Key

No difference, or only a minor difference

Comparison of ISO 22000:2018 vs Yum! Food Safety Standard Requirements Some differences noted

No requirement(s) included

ISO 22000:2018 FSMS Yum! Food Safety Audit Standard Same Different Comment
Clause Requirement Clause Requirement
4 Context of the organization
Understanding the organization and its context
The organiz ation shall determine external and internal issues that are relevant to its purpose and tha t affect its ab ility to achieve the intended result(s) o f its FSMS.
The organiz ation shall identify, review and upd ate information related to these external and internal issues. There is no related requirement within the Yum! Food Safety Audit Standard
4.1 NOTE 1 Issues can include po sitive and negative factors or co nditions for consideratio n.
NOTE 2 U nd erstanding the context can be facilitated by consid ering external and internal issues, including, but not limited to, legal, technological, comp etitive,
market, cultural, social and economic environments, cyb ersecurity and food fraud, foo d d efence and intentional contamination, knowledge and performance o f
the o rganization, whether internatio nal, natio nal, regional or local.
Understanding the needs and expectations of interested parties
To ensure that the organizatio n has the ab ility to co nsistently provide pro ducts and services that meet applicab le statutory, regulato ry and customer
4.2 requirements with regard to food safety, the organizatio n shall d etermine: There is no related requirement within the Yum! Food Safety Audit Standard
a) the interested p arties that are relevant to the FSMS;
b) the relevant req uirements of the interested p arties o f the FSMS.
The organiz ation shall identify, review and upd ate information related to the intereste d parties and their req uireme nts.
Determining the scope of the food safety management system
The organiz ation shall determine the bound arie s and applicab ility o f the FSMS to estab lish its scope. The sco pe shall specify the p roducts and services, pro cesses
and p rod uction site(s) that are included in the FSMS. The sco pe shall includ e the activities, pro cesses, pro ducts or services that can have an influence on the fo od
4.3 safe ty of its end prod ucts. There is no related requirement within the Yum! Food Safety Audit Standard
When determining this scop e, the organizatio n shall consider:
a) the external and internal issues referred to in 4.1;
b) the require ments referred to in 4.2.
The scope shall be availab le and maintained as documented informatio n.
Food safety management system
4.4 The organiz ation shall establish, implement, maintain, up date and continually imp rove a FSMS, includ ing the p rocesses need ed and their interactions, in There is no related requirement within the Yum! Food Safety Audit Standard
acco rdance with the requirements of this d ocument.
5 Leadership
Leadership and commitment Food Safety Culture
Top management shall d emo nstrate lead ership and commitment with resp ect to the FSMS by: The sup plier will estab lish a food safety culture pro gram at all levels o f the organiz ation. Senior management will provide evid ence of the commitment to imp lementing and maintaining the The po ints of the FSSC 22 000 clause 5.1, indicated in red , a re not fully
a) ensuring that the food safety p olicy and the o bjectives of the FSMS are established and are comp atible with the strategic d irectio n of the organization; o rganizatio n's fo od safety culture. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
b) ensuring the integratio n of the FSMS req uirements into the organiz ation’s b usiness p roce sses; 3.1 Supp lier shall have a clearly communicated foo d safety po licy that states the facilities intentions to meet obligatio ns to pro duce safe and legal pro ducts. The fo od safety p olicy shall be:
c) ensuring that the resources needed for the FSMS are availab le; (P roced ures/Record /Ob serva tion)
5.1 d) co mmunicating the imp ortance o f effective fo od safety management and co nfo rming to the FSMS requirements, ap plicab le statutory and regulatory 3 3.1.1 Foo d Safety P olicy available P
requirements, and mutually agreed customer requirements related to foo d safety; 3.1.2 Signed by the senio r lead er ( s) S
e) ensuring that the FSMS is evaluated and maintaine d to achieve its intended result( s) (see 4 .1); 3.1.3 P osted/co mmunicated in languages ap prop riate to the staff S
f) d irecting and supp orting perso ns to contribute to the effectiveness of the FSMS;
g) promoting co ntinual imp rovement;
h) supp orting other relevant management roles to demonstrate their lead ership as it ap plies to their areas of responsib ility.
PolicyReference to “b usiness” in this d ocument can b e interp reted b road ly to mean those activities that are core to the p urp oses of the organiz atio n’s existence.
NOTE Food Safety Culture
5.2.1 Establishing the foo d safety po licy The sup plier will estab lish a food safety culture pro gram at all levels o f the organiz ation. Senior management will provide evid ence of the commitment to imp lementing and maintaining the The FSSC 2200 0 Scheme do es not currently includ e a specifi c FSSC 2200 0
Top management shall estab lish, imp lement and maintain a food safety policy that: o rganizatio n's fo od safety culture. Ad ditio nal Req uireme nt o n Food Safety Culture, however, a FSSC 22000
a) is app ropriate to the purpo se and context of the organizatio n; 3.1 Supp lier shall have a clearly communicated foo d safety po licy that states the facilities intentions to meet obligatio ns to pro duce safe and legal pro ducts. The fo od safety p olicy shall be: Guid ance D ocument o n Food Safety Culture is available which indicates
b) p ro vid es a framework for setting and reviewing the o bjectives o f the FSMS; (P roced ures/Record /Ob serva tion) how Food Sa fety Culture is alread y ad dressed within the clauses of ISO
c) includes a commitment to satisfy ap plicab le foo d safety requirements, including statutory and regulatory requirements and mutually agreed custo mer 3.1.1 Foo d Safety P olicy available P 22000:20 18.
requirements related to foo d safety; 3.1.2 Signed by the senio r lead er ( s) S
d) ad dresses internal and external communication; 3.1.3 P osted/co mmunicated in languages ap prop riate to the staff S The po ints of the FSSC 22 000 clause 5.2, indicated in red , a re not fully
e) includes a commitment to co ntinual improvement o f the FSMS; 3.2 Leadership and employees are aware of the food safety p olicy (e.g. d o they know where the food safety policy is and can exp lain it). add ressed by the current Yum! Food Safety Aud it Standard req uirements.
f) ad dresses the need to ensure competencies related to food safety. (Observation)
5.2.2 Co mmunicating the foo d safety po licy 3.2.1 Interviews with le adership ve rify unde rstanding o f the fo od safety p olicy P
The fo od safety p olicy shall: 3.2.2 Emplo yees verify understand ing of the foo d safety po licy S
a) be availab le and maintained as documented information; 3.3 Methods and respo nsib ilities related to Food Safety Culture are defined and shall includ e:
5.2 3
b) b e communicated , und erstood and ap plied at all levels within the organiz ation; (P rogram/Record s)
c) b e available to relevant interested parties, as app ropriate. 3.3.1 P olicy/p rogram o n leadership responsibilities in sup po rt of Fo od Safety Culture is estab lished P
3.3.2 Senior management reviews results (within 30 days) o f internal Yum! self- aud it and all external foo d safety aud its S for single incid ent and P for more than o ne
3.3.3 Ensures all id entifi ed fo od safety non- co nfo rmities in the abo ve aud its are effectively add ressed to prevent reo ccurrence S for single incident and P fo r mo re than one
3.3.4 D efined too ls used to measure the facilities fo od safety culture (e.g. emp lo yee food safety culture surveys, other employee feed back gathering mechanisms) and follow-up actions
needed S
3.3.5 If comp leted b y Brand /BU QA, was progress made to the Yum Fo od Safety Culture & P eople Capab ility Assessment little or no pro gress score S
3.3.6 Whistleblo wer pro ced ures are established in sup port of food safety S
3.3.7 Reviewed annually by senior management S

Organizational roles, responsibilities and authorities Hazard Analysis and Critical Control Point (HACCP)
5.3.1 Top mana gement shall ensure that the resp onsibilities and authorities fo r relevant roles are assigned, co mmunicated and understoo d within the 2.1 Multi- disciplinary team is established to define and review the HACCP p lan. The po ints of the FSSC 22 000 clause 5.3, indicated in red , a re not fully
organization. (P rogram/Record s) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
Top management shall assign the resp onsibility and authority fo r: 2.1.2 H ACCP team is established to review the H ACCP p lan P
a) ensuring that the FSMS conforms to the requirements of this do cument; 2.1.3 H ACCP team is represente d by all key functions, this includ es quality assurance, maintenance and operations and may include but is not limited to (e.g. engineering, sanitation, p roduct
b) repo rting o n the performance o f the FSMS to top management; d evelop ment, and finance/p urchasing, etc.) S
5.3 2
c) ap pointing the fo od safety team and the fo od safety team lead er; 2.7.4 H ACCP team will have specific HACCP training (internal or third p arty is acce ptab le) P
d) de signating persons with defi ned responsib ility and authority to initiate and d ocument actio n(s).
5.3.2 The fo od safety team lead er shall be responsible for:
a) ensuring the FSMS is established, imp lemented , maintained and upd ated ;
b) managing and organizing the wo rk o f the fo od safety team;
c) ensuring relevant training and competencies for the fo od safety team ( see 7.2);
6 Planning
Actions to address risks and opportunities
6.1.1 When p lanning for the FSMS, the o rganization shall consider the issues referred to in 4.1 and the req uirements referred to in 4 .2 and 4.3 and d etermine the
risks and opp ortunities that need to be add ressed to:
a) give assurance that the FSMS ca n achie ve its intended result(s);
b) enhance desirab le e ffects;
c) prevent, or reduce, und esired effects;
d) achieve continual impro vement.
NOTE In the context o f this d ocument, the co ncep t o f risks and op portunities is limited to events and their consequences relating to the performance and
effectiveness of the FSMS. P ub lic a uthorities are respo nsib le for add ressing public health risks. Organizations are req uired to manage food safety hazard s (see
3.22) and the re quirements related to this p rocess that are laid d own in Clause 8.
6.1 6.1.2 The organiz atio n shall p lan: There is no related requirement within the Yum! Food Safety Audit Standard
a) actio ns to ad dress these risks and op portunities;
b) ho w to:
1) integrate and imp lement the actions into its FSMS p rocesses;
2) evaluate the effectiveness o f these actions.
6.1.3 The actions taken b y the o rganizatio n to add ress risks and o ppo rtunities shall be p ropo rtionate to:
a) the impact o n fo od safety req uireme nts;
b) the co nformity o f fo od p roducts and services to customers;
c) requirements of interested p arties in the food chain.
NOTE 1 Actions to ad dress risks and op po rtunities can include: avoiding risk, taking risk in o rd er to p ursue an o pp ortunity, eliminating the risk source, changing
the likelihoo d or co nsequences, sharing the risk, or accepting the p resence of risk b y informed d ecisio n.
NOTE 2 Oppof
Objectives ortunities
the foodcan leadmanagement
safety to the ad op tion of new
system p ractices
and planning(mod
to ifi catio n of
achieve prod ucts o r processes), using new techno logy and other d esirable and viab le
them
6.2.1 The organiz atio n shall estab lish ob jectives for the FSMS a t relevant functio ns and levels.
The ob jectives of the FSMS shall:
a) be co nsistent with the food safe ty p olicy;
b) be measurable (if p racticable);
c) take into account app licable foo d safety requirements, includ ing statutory, regulato ry and customer req uirements;
d) be monitored and verified ;
6.2 e) be co mmunicated; There is no related requirement within the Yum! Food Safety Audit Standard
f) b e maintained a nd upd ated as app ropriate.
The organiz ation shall retain documented informatio n on the o bjectives for the FSMS.
6.2.2 When p lanning how to achieve its ob jectives for the FSMS, the o rganizatio n shall d etermine:
a) what will be d one;
b) what resources will b e req uired;
c) who will b e respo nsib le;
d) when it will b e comp leted;
Planning of changes
When the organiz ation determines the need for changes to the FSMS, including p ersonnel changes, the changes shall b e carried out and communicated in a
planned manner.
6.3 The organiz ation shall co nsid er: There is no related requirement within the Yum! Food Safety Audit Standard
a) the p urp ose o f the changes and their po tential conseq uences;
b) the co ntinued integrity of the FSMS;
c) the ava ilab ility of resources to effectively imp lement the changes;
7 Support
Resources
7.1.1 General
The organiz ation shall determine and provide the reso urces need ed fo r the estab lishment, implementatio n, maintenance, update and continual imp rovement of
the FSMS.
The organiz ation shall co nsid er:
a) the capab ility o f, and any constraints o n, existing internal resources;
b) the need for external resources.
7.1.2 Peop le
The organiz ation shall ensure that perso ns necessary to o perate and maintain an effective FSMS are co mp etent (see 7.2).
Where the assistance of external experts is used fo r the d evelo pment, implementatio n, operation o r assessment of the FSMS, evid ence o f agreement or co ntracts
defining the comp etency, responsibility and authority of external experts shall b e retained as d ocumented info rmation.
7.1.3 Infrastructure
The organiz ation shall pro vid e the resources for the d etermination, estab lishment and maintenance of the infrastructure necessary to achieve confo rmity with
the req uirements of the FSMS.
NOTE Infrastructure can includ e:
— land, vessels, b uildings and asso ciated utilities; There is no related requirement within the Yum! Food Safety Audit Standard addressing 7.1.1 to 7.1.5
— equip ment, including hardware and software;
7.1.4 Wo rk environment
7.1 The organiz ation shall determine, provide and maintain the resources fo r the estab lishment, management and maintenance of the work environment necessary
to achieve conformity with the requirements o f the FSMS.
NOTE A suitable environment can be a combination o f human and physical factors such as:
a) social (e.g. non- discriminatory, calm, no n- confrontational);
b) psycho lo gical (e.g. stress- reducing, burnout p revention, emotionally p rotective);
c) physical (e.g. temperature, heat, humidity, light, air flow, hygiene, noise).
These factors can differ substantially dep end ing on the p rod ucts and services p rovided.
7.1.5 Externally develo ped e lements o f the fo od safety management system
When an o rganization estab lishes, maintains, up dates and continually improves its FSMS by using externally develo ped elements o f a FSMS, includ ing PRPs, the
hazard analysis and the hazard contro l p lan (see 8 .5 .4), the o rga nizatio n shall ensure that the provided elements are:
a) developed in confo rmance with req uirements of this document;
b) ap plicable to the sites, p rocesses and p rod ucts o f the organiz ation;
c) sp ecifically adap ted to the p rocesses and p roducts of the organization b y the food safety team;
d) implemented, maintained and upd ated as require d by this do cument;
7.1.6 Co ntrol o f externally pro vided processes, pro ducts or services
The organiz ation shall:
a) establish and ap ply criteria for the evaluatio n, selection, monitoring of performance and re- evaluatio n of external p rovid ers of processes, prod ucts and/or Refer to ISO/TS 22002-1 Clause 9 for comparison
services;
b) ensure ad equate co mmunication o f requirements to the external p rovid er(s) ;
c) ensure that externally p rovid ed p rocesses, p roducts or services do not ad versely affect the organiza tion's ability to co nsistently meet the requirements o f the
Competence Food Safety Risk Assessment
1
The organiz ation shall: 1.1.3 Risk Assessment training must be co nd ucted for key team members includ ing but no t limited to QA, maintena nce and op erations at a minimum of annually S fo r single incid ent and P Yum! Fo od Safety Audit Stand ard includes requirements for sp ecific
a) determine the necessary competence of p erson(s) , includ ing external pro vid ers, doing work under its contro l that affects its food safety perfo rmance and Hazard Analysis and Critical Control Point (HACCP) training, whilst Clause 7.2 of ISO 22000 :2 018 requires the organization to
effectiveness of the FSMS; 2.1.3 HACCP team is rep resented b y all key functions, this includes q uality assurance, maintenance and op erations and may include b ut is not limite d to (e.g. engineering, sanitatio n, prod uct determine the necessary competence of all personnel that has an effect on
b) ensure that these persons, includ ing the foo d safety team and those respo nsib le for the op eration of the haz ard control plan, are co mp etent on the basis of develo pment, and fi nance/purchasing, etc.) S the foo d safety performance and effectiveness of the FSMS. It d oes not
app ro priate ed ucation, training and/or experience; 2 2.7.2 The lead ind ividual who is resp onsible fo r the maintenance and up dating of the HACCP p rogram has had only require training but the demo nstratio n of competence.
c) ensure that the foo d safety team has a combination of multi- disciplinary knowledge and exp erience in d evelo ping and imp lementing the FSMS (includ ing, but formal HACCP (or P CQI) training P
not limited to , the organiz atio n’s p rod ucts, pro cesses, equipment and foo d safety haz ards within the sco pe of the FSMS); 2.7.3 Emp loyees managing/monitoring CCP s are aware of CCPs and the critical limits in their area(s) and what action to take if the limit(s) are exceeded. (D etermined thro ugh b oth interview
d) where app licable, take actions to acquire the necessary competence, and evaluate the effectiveness of the actions taken; and training records review) P
e) retain ap prop riate do cumented info rmation as evidence o f co mp etence. 6 2.7.4 HACCP
Good team will Practices
Manufacturing have sp ecific
(GMP)H ACCP training Health
& Employee ( internal
ando r Hygiene
third party is acceptable) P
NOTE App licable actions can includ e, for example, the p rovision o f training to , the mentoring of, o r the re- assignment of currently employed persons; or the 6.1 GMP Program is established and includes:
7.2
hiring or co ntracting of competent perso ns. (Procedure/P rogram/Record s)
6.1.4 All staff are trained o n GMP's (includes pest co ntrol awareness and repo rting) o n an o ngoing b asis ( at minimum annually) S
6.3 Emp loyee H ygiene program is established that includ es:
(Program/Records)
Minimum pro gram criteria includ es:
9 6.3.8 Emp loyee Hygiene training conducted , to include b ut is not limited to the ab ove re quirements (at minimum annually) S (6.3.1 - 6.3.7)
Maintenance and Sanitation
9.4 Sanitation emp lo yees are trained o n each task that they p erform.
(Procedure, Record s)
9.4.1 Sanitation p rocedure/SOPs used to co nd uct the training S for single incident and P fo r mo re than one
9.4.2 On-the-jo b training/o ther method s o f training available fo r each emp lo yee, when ap plicab le S
9.4.3 Training is co mp leted annually and record s are maintained S fo r single incid ent and P for more than one
Awareness Food Safety Culture
The organiz ation shall ensure that all relevant p ersons d oing work und er the o rganization’ s co ntro l shall be aware of: The supp lier will establish a foo d safety culture p rogram at all levels of the o rganizatio n. Senio r management will pro vid e evidence of the commitment to implementing and maintaining the The po ints of the FSSC 22 000 clause 7.3, indicated in red , a re not fully
a) the foo d safety po licy; organization's foo d safety culture. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
b) the ob je ctives of the FSMS relevant to the ir task(s) ; 3.1 Sup plier shall have a clearly co mmunicated food safety p olicy that states the facilities intentions to meet ob ligations to p rod uce safe and legal p roducts. The food safety policy shall b e:
c) their individual contribution to the effectiveness o f the FSMS, includ ing the benefits of impro ved foo d safety performance; (Procedures/Record/Ob servatio n)
7.3 d) the imp licatio ns o f no t co nforming with the FSMS requirements. 3 3.1.1 Fo od Safety Policy availab le P
3.1.2 Signed b y the senior leader (s) S
3.1.3 Posted /communicated in languages appro priate to the staff S
3.2 Lead ership and emp loyees are aware of the foo d safety po licy (e.g. do they kno w where the foo d safety po licy is and can explain it).
(Ob servation)
3.2.1 Interviews with leadership verify und erstand ing of the food safety policy P
Communication 3.2.2 Emp loyees verify und erstanding o f the fo od safety p olicy S
7.4.1 General
The organiz ation shall determine the internal and external communicatio ns relevant to the FSMS, including:
a) on what it will communicate;
b) when to communicate;
c) with who m to co mmunicate;
d) ho w to co mmunicate;
e) who co mmunicates.
The organiz ation shall ensure that the req uirement for effective communica tion is und erstood by all p ersons whose activities have an imp act o n fo od safety.
7.4.2 External communication
The organiz ation shall ensure that sufficient informatio n is co mmunicated externally and is available for interested parties of the food chain.
The organiz ation shall establish, implement and maintain effective communications with: There is no related requirement within the Yum! Food Safety Audit Standard
a) external pro vid ers and contractors;
b) customers and/or co nsumers, in relation to:
1) prod uct information related to food safety, to enab le the hand ling, d isplay, sto rage, p reparatio n, distribution and use of the p rod uct within the fo od chain o r by
the consumer;
2) identified food s safety hazards that need to b e contro lled by other organizations in the fo od chain and/or by consumers;
3) co ntractual a rrangements, enquiries and o rders, includ ing their amend ments;
4) customer and/or consumer feed back, including complaints;
c) statuto ry and regulatory authorities;
d) other organizatio ns that have an impact on, or will b e affected by, the effectiveness o r upd ating of the FSMS.
7.4 Designated p ersons shall have d efined resp onsibility and authority fo r the external communicatio n of a ny informatio n co ncerning food safety. Where relevant,
7.4.3 Internal co mmunicatio n Food Safety Risk Assessment
The organiz ation shall establish, implement and maintain an effective system for co mmunicating issues having an impa ct o n fo od safety. 1.2.3 Communication to Brand /BU QA, the below are examp les, but no t limited to : P The FSSC 2200 0 requirement is partially add ressed as the Yum! Fo od Safety
To ma intain the effectiveness of the FSMS, the organiz ation shall ensure that the food safety team is info rmed in a timely manner o f changes in the following: 1.2.4 Reviewed at minimum annually o r when any of the following occur, but is not limited to: P Audit Stand ard requires co mmunicatio n to be d one to the Brand/BU QA for
a) prod ucts o r new prod ucts; o Change in ingredients and/or recip e certain asp ects, however, FSSC 220 00 requires the foo d safety team of the
b) raw materials, ingre dients and services; o Change in processing co nditions, p rocess flo w o r eq uipment organiz ation to b e info rmed of changes as per cla use 7.4.3 , including
c) p ro ductio n systems and equip ment; o U pdated o r new p rocessing line for Yum! pro ducts since last Yum! audit add itional changes over and ab ove that of the Yum! req uirements, as
d) p ro ductio n premises, lo catio n of equip ment and surrounding enviro nment; o Change in fo od contact packaging, storage o r d istrib utio n co nd itions indicated in re d.
e) cleaning and sanitation p rogrammes; o Change in co nsumer use of finished p rod uct
f) p ackaging, storage and d istrib utio n systems; o Emergence of a new risk (e.g. known ad ulte ration o f an ingredient)
g) comp etencies and/or allo catio n of respo nsib ilities and authoriz ations; o Resp ond ing to custo me r complaint reviews to prevent reo ccurrence
h) ap plicable statutory and regulatory req uirements; 1.2 o Following a recall/withdrawal
i) knowled ge regarding food safety hazard s and contro l measures; o N ew d evelop ments within industry including scientific information associated with ingred ients, process o r prod uct
j) custo mer, secto r and other req uirements that the organiz atio n ob serves;
k) relevant enq uiries and communicatio ns from external interested parties;
l) complaints and alerts indicating food safety hazard s associated with the end pro duct;
m) o ther conditio ns that have an imp act on food safety.
The fo od safety team shall ensure that this informatio n is included when up dating the FSMS (see 4.4 and 10.3).
Top management shall ensure that relevant information is included as input to the management review (see 9.3).

