Guideline to

Global Red Meat Standard

Version 6.0
 Summary and rating
Company Name: Location:
Address: Plant Representative:
Audit date: Position:
Auditor: Audit: First on-site audit
Complete audit

Findings are ranked as: A: In full compliance with the criteria of the standard Factor
B: Recommendation (factor multiplied by 0) 0
C: Minor non-conformity (factor multiplied by 1) 1
D: Major non-conformity (factor multiplied by 3) 3
K: Critical non-conformity against pre-defined criteria (Knockout- marked red in the checklist)

Total items rated B: 0 Total items rated C: 0 Total items rated D: 0 Total items rated K: 0

Recommendations must be A corrective action plan has to Major non-compliances have to be presented and closed Certificate cannot be issued.
implemented or dealt with by the be presented and closed out out within 28 calendar days after the completion of audit.
company before the next audit. within 28 calendar days after Based on the documented corrective actions the auditing
completion of audit. body decides whether a follow-up audit shall take place.

Error score: 0 Calculation of percentage:

Max error score: 1,499 ( Max. error score  actual error score) x 100%
Max. error score
Percentage: 100

Rating Groups:
100-95% compliance: Level I - Complete audit every year
94,9-90% compliance:Level II - Complete audit every year
<90% compliance: No certification shall be granted. A new audit is required.

Certification will not be granted if the audit results in three or more major nonconformities or if the compliance score is less than 90%.
Company:
Audit date: Guidelines
Auditor:
Only yellow marked cells are open for completion Version 6.0
"x" in relevant column gives automatical calculation of score 22 January 2019
"x" in column NA if not relevant 0 0 1 3 * W =

NA A B C D K W Score Notes
1. Management System

1.1 Management responsibility and commitment

1.1.1 The company shall establish a management system for quality, Verify that there is a documented management system,
food safety and animal welfare. The management system shall be including procedures for management of quality, food
documented, implemented, maintained and continually improved. safety and animal welfare as required by this standard.
3 Verification of implementation, maintenance and
development of the system is covered by several other
requirements - especially section 1.6 and 1.7.

1.1.2 The company shall identify the processes needed to ensure Verify that the documentation of the management
product safety and quality. The management system shall system is comprehensive. All production processes at
measure, monitor and analyse the processes and implement the production site shall be included. All processes
actions necessary to achieve planned results and continuous influencing food safety and quality shall be included.
improvement. 2 This is a general requirement to ensure that the
management system is comprehensive and that
relevant elements of the system are identified and
included.

1.1.3 Senior management shall ensure that all necessary resources and Verify that there is a documented organisational
information in a timely manner are available to support the structure, which defines functions, authority,
operation and monitoring of the processes and to ensure responsibilitiy and reporting relationship for people with
implementation, maintenance and improvement of the management responsibility related to food safety and
management system. quality. Documentation shall include documented job
Senior management shall establish a clear organisational structure, descriptions for all employees with management
which defines and documents the job functions, responsibilities and 2 responsibility. Job descriptions must include authority
reporting relationships for staff with management responsibility for and responsibility.
activities which could affect product safety and quality.
Documented job descriptions shall be available for all employees
with management responsibility.

1.1.4 All personnel shall have responsibility to report nonconformities and Evaluate practice for reporting problems regarding
potential risk related to quality and product safety to identified 2 quality and product safety throughout the organisation.
persons with management responsibility.
1.1.5 Senior management shall provide evidence of commitment to the Verify that management has communicated the
development and implementation of the management system and commitment to quality, animal welfare and food safety
to continually improving its effectiveness especially by to the organisation. See also section 1.7.
communicating to the organisation the importance of meeting the 2
requirements relating to quality and food safety and animal welfare.

1.1.6 The company shall have in place a Hazard Analysis and Critical Evaluate practice regarding responsibility and authority
Control Point system (HACCP) to demonstrate food safety of the HACCP team leader in relation to the HACCP
management. Senior management shall appoint a team leader system. Verify that a HACCP team leader has been
who, irrespective of other responsibilities, shall have the 2 appointed by senior management.
responsibility and authority to manage a HACCP team and report to
management on the effectiveness and suitability of the food safety
management system.

1.1.7 The company shall have a designated animal welfare officer who is Verify that a dedicated animal welfare officer has been
trained to supervise all matters/conditions relating to the welfare of formally appointed. Evaluate competence and training
animals. The animal welfare officer shall report directly to the 2 in relation to knowledge on animal welfare. Evaluate
company’s management. authority and responsibility especially in relation to
reporting to management.

1.2 Food safety policy

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1.2.1 Senior management shall establish a clear, concise and Verify that the company has a documented food safety
documented food safety policy and ensure that the policy is policy. Verify that the food safety policy is relevant to
appropriate to the role of the company in the food chain, conforms the type of company and the type of products. Verify
to legal requirements and agreed product safety requirements of 3 that the policy conforms to legal requirements and
customers agreed customer requirements as related to product
safety.

1.2.2 Management shall ensure that the food safety policy is understood, Verify that management has ensured that the policy
communicated and implemented at all levels throughout the has been implemented and communicated to
company 2 employees. Employees must have an understanding of
the policy, which is relevant to their function.

1.2.3 Management shall ensure that relevant measurable food safety Verify that management has identified measurable food
objectives are monitored to validate the safety of the products safety objectives that are relevant to the type of
(section 1.7) product - and that performance related to the identified
objectives is monitored. Verify that evaluation of food
2 safety objectives is included in the management review
and validated in relation to safety of the products.

1.2.4 The company shall have in place specific requirements for the Verify that there are specific requirements on control of
procurement of slaughter animals regarding control of prohibited prohibited substances in slaughter animals such as
substances such as hormones, antibiotics, medicines, heavy hormones, antibiotics, medicines, heavy metals and
metals and pesticides 2 pesticides, e.g Food Chain Information or specific
contracts with farmers.

1.3 Quality policy

1.3.1 Senior management shall establish a documented quality policy. Verify that there is a documented quality policy, which
The quality policy shall include the obligation to produce products in is relevant to the type of company and the type of
compliance with legislation and in accordance with agreed 2 products. Verify that the policy includes a commitment
customer requirements. to follow legal requirements and agreed customer
requirements as related to quality.
1.3.2. Management shall ensure that the quality policy is understood, Verify that management has ensured that the policy
communicated and implemented at all levels throughout the has been implemented and communicated to
company. 2 employees. Employees must have an understanding of
the policy, which is relevant to their function.

1.3.3 Management shall ensure that relevant measurable quality Verify that management has identified measurable
objectives are monitored (section 1.7). quality objectives that are relevant to the type of
product - and that performance related to the identified
2 objectives is monitored. Verify that evaluation of quality
objectives is included in the management review.

1.4 Environment and Working Environment Policies

1.4.1 Management shall establish environmental objectives. Relevant Verify that management has identified measurable
measurable objectives shall be monitored to ensure that the environmental objectives that are relevant to the type
environmental activities are in accordance with both legislation and of production - and that performance related to the
company requirements, including a continuous effort to reduce the identified objectives is monitored. Verify that the policy
external environmental impact of the production. 1 includes a commitment to follow legal requirements
and company requirements. Verify that there is a
continuos effort to reduce the environmental impact.

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1.4.2 The company shall demonstrate activities to reduce or minimise the Verify that the company can demonstrate activities that
external environmental impact. The environmental impact shall be may reduce the external environmental impact of
reviewed annually and be part of the management review (section production. Environmental monitoring programme shall
1.7) in order to improve sustainability of the production. A risk- 1 include monitoring of potential impact of the
based environmental monitoring programme shall be in place to environment on product safety. Verify that an
minimise the potential impact of the environment on product safety evaluation of activities is included in the management
review (section 1.7).

1.4.3 The company shall be responsible for worker health and safety. Evaluate documentation and records regarding work
This responsibility shall be established in an internal work safety safety issues in relation to the policy. Verify that the
organisation. Internal assessment of the workplaces shall be 1 company can demonstrate an internal work safety
carried out at least every 3 years. organisation. An internal work safety organisation may
be a legal requirement.

1.5 Internal audit

1.5.1 The company shall have a documented internal audit system in Verify that there is a documented audit plan, and that
place to cover the scope of the management system and all planned audits have been executed. Verify that the
elements of this standard. Internal audits shall be based on the planning of audits is based on past performance of
past performance of the activity and its significance in relation to activities and the significance of the activities in relation
quality, animal welfare and food safety. 2 to quality and food safety. Evaluate adequacy of the
scope of audit(s) as related to verification of
compliance with the requirements of the standard.

1.5.2 Trained and independent auditors shall make at least one internal Verify that auditors are competent (or have received
audit every 12 months to ensure that the management system documented training) and that they are independent in
conforms and complies with the requirements of this standard. relation to the activities they have audited. Verify that
Nonconformities and corrective actions shall be documented. 2 there is at least one internal audit per year. Audits shall
cover the entire management system. Verify that
corrective actions are documented.

1.6 Verification and improvement of the Management System

1.6.1 Management shall analyse the results of verification activities, Verify that results of audits and inspections have been
especially the results of internal and external audits and results of analysed by managers responsible for quality and food
inspections by authorities to confirm that the overall performance of safety to ensure that the management system meets
the management system meets the requirements of this standard 2 the requirements of this standard. Verify that the result
and the objectives of the company. This analysis is an input to the of this validation is included in the management review.
management review (section1.7).

1.6.2 Management shall ensure that the management system is Verify that updating activities are recorded and
continually updated by evaluating the management system at reported as an input to the management review. Verify
planned intervals. System updating activities shall be recorded and that any change or updating of the HACCP system is
reported as input to the management review (section 1.7). The reported and included in the management review.
management system, especially the HACCP system and food 2 Verify that the management system is evaluated at
safety related processes shall be reviewed in the event of any planned intervals at management reviews (section 1.7).
change that may impact food safety. Such a review shall evaluate
the need for changes to the food safety system, including the food
safety policy and food safety objectives.

1.7 Review of the Management System

1.7.1 Senior management shall establish a practice for an annual review Verify that senior management is involved in the
of the management system to ensure that procedures, production planning and implementation of an annual review of the
processes and resources are adequate and that the system in 2 management system. Senior management does not
place is still fit for purpose and continually improved. necessarily have to be directly participating in the
review.

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1.7.2 The review shall at least include an evaluation of: Evaluate documentation and records of management
Food safety policy and objectives, quality policy and review for adequacy. Verify that the results of the
objectives, environmental impact and objectives, HACCP system, evaluation is communicated to the relevant parties of
food fraud mitigation plan, food defence plan, audit results, the organisation. Verify that the management system
inspections by authorities, recall procedures, traceability system, has been updated according to the results of the
performance of suppliers, cleaning performance, consistency of review.
supply, complaints and customer satisfaction, measures taken to
improve animal welfare, training activities, updating of the 2
management system . The result of the review shall be
documented and include updated policies and objectives and
required improvements of the management system. Management
shall communicate information concerning development,
implementation and updating of the management system
throughout the organisation.

Section 1 Summary of section 1 - The management system Summary and conclusion on management
commitment, policies and objectives, and the
management review process.

2. Quality System

2.1 General Requirements

2.1.2 The scope of the quality system shall include all products and Verify that all products and processes at the production
processes relevant to the certified production site. The company site are included in the scope. Verify that control and
shall establish control and monitoring activities to ensure monitoring activities are appropriate, and that any
compliance with the requirement in this standard and customer 2 exclusions are justified and clearly defined. Verify that
requirements. Any justified and agreed exclusions shall be exclusions do not have any impact on food safety.
indicated on the certificate.

2.2 Legislation
2.2.1 The company shall ensure that both national and relevant Verify that the company has access to relevant
international legislation in export markets are known and complied legislation as related to the products and markets. The
with. This includes all processes and operations having an effect on company must demonstrate how they ensure
food safety and legislation in the country of manufacturing as well 2 knowledge on legislative requirements.
as the country of known destination for the products.

2.3 Customer Requirements

2.3.1 The company shall ensure that customer requirements are known Verify that agreed requirements from customers are
and that agreed requirements are complied with. implemented in product specifications, control
2 procedures, production design etc. The company must
demonstrate how requirements are implemented.

2.3.2 The company shall ensure that specific requirements agreed with Verify that specific requirements regarding traceability
individual customers regarding traceability and risk assessment of and risk assessment of the supply chain are complied
the supply chain are complied with. with - if such requirements are present. Some markets
or market segments may have specific requirements
2 regarding traceability. The company must explain how
such requirements are handled and incorporated into
the management system and procedures.

2.4 Product specifications

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2.4.1 Specifications (including special customer agreements) with a Verify specifications for adequacy of included product
description of product characteristics shall be available for finished characteristics (customer requirements). Verify that
products 1 there is product specifications for finished products.

