FOOD SAFETY SYSTEM CERTIFICATION (FSCC) 22000 CHECKLIST

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--- MANAGEMENT RESPONSIBILITY ---
[ ] Food Safety Policy Statement
[ ] Management Review Frequency (Monthly, Quarterly, Semi-Annually, Annually)
[ ] Number of Management Review Participants
[ ] Date of Last Management Review
[ ] Summary of Key Decisions and Action Items from Last Management Review
[ ] Evidence of Resource Allocation (e.g., budget, personnel) (Documented Budget, Staffing Plan, Both, Other (Specify))
[ ] Description of Food Safety Roles and Responsibilities (e.g., Food Safety Manager, Quality Control)
[ ] Upload Proof of Management Training/Competency

--- PLANNING AND RISK ANALYSIS ---
[ ] Describe the methodology used for hazard identification (e.g., brainstorming, HACCP team meetings).
[ ] What hazard identification techniques are employed? (What-If, FMEA, Checklist, HACCP Team Review, Other (Specify))
[ ] Number of team members participating in the HACCP team.
[ ] Date of the last Hazard Analysis Review.
[ ] Describe the risk assessment criteria used (likelihood and severity).
[ ] Is a Risk Prioritization Matrix used? (Yes/No) (Yes, No)
[ ] Upload the documented Hazard Analysis and Risk Assessment.
[ ] Describe the process for validating the Hazard Analysis and Risk Assessment.
[ ] Frequency of review for the HACCP plan (e.g., annually, bi-annually) (Annually, Bi-annually, Other (Specify))
[ ] Name and position of the person responsible for maintaining the HACCP plan.

--- SCIENCE-BASED PREREQUISITE PROGRAMS (PRPS) ---
[ ] Water Quality - pH Level
[ ] Water Quality - Microbial Count (CFU/mL)
[ ] Pest Control Program Type (e.g., IPM, Chemical) (IPM, Chemical, Integrated Approach)
[ ] Cleaning & Sanitation Frequency (Select all that apply) (Daily, Weekly, Monthly, As Needed)
[ ] Last Pest Control Service Date
[ ] Describe Equipment Cleaning Procedures
[ ] Upload Recent Pest Control Service Report
[ ] Waste Management System Type (On-site disposal, Off-site disposal, Recycling)
[ ] Cleaning Chemical Name

--- CONTROL OF OPERATIONS ---
[ ] CCP 1: Temperature Monitoring Frequency (hours)
[ ] CCP 2: Time of CCP Monitoring (e.g., 14:00)
[ ] CCP 3: pH Measurement (units)
[ ] CCP 4: Method of Verification of Cooking Process? (Temperature Probe, Visual Inspection, Time-Based Criteria)
[ ] CCP 2: Description of Corrective Action Procedures
[ ] Last Validation Date of CCP 1
[ ] CCP 4: What critical limits are monitored? (Temperature, pH, Moisture Content, Time)
[ ] CCP 1: Upload Recent Monitoring Records (PDF/Excel)

--- PRODUCT REALIZATION ---
[ ] Detailed Description of Manufacturing Process Flow
[ ] Batch Size / Production Volume per Run
[ ] Raw Material Sourcing Strategy (Approved Suppliers only, etc.) (Approved Supplier List Only, Approved Supplier List with Periodic Audits, Approved Supplier List with Contracts, Other (Specify in Long Text))
[ ] Supplier Approval Documentation (Latest)
[ ] Date of Last Raw Material Receiving Inspection
[ ] Time Raw Material Receiving Inspection Completed
[ ] Inspection Points During Production (Visual Inspection, Temperature Check, Metal Detection, Weight Verification, pH Measurement)
[ ] Record of Non-Conformances and Corrective Actions during Production
[ ] Packaging Material Verification Method (Visual Inspection, Certificate of Analysis, Supplier Declaration of Conformity)

--- VALIDATION, VERIFICATION, AND IMPROVEMENT ---
[ ] Last Validation Review Date
[ ] Summary of Last Validation Review Findings
[ ] Number of Internal Audits Conducted This Year
[ ] Internal Audit Findings - Overall Rating (Excellent, Satisfactory, Needs Improvement, Unacceptable)
[ ] Areas Requiring Improvement Identified During Internal Audits (PRPs, CCP Monitoring, Record Keeping, Training Effectiveness, Supplier Approval)
[ ] Latest Validation Protocol (e.g., CCP Validation)
[ ] Time of Last Corrective Action Review
[ ] Description of Corrective Actions Implemented Based on Audit/Validation Findings
[ ] Effectiveness of Corrective Actions â€“ Assessment (Fully Effective, Partially Effective, Not Effective)

--- DOCUMENTATION AND RECORDS ---
[ ] Document Control Procedures
[ ] Record Keeping Policy Description
[ ] Number of Document Revisions Maintained
[ ] Last Document Review Date
[ ] Document Approval Status (Approved, Pending Approval, Rejected)
[ ] Description of Record Retention Schedule
[ ] Verification of Record Availability (Yes, No)
[ ] Last Record Retention Schedule Review Date

--- TRACEABILITY AND RECALL ---
[ ] Recall Plan Description
[ ] Maximum Time to Initiate Recall (hours)
[ ] Recall Team Leader (Production Manager, Quality Assurance Manager, Operations Manager, Other (Specify))
[ ] Recall Communication Channels (Email, Phone, Website, Social Media, Press Release)
[ ] Last Recall Plan Review Date
[ ] Summary of Recall Simulation Exercise
[ ] Recall Plan Document
[ ] Method for Lot/Batch Coding (Sequential Numbering, Date and Time Stamp, Other (Specify))

--- PERSONNEL MANAGEMENT ---
[ ] Number of Food Safety Trained Personnel
[ ] Frequency of Food Safety Training (Minimum) (Annually, Bi-Annually, As Needed, Other (Specify))
[ ] Describe Personnel Hygiene Practices
[ ] What hygiene training is provided to personnel? (Handwashing, PPE Usage, Personal Cleanliness, Illness Reporting)
[ ] Date of Last Personnel Hygiene Training
[ ] Name of Person Responsible for Personnel Training
[ ] Describe procedure for reporting food safety concerns by personnel.
[ ] Signature of Person Confirming Personnel Training Records are Maintained

--- INFRASTRUCTURE AND EQUIPMENT MAINTENANCE ---
[ ] Frequency of Building Pest Control Inspections
[ ] Frequency of Equipment Calibration (e.g., thermometers)
[ ] Last Building Sanitation Audit Date
[ ] Description of Maintenance Program for Ventilation Systems
[ ] Equipment Surfaces â€“ Material Type (Select all that apply) (Stainless Steel, Plastic (Food Grade), Glass, Other (Specify))
[ ] Condition of Floors (Select one) (Excellent, Good, Fair, Poor)
[ ] Details of corrective actions taken for any infrastructure/equipment deficiencies identified
[ ] Upload a copy of Preventive Maintenance Schedules

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