NSF AUDIT CHECK LIST

A. Food Safety Management Systems

Specifications including product release

The business shall ensure that product specifications are
adequate, accurate and ensure compliance with relevant 1. Specification
B.A 1
safety, legislative and customer requirements. 2. Product Release SOP
The business shall prepare and implement appropriate
product release procedures.
Specification of:
Are specifications available for all product inputs (raw 1. Raw Meat
B.A
materials, ingredients, additives, packaging materials, 2. Ingredients
1.1
rework) and finished products? 3. Packaging Material
4. Finished Products

B.A Are the available specifications compliant with relevant

YES
1.2 safety, legislative and customer requirements?

B.A Are specifications up to date, unambiguous and available to

YES
1.3 relevant staff?

B.A Are changes to specifications clearly communicated both

YES
1.4 internally and externally?

Is there a documented product release procedure in place?

Does it effectively ensure that the final product meets the
B.A
specification? Product Release SOP (to be made)
1.5
Any ingredients/finished products released exceptionally,
management approval should be in place

B.A Is there a designated person with responsibility for QA Manager. Put it in SOP of
1.6 controlling specifications? Product Release.

Traceability
1. SOP of Tractility
The business shall establish a traceability system which
2. Batch Sheet
enables the identification of product lots and their relation
3. COAs (Chicken, Ingredients &
to batches of raw materials, primary and final packaging
Packaging material)
materials, processing and distribution records. Records
4. Inwards
shall include:
B.A 2 5. Invoice
1. Identification of any out sourced product, ingredient or
6. Outwards
service.
7. CCP-1 & CCP-2 Records
2. Records of batches of in process or final product and
8. Hygiene record of online
packaging throughout the production process.
workers
3. Records of purchaser and delivery destination for all
9. Lab test records (chem & Micro)
products supplied.
B.A Is a documented traceability system in place for every
SOP of Stock Rotation & FEFO
2.1 product that meets regulatory and customer
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requirements?
Incoming materials are used within their primary shelf life
and on a First In First Out or First Expired First Out basis.
(Check if FIFO/FEFO/stock rotation documented in any SOP
and check the practice).

B.A Is the traceability system, including work in progress, post-

Auditor will check & give remarks
2.2 treatment and rework, fully operational and effective?

Are records enabling product identification available Production records

through all production stages: stock / inventory, work in 1. Sock/inventory records
B.A progress, post processing, rework. 2. Online production records.
2.3 Are records available from purchase through production 3. Packaging material check record
and to immediate destination for all raw materials and 4. Raw material check record
packaging materials (primary and final product)? 5. Ingredients check records
Are there clear labelling procedures that ensure continuous
B.A
identification of the product through all stages of SOP of Labelling & Date Coding
2.4
production and delivery?
Traceability
The business shall establish a traceability system which
enables the identification of product lots and their relation
to batches of raw materials, primary and consumer unit
packaging materials, processing and distribution records. 1. Annual traceability check record
I.A 2
The business shall ensure the traceability system is tested 2. Records of updating the system
at least annually and updated as necessary.
Records shall include:
• Records of annual testing of the traceability system.
• Records of updating the system as applicable.
Is the traceability system tested at least annually?
Annual traceability check record
I.A 2.5 Is the system updated as necessary and records
maintained?
Food Safety Incident Management
The business shall demonstrate the ability to withdraw and SOP of Recall & Incidence
B.A 3
recall affected product, contact relevant customers and Management
maintain records of these incidents.
Can the business withdraw and recall affected product?
Check Mock recall with all the elements;
• Product involved, sizes, manufacturing location.
B.A
• Quantity of product affected.
3.1
• Details of product affected - codes, lots, pallets, batches.
• Production and quality control records.
• Quantity distributed and location

B.A
Are records of incidents maintained? Record of Incidence
3.2

I.A 3 Food Safety Incident Management SOP of Incidence Management

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The business shall have an effective incident management

procedure for all products including reporting,
communicating with customers, product withdrawal and
recall.
Records of annual review, testing and verification of the
system shall be available.
Is a documented incident management system in place that
I.A 3.3 addresses incident reporting, product withdrawal and SOP of Incidence Management
product recall?
Is an effective communication plan in place with a
designated, responsible person identified to provide
I.A 3.4 Incidence Management Team
information to customers, consumers and regulatory
authorities?
Is the incident management system reviewed, tested and
Incidence Management system
I.A 3.5 verified at least once a year?
review, tested & verified annually
(Check if the frequency of Mock recall is met).

