FSMS Food Safety Audit Checklist Template | FDS1160-3

FSMS Food Safety Audit Checklist Template

The audit team leader should prepare checklists for auditors to use in interviewing and observing, using FS1160-3 FOOD SAFETY AUDIT CHECKLIST EXAMPLE as a guide. The FSMS Food Safety Audit Checklist Template covers general requirements, documentation requirements, management responsibility, food safety policy, and more. Audit checklists should be designed to uniquely reflect the activities and critical control points in the area to be audited.

The Food Safety Manager should review each audit checklist and add questions he/she believes are necessary to adequately evaluate the implementation of the FSMS in the area being audited. The Food Safety Manager should provide the manager of the area being audited sufficient advance notice of the audit to ensure availability of interviewees.

  • “Sufficient notice” may vary according to the scope of the audit and the area being audited but should not be less than two weeks, in any case.
  • Notification should include oral communication and interoffice mail (e-mail).
  • If there are conflicts with the schedule of interviewees, the area manager and Food Safety Manager will resolve those conflicts as appropriate.

When conducting interviews, audit team members should use the FSMS Food Safety Audit Checklist Template to maintain focus and ensure completeness. There should be enough questions to thoroughly evaluate activities in the audited area, but the team leader should recognize that auditors may not have time to ask all questions.

FSMS Food Safety Audit Checklist Template Details

Pages: 23
Words: 5383
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Internal Audit System Validation Procedure FDS1160
Type: Checklist

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FSMS Food Safety Records List Template | FDS1010-1

FSMS Food Safety Records List Template

The FSMS Food Safety Records List Template should provide a complete list of the company’s food safety records. Each record listed on FS1010-1 FOOD SAFETY RECORDS LIST is described by its title, file location, authority or responsible department, minimum retention time, and directions for disposition.

Each department and/or functional group is responsible for maintaining adequate records to demonstrate effective system operations as defined specifically in each procedure and to demonstrate conformance to legal/regulatory and customer requirements. The authority associated with a particular food safety record (e.g., Production Manager for production records) should ensure that records are maintained in a suitable environment that prevents damage or deterioration and also prevents loss of records.

Active food safety records must be stored such that they are readily retrievable. Active records are those that have not yet met their minimum retention times. Inactive food safety records may be archived. Archived records are retrievable, but not necessarily readily retrievable. Unless otherwise indicated, food safety records are destroyed after their minimum retention time is attained, as indicated on the FSMS Food Safety Records List Template.

FSMS Food Safety Records List Template Details

Pages: 04
Words: 349
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Records Procedure FDS1010
Type: Guide

FSMS Food Safety Training Log Template | FDS1030-2

FSMS Food Safety Training Log Template

The Human Resources Manager should maintain a record of initial job training for every employee in the FSMS Food Safety Training Log Template. FS1030-2 FOOD SAFETY TRAINING LOG covers employee title/grade, course ID, prerequisite course, start date, and more. HR should maintain a record of all employee training, education, skills and experience in personnel files.

Department managers may keep copies of in-house or job training, but one copy should be forwarded to HR for updating the master personnel file. The Human Resources Manager, in conjunction with the Food Safety Team Leader, should develop and maintain a training plan for all food safety employees, in accordance with the company’s employee education policy and the FSMS.

The Human Resources Manager should maintain a record of employee food safety training/education, experience, and skills. The HR Manager should periodically review the FSMS Food Safety Training Log Template to ensure that all employees are receiving the required food safety training on a timely basis and to evaluate the training program, to ensure that the food safety training program is meeting company and statutory/regulatory requirements.

FSMS Food Safety Training Log Template Details

Pages: 02
Words: 43
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Competence Awareness Training Procedure FDS1030
Type: Log

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FSMS Food Safety Training Requirement List Template | FDS1030-1

FSMS Food Safety Training Requirement List Template

The Human Resources Manager should screen applications and resumes to select candidates with the appropriate competencies for positions to be filled, using FS1030-1 FOOD SAFETY TRAINING REQUIREMENTS LIST for guidance. The FSMS Food Safety Training Requirement List Template covers employee ID, skill/experience requirements for the job, next job title in recommended career path, and more.

