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 i

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

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

    • B. 

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

    • C. 

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

    • D. 

      The identification of issues and opportunities for improvement.

    • E. 

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

    • F. 

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

  • 4. 
    Your company has a documented organizational chart with clear food safety and quality system reporting channels covering from plant operations to senior management positions.
    • A. 

      True

    • B. 

      False

  • 5. 
    Food safety and quality objectives are established, documented, monitored and regularly reviewed.
    • A. 

      True

    • B. 

      False

  • 6. 
    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

  • 7. 
    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.

  • 8. 
    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

  • 9. 
    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

  • 10. 
    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

  • 11. 
    The completed hazard analysis process included a documented quantitative assessment of the likelihood and severity of each identified hazard.
    • A. 

      True

    • B. 

      False

  • 12. 
    There is documented proof to show that each identified Critical Control Point has been properly validated.
    • A. 

      True

    • B. 

      False

  • 13. 
    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

  • 14. 
    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.

  • 15. 
    The disposition of a non-conforming item is authorized by any management personnel from any department.
    • A. 

      True

    • B. 

      False

  • 16. 
    Your company conducts properly planned and documented traceability/ mock recall testing at least twice per year.
    • A. 

      True

    • B. 

      False

  • 17. 
    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

  • 18. 
    All food safety records are promptly verified by competent individuals who have been properly trained on food safety and HACCP.
    • A. 

      True

    • B. 

      False

  • 19. 
    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.

  • 20. 
    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

  • 21. 
     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.

  • 22. 
    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.

  • 23. 
    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

  • 24. 
    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.

  • 25. 
    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.