FSSC audit data summary

transfer tags-ISO 22003:2013

Instructions for use:

Before start, please make sure that you are using the right version: FSSC audit data summary transfer tag ISO 22003:2007 or FSSC audit data summary transfer tag ISO 22003:2013.

NB: Please, before starting with this document make sure that you are using the word version 2010 or 2013.

FAQ:

1/ How to integrate the tags in a word template report?

Proceed as follow:1-Copy the needed tag from the “FSSC audit data summary report”2-Paste the tag on the word report

2/ How to use the tags?

It’s very important to respect the integrity of the tags. Some of them must be used exactly as described in the instructions for use.

If the tags are not correct or do not meet the requirements listed below, the upload will be rejected.

3/ How to upload an Audit data summary?

Proceed as follow, starting from the menu bar:1. Click on “Organizations”2. Enter the organization name in the filter field3. Open the organization4. Click on “Upload audit data summary” in the left hand side menu5. If all the tags are correct, the report will be uploaded.6. Click on “CB validation” to validate the audit

NB: Please note that the final step is important as it allows to:- Verify the import- Validate the data by the OC- Activate the database KPI controls - Recognition of the audit experience of the involves auditors

4/ Who can manage the upload on the audit reports?

Someone can be trained and handle the upload of all the reports.

5/ Traps to avoid

Some parameters of the word report form or elements integrated into it may generate conflicts and/or block the upload of the report on the ViaSyst Database. Here are few rules to respect to avoid rejection of the upload:

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compatible) Use the original ViaSyst tags, without any modification Use ONLY the original word functionalities do not copy paste text from other

sources Add to you report ONLY the original word tables, do not copy/paste tables

from other sources, or from databases on the report that you will upload on ViaSyst Database

Do NOT: Add other pictures than your logo to the header of the report form to upload Add references links to the tables included in the report to upload

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We can always assist you through a demo, send you recorded webex, by skype…

1. Audit

1.1.Title

Audit Title

1.2.Standard

NB: The standard field in the platform is a checkbox, more than one field can be checked at the same time. Note: the field by default is ISO 22000

☐FSSC Manufacturing - ISO 22002-1 :2009 (22003:2013)☐FSSC Packaging - ISO 22002-4 :2013 (22003:2013)☐FSSC Packaging - PAS 223 :2011 (22003 : 2013)☐FSSC Feed - PAS 222 :2011 (22003 :2013)☐FSSC Additional requirements (22003 :2013)☒ISO 22000

2. Organisation profile

2.1.Organisation name of audited site

Organisation name

2.2.FSSC Company number

NB: This field is used to make sure that the upload of the audit report will be done in the right organization.

FSSC company number

2.3.Key contact e-mail address

dupont@gmail.fr

2.4.Number of FTE

NB: Use only number in this field (with dot, no comma), otherwise the upload will be rejected

12.5

3. Audit details

3.1.Other certified standards in addition to FSSC

☐IFS Food☐ISO 9001☐BRC Food (or IOP)☐SQF 2000☐No other standard

3.2.Actual number of HACCP plans

5

3.3.Audit type

Recertification

3.4.Date previous audit completed

17/06/2014

3.5.Audit type previous audit

NC follow-up

3.6.Effective on site audit duration (man-days)

NB: Use only number in this field (with dot, no comma), otherwise the upload will be rejected.

1.25

3.7.On site audit time justification

On site audit time justification

3.8.Audit scope: scope of certificate

Audit scope

3.9.Scopes of standards

☐CI - Processing of perishable animal products

☐CII - Processing of perishable plant products☐CIII - Processing of perishable animal and plant products☐CIV - Processing of ambient stable products☐K - Production of (Bio) Chemicals☐I - Production of Food Packaging and Packaging Material☐DI - Production of Feed☐DII - Production of Pet Food

4. Audit plan

4.1.Audit dates

03/03/2014 31/03/2014 02/06/2014

5. Team

5.1.Auditors

18

25

20

6. Audit findings

6.1.Major NC

6.1.1. ISO 22000 major NC

☐1. Introduction, scope☐4.1. General requirements☐4.2.1. Documentation requirements - General☐4.2.2. Control of documents☐4.2.3. Control of records☐5.1. Management commitment☐5.2. Food safety policy☐5.3. Food safety management system planning☐5.4. Responsibility and authority☐5.5. Food safety team leader☐5.6.1. External communication☐5.6.2. Internal communication☐5.7. Emergency preparedness and response☐5.8.1. Management review – General☐5.8.2. Review input☐5.8.3. Review output☐6.1. Provision of resources☐6.2.1. Human resources – General☐6.2.2. Competence, awareness and training☐6.3. Infrastructure☐6.4. Work environment☐7.1. Planning and realization of safe products – General☐7.2. Prerequisite programmes (PRPs)☐7.3.1. Preliminary steps to enable hazard analysis – General☐7.3.2. Food safety team☐7.3.3.1. Raw materials, ingredients and product-contact materials☐7.3.3.2. Characteristics of end products☐7.3.4. Intended use☐7.3.5.1. Flow diagrams☐7.3.5.2. Description of process steps and control measures☐7.4.1. Hazard analysis - General☐7.4.2. Hazard identification and determination of acceptable levels☐7.4.3. Hazard assessment☐7.4.4. Selection and assessment of control measures☐7.5. Establishing the operational prerequisite programmes (PRPs)☐7.6.1. HACCP Plan☐7.6.2. Identification of critical control points (CCPs)☐7.6.3. Determination of critical limits for critical control points

