Lesson 1Labeling and allergen control records: label samples, label approval forms, allergen matrix, segregation proceduresThis part details how auditors look at labeling and allergen control records, including label okay forms, allergen tables, change control, and separation checks, to confirm true labeling and stop allergen mixing.
Reviewing label approval workflowsChecking artwork and text versionsAssessing allergen matrix accuracyReviewing change control recordsEvaluating allergen segregation checksChecking rework and label reconciliationLesson 2Process control records: wash water monitoring (chlorine/other sanitizer), cutting line checks, metal detector/x-ray logs, packaging sealsThis part covers process control records like cleaner levels, line checks, foreign body control, and packaging strength. Auditors confirm watching is on time, noted, and starts good fix actions when limits fail.
Reviewing wash water test recordsChecking cutting and trimming line checksAssessing metal detector and x-ray logsReviewing packaging seal integrity testsEvaluating trend charts and control limitsChecking responses to out-of-spec resultsLesson 3Maintenance and calibration records: calibration of metal detectors/x-ray, thermometers, scales, and preventive maintenance logsThis part explains checking maintenance and calibration records. Auditors confirm fix upkeep, breakdown fixes, and calibration of key tools like metal detectors, x-ray units, thermometers, and scales.
Reviewing preventive maintenance schedulesChecking completed maintenance work ordersAssessing calibration certificates and datesVerifying critical control device checksReviewing out-of-tolerance investigationsLinking equipment issues to product impactLesson 4Sanitation validation and microbiological testing: environmental monitoring (Listeria spp./L. monocytogenes), finished product testing, trend analysisThis part handles sanitation proof and microbe testing records. Auditors look at area watching, product tests, methods, and trend looks to confirm controls for germs and clean are good and proof-based.
Reviewing validation study reportsAssessing environmental monitoring plansEvaluating Listeria sampling and resultsReviewing finished product test recordsChecking lab methods and accreditationAssessing microbiological trend analysisLesson 5Complaint and recall records: complaint log, root-cause investigations, corrective actions, mock recall outcomesThis part focuses on complaint and recall documents. Auditors check complaint lists, probes, fix actions, and fake recall tests to judge quick response, root-cause quality, and recall readiness and strength.
Assessing complaint intake and loggingEvaluating root-cause investigationsReviewing corrective and preventive actionsChecking communication with customersAssessing recall and withdrawal proceduresReviewing mock recall test resultsLesson 6Supplier approval files: supplier specifications, audits, COAs, incoming inspection records — alignment with risk and traceabilityThis part explains how auditors check supplier okay files, including risk-based okay, details, audits, COAs, and incoming check records, making sure they match product risk, tracking, and steady supplier work.
Reviewing supplier risk assessmentsChecking approved supplier listsAssessing supplier specifications and COAsReviewing supplier audit and visit reportsEvaluating incoming inspection recordsVerifying traceability to supplier lotsLesson 7Prerequisite program records: GMPs, cleaning & sanitation schedules and verification, pest control logs — frequency, responsible persons, and verificationThis part covers checking basic program records, including GMPs, cleaning and sanitation, and pest control. Auditors confirm plans, duties, times, and check proof to ensure good base controls.
Reviewing GMP inspection checklistsEvaluating cleaning and sanitation schedulesChecking sanitation verification resultsReviewing pest control service reportsAssessing pest sighting and trend logsVerifying responsibilities and sign-offsLesson 8Receiving and release records: inbound checks, temperature logs, lab test results for raw produce and ingredientsThis part covers checking receiving and release records. Auditors look at incoming checks, temp lists, lab results, and release choices to ensure only rule-following raw materials and products enter and leave the system.
Checking inbound receiving checklistsReviewing temperature monitoring logsAssessing raw material test resultsEvaluating release authorization recordsVerifying hold and release controlsChecking rejection and nonconformance logsLesson 9Training and personnel hygiene records: training matrices, competency assessments, health screening and GMP acknowledgementsThis part explains how auditors check training and worker clean records, including training tables, attendance, skill checks, health screens, and GMP okay notes, to confirm staff are fit and know food safety jobs.
Reviewing training matrices and plansChecking training attendance recordsAssessing competency evaluationsReviewing hygiene and GMP trainingChecking medical and health declarationsVerifying refresher training frequencyLesson 10HACCP/food safety management system documentation: hazard analysis, CCP identification, limits, monitoring and corrective actions — completeness and currencyThis part details how auditors check HACCP and food safety plans, looking at hazard looks, CCP picks, key limits, watching, fix actions, and check records to confirm the system is up-to-date, full, and in use.
Checking hazard analysis completenessVerifying CCP identification and rationaleAssessing critical limits and validationReviewing monitoring forms and recordsEvaluating corrective and preventive actionsConfirming plan review and revalidation
