PRE-ASSESSMENT QUESTIONNAIRE
PRE-ASSESSMENT QUESTIONNAIRE
FSMS SYSTEM CERTIFICATION SCHEME
GUIDELINES FOR COMPLETING THE QUESTIONNAIRE
(1)A separate questionnaire shall be completed for each location
for which certification is required.
(2)Any information detailed in the FSMS document are not
required to reproduce in the questionnaire but reference to the
FSMS document must be made.
(3)The SLSI will ensure the confidentiality of all information
furnished by the applicant in this questionnaire. This information
is only disclosed to the designated auditors who are required to
sign a confidentiality agreement. The names of auditors and a copy
of their confidentiality agreement will be sent to the applicant
prior to audit.
(4)Please tick the relevant box given under each question.
(5)Upon completion questionnaire shall be returned with any
other additional information to system Certification Division of
the Sri Lanka Standards Institution.
1.0 COMPANY PROFILE
Name of the Applicant :
Postal Address : Tel : Phone :
Fax : ...
1.1GENERAL REQUIREMENTPosition in the food chain
Yes No
Farming (Breeding) ?Farming (Growing) ?
Processing (Animal perishable product) ?
Processing (Vegetable perishable product) ?
Feed production ?
Processing (Stable products) ?Catering/Retail ?Services ?
Equipment manufacture ? (Bio) chemical manufacturer ?Packaging
material manufactures ?
Yes No
Has the organization established, documented, implemented and
maintained an
effective food safety management system and updated it when
necessary in
accordance with ISO 22000 :2005 standard?
Has the scope of the food safety management system defined
covering the
products or product categories, process and production sites
that are addressed
by food safety management system?
Are the food safety hazards identified, evaluated and controlled
in such a manner
that the products of the organization do not directly or
indirectly harm the consumer?
Has the appropriate information regarding safety issues related
to its products
been communicated through out the food chain?
Has the information concerning development, implementation and
updating
of the food safety management system been communicated through
out the
organization?
Does the organization evaluate periodically, and update when
necessary, the food
safety management system to ensure that the system reflects the
organizations
activities and incorporate the most recent information on the
food safety hazards
subject to control?
Does the organization outsource any process that effects
product
conformity?
If yes, has the organization identified and documented such
process and established
adequate controls?
1.2 Documentation Requirements
Does the food safety management system documentation include the
following:
Yes No Statement of food safety policy and related
objectives?
HACCP Manual
Documented procedures and records required by ISO 22000 :
2005
Documents needed to ensure effective development Implementation
and
updating of the food safety management system
Have the documented procedures been established, Implemented
and maintained?
1.3 Control of documents
Yes No
Are there written down procedures for control of documents?
Does procedure demand approval of documents for adequacy prior
to issue?
Are there revision status clearly shown in all documents?
Are these documents maintained in a legible and readily
identifiable manner
Do provisions exist to review & re-approve of documents?
Does the control of documents ensure that relevant versions
of
applicable documents are available at points of use?
Does the food safety team leader have a track of all controlled
documents?
Are controlled copies of HACCP Manual available with each
divisional head?
Is there a mechanism to control external origin documents?
Do the controls exist to prevent the unintended use of obsolete
documents and
to apply suitable identification to them if such documents are
retained?
1.4 Control of Records
Yes No
Is there a written procedure for maintaining and control of
records?
Does the procedure specify the controls needed for the
identification, storage,
protection & retention of records?
Are these records easily retrievable?
Are these records maintained in such a manner so as to provide
evidence of
Conformity to requirements and the effective operation of the
Food Safety
Management System?
2. MANAGEMENT RESPONSIBILITY
2.1 Management Commitment
Has the top management provided evidence of conformity to the
development, implementation and continual improvement of the Food
Safety Management system by :
Yes No Showing food safety supported by the business objectives
of the
Organization?
Communicating to the organization the importance of meeting
the
requirement of ISO 22000 : 2005, any statutory and
regulatory
requirements as well as customer requirements ?
Establishing the food safety policy ?
Conducting management reviews ?
Ensuring the availability of resources ?
2.2 Food Safety Policy
Has the Top management ensured that the food safety policy;
Yes No
Is appropriate to the role of the organization ?
