ISO 22000 Audit Checklist - SafetyCulture

6/20/24, 2:54 PM ISO 22000 Audit Checklist - SafetyCulture
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Title Page
Client / Site
Conducted on (Date and Time) 
Inspected by
Location 
Clause 4
Food Safety Management System
General Requirements
Has the organization established, documented and implemented an effective food

safety management system in accordance with the requirements of ISO 22000
standard?
Yes No N/A
https://public-library.safetyculture.io/products/iso-22000-audit-checklist?amp_dev=65e6352b-6a9b-450f-8713-5aba46c69ebe 1/55
Is the FSMS maintained and updated?
Yes No N/A
Is the scope of the FSMS defined?
Yes No N/A
Are the products or product categories, processes and production sites that are
addressed by the food safety management system specified by scope?
Yes No N/A
Are the food safety hazards that may be reasonably expected to occur in relation to
products within the scope of the system identified, evaluated and controlled in such
manner that the products of theorganization do not, directly or indirectly, harm the
consumer?
Yes No N/A
Are the appropriate information - regarding safety issues related to the products -
communicated throughout the food chain?
Yes No N/A
Are the information - concerning development, implementation and updating of the

FSMS throughout the organization - communicated to the extent necessary to ensure
the food safety required by the ISO 22000 standard?
Yes No N/A
Does the organization periodically evaluate FSMS (and update when necessary) to
ensure that the system reflects the organization's activities and incorporates the most
recent information on the food safety hazards subject to control?
Yes No N/A
Has the organization ensured control over the outsourced processes that may affect
end product conformity?
Yes No N/A
Is the control of such outsourced processes identified and documented within the
FSMS?
Yes No N/A
Documentation Requirements
General
Does the FSMS documentation include:
a) Documented statements of a food safety policy and related objectives?
Yes No N/A
b) Documented procedures and records required by ISO 22000 standard?
Yes No N/A
c) Documents needed by the organization to ensure the effective development,

implementation and updating of the food safety management system?
Yes No N/A
Control of documents
Are the documents - which are required by the food safety management system -
controlled?
Yes No N/A
Do the established controls ensure that all proposed changes are reviewed prior to
implementation to determine their effects on food safety and their impact on the food
safety management system?
Yes No N/A
Does a documented procedure exist to define the controls needed:
a) To approve documents for adequacy prior to issue?
Yes No N/A
b) To review and update as necessary and re-approve documents?
Yes No N/A
c) To ensure that changes and the current revision status of documents are identified?
Yes No N/A
d) To ensure that relevant versions of applicable documents are available at points of

use?
Yes No N/A
e) To ensure that documents remain legible and readily identifiable?
Yes No N/A
f) To ensure that relevant documents of external origin are identified and their
distribution controlled?
Yes No N/A
g) To prevent the unintended use of obsolete documents, and to apply suitable

identification to them if they are retained for any purpose?
Yes No N/A
Control of records
Are required records established and maintained in order to provide evidence of

conformity to requirements and evidence of the effective operation of the food safety
management system?
Yes No N/A
Do records remain legible, readily identifiable and retrievable?
Yes No N/A
Does a documented procedure exist in order to define the controls needed for the
correction, identification, storage, protection, retrieval, retention time and disposition of
records?
Yes No N/A
Please proceed to Section 5.
Clause 5
Management responsibility
Management commitment
Is top management able to provide evidence of its commitment to the development and
implementation of the food safety management system?
Yes No N/A
Is top management able to provide evidence that the effectiveness of the food safety
management system is continually improved by:
a) Showing food safety is supported by the business objectives of the organization?
Yes No N/A
b) Communicating to the organization the importance of meeting the requirements of

ISO 22000 standard, any relevant statutory and regulatory requirements, as well as
customer requirements relating to food safety?
Yes No N/A
c) Establishing the food safety policy?
Yes No N/A
d) Conducting management reviews?
Yes No N/A
e) Ensuring the availability of resources?
Yes No N/A
Food safety policy
Has top management defined, documented and communicated its food safety policy?
Yes No N/A
Does top management ensure that the food safety policy:
a) Is appropriate to the role of the organization in the food chain?
Yes No N/A
b) Conforms with both statutory and regulatory requirements and with mutually agreed
food safety requirements of customers?
Yes No N/A
c) Is communicated, implemented and maintained at all levels of the organization?
Yes No N/A
d) Is reviewed for continued suitability?
Yes No N/A
e) Adequately addresses communication?
Yes No N/A
f) Is supported by measurable objectives?
Yes No N/A
Food safety management system planning
Does top management ensure that:
a) The planning of the food safety management system is carried out to meet the
requirements in clause 4.1, as well as the objectives of the organization that support
food safety?
Yes No N/A
b) The integrity of the food safety management system is maintained when changes to
the food safety management system are planned and implemented?
Yes No N/A
Responsibility and authority
Does top management ensure that the responsibilities, authorities are defined and
communicated within the organization to ensure the effective operation and
maintenance of the food safety management system?
Yes No N/A
Is the responsibility assigned to all personnel to report the problems with the food
safety management to identified person(s)?
Yes No N/A
Are there designated personnel with defined responsibility and authority to initiate and
record actions?
Yes No N/A
Food safety team leader
Has top management appointed a food safety team leader who, irrespective of other
responsibilities, shall have responsibility and authority:
a) To manage a food safety team and organize its work?
Yes No N/A
b) To ensure relevant training and education of the food safety team member?
Yes No N/A
c) To ensure that the food safety management system is established, implemented,

