ISO 22000 is food certification standard followed by food chains as well as food manufacturing organizations world-wide. ISO 22000 certification helped any small and big organization to achieve customers confidence in their food products as well as organization. ISO 22000 Audit Checklists are useful tools to help prepare for, implement and assess Food Safety Management Systems (FSMS). ISO 22000 audit checklist for Food Safety Management System is a popular ISO document used globally for quick auditing of HACCP and ISO 22000 systems. ISO 22000 Checklist helps to verify Food Safety Management System implemented in any organization, which will helps organization to clear food safety system audit from any ISO certifying body in USA, UK, Europe, Asia and more. ISO 22000 audit checklists should be prepared as it covers all the clause wise requirements of ISO 22000 standard for each departments. ISO 22000 checklist template covers general requirements, documentation requirements, management responsibility, food safety policy, and more. ISO 22000 audit checklists should be designed to uniquely reflect the activities and critical control points in the area to be audited. If you are ISO 22000 consultant, you must need ISO 22000 checklists to verify implemented food system as per department wise as well as clause wise requirements of the ISO 22000 standard each time.

• Iso 22000 Checklist
• Iso 22000 2018 Checklist

Checklist 22000 Audit partner: ISO 22000 4 Food safety management system y 4.1 General requirements n Remarks 4.1 – 01 Has the organization established, documented and implemented an effective food safety management system in accordance with the requirements of ISO 22000 standard? 4.1 – Is the 02 FSMS maintained and updated?

Content of ISO 22000 Audit Checklist

Iso 22000 Checklist

FSSC 22000 Audit Checklist - Internal Assessment. This template can be used as a guide together with the ISO 22000 Audit Checklist to assess the readiness of the business for FSSC 22000 certification. New in the FSSC 22000 scheme. Food inductry operators already have clear ideas of how it can be performed. Additional examples of practical approaches will only improve the management system. It is important that the established criteria for each service assist by FSSC 22000 version « 22000. Takes care for all the sections and sub-sections of FSSC 22000 and gives better confidence as well as improves the system. It helps in making total FSSC 22000 documentation, including food safety manual, procedures and FSSC/HACCP audit checklists.

ISO 22000 Audit Checklist is document guide that covers audit questions that auditor may expect while auditing of food safety management system based on ISO 22000 standard. ISO 22000 audit checklist for each department can be prepared easily using this sample audit checklists. It covers more than 600 auditing questions based on HACCP as well as ISO 22000 food management system and is considered as very good tool for the auditors to make audit questionnaire while ISO 22000 internal auditing to verify effectiveness of implemented food and hygiene system. Total more than 600 internal ISO 22000 audit questions are available for ISO 22000 certification.
The globally verified ISO 22000 checklist is a auditing document covers two types of audit checklists which are useful to any food organisation in ISO 22000 and HACCP certification.

Iso 22000 2018 Checklist

• Part- A: Department wise ISO 22000 Audit Checklist: For ready reference there are questions for ISO 22000 auditing in following 12 departments.


• Top Management
• Food Safety Team Leader
• Training
• Quality Control
• Marketing
• Production Areas
• Engineering (Utility and Maintenance)
• Purchase
• Stores (Row Material and Spares)
• Packing and Despatch
• Housekeeping and Sanitation and Personal Hygiene
• General


• Part - B: Clause wise ISO 22000 Audit Checklist: It covers iso 22000 audit questions related following clausewise requirements of ISO 22000:2005 standard.
• General requirements
• Management responsibility
• Provision of resources
• Planning and realization of safe products
• Validation, verification and improvement of the food safety management system.