Afiss Food Safety Audit Readiness Self Assessment

25 Questions
Afiss Food Safety Audit Readiness Self Assessment

Is your company ready for a full scale food safety audit? Take this quick AFISS test to see how ready your company is. A score of 85% or higher indicates that your company may be sufficiently ready for a food safety audit. This does not mean that the same score will be achieved in an actual food safety audit. All questions should be answered truthfully. This is an assessment of the company’s readiness for a food safety audit. It is not to assess the competence of the person completing the test on behalf of the company.

Sample Question

Who is directly involved in the maintenance of food safety programs at your company?

Only the QA Manager/HACCP Coordinator and QA/QC personnel

Only the President/General Manager

All managers and personnel in all departments with roles in the food safety program

The President/General Manager and the QA Manager/HACCP Coordinator

Employees are made aware that the company has a food safety program but they are not directly involved in the maintenance of the program.

Number of Questions:

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Questions and Answers
  • 1. 
    Who is directly involved in the maintenance of food safety programs at your company?
    • A. 

      Only the QA Manager/HACCP Coordinator and QA/QC personnel

    • B. 

      Only the President/General Manager

    • C. 

      All managers and personnel in all departments with roles in the food safety programs

    • D. 

      The President/General Manager and the QA Manager/HACCP Coordinator

    • E. 

      Employees are made aware that the company has a food safety program but they are not directly involved in the maintenance of the program.

  • 2. 
    You have an active consumer feedback program that tracks both consumer complaints and positive feedback.
    • A. 

      True

    • B. 

      False

  • 3. 
    Your company has a documented organizational chart with clear food safety and quality system reporting channels covering from senior management  to the various plant operation positions.
    • A. 

      True

    • B. 

      False

  • 4. 
    Food safety and quality objectives are established, documented, monitored and regularly reviewed.
    • A. 

      True

    • B. 

      False

  • 5. 
    A full operation risk assessment of your entire operation that is based on a recognized risk assessment process has been completed.
    • A. 

      True

    • B. 

      False

  • 6. 
    Your food safety/HACCP program pre-requisite programs fully address these major elements (mark all of the selections that apply):
    • A. 

      Premises Maintenance (Outside Property and Building)

    • B. 

      Interior Design and Construction

    • C. 

      Employees’ Facilities Provision and Maintenance

    • D. 

      Water, Ice and Steam Control and Testing (as applicable)

    • E. 

      Receiving of Incoming Materials

    • F. 

      Storage of Incoming Materials and Finished Products

    • G. 

      Stock Rotation controls

    • H. 

      Chemical Approval and Control Program

    • I. 

      Shipping of Finished Products

    • J. 

      Equipment Design and Installation, Maintenance and Calibration

    • K. 

      Employee Food Hygiene Training

    • L. 

      Employee Job-related (Technical) Training

    • M. 

      Sanitation Program with Effectiveness Verification Procedures

    • N. 

      Pest Control Program

    • O. 

      Traceability, Recall and Mock Recall Programs

    • P. 

      Product Code Identification and Distribution Details

    • Q. 

      Allergen Control

    • R. 

      Product Labeling and Packaging

    • S. 

      You manage all of these aspects together and do not need to document separate procedures.

  • 7. 
    Your company has an actively monitored HACCP program that has been developed according to the internationally recognized 5 preliminary steps and 7 principles of HACCP program development and implementation.
    • A. 

      True

    • B. 

      False

  • 8. 
    There is a multi-disciplinary Food Safety/HACCP Team with an appointed coordinator or at least one member who has received formal (certified) HACCP training offered by a recognized external body.
    • A. 

      True

    • B. 

      False

  • 9. 
    Your company has completed a hazard analysis process that considered all material and personnel traffic flow patterns, processing steps, operation practices and the condition of building and surrounding infrastructure.
    • A. 

      True

    • B. 

      False

  • 10. 
    The completed hazard analysis process included a documented quantitative assessment of the likelihood and severity of each identified hazard.
    • A. 

      True

    • B. 

      False

  • 11. 
    There is documented proof to show that each identified Critical Control Point has been properly validated.
    • A. 

      True

    • B. 

      False

  • 12. 
    Your company has established an internal audit program that uses formally trained or appropriately qualified auditors who do not have conflict of interest in the areas audited.
    • A. 

      True

    • B. 

      False

  • 13. 
    The non-conformance control program of your company includes the following (mark all of the selections that apply):
    • A. 

      Identification and complete isolation of affected raw materials and products

    • B. 

      Identification and complete isolation of affected packaging material

    • C. 

      Identification and complete isolation of affected equipment

    • D. 

      Identification and complete isolation of affected areas of the building

    • E. 