☐7.6.4. System for the monitoring of critical control points☐7.6.5. Actions when monitoring results exceed critical limits☐7.7. Updating of preliminary information and documents specifying the prerequisite programmes and the HACCP plan☐7.8. Verification planning☐7.9. Traceability system☐7.10.1. Control of nonconformity – Corrections☐7.10.2. Corrective actions☐7.10.3.1. Handling of potentially unsafe product – General7.10.3.2. Evaluation for release7.10.3.3. Disposition of nonconforming products7.10.4. Withdrawals☐8.1. Validation, verification and improvement of the food safety management system – General☐8.2. Validation of control measure combinations☐8.3. Control of monitoring and measuring☐8.4.1. Internal audit☐8.4.2. Evaluation of individual verification results☐8.4.3. Analysis of results of verification activities☐8.5.1. Continual improvement☐8.5.2. Food safety management system updating

6.1.2. FSSC Manufacturing - ISO 22002-1 :2009 (22003:2013) major NC

☐4. Construction and layout of buildings☐4.1. General requirements☐4.2. Environment☐4.3. Locations of establishments☐5. Layout of premises and workspace☐5.1. General requirements☐5.2. Internal design, layout and traffic patterns☐ 5.3. Internal structures and fittings☐5.4. Location of equipment☐5.5. Laboratory facilities☐ 5.6. Temporary/mobile premises and vending machines☐5.7. Storage of food, packaging materials, ingredients and non-food chemicals☐6. Utilities – air, water, energy☐6.1. General requirements☐6.2. Water supply☐ 6.3. Boiler chemicals☐6.4. Air quality and ventilation☐6.5. Compressed air and other gases☐ 6.6. Lighting☐7. Waste disposal☐ 7.1. General requirements☐7.2. Containers for waste and inedible or hazardous substances☐ 7.3. Waste management and removal

☐ 7.4. Drains and drainage☐8. Equipment suitability, cleaning and maintenance☐8.1. General requirements☐ 8.2. Hygienic design☐ 8.3. Product contact surfaces☐ 8.4. Temperature control and monitoring equipment☐ 8.5. Cleaning plant, utensils and equipment☐ 8.6. Preventive and corrective maintenance☐ 9. Management of purchased materials☐ 9.1. General requirements☐ 9.2. Selection and management of suppliers☐ 9.3. Incoming material requirements (raw/ingredients/packaging)☐ 10. Measures for prevention of cross-contamination☐ 10.1. General requirements☐ 10.2. Microbiological cross-contamination☐ 10.3. Allergen management☐ 10.4. Physical contamination☐ 11. Cleaning and sanitizing☐11.1. General requirements☐ 11.2. Cleaning and sanitizing agents and tools☐ 11.3. Cleaning and sanitizing programmes☐ 11.4. Cleaning in place (CIP) systems☐ 11.5. Monitoring sanitation effectiveness☐ 12. Pest control☐ 12.1. General requirements☐ 12.2. Pest control programmes☐12.3. Preventing access☐ 12.4. Harbourage and infestations☐ 12.5. Monitoring and detection☐ 12.6. Eradication☐13. Personnel hygiene and employee facilities☐ 13.1. General requirements☐ 13.2. Personnel hygiene facilities and toilets☐ 13.3. Staff canteens and designated eating areas☐ 13.4. Workwear and protective clothing☐ 13.5. Health status☐ 13.6. Illness and injuries☐ 13.7. Personal cleanliness☐ 13.8. Personal behaviour☐ 14. Rework☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Product recall procedures☐ 15.1. General requirements☐ 15.2. Product recall requirements☐ 16. Warehousing☐ 16.1. General requirements

☐ 16.2. Warehousing requirements☐ 16.3. Vehicles, conveyances and containers☐ 17. Product information and consumer awareness☐ 18. Food defence, biovigilance and bioterrorism☐ 18.1. General requirements☐ 18.2. Access controls

6.1.3. FSSC Packaging - ISO 22002-4 :2013 (22003:2013) major NC

☐ 1. Scope☐ 2. Normative references☐ 4. Generic PRPs☐ 4.1 Establishment☐ 4.1.1. General requirements☐ 4.1.2. Environment☐ 4.1.3. Location of establishment☐ 4.2. Layout and workspace☐ 4.2.1. General requirements☐ 4.2.2. Internal design, layout and traffic patterns☐ 4.2.3. Internal structures and fittings☐ 4.2.4. Equipment☐ 4.2.5. Temporary / mobile structures☐ 4.2.6. Storage☐ 4.3. Utilities☐ 4.3.1. General requirements☐ 4.3.2. Water supply☐ 4.3.3. Air quality and ventilation☐ 4.3.4. Compressed air and other gases☐ 4.3.5. Lighting☐ 4.4. Waste disposal☐ 4.4.1. General requirements☐ 4.4.2. Waste handling☐ 4.4.3. Drains and drainage☐ 4.5. Equipment suitability, cleaning and maintenance☐ 4.5.1. General requirements☐ 4.5.2. Hygienic design☐ 4.5.3. Food packaging contact surfaces☐ 4.5.4. Maintenance☐ 4.6. Management of purchased materials and services☐ 4.6.1. General requirements☐ 4.6.2. Selection and management of suppliers☐ 4.6.3. Incoming raw materials☐ 4.7. Measures for prevention of contamination☐ 4.7.1. General requirements☐ 4.7.2. Microbiological contamination☐ 4.7.3. Physical contamination☐ 4.7.4. Chemical contamination☐ 4.7.5. Chemical migration☐ 4.7.6. Food allergen management

☐ 4.8. Cleaning☐ 4.8.1. General requirements☐ 4.8.2. Cleaning programmes☐ 4.8.3. Cleaning agents and tools☐ 4.8.4. Monitoring cleaning programme effectiveness☐ 4.9. Pest control☐ 4.9.1. General requirements☐ 4.9.2. Control programmes☐ 4.9.3. Preventing access☐ 4.9.4. Harbourage and infestations☐ 4.9.5. Monitoring and detection☐ 4.9.6. Eradication☐ 4.10. Personnel hygiene and facilities☐ 4.10.1. General requirements☐ 4.10.2. Personnel hygiene, changing facilities and toilets☐ 4.10.3. Staff canteens and designated eating and smoking areas☐ 4.10.4. Workwear and protective clothing☐ 4.10.5. Illness and injuries☐ 4.10.6. Personal cleanliness☐ 4.10.7. Personal behavior☐ 4.11. Rework☐ 4.11.1. General requirements☐ 4.11.2. Storage, identification and traceability☐ 4.11.3. Rework usage☐ 4.12. Withdrawal procedures☐ 4.13. Storage and transport☐ 4.13.1. General requirements☒ 4.13.2. Warehousing requirements☐ 4.13.3. Vehicles, conveyances and containers☐ 4.14. Food packaging information and customer communication☐ 4.15. Food defence and bioterrorism