2.4.2 Shelf life shall be established from data, experience, analyses or Evaluate how shelf life has been established. The
validated predictive models. company must demonstrate how they have reached to
the conclusion on shelflife of a product (which kind of
2 data has been used).

2.4.3 Shelf life data shall be available for pre-packed products. Verify that shelf life has been established for pre-
1 packed products. The company must demonstrate that
data is available for pre-packed products.
2.4.4 Shelf life guidelines for bulk products shall be available for Verify that shelf life guidelines are available for bulk
customers. products. The company must demonstrate how
1 guidelines for shelflife of bulk products is
communicated to customers.
2.4.5 Specifications for packaging and shipping shall be available. Verify that packaging and shipping specifications are
available. verify that information related to temperature
requirements and other aspects of product safety
1 and/or shelflife of products is being considered.

2.4.6 Procedures must be in place to secure correct labelling of products. Verify that procedures are in place for correct labelling
Finished product shall be labelled according to the applicable food of products. The company must demonstrate that
regulations in the country of intended sale. Finished products products are packed in correct packaging and correctly
intentionally or potentially containing allergenic materials shall be labelled according to product specifications. Special
labelled according to the allergen labelling regulations in the 1 attention is required in case of changes to product
country of destination. recipe, raw materials, supplier of raw materials, country
of origin of materials, legislation and allergens.

2.5 Nonconforming products

2.5.1 All handling, disposal and control of nonconforming products shall Verify that there is a documented procedure for
be defined in documented procedures, including determination and handling, disposal and control of nonconforming
implementation of corrective action in the event of any significant products. Verify that appropriate actions has been
nonconformity relating to product safety. Records of actions shall taken in case of system deviation.
be kept together with justification of the action taken. In case of 2
systematic deviations, documented improvement activities shall be
initiated.

2.5.2 Products that do not comply with product specifications or do not Verify that procedures for product identification are in
conform to the monitoring results shall be identified. place for non-conforming products. The company must
2 demonstrate how products are identified, including
identification of nonconforming products.
2.5.3 The company shall prepare and implement appropriate product Verify that non-conforming products are handled in a
hold and release procedures for nonconforming products. way to prevent unintended use or delivery of
2 nonconforming products. Verify that food is rejected
when contaminated, or if appropriate, treated or
processed to eliminate the contamination.

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2.5.4 An appointed member of staff shall assess nonconforming Verify that specific employees have been appointed to
products. If appropriate, the customer shall be involved in the assess nonconforming products. The company must
assessment. explain in which cases the customer shall be involved
2 in the assessment. This may be the case for private
label products. Evaluate records of customer
involvement in assessment of product nonconformity.

2.6 Product development

2.6.1 A procedure for the implementation of new products and processes Verify that a procedure for implementation of new
or changes of existing products and processes shall be in place. products and processes is in place. The company must
explain how new products and processes are
implemented. It is important to ensure that new
1 products are safe and new processes can produce
safe products. The need for a hazard analysis must be
considered in all cases, also in case of changes in
existent products and processes.

2.6.2 Product formulation, manufacturing processes and the fulfilment of Verify that the development of new products is based
product specification shall have been ensured by factory trials and on testing, prediction, research, scientific studies or
product evaluation. based on experience from similar products. The
company must explain how it is ensured (verified and
2
validated) that products meet the specified
requirements and product safety.

2.6.3 The product shall be incorporated in the HACCP-system before Verify that it is ensured that new products and
production of final products (intended for sale) takes place. processes are included in the HACCP-system before
production takes place. The need for a hazard analysis
shall be considered in all cases. The company must
demonstrate how new products and processes are
3
incorporated in the HACCP-system. Demonstrate how
the HACCP-team leader is involved in the decisions.

2.7 Sales
2.7.1 When an order is placed, the execution of that order shall be Verify that orders are incorporated in production
incorporated into production planning according to agreed order. planning in accordance with agreed requirements with
1 the customer. The company must demonstrate how
customer requirements are communicated to
production planning.
2.7.2 Customers shall be notified of any changes made to the agreed Verify that customers are notified in case of changes to
order agreed orders. The company must demonstrate criteria
1 for notifying customers and how this notification is
made.
2.7.3 The consistency of supply and levels of customer satisfaction shall Verify that procedures are in place for monitoring of
be regularly monitored. The results of this monitoring shall be customer satisfaction and consistency of supply.
included in the management review (section 1.7). 1 Evaluate monitoring results for regularity. Verify that
the results of monitoring is included in management
review.

2.8 Complaints procedures

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2.8.1 The company shall have a procedure for handling complaints and Verify that procedures are in place for handling of
complaints data to control and correct shortcomings in quality and complaints. The company must explain how complaints
product safety. The customer shall be informed on the result of the are handled and how data is used to correct
handling of the claim. 2 shortcomings in quality and product safety. Verify that
customers have been informed on the result of
handling claims.

2.8.2 Complaints shall be assessed by an appointed member of staff. Verify that persons with adequate authority and
2 responsibility are appointed to assess complaints.

2.8.3 Management shall evaluate complaint data to identify any problem Verify that complaint data are analysed to identify
related to the management system and to identify possibilities of possible general problems in relation to quality and
improvement. This evaluation shall be included in the management 2 food safety. Verify that evaluation of complaint data is
review (section 1.7). included in the management review.

2.9 Traceability
2.9.1 The slaughterhouse shall maintain a traceability system, enabling The company must explain the traceability system and
tracing and tracking of products to a group of primary producers. the auditor must verify that the system is implemented.
(K) The company shall be able to demonstrate the
implementation. Verify that it is possible to trace and
track products to a group of primary producers. The
company must explain the definition of "group of
3 primary producers" to identify the level of traceability.
The group of primary producers could be defined by a
time slot, type of producer, location etc. The auditor
may conduct a traceability test during the audit, if
necessary.

2.9.2 All slaughter animals delivered shall be identified with a unique The company must explain how supplier identification
supplier number. Alternatively another method for securing is ensured at the point of delivery. Verify that it is
traceability to the supplier shall be implemented. possible to trace the slaughter animals to the primary
3 producer, who has delivered the animals. Suppliers
must be identified by a supplier number (on ear tags,
tatoo etc.) or via transport documents and logistic
system.

2.9.3 All carcases shall be identified by a slaughter number, which can The company must demonstrate connection between
be traced to a supplier number and the time of delivery. supplier number and slaughter number. Traceability
3 from carcass to supplier must remain until cutting up
the carcass.
2.9.4 The company shall maintain a traceability system enabling tracing Verify that a traceability system is in place enabling
and tracking (one step forward and one step backwards) of tracking and tracing of ingredients and materials, which
ingredients, packaging, nets or similar material in direct contact may come in direct contact with meat. The company
with food at batch level. shall be able to demonstrate the implementation. The
2 company must define the batch level for the traceability
system. The auditor may conduct a traceability test
during the audit, if necessary.

2.9.5 The company shall establish, implement and maintain appropriate Verify that procedures are in place to record final
procedures and systems to ensure a complete record of in-process products produced within a defined time slot. Verify
material or final product and packaging throughout the production that procedures are in place to record packaging
process. 2 materials (in contact with products) used for the
different type of products within a defined time period.

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2.9.6 The company shall establish, implement and maintain appropriate Verify that procedures are in place to ensure that the
procedures and systems to ensure a record of purchaser and purchaser (customer) and delivery destination for meat
delivery destination for all meat products. products are recorded. The company must explain the
2 system for recording of delivery destination to ensure
the possibility to recall products. The level of tracking
and tracing of products must be defined.

2.9.7 Finished products shall be marked with an identification Verify that finished products are marked with an
(establishment) number and a lot and date mark. The identification identification number and mark(s) that includes
number shall make it possible to identify the producer, production information which is sufficient to enable tracing.(date,
site and country of origin. The date mark shall indicate date of 2 lot number etc.). The company must explain how
production or date of packing. The date mark may be used as a lot tracing and tracking can be done based on the
mark. identification marks of finished products.

2.9.8 Where the product has a specific provenance claim it shall be If there are products with specific provenance claims
possible to verify the source of the provenance claim; either (organic, location, feeding, animal welfare, branding
through verification of the traceability system or verification of the etc.), the company must demonstrate how to ensure
methods of identification used at the production site. using the right animals/meat for this type of production.
2 Verify that it is possible during production to ensure
that animals/meat in compliance with the provenance
claim are used (identification, separation etc.) for the
specific production.

2.9.9 Traceability of all edible parts of the carcass shall be maintained Verify that traceability to the carcass is maintained for
until the carcass is deemed fit for human consumption, which all edible parts until the carcass has been approved.
includes blood for human consumption. This can be done by identification, sequencing etc. It
3 may be necessary to approve some parts on a batch-
level (for example blood for human consumption).

2.9.10 An annual test and evaluation of the traceability system shall be Verify that a test of the traceability system is made
carried out and documented. This evaluation shall be included in every year appropriate for the assortment. The test
the management review (section 1.7). must include tracing and tracking to a defined level of
3 traceability. Verify that the evaluation of traceability
systems is included in the management review.

2.10 Product Withdrawal and Recall Procedures

2.10.1 The company shall have a documented procedure for handling, Verify that there is a documented procedure for product
reporting and assessment of incidents, which leads to a product withdrawal or recalls. The company must demonstrate
withdrawal or recall. how a product withdrawal or recall is made. Verify that
2 procedures are in place for handling, reporting and
assessment of incidents in relation to product
withdrawal or recall.

2.10.2 The company shall appoint a Crisis Group responsible for dealing Verify that a Crisis Group has been established. Verify
with incidents, which may lead to a product withdrawal or recall. that that the Crisis Group can be contacted at all times.
The group shall be contactable all the time (24 hours a day). Evaluate the composition of the Crisis Group for
2 adequacy in relation to control of food safety and
effectively recalling products.

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2.10.3 Any affected products shall be traced, located and identified both Verify that any affected products are located. The
internally and externally. company must demonstrate how affected products are
located in case of a withdrawal or recall. It must be
2 possible to locate products already distributed to
customers, at cold stores, under transportation and
internally. The company must explain who is
responsible for locating the products.

2.10.4 In the event of a product recall, the authorities shall be informed in Verify that a procedure is in place to inform the
due time. authorities in due time in case of a recall. The company
must demonstrate how authorities are informed in case
2 of a product recall. Authorities must be informed if the
recalled product may pose a risk to public health.

2.10.5 In the event of a product recall, the Certification Body issuing the Verify that a procedure is in place to inform the
current certificate for the site against GRMS shall be informed Certification Body in case of product recalls. Verify that
within three working days of the decision to issue a recall. 2 the Certification Body has been informed in case of
product recalls.
2.10.6 Any course of action taken, which has led to a product withdrawal Verify that actions in relation to product recalls and
or recall, shall be documented. product withdrawals has been documented. Evaluate
2 documentation (systematic and comprehensive).

2.10.7 An annual test and evaluation of product withdrawal and recall Verify that an annual test of product withdrawal and
procedures shall be carried out and documented. This evaluation recall procedures are made. The test must include
shall be included in the management review (section 1.7). 2 locating products and information of authorities. Verify
that evaluation of recall procedures are included in the
management review.

2.11 Purchasing
2.11.1 The company shall establish, implement and maintain appropriate The company must demonstrate how outsourced
procedures and systems to ensure an identification of any activities are controlled (authority and responsibility).
outsourced production, inputs or services related to food safety. Verify that outsourced production and services are
1 identified. Typical examples of such activities are
cleaning, transportation, freezing of products etc. In
most cases there will be a contractual arrangement to
control such activities.

2.11.2 Documented specifications shall be available for all products, Verify that documented specifications for purchased
materials, utilities and services purchased or provided which have products, materials, utilities and services are available
an effect on quality or product safety. A defined specification review when needed. The company must demonstrate the
process shall be in place and specifications shall be maintained, 2 procedure for review of specifications before approval
securely stored and readily accessible when needed. and how specifications are maintained and stored.

2.11.3 A catalogue of meat suppliers to the production site shall be Verify that there is a listing of approved suppliers of
available and it shall be registered which species are delivered by meat specifying the species delivered by each supplier.
each supplier. Suppliers of raw/fresh meat shall be certified by a Verify that suppliers of meat to the production site are
GFSI approved standard. If suppliers of raw/fresh meat are not certified to a GFSI approved standard. The company
meeting this requirement, specific requirements for raw/fresh meat 3 must demonstrate how other suppliers are approved.
purchase shall be defined and documented. Evaluate documented and defined requirements for
non-GFSI certified suppliers in relation to quality and
food safety.