Documented information
7.5.1 General
The organiz ation’s FSMS shall include:
a) documented informatio n required by this do cument;
b) do cumented info rmation d etermined by the o rganizatio n as b eing necessary for the effectiveness of the FSMS;
c) do cumented info rmation and food safety req uirements required by statuto ry, regulato ry authorities and customers.
NOTE The extent of d ocumented information fo r a FSMS can differ fro m o ne organiz ation to another due to:
— the size of organization and its type o f activities, p roce sses, p rod ucts and services;
— the complexity of p rocesses and their interactions;
— the competence of p ersons.
7.5.2 Creating and upd ating
When creating and up dating documented informatio n, the organization shall ensure app ropriate:
a) id entification and de scrip tion ( e.g. a title, d ate, autho r, o r reference numb er);
7.5 b) forma t (e.g. language, so ftware version, grap hics) and med ia ( e.g. p aper, ele ctro nic) ;
c) review and app ro val for suitability and ad equacy. There is no related requirement within the Yum! Food Safety Audit Standard
7.5.3 Co ntrol o f d ocumented info rmation
7.5.3.1 Documented informatio n required by the FSMS and b y this d ocument shall be co ntrolled to ensure:
a) it is availab le and suitab le for use, where and when it is need ed;
b) it is ad equately protected (e.g. fro m loss of confide ntiality, imp ro per use, or lo ss of integrity).
7.5.3.2 Fo r the control of documented informatio n, the organization shall add ress the follo wing activities, as ap plicab le:
a) distribution, access, retrieval and use;
b) storage and preservation, including p reservation of legibility;
c) co ntrol of changes (e.g. versio n control);
d) retentio n and disp osition.
Documented information of external origin determined by the organiz ation to b e necessary fo r the p lanning and op eratio n of the FSMS shall be identified , as
appro priate , and co ntrolled .
Documented information retained as evid ence of conformity shall be p rotected fro m unintend ed alterations.
NOTE Access can imply a d ecisio n regarding the p ermission to view the documented informatio n only, or the permissio n and authority to view and change the
8 Operation
Operational planning and control
The organiz ation shall plan, implement, control, maintain and update the processes need ed to meet requirements for the realizatio n of safe p rod ucts, and to
imp lement the actions determined in 6.1, by:
8.1 a) establishing criteria fo r the p rocesses; There is no related requirement within the Yum! Food Safety Audit Standard
b) implementing contro l o f the processes in accord ance with the criteria;
c) keeping d ocumented information to the extent necessary to have the co nfid ence to d emo nstrate that the processes have been carried o ut as planned.
The organiz ation shall co ntrol planned changes and review the consequence s of unintended changes, taking action to mitigate any ad verse effects, as necessary.
The organiz ation shall ensure that outso urced processes are co ntro lled (see 7.1.6) .
Prerequisite programmes (PRPs)
8.2.1 The organiz atio n shall estab lish, imp lement, maintain and update PRP(s) to facilitate the p revention and /o r red uction of contaminants (includ ing foo d safety Although there is no related req uirement within the Yum! Fo od Safety Audit
hazard s) in the p roducts, prod uct p ro cessing and wo rk enviro nment. Standard specifi c to establishing PRP s, it do es still ad dress PRP s such as:
8.2.2 The PRP(s) shall be: - Maintenance and Sanitatio n
a) app ro priate to the organiz ation and its context with regard to food safety; - Sup plier Ap proval
b) ap prop riate to the size and type of the operation and the nature of the prod ucts b eing manufactured and/or hand led ; - Allergen P rogram
c) implemented acro ss the entire prod uction system, either as pro grammes ap plicab le in general o r as pro grammes ap plicab le to a particular pro duct o r process; - Foreign Material P revention and Contro l
d) ap proved b y the fo od safety team. - Pest Prevention
8.2.3 When selecting and/or establishing PRP(s), the o rganizatio n shall ensure that app licable statuto ry, regulatory and mutually agreed custo mer req uireme nts - GMP and Emp lo yee H ealth and Hygiene
are id entifi ed. The o rganizatio n should co nsid er: Please refer to the sp ecific PRP s under the ISO/TS 22002 -1 tab .
a) the ap plicab le part o f the ISO/TS 22002 series;
b) ap plicable
8.2.4 standards,
When estab lishing cod es of
PRP(s) thep ractice and guidelines.
organization shall consid er:
8.2 There is no related requirement within the Yum! Food Safety Audit Standard specific to establishing PRPs
a) construction, lay-out of build ings and associated utilities;
b) lay- out of premises, including z oning, worksp ace and employee facilities;
c) supp lies of air, water, energy and other utilities;
d) pe st control, waste and sewage disp osal and supp orting services;
e) the suitability of eq uipment and its accessibility for cleaning and maintenance ;
f) supp lier ap proval and assurance p rocesses (e.g. ra w materials, ingredients, chemicals and packaging);
g) reception o f incoming ma terials, storage, d isp atch, transpo rtatio n and handling of prod ucts;
h) measures fo r the p revention of cross contamination;
i) cleaning and disinfecting;
j) p erso nal hygie ne;
k) p rod uct info rmation/consumer awareness;
l) o thers, as app rop riate.
Traceability system Traceability
The traceability system shall be able to uniq uely id entify incoming mate rial fro m the supp liers and the fi rst stage of the distrib ution ro ute o f the end prod uct. Supp lie r at any given time will b e ab le to trace 100% o f the raw and finished prod ucts thro ugh all stages of the p rocess from point of material receiving through shipment to fi rst external The po ints of the FSSC 22 000 clause 8.3, indicated in red , a re not fully
When establishing and imp lementing the traceability system, the fo llo wing shall be co nsid ered as a minimum: custo mer within a 2-ho ur timeframe. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
a) relation o f lots of received materials, ingredients and intermed iate p ro ducts to the end p roducts; 11.1 The supp lier will b e ab le to d emo nstrate thro ugh systems, p ro ced ures and associated d ocumentation they are able to trace 100% of all pro ducts prod uced.
b) reworking of materials/p roducts; (Procedure/Record s/Ob servatio n)
8.3 11
c) distribution of the end pro duct. 11.1.1 Shall have a tracea bility p rogram esta blished F
The organiz ation shall ensure that applicab le statutory, regulato ry and custo mer req uirements are identified. 11.1.2 Includes one b ack and one forward trace for all foo d pro ducts, prima ry packaging, semi p rocessed p rod uct, rework, processing aides and non- confo rming p roduct P
Documented information as evid ence of the traceability system shall be retained for a defined pe rio d to includ e, as a minimum, the shelf life of the p roduct. The 11.1.3 For fresh pro duce and a nimal p rotein foo ds the supp lie r, in ad dition, can trace ba ck to its origin (e.g. field/farm) to the first external customer (s) P
organization shall verify and test the effectiveness o f the traceability system. 11.1.4 In ad dition, for b ulk ingredients such as pro ducts stored/received in silo s, the sup plier shall a minimum b e able to provide all the lots and quantities that were stored in that silo since
NOTE Where ap pro priate, the verification of the system is expected to include the reco nciliatio n of quantities of end p roducts with the q uantity of ingredients as the last d etail clean up (silo was emptied and cleaned ) within 2 hours P
evidence
Emergency o f effectiveness.
preparedness and response 11.1.5 Raw ingredients, food contact p ackaging, prod uct in pro cess and finished p roduct are sufficiently lab eled (b ar-co de system may be used) to allow full traceability of the pro cess P
8.4.1 General
Top management shall ensure p rocedures are in place to resp ond to p otential emergency situations or incid ents that can have an impact on fo od safety which
are relevant to the role of the organization in the food chain.
Documented information shall be estab lished and maintained to manage these situations and incid ents.
8.4.2 Handling of emergencies and incid ents
The organiz ation shall:
These requirements are not spe cifically covered within the Yum! Foo d Safety Aud it Standard , however, organiz ations can refer to 11.2.2 which references the Yum! Crisis Manageme nt P olicy. This is a
8.4 a) respo nd to actual emergency situa tions and incid ents by:
sep arate d ocume nt that details the req uirements fo r hand ling emergency situatio ns.
1) ensuring ap plicable statutory and regulatory req uirements are identified ;
2) co mmunicating internally;
3) co mmunicating externally ( e.g. sup pliers, custo mers, ap pro priate authorities, media);
b) take action to red uce the consequences of the e mergency situation, ap pro priate to the magnitude of the emergency o r incident and the po tential foo d safety
imp act;
c) pe rio dically test procedures where practical;
d) review and , where necessary, update the documented informatio n after the occurrence of any incident, emergency situatio n or tests.
8.5 Hazard control
Preliminary steps to enable hazard analysis Supplier Approval
8.5.1.1 Gene ral 10.4 Sp ecifications will be o n file fo r all ingredient & p ackaging pro ducts used in manufacturing on site. These will includ e as app ropriate , b ut is not limited to: The po ints of the FSSC 22 000 clause 8.5.1, indicated in red, are not fully
To carry out the hazard analysis, preliminary d ocumented info rmation shall be co llected , maintained a nd upd ated b y the food safety team. This shall includ e, b ut (P roced ure/Records) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
not be limited to: 10.4 .1 Regularly reviewed , at minimum annually, o r when ingredient and packaging changes occur P
a) app licable statutory, regulato ry and customer req uirements; 10.4 .2 Microb ial tolerances P
b) the organiz ation’s p roducts, pro cesses and equipment; 10.4 .3 P hysical p arameters P
c) food safety hazard s relevant to the FSMS. 10.4 .4 Chemical P
8.5.1.2 Characteristics of raw materials, ingredients and p roduct contact materials 10.4 .5 Allergen P
The organiz ation shall ensure that all app licable statutory and regulatory foo d safety requirements are identified fo r all raw materials, ingred ients and p rod uct 10.4 .6 Quality e.g. organo leptic tolerances P
contact materials. 10 10.4 .7 Fo od contact packaging is foo d grade P
The organiz ation shall maintain documented informatio n co ncerning all raw materials, ingredients and p roduct contact materials to the extent need ed to co nduct 10.4 .8 Any other necessary req uirements as required by Yum to mitigate fo od safety risk P
the hazard analysis (see 8 .5 .2), includ ing the following, as ap prop riate: 10.4 .9 App roved b y the supp lier QA P
a) biological, chemical and p hysical characteristics; 10.4 .1 0 Review and amendment history / log availab le P
b) composition o f formulated ingredients, including ad ditives and p rocessing aids;
c) source ( e.g. animal, mineral o r vegetable);
d) p lace of o rigin ( provenance);
e) metho d of prod uction;
f) method o f p ackaging and delivery;
g) storage conditio ns and shelf life;
h) p rep aratio n and /o r hand ling before use or processing;
i) accep tance criteria related to foo d safety or specificatio ns o f purchased materials and ingred ients app ropriate to their intend ed use. Hazard Analysis and Critical Control Point (HACCP)
The sup plier will have an effective, documented H azard Analysis Critical Co ntrol Point (HACCP) p rogram (designed to app roved global recognized systems) that is fully implemented and
8.5.1.3 Characteristics of end p roducts maintained to ensure safe pro ducts. The established control measures must have the id entifi ed scientifi c basis fo r b eing an effective control and include a rob ust, documented corrective
The organiz ation shall ensure that all app licable statuto ry and regulatory foo d safety requirements are identified fo r all the end p rod ucts intend ed to be action plan for all non- confo rmances.
prod uced. 2.1 Multi- disciplinary team is established to define and review the HACCP p lan.
The organiz ation shall maintain documented informatio n co ncerning the characteristics of end p roducts to the extent need ed to conduct the hazard analysis (see (P rogram/Record s)
8.5.2), including information on the following, as appro priate: 2.1.1 D ocumented HACCP pro gram (d esigned to ap pro ved glo bal recognized systems) implemented F
a) prod uct name or similar id entification; 2.1.2 H ACCP team is established to review the H ACCP p lan P
8.5.1 b) co mposition; 2 2.1.3 H ACCP team is represente d by all key functions, this includ es quality assurance, maintenance and operations and may include but is not limited to (e.g. engineering, sanitation, p roduct
c) bio lo gical, chemical and physical characteristics relevant for food safety; d evelop ment, and finance/p urchasing, etc.) S
d) intend ed shelf life and storage co nditions; 2.1.4 P roduct descriptio n and intended users is defi ned P
e) packaging; 2.1.5 V erifi ed pro cess flow chart established which accurate ly dep icts process from po int o f material receiving thro ugh fi nished pro duct shipp ing P
f) labelling relating to food safety and/or instructio ns for handling, prep aration and intended use; H ACCP system imp lemented fo r the identificatio n, evaluation, and co ntrol of food safety hazard s. The p rogram shall be ba sed o n the seven principles:
g) metho d(s) of d istrib utio n and delivery. P rinciple 1: Cond uct a haz ard analysis
8.5.1.4 Intend ed use P rinciple 2: Determine the critical co ntrol points ( CCPs)
The intend ed use, includ ing reasonably exp ected handling o f the end prod uct and any unintended use b ut reasonably exp ected mishandling and misuse o f the P rinciple 3: Establish critical limits
end p rod uct, shall be considered and shall b e maintained as d ocumented info rmation to the extent nee ded to co nd uct the haz ard analysis (see 8.5.2). P rinciple 4: Establish mo nito ring pro cedures
8.5.1.5 Flo w d iagrams and description o f pro cesses
P rinciple 5: Establish corrective actio ns
8.5.1.5.1 Prep aration o f the flo w diagrams P rinciple 6: Establish verification procedures
The fo od safety team shall establish, maintain and upd ate fl ow d iagrams as do cumented informatio n fo r the p rod ucts o r p rod uct categories and the processes P rinciple 7: Establish record keep ing and documentatio n pro ced ures
covered b y the FSMS. 2.2.4 H azard analysis comp leted for each process stage o n the process flow chart (including rework, a llergens,
Flow diagrams p ro vid e a grap hic rep resentatio n of the p rocess. Flow d iagrams shall be used when co nducting the haz ard analysis as a b asis for evaluating the
foreign material, antib io tic and other ad ditives, if app licable) P
possible occurrence, increase, decrease or introd uction o f fo od safety hazards.
2.3.2 CCP (s) are identified in the process fl ow chart S
Flow diagrams shall b e clear, accurate and sufficiently detailed to the extent need ed to conduct the hazard analysis. Flow diagrams shall, as ap pro priate, include
the following:
a) the sequence and interaction o f the steps in the operation;
b) any outsourced p rocesses;
c) where raw materials, ingred ients, processing aid s, packaging materials, utilities and intermediate p roducts enter the flow;
d) where rewo rking and recycling take place;
e) where end p roducts, intermed ia te pro ducts, b y- pro ducts and waste are released o r removed.
8.5.1.5.3 Descriptio n of processes and process enviro nment
The fo od safety team shall describe, to the extent needed to conduct the hazard analysis:
a) the layout of premises, including foo d and non-food hand ling areas;
b) pro cessing eq uipment and contact materials, pro cessing aids and fl ow o f materials; There is no related requirement within the Yum! Food Safety Audit Standard
c) existing PRP s, process parameters, control measures (if any) and/or the strictness with which they are ap plied, or pro ced ures that can influence food safety;
d) external req uirements (e.g. fro m statutory and regulatory authorities or customers) that can impact the choice and the strictness o f the co ntro l measures.
The va riations resulting fro m expected seasonal changes or shift p atterns shall be included as app rop riate.
The descriptions
Hazard analysis shall be upd ated as app ropriate and maintained as do cumented informatio n. Food Safety Risk Assessment
8.5.2.1 General Supp lie r will have a do cumented Fo od Safety Risk Assessment Program that req uires the review of all po tential foo d safety haz ards. P rogram must includ e review and upd ates when there are The po ints of the FSSC 22 000 clause 8.5.2, indicated in red, are not fully
The fo od safety team shall conduct a hazard a nalysis, based on the p reliminary info rmation, to determine the hazard s that need to be co ntrolled. The d egree o f any changes to ingredients, p rocess, environment, industry or customer. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
contro l shall ensure foo d safety and , where ap pro priate, a comb inatio n of control measures shall b e used . 1.1 The Food safety risk assessment program shall include: However, there are sp ecific req uirements fo r Fresh Pro duce, D airy, and
1.1
8.5.2.2 Haz ard identification and d eterminatio n of acceptable levels (Program/Records) Animal Protein within the ad ditio nal modules included within the Yum!
8.5.2.2.1 The organizatio n shall ide ntify and do cument all foo d safety haz ards that are reasonably e xp ected to occur in relatio n to the type of prod uct, type of 1.1.1 The facility will have a do cumented Fo od Safety Risk Assessment Program P Fo od Safety Audit Stand ard.
process and p rocess environment. 1.1.2 The fo od safety risk assessments should be co nducted b y the HACCP (o r similarly d esignated) team P
The identification shall be b ased o n: 1.1.3 Risk Assessment training must be co nd ucted for key team members includ ing but no t limited to QA, maintena nce and op erations at a minimum of annually S fo r single incid ent and P
a) the p reliminary information a nd d ata collected in accordance with 8.5 .1 ; for more
Hazard than o ne
Analysis and Critical Control Point (HACCP)
b) experience; 2.2 All info rmation needed to cond uct the haz ard ana lysis ( Princip le 1 ) are id entifi ed, do cumented and reviewed ; informatio n shall includ e but is no t limited to:
c) internal and external information including, to the extent possible, epidemiological, scientifi c and other historical d ata;
(Program/Record/Ob servation)
d) information from the fo od chain o n fo od safety hazards related to the safety of the end pro ducts, intermediate prod ucts and the fo od at the time of
2.2.1 Historical haz ards asso ciated with raw ingred ients, processing and foo d co ntact p ackaging P
consump tion;
2.2.2 Und erstand ing and d ocumentation of relevant factors that influence bacterial gro wth, po tential chemical, and physical hazard s that are associated with the raw ingredients and specifi c
e) statutory, regulato ry and customer req uirements. 2.2
processed fo od p roducts P
NOTE 1 Exp erience can include information from staff and external experts who are familiar with the p rod uct and /o r p rocesses in other facilities.
2.2.3 Identification of scientific ap proach used to determine critical limits and these limits are clearly und erstood and d ocumented P
NOTE 2 Statuto ry and regulatory req uirements can include fo od safety ob jectives ( FSOs). The Cod ex Alimentarius Co mmissio n d efines FSOs as “The maximum
2.2.4 Hazard analysis completed for each pro cess stage on the p ro cess flo w chart (includ ing rewo rk, alle rgens,
frequency and/or co ncentration o f a haz ard in a fo od at the time of consumption that provides o r contributes to the ap prop riate level of pro tection ( ALOP )”.
foreign material, antibiotic and other add itives, if ap plicab le) P
Hazard s should be co nsid ered in sufficient detail to enable haza rd assessment and the selection o f app ropriate contro l measures.
2.2.5 No contaminatio n with b io logical, chemical or physical haz ards is o bserved F
8.5.2.2.2 The organizatio n shall id entify step (s) (e.g. receiving raw materials, p rocessing, distribution and d elivery) at which each foo d safety haz ard can be 2.2.6 Safety
Food No p otential co ntamination with biolo gical, chemical or physical hazard s is ob served P
Risk Assessment
present, be introd uced, increase or persist. 1.2 Do cumented Risk Assessment availab le for all finished pro ducts/ingredients, packaging, environmental concerns, eq uipment and processes. Risk assessments include:
When identifying hazards, the o rga nizatio n shall consider: (P roced ure/Records)
a) the stages preceding and fo llo wing in the food chain; 1.2.1 What is the fo od safety risk (e.g. foreign materia l, allergen, illness, injury etc.) P
b) all steps in the flo w d iagram; 1.2.2 Assessment of risk; likelihoo d and severity o f occurrence P
c) the pro cess equip ment, utilities/services, p rocess environment and persons. 1.2.3 Communication to Brand /BU QA, the below are examp les, but no t limited to : P
8.5.2.2.3 The organizatio n shall d etermine the acceptable level in the end prod uct of each foo d safety haz ard identified , whenever p ossible. 1.2.4 Reviewed at minimum annually o r when any of the following occur, but is not limited to: P
When de termining acceptable levels, the organizatio n shall: o Change in ingredients and/or recip e
a) ensure that ap plicab le statutory, regulatory and customer requirements are id entifi ed; o Change in processing co nditions, p rocess flo w o r eq uipment
b) consid er the intended use o f end prod ucts; o U pdated o r new p rocessing line for Yum! pro ducts since last Yum! audit
c) consid er any other relevant information. o Change in fo od contact packaging, storage o r d istrib utio n co nd itions
The organiz ation shall maintain documented informatio n co ncerning the determination of accep tab le levels and the justifi catio n for the a ccep tab le levels. 1.2 o Change in co nsumer use of finished p rod uct
8.5.2.3 Haz ard assessment o Emergence of a new risk (e.g. known ad ulte ration o f an ingredient)
8.5.2
The organiz ation shall co nd uct, for each identified foo d safety haz ard, a hazard assessment to determine whether its prevention o r red uction to an accep tab le o Resp ond ing to custo me r complaint reviews to prevent reo ccurrence
level is essential. o Following a recall/withdrawal
The organiz ation shall evaluate each food safety hazard with regard to : o N ew d evelop ments within industry including scientific information associated with ingred ients, process o r prod uct
a) the likelihoo d of its occurrence in the end p ro duct p rior to ap plication o f co ntrol measures;
b) the severity of its adverse health effects in relation to the intend ed use (see 8.5.1.4) .
The organiz ation shall identify any signifi cant fo od safety hazards.
The methodo lo gy used shall be d escrib ed, and the result o f the haz ard assessment shall b e maintained as d ocumented info rmation.