6.1.4. FSSC Packaging - PAS 223 :2011 (22003 : 2013) major NC

☐ 1. Scope☐ 2. Normative references☐ 4. Establishment☐ 4.1. General requirements☐ 4.2. Environment☐ 4.3. Location of establishment☐ 5. Layout and workspace☐ 5.1. General requirements☐ 5.2. Internal design, layout and traffic patterns☐ 5.3. Internal structures and fittings☐ 5.4. Equipment☐ 5.5. Temporary / mobile structures☐ 5.6. Storage

☐ 6. Utilities☐ 6.1. General requirements☐ 6.2. Water supply☐ 6.3. Air quality and ventilation☐ 6.4. Compressed air and other gases☐ 6.5. Lighting☐ 7. Waste☐ 7.1. General requirements☐ 7.2. Containers for waste☐ 7.3. Waste management and removal☐ 7.4. Drains and drainage☐ 8. Equipment suitability, cleaning and maintenance☐ 8.1. General requirements☐ 8.2. Hygienic design☐ 8.3. Food packaging contact surfaces☐ 8.4. Testing and monitoring☐ 8.5. Preventive and corrective maintenance☐ 9. Purchased materials and services☐ 9.1. General requirements ☐ 9.2. Selection and management of suppliers☐ 9.3. Incoming raw materials☐ 10. Contamination and migration☐ 10.1. General requirements ☐ 10.2. Microbiological contamination☐ 10.3. Physical contamination☐ 10.4. Chemical contamination☐ 10.5. Chemical migration☐ 10.6. Allergen management☐ 11. Cleaning☐ 11.1. General requirements☐ 11.2. Cleaning agents and tools☐ 11.3. Cleaning programmes☐ 11.4. Monitoring cleaning programme effectiveness☐ 12. Pest control☐ 12.1. General requirements☐ 12.2. Pest control programmes☐ 12.3. Preventing access☐ 12.4. Harbourage and infestations☐ 12.5. Monitoring and detection☐ 12.6. Eradication☐ 13. Personnel hygiene and facilities☐ 13.1. General requirements☐ 13.2. Personnel hygiene facilities and toilets☐ 13.3. Staff canteens and designated eating areas☐ 13.4. Workwear and protective clothing☐ 13.5. Illness and injuries☐ 13.6. Personal cleanliness☐ 13.7. Personal behavior☐ 14. Rework

☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Withdrawal procedures☐ 15.1. General requirements☐ 15.2. Withdrawal requirements☐ 16. Storage and transport☐ 16.1. General requirements☐ 16.2. Warehousing requirements☐ 16.3. Vehicles, conveyances and containers☐ 17. Food packaging information and customer awareness☐ 17.1. General requirements ☐ 18. Food defence, biovigilance and bioterrorism☐ 18.1. General requirements☐ 18.2. Access controls☐ 19. Food packaging design and development☐ 19.1. General requirements☐ 19.2. Communication and change control☐ 19.3. Design ☐ 19.4. Specifications☐ 19.5. Process validation

6.1.5. FSSC Feed - PAS 222 :2011 (22003 :2013) major NC

☐ 1. Scope☐ 3. Sites☐ 3.1. General requirements☐ 3.2. Buildings☐ 3.3. Environment ☐ 3.4. Locations of sites☐ 4. Processes and workspac☐ 4.1. General requirements☐ 4.2. Workflow☐ 4.3. Structures and fittings☐ 4.4. Equipment☐ 4.5. Laboratory facilities☐ 4.6. Temporary and/or mobile structures and equipment☐ 4.7. Storage of materials☐ 5. Utilities☐ 5.1. General requirements☐ 5.2. Water supply☐ 5.3. Boiler chemicals☐ 5.4. Ventilation☐ 5.5. Air and compressed gas systems☐ 5.6. Lighting☐ 6. Waste disposal☐ 6.1. General requirements

☐ 6.2. Containers for waste☐ 6.3. Waste management and removal☐ 6.4. Drains and drainage☐ 7. Equipment suitability, cleaning and maintenance☐ 7.1. General requirements☐ 7.2. Temperature control and monitoring equipment☐ 7.3. Preventive and corrective maintenance☐ 7.4. Measures devices☐ 8. Management of ingredients☐ 8.1. General requirements☐ 8.2. Selection and management of suppliers☐ 8.3. Incoming material requirements (ingredients/packaging)☐ 8.4. Communications on product/process attributes☐ 9. Management for medications☐ 9.1. General requirements☐ 9.2. Prevention of cross-contact☐ 9.3. Storage☐ 10. Prevention of contamination☐ 11. Sanitation☐ 11.1. General requirements☐ 11.2. Cleaning and sanitizing agents and tools☐ 11.3. Cleaning and sanitizing programmes☐ 12. Pest control☐ 12.1. General requirements☐ 12.2. Pest control programmes☐ 12.3. Preventing access☐ 12.4. Harbourage and infestations☐12.5. Monitoring and detection☐ 12.6. Control and eradication☐ 13. Personnel hygiene and facilities☐ 13.1. General requirements ☐ 13.2. Personnel hygiene facilities☐ 13.3. Designated eating areas☐ 13.4. Workwear and personal protective equipment☐ 13.5. Health status☐ 13.6. Personal cleanliness☐ 13.7. Personal behavior ☐ 14. Rework☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Product withdrawal procedures☐ 15.1. General requirements☐ 15.2. Product withdrawal requirements☐ 16. Warehousing and transportation☐ 16.1. General requirements☐ 16.2. Warehousing☐ 16.3. Vehicles, conveyances and containers☐ 16.4. Product returns