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2.11.4 The origin of all slaughter animals shall be known. (K) Verify that the country of origin of the slaughter animals
are known at the point of delivery. In case animals are
born in one country and grown in another country the
3 records must contain the name of both countries.
Evaluate records (systematic and comprehensive).

2.11.5 Production of slaughter animals shall be in accordance with a Good Verify that specific requirements are documented in
Agricultural Practice programme, which for pig production shall relation to production of slaughter animals. This could
include a risk based surveillance programme for Salmonella. be a Code of Practice or a certified farm assurance
standard – including animal welfare, health, use of
veterinary medicine, feed and traceability – made by
1 the company itself, an industry association or a private
sector body. Verify that for pig production it includes a
surveillance program for Salmonella in accordance with
the expected prevalence of Salmonella.

2.11.6 Suppliers of slaughter animals shall receive continuous feedback Verify that suppliers of slaughter animals receive
on quality aspects and health status of their animals. feedback on quality and health status of their animals.
1 This information may be part of the payment
information to the suppliers.
2.11.7 Ingredients, packaging and other materials shall be purchased from Verify that there is a catalogue of approved suppliers.
approved suppliers in compliance with purchasing specifications. A Verify that procedures for approval of suppliers are
catalogue of approved suppliers shall be available. 1 implemented. The company must demonstrate how
suppliers are evaluated and approved.

2.11.8 Use of non-approved suppliers shall be acceptable on a specific Verify that a procedure for use of non-approved
delivery provided that the facility of the supplier has been assessed suppliers is in place. The company must demonstrate
and the supply meets the specification. Any use of non-approved 1 that if non-approved suppliers are used, it will be
suppliers shall be subject to specific criteria that apply to the against specific criteria that apply to a specific delivery.
specific delivery and traceability shall be ensured.
2.11.9 Contracts shall be in place for hauliers, external storage facilities, Verify that contracts are in place with external
pest controllers, cleaning contractors and laundry suppliers. suppliers. That external suppliers are identified.
Transport vehicles must be approved for animal
1 transport. Any condition that can pose a risk to food
safety must be part of the contract with cleaning
contractors and laundry suppliers.

2.11.10 Transport of meat and meat products shall be subject to specific Verify that specific requirements regarding hygiene and
requirements regarding hygiene and temperature and shall be temperature is part of the agreement (specification)
transported under conditions which minimise the potential for 1 with suppliers of transport.
microbial, chemical or physical contamination.

2.11.11 Any process equipment, materials or packaging that come into The company must demonstrate how approval is
contact with the meat shall be approved or certified for use in the made. Verify that approval of suppliers includes a
production of food for human consumption. requirement that supplied products shall be approved
1 or certified for use in the production of food for human
consumption.

2.11.12 Approval of suppliers shall be based on a documented risk Verify that a documented risk assessment has been
assessment. Special attention should be placed on evaluating risk made in relation to the different type of suppliers.
of food fraud. Externally sourced materials and services, which Suppliers of materials and services which have an
have an effect on food safety shall be identified and conform to 3 effect on food safety must be evaluated against food
food safety requirements, including food fraud mitigation plan safety requirements, including food fraud mitigation
requirements. plan requirements.

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2.11.13 Quality requirements to the supplier shall be based on company The company must demonstrate how quality criteria
requirements and experience with the particular supplier. are defined and how suppliers are evaluated. Verify
1 that quality requirements to the supplier are based on a
combination of company quality requirements and
experience with the individual supplier.
2.11.14 The performance of suppliers shall be continually reviewed. The Verify that performance of suppliers are monitored. The
results of evaluations, investigations and follow up actions shall be method of monitoring must be based on experience
recorded. The need for supplier audits shall be based on with the individual supplier and risk assessment.
experience of the product or service and risk assessment. This Monitoring of performance may include audits,
evaluation shall be included in the management review (section 2 questionnaires and evaluation of products and
1.7). services. Verify that the evaluation of supplier
performance is included in the management review.

2.12 Control of documentation and records

2.12.1 All documents in the management system shall be comprehensive Verify that documents are approved. The company
and approved. 1 must demonstrate how documents are developed and
approved.
2.12.2 All documents in the management system shall be controlled and Verify that documents are controlled and identified. The
uniquely identified including relevant documents of external origin. company must demonstrate the control of documents,
1 including issuing, approval, distribution and
identification of documents.
2.12.3 All documents in the management system shall be updated Verify that documents are updated. Special attention
whenever necessary. should be brought to changes of documents. Formal or
1 structural changes of documentation, including
organisation charts must be updated annually.

2.12.4 Documents shall be securely stored and readily accessible when Verify that documents are securely stored and
needed. Documents shall be accessible at relevant points accessible at relevant points throughout the company.
throughout the company, and remain legible and readily 1 All relevant documents must be available in writing or
identifiable. electronically.
2.12.5 Unintended use of obsolete documents shall be prevented. Verify that obsolete documents are identified and that
Obsolete documents shall be identified as such and kept for a unintended use is prevented. Verify that obsolete
minimum of 3 years. documents are kept for minimum 3 years.
1

2.12.6 Records shall be kept for a defined time (minimum 1 year) in Verify that records are properly kept to avoid loss and
accordance with the shelf life of the products. A back-up system changes. Verify that a back-up system is in place.
with defined frequencies shall be in place for electronic records. All 1 Verify that records are kept for a defined time in
records shall be properly kept to avoid loss and changes. accordance with shelf life of the products. The defined
period for product shelflife must be realistic.
2.12.7 Only authorised personnel may alter records. Original records shall Verify that change in records is traceable, and that only
not be deleted. 1 authorised persons make change in records. Original
records are not deleted.
2.12.8 The person recording or altering records shall sign and date the Verify that alterations in records are dated and signed.
alteration in question. A password is required for electronic For electronic recordings a password is required to
recording. 1 ensure that unintended change of records is avoided.
Alterations must be traceable to the person, who made
the alteration.

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Section 2 Summary of section 2 - the quality system Make a summary and conclusions on the development
and implementation of the quality system, including
handling of documentation and records, legislation,
customer requirements and product specifications.
Make a summary and conclusion on traceability,
product recall and control non-conforming products.
Conclusions on purchasing, product development,
sales and handling of complaints shall also be included
in the summary of this section.

3. Food safety system

3.1 General requirements

3.1.1 The scope of the food safety system shall include all products and Verify that all products and processes at the production
processes relevant to the certified production site. The company site are included in the scope. Verify that documented
shall establish, implement and maintain documented and detailed procedures for food safety are included in the
procedures and instructions for all processes and operations 3 management system as specified by this standard.
having an effect on food safety. Any justified and agreed exclusions Verify that exclusions do not have any impact on food
shall be indicated on the certificate. safety.

3.1.2 The company shall evaluate and update the food safety system to Verify that the food safety system is updated and
ensure that the system reflects the activities of the company and reflects the activities of the company (all activities at
incorporates the most recent information on the food safety the production site are included) and that the result of
hazards subject to control. The evaluation shall be included in the 2 the hazard analysis is included. Verify that the
management review (section 1.7). evaluation of the food safety system is included in the
management review.

3.1.3 Where the company chooses to outsource any process that may Verify that outsourced processes are documented and
affect end product conformity, the company shall ensure control controlled by the management system. Control may
over such processes. Control of such outsourced processes shall 2 include specifications, contracts, inpection,
be documented within the management system. performance monitoring, audits, certificates etc.

3.1.4 The company shall have a documented procedure to ensure that Verify that there is a documented procedure for
any product, which does not conform to food safety requirements, identification of products, which does not conform to
is clearly identified and controlled to prevent unintended use or 3 food safety requirements.The company must
delivery demonstrate how they assess nonconformity in relation
to the food safety requirements.
3.1.5 The company shall have procedures to manage potential Verify that procedures are in place to manage
emergency situations and accidents that can impact food safety, emergency situations and accidents. The company
including fire and disruptions of water and energy supplies. must demonstrate that they have an emergency plan
1 that includes emergency situations and accidents such
as fire, disruptions of water and energy supplies, etc.
Management authority and responsibility must be
defined.

3.1.6 Procedures shall be in place to manage unforeseen hazards Verify that procedures are in place to manage
(sabotage, vandalism, natural disasters etc.). unforeseen hazards such as sabotage, vandalism,
natural disasters etc. The company must demonstrate
that they are ready to manage such unforeseen
1 hazards. Food Defence Plan and Food Fraud
Mitigation Plan must be included. Management
authority and responsibility must be defined.

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3.1.7 Procedures shall be in place to control the risk of allergens. This Verify that the risk assessment as regards to allergens
shall include risk assessment of allergen cross contact and is included in the Hazard Analysis. Special attention to
implemented controls to reduce or eliminate the risk of cross risk of cross contact should be made. The potential for
contact. Risk assessment of allergens shall be included in the allergen cross contact and for contamination may be
Hazard Analysis. reduced by adequate food safety controls and
operating practices or effective design, including
3 separation of operations in which allergen cross
contact and contamination are likely to occur. Evaluate
location, time, partition, air flow systems, dust control
systems, enclosed systems or other means
implemented to reduce the risk of allergen
contamination.

3.1.8 The company shall make a documented food fraud vulnerability Verify that there is a documented food fraud
assessment and identify and address food fraud vulnerabilities vulnerability assessment. The company must identify
related to public health risk in a Food Fraud Mitigation Plan. possible food frauds related to its products. Public
health risk related to the identified frauds must be
estimated. Any vulnerabillities related to products,
processes and production site for the identified food
3 frauds must be adressed. The result of the assessment
is a set of food fraud vulnerabillities, which shall be
adressed in a Food Fraud Mitigation Plan. Food frauds
related to public health risk must be adressed.

3.1.9 The company shall have a documented Food Fraud Mitigation Plan Verify that the company has a documented Food Fraud
in place to mitigate the public health risks from the identified food Mitigation Plan that covers the scope of certification.
fraud vulnerabilities. The Food Fraud Mitigation Plan shall be 3 Verify that the evaluation of the Food Fraud Mitigation
supported by the management system (section 1.7). Plan is included in the management review.

3.1.10 The company shall perform a documented assessment of threats Verify that there is a documented assessment of
related to food safety. The identified issues shall be addressed in a threats related to food safety. The company must
Food Defence Plan that specifies the measures the company has identify possible threats related to its products,
implemented to mitigate the public health risks from the identified processes and production site. Public health risk
food defence threats. 3 related to the identified threats must be estimated. Any
issues which may have an impact on public health
must be adressed. The result of the assessment is a
set of threats, which shall be adressed in a Food
Defence Plan.

3.1.11 The company shall have a documented Food Defence Plan in Verify that the company has a documented Food
place to minimize the identified threats. The Food Defence Plan Defence Plan that covers the scope of certification.
shall be supported by the management system (section 1.7). 3 Verify that the evaluation of the Food Defence Plan is
included in the management review.
3.1.12 The company shall communicate appropriate information Verify that information regarding handling of products,
throughout the food chain regarding safety issues related to its preparation of products, storing of products, content of
products, in particular in relation to product information, contracts ingredients, content of allergens and other issues
and order handling. related to the safety of the products are included in
1 labelling, specifications, contracts etc. The company
must explain how they ensure that such information is
transferred down the supply chain.

Section 3 Summary of section 3 - the food safety system Make a summary and conclusion on the development
and implementation of the food safety system including
control of threats and health risks related to the
production and the products.

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4. HACCP System

4.1 General Requirements

4.1.1 Food safety control shall be based on Codex Alimentarius HACCP Verify that the HACCP system is based on Codex
principles and include relevant bacteriological, chemical and Alimentarius priciples. Verify that the system includes
physical hazards including allergens. The system shall be 3 PRP (or good manufactering practices) programmes.
systematic, comprehensive and thorough. The system shall include Verify that the system is documented.
PRP (prerequisite programme).
4.1.2 The scope of the HACCP system shall be defined per product or Verify that all processes and production lines at the
product category and per process line or process-location. Hazards production site are included in the HACCP system.
relevant to food safety shall be controlled in critical control points 3 Verify that hazards have been identified, documented
(CCP) and/or by PRP measures, including documented procedures and controlled in CCPs.
and work instructions.
4.1.3 Current risk assessments from industry organisations or other Verify that there is a documented risk assessment.
similar sources shall form the scientific and/or technical foundation. Evaluate the risk assessment (scientifique evidence,
The HACCP system shall be capable of accommodating change, technical foundation including historical data). The
such as advances in equipment design, processing procedures or 2 company must be able to demonstrate how the system
technological developments. accomodate to change (reviews of the risk assessment
as a result of change in production, technology,
methods etc.).

