FSSC V6 Lead Auditor Training Course
Pre course assignment – Part B
Please give your comment on each Non-conformity in this report
Audit Report
Name of the company Hotel XXXXXXXXXX.
Audit Scope Processing and serving of food at/outside the
premises of the hotel from purchasing the raw
materials to the finished product delivery including
the processing steps of storage, preparation,
cooking, serving
Audit objective To obtain audit evidences against FSSC 22000
Type of the audit Certification audit – stage 2
Audit Date XXXXXX
Audit criteria FSSC 22000 & applicable legal requirement and
co. requirements
Audit language English
Audit Location & address XXXXXX
OPRP Description
No.
1 Cooling/Blast Chiller
2 Defrosting
3 Final Holding (Hot& Cold)
4 Food transportation
CCP Description
Nr.
1 Receiving - Frozen < -18.0 C , Chilled < 8.0 C.
2 Vegetables cleaning and sanitation 50 ppm / 10 min
3 Frozen storage at -18 C
4 Chilled storage from 0 to 5 C
5 Baking/Cooking 75 C for 2 mins & reheating at 82 for 20 sec
748647205.docx Rev. Page 1 from 4
Headline
Subheadline
Serial Comment on the clause title and no.
No. Non-Conformity A - description Clause Title Standard Just write in this column (true or
Clause no. False)
Note: if false write the right clause as
per ISO 22000:2018
1 AS per standard, A monitoring system
shall be established for each CCP to
demonstrate that the CCP is in CCP 7.6.4
control.
CCP for chilled storage was not under
control during audit. Example. Milk
stored in Pepsi chiller no. 1 (All Day
Dinning area) with temp. 8 C, Salad
stored Cold kitchen chiller no. 15
temp. was 11 C, while chiller temp.
display reading 6.5 C.
2 As per standard, food safety hazard(s)
to be controlled by
the programme (see 7.4.4); OPRP 7.5
Temperature abuse during cold
and hot holding. Eg: Hot holding
at staff cafeteria Lamb temp. 57
C, rice temp. 60 C
All Day Dinning Area: Dining buffet:
Hot holding: Chicken tikka 51
C
Cold Holding: Beef Markush salad 19
C and falsification of record was
observed (temp. was filled in advance,
at 2.pm temp. of 3.00 pm and 4.00pm
were also recorded)
3 As per standard, The organization
shall establish, implement and
maintain
PRP(s) to assist in controlling food
safety hazard levels in the product PRPs 7.2.1.c
and product processing
environment
Main kitchen pastry area: Arabic
sweet found near to hand wash
station.
Page 2 from 4
Headline
Subheadline
Serial Comment on the clause title and no.
No. Non-Conformity A - description Clause Title Standard Just write in this column (true or
Clause no. False)
Note: if false write the right clause as
per ISO 22000:2018
4 As per standard, The organization
shall conduct internal audits at
planned intervals to determine
whether the food safety management
system is effectively implemented and
updated.
Internal 8.4.1.b
Internal audit plan of the last year was audit
not available and audit is not
conducted. Although that the internal
audit co. procedure is requesting to
have yearly 1 internal audit at least.
5 As per standard, Top
management shall ensure that the
food safety policy is supported by
measurable objectives. FS 5.2.f
Objectives
SMART objectives are not set for this
year
6 HACCP plan is not updated.
Eg: HACCP Plan Blast chiller with 90
mins cooling method is defined. Updating
However ice bath method is used and the
not evidenced in the HACCP as information 8.5.2
alternative method. specifying
the PRPs
and the
hazard
control plan
7 As per standard, The organization
shall verify and record the
effectiveness of the withdrawal
programme through the use of withdrawal s 7.10.4
appropriate techniques (e.g. mock
withdrawal or practice withdrawal).
No records for Mock withdrawal was
evident to verify its effectiveness
8 As per standard, the organization
shall provide the resources for the
establishment, management and
maintenance of the work Environment
needed to implement the PRP, 6.4 & 7.2.3.c
requirements of this International
Standard.
Work
environment
Ventilation system for cold and pastry
section is not adjusted
Page 3 from 4
Headline
Subheadline
Serial Comment on the clause title and no.
No. Non-Conformity A - description Clause Title Standard Just write in this column (true or
Clause no. False)
Note: if false write the right clause as
per ISO 22000:2018
9 As per standard, the organization
shall consider the following when
establishing these programmes:
personal hygiene
Outsourced Staff found not competent OPRP 8.5.2.4
related to personal hygiene in main
kitchen. Eg. Long dirty nails in kitchen
and staff found biting finger in fruits
and vegetable cutting area
Misuse of equipment. Hand wash
station used of washing
Equipment.
10 The lights were not working inside the
walk-in chiller and walk in freezer
OPRP 8.5.2.4
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