☐ 17. Formulation of products☐ 18. Specifications for services☐ 19. Training and supervision of personnel☐ 20. Product information☐ 21. Food defence, biovigilance and bioterrorism☐ 21.1. General requirements☐ 21.2. Access controls

6.1.6. FSSC Additional requirements (22003 :2013) major NC

☐ 1 Specifications for services☐ 2 Supervision of personnel in application food safety principles ☐ 3 Specific regulatory requirements☐ 4 Management of inputs

6.2.Minor NC

6.2.1. ISO 22000 minor NC

☐1. Introduction, scope☐4.1. General requirements☐4.2.1. Documentation requirements - General☐4.2.2. Control of documents☐4.2.3. Control of records☐5.1. Management commitment☐5.2. Food safety policy☐5.3. Food safety management system planning☐5.4. Responsibility and authority☐5.5. Food safety team leader☐5.6.1. External communication☐5.6.2. Internal communication☐5.7. Emergency preparedness and response☐5.8.1. Management review – General☐5.8.2. Review input☐5.8.3. Review output☐6.1. Provision of resources☐6.2.1. Human resources – General☐6.2.2. Competence, awareness and training☐6.3. Infrastructure☐6.4. Work environment☒7.1. Planning and realization of safe products – General☐7.2. Prerequisite programmes (PRPs)☐7.3.1. Preliminary steps to enable hazard analysis – General☐7.3.2. Food safety team☐7.3.3.1. Raw materials, ingredients and product-contact materials☐7.3.3.2. Characteristics of end products☐7.3.4. Intended use

☐7.3.5.1. Flow diagrams☐7.3.5.2. Description of process steps and control measures☐7.4.1. Hazard analysis - General☐7.4.2. Hazard identification and determination of acceptable levels☐7.4.3. Hazard assessment☐7.4.4. Selection and assessment of control measures☐7.5. Establishing the operational prerequisite programmes (PRPs)☐7.6.1. HACCP Plan☐7.6.2. Identification of critical control points (CCPs)☐7.6.3. Determination of critical limits for critical control points☐7.6.4. System for the monitoring of critical control points☐7.6.5. Actions when monitoring results exceed critical limits☐7.7. Updating of preliminary information and documents specifying the prerequisite programmes and the HACCP plan☐7.8. Verification planning☐7.9. Traceability system☐7.10.1. Control of nonconformity – Corrections☐7.10.2. Corrective actions☐7.10.3.1. Handling of potentially unsafe product – General☐7.10.3.2. Evaluation for release☐7.10.3.3. Disposition of nonconforming products☐7.10.4. Withdrawals☐8.1. Validation, verification and improvement of the food safety management system – General☐8.2. Validation of control measure combinations☐8.3. Control of monitoring and measuring☐8.4.1. Internal audit☐8.4.2. Evaluation of individual verification results☐8.4.3. Analysis of results of verification activities☐8.5.1. Continual improvement☐8.5.2. Food safety management system updating

6.2.2. FSSC Manufacturing - ISO 22002-1 :2009 (22003:2013) minor NC

☐4. Construction and layout of buildings☐4.1. General requirements☐4.2. Environment☐4.3. Locations of establishments☐5. Layout of premises and workspace☐5.1. General requirements☐5.2. Internal design, layout and traffic patterns☐5.3. Internal structures and fittings☐5.4. Location of equipment☐5.5. Laboratory facilities☐5.6. Temporary/mobile premises and vending machines

☐5.7. Storage of food, packaging materials, ingredients and non-food chemicals☐6. Utilities – air, water, energy☐6.1. General requirements☐6.2. Water supply☐6.3. Boiler chemicals☐6.4. Air quality and ventilation☒6.5. Compressed air and other gases☐6.6. Lighting☐7. Waste disposal☐7.1. General requirements☐7.2. Containers for waste and inedible or hazardous substances☐7.3. Waste management and removal☐7.4. Drains and drainage☐8. Equipment suitability, cleaning and maintenance☐8.1. General requirements☐8.2. Hygienic design☐8.3. Product contact surfaces☐8.4. Temperature control and monitoring equipment☐8.5. Cleaning plant, utensils and equipment☐8.6. Preventive and corrective maintenance☐9. Management of purchased materials☐9.1. General requirements☐9.2. Selection and management of suppliers☐9.3. Incoming material requirements (raw/ingredients/packaging)☐10. Measures for prevention of cross-contamination☐10.1. General requirements☐10.2. Microbiological cross-contamination☐10.3. Allergen management☐10.4. Physical contamination☐11. Cleaning and sanitizing☐11.1. General requirements☐11.2. Cleaning and sanitizing agents and tools☐11.3. Cleaning and sanitizing programmes☐11.4. Cleaning in place (CIP) systems☐11.5. Monitoring sanitation effectiveness☐12. Pest control☐12.1. General requirements☐12.2. Pest control programmes☐12.3. Preventing access☐12.4. Harbourage and infestations☐12.5. Monitoring and detection☐12.6. Eradication☐13. Personnel hygiene and employee facilities☐13.1. General requirements☐13.2. Personnel hygiene facilities and toilets☐13.3. Staff canteens and designated eating areas☐13.4. Work wear and protective clothing☐13.5. Health status

☐13.6. Illness and injuries☐13.7. Personal cleanliness☐13.8. Personal behaviour☐14. Rework☐14.1. General requirements☐14.2. Storage, identification and traceability☐14.3. Rework usage☐15. Product recall procedures☐15.1. General requirements☐15.2. Product recall requirements☐16. Warehousing☐16.1. General requirements☐16.2. Warehousing requirements☐16.3. Vehicles, conveyances and containers☐17. Product information and consumer awareness☐17.1. Product information☐17.2. Labelling of pre-packaged foods☐18. Food defence, biovigilance and bioterrorism☐18.1. General requirements☐18.2. Access controls

