ACT POLYOLS PRIVATE LIMITED

Quality Assurance Department

Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Standard Procedure Doc No Remarks
Yes √ No √ √
1 Did the organization identified all services √
including utilities, transport and
maintenance which are provided by a third
part and may have an impact on food
Safety?
1.1 Is there a list of specified requirements for √
Every each of these services?
1.2 Is this list checked prior to service √
Reception?

1.3 Is the description of the service extended √

Enough to conduct the hazard analysis?

1.4 Are these services managed in √

accordance with the requirements of
Technical specification for sector PRPs?
2 Are supervision of personnel undertaken √
to assure the correct application of food
safety principles and practices
Commensurate with their activity?
3 Did the organization assured the √
compliance with all applicable regulatory
requirements for ingredients and
Materials?

4 Did the organization implemented a √

system to assure that analysis of inputs
critical
to the confirmation of product safety is
Undertaken?
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Quality Assurance Department
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ISO/TS 22002-1 requirements

4 Construction and layout of building
4.1 Are buildings designed, constructed √ Layout of the building –
and maintained in an appropriate
manner to the nature of the
processing operations to be carried
Out?
When the buildings were designed √ Yes – construction principals
and constructed were durable were considered by the
construction principals taken into
Consideration? Contractor ( )
Construction
4.2 Were potential sources of √ Yes – considered.
contamination from the local
Environment taken into consideration?
√ Yes – reviewed in the
Are measures taken to protect against management review meetings
potential contaminants periodically
Reviewed? and other meetings with top
Management.
4.3 Are site boundaries clearly identified? √ Appropriate contractual security
Is the access to the site controlled? staff monitors the access to the
site.
Is the site maintained In good order? √ Yes but need improvement.
(vegetation, roads, yards, parking
area)
5 Layout of premises and workspace
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Quality Assurance Department
Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
5.1 Are internal layouts designed, √ Internal layouts designed in
constructed and maintained in order drawing
to facilitate good hygiene and
manufacturing practices?
Are movement patterns of materials, √ Appropriate as per plant design.
products and people, and the layout
of equipment, designed in order to
protect against potential
contamination sources?
5.2 Is adequate space, provided for a √ As per plant design.
logical flow of materials, products and
personnel? Is physical separation
(walls, barriers or partitions) betwen
raw and processed areas?
5.3 Are pocess area (walls and floors) √
washable or cleanable?
Are the materials of construction
resistant to the cleaning system √
applied?
Are wall floor junctions and corners √
rounded in order to facilitate
cleaning?
Are floors designed to avoid standing √
water?
Are drains trapped and covered? √
Are ceilings and overhead fixtures
designed to minimize build-up of dirt
and condensation? √
Are external opening windows, or
doors, roof vents or fan closed or √ Need improvement
insect screened?

5.4 Are equipment designed and located √

in order to facilitate good hygiene
practices by permiting access for
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operation, cleaning and

maintenance?

5.5 Are in-line and on-line test facilities √

controlled to minimize risk of product
contamination?
Are microbiology laboratories √
designed, located and operated in
order to prevent contamination of
people, plant and products, with no
direct open in production area?
5.6 Are temporary structures designed, √ No temporary structures
located and constructed in order to Designed at all.
avoid pest harbourage and potential
contamination of products?
Are the additional hazards associated
with this temporary structures
assessed and controlled?