Confirms to both statutory and regulatory requirements and
with
mutually agreed food safety requirements of customers ?
Is communicated, implemented and maintained at all levels of
the
Organization ?
Is reviewed for continuing suitability ?
Adequately addresses communication ?
2.3 Food Safety Management System Planning
Has the Top Management ensured that;
Yes No Planning of the Food Safety Management System is carried
out to meet requirements given in 4.1 of the standard and the
objectives of the organization that support food safety ?
The integrity of the food safety management system is
maintained
during changes ?
2.4 Responsibility and Authority
Yes No
Has the Top Management defined the Responsibilities and
Authorities
Are these Responsibilities and authorities communicated within
the
organization ?
Have all personnel made responsible to report problems with the
food
Safety management system to identified person(s) ?
Has designated personnel made responsible and authorized to
initiate
and record actions
2.5 Food safety team leader
Yes NoHas the Top Management appointed a Food Safety Team
Leader
Does the Responsibilities & Authorities of Food Safety Team
Leader
include provisions:
To manage a food safety team and organize its work
To ensure relevant training and education of the food safety
team
member ?
To ensure that the food safety management system is
established,
implemented, maintained and updated ?
To report to the organizations top management on the
effectiveness and
suitability of the food safety management system?
To Liaise with external parties on matters relating to the food
safety
management system ?
2.6 Communication
2.6.1 External Communication
Yes No
Has the Top Management ensured that sufficient information on
issues
Concerning food safety is available through out the food chain
?
Has the organization established, implemented and maintained
effective
Arrangements for communicating with ?
Suppliers and contractors ?
Customers or consumers, in relation to product information ?
Safety and regulatory authorities ?
Other organizations that have an impact on, or will be affected
by, the
effectiveness or updating of the food safety management system
?
Does such communication provide information on food safety
aspects
of the organizations products that may be relevant to other
organizations
in the food chain ?
Are the records of communication maintained ?
Has designated personnel been made responsible and authorized
to
communicate externally ?
2.6.2 Internal Communication
Yes NoHas the organization established, implemented and
maintained effective
arrangements for communicating with personnel ?
Has the organization ensured that the food safety team is
informed in a timely
manner of changes, including but not limited to ;
Products or new products ?
Yes No
Raw materials or ingredients and services
Production systems and equipment ?
Production premises, location of equipment, surrounding
environment ?
Cleaning and sanitation programmes ?
Packaging, Storage and distribution systems ?
Personnel qualification levels and/or allocation of
responsibilities and
Authorizations ?
Statutory and regulatory requirements
Knowledge regarding food safety hazards and control measures
?
Customer, sector and other requirements that the organization
observes ?
Relevant enquires from external interested parties ?
Complaints indicating food safety hazards associated with the
product ?
Other conditions that have an impact on food safety ?
2.7 Emergency preparedness and response
Yes No
Has the top management established implemented and maintained
procedures
to manage potential emergency situations and accidents ?
2.8 Management Review
2.8.1 General
Has the Top Management reviewed the organizations Food
Safety
Management System at planned intervals, to ensure its
continuing
suitability, adequacy and effectiveness
Yes No
Has the review assessed the opportunities for improvement and
the need
for changes to the food safety management system including the
food safety
policy ?
2.8.2 Review input
Has the input to Management Review included information on;
Yes No
Follow-up actions from previous managements reviews ?
Analysis of results of verification activities
Changing Circumstances that can affected food safety ?
Emergency situations, accidents and withdrawals ?
Reviewing results of system updating activities ?
Review of communication activities including customer feed-back
?
External audits or inspections2.8.3 Review output
Has the outputs of the Management Review actions related to the
following;
Yes No
Assurance of food safety ?
Improvement of the effectiveness of food safety management
system ?
Resource needs ?
Revisions of the organizations food safety policy and related
objectives ?
3.0 Resource Management
3.1 Provision of resources
Yes No Has the organization provided adequate resources for the
establishment,
implementation, maintenance and updating of the food safety
management
system?3.2 Human Resources
3.2.1 General
Yes No
Are competent personnel assigned to work affecting food
safety?
