FOOD SAFETY AUDIT CHECKLIST

Company:
Project Ref.: Audit Date: Follow-up Date:
Scope of audit: Type of Audit:
Ref. Standard
Auditor (s):

DOCUMENT REVIEW

Audit Follow-up
Food Safety System Element Findings Comments Findings
Yes Inc No Yes Inc No
A HACCP plan has been written for the safety of customer’s
product
The HACCP plan identifies the company, location and
manufacturing site
The HACCP plan includes dates of plan preparation,
approval, and revision dates
The HACCP plan includes a statement on scope and purpose
of the HACCP plan.
The HACCP plan includes the names and positions of
HACCP team members, their level of HACCP skills and
experience, the name and title of the HACCP team Leader
The HACCP plan includes a product description and
intended use
The product description contains the method of preservation
of the product
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FSA-5-Audit Check List Page 2 of 31
The product description describes the inner and outer
packaging for the product
The product description contains the storage conditions and
method of distribution
The product description specifies the shelf life of the product

The product description contains specific labeling

requirements
The product description describes handling and storage
instructions for the end-user
The HACCP plan includes a raw material list or ingredient
list, including names and available specification number
The ingredient list contains information on any applicable
preservation used
The ingredient list defines packaging types for raw
ingredients
The HACCP plan includes an appropriate flow diagram of
the process to produce the identified products
The process flow diagram includes all identifiable steps

The HACCP plan includes a hazard analysis of all potential

hazards associated with each raw material, ingredient,
process step, and process input
Each hazard is identified as to its classification
(microbiological, chemical, physical)
The risk of occurrence (significance) of each hazard is
determined (high, medium, or low)
Control measures for each hazard are documented
Each hazard is categorized as a CCP, CP, CQP, QP

FSA-5-Audit Check List Page 3 of 31

The HACCP plan documents corrective and preventive
actions for all CCPs
There are detailed procedures available for each CCP, that
are referenced on the HACCP plan
Critical limit descriptions are documented for all CCPs

Procedures used to document critical limits are documented

for each CCP
The HACCP plan contains instruction on monitoring each
CCP, including “who monitors”, “where”, “when” and “how”
The frequency of monitoring is adequate to assure process
control and product safety
Procedures for monitoring are correctly documented and
available
The HACCP plan details corrective actions for all CCPs
where monitoring indicates the CCP is outside of the control
limits
Corrective actions include the immediate action to fix the
problem, preventive action to prevent reoccurrence, and
disposal criteria affected product
Corrective actions clearly identify the person responsible for
each phase
All records identified on the HACCP plan are available for
inspection
Record are complete for each CCP

Historical microbiological testing records are available for

inspection
All raw material and in-process inspection records are
initialed and dated by the person responsible
FSA-5-Audit Check List Page 4 of 31
All the records indicate that CCPs are in control

Calibration records are available for all measuring devices

used to monitor CCPs
There is a scheduled frequency for calibration available

Verification procedures are available-

Each planned verification activity is itemized with a
nominated time interval-
The person nominated as responsible for the activity-
Review and approval of the activity
Verification procedures include:
• HACCP plan reviews
• Validation of critical limits
• Appropriateness of CCP monitoring
• Review of monitoring and corrective action methods
• Sampling or testing procedures

FSA-5-Audit Check List Page 5 of 31

 FOOD HYGIENE AUDIT CHECKLIST
Company:
Project Ref.: Audit Date: Follow-up Date:
Scope of audit: Type of Audit:
Ref. Standard
Auditor (s):

RAW MATERIALS WAREHOUSE

Audit
Control Point Findings Comments
Yes No
Raw materials are inspected before unloading

Raw materials (food and packaging) are covered / enclosed to

prevent contamination by insects, dust or foreign matter
Ingredient bins and containers are cleaned periodically to
prevent insect infestations and microbial growth
Shelves that form part of a shelving unit are at least 150 mm
above the floor
Materials are stacked a minimum 43 mm from the wall to
provide access for inspection, cleaning, and vermin control
Food containers are used to store food, not cleaning
chemicals, rubbish, screws, nuts, etc.
Chemicals are clearly labeled & stored away from food
ingredients to prevent contamination and their being
mistaken for food ingredients

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Vermin baits are readily identifiable and not likely to
contaminate food
The warehouse is clean and free from objectionable odors.