Are all incidents recorded and assessed to establish their

I.A 3.6 Records of Incidence management
severity and consumer risk?

Control of non-conforming product

The business shall ensure that any product which does not SOP of Control of Non-Confirming
B.A 4
conform to requirements is clearly identified and Products
controlled to prevent unintended use or delivery.
SOP of Control of Non-Confirming
Is a documented procedure in place to identify and manage Products includes:
B.A all non-conforming raw materials, product inputs, semi- Raw Material Meat
4.1 finished and finished products, processing equipment and Ingredients
packaging materials? Packaging Material

SOP mention name of Competent

B.A Is the control of non-conforming product managed by
People managing non confirming
4.2 competent people?
products
Corrective Action
The business shall ensure that corrective action be
B.A 5 Corrective action report
undertaken as soon as possible to prevent recurrence of
non-conformity.
Is a documented corrective action procedure in place to
B.A
analyse any complaints and investigate non-conformities to SOP of Corrective Action
5.1
prevent recurrence?

B.A Are corrective actions (i.e. release, rework, quarantine,

5.2 rejection/disposal) identified and effectively implemented?

Management Responsibility
B.A 6 Top Management
The business shall ensure there is management
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commitment to provide the resources to develop,

implement and comply with their food safety programme.
Is there evidence that management is committed to
provide the resources to implement and comply with their
B.A
food safety programme? ISO 22000 Manual
6.1
Also, verify Internal audit process (SOP, list of Internal
audiors, Record, cross functional team etc).
Management Responsibility 1. Organization structure
The business shall ensure there is management 2. Job Description &
commitment to provide the resources to develop, Responsibilities
implement and comply with their food safety programme. 3. Reporting structure
I.A 6
The business shall establish a clear organizational structure
with job descriptions, responsibilities and reporting
relationships of at least those staff whose activities affect
product safety.

Is an up-to-date organizational chart outlining the business'

I.A 6.2 Organizational Chart
structure available?

Are documented, clearly defined responsibilities regarding Responsibilities of HACCP team

I.A 6.3 product safety and legality available and communicated to members with respect to Food
staff? Safety & legal compliances
Record Keeping Requirements
The business shall ensure that records are available to
B.A 7 prove the business is complying with the food safety SOP Record Keeping
system which includes all relevant regulatory and customer
food safety requirements.
Are records available to support the compliance of the
B.A business with the food safety system which includes all
SOP Record Keeping
7.1 regulatory and customer food safety requirements that
apply?

B.A Has the business set timescales for record retention which
SOP Record Keeping
7.2 comply with regulatory or customer requirements?

General Documentation Requirements

The business shall establish and implement procedures to
I.A 7 SOP Record Keeping
ensure that all documents are maintained and kept up to
date.
Is a written documentation procedure in place and
effectively implemented?
I.A 7.1 Form E (Letter of Warranty)
JFL requirement: check for Form E/ Food warrantee with
each consignment (as per FSSAI).
Control of Measuring & Monitoring Devices
B.A 8 Measuring and monitoring devices critical to food safety Calibration of All measuring devices
and regulatory requirements shall be reliable.
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B.A Are measuring and monitoring devices critical to food

Calibration of All measuring devices
8.1 safety and regulatory requirements reliable?

Control of Measuring & Monitoring Devices

The business shall identify measuring and monitoring
I.A 8 devices critical to food safety, ensure that they are Calibration of All measuring devices
calibrated and traceable to a recognised national or
international standard.
Are measuring and monitoring devices critical to food
I.A 8.2 safety identified, calibrated and traceable to recognised Calibration of All measuring devices
standards and are they effectively controlled?
Are actions taken and recorded when measuring and
I.A 8.3 monitoring devices are found to be outside of specified CAPA in case of device out of range
limits?
Training
The business shall ensure that all people are adequately
B.A 9 TRAINING SCHEDULE
trained in food safety and practices according to their job
responsibilities.

