate) storing materials off the floor and

away from walls?

4.14.1


appropriate) specific handling or stacking

requirements to prevent product damage?

4.14.5

Do receipt documents and/or product

identification facilitate correct stock rotation of

raw materials, intermediate products and

finished products in storage and ensure

materials are used in the correct order in

relation to their manufacturing date and within

the prescribed shelf life?


4.14

Are all facilities used for the storage of

ingredients, in-process product and finished

products suitable for their purpose?

4.14.2

Where temperature control is required, are

storage areas capable of maintaining product

temperature within specification, and are they

operated to ensure specified temperatures are

maintained?

4.14.4

Where outside storage is necessary, are items

protected from contamination and

deterioration?






Page: 125/146




TestGC



5.2

Fundamental – Does the company have a

developed system for the management of

allergenic materials which minimises the risk of

allergen contamination of products and meets

legal requirements for labelling?

5.2.8

Are developed equipment or area cleaning

procedures designed to remove or reduce to

acceptable levels any potential cross-

contamination by allergens?

2.8.2.1.viii

Is the allergen management program based on

risk assessment procedures for validation and

verification of the effectiveness of the cleaning

and sanitation of areas and equipment in which

allergens are used effectively implemented?


5.2.1

Does the raw material allergen assessment

include a review of raw material specifications

and where required, obtain additional

information from suppliers, for example through

questionnaires to understand the allergen

status of the raw material, its ingredients and

the factory in which it is produced?

5.2.2Does the company list allergen-containing

materials handled on site?

5.2.2

Do allergen listings include raw materials,

processing aids, intermediate and finished

products and any new product development

ingredients or products?

5.2.3

Has a documented risk assessment been

carried out to identify routes of contamination

and to establish documented policies and

procedures for handling raw materials,

intermediate and finished products to ensure

cross-contamination is avoided?

5.2.3


include consideration of the physical state of

the allergenic material (i.e. powder, liquid,

particulate)?

5.2.3


include identification of potential points of

cross-contamination throughout the process

flow?

5.2.3


include assessment of the risk of allergen

cross-contamination at each process step?

5.2.3


include identification of suitable controls to

reduce or eliminate the risk of cross-

contamination?

5.2.4

Have documented procedures been

established to ensure the effective

management of allergenic materials to prevent

cross-contamination into products not

containing the allergen?

Page: 126/146


5.2.4


procedures include (as appropriate) physical or

time segregation whilst allergen-containing

materials are being stored, processed or

packed?

5.2.4


procedures include (as appropriate) the use of

separate or additional protective over clothing

when handling allergenic materials?

5.2.4


procedures include (as appropriate) use of

identified, dedicated equipment and utensils for

processing?

5.2.4


procedures include (as appropriate) scheduling

of production to reduce changes between

products containing an allergen and products

not containing the allergen?

5.2.4


procedures include (as appropriate) systems to

restrict the movement of airborne dust

containing allergenic material?

5.2.4


procedures include (as appropriate) waste

handling and spillage controls?

5.2.4


procedures include (as appropriate) restrictions

on food brought onto site by staff, visitors,

contractors and for catering purposes?

2.8.2.1

Are the responsibility and methods used to

control allergens and to prevent sources of

allergens from contaminating product


2.8.2.1.i


include a documented risk analysis of those

raw materials, ingredients and processing aids

(including food grade lubricants) that contain

allergens?

2.8.2.1.ii


include a register of allergens which is

applicable in the country of manufacture and

the country(ies) of destination?

2.8.2.1.iii


include a listing of allergens that is accessible

by relevant staff?

2.8.2.1.iv


include the hazards associated with allergens

and their control and is this incorporated into

the food safety plan?

2.8.2.1.v


include instructions on how to identify, handle,

store and segregate raw materials containing

allergens, and are these provided to staff

responsible for receiving those target raw

materials?

2.8.2.1.vi


include provision to clearly identify and

segregate foods that contain allergens?