The warehouse is in a state of good repair

The warehouse is free from vermin and other animals

Food is stored in a way that will prevent cross contamination

Dirty or broken pallets are not used

RATIO OF COMPLIANCE : NON-COMPLIANCE

(i.e. YES : NO)

FINISHED PRODUCT WAREHOUCE

Finished products are covered / enclosed to prevent

contamination by insects, dust or foreign matter
Ingredient bins and containers are cleaned periodically to
prevent insect infestations and microbial growth
Shelves that form part of a shelving unit are at least 150 mm
above the floor
Food and packaging materials (and the pallets on which they
lie) are stored at least 150 mm above the floor
Materials are stacked a minimum 43 mm from the wall to
provide access for inspection, cleaning, and vermin control
Food containers are used to store food, not cleaning
chemicals, rubbish, screws, nuts, etc.

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Chemicals are clearly labeled & stored away from food
ingredients to prevent contamination and their being
mistaken for food ingredients
Vermin baits are readily identifiable and not likely to
contaminate food
The warehouse is clean and free from objectionable odors.

The warehouse is in a state of good repair

The warehouse is free from vermin and other animals

Food is stored in a way that will prevent cross contamination

RATIO OF COMPLIANCE : NON-COMPLIANCE

(i.e. YES : NO)

FROZEN FOOD HANDLING

The temperature of frozen food does not exceed –15oC

The temperature of frozen food does not exceed –12oC before

being defrosted for use
Food is not defrosted and then refrozen

RATIO OF COMPLIANCE : NON-COMPLIANCE

(i.e. YES : NO)

COOL ROOMS

Finished products are covered / enclosed to prevent

contamination by insects, dust or foreign matter
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Finished products are (and the pallets on which they lie) are
stored at least 750 mm above the floor, or have a barrier
which prevents access to the food
Food containers are used to store food, not cleaning
chemicals, rubbish, screws, nuts, etc.
Chemicals are clearly labeled & stored away from food
ingredients to prevent contamination and their being
mistaken for food ingredients
Vermin baits are readily identifiable and not likely to
contaminate food
The cool room is clean and free from objectionable odors.

The cool room is in a state of good repair

The cool room is free from vermin and other animals

Food is stored in a way that will prevent cross contamination

RATIO OF COMPLIANCE : NON-COMPLIANCE

(i.e. YES : NO)

PROCESSING

Shelves that form part of a shelving unit are at least 150 mm

above the floor
Food and packaging materials (and the pallets on which they
lie) are stored at least 150 mm above the floor
Food and packaging materials are covered / enclosed to
prevent contamination by insects, dust or foreign matter
during cleaning and when not in use

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Perishable food is kept at a temperature which will preserve it
from deterioration
Instruments used to measure pH, acidity, water activity, or
other conditions that control or prevent microbial growth are
accurate and maintained in good working order
Ingredient bins and containers are cleaned periodically to
prevent insect infestations and microbial growth
Food containers are used to store food, not cleaning
chemicals, rubbish, screws, nuts, etc.
Lab samples used for chemical, microbiological, or
environmental analysis are not returned for rework
Water used for washing, rinsing or conveying of food is not
reused for the same in a manner that may result in food
contamination
Disposable gloves are readily available

Spillages and breakages are cleaned up immediately

Continuous spillage, leakage or dust emanating from

equipment is regularly removed until the equipment is
repaired
Plant floors where the bins are stored are marked with a
circle
Waste is removed at least daily

Empty ingredient containers are removed from area

immediately
Empty ingredient containers are stored upside down

Reworked product is kept separate from fresh product

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The processing area is clean and free from objectionable
odors.
The processing area is in a state of good repair

The processing area is free from vermin and other animals

There are no wooden utensils or equipment present

There is no glass present (except that in glass tubes and insect

traps)
Drawing pins or other metallic fasteners are not used on
notice boards or in the area
Rubber bands and elastrator rings are not used within
processing, even on raw packaging materials
Food equipment is clean

Equipment is not repaired with make shift materials (e.g.

elastic bands, string, rope)
The equipment is clean and free from objectionable odors.

