Frequency: As required by the internal audit team leader

Date of PRP Audit: …………….

PRP Audit done by: FST
Clause Sub-Clause Title Requirements Compliance/ Objective Evidence or
No. Yes/No/NA Comments
4.0 Construction and layout of buildings
4.1 General Are buildings designed, constructed and maintained
Requirement in a manner appropriate to the nature of the
processing operations to be carried out, the food
safety hazards associated with those operations
and the potential sources of contamination from the
plant environs? Are buildings durable construction
which presents no hazard to the product?
4.2 Environment Is consideration given to potential sources of
contamination from the local environment?
Is food production carried out in areas where
potentially harmful substances could enter the
product?
Is the effectiveness of measures taken periodically
reviewedto protect against potential contaminants.

4.3 Locations of Are site boundaries clearly identified?

establishments Is access to the site controlled?
Is the site maintained in good order?
Are vegetation tended or removed?
Are roads, yards and parking areas drained to
prevent standing water and maintained?
5.0 Layout of premises and workspace
5.1. General Are internal layouts designed, constructed and
requirements maintained to facilitate good hygiene and
manufacturing practices?

Is the movement patterns of materials, products and

people, and the layout of equipment designed to
protect against potential contamination sources?

5.2 Internal design, Does the building provide adequate space, with a
layout and traffic logical flow of materials, products and personnel,
patterns and physical separation of raw from processed
areas?
Examples of physical separation include walls,
barriers or partitions, or sufficient distance to
minimize risk.
Are openings intended for transfer of materials
designed to minimize entry of foreign matter and
pests?
5.3 Internal structures Are process area walls and floors washable or
and fittings cleanable, as appropriate for the process or product
hazard?
Are materials of construction resistant to the
 cleaning system applied?
Are wall floor-junctions and corners designed to
facilitate cleaning? It is recommended that wall floor
junctions be rounded in processing areas.
Are floors designed to avoid standing water?
Are floors sealed and drained in wet process areas?
Are drains trapped and covered?
Are ceilings and overhead fixtures designed to
minimize build-up of dirt and condensation?
Are external opening windows, roof vents or fan,
where present, insect screened?
Are external opening doors closed or screened
when not in use?
5.4 Location of Are equipment designed and located to facilitate
equipment good hygiene practices and monitoring?
Are equipment located to permit access for
operation, cleaning and maintenance?
5.5 Laboratory Are in-line and on-line test facilities controlled to
facilities minimize risk of product contamination?
Are microbiology laboratories designed, located and
operated so as to prevent contamination of people,
plant and products?
Are laboratory facilitiesopened directly to a
production area?
5.7 Storage of food, Do facilities used to store ingredients, packaging
packaging and products provide protection from dust,
materials, condensation, drains, waste and other sources of
ingredients and contamination?
non-food Are storage areas dry and well ventilated?
chemicals Are storage areas designed or arranged to allow
segregation of raw materials, work in progress and
finished products?
Are temperature and humidity monitoring and
controlling equipmentapplied where specified?
Are all materials and products stored off the floor
and with sufficient space between the material and
the walls to allow inspection and pest control
activities to be carried out?
Are storage areas designed to allow maintenance
and cleaning, prevent contamination and minimize
deterioration?
Are a separate and secure (locked or otherwise
access controlled) storage areasprovided for
cleaning materials, chemicals and other hazardous
substances?
6.0 Utilities — air, water, energy
6.1 General Are provision and distribution routes for utilities to
requirements and around processing and storage areas designed
to minimize the risk of product contamination?

Are qualitiesof utilities’ monitored to minimize

product contamination risk?
6.2 Water supply Is supply of potable water sufficient to meet the
 needs of the production process (es)?
Are storage and distribution facilities, where
needed, temperature control of the water designed
to meet specified water quality requirements?

Is the water used as a product ingredient, including

ice or steam (including culinary steam), or in contact
with products or product surfaces met specified
quality and microbiological requirements relevant to
the product?
Is water for cleaning or applications, where there is
a risk of indirect product contact (e.g. jacketed
vessels, heat exchangers), met specified quality and
microbiological requirements relevant to the
application?
Where water supplies are chlorinated, dochecks
ensure that the residual chlorine level at the point of
use remain within limits given in relevant
specifications?
Is non-potable water had a separate supply system
that is labelled and not connected to the potable
water system?Are measures taken to prevent non-
potable water refluxing into the potable system?