B.A 9.
Have all new people been effectively trained? SOP of TRAINING
1

B.A Refresher Training of HACCP/FSSC

Have all relevant people received refresher training?
9.2 Training Certificate

Training
The business shall implement a system to ensure that all
I.A 9 people are adequately trained, instructed and supervised in SOP of TRAINING
food safety principles and practices that matches their
work.

Is a people training programme in place and effectively

I.A 9.3 TRAINING SCHEDULE
implemented?

HACCP Training Programme to be

I.A 9.4 Is a HACCP training programme in place?
made

I.A 9.5 Are adequate training records available? Training Records

Is a refresher training programme documented and

I.A 9.6 Refresher Training of HACCP/FSSC
implemented?

Procedures PLANT SOP

I.A 10
The business shall prepare and implement detailed Work Instructions
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procedures and instructions for all processes and

operations having an effect on product safety.
Are detailed procedures developed and effectively
I.A PLANT SOP
implemented for all processes and operations that affect
10.1 Work Instructions
food safety?
I.A All SOP should be handover to
Are procedures clearly communicated to relevant people?
10.2 relevant persons
Complaint Handling
The business shall prepare and implement an effective
programme for the management of customer and
I.A 11 consumer complaints. SOP of Customer Complaint
Data shall be controlled and managed to ensure that there
are corrective actions for compliance and food safety
issues.

I.A Is a documented complaint management programme in

SOP of Customer Complaint
11.1 place and effectively implemented?

I.A Are records of all customer and consumer complaints,

Records of Customer Complaint
11.2 investigations and corrective actions maintained?

Product Analysis
The business shall implement a programme to ensure that
analysis of products and ingredients is systematically
undertaken for issues that are identified as being critical to
Indian Standards of testing methods
I.A 12 food safety and legal requirements as well as customer
Validation records
specifications.
The business shall ensure that the methods used provide
valid results (e.g., by procedures set forth in ISO 17025
and/or industry recognised methods).
Are analysis procedures in place to ensure that all specified
product requirements are met, including legal Chemical & Microbial analysis
I.A
requirements and customer specifications throughout the procedure
12.1
whole shelf life?
(Compare specification and parameters on COA)
Are methods, relevant for food safety, used to provide valid
I.A results (e.g., by procedures set forth in ISO 17025 and/or
Yes
12.2 industry recognised methods)? If internal lab is used,
qualified personnel to perform the analysis
Purchasing
The business shall control purchasing processes to ensure SOP of Purchase
I.A 13
that all externally sourced items and services conform to
written requirements.
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I.A Do purchased products and services meet current

Yes
13.1 specifications and contractual agreements?

Supplier Approval and Performance Monitoring

The business shall operate procedures for approval and
monitoring of all its suppliers whose products or services
I.A 14 SOP of Vendor Development
may affect product safety and quality.
The results of evaluations and follow-up actions shall be
recorded.

I.A Is a documented supplier approval programme in place and

Supplier Approval Programme
14.1 effectively implemented?

Is a documented supplier monitoring programme in place

and effectively implemented?
I.A
If any specific JFL recommended suppliers, please verify it Document of Supplier Mentoring
14.2
deeply. (for some vendors, JFL will recommend specific
vendor for Raw material/Packaging/ingredients etc).

B: GOOD MANUFACTURING PRACTICES:

Personal Hygiene
The business shall ensure the implementation of appropriate
hygiene practices for all its people and visitors.
B.B 1 Such practices shall result in sanitary handling and delivery of GMP Manual
safe and quality products to customers.
The Codex Alimentarius Commission’s recommendation on
personal hygiene shall be followed.
Are personal hygiene requirements in place and applicable to all
B.B 1.1 relevant people, contractors, and visitors? No personal items like Yes
Jewellery, purses etc in processing area.

