Is there a self-audit system in place to guarantee food safety based on the HACCP principles?
Are the elements of the company's food safety management system supported by documents?
Have the elements of the company's food safety management system been implemented?
Are the elements of the company's food safety management system applied at all times?
Are the elements of the company's food safety management system reviewed regularly?
Does the company have a clear, succinct and documented food safety policy?
Does the company have a food safety manual (quality manual)?
Is there a company organisation chart (roles, qualifications, deputies)?
Have tasks/responsibilities/competences been established?
Does the management team work to develop and improve the management system with regard to food safety (date of last update)?
Is the food safety management system regularly reviewed by senior management?
Are all of the necessary material and human resources and information provided by senior management?
Are all of these material and human resources and this information provided in good time by senior management?
Is the system put in place for document management satisfactory?
Have specifications been drawn up for finished products?
Are all of the procedures necessary for demonstrating compliance with legislation in place?
Are all of the procedures necessary for demonstrating product safety compliance in place?
Is the procedure for carrying out internal audits satisfactory?
Is the procedure in place for implementing corrective measures satisfactory?
Does the company ensure that any products that do not meet requirements are clearly identified and checked to prevent accidental use or delivery?
Does the company have a product release procedure in place that ensures that the product is not released unless all of the specific requirements have been met?
Does the goods-in inspection procedure guarantee that purchased products comply with specifications?
Is there a list of suppliers?
Is the supplier evaluation procedure satisfactory (criteria, warnings, recall measures)?
Does the operator have systems or procedures for recording incoming products (type, identification and quantity of product, date of receipt and identification of the originating establishment)?
Does the operator have systems or procedures for recording outgoing products (type, identification and quantity of product, delivery date and identification of the destination establishment)?
Does the operator have systems or procedures for establishing relationships between incoming and outgoing products?
Are products that have been reworked identified again?
Is the complaints management system satisfactory?
Does the company have a system for recalls and returns?
Does the company have a system for handling recalled products and returns?
Does the company have procedures in place for calibrating equipment used for measurements relating to food safety?
Does the company have a system for taking the samples required by law?
Does the company have an appropriate procedure in place for performing or outsourcing the relevant raw material analyses in preparation for confirming the safety of the product?
Does the company have an appropriate procedure in place for performing or outsourcing the relevant finished product analyses in preparation for confirming the safety of the product?
Can you provide proof that the mandatory notifications to the relevant authorities when placing food supplement products on the market in accordance with Directive 2002/46/EC on foo food supplements have been carried out?
Does your company have systems in place to ensure that the relevant authorities are notified immediately as required by law in the event of non-conformities being discovered for products that have been placed on the market?
Can the authorisation(s) provided for by the law be for the manufacturing of food supplements at your premise(s) be produced?
Are all the manufacturing activities carried out at your premises covered by the authorisation(s) you have received from the relevant national authorities?
If your country applies an approval system for the placing of food supplement products on the market, can you provide the relevant approval certifications for all products?
Do the goods have the required labels?
Do the labels include the required information?
Is the company situated in a clean environment to prevent any contamination and enable safe products to be produced?
Are the undeveloped areas of the site on which the company's buildings are constructed well maintained?
Is the layout designed in such a way as to manage the risk of product crosscontamination?
Are the premises organised in such a way that is suitable for their intended use?
Is the type of equipment used suitable for ensuring the safety of the products?
Is the equipment installed in such a way that cleaning and disinfection work can be done all around the equipment?
Is there a maintenance system in place for all of the equipment components that may affect the safety of the products?
Does the layout of social areas guarantee the safety of the products?
Are the necessary procedures in place to manage the risks of physical, chemical or (micro) biological product contamination?
Are temperature requirements met at all times?
Are the necessary procedures in place for managing the risk of cross-contamination?
Are the necessary procedures in place to ensure that the oldest raw materials, packaging materials and finished products or those nearing their expiry date are used first?
Are the necessary procedures in place to ensure that raw materials, packaging materials and finished products are used in accordance with their use-by dates?
Are appropriate rules regarding upkeep followed at all times?
Are appropriate rules regarding cleaning followed at all times?
Are appropriate rules regarding hygiene followed at all times?
Does the company carry out visual cleaning and disinfection inspections?
Is the quality of water that comes into contact with food regularly checked and is it of "drinking water" quality?
Are there adequate systems in place for collecting, storing and disposing of waste?
Is waste management within the company satisfactory?
Does the company have a system in place for managing or preventing pests on the site or in the establishment?
Is waste management within the company satisfactory?
Are general transport requirements met?
Are all of the vehicles used to transport raw materials (including packaging material), semi-finished products and finished products fit for purpose?
Are all of the vehicles used to transport raw materials (including packaging material), semi-finished products and finished products properly maintained?
Are all of the vehicles used to transport raw materials (including packaging material), semi-finished products and finished products cleaned in accordance with legal requirements?
Are specific requirements regarding tanker transport met?
Does the company have documented rules relating to hygiene and management of product contamination risks and are personnel familiar with these rules?
Does the company have a system for ensuring that all workers are properly trained, receive correct instructions and are subject to surveillance with regard to food safety?
Does the company comply with legislation that has to be checked on behalf of third parties?
Is there sufficient knowledge and experience specific to the products to be able to draw up an effective HACCP plan?
Has the scope of the HACCP plan been described?
Does this description indicate which segments of the food production industry are affected?
Does it indicate to which general risk categories attention needs to be paid?
Has a full description of the product been produced, including in particular the relevant safety information?
Does the intended use take into account how the end user or consumer can normally be expected to use the product?
Have all of the stages been included in the diagram?
At each stage of the process, are the relationships between the previous and following stages taken into account?
Has the HACCP team compared the manufacturing process with the diagram at every stage?
Has the diagram been adapted where necessary?
Has the HACCP team drawn up a list of all of the hazards it feels may reasonably occur at each stage?
Has a note been made of those hazards identified that must be prevented, removed or reduced to an acceptable level to produce safe foodstuffs?
Has it been indicated at which stages of the process these hazards must be prevented, removed or reduced to an acceptable level?
Have these limits been approved?
For each CCP, is there a programmed monitoring system in place concerning the critical limits so that it is immediately clear if a CCP is not being controlled?
Can the system correct the loss of control before it exceeds the limits set?
Have corrective measures specific to each CCP been established in the HACCP system to ensure that any deviations beyond the limits can be put right?
Have procedures been put in place to check the system?
Are the HACCP procedures supported by documents and records?
Are these documents and records appropriate to the nature and the scope of the process?
Have sampling and analysis plans been established (where necessary) to ensure the validity of the self-audit system?