Page: 127/146


5.2.1

Has the company carried out an assessment of

raw materials to establish the presence and

likelihood of contamination by relevant

allergens?

5.2.5

Where rework is used, or reworking operations

carried out, are procedures implemented to

ensure rework containing allergens is not used

in products that do not already contain the

allergen?

5.2.8

Is cleaning equipment used to clean allergenic

materials either identifiable and specific for

allergen use, single use, or effectively cleaned

after use?

2.8.2.1.ix


ensure separate handling and production

equipment where satisfactory line hygiene and

clean-up or segregation is not possible?

2.8.2.2

Does the product identification system make

provision for clear identification and labeling in

accordance with regulatory requirements of

those products produced on production lines

and equipment on which foods containing

allergens were manufactured?

2.8.2.3

Does the product trace system take into

consideration the conditions under which

allergen containing foods are manufactured and

ensure full trace back of all ingredients used?

2.8.2.4

Is re-working of product containing allergen

causing agents conducted under conditions that

ensure product safety and integrity is

maintained and that re-worked product

containing allergens clearly identified and

traceable?




5.2.6

Where the nature of the production process is

such that cross-contamination from an allergen

cannot be prevented, is this verified by a

warning included on the label?

2.8.2.1.vii


include cleaning and sanitation of product

contact surfaces between line changeovers to

ensure they are effective, appropriate to the risk

and legal requirements and sufficient to remove

all potential target allergens from product

contact surfaces (including aerosols as

appropriate) to prevent cross contact?


5.2.6

Is the format, content and rationale for any

allergen warning labelling validly based upon

National Guidelines or Codes of Practice?

5.2.7

Where a claim is made regarding the suitability

of a food for allergy or food sensitivity sufferers,

does the company ensure that the production

process is fully validated (and documented) to


5.2.8

Are allergen cleaning methods validated to

ensure they are effective and the effectiveness

of the procedure routinely verified?

Page: 128/146



5.2.9

Have all relevant personnel, including

engineers, temporary staff and contractors,

received general allergen awareness training

and are they trained in the company's allergen-

handling procedures?

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Training, Competency and Resources Requirements




6.2.1.

Are Food Safety Team members and other

personnel having an impact upon Food Safety

appropriately educated, trained, skilled and

experienced?

6.2.1.

Where external experts are used for the

development, implementation, operation or

assessment of the Food Safety Management

System, are records of agreement or contracts

defining the external expert responsibilities and

authorities available?

6.2.2.a.

Does the Organisation identify the necessary

competencies for personnel whose activities

have an impact upon Food Safety?

6.2.2.g.

Does the Organisation maintain appropriate

records of training and outcomes, to

demonstrate competency outcomes for key

personnel?

7.1.3

Do documented training programmes include

identifying the necessary competencies for

specific roles?

7.1.3


providing training or other action to ensure staff

have the necessary competencies?

7.1.3Do documented training programmes include

reviews of training effectiveness?

7.1.3


the delivery of training in the appropriate

language of trainees?

7.1.4

Are records of all training available, including

the name of the trainee and confirmation of

attendance, the date and duration of the

training, the title or course contents (as

appropriate) and the training provider?

7.1.4

Where training is undertaken by agencies on

behalf of the company, are records of the

training available?

2.9.7.1Is there a training skills register describing who

has been trained in relevant skills maintained?

2.9.7.1.iDoes the training skills register indicate the

participant name?

2.9.7.1.iiDoes the training skills register indicate the

skills description?

2.9.7.1.iiiDoes the training skills register indicate the

description of the training provided?

2.9.7.1.ivDoes the training skills register indicate the

date training completed?

2.9.7.1.vDoes the training skills register indicate the

trainer or training provider?

2.9.7.1.vi

Does the training skills register indicate the

supervisor’s verification that the training was

completed and that the trainee is competent to

complete the required tasks?

Page: 130/146


2.1.2.6

Mandatory - Is the responsibility for establishing

and implementing the training needs of the

organization’s personnel to ensure they have

the required competencies to carry out those

functions affecting product, legality, safety, and

quality, defined and documented?