The equipment is in a state of good repair

The equipment is free from vermin and other animals

There are no tools, nuts, bolts, etc. sitting on equipment

There are no tools or pieces of equipment sitting on the floor

Before a batch / run commences, the equipment is checked to

ensure it is clean, free from sources of contamination, and
that sieves and metal detectors are functional
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If a fault in equipment or possible source of contamination is
found during a production run, the process is immediately
stopped, the product placed on hold, and the QA
representative/ and supervisor notified
No raw materials, packaging materials, work-in-progress or
finished product comes into direct contact with the floor
All equipment is cleaned at the end of a production run and
covered / stored to prevent contamination prior to next use
During clean-up all cleaned equipment parts, pipes and
cleaning aids are placed on rubber mats or metal carts
specially designed for such purposes
Chemicals are clearly labeled & stored away from food to
prevent contamination and / or their being mistaken for food
ingredients
Cleaning equipment is kept in a designated location

Cleaning brushes are placed in cleaning solution or on a

clean surfaces when not in use. Wet brushes are hung up to
dry
Cleaning equipment is in good repair and is effectively
cleaned
Steel wool, metal brushes, scouring pads and other abrasive
cleaning materials are not used
When not in use, clean-up hoses are neatly coiled and stored
off the floor
Water hoses are not left running

Cleaning hoses are not used to supply water to products

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Foot baths are located at the entrances to processing (e.g.
from the lab into processing, maintenance into processing
etc.)
The mats in foot baths are saturated with the appropriate
strength of sanitizing solution and are cleaned regularly
There is an adequate number of wash basins located in
convenient locations
The wash basins/s are supplied with soap or detergent

The wash basins/s are in good repair and effectively cleaned

Wash basins are only used for washing hands (not equipment)

Vermin baits are readily identifiable and not likely to

contaminate food
RATIO OF COMPLIANCE : NON-COMPLIANCE
(i.e. YES : NO)

PACKAGING

Shelves that form part of a shelving unit are at least 150 mm

above the floor
Food and packaging materials (and the pallets on which they
lie) are stored at least 150 mm above the floor
Food and packaging materials are covered / enclosed to
prevent contamination by insects, dust or foreign matter
during cleaning and when not in use
Perishable food is kept at a temperature which will preserve it
from deterioration

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Instruments used to measure pH, acidity, water activity, or
other conditions that control or prevent microbial growth are
accurate and maintained in good working order
Ingredient bins and containers are cleaned periodically to
prevent insect infestations and microbial growth
Food containers are used to store food, not cleaning
chemicals, rubbish, screws, nuts, etc.
Lab samples used for chemical, microbiological, or
environmental analysis are not returned for rework
Identification and use-by codes are legible

Water used for washing, rinsing or conveying of food is not

reused for the same in a manner that may result in food
contamination
Disposable gloves are readily available

Spillages and breakages are cleaned up immediately

Continuous spillage, leakage or dust emanating from

equipment is regularly removed until the equipment is
repaired
Plant floors where the bins are stored are marked with a
circle
Waste is removed at least daily

Empty ingredient containers are removed from area

immediately
Empty ingredient containers are stored upside down

Reworked product is kept separate from fresh product

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The packaging area is clean

The packaging area is clean and free from objectionable

odors.
The packaging area is in a state of good repair

The packaging area is free from vermin and other animals

There are no wooden utensils or equipment present

There is no glass present (except that in glass tubes and insect

traps)
Drawing pins or other metallic fasteners are not used on
notice boards or in the area
Rubber bands and elastrator rings are not used within
processing, even on raw packaging materials
Food equipment is clean

Equipment is not repaired with make shift materials (e.g.

elastic bands, string, rope)
Food equipment is clean and free from objectionable odors.

Food equipment is in a state of good repair

Food equipment is free from vermin and other animals

There are no tools, nuts, bolts, etc. sitting on equipment

There are no tools or pieces of equipment sitting on the floor

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Before a batch / run commences, the equipment is checked to
ensure it is clean, free from sources of contamination, and
that sieves and metal detectors are functional
If a fault in equipment or possible source of contamination is
found during a production run, the process is immediately
stopped, the product placed on hold, and the QA
representative/ and supervisor notified
No raw materials, packaging materials, work-in-progress or
finished product comes into direct contact with the floor
All equipment is cleaned at the end of a production run and
covered / stored to prevent contamination prior to next use
During clean-up all cleaned equipment parts, pipes and
cleaning aids are placed on rubber mats or metal carts
specially designed for such purposes
Cleaning equipment is kept in a designated location

Chemicals are clearly labeled & stored away from food to

prevent contamination and / or their being mistaken for food
ingredients
Cleaning brushes are placed in cleaning solution or on a
clean surfaces when not in use. Wet brushes are hung up to
dry
Cleaning equipment is in good repair and is effectively
cleaned
Steel wool, metal brushes, scouring pads and other abrasive
cleaning materials are not used
When not in use, clean-up hoses are neatly coiled and stored
off the floor
Water hoses are not left running

