Professional Documents
Culture Documents
A separate questionnaire shall be completed for each location for which certification is
required.
(2)
Any information detailed in the FSMS document are not required to reproduce in the
questionnaire but reference to the FSMS document must be made.
(3)
The SLSI will ensure the confidentiality of all information furnished by the applicant in this
questionnaire. This information is only disclosed to the designated auditors who are required
to sign a confidentiality agreement. The names of auditors and a copy of their confidentiality
agreement will be sent to the applicant prior to audit.
(4)
(5)
Upon completion questionnaire shall be returned with any other additional information to
system Certification Division of the Sri Lanka Standards Institution.
Issue: 04
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1.0
1.1
COMPANY PROFILE
Postal Address :
Tel : Phone :
Fax
: ...
GENERAL REQUIREMENT
No
Farming (Breeding) ?
Farming (Growing) ?
Processing (Animal perishable product) ?
Processing (Vegetable perishable product) ?
Feed production ?
Processing (Stable products) ?
Catering/Retail ?
Services ?
Equipment manufacture ?
(Bio) chemical manufacturer ?
Packaging material manufactures ?
Yes
No
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1.2
Documentation Requirements
Does the food safety management system documentation include the following:
Yes
1.3
HACCP Manual
No
Control of documents
Yes
No
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Control of Records
Yes
No
MANAGEMENT RESPONSIBILITY
No
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Has the Top management ensured that the food safety policy;
Yes
No
2.4
No
No
Yes
No
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2.6 Communication
2.6.1 External Communication
Yes
No
Other organizations that have an impact on, or will be affected by, the
effectiveness or updating of the food safety management system ?
2.6.2
Internal Communication
Yes
No
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2.7
No
No
Management Review
2.8.1
General
No
Has the review assessed the opportunities for improvement and the need
Doc No: FSMS F 11.0 02A
Issue: 04
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for changes to the food safety management system including the food safety
policy ?
2.8.2
Review input
2.8.3
Yes
No
Yes
No
Review output
Has the outputs of the Management Review actions related to the following;
Resource needs ?
3.0
Resource Management
3.1
Provision of resources
Yes
3.2
No
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3.2.1
General
Yes
Does the organization consider the education, training, skills and experience
in assigning personnel?
3.2.2
No
3.3
Ensured that personnel are aware of the relevance and importance of their
Individual activities ?
Yes
No
Yes
No
Infrastructure
Has the organization provided the resources for the establishment and Maintenance
of the infrastructure needed to implement the requirements of ISO 22000 : 2005 ?
3.4
Work Environment
Yes
No
Has the organization provided the resources for the establishment and
maintenance of the work environment needed to implement the requirements of
ISO 22000 : 2005 ?
4.0
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4.1
General
Yes
No
Yes
No
Yes
No
Has the organization planned and developed the process needed for the realization
of safe products ?
4.2
The like hood of introducing food safety hazard to the product through the
work environment ?
Food safety hazard levels in the product and product processing environment ?
Are the PRP(s) appropriate to the organizational needs with regard to food
safety ?
Appropriate to the size and type of the operation and the nature of the products
being manufactured and/or handled ?
Does the organization consider the following when establishing PPR programmes;
Issue: 04
No
Page 10 0f 26
Pest control ?
Personnel Hygiene ?
Does the documents specify how activities included in the PRO(s) are
managed ?
4. 3
4.3.1
General
Yes
No
Yes
No
Yes
No
Does the organization collect, maintain update and document all relevant
information needed to conduct the hazard analysis ?
4.3.2
Does the organization maintain records to demonstrate that the food safety team
has the required knowledge and experience ?
4.3.3
Product Characteristics
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Origin ?
Method of production ?
Yes
No
Yes
No
Composition ?
Packaging ?
Methods(s) of distribution ?
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4.3.4
Has the organization identified the statutory and regulatory food safety
requirements Related to the above ?
Intended use
Yes
No
Where raw materials, ingredients and intermediate products enter the flow ?
No
No
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4.4
Hazard analysis
4.4.1
General
Yes
No
Yes
No
Yes
No
Yes
No
Does the food safety team conduct a hazard analysis to determine which hazards
need to be controlled, the degree of controls required to ensure food safety, and
which combination of control measures is required ?
4.4.2
4.4.2.1 Has the organization identified and recorded all food safety hazards that
are reasonably expected to occur in relation to the type of product, type
of process and actual processing facilities ?
Is the identification based on the following ?
Experience ?
Are the step(s) (from raw materials, processing and distribution) at which
each food safety hazard may be introduced indicated) ?
4.4.2.2 Has the organization considered the following when identifying the
hazards;
4.4.2.3 For each of the food safety hazards identified has the organization
determined;
Doc No: FSMS F 11.0 02A
Issue: 04
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Yes
The acceptable level of the food safety hazard in the end product?