Are personal hygiene requirements compliant with legal

B.B 1.2 Yes
requirements, if applicable?

Are communication procedures in place for people, contractors

SOP of Infectious Disease
B.B 1.3 and visitors addressing actions to be taken in the case of an
communication
infectious disease?
Is a qualified person responsible to decide if individuals with a
suspect illness may enter food areas and how these individuals
B.B 1.4 are controlled? Instructions
IHR - Employees are free from illness and Symptoms physical
injuries (cut, burns and Wounds) - IHR only if such ill or
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symptomatic person is working in production or food contact

area.
Are people, contractors, and visitors aware of and complying
with the personal hygiene requirements? A display board at Yes (FOOD SAFETY DISPLAY
B.B 1.5 prominent location for Do's and Don’ts for hygiene maintenance BOARD) to be made &
to be in place in English or local language (should be displayed
understandable to the employees/workers).
Are people, contractors, and visitors aware of and complying
B.B 1.6 with the requirements for the wearing and changing of Yes. Visitor Policy
protective clothing in specified work areas?
Facility Environment
The business facilities shall be located and maintained to reduce Yes, FSSAI Licence, Factory
B.B 2
the risk of contamination and enable the production of safe and Licence
legal products.
Microbiological waste discard
Is the facility located, designed, constructed, and maintained to
SOP.
B.B 2.1 ensure product safety? (Including microbial waste if In-house
Microbiological waste discard
laboratory).
record
Is the facility effectively maintained, cleaned, and disinfected to
prevent physical, chemical, and microbiological product SOP of Air Fogging
contamination? Frequency: Monthly
B.B 2.2
Air monitoring shall be done post fumigation to understand the Fogging record
microbial load. Note: min. once in a year for flour manufacturing Air monitoring (Swab) Record
unit is must.
1. Light intensity check record
Is the lighting of the appropriate intensity and design to ensure 2. Air Monitoring (swab) near
that food safety practice is effective? to air vent, Record.
Air being used for conveying product should have minimum EU 3 3. Air filter in packaging room
B.B 2.3 filter and supplier should have air monitoring program. (not installed)
Mainly for chicken and veggies supplier, air supplying in packing 4. Packaging room
room (after cooking area/sanitisation area) should be filtered and temperature monitoring
temperature of auk should be b/w 25-30 degree C record.

SOP of Cleaning & sanitization

of Food Contact Surfaces &
Non-Food Contact Surfaces.
Records of Cleaning &
Are structures, surfaces and materials that meet food easy to
Sanitization.
B.B 2.4 maintain, clean and where appropriate disinfect? Food grade
Food Grade Certificate of
certificates should be available.
cleaning agents and
disinfectants.
MSDS of Cleaning agents and
disinfectants.

Is the equipment positioned to ensure that there is no

B.B 2.5 Yes
compromise to food safety from wastewater or drainage?
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Are the grounds and surrounding areas of the facility maintained

B.B 2.6 Yes
and kept free of waste and accumulated debris?

SOP of Cleaning & sanitization

Cleaning & Disinfection
of Food Contact Surfaces &
The business shall ensure appropriate standards of cleaning and
B.B 3 Non-Food Contact Surfaces.
disinfection shall be always maintained and throughout all
Records of Cleaning &
production stages.
Sanitization.
Are documented cleaning and disinfection procedures in place
B.B 3.1 and effective, including verification activities, to ensure the Validation of Cleaning activity
cleanliness of the facility, utilities, and equipment?
1. Colour Coding of cleaning
aids.
Are cleaning equipment, utensils and chemicals clearly marked
2. MSDS of Cleaning &
(or Color coded as peruse - floor, equipment etc), stored in a
B.B 3.2 Disinfection chemicals.
segregated area away from product, equipment, packaging and 3. Cleaning Chemical storage
suitable for intended use? MSDS should be in place. area.