Cleaning hoses are not used to supply water to products

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Foot baths are located at the entrances to processing (e.g.
from the lab into processing, maintenance into processing
etc.)
The mats in foot baths are saturated with the appropriate
strength of sanitizing solution and are cleaned regularly
The wash basins/s are supplied with soap or detergent

The wash basins/s are in good repair and effectively cleaned

Wash basins are only used for washing hands (not equipment)

Vermin baits are readily identifiable and not likely to

contaminate food
RATIO OF COMPLIANCE : NON-COMPLIANCE
(i.e. YES : NO)

PERSONAL HYGIENE REQUIREMENTS IN FOOD PREMISES

THESE RULES APPLY TO EMPLOYEES, CONTRACTORS AND VISITORS

Personnel handling food, food materials, and equipment have

received adequate and continued training in the hygienic
handling of food and in personal hygiene
Personnel prior to employment have had a medical
examination to determine their fitness to work in a food
processing environment
People smoke only in designated areas

People eat and drink only in designated areas (e.g. lunch

room, Offices)

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Nail polish. False finger nails, and false eyelashes are not
worn
Hands and finger nails are clean

People are clean in appearance

People practice good personal hygiene

Staff wear only company issued uniforms

Visitors wear lab coats. If lab coats are impractical / unsafe

for contractors they shall be provided with company issued
uniforms
Personnel wearing lab coats also wear clothing under the coat
(e.g. shirt and trousers)
Uniforms are clean at the start of operation and in a good
repair
If uniforms are expected to become soiled rapidly, disposable
aprons are worn over the uniform
Uniforms use zippers / press studs, not buttons

Uniforms do not have pockets above the waist

Only leather / vinyl shoes are worn. The toes on these shoes
are enclosed
Shoes are clean, neat, and in good repair

Head coverings are worn and they cover all of the hair

Mean with beards and moustaches wear a face snood

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Hair pins, clips, etc are not used to keep head / beard
coverings in place
Jewelry – only plain wedding rings (no stones) and sleeper
earrings (maximum diameter 2 cm)
Wrist watches are not worn

Utensils used for eating or drinking are not carried in the

pockets of clothing
No person who is affected by or is a carrier of a
communicable disease (e.g. gastroenteritis, a severe cold, sore
throat, cough, influenza) or infected sore works with food in
an area in which there is a reasonable possibility of food or
food ingredients becoming contaminated by such a person
Medical examinations are carried out when required in order
to prevent the contamination of food
Any person suffering from a communicable disease must
obtain a medical certificate stating their fitness to return to
work in a food premises, prior to coming back onto the site
Staff do not cough or sneeze directly over food

Personnel who come into direct contact with food, food

ingredients, or equipment must wash their hands with soap
and water before starting work, following meal breaks, after
blocking a cough or sneeze with the hand, after touching the
hair, nose mouth, or eyes after handling garbage, after
smoking, after cleaning, and upon entering food processing
areas
Hands are not wiped on uniforms

If gloves are used to handle food they are disposed of between

tasks so as to avoid the contamination of food
FSA-5-Audit Check List Page 19 of 31
Gloves are made of an impermeable materials
Personnel wearing gloves still wash their hands at regular
intervals
All cuts and wounds are covered by a waterproof blue band-
aid containing a metallized thread
There are adequate first-aid facilities stocked with approved
band-aids
People with bandaged hands who handle exposed product,
packaging materials, and equipment coming into contact with
exposed products wear gloves
There are no personal items (e.g. bags, newspapers, clothes,
etc.) in food premises
There is no consumption of food (including chewing gum) and
drinks in food premises. The only exception is drinking from
the water fountains provided
There is no food in employees lockers

Samples taken for quality checks are disposed of, not

returned to the container from whence they came
Food equipment is not placed in the mouth nor blown into

RATIO OF COMPLIANCE : NON-COMPLIANCE

(i.e. YES : NO)