6.2.1.

Are the Food Safety Team and other personnel

having an impact upon Food Safety,

competent?

6.2.2.b.

Does the Organisation provide training or other

actions to ensure personnel have the

necessary competencies?

6.2.2.c.

Does the Organisation ensure that personnel

are trained in the Monitoring and Corrective

Action of the Food Safety Management

System?

6.2.2.d.

Does the Organisation evaluate the

effectiveness of necessary competencies,

training activities and traning outcomes?

6.2.2.e.

Does the Organisation ensure that personnel

are aware of the relevance and importance of

their roles in relation to Food Safety?

6.2.2.f.

Does the Organisation ensure that the

requirement for effective communication is

understood by all personnel who impact on

Food Safety?

7.1

Fundamental – Does the company ensure that

all personnel performing work that affects

product safety, legality and quality are

demonstrably competent to carry out their

activity, through training, work experience or

qualification?

7.1.1

Are all relevant personnel, including temporary

staff and contractors, appropriately trained prior

to commencing work and adequately

supervised throughout the working period?

7.1.2

Where personnel are engaged in activities

relating to critical control points, is relevant

training and competency assessment in place?

7.1.3

Has the company put in place documented

programmes covering the training needs of

relevant personnel?

10

Are those engaged in food operations who

come directly or indirectly into contact with food

given training and instruction in food hygiene to

a level appropriate to the level of operations

they are to perform?

10

Is the company aware that inadequate hygiene

training, and / or instruction and supervision of

all personnel poses a potential threat to food

safety and its suitability for consumption?

10.1

Are all personnel aware of their roles and

responsibilities in protecting food from

contamination or deterioration?

10.1

Do food handlers have the necessary

knowledge and skills to enable them to handle

food hygienically?

Page: 131/146


10.1

Are personnel who handle strong cleaning

chemicals or other potentially hazardous

materials instructed in safe handling

techniques?

10.2Does the company assess the level of training

required by staff?

10.2

Does the company's assessment of the level of

training required include such factors as: the

nature of food, in particular its ability to sustain

growth of pathogenic or spoilage micro-

organisms?

10.2



manner in which food is handled and packed,

including the probability of contamination?

10.2



extent and nature of processing or, further

preparation before final consumption?

10.2


training required include such factors as the

conditions under which food will be stored?

10.2


training required include such factors as the

expected length of time before consumption?

10.3

Do managers and supervisors of food

processes have the necessary knowledge of

food hygiene principles and practices to judge

potential risks and to take necessary action to

remedy deficiences?

10.4

Are systems in place to ensure that food

handlers remain aware of all procedures

necessary to maintain the safety and suitability

of food?

2.9.1.1

Mandatory - Is appropriate training provided for

personnel carrying out the tasks critical to the

effective implementation of the SQF level 3

System and the maintenance of food safety,

regulatory requirements, and quality?

2.9.2.1

Mandatory - Is an employee training program,

that outlines the necessary competencies for

specific duties and training methods,


2.9.2.1.i

Mandatory - Does the employee training

program outline the necessary competencies

for specific duties and training methods for

developing and applying Good Agricultural

Practices,Good Aquaculture Practices,or Good

Manufacturing Practices (as appropriate)?

2.9.2.1.ii




applying food regulatory requirements?

2.9.2.1.iii



for specific duties, the training methods for

steps identified by the hazard analysis and

other instructions as critical to effective

implementation of the food safety plan and the

maintenance of food safety?

Page: 132/146


2.9.2.1.iv




steps identified as critical to effective

implementation of the food quality plan and the

maintenance of food quality?

2.9.2.1.v




tasks identified as critical to meeting the

effective implementation and maintenance of

the SQF System?

2.9.3.1

Are instructions available explaining how all

tasks critical to meeting customer

specifications, regulatory compliance, the

maintenance of food safety, quality and process

efficiency are to be performed?

2.9.4.1

Is HACCP training provided for staff involved in

developing and maintaining food safety plans

and food quality plans?