Training of House Keeping

Supervisor & House Keepers:
how to dilute chemicals, its
B.B 3.3 Are qualified, trained people used for cleaning and disinfection? uses, consequences in case of
under/overdose & prevention
from body contact. What to do
if chemical contacted body.
Product Contamination Control
SOP of prevent cross
The business shall ensure appropriate facilities and procedures
B.B 4 contamination to the products
are in place to minimise the risk of physical, chemical, or
& ingredients.
microbiological contamination of product.
Are physical barriers or effective procedures in place to reduce
and avoid the risk of any potential physical, chemical or
1. Movement control in
microbiological contamination?
between HRA & LRA by
B.B 4.1 IHR- There should be proper segregation of veg and non-veg
physical barrier.
materials and also should have NON-VEG policy for storage of 2. Allergen Control Program
incoming materials (if applicable).
If any direct contamination observed in Finished product.
Pest Control
The business shall ensure controls are in place to reduce or
B.B 5 Pest Control File
eliminate the risk of pest infestation (including rodents, insects,
and birds).
Is there evidence of pest infestation?
- No IHR if below pests found in the external premises
- No IHR if dead pest noticed inside the facility
B.B 5.1 Pest Control Operation
IHR - Live rodent, Cockroach, lizard, Flies (infestation), Animal &
Birds etc. in Raw material, In Process and FG storage area.
Other IHR as per risk assessment (e.g, multiple flies directly on
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the food/RTE food etc).

Is an effective pest control programme in place? MSDS should be

B.B 5.2 Yes
in place.

Are the controls appropriate in relation to the product, raw

B.B 5.3 Yes
material and facility?

Is the inspection programme undertaken by a competent person 1. Pest Control Audit Record.
B.B 5.4
at an appropriate frequency and are findings addressed? 2. CAPA Record.

Water Quality
The business shall ensure that the quality of water, ice or steam
B.B 6 in contact with food product is suitable for its intended use. Water Test Report (IS 10500)
All food contact water, ingredient water and water used in
cleaning and sanitising operations shall be from a potable source.
IHR - Are there processes in place to ensure that the quality of
water, steam and ice does not compromise the food safety of
the finished product? Check Potable water test.
B.B 6.1 Water Test Report (IS 10500)
Direct contact steam quality should be controlled, e.g., food
grade treatment chemicals. There should be filter in steam line,
recommended adhesion filter.

Are documented procedures in place to prevent the cross-

B.B 6.2 SOP to be made
contamination of potable water by non-potable water?

1. Dry cleaning agreement,

Staff Facilities
2. Staff Change Room,
B.B 7 The business shall ensure that staff facilities be designed and
3. Staff washroom,
operated to minimise food safety risks. 4. Staff lunch room

B.B 7.1 Are suitable changing rooms provided for staff? Yes

Are toilets provided, operational, accessible, and adequately

B.B 7.2 Yes
segregated from processing and food handling areas?

B.B 7.3 Are suitable and sufficient hand-washing facilities provided and Yes
accessible? (Equipped with Antimicrobial soap, Sanitizer, Single Check water temp. 38oC,
use towels/Hand dryer operational, Trash cans with lids and minimum
liner, warm running water. Min 38°C). Hand wash signs present.
For manual food handling areas such as cutting table, sorting
area, hand wash station and hand sanitizers should be in place.
IHR: If any or all below points are cited;
- No hand washing facility at all, or not functional or
permanently not accessible
- No soap solution available
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- No running water availble

Are separate lunchroom facilities provided away from

B.B 7.4 Yes
production, packaging and storage areas?

Waste Management
Yes (third party)
B.B 8 The business shall have a programme in place for the collection
SOP to be made
and disposal of waste material.

Are suitable provisions in place for the storage and removal of

B.B 8.1 Yes
waste?

Are containers designated for inedible products, waste or by-

B.B 8.2 Yes
products clearly marked and properly utilised?

Storage and Transport

The business shall ensure that all raw materials (including
Vehicle Temp. check record
B.B 9 packaging), semi processed product and finished product be
Vehicle check record.
stored and transported under conditions that protect the
product.

Are there adequate facilities for the storage of food and

B.B 9.1 Yes
ingredients?

