Supplier Food Safety Audit Checklist
What is a supplier food safety audit? A supplier food safety audit is a systematic evaluation of a food supplier's safety management systems to ensure they meet buyer requirements and regulatory standards. Per FDA FSMA and GFSI benchmarked standards, buyers must verify their suppliers maintain adequate food safety controls. This checklist covers facility conditions, HACCP implementation, allergen management, traceability, and documentation review.
- Industry: Food Manufacturing / Food Service / Retail
- Frequency: Annually / Before approving new supplier
- Estimated Time: 2-4 hours
- Role: Quality Assurance Manager / Supplier Quality Auditor
- Total Items: 47
- Compliance: FDA FSMA Supplier Verification, GFSI Benchmarked Standards, BRC Global Standard, SQF Code, ISO 22000
Documentation & Certifications
Review required documentation and certifications.
- Food safety certification current (GFSI)?
- Copy of current certificate obtained?
- Regulatory licenses current?
- Written HACCP plan available?
- Recall/withdrawal plan documented?
- Written allergen control policy?
- Liability insurance documentation provided?
- Product specifications provided?
- Certificates of Analysis (COA) available?
Facility & Premises
Evaluate facility design, construction, and maintenance.
- Facility clean and well-maintained?
- Pest control program in place?
- No evidence of pest activity?
- Waste management adequate?
- Drainage adequate and clean?
- Lighting adequate and protected?
- Ventilation adequate?
- Handwashing facilities adequate?
- Employee facilities adequate and clean?
HACCP & Process Controls
Verify HACCP implementation and process controls.
- HACCP team trained and active?
- Hazard analysis completed for all products?
- CCPs properly identified and controlled?
- Critical limits established and monitored?
- Monitoring records complete and current?
- Corrective action procedures in place?
- Verification activities conducted?
- Process validation documented?
Allergen Management
Evaluate allergen control program.
- Allergen inventory maintained?
- Allergen segregation adequate (storage)?
- Production scheduling minimizes cross-contact?
- Allergen cleaning validated?
- Allergen label verification process?
- Staff trained on allergen awareness?
- Allergen testing conducted (if applicable)?
Traceability & Recall
Verify traceability systems and recall capability.
- Lot/batch coding system in place?
- Can trace ingredients to source (1-back)?
- Can trace products to customers (1-forward)?
- Mock recall conducted within past year?
- Mock recall completed within 4 hours?
- Recall contact list current?
- Customer notification process defined?
Personnel & Training
Evaluate employee hygiene and training programs.
- Personal hygiene policy documented?
- Employees following hygiene policy?
- Appropriate protective clothing worn?
- Food safety training program in place?
- Training records maintained?
- Employee illness reporting policy?
- Visitor/contractor policy in place?
Related Food & Hospitality Checklists
- Cross-Contamination Prevention Checklist
- Food Delivery Temperature Log
- Food & Hospitality Food Temperature Log
- Daily Kitchen Sanitation
- Daily Opening Checklist (Front of House)
- Daily Closing Checklist (Front of House)
- Restaurant Opening Checklist
- Commercial Kitchen Closing Checklist