4.4.3
Hazard assessment
No
Does the organization conduct hazard assessment for each food safety hazard
Identified to determine;
Yes
No
Has the organization evaluated each food safety hazard according to;
4.4.4
Yes
No
Yes
No
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Yes
Its effect on identified food safety hazards relative to the strictness applied ?
4.5
No
4.6
Control measure(s)
Records of monitoring ?
No
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Does the HACCP plan documented include the following information for each identified
critical control point (CCP);
Yes
No
Food safety hazard(s) to be controlled at the CCP ?
Critical limits ?
Monitoring procedures ?
Records of monitoring ?
4.6.2
No
Has the organization identified control measures for each hazard that is to be
controlled by the HACCP plan ?
4.6.3
4.6.4
No
No
Issue: 04
No
Page 17 0f 26
Monitoring frequency ?
4.6.5
No
Does the HACCP plan specify the planned corrections and corrective actions
to be taken when critical limits do exceed ?
4.7 Updating of preliminary information and documents specifying the
PRPs and the HACCP plan
Does the organization update the following information, if necessary ;
Yes
Product characteristics ?
Intended use ?
Flow diagrams ?
Processes steps ?
Control measures ?
No
No
Does the verification planning define the purpose, methods, frequencies and
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Issue: 04
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The operational PRP(s) and the elements within the HACCP plan are
implemented and effective ?
Does the output of this planning is in a form suitable for the organizations
method of operations ?
Are the verification results recorded and communicated to the food safety team
Yes
No
Yes
No
Yes
No
Has the organization established and applied a traceability system that enables
the identification of product lots and their relation to batches of raw materials
processing and delivery records ?
Are the traceability records maintained for a defined period for system
assessment to enable the handling of potentially unsafe products and in
the event of product withdrawal ?
Does the organization ensure that when critical limits for CCP(s) are
exceeded or there is a loss of control of operational PRP(s), the products
affected are identified and controlled with regard to their use and release ?
Is there a documented procedure established and maintained defining the
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Are all corrections recorded together with information on the nature of the
nonconformity, its cause(s) and consequence including information needed
for traceability purposes ?
Are the data derived from the monitoring of operational PRPs and CCPs
evaluated by designated person(s) with sufficient knowledge and authority
to initiate corrective actions ?
Are the corrective actions initiated when critical limits exceeded or when
there is a lack of conformity with operational PRP(s)
No
Evaluating the need for action to ensure that nonconformities do not recur ?
General
Yes
No
Does the organization handle nonconformity products by taking
action(s) to prevent the nonconformity product from entering the food
chain ?
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Yes
The food safety hazard(s) of concern has(ve) been reduced to the defined
acceptable levels ?
The product still meets the defined acceptable level(s) of the food safety
hazard(s) of concern despite the nonconformity ?
No
Are the all lots of product that have been affected by a nonconforming
situation held under control of the organization until they have been
evaluated ?
4.10.3.2
Does the organization take actions to release each lot of product affected
by the nonconformity, when any of the following conditions apply ;
Evidence other than the monitoring system demonstrates that the control
measures have been effective ?
4.10.3.3
Disposition of nonconforming
products
Does the organization evaluate, if the lot of product is not acceptable for release is
it handled by one of the following ?
Yes
No
Issue: 04
No
Page 21 0f 26
4.10.4 Withdrawals
Yes
No
Yes
No
Are the cause, extent and result of a withdrawal record and report to the
top management as input to the management review ?
Does the organization verify and record the effectiveness of the withdrawal
programme through the use of appropriate technique (eg: mock withdrawal
or practice withdrawal)
No
Does the food safety team plan and implement the processes needed to validate
control measure combinations, and to verify and improve the food safety
management system?
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Yes
No
Yes
No
Issue: 04
No
Page 23 0f 26
to requirement ?
Yes
Take appropriate action for the equipment and any product affected, if the
Measuring equipment id nonconforming ?
No
Internal audit
Yes
Do the periodic audits evaluate the degree to which the food safety
management system has been effectively implemented and updated ?
Does the organization plan the audit programme taking into consideration
the importance of the process and areas to be audited ?
Does the organization plan the audit programme taking into consideration
the updating actions resulting from previous audits ?
Does the audit process and auditor assignment ensure objectivity and
Impartiality ?
Issue: 04
No
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5.4.2
Does the food safety team systematically evaluate the individual results
of planned verification ?
5.4.3
No
No
Does the food safety team analyze the results of verification activities,
including the results of the internal audits and external audits ?
To confirm that the overall performance of the system meets the planned
arrangements and the food safety management system requirements
established by the organization ?
To identify the need for updating or improving the food safety management
system ?
5.5 Improvement
5.5.1
Continual Improvement
Yes
Does the organization plan and manage processes necessary for the
continual improvement of the Food Safety Management System ?
Issue: 04
No
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Does the top management ensure that the food safety management system
is continually updated ?
Does the food safety team evaluate the food safety management system at
planned intervals?
No
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