The company should establish the necessary competencies for personnel whose activities may have an impact on food safety. Hiring supervisors and managers interview candidates to select personnel that are best qualified for the position. The Human Resources Manager may verify application or resume information of the final candidates by checking references or previous employers. If the best candidate does not have the minimum competence required, the hiring manager should arrange for training or other actions, as appropriate, to satisfy the requirements for the position.

The hiring supervisor or manager should, within a reasonable period following the hiring, evaluate the effectiveness of the training or other action taken. Various methods may be used for evaluation; for example tests, observed performance, or oral interview. The supervisor or manager, with the Human Resources Manager, should take appropriate action to modify the training program or provide additional training, if the evaluation shows the training was ineffective.

FSMS Food Safety Training Requirement List Template Details

Pages: 02
Words: 52
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Competence Awareness Training Procedure FDS1030
Type: Form

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FSMS HACCP Plan Outline Template | FDS1080-2

FSMS HACCP Plan Outline Template

The HACCP Coordinator should produce the HACCP Plan in a format like the one shown in FS1080-2 HACCP PLAN OUTLINE and submit the Plan to Top Management for approval. The FSMS HACCP Plan Outline Template describes the format for the cover page, information needed about the HACCP team members, a list of products covered in the plan, and more.

Once the HACCP Plan is approved, the HACCP Coordinator should introduce the Plan to all company employees, to build awareness of the Plan and promote understanding of the Plan’s importance to the company, its customers, and the consumer at the end of the supply chain. The HACCP Coordinator should ensure that employees involved in any process having an effect on food safety (e.g., receiving, processing, packaging, cleaning) receive appropriate HACCP Plan training prior to the Plan’s implementation.

Prior to implementation, the HACCP Coordinator should conduct a “mock implementation” to verify the various aspects of the Plan and allow ample time to make changes to the Plan in advance of the implementation deadline. Once the HACCP Plan has been tested and verified, it can be implemented. The Coordinator should review the company’s HACCP Plan(s) on a regular basis – annually, at a minimum – to determine if it continues to meet company, customer, and statutory/regulatory requirements and continues to result in a safe end product.

FSMS HACCP Plan Outline Template Details

Pages: 02
Words: 281
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS HACCP Plan Procedure FDS1080
Type: Guide

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FSMS HACCP Plan Worksheet Template | FDS1080-1

FSMS HACCP Plan Worksheet Template

Top Management should appoint a HACCP Team, consisting of persons having knowledge and expertise to develop a FSMS HACCP Plan Worksheet Template and including diverse disciplines (including but not limited to production, inspection, sanitation, microbiology, and engineering). The HACCP Team should develop a HACCP Plan (using the HACCP Plan Worksheet as a guide) for each product process, based on the seven HACCP principles:

  • PRINCIPLE 1 – List food safety hazards and possible control measures associated with each step in the flow diagram(s) in columns 2 and 3 of FS1080-1 HACCP PLAN WORKSHEET.
  • PRINCIPLE 2 – For each hazard identified in the hazard analysis, list critical control points – measures in place to prevent, eliminate, or reduce the hazard to an acceptable level (e.g., cooking, chilling, formulation control) – in column 1 of the plan worksheet.
  • PRINCIPLE 3 – Establish critical limits for each CCP identified and record in column 4. A “critical limit” is what separates acceptable products from unacceptable ones.
  • PRINCIPLE 4 – Establish monitoring procedures for each CCP, to determine if the operation is within critical limits at that point.
  • PRINCIPLE 5 – Establish planned corrections and corrective actions (deviation handling) for each CCP and record these in column 10 of FS1080-1.
  • PRINCIPLE 6 – Establish verification steps for each monitoring activity and record this information in column 11 of the HACCP Plan Worksheet.
  • PRINCIPLE 7 – Establish required records and recordkeeping/documentation procedures and record them in columns 9 and 10 of the worksheet.

FSMS HACCP Plan Worksheet Template Details

Pages: 02
Words: 227
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS HACCP Plan Procedure FDS1080
Type: Guide

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FSMS Hazard Analysis Checklist Template | FDS1070-1

FSMS Hazard Analysis Checklist Template

For each of the food safety hazards identified, the Food Safety Team Leader should determine an acceptable level of the food safety hazard in the end product, whenever possible. The determined level should take into account established statutory and regulatory requirements, customer food safety requirements, the intended use by the customer, and other relevant data.

