ISO 22000:2018
Food Safety Management System (FSMS)
Internal Audit Checklist
Organization:
Audit Date:
Lead Auditor:
Audit Ref No.:
Food Safety Team Leader:
Scope / Product Category:
Audit Type:
Next Audit Due:
Instructions for Use
This checklist covers all operative clauses of ISO 22000:2018 (Clauses 4–10) for a Food Safety Management System (FSMS) internal audit. For each item, review the stated requirement, gather objective evidence using the guidance notes, assign a rating code, and record findings in the notes column. Attach supporting evidence references (document numbers, test results, observation records, interview notes) to each finding.
Key focus areas unique to ISO 22000: Prerequisite Programmes (PRPs) and operational PRPs (oPRPs); HACCP-based hazard analysis and hazard control plan; traceability and recall/withdrawal; food safety team competence; CCP critical limit validation; and verification vs validation distinction.
Rating Legend
✓ Conforming
OFI Opportunity
MNC Minor NC
MJC Major NC
N/A Not Applicable
☐ Not Yet Audited
Clause 4: Context of the Organization
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
4.1 Understanding the Organization and Its Context
4.1
External and internal issues relevant to the organization's purpose and ability to achieve intended FSMS outcomes are determined, including food safety culture, market requirements, and regulatory environment.
Review PESTLE/SWOT analysis, food safety strategy documents; confirm food-safety-specific issues (emerging pathogens, allergen regulations, new technologies, supply chain risks) are addressed.
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4.1
Issues include: applicable food legislation and regulations; contractual requirements of customers; new scientific and technical knowledge; and changes in the food chain.
Check regulatory watch records, customer contract review files, and food safety literature monitoring logs.
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4.1
External and internal issues are monitored and reviewed at planned intervals to reflect significant changes.
Verify management review outputs reference context updates; confirm review frequency and triggers.
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4.2 Understanding the Needs and Expectations of Interested Parties
4.2
Interested parties relevant to the FSMS are identified: customers, consumers, regulators, suppliers, trade associations, NGOs, and employees.
Review stakeholder register; confirm all food chain parties and end consumers are considered.
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4.2
Relevant requirements of interested parties (statutory, regulatory, and contractual food safety requirements) are determined.
Cross-check requirements list against applicable food law, customer specifications, and GFSI scheme requirements where applicable.
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4.2
Relevant requirements are monitored and reviewed for changes that may affect the FSMS.
Check regulatory update monitoring process and customer requirement change notification records.
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4.3 Determining the Scope of the FSMS
4.3
The scope of the FSMS is defined specifying: products and product categories; processes and production sites; and the food chain steps from raw material receipt through distribution.
Review scope document; confirm it specifies all product types, production lines, and supply chain stages included/excluded.
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4.3
The scope considers all relevant food safety hazards for products and processes within defined boundaries.
Verify scope aligns with the hazard analysis; confirm no hazards applicable to in-scope products are excluded without justification.
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4.3
The scope is maintained as documented information and available to interested parties.
Confirm scope is posted on the intranet, referenced in food safety manuals, and available to auditors and regulators.
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4.4 FSMS and Its Processes
4.4
Processes needed for the FSMS are established, implemented, maintained, and continually improved.
Review FSMS process map and procedure register; confirm process owners, performance indicators, and improvement plans.
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4.4
The organization considers how external and internal provision of food safety related processes may affect the FSMS.
Check outsourced process controls; verify food safety requirements are flowed down to co-manufacturers, logistics providers, and contract laboratories.
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Clause 5: Leadership
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
5.1 Leadership and Commitment
5.1
Top management demonstrates leadership by: taking accountability for FSMS effectiveness; ensuring food safety policy and objectives are compatible with strategic direction; integrating FSMS into business processes; and providing necessary resources.
Interview top management; review FSMS policy sign-off, board-level food safety reporting, and resource allocation records.
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5.1
Top management ensures that the FSMS achieves its intended outcomes of consistently providing safe food and products that meet applicable statutory/regulatory and customer requirements.
Review customer complaint trends, regulatory inspection results, and recall/withdrawal history to assess outcome achievement.
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5.1
Top management promotes a food safety culture throughout the organization, directing and supporting persons to contribute to the effectiveness of the FSMS.
