Used 557 times, Last modified on 1 Feb, 2024

An ISO 22000 Internal Audit Checklist serves as a systematic tool to assess the effectiveness and compliance of an organization's Food Safety Management System (FSMS) with the requirements outlined in ISO 22000:2018. This checklist aids internal auditors in evaluating various aspects of the FSMS to ensure it is well-established, maintained, and continually improved. This checklist should be customized based on the organization's specific processes, activities, and the complexity of its food supply chain. Internal audits using this checklist can help organizations identify areas for improvement, ensure compliance with ISO 22000, and enhance the overall effectiveness of their Food Safety Management System.

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1.1 Management Responsibility
— Is there evidence to show management commitment to Food Safety system application? Are these shown in the related objectives? Are objectives measur...
1.2 Management Responsibility
— Does the organisation have a food safety policy?
1.3 Management Responsibility
— Has a HACCP plan been developed? Does the plan cover all end products?
1.4 Management Responsibility
— Has a multidisciplinary Food Safety team been formed?
1.5 Management Responsibility
— Have the organisation appointed a Food Safety team leader and defined the responsibilities and authorities?
1.6 Management Responsibility
— Does the organisation define the responsibility and authority of the Food Safety team?
1.7 Management Responsibility
— Is the knowledge of the Food Safety team suitable and appropriate?
1.8 Management Responsibility
— How is internal and external communication controlled and who has responsibility? Is the communication effective?
1.9 Management Responsibility
— Do the company have emergency preparedness and response procedures in place? Have they been verified?
1.10 Management Responsibility
— Is a Management Review activity carried out as required? Is it effective?
2.1 Product Specification
— Has the product or product range been fully described?
2.2 Product Specification
— Does the specification include safety information (such as PH, aw, etc.)?
2.3 Product Specification
— Does the specification include details of raw material and ingredients?
2.4 Product Specification
— Does the specification include the type of packaging?
2.5 Product Specification
— Does the specification include the storage conditions?
2.6 Product Specification
— Does the specification include labelling instruction?
2.7 Product Specification
— Does the specification include the method of distribution (in detail)?
2.8 Product Specification
— Does the specification include shelf life and storage conditions?
2.9 Product Specification
— Does the specification include the intended use?
2.10 Product Specification
— Does the specification include the appropriate consumer?
2.11 Product Specification
— Does the specification include the specific methods of use?
3.1 Process Flow Diagram
— Is the process flow diagram comprehensive?
3.2 Process Flow Diagram
— Are all raw materials, ingredients, packaging materials and process/storage activities included in the process flow diagram?
3.3 Process Flow Diagram
— Have changes been made since the process flow diagram was established?
3.4 Process Flow Diagram
— How does the HACCP team get notified of changes to the process or product parameters?
3.5 Process Flow Diagram
— How were the changes recorded and approved?
3.6 Process Flow Diagram
— Were any changes discussed with HACCP team before implementation?
3.7 Process Flow Diagram
— Has the process flow diagram been verified on-site for the compliance with the actual operation?
4.1 Hazards Analysis and Preventive Measures
— How was the hazard analysis conducted?
4.2 Hazards Analysis and Preventive Measures
— Have all hazards been evaluated qualitatively and/or quantitatively?