4.2 HACCP team

4.2.1 The management shall create a HACCP team consisting of Verify that a formal HACCP team has been
representatives from management, and from departments established. The team shall include representatives
responsible for production, quality, food safety and engineering. 1 from management in production and engineering
The HACCP team shall ensure that representatives with relevant departments.
knowledge are included in the team when required.
4.2.2 The HACCP team leader shall possess competent HACCP Verify that the appointed HACCP team leader possess
knowledge. 2 competent HACCP knowledge (education, certficates,
practical experience).
4.2.3 The HACCP team members shall receive training in the HACCP Verify that the HACCP team members have received
principles. training in HACCP principles. Training could be internal
1 or external training. In case of in-house training the
trainers must fulfill the requirements in section 4.2.2.

4.2.4 The HACCP team shall establish the requirements for HACCP The company must demonstrate the involvement of the
control. The quality department participates whenever required. HACCP team and the quality department in developing
2 and maintaining the HACCP system. Verify that
requirements for the HACCP system have been
established by the HACCP team.
4.2.5 The HACCP team shall document meetings in protocols or minutes. Verify that HACCP team meetings are documented.
2

4.3 Hazard Analysis

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4.3.1 A hazard analysis shall be carried out for all processes7product Verify that a documented hazard analysis has been
lines or product/product category should be based on the following made based on the Codex Alimentarius HACCP
elements:.Description of materials, including meat, ingredients, principles. Severity of consequences to public health
packaging specifications, product specifications, working risk and likelihood of occurrence must be argued by the
instructions and packing instructions; identification of intended use company. Reference can be made to scientifique
of the product, including consideration of consumers particularly materials, materials from industry associations,
susceptible to certain food hazards; flow diagrams for processes, 3 research organisations, universities, company data etc.
including returned products and re-work if relevant; identification Evaluate identified hazards and control of CCPs in
and assessment of severity of consequences and likelihood of relation to the hazards analysis made.
occurrence for all known bacteriologiuca, chemical and physical
hazards.

4.3.2 The HACCP team shall verify the accuracy of the flow diagrams The company must demonstrate how flow diagrams
used in the hazard analysis by on-site audit at least annually. The are verified. Verification activities must be documented.
verification shall be documented. 2 Evaluate documentation (systematic and
comprehensive).
4.3.3 The company shall ensure that allergenic ingredients are known The company must demonstrate how allergenic
and that the risk of cross contamination is assessed. ingredients are identified and controlled. Verify that
allergenic ingredients used at the production site are
3 known. Verify that risk of allergenic cross
contamination has been included in the hazard
analysis.

4.4 Control of Critical Control Points (CCPs)

4.4.1 Relevant hazards shall be controlled in CCPs, which shall be Verify that control of identified CCPs is documented in
identified using a systematic method. The control of CCPs shall be 3 a HACCP plan.
documented in a HACCP plan.
4.4.2 Each CCP shall include a definition of method and frequency of Verify that control methods of CCPs are documented
monitoring, identification of personnel responsible for monitoring and includes definition of method and frequency of
and a definition of records to be kept. 3 monitoring. Evaluate definition of authority and
responsibility as related to monitoring activity.

4.4.3 Control measures shall be in place for all relevant hazards to Verify that hazards identified in the hazard analysis are
prevent or eliminate the risk or reduce it to an acceptable level. controlled either by CCPs, GMP or PRP measures.
3 Verify that appropriate control measures are in place
for relevant hazards.
4.4.4 Relevant parameters shall be selected for monitoring every CCP Verify that monitoring is in place according to the
and these must be capable of demonstrating the conformity of the 3 HACCP plan. Evaluate practice related to capability of
control measure. ensuring product safety.
4.4.5 A critical limit shall be established for monitoring parameters to Verify that critical limits are established in relation to
ensure hazards are eliminated or reduced to an acceptable level. monitoring activities. The company should argue critical
3 limits (legal requirements, scientifique evidence,
historical data etc.).
4.4.6 For each CCP, specific corrective actions shall be in place, which Verify that specific corrective actions are in place in
come into force when the monitoring system shows results case of exceeding critical limits for monitoring activities.
exceeding the critical level. The person responsible for corrective 3 Authority and responsibility must be defined.
action shall be identified.
4.4.7 Corrective actions shall be recorded, including actions taken for Verify that appropriate actions are taken (corrective
products produced during the deviation, according to requirement 3 action) and are recorded in case of nonconformities
in section 2.5. (K) related to product safety.

4.5 Maintaining the HACCP system

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4.5.1 The company shall determine validation and verification activities. Verify that the frequency for verification and validation
Documented activities shall ensure the function of the control activities (audit, test etc.) in relation to the HACCP
measures and that the extent of monitoring is appropriate and system has been determined. Verify that verification
adequate. The results of the activities shall be recorded. The 2 and validation activities has been performed and
HACCP system shall also be reviewed in the event of any change recorded. Verify that the HACCP system has been
that could impact food safety. validated e.g. in connection with change.

4.5.2 The HACCP system shall be re-assessed annually to ensure that Verify that the HACCP system has been evaluated
the system is appropriate and adequate. The HACCP team shall annually by the HACCP team. Evaluation should
evaluate relevant aspects, including improvements that may have include reports on corrective actions, internal audits,
an influence on food safety. The results of the evaluation shall be 1 external audits and inspections by authorities. Verify
recorded. The evaluation shall be included in the management that the results of this evaluation is included in the
review (section 1.7). management review.

Section 4 Summary of section 4 - The HACCP system Make a summary and conclusion on the development
and implementation of the HACCP system.

5. Production site standards

5.1 Access
5.1.1 The company shall maintain controlled access to prevent Verify that the access to the production site is
unauthorised entry 2 controlled. Controlled access could be gates, guards,
locked doors with video surveillance etc.

5.2 External Areas

5.2.1 The factory area shall be clearly identified, and it must be located The company must be able to identify the limits of the
and maintained to prevent contamination from the environment and production area and how it is separated from other
enable the production of safe products. areas. Evaluate the location and maintenance of the
1 factory area in relation to prevention of contamination
from the environment, including roads, yards and
parking lots.

5.2.2 The surface of external areas shall be consolidated and properly The company must demonstrate that the surface of
drained. 1 external areas are consolidated and properly drained.

5.2.3 Vegetation on external areas shall be kept to a minimum and clear Verify that vegetation on external areas are kept to a
from the buildings. Vegetation must not provide a habitat for 2 minimum, and especially that vegetation is clear from
rodents. production facilities.
5.2.4 External areas shall be kept tidy to minimise the risk of pests. Verify that areas are kept clean and tidy, e.g.
maintenance of area, storing of equipment, and
1 practice for removing litter and waste.

5.3 Staff facilities

5.3.1 The company shall provide changing facilities with lockers, showers Verify that staff facilities include changing facilities with
and toilets. 1 lockers, shower facilities and toilets. Is there adequate
lighting to ensure evaluation of cleaning.

5.3.2 Smoking and eating is prohibited outside designated areas. Verify that smoking (including e-smoking) and eating is
prohibited except in designated areas. Eating food,
chewing gum, drinking beverages or using tobacco
1 shall be confined to other areas than where food may
be exposed - or outside the factory.

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5.3.3 The company canteen facilities shall have a self-assessment Verify that canteen facilities have a documented self-
programme. assessment programme, including handling,
1 preparation and storage of food. Evaluate the
programme in relation to reducing risk of contamination
of products.
5.3.4 The company shall provide temperature monitored refrigerators for Verify that there is refrigerators available for storing
storing lunch boxes. 1 lunchboxes. Verify that temperature is monitored and
that refrigerators are kept clean and tidy.

5.3.5 Staff facilities shall be designed and operated so as to minimise Verify that the design and operation of staff facilities
food safety risks. Canteens and staff facilities shall be kept clean include considerations on product safety issues (risk of
and tidy. 1 contamination of products) and are clean and tidy.

5.4 Buildings, facilities and process equipment

5.4.1 Buildings and facilities shall be suitable for the intended purpose. Verify that buildings and facilities are suitable for the
Production areas and process equipment shall not pose any risk of purpose of food production, maintained and easy to
contamination and shall be maintained and easy to clean. 2 clean.

5.4.2 Equipment shall be suitably designed for the intended purpose and Verify that equipment used is designed for the purpose
shall be used and stored so as to minimise food safety risk. of food production, maintained and easy to clean.
Equipment includes machinery, trays, bins, protective
clothing, knives etc. Verify that equipment and utensils
are designed, constructed and used appropriately to
avoid adulteration of food with lubricants, fuel, metal
2 fragments, contaminated water or any other
contaminants. Is equipment installed so as to facilitate
cleaning and maintenance of the equipment and of
adjacent spaces.

5.4.3 Plans showing the flow of materials, products, waste and human Verify that updated plans are available. Evaluate plans
traffic through the company shall be available. 1 (comprehensive).

5.4.4 Facility design, construction, layout and product flow shall minimise The company must demonstrate that production has
the risk of product contamination. been designed to minimise risk of product
contamination. Above mentioned plans may be used
for the demonstration. The plant must be suitable in
size, construction and design to facilitate maintenance
and sanitary operations. Verify that food contact
surfaces are corrosion resistant, made of nontoxic
2 materials and designed to withstand the environment,
cleaning compounds, sanitizing agents and cleaning
procedures. Verify that seams on food contact surfaces
are smoothly bonded to minimize accumulation of food
particles, dirt and organic matter to minimize the
opportunity for growth of microorganisms.

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5.4.5 Building plans showing water and waste pipes shall be available. Verify that updated building plans are showing water
pipes and waste water pipes. The water supply must
be adequate for the operations intended and must be
derived from an adequate source. Runnig water at a
suitable temperature, and under pressure as needed,
1 must be provided in all areas where required for the
processing of food, for the cleaning of equipment,
utensils, and food packaging materials or for employee
sanitary facilities.

5.4.6 Water (including steam and ice) used shall be potable or approved Verify that water supply is approved by authorities. If
by the authorities for the intended use, and subject to regular the water is not approved by authorities it must be
microbiological and chemical analysis. 3 verified that the water is potable (documentation).
Evaluate records of microbiological and chemical
analysis (frequency and points of sampling).
5.4.7 The company shall perform planned maintenance for process The company must demonstrate how they perform
equipment, buildings and external areas. A system of planned maintenance including frequency. Verify that the
maintenance shall be in place for all items of equipment, which may 1 company performs planned maintenance, especially as
be critical to product safety. related to items and equipment, which may be critical
to product safety.
5.4.8 Production of high-risk products shall be in designated areas to The company must demonstrate how they design
prevent the risk of cross-contamination. areas for high-risk products to avoid
3 crosscontamination. Verify that production of high-risk
products are separated (in time or space) from other
production.
5.4.9 Safety measures shall be taken to avoid reflux in water pipes and Verify that safety measures have been taken to avoid
access by rodents in waste pipes. reflux in water pipes and access by rodents through
2 waste pipes. Reference to design and plans can be
made.
5.4.10 Adequate facilities for hand washing and hand disinfection shall be Verify that facilities for handwashing and hand
provided at the entrance to production area. disinfection are provided at the entrance to production
area. Evaluate useability in practice. Washing and
2 sanitizing hands before starting work and after each
absence at the work station shall be possible.

5.4.11 Opening windows in production and adjacent rooms shall be fitted Verify that relevant windows are secured for entrance
2
with nets to avoid entrance of pests. of pests.
5.4.12 All doors shall be kept closed and, if necessary, secured to prevent Verify that relevant doors are kept closed. Evaluate
2
access by pests. practice.
5.4.13 Production rooms shall be kept tidy and clean. Verify that production rooms are kept tidy and clean.
During production tidying work must be an ongoing
2 process. Evaluate risk of contamination of products.

5.4.14 Rooms and areas adjacent to production rooms, including the Verify that relevant rooms are kept tidy and clean.
maintenance department, storage and depot rooms shall be kept 1 Evaluate risk of contamination of products.
tidy and clean.
5.4.15 Condensation shall not present a risk of contamination. Verify that rooms are kept ventilated and dry to avoid
problems with condensation. Verify that any
condensation present in production rooms are
2 controlled in order not to pose a risk to products.
Special attention should be brought to maintenance
and rebuilding taking place in production areas.
Evaluate risk of contamination of products.

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5.5 Foreign materials

5.5.1 The company shall have a procedure in place for controlling Verify that relevant foreign bodies are identified and
relevant foreign bodies. that the company has procedures in place to reduce
the risk of product contamination. Examples of relevant
foreign bodies are glass, hair, plastic, wood, metal,
2 knives and other tools. But also perspiration,
cosmetics, tobacco, chemicals and medicines applied
to the skin. Evaluate practice especially in deboning
and packaging areas (systematic and comprehensive).