Does the organization consider the education, training, skills
and experience
in assigning personnel?
Does the organization maintain records of agreement or contacts
defining the
Responsibility and authority of external experts
3.2.2 Competence, awareness and training
Has the organization;
Yes No
Identified the necessary competencies for personnel whose
activities have an
Impact on food safety ?
Provided training or take other actions to satisfy these
needs
Ensured that personnel responsible for monitoring, corrections
and corrective
actions are trained ?
Evaluated the implementation and the effectiveness ?
Ensured that personnel are aware of the relevance and importance
of their
Individual activities ?
Ensured that requirements for effective communication is
understood by all
personnel whose activities have an impact on food safety ?
Maintained appropriate records of training and actions taken
?
3.3 Infrastructure
Yes NoHas the organization provided the resources for the
establishment and Maintenance
of the infrastructure needed to implement the requirements of
ISO 22000 : 2005 ?
3.4 Work Environment
Yes No
Has the organization provided the resources for the
establishment and
maintenance of the work environment needed to implement the
requirements of ISO 22000 : 2005 ?
4.0 Planning and realization of safe products
4.1 General
Yes No
Has the organization planned and developed the process needed
for the realization
of safe products ?
4.2 Pre-requisite Programmes (PRPs)
Yes No
Has the organization established, implemented and maintained
PRP(s) to assist
in controlling :
The like hood of introducing food safety hazard to the product
through the
work environment ?
Biological, chemical and physical contamination of the
product(s) including
cross contamination between products
Food safety hazard levels in the product and product processing
environment ?
Are the PRP(s) appropriate to the organizational needs with
regard to food safety ?
Appropriate to the size and type of the operation and the nature
of the products
being manufactured and/or handled ? Implemented across the
entire production system, either as programmes
applicable in general or as programmes applicable to a
particular product
or operational line ?
Approved by the food safety team ?
Has the organization identified statutory and regulatory
requirements related
to the PRP(s) ?
Does the organization consider and utilize appropriate
information when
selecting and/or establishing PRP(s) ?
(Eg. Statutory and regulatory requirements, customer
requirements,
recognized guidelines codex principles and codes of practices,
national,
international or sector standards)?
Does the organization consider the following when establishing
PPR programmes;
Yes No Construction and lay-out of buildings and associated
utilities ?
Lay-out of premises, including workplace and employee facilities
?
Suppliers of air, water, energy and other utilities ?
Yes No Supporting services, including waste and sewage disposal
?
The suitability of equipment and its accessibility for cleaning,
maintenance
and preventive maintenance?
Management of purchased material supplies, disposals and
handling of
products?
Measures for the prevention of cross contamination ?
Cleaning and sanitizing ?
Pest control ?
Personnel Hygiene ?
Other aspects as appropriate ?
Has the PRP(s) planned and verified as necessary ?
Are the records of verification and modification maintained
?
Does the documents specify how activities included in the PRO(s)
are
managed ?
4. 3 Preliminary steps to enable hazard analysis
4.3.1 General
Yes No
Does the organization collect, maintain update and document all
relevant
information needed to conduct the hazard analysis ?
4.3.2 Food Safety team
Yes NoHas the organization appointed a multi disciplinary
knowledged and experienced food safety team in developing and
implementing food safety management system ?
Yes No
Does the organization maintain records to demonstrate that the
food safety team
has the required knowledge and experience ?
4.3.3 Product Characteristics
4.3.3.1 Raw materials, ingredients and product contact
materials
Has the organization described all raw materials, ingredients
and product contact
materials including the following, as appropriate;
Yes No
Biological, chemical and physical characteristics ? Composition
of formulated ingredients, including additives and processing
aids ?
Origin ?
Method of production ?
Packaging and delivery methods ?
Storage conditions and shelf life ?
Preparation and/or handling before use or processing ?
Food safety related acceptance criteria or specifications of
purchased
materials and ingredients appropriate to their intended uses
?
Has the organization identified statutory and regulatory food
safety
requirements related to the above ?
4.3.3.2 Characteristics of end products
Has the organization described in documents, the characteristics
of end products
to the extent needed to conduct the hazard analysis including
information on the
following, as appropriate ?
Yes No
Product name or similar identification ?