Is the water that come into contact with the product

flow through pipes that can be disinfected?
6.3 Boiler chemicals Are boiler chemicals approved food additives which
meet relevant additive specifications? Or
Are boiler chemicals, additives, which have been
approved by the relevant regulatory authority as
safe for use in water intended for human
consumption?
Are boiler chemicals stored in a separate and
secure (locked or otherwise access-controlled) area
when not in immediate use?
6.4 Air quality and Does the organization establish requirements for
ventilation filtration, humidity (RH%) and microbiology of air
used as an ingredient or for direct product contact?
Is a control system put in place and monitored
where temperature and/or humidity are deemed
critical by the organization?
Are ventilation systems (natural or mechanical)
provided to remove excess or unwanted steam, dust
and odors, and to facilitate drying after wet
cleaning?
Is room air supply quality controlled to minimize risk
from airborne microbiological contamination?

Are protocols for air quality monitoring and control

established in areas where products which support
the growth or survival of microorganisms are
exposed?
Are ventilation systems designed and constructed to
 avoid air flow from contaminated or raw areas to
clean areas?
Are specified air pressure differentials maintained?

Are ventilationsystems accessible for cleaning, filter

changing and maintenance?
Are exterior air intake ports examined periodicallyfor
physical integrity?
6.5 Compressed air Are compressed air, carbon dioxide, nitrogen and
and other gases other gas systems used in manufacturing and/or
filling constructed and maintained to prevent
contamination?
Are gases intended for direct or incidental product
contact (including those used for transporting,
blowing or drying materials, products or equipment)
from a source approved for food contact use, filtered
to remove dust, oil and water?
Is the oil used food grade where oil is used for
compressors and there is potential for the air to
come into contact with the product?
Use of oil free compressors is recommended.

Are requirements for filtration, humidity (RH. %) and

microbiology specified?
Is filtration of the air as close to the point of use as
is practicable?
6.6 Lighting Is the lighting provided (natural or artificial) allowed
personnel to operate in a hygienic manner?

Is the intensity of the lighting appropriate to the

nature of the operation?
Are light fixtures protected to ensure that materials,
product or equipment are not contaminated in the
case of breakages?
7.0 Waste management
7.1 General Are systems in place to ensure that waste materials
requirements are identified, collected, removed and disposed of in
a manner which prevents contamination of products
or production areas?
7.2 Containers for Are containers for waste and inedible or hazardous
waste and inedible substances:
or hazardous a) Clearly identified for their intended purpose?
substances b) Located in a designated area?
c) Constructed of impervious material which can
be readily cleaned and sanitized?
d) Closed when not in immediate use?
e) Locked where the waste may pose a risk to the
product?
7.3 Waste Is provision made for the segregation, storage and
management and removal of waste?
removal Is accumulation of waste not allowed in food-
handling or storage areas?
 Are removal frequencies managed to avoid
accumulations, with a minimum daily removal?
Are labelled materials, products or printed
packaging designated as waste disfigured or
destroyed to ensure that trademarks cannot be
reused?
Is removal and destruction carried out by approved
disposal contractors?
Is the organization retained records of destruction?

7.4 Drains and Are drains designed, constructed and located so

drainage that the risk of contamination of materials or
products is avoided?
Is the capacity of drains sufficient to remove
expected flow loads?
Are drains not passed over processing lines?
Is drainage direction flowed from a contaminated
area to a clean area?
8.0 Equipment suitability, cleaning and maintenance
8.1 General Are food contact equipment designed and
requirements constructed to facilitate cleaning, disinfection and
maintenance?
Are contact surfaces not affected, or being affected
by, the intended product or cleaning system?

Are food contact equipment constructed of durable

materials able to resist repeated cleaning?