Review food safety culture initiatives, leadership walk records, staff engagement surveys, and near-miss reporting trends.
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5.1
Top management ensures continual improvement and supports other managers to demonstrate their leadership in food safety.
Check that food safety performance is embedded in management KPIs and performance appraisal processes.
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5.2 Food Safety Policy
5.2
A food safety policy is established that: is appropriate to context; provides a framework for food safety objectives; includes a commitment to fulfil applicable requirements; includes a commitment to continual improvement; and addresses communication within the food chain.
Review policy document against all required elements; confirm it is specific to the organization's food safety risks, not generic.
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5.2
The food safety policy is maintained as documented information, communicated within the organization, available to interested parties, and reviewed for continuing suitability.
Verify posting locations, language availability, intranet access; confirm staff awareness through interviews; check last review date and sign-off.
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5.3 Organizational Roles, Responsibilities and Authorities
5.3
Roles, responsibilities, and authorities relevant to the FSMS are assigned and communicated.
Review FSMS responsibility matrix, org charts, and job descriptions for food safety-relevant roles.
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5.3
A Food Safety Team Leader (FSTL) is appointed with defined responsibilities: managing the food safety team; ensuring FSMS establishment, implementation, maintenance, and updating; reporting to top management on FSMS performance.
Confirm FSTL appointment is documented, role is understood by the individual, and reporting lines to top management are clear.
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5.3
All personnel have responsibility to report food safety problems to designated persons; a culture of openness and accountability is established.
Check food safety reporting channels (e.g., non-conformance hotline, open-door policy); interview line workers on reporting process.
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Clause 6: Planning
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
6.1 Actions to Address Risks and Opportunities
6.1
Risks and opportunities relevant to the FSMS context and interested party requirements are determined; actions to address them are planned and integrated into FSMS processes.
Review food safety risk and opportunity register; confirm methodology addresses both food safety hazard risks and FSMS process risks.
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6.1
Actions are proportionate to potential impact on conformity of products/services and satisfaction of customers; effectiveness of actions is evaluated.
Verify action plans linked to risk register; check closure evidence and post-implementation effectiveness reviews.
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6.2 Objectives of the FSMS and Planning to Achieve Them
6.2
Food safety objectives are established at relevant functions and levels; are measurable; consistent with the food safety policy; consider applicable requirements and risk results; are monitored, communicated, and updated.
Confirm objectives are SMART; cross-check against food safety policy commitments, regulatory requirements, and significant hazards.
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6.2
Plans for achieving food safety objectives define: what will be done; resources required; responsible persons; completion timescales; how results will be evaluated.
Review objective tracking sheets or food safety improvement programme; confirm all five planning elements are addressed.
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6.3 Planning of Changes
6.3
When changes to the FSMS are needed, they are planned and carried out in a controlled manner, considering: purpose of change and consequences; integrity of the FSMS; availability of resources; and allocation of responsibilities.
Review change management procedure and recent change records; verify food safety hazard re-assessment is triggered by changes.
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Clause 7: Support
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
7.1 Resources
7.1.1
Resources needed for the FSMS are determined and provided, including human resources, infrastructure, work environment, externally developed elements, and FSMS-developed elements.
Review resource planning records; confirm budget allocations for food safety team, testing, monitoring equipment, training, and infrastructure.
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7.1.2
The food safety team is established with multidisciplinary knowledge and experience including food technology, microbiology, chemistry, and regulatory compliance relevant to the products and processes.
Review food safety team composition; verify team competency matrix covers all relevant technical disciplines; check CVs and qualifications.
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7.1.3
Infrastructure (buildings, utilities, equipment, transport) necessary for the FSMS is determined, provided, and maintained.
Review preventive maintenance schedules, calibration records, and infrastructure inspection logs; confirm GMP (Good Manufacturing Practice) compliance for facilities.
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7.1.4
The work environment (physical, social, psychological factors) necessary for the FSMS is determined, managed, and maintained to prevent food safety hazard contamination.
Check hygiene zone maps, personnel hygiene policy, traffic flow controls, and environmental monitoring programme records.
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7.1.5
Externally developed elements (industry standards, CODEX guidelines, reference materials) are identified and managed to ensure they are current and applicable.
Review reference library; confirm Codex Alimentarius guidelines, industry codes of practice, and regulatory guidance documents are current editions.