2.9.5.1

Are training materials and the delivery of

training provided in language understood by

staff?

2.9.6.1

Does the training program include provision for

identifying and implementing the refresher

training needs of the organization?




7.1.5

Does the company routinely review the

competencies of its staff, and provide relevant

training, including training, refresher training,

coaching, mentoring or on-the-job experience

(as applicable)?

10.4Are training programmes reviewed and updated

where necessary?



5.6

Is the type of control and supervision needed

dependent on the size of the business, the

nature of its activities and the types of food

involved?

5.6

Do managers and supervisors have enough

knowledge of food hygiene principles and

practices to be able to judge potential risks,

take appropriate preventive and corrective

action, and ensure that effective monitoring and

supervision takes place?

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Transport Standards




4.15.1

Are documented procedures to maintain

product safety and quality during loading and

transportation, developed and implemented?

4.15.1

Do documented transport procedures include

(as appropriate) requirements for controlling the

temperature of loading dock areas?

4.15.1


(as appropriate) requirements for the use of

covered bays for vehicle loading or unloading?

4.15.1


(as appropriate) requirements for securing

loads on pallets to prevent movement during

transit?

4.15.1


(as appropriate) requirements for inspection of

loads prior to dispatch?

4.15.2

Is there a clear record of dispatch and receipt of

goods and materials, demonstrating that

sufficient checks have been completed during

the transfer of goods?

4.15.3Are records of vehicle or container inspections

maintained?

4.15.5

Are maintenance systems and documented

cleaning procedures maintained for all vehicles

and equipment used for loading/unloading (e.g.

hoses connecting to silo installations)?

4.15.5Are records maintained for transport related

cleaning procedures?

4.15.6


procedures for the transport of products, which

include any restrictions on the use of mixed

loads?

4.15.6



include requirements for the security of

products during transit, particularly when

vehicles are parked and unattended?

4.15.7

Where the company employs third-party

contractors, are all the requirements of BRC

Food 4.15 clearly defined within a contract (and

verified), or is the contracted company

certificated to the Global Standard for Storage

and Distribution or similar internationally

recognised Standard?


4.15

Are procedures in place to ensure that the

management of dispatch and of the vehicles

and containers used for transporting products

from the site do not present a risk to the safety

or quality of the products?

4.15.2 Is traceability ensured during transportation?

4.15.3

Are all vehicles or containers used for the

dispatch of products inspected prior to loading,

to ensure that they are fit for purpose?

Page: 134/146


4.15.3


dispatch of products maintained in a suitably

clean condition?

4.15.3


dispatch of products free from strong odours

which may cause taint to products?

4.15.3


dispatch of products suitably maintained to

prevent damage to products during transit?

4.15.3


dispatch of products equipped to ensure any

temperature requirements can be maintained?

4.15.4

Where temperature control is required is the

transport capable of maintaining product

temperature, within specification, under

minimum and maximum load?

8

Regarding transportation, have measures been

taken where necessary to protect food from

potential sources of contamination?

8


taken where necessary to protect food from

damage likely to render the food unsuitable for

human consumption?

8


taken where necessary to provide an

environment which effectively controls the

growth of pathogenic or spoilage micro-

organisms and the production of toxins in food?

8

Have effective control measures been taken

during transport to prevent food from being

contaminated or arriving in an unsuitable

condition?


4.15.4

Are temperature data-logging devices which

can be interrogated to confirm time/temperature

conditions, or a system to verify and record at

predetermined frequencies the correct

operation of refrigeration equipment, used and

records maintained?


4.15.6



include clear instructions in the case of vehicle

breakdown, accident, or failure of refrigeration

systems which ensure the safety of the

products is assessed and records maintained?


8.1Has food been adequately protected during

transport?

8.1

Have the correct type of conveyances /

containers been used specific to product

requirements?

8.2

Have conveyances and bulk containers been

designed to ensure that food or packaging are

not contaminated?

8.2


designed to enable effective cleaning and

disinfection?