The Food Safety Team Leader should record justification for – and the result of – the determination in the Controls and Targets column of the FSMS Hazard Analysis Checklist Template. All known and identified hazards should be recorded in the Hazards column of FS1070-1 HAZARD ANALYSIS CHECKLIST. For each food safety hazard identified on the FSMS Hazard Analysis Checklist Template, the Food Safety Team Leader should conduct a hazard assessment to determine whether:

  • Its elimination or reduction to acceptable levels is essential to the production of a safe food; and
  • Its control is needed to enable the defined acceptable levels to be met.

This information should be recorded in the Monitoring column of the checklist. Each food safety hazard should be evaluated according to the possible severity of adverse health effects and the likelihood of their occurrence. The methodology used should be described and the results of the food safety hazard assessment should be recorded in the Assessment column of the FS1070-1.

The Food Safety Team Leader should periodically (at least once every six months-more frequently if a hazard has greater potential for severity or if the likelihood of it occurring is greater than normal) review all processes potentially affecting the safety of the company’s food products, to ensure that all hazards are accounted for and are being controlled.

FSMS Hazard Analysis Checklist Template Details

Pages: 03
Words: 83
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Hazard Analysis Procedure FDS1070
Type: Checklist

FSMS Job Description Template | FDS1040-1

FSMS Job Description Template

Job descriptions should be prepared using the FSMS Job Description Template as a guide. Any unusual needs or requirements for the position should be added in a separate section. FS1040-1 JOB DESCRIPTION covers job title, effective date, department, summary of functions, and more. The Food Safety Job Description Template must be signed by the department manager, HR manager, and Senior Management.

The Human Resources Manager should be responsible for communicating completed job descriptions to hiring managers and their superiors. Job descriptions should be included with the respective department’s organization chart in the Organization Structure section of the Company’s policy-and-procedure manual. As part of an annual management review, the Human Resources Manager should review job descriptions to aid Top Management in determining if jobs and job descriptions accurately reflect the Company’s short- and long-term requirements, as well as meet statutory/regulatory, food safety, and customer requirements.

Supervisory personnel create or develop revisions to job descriptions in accordance with the first three sections of this procedure and submit such descriptions to the Human Resources Manager for review. The Human Resources Manager, in cooperation with Top Management, should indicate necessary changes to job descriptions and return to the responsible supervisor.

FSMS Job Description Template Details

Pages: 02
Words: 45
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Job Descriptions Procedure FDS1040
Type: Guide

 

 

 

FSMS Lot Identification Product Traceability Log Template | FDS1130-1

FSMS Lot Identification Product Traceability Log Template

Production (processing) department managers should appoint production/operations employees to maintain a FSMS Lot Identification Product Traceability Log Template for every product line or item the company produces. FS1130-1 LOT IDENTIFICATION PRODUCT TRACEABILITY LOG (EXAMPLE) should be used for guidance.

The FSMS Lot Identification Product Traceability Log Template covers production date/time, name/SKU, quantity, production line, ingredients, and more. Employees responsible for packing (packaging) and storing food products should ensure product containers are clearly labeled. Additional hazard/health information (e.g., possible presence of food allergens) should be listed as required by applicable statutes/regulations.

The Quality Assurance (QA) Manager should periodically review logs and other records generated in the course of product processes to determine if the labeling and traceability system is being properly implemented and continues to conform to company and statutory/regulatory requirements. The QA Manager should report findings and observations to the Food Safety Team Leader for review. A third-party audit of the labeling and traceability system should be conducted at regular intervals.

FSMS Lot Identification Product Traceability Log Template Details

Pages: 02
Words: 27
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Identification Labeling Traceability Procedure FDS1130
Type: Log

FSMS Nonconformance Report Template | FDS1150-1

FSMS Nonconformance Report Template

The FSMS Nonconformance Report Template covers part/material number, vendor, nonconformity, disposition, corrective action, and more. The person identifying the nonconformance should also complete the top section of the FS1150-1 NONCONFORMANCE REPORT.  The following items must be completed, at a minimum:

  • Date and time;
  • Material or part number;
  • Material or part name or description;
  • Quantity;
  • Problem description; and more.