5.7 Are storage areas designed or √

arranged in order to allow segregation
of raw materials, work in progress and
finished products?
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Quality Assurance Department
Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
Are storage area designed in order to
allow maintenance and cleaning, √
prevent contamination and minimize
deterioration?
Are facilities used to store ingredients
and products able to provide √
protection from dust, condensation,
drains, waste and other sources of
contamination?
Are storage areas dry and well √ Yes – Only enzymes are stored
ventilated? Is temperature and in temperature controlled store.
humidity monitorized and controled
where applicable?
Are products stored off the floor and
with sufficient space between them √ Need improvement.
and the walls to allow inspection and
cleaning?
Is a separate storage area available
for cleaning materials, chemicals and √ Yes – separately stored in
other hazardous substances? Is this dedicated area.
area kept secure (locked or otherwise
access controlled)?
6 Utilities – Air, Water, Energy
6.1 Are distribution routes for utilities to √
and around the site areas designed to
minimize the risk of product
contamination?
Is the quality of the utilities monitored Water and esteem tested and
in order to reduse the posible hazard? √ record maintained.
6.2 Is the supply of potable water √ Plant is only operated when
sufficient to meet the needs of the sufficient water is available.
organisation?
Are all facilities (storage, distribution
and, where needed, temperature √
control of the water) designed to meet
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specified water quality requirements?

Is the water used as a product
ingredient (including ice or steam) or √
in contact with the products,
controlled to meet the specified
quality and microbiological
requirements relevant to the product?

Is the water for cleaning or √ Yes – water is tested daily for

applications where there is a risk of chemical and biological
indirect product contact (e.g. jacketed
vessels, heat exchangers) controlled
attributes and meets the
to meet specified quality and required purpose.
microbiological requirements relevant
to the application?
Are specific checks taken in order to
ensure that the residual chlorine level √ No chlorination done at all.
in water, at the point of use, remains
within limits given in relevant
specifications?
Is there a separate non-potable water
supply system that is labelled and not √
connected to the potable water
system?
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Quality Assurance Department
Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
Can pipes through which flows
water, that can come into contact with √ Yes – during shut-down.
the product, be disinfected?

6.3 Is boiler chemicals: √ No boiler chemical is used.

Approved as food additives which
meet relevant additive specifications;
or additives which have been
approved by the relevant regulatory
authority as safe for use in water
intended for human consumption? √ As no chemical is used in boiler
Is boiler chemicals stored in a
separate, secure (locked or otherwise Therefore not applicable.
access-controlled) area when not in
immediate use?
6.4 Did the organization establish √ Product is not prone to
requirements for filtration, humidity contamination if it comes in
(RH%) and microbiology of air used
as an ingredient or for direct product contact with air.
contact?
If temperature and/or humidity are √ Temperature or humidity is not
deemed critical by the organization, is critical.
a control system put in place and
monitored?
Is ventilation (natural or mechanical) √ Only exhaust fans are used.
provided to remove excess or
unwanted steam, dust and odours,
and to facilitate drying after wet
cleaning?
Is room air supply quality controlled to √ No adverse effect is possible
minimize risk from airborne from the airborne micros. In the
microbiological contamination?
Were protocols for air quality
process or product.
monitoring and control established in
areas where products which support √ Not monitored as this is not
the growth or survival of required by the process or
microorganisms are exposed?
Are ventilation systems designed and product.
constructed such that air does not
flow from contaminated or raw areas √
to clean areas?
Are systems accessible for cleaning,
filter changing and maintenance? √
Are exterior air intake ports examined √ Not applicable as no intake
periodically for physical integrity? ports are in the system.
 ACT POLYOLS PRIVATE LIMITED
Quality Assurance Department
Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
6.5 Are the gas systems (compressed air, √ N2 / H2 are used for
carbon dioxide, nitrogen and other) hydrogenation / purging at
used in manufacturing and/or filling
constructed and maintained in order sorbitol process.
to prevent contamination?
Are gases intended for direct or √
incidental product contact from a
source approved for food contact use
and filtered to remove dust, oil and
water?
Is the oil used for compressors √ Air is filtered and oil free air is
(where the air can come into contact
used in the process.
with the product) a food grade oil?
Are the requirements for filtration,
humidity (RH%) and microbiology √ On dry air is used.
specified?
Is the filtration of the air as close as
√
posible to the point of use?
6.6 Is the lighting provided (natural or √
artificial) allowing personnel to
operate in a hygienic manner?
Is the intensity of the lighting
appropriate to the nature of the √
operation?
Are light fixtures protected to ensure √
that materials, product or equipment
are not contaminated in the case of
breakages?
7 Waste disposal
7.1 Are adequate systems available to √ Procedure is documented
ensure that waste materials are
identified, collected, removed and
disposed of in a manner which
prevents contamination of products or
production areas?
7.2 Are waste or hazardous substances √
containers clearly identified for their
intended purpose?
Are waste or hazardous substances
containers located in a designated √
area?
Are waste or hazardous substances √
containers constructed of impervious
material which can be readily cleaned
and sanitized?
Are waste or hazardous substances √
containers closed when not in
immediate use?
Are waste or hazardous substances √ Location of such containers is
containers locked where the waste far away from the product,
may pose a risk to the product? therefore no chance to pose a
risk to product.
7.3 Are provision made for the √
segregation, storage and removal of
waste?
Is the waste accumulation not allowed √
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Quality Assurance Department
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in food-handling or storage areas?