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7.1.6
FSMS-developed elements (PRPs, HACCP plan, operational procedures) are controlled, maintained, and available to relevant personnel.
Check document control system; verify FSMS procedures are accessible at points of use and obsolete versions are removed.
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7.2 Competence
7.2
Competence of persons performing work that affects food safety performance or FSMS effectiveness is determined, ensured, and documented.
Review competency framework; confirm food safety-critical roles (HACCP team, CCP operators, QC analysts, hygiene supervisors) have defined competency requirements.
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7.2
Personnel are competent based on education, training, and/or experience; training effectiveness is evaluated.
Check training records, food safety training completion rates, and evidence of training effectiveness evaluation (tests, practical assessments).
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7.2
Documented information is retained as evidence of competence.
Verify training matrix is current; individual training records are filed; certificates for food safety qualifications are on file.
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7.3 Awareness
7.3
All personnel whose activities can affect food safety are aware of: the food safety policy; their contribution to FSMS effectiveness; the benefits of improved food safety performance; and the implications of not conforming with requirements.
Interview production, hygiene, and logistics personnel; review induction records, refresher training logs, and food safety bulletin communications.
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7.3
All relevant personnel are aware of food safety hazards relevant to their work and their personal hygiene obligations.
Confirm workers can describe key hazards (allergens, pathogens, foreign bodies) and hygiene requirements for their role.
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7.4 Communication
7.4.1
External communication processes are established for: information on food safety issues in products and services provided; queries and contracts including product specification changes; customer complaints and recall situations; and communication with regulatory authorities.
Review external communication procedure; check customer notification templates, regulatory contact lists, and recall communication protocols.
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7.4.2
Internal communication processes ensure the food safety team is informed of changes to: products; raw materials; production systems; production premises; cleaning and disinfection programmes; packaging; storage and distribution; and customer requirements.
Review internal communication procedure and change notification records; confirm food safety team is triggered by all listed change categories.
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7.4.3
Communication records are retained as documented information.
Check communication logs, meeting minutes referencing food safety topics, and records of regulatory correspondence.
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7.5 Documented Information
7.5.1
Documented information required by ISO 22000 and determined as necessary for FSMS effectiveness is established and maintained.
Review FSMS document master list against all ISO 22000 mandatory documented information requirements.
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7.5.2
Documented information is created, identified (title, date, author, version), reviewed, and approved; format and media are appropriate.
Verify document control procedure; inspect sample of FSMS documents for completeness, version control, and approval records.
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7.5.3
Documented information is controlled for: availability; protection; distribution; access; retrieval; storage; retention; and disposal.
Check document management system; confirm access controls, archive policy, obsolete document removal, and retention schedules.
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Clause 8: Operation
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
8.1 Operational Planning and Control
8.1
Processes for meeting FSMS requirements are planned, implemented, controlled, maintained, and updated, including establishment of criteria for the processes and implementation of controls per those criteria.
Review operational planning records; confirm food safety criteria are defined and measurable for production, hygiene, storage, and distribution processes.
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8.1
Documented information is maintained to the extent necessary to confirm processes are carried out as planned.
Check production records, hygiene check sheets, temperature logs, and CCP monitoring records for completeness.
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8.2 Prerequisite Programmes (PRPs)
8.2.1
PRPs appropriate to the organization and its position in the food chain are established, implemented, maintained, and updated.
Review PRP programme documentation; confirm PRPs are appropriate to the product and process type (food service, manufacturing, storage, etc.).
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8.2.2
PRPs address: construction/layout of buildings; supply of air, water, energy, and other utilities; waste and sewage disposal; equipment suitability; management of purchased materials; cross-contamination prevention; cleaning, disinfecting, and pest control; personnel hygiene; and product information and consumer awareness.
Inspect PRP documentation against all categories in clause 8.2.2; verify each PRP is documented, implemented, and monitored.
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8.2.3
PRPs are verified by competent personnel, reviewed at defined intervals, and updated when changes occur.
Check PRP verification records, inspection reports, and revision history; confirm frequency of review meets regulatory and customer requirements.
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8.2.4
Documented information is maintained on the selection, establishment, monitoring, and verification of PRPs.
Verify PRP records are complete, accessible, and retained for the required period.
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8.3 Traceability System
8.3
A traceability system is established to identify material lots, product status, and their relationship throughout processing to delivery.