The employee identifying the nonconforming product should forward the original Food Safety Nonconformance Report to the Food Safety Team Leader for confirmation of the nonconformity and proper disposition of the item. The Food Safety Team Leader, upon reviewing the FS1150-1, should forward a copy to the Quality Assurance Manager for possible corrective action.The Food Safety Team Leader and the Quality Assurance Manager should determine if corrective action is required to prevent recurrence of the nonconforming condition. The Production Manager, Food Safety Team Leader, and Quality Assurance should review the evaluation of the nonconforming items. If the affected product cannot be proved safe it will be disposed of on one of the following two ways:

  • Reprocessing or further processing within or outside the organization to ensure that the food safety hazard is eliminated or reduced to acceptable levels
  • Destruction or disposal as waste in accordance with relevant environmental requirements.

The Food Safety Team Leader, on determining the disposition of the unsafe product, should sign the FS1150-1 NONCONFORMANCE REPORT in the appropriate area. A FS1150-1 NONCONFORMANCE REPORT is not required if a Return Goods Authorization already exists for the nonconforming item.

FSMS Nonconformance Report Template Details

Pages: 02
Words: 57
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Control of Potentially Unsafe Product Procedure FDS1150
Type: Report

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FSMS Nonconformity Report Template | FDS1170-1

FSMS Nonconformity Report Template

A FSMS Nonconformity Report Template should be issued by any employee observing an instance of failure of product or process to comply with customer requirements, FSMS standards, or statutory/regulatory requirements. Nonconformity reports may be initiated by anyone in the organization and are to be signed off by the manager responsible for that area. The nonconformity is described on the report as follows:

  • State the requirement briefly, including reference numbers where appropriate;
  • Describe the condition actually observed and how it deviates from the requirement;
  • Check the appropriate box to indicate whether or not a CAR was also initiated; and
  • Request that the area manager sign off on the nonconformity.

The FS1170-1 NONCONFORMITY REPORT is routed to the Food Safety Team Leader for analysis and filing. Trends identified through analysis of the NCR file will be reported to the management team for review as those trends are identified. The completed Food Safety Nonconformity Report should then be submitted to the Food Safety Team Leader.

FSMS Nonconformity Report Template Details

Pages: 03
Words: 52
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Corrective Action Procedure FDS1170
Type: Report

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FSMS Prerequisite Program PRP Log Template | FDS1050-5

FSMS Prerequisite Program PRP Log Template

The FSMS Prerequisite Program PRP Log Template covers chemical use, chemical storage, cleaning/sanitizing equipment, and more. Activities related to the cleaning/sanitation program, as well as any corrections or corrective actions required, should be recorded in the FS1050-5 PRP LOG EXAMPLE by the person designated by the Department Manager as they are performed. The Department Manager reviews the log each day and reports deviations immediately to the Food Safety Team Leader.

The Department Manager submits a weekly report on the log to the Food Safety Team Leader. The Food Safety Team Leader (or an appointed member of the Food Safety Team) should periodically review PRPs to determine if they continue to meet company, regulatory, and customer requirements and continue to produce the desired results. Such reviews should be conducted at least semiannually.

PRPs should be subjected to third-party audits at regular intervals – even if such audits are not legally required – to verify that the PRPs are properly documented and communicated to the appropriate parties, properly implemented, continue to meet requirements, and are monitored and measured for the purpose of continual improvement. It’s important that PRP logs are filled out completely at the end of every working day (or shift) and are up-to-date.

FSMS Prerequisite Program PRP Log Template Details

Pages: 02
Words: 266
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Prerequisite Programs Procedure FDS1050
Type: Log

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FSMS Prerequisite Program Template | FDS1050-1

FSMS Prerequisite Program Template

The Food Safety Team Leader should develop prerequisite programs (PRPs) using the FSMS Prerequisite Program Template as a guide. FS1050-1 PREREQUISITE PROGRAM EXAMPLE covers sanitation SOPs, storing chemicals, room temperature, and more. The Food Safety Team Leader should ensure the departmental/activity PRP is communicated accurately and thoroughly to employees responsible for implementing it in a timely manner. Each PRP should consist of:

  • One or more procedures, designed to ensure safety in the processing, handling, etc., of food and/or food ingredients;
  • Training requirements for the procedure(s);
  • Forms, lists, records, etc., required to carry out the procedure(s).

