GFSI认可的标准的审核检查表IFSChecklistVersion5english.docx
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GFSI认可的标准的审核检查表IFSChecklistVersion5english.docx
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GFSI认可的标准的审核检查表IFSChecklistVersion5english
ChecklistoftheIFS,Version5
Nr.
Reference
IFSrequirements
Evaluation
Explanation
1
1.
SeniorManagementResponsibility
2
1.1
Corporatepolicy/Corporateprinciples
3
1.1.1
Theseniormanagementshalldrawupandimplementcorporatepolicy.Thisshallconsiderasaminimum:
-customerfocus
-environmentalresponsibility
-ethicsandpersonnelresponsibility
-productrequirements(includes:
productsafety,quality,legality,processandspecification).
Thecorporatepolicyshallbecommunicatedtoallemployees.
4
1.1.2
Thecontentofthecorporatepolicyshallhavebeenbrokendownintospecificobjectivesfortherelateddepartments.Theresponsibilityandthetimescaleforachievementshallbedefinedforeachdepartmentofthecompany.
5
1.1.3
Fromthecorporatepolicy,thequalityobjectivesshallbecommunicatedtotheemployeesintherespectivedepartmentsandshallbeeffectivelyimplemented.
6
1.1.4
Theseniormanagementshallensurethattheachievementofallobjectivesisregularlyreviewed,asaminimumatleastonceayear.
7
1.1.5
Thecompanyshallensurethatallrelevantinformationiscommunicatedeffectivelyandinatimelymannertotherelevantpersonnel.
8
1.1.6
Thecompanyshallassigntheresponsiblefortheexternalcommunication(crisismanagement,authoritiesandcommunicationwithmedia).
9
1.2
Corporatestructure
10
1.2.1
Anorganisationchartshallbeavailableshowingthestructureofthecompany.
11
1.2.2
Competencesandresponsibilities,includingdeputisationofresponsibilityshallbeclearlylaiddown.
12
1.2.3
Jobdescriptionswithclearlydefinedresponsibilitiesshallexistforemployees,whoseworkhasaneffectonproductrequirements.
13
1.2.4
Theseniormanagementshallensurethatemployeesareawareoftheirresponsibilitiesandthatmechanismsareinplacetomonitortheeffectivenessoftheiroperation.
14
1.2.5
Employeeswithinfluenceonproductrequirementsshallbeawareoftheirresponsibilities,andshallbeabletodemonstratetheirunderstandingoftheirresponsibilities.
15
1.2.6
TheseniormanagementshallhavenominatedanIFSrepresentative.
16
1.2.7
Theseniormanagementshallprovidesufficientandrelevantresourcestomeettheproductrequirements.
17
1.2.8
Thedepartmentresponsibleforqualitymanagementshallhaveadirectreportingrelationshiptotheseniormanagement.
18
1.2.9
Thecompanyshallensurethatallprocesses(documentedandundocumented)areknownbytherelevantpersonnelandareappliedconsistently.
19
1.2.10
Thecompanyshallhaveasysteminplace,toensurethatitiskeptinformedofallrelevantlegislationonfoodsafetyissues,scientificandtechnicaldevelopmentsandindustrycodesofpractice.
20
1.3
Customerfocus
21
1.3.1
Aprocedureshallbeinplacetoidentifyfundamentalneedsandexpectationsofcustomers.
22
1.3.2
Theresultsofthisprocedureshallbeevaluatedandconsideredbythedeterminationofqualityobjectives.
23
1.4
Managementreview
24
1.4.1
Seniormanagementshallensurethatthequalitymanagementsystemisreviewedatfixedperiods.
25
1.4.2
Thisreviewshallincludemeasuresforthecontrolofthequalitymanagementsystemandforthecontinuousimprovementprocess.
26
1.4.3
Thecompanyshallidentifyandreviewregularly(e.g.byinternalauditsoron-siteinspection)theinfrastructureneededtoachieveconformitytoproductrequirements.Thisshallinclude,asaminimum,thefollowing:
-buildings
-supplysystems
-machinesandequipment
-transport.
Theresultsofthereviewshallbeconsidered,withdueconsiderationtorisk,forinvestmentplanning.
27
1.4.4
Thecompanyshallidentifyandreviewregularly(e.g.byinternalauditsoron-siteinspection)theworkenvironmentneededtoachieveconformitytoproductrequirements.Thisshallinclude,asaminimumthefollowing:
-stafffacilities
-environmentalconditions
-safetyandsecurityatwork
-hygienicconditions
-workplacedesign
-externalinfluences(e.g.noise,vibration).
Theresultsofthereviewshallbeconsidered,withdueconsiderationtoriskforinvestmentplanning.
28
2.
QualityManagementSystem
29
2.1
HACCP(basedontheCodexAlimentarius-CA)
30
2.1.1
HACCPsystem
31
2.1.1.1
Thebasisofthecompany抯foodsafetycontrolsystemshallbeafullyimplemented,systematicandcomprehensiveHACCPsystem,basedupontheCodexAlimentariusprinciples.Itshalltakeintoaccountanylegalrequirementsoftheproductionanddestinationcountrieswhichmaygobeyondsuchprinciples.TheHACCPsystemshallbeimplementedateachproductionsite.