Are the food storage facilities constructed to effectively protect

B.B 9.2 materials and finished product from contamination during Yes
storage? (4 inch above floor and 18 inches away from wall).
Is the food transport appropriate to minimize deterioration of
food (e.g., by temperature and humidity control). All the Temp
sensitive raw/prepared /in process foods shall be at defined
B.B 9.3 Yes
temperature viz.: Chilled: 1-5°C & Frozen -18°C or below.
IHR: Chilled product above 8°C in FG storage chiller, Frozen
above -12°C in FG cold storage
Storage and Transport
The business shall ensure that all raw materials (including
packaging), semi processed product and finished product be
stored and transported under conditions that protect product
I.B 9 Yes
integrity. All vehicles, including contracted vehicles used for the
transportation of raw materials (including packaging), rework,
semi processed product and finished product shall be suitable for
the purpose, maintained in good repair and be clean.
SOP of Product Transport
Is there a product transport procedure and is it effectively
I.B 9.1 RECORDS: Vehicle
implemented?
temperature during transit.
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Is there a transport vehicle procedure and is it effectively

JFL Vehicle inspection
I.B 9.2 implemented? FSSAI license of vehicles should be in place. (Ask
checklist
for JFL vehicle inspection checklist/Supplier checklist)
Are there maintenance and hygiene processes for vehicles and
equipment used for loading and unloading? Are they effectively SOP of vehicle hygiene
I.B 9.3
implemented? maintenance
(Can include comment for Data logger)
Facility and Equipment Maintenance
The business shall implement a system of planned, preventive
I.B 10 Maintenance Records
and corrective maintenance to ensure an adequate level of food
safety in the facility.
I.B
Is a documented maintenance programme established? Yes
10.1
1. SOP of Maintenance &
Changeover of Water
Is an effective maintenance programme implemented? Evaluate treatment plant.
2. Water tank cleaning SOP
I.B for water treatment plant too (e.g., Change of UV etc). There
3. Water Tank Cleaning Record
10.2 must be documented procedures for maintenance and 4. UV Check Record.
changeovers. 5. Tools reconciliation
checklist.
6. Water micro rest report.
I.B Is a documented hygiene and clearance procedure in place for all
COPY PERFECT SOP
10.3 maintenance activities?
I.B
Are effective hygiene procedures for maintenance activities? COPY PERFECT SOP
10.4
Are all materials used for maintenance and repair appropriate for 1. Food Grade Certificate of
their intended use? Lubricant.
I.B
Food grade lubricants must be used where food contact action is 2. Labelling of all non-food
10.5
possible. Non-food grade lubricants should be clearly labelled grade chemicals and its
and locked away from other lubricants. separate place of keeping.

C. Control of Food Hazards

Preliminary tasks
The business shall identify and comply with regulatory and
customer requirements related to the product and to the
product category.
For all products, the following shall be included:
B.C 1 HACCP MANUAL
• Task 1: Establish a multi-disciplinary food safety team.
• Task 2: Describe the product and product category of all
ingredients (including raw materials, packaging, finished product)
and the required conditions for storage and distribution.
• Task 3: Describe the intended use of the product and identify
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the target consumer.