8.2 Hygienic design Do equipment have the ability to meet established

principles of hygienic design, including:
a) Smooth, accessible, cleanable surfaces, self-
draining in wet process areas?
b) Use of materials compatible with intended
products and cleaning or flushing agents?
c) Framework not penetrated by holes or nuts and
bolts?
Are piping and ductwork cleanable, drainable, and
with no dead ends?
Are equipment designed to minimize contact
between the operator’s hands and the products?
8.3 Product contact Are product contact surfaces constructed from
surfaces materials designed for food use?
Are product contact surfaces impermeable and rust
or corrosion free?
8.4 Temperature Are equipment used for thermal processes meet the
control and temperature gradient and holding conditions given
monitoring in relevant product specifications?
equipment
8.5 Cleaning plant, Are wet and dry cleaning programmes documented
utensils and to ensure that all plant, utensils and equipment are
equipment cleaned at defined frequencies?
 Are programmesspecified what is to be cleaned
(including drains), the responsibility, the method of
cleaning (e.g. CIP, COP), the use of dedicated
cleaning tools, removal or disassembly
requirements and methods for verifying the
effectiveness of the cleaning?
8.6 Preventive and Isthe preventive maintenance programmein place?
corrective
maintenance Is thepreventive maintenance programme included
all devices used to monitor and/or control food
safety hazards?
Note: Examples of such devices include screens
and filters (including air filters), magnets, metal
detectors and X-ray detectors.
Is corrective maintenance carried out in such a way
that production on adjoining lines or equipment is
not at risk of contamination?
Aremaintenance requests which impact product
safety given priority?
Are temporary fixes put product safety at risk?Is the
request for replacement by a permanent repair
included in the maintenance schedule?
Are lubricants and heat transfer fluids food grade
where there is a risk of direct or indirect contact with
the product?
Is the procedure for releasing maintained equipment
back to production included clean up, sanitizing,
where specified in process sanitation procedures,
and pre-use inspection?
Are local area PRP requirements applied to
maintenance areas and maintenance activities in
process areas?
Are maintenance personnel trained in the product
hazards associated with their activities?

9.0 Management of purchased materials

9.1 General Are purchasing of materials which impact food
requirements safety controlled to ensure the suppliers capability
to meet the specified requirements?
Is the conformance of incoming materials to
specified purchase requirements verified?
9.2 Selection and Is there a defined process for the selection,
management of approval and monitoring of suppliers?
suppliers

Is the process used justified by hazard assessment,

including the potential risk to the final product, and
included:
a) assessment of the supplier’s ability to meet
quality and food safety expectations,
requirements and specifications;
b) description of how suppliers are assessed;
Note: Examples of a description of how suppliers
 are assessed include:
1) audit of the supplying site prior to accepting
materials for production;
2) Appropriate third party certification.
c) Monitoring the performance of the supplier to
assure continued approval status.
Note: Monitoring includes conformity with material
or product specifications, fulfilment of COA
requirements, satisfactory audit outcomes.
9.3 Incoming material Are delivery vehicles checked prior to, and during,
requirements unloading to verify that the quality and safety of the
(raw/ingredients/p material has been maintained during transit (e.g.
ackaging)
integrity of seals, freedom from infestation,
existence of temperature records)?
Are materials inspected, tested or covered by COA
to verify conformity with specified requirements prior
to acceptance or use?
Is the method of verification documented?Note:
The inspection frequency and scope can be based
on the hazard presented by the material and the risk
assessment of the specific suppliers.
Are materials which do not conform to relevant
specifications handled under a documented
procedure which ensures they are prevented from
unintended use?
Are access points to bulk material receiving lines
identified, capped and locked?
Is discharge into such systems taken place only
after approval and verification of the material to be
received?
10 Measures for prevention of cross-contamination
10.1 General Are programmes in place to prevent, control and
requirements detect contamination?
Are measures to prevent physical, allergen and
microbiological contamination included?
10.2 Microbiological Are areas where potential for microbiological cross-
cross- contamination exists (airborne or from traffic
contamination patterns) identified and a segregation (zoning) plan
implemented?
Is hazard assessment carried out to determine
potential contamination sources, susceptibility of the
product and control measures suitable for these
areas as follows:
a) separation of raw from finished or ready to eat
(RTE) products;
b) structural segregation — physical barriers,
walls or separate buildings;
c) access controls with requirements to change
into required work wear;
d) traffic patterns or equipment segregation —
 people, materials, equipment and tools
(including use of dedicated tools);
e) air pressure differentials
10.3 Allergen Are allergens present in the product, either by
management design or by potential manufacturing cross-contact
declared?
Is the declaration on the label for consumer
products, and on the label or the accompanying
documentation for products intended for further
processing?
Are products protected from unintended allergen
cross-contact by cleaning and line change-over
practices and/or product sequencing?
Note: Manufacturing cross-contact can arise from
either:
1) traces of product from the previous production
run which cannot be adequately cleaned from
the product line due to technical limitations; or
2) When contact is likely to occur, in the normal
manufacturing process, with products or