      Complete and up-to-date historical records and/or log of all non-conforming items

    • F. 

      Root cause investigation

    • G. 

      Implementation of properly documented corrective and preventive action

    • H. 

      All non-conforming materials or products are simply discarded and you do not need any written program for this.

  • 14. 
    The disposition of a non-conforming item is authorized by any management personnel from any department.
    • A. 

      True

    • B. 

      False

  • 15. 
    Your company conducts properly planned and documented traceability/ mock recall testing at least twice per year.
    • A. 

      True

    • B. 

      False

  • 16. 
    There are pre-defined percent recovery rate and elapsed time expectations for traceability/mock recall testing exercises with appropriate and documented corrective actions taken where deviations are found.
    • A. 

      True

    • B. 

      False

  • 17. 
    All food safety records are promptly verified by competent individuals who have been properly trained on food safety and HACCP.
    • A. 

      True

    • B. 

      False

  • 18. 
    Production operation food safety records are verified at least:
    • A. 

      Daily

    • B. 

      Monthly

    • C. 

      Annually

    • D. 

      There is no particular frequency set for employees to verify their work since this happens instantly.

  • 19. 
    Your company’s Food Safety Policy clearly reflects (not simply implied) the commitment to meeting all applicable regulatory requirements, consumer safety and customer expectations.
    • A. 

      True

    • B. 

      False

  • 20. 
     The following statements are TRUE for the hazard analysis conducted by your company (mark all of the selections that apply):
    • A. 

      The specific organisms of concern are named for all possible BIOLOGICAL hazards.

    • B. 

      The specific substances of concern are named for all possible CHEMICAL hazards.

    • C. 

      The specific materials of concern are named for all possible PHYSICAL hazards.

    • D. 

      The specific materials, operation steps and products of concern are named for all possible ALLERGEN hazards.

    • E. 

      It is not necessary to name the specific organisms, substances, materials and operation steps since the technical department personnel are fully aware of these.

  • 21. 
    Which of these statements is true for your injury control procedure in the event of a bleeding injury in food handling areas?
    • A. 

      The procedure does not need to include any special written steps for handling affected materials, products, equipment and areas since separate procedures deal with these concerns.

    • B. 

      It includes clearly written steps for handling any affected materials, products, equipment and areas.

    • C. 

      There is no need for special written procedures since the supervisor on duty decides what is to be done.

  • 22. 
    Cleaning procedures following any event of a bleeding injury include the use of specific cleaning steps with cleaning chemicals and sanitizers that are confirmed to be active against blood-borne pathogens.
    • A. 

      True

    • B. 

      False

  • 23. 
    Mark all of the statements that are TRUE for your company’s approach to managing changes to the food safety and HACCP programs:
    • A. 

      Situations, established programs, operation setups or procedures do not change at all in your company’s operation.

    • B. 

      Changes are made only if customers or regulatory bodies request such changes.

    • C. 

      Situations, established programs or procedures are reviewed at pre-determined frequencies in order to identify opportunities for improvement and changes are implemented according to findings.

    • D. 

      Any changes made are immediately implemented and there is no need to keep records of changes.

    • E. 

      All changes are tracked through written records and/or a historical log.

    • F. 

      Changes to the established HACCP plans are not necessary since thorough investigations were done during the establishment of the plans.

    • G. 

      The introduction of any new construction, equipment, process, ingredient, product, etc. triggers a review and revision of the applicable HACCP plans as applicable.

  • 24. 
    Select all of the statements that are NOT TRUE in describing your company’s training program:
    • A. 

      The training program includes a documented identification of the specific types of training required by specific positions and training records are kept up to date.

    • B. 

      It is alright for some required training to be missed every year due to time constraints.

    • C. 

      There is an established method for quickly identifying any required training that is missed by any employee in order to ensure that the training is done.

    • D. 

      Supervisors and production employees do not need job descriptions because they are trained prior to starting work.

    • E. 

      Job descriptions are available only for managers.

    • F. 

      Job descriptions are not necessary since there is no union.

  • 25. 
     The management review of your food safety programs involves (mark all of the selections that apply):
    • A. 

      Planned overall food safety and quality system review by management at a pre-determined frequency.

    • B. 

      The identification of issues and opportunities for improvement.

    • C. 

      The determination of corrective and/or improvement action plans with target completion dates and follow up reviews of completed actions.

    • D. 

      Management does not need to review the food safety programs since QC personnel are responsible for conducting all of the required reviews.

    • E. 

      The review of food safety issues (if there are any) during an annual review of the operation by management.

    • F. 

      The food safety coordinator arranging a management meeting only when there are food safety issues.