8.5.2.4 Selectio n and categorizatio n of contro l measure(s) Hazard Analysis and Critical Control Point (HACCP)
8.5.2.4.1 Based o n the haz ard assessment, the organiz ation shall select an ap prop riate co ntrol measure or combination o f co ntrol measures that will be cap able
2.3 Critical Control Points are ide ntifi ed (Principle 2)
of p reventing o r red ucing the id entified significant food safety hazard s to defined acceptable levels.
(P rogram/Record )
The organiz ation shall categorize the selected id entified control measure( s) to be managed as OP RP (s) (see 3.30) or at CCPs (see 3.11).
2.3.1 Id entification of metho d used to determine critical control po ints (e.g. decision tree) P
The categorization shall be carried o ut using a systematic appro ach. For each of the control measures selected , there shall b e an assessment o f the fo llowing:
2.3.2 CCP (s) are identified in the process fl ow chart S
a) the likelihoo d of failure of its functio ning;
b) the severity of the consequence in the case of failure of its functio ning; this assessment shall include:
1) the effect o n identified significant foo d safety haz ards;
2) the lo cation in relatio n to other contro l measure(s);
3) whether it is sp ecifically established and app lied to red uce the hazards to an acceptable le vel;
4) whether it is a single measure o r is part o f combination o f co ntro l measure(s). 2.3
8.5.2.4.2 In ad dition, for each co ntrol measure, the systematic app roach shall include an assessment of the feasib ility of:
a) establishing measurab le critical limits and /o r measurab le/ob servable action criteria;
b) monitoring to detect any failure to remain within critical limit and /or measurab le/ob servable action criteria;
c) ap plying timely corrections in case of failure.
The decision-making p rocess and results of the selection and catego riz ation of the control measures shall be maintained as documented informatio n.
External requirements (e.g. statutory, regulatory and custo mer req uirements) that can impact the choice and the strictness o f the co ntro l measures shall also be
maintained as do cumented info rmation.

Validation of control measure(s) and combinations of control measures Hazard Analysis and Critical Control Point (HACCP)
The fo od safety team shall validate that the selected control measures are cap able of achieving the intended contro l o f the significant foo d safety haz ard(s). This
validation shall be do ne prior to impleme ntation o f co ntrol measure(s) and comb inations of co ntro l measures to be includ ed in the haz ard co ntrol

8.5.3 2.4

Hazard control plan (HACCP/OPRP plan) Hazard Analysis and Critical Control Point (HACCP)

2.4

8.5.4

2.5

Updating the information specifying the PRPs and the hazard control plan Hazard Analysis and Critical Control Point (HACCP)

2.7

8.6

2.8

Control of monitoring and measuring Micro and Analytical Testing and Monitoring

8.7 8

Verification related to PRPs and the hazard control plan Hazard Analysis and Critical Control Point (HACCP)

2.6

Micro and Analytical Testing and Monitoring

8.8

Control of product and process nonconformities Hazard Analysis and Critical Control Point (HACCP)

8.9.1 - 8.9.3

2.5

8.9.4

Traceability

8.9.5 11

9 Performance evaluation
Monitoring, measurement, analysis and evaluation Food Safety Culture

9.1 3

Internal audit Food Safety Culture

9.2 3

Management review

9.3 There is no related requirement within the Yum! Food Safety Audit Standard
 9.3.1 General
Top management shall review the organiz ation’s FSMS, at p lanned intervals, to ensure its continuing suitab ility, adeq uacy and effectiveness.
9.3.2 Management review inp ut
The management review shall co nsid er:
a) the status of actions from p revio us management reviews;
b) changes in externa l and internal issues that are relevant to the FSMS, including changes in the organiz ation and its co ntext (see 4.1) ;
c) information on the p erformance and the effectiveness of the FSMS, including trend s in:
1) result(s) of system up dating activities ( see 4.4 and 10.3);
2) monitoring and measurement results;
3) analysis of the results of verification activities related to PRPs and the haz ard co ntro l p lan (see 8.8.2);
4) no nco nformities and co rrective actio ns;
5) aud it results (internal and external);
6) insp ections (e.g. regulato ry, custo mer) ;
7) the perfo rmance o f external p rovid ers;
8) the review o f risks and op po rtunities and of the effectiveness of actio ns taken to add ress them (se e 6 .1 );
9.3 There is no related requirement within the Yum! Food Safety Audit Standard
9) the extent to which ob jectives o f the FSMS have been met;
d) the adeq uacy o f reso urces;
e) any emergency situation, incident (see 8.4.2) or withd rawal/recall (see 8.9.5) that occurred ;
f) releva nt informatio n ob tained through external (see 7.4.2) and internal (see 7.4.3) communication, includ ing reque sts and complaints from interested parties;
g) opp ortunities fo r continual impro vement.
The data shall b e p resented in a manner that enables top management to relate the information to stated ob jectives o f the FSMS.

9.3.3 Management review outp ut

The outp uts of the management review shall includ e:
a) decisions and actions related to continual imp ro vement op portunities;
b) any need fo r upd ates and changes to the FSMS, including resource need s and revisio n of the foo d safety po licy and ob jectives of the FSMS.
The organiz ation shall retain documented informatio n as evidence of the results of management revie ws.

10 Improvement
Nonconformity and corrective action Food Safety Culture
10.1.1 When a nonconformity occurs, the o rganizatio n shall: 3.6 All corrective actions fro m p revious FSA Yum! Aud it have been ad dressed . Different sections of the Yum! Food Safety Standa rd require corrective
a) react to the no nconformity and, as ap plicab le: (Reco rd s/Observatio n) actio ns to b e taken, ho wever, there is no sp ecific section that add resses
1) take action to co ntrol and correct it; 3.6.1 P rimary nonconfo rmance corrective action implemented or completed within the time frame allotted P nonco nformity management as a who le for the entire FSMS, and not only
2) deal with the co nsequences; 3.6.2 Second ary nonconformance (s) corrective actions implemented or completed within the time frame allo tted S for specifi c no nconformities, such as customer complaints or N Cs raised
b) evaluate the need fo r actio n to eliminate the cause(s) o f the no nconformity, in o rder that it d oes not recur o r o ccur elsewhere, by: N ote: In this situation multiple audit q uestions co uld b e marked d own fo r the same fi nding. during the Yum! Aud it.
1) reviewing the nonco nfo rmity; 3.7 Foo d safety co mp laints resolution p rocess is estab lished with risk assessments cond ucted as need ed. Pro ced ures for resolving customer complaints shall include:
2) determining the causes o f the nonco nformity; (P roced ures/Record s/Ob servatio n)
10.1 3) determining if similar nonconformities exist, or could po tentially occur; 3 3.7.1 Collect, track/trend customer complaints S for single requirement and P for mo re than one
c) implement any action need ed; 3.7.2 Add ress corrective actions P
d) review the effectiveness of any corrective actio n taken; 3.7.3 Root cause and effectiveness of co rrective actio ns to p revent reoccurrences is documented P
e) make changes to the FSMS, if necessary. N ote: Complaint analysis and reso lution should d rive continuo us imp ro vement of the foo d safety culture. Customer co mp laints, id entifi catio n of trends, or complaints such as illness o r
Co rrective actio ns shall be ap prop riate to the effects of the no nconformities encountered. foreign material comp laints sho uld d rive a deep er analysis to create effective corrective actions.
10.1.2 The organizatio n shall retain do cumented info rmation as e vidence of:
a) the nature of the nonconformities and any subsequent actio ns taken;
b) the results o f any co rrective action.

Continual improvement
The organiz ation shall co ntinually impro ve the suitab ility, adeq uacy and effectiveness o f the FSMS.
Top management shall ensure that the organization continually imp roves the effectiveness o f the FSMS through the use o f co mmunicatio n (see 7.4), management
10.2 review ( see 9.3), internal aud it (see 9.2) , analysis of results of verification activities (see 8.8.2), validation o f co ntrol measure(s) and combination(s) o f co ntrol There is no specific related requirement within the Yum! Food Safety Audit Standard
measure(s) (see 8.5 .3 ), corrective actions (see 8 .9.3) and FSMS upd ating ( see 10.3).

Update of the food safety management system

Top management shall ensure that the FSMS is continually updated. To achieve this, the food safe ty team sha ll evaluate the FSMS at planned intervals. The team There are requirements in the Yum! Stand ard fo r reviewing o f the Food
sha ll co nsid er whether it is necessary to review the hazard analysis (see 8.5.2) , the established hazard control plan ( see 8.5.4) and the established PRPs ( see 8.2). Safety Risk Assessment (Section 1 of the Yum! Stand ard), however, not for
The up dating activities shall be b ased o n: the entire FSMS.
a) input from communication, external as well as internal ( see 7.4);
10.3 b) inp ut from other information concerning the suitability, ad equacy and effectiveness of the FSMS; There is no specific related requirement within the Yum! Food Safety Audit Standard for updating of the entire Food Safety Management System
c) outp ut from the analysis of results o f verificatio n activities (see 9.1.2) ;
d) outp ut from management review ( see 9.3).
System up dating activities shall be retained as d ocumented information and rep orted as input to the manage ment review (see 9 .3 ).
 Key
No difference, or only a minor difference

Comparison of ISO/TS 22002-1 Food Manufacturing vs Yum! Food Safety Standard Requirements Some differences noted

No requirement(s) included for the related PRP

ISO/TS 22002-1:2009 Prerequisite programmes on food safety - Food Manufacturing Yum! Food Safety Audit Standard Same Different Comment
Clause Requirement Clause Requirement
4 Construction and layout of buildings
General requirements
Build ings shall be designed, co nstructed and maintained in a manner ap prop riate to the nature of the There is no related requirement within the Yum! Food Safety Audit Standard
4.1 processing operations to b e carried o ut, the fo od safety hazards associated with those op erations and the p otential
sources o f co ntamination from the plant environs. Build ings shall be of durab le construction which presents no
hazard to the p roduct.
Environment
Consideration shall b e given to p otential so urces of contaminatio n fro m the local enviro nment.
Foo d pro ductio n should not be carried o ut in areas where po tentially harmful substances could enter the pro duct.
4.2 There is no related requirement within the Yum! Food Safety Audit Standard
The effectiveness of measures taken to protect against po tential contaminants shall be p erio dically reviewed .