Page: 135/146


8.2


designed to permit effective separation of

different foods, or, foods from non-food items?

8.2


designed to provide effective protection from

contamination including dust and fumes?

8.2


designed to ensure that they can effectively

maintain temperature, humidity, atmosphere

and other conditions necessary for preserving

and maintaining food quality?

8.2


designed to allow checking of temperature,

humidity, atmosphere and other conditions

necessary for preserving and maintaining food

quality?

8.3

Are conveyances and containers for

transporting food kept in an appropriate state of

cleanliness, repair or condition?

8.3

Are conveyances and containers used for

different foods and/or non-foods kept clean and

disinfected if neccesary?

8.3

Are conveyances and containers used for

different foods and/or non-foods designated

and marked for single type use where

appropriate?



Page: 136/146




Validation Activities





8.1.

Has the Food Safety Team Planned and

Implementated the processes needed to

validate controls and control measures needed

to verify and improve the Food Safety

Management System?



8.2.

Where the result of a Validation shows that a

defined Control Measure cannot be confirmed

as effective and capable (in relation to the

relevant Food Safety Hazard(s), has the

defined Control Measure(s) been modified and

re-assessed?

8.2.

Where modifications to Control Measures are a

requirement to ensure their effectiveness and

capability, have appropriate considerations

been included?


2.5.2.1


and criteria for ensuring the effectiveness of

pre-requisite programs, and validating critical

food safety and quality limits to ensure they

achieve their intended purpose, documented

and implemented?

2.5.2.1.i

Mandatory - Do the methods applied ensure

pre-requisite programs are confirmed to

achieve the required result?

2.5.2.1.ii


critical limits are selected to achieve the

designated level of control of the identified food

safety hazard(s) or threat to the achievement of

food quality?

2.5.2.1.iii

Mandatory - Do the methods applied ensure all

critical limits and control measures individually,

or in combination, effectively provide the level

of control required?

2.5.2.1.iv


changes to the processes or procedures are

assessed to ensure controls are still effective?

2.5.2.1.v


critical food safety and quality limits are re-

validated at least annually?

2.5.2.2Mandatory - Are records of all validation

activities maintained?


8.2.a.

Prior to the implementation of defined Control

Measures in Operational Pre-requisite

Programs and in the HACCP Plan, has the

Organisation validated Control Measures to

ensure they are capable of achieving intended

controls for the relevant Food Safety Hazards?

Page: 137/146


8.2.b.

Prior to the implementation of defined Control

Measures in Operational Pre-requisite

Programs and in the HACCP Plan, has the

Organisation validated Control Measures to

ensure they are effective and capable of

facilitating end products that meet defined

acceptable standards?


Page: 138/146




Verification Activities




7.2.3.Are records of Pre-resuiqite Program

verifiations and modifications maintained?

7.8.

Do Verification Procedures include

requirements for Purpose, Methods,

Frequencies and Responsibilities for


7.8.

Are the outputs of Verification Planning in a

format suitable for the Organisation's

operational methods?

7.8.Are Verification Results recorded and

communicated to the Food Safety Team?

7.8.Are Verification Results provided to enable the

results of Verification Activities?

8.4.3.

Are outcomes of the Food Safety Team's

review and analysis of Verification Activities

recorded?

2.5.1.2

Are the frequency and methods used to

validate and verify food safety fundamentals,

critical limits and other food safety and quality

controls identified in food safety plans, and are

food quality plans documented and

implemented, and meet their intended

purpose?


7.2.3.Are Pre-requisire Programs modified where

necessary?

7.8.a.Do Verification Activities confirm that the Pre-

requisite Programs are implemented?

7.8.b.

Do Verification Activities confirm that the Input

to the Hazard Analysis is updated on an

ongoing basis?

7.8.c.

Do Verification Activities confirm that the

operational Pre-requisite Programs are

effective?

7.8.c.Do Verification Activities confirm that the

HACCP Plans are effective?

7.8.d.Do Verification Activities confirm that the

acceptable levels of hazards are identified?