5.5.2 The company shall have a documented procedure in case of glass Verify that there is a documented procedure to control
or hard plastic breakages. Products affected by breakages shall be risk of product contamination from breakage of glass or
subject to non-conformance procedures in compliance with section hard plastic. Evaluate procedure and practice in
2.5. 2 relation to reduction of risk and control of affected
products. Verify that corrective actions have been
implemented in case of incidents.

5.5.3 Windows in production and storage rooms posing a risk of product Verify that windows in production and storage rooms
contamination shall be secured against breakage. are secured against breakage. In areas with
unwrapped meat securing of windows is always
2 needed. In other areas risk of contamination must be
evaluated in relation to distance and risk of exposure.

5.5.4 Lights and flytraps posing a risk of product contamination shall be Verify that lights and flytraps are secured against
secured against breakage. breakage. Evaluate practice (see above) in relation to
2 distance and risk of exposure (systematic and
comprehensive).
5.5.5 Glass and hard plastic posing a risk within production, storage and Verify that glass and hard plastic in production areas
changing rooms shall be registered and checked regularly. 2 are registered and checked. Evaluate records in
relation to regularity of checking based on risk.

5.6 Pest control

5.6.1 An authorised contractor shall carry out relevant pest control. The Verify that there is a contract with an authorised
frequency of inspections shall be determined by risk assessment. contractor to carry out pest control. The contract must
Clearly defined responsibilities shall be established between the 1 include the frequency of inspection and defined
contractor and site management. responsibilities. Evaluate reports in relation to remarks
and actions taken.
5.6.2 The position of baits and flycatchers shall be identified on building Verify that position of baits and flycatchers are
plans. 1 identified on updated building plans. Evaluate
adequacy.

5.6.3 The activity and/or capture of insects and rodents shall be Verify that activity of insects and rodents are recorded.
recorded. Identified lack in pest proofing shall be recorded and Evaluate records in relation to actions taken and pest
there shall be a documented follow up. 1 proofing activity. Any lack of pest proofing must be
recorded.
5.6.4 In the event of infestation, or evidence of indoor pest activity, Verify that corrective actions have been implemented
immediate action shall be taken to identify products at risk and to in case of infestation, especially identification and
stop infestation. Any affected products should be subject to the 2 control of affected products. Evaluate documentation
non-conforming product procedure (section 2.5). Indoor pest and records as related to control of infestation and pest
activity and stop of activity must be documented. activity.

5.7 Waste

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5.7.1 Waste (of animal origin) not approved for human consumption shall Verify that waste (of animal origin) not approved for
be stored in closed rooms/silos/containers. human consumption (including SRM) are stored in
closed rooms/silos/containers and collected in specially
2 marked containers. Equipment used for collection of
SRM (including showels) must only be used for this
material.

5.7.2 Waste, plastic and cardboard shall be stored in closed containers The company must demonstrate the use of authorised
and regularly collected by authorised contractors. waste disposal contractors. Authorisation means
contractors must be approved by competent authority.
Waste must be so conveyed, stored and disposed of
as to minimize the development of odor, minimize the
potential for the waste becoming an attractant and
1 harborage or breeding place for pests, and protect
against contamination of food, food contact surfaces,
packaging materials, water supplies and ground
surfaces. Evaluate risk of product contamination.

5.7.3 Waste (of animal origin) not approved for human consumption The company must demonstrate a system to grade
including Specified Risk Material (SRM) shall be categorised their animal waste in different categories and document
according to type of waste and regularly collected by authorised the use of authorised waste disposal contractors.
waste disposal contractors. 2 Authorisation means contractors must be approved by
competent authority. Evaluate risk of product
contamination.

5.8 Handling of products

5.8.1 The company shall prepare and implement appropriate product The company must demonstrate the procedure for
release procedures, including procedures for re-work in relation to release of products. Verify that product release
nonconforming products. procedures are in place. The procedure may be based
on a hold/release procedure for non-conforming
2 products and a release procedure for all other
products, including control of quantity, product
identification etc. Evaluate practice in relation to
reducing risk of unintended release of products.

5.8.2 Appropriate facilities and procedures shall be in place to control the Verify that procedures are in place to control the risk of
risk of physical, chemical or biological contamination of product. contamination of products. Evaluate practice in relation
Any handling of products shall not pose a contamination risk. This to equipment, handling of products, work place, tools,
includes the use of processing aids and packaging materials. clothes etc. Food transported by conveyour must be
protected against contamination as necessary. If
contamination should occur the company must have
procedures in place to correct the situation. Tools or
3 equipment used for SRM must be specially marked
and used for this purpose only. Verify that compressed
air and other gases mechanically introduced into food
or used to clean food contact surfaces or equipment
are treated in such a way that food is not
contaminated.

5.8.3 Procedures shall be in place to ensure meat, ingredients and The company must demonstrate how they control shelf
packaging materials are used in the correct sequence and within life of stored process materials (meat etc.). Verify that
the allocated shelf life. procedures are in place to ensure the correct sequence
2 when using meat, ingredients and packaging materials
to ensure usage within the allocated shelf life.

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5.8.4 Procedures for handling of products (including rework) shall be in The company must demonstrate how products with a
place whenever a specific labelling claim is made. specific labelling claim are handled (meat, ingredients,
packaging, identification etc.). Verify that procedures
3 are in place to handle specific labelling claims. A
labelling claim could be "free from", origin, organic etc.
For traceability requirements see section 2.9.10.

5.8.5 Handling and storage of products containing allergens (including The company must demonstrate that allergens are
rework) shall be carried out so as to prevent cross contamination. identified and controlled. Verify that procedures are in
3 place for handling and storage of products containing
allergens. Evaluate risk of crosscontamination.

5.8.6 A procedure must be in place to avoid cross contamination in case Verify that the company has a list of meat based raw
of handling of meat or meat derivate from different animal species materials used at the production site indicating the
in the production. The production site shall have a list of meat meat species in the different raw materials used. Verify
based raw materials showing the content of different meat species. 3 that procedures are in place to avoid cross
contamination in case of handling and storage of
different species at the production site. Evaluate risk of
cross contamination.

5.8.7 Where high-risk products are manufactured, procedures shall be in The company must demonstrate control of high-risk
place to control meat, ingredients, equipment, packaging, production. Verify that procedures are in place to
environment and personnel to prevent product contamination (K) 3 control manufacturing of high-risk products. Evaluate
prevention of product contamination concerning
microbiology.
5.8.8 Where high-risk products are manufactured, there shall be physical Verify that high-risk products are produced in a
segregation between processing areas and other areas, especially 3 physically segregated area.
including finished handling areas.
5.8.9 Received meat, ingredients and packaging materials shall be Verify that meat, ingredients and packaging materials
inspected for quality and hygiene deviations. The inspection shall are inspected for quality and hygiene deviations. The
be recorded. On arrival control against the list of approved scope and criteria of inspections must be defined and
suppliers shall be made. results must be recorded. Evaluate practice including
2 scope, criteria and frequency of inspections made. The
defined level of inspection must be based on a risk
assessment and supplier evaluation.

5.8.10 Temperature for received chilled and frozen products shall be Verify that temperature of received chilled and frozen
recorded. 2 products is controlled and recorded.

5.8.11 All meat, ingredients and packaging materials not being in process The company must demontrate methods and criteria
shall be covered or stored to prevent contamination risks. for covering meat, ingredients and materials not in
process. Stored products shall always be covered.
2 Evaluate practice, especially in deboning and
packaging areas. Evaluate risk of product
contamination.

5.8.12 Packaging materials coming into contact with meat shall be Packaging materials, which may come in contact with
covered when not in process to prevent contamination risks. meat shall always be covered when not in process.
When transferred to high risk packing area specific
2 precautions shall be taken to avoid cross
contamination (unwrapping before entering the area).
Evaluate risk of product contamination.

5.8.13 Transport packaging shall be kept away from areas with unpacked Transport packaging materials must be identified
meat, meat products and ingredients or stored at a suitable 1 (pallets, cardboard boxes etc.). Evaluate risk of product
distance to prevent contamination risks. contamination.

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5.8.14 The identification of meat, ingredients and finished products shall The company must demonstrate how they identify
be unique meat, ingredients and finished products. Evaluate
1 practice for product identification, including meat,
ingredients and finished products.
Section 5 Summary of section 5 - Production site standards Make a summary and conclusion on production site
standards including external areas, buildings, facilities
and equipment, control of waste, pest and foreign
materials and handling of products.

6. Animal welfare

6.1 Animal welfare- general requirements

6.1.1 Animals shall be spared any discomfort, pain or injury, fear or Transport and killing animals may induce pain, distress,
distress and have the ability to express normal behaviour during fear or other forms of suffering to the animals even
transport, intake, lairage and movement to killing. (K) under the best available technical conditions.
Operators involved in the handling and killing of
animals shall take the necessary measures to avoid
pain and minimise stress and suffering of animals
during slaughtering. The company shall take into
account the best practice in the field and only methods
3 permitted according to legislation (or international
guidelines). Evaulate practice in relation to avoid pain,
distress or suffering of the animals. It is considered
avoidable when the company is not following legislation
or use permitted methods without reflecting best
practice. Verify that the company follow legislation and
the methods used are taking best practice into account.

6.1.2 The company shall keep records of the measures taken to improve Verify that records of the measures taken to improve
animal welfare. Evaluation of these records shall be included in the 2 animal welfare are included in the management review.
management review (section 1.7). Evaluate records.

6.2 Animal welfare - transport and unloading

6.2.1 Slaughter pigs (excluding sows and boars) shall be delivered to the Verify that slaughter pigs are delivered directly to the
abattoir directly from the primary producer. Food chain information slaughterhouse and not via auction or similar system. It
or equivalent must be available for all deliveries. must be possible to identify the supplier at the point of
delivery at the slaughterhouse. For all animals
1 delivered it must be possible to trace the full chain of
delivery. Evaluate records and documentation including
Food Chain Information (including zoonosis, medicine
etc.).

6.2.2 Only animals fit for transport must be transported. Verify that procedures are in place to ensure that only
3 animals fit for transport are delivered,, including
feedback to transporters and farmers.
6.2.3 For transport vehicles a documented procedure shall be in place in Verify that a documented procedure is in place in case
1
case of a breakdown. of breakdown of transport vehicles.
6.2.4 The company shall only use hauliers and vehicles approved for The company must demonstrate how it is ensured that
animal transport for delivery of animals for slaughter. only approved hauliers and vehicles are used. The
1 control may include contractual arrangements with
transporters. Verify that approved vehicles are used for
transport of animals to the slaughterhouse.

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6.2.5 The company shall perform spot checks on deliveries of animals for Verify that defined spot checks are made on deliveries
slaughter to ensure that space requirements have been met. to ensure that space requirements have been met.
1

6.2.6 Transport time shall be kept at a minimum. Transport time shall be Verify that transport time are recorded at all deliveries
recorded for each delivery and transport time shall not exceed 8 2 and does not exceed 8 hours.
hours.
6.2.7 Animal welfare shall be inspected by an ‘ante mortem’ inspector The company must demonstrate the procedure. Verify
during unloading and lairage. If an animal shows signs of disease that animals are inspected during unloading and
or injury, a Veterinary Officer shall decide whether the animal 3 lairage. Verify that sick or injured animals are
should be killed immediately or transferred to a special sick pen. immediately identified and killed (alternatively
transferred to a special sick pen).
6.2.8 Cleaning and disinfection of transport vehicles shall be monitored Verify that cleaning and disinfection of transport
and documented via spot checks. vehicles are monitored and documented. Evaluate
2 frequency of spot checks in relation to ensuring quality
of cleaning and disinfection (protection against
spreading animal disease).

6.3 Animal welfare - lairage, stunning and killing

6.3.1 Lairage facilities shall be designed, constructed and maintained, so Facilities shall be designed, constructed, maintained
as to safeguard the welfare of the animals at any given time. The and operated taking into account animal welfare
ramp shall be flexible and the angle must be maximum 20 degrees. considerations. Verify that lairage facilities ensure
There shall be a sprinkler system in the lairage to be used in warm 2 protection of the animals (according to the specific
weather. The lairage must be well ventilated. requirements of section 6.3.1). Evaluate facilities
(clean, temperature, protection from injury, ventilation,
sprinkler facilities).