Review traceability procedure; conduct a mock trace exercise (both forward and backward); measure speed and completeness of trace.
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8.3
The traceability system considers: lot identification of incoming materials, processing aids, and packaging; production records linking inputs to outputs; and dispatch records linking products to customers.
Inspect production batch records, goods-in records, and dispatch records for traceability linkage completeness.
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8.3
The traceability system meets all applicable legal requirements and enables recall/withdrawal within required timeframes.
Verify regulatory traceability period requirements are met; test recall speed against defined targets (typically 4 hours for major retailers).
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8.3
Documented information is retained as evidence of traceability for a defined period, at minimum covering product shelf life plus one year.
Confirm retention period policy; check archived records for products at end of retention period.
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8.4 Emergency Preparedness and Response
8.4.1
Potential emergency situations and incidents with impact on food safety (contamination events, utility failure, natural disaster, product tampering, pandemic) are identified.
Review food safety emergency risk register and business continuity plan for food safety scenarios.
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8.4.2
Procedures for responding to food safety emergencies are established, including: product withdrawal and recall; communication with regulators and customers; media management; and business recovery.
Review food safety emergency response plan; confirm roles, escalation paths, and communication templates are documented and tested.
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8.4.3
Emergency response plans are tested periodically; results are reviewed and plans updated.
Check mock recall/withdrawal exercise records, after-action reviews, and plan revision history; confirm exercise frequency meets customer/regulatory requirements.
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8.5 Hazard Analysis
8.5.1
All food safety hazards (biological, chemical, physical, and allergen) reasonably expected to occur in relation to product types and processes are identified.
Review hazard analysis documentation; confirm biological (pathogens, spoilage), chemical (pesticides, allergens, mycotoxins), physical (glass, metal, bone), and radiological hazards are assessed.
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8.5.2
Preliminary information is collected including: product characteristics; intended use and consumer groups; flow diagrams; process steps; and environmental and process controls.
Review product descriptions, process flow diagrams (confirmed on-site), intended use statements, and consumer group documentation.
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8.5.2
Process flow diagrams are prepared for all products and product categories; they are verified by the food safety team through on-site inspection.
Inspect flow diagrams for completeness; check records of on-site verification walks conducted by the food safety team.
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8.5.3
Each hazard is assessed for severity of adverse health effect and likelihood of occurrence; control measures are selected.
Review hazard assessment matrix; confirm risk ranking methodology is documented and consistently applied across all hazards.
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8.5.4
The combination of control measures is assessed for effectiveness in controlling significant food safety hazards to defined acceptable levels.
Verify combination control measure validation evidence; confirm significant hazards are addressed by either HACCP CCPs or operational PRPs (oPRPs).
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8.6 Hazard Control Plan (HACCP Plan / oPRP Plan)
8.6.1
A hazard control plan is established, implemented, maintained, and updated documenting all CCPs and oPRPs identified through the hazard analysis.
Review HACCP plan; confirm all significant hazards are addressed by a CCP or oPRP with documented rationale.
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8.6.2
For each CCP, the following are defined and documented: food safety hazard(s) controlled; critical limit(s) with scientific justification; monitoring procedures (what, how, when, who); corrective actions when critical limits are exceeded; responsibilities; and records.
Inspect CCP documentation for all seven required elements; verify critical limits are based on regulatory requirements or scientific validation.
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8.6.2
Critical limits are measurable, validated, and based on scientific evidence or regulatory requirements.
Check validation records for each critical limit; confirm literature references, regulatory citations, or challenge study results.
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8.6.3
For each oPRP, the following are documented: food safety hazard(s) controlled; action criterion; monitoring procedures; corrective actions; responsibilities; and records.
Inspect oPRP documentation; verify action criteria are defined and monitoring is implemented at defined frequency.
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8.6.4
CCP monitoring records are reviewed by designated personnel; deviations from critical limits trigger defined corrective actions.
Sample CCP monitoring records; verify designated reviewer signatures and evidence of corrective action initiation on all deviations.
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8.6.5
When monitoring indicates loss of control at a CCP, affected products are identified and handled as potentially unsafe.
Review corrective action records for CCP deviations; verify affected product identification and disposition procedures are followed.
