| 1.1 — Senior management commitment (Fundamental) |
Signed policy (1.1.1), food safety culture plan with 6 mandatory elements (1.1.2), quarterly objectives (1.1.3), annual management review (1.1.4), monthly meetings (1.1.5), confidential reporting (1.1.6) |
Signed food safety policy
Food safety culture plan
Food safety objectives
Management review
Monthly meetings minutes
Whistleblowing procedure
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| 1.2 — Organizational structure |
Org chart, clearly distributed responsibilities, designated deputies (1.2.1), staff awareness (1.2.2) |
Organization chart
Responsibilities matrix
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| 2 — HACCP (Fundamental) |
HACCP plan compliant with the 7 principles / 12 steps of Codex Alimentarius: team (2.1), PRPs (2.2), product description (2.3), intended use (2.4), flow diagram (2.5-2.6), hazard analysis (2.7), CCPs (2.8), critical limits (2.9), monitoring (2.10), corrective actions (2.11), validation and annual verification (2.12), documentation (2.13) |
HACCP team charter
PRP list
Product descriptions
Flow diagrams
Hazard analysis
CCP decision tree
Master HACCP plan
HACCP validation
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| 3.1 — 3.3 Documentation system |
Food safety manual (3.1), document control with master list (3.2), records retention shelf life + 12 months (3.3) |
Food Safety Manual
Document control
Records management
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| 3.4 — Internal audits (Fundamental) |
Program with at least 4 staggered audit dates (3.4.1), competent and independent auditors (3.4.2), reports with objective evidence (3.4.3), separate documented factory inspections — monthly for open product zones (3.4.4) |
Internal audit program
V9 audit checklist
Factory inspection procedure
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| 3.5.1 — Raw material/packaging suppliers (Fundamental) |
Documented raw material risk assessment updated every 3 years (3.5.1.1), risk-based approval procedure — GFSI certification, audit, or questionnaire (3.5.1.2), continuous performance monitoring (3.5.1.3), supplier database (3.5.1.4), traceability through agents/brokers (3.5.1.5-3.5.1.6) |
Raw material risk assessment
Supplier approval
Supplier performance
Supplier database
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| 3.5.2 — 3.5.4 Receiving, services, outsourced processing |
Risk-based raw material receiving procedure (3.5.2), service provider management (3.5.3), approved and controlled outsourced processing (3.5.4) |
Raw material receiving
Service providers
Outsourced processing
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| 3.6 — Specifications |
Up-to-date specifications for raw materials / packaging / finished products, reviewed every 3 years (3.6.4) |
Raw material specs
Finished product specs
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| 3.7 — Corrective actions (Fundamental) |
Procedure for management and correction with root cause analysis and preventive actions (3.7.1), documented investigation / evaluation / deadline / responsible / effectiveness verification (3.7.2) |
CAPA procedure
Root cause analysis
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| 3.8 — Nonconforming products |
Identification, secure storage, documented disposition, traceability of nonconforming products (3.8.1) |
Nonconformity control
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| 3.9 — Traceability (Fundamental) |
Documented procedure (3.9.1), identification at every step (3.9.2), annual mass-balance test — traceability under 4 hours (3.9.3), traceability of rework (3.9.4) |
Traceability procedure
Traceability test
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| 3.10 — 3.11 Complaints, incidents, withdrawal, recall |
Complaints with trend analysis (3.10), incident procedure including cybersecurity (3.11.1), withdrawal/recall procedure (3.11.2), annual recall plan test (3.11.3), CB notification within 3 business days in case of incident (3.11.4) |
Complaints management
Incident management
Recall procedure
Mock recall
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| 4.3 — Site layout, flow, separation (Fundamental) |
Risk assessment of production zones per Annex 2 (4.3.1), full site plan with personnel/raw material/waste/recycled flows (4.3.2), visitor information (4.3.3), flows that don't compromise safety (4.3.4-4.3.6) |
Site plan
Risk zoning
Process flows
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| 4.1 — 4.2 Site exterior, security, and TACCP |
External standards and security (4.1), threat assessment and food chain protection plan against malicious acts, reviewed annually (4.2) |
Site security
Threat assessment
TACCP plan
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| 4.4 — 4.8 Building envelope, utilities, equipment, maintenance |
