食品安全指挥中心 19 项
BRCGS Food Safety Issue 9 Audit Checklist
此检查清单为英文版。
Pre-audit checklist aligned to the BRCGS Global Standard for Food Safety Issue 9 fundamental and general requirements.
BRCGSGFSIBRCGS Issue 9
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Senior Management Commitment (Clause 1)
- Is there a documented food safety and quality policy communicated to all staff? *
- Is a management review conducted at planned intervals with documented actions? *
- Is there a confidential reporting system for product safety concerns (food safety culture)? *
- Is a documented food safety culture improvement plan in place? *
Food Safety Plan HACCP (Clause 2)
- Is the HACCP plan based on Codex principles and led by a trained team? *
- Are prerequisite programs documented and validated? *
- Are critical limits validated and monitoring procedures defined for each CCP? *
Food Safety & Quality Management System (Clause 3)
- Is an internal audit program covering the full scope of the standard implemented? *
- Is a supplier approval and performance monitoring procedure documented? *
- Is traceability tested across the full supply chain within 4 hours? *
- Are product recall and withdrawal procedures documented and tested annually? *
Site Standards (Clause 4)
- Is a site security and food defense plan documented and risk-assessed? *
- Are high-care/high-risk zones defined with appropriate segregation controls? *
- Is an environmental monitoring program in place for high-risk production areas? *
- Is a preventive maintenance program maintained for equipment affecting product safety? *
Product & Process Control (Clauses 5-6)
- Is allergen handling risk-assessed with validated cleaning and segregation controls? *
- Is product authenticity/food fraud vulnerability assessed and mitigated? *
- Is label and artwork accuracy verified against product specification? *
- Is weight/volume and quantity control managed against legal requirements? *
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