Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
22000 : 2005
Purpose
Self-assessment Date:
Pre-audit Date:
Certification audit Date:
Surveillance audit Date:
Recertification audit Date:
Post-audit Date:
Date:
Organization
Name
Address
Postal Code/Town
Certified area
Area of activity
Contact person
Phone/Fax
E-Mail
Audit team
Table of Contents
Audit partner:
Audit partner:
EN ISO
4.1 General requirements (cont.) y n Remarks
22000
Audit partner:
Audit partner:
Audit partner:
Audit partner:
EN ISO
5.2 Food safety policy y n Remarks
22000
Audit partner:
EN ISO
5.3 Food safety management system y n Remarks
22000
planning
Does top management ensure that:
5.3 – a) the planning of the food safety management
01 system is carried out to meet the requirements
in clause 4.1, as well as the objectives of the
organization that support food safety?
Audit partner:
EN ISO
y n Remarks
22000
5.4 Responsibility and authority
5.4 – Does top management ensure that the responsibilities,
01
authorities are defined and communicated within the
organization to ensure the effective operation and
maintenance of the food safety management system?
Audit partner:
EN ISO
5.5 Food safety team leader y n Remarks
22000
Has top management appointed a food safety team NOTE The responsibility of the food safety
leader who, irrespective of other responsibilities, shall team leader may include liaison with
have responsibility and authority: external parties on matters relating to the
food safety management system.
5.5 – a) to manage a food safety team and organize its
01 work?
5.6 Communication
EN ISO
y n Remarks
22000
5.6.1 External communication
Audit partner:
5.6 Communication
EN ISO
y n Remarks
22000
5.6.1 External communication (cont.)
5.6.1 - Does such communication provide information on food
05
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?
Audit partner:
5.6 Communication
EN ISO
y n Remarks
22000
5.6.2 Internal communication
5.6.2 – Has the organization established, implemented and
01
maintained effective arrangements for communicating
with personnel on issues having an impact on food
safety?
Audit partner:
EN ISO
5.7 Emergency preparedness and y n Remarks
22000
response
5.7 – Has top management established, implemented and
01
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?
Audit partner:
Audit partner:
5.8.2 – d) emergency situations, accidents and NOTE The term “withdrawal” includes recall.
04 withdrawals?
Audit partner:
6 Resource management
EN ISO
y n Remarks
22000
6.1 Provision of resources
6.1 – Does the organization provide adequate resources for
01
the establishment, implementation, maintenance and
updating of the food safety management system?
Audit partner:
Audit partner:
Audit partner:
EN ISO
y n Remarks
22000
6.3 Infrastructure
6.3 – Does the organization provide the resources for the
01
establishment and maintenance of the infrastructure
needed to implement the requirements of ISO 22000
standard?
Audit partner:
EN ISO
y n Remarks
22000
6.4 Work environment
6.4 – Does the organization provide the resources for the
01
establishment, management and maintenance of the
work environment needed to implement the
requirements of ISO 22000 standard?
Checklist 22000
Audit partner:
7 Planning and realization of safe
EN ISO
products y n Remarks
22000
7.1 General
7.1 – Does the organization plan and develop the processes
01
needed for the realization of safe products?
7.1 – Does the organization implement, operate and ensure This includes PRP(s) as well as operational
02 the effectiveness of the planned activities and any PRP(s) and/or the HACCP plan
changes to those activities.
EN ISO
22000 7.2 Prerequisite programmes (PRPs) y n Remarks
Audit partner:
EN ISO
7.2 Prerequisite programmes (PRPs) y n Remarks
22000
(cont.)
7.2.3 – Does the organization consider and utilize appropriate e.g. statutory and regulatory requirements,
01 information, when selecting and/or establishing customer requirements, recognized
PRP(s)? guidelines, Codex Alimentarius Commission
(Codex) principles and codes of practices,
national, international or sector standards
Audit partner:
7.3 Preliminary steps to enable hazard
EN ISO
analysis y n Remarks
22000
7.3.1 General
7.3.1 – Are all relevant information - needed to conduct the
01
hazard analysis - collected, maintained, updated and
documented?
