Readiness for ISO 22000 — Food Safety

4.1 Have you recorded the internal and external issues (e.g. market, competition, technology, legislation) that affect your food safety management system?

4.2 Have you identified the interested parties (customers, employees, authorities, suppliers, etc.) and their requirements?

4.3–4.4 Has the scope of your food safety management system been defined in writing (activities, sites, any exclusions), and have the main processes been mapped?

5.1 Is top management actively involved in the food safety management system, providing resources and building it into business decisions?

5.2 Is there an approved food safety policy that suits the business, has been communicated to staff and is available to those who need it?

5.3 Have roles, responsibilities and authorities for the system been defined and communicated?

5.3 Has a food safety team been appointed, with a team leader and documented knowledge and experience?

6.1 Have you assessed the risks and opportunities related to your food safety management system and planned actions to address them?

6.2 Are there measurable food safety objectives with owners, resources, a timeline and a way of monitoring them?

6.3 Are changes to the system (organisational, process, infrastructure) planned and controlled before they are made?

7.1–7.2 Have you defined the competence required for each relevant role, and do you keep records of training, experience or qualifications?

7.3–7.4 Are staff aware of the food safety policy and of their contribution to the system, and is there a defined way of communicating internally and externally?

7.1.6 Are suppliers of raw materials, packaging materials and services evaluated and controlled?

7.4 Is there communication with suppliers, customers and authorities on food safety matters (specifications, allergens, recalls)?

7.5 Are the system's documents and records controlled (approval, versions, distribution, storage, retention)?

8.2 Are prerequisite programmes (PRPs) in place: cleaning and sanitation, pest control, personal hygiene, maintenance, water, waste?

8.3 Is there a traceability system (one step back – one step forward) that has been tested?

8.4 Is there an emergency preparedness plan (e.g. power cut, water contamination)?

8.5.1 Has the preliminary information been gathered: specifications of raw materials and end products, intended use and verified flow diagrams?

8.5.2 Has a hazard analysis (biological, chemical, physical, allergens) been carried out for each step, with assessment and selection of control measures?

8.5.3–8.5.4 Is there a hazard control plan (HACCP/OPRP) with critical limits or action criteria, monitoring, corrections and validated control measures?

8.7 Is monitoring and measuring equipment (thermometers, scales, etc.) calibrated or verified?

8.8 Is there a verification programme (e.g. laboratory analyses, record checks), and are the results analysed?

8.9 Is there a tested procedure for nonconforming products and for withdrawal or recall?

9.1 Do you monitor, measure and analyse indicators of food safety performance and evaluate the results?

9.2 Is there an internal audit programme, and has at least one full internal audit of the system been completed by a competent person?

9.3 Has a management review of the system been held and recorded, with decisions and actions?

10 Are nonconformities recorded, their causes analysed, and corrective actions taken and checked for effectiveness?

10 Are there documented examples of continual improvement of the system?