FSSC 2200 Scheme Version 5: Audit Plan and Risk Rating

High Risk - Quarterly Audits

Medium Risk - Six Monthly Audit
Low Risk - Annual Audit

ISO 22000:2005 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
4 Food safety management system
4.1 General requirements
4.2 4.2 Documentation requirements
5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and response
5.8 Management review
6 Resource management
6.1 Provision of resources
6.2 Human resources
6.3 Infrastructure
6.4 Work environment
7 Planning and realization of safe products
7.1 General
7.2 Prerequisite programmes (PRPs)
7.3 Preliminary steps to enable hazard analysis
7.4 Hazard analysis
7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents specifying the PRPs and
7.8 the HACCP plan
Verification planning
7.9 Traceability system
7.10 Control of nonconformity
8 Validation, verification and improvement of the FSMS
8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 FSMS verification
8.5 Improvement

ISO/TS 22002-1 - PRE-REQUISITE PROGRAMMES

4 Construction and layout of buildings
4.1 General Requirements
4.2 Environment
4.3 Locations of establishments
5 Layout of premises and workspace
5.1 General Requirements
5.2 Internal design, layout and traffic patterns
5.3 Internal structures and fittings
5.4 Location of equipment
5.5 Laboratory facilities
5.6 Temporary or mobile premises and vending machines
5.7 Storage of food, packaging materials, ingredients and non-food chemicals
6 Utilities - air, water, energy
6.1 General Requirements
6.2 Water Supply
6.3 Boiler chemicals
6.4 Air quality and ventilation
6.5 Compressed air and other gases
6.6 Lighting
7 Waste disposal
7.1 General Requirements
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8 Equipment suitability, cleaning and maintenance
8.1 General Requirements
8.2 Hygienic design
8.3 Product contact surfaces
8.4 Temperature control and monitoring equipment
8.5 Cleaning plant, utensils and equipment
8.6 Preventive and corrective maintenance
9 Management of purchased materials
9.1 General Requirements
9.2 Selection and management of Suppliers
9.3 Incoming material requirements (raw/ingredients/packaging)
10 Measures for prevention of cross-contamination
10.1 General Requirements
10.2 Microbiological cross-contamination
10.3 Allergen management
10.4 Physical contamination
11 Cleaning and sanitising
11.1 General Requirements
11.2 Cleaning and sanitising agents and tools
11.3 Cleaning and sanitising programmes
11.4 Cleaning in place (CIP) systems
11.5 Monitoring sanitation and effectiveness
12 Pest control
12.1 General Requirements
12.2 Pest control programmes
12.3 Preventing access
12.4 Harbourage and infestations
12.5 Monitoring and detection
12.6 Eradication
13 Personnel hygiene and employee facilities
13.2 Personnel hygiene facilities and toilets
13.3 Staff canteens and designated eating areas
13.4 Workwear and protective clothing
13.5 Health status
13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behaviour
14 Rework
14.1 General Requirements
14.2 Storage, Identification and Traceability of Rework
14.3 Rework Usage
15 Product Recall Procedures
15.1 General Requirements
15.2 Product Recall Requirements
16 Warehousing
16.1 General Requirements
16.2 Warehousing requirements
16.3 Vehicles, conveyances, and containers
17 Product Information and consumer awareness
18 Food Defence, biovigilance, and bioterrorism
18.1 General Requirements
18.2 Access controls

FSSC ADDITIONAL REQUIREMENTS

2.5.1 Management of Services
2.5.2 Product Labelling
2.5.3 Food Defense
2.5.4 Food Fraud Mitigation
2.5.5 Logo Use
2.5.6 Management of Allergens
2.5.7 Environmental Monitoring
 FSSC 2200: Audit Plan and Risk Rating
High Risk - 4 Monthly Audits
Medium Risk - Six Monthly Audits
Low Risk - Annual Audit