Wall, floor, ceiling, door, lighting, ventilation finish (4.4), water/ice/air/gas management (4.5), equipment (4.6), preventive maintenance (4.7), staff facilities (4.8) |
Building envelope
Utilities
Equipment management
Preventive maintenance
Staff facilities
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| 4.9 — 4.10 Contamination and foreign bodies |
Chemical and physical control (4.9), brittle glass and plastic register (4.9.3), wood (4.9.5), detection/removal equipment: filters (4.10.2), metal detectors/X-ray (4.10.3), magnets (4.10.4), optical sorting (4.10.5) |
Contamination control
Glass/plastic register
Foreign body detection
Detector calibration
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| 4.11 — Housekeeping and hygiene (Fundamental) |
Documented cleaning and disinfection procedures (4.11.2), acceptable limits (4.11.3), pre-use cleanliness verification (4.11.5), clean-in-place CIP (4.11.7), environmental monitoring (4.11.8) |
Cleaning & disinfection plan
CIP procedure
Environmental monitoring
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| 4.12 — 4.16 Waste, pests, storage, transport |
Waste management (4.12), surplus and animal feed (4.13), pest control (4.14), storage (4.15), dispatch and transport (4.16) |
Waste management
Pest control
Storage
Dispatch and transport
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| 5.1 — 5.2 Design, labeling |
Design and development with risk study (5.1), labeling compliant with the legislation of the country of sale (5.2) |
Product design
Labeling
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| 5.3 — Allergen management (Fundamental) |
Per-product allergen risk assessment, allergen matrix, change-over procedure, allergen cleaning validation |
Allergen matrix
Allergen change-over
Cleaning validation
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| 5.4 — 5.7 Authenticity, packaging, inspection, release |
Food fraud vulnerability assessment VACCP (5.4.2), claims and chain of custody (5.4), packaging (5.5), inspection and laboratory analyses (5.6), product release (5.7) |
VACCP
Authenticity
Packaging
Product inspection
Product release
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| 5.8 — 5.9 Animal feed and primary conversion |
Pet food and animal feed (5.8), primary animal conversion (5.9) — applies only to relevant sites |
Animal feed
Primary conversion
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| 6.1 — Control of operations (Fundamental) |
Documented control of every key production operation, process parameters, in-process verifications, rework management |
Operations control
In-process control
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| 6.2 — Labeling and packed products (Fundamental) |
Verification of correct labeling at every line start-up and at every batch change, traceability of printed packaging |
Packed product labeling
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| 6.3 — 6.4 Quantity and calibration |
Weight, volume, and count control (6.3), measuring device calibration and verification plan (6.4) |
Net quantity control
Calibration plan
Metrology register
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| 7.1 — Training (Fundamental) |
Initial and ongoing training plan for all handling zones, HACCP training, position-specific qualification register, effectiveness evaluation |
Training plan
Qualifications register
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| 7.2 — 7.4 Hygiene, health, clothing |
Personal hygiene in handling zones (7.2), medical examinations and communicable diseases (7.3), personal and visitor protective clothing (7.4) |
Staff hygiene
Medical examinations
Protective clothing
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| 8 — High-risk / high-care zones |
Classification per Annex 2, reinforced layout and flows (8.1), specific envelope (8.2), dedicated equipment (8.3), dedicated staff facilities (8.4), reinforced hygiene (8.5), waste (8.6), dedicated clothing (8.7) |
Zone classification
HR/HC layout
Reinforced hygiene
Dedicated clothing
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| 9 — Traded products (if applicable) |
HACCP plan specific to traded products (9.1), manufacturer/packer approval (9.2), specifications (9.3), inspections and analyses (9.4), legality (9.5), traceability (9.6) |
Traded products HACCP
Manufacturer approval
Traded product traceability
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| Not included |
Site-, line-, and product-specific documents — which must be drafted case by case by your HACCP team and your quality team |
Final site-specific HACCP study (per product family)
Real flow diagrams of your lines
Finished product technical sheets (per SKU)
Signed supplier agreements (per raw material)
Manufacturing formulations and recipes
Production work instructions (per product)
Finished product shelf-life studies (per SKU)
Specific analytical control plans (per product)
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