Supplier Food Safety Qualification Audit Checklist [FREE PDF]

Supplier qualification audits are a cornerstone requirement under FDA FSMA 21 CFR Part 117 Subpart G, which mandates that food manufacturers establish and implement a supply-chain program to verify that their suppliers control identified hazards. The SQF Code Edition 9 and BRC Global Standard Issue 9 further require documented evidence of supplier approval, ongoing monitoring, and periodic re-evaluation to maintain certification status. This checklist guides Food Safety Auditors through a struct

  • Industry: Food Manufacturing
  • Frequency: Annually
  • Estimated Time: 90-120 minutes
  • Role: Food Safety Auditor
  • Total Items: 35
  • Compliance: FDA FSMA 21 CFR Part 117 Subpart G, SQF Code Edition 9 Module 2, BRC Global Standard for Food Safety Issue 9, ISO 22000:2018 Section 8.8, HACCP Codex Alimentarius CAC/RCP 1-1969

Documentation and Certification Review

Verify that the supplier maintains current, valid documentation required under FSMA and third-party food safety standards.

  • Does the supplier hold a current, valid third-party food safety certification (e.g., SQF, BRC, FSSC 22000)?
  • Has the supplier provided a copy of their most recent third-party audit report and certificate?
  • Does the supplier have a documented, signed Supplier Questionnaire or Self-Assessment on file?
  • Are all relevant regulatory registrations (e.g., FDA Food Facility Registration) current and verifiable?
  • Does the supplier maintain documented product specifications for all supplied materials?

HACCP / Food Safety Plan Review

Evaluate the supplier's hazard analysis and HACCP or FSMA-compliant food safety plan for completeness and implementation.

  • Does the supplier have a documented HACCP plan or FSMA Food Safety Plan covering all products supplied?
  • Has the hazard analysis been conducted by a Preventive Controls Qualified Individual (PCQI)?
  • Are Critical Control Points (CCPs) and Critical Limits clearly defined and documented?
  • Does the supplier have documented monitoring procedures and records for each CCP?
  • Has the food safety plan been reviewed and updated within the past 12 months or after any significant process change?
  • Are corrective action procedures documented and records available for all CCP deviations?

Facility Sanitation and GMP Compliance

Assess Good Manufacturing Practices, sanitation programs, and pest control measures at the supplier facility.

  • Is the facility maintaining adequate sanitation controls including cleaning and sanitizing schedules for all food-contact surfaces?
  • Are Master Sanitation Schedules (MSS) documented and verified with completion records?
  • Does the facility have an active, documented Integrated Pest Management (IPM) program?
  • Are personnel hygiene requirements (handwashing, PPE, illness reporting) enforced and documented?
  • Is there documented evidence of environmental monitoring (e.g., ATP swabbing, pathogen testing) for sanitation verification?

Allergen Management Program

Evaluate the supplier's allergen identification, segregation, labeling, and cross-contact prevention controls.

  • Does the supplier have a documented allergen management program covering all major allergens present in the facility?
  • Are allergen risk assessments conducted for all raw materials, and is allergen status documented in product specifications?
  • Are physical segregation controls in place to prevent allergen cross-contact during storage and production?
  • Are allergen changeover and cleaning validation procedures documented and regularly verified?
  • Is finished product labeling reviewed for allergen accuracy and compliance with FALCPA requirements?

Traceability and Recall Readiness

Confirm the supplier's traceability systems and recall procedures meet regulatory and customer requirements.

  • Does the supplier maintain a documented lot coding and traceability system that enables forward and backward trace within 4 hours?
  • Has the supplier conducted a mock recall exercise within the past 12 months with documented results?
  • Does the supplier have documented recall procedures including customer notification protocols and regulatory reporting contacts?
  • Are traceability records retained for a period meeting or exceeding regulatory and customer requirements?

Corrective Actions and Continuous Improvement

Review the supplier's corrective and preventive action (CAPA) system for prior audit findings and food safety non-conformances.

  • Does the supplier have a documented corrective and preventive action (CAPA) system with defined timelines and responsibilities?
  • Have all nonconformances from the previous audit been closed out with documented root cause analysis and verification?
  • Is there a customer complaint management system with documented trending, root cause analysis, and corrective actions?
  • Does the supplier conduct regular internal audits of their food safety management system with documented findings and actions?
  • Are management review meetings conducted at planned intervals with food safety performance agenda items and documented outcomes?

Audit Summary and Supplier Disposition

Capture overall audit findings, scoring, and recommended supplier approval status.

  • Were any Critical (Major) nonconformances identified during this audit?
  • Total number of Major nonconformances identified?
  • What is the recommended supplier approval status based on this audit?
  • Please provide a summary of key findings and overall audit observations?
  • Has a photographic record of critical observations been captured during this audit?

Related Food Safety Checklists

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Why Use This Supplier Food Safety Qualification Audit Checklist [FREE PDF]?

This supplier food safety qualification audit checklist [free pdf] helps food manufacturing teams maintain compliance and operational excellence. Designed for food safety auditor professionals, this checklist covers 35 critical inspection points across 7 sections. Recommended frequency: annually.

Ensures compliance with FDA FSMA 21 CFR Part 117 Subpart G, SQF Code Edition 9 Module 2, BRC Global Standard for Food Safety Issue 9, ISO 22000:2018 Section 8.8, HACCP Codex Alimentarius CAC/RCP 1-1969. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Supplier Food Safety Qualification Audit Checklist [FREE PDF] cover?

This checklist covers 35 inspection items across 7 sections: Documentation and Certification Review, HACCP / Food Safety Plan Review, Facility Sanitation and GMP Compliance, Allergen Management Program, Traceability and Recall Readiness, Corrective Actions and Continuous Improvement, Audit Summary and Supplier Disposition. It is designed for food manufacturing operations and compliance.

How often should this checklist be completed?

This checklist should be completed annually. Each completion takes approximately 90-120 minutes.

Who should use this Supplier Food Safety Qualification Audit Checklist [FREE PDF]?

This checklist is designed for Food Safety Auditor professionals in the food manufacturing industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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