Is the removal frequencies
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Quality Assurance Department
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
established in order to avoid
accumulations?
Where applicable, labelled materials,
products or printed packaging √
designated as waste are disfigured or
destroyed to ensure that trademarks
cannot be reused? √
Is removal and destruction carried out
by approved disposal contractors?
Are records of destruction kept? √
7.4 Are drains designed, constructed and √
located so that the risk of
contamination of materials or
products is avoided? (ex. Drainage
direction shall not flow from a
contaminated area to a clean area.
Drains shall not pass over processing √
lines.)
Do drains have sufficient capacity to
remove expected flow loads? √
8 Equipment suitability, cleaning and
mintenance
8.1 Is food contact equipment designed √
and constructed to facilitate cleaning,
disinfection and maintenance?
Contact surfaces shall not affect, or √
be affected by, the intended product
or cleaning system.
Is food contact equipment constructed √ Stainless steel SS-316
of durable materials able to resist
repeated cleaning?
8.2 Are the equipments smooth, √
accessible, cleanable surfaces, self
draining in wet process areas?
Are the equipments made of materials √
compatible with intended products
and cleaning or flushing agents? √ Equipment is resting on
Are the equipments framework not concrete floor and does not
penetrated by holes or nuts and
bolts? √ need supporting frame.
Are the equipments piping and
ductwork cleanable, drainable, and
with no dead ends?
Are the equipment designed to
minimize contact between the √
operator's hands and the products?
8.3 Are product contact surfaces made √ Food contact material is made
from materials designed for food use of SS
that are impermeable and rust or
corrosion free?
8.4 Are the equipment used for thermal √
processes able to meet the
temperature gradient and holding
conditions given in relevant product
specifications?
Are such equipments able to monitore √
and control the temperature?
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8.5 Are the wet and dry cleaning √

programmes documented to ensure
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
that all plant, utensils and equipment
are cleaned at defined frequencies?
Are the programmes specifying what
is to be cleaned (including drains), the √ Defined in the PR Plan.
responsibility, the method of cleaning
(e.g. CIP, COP), the use of dedicated
cleaning tools, removal or
disassembly requirements and
methods for verifying the
effectiveness of the cleaning?
8.6 Is a preventive maintenance √
programme, that include all devices
used to monitor and/or control food
safety hazards, available?
Is the corrective maintenance carried √
out in such a way that production on
adjoining lines or equipment is not at
risk of contamination?
Are the maintenance requests which √ √ Such lubricant is not direct or
impact product safety given priority? indirect contact with the product.
Are the lubricants and heat transfer
fluids food grade where there is a risk
of direct or indirect contact with the
product?
Does the procedure for releasing
maintained equipment back to √ Maintained through work order
production include clean up, sanitizing
and pre-use inspection?
book.
Is maintenance personnel trained in
the product hazards associated with
their activities?