Composition ?
Biological, Chemical and physical characteristics relevant to
food safety ?
Intended shelf life and storage conditions ?
Packaging ?
Labeling relating to food safety and/or instructions for
handling, preparation
and usage ?
Methods(s) of distribution ?
Has the organization identified the statutory and regulatory
food safety
requirements Related to the above ?
4.3.4 Intended use
Yes No
Has the organization described in documents, the reasonably
expected handling
of the end product, and any unintended but reasonably expected
mishandling
and misuse of the end product ?
Has the organization identified, groups of users and, where
appropriate, groups
of consumers for each product, and consumer groups known to be
especially
vulnerable to specific food safety hazards ?
4.3.5 Flow diagrams, process steps and control measures
4.3.5.1 Flow diagrams
Has the organization prepared clear, accurate and sufficiently
detailed flow diagrams
for the products or process categories including the following
as appropriate ?
Yes No
The sequence and interaction of all steps in the operation ?
Any outsourced process and subcontracted work ?
Where raw materials, ingredients and intermediate products enter
the flow ?
Where reworking and recycling take place ?
Where end products, intermediate products, by-products and waste
are
released or removed ?
Verify the accuracy of the flow diagram by on-site checking
?
Availability of records of verified flow diagrams ?
4.3.5.2 Description of process steps and control measures
Has the organization described;
Yes No
The existing control measures, process parameters and/or the
rigorousness
with which they are applied or procedures that may influence
food safety ?
External requirements that may impact the choice and the
rigorousness of
the control measures ?
(eg. From regulatory authorities or customers)4.4 Hazard
analysis
4.4.1 General
Yes NoDoes the food safety team conduct a hazard analysis to
determine which hazards
need to be controlled, the degree of controls required to ensure
food safety, and
which combination of control measures is required ?
4.4.2 Hazard identification and determination of acceptable
levels
Yes No
4.4.2.1 Has the organization identified and recorded all food
safety hazards that
are reasonably expected to occur in relation to the type of
product, type
of process and actual processing facilities ?
Is the identification based on the following ?
Yes No
The preliminary information and data collected according to 4.3
of this
questionnaire ?
Experience ?
External information including. to the extent possible,
epidemiological and
other historical data ?
Information of the food chain on food safety hazards that may be
of
relevance for the safety of the end products, intermediate
products and the
food at consumption ?
Are the step(s) (from raw materials, processing and
distribution) at which
each food safety hazard may be introduced indicated) ?
4.4.2.2 Has the organization considered the following when
identifying the hazards; Yes No
The steps preceding and following a specified operation ?
The process equipment, utilities/services and surroundings ?
The preceding and following links in the food chain ?
4.4.2.3 For each of the food safety hazards identified has the
organization
determined;
Yes No
The acceptable level of the food safety hazard in the end
product?
The established statutory and regulatory requirements ?
Customer food safety requirements ?
The intended use by the customer ?
Other relevant data ?
4.4.3 Hazard assessment
Does the organization conduct hazard assessment for each food
safety hazard
Identified to determine;
Yes No
Whether its elimination or reduction to acceptable level is
essential ?
Whether its control is needed ?Has the organization evaluated
each food safety hazard according to;
Yes No
Severity of adverse health effects ?
The likelihood of their occurrence ?
Has the organization described the methodology used for
hazard
assessment ?
Does the organization record the results ?
4.4.4 Selection and assessment of control measures Yes No
Has the organization selected an appropriate combination of
control measures
which is capable at preventing eliminating or reducing food
safety hazards to
defined acceptable level?
Does the organization review each at the control measures
described in 4.3.5.2
with respect to its effectiveness ?
Has the organization categorized the control measures as to
whether they need
to be managed through operational PRP(s) or by the HACCP
plan
Has the categorization carried out using a logical approach that
includes assessments
with regard to the following;
Yes No
Its effect on identified food safety hazards relative to the
strictness applied ?
Its feasibility for monitoring (Eg. Ability to be monitored in a
timely manner
to enable immediate corrections)?
Its place within the system relative to other control measures
?
The likelihood of failure in the functioning of a control
measure or
Significant processing variability ?