6.3.2 Maximum lairage capacity shall be defined. Verify that the company has defined maximum lairage
capacity. The company must demonstrate that animal
2 welfare considerations have been made defining the
maximum lairage capacity (legislation and best
practice).
6.3.3 Sick pens shall be available for immediate use upon arrival at the Verify that at least one sick pen is available for use.
abattoir. The company must demonstrate that the sick pen is
3 actually being used in case of sick animals arriving at
the slaughterhouse.
6.3.4 The company shall ensure that no animal for slaughter is Verify that animals are approved for slaughter by a
slaughtered before a Veterinary Officer/Inspector has performed 3 Veterinary Officer or official inspector.
‘ante mortem’ inspection and approved the animal for slaughter.
6.3.5 The company shall inspect animals in the lairage regularly. Animal Verify that animals are regularly inspected. Animals
welfare at unloading, in the lairage and during movement to shall be protected (clean location, adequate
stunning must be observed in daily spot checks, which must be temperature, prevention from falling or slipping and
documented. protected from injury). Handling and housing shall take
normal behaviour into consideration (reduce risk of
2 fighting among the animals). Evaluate records of
inspections including background for inspection
frequency.

6.3.6 All animals for slaughter shall have access to fresh water. Animals Verify that animals have access to water at all times
kept in the lairage for more than 12 hours shall be fed. 2 and that animals are fed when necessary to avoid
suffering from prolonged time without feed.

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6.3.7 Lactating cows shall be milked at intervals of no more than 12 Verify that procedures are in place for milking of
2
hours. lactating cows.
6.3.8 No slaughter must be carried out without prior stunning of the Verify that procedures are in place for stunning of
animals 3 animals. Non penetrative captive bolt is required for
stunning prior to Halal slaughtering of ruminants.
6.3.9 Handling of animals prior to slaughter shall not compromise animal Verify that facilities and equipment used for stunning
welfare. Use of electric goads shall only be allowed when moving and killing are designed, constructed, maintained and
the animals into the final stunning area; electric goads shall only be operated to ensure animal welfare (section 6.1.2).
used on the rear of the animal, and when the animal can move 2 Verify that animals are handled taking into
forward; stunning and killing equipment shall be designed, built and consideration the normal behaviour of the animals.
maintained to prevent injury or lesions to the animals. Evaluate the use of electric goads and other tools used
to drive the animals forward.

6.3.10 A documented procedure shall be in place to control the Verify that a documented procedure is in place to
effectiveness of the stunning/killing equipment. This shall be control the stunning and killing equipment. Control is
performed as a documented spot check using two parameters, and made by a documented spot check including checking
include checking after stunning and after bleeding. Control and after stunning and after bleeding. Evaluate the checks
measures undertaken in the event of insufficient stunning/killing 2 (sample size, frequency) in relation to risk (including
shall be recorded. past performance). The check must include two
parameters to evaluate consciuosness of the animal.

6.3.11 Stunning systems using stunning gas shall have alarms in place if The company must demonstrate how the correct
the concentration of stunning gas should fall below a defined limit. concentration of stunning gas is defined and controlled.
The alarm must be regularly checked. 2 Verify that alarms are in place and checked at defined
intervals.
6.3.12 A back-up system for stunning animals shall be available in the Verify that a back-up system is in place in the stunning
stunning area. 1 area. Evaluate animal welfare considerations for use of
the back-up system.
6.3.13 Sticking shall be carried out in a continuous process and the Verify that operators are trained in stunning and
animals shall remain fully unconscious until death from bleeding. assessment of effective stunning of animals. Evaluate
Operators shall be trained in observing any signs of consciousness. 2 practice in relation to effectiveness of stunning, sticking
and bleeding (time stun-to-sticking, sticking of all
animals, effective bleeding).
6.3.14 A maintenance programme shall be in place for the stunning/killing Verify that stunning and killing equipment is maintained
equipment. Maintenance carried out shall be recorded. according to a planned maintenance program and that
2 maintenance activity is recorded. Evaluate records.

Section 6 Summary of section 6 - Animal welfare Make a summary and conclusion on the development
and implementation of animal welfare requirementa at
the production site.

7. Process Management and Production Monitoring

7.1 General requirements

7.1.1 Grading of carcases shall be based on an official method. Verify that an official method of grading of carcases is
used. The company must demonstrate how carcases
are graded. For pigs the method must be based on
1 measurement of meat percentage. For cattle the
method could be EUROP grading or similar. The
method used must be recognised by authorities.

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7.1.2 Process and work descriptions including packing requirements Verify that specifications, process and work
shall, where necessary, form the basis of all work undertaken. descriptions and packing instructions are widely used
to ensure consistent quality and product safety. The
2 company must demonstrate to what extent
documentation is necessary to ensure consistent
quality and product safety.

7.1.3 The maximum time allowed from slaughter to start of the chilling Verify that procedures are in place to ensure chilling of
process shall be defined. Time an temperature requirements for meat within a defined time after killing of the animal.
chilling of the carcass shall be defined. 2 The company must define maximum time allowed from
killing to chilling and argue relation to product safety
and quality.
7.1.4 Rooms that require cooling shall have a temperature control Verify that alarm systems are in place in rooms that
system and be fitted with an alarm system. require cooling. Alarm limits must be defined. Evaluate
3 practice in relation to product safety (authority and
responsibility in case of alarm).
7.1.5 Sterilisation equipment including automated machinery shall be Verify that equipment for sterilisation of tools and
monitored. The monitoring must be documented. machinery on the slaughterline are temperature
monitored and that the monitoring is documented.
2 Evaluate practice in relation to product safety (cross
contamination, past performance, result of verification
and validation activities).

7.1.6 Waste shall regularly be removed from the production process Verify that waste is regularly removed during process,
without posing a contamination risk. especially on the slaughterline and in deboning areas.
2 Evaluate risk of product contamination.

7.2 Slaughter
7.2.1 A procedure must be in place to avoid cross contamination in case Verify that a procedure is in place to avoid cross
of slaughter of different animal species at the same slaughter line. contamination in case of slaughter of different animal
species at the same slaughterline. Evaluate practice in
3 relation to cross contamination (separation in time or
space or other measures to reduce risk must be in
place).

7.2.2 An emergency procedure shall be in place in case of a breakdown Verify that a procedure is in place in case of
on the slaughter line before the point of evisceration. breakdown on the slaughterline before point of
1 evisceration. Evaluate practice especially handling of
non conforming carcasses and especially in relation to
product safety.
7.2.3 Faecal contamination shall be removed on the slaughter line. Verify that a procedure is in place for handling of
Alternatively, the carcass shall be dressed on a separate line. carcases with faecal contamination. The company
3 must demonstrate how the carcass is handled in case
of faecal contamination. Evaluate risk of cross
contamination.
7.2.4 The company shall ensure that an official Veterinarian Verify that all parts of the slaughter animal are officially
Officer/Inspector inspects all parts of the slaughter animal (“post inspected and approved. For traceability requirements
mortem inspection”) to ensure that it is fit for human consumption. 2 see section 2.9.3 and 2.9.11.

7.2.5 Health data of the individual animal shall be recorded at the Verify that health data of the individual animal is
slaughter line and informed to the animal supplier. 1 recorded at the slaughterline and informed to the
supplier.

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7.2.6 Knives and tools shall be sterilised between each carcass prior to Verify that knives and tools are sterilised between each
approval of the carcass for human consumption (“post mortem carcass. Sterilisation temperature must be at least
inspection”). 2 82C, or another equivalent sterilisation method may be
used.
7.2.7 The cooling and equalisation processes shall be defined, monitored The company must define the capacity of the chilling
and recorded. system. Verify that the process of carcass chilling is
defined. The process must be able to meet legislative
2 time/temperature requirements. Evaluate monitoring
and records (systematic and comprehensive).

7.3 Primal cutting, deboning and packing

7.3.1 Prior to primal cutting, carcases shall be visually inspected for any Verify that carcases are visually inspected for slaughter
slaughtering or hygienic deviations. Temperatures shall be and hygiene deviations. Criteria must be defined for
recorded via spot checks. In case of hot or warm cutting and this visual inspection. Verify that spot checks of product
deboning a procedure shall be in place to ensure proper chilling of 3 temperature are recorded. Evaluate practice
products. (frequency of inspection). Inspection must ensure
quality and product safety.

7.3.2 The conformity of product shall be continuously ensured during the Verify that product specifications and cutting
deboning process. Procedures shall be in place to avoid cross instructions are in place to ensure consistent quality.
contamination with other species. Evaluate use of specifications, instructions,
supervision, quality inspection, monitoring on the line
etc. Evaluate cleaning of cutting tables, sharpening of
tools, quality of working clothes and protective clothing
2 in relation to risk of contamination of products (foreign
materials). Verify that procedures are in place to avoid
coross contamination from other species (if relevant to
the production site).

7.3.3 Finished products shall be subject to a documented quality Finished products are products packed and ready for
inspection, which in case of pre-packed products, shall include shipping. The company must define the extent of
labelling, weight and count checks. The inspection of pre-packed inspection of finished products necessary to monitor
products shall be recorded. the consistency of quality. The scope and frequency of
inspection of finished products must be defined based
on past performance and risk assessment (including
2 extent of inpection made during production). Verify that
documented quality inspection is in place for finished
products. Evaluate inspection of finished products
(systematic and comprehensive). Evaluate records.

7.3.4 Where the control of packing parameters (vacuuming, packed The company shall identify and define packing
under controlled atmosphere, leakers) is essential to ensure parameters which are essential to ensure product
product safety and shelf-life, such parameters shall be monitored. safety and shelf life. Verify that such parameters
3 identified by the company are monitored. Evaluate
monitoring in relation to product safety (method and
frequency).

7.3.5 Before dispatch, product temperatures shall be checked and Verify that product temperatures are checked and
recorded in every shipment. recorded for every shipment (truck, container).
2 Evaluate practice and records, including method and
frequency.

Offal (fresh meat other than the carcass, including viscera and
7.4 blood)

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7.4.1 Offal shall originate from animals that have passed the official post- Verify that offal originate from animals that have
mortem inspection. 3 passed official inspection. Verify product identification
and traceability (section 2.9.11).
7.4.2 Offal shall be inspected for any slaughtering and hygiene Verify that offals are inspected for slaughtering and
3
deviations. hygiene deviations according to defined criteria.
7.4.3 Where the control of process parameters (temperature, salting) is Verify that the control of process parameters are
essential to ensure product quality and food safety, such defined according to quality and product safety
parameters shall be monitored and recorded. Procedures shall be 3 requirements. Verify monitoring and recording. Verify
in place to avoid cross contamination with other species. that procedures are in place to avoid cross
contamination with other species (if relevant).
7.4.4 Offal shall where necessary be subject to an approval before The company must define when it is necessary with a
release/dispatch. (K) final approval of products before release and dispatch
of products. This approval is necessary if the result of
the official inspection is not known (for example in case
3 of blood) or products from cattle (negative BSE
testing). Verify that procedures are in place to ensure
the result of official approval of all products is known
before release and dispatch.

7.4.5 Finished products shall be subject to a documented quality Finished products are products packed and ready for
inspection, which in case of pre-packed products, shall include shipping. The company must define the extent of
labelling, weight and count checks. The inspection of pre-packed inspection of finished products necessary to monitor
products shall be recorded. the consistency of quality. The frequency of inspection
of finished products must be defined based on past
2 performance and risk assessment (including extent of
inpection made during production). Verify that
documented quality inspection is in place for finished
products. Evaluate inspection of finished products.
Evaluate records.

7.4.6 Before dispatch of chilled or frozen products, product temperature Verify that product temperatures are checked and
shall be checked and recorded in every shipment. Alternatively recorded for every shipment (truck, container).
product temperature can be documented by temperature 2 Evaluate practice and records.
monitoring systems.

7.5 Minced meat, meat preparations and meat products

7.5.1 Where control of process parameters is essential to ensure product Verify that the control of process parameters are
quality and food safety, such parameters shall be monitored and 3 defined according to quality and product safety
recorded. (K) requirements. Verify monitoring and recording.
7.5.2 Finished products shall be subject to a documented quality Finished products are products packed and ready for
inspection, which in case of pre-packed products, shall include shipping. The company must define the extent of
labelling, weight and count checks. The inspection of pre-packed inspection of finished products necessary to monitor
products shall be recorded. Procedures shall be in place to avoid the consistency of quality (including cross
crosscontamination with other species. contamination from other species, if relevant). The
frequency of inspection of finished products must be
2 defined based on past performance and risk
assessment (including extent of inpection made during
production). Verify that documented quality inspection
is in place for finished products. Evaluate inspection
and records.

7.5.3 Where the control of packing parameters (vacuuming, packed The company shall identify and define packing
under controlled atmosphere, leakers) is essential to ensure parameters which are essential to ensure product
product safety, such parameters shall be monitored. 3 safety and shelf life. Verify that such parameters
identified by the company are monitored. Evaluate
monitoring and records.

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7.5.4 Before dispatch, the temperature of products shall be checked and Verify that product temperatures are checked and
recorded in every shipment. 2 recorded for every shipment (truck, container).
Evaluate practice and records.