maintained and updated?
Yes No N/A
d) To report to the organization's top management on the effectiveness and suitability

of the food safety management system?
Yes No N/A
NOTE: The responsibility of the food safety team leader may include liaison with
external parties on matters relating to the food safety management system.
Communication
External communication
Has the organization established, implemented and maintained effective arrangements

for communicating with:
a) Suppliers and contractors?
Yes No N/A
b) Customers or consumers, in particular in relation to product information (including

instructions regarding intended use, specific storage requirements and, as appropriate,
shelf life), inquiries, contracts or order handling including amendments, and customer
feedback including customer complaints?
Yes No N/A
c) Statutory and regulatory authorities?
Yes No N/A
d) Other organizations that have an impact on, or will be affected by, the effectiveness
or updating of the food safety management system?
Yes No N/A
Does such communication provide information on food safety aspects (especially to

known food safety hazards that need to be controlled by other organizations in the food
chain) of the organization's products that may be relevant to other organizations in the
food chain?
Yes No N/A
Are records of communications maintained?
Yes No N/A
Are the food safety requirements - from statutory and regulatory authorities and
customers – available?
Yes No N/A
Are there designated personnel with defined responsibility and authority to

communicate externally any information concerning food safety?
Yes No N/A
Is information obtained through external communication included as input to system

updating and management review?
Yes No N/A
Internal communication
Has the organization established, implemented and maintained effective arrangements

for communicating with personnel on issues having an impact on food safety?
Yes No N/A
Has the organization ensured that the food safety team is informed in a timely manner
of changes, including but not limited to the following:
a) Products or new products?
Yes No N/A
b) Raw materials, ingredients, and services?
Yes No N/A
c) Production systems and equipment?
Yes No N/A
d) Production premises, location of equipment, and surrounding environment?
Yes No N/A
e) Cleaning and sanitation programmes?
Yes No N/A
f) Packaging, storage and distribution systems?
Yes No N/A
g) Personnel qualification levels and/or allocation of responsibilities and authorizations?
Yes No N/A
h) Statutory and regulatory requirements?
Yes No N/A
i) Knowledge regarding food safety hazards and control measures?
Yes No N/A
j) Customer, sector, and other requirements that the organization observes?
Yes No N/A
k) Relevant inquiries from external interested parties?
Yes No N/A
l) Complaints indicating food safety hazards associated with the product?
Yes No N/A
m) Other conditions that have an impact on food safety?
Yes No N/A
Does the food safety team ensure that above mentioned information is included in the
updating of the food safety management system?
Yes No N/A
Does top management ensure that relevant information is included as input to the
management review?
Yes No N/A
Emergency preparedness and response
Has top management established, implemented and maintained procedures to manage

potential emergency situations and accidents that can impact food safety and which are
relevant to the role of the organization in the food chain?
Yes No N/A
Management review
General
Does top management review the organization’s food safety management system, at
planned intervals, to ensure its continuing suitability, adequacy and effectiveness?
Yes No N/A
Does this review include assessing opportunities for improvement and the need for
changes to the food safety management system, including the food safety policy?
Yes No N/A
Are records from management reviews maintained?
Yes No N/A
Review input
Does the input to management review include information about:
a) Follow-up actions from previous management reviews?
Yes No N/A
b) Analysis of results of verification activities?
Yes No N/A
c) Changing circumstances that can affect food safety?
Yes No N/A
d) Emergency situations, accidents and withdrawals?
Yes No N/A
e) Reviewing results of system-updating activities?
Yes No N/A
f) Review of communication activities, including customer feed-back?
Yes No N/A
g) External audits or inspections?
Yes No N/A
Are the data presented in a manner that enables top management to relate the
information to stated objectives of the food safety management system?
Yes No N/A
Review output
Does the output from the management review include any decisions and actions related
to:
a) Assurance of food safety?
Yes No N/A
b) Improvement of the effectiveness of the food safety management system?
Yes No N/A
c) Resource needs?
Yes No N/A
d) Revisions of the organization's food safety policy and related objectives?
Yes No N/A
Please proceed to Section 6
Clause 6
Resource management
Provision of resources
Does the organization provide adequate resources for the establishment,

