SGS Audit Plan

PT. SMART Tbk. (PT. Sinar Mas Agro Resources and Technology Tbk.) –
Company:
Belawan Refinery
Address: Jl. Belmera Baru III, Belawan II, Medan 20412, North Sumatera, Indonesia
Site Contact Person: Ms. Theresia Sitepu Site PCQI (FSMA only): -
ISO 9001:2015
Manufacturing of Fats (Shortening and Cocoa Butter Substitute) and Cooking
Audit Scope: Oils (Palm Based Liquid and Semisolid and Palm Kernel Oils), and Palm
Incl. Exclusions Kernel Expeller
Incl. FDA Product codes
(FSMA only) ISO 22000:2005
Manufacturing of Fats (Shortening and Cocoa Butter Substitute) and Cooking
Oils (Palm Based Liquid and Semisolid and Palm Kernel Oils)
Standard(s): ISO 22000:2005 & ISO 9001:2015
Start Date: 09 June 2020 End Date: 12 June 2020
Surveillance 22000,
Calculated Audit 7 MD (Full remote audit ID/JKT – 1234
Visit Type / Contract No:
Duration: by MS Team) Recertification ISO
9001:2015, ID/JKT-1386
Tech Scope (IFS only):
Product Categories: C4d : Oil and Fats -
Regulatory Scope:
-
(FSMA only)
Lead Auditor: A – Agustinus Budiharto
Team Member(s): B – Risto Manik
Additional Attendees
-
and Roles:
Audit Language: Indonesia
Audit objectives:
To confirm that the site has established and implemented the requirements of the Standard

Day One
Auditor Standard(s)
Area / Department / Process / Key Site Contact
Time (for Audit (for combined
Function Person
Teams) Audits)
08.30 Audit Preparation via MS Team A, B

09.00 Opening Meeting A, B

09.30 Discussion with Top Management ISO
(Vision, mission, strategic planning, 9001:2015
commitment, company policy, objective) + ISO
22000:2005
10.00 Food Safety Team
ISO
- Revoew changes
9001:2015
- Closed out previous ISO 22000 + ISO
& ISO 9001 Minor CAR(s) and 22000:2005
verify observation(s)
12.00 Working lunch

13.00 Production Refinery & Fractionation A ISO

9001:2015
+ ISO
22000:2005
Issue n°: 2
Document: GF0103 Audit Plan Food Safety Page n°: 1 of 4
15.00 Production Kernel oil-Expeller ISO
(KCP): 9001:2015
+ ISO
22000:2005
17.00 End of Day 1

13.00 PPIC B ISO

9001:2015
14.00 Commercial ISO
- Industrial 9001:2015
- Trading + ISO
- Admin 22000:2005
15.00 Logistics- Incoming and Storage Bulk ISO
Oil in Tank Farm, Delivery Bulk Finished 9001:2015
Product & Pump House + ISO
22000:2005
17.00 End of Day 1

Day Two
Auditor Standard(s)
Area / Department / Process / Key Site Contact
Time (for Audit (for combined
Function Person
Teams) Audits)
09.00 Production Cooking Oil in Consumer ISO
Pack 9001:2015
A
+ ISO
22000:2005
12.00 Working lunch
13.00 Engineering Utility ISO
9001:2015
+ ISO
22000:2005
15.00 Engineering Maintenance ISO
9001:2015
+ ISO
22000:2005
17.00 End of day 2

09.00 Bulk Storage Belawan : B ISO

- OTD 9001:2015
- Installation + ISO
22000:2005
10.30 Production CBS ISO
9001:2015
+ ISO
22000:2005
12.00 Working lunch
13.00 Production Texturizing ISO
9001:2015
+ ISO
22000:2005
15.00 Storage of ingredients/food additive and ISO
packaging material 9001:2015
+ ISO
22000:2005
Issue n°: 2
Document: GF0103 Audit Plan Food Safety Page n°: 2 of 4
17.00 End of day 2

Day Three
Auditor Standard(s)
Area / Department / Process / Key Site Contact
Time (for Audit (for combined
Function Person
Teams) Audits)
09.00 Finished goods storage – shortening ISO
and cooking oil 9001:2015
A
+ ISO
22000:2005
10.30 Pest Control ISO
9001:2015
+ ISO
22000:2005
12.00 Working lunch
13.00 Calibration ISO
9001:2015
+ ISO
22000:2005
15.00 QC: raw material inspection, in-process ISO
and Finished Good Refinery and 9001:2015
Fractionation, KCP, Utility + ISO
22000:2005
17.00 End of day 3

Day Four
Auditor Standard(s)
Area / Department / Process / Key Site Contact
Time (for Audit (for combined
Function Person
Teams) Audits)
09.00 HRD: recruitment and training and ISO
medical check up 9001:2015
A
+ ISO
22000:2005
12.00 Working lunch
13.00 Food Safety Team:
- Management review
- Internal audit
- FSMS Verification and Validation
- Customer complaint,
- Correction and corrective action ISO
- Continual improvement 9001:2015
- Mock recall and Traceability system + ISO
- Withdrawal 22000:2005
- Emergency preparedness and
response
- Management of purchased material
- Certification claims and use of
certification marks

09.00 QC-Incoming bulk oil, CBS, Texturing, ISO

delivery bulk oil, utility 9001:2015
B
+ ISO
22000:2005
10.00 Procurement ISO
9001:2015
Issue n°: 2
Document: GF0103 Audit Plan Food Safety Page n°: 3 of 4
 + ISO
22000:2005
12.00 Working Lunch
13.00 IT ISO
9001:2015

14.00 Summarizing and audit report

A, B
preparation
15.00 Closing Meeting
18.00 End of recertification ISO 9001 and
Surveillance ISO 22000

Notes to Client:
• If applicable, Quality objectives, internal communication, analysis of data will be audited at all relevant functions.
• A management representative should be available during audit period and all key staff (or deputies) should be
readily available to ensure that the plan can be followed.
• It is essential that SGS are informed of any changes to the process or the facilities since the quotation or previous
audit that could affect timings on this audit plan. This must be done prior to the audit.
• It is essential that all operations applicable to the scope are seen during the audit please advise if any of these
cannot be seen within these timeframes (For IFS; Production lines/ products which cannot be assessed on site
during the audit, cannot be included in the certificate scope).
• It is essential that appropriate protective clothing is provided for visiting facilities.
• Times are approximate and will be confirmed at the opening meeting prior to commencement of the audit.
• SGS auditors reserve the right to change or add to the elements listed before or during the audit depending on
the results of on-site investigation.
• A private place for preparation, review and conferencing is requested for the auditor’s use.
• Please provide a light working lunch on-site each audit day.
• Your contract with SGS is an integral part of this audit plan and details confidentiality arrangements, audit scope,
information on follow up activities and any special reporting requirements.

Issue n°: 2
Document: GF0103 Audit Plan Food Safety Page n°: 4 of 4