7.8.e.

Do Verification Activities confirm that

Oragnisational procedures are effectively

implemented?

8.4.2.

Has the Food Safety Team systematically

evaluated the individual results of Planned

Verification activities?

8.4.3.

Has the Food Safety Team reviewed and

analysed the results of Verification Activities,

including outcomes of Internal and External

Audits?

8.4.3.a.

Does the Food Safety Team's review and

analysis of Verification Activities confirm that

the overall performance of the system meets

the planned arrangements and Food Safety

Management System requirements?

Page: 139/146


8.4.3.b.


analysis of Verification Activities identify the

need to update and improve the Food Safety

and Quality System?

8.4.3.c.


analysis of Verification Activities identify Trends

which indicate a higher incidence of potentially

unsafe products?

8.4.3.d.


analysis of Verification Activities establish

information for the Planning of the Internal Audit

Program concerning the status and importance

of the areas to be audited?

8.4.3.d.


analysis of Verification Activities provide

evidence that corrections and corective actions

have been effective?

8.4.3.



communciated to Top Mangagement and

included within Management Review

Processes?

8.4.3.



used (where applicable) to update the Food


2.5.1.1Is the SQF practitioner responsible for the

Validation and verification activities?

2.5.4.1


that personnel with responsibility for verifying

monitoring activities authorize each record

verified?

2.5.1.1Have validation and verification activities been

conducted?


2.5.1.3Are records of all verification activities

maintained?

2.5.4.2Mandatory - Are records of the verification of

monitoring activities maintained?


8.4.2.

Where Verification Activities identify non-

conformances with planned arrangements, has

the Organisation implemented Corrective

Actions to achieve the required non-conformity?

8.4.2.a.

Where Verification Non-conformities are

identified, has the Organisation reviewed

existing Procedures and Communication

Channels?

8.4.2.b.


identified, has the Organisation reviewed the

HACCP Plan(s) and Operational Pre-requisite

Programs?

8.4.2.c.


identified, has the Organisation reviewed Pre-

requisite Programs?

8.4.2.d.


identified, has the Organisation reviewed the

effectiveness of Human Resource Management

and Training Activities?

Page: 140/146



7.2.3.Is the Verification of Pre-requisite Programs

planned?

7.8.

Where system Verification is based on End

Product testing and such samples display non-

conformance related to the levels of Food

Safety Hazards, are affected product lots

handled according to 'unsafe' product

protocols?

2.5.3.1

Is the verification schedule outlining the

verification activities, their frequency of

completion, and the person responsible for

each activity, prepared and implemented?

2.5.4.1


and criteria for verifying the effectiveness of

monitoring pre-requisite programs, critical

control points, critical quality points and other

food safety and quality controls identified and




Page: 141/146




Visitor and Contractor Management





4.2.2 Is a visitor reporting system in place?

4.3.3

Are contractors and visitors, including drivers,

made aware of all procedures for access to

premises and the requirements of the areas

they are visiting, with special reference to

hazards and potential product contamination?






Page: 142/146




Waste And Recyclables Management




4.12.4

If unsafe products or substandard trademarked

materials are transferred to a third party for

destruction or disposal, does the third party

provide records which include the quantity of

waste collected for destruction or disposal?


4.12

Is waste disposal managed in accordance with

legal requirements and to prevent

accumulation, risk of contamination and the

attraction of pests?

4.12.1

Where licensing is required for the disposal of

categorised waste, is it removed by licensed

contractors and are records of disposal

maintained and available for audit?

4.12.2

Are food products, intended to be supplied for

animal feed, segregated from waste and

managed in accordance with relevant

legislative requirements?

4.12.3

Are external waste collection containers and

rooms housing waste facilities managed to

minimise risk?

4.12.3


rooms housing waste facilities clearly

identified?

4.12.3


rooms housing waste facilities designed for

ease of use and effective cleaning?

4.12.3


rooms housing waste facilities well-maintained

to allow cleaning and, where required,

disinfection?