implementation, maintenance and updating of the food safety management system?
Yes No N/A
Human resources
General
Are the food safety team and the other personnel carrying out activities having an
impact on food safety, competent on the basis of appropriate education, training, skills
and experience?
Yes No N/A
Are there available records of agreement or contracts defining the responsibility and
authority of external experts, where the assistance of external experts is required for
the development, implementation, operation or assessment of the food safety
management system?
Yes No N/A
Competence, awareness and training
Does the organization:
a) Identify the necessary competencies for personnel whose activities have an impact on
food safety?
Yes No N/A
b) Provide training or take other action to ensure personnel have the necessary
competencies?
Yes No N/A
c) Ensure that personnel responsible for monitoring, corrections and corrective actions
of the food safety management system are trained?
Yes No N/A
d) Evaluate the implementation and the effectiveness of the actions taken in a), b) and
c)?
Yes No N/A
e) Ensure that the personnel are aware of the relevance and importance of their
individual activities in contributing to food safety?
Yes No N/A
f) Ensure that the requirement for effective communication is understood by all

personnel whose activities have an impact on food safety?
Yes No N/A
g) Maintain appropriate records of training and actions described in b) and c)?
Yes No N/A
Infrastructure
Does the organization provide the resources for the establishment and maintenance of
the infrastructure needed to implement the requirements of ISO 22000 standard?
Yes No N/A
Work environment
Does the organization provide the resources for the establishment, management and
maintenance of the work environment needed to implement the requirements of ISO
22000 standard?
Yes No N/A
Clause 7
Planning and realization of safe products
General
Does the organization plan and develop the processes needed for the realization of safe
products?
Yes No N/A
Does the organization implement, operate and ensure the effectiveness of the planned
activities and any changes to those activities? Note: This includes PRP(s) as well as
operational PRP(s) and/or the HACCP plan.
Yes No N/A
Prerequisite programmes (PRPs)
Has the organization established, implemented and maintained PRP(s) to assist in

controlling:
a) The likelihood of introducing food safety hazards to the product through the work
environment?
Yes No N/A
b) Biological, chemical and physical contamination of the product(s), including cross-

contamination between products?
Yes No N/A
c) Food safety hazard levels in the product and product processing environment?
Yes No N/A
Are the PRP(s):
a) Appropriate to the organizational needs with regard to food safety?
Yes No N/A
b) Appropriate to the size and type of the operation and the nature of the products
being manufactured and/or handled?
Yes No N/A
c) Implemented across the entire production system, either as programmes applicable

in general or as programmes applicable to a particular product or operational line?
Yes No N/A
d) Approved by the food safety team?
Yes No N/A
Does the organization identify statutory and regulatory requirements related to the
above?
Yes No N/A
Does the organization consider and utilize appropriate information, when selecting
and/or establishing PRP(s)?
Yes No N/A
Does the organization consider the following (when establishing PRP(s)):
a) Construction and layout of buildings and associated utilities?
Yes No N/A
b) Layout of premises, including workspace and employee facilities?
Yes No N/A
c) Supplies of air, water, energy and other utilities?
Yes No N/A
d) Supporting services, including waste and sewage disposal?
Yes No N/A
e) The suitability of equipment and its accessibility for cleaning, maintenance, and
preventative maintenance?
Yes No N/A
f) Management of purchased materials (e.g. raw materials, ingredients, chemicals, and

packaging), supplies (e.g. water, air, steam, and ice), disposals (e.g. waste and sewage)
and handling of products (e.g. storage and transportation)?
Yes No N/A
g) Measures for the prevention of cross-contamination?
Yes No N/A
h) Cleaning and sanitizing?
Yes No N/A
i) Pest control?
Yes No N/A
j) Personal hygiene?
Yes No N/A
k) Other aspects as appropriate?
Yes No N/A
Is verification of PRP(s) planned?
Yes No N/A
Are PRP(s) modified as necessary?
Yes No N/A
Are records of verifications and modifications maintained?
Yes No N/A
Do documents specify how activities included in the PRP(s) are managed?
Yes No N/A
Preliminary steps to enable hazard analysis
General
Are all relevant information - needed to conduct the hazard analysis - collected,
maintained, updated and documented?
Yes No N/A
Are the records related to hazard analysis maintained?
Yes No N/A
Food safety team
Has a food safety team been appointed?
Yes No N/A
Do the members of the food safety team provide a combination of multi-disciplinary

knowledge and experience in developing and implementing the food safety
management system? Note: This includes, but need not be limited to, the organization's
products, processes, equipment and food safety hazards within the scope of the food
safety management system.
Yes No N/A
Are records - that demonstrate that the food safety team has the required knowledge
and experience - maintained?
Yes No N/A
Product characteristics
Raw material, ingredients, and product contacted material
Are all raw materials, ingredients and product-contact materials described in documents
to the extent needed to conduct the hazard analysis, including the following, as
appropriate:
a) Biological, chemical, and physical characteristics?
Yes No N/A
b) Composition of formulated ingredients, including additives and processing aids?
Yes No N/A
c) Origin?
Yes No N/A
d) Method of production?
Yes No N/A
e) Packaging and delivery methods?
Yes No N/A
f) Storage conditions and shelf life?
Yes No N/A
g) Preparation and/or handling before use or processing?
Yes No N/A
h) Food safety-related acceptance criteria or specifications of purchased materials and