The severity of the consequence(s) in the case of failure in its
functioning ?
Whether the control measure is specifically established and
applied to
eliminate or significantly reduce the level of hazards(s)
Synergistic effects (i e interaction that occurs between two
more measures
Resulting in their combined effect being higher than the sum of
their
individual effects)?
Has the methodology and parameters used for categorization
described in
Documents and the results of the assessment recorded ?
4.5 Establishing the operational pre-requisite programmes
(PRPs)
Do the operational PRPs documented include the following
information
for each programme;
Yes No
Food safety hazards(s) to be controlled by the programme ?
Control measure(s)
Monitoring procedures that demonstrate that the operational PRPs
are
implemented?
Corrections and corrective actions to be taken if monitoring,
shows
that the operational PRPs are not in control?
Responsibilities and authorities ?
Records of monitoring ?
4.6 Establishing the HACCP plan
4.6.1 HACCP plan
Does the HACCP plan documented include the following information
for each identified
critical control point (CCP);
Yes No Food safety hazard(s) to be controlled at the CCP ?
Critical limits ?
Monitoring procedures ?
Corrections and corrective action(s) to be taken if critical
limits do exceed?
Responsibilities and authorities ?
Records of monitoring ?
4.6.2 Identification of Critical control points (CCPs)
Yes No
Has the organization identified control measures for each hazard
that is to be
controlled by the HACCP plan ?
4.6.3 Determination of critical limits for critical control
points
Has the organization;
Yes No Determined the critical limits for each CCP
established?
Established critical limits to ensure that the identified
acceptable level
of the food safety hazard in the end product is not exceeded
?
Established measurable critical limits ?
Documented the rationale for the chosen critical limits ?
Determined the critical limits based on objective data (such as
visual
Inspection of product, process, handling, etc) and supported
by
instructions or specifications and/or education and
training?
4.6.4 System for the monitoring at critical control points
Yes No
Has the organization established a monitoring system for each
CCP to
Demonstrate that the CCP is in control ?
Does the monitoring system consist of relevant procedures,
instructions and
records that cover the following;
Yes No
Measurements or observations that provide results within an
adequate
time frame ?
Monitoring devices used ?
Applicable calibration methods ?
Monitoring frequency ?
Responsibility and authority related to monitoring and
evaluation of
monitoring results?
Record requirements and methods ?
Does the monitoring methods and frequency capable of determining
when
the critical limits have been exceeded in time for the product
to be isolated
before it is used or consumed ?
4.6.5 Actions when monitoring results exceed critical limits
Yes NoDoes the HACCP plan specify the planned corrections and
corrective actions
to be taken when critical limits do exceed ?
4.7 Updating of preliminary information and documents specifying
the
PRPs and the HACCP plan
Does the organization update the following information, if
necessary ;
Yes No
Product characteristics ?
Intended use ?
Flow diagrams ?
Processes steps ?
Control measures ?
4.8 Verification planning
Yes No
Does the verification planning define the purpose, methods,
frequencies and
responsibilities for the verification activities ?
Does the verification activities confirm that
Yes No
The PRP(s) are implemented ?
Input to the hazard analysis is continually updated ?
The operational PRP(s) and the elements within the HACCP plan
are
implemented and effective ?
Hazard levels are within identified acceptable level ?
Other procedures required by the organization are implemented
and
effective ?
Does the output of this planning is in a form suitable for the
organizations
method of operations ?
Are the verification results recorded and communicated to the
food safety team
4.9 Traceability system
Has the organization established and applied a traceability
system that enables
the identification of product lots and their relation to batches
of raw materials
processing and delivery records ?
Is the traceability system able to identify incoming material
from the immediate suppliers and the initial distribution route of
the end product ?
Are the traceability records maintained for a defined period for
system assessment to enable the handling of potentially unsafe
products and in the event of product withdrawal ?
Are the records in accordance with statutory and regulatory
requirements and customer requirements (eg: based on the end
product lot identification) ?
4.10 Control of nonconformity
4.10.1 Corrections
Yes No
Does the organization ensure that when critical limits for
CCP(s) are exceeded or there is a loss of control of operational
PRP(s), the products affected are identified and controlled with
regard to their use and release ?