6.2.3. FSSC Packaging - ISO 22002-4 :2013 (22003:2013) minor NC

☐1. Scope☐2. Normative references☐4. Generic PRPs☐4.1 Establishment☐4.1.1. General requirements☐4.1.2. Environment☐4.1.3. Location of establishment☐4.2. Layout and workspace☐4.2.1. General requirements☐4.2.2. Internal design, layout and traffic patterns☐4.2.3. Internal structures and fittings☐4.2.4. Equipment☐4.2.5. Temporary / mobile structures☐4.2.6. Storage☐4.3. Utilities☐4.3.1. General requirements☐4.3.2. Water supply☐4.3.3. Air quality and ventilation☐4.3.4. Compressed air and other gases☐4.3.5. Lighting☐4.4. Waste disposal☐4.4.1. General requirements☐4.4.2. Waste handling☐4.4.3. Drains and drainage☐4.5. Equipment suitability, cleaning and maintenance☐4.5.1. General requirements☐4.5.2. Hygienic design

☐4.5.3. Food packaging contact surfaces☐4.5.4. Maintenance☐4.6. Management of purchased materials and services☐4.6.1. General requirements☐4.6.2. Selection and management of suppliers☐4.6.3. Incoming raw materials☐4.7. Measures for prevention of contamination☐4.7.1. General requirements☐4.7.2. Microbiological contamination☐4.7.3. Physical contamination☐4.7.4. Chemical contamination☐4.7.5. Chemical migration☐4.7.6. Food allergen management☐4.8. Cleaning☐4.8.1. General requirements☐4.8.2. Cleaning programmes☐4.8.3. Cleaning agents and tools☐4.8.4. Monitoring cleaning programme effectiveness☐4.9. Pest control☐4.9.1. General requirements☐4.9.2. Control programmes☐4.9.3. Preventing access☐4.9.4. Harbourage and infestations☐4.9.5. Monitoring and detection☐4.9.6. Eradication☐4.10. Personnel hygiene and facilities☐4.10.1. General requirements☐4.10.2. Personnel hygiene, changing facilities and toilets☐4.10.3. Staff canteens and designated eating and smoking areas☐4.10.4. Workwear and protective clothing☐4.10.5. Illness and injuries☐4.10.6. Personal cleanliness☐4.10.7. Personal behaviour☐4.11. Rework☐4.11.1. General requirements☐4.11.2. Storage, identification and traceability☐4.11.3. Rework usage☐4.12. Withdrawal procedures☐4.13. Storage and transport☐4.13.1. General requirements☐4.13.2. Warehousing requirements☐4.13.3. Vehicles, conveyances and containers☐4.14. Food packaging information and customer communication☐4.15. Food defence and bioterrorism

6.2.4. FSSC Packaging - PAS 223 :2011 (22003 : 2013) minor NC

☐1. Scope☐2. Normative references☐4. Establishment

☐4.1. General requirements☐4.2. Environment☐4.3. Location of establishment☐5. Layout and workspace☐5.1. General requirements☐5.2. Internal design, layout and traffic patterns☐5.3. Internal structures and fittings☐5.4. Equipment☐5.5. Temporary / mobile structures☐5.6. Storage☐6. Utilities☐6.1. General requirements☐6.2. Water supply☐6.3. Air quality and ventilation☐6.4. Compressed air and other gases☐6.5. Lighting☐7. Waste☐7.1. General requirements☐7.2. Containers for waste☐7.3. Waste management and removal☐7.4. Drains and drainage☐8. Equipment suitability, cleaning and maintenance☐8.1. General requirements☐8.2. Hygienic design☐8.3. Food packaging contact surfaces☐8.4. Testing and monitoring☐8.5. Preventive and corrective maintenance☐9. Purchased materials and services☐9.1. General requirements☐9.2. Selection and management of suppliers☐9.3. Incoming raw materials☐10. Contamination and migration☐10.1. General requirements☐10.2. Microbiological contamination☐10.3. Physical contamination☐10.4. Chemical contamination☐10.5. Chemical migration☐10.6. Allergen management☐11. Cleaning☐11.1. General requirements☐11.2. Cleaning agents and tools☐11.3. Cleaning programmes☐11.4. Monitoring cleaning programme effectiveness☐12. Pest control☐12.1. General requirements☐12.2. Pest control programmes☐12.3. Preventing access☐12.4. Harbourage and infestations☐12.5. Monitoring and detection

☐12.6. Eradication☐13. Personnel hygiene and facilities☐13.1. General requirements☐13.2. Personnel hygiene facilities and toilets☐13.3. Staff canteens and designated eating areas☐13.4. Workwear and protective clothing☐13.5. Illness and injuries☐13.6. Personal cleanliness☐13.7. Personal behaviour☐14. Rework☐14.1. General requirements☐14.2. Storage, identification and traceability☐14.3. Rework usage☐15. Withdrawal procedures☐15.1. General requirements☐15.2. Withdrawal requirements☐16. Storage and transport☐16.1. General requirements☐16.2. Warehousing requirements☐16.3. Vehicles, conveyances and containers☐17. Food packaging information and customer awareness☐17.1. General requirements☐18. Food defence, biovigilance and bioterrorism☐18.1. General requirements☐18.2. Access controls☐19. Food packaging design and development☐19.1. General requirements☐19.2. Communication and change control☐19.3. Design☐19.4. Specifications☐19.5. Process validation