ingredients appropriate to their intended uses?
Yes No N/A
Does the organization identify statutory and regulatory food safety requirements
related to the raw materials, ingredients and product-contact materials?
Yes No N/A
Are the descriptions kept up-to-date including, when required?
Yes No N/A
Characteristics of end products
Are the characteristics of end products described in documents to the extent needed to
conduct the hazard analysis, including information on the following, as appropriate:
a) Product name or similar identification?
Yes No N/A
b) Composition?
Yes No N/A
c) Biological, chemical and physical characteristics relevant to food safety?
Yes No N/A
d) Intended shelf life and storage conditions?
Yes No N/A
e) Packaging?
Yes No N/A
f) Labeling relating to food safety and/or instructions for handling, preparation, and
usage?
Yes No N/A
g) Method(s) of distribution?
Yes No N/A
Does the organization identify statutory and regulatory food safety requirements
related to the characteristics of end products?
Yes No N/A
Yes No N/A
Intended use
Are the intended use, the reasonably expected handling of the end product, and any
unintended but reasonably expected mishandling and misuse of the end product
considered and described in documents to the extent needed to conduct the hazard
analysis?
Yes No N/A
Are groups of users and, where appropriate, groups of consumers identified for each
product, and consumer groups are known to be especially vulnerable to specific food
safety hazards considered?
Yes No N/A
Yes No N/A
Flow diagrams, process steps, and control measures
Flow diagrams
Are flow diagrams prepared for the products or process categories covered by the food
Yes No N/A
Do flow diagrams provide a basis for evaluating the possible occurrence, increase or
introduction of food safety hazards?
Yes No N/A
Are flow diagrams clear, accurate and sufficiently detailed?
Yes No N/A
Do flow diagrams, as appropriate, include the following:
a) The sequence and interaction of all steps in the operation?
Yes No N/A
b) Any outsourced processes and subcontracted work?
Yes No N/A
c) Where raw materials, ingredients, and intermediate products enter the flow?
Yes No N/A
d) Where reworking and recycling take place?
Yes No N/A
e) Where end products, intermediate products, byproducts, and waste are released or
removed?
Yes No N/A
Does the food safety team verify the accuracy of the flow diagrams by on-site checking?
Yes No N/A
Are verified flow diagrams maintained as records?
Yes No N/A
Description of process steps and control measures
Are the existing control measures process parameters and/or the rigorousness with
which they are applied, or the procedures that may influence food safety, described to
the extent needed to conduct the hazard analysis?
Yes No N/A
Are external requirements (e.g. regulatory authorities ore costumes) that may impact
the choice or rigorousness of the control measures described and updated?
Yes No N/A
Hazard analysis
General
Does the food safety team conduct a hazard analysis to determine which hazards need
to be controlled, the degree of control required to ensure food safety, and which
combination of control measures is required?
Yes No N/A
Hazard identification and determination of acceptable levels
Are all food safety hazards that are reasonably expected to occur in relation to the type
of product, type of process and actual processing facilities identified and recorded?
Yes No N/A
Is the identification based on:
a) The preliminary information and data collected in preliminary steps to enable hazard
analysis?
Yes No N/A
b) Experience?
Yes No N/A
c) External information including, to the extent possible, epidemiological and other

historical data?
Yes No N/A
d) Information from 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?
Yes No N/A
Are the step(s) (from raw materials, processing, and distribution) - at which each food
safety hazard may be introduced – indicated?
Yes No N/A
Is the consideration - when identifying the hazards - given to:
a) The steps preceding and following the specified operation?
Yes No N/A
b) The process equipment, utilities/services, and surroundings?
Yes No N/A
c) The preceding and following links in the food chain?
Yes No N/A
Are the acceptable level of the food safety hazard in the end product determined
(whenever possible) for each of the food safety hazards identified?
Yes No N/A
Does the determined level take into account established statutory and regulatory
requirements, customer food safety requirements, the intended use by the customer
and other relevant data?
Yes No N/A
Are the justification for, and the result of, the determination of the acceptable level of
the food safety hazard recorded?
Yes No N/A
Hazard assessment
Is a hazard assessment conducted to determine, for each food safety hazard identified,
whether its elimination or reduction to acceptable levels is essential to the production of
a safe food and whether its control is needed to enable the defined acceptable levels to
be met?
Yes No N/A
Is each food safety hazard evaluated according to the possible severity of adverse
health effects and the likelihood of their occurrence?
Yes No N/A
Is the methodology used for the hazard described?
Yes No N/A
Are the results of the food safety hazard assessment recorded?
Yes No N/A
Selection and assessment of control measures
Is an appropriate combination of control measures selected (based on the hazard