9 Management of purchased materials

9.1 Are purchasing of materials which √ Procedure of procurement.
impact food safety controlled to
ensure that the suppliers used have
the capability to meet the specified
requirements?
Is the compliance of incoming
materials to specified purchase √ Acceptance report maintained.
requirements verified?
9.2 Is there a defined process for the √ Procedure of procurement
selection, approval and monitoring of
suppliers?
Does the process include a
description of how suppliers are √ Supplier evaluation criteria
assessed? defined.
Does the process include a
assessment of the supplier’s ability to
meet quality and food safety √ Supplier evaluation
expectations, requirements and questionnaire.
specifications?
Does the process include monitoring
√ Procedure of procurement
the performance of the supplier to
assure continued approval status?
9.3 Are delivery vehicles checked prior to, √ This requirement will be added
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and during, unloading to verify that in the system.

the quality and safety of the material
 ACT POLYOLS PRIVATE LIMITED
Quality Assurance Department
Integrated Audit Checklist

Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
has been maintained during transit?
Are materials inspected or tested to
verify conformity with specified
requirements prior to acceptance or √
use?
Is the method of verification √
documented?
Are materials which do not conform to
relevant specifications handled under √ Yes – handled in accordance
a documented procedure which with the procedure of non-
ensures they are prevented from conforming products.
unintended use?
Are access points to bulk material
receiving lines identified, capped and √ Not needed as the raw rice is
locked? received through hoper and
Is the discharge into such systems √ transferred into silos through
taking place only after approval and
verification of the material to be
conveyors.
received?
10 Measures for prevention of cross-
contamination
10.1 Are programmes in place to prevent, √
control and detect contamination?
Are measures to prevent physical,
allergen and microbiological √
contamination included?
10.2 Are the areas with potential for √ No such areas having potential
microbiological cross-contamination for microbiological cross-
identified and is there a segregation
plan implemented? contamination.
Does the hazard assessment √
determine potential contamination Hazard analysis work sheet
sources, susceptibility of the product
and control measures?
Does this measure include the
following:
- separation of raw from finished or √ Raw product is separated with
ready to eat (RTE) products;
√ the finished product. As such to
- structural segregation (physical
barriers, walls or separate buildings); RTE product produced.
- access controls with requirements to √
change into required workwear;
- traffic patterns or equipment
segregation (people, materials,
√
equipment and tools); √ Not needed in this process
- air pressure differentials?

10.3 Is allergens present in the product, √ Allergens are not present in raw
either by design or by potential materials, processing aids etc.
manufacturing cross-contact,
declared?
Is such declaration on the label for √ Allergen information detailed.
consumer products, and on the label
or the accompanying documentation
for products intended for further
processing?
Is the products protected from √
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unintended allergen cross-contact by

cleaning and line change-over
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
practices and/or product sequencing?
Is the rework containing allergen(s) √ No allergen is present
used only in products which contain
the same allergen(s) by design or
through a process which is
demonstrated to remove or destroy
the allergenic material?
Did the employees handling food
receive specific training in allergen √ A batch of 20 workers of
awareness and associated production staff were trained
manufacturing practices? and training records maintained.
10.4 Are periodic inspection requirements √ Breakage records are
and defined procedures in case of maintained.
breakage available where brittle
materials are used?
Brittle materials, such as glass and
hard plastic; components in
equipment, should be avoided where
possible. Glass breakage records
shall be maintained.
Are measures taken to prevent,
control or detect potential
contamination?
Do such measures include:
a)adequate covers over equipment √
or containers for exposed materials or
products; √
b)use of screens, magnets, sieves
or filters;
c)use of detection or rejection
devices such as metal detectors or X- √ Under process
ray?