Locations of establishments Maintenance and Sanitation

The site b oundaries shall be clearly id entifi ed. 9.7.10 No weeds, tall grass, or idle equipment stored within the immediate vicinity (20 feet / 6 meters) of the build ing. Trees shall b e app ropriately trimmed to eliminate access The po ints of ISO/TS 2 2002-1 cla use 4.3, ind icate d in red, are no t fully
4.3 Access to the site shall be controlled. 9 by ro dents/animals S add ressed by the current Yum! Food Safety Aud it Standard req uirements.
The site shall b e maintained in goo d ord er. V egetatio n shall b e tended o r remo ved . Road s, yard s and parking areas 9.7.11 No standing water (consider recent rains) / any d rainage issues o r issues with do wn spo uts are add ressed here S Access co ntro ls detailed under the Fo od D efense section of the Yum! Food
shall be drained to prevent standing water and shall b e maintained . 9.7.13 Outside the 20 fo ot ( 6 m) area, idle equipment and p ipes must b e sto red in a clean conditio n so as to not cause rod ent harbo rage o r e nco urage pest activity (sto red at Safety Aud it Standard .
least 6 inches (15 cm) off the ground and p ip es must have end s sealed ) S
5 Layout of premises and workspace
General requirements
Internal layouts shall be designed, co nstructe d and maintained to facilitate good hygiene and manufacturing There is no related requirement within the Yum! Food Safety Audit Standard
5.1 p ractices. The movement patterns of materials, p roducts and peo ple, and the layo ut of eq uipment, shall be
d esigned to p rotect against p otentia l contaminatio n so urces.
Internal design, layout and traffic patterns
The building shall pro vide ad equate sp ace, with a logical flo w of materials, prod ucts and p ersonnel, and p hysical
separatio n of raw fro m p rocessed areas.
5.2 N OTE Examples of physical separation includ e walls, barriers o r p artitio ns, or sufficient distance to minimize risk. There is no related requirement within the Yum! Food Safety Audit Standard
Openings intend ed for transfer o f materials shall be designed to minimiz e entry of foreign matter and pests.

Internal structures and fittings Maintenance and Sanitation

Process area walls and fl oors shall be washable or cleanable, a s app ropriate for the pro cess or pro duct Sup plier will estab lish and maintain the infrastructure o f the build ing and equip ment in a condition suitable to supp ort the pro ductio n of safe, q uality and legal fo od p roducts. The po ints of ISO/TS 2 2002-1 cla use 5.3, ind icate d in red, are no t fully
hazard . Materials o f constructio n shall b e resistant to the cleaning system ap plied. 9.3.6 Equipment, fl oors, walls and ceilings cleaned as ap prop riate d uring pro ductio n to maintain a hygienic enviro nment and in go od cond ition/rep air ( e.g. cracks, leaks, add ressed by the current Yum! Food Safety Aud it Standard req uirements.
Wall floo r junctions and corners shall b e designed to facilitate cleaning. unsanitary welds etc.) S for single incid ent and P for more than o ne
5.3 It is reco mmended that wall floo r junctions be ro und ed in p rocessing areas. 9 9.7.8 Walkways and lad ders o ver p ro duct conveying belts or op en b ins of ingredients are shielded with kick p lates to p revent co ntamination P
Floo rs shall b e designed to avo id stand ing water. 9.7.14 Po tential pest access points are sealed against pest entry and kept closed S
In wet pro cess areas, floo rs shall b e sealed and drained . Drains shall be trapped and covered.
Ceilings and overhead fixtures shall b e designed to minimize b uild-up o f dirt and cond ensation.
External op ening wind ows, ro of vents o r fan, where present, shall b e insect screened.
External op
Location of ening d oors shall be clo sed or screened when not in use.
equipment Maintenance and Sanitation
5.4 Equip ment shall be designed and located so as to facilitate go od hygiene p ractices and monitoring. 9 9.7.9 Idle equipment stored in a clean condition and manner so as to not encourage rodent/pest activity or harborage S The po ints of ISO/TS 22 002-1 clause 5.4, ind icated in red, are not fully
Equip ment shall be loca ted to p ermit access fo r operation, cleaning and maintenance. addressed by the current Yum! Food Safety Audit Standard req uirements.
Laboratory facilities Micro and Analytical Testing and Monitoring
In-line and on- line test facilities shall b e contro lled to minimiz e risk of p roduct contamination. 8.5.2 Procedures and practices are estab lished to p revent any cross contamination b etween labo ratory and prod uction facility P The po ints of ISO/TS 2 2002-1 cla use 5.5, ind icate d in red, are no t fully
5.5 Microb io logy lab orato ries shall b e d esigned , lo cated and operated so as to prevent contamination o f peo ple, plant 8 8.5.3 Laboratory and testing equipment is clean and well- maintained S for single incident and P fo r mo re than one add ressed by the current Yum! Food Safety Aud it Standard req uirements.
and pro ducts. They shall no t op en d irectly on to a prod uction area. 8.5.4 No e ating, drinking o r smoking allo wed and no fo od, b everages o r perso nal items stored S

Temporary or mobile premises and vending machines

Temp orary structures shall be designed , located and constructed to avo id pest harb ourage and p otential
5.6 contamination o f pro ducts. There is no related requirement within the Yum! Food Safety Audit Standard
Ad ditional hazard s associa ted with tempo rary structures and vending machines shall be assessed and
contro lled .
Storage of food, packaging materials, ingredients and non-food chemicals Maintenance and Sanitation
Facilities used to store ingredients, p ackaging and prod ucts shall provide p rotection from dust, condensatio n, 9.7.6 Chemical storage areas are segregated, clean, organized and secured S for single incident and P for more than one The po ints of ISO/TS 2 2002-1 cla use 5.7, ind icate d in red, are no t fully
drains, waste and o ther sources o f co ntamination. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
Storage areas shall be d ry and well ventilated. Mo nito ring and control of temperature and humid ity shall be ap plied
where specified.
5.7 Storage areas shall be d esigned or arranged to allow segregation of raw materials, work in p rogress and finished 9
prod ucts.
All materials and p rod ucts shall be stored o ff the fl oor and with sufficient sp ace between the material and the walls
to allow insp ection and pest control activities to b e carried out.
The storage area shall b e d esigned to allow maintenance and cleaning, prevent contamination and minimiz e
deterio ration.
6 Utilities — air, water, energy Micro and Analytical Testing and Monitoring
General requirements 8.4 Water micro and analytical testing program requirements are d ocume nted and shall assure the fo llo wing: The po ints of ISO/TS 2 2002-1 cla use 6.1 and 6.2, ind icated in red, are not
The provision and d istrib utio n routes for utilities to and aro und pro cessing and storage areas shall b e (Pro cedures/Records/Ob servation) fully add ressed by the current Yum! Food Safety Aud it Standard
6.1 d esigned to minimize the risk of p roduct contamination. Utilities’ quality shall be monitored to minimize prod uct 8.4.1 Water, ice and stea m (that comes into contact with ingred ients or finished p rod uct) shall b e potable and F requirements.
contaminatio n risk. 8.4.2 With ad equate pro tection thro ugh fi ltratio n (10 micron or < unless to be used at po int o f use or
earlier in the flo w or as otherwise a ppro ved by Brands/BUs) and b ackflow prevention P
Water supply 8.4.3 Water tested at minimum annually (must b e d rawn from inside the plant from d ifferent po ints of use), supp lier shall test fo r: P
The supp ly of potable water shall b e sufficient to meet the need s of the prod uction p rocess( es). Facilities for storage, o Heterotrophic Plate Count
distribution and, where need ed, temperature control of the water shall be designed to meet sp ecified water quality o Coliform
requirements. 8 o E. co li (not necessary if none detected on colifo rm count)
Water used as a pro duct ingre dient, includ ing ice or steam (including culinary steam), or in contact with prod ucts or o Nitrates/N itrites (prod ucts a ffected by Nitrates/Nitrites, examp le: req uired for po ultry)
prod uct surfaces, shall meet specifi ed quality and microb iological requirements relevant to the p roduct. o Heavy metals: le ad and mercury
6.2
Water for cleaning or ap plicatio ns where there is a risk of indirect prod uct co ntact (e.g. jacketed vessels, heat o Off fl avors and o do rs
exchangers) shall meet specified q uality and micro biological req uirements relevant to the application. No te: Dry p lants are required to test water (e.g. for hand washing purposes).
Where water sup plies are chlorinated, checks shall ensure that the residual chlorine level at the po int o f use remains
within limits given in rele vant sp ecifications.
Non-p otab le water shall have a sepa rate supp ly system that is labelled and no t co nnected to the p otable water
system. Take measures to p revent non- potable water refluxing into the p otable system.
Boiler chemicals
Bo iler chemicals, if used, shall b e either:
6.3 a) app ro ved foo d ad ditives which meet rele vant add itive specifications; or There is no related requirement within the Yum! Food Safety Audit Standard
b) ad ditives which have b een ap proved b y the relevant regulatory authority as safe for use in water intended for
human consump tion.
Bo iler chemicals shall b e stored in a separate, secure (locked or otherwise access-controlled) area when not in
Air quality and ventilation Maintenance and Sanitation
The organiz ation shall establish requirements for filtration, humidity (RH %) and micro biology of air used as an 9.7.7 No condition exists which could deposit airborne contaminants S The po ints of ISO/TS 2 2002-1 cla use 6.4, ind icate d in red, are no t fully
ingredient or fo r direct prod uct co ntact. Where temperature and /o r humidity are deemed critical by the add ressed by the current Yum! Food Safety Aud it Standard req uirements.
organization, a co ntrol system shall be put in p lace and mo nito red.
Ventilation ( natural or mechanical) shall b e provided to remove excess o r unwanted steam, dust and od ours, and to
facilitate drying after wet cleaning.
6.4 9
Roo m air supp ly quality shall be co ntrolled to minimize risk fro m airbo rne microb io logical contamination.
Protoco ls fo r air quality mo nito ring and control shall b e established in areas where p ro ducts which sup po rt the
gro wth o r survival of micro organisms are exp osed .
Ventilation systems shall be designed and constructed such tha t air does not flow from co ntaminated or raw areas
to clean areas. Specified air pressure d iffe rentials shall be maintained. Syste ms shall be accessible fo r cleaning, filter
changing and maintenance.
Compressed air and other gases
Comp ressed air, carb on dioxide, nitro gen and other gas systems used in manufacturing and /o r filling shall be
constructed and maintained so as to prevent contamination.
Gases intended for d irect or incidental prod uct contact (including tho se used fo r transpo rting, blo wing or d rying
6.5 materials, p rod ucts o r eq uip ment) shall be fro m a so urce a ppro ved for food contact use, filtered to remove dust, oil There is no related requirement within the Yum! Food Safety Audit Standard
and water.
Where oil is used for compressors and there is po tential fo r the air to come into co nta ct with the p roduct, the o il
used shall b e foo d grade.
Use of oil free co mp ressors is recommended .
Requirements for fi ltration, humidity (RH%) and microbio lo gy shall b e sp ecified .
Lighting Food Fraud and Food Defense
The lighting p rovided (natural or artificial) shall allo w personnel to o perate in a hygienic manner. 4.3.6 Adequate interior and exterior lighting of the facility S The po ints of ISO/TS 2 2002-1 cla use 6.6, ind icate d in red, are no t fully
6.6 4.3
The intensity o f the lighting sho uld b e ap pro priate to the nature of the o peratio n. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
Light fixtures shall b e protected to ensure that materials, p roduct or equipment are not contaminated in the case of
7 Waste disposal
General requirements Maintenance and Sanitation
7.1 Systems shall b e in place to ensure that waste materials are id entified, co llected , removed and disposed o f in a 9.7.5 Trash re ceptacles are emptied frequently to p revent o verflo w and kept in sanitary cond ition with no o ffensive odo rs S fo r single incid ent and P for more than one The po ints of ISO/TS 2 2002-1 cla use 7.1 to 7.3, indicated in red, are not
manner which p revents contamination of prod ucts or prod uction areas. 9.7.12 All trash d umpsters to have and use lid s and remain covered with no od or or trash b uild up around the dumpsters S fully add ressed by the current Yum! Food Safety Aud it Standard
Containers for waste and inedible or hazardous substances requirements.
Containers fo r waste and inedib le o r hazard ous substances shall b e:
a) clearly identified for their intend ed purpose;
7.2
b) located in a d esignated area;
c) co nstructed of impervious material which can be read ily cleaned and sanitiz ed; 9
d) clo sed when not in immed iate use;
e) lo cked where the waste may pose a risk to the pro duct.
Waste management and removal
Provision shall be made for the segregatio n, storage and removal of waste.
Accumulation o f waste shall no t be allowed in food -handling o r sto rage areas. Removal frequencies shall be
7.3 managed to avo id accumulatio ns, with a minimum daily removal.
Lab elled materials, prod ucts o r printed packaging designated as waste shall be disfigured or destroyed to ensure
that trad emarks cannot be reused. Remo val and destruction shall be carrie d out by app roved disposal contractors.
The organiz ation shall reta in record s of destruction.
Drains and drainage
7.4 Drains shall be designed, constructed and lo cated so that the risk of contaminatio n of materials or prod ucts is There is no related requirement within the Yum! Food Safety Audit Standard
avo id ed. Drains shall ha ve cap acity sufficient to remove expected fl ow lo ads. Drains shall not p ass ove r p rocessing
lines.
8 Equipment suitability, cleaning and maintenance Maintenance and Sanitation
General requirements Sup plier will estab lish and maintain the infrastructure o f the build ing and equip ment in a condition suitable to supp ort the pro ductio n of safe, q uality and legal fo od p roducts. The po ints of ISO/TS 2 2002-1 cla use 8.1 to 8.3, indicated in red, are only
Fo od contact equip ment shall be d esigned and constructed to facilitate cleaning, d isinfection and mainte nance. The facility maintenance and sanitatio n plan will b e effectively implemented and routinely verified includ ing maintenance for food safe ty. partially addressed by the current Yum! Food Safety Audit Stand ard
8.1
Contact surfaces shall not affect, or b e affe cted by, the intend ed p roduct or cleaning system. 9.3.5 Equipment is designed for effective sanitatio n and sanitatio n imp act is consid ered when any upgrades or changes are made to equipment S requirements.
Fo od contact equip ment shall be constructed of durab le materials able to resist rep eated cleaning. 9.3.6 Equipment, fl oors, walls and ceilings cleaned as ap prop riate d uring pro ductio n to maintain a hygienic enviro nment and in go od cond ition/rep air ( e.g. cracks, leaks,
Hygienic design unsanitary welds etc.) S for single incid ent and P for more than o ne
Equip ment shall be able to meet established p rinciples of hygienic d esign, includ ing:
a) smooth, accessib le, cleanab le surfaces, self d raining in wet p rocess areas; 9
8.2 b) use of materials compatible with intend ed p ro ducts and cleaning o r flushing agents;
c) framework not penetrated by ho les or nuts and b olts.
Piping and ductwo rk shall be cleanable, drainab le, and with no dead ends.
Equip ment shall be designed to minimiz e contact b etween the op erator’ s hands and the pro ducts.
Product contact surfaces
8.3 P roduct contact surfaces shall b e constructed from materials designed for fo od use. They shall b e
impermeable and rust or corrosio n free.
Temperature control and monitoring equipment
8.4 Equip ment used for thermal p roce sses shall be ab le to meet the temp erature gradient and holding conditions given There is no related requirement within the Yum! Food Safety Audit Standard
in relevant pro duct specifi catio ns.
Equip ment shall provide for the mo nito ring and control of the temperature.
Cleaning plant, utensils and equipment Maintenance and Sanitation
Wet and d ry cleaning programmes shall b e documented to ensure that all plant, utensils and eq uipment are 9.3 Documented master sanitation program of all areas o f facility includ ing but no t limited to storage, processing, p acking, prod uct contact surfaces, maintenance and employee The po ints of ISO/TS 2 2002-1 cla use 8.5, ind icate d in red, are no t fully
clea ned at defined frequencies. areas. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
8.5 The programmes shall specify what is to b e cleaned (including d rains) , the resp onsibility, the method of cleaning 9
(Procedure, Record s, Ob servation)
(e.g. CIP, COP), the use o f ded icated cleaning to ols, remo val or d isassemb ly requirements and method s for verifying 9.3.1 Documented master sanitation sched ule is established F
the effectiveness of the cleaning. 9.3.2 Cleaning procedures will be sp ecific to site and include what to clean, d efined freq uency, method , b y trained staff, app roved chemical used includ ing co ncentration and
too ls need ed S fo r single requirement and P fo r more than one
Preventive and corrective maintenance Maintenance and Sanitation
A preventive maintenance programme shall be in p lace. Supp lier will estab lish and maintain the infrastructure o f the build ing and e quip ment in a cond ition suitable to sup po rt the prod uction of safe, quality and legal foo d pro ducts. The po ints of ISO/TS 2 2002-1 cla use 8.6, ind icate d in red, are no t fully
The preventive maintenance programme shall include all d evices used to monitor and /o r control food safety The facility maintenance and sanitation plan will b e effectively implemented and routinely verified includ ing maintenance for fo od safety. add ressed by the current Yum! Food Safety Aud it Standard req uirements.
hazards. 9.1 Documented maintenance program and procedures that cover all equipment and facilities. Reco rd s are maintained for all maintenance tasks.
N OTE Examples of such d evices include screens and fi lters (includ ing air fi lters) , magnets, metal detectors and X- ra y (Procedure/Record s)
d etecto rs. 9.1.1 A d ocumented sched ule of p reventive maintena nce activities shall b e established with a reco nciliatio n pro gra m to ensure co mp letion of tasks P
Corrective maintenance shall b e carried out in such a way that p roduction on adjoining lines or eq uipment is no t at 9.1.2 Procedure shall define the process b y which facility temp eratures are monitored and d ocumented P
risk of contamination. 9.1.3 Procedures include tool/part reconciliation following all maintenance tasks. Program evaluates too ls/maintenance workers as potential sources of co ntamination ( physical,
Maintenance requests which impact p roduct safety shall be given priority. chemical, micro) with necessary controls implemented P
Tempo rary fixes shall no t put p roduct safety at risk. A request for rep lacement b y a p ermanent repair shall be 9.1.4 Procedure id entifi es app rop riate sign o ff b y maintenance, sanitatio n, QA, etc. to ensure that cleaning and sanitatio n is co mp leted following maintenance/emergency
includ ed in the maintenance schedule. repairs where app ropriate and d ocumented P
Lub ricants and hea t transfer fluids shall b e foo d grade where there is a risk o f d irect or ind irect contact with the 9.1.6 Rep airs and eq uip ment mod ifi catio ns are p rofessionally co mp leted without the use of string, tap e, wire or other imp rovised materials and in a manner to p revent p otential
p roduct. contamination. P
8.6 The procedure for releasing maintained eq uipment back to p roduction shall includ e clean up, sanitizing, where 9 9.1.7 Temp orary rep airs may b e needed to complete the shifts p roduction run and shall no t p ose a risk to foo d safety. Rep airs of this nature are accep tab le as long as the
specifi ed in pro cess sanitatio n pro ced ures, and pre- use inspection. repairs are labeled with d ate and time with d efined comp letion for repair ind icated . S
Local area P RP req uirements shall ap ply to maintenance areas and maintenance activities in p rocess areas. 9.1.8 Protection o f equipment and p roduct (within p roduction) ad jacent to maintenance and constructio n activities P
Maintenance personnel shall be trained in the p ro duct hazard s associated with their activities. 9.1.9 Fo od grad e lubricants are used where need ed and stored separate ly from non- foo d grade chemicals/ materials S fo r single incid ent and P for more than one.
9.2 Fo od safety training co mp leted for all maintenance emp lo yees.
(Procedure, Record s)
9.5 A d ocumented pre-o perational inspection p rogram is established to assess sanitation effectiveness and line conditio ns (e.g. co nd ition o f b elts, blad es) prio r to startup o f
prod uction.
(Procedure, Record s, Ob servation)
9.5.1 Pre-o peratio nal insp ections documented and verifi ed S fo r single incid ent and P for more than one
9.5.2 Deficiencies are ad dressed and reco rds are maintained b efo re p rod uction start-up P
9.5.3 Co rrective actio ns are d ocumented P
9.6 Facility p lan to ad dress tools and co ntainer cross- contaminations is do cumented /p osted, imp lemented and und erstood by emp loye es.
(Procedure/Observation)
9.6.1 Facility p rogram to ad dress to ols and container cross-contaminatio n is established P
9 Management of purchased materials 9.6.2 Tools and containers o bserved are used p rop erly according to facility p lan S fo r single incid ent and P for more than one
General requirements Supplier Approval
9.1 Purchasing of materials which imp act fo od safety shall b e contro lled to ensure that the sup pliers used have the The supp lier will have an effective sup plier ap pro val and mo nito ring system to ensure that a ny p otential risks from raw materials (includ ing packaging) to the safety,
capab ility to meet the sp ecified requirements. The conformance of incoming mate rials to sp ecified purchase authenticity, legality, brand integrity and q uality of the final prod uct are understoo d and managed.
Selection and management of suppliers 10.1 A current app roved ingredient & p ackaging supp lier list is available fo r each p roduction facility and will include:
There shall be a defi ned process for the selection, ap proval and monitoring o f supp liers. The pro cess used shall b e (Procedure/Record s)
justifie d by haz ard assessment, including the po tential risk to the final prod uct, and shall include: 10.1.1 Emergency co ntact ( at minimum two) details available (name, p hone and email) S for single incident and
a) assessment of the supp lier’ s ability to meet quality and fo od safety expectations, req uirements and P fo r more than o ne
specifi catio ns; 10.1.2 Site add ress S
b ) description of ho w supp liers are assessed ; 10.1.3 Prod ucts sup plied P
N OTE Examples of a descriptio n of how supp liers are assessed includ e: 10.1.4 Current list and location o f outsid e storage and cross do ck facilities being used for finished prod uct P
1) audit o f the supp lying site prior to accepting materials fo r p rod uction; 10.2 Sup plier a ppro val will be b ased o n risk assessment including risk classification which shall includ e but is not limited to:
2) ap pro priate third p arty certifi catio n. (Procedure/Record s)
c) mo nito ring the performa nce o f the supplier to assure continued ap pro val status. 10.2.1 HACCP P
N OTE Monitoring includes confo rmity with material or pro duct specifi cations, fulfilment of COA requirements, 10.2.2 Identification of allergens processed on the same lines, a nd/or facility P
satisfactory audit outco mes. 10.2.3 Food Fraud & Food Defense p rogram review includ ing vulnerability assessment fo r items pro vided P
10.2.4 Sup plier foo d safety culture (e.g. p rograms, metho ds and resp onsibilities related to Fo od Safety Culture) S
10.2.5 Effective traceability system estab lished P
10.2.6 Foreign material mitigation p rogram P
10
10.2.7 Visib ility of the sup ply ro utes P
9.2 10.2.8 Sup plier/3rd party food safety audit rep ort (for the p ro ducing p lant) P
Note: if mo re than two P is given in the ab ove req uirements score F
If the fo od safety aud it ad dresses some o f the abo ve topics, it can be accepted as the o bjective evid ence
Sup plier a ppro val status and risk classification will be assessed :
10.2.9 For high risk supp liers minimum annually, lo w risk supp lier freq uency defined b y the facility S fo r single incid ent and P for more than o ne
10.2.10 Will b e in the form of either or a co mb inatio n of Fo od safety audit i.e. third party audit (includ es outside storage and cross d ock facilities), supplier aud its, self-audit
questio nnaire (o nly for low risk p ackaging supp liers) S for single incident and P for more than one
Food Safety Audits minimum exp ected elements:
o Pest Control
o HACCP
o Sanitation
o Operatio ns and Facilities
o Go od Manufacturing P ractices
o Pro duct P ro tection
o Pro duct Recovery ( traceability)
o Food Defense