assessment), which is capable of preventing, eliminating or reducing these food safety
hazards to defined acceptable levels?
Yes No N/A
Is each of the selected control measures reviewed with respect to its effectiveness
against the identified food safety hazards?
Yes No N/A
Is each selected control measure categorized as to whether it needs to be managed

through operational PRP(s) or by the HACCP plan, using a logical approach that includes
assessments with regard to the following:
a) Its effect on identified food safety hazards relative to the strictness applied?
Yes No N/A
b) Its feasibility for monitoring (e.g. ability to be monitored in a timely manner to enable
immediate corrective actions)?
Yes No N/A
c) It is placed within the system relative to other control measures?
Yes No N/A
d) The likelihood of failure in the functioning of a control measure or significant

processing variability?
Yes No N/A
e) The severity of the consequence(s) in the case of failure in its functioning?
Yes No N/A
f) Whether the control measure is specifically established and applied to eliminate or

significantly reduce the level of hazard(s)?
Yes No N/A
g) Synergistic effects (i.e. interaction that occurs between two or more measures
resulting in their combined effect being higher than the sum of their individual effects)?
Yes No N/A
Are control measures - categorized as belonging to the HACCP plan – implemented?
Yes No N/A
Are other control measures implemented as operational PRPs?
Yes No N/A
Are the methodology and parameters - used for this categorization - described in
documents?
Yes No N/A
Are the results of the assessment recorded?
Yes No N/A
Establishing the operational prerequisite programmes (PRPs)
Are the operational PRPs documented?
Yes No N/A
Are the operational PRPs included the following information for each programme:
a) Food safety hazard(s) to be controlled by the programme?
Yes No N/A
b) Control measure(s)?
Yes No N/A
c) Monitoring procedures that demonstrate that the operational PRPs are in place?
Yes No N/A
d) Corrections and corrective actions to be taken if monitoring shows that the

operational PRPs are not in control?
Yes No N/A
e) Responsibilities and authorities?
Yes No N/A
f) Record(s) of monitoring?
Yes No N/A
Establishing the HACCP plan
HACCP plan
Is the HACCP plan documented?
Yes No N/A
Is the HACCP plan included the following information for each identified critical control
point (CCP):
a) Food safety hazard(s) to be controlled at the CCP?
Yes No N/A
b) Control measure(s)?
Yes No N/A
c) Critical limit(s)?
Yes No N/A
d) Monitoring procedure(s)?
Yes No N/A
e) Corrections and corrective action(s) to be taken if critical limits are exceeded?
Yes No N/A
f) Responsibilities and authorities?
Yes No N/A
g) Record(s) of monitoring?
Yes No N/A
Identification of critical control points
Are CCP(s) identified for the control measures identified, for each hazard that is to be
controlled by the HACCP plan?
Yes No N/A
Determination of critical limits forCCP(s)
Are critical limits determined for the monitoring established for each CCP?
Yes No N/A
Are critical limits established on such a way to ensure that the identified acceptable level
of the food safety hazard in the end product is not exceeded?
Yes No N/A
Are critical limits measurable?
Yes No N/A
Are the rationale for the chosen critical limits documented?
Yes No N/A
Are critical limits - based on subjective data (such as visual inspection of product,
process, handling, etc.) - supported by instructions or specifications and/or education
and training?
Yes No N/A
System for the monitoring of critical control points
Is a monitoring system established for each CCP to demonstrate that the CCP is in
control?
Yes No N/A
Are all scheduled measurements or observations - relative to the critical limit(s) -

included in the monitoring system?
Yes No N/A
Does the monitoring system consist of relevant procedures, instructions, and records
that cover the following:
a) Measurements or observations that provide results within an adequate time frame?
Yes No N/A
b) Monitoring devices used?
Yes No N/A
c) Applicable calibration methods?
Yes No N/A
d) Monitoring frequency?
Yes No N/A
e) Responsibility and authority related to monitoring and evaluation of monitoring

results?
Yes No N/A
f) Record requirements and methods?
Yes No N/A
Are 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?
Yes No N/A
Actions when monitoring results exceed critical limits
Are planned corrections and corrective actions - to be taken when critical limits are
exceeded - specified in the HACCP plan?
Yes No N/A
Do the actions ensure that:
a) The cause of nonconformity is identified?
Yes No N/A
b) The parameter(s) controlled at the CCP is (are) brought back under control?
Yes No N/A
c) Recurrence is prevented?
Yes No N/A
Are documented procedures established and maintained for the appropriate handling
of potentially unsafe products to ensure that they are not released until they have been
evaluated?
Yes No N/A
Updating of preliminary information and documents specifying the PRPs and the
HACCP plan
Does the organization update the following information in operational PRP(s) and/or the
HACCP plan, if necessary:
a) Product characteristics?
Yes No N/A
b) Intended use?
Yes No N/A
c) Flow diagrams?
Yes No N/A
d) Process steps?
Yes No N/A
e) Control measures?
Yes No N/A
Are the HACCP plan and the procedures and instructions specifying the PRP(s)
amended, if necessary?
Yes No N/A
Verification planning
Does verification planning define the purpose, methods, frequencies, and