ISO 22000:2005 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
4 Food safety management system
4.1 General requirements 1
2.5.1 Management of Services (FSSC Additional Requirement) 1
4.2 4.2 Documentation requirements 1
5 Management responsibility
5.1 Management commitment 1
5.2 Food safety policy 1
5.3 Food safety management system planning 1
5.4 Responsibility and authority 1
5.5 Food safety team leader 1
5.6 Communication 1
5.7 Emergency preparedness and response 1
5.8 Management review 1
6 Resource management
6.1 Provision of resources 1
6.2 Human resources 1 1
6.3 Infrastructure 1
6.4 Work environment 1
7 Planning and realization of safe products
7.1 General 1 1
7.2 Prerequisite programmes (PRPs) 1 1
7.3 Preliminary steps to enable hazard analysis 1 1
7.4 Hazard analysis 1 1
7.5 Establishing the operational prerequisite programmes (PRPs) 1 1
7.6 Establishing the HACCP plan 1
7.7 Updating of preliminary information and documents specifying the PRPs and 1 1
7.8 the HACCP plan
Verification planning 1
7.9 Traceability system 1
7.10 Control of nonconformity 1
8 Validation, verification and improvement of the FSMS
8.1 General 1
8.2 Validation of control measure combinations 1
8.3 Control of monitoring and measuring 1
8.4 FSMS verification 1
8.5 Improvement 1
ISO/TS 22002-1 - PRE-REQUISITE PROGRAMMES
4 Construction and layout of buildings
4.1 General Requirements 1
4.2 Environment 1
4.3 Locations of establishments 1
5 Layout of premises and workspace
5.1 General Requirements 1
5.2 Internal design, layout and traffic patterns 1
5.3 Internal structures and fittings 1
5.4 Location of equipment 1
5.5 Laboratory facilities 1
5.6 Temporary or mobile premises and vending machines 1
5.7 Storage of food, packaging materials, ingredients and non-food chemicals 1 1 1
6 Utilities - air, water, energy
6.1 General Requirements 1
6.2 Water Supply 1
6.3 Boiler chemicals 1
6.4 Air quality and ventilation 1
6.5 Compressed air and other gases 1
6.6 Lighting 1
7 Waste disposal
7.1 General Requirements 1
7.2 Containers for waste and inedible or hazardous substances 1
7.3 Waste management and removal 1
7.4 Drains and drainage 1
8 Equipment suitability, cleaning and maintenance
8.1 General Requirements 1
8.2 Hygienic design 1
8.3 Product contact surfaces 1
8.4 Temperature control and monitoring equipment 1
8.5 Cleaning plant, utensils and equipment 1
8.6 Preventive and corrective maintenance 1 1
9 Management of purchased materials
9.1 General Requirements 1
9.2 Selection and management of Suppliers 1
9.3 Incoming material requirements (raw/ingredients/packaging) 1
10 Measures for prevention of cross-contamination
10.1 General Requirements 1 1 1
10.2 Microbiological cross-contamination 1 1 1
10.3 Allergen management 1 1 1
2.5.6 Management of Allergens (FSSC Additional Requirement) 1 1 1
10.4 Physical contamination 1 1 1
2.5.7 Environmental Monitoring (FSSC Additional Requirement) 1 1 1
11 Cleaning and sanitising
11.1 General Requirements 1 1
11.2 Cleaning and sanitising agents and tools 1 1
11.3 Cleaning and sanitising programmes 1 1
11.4 Cleaning in place (CIP) systems 1 1
11.5 Monitoring sanitation and effectiveness 1 1
12 Pest control
12.1 General Requirements 1 1 1
12.2 Pest control programmes 1 1 1
12.3 Preventing access 1 1 1
12.4 Harbourage and infestations 1 1 1
12.5 Monitoring and detection 1 1 1
12.6 Eradication 1 1 1
13 Personnel hygiene and employee facilities
13.2 Personnel hygiene facilities and toilets 1
13.3 Staff canteens and designated eating areas 1
13.4 Workwear and protective clothing 1
13.5 Health status 1
13.6 Illness and injuries 1
13.7 Personal cleanliness 1
13.8 Personal behaviour 1
14 Rework
14.1 General Requirements 1
14.2 Storage, Identification and Traceability of Rework 1
14.3 Rework Usage 1
15 Product Recall Procedures
15.1 General Requirements 1
15.2 Product Recall Requirements 1
16 Warehousing
16.1 General Requirements 1
16.2 Warehousing requirements 1
16.3 Vehicles, conveyances, and containers 1
17 Product Information and consumer awareness
2.5.2 Product Labelling (FSSC Additional Requirement) 1
2.5.5 Logo Use (FSSC Additional Requirement) 1
18 Food Defense, biovigilance, and bioterrorism
18.1 General Requirements 1
2.5.3 Food Defense (FSSC Additional Requirement) 1
2.5.4 Food Fraud Mitigation (FSSC Additional Requirement) 1
18.2 Access controls 1
 FSSC 2200: Audit Plan and Risk Rating
High Risk - 4 Monthly Audits
Medium Risk - Six Monthly Audits
Low Risk - Annual Audit