The Department Manager should assign primary responsibilities for carrying out a given PRP. Persons to whom PRP responsibilities have been assigned should maintain PRP work logs and report to the Department Manager at least once a day on all PRP-related work, to ensure that deviations (nonconformities) are identified and promptly acted on. The Department Manager should ensure that employees are adequately trained to handle their PRP duties and responsibilities.

FSMS Prerequisite Program Template Details

Pages: 01
Words: 351
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Prerequisite Programs Procedure FDS1050
Type: Guide

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FSMS Purchase Order Follow-Up Template | FDS1090-4

FSMS Purchase Order Follow-Up Template

The FSMS Purchase Order Follow-Up Template covers whether the shipment was made, shipping method, if the price and terms match the quotation, and more. The Purchasing Manager should follow up on shipping, delivery, expediting, and partial shipments of ordered items to assist manufacturing with consistent production flow and other departments’ operational requirements.  The Purchasing Manager can either telephone vendors or use a FS1090-4 PURCHASE ORDER FOLLOW-UP. The Food Safety Purchase Order Follow-Up helps verify, trace, or expedite orders.

When Purchase Orders are issued, the Purchasing and Accounting copies should be placed in an Open Purchase Order File until the items are received. The completed vendor’s packing list and/or the Receiving and Inspection Report should be forwarded to the Purchasing Manager. The Purchasing Manager should then match the receiving paperwork to the open purchase order.  The Accounting copy with the receiving paperwork and supporting requisition paperwork should be forwarded to Accounts Payable.  The Purchasing copy should be filed in the Closed Purchase Order File. For partial shipments, a photocopy of the Purchase Order and the receiving paperwork should be forwarded to Accounts Payable.  The original Purchase Order should be kept in the open file until all items are received.

FSMS Purchase Order Follow-Up Template Details

Pages: 02
Words: 142
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Purchasing Procedure FDS1090
Type: Form

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FSMS Purchase Order Log Template | FDS1090-3

FSMS Purchase Order Log Template

Purchase orders should be entered into the FSMS Purchase Order Log Template. The Food Safety Purchase Order Log covers purchase order number, requesting department, quantity required, recommended vendor, and more. When Purchase Orders are issued and logged in the FS1090-3 PURCHASE ORDER LOG, the Purchasing and Accounting copies shall be placed in an Open Purchase Order File until the items are received.

Purchase Orders for standard inventory items print directly from the computer system using data from the Item Master.  Inspection requirements identified by the Food Safety Team Leader will show up as comments on the Purchase Order. The Purchasing Manager should include arrangements and method of product release in the purchasing information.

FSMS Purchase Order Log Template Details

Pages: 02
Words: 27
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Purchasing Procedure FDS1090
Type: Log

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FSMS Purchase Order Template | FDS1090-2

FSMS Purchase Order Template

The FSMS Purchase Order Template should be completed by the Purchasing Manager for all orders.  The Food Safety Purchase Order covers purchase order number, order date, item number, unit price, and more.

Purchase Orders for standard inventory items print directly from the computer system using data from the Item Master.  Inspection requirements identified by the Food Safety Team Leader will show up as comments on the Purchase Order. The Purchasing Manager should include arrangements and method of product release in the purchasing information.

The Purchasing Manager shall review each FS1090-2 PURCHASE ORDER for accuracy and shall sign the form to indicate the review was performed. Orders may be placed with the vendor by telephone, fax, mail, or online.  When placing orders by telephone, the vendor contact and date of order shall be noted and a confirming copy of the order sent to the vendor.

FSMS Purchase Order Template Details

Pages: 02
Words: 52
Format: Microsoft Word 2013 (.docx)
Language: English
Manual: ISO 22000
Procedure: FSMS Purchasing Procedure FDS1090
Type: Form

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