32
2.1.1.2
TheHACCPsystemshallcoverallrawmaterials,productsorproductgroupsaswellaseveryprocessfromgoodsintodispatch,includingproductdevelopmentandproductpackaging.
33
2.1.1.3
ThecompanyshallensurethattheHACCPsystemisbaseduponscientificliterature,ortechnicalverifiedspecificationsrelatingtothemanufacturedproductsandprocedures.Thisshallbemaintainedinlinewithnewtechnicalprocessdevelopment.
34
2.1.2
AssembleHACCPteam(CAStep1)
35
2.1.2.1
TheHACCPteamshallhavestrongseniormanagementsupportandshallbewellknownandestablishedacrossthewholecompany.
36
2.1.2.2
TheHACCPteamshallbemultidisciplinaryandincludeoperationalstaff.PersonnelappointedasHACCPteammembersshallhavespecificknowledgeofHACCP,productandprocessknowledgeandtheassociatedhazards.
37
2.1.2.3
Wherecompetentknowledgeisnotavailable,externalexpertadviceshallbeobtained.
38
2.1.3
HACCPAnalysis
39
2.1.3.1
Describeproduct(CAStep2)
Afulldescriptionoftheproductincludingallrelevantinformationonproductsafetyexistssuchas:
-composition
-physical,organoleptic,chemicalandmicrobiologicalparameters
-methodsoftreatment
-packaging
-durability(shelflife)
-conditionsforstorageandmethodoftransport.
40
2.1.3.2
Identifyintendeduse(CAStep3)
Theintendeduseoftheproductshallbedescribedasseenfromtheexpecteduseoftheproductbytheendconsumer,takingintoaccountvulnerablegroupsofconsumers.
41
2.1.3.3
Constructflowdiagram(CAStep4)
Aflowdiagramshallexistforeachproduct,orproductgroup,andforallvariationsoftheprocessesandsub-processes.Theflowdiagramshallbedated,updatedandclearlyidentifyeachCCPwiththenumberassignedtoit.
42
2.1.3.4
On-siteconfirmationoftheflowdiagram(CAStep5)
TheHACCPteamshallreviewtheprocessesatalloperationstagesagainsttheflowdiagram.Amendmentsofthediagramwillbemade,whereappropriate.
43
2.1.3.5
Conductahazardanalysisforeachstep(CAStep6-Principle1)
Ahazardanalysisshallbeavailableofallphysical,chemicalandbiologicalhazardsthatmayreasonablybeexpected.
44
2.1.3.5.1
Thehazardanalysisshallconsiderthelikelihoodofharmtotheconsumerandthepotentialseverityofdamage(effect,potentialconsequences).
45
2.1.3.5.2
Forallsteps,whicharenotdefinedasCCP’sbutasCP’s,thecompanyshallimplement,maintainanddocumentspecificpreventivemeasures.
46
2.1.3.6
Determinecriticalcontrolpoints(CAStep7-Principle2)
RelevantCriticalControlPoints(CCPs)shallbedetermined,towhichcontrolcanbeapplieddirectlyinordertoprevent,eliminateorreduceafoodsafetyhazardtoacceptablelevel(s).
47
2.1.3.7
EstablishcriticallimitsforeachCCP(CAStep8-Principle3)
ForeachCCP,theappropriatecriticallimitsshallbedefinedandvalidated,inordertoclearlyidentifywhenaprocessisoutofcontrol.
48
2.1.3.8
EstablishamonitoringsystemforeachCCP(CAStep9-Principle4)
SpecificmonitoringproceduresshallbeestablishedforeachCCPtodetectanylossofcontrolatthatCCP.Recordsofmonitoringshallbemaintainedforarelevantperiod.EachdefinedCCP’sshallbeundercontrol.MonitoringandcontrolrespectivelyofeachCCPshallbedemonstratedbyrecords.Therespectiverecordsshallspecifytheresponsiblepersonaswellasthedateandresult.
49
2.1.3.9
Establishcorrectiveactions(CAStep10-Principle5)
ForeachCCP,correctiveactionsshallbeestablished.IncasethemonitoringindicatesthataparticularCCPisnotundercontrol,adequatecorrectiveactionsshallbetakenanddocumented.Suchcorrectiveactionsshallalsotakeintoaccountanynon-conformingproducts.
50
2.1.3.10
Establishverificationprocedures(CAStep11-Principle6)
ProceduresofverificationshallbeestablishedtoconfirmthattheHACCPsystemisefficient.VerificationoftheHACCPsystemshallbeperformedatleastonceayear.Examplesofverificationactivitiesinclude:
-internalaudits
-analysis
-sampling
-evaluations
-complaintbyauthoritiesandcustomers.
TheresultsofthisverificationshallbeincorporatedintotheHACCPsystem.
51
2.1.3.11
Establishdocumentationandrecordkeeping(CAStep12-Principle7)
Documentationshallbeavailable,coveringallprocesses,procedures,measuresandrecords.Documentationandrecordkeepingshallbeappropriatetothenatureandsizeofthecompany.
52
2.2
Documentationrequirements
53
2.2.1
Thequalitysystemforqualityassuranceandfoodsafetyshallbedocumentedandimplemented,andshallberetainedinonelocation.
54
2.2.2
Adocumentedprocedureshallexistforthecontrolofdocumentsandtheiramendments.
55
2.2.3
Alldocumentsshallbeclearlylegibl
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