ISO 22000:2005 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
4 Context of the organization
4.1 Understanding the organization and its context 1
4.2 Understanding the needs and expectations of interested parties 1
4.3 Determining the scope of the food safety management system 1
4.4 Food safety management system 1
5 Leadership
5.1 Leadership and commitment 1
5.2 Policy 1
5.3 Organizational roles, responsibilities and authorities 1
6 Planning
6.1 Actions to address risks and opportunities 1
6.2 Objectives of the food safety management system and planning to achieve 1
6.3 them
Planning of changes 1
7 Support
7.1 Resources 1
2.5.1 Management of Services 1
7.2 Competence 1 1
7.3 Awareness 1
7.4 Communication 1
7.5 Documented information 1
8 Operation
8.1 Operational planning and control 1 1
8.2 Prerequisite programmes (PRPs) 1 1
8.3 Traceability system 1 1
8.4 Emergency preparedness and response 1 1
8.5 Hazard control 1 1
8.6 Updating the information specifying the PRPs and the hazard control plan 1 1
8.7 Control of monitoring and measuring 1 1
8.8 Verification related to PRPs and the hazard control plan 1 1
8.9 Control of product and process nonconformities 1 1
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation 1
9.2 Internal audit 1
9.3 Management review 1
10 Improvement
10.1 Nonconformity and corrective action 1
10.2 Continual improvement 1
10.3 Update of the food safety management system 1

ISO/TS 22002-1 - PRE-REQUISITE PROGRAMMES

4 Construction and layout of buildings
4.1 General Requirements 1
4.2 Environment 1
4.3 Locations of establishments 1
5 Layout of premises and workspace
5.1 General Requirements 1
5.2 Internal design, layout and traffic patterns 1
5.3 Internal structures and fittings 1
5.4 Location of equipment 1
5.5 Laboratory facilities 1
5.6 Temporary or mobile premises and vending machines 1
5.7 Storage of food, packaging materials, ingredients and non-food chemicals 1 1 1
6 Utilities - air, water, energy
6.1 General Requirements 1
6.2 Water Supply 1
6.3 Boiler chemicals 1
6.4 Air quality and ventilation 1
6.5 Compressed air and other gases 1
6.6 Lighting 1
7 Waste disposal
7.1 General Requirements 1
7.2 Containers for waste and inedible or hazardous substances 1
7.3 Waste management and removal 1
7.4 Drains and drainage 1
8 Equipment suitability, cleaning and maintenance
8.1 General Requirements 1
8.2 Hygienic design 1
8.3 Product contact surfaces 1
8.4 Temperature control and monitoring equipment 1
8.5 Cleaning plant, utensils and equipment 1
8.6 Preventive and corrective maintenance 1 1
9 Management of purchased materials
9.1 General Requirements 1
9.2 Selection and management of Suppliers 1
9.3 Incoming material requirements (raw/ingredients/packaging) 1
10 Measures for prevention of cross-contamination
10.1 General Requirements 1 1 1
10.2 Microbiological cross-contamination 1 1 1
10.3 Allergen management 1 1 1
2.5.6 Management of Allergens (FSSC Additional Requirement) 1 1 1
10.4 Physical contamination 1 1 1
2.5.7 Environmental Monitoring (FSSC Additional Requirement) 1 1 1
11 Cleaning and sanitising
11.1 General Requirements 1 1
11.2 Cleaning and sanitising agents and tools 1 1
11.3 Cleaning and sanitising programmes 1 1
11.4 Cleaning in place (CIP) systems 1 1
11.5 Monitoring sanitation and effectiveness 1 1
12 Pest control
12.1 General Requirements 1 1 1
12.2 Pest control programmes 1 1 1
12.3 Preventing access 1 1 1
12.4 Harbourage and infestations 1 1 1
12.5 Monitoring and detection 1 1 1
12.6 Eradication 1 1 1
13 Personnel hygiene and employee facilities
13.2 Personnel hygiene facilities and toilets 1
13.3 Staff canteens and designated eating areas 1
13.4 Workwear and protective clothing 1
13.5 Health status 1
13.6 Illness and injuries 1
13.7 Personal cleanliness 1
13.8 Personal behaviour 1
14 Rework
14.1 General Requirements 1
14.2 Storage, Identification and Traceability of Rework 1
14.3 Rework Usage 1
15 Product Recall Procedures
15.1 General Requirements 1
15.2 Product Recall Requirements 1
16 Warehousing
16.1 General Requirements 1
16.2 Warehousing requirements 1
16.3 Vehicles, conveyances, and containers 1
17 Product Information and consumer awareness
2.5.2 Product Labelling (FSSC Additional Requirement) 1
2.5.5 Logo Use (FSSC Additional Requirement) 1
18 Food Defense, biovigilance, and bioterrorism
18.1 General Requirements 1
2.5.3 Food Defense (FSSC Additional Requirement) 1
2.5.4 Food Fraud Mitigation (FSSC Additional Requirement) 1
18.2 Access controls 1