Incoming material requirements (raw/ingredients/packaging) Micro and Analytical Testing and Monitoring
Delivery vehicles shall be checked prior to , and during, unlo ading to ve rify that the q uality and safety of the material 8.2 Inb ound raw materials and fi nal pro duct micro and analytical testing pro gram req uirements are documented and shall assure the following: The po ints of ISO/TS 2 2002-1 cla use 9.3, ind icate d in red, are no t fully
has been ma intained during transit (e.g. integrity of seals, freedo m from infestation, existence o f temp erature (Pro cedures/Records/Ob servation) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
records). 8.2.1 Inb ound raw materials are tested b ased on risk assessme nt and ap plicable Yum! minimum requirements (e.g., QAP, sp ecifications, antibiotic residue) at the sp ecified However, there are sp ecific req uirements fo r Fresh Pro duce, D airy, and
Materials shall b e insp ected, tested or co vered b y COA to verify co nformity with specified req uireme nts prior to 8 freq uency P Animal Protein within the ad ditio nal modules included within the Yum!
accep tance or use. The method o f verificatio n shall b e documented. 8.2.2 Ho ld and release program established (inb ound raw materials and finished p roducts) P Fo od Safety Audit Stand ard.
N OTE The inspectio n freq uency a nd scop e can b e based on the hazard presented by the material and the risk 8.2.7 Prod ucts temperatures a t receiving, sto rage and load ing are mo nitored and do cumented and meet the req uired specifi catio ns S for single incident and P fo r more than
assessment of the sp ecific suppliers. one
Materials which do not conform to relevant sp ecifications shall b e handled under a d ocumented procedure which
ensures they are p revented from unintended use.
Supplier Approval
9.3 Access p oints to bulk material receiving lines shall b e identified, capped and lo cked. Discharge into such systems
10.3 Mo nitoring the performance o f raw ingre dients and packaging sup pliers can be d emo nstrated and shall include b ut is not limited :
shall take place o nly after ap proval and verification o f the material to b e received .
(Pro cedure/Reco rds)
10.3.1 Certificate of Analysis (COA) /internal testing for key p arameters within an ingred ient P
10.3.2 Pro duct must b e fully insp ected up on arrival for any quality d efects, p resence of insects o r any o ther foreign material co ntamination, with all incidents investigated ,
record ed and effectively a ctio ned P
10
10.3.3 Re ceiving p rocedures include sanitatio n and co ndition o f the carrier, and req uirements for accep ting incoming materials P
10.3.4 Transpo rtatio n of any other foo ds, p ackaging and /o r other materials in these trailers/b ulk containers will ensure no contaminatio n risk P
10.3.5 Complaints/no n-conforming pro duct P
10.3.6 Sup plier performance reviews done at least annually P
10.3.7 Corrective action taken and reco rd ed P

10 Measures for prevention of cross-contamination Maintenance and Sanitation

General requirements 9.1.5 Segregating raw and fully coo ked /read y to eat p rod uction areas (this may be a p hysical ba rrier or other means of controlling fo ot and eq uipment traffic p atterns. A simple The po ints of ISO/TS 2 2002-1 cla use 10 .2 , ind icated in red, are no t fully
10.1 Programmes shall b e in place to prevent, control and detect contamination. Measure s to p reve nt p hysical, alle rgen chain or rop e d oes not qualify as a b arrier since it can b e easy crossed b y employees F fo r actual contamination, P for potential add ressed by the current Yum! Food Safety Aud it Standard req uirements.
and micro biological contamination shall b e includ ed. 9.7.3 No p rod uct, prod uct co ntact surfaces, o r p rod uct packaging material contamination ob served F
Microbiological cross-contamination 9.7.4 No p otential p roduct, p roduct contact surfaces, or p roduct p ackaging material co ntamination observed P
Areas where p otential fo r micro biological cross-contaminatio n exists (airborne or from traffic p atterns) shall b e
id entified and a segregatio n (z oning) plan implemented. A hazard assessment shall be carried out to determine 9
potential contaminatio n so urces, suscep tibility of the p roduct and control measures suitab le for these areas as
10.2
follows:
a) sep aration o f raw from finished o r ready to eat (RTE) p roducts;
b) structural segregation — physical barriers, walls or separate b uildings;
c) access contro ls with requirements to change into req uired workwear;
d) traffic patterns
Allergen managementor equipment segregatio n — peo ple, materials, eq uip ment and to ols (includ ing use o f ded icated Hazard Analysis and Critical Control Point (HACCP)
Allergens p resent in the prod uct, either b y d esign o r b y p otential manufacturing cross-contact, shall be d eclared. 2.9 Documented food allergen program that identifies allergens in raw materia ls and fi nished pro ducts and defines the co ntrol of the allergens is estab lished . At a minimum, the The po ints of ISO/TS 2 2002-1 cla use 10 .3 , ind icated in red, are no t fully
The declaration shall b e on the lab el for co nsumer p roducts, and on the label or the accompanying d ocumentation fo llowing food allergens must be ad dressed: pea nuts, so yb eans, milk, eggs, fish, crustacean, tree nuts, and wheat. Ad ditio nal allergens required by local requirements / add ressed by the current Yum! Food Safety Aud it Standard req uirements.
for pro ducts intended for further pro cessing. regulatio ns o f bo th the country of manufacture and the country of destination must also be included . Contro l method s are effective and include the fo llo wing:
P roducts shall b e protected fro m unintend ed allergen cro ss-co ntact b y cleaning and line change-o ver p ractices (Pro cedure/Reco rds/Observatio n)
and/or pro duct sequencing. 2.9.1 Procedures are established to manage fo od allergens in the facility P
N OTE Manufacturing cross-contact can arise from either: 2.9.2 Risk assessment d etermined for all ingredients includ ing an estab lished allergen list P
1) traces of p roduct from the previous prod uction run which cannot be ad equately cleaned from the p rod uct line 2.9.3 Annual training o n alle rgen handling practice s and contro l, including spill management S fo r single incid ent and P for more than o ne
d ue to technical limitatio ns; o r 2.9.4 Where an allergen is p re sent in the final p ro duct, there is verifi catio n that the allergen is listed on the ingredient label, includ ing any allergens that are p resent in the facility
10.3 2) when contact is likely to occur, in the no rmal manufacturing p roce ss, with p roducts or ingred ients that are 2.9 and are a p otential cro ss-co ntact/cross-co ntamination risk P
p roduced on separate line s, or in the same or adjacent p rocessing areas. 2.9.5 Ingred ie nt weighing/handling/storage practices and processing order o r change o ver p roced ures specifically ad dress ensuring allergens a re not transferred to a non-
Rewo rk containing allergen(s) shall b e used only: allergen containing prod uct/other allergen pro ducts P
a) in p rod ucts which contain the same allergen( s) by design; or 2.9.6 Sanitation procedures and practices do not allow cross co ntact of allergens to non- allergen /o the r allergen p roducts P
b ) through a process which is demonstrated to remove or destro y the allergenic material. 2.9.7 Cro ss contact of an allergen to a non-allergen prod uct or ingred ient a nd/or cross contact of an allergen to another allergen pro duct o r ingredient F
N OTE For general rework req uirements, see Clause 14.
Emplo yees hand ling foo d should receive specific training in allergen awareness and asso ciated manufacturing
p ractices.

Physical contamination Foreign Material Prevention and Control

Where b rittle materials are used, period ic inspection req uirements and defi ned p roced ures in case o f breakage shall Sup plier will have a risk-b ased foreign material control and detectio n pro gram. Foreign material detectio n eq uipment used will be ap prop riate to detect and remove suspect
b e put in place. fo reign material risks.
Brittle materials, such as glass and hard p lastic compo nents in eq uip ment, should be avo ided where p ossible. 7.1 Foreign Material P revention Plan is estab lished with validation o f each foreign material control point for all Yum p roduct and includ es Inb ound Material (fo od p roducts,
Glass breakage reco rds shall be maintained. packaging). Fo reign material d etection equip ment used will b e app ropriate to d etect and remo ve suspect fo re ign material risks. Eq uip ment will be d ependent up on risk
Based on hazard assessment, measures shall be put in p lace to prevent, control or detect potential contaminatio n. assessment of a particular plant/industry. e.g. based on risk assessment a chicken operation with bones, cartilage, cutters/shredd ers etc. may require mand ato ry x-ray All
N OTE 1 Examples of such measures includ e: information needed to estab lish a risk-b ased a ppro ach to foreign material elimination is identified , documented and reviewed; information shall include b ut is not limited to :
a) ad equate co vers over eq uip ment or containers for expo sed materials o r prod ucts; (Pro cedures/Records/Ob servation)
b ) use o f screens, magnets, sieves o r fi lters; 7.1.1 Foreign Material P revention Program is established F
c) use o f d etection o r re jection devices such as metal d etectors or X-ray. 7.1.2 A multi-disciplinary team is established to defi ne and review the foreign material plan. Team is represented by all key functions, (i.e. o peratio ns, sanitation, engineering,
N OTE 2 Sources o f p otential co ntamination includ e wo oden pallets and tools, rubb er seals, and p erso nal protective quality assurance, pro duct d evelo pment, maintenance, and finance/purchasing, etc.) S
clo thing and equip ment. 7.1.3 Program is established for line pre- start-up, change-o ver, po st-maintenance and shutd own checks to ensure foreign ob ject risk are mitigated . This includes: S for single
requirement and P fo r mo re than one
o Inspection of eq uipment and exposed pro duct areas by appro priate p ersonnel for foreign o bject risks such as rub bing/wearing belts, gaskets, metal to metal contact, loose
screws o r material, missing lo ck washers, overhead deb ris/risks, condensatio n po ints
o Inspection record s/checklists are maintained with co rrective actio ns
7.1.4 Multi-d iscip linary team and memb ers managing and working in the foreign material areas will have specifi c fo reign material control training annually S

7.2 The Foreign Material program will id entify and control kno wn internal p lant risks asso ciated with, but no t limited to, the following:
(Pro cedures/Records/Ob servation)
7.2.1 Assurance o f zero woo den pallets thro ughout the p rocessing are a where expo sed prod uct is handled . Woo den p allets are allowed in raw material and finished prod uct
storage areas S
7.2.2 Wood pallets used in other areas shall b e of go od q uality and insp ected. Pallets will have no expo sed
nails, bro ken slats, splinters or d ebris that could cause pro duct contaminatio n or d amage S
7.2.3 Metal detector or x-ray/imaging devices are required unless o therwise ap proved b y Brand or Business U nit QA b ased o n risk assessment. The ab sence of metal d etectio n
or x-ray/imaging equipment will b e
based on risk assessment and the use of effective alternative method s (e.g., liq uids pass through a fine
mesh screen, or free-flo wing p roduct passes through magnets, filters, sieves other physical separation
equip ment/technolo gy) F
7.2.4 Screens, magnets and o ther appro ved alternative method s are regularly monitored with results and
co rrective actio ns record ed P
7.2.5 For metal detectors and x-ray/imaging devices, verifi cation of sensitivity is conducted by passing the
required stand ard s, using ferro us, no n- ferrous and stainless steel test p ieces o f the app ropriate size, based on the b elow table or as appro ved by Brand/BU QA. P

10.4 7

7.2.6 Unless other method s are app roved, metal detectio n and x- ray/ima ging device systems testing must b e
co nducted at a minimum at start-up, at pro ductio n breaks, after maintenance and when changing
prod ucts and end of shifts / p roductio n S fo r single incid ent and P for more than o ne
7.2.7 Whenever po ssib le, the fo reign ob ject d etection verification procedure shall sp ecify physical placement/ lo catio n fo r the FO sta ndard s to simulate the cond itions of least
sensitivity. Fo r example, if a metal detector is least sensitive in the center of the ape rture, this should be taken into consideration in the p lacement of the metal stand ard P
7.2.8 Whenever po ssib le, verification of sensitivity is conducted by passing each required stand ard three times each in the no rmal flo w of the p rod uct with the stand ard at the
leading, mid dle, and trailing edge of the p rod uct. The metal detector must detect and p ositively reject p roduct with the standa rd s S fo r single incid ent and P for more than o ne
7.2.9 Accep tab le rejection devices should be p ositio ned as close to the fi nal packing o f pro duct as possib le, the
fo llowing are acceptable rejectio n d evices: P
o Po sitive rejection - removes co ntaminated p rod uct fro m the pro ductio n line to a locked co ntainer with restricted access
o Belt stop - stops the line when contaminated p roduct is detected at the metal d etector includ ing a visual o r audib le alarm. This method sho uld have a do cumented program
on how the system is restarted , and the d ispo sition of suspect pro duct
7.2.10 If the d evice fails test, “ap prop riate action” is for sup plier to p lace all prod uct betwee n acceptable checks on ho ld and rep air the d evice. P roced ure shall d efine how
prod uct is ide ntifi ed between acceptable checks (e.g. case numb er, p allet ticket time, cases time o n label / b ag, insp ectio n time, etc.) Prod uct must be then run through a
prop erly functio ning de vice b efore release . Any no n-conforming Yum! Pro ducts are fully d ocumented as p er the sup plier hold p olicy and corrective action plan P
7.2.11 A ‘ materials fo und ’/ ‘rejectio n log’ is kept, and includ es: S for single incident and P for more than one
o The siz e and type of material found
o The q uantity of prod uct affected
o False rejectio ns are tracked
o Corrective action includ ing preventative measures to avoid a reoccurrence
o Final disp osition o f the prod uct is d ocumented