GENERAL PLANT AREA

Pallets are stored in areas free of rubbish, vermin and insects

Water used in food premises is tested for microorganisms

which may produce food poisoning or other diseases

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TOILET FACILITIES

Toilets are clean and in good repair

Toilets contain a germicidal soap / detergent for hand

washing

PEST CONTROL

Pest control is only undertaken by, or under direct

supervision of, personnel who have a thorough understanding
of the potential hazards from the use of pesticides
There is an effective, continuous, documented program for
the control of pests
Only pesticides approved by the Ministry of Agriculture for
use in food premises are used
Pesticides used, their quantity and batch numbers are
recorded
Pesticides are labeled with a warning about their toxicity and
use
Pesticides are stored in locked rooms or cabinets used only for
that purpose
Areas being fumigated are sign posted

Precautions are taken when fumigating to prevent accidental

ingress into other areas
There is an insect trap installed in food processing areas
(unless their use may lead to dust explosions) with a catch
tray of sufficient size

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Insect traps are cleaned monthly

The findings in the catch tray of insect traps are recorded

GROUNDS

Plant grounds are maintained to prevent vermin, dirt, and

other filth from potentially contaminating food (e.g. well
trimmed grass, shrubs, and trees)
Grounds are free from conditions which nay result in the
contamination of food such as:
• Improperly stored equipment. Litter, waste, refuse,
uncut woods/ grass within the immediate vicinity of food
premises buildings or structures that may be an
attractant, breeding place, or harborage for rodents,
insects, and other pests
• Excessively dusty yards or car parks

• Inadequately drained areas

The security system prevents / detects accidental or deliberate

contamination / damage of products, materials, equipment or
grounds
No animal manure or by-products are used on lawns /
gardens
RATIO OF COMPLIANCE : NON-COMPLIANCE
(i.e. YES : NO)

FSA-5-Audit Check List Page 22 of 31

 DESIGN AND CONSTRUCTION OF FOOD PREMISES
FOOD Premises: any area in which food is handled (i.e. warehouses, cold rooms, packaging, processing, laboratory

FOOD PREMISES

Food premises are separated from refuse, storage, work shop,

office or other areas which may cause contamination of food
with undesirable micro-organisms, chemicals, filth, or other
extraneous matter
There is adequate ventilation to minimize dust odors, noxious
fumes or vapors in areas where they may contaminate food

WALLS

Internal walls are smooth, durable, resistant to corrosion,

non-toxic, impervious to water and non-absorbent
There are no cracks or crevices on internal walls or around
doors and windows
Internal walls are light in color

Internal walls have no skirting, picture rail or other

moulding. If there are any edges on walls they are at an angle
of at least 45ovto the horizontal to prevent lodgment of dust,
etc
Ledges and window sills are angled to prevent them from
being used as a shelf and their edges are rounded to asmooth
surface
H-bars and fixtures fit flush with the walls

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All joints and edges on walls are sealed

FLOORS

Floor surfaces are rigid, durable, slip resistant , corrosion

resistant, non-toxic, and impervious to water
Floors can be easily cleaned

Floors do not have cracks, crevices, holes or other defects

Floors drain easily

Floor drains are connected to a drainage system

All joints and edges on floors, and connecting equipment /

fixtures to floors are sealed.

CEILINGS

Ceilings are smooth, durable, resistant to corrosion, non-

toxic, and impervious to water
Ceilings do not have cracks, crevices, holes or other defects

Ceilings can be easily cleaned

Ceilings are light in color

Ceiling do not have a cover strip or other moulding fitted to

them

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All joints and edges on floors, and connecting equipment /
fixtures to floors are sealed.
Access panels are flush with the ceiling

Junctions of walls and ceilings are sealed

LIGHTS

Light fittings prevent dust, dirt and dead insects from

contaminating food
Light fittings have protective covers to prevent contamination
of food with broken glass
There is adequate lighting in all hand washing areas, dressing
and locker rooms, toilets, and in all areas where food and food
ingredients are examined, processed, or stored, and where
equipment is cleaned

WINDOWS AND DOORS

Windows have fly-screens which contain no holes and fit the

window leaving no gaps
Doorways are protected to exclude flying insects and birds
(e.g. through plastic strips, automatically closing doors)

WATER SUPPLY

Food premises and vehicles have an adequate supply of water

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HAND WASHING FACILITIES

There is an adequate number of hand washing facilities and

they are conveniently located
Notices stipulating hand washing requirements are displayed
in toilets and at entrances to food processing areas
Hand washing stations have a supply of hot and cold water,
foot or electronically operated taps, a supply of soap or
detergent, and paper towels
Adequate rubbish bins are located near hand washing
stations