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8.7 Control of Monitoring and Measuring
8.7
Monitoring and measuring equipment used for CCPs and oPRPs is calibrated or verified at defined intervals; equipment is identified for calibration status.
Review calibration schedule and records; confirm all CCP monitoring equipment (thermometers, pH meters, metal detectors, checkweighers) is included.
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8.7
Results of calibration and verification are retained; equipment found to be out of calibration is assessed for impact on previous measurements.
Check calibration certificates; verify out-of-calibration investigations and product impact assessments are documented.
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8.8 Verification Related to PRPs and Hazard Control Plan
8.8.1
A verification plan is established confirming that PRPs are implemented and effective; CCPs are working as specified; hazard levels are within acceptable limits; and FSMS procedures are implemented and effective.
Review FSMS verification plan; confirm verification activities (microbiological testing, environmental monitoring, CCP record review, PRP audits) are scheduled and assigned.
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8.8.2
Verification results are analysed to confirm the FSMS is being implemented and is effective; results are communicated to the food safety team and top management.
Review verification analysis reports; confirm trend analysis is performed and results feed into management review.
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8.8.3
Verification activities include environmental monitoring programme for hygiene indicators and pathogens where applicable.
Inspect environmental monitoring programme design and results; check trend analysis and corrective action records for positive results.
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8.9 Control of Product and Process Nonconformities
8.9.1
Documented procedures ensure all products potentially affected by CCP deviation or loss of oPRP control are identified, evaluated, and handled.
Review nonconforming product procedure; confirm identification, segregation, evaluation, and disposition steps are all addressed.
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8.9.2
Potentially unsafe products are not released until evaluated; evaluation considers whether hazard levels are below acceptable limits and whether product still meets safety requirements.
Check nonconforming product evaluation records; verify qualified personnel perform evaluations and disposition decisions are documented.
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8.9.3
Nonconforming products are disposed of by: reprocessing/further processing to ensure hazard elimination; destruction; diversion to non-food use; or disposal as waste — and never released as food if deemed unsafe.
Inspect nonconforming product disposition records; verify secure storage and disposal evidence for unsafe products.
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8.9.4
When a food safety hazard has been distributed and reached consumers, a withdrawal/recall is initiated; regulatory authorities are notified as required.
Review recall/withdrawal procedure; check that notification triggers, regulatory contact procedures, and customer communication templates are defined and current.
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8.9.5
Documented information is retained on all nonconforming product decisions and actions taken.
Confirm NCR register completeness; verify all dispositions are documented with authorized sign-off.
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Clause 9: Performance Evaluation
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
9.1 Monitoring, Measurement, Analysis and Evaluation
9.1.1
Methods for monitoring, measurement, analysis, and evaluation of FSMS performance are determined; results are retained as documented information.
Review FSMS KPI framework; confirm food safety performance metrics (CCP deviation rates, PRP compliance scores, microbiological results, customer complaints) are tracked.
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9.1.1
Monitoring includes: CCP critical limit compliance; PRP operational compliance; product testing results (microbiological, chemical, physical); environmental monitoring; and customer complaint data.
Review monitoring data compilation; confirm all performance indicators are reviewed at defined frequency and trends are analysed.
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9.1.2
Food safety performance data is analysed and evaluated to identify trends, effectiveness of controls, and opportunities for improvement.
Review statistical analysis reports, trend charts, and management review input packs; confirm data-driven conclusions are documented.
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9.2 Internal Audit
9.2.1
Internal audits of the FSMS are conducted at planned intervals to determine whether the system conforms to requirements and is effectively implemented.
Review audit schedule; confirm all clauses, all PRPs, all CCPs, and all production areas/shifts are included within the audit cycle.
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9.2.2
An FSMS audit programme is established considering food safety importance, changes, and results of previous audits; auditor competence includes food safety technical knowledge.
Check audit programme; verify auditors have food safety/HACCP competence, not just generic audit skills; confirm independence from audited areas.
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9.2.2
Audit results are reported to the food safety team leader and top management; corrective actions are implemented without undue delay.
Review audit reports and distribution records; check average time-to-close for audit findings; verify FSTL reviews all audit reports.
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9.2.2
Documented information is retained as evidence of the audit programme and audit results.
Confirm audit files (plans, reports, evidence, CARs, follow-up records) are complete and retained for the required period.