responsibilities for the verification activities?
Yes No N/A
Do the verification activities confirm that:
a) The PRP(s) are implemented?
Yes No N/A
b) Input to the hazard analysis is continually updated?
Yes No N/A
c) The operational PRP(s) and the elements within the HACCP plan are implemented and
effective, d) hazard levels are within identified acceptable levels?
Yes No N/A
e) Other procedures required by the organization are implemented and effective?
Yes No N/A
Is the output of verification planning in a form suitable for the organization's method of
operations?
Yes No N/A
Are verification results recorded and communicated to the food safety team?
Yes No N/A
Are verification results provided on such way to enable the analysis of the results of the
verification activities?
Yes No N/A
Are the affected lots of product handled as potentially unsafe, if system verification is
based on testing of end product samples, and where such test samples show lack of
conformity with the acceptable level of the food safety hazard?
Yes No N/A
Traceability system
Has the organization established and does it apply a traceability system that enables the
identification of product lots and their relation to batches of raw materials, processing,
and delivery records?
Yes No N/A
Is the traceability system able to identify incoming material from the immediate
suppliers and the initial distribution route of the end product?
Yes No N/A
Are 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?
Yes No N/A
Are records in accordance with statutory and regulatory requirements and customer
requirements?
Yes No N/A
Control of nonconformity
Corrections
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 end products affected are identified and
controlled with regard to their use and release?
Yes No N/A
Is a documented procedure established and maintained defining:
a) The identification and assessment of affected end products to determine their proper
handling?
Yes No N/A
b) A review of the corrections carried out?
Yes No N/A
Are potentially unsafe products - manufactured under conditions where critical limits
have been exceeded - handled?
Yes No N/A
Are products - manufactured under conditions where operational PRP(s) have not been
conformed with - evaluated with respect to the cause(s) of the nonconformity and to the
consequences thereof in terms of food safety?
Yes No N/A
Are these products, where necessary, handled?
Yes No N/A
Is the evaluation recorded?
Yes No N/A
Are all corrections approved by the responsible person(s), and recorded together with
information on the nature of the nonconformity, its cause(s) and consequence(s),
including information needed for traceability purposes related to the nonconforming
lots?
Yes No N/A
Corrective actions
Are data - derived from the monitoring of operational PRPs and CCPs - evaluated by
designated person(s) with sufficient knowledge and authority to initiate corrective
actions?
Yes No N/A
Are corrective actions initiated when critical limits are exceeded or when there is a lack
of conformity with operational PRP(s)?
Yes No N/A
Has the organization established and does it maintain documented procedures that
specify appropriate actions to identify and eliminate the cause of detected
nonconformities, to prevent recurrence, and to bring the process or system back into
control after nonconformity is encountered? Note: These actions include a)
reviewing nonconformities (including customer complaints), b) reviewing trends in
monitoring results that may indicate development towards loss of control, c)
determining the cause(s) of nonconformities, d) evaluating the need for action to
ensure that nonconformities do not recur, e) determining and implementing the
actions needed, f) recording the results of corrective actions taken, and g)
reviewing corrective actions taken to ensure that they are effective.
Yes No N/A
Are corrective actions recorded?
Yes No N/A
Handling of potentially unsafe products
General
Does the organization handle nonconforming products by taking action(s) to prevent

the nonconforming product from entering the food chain unless it is possible to ensure
that
a) The food safety hazard(s) of concern has(ve) been reduced to the defined acceptable
levels?
Yes No N/A
b) The food safety hazard(s) of concern will be reduced to identified acceptable levels
prior to entering into the food chain?
Yes No N/A
c) The product still meets the defined acceptable level(s) of the food safety hazard(s) of
concern despite the nonconformity?
Yes No N/A
Are all lots of product - that may have been affected by a nonconforming situation - held
under control of the organization until they have been evaluated?
Yes No N/A
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? Note: The term “withdrawal” includes recall.
Yes No N/A
Are the controls and related responses and authorization for dealing with potentially
unsafe products documented?
Yes No N/A
Evaluation for release
Is each lot of product affected by the nonconformity released as safe only when any of
the following conditions apply:
a) Evidence other than the monitoring system demonstrates that the control measures
have been effective?
Yes No N/A
b) Evidence shows that the combined effect ofthe control measures for that particular
product complies with the performanceintended?
Yes No N/A
c) The results of sampling, analysis and/or other verification activities demonstrate that
the affected lot of product complies with the identified acceptable levels for the food
safety hazard(s) concerned?
Yes No N/A
Disposition of nonconforming products
Is the lot of product - which is not acceptable for release - handled (after evaluation) by
one of the following activities:
a) 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 N/A
b) Destruction and/or disposal as waste?
Yes No N/A
Control of nonconformity
Withdrawals
To enable and facilitate the complete and timely withdrawal of lots of end products
which have been identified as unsafe
a) Has top management appointed personnel having the authority to initiate a