11 Cleaning and sanitizing

11.1 Are cleaning and sanitizing √
programmes established to ensure
that the food-processing equipment
and environment are maintained in a
hygienic condition?
Are programmes monitored for √
continuing suitability and
effectiveness?
11.2 Are facilities and equipment √
maintained in a condition which
allows wet or dry cleaning and/or
sanitation?
Are cleaning and sanitizing agents √ Hot water and esteem is used
and chemicals clearly identified, food as cleaning and dis-infection
grade, stored separately and used agents in the processing plant.
only in accordance with the
manufacturer's instructions?
Are tools and equipment used of √
hygienic design and maintained in a
condition which does not present a
potential source of extraneous
matter?
11.3 Are cleaning and sanitizing √
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programmes established and

validated by the organization to
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
ensure that all parts of the
establishment and equipment are
cleaned and/or sanitized to a defined
schedule?
Do cleaning and/or sanitizing √
programmes include:
a) areas, items of equipment and √
utensils to be cleaned and/or
sanitized;
b)responsibility for the tasks √ Concerned supervisors are
specified; responsible
c) cleaning/sanitizing method and
√
frequency;
d) monitoring and verification √
arrangements;
e) post-clean inspections; √
f)pre start-up inspections.
√

11.4 Are CIP systems separated from √

active product lines?
Are parameters for CIP systems
defined and monitored? √
11. 5 Are cleaning and sanitation √
programmes monitored at frequencies
specified by the organization to
ensure their continuing suitability and
effectiveness?
12 Pest control
12.1 Are hygiene, cleaning, incoming √
materials inspection and monitoring
procedures implemented in order to
avoid creating an environment
conducive to pest activity?
12.2 Is a person nominated to manage √ External contractor has selected
pest control activities and/or deal with to perform the pest control
appointed expert contractors?
Are pest management programmes activity.
documented and do they identify √
target pests, and address plans,
methods, schedules, control
procedures and, where necessary,
training requirements? √
Do programmes include a list of
chemicals which are approved for use
in specified areas of the site?
12.3 Are buildings maintained in good √
repair with all holes, drains and other
potential pest access points sealed?
Are external doors, windows or
ventilation openings designed to √ Need improvement in some
minimize the potential for entry of areas.
pests?
12.4 Are storage practices designed to √
minimize the availability of food and
water to pests?
Is the a procedure about the handling
of the material found to be infested in √
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such a way as to prevent

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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
contamination of other materials,
products or the site? √
Are potential pest harbourage (e.g.
burrows, undergrowth, stored items)
removed?
Are the items stored outside protected √
from weather or pest damage?
12.5 Do pest-monitoring programmes √
include the placing of detectors and
traps in key locations to identify pest
activity?
Is there a map of detectors and traps √
maintained?
Are detectors and traps designed and √
located in order to prevent potential
contamination of materials, products
or facilities?
Are detectors and traps designed to √
be appropriate for the target pest and
of robust, tamper-resistant
construction?
Are the detectors and traps inspected
in a intended frequency to identify √
new pest activity? Are the results of
inspections analysed to identify
trends?
12.6 Are eradication measures put in place √ As such no infestation is
immediately after evidence of reported, however the system in
infestation is reported?
Is the pesticide use and application place.
restricted to trained operatives? √
Is the process controlled to avoid √
product safety hazards?
Are records of pesticide use
maintained to show the type, quantity √
and concentrations used; where,
when and how applied, and the target
pest?
13 Personnel hygiene and employee
facilities
13.1 Are the requirements for personal √
hygiene and behaviours proportional
to the hazard posed to the process
area or product established and
documented?
Are all personnel, visitors and √
contractors required to comply with
the documented requirements?
13.2 Are personnel hygiene facilities √
available to ensure that the personal
hygiene required by the organization
can be maintained?
Are the facilities located close to the √
points where hygiene requirements
apply?
Does the site provide adequate
numbers, locations and means of √ Need improvement
hygienically washing, drying and,
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where required, sanitizing hands