6.2.5. FSSC Feed - PAS 222 :2011 (22003 :2013) minor NC

☐1. Scope☐3. Sites☐3.1. General requirements☐3.2. Buildings☐3.3. Environment☐3.4. Locations of sites☐4. Processes and workspace☐4.1. General requirements☐4.2. Workflow☐4.3. Structures and fittings☐4.4. Equipment☐4.5. Laboratory facilities☐4.6. Temporary and/or mobile structures and equipment☐4.7. Storage of materials☐5. Utilities

☐5.1. General requirements☐5.2. Water supply☐5.3. Boiler chemicals☐5.4. Ventilation☐5.5. Air and compressed gas systems☐5.6. Lighting☐6. Waste disposal☐6.1. General requirements☐6.2. Containers for waste☐6.3. Waste management and removal☐6.4. Drains and drainage☐7. Equipment suitability, cleaning and maintenance☐7.1. General requirements☐7.2. Temperature control and monitoring equipment☐7.3. Preventive and corrective maintenance☐7.4. Measures devices☐8. Management of ingredients☐8.1. General requirements☐8.2. Selection and management of suppliers☐8.3. Incoming material requirements (ingredients/packaging)☐8.4. Communications on product/process attributes☐9. Management for medications☐9.1. General requirements☐9.2. Prevention of cross-contact☐9.3. Storage☐10. Prevention of contamination☐11. Sanitation☐11.1. General requirements☐11.2. Cleaning and sanitizing agents and tools☐11.3. Cleaning and sanitizing programmes☐12. Pest control☐12.1. General requirements☐12.2. Pest control programmes☐12.3. Preventing access☐12.4. Harbourage and infestations☐12.5. Monitoring and detection☐12.6. Control and eradication☐13. Personnel hygiene and facilities☐13.1. General requirements☐13.2. Personnel hygiene facilities☐13.3. Designated eating areas☐13.4. Workwear and personal protective equipment☐13.5. Health status☐13.6. Personal cleanliness☐13.7. Personal behaviour☐14. Rework☐14.1. General requirements☐14.2. Storage, identification and traceability☐14.3. Rework usage

☐15. Product withdrawal procedures☐15.1. General requirements☐15.2. Product withdrawal requirements☐16. Warehousing and transportation☐16.1. General requirements☐16.2. Warehousing☐16.3. Vehicles, conveyances and containers☐16.4. Product returns☐17. Formulation of products☐18. Specifications for services☐19. Training and supervision of personnel☐20. Product information☐21. Food defence, biovigilance and bioterrorism☐21.1. General requirements☐21.2. Access controls

6.2.6. FSSC Additional requirements (22003 :2013) minor NC

☐1 Specifications for services☐2 Supervision of personnel in application food safety principles☐3 Specific regulatory requirements ☐4 Management of inputs

6.3.Observations

6.3.1. ISO 22000 observation

☐ 1. Introduction, scope☐ 4.1. General requirements☐ 4.2.1. Documentation requirements – General☐ 4.2.2. Control of documents☐ 4.2.3. Control of records☐ 5.1. Management commitment☐ 5.2. Food safety policy☐ 5.3. Food safety management system planning☐ 5.4. Responsibility and authority☐ 5.5. Food safety team leader☐ 5.6.1. External communication☐ 5.6.2. Internal communication☐ 5.7. Emergency preparedness and response☐ 5.8.1. Management review – General☐ 5.8.2. Review input☐ 5.8.3. Review output☐ 6.1. Provision of resources ☐ 6.2.1. Human resources – General☐ 6.2.2. Competence, awareness and training

☐ 6.3. Infrastructure☐ 6.4. Work environment☐ 7.1. Planning and realization of safe products – General☐ 7.2. Prerequisite programmes (PRPs)☐ 7.3.1. Preliminary steps to enable hazard analysis – General☐ 7.3.2. Food safety team☐ 7.3.3.1. Raw materials, ingredients and product-contact materials☐ 7.3.3.2. Characteristics of end products☐ 7.3.4. Intended use☐ 7.3.5.1. Flow diagrams☐ 7.3.5.2. Description of process steps and control measures☐ 7.4.1. Hazard analysis – General ☐ 7.4.2. Hazard identification and determination of acceptable levels☐ 7.4.3. Hazard assessment☐ 7.4.4. Selection and assessment of control measures ☐ 7.5. Establishing the operational prerequisite programmes (PRPs)☐ 7.6.1. HACCP Plan☐ 7.6.2. Identification of critical control points (CCPs)☐ 7.6.3. Determination of critical limits for critical control points☐ 7.6.4. System for the monitoring of critical control points☐ 7.6.5. Actions when monitoring results exceed critical limits☐ 7.7. Updating of preliminary information and documents specifying the prerequisite programmes and the HACCP plan☐ 7.8. Verification planning☐ 7.9. Traceability system☐ 7.10.1. Control of nonconformity – Corrections☐ 7.10.2. Corrective actions☐ 7.10.3.1. Handling of potentially unsafe product – General☐ 7.10.3.2. Evaluation for release☐ 7.10.3.3. Disposition of nonconforming products☐ 7.10.4. Withdrawals☐ 8.1. Validation, verification and improvement of the food safety management system – General☐ 8.2. Validation of control measure combinations☐ 8.3. Control of monitoring and measuring☐ 8.4.1. Internal audit☐ 8.4.2. Evaluation of individual verification results☐ 8.4.3. Analysis of results of verification activities☐ 8.5.1. Continual improvement☐ 8.5.2. Food safety management system updating

6.3.2. FSSC Manufacturing - ISO 22002-1 :2009 (22003:2013) observation

☐ 4. Construction and layout of buildings☐ 4.1. General requirements☐ 4.2. Environment☐ 4.3. Locations of establishments☐ 5. Layout of premises and workspace☐ 5.1. General requirements☐ 5.2. Internal design, layout and traffic patterns☐ 5.3. Internal structures and fittings☐ 5.4. Location of equipment☐ 5.5. Laboratory facilities☐ 5.6. Temporary/mobile premises and vending machines☐ 5.7. Storage of food, packaging materials, ingredients and non-food chemicals☐ 6. Utilities – air, water, energy☐ 6.1. General requirements☐ 6.2. Water supply