• Task 4: Describe all the steps taken to produce the product in a
process flow diagram.
• Task 5: Compare the process flow diagram with the production
process to ensure it is accurate.
Has the business identified and complied with regulatory and
1. Customer specification,
customer requirements related to the product and product
2. Product monitoring reports
B.C 1.1 categories?
3. Micro & chem analysis
IHR-No Expiry/out of Shelf-life (OSL) Ingredients, FG is in use/ report
present on floor.
Has a team with different responsibilities for food safety
1. HACCP Team,
B.C 1.2 undertaken the tasks described in this section of the checklist
2. Define responsibilities
(Tasks 2-5)?
Is there a complete product description available of the
product/product category including all ingredients including raw
B.C 1.3 Product description
materials, packaging, finished product and conditions for stage
and distribution?
Has the intended use of the product been described, and the
B.C 1.4 Yes
target consumer been identified?
Have all the process steps taken to produce the product been
B.C 1.5 Yes
described in a process flow diagram?
Has the process flow diagram(s) been compared to assure it
B.C 1.6 Yes
accurately reflects the process?
Control of Allergens
The business shall ensure that there are adequate control
B.C 2 measures in place to prevent cross contamination of allergens. Allergen Control SOP
All ingredients known to cause food allergies in the product shall
be clearly identified and communicated to the customer.
Is a documented programme in place to control allergens and
B.C 2.1 prevent cross-contamination of product through all stages of Allergen Control SOP
production?
Were regulations and appropriate customer requirements
B.C 2.2 addressed in the development of the allergen control Yes
programme?
Are potential causes of cross contamination identified and
procedures established for the handling of raw materials,
B.C 2.3 SOP of PERFECT
intermediate and finished products to avoid cross
contamination?
Are procedures relating to the cleaning and sanitation of product
B.C 2.4 contact surfaces in place and effective to remove all potential SOP of PERFECT
allergens from food contact surfaces?
Is a clear labelling system in place ensuring continuous
identification of the product through all stages of production and
B.C 2.5 SOP of PERFECT
delivery? Allergens should be identified and stored separately
wherever applicable.
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HACCP
The business shall perform a hazard analysis of their food
manufacturing process as a minimum step to determine if there
are any hazards associated with the production of their food
item.
I.C 3 The business shall use the HACCP [Hazard Analysis Critical HACCP Manual
Control Point] tool to accomplish this assessment.
If hazards are identified within the manufacturing process, it is
expected that the business will take appropriate action necessary
to develop a HACCP Plan that meets the 7 principles reflected
within Codex Alimentarius.
Principle 1: Is a hazard analysis conducted for each process step
I.C 3.1 Yes
in the manufacturing of the food item?

I.C 3.2 Was the hazard analysis conducted by a competent team? Yes

Principle 2: If the hazard analysis indicates any significant

hazards not minimised or eliminated by Good Manufacturing
I.C 3.3 Yes
Practices (GMPs) that are present within the food manufacturing
process, are they identified as Critical Control Points (CCPs)?

I.C 3.4 Principle 3: Are Critical Limits established for each CCP? Yes

Principle 4: Are monitoring procedures established for each CCP?

I.C 3.5 CCP monitoring should be in place acc. to HACCP plan. CCP Yes
record should be maintained appropriately.
I.C 3.6 Are CCPs effectively implemented? Yes
Principle 5: Are corrective actions established for each CCP in the
I.C 3.7 event critical limits are exceeded? Yes
IHR - If deviation occurs and CAPA not in place

I.C 3.8 Principle 6: Are verification procedures established? Yes

I.C 3.9 Are verification procedures effectively implemented? Yes

I.C Principle 7: Are record keeping and documentation for HACCP

Yes
3.10 procedures established?

I.C Are all HACCP-related record-keeping and documentation

Yes
3.11 procedures effectively implemented?

I.C Has the business implemented specific control measures for all 1. 10,000 Gauss Magnet.
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relevant steps not identified as CCPs?

JFL: There shall be provision of magnets (min 10,000 gauss) and
same needs to be checked min. once in year for validation
3.12 2. Its yearly validation.
purpose (mandatory for flour, sugar, pulses, cereal & cereal
based product suppliers). For hot materials, there should be rare
earth magnets
Food Defence
The business shall assess its ability to prevent intentional product
I.C 4 Food Defence Plan (Perfect)
tampering/intentional contamination and put in place the
appropriate preventive control measures.
Have the threats to the product because of intentional product
I.C 4.1 Food Defence Plan (Perfect)
tampering or intentional contamination been assessed?
Have those points in the process which are vulnerable to
I.C 4.2 intentional product tampering/intentional contamination been Food Defence Plan (Perfect)
identified and subjected to additional access control?
Are measures in place to address what to do with the product, if
I.C 4.3 prohibited access took place and the product may have been Food Defence Plan (Perfect)
tampered with or intentionally contaminated?