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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
(including wash-basins, supply of hot
and cold or temperature controlled
water, and soap and/or sanitizer)?
Does the site have sinks designated √ Need to be installed.
for hand washing, whose taps should
not be hand operated, separate from
sinks for food use and equipment-
cleaning stations?
Does the site provide an adequate √ But need improved.
number of toilets of appropriate
hygienic design, each with hand-
washing, drying and, where required,
sanitizing facilities?
Does the site have employee hygiene √
facilities that do not open directly on
to production, packing or storage
areas?
Does the site have adequate
√ Need improvement.
changing facilities for personnel?
Does the site have changing facilities √ Yes – where relevant
sited to enable personnel handling
food to move to the production area in
such a way that risk to the cleanliness
of their workwear is minimized?

13.3 Are staff canteens and designated √

areas for food storage and
consumption situated so that the
potential for cross-contamination of
production areas is minimized?
Are staff canteens managed to √ Need improvement
ensure hygienic storage of ingredients
and preparation, storage and serving
of prepared foods?
Are storage and cooking conditions √ Temperature monitoring is
(temperatures, and time limitations) required to be done
specified?
Is employees' own food stored and
consumed in designated areas only? √

13.4 Do personnel who work in, or enter √ Uniformed provided.

into, areas where exposed products
and/or materials are handled wear
work clothing that is fit for purpose,
clean and in good condition?
Is clothing mandated for food √
protection or hygiene purposes used
for any other purpose?
Is the workwear laundered to √
standards and at intervals suitable for
the intended use of the garments?
Does the workwear provide adequate
√
coverage to ensure that hair,
perspiration, etc. cannot contaminate
the product?
Is hair, beards, and moustaches √
protected by restraints?
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Are the gloves used for product

contact clean and in good condition? √
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
Are shoes use in processing areas √ Non-absorbent materials shoes
fully enclosed and made from non- were not used.
absorbent materials?
Is personal protective equipment √
designed to prevent product
contamination and maintained in
hygienic condition?
13.5 Do employees undergo a medical √ A questionnaire is filled by the
examination prior to employment? employee on joining but as such
(Subject to legal restrictions in the
country of operation) not medically examined.
Are additional medical examinations,
where permitted, carried out at √ Random vaccination for
intervals defined by the organization? Hepatitis B & C is done.
13.6 Where permitted by law, are √
employees required to report the
following conditions to management
for possible exclusion from food-
handling areas: jaundice, diarrhoea,
vomiting, fever, sore throat with fever,
visibly infected skin lesions (boils,
cuts or sores) and discharges from
the ear, eye or nose?
Are people, known or suspected to be √
infected with, or carrying, a disease or
illness transmissible through food
prevented from handling food or
materials which come into contact
with food?
Is personnel, that work in food- √
handling areas, with wounds or burns
required to cover them with specified
dressings?
13.7 Is there a procedure regarding the √ Relevant trainings conducted
personnel behaviour in food time to time.
production areas that requires them to
wash and, sanitize hands:
a) before starting any food-handling √ Food safety signage displayed.
activities;
b) immediately after using the toilet √
or blowing the nose;
c) immediately after handling any
potentially contaminated material? √
Is there a procedure regarding the √
personnel behaviour in food
production areas that requires them to
refrain from sneezing or coughing
over materials or products, and that
prohibites the spitting?
Are fingernails kept clean and
√
trimmed?
13.8 Is there a documented policy that √
describe the behaviours required of
personnel in processing, packing and
storage areas? Does the policy
minimum cover:
a) permissibility of smoking, eating, √
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chewing in designated areas only; Smoking designated areas need

control measures to minimize hazards
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
presented by permitted jewellery, to be defined.
such as that worn by personnel in
processing and storage areas, taking
into account religious, ethnic, medical
and cultural imperatives;
c) permissibility of personal items,
such as smoking materials and √
medicines, in designated areas only;
d) prohibition of the use of nail
polish, false nails and false √ No lady worker employed.
eyelashes;
e) prohibition of carrying of writing
implements behind the ears;
f) maintenance of personal lockers √
so that they are kept free from rubbish √ Personal lockers ?
and soiled clothing; .
g) prohibition of storage of product
contact tools and equipment in
√
personal lockers?

