Lesson 1Labeling and allergen control records: label samples, label approval forms, allergen matrix, segregation proceduresThis part detail how auditors look at labeling and allergen control records, including label approvals, allergen matrices, change control, and segregation checks, to confirm accurate labeling and stop allergen cross-contact.
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 cover process control records like sanitizer levels, line checks, foreign body control, and packaging strength. Auditors confirm that watching is on time, recorded, and start good corrective 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 explain review of maintenance and calibration records. Auditors confirm preventive maintenance, breakdown fixes, and calibration of key devices 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 address sanitation validation and microbiological testing records. Auditors look at environmental monitoring, product testing, methods, and trend analysis to confirm controls for pathogens and hygiene are good and based on evidence.
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 focus on complaint and recall records. Auditors review complaint logs, investigations, corrective actions, and mock recall tests to check responsiveness, root-cause analysis 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 explain how auditors check supplier approval files, including risk-based approval, specs, audits, COAs, and incoming inspection records, making sure they match product risk, traceability, and ongoing supplier performance.
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 cover checking prerequisite program records, including GMPs, cleaning and sanitation, and pest control. Auditors confirm schedules, responsibilities, frequencies, and verification proof to make sure basic controls work well.
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 cover review of receiving and release records. Auditors check inbound inspections, temperature logs, lab results, and release decisions to make sure only good raw materials and products enter and leave the food safety 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 explain how auditors review training and personnel hygiene records, including training matrices, attendance, competency checks, health screening, and GMP acknowledgements, to confirm staff are qualified and know food safety duties.
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 detail how auditors review HACCP and food safety plans, checking hazard analysis, CCP selection, critical limits, monitoring, corrective actions, and verification records to confirm the system is up-to-date, complete, and done.
Checking hazard analysis completenessVerifying CCP identification and rationaleAssessing critical limits and validationReviewing monitoring forms and recordsEvaluating corrective and preventive actionsConfirming plan review and revalidation