7.2.12 The audito r shall ob serve a test and verify that metal detection and x-ray/imaging device units on p roduct lines are functioning prop erly. Auditor shall confi rm the
appro priate sensitivity and methods are b eing used, and they conform to p roduct sp ecification and QA p rogram. The auditor will ob serve that the positive reject device is
operating co rrectly. If the metal detector or x-ray/imaging device fails, the aud itor will ob serve that rejected p ro duct is hand led co rrectly. If Yum! Brand s pro duct is not b eing
prod uced on the d ay o f the aud it, auditor will still verify functio nality with the sensitivity req uired b y the p roduct being run, a nd will confi rm that wand s with the ap prop riate
Yum! Brands sensitivity are availab le . P
7.2.13 If metal d etection and x-ray/imaging d evice fails aud itor’s check and p lant takes app rop riate corrective actio n (all prod uct between acceptable checks was p laced on hold )
S
7.2.14
A Pens
written, in use can bglass
d ocumented e detected b y the
and b rittle fo reign
p lastic material
p olicy control device
is established in use.
that includ esPens
but isand
notthermo
limitedmeters
to: shall not have re mo vab le clip s S fo r single incid ent and P for more than
7.2.16 A list of all essential glass and b rittle p la stics with the items o n the list checked , b ased on risk, but as a minimum mo nthly S for single incid ent and P for more than o ne
7.2.17 Handling of any glass/brittle plastics that is bro ken or observed unprotected/unshie ld ed. P
7.2.18 Disp osition o f po tentially co ntaminated prod uct S fo r single incid ent and P for more than one
7.2.19 Incid ent reports/reco rds are maintained S for single incid ent and P for more than o ne
7.2.20 Where app licable, bone elimination p rogram estab lished to control the risk e.g. inspection tab les, etc. P
7.2.21 Ro ot- cause analysis completed fo r a ny foreign materials id entifi ed (e.g. in ho use , through customer comp laints, Internal / external audits, regulatory insp ections) P
11 Cleaning and sanitizing 7.2.22 In the event o f a fo reign material incident found in Yum fi nished pro duct that has b een released the sup plier must contact the resp ective Brand /BU QA manager
General requirements Maintenance and Sanitation The po ints of ISO/TS 2 2002-1 cla use 11 .1 to 11.3, ind icated in red, are no t
Cleaning and sanitizing p rogrammes shall be estab lished to ensure that the foo d-p rocessing equip ment and 9.3 Documented master sanitatio n pro gram of all areas of facility includ ing but not limited to storage, processing, p acking, pro duct contact surfaces, maintenance and employee fully add ressed by the current Yum! Food Safety Aud it Standard
11.1
environment are maintained in a hygienic conditio n. Programmes shall b e monitored for continuing suitab ility and areas. requirements.
effective ness. (Pro cedure, Reco rds, Observatio n)
Cleaning and sanitizing agents and tools 9.3.1 Documented master sanitatio n sched ule is established F
9.3.2 Cleaning pro cedures will be specifi c to site and include what to clean, defined fre quency, method , by trained staff, app roved chemical used including co ncentration and
11.2 to ols nee ded S for single requirement and P for mo re than one
9.3.3 Standard s of accep tab ility are d efined with individual accountability and sign-o ff for each task P
9.3.4 Program in p lace for testing of foo d co ntact surfaces (b io-luminance/micro) to monitor the effectiveness o f cleaning and /o r sanita tion p rocedures and corrective actions
9 do cumented P
9.3.5 Equipment is designed for effective sanitatio n and sanitatio n imp act is consid ered when any upgrades or changes are made to equipment S
9.3.6 Equipment, fl oors, walls and ceilings cleaned as ap prop riate d uring pro ductio n to maintain a hygienic enviro nment and in go od cond ition/rep air ( e.g. cracks, leaks,
unsanitary welds etc.) S for single incid ent and P for more than o ne.
9.7.2 Flo ors, walls, d rains, equipment, and ceilings are clean; facility kept clean and litter free S fo r single incid ent and P for more than one
9.7.6 Chemical sto rage areas are segregated, clean, organiz ed and secured S for single incident and P fo r more than one
 The po ints of ISO/TS 2 2002-1 cla use 11 .1 to 11.3, ind icated in red, are no t
9.3 Documented master sanitatio n pro gram of all areas of facility includ ing but not limited to storage, processing, p acking, pro duct contact surfaces, maintenance and employee fully add ressed by the current Yum! Food Safety Aud it Standard
areas. requirements.
(Pro cedure, Reco rds, Observatio n)
9.3.1 Documented master sanitatio n sched ule is established F
Facilities and equip ment shall be maintained in a co nd ition which facilitates wet or dry cleaning and/or sanitatio n. 9.3.2 Cleaning pro cedures will be specifi c to site and include what to clean, defined fre quency, method , by trained staff, app roved chemical used including co ncentration and
11.2 Cleaning a nd sanitiz ing agents and chemica ls shall be clea rly identified, food grad e, sto red sep arately and used only to ols nee ded S for single requirement and P for mo re than one
in accordance with the manufacturer’ s instructio ns. 9.3.3 Standard s of accep tab ility are d efined with individual accountability and sign-o ff for each task P
Tools and equipment shall b e o f hygienic d esign and maintained in a cond ition which do es not p resent a po tential 9.3.4 Program in p lace for testing of foo d co ntact surfaces (b io-luminance/micro) to monitor the effectiveness o f cleaning and /o r sanita tion p rocedures and corrective actions
source of extraneo us matter. 9 do cumented P
Cleaning and sanitizing programmes 9.3.5 Equipment is designed for effective sanitatio n and sanitatio n imp act is consid ered when any upgrades or changes are made to equipment S
Cleaning a nd sanitiz ing programmes shall b e established and validated b y the organiz ation to ensure that all p arts
9.3.6 Equipment, fl oors, walls and ceilings cleaned as ap prop riate d uring pro ductio n to maintain a hygienic enviro nment and in go od cond ition/rep air ( e.g. cracks, leaks,
of the establishment and eq uipment are cleaned and /o r sanitiz ed to a defined schedule, including the cleaning of
unsanitary welds etc.) S for single incid ent and P for more than o ne.
cleaning eq uipment.
9.7.2 Flo ors, walls, d rains, equipment, and ceilings are clean; facility kept clean and litter free S fo r single incid ent and P for more than one
11.3 Cleaning a nd/or sanitiz ing programmes shall specify at a minimum: 9.7.6 Chemical sto rage areas are segregated, clean, organiz ed and secured S for single incident and P fo r more than one
a) areas, items of equip me nt and utensils to be cleaned and /o r sanitized;
b) resp onsibility for the tasks specified ;
c) cleaning/sanitizing method and freq uency;
d) monitoring and verifi catio n arrangements;
e) post- clean
Cleaning inspections;
in place (CIP) systems Maintenance and Sanitation
CIP systems shall b e sepa rated from active pro duct lines. Fo r Clean In P rocess (CIP) systems: The po ints of ISO/TS 2 2002-1 cla use 11 .4 , ind icated in red, are no t fully
11.4 P arameters for CIP systems shall be defi ned and monitored (including typ e, concentratio n, contact time and 9 9.3.7 Design includ es no potential cross co ntamina tion risks P add ressed by the current Yum! Food Safety Aud it Standard req uirements.
temperature of any chemicals used ). 9.3.8 Validated initially and after changes a nd monitored per the cleaning p rogram to ensure working p roperly P
9.3.9 Chemical concentratio ns, flo w and temperature monitored and d ocumented P
Monitoring sanitation effectiveness Maintenance and Sanitation
Cleaning and sanitatio n p ro grammes shall be monitored at freq uencies specifi ed by the organization to ensure their 9.3.3 Standards of accep tab ility are defi ned with individ ual accountability and sign-o ff for each task P
continuing suitability and effectiveness. 9.3.4 Program in place for testing of food contact surfaces (b io-luminance/micro) to monitor the effe ctiveness of cleaning and/or sanitation p roced ures and corrective actions
11.5 9 documented P
9.5 A d ocumented pre-o perational inspection p rogram is established to assess sanitation effectiveness and line conditio ns (e.g. co nd ition o f b elts, blad es) prio r to startup o f
prod uction.
(Procedure, Record s, Ob servation)
12 9.5.1 Pre-o peratio nal insp ections documented and verifi ed S fo r single incid ent and P for more than one
Pest control
General requirements Pest Prevention
12.1 Hygiene, cleaning, incoming materials insp ection and monitoring p ro ced ures shall be implemented to avoid creating Facility will have an effective preventive pest management pro gram established to minimiz e the risk of intrusion or infestation. Although the Yum! Req uirements are well detailed , the p oints of ISO/TS
an environment co nd ucive to p est activity. 5.1 Sup plier will have a d ocumented pest control program with service p rovid ed b y an ap proved P est Management Pro fessiona l (P MP) . 22002- 1 clause 12, indicated in red , are not fully ad dressed b y the current
Pest control programmes (Pro gram/Record/Observatio n) Yum! Fo od Safety Audit Stand ard requirements.
The establishment shall have a nominated pe rson to manage p est control activities and /o r deal with app ointed 5.1.1 Sup plier will have a d ocumented pest control program F
exp ert contractors. Pest co ntrol program shall include:
12.2
Pest management p rogrammes shall b e d ocumented and shall identify target pests, and ad dress plans, 5.1.2 The company name and designated pest management professional S
metho ds, sched ules, control procedures and , whe re necessary, training requirements. 5.1.3 Co mpany required licenses, certifi catio ns, insurance, and other permits as required by go vernment agencies to perform services S fo r single requirement and P fo r mo re
Programmes shall includ e a list of chemicals which are app ro ved for use in specified areas of the than one
establishment. 5.1.4 Typ es o f pests being monitored and/or controlled P
Preventing access
12.3 Build ings shall be maintained in goo d repair. Ho les, d rains and other p otential pest access po ints shall be seale d. 5.1.5 Minimum of monthly insp ectio ns, and more freq uent as necessary d epending o n risk factors P
External do ors, windo ws o r ventilation ope nings shall be d esigned to minimiz e the potential for entry o f pests. 5.1.6 The number and place ment of trap s shall b e effective to control pests and mitigate risk o f entry into facility S for single incident and P for mo re than one
Harbourage and infestations 5.1.7 Up dated certification o f pest control ope rators as per local regulation S
Storage p ractices shall b e designed to minimize the availab ility o f fo od and water to pests. No te: In countries where there is no lo cal regulatio ns, the supp lier shall furnish d ocumentation that pest management pro fessional has fo rmal and ongoing training
12.4 Material found to be infested shall b e handled in such a way as to prevent contamination o f other materials, 5.1.8 Up dated co ntract o n scop e o f se rvice maintained S
prod ucts o r the estab lishment. 5.1.9 Ho w all traps, b ait statio n, glue bo ards and insect glue light trap s, etc. sha ll be lab elled with date of inspection P
Potential p est harbo urage (e.g. burro ws, und ergrowth, stored items) shall b e remo ved . 5.1.10 Schematic map is current and dated S
Where outside space is use d fo r sto rage, stored items shall b e protected from weather or pest d amage (e.g. b ird 5.1.11 Pesticid es in use must be d ocumented and app ro ved for use by the relevant autho rity P
Monitoring and detection
5.1.12 Safety D ata Sheets ( SD S) and p rod uct labels are availab le for all chemicals used S for single incident and P fo r mo re than one
P est-monitoring pro grammes shall include the placing o f d etectors and traps in key locations to id entify p est Service rep orts including logs are current and availab le for review, and include:
activity. A map of d etecto rs and trap s shall b e maintained . Detecto rs and traps shall b e d esigned and lo cated so as 5.1.13 Date of service S
to prevent po tential contamination of materials, prod ucts o r facilities. 5.1.14 Application method used S
Detectors and traps shall be of robust, tamper-resistant construction. They shall b e app ropriate for the target pest. 5.1.15 Chemicals, quantities and co ncentration used S for single req uirement and P for more than one
The detecto rs and trap s shall b e insp ected at a frequency intend ed to id entify new p est activity. The results o f
5.1.16 Signs o f p est activities P
inspections shall be analysed to identify trends. 5.1.17 Scheduled fo llo w up based on pest activity, if necessary S
5.1.18 Corrective actions and recommend ations are do cumented for fre quency of activity or other issues noted on service rep orts or may b e listed o n a sep arate rep ort S fo r
single req uirement and P for mo re than one
12.5 5.1.19 Ind ivid ual conducting service S
5.1.20 Evid ence that repo rts a re b eing reviewed b y the facility S
5.1.21 Trend analyses are on file fo r all types of p est being co ntrolled/mo nitored S
5 5.1.22 Corrective actions are documented P
5.1.23 If p esticides are sto red in the facility, they shall be secured in such a manner as no t to contaminate prod uct, packing materials or equipment P
5.1.24 Pest control devices are effectively maintained S
5.1.25 No lo ose o r granular rod enticide is app roved for use. Bait statio ns (with po ison bait) shall be used outside the facility P
5.1.26 Pest control devices are located in such a manner as no t to co ntaminate pro duct, packaging materials or equipment (e.g. insect light traps tha t use an electric grate to
electrify fl ying insects (Insectocutors) are not allowed if they create a risk) P

Eradication
Erad icatio n measures shall b e p ut in place immediately after evidence of infestation is rep orted. 5.2 There is no evid ence o f internal and external pe st activity
P esticide use and ap plication shall be restricted to trained operatives and shall be co ntrolle d to avoid prod uct safety (Observatio n)
hazards. Internal
Record s of pesticid e use shall be maintained to show the typ e, q uantity and concentrations used ; where, when and 5.2.1 Evid ence of a live rod ent (no t in trap) or an animal (e.g. cat, dog, deer, goat, b ird , etc.) o bserved inside the facility F
how ap plied, and the target p est. 5.2.2 Any o bservatio n of contaminated ingred ient, p roduct, food co ntact p ackaging or food contact surfaces F
5.2.3 Evid ence (isolated occurrence ) of insects, fl ie s, ants and /o r single instance of a cockroach ob served around the interior p erimeter o f the facility that does not imp act foo d
safety P
5.2.4 Spid ers/web bing ob served S
5.2.5 Other instances of p ests activity noted in the interior o f the facility S
5.2.6 No d eco mp osed rod ent ( s) or other animals ( frogs, lizard s, etc.) in trap s S
5.2.7 The interior trap s shall b e checked often and the d ead rod ent(s) o r o ther animals remo ved . Glue bo ards shall be free o f signifi cant insect b uild up S
12.6 External
5.2.8 Evid ence of significant rod ent activity (burrows, trails, excreta, tracks) and/or bird nesting/significant b ird activity, signifi cant tracks or trails o f other wild animals (within
32ft/10 meters) P
5.2.9 Other instances of (p ests or animal )activity note d in the exterior of the facility S
5.2.10 Numerous instances of deco mposed rod ent(s) o r o ther animals (fro gs, lizard s, etc.) in a bait stations or along p erimeter S
5.2.11 Unlocking d evice for bait traps should b e available, with access contro lled , at the facility so that the traps may be examined d uring the audit P
No te: Any live insect activity is an issue and should be grad ed accordingly. Insects should be at a very minimum on glue b oard s. Active cob web s with spiders are considered pest
activity; ho wever, o ld and dusty co bwebs are evidence of p oo r housekeeping and should be scored in section 9 .7 and should no t b e sco re d as p est activity

Maintenance and Sanitation

9
9.7.14 Potential pest access points are sealed against pest entry and kept closed S
13 Personnel hygiene and employee facilities
General requirements Good Manufacturing Practices (GMP) & Employee Health and Hygiene
Requirements for persona l hygiene and b ehavio urs p rop ortional to the hazard p osed to the p rocess area or pro duct A Go od Manufacturing Practices ( GMP ) and emplo yee Hea lth and Hygiene pro gram is estab lished includ ing use of ap prop riate personal p rotective equip ment ( PPE) to prevent
shall be established and do cumented . All p erso nnel, visitors and contractors shall be req uired to comp ly with the the risk o f p ro duct contaminatio n through employee co ntact.
13.1 d ocumented requirements. 6 6.1 GMP Program is established and includes:
(Pro cedure/P rogram/Reco rd s)
6.1.1 An effective GMP program fo r all employees, visitors and contractors is documented and co mmunicated/po sted P