4.12.3


rooms housing waste facilities emptied at

appropriate frequencies?

4.12.3


rooms housing waste facilities covered or, are

doors kept closed as appropriate?

4.12.4

If unsafe products or substandard trademarked

materials are transferred to a third party for

destruction or disposal, is that third party a

specialist in secure product or waste disposal?

4.3.2

Is the movement of waste and rework managed

so as not to compromise the safety of

products?

6.4Is suitable provision made for the removal and

storage of waste?

6.4

Does the company ensure that waste is not

allowed to accumulate in food handling, food

storage, and other working areas or in the

adjoining environment, except so far as is

unavoidable for the proper functioning of the

business?

6.4 Are waste stores kept appropriately clean?


Page: 143/146






Page: 144/146




Water and Ice Quality Standards




4.5.2.

Is an up-to-date plan available of the on site

water distribution system, including holding

tanks, water treatment and water recycling as

appropriate?


4.5.1.

Is all water used as a raw material in the

manufacture of processed food, the preparation

of product, or for equipment or plant cleaning

supplied in sufficient quantity?

4.5.1.

Is all water used as a raw material in the

manufacture of processed food, the preparation

of product, or for equipment or plant cleaning

potable at point of use or pose no risk of

contamination according to applicable

legislation?

4.5.1.

Are sampling points and frequency of analysis

of water based on risk, taking into account the

source of the water, on-site storage and

distribution facilities, previous sample history

and usage?

4.5.2.

Is the water distribution plan used as a basis for

water sampling and the management of water

quality?

5.5.1

Is only potable water used in food handling and

processing, with the following exceptions - for

steam production, fire control and other similar

purposes not connected with food?

5.5.1


processing, with the following exceptions - in

certain food processes, e.g. chilling, and in food

handling areas, provided this does not

constitute a hazard to the safety and suitability

of food (e.g. the use of clean sea water)?

5.5.1

Is recirculated water which has received no

further treatment, and water recovered from

processing of food by evaporation or drying

used, providing its use does not constitute a

risk to the safety and suitability of food?

5.5.2Is potable water used wherever necessary to

avoid food contamination?

5.5.3

Is ice made from potable water so that ice and

steam produced, is handled and stored to

protect them from contamination?

5.5.3

Does steam used in direct contact with food or

food contact surfaces constitute a threat to the

safety and suitability of food?

4.4.1

Is an adequate supply of potable water, with

appropriate facilities for its storage, distribution

and temperature control, available whenever

necessary to ensure the safety and suitability of

food?

Page: 145/146


4.4.1

Does non-potable water (for use in, for

example, fire control, steam production,

refrigeration and other similar purposes where it

would not contaminate food) have a separate

system?

4.4.3Do facilities have an adequate supply of hot

and cold potable water where appropriate?

5.5.1


processing with the following exceptions - in

certain food processes,(e.g. chilling) and in

food handling areas, provided this does not

constitute a hazard to the safety and suitability

of food (e.g. the use of clean sea water)?

5.5.1

Is recirculated water which has received no

further treatment, and water recovered from

processing of food by evaporation or drying,

used providing its use does not constitute a risk

to the safety and suitability of food?


4.5.

Are utilities used within the production and

storage monitored to effectively control the risk

of product contamination?

5.5.1

Is water recirculated for reuse treated and

maintained in such a condition that no risk to

the safety and suitability of food results from its

use, and is the treatment process effectively

monitored?

5.5.1

Is water, recirculated for reuse, treated and

maintained in such a condition that no risk to

the safety and suitability of food results from its

use and is the treatment process effectively

monitored?



4.5.1.Is the microbiological and chemical quality of

water analysed at least annually?

4.4.1

Is potable water as specified in the latest

edition of WHO (World Health Organisation)

Guidelines for Drinking Water Quality, or of a

higher standard?


4.5.3.

Where legislation specifically permits the use of

water which may not be potable for initial

product cleaning (e.g. for the storage/washing

of fish), does the water meet the designated

legal requirement for this operation?


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