withdrawal and personnel responsible for executing the withdrawal?
Yes No N/A
b) Has the organization established and does it maintain a documented procedure for
 1) notification to relevant interested parties (e.g. statutory and regulatory
authorities, customers and/or consumers), 2) handling of withdrawn products as
well as affected lots of the products still in stock, and 3) the sequence of actions to
be taken?.
Yes No N/A
Are withdrawn products secured or 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, or reprocessed in a manner to ensure they become safe?
Yes No N/A
Are the cause, extent and result of a withdrawal recorded and reported to top
management as input to the management review?
Yes No N/A
Does the organization verify and record the effectiveness of the withdrawal programme
through the use of appropriate techniques (e.g. challenge testing, mock withdrawal or
practice withdrawal)?
Yes No N/A
Clause 8
Validation, verification, and improvement of the FSMS
General
Does the food safety team plan and implement the processes needed to validate control
measures and/or control measure combinations, and to verify and improve the food
Yes No N/A
Validation of control measure combinations
Does the organization validate (prior to implementation of control measures to be

included in operational PRP(s) and the HACCP plan and after any change therein) that:
a) The selected control measures are capable of achieving the intended control of the
food safety hazard(s) for which they are designated?
Yes No N/A
b) 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?
Yes No N/A
Are the control measure and/or combinations thereof modified and re-assessed when
the result of the validation shows that one or both of the above elements cannot be
confirmed?
Yes No N/A
Note: Modifications may include changes in control measures (i.e. process parameters,
rigorousness and/or their combination) and/or change(s) in the raw materials,
manufacturing technologies, end product characteristics, methods of distribution
and/or intended use of the end product.
Yes No N/A
Control of monitoring and measuring
Is there evidence that the specified monitoring and measuring methods and equipment
are adequate to ensure the performance of the monitoring and measuring procedures?
Yes No N/A
Are the measuring equipment and methods used:
a) Calibrated or verified at specified intervals, or prior to use, against measurement

standards traceable to international or national measurement standards? Note: Where
necessary to ensure valid results
Yes No N/A
b) Adjusted or re-adjusted as necessary?
Yes No N/A
c) Identified to enable the calibration status to be determined?
Yes No N/A
d) Safeguarded from adjustments that would invalidate the measurement results?
Yes No N/A
e) Protected from damage and deterioration?
Yes No N/A
Are records of the results of calibration and verification maintained?
Yes No N/A
Does the organization assess the validity of the previous measurement results when the
equipment or process is found not to conform to requirements?
Yes No N/A
Does the organization take action appropriate for the equipment and any product
affected, If the measuring equipment is non-conforming?
Yes No N/A
Are records of such assessment and resulting actions maintained?
Yes No N/A
Is the ability of computer software confirmed to satisfy the intended application when
used in the monitoring and measurement of specified requirements?
Yes No N/A
Is the confirmation of computer software undertaken prior to initial use and

reconfirmed as necessary?
Yes No N/A
FSMS verification
Internal audit
Does the organization conduct internal audits at planned intervals to determine

whether the food safety management system:
a) Conforms to the planned arrangements, to the food safety management system

requirements established by the organization, and to the requirements of this
International Standard?
Yes No N/A
b) Is effectively implemented and updated?
Yes No N/A
Is an audit programme planned, taking into consideration the importance of the