14 Rework
14.1 Is rework stored, handled and used in √
such a way that product safety,
quality, traceabiiity and regulatory
compliance are maintained?
14.2 Is stored rework protected from √
exposure to microbiological, chemical
or extraneous matter contamination?
Is segregation requirements for
rework documented and met? √
Is rework clearly identified and/or
labelled to allow traceability?
√
Are traceability records for rework
maintained?
Is the rework classification or the √
reason for rework designation
recorded (e.g. product name,
production date, shift, line of origin,
shelf-life)?
14.3 Is the acceptable quantity, type and √
conditions of rework use specified,
when rework is incorporated into a
product as an "in-process" step?
Is the process step and method of √
addition, including any necessary pre-
processing stages, defined? √
Are controls put in place, where
rework activities involve removing a
product from filled or wrapped
packages, to ensure the removal and
segregation of packaging materials
and to avoid contamination of the
product with extraneous matter?
15 Product recall procedures
15.1 Are systems available to ensure that √
products failing to meet required food
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Integrated Audit Checklist

safety standards can be identified,

located and removed from all
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Quality Assurance Department
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
necessary points of the supply chain?
15.2 Is there maintained a list of key √
contacts in the event of a recall?
Is the safety of other products
produced under the same conditions √
as withdrawn products due to
immediate health hazards evaluated?
Is the need for public warnings √ Because it’s not a consumer
considered?
product.
16 Warehousing
16.1 Are materials and products stored in √
clean, dry, well-ventilated spaces
protected from dust, condensation,
fumes, odours or other sources of
contamination?
16.2 Is effective control of warehousing √ Temperature of cold storage is
temperature, humidity and other monitored.
environmental conditions provided
where required by product or storage
specifications?
Are necessary measures taken to √
protect the lower layers where
products are stacked?
Are waste materials and chemicals √
(cleaning products, lubricants, and
pesticides) stored separately?
Is there a separate area or other
√
means of segregating for materials
identified as non-conforming?
Are specified stock rotation systems √
(FIFO/FEFO) observed?
Are gasoline- or diesel-powered fork-
lift trucks used in food ingredient or
√ Food safety objective set to
product storage areas? replace with battery operated
lifter.

16.3 Are vehicles, conveyances, and √

containers maintained in a state of
repair, cleanliness, and condition
consistent with requirements given in
relevant specifications?
Do vehicles, conveyances, and √
containers provide protection against
damage or contamination of the
product?
Is control of temperature and humidity √
applied and recorded where required
by the organization?
Is cleaning carried out between loads,
when the same vehicles, √ Dedicated vehicles are used for
conveyances, and containers are the purpose.
used for food and non-food products?
Are bulk containers dedicated to food
√
use only?
17 Product information and consumer
awareness
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17.1 Are information presented to √

consumers in such a way as to
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Conformance NA
Section FSSC Requirement: Remarks
Yes √ No √ √
enable them to understand its
importance and make informed
choices?
Are information provided by labelling
or other means, such as company √
websites and advertisements?
Are relevant information about
storage, preparation and serving
instructions applicable to the product √
available?
18 Food defence, biovigilance, and
bioterrorism
18.1 Are proportional protective measures √ Security system in place but the
available for each site for potential procedure is required to be
acts of sabotage, vandalism or
terrorism? documented to cover these
requirement.
18.2 Are potentially sensitive areas within √ Sensitive areas are defined but
the establishment identified, mapped, the controls are required to be
and subjected to access control?
Is the access physically restricted by documented and implemented.
use of locks, electronic card key or √
alternative systems where feasible?