Personnel hygiene facilities and toilets Good Manufacturing Practices (GMP) & Employee Health and Hygiene
P ersonnel hygiene facilities shall b e available to ensure that the degree o f personal hygiene req uired b y the 6.5 Hand washing facilities are ade quate and are used : Although the Yum! Req uirements are well detailed , the p oints of ISO/TS
o rganizatio n can be maintained. The facilities shall be located close to the po ints where hygiene re quirements ap ply (Ob servation) 22002- 1 clause 13.2, indicated in red , are not fully ad dressed b y the current
and shall b e clearly d esignated. 6.5.1 Be made available in the restro oms, in the area of p roduction p rio r to returning from the restroom to the p roduction area, to all p ersonnel access p oints and in accessible Yum! Fo od Safety Audit Stand ard requirements.
Estab lishments shall: lo catio ns thro ughout foo d handling and p ro cessing areas P
a) p rovid e adeq uate numb ers, lo catio ns and means of hygienically washing, d rying and, where req uired , sanitiz ing 6.5.2 Are b eing used when moving fro m a raw to cooked area when d ealing with po tentially hazardo us p rod uct F
hand s (including wash-b asins, sup ply o f ho t and co ld or temp erature controlled water, and soap and /o r sanitiz er); 6.5.3 Have warm water, ( temperature that reaches 1 00°F (38°C) or as defi ned by the local regulation P
b ) have sinks d esignated for hand washing, who se taps should no t b e hand operated, sep arate from sinks for fo od 6.5.4 Disp ensed so ap and app ro ved sanitizer is availab le P
use and equip ment-cleaning stations; 6.5.5 Fo r those in the areas entering o r in the p rod uction areas, have hand s free o peratio n (knee, fo ot p edals o r automated rather than hand les) required and pap er towel
c) provide an ad equate number of to ilets of app ro priate hygienic design, each with hand -washing, d rying and, disp ensers should not require hands to touch d isp enser to expo se to wel fo r retrieval or as ap pro ved by Brand /BU QA P
where req uired, sanitizing facilities; 6.5.6 Have suitable drying devices, air po wer hand d ryers sho uld b e capab le o f d rying hand s within 20 seco nds.
d ) have emp loyee hygiene facilities that do not open directly on to p rod uction, p acking or storage areas; Cloth towels of any sort are not accep tab le to Yum! Brands P
13.2 e) have ad equate changing facilities for personnel; 6 6.5.7 Hand washing and d rying area is maintained in a sanitary conditio n S
f) have changing facilities sited to enab le p ersonnel handling food to move to the p roduction area in such a way that 6.5.8 If hand d ip stations are used, they must b e cleaned and free of p articulates, d irt and debris and changed often enough with p otab le water a t the app ropriate temperature
risk to the cleanliness of their workwea r is minimized. to keep the sanitiz er concentratio n in the acceptable range P
6.5.9 Hand dip stations solution change and sanitizer strength verificatio n reco rd s are maintained P
6.5.10 Signs sup porting hand washing are p osted in all app licable languages or as p ictorials S for single incident and P for mo re than one
6.5.11 Signs shall be loca ted in the p rocessing areas which d irect employees to wash their hands before wo rk, after each b reak, after using the restroom and when their hand s
6.6 Staff facilitie s shall b e sufficient for the req uired p erso nnel and be d esigned and o perated to minimize the risk of p rod uct co ntamina tion.
(Ob servation)
Staff changing roo ms
6.6.1 Provided to enable staff and visito rs to change into and o ut of o ute r garment and foo twear as required P
6.6.2 Staff to keep their street clothing and personal items (including medications and cell pho nes) sep ara te fro m food processing and p ackaging areas. Cell p ho ne use
permitted if allowed by comp any policy and poses no foo d safety risk S for single incident and P for mo re than one
Restroo ms
Staff canteens and designated eating areas 6.6.3 Shall
Good not ope n directly
Manufacturing into (GMP)
Practices p roductio n or p ackaging
& Employee Healthareas P
and Hygiene
Staff canteens and d esignated areas for food storage and consump tion shall be situated so that the po tential fo r 6.6 Staff facilitie s shall b e sufficient for the req uired p erso nnel and be d esigned and o perated to minimize the risk of p rod uct co ntamina tion. The po ints of ISO/TS 2 2002-1 cla use 13 .3 , ind icated in red, are no t fully
cross-contamination of p rod uction areas is minimized . (Ob servation) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
13.3 Staff canteens shall be mana ged to ensure hygienic storage of ingredients and p rep aratio n, storage and serving o f 6 Lunch room/canteen
p repared food s. Storage conditio ns a nd sto rage, co oking and hold ing temperatures, and time limitations, shall b e 6.6.4 Maintained away from the fo od p rocessing areas a nd shall be ventilated and have adeq uate lighting S
specifi ed. 6.6.5 Shall be kept clean, organiz ed and free fro m waste ma terials and pests S
Emplo yees’ own fo od shall be stored and consumed in d esignated areas only. 6.6.6 Fo od is not stored outside of designated area s, includ ing staff changing roo ms S
6.6.7 Where eating o f fo od is allowed o utside during breaks, there shall b e designated areas with app rop riate co ntro l o f waste and p ests S
Workwear and protective clothing Good Manufacturing Practices (GMP) & Employee Health and Hygiene
P ersonnel who work in, o r enter into, areas where expo sed p rod ucts and/or materials are handled shall wear work 6.3 Employee Hygiene program is established that includ es: The po ints of ISO/TS 2 2002-1 cla use 13 .4 , ind icated in red, are no t fully
clo thing that is fi t fo r p urp ose, clean and in go od condition (e.g. free fro m rips, tears o r fraying material). (Pro gram/Records) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
Clothing mand ated for fo od p rotectio n or hygiene p urp oses shall no t be used for any other p urpo se. Minimum pro gram criteria includ es:
Workwear shall not have buttons. Wo rkwear shall not have o utside po ckets abo ve waist level. Zip s or press stud 6.3.1 Use o f hair and full b eard (includes mustache) restraints mad e of a fi ne gauge mesh or solid material (b aseb all cap s are no t acceptable) in p rod uction, p ro cessing and
fastenings are accep tab le. warehouse areas where expo sed p roduct is handled S fo r single incid ent and P for more than o ne
Workwear shall be laundered to standards and at intervals suitab le for the intend ed use of the garments. 6.3.7 Use o f gloves and arm sleeves that are colo red fo r ease of id entifi catio n (as necessary) where there is direct contact with food prod ucts o r as directed b y Brand /BU QA S
Workwear shall provide ad equa te co verage to ensure that hair, p erspiratio n, etc. cannot contaminate the p rod uct. 6.4 Sup plier has estab lished a n outer garment p rogram for p ersons working in direct co ntact with foo d, foo d co ntact surfaces or foo d contact packaging materials.
H air, beard s, and mo ustaches shall be pro tected ( i.e. co mp letely enclo sed) b y restraints unless hazard analysis (Pro gram/Records)
ind icates otherwise. The p ro gram shall include:
Where gloves are used for prod uct contact, they shall b e clean and in goo d co ndition. Use of latex gloves should be 6.4.1 Employees must wear a clean outer garment tha t remains within the work area (do es no t go to and from work) P
avoided where possible. 6.4.2 Ded icated foo twear/sho e covers or foot baths will b e utilized to p revent the introduction o f co ntaminates P
Shoes for use in processing areas shall b e fully enclo sed and made from non-absorb ent materials. 6.4.3 Where fo ot b aths are used, they must b e cleaned and free of p articulates, d irt and debris and change d often enough to keep the sanitizer concentration in the acceptable
13.4 6
P ersonal p rotective equipment, where req uired, shall b e d esigned to prevent p rod uct co ntamination and range P
maintained in hygienic co ndition. 6.4.4 Po licy relating to the wearing of o ute r garment insid e the p rocessing area o r away from the prod uction enviro nment (e.g. remo val before entering restrooms) P
6.4.5 Clo thing and footwear and PP E wo rn by staff, visito rs and contracto rs entering the foo d handling areas o r mo ving b etween low and high risk areas shall b e maintaine d,
stored, laundered ( changed at least d aily or more freq uent as needed ) and worn so as not to p resent a co nta mination risk to pro ducts P
6.4.6 The d esign and co nd ition o f outer garment sho uld b e to p revent co ntamination of the p roduct; a s a minimum containing no external p ockets abo ve the waist o r sewn-o n
buttons S for single incident and P for mo re than one
6.4.7 For no n-d ispo sab le items (e.g., gloves/apro ns/hard hats/PP E) the conditio n and frequency for the cleaning and changing shall be estab lished S

Health status
Subject to legal restrictio ns in the country of o peratio n, employees shall und ergo a med ical examination prior to
emplo yment in fo od contact ope rations (including site catering), unless d ocumented haz ard or medical assessment
13.5 There is no related requirement within the Yum! Food Safety Audit Standard
ind icates otherwise.
Add itional medical examinatio ns, where p ermitted , shall b e carried o ut at intervals d efined by the o rganization.

Illness and injuries Good Manufacturing Practices (GMP) & Employee Health and Hygiene
Where p ermitted b y law, emp lo yees shall be req uired to repo rt the fo llowing co nd itions to management for po ssib le 6.1 GMP Program is established and includes: The po ints of ISO/TS 2 2002-1 cla use 13 .6 , ind icated in red, are no t fully
exclusion from fo od- handling areas: jaundice, d iarrhoea, vo miting, fever, so re throat with fever, visibly infected skin (Pro cedure/P rogram/Reco rd s) add ressed by the current Yum! Food Safety Aud it Standard req uirements.
lesio ns (b oils, cuts or sores) and discharges from the ear, eye or nose. 6.1.3 A p roced ure is estab lished that add resses no tification by staff, co ntra cto rs and visitors o f any relevant infection, disease, or co nd ition which may be a source of
P eople kno wn o r suspected to b e infected with, or carrying, a d isease o r illness transmissib le thro ugh foo d shall b e transmissio n of foo db orne d iseases to p roducts P
p revented from handling food o r materials which come into contact with food . 6.3 Employee Hygiene program is established that includ es:
13.6 In foo d-hand ling areas, perso nnel with wound s or b urns shall be req uired to co ver them with sp ecified dressings. 6 (Pro gram/Records)
Any lost dressing shall b e reported to supervision immediately. Minimum pro gram criteria includ es:
N OTE Dressings sho uld b e brightly co loured and metal d etectab le where ap prop riate. 6.3.2 Personnel who app ear to have an illness, open lesions, or wo und or any other abnormal source of micro bial contamination shall be exclud ed from a ny o peratio n which
may result in contamination until the condition is co rrected P
6.3.3 Minor cuts shall have a band age (co lo red for ease of id entification) and must b e covered with a non- poro us p lastic glo ve P

Personal cleanliness Good Manufacturing Practices (GMP) & Employee Health and Hygiene
Perso nne l in food prod uction areas shall b e re quired to wash and, where required , sanitiz e hands: 6.3 Employee Hygiene program is established that includ es: The po ints of ISO/TS 2 2002-1 cla use 13 .7 and 13.8 , ind icated in red, are no t
a) before starting any food -handling activities; (Pro gram/Records) fully add ressed by the current Yum! Food Safety Aud it Standard
13.7 b) immed iately after using the to ilet or blowing the no se; Minimum pro gram criteria includ es: requirements.
c) immed iately after hand ling any p otentially contaminated material. 6.3.4 Smoking (includes e-cigarettes), chewing, eating o r d rinking shall not b e permitted other than in d esignated areas. Sp itting is no t permitted P
Perso nne l shall be required to refrain fro m sneezing or coughing o ver materials or p roducts. Spitting 6.3.5 No e xp osed jewelry o r watches wo rn in the in pro ductio n, processing and wareho use are as where exp osed pro duct is hand led (p lain wedd ing bands and med ical alerts are
(expectorating) shall b e prohibited . acceptable unless p rohib ited b y the facilities’ p ro gram) P
Fingernails shall b e kep t clean and trimmed . 6.3.6 No false eyelashes, false/long nails, hair clip s, strong p erfumes, b od y glitter o r jewels, or exposed nail p olish worn o r o ther materials that can results in contaminatio n in
Personal behaviour
6 established GMP areas P
A do cumented policy shall d escrib e the b ehaviours required of p ersonnel in p ro cessing, packing and sto rage areas.
6.6.2 Staff to keep their street clothing and p ersonal items (including medications and cell phones) sep arate from foo d pro cessing and packaging areas. Cell pho ne use
The po licy shall at a minimum cover:
permitted if allowed by co mp any po licy and po ses no fo od safety risk S fo r single incid ent and P for more than one
a) permissib ility of smoking, eating, chewing in designated areas only;
b) co ntrol measures to minimize haz ards p resented b y p ermitted jewellery, such as that worn b y personnel in
13.8
processing and sto rage areas, taking into account religious, ethnic, med ical and cultural imp eratives;
c) permissibility o f pe rsonal items, such as smo king materials and med icines, in d esignated areas o nly;
d) pro hibition o f the use o f nail po lish, false nails and false eyela shes;
e) prohibition of carrying o f writing imp lements behind the ears;
f) maintenance of p erso nal lo ckers so that they are kep t free from rub bish a nd soiled clothing;
14 g) prohibition of sto rage o f pro duct contact to ols and equipment in personal lockers.
Rework
General requirements
14.1 Rework shall be stored , hand led and used in such a way that pro duct safety, quality, traceability and
regulato ry co mp liance are maintained.
Storage, identification and traceability
Stored rewo rk shall b e protected from exp osure to micro biological, chemical o r extraneo us matter co ntamination.
14.2 Segregation req uirements fo r rework (e.g. allergen) shall b e documented and met.
Rework shall be clearly id entified and/or labelled to allo w traceab ility. Traceab ility reco rds for rework shall be
There is no related requirement within the Yum! Food Safety Audit Standard
maintained .
The rewo rk classificatio n or the reaso n fo r rework designatio n shall b e record ed (e.g. prod uct name, pro ductio n
Rework usage
Where rework is incorpo rated into a p roduct as an “in-p rocess” step, the accepta ble quantity, typ e and cond itions of
14.3 rework use shall b e specified. The p rocess step and method o f ad dition, includ ing any necessary pre- processing
stages, shall be d efined .
Where rework activities involve removing a prod uct from fi lled or wrap ped p ackages, controls shall be put in p lace
to ensure the removal and segregation of p ackaging materials and to avoid contamination o f the prod uct with
15 Product recall procedures
General requirements The po ints of ISO/TS 2 2002-1 clause 1 5, indicated in red , are no t fully
15.1 Systems shall b e in place to ensure that prod ucts failing to meet req uired food safety standard s can be identified , add ressed by the current Yum! Food Safety Aud it Standard req uirements.
lo cated and remo ved from all necessary points o f the supp ly chain. Refer to clause 8.9.5 of the ISO 22000:2018 GAP analysis spreadsheet for further details on product recall requirements.
Product recall requirements
15.2 A list o f key contacts in the event of a recall shall b e maintained .
Where prod ucts are withdrawn due to immediate health hazard s, the safety o f other pro ducts prod uced under the
same conditio ns shall be evaluate d. The need fo r p ub lic warnings shall b e consid ere d.
16 Warehousing
General requirements Hazard Analysis and Critical Control Point (HACCP)
16.1 Materials and pro ducts shall be sto red in clean , d ry, well-ventilated spaces pro tected from dust, cond ensation, 2.9 2.9.5 Ingred ie nt weighing/handling/storage practices and processing order o r change o ver p roced ures specifically ad dress ensuring allergens a re not transferred to a non- The po ints of ISO/TS 2 2002-1 clause 1 6.1 and 16 .2, indicated in red , are no t
fumes, od ours or other so urces of contaminatio n. allergen containing prod uct/other allergen pro ducts P fully add ressed by the current Yum! Food Safety Aud it Standard
Warehousing requirements Micro and Analytical Testing and Monitoring requirements. Ho wever, there are specific requirements for Fresh
Effective control of warehousing temp erature, humid ity and o ther enviro nmental conditio ns shall be pro vided 8 8.2.7 Products temperatures at receiving, storage and loading are monitored and documented and meet the required specifications S for single incident and P for more than one Prod uce, Dairy, and Animal P rotein within the add itional mod ules includ ed
where req uired by pro duct o r sto rage specifications. within the Yum! Food Safety Audit Standard.
It is recommend ed that where p roducts are stacked , consideratio n is given to measures necessary to p ro tect the Maintenance and Sanitation
lower layers. 9.3 Documented master sanitatio n pro gram of all areas of facility includ ing but not limited to storage, processing, p acking, pro duct contact surfaces, maintenance and employee
Waste materials and chemicals (cleaning p rod ucts, lubricants, and pesticides) shall b e stored separate ly. areas.
16.2 A sep arate area or other means o f segregating materials identified as non- confo rming shall be pro vide d. (Pro cedure, Reco rds, Observatio n)
Sp ecified sto ck rotation syste ms (FIFO/FEFO) shall be ob served. 9.3.1 Documented master sanitatio n sched ule is established F
9
Gasoline- o r diesel-p owered fork-lift trucks shall not b e used in fo od ingred ient o r prod uct storage areas. 9.3.2 Cleaning pro cedures will be specifi c to site and include what to clean, defined fre quency, method , by trained staff, app roved chemical used including co ncentration and
to ols nee ded S for single requirement and P for mo re than one
9.7.6 Chemical sto rage areas are segregated, clean, organiz ed and secured S for single incident and P fo r more than one

Vehicles, conveyances, and containers

Vehicles, conveyances, and containers shall be maintained in a state of rep air, cleanliness, and cond ition consistent However, there are sp ecific req uirements fo r Fresh Pro duce, D airy, and
with requirements given in relevant specifi catio ns. Animal Protein within the ad ditio nal modules included within the Yum!
Vehicles, conveyances, and containers shall pro vid e p rotectio n against da mage or contaminatio n of the Fo od Safety Audit Stand ard.
There is no related req uirement within the Yum! Fo od Safety Audit Stand ard, besid es for spe cific req uirements fo r Fresh Prod uce, D airy, and Animal P rotein within the add itional mod ules
16.3 prod uct. Co ntrol of temperature and humidity shall b e app lied and recorded where required by the
includ ed within the Yum! Foo d Safety Aud it Sta ndard .
organization.
Where the same vehicle s, conveyances, and containers are used fo r foo d and non-food prod ucts, cleaning shall b e
carried out b etween load s.
Bulk containers shall be ded icated to foo d use only. Where required by the o rganization, bulk containers shall be
dedicated
Product to a specifi ed
information andmaterial.
consumer awareness
Info rmation shall be p resented to co nsumers in such a way as to enable them to und erstand its imp ortance and
17 make informed choices. There is no related requirement within the Yum! Food Safety Audit Standard
Info rmation may be pro vided by la belling or other means, such as co mp any web sites and advertisements, and may
includ e storage, preparation and serving instructio ns applicab le to the p ro duct.
18 Food defence, biovigilance, and bioterrorism
General requirements
18.1 Each establishment shall assess the hazard to pro ducts po sed b y p otential acts of sab otage, vand alism o r terrorism
and shall p ut in place p ropo rtional p rotective measures. Refer to FSSC 22000 Additional Requirement 2.5.3 on the FSSC 22000 Additional Requirements GAP analysis spreadsheet for further details on food defence, biovigilance, and bioterrorism
Access controls
18.2 Potentially sensitive area s within the establishment shall be identified , map ped , and subjected to access contro l.
Where feasib le , access should b e physically restricted by use o f locks, electronic card key or alternative systems.
 Key
No difference, or only a minor difference

Comparison of FSSC Additional Requirements for Category C and K manufacturing vs Yum! Food Safety Standard Requirements Some differences noted