☒ 6.3. Boiler chemicals☐ 6.4. Air quality and ventilation☐ 6.5. Compressed air and other gases☐ 6.6. Lighting☐ 7. Waste disposal☐ 7.1. General requirements☐ 7.2. Containers for waste and inedible or hazardous substances☐ 7.3. Waste management and removal☐ 7.4. Drains and drainage☐ 8. Equipment suitability, cleaning and maintenance☐ 8.1. General requirements☐ 8.2. Hygienic design☐ 8.3. Product contact surfaces☐ 8.4. Temperature control and monitoring equipment☐ 8.5. Cleaning plant, utensils and equipment☐ 8.6. Preventive and corrective maintenance☐ 9. Management of purchased materials☐ 9.1. General requirements☐ 9.2. Selection and management of suppliers☐ 9.3. Incoming material requirements (raw/ingredients/packaging)☐ 10. Measures for prevention of cross-contamination☐ 10.1. General requirements☐ 10.2. Microbiological cross-contamination☐ 10.3. Allergen management☐ 10.4. Physical contamination☐ 11. Cleaning and sanitizing☐ 11.1. General requirements☐ 11.2. Cleaning and sanitizing agents and tools☐ 11.3. Cleaning and sanitizing programmes☐ 11.4. Cleaning in place (CIP) systems☐11.5. Monitoring sanitation effectiveness

☐ 12. Pest control☐ 12.1. General requirements☐ 12.2. Pest control programmes☐ 12.3. Preventing access☐ 12.4. Harbourage and infestations☐ 12.5. Monitoring and detection☐ 12.6. Eradication☐ 13. Personnel hygiene and employee facilities☐ 13.1. General requirements☐ 13.2. Personnel hygiene facilities and toilets☐ 13.3. Staff canteens and designated eating areas☐ 13.4. Work wear and protective clothing☐ 13.5. Health status☐ 13.6. Illness and injuries☐ 13.7. Personal cleanliness☐ 13.8. Personal behavior☐ 14. Rework☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Product recall procedures☐ 15.1. General requirements☐ 15.2. Product recall requirements☐ 16. Warehousing☐ 16.1. General requirements☐ 16.2. Warehousing requirements☐ 16.3. Vehicles, conveyances and containers☐ 17. Product information and consumer awareness☐ 17.1. Product information☐ 17.2. Labelling of pre-packaged foods☐ 18. Food defence, biovigilance and bioterrorism☐ 18.1. General requirements☐ 18.2. Access controls

6.3.3. FSSC Packaging - ISO 22002-4 :2013 (22003:2013) observation

☐ 1. Scope☐ 2. Normative references☐ 4. Generic PRPs☐ 4.1 Establishment☐ 4.1.1. General requirements☐ 4.1.2. Environment☐ 4.1.3. Location of establishment☐ 4.2. Layout and workspace☐ 4.2.1. General requirements☐ 4.2.2. Internal design, layout and traffic patterns☐ 4.2.3. Internal structures and fittings☐ 4.2.4. Equipment

☐ 4.2.5. Temporary / mobile structures☐ 4.2.6. Storage☐ 4.3. Utilities☐ 4.3.1. General requirements☐ 4.3.2. Water supply☐ 4.3.3. Air quality and ventilation☐ 4.3.4. Compressed air and other gases☐ 4.3.5. Lighting☐ 4.4. Waste disposal☐ 4.4.1. General requirements☐ 4.4.2. Waste handling☐ 4.4.3. Drains and drainage☐ 4.5. Equipment suitability, cleaning and maintenance☐ 4.5.1. General requirements☐ 4.5.2. Hygienic design☐ 4.5.3. Food packaging contact surfaces☐ 4.5.4. Maintenance ☐ 4.6. Management of purchased materials and services☐ 4.6.1. General requirements☐ 4.6.2. Selection and management of suppliers☐ 4.6.3. Incoming raw materials☐ 4.7. Measures for prevention of contamination☐ 4.7.1. General requirements☐ 4.7.2. Microbiological contamination ☐ 4.7.3. Physical contamination☐ 4.7.4. Chemical contamination☐ 4.7.5. Chemical migration☐ 4.7.6. Food allergen management☐ 4.8. Cleaning☐ 4.8.1. General requirements☐ 4.8.2. Cleaning programmes☐ 4.8.3. Cleaning agents and tools☐ 4.8.4. Monitoring cleaning programme effectiveness☐ 4.9. Pest control☐ 4.9.1. General requirements☐ 4.9.2. Control programmes☐ 4.9.3. Preventing access☐ 4.9.4. Harbourage and infestations☐ 4.9.5. Monitoring and detection☐ 4.9.6. Eradication ☐ 4.10. Personnel hygiene and facilities☐ 4.10.1. General requirements☐ 4.10.2. Personnel hygiene, changing facilities and toilets☐ 4.10.3. Staff canteens and designated eating and smoking areas☐ 4.10.4. Workwear and protective clothing☐ 4.10.5. Illness and injuries☐ 4.10.6. Personal cleanliness☐ 4.10.7. Personal behavior

☐ 4.11. Rework☐ 4.11.1. General requirements☐ 4.11.2. Storage, identification and traceability☐ 4.11.3. Rework usage☐ 4.12. Withdrawal procedures☐ 4.13. Storage and transport☐ 4.13.1. General requirements☐ 4.13.2. Warehousing requirements☐ 4.13.3. Vehicles, conveyances and containers☐ 4.14. Food packaging information and customer communication☐ 4.15. Food defence and bioterrorism