EN ISO
7.3.2 Food safety team y n Remarks
22000
7.3.2 – Has a food safety team been appointed?
01
7.3.2 – Do the members of the food safety team provide a This includes, but need not be limited to, the
02 combination of multi-disciplinary knowledge and organization's products, processes,
equipment and food safety hazards within
experience in developing and implementing the food
the scope of the food safety management
safety management system? system.
Audit partner:
7.3.3 Product characteristics
EN ISO
y n Remarks
22000 7.3.3.1 Raw material, ingredients and product-
contacted material (cont.)
7.3.3.1- Does the organization identify statutory and regulatory
02
food safety requirements related to the raw materials,
ingredients and product-contact materials?
Audit partner:
7.3 Preliminary steps to enable hazard
EN ISO
analysis y n Remarks
22000
7.3.4 Intended use (cont.)
7.3.4 – Are groups of users and, where appropriate, groups of
02
consumers identified for each product, and consumer
groups known to be especially vulnerable to specific
food safety hazards considered?
Audit partner:
EN ISO
22000
7.4.2 Hazard identification and determination of y n Remarks
acceptable levels
Checklist 22000
Audit partner:
EN ISO
22000
7.4.2 Hazard identification and determination of y n Remarks
acceptable levels (cont.)
7.4.2.3- Are the justification for, and the result of, the
03 determination of the acceptable level of the food safety
hazard recorded?
Audit partner:
Audit partner:
Audit partner:
EN ISO
22000
7.6.3 Determination of critical limits for CCP(s) y n Remarks
Audit partner:
Audit partner:
EN ISO
7.8 Verification planning y n Remarks
22000
Audit partner:
EN ISO
7.9 Traceability system y n Remarks
22000
Audit partner:
Audit partner:
EN ISO
22000
7.10.1 Corrections (cont.) y n Remarks
EN ISO
22000
7.10.2 Corrective actions y n Remarks
7.10.2– Has the organization established and does it maintain These actions include
03 a) reviewing nonconformities (including
documented procedures that specify appropriate
actions to identify and eliminate the cause of detected customer complaints),
b) reviewing trends in monitoring results
nonconformities, to prevent recurrence, and to bring
that may indicate development towards
the process or system back into control after loss of control,
nonconformity is encountered? 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.
7.10.2– Are corrective actions recorded?
04
Checklist 22000
Audit partner:
7.10.3.1- Are all lots of product - that may have been affected by
02 a nonconforming situation - held under control of the
organization until they have been evaluated?
7.10.3.1- Does the organization notify relevant interested parties NOTE The term “withdrawal” includes recall.
03 and initiate a withdrawal, if products that have left the
control of the organization are subsequently
determined to be unsafe?
EN ISO
22000
7.10.3.2 Evaluation for release y n Remarks
Audit partner:
EN ISO 7.10.3 Handling of potentially unsafe products y n Remarks
22000 7.10.3.3 Disposition of nonconforming products
Audit partner:
8.2 – Are the control measure and/or combinations thereof Modifications may include changes in
03 control measures (i.e. process parameters,
modified and re-assessed when the result of the
validation shows that one or both of the above rigorousness and/or their combination)
elements cannot be confirmed? and/or change(s) in the raw materials,
manufacturing technologies, end product
characteristics, methods of distribution
and/or intended use of the end product.
Audit partner:
Audit partner:
Audit partner:
Audit partner:
Audit partner:
8.5 Improvement
EN ISO
y n Remarks
22000
8.5.1 Continual improvement
8.5.1- Does top management ensure that the organization
01
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 verification activities,
- validation of control measure combinations,
- corrective actions and
- food safety management system updating?.
EN ISO 8.5.2 Updating the food safety management y n Remarks
22000 system
8.5.2- Does top management ensure that the food safety
01
management system is continually updated?
8.5.2- Does the food safety team evaluate the food safety
02
management system at planned intervals in order to
achieve that FSMS is continually updated?