No requirement(s) included

FSSC 22000 Additional Requirements applicable to Category C & K Yum! Food Safety Audit Standard Same Different Comment
Clause Requirement Clause Requirement
MANAGEMENT OF SERVICES AND PURCHASED MATERIALS Micro and Analytical Testing and Monitoring
a) In addition to clause 7.1.6 of ISO 22000:2018, the organization shall ensure that where laboratory analysis services are 8.5 Laboratories and testing methods are licensed/approved with documented training of lab personnel. The points of the FSSC 22000 Additional Requirement 2.5.1, indicated in
used for the verification and/or validation of food safety, these shall be conducted by a competent laboratory (including both (Procedures/Records/Observation) red, are not fully addressed by the current Yum! Food Safety Audit
internal and external laboratories as applicable) that has the capability to produce precise and repeatable test results using 8.5.1 Laboratory testing must be in accordance with approved methods such as AOAC, FDA/BAM, or equivalent, unless otherwise Standard requirements. The requirement of 2.5.1 (c) is partially addressed
validated test methods and best practices (e.g. successful participation in proficiency testing programs, regulatory approved approved by Brands/BUs P by the Dairy and Animal Protein Food Modules within the Yum! Food Safety
programs or accreditation to international standards such as ISO 17025). 8.5.2 Procedures and practices are established to prevent any cross contamination between laboratory and production facility P Standard. *This relates to raw materials and finished products; Yum!
b) For food chain categories C, D, I, G and K, the following additional requirement applies to ISO 22000:2018 clause 7.1.6: 8.5.3 Laboratory and testing equipment is clean and well-maintained S for single incident and P for more than one Requirements do not clearly address the review of finished product
The organization shall have a documented procedure for procurement in emergency situations to ensure that products still 8 8.5.4 No eating, drinking or smoking allowed and no food, beverages or personal items stored S specifications.
conform to specified requirements and the supplier has been evaluated. 8.5.5 External testing is done by an ISO 17025 accredited 3rd party laboratory P
2.5.1 c) In addition to ISO/TS 22002-1:2009 clause 9.2, the organization shall have a policy for the procurement of animals, fish and 8.5.6 In house micro testing is conducted by appropriately trained individuals: S for single requirement and P for more than one
seafood that are subject to control of prohibited substances (e.g., pharmaceuticals, veterinary medicines, heavy metals, and o With ongoing verification (i.e. proficiency testing with positive and negative controls). Note: there are non-viable positive control
pesticides); options available
d) For food chain categories C, D, I, G and K, the following additional requirement applies to ISO/TS 22002-1 clause 9.2; o Trained by a qualified individual (e.g. a microbiologist or equivalent through experience)
ISO/TS 22002-4 clause 4.6 and ISO/TS 22002-5 clause 4: 8.5.7 Records are on file and available which establish scientific basis for finished product shelf-life S
The organization shall establish, implement, and maintain a review process for product specifications* to ensure continued 8.5.8 Any pathogen non-conforming micro for finished product for Yum! Products are fully documented and communicated
compliance with food safety, legal and customer requirements. Supplier Approval
10.4 Specifications will be on file for all ingredient & packaging products used in manufacturing on site. These will include as
10 appropriate , but is not limited to:
(Procedure/Records)
10.4.1 Regularly reviewed, at minimum annually, or when ingredient and packaging changes occur P
PRODUCT LABELLING Hazard Analysis and Critical Control Point (HACCP)
In addition to clause 8.5.1.3 of ISO 22000:2018, the organization shall ensure that finished products are labelled according to 2.9 Documented food allergen program that identifies allergens in raw materials and finished products and defines the control of The points of the FSSC 22000 Additional Requirement 2.5.2, indicated in
all applicable statutory and regulatory requirements in the country of intended sale, including allergen and customer specific the allergens is established. At a minimum, the following food allergens must be addressed: peanuts, soybeans, milk, eggs, fish, red, are not fully addressed by the current Yum! Food Safety Audit
2.5.2 requirements. 2.9 crustacean, tree nuts, and wheat. Additional allergens required by local requirements / regulations of both the country of Standard requirements.
Where product is unlabeled, all relevant product information shall be made available to ensure the safe use of the food by the manufacture and the country of destination must also be included. Control methods are effective and include the following:
customer or consumer. (Procedure/Records/Observation)
2.9.4 Where an allergen is present in the final product, there is verification that the allergen is listed on the ingredient label, including
any allergens that are present in the facility and are a potential cross-contact/cross-contamination risk P
FOOD DEFENSE Food Fraud and Food Defense
2.5.3.1 THREAT ASSESSMENT Supplier will have a documented Food Fraud and Food Defense Program including Vulnerability Assessments. This program (s) must Although the Yum! Requirements are well detailed, the points of the FSSC
The organization shall have a documented procedure in place to: be designed to identify and mitigate all risks in the supply chain. 22000 Additional Requirement 2.5.3, indicated in red, are not fully
a) Conduct a threat assessment to identify and assess potential threats; 4.1 Food Fraud and Food Defense Vulnerability Assessments completed for each incoming ingredient and food contact packaging addressed by the current Yum! Food Safety Audit Standard requirements.
b) Develop and implement mitigation measures for significant threats. material to include internal processing stages.
(Program/Records)
2.5.3.2 PLAN Food Defense:
a) The organization shall have a documented food defense plan specifying the mitigation measures covering the processes 4.1.6 A Food Defense program is established P
and products within the FSMS scope of the organization. 4.1.7 Food Defense Vulnerability Assessments conducted at each stage, from ingredient sourcing, storage,
b) The food defense plan shall be supported by the organization’s FSMS. processing and shipment P
c) The plan shall comply with applicable legislation and be kept up to date. 4.1.8
4.2 A Corrective
documented actions are documented
program is establishedforforany events P of food protection
management
(Procedure)
4.2.1 A designated person responsible for the program with name and 24 hour contact information S
4.2.2 A list of governmental and regulatory emergency contacts with strategy for the notification in the event of crisis P
4.2.3 Physical facility - access to facility and practices related to security are controlled (employees, visitors, contractors, 3rd party
drivers, loss of identification badges, termination of employees, etc.) P
4.2.4 How computer systems used for process controls are secured and access restricted P
4.2.5 Receipt and control of raw materials and packaging P
4.2.6 Control of operations (e.g. security of water and air) P
2.5.3 4
4.2.7 Finished
4.3 Controls products
are control
established for storage
at each and
stage of shipping
food P
protection.
(Records/Observations)
4.3.1 Incoming ingredients, packaging, and finished product are received in enclosed, secured and/or sealed
vehicles/containers/railcars. In case of seals, the numbers are recorded S for single incident and P for
more than one
4.3.2 Staged vehicles containing food products shall remain secured while on supplier’s premises P
4.3.3 All outgoing vehicles (including bulk trailers) shall be locked and/or sealed before leaving the supplier’s dock P
4.3.4 All entries to food handling and storage areas are secured or access restricted/gated P
4.3.5 Laboratory access is restricted including access to sensitive materials (example: reagents and bacterial/drug/toxin positive
controls) P
4.3.6 Adequate interior and exterior lighting of the facility S
4.3.7 Water wells, water storage and water handling facilities are secured P
4.3.8 Securing of external silo’s and bulk unloading docks (e.g. for grains) P
4.3.9 Access to computer process control systems is restricted P
4.4 Food Fraud and Food Defense programs will be kept updated.
(Program/Records)
A self-audit program to review food fraud and food defense shall include:
4.4.1 Who is responsible for conducting the internal review S
4.4.2 Conducted at least annually and reviewed by management P
4.4.3 Corrective actions with timelines are developed to address areas of improvement P
FOOD FRAUD MITIGATION Food Fraud and Food Defense
2.5.4.1 VULNERABILITY ASSESSMENT Supplier will have a documented Food Fraud and Food Defense Program including Vulnerability Assessments. This program (s) must Although the Yum! Requirements are well detailed, the points of the FSSC
The organization shall have a documented procedure in place to: be designed to identify and mitigate all risks in the supply chain. 22000 Additional Requirement 2.5.4, indicated in red, are not fully
a) Conduct a food fraud vulnerability assessment to identify and assess potential vulnerabilities; 4.1 Food Fraud and Food Defense Vulnerability Assessments completed for each incoming ingredient and food contact packaging addressed by the current Yum! Food Safety Audit Standard requirements.
b) Develop and implement mitigation measures for significant vulnerabilities. material to include internal processing stages.
(Program/Records)
2.5.4.2 PLAN Food Fraud:
a) The organization shall have a documented food fraud mitigation plan specifying the mitigation measures covering the 4.1.1 A Food Fraud program is established P
processes and products within the FSMS scope of the organization. 4.1.2 Food Fraud Vulnerability Assessments conducted on each raw ingredient and food contact packaging material S for single
2.5.4 b) The food fraud mitigation plan shall be supported by the organization’s FSMS. 4 incident and P for more than one
c) The plan shall comply with the applicable legislation and be kept up to date. 4.1.3 Food Fraud Risk Assessment matrix (or similar format) is used to demonstrate severity and likelihood of risk with assigned risk
levels for each raw ingredient and food contact packaging material P
4.1.4 Risk levels are used to prioritize responses and resources to mitigate risk (e.g. sampling, testing and
control measures for each level) P
4.4 Food Fraud and Food Defense programs will be kept updated.
(Program/Records)
A self-audit program to review food fraud and food defense shall include:
4.4.1 Who is responsible for conducting the internal review S
4.4.2 Conducted at least annually and reviewed by management P
4.4.3 Corrective actions with timelines are developed to address areas of improvement P
LOGO USE
a) Certified organizations, Certification Bodies and Training Organizations shall use the FSSC 22000 logo only for marketing
activities such as organization's printed matter, website, and another promotional material.
b) In case of using the logo, the organization shall comply with the following specifications:

Color PMS CMYK RGB #

Green 348 U 82/25/76/7 33/132/85 218455
Grey 60% black 0/0/0/60 135/136/138 87888a

Use of the logo in black and white is permitted when all other text and images are in black and white.
c) The certified organization is not allowed to use the FSSC 22000 logo, any statement or make reference to its certified
2.5.5 There is no related requirement within the Yum! Food Safety Audit Standard
status on:
i. a product;
ii. its labelling;
iii. its packaging (primary, secondary or any other form);
iv. in any other manner that implies FSSC 22000 approves a product, process, or service.

MANAGEMENT OF ALLERGENS (FOOD CHAIN CATEGORIES C, E, FI, G, I & K) Hazard Analysis and Critical Control Point (HACCP)
The organization shall have a documented allergen management plan that includes: 2.9 Documented food allergen program that identifies allergens in raw materials and finished products and defines the control of
a) Risk assessment covering all potential sources of allergen cross-contamination and; the allergens is established. At a minimum, the following food allergens must be addressed: peanuts, soybeans, milk, eggs, fish,
b) Control measures to reduce or eliminate the risk of cross-contamination. crustacean, tree nuts, and wheat. Additional allergens required by local requirements / regulations of both the country of
manufacture and the country of destination must also be included. Control methods are effective and include the following:
(Procedure/Records/Observation)
2.9.1 Procedures are established to manage food allergens in the facility P
2.9.2 Risk assessment determined for all ingredients including an established allergen list P
2.9.3 Annual training on allergen handling practices and control, including spill management S for single incident and P for more
2.5.6 2.9 than one
2.9.4 Where an allergen is present in the final product, there is verification that the allergen is listed on the ingredient label, including
any allergens that are present in the facility and are a potential cross-contact/cross-contamination risk P
2.9.5 Ingredient weighing/handling/storage practices and processing order or change over procedures specifically address ensuring
allergens are not transferred to a non-allergen containing product/other allergen products P
2.9.6 Sanitation procedures and practices do not allow cross contact of allergens to non-allergen /other allergen products P
2.9.7 Cross contact of an allergen to a non-allergen product or ingredient and/or cross contact of an allergen to another allergen
product or ingredient F

ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES C, I & K) Good Manufacturing Practices (GMP) & Employee Health and Hygiene
The organization shall have in place: 6.1 GMP Program is established and includes: Although the Yum! Requirements are well detailed, the FSSC 22000
a) Risk-based environmental monitoring program; 6 (Procedure/Program/Records) requirement for Environmental Monitoring is not only applicable to RTE
b) Documented procedure for the evaluation of the effectiveness of all controls on preventing contamination from the 6.1.2 Establishing mapping (zone map) for hygienic zoning to differentiate areas based on risk of contaminating product (e.g. non- foods and does not only include pathogen monitoring.
manufacturing environment and this shall include, at a minimum, the evaluation of microbiological and allergen controls manufacturing, transition /traffic flow, Basic GMP, pathogen control areas, etc.) S
present; Micro and Analytical Testing and Monitoring
c) Data of the monitoring activities including regular trend analysis. 8.3 Supplier shall have in place Environmental Pathogen Program essential to minimize the risk of contamination of Ready-to-Eat
(RTE) products:
(Procedures/Records/Observation)
2.5.7 8.3.1 Environmental Pathogen Program shall be established, based on risk assessment, for RTE foods and products that are
rehydrated or re-thermalized in the Yum! Brands restaurant (e.g., beans, mashed potatoes), regarding microbial analysis specific to
the plant environment and products being manufactured F
8
8.3.2 The Environmental Pathogen Program shall include: P
a. Sampling plan, identification of sample locations and tests frequency;
b. Definition of target organisms;
c. Corrective actions for positive results and trending;
d. Escalation and communication protocol;
e. Revision protocol, minimum annually or sooner as needed (changes on processing conditions, equipment or process flow,
product failures, consistently negative results).
FORMULATION OF PRODUCTS (FOOD CHAIN CATEGORY D)
2.5.8 The organization shall have in place procedures to manage the use of ingredients that contain nutrients that can have adverse This requirement is only applicable to Food Chain Category D (Animal Feed Production) and therefore Not Applicable to Yum! Food Manufacturers. N/A
animal health impact.
2.5.9 TRANSPORT AND DELIVERY (FOOD CHAIN CATEGORY FI) This requirement is only applicable to Food Chain Category FI (Retail and Wholesale) and therefore Not Applicable to Yum! Food Manufacturers. N/A
The organization shall ensure that product is transported and delivered under conditions which minimize the potential for
STORAGE AND WAREHOUSING (ALL FOOD CHAIN CATEGORIES)
a) The organization shall establish, implement, and maintain a procedure and specified stock rotation system that includes
FEFO principles in conjunction with the FIFO requirements.
2.5.10 There is no related requirement within the Yum! Food Safety Audit Standard
b) In addition to ISO/TS 22002-1:2009 clause 16.2, the organization shall have specified requirements in place that define
post-slaughter time and temperature in relation with chilling or freezing of the products.

HAZARD CONTROL AND MEASURES FOR PREVENTING CROSS-CONTAMINATION (FOOD CHAIN CATEGORIES C & I)
b) For food chain category CI, the following requirement apply in addition to ISO/TS 22002-1:2009 clause 10.1: This requirement is partially addressed by the Animal Protein Food Module
2.11 This requirement is partially addressed by the Animal Protein Food Module within the Yum! Food Safety Standard.
• The organization shall have specified requirements for an inspection process at lairage and/or at evisceration to ensure within the Yum! Food Safety Standard.
animals are fit for human consumption;
PRP VERIFICATION (FOOD CHAIN CATEGORIES C, D, G, I & K) Good Manufacturing Practices (GMP) & Employee Health and Hygiene
For food chain categories C, D, G, I and K, the following additional requirement applies to ISO22000: 2018 clause 8.8.1: 6.2 Self-audits on GMP points are established The points of the FSSC 22000 Additional Requirement 2.5.12, indicated in
• The organization shall establish, implement, and maintain routine (e.g., monthly) site inspections/PRP checks to verify that (Program/Records) red, are not fully addressed by the current Yum! Food Safety Audit
the site (internal and external), production environment and processing equipment are maintained in a suitable condition to 6 6.2.1 Self-audit GMP program is established P Standard requirements.
ensure food safety. The frequency and content of the site inspections/PRP checks shall be based on risk with defined 6.2.2 GMP self-audits are conducted at minimum monthly S
sampling criteria and linked to the relevant technical specification. 6.2.3 Self-audit includes elements of the GMP program (e.g. personal hygiene, outer garment, hand washing, staff changing room,
2.5.12 staff washroom, lunchroom, etc.) S
6.2.4 Results of the audits and corrective actions taken shall be recorded and communicated to appropriate staff S
Maintenance and Sanitation
9.7 Interior/exterior facility cleanliness and all areas are properly maintained to prevent possible product contamination and to
9 protect product integrity.
(Records/Observations)
9.7.1 At minimum monthly facility housekeeping inspections (including production areas, non-production areas and surrounding
grounds) are established. Records are maintained S for single incident and P for more than one
PRODUCT DEVELOPMENT (FOOD CHAIN CATEGORIES C, D, E, F, I & K)
A product design and development procedure shall be established, implemented, and maintained for new products and
changes to product or manufacturing processes to ensure safe and legal products are produced. This shall include the
following:
2.5.13 a) Evaluation of the impact of the change on the FSMS taking into account any new food safety hazards (incl. allergens) There is no related requirement within the Yum! Food Safety Audit Standard
introduced and updating the hazard analysis accordingly,
b) Consideration of the impact on the process flow for the new product and existing products and processes,
c) Resource and training needs,
d) Equipment and maintenance requirements,
e) The need
HEALTH to conduct
STATUS (FOODproduction and shelf-life
CHAIN CATEGORY D) trials to validate product formulation and processes are capable of
In addition to ISO/TS 22002-6 clause 4.10.1, the organization shall have a procedure to ensure that the health of personnel
2.5.14 does not have an adverse effect on the feed production operations. Subject to legal restrictions in the country of operation, This requirement is only applicable to Food Chain Category D (Animal Feed Production) and therefore Not Applicable to Yum! Food Manufacturers. N/A
employees shall undergo a medical screening prior to employment in feed contact operations, unless documented hazards or
medical assessment indicates otherwise. Additional medical examinations, where permitted, shall be carried out as required
and at intervals defined by the organization.
REQUIREMENTS FOR ORGANIZATIONS WITH MULTI-SITE CERTIFICATION (FOOD CHAIN CATEGORY A, E, FI & G)

2.5.15.1 – Central function

a) The management of the central function shall ensure that sufficient resources are available, and that roles, responsibilities
and requirements are clearly defined for management, internal auditors, technical personnel reviewing internal audits and
other key personnel involved in the FSMS.
2.5.15.2 - Internal Audit Requirements
a) An internal audit procedure and program shall be established by the central function covering the management system,
central function, and all sites. Internal auditors shall be independent from the areas they audit and be assigned by the central
function to ensure impartiality at site level.
b) The management system, centralized function and all sites shall be audited at least annually or more frequently based on
a risk assessment.
c) Internal auditors shall meet at least the following requirements, and this shall be assessed by the CB annually as part of
the audit: There is no related requirement within the Yum! Food Safety Audit Standard, however, this requirement is only applicable to Food Chain Categories A
2.5.15 Work experience: 2 years’ full time work experience in the food industry including at least 1 year in the organization. (Farming of Animals), E (Catering), FI (Retail and Wholesale) and G (Transport and Storage). It is not applicable to Category C (Food Manufacturing) or N/A
Training: Category K (Production of Biochemicals).
i. For FSSC 22000 internal audits, the lead auditor shall have successfully completed a FSMS, QMS or FSSC 22000 Lead
Auditor Course of 40 hours.
ii. Other auditors in the internal audit team shall have successfully completed an internal auditor course of 16 hours
covering audit principles, practices, and techniques. The training may be provided by the qualified internal Lead Auditor or
through an external training provider.
iii. FSSC scheme training covering at least ISO 22000, the relevant prerequisite programs based on the technical specification
for the sector (e.g., ISO/TS 22002-x; PAS-xyz) and the FSSC additional requirements – minimum 8 hours.
d) Internal audit reports shall be subject to a technical review by the central function, including addressing the non-
conformities resulting from the internal audit. Technical reviewers shall be impartial, have the ability to interpret and apply
the FSSC normative documents (at least ISO 22000, the relevant ISO/TS 22002-x; PAS-xyz and the FSSC additional
requirements) and have knowledge of the organizations processes and systems.
e) Internal auditors and technical reviewers shall be subject to annual performance monitoring and calibration. Any follow-
up actions identified shall be suitably actioned in a timely and appropriate manner by the Central function.