Yes No Is there a documented procedure established and
maintained defining the
Identification and assessment of affected end products to
determine their
proper handling and a review of the corrections carried out
?
Are all corrections approved by the responsible person(s) ?
Are all corrections recorded together with information on the
nature of the
nonconformity, its cause(s) and consequence including
information needed
for traceability purposes ?
4.10.2 Corrective actions
Yes No Are the data derived from the monitoring of operational
PRPs and CCPs
evaluated by designated person(s) with sufficient knowledge and
authority
to initiate corrective actions ?
Are the corrective actions initiated when critical limits
exceeded or when
there is a lack of conformity with operational PRP(s)
Is there a documented procedure available to identify and
eliminate the
cause of detected nonconformities, to prevent recurrence, and to
bring the
process or system back in to control after nonconformity is
encountered ?
Are these actions include;
Reviewing nonconformities (including customer complaints) ?
Reviewing trends in monitoring results that may indicate
development
towards loss of control ?
Determining the causes(s) of nonconformities ?
Evaluating the need for action to ensure that nonconformities do
not recur ?
Determining and implementing the actions needed ?
Recording the results of corrective actions taken ?
Are the corrective actions recorded ?
4.10.3 Handling of potentially unsafe products
4.10.3.1 General Yes No Does the organization handle
nonconformity products by taking
action(s) to prevent the nonconformity product from entering the
food
chain ?
Does the organization ensure that ;
Yes No The food safety hazard(s) of concern has(ve) been reduced
to the defined
acceptable levels ?
The food safety hazard(s) of concern will be reduced to
identified
acceptable levels prior to entering into the food chain ?
The product still meets the defined acceptable level(s) of the
food safety
hazard(s) of concern despite the nonconformity ?
Are the all lots of product that have been affected by a
nonconforming
situation held under control of the organization until they have
been
evaluated ?
Does the organization notify relevant interested parties and
initiate a
withdrawal if products that have left the control of the
organization are
subsequently determined to be unsafe ?
Does the organization maintain documents regarding the controls
and
related responses and authorization for dealing with potentially
unsafe
products ?
4.10.3.2 Evaluation for release ?
Does the organization take actions to release each lot of
product affected
by the nonconformity, when any of the following conditions apply
;
Evidence other than the monitoring system demonstrates that the
control
measures have been effective ?
Destruction and/or disposal as waste ? Evidence shows that the
combined effect of the control measures for that particular product
complies with the performance intended ?
The results of the sampling, analysis and/or other verification
activities
demonstrate that the affected lot of product complies with the
identified
acceptable levels ?
4.10.3.3 Disposition of nonconforming products
Does the organization evaluate, if the lot of product is not
acceptable for release is
it handled by one of the following ?
Yes No Reprocessing or further processing within or outside the
organization to
ensure that the food safety hazard is eliminated or reduced to
acceptable
levels ?
Yes No Destruction and/or disposal as waste ?
4.10.4 Withdrawals
Yes No
Has the top management appointed personnel having the authority
to
initiate a withdrawal and personnel responsible for executing
the
withdrawal ?
Is there a documented procedure for ;
Notification to relevant interested parties
(eg:- statutory and regulatory authorities, consumers and/or
consumers) ?
Handling of withdrawn products as well as affected lots of the
products
still in stock ?
The sequence of actions to be taken ?
Are the withdrawn products ;
Yes No
Held under supervision until they are destroyed ?
Used for purposes other than originally intended ?
Determined to be safe for the same (or other) intended use ?
Reprocessed in a manner to ensure they become safe ?
Are the cause, extent and result of a withdrawal record and
report to the
top management as input to the management review ?
Does the organization verify and record the effectiveness of the
withdrawal
programme through the use of appropriate technique (eg: mock
withdrawal
or practice withdrawal)
5. Validation, verification and improvement of the food safety
management system
5.1 General
Yes No
Does the food safety team plan and implement the processes
needed to validate
control measure combinations, and to verify and improve the food
safety
management system?
5.2 Validation of control measure combinations
Prior to implementation of control measures to be included in
operational PRP(s)
and the HACCP plan and after any changes, does the organization
validate that;
Yes No
The selected control measures are capable of achieving the
intended
control of the food safety hazard(s) for which they are
designated ?