processes and areas to be audited, as well as any updating actions resulting from
previous audits?
Yes No N/A
Are the audit criteria, scope, frequency, and methods defined?
Yes No N/A
Do the selection of auditors and the conduct of audits ensure objectivity and impartiality
of the audit process?
Yes No N/A
Is it ensured that auditors do not audit their own work?
Yes No N/A
Are the responsibilities and requirements for planning and conducting audits, and for
reporting results and maintaining records defined in documented procedure?
Yes No N/A
Does the management responsible for the area being audited to ensure that actions are
taken without undue delay to eliminate detected nonconformities and their causes?
Yes No N/A
Do follow-up activities include the verification of the actions taken and the reporting of
verification results?
Yes No N/A
Evaluation of individual verification results
Does the food safety team systematically evaluate the individual results of planned
verification?
Yes No N/A
Does the organization take action to achieve the required conformity, when verification
does not demonstrate conformity with the planned arrangements?
Yes No N/A
Does action – taken for achieving the required conformity – include (but is not limited
to), review of:
a) Existing procedures and communication channels?
Yes No N/A
b) The conclusions of the hazard analysis, the established operational PRP(s) and the
HACCP plan?
Yes No N/A
c) The PRP(s)?
Yes No N/A
d) The effectiveness of human resource management and of training activities?
Yes No N/A
Analysis of results of verification activities
Does the food safety team analyze the results of verification activities, including the
results of the internal audits and external audits?
Yes No N/A
Is the analysis carried out in order
a) To confirm that the overall performance of the system meets the planned
arrangements and the food safety management system requirements established by
the organization?
Yes No N/A
b) To identify the need for updating or improving the food safety management system?
Yes No N/A
c) To identify trends which indicate a higher incidence of potentially unsafe products?
Yes No N/A
d) To establish information for planning of the internal audit programme concerning the
status and importance of areas to be audited?
Yes No N/A
e) To provide evidence that any corrections and corrective actions that have been taken
are effective?
Yes No N/A
Are the results of the analysis and the resulting activities recorded and reported, in an
appropriate manner, to top management as input to the management review?
Yes No N/A
Are the results of the analysis and the resulting activities used as an input for updating
the food safety management system?
Yes No N/A
Improvement
Continual improvement
Does top management ensure that the organization continually improves the
effectiveness of the food safety management system through the use of: -
communication, - management review, - internal audit, - evaluation of
individual verification results, - analysis of results of verificationactivities, -
validation of control measurecombinations, - corrective actions and - food
safety management system updating?
Yes No N/A
Updating the food safety management system
Does top management ensure that the food safety management system is continually
updated?
Yes No N/A
Does the food safety team evaluate the food safety management system at planned
intervals in order to achieve that FSMS is continually updated?
Yes No N/A
Does the team consider whether it is necessary to review the hazard analysis, the
established operational PRP(s) and the HACCP plan?
Yes No N/A
Are the evaluation and updating activities based on:
a) Input from communication, external as well as internal?
Yes No N/A
b) Input from other information concerning the suitability, adequacy, and effectiveness
of the food safety management system?
Yes No N/A
c) Output from the analysis of results of verification activities?
Yes No N/A
d) Output from management review?
Yes No N/A
Are system updating activities recorded and reported, in an appropriate manner, as

input to the management review?
Yes No N/A
Completion
Recommendation
Inspector's Full name and Signature 
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6/20/24, 2:54 PM ISO 22000 Audit Checklist - SafetyCulture

Conducted on (Date and Time) 

Food Safety Management System

Has the organization established, documented and implemented an effective food

Is the FSMS maintained and updated?

Is the scope of the FSMS defined?

Are the information - concerning development, implementation and updating of the

Does the FSMS documentation include:

a) Documented statements of a food safety policy and related objectives?

b) Documented procedures and records required by ISO 22000 standard?

c) Documents needed by the organization to ensure the effective development,

Does a documented procedure exist to define the controls needed:

a) To approve documents for adequacy prior to issue?

b) To review and update as necessary and re-approve documents?

d) To ensure that relevant versions of applicable documents are available at points of

e) To ensure that documents remain legible and readily identifiable?

g) To prevent the unintended use of obsolete documents, and to apply suitable

Are required records established and maintained in order to provide evidence of

Do records remain legible, readily identifiable and retrievable?

Please proceed to Section 5.

a) Showing food safety is supported by the business objectives of the organization?

b) Communicating to the organization the importance of meeting the requirements of

c) Establishing the food safety policy?

d) Conducting management reviews?

e) Ensuring the availability of resources?

Food safety policy

Does top management ensure that the food safety policy:

a) Is appropriate to the role of the organization in the food chain?

c) Is communicated, implemented and maintained at all levels of the organization?

d) Is reviewed for continued suitability?

e) Adequately addresses communication?

f) Is supported by measurable objectives?

Food safety management system planning

Does top management ensure that:

Responsibility and authority

Food safety team leader

a) To manage a food safety team and organize its work?

c) To ensure that the food safety management system is established, implemented,

d) To report to the organization's top management on the effectiveness and suitability

Has the organization established, implemented and maintained effective arrangements

a) Suppliers and contractors?

b) Customers or consumers, in particular in relation to product information (including

c) Statutory and regulatory authorities?

Does such communication provide information on food safety aspects (especially to

Are records of communications maintained?

Are there designated personnel with defined responsibility and authority to

Is information obtained through external communication included as input to system

Has the organization established, implemented and maintained effective arrangements

a) Products or new products?

b) Raw materials, ingredients, and services?

c) Production systems and equipment?

d) Production premises, location of equipment, and surrounding environment?

e) Cleaning and sanitation programmes?

f) Packaging, storage and distribution systems?

g) Personnel qualification levels and/or allocation of responsibilities and authorizations?

h) Statutory and regulatory requirements?

i) Knowledge regarding food safety hazards and control measures?

j) Customer, sector, and other requirements that the organization observes?

k) Relevant inquiries from external interested parties?

l) Complaints indicating food safety hazards associated with the product?