this is a decent start. it needs some polishing.
- At least once per month the facility will conduct an hygiene / GMP audit. Where possible a team shall conduct the internal GMP audit
- The Internal Audit Log identifies areas that shall be audit once per year and areas that need to audited monthly.
- Sections of the food safety program that are audited annually are divided into 4 quarterly audits as indicated on the Internal Audit Log.
- The first quarter items shall be completed near the first week of march
- The second quarter items shall be completed near the first week of June
- The third quarter items shall be completed near the first week September.
- The fourth quarter items shall be completed near the first week of December.
- Should it be found that areas need to be audited more frequently, the schedule shall be updated. A risk assessment has been completed to determine frequencies.
- When procedures are audited the written sops shall be audited vs the work that is being performed. In some cases, other pertinent documents will need to be reviewed (service contracts, water testing results, training records, etc.
- Procedures and policies shall be compared to the GFSI standard to ensure that they are in compliance.
- Auditors shall be independent of the function that they are auditing. Auditors shall have been formally trained in internal auditing. Documentation of the training shall be maintained.
- All findings from the internal audits shall be documented on the internal audit form. this includes s evidense of conformity as well as details of any nonconformites found.
- Each section of the internal audit shall be scored.
- A score of 1 point shall be given for a minor deficiency.
- A score of 10 shall be given for a major deficiency
- A score of 25 shall be given for a critical deficiency
- A score of 0 shall be given for a NA or meets the requirement.
NA - does not apply or was not done on the monthly audit
OK- meets the requirements.
Critical - Where there is a critical failure to comply with a food safety or legal issue.
Major - Where there is a substantial failure to meet the requirements of a ‘statement of intent’ or any clause of the Standard or a situation is identified which would, on the basis of available objective evidence, raise significant doubt as to the conformity of the product being supplied.
Minor - Where a clause has not been fully met but, on the basis of objective evidence, the conformity of the product is not in doubt.
- After the internal audit has been completed, the scores from each section of the audit shall be totaled as the final score of the audit.
- The non-conformities found on the self-audit shall be documented. Root cause, assement of consequences, corrective and preventative actions shall be determined for each non conformitiy.
- Corrective actions shall be given a time line for completion to be completed and assigned to competent personnel.
- Once corrective actions have been complete, they should be verified by food safety technician or plant manager to ensure that the corrective actions are effective in correcting non-conformances. If findings are severe enough that the safety of product is affected, product shall be placed on hold following the hold procedure.
- Personnel conducting the audit shall sign and date the internal audit log.
- Internal audits shall be reviewed during management reviews. Areas that are routinely deficient or where corrective actions are not completed according to assigned timelines shall be addressed.