The control measures are effective and capable of in
combination,
ensuring control of the identified food safety hazard(s) to
obtain end
products that meet the defined acceptable levels?
Are the control measures and/or combinations modified and
re-assessed
the if the result of the validation shows any deviation ?
5.3 Control of monitoring and measuring
Yes No
Does the organization capable of providing evidence so that the
specified
monitoring and measuring methods and equipment are adequate to
ensure
the performance of the monitoring and measuring procedures ?
Are monitoring and measuring equipment calibrated or verified at
specified
intervals, or prior to use, against measurement standards
traceable to
international or national measurement standards ?
Is the basis used for calibration recorded when traceability to
international
Or national standards cannot be done, since no standards exist
?
Are monitoring or measuring equipment;
Adjusted or re-adjusted as necessary ?
Identified to enable the calibration status to be determined
?
Safeguarded from adjustments that would invalidate the
measurement
results ?
Protected from damaged and deterioration ?
Does the organization; Yes No
Maintain records of the results of calibration and verification
?
Assess the validity of the previous measurement results when
the
equipment results when the equipment or process is found not
conform
to requirement ? Yes No Take appropriate action for the
equipment and any product affected, if the
Measuring equipment id nonconforming ?
Maintain records of such assessment and resulting actions ?
Confirm the ability of computer software to satisfy the intended
application
when used in the monitoring and measurement of specified
requirements ?
5.4 Food safety Management System verification
5.4.1 Internal audit
Yes No
Does the organization conduct periodic audits of the food
safety
management system ?
Do the periodic audits evaluate the conformity of the food
safety
managements of ISO 22000:2005 ?
Do the periodic audits evaluate the degree to which the food
safety
management system has been effectively implemented and updated
?
Does the organization plan the audit programme taking into
consideration
the importance of the process and areas to be audited ?
Does the organization plan the audit programme taking into
consideration
the updating actions resulting from previous audits ?
Are the audit criteria, scope, frequency and methodology defined
?
Does the audit process and auditor assignment ensure objectivity
and
Impartiality ?
Is there a documented procedure that includes the
responsibilities
and requirements for conducting audits ?
Is there a documented procedure for reporting results and
marinating
records ?
Is timely corrective actions taken on deficiencies found during
the audit ?
Do follow-up actions include the verification of the
implementation of
corrective action ?
Do follow-up actions include the reporting of verification
results ?
5.4.2 Evaluation of individual verification results
Yes No Does the food safety team systematically evaluate the
individual results
of planned verification ?
Does the organization take action to achieve the required
conformity,
if verification does not demonstrate conformity with the
planned
arrangements ?
5.4.3 Analysis of results of verification activities
Yes No
Does the food safety team analyze the results of verification
activities,
including the results of the internal audits and external audits
?
Are the analysis carried out in order;
To confirm that the overall performance of the system meets the
planned
arrangements and the food safety management system
requirements
established by the organization ?
To identify the need for updating or improving the food safety
management
system ?
To identify trends which indicate a higher incidence of
potentially unsafe
products ?
To establish information for planning of the internal audit
programme
concerning the status and importance of areas to be audited
?
To provide evidence that any corrections and corrective actions
that
have been taken are effective ?
5.5 Improvement
5.5.1 Continual Improvement
Yes No
Does the organization plan and manage processes necessary for
the
continual improvement of the Food Safety Management System ?
Does the organization use communication, management review,
I
internal audit, evaluation of verification results, audit,
evaluation of
verification results, analysis of results of verification
activities,
validation of control measure combinations corrective actions
and
food safety management system updating to facilitate the
continual
improvement of the food safety management system ?
5.5.2 Updating the food safety management system
Yes No
Does the top management ensure that the food safety management
system
is continually updated ?
Does the food safety team evaluate the food safety management
system at
planned intervals?
Are the updating activities based on;
Input from other information concerning the suitability,
adequacy and
effectiveness of the food management system ?
Output from the analysis of results of verification activities
?
Output from the management review ?
Doc No: FSMS F 11.0 02A Issue: 04 Date of Issue: Aug. 2011 Page
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