PIPES, DUCTS, CONDUCTS, WIRING

Pipes, ducts, conduits and wirings are located on the exterior

surface of walls or concealed in walls, floors or ceilings where
practical
If the above is not practical, there is at least a 16 mm gap
between pipes, ducts, conduits, wirings and adjacent surfaces
to enable cleaning and inspection
Pipes, ducts, conduits and wirings are not installed in the
junction of floors and any vertical surfaces nor beneath
fixtures and equipment if this makes them difficult to clean
The gaps around pipes, ducts, conduits and wiring which pass
through ceiling, walls, or floors are sealed
The gaps around steam pipes which pass through ceiling,
walls, or floors are large enough to allow the pipe to be
cleaned

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There are no open drainage pipes nor opening for the
cleaning of drainage pipes inside food premises
Food conveyors located inside ducts or similar spaces can be
accessed easily for inspection, cleaning, and the control of
vermin
The internal walls of ducts through which conveyors run meet
the requirements specified for walls
Fixtures, pipes, ducts, conduits and wirings are not suspended
over working areas in such a manner that drip or condensate
may contaminate foods, raw materials, or food contact
surfaces
There are no wooden fixtures, fittings nor equipment

Work surfaces which come into frequent contact with liquids

are made of stainless steel
Equipment is constructed of materials that are impervious to
water, durable, non-toxic, and corrosion resistant
Equipment does not contain cracks or crevices

Equipment can be easily cleaned

Equipment is in a state of good repair

Equipment excludes vermin (e.g. there are lids on vats /

tanks)
Equipment is positioned so that all surfaces adjacent to it can
be easily cleaned
Equipment weighing more than 16 Kg is either sealed to the
adjacent surfaces, or mounted on wheels to make cleaning
easy

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Bolts and screws used to bolt equipment to any vertical
surface are flush with the vertical surfaces or counter-sunk
Plinths (the lower square of columns) have a smooth, level
surface, are at least 10 mm above the floor, and are rounded /
bull nosed at edges and corners
Legs and brackets on equipment is made of a smooth,
corrosion resistant material and are closed sealed. Brackets
with hollow are not used
Legs and brackets are securely fixed to the equipment to
prevent the lodgment of dirt, dust or grease
Legs and brackets create a space of 150 mm between the floor
and the bottom of the equipment to enable efficient cleaning
Brackets are sealed to their contact surfaces

Shelves are sealed or fixed at least 40 mm clear of adjacent

vertical surfaces
Shelves that form part of a shelving unit are at least 150 mm
above the floor
Motors and compressors are positioned so that they cannot
contaminate food
Aisles and working spaces between equipment or between
equipment and walls are sufficiently wide to permit
employees to perform their normal duties without
contamination of food or food contact surfaces with clothing
or personnel contact
Thermometers and other temperature measuring devices are
accurate, effective, and of sufficient number

COOL ROOMS (In addition to design construction rules above)

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Floors drain easily to a trapped floor waste outside the cool
room
Condensate from the evaporator units is collected and flows
to a drain outside the cool room
Cool room doors are fitted with a seal in good repair

The cool room has a thermometer which is accurate to ± -1oC

which is located so that it can accurately measure cool room
temperature and can be easily read

STORAGE OF RUBBISH

There are enough bins for the temporary storage of rubbish

These bins are kept clean and are well maintained

The bins are deodorized as necessary to avoid foul odors and

are kept free from vermin and insects
Bins are covered to prevent vermin and insects from entering
them
Bins containing material that can turn are kept on a paved
area, with free drainage, outside the food premises or in a
designated rubbish or refuse enclosure
Rubbish enclosures have an adequate supply of water

GREASE TRAPS

Grease traps, where practical, are outside the food premises

and are regularly cleaned

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VEHICLES

Food transport vehicles are constructed and maintained in

order to prevent food from being contaminated and to
prevent the deterioration of food
RATIO OF COMPLIANCE : NON-COMPLIANCE
(i.e. YES : NO)

FSA-5-Audit Check List Page 30 of 31

 AUDIT SUMMARY

SECTION OF AUDIT YES NO COMMENTS

RAW MATERIALS WAREHOUSE

FINISHED PRODUCT WAREHOUSE

PROCESSING

PACKAGING

PERSONAL HYGIENE REQUIREMENT IN FOOD

PREMISES

GENERAL PLANT AREA

DESIGN AND CONSTRUCTION OF FOOD PREMISES

FACTORY TOTAL RATIO OF

COMPLIANCE : NON-COMPLIANCE
(i.e. YES : NO)

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