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9.3 Management Review
9.3.1
Top management reviews the FSMS at planned intervals to ensure continued suitability, adequacy, and effectiveness.
Review management review meeting minutes; confirm frequency (at least annually), top management attendance, and food safety team leader presence.
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9.3.2
Management review inputs address all required topics: status of previous review actions; changes in external/internal issues; FSMS performance including trends in: CCP deviations, PRP results, nonconforming products, audit results, verification activities, customer complaints, and withdrawals/recalls.
Cross-check meeting minutes and supporting data packs against all clause 9.3.2 input items; confirm each was addressed with supporting data.
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9.3.3
Management review outputs include decisions on: continual improvement; FSMS update needs; resource requirements; revisions to food safety policy and objectives.
Verify action items are SMART, assigned, tracked, and closed; confirm outputs are communicated to food safety team and relevant functions.
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Clause 10: Improvement
Ref.
Audit Requirement
Guidance / Evidence
Rating
Auditor Notes
10.1 Nonconformity and Corrective Action
10.1
When a nonconformity occurs, the organization reacts, takes action to control and correct it, and deals with the consequences including food safety implications.
Review nonconformity and corrective action procedure; confirm immediate response steps include food safety consequence assessment.
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10.1
Root causes of nonconformities are determined and corrective actions implemented to prevent recurrence; the effectiveness of actions is reviewed.
Review completed CARs; verify root cause analysis depth; confirm effectiveness reviews are conducted before CAR closure.
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10.1
Corrective actions are appropriate to the severity and food safety significance of the nonconformity encountered.
Check proportionality of corrective actions; confirm systemic causes (process design, training, PRPs, HACCP plan gaps) are addressed.
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10.1
Documented information is retained as evidence of nonconformities, subsequent actions, and results of corrective actions.
Confirm NCR/CAR register completeness; verify retention periods comply with regulatory and customer requirements.
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10.2 Continual Improvement
10.2
The organization continually improves the suitability, adequacy, and effectiveness of the FSMS.
Review multi-period trend data on food safety KPIs; confirm improving trajectories or documented justification for stagnant metrics.
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10.2
The organization considers outputs from analysis/evaluation, internal audits, verification activities, and management reviews to identify improvement opportunities.
Verify improvement actions trace back to specific data sources; check cross-referencing in improvement register.
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10.3 Update of the FSMS
10.3
Top management ensures the FSMS is continually updated; the food safety team evaluates the FSMS at defined intervals and reviews all changes to the hazard analysis and hazard control plan.
Review FSMS update records and food safety team meeting minutes; confirm systematic review covers: new hazard information; customer and regulatory requirement changes; process changes; and new scientific information.
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10.3
FSMS update activities are recorded as documented information and reported as input to the management review.
Check food safety team update review records; verify update findings are included in management review input packs.
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CCP Audit Summary Record
CCP Summary – Audit Record
CCP No.
Process Step
Hazard Controlled
Critical Limit
Monitoring Method
Records Verified (✓/✗)
Auditor Notes
CCP 1
CCP 2
CCP 3
CCP 4
CCP 5
Food Safety Performance KPI Snapshot
Food Safety Performance KPI Snapshot
Food Safety Metric
Unit / Basis
Target
Actual (Period)
Status / Trend
CCP Deviation Rate
Deviations per 1,000 lots
CCP Monitoring Compliance Rate
% of checks completed
PRP Audit Compliance Score
% conformance
Microbiological Out-of-Spec Results
Count / % of tests
Environmental Monitoring Positives (pathogen)
Count
Customer Complaints (food safety related)
Count per period
Product Withdrawals / Recalls
Count
Nonconforming Product Rate
% of production
Traceability Exercise Completion Rate
% within target time
Food Safety Training Completion Rate
% of relevant staff
Corrective Actions Closed On Time
% of total CARs
Regulatory / Customer Audit Findings
Count (major / minor)
FSMS Verification Activity Completion
% of plan completed
Audit Summary & Sign-off
Audit Summary
Total Items Audited
Conforming (✓)
Nonconformities (MNC+MJC)
OFIs
Food Safety Performance Trend vs Previous Audit:
☐ Improving ☐ Stable ☐ Declining
Overall Audit Conclusion & Recommendation:
Lead Auditor Signature
Date
Food Safety Team Leader Signature
Date