6.3.4. FSSC Packaging - PAS 223 :2011 (22003 : 2013) observation

☐ 1. Scope☐ 2. Normative references☐ 4. Establishment☐ 4.1. General requirements☐ 4.2. Environment☐ 4.3. Location of establishment☐ 5. Layout and workspace☐ 5.1. General requirements☐ 5.2. Internal design, layout and traffic patterns☐ 5.3. Internal structures and fittings☐ 5.4. Equipment ☐ 5.5. Temporary / mobile structures☐ 5.6. Storage☐ 6. Utilities☐ 6.1. General requirements☐ 6.2. Water supply☐ 6.3. Air quality and ventilation☐ 6.4. Compressed air and other gases☐ 6.5. Lighting☐ 7. Waste☐ 7.1. General requirements☐ 7.2. Containers for waste☐ 7.3. Waste management and removal☐ 7.4. Drains and drainage☐ 8. Equipment suitability, cleaning and maintenance☐ 8.1. General requirements☐ 8.2. Hygienic design☐ 8.3. Food packaging contact surfaces☐ 8.4. Testing and monitoring☐ 8.5. Preventive and corrective maintenance☐ 9. Purchased materials and services☐ 9.1. General requirements☐ 9.2. Selection and management of suppliers

☐ 9.3. Incoming raw materials☐ 10. Contamination and migration☐ 10.1. General requirements☐ 10.2. Microbiological contamination☐ 10.3. Physical contamination☐ 10.4. Chemical contamination☐ 10.5. Chemical migration☐ 10.6. Allergen management☐ 11. Cleaning☐ 11.1. General requirements☐ 11.2. Cleaning agents and tools☐ 11.3. Cleaning programmes☐ 11.4. Monitoring cleaning programme effectiveness☐ 12. Pest control ☐ 12.1. General requirements☐ 12.2. Pest control programmes☐ 12.3. Preventing access☐ 12.4. Harbourage and infestations☐ 12.5. Monitoring and detection☐ 12.6. Eradication☐ 13. Personnel hygiene and facilities☐ 13.1. General requirements☐ 13.2. Personnel hygiene facilities and toilets☐ 13.3. Staff canteens and designated eating areas☐ 13.4. Workwear and protective clothing☐ 13.5. Illness and injuries☐ 13.6. Personal cleanliness☐ 13.7. Personal behavior☐ 14. Rework☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Withdrawal procedures☐ 15.1. General requirements☐ 15.2. Withdrawal requirements☐ 16. Storage and transport☐ 16.1. General requirements☐ 16.2. Warehousing requirements☐ 16.3. Vehicles, conveyances and containers☐ 17. Food packaging information and customer awareness☐ 17.1. General requirements☐ 18. Food defence, biovigilance and bioterrorism☐ 18.1. General requirements☐ 18.2. Access controls☐ 19. Food packaging design and development☐ 19.1. General requirements☐ 19.2. Communication and change control☐ 19.3. Design☐ 19.4. Specifications

☐ 19.5. Process validation

6.3.5. FSSC Feed - PAS 222 :2011 (22003 :2013) observation

☐ 1. Scope☐ 3. Sites☐ 3.1. General requirements☐ 3.2. Buildings☐ 3.3. Environment☐ 3.4. Locations of sites☐ 4. Processes and workspace☐ 4.1. General requirements☐ 4.2. Workflow☐ 4.3. Structures and fittings☐ 4.4. Equipment☐ 4.5. Laboratory facilities☐ 4.6. Temporary and/or mobile structures and equipment☐ 4.7. Storage of materials☐ 5. Utilities☐ 5.1. General requirements☐ 5.2. Water supply☐ 5.3. Boiler chemicals☐ 5.4. Ventilation☐ 5.5. Air and compressed gas systems☐ 5.6. Lighting☐ 6. Waste disposal☐ 6.1. General requirements☐ 6.2. Containers for waste☐ 6.3. Waste management and removal☐ 6.4. Drains and drainage☐ 7. Equipment suitability, cleaning and maintenance☐ 7.1. General requirements☐ 7.2. Temperature control and monitoring equipment☐ 7.3. Preventive and corrective maintenance☐ 7.4. Measures devices☐ 8. Management of ingredients☐ 8.1. General requirements☐ 8.2. Selection and management of suppliers☐ 8.3. Incoming material requirements (ingredients/packaging)☐ 8.4. Communications on product/process attributes☐ 9. Management for medications☐ 9.1. General requirements☐ 9.2. Prevention of cross-contact☐ 9.3. Storage☐ 10. Prevention of contamination☐ 11. Sanitation☐ 11.1. General requirements☐ 11.2. Cleaning and sanitizing agents and tools

☐ 11.3. Cleaning and sanitizing programmes☐ 12. Pest control☐ 12.1. General requirements☐ 12.2. Pest control programmes☐ 12.3. Preventing access☐ 12.4. Harbourage and infestations☐ 12.5. Monitoring and detection☐ 12.6. Control and eradication☐ 13. Personnel hygiene and facilities☐ 13.1. General requirements☐ 13.2. Personnel hygiene facilities☐ 13.3. Designated eating areas☐ 13.4. Workwear and personal protective equipment☐ 13.5. Health status☐ 13.6. Personal cleanliness☐ 13.7. Personal behavior☐ 14. Rework☐ 14.1. General requirements☐ 14.2. Storage, identification and traceability☐ 14.3. Rework usage☐ 15. Product withdrawal procedures☐ 15.1. General requirements☐ 15.2. Product withdrawal requirements☐ 16. Warehousing and transportation ☐ 16.1. General requirements☐ 16.2. Warehousing☐ 16.3. Vehicles, conveyances and containers☐ 16.4. Product returns☐ 17. Formulation of products☐ 18. Specifications for services☐ 19. Training and supervision of personnel☐ 20. Product information☐ 21. Food defence, biovigilance and bioterrorism☐ 21.1. General requirements☐ 21.2. Access controls

6.3.6. FSSC Additional requirements (22003 :2013) observation

☐ 1 Specifications for services☐ 2 Supervision of personnel in application food safety principles☐ 3 Specific regulatory requirements☐ 4 Management of inputs