7.6 Chilling and freezing storage

7.6.1 The chilling and freezing process shall be defined and monitored. Verify that the company has defined chilling and
Freezing processes shall be validated by temperature loggers freezing storage conditions (time/temperature). Verify
measuring the temperature in the centre of products. For cartons 2 that freezing processes have been validated by
on pallet the logger shall be placed in the centre of a carton placed temperature loggers. Evaluate monitoring, records and
at the middle of the pallet. validation activity.
7.6.2 Temperature of chillers and freezers shall be defined and Verify that temperature requirements for chillers and
monitored on-line with temperature logging at least twice per hour. freezers are defined. Verify that on-line monitoring with
Records shall be kept for minimum 2 years. 2 temperature logging is established. Evaluate records.

7.6.3 An alarm shall be activated if the temperature exceeds a defined Verify that alarm systems are in chilled/frozen storage
limit. facilities. Alarm limits must be defined. Evaluate action
in case of alarm (authority, responsibility, reporting
2 requirements). Assessment of affected products must
be considered.

7.6.4 Temperature monitoring shall be assessed and approved on a daily Verify that results of temperature monitoring of chilling
basis. and freezing storage facilities are assessed and
approved on a daily basis. In case of deviations
2 compromising product safety corrective actions must
be taken, icluding assessment of affected products.

7.7 Product analyses

7.7.1 Laboratory analyses shall be carried out using recognised Verify that recognised methods are used for chemical
methods. Laboratories shall be part of documented inter-calibration and microbiological analyses in relation to verification
(ring test) or hold an accreditation according to ISO/IEC 17025. and validation of product quality and safety. Verify that
Measurement values shall be expressed in SI-units. If specific critical methods are calibrated or the laboratory is
sampling methods for a testing procedure are required by 1 certified. Methods can be approved by NMKL, AOAC,
regulation or contract, such sampling methods shall be based on authorities or institutions.
International Standards (ISO), whenever possible.

7.7.2 A risk based Salmonella surveillance programme shall be in place Verify that a Salmonella surveillance programme is in
for slaughter animals (pigs). Producers shall receive continuous place (for pig slaughterhouse). The programme can be
feedback on the Salmonella level. national, regional or company based. The company
must be able to explain the criteria for categorisation of
2 herds and herd level. The company must be able to
demonstrate the procedure for information of producers
concerning salmonella status, including changes in
level. Risk assessment should be made in relation to
public health risk.

7.7.3 A risk based Salmonella monitoring of carcases (pigs) shall be in Verify that Salmonella monitoring of carcases is in
place. place for pig slaughtering. Risk assessment should be
2 made in relation to public health risk. Evaluate
monitoring and records.

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Company:
Audit date: Guidelines
Auditor:
Only yellow marked cells are open for completion Version 6.0
"x" in relevant column gives automatical calculation of score 22 January 2019
"x" in column NA if not relevant 0 0 1 3 * W =

NA A B C D K W Score Notes
7.7.4 Slaughter hygiene shall be monitored continually via swab testing. Verify that slaughter hygiene is monitored. The
The samples shall be analysed for at least total viable count and company must be able to explain the frequency and
faecal bacteria. sample sites, including critical limits for action related to
slaughter hygiene. Statistical process control technique
2 can be used to identify critical limits of action. E. coli or
Enterobactericeae can be used as indicators for faecal
bacteria. Evaluate monitoring and records.

7.7.5 The company shall perform random sampling for presence of Verify that sampling and testing for residues are made
residues in accordance with industry codes and/or surveillance according to industry standard and/or company policy.
programme. The programme can be national, regional or company
2 based. The company must demonstrate elements of
the programme, including corrective actions and
information activities. Evaluate monitoring and records.

7.7.6 The results of antibiotic and chemotherapeutic analysis shall be Verify that results of antibiotic and chemotherapeutic
available. analysis are available and updated. The company must
1 decide if the data should be publicly available.

7.7.7 A risk based Trichinella surveillance program shall be in place for Verify that Trichinella surveillance is in place for
slaughter pigs and horses. slaughter pigs and horses. Risk assessment should be
1 made in relation to public health risk (and legislative
requirements). Evaluate practice in relation to sampling
method and frequency.
7.7.8 A risk based BSE surveillance programme shall be in place for Verify that a BSE surveillance program is in place in
cattle in accordance with national legislation and at least OIE accordance with legislation and OIE requirements.
requirements. (K) 3 BSE programmes are typically national programmes.

7.7.9 A risk based TSE surveillance programme shall be in place for Verify that a TSE surveillance program is in place in
lamb, sheep and goat meat production in accordance with national accordance with legislation and OIE requirements. TSE
legislation. (K) 3 programmes are typically national programmes.

7.7.10 Microbiological analysis of products shall be performed to monitor The company must define microbiological criteria for
the production process. finished products. Verify that microbiological analysis of
2 products are made. Evaluate monitoring and records.

7.7.11 Where validation of finished product attributes is required, The company must define which product attributes
chemical, microbiological or sensory tests shall be carried out in must be validated. Verify that specified test methods
accordance with product specifications 2 are used to validate product attributes. Test shall be
made if required according to product specifications.

7.7.12 Where more species are handled test shall verify that The company must define verification activities for
contamination with other species do not occur. finished products, related to production sites handling
1 more species. Verify that test are made for cross
contamination from other species.

7.8 Transport vehicles

7.8.1 All containers and vehicles (including contracted out vehicles) used The company must demonstrate how the requirement
for the storage and transportation of meat, ingredients, packaging of cleaning and maintenance of containers and
materials and products shall be suitable for the purpose and vehicles is communicated to transport suppliers. This
maintained in good repair and be clean. 2 may be part of the contract with transport suppliers,
shipping specifications etc. Evaluate documentation.

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Audit date: Guidelines
Auditor:
Only yellow marked cells are open for completion Version 6.0
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7.8.2 Company vehicles and contracted transport vehicles shall be Verify that vehicles are equipped with temperature
equipped with a temperature log for chilled/frozen products. 2 loggers. Records from temperature loggers must be
available.
7.8.3 The hygiene standards of transport vehicles shall be monitored and Verify that transport vehicles are monitored concerning
recorded at delivery/dispatch. cleaning and maintenance related to product safety. All
2 transport vehicles are included. Inspection may include
visual inspection and inspection for odour.

7.8.4 For company and contracted transport vehicles, a documented Verify that a documented procedure is in place in case
procedure shall be in place in case of a breakdown in vehicles, of breakdown in transport materials and vehicles,
equipment or chilling systems. 1 especially in chilling systems during transport.

7.9 External storage

7.9.1 Intake, storage and dispatch conditions shall be documented. Verify that requirements regarding external storage
Products shall be stored and transported under conditions, which conditions are documented.
minimise the potential for microbial, chemical or physical 1
contamination.
7.9.2 The external storage company shall be obliged to inform the Verify that the external storage company has an
company in case of refrigeration/freezing deviations. The company obligation to inform the company in case of deviations.
shall notify the customer if necessary. Evaluate documentation (contract, criteria, information
1 flow, customer involvement, handling of affected
products, authority, responsibility).

7.10 Cleaning
7.10.1 Cleaning shall be made according to documented standards. The Verify that cleaning is made according to documented
cleaning programme shall include frequency and a description of 1 standards. Evaluate documentation (specification,
cleaning and disinfection materials used. frequency, materials, control etc.).
7.10.2 Cleaning shall be carried out according to contract or job Verify that cleaning is carried out using specifications
descriptions and be maintained at all times and throughout all and job descriptions and that it includes all stages of
stages of production. production. All food contact surfaces, including utensils
1 and equipment, must be cleaned as frequently as
necessary to protect against contamination of food
(including allergen cross contact).

7.10.3 Cleaning materials shall be suitable for their intended use and Cleaning compounds and sanitizing procedures must
stored appropriately. be free from undesirable microorganisms and must be
safe and adequate under the conditions of use.
Compliance with this requirement can be verified by
documents, letter of guarantee or certification or by
examination of these substances for contamination.
Are the toxic cleaning compounds, sanitizing agents
1 and chemicals being identified, held and stored in a
manner that protects against contamination of food,
food contact surfaces or food packaging materials. Are
single-service articles such as paper towels and paper
cups being stores, handled and disposed of in a
manner that protects against contamination of food.

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Audit date: Guidelines
Auditor:
Only yellow marked cells are open for completion Version 6.0
"x" in relevant column gives automatical calculation of score 22 January 2019
"x" in column NA if not relevant 0 0 1 3 * W =

NA A B C D K W Score Notes
7.10.4 The cleaning shall be visually inspected and approved before start Verify that cleaning is inspected and approved before
up. The inspection shall be recorded. Results from the inspection start up by competent individuals with assigned
shall be communicated to the cleaning personnel and, if contracted responsibility for this function. In case of risk of
out, to the cleaning company. product contamination from contaminated surfaces a
2 new cleaning must be initiated before start up. This
may be surfaces coming into contact with products or
from overlying constructions. Evaluate inspection
records.

7.10.5 The cleaning standard shall be verified and recorded periodically Verify that chemical, microbiological or material testing
based on a testing programme, including at least TVC and procedures are used where necessary to identify
Enterobacteriacea. Results from the tests shall be communicated sanitation failures and food contamination. Verify that
to the cleaning personnel and, if contracted out, to the cleaning 2 the results have been communicated to the persons
company. The verification and evaluation of cleaning shall be responsible for cleaning. Verify that evaluation of
included in the management review (section 1.7). cleaning is included in the management review.

Section 7 Summary section 7 - Process management and production Make a summary and conclusion on the process
monitoring management of each production process (slaughter,
cutting, deboning, packing etc.). Control of cleaning,
external storage and transport vehicles shall also be
included in the summary.

8. Monitoring equipment

8.1 Measuring devices

8.1.1 The company shall identify measuring equipment and monitoring Verify that type of equipment (and accuracy) has been
devices critical to ensure quality and product safety, including the specified for control and monitoring activities.
accuracy necessary to ensure control and monitoring of critical Equipment and accuracy must be in accordance with
parameters. 1 customer requirements (specification), legislation and
company requirements especially as related to critical
parameters. Evaluate documentation.

8.1.2 Measuring equipment shall be protected against damage. Verify that measuring equipment are protected against
1 damage.

8.1.3 Measuring equipment shall be clearly identified and the calibration Calibration status may be indicated directly on the
status shall be known. measuring equipment or availble from records of
1 calibration. Calibration status must be readily available
for the user of the equipment.

8.2 Calibration
8.2.1 Measuring equipment shall be calibrated within the full range of the Verify that measuring equipment are calibrated within
scope. 2 the range of the measurements made by the
equipment. Evaluate frequency and records.
8.2.2 Measuring and monitoring devices shall be calibrated traceable to a Verify that measuring and monitoring devices are
recognised standard. Calibration results shall be recorded against a calibrated to a recognised standard. The used norm
norm. must be calibrated traceable to a recognised standard
1 by an accredited company. An external calibration
record must be available. Evaluate records.

8.2.3 Only qualified staff may calibrate measuring equipment. Verify that staff performing calibration activities are
identified. Company must demonstrate qualifications of
1 the identified staff (training, approval etc.). Evaluate
records,

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Audit date: Guidelines
Auditor:
Only yellow marked cells are open for completion Version 6.0
"x" in relevant column gives automatical calculation of score 22 January 2019
"x" in column NA if not relevant 0 0 1 3 * W =

NA A B C D K W Score Notes
8.2.4 If measuring equipment falls out of calibration and the deviation Verify that procedures are in place for handling
has direct impact on quality or food safety, corrective actions shall situations where measuring equipment have been used
be taken (section 2.5). out of calibration - especially in relation to risk of
2 product safety. This may be part of the documented
procedure for corrective actions. Evaluate the
procedure in relation to handling of affected products.

Section 8 Summary section 8- Monitoring equipment Make a summary and conclusion on the control and
calibration of measuring devices and equipment.

9. Personnel, external labour and visitors

9.1 Hygiene regulations

9.1.1 Documented personal hygiene standards and hygiene regulations Verify that documented standards for personal hygiene
based on risk of product contamination shall be in place. and hygiene regulations are in place. Evaluate
documentation in relation to risk of product
2 contamination. Removing all unsecured jewelry and
other objects that might fall into food, equipment or
containers, and removing hand jewelry that cannot be
adequately sanitized at handwashing facilities.

9.1.2 The company shall have procedures in place to ensure that all Verify that the company has procedures in place to
external labour follow the hygiene regulations. ensure that all external labour follow the hygiene
2 regulations. Verify that external labour has been
informed on hygiene regulations before entering
production area.
9.1.3 All personnel shall address hygiene precautions, especially when Verify that all personnel are adressing hygiene
they enter a higher hygienic level. 2 regulations when they enter a higher hygienic level.
Evaluate risk of product contamination.
9.1.4 A documented procedure for health information shall be in place. If Verify that a documented procedure for health
in accordance with national legislation medical screening information regarding employees is in place. If in
procedures shall be in place to identify conditions impacting food accordance with national legislation a procedure for
safety. Employees are obliged to notify the management in the medical screening shall be part of the documented
event of any illness, which may pose a risk to food safety. procedure for health information. The requirement for
medical screening may be limited to suspicion on
2 specific diseases or when travelling to specific regions
of the world etc. The company must specify when
medical screening is required. The procedure must
include an obligation to inform the company in the
event of illness, which may pose a risk to food safety.

9.1.5 Before gaining access to production areas, visitors and external Verify that visitors and external labour are required to
personnel shall provide information on their health status. provide information on their health status. This could
1 be done by using a form or questionaire.

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Audit date: Guidelines
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NA A B C D K W Score Notes
9.1.6 The company shall provide suitable and appropriate work clothing Verify that the company is supplying work clothing and
and protective clothing. Work clothing and protective clothing may protective clothing. Evaluate quality, cleaning and
not pose a risk of product contamination. maintenance of clothing in relation to risk of product
contamination (metal parts, plastic, microbiology). Risk
of allergen cross contact must be considered.
Adequate personal cleanliness shall be maintained.
2 Gloves shall be maintained in an intact, clean and
sanitary condition. Wearing hairnets, headbands, caps,
beard covers or other effective hair restraints where
appropriate shall be evaluated.

9.1.7 Outside stay in working clothes is prohibited. Verify that outside stay in working clothes is prohibited.
It may be necessary for limited walking outside (moving
from one building to another). In case of contamination
working clothes must be changed. When walking
outside, working clothes must be covered with
changeable clothing designated for the purpose.
1 Working footwear must be changed or alternatively
covered, when walking outside. If working footwear has
been used outside it must be cleaned. Evaluate risk of
product contamination.

9.1.8 Visitors and external personnel shall be dressed in appropriate Verify that disignated clothing is provided for visitors
clothing before entering production areas. 1 and external personnel before entering production
areas. Evaluate risk of product contamination.

9.2 Training
9.2.1 The company shall ensure that all employees are adequately Verify that employees are trained, instructed and
trained, instructed and supervised in food safety principles and supervised in priciples and practices related to food
practices, commensurate with their activity. safety. The company must explain how they ensure
2 that people have the necessary knowledge on food
safety in accordance with their function and
responsibility.

9.2.2 New employees coming into contact with products shall be Verify that a procedure is in place for introduction of
informed of the company’s hygiene regulations. Employees shall new employees and especially on information on
complete a course on hygiene within the first 4 months of 2 hygiene and company hygiene regulations. Verify that
employment. This shall be documented. employees receive hygiene training within the first 4
months of employment (documentation).
9.2.3 When commencing a new work operation, the employee shall be Verify that job training is documented. Evaluate
trained and monitored until the employee is familiar with the documentation.
2
working procedures. All training shall be documented.

9.2.4 Employees handling animals from unloading to sticking shall Verify that employees handling animals have been
complete an animal welfare competence course and pass a test to trained and tested in competence on animal welfare
get a competence certificate. Hauliers handling animals for (certificate or records of training).Verify that hauliers
slaughter shall complete an animal welfare training course from an handling animals for slaughter have been trained in
acknowledged training institution. 2 animal welfare. A certificate (or other documentation)
must be available to verify training. The company must
be able to explain which institutions are accepted by
the company to supply training in animal welfare.

9.2.5 Employees shall be offered relevant further training on an on-going Verify that employees are offered training if necessary
basis. 2 to perform their function. Evaluate records of training.

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Audit date: Guidelines
Auditor:
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NA A B C D K W Score Notes
9.2.6 The company shall identify needs for training and resources Verify that needs for training are identified, e.g. who is
needed to implement planned training activities. Evaluation of responsible, planning, implementation etc. Verify that
effectiveness of training activities shall be included in the 2 the effectiveness of training is included in the
management review (section 1.7) management review.

Section 9 Summary section 9 - Personnel, external labour and visitors Make a summary and conclusion on control of
personnel, external labour an visitors, including
hygiene regulations and training.

Summary 0 0 0 0 0 0

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HACCP guideline and checklist
Guideline based on FSMA requirements
This guideline and checklist can be used when developing and evaluating the HACCP programme

Checkpoint YES NO

Documentation
Has a qualified HACCP team leader been appointed?

Have you conducted a written hazard analysis to identify

and evaluate known or reasonably foreseeable hazards for
each type of food manufactured, processed, packed or
held at your facility to determine whether there are any
hazards requiring a preventive control?

Identification of hazards
Did you consider biological hazards such as parasites,
environmental pathogens and other pathogens?
Did you consider chemical hazards including radiological
hazards, pesticides, drug residues, natural toxins,
decomposition, unapproved food or color additives and
food allergens?
Did you consider physical hazards (such as stones, glass
and metal fragments)?
Did you consider hazards that may occur naturally?
Did you consider hazards that may be introduced
unintentionally?
Did you consider hazards that may be intentionally
introduced for purposes of economic gain?
Have you considered hazards related to allergen cross
contact or contamination?

Risk assessment
Did you include in your hazard analysis a consideration of
severity of illness for each hazard?
Did you include in your hazards analysis a consideration of
the probability that the hazard will occur in the absence of a
preventive control?
Do you have a ready to eat food that is exposed to the
environment prior to packaging, and the packaged food
does not receive treatment or otherwise include a control
measure that would sigficantly minimize the pathogen. If
you answered YES. Did you include an evaluation of
environmental pathogens as a hazard?

Did you consider intended or reasonably foreseeable use

of the food in your hazard analysis?
Did you consider the effect of formulation of the food in
your hazards analysis?

Facilities, processes and activities

Did you consider the condition, function and design of the
facility and equipment in your hazard analysis?
Did you consider transportation practices in your hazard
analysis?
Did you consider manufacturing and processing
procedures in your hazard analysis?
Did you consider packaging activities in your hazard
analysis?
Did you consider labeling activities in your hazard analysis?

Did you consider storage and distribution in your hazard

analysis?
Did you consider sanitation in your hazard analysis?
Did you consider employee hygiene in you hazard
analysis?
Did you consider if there were any other factors that should
be taken into account in your hazard analysis?

Preventive controls
Have you identified all necessary preventive controls?
Do you have written procedures for monitoring your
preventive controls?
For each of your preventive controls have you considered
your process controls such as heat processing, acidifying,
irradiating and refrigeration etc.?
Have you considered the parameters associated with
control of each hazard such as maximum or minimum
value to which each parameters must be controlled?
Have you considered allergen controls to ensure protection
of food from allergen cross contact during storage, handling
and use?
Have you considered labeling of the finished product to
ensure it is not misbranded?
Are you using exception records of refrigeration
temperature during storage of food and if so do you have a
system to adequately capture exceptions?

Sanitation
Have you considered sanitation controls to ensure the
facility is maintained in a sanitary condition to prevent or
significantly minimize hazards from environmental
pathogens?
Have you considered sanitation controls to ensure the
facility is maintained in a sanitary condition to prevent or
significantly minimize hazards from allergens?
In your sanitation controls have you considered cleanliness
of food contact surfaces including utensils and equipment?

In your sanitation controls have you considered prevention

of allergen cross contact from insanitary objects and from
personnel to food and food packaging?
In your sanitation controls have you considered
contamination from raw product to processed product?

Corrective actions and recalls

Do you have written corrective actions?
Do you have a written recall plan?
Does the written recall plan include procedures that
describe the steps taken, and assign responsibility for
taking those steps, to perform appropriate actions?
Do you have a way to directly notify your direct receivers of
the food being recalled, including how to return or dispose
of the affected food?
Do you have a way to notify the public about any hazard
presented by the food when appropriate to protect public
health?
Do you have a way to conduct effectiveness checks to
verify that the recall is carried out?
Do you have a way to appropriately dispose of recalled
food (through reprocessing, reworking, diverting to use that
does not present a safety concern or by destrying the
food)?
luating the HACCP programme

Remarks/conclusion/result/verification
Food Fraud Mitigation Plan
Prevention of intentional adulteration of products (Economically motivated)
This guideline can be used to develop and evaluate the Food Fraud Mitigation Plan

Food fraud analysis Intentional adulteration of products

Substitution Is it possible to gain from substition of lements
of processes or products. Including for example
other species, other proteins, change of
packaging materials, other raw materials, other
spices, other ingredients etc. Risk of
frauduently using other raw materials,
packaging materials and ingrediens as
specified. Origin of raw materials etc.

Concealment Is it possible to conceal use of bad raw

materials, packaging or ingredients. This could
be done by changing the process or adding
other ingredients for example coloring agents,
spices etc.
Mislabelling Change of expiry date, provenance, origin,
organic, content etc. Is it possible to gain from
mislabelling.
Grey market Is it possible to gain from sale of excess or
production/theft/diversion unreported product. It could be diversion of
products to other customers. Sale of stolen
products. Sale to the grey market.
Unapproved enhancements Is it possible to "improve" the products by using
unapproved ingredients or substances. It could
be adding proteins, coloring agents,
unapproved additives etc.
Counterfeiting Is it possible to gain from selling false
(substandard products). Evaluate the risk of
others selling products in false company
cartons etc. It is especially important if such
products may be produced with unacceptable
safety standards

Dilution Is it possible to gain from diluting the product

for example by adding water or fat. Evaluate
the safety risk from using unsafe water or other
unsafe diluting materials.

Vulnerability assessment Identification of main risk areas

Supply chain mapping Create a complete mapping of the supply chain
for raw materials, ingredients and packaging
materials
External service providers Create a mapping of external service providers
including cleaning, transportation, pest control,
maintenance etc.
Risk assessment Evaluate the risk of fraud related to the supply
chain for each of the above identified frauds.
Do the suppliers have access to the production
and products.
Identify the main risk Identify the main risk areas related to finished
products, raw materials, ingredients,
packaging, processes and the facility.

Food fraud mitigation plan Control of main risk areas

Monitoring Define relevant monitoring activities related to
the identified main risk areas.
Origin and label verification Define control methods for origin, provenance
and label verification, including check points,
sample size, frequency and testing methods.

Supplier audits Define the relevant level of supplier audits to

mitigate the risk of fraud related to the identified
main risk areas.
Product testing Define the relevant level of product testing to
verify that the products are not frauduently
changed as related to the main risk areas.
Access control Verify that access control is maintained
especially as related to the identified main risk
areas
y motivated)
aud Mitigation Plan

Notes and actions

Notes and actions

Notes and actions

Food defence plan
Prevention of intentional adulteration of products (Ideologically motivated)
This guideline can be used to develop and evaluate the Food Defence Plan

Threat analysis Intentional adulteration of products

Substitution Is it possible to harm the company or food
safety by substituting raw materials,
ingredients and packaging materials. Evaluate
the threats related to substitution.

Concealment Is it possible to ad harmful ingredients or

materials to the product. It could be poison,
glass, metal etc. Evaluate the threats related
to adding things to the product, packaging etc.

Mislabelling Is it possible to change the labelling and

thereby create a threat to the company or
food safety. Evaluate threats related to
change of labelling.

Grey market Is it possible to diverse the products to other

production/theft/diversion markets tahn intended. Sale of stolen
products. Evaluate threats to the company
and food safety related to the distribution
chain, stolen products etc.

Counterfeiting False products may be distributed under the

company name or label. Evaluate threats to
the company and food safety related to the
distribution chain. Are there countries where
this threat is higher that other places?

Dilution Is it possible to dilute the product and create a

threat to the company and food safety by
doing so. Evaluate threats related to dilution.

Vulnerability assessment Identification of main risk areas

Supply chain mapping Create a complete mapping of the supply

chain for raw materials, ingredients and
packaging materials

External service providers Create a mapping of external service

providers including cleaning, transportation,
pest control, maintenance etc.

Risk assessment Evaluate the risk related to the supply chain

for each of the above identified threats. Do
the suppliers have access to the production
and products.
Identify the main risk Identify the main risk areas related to finished
products, raw materials, ingredients,
packaging, processes and the facility.

Food defence plan Control of main risk areas

Monitoring Define relevant monitoring activities related to
the identified main risk areas.

Origin and label verification Define control methods for origin, provenance
and label verification, including check points,
sample size, frequency and testing methods.

Product testing Define the relevant level of product testing to

verify that the products are not frauduently
changed as related to the main risk areas.

Access control Verify that access control is maintained

especially as related to the identified main risk
areas
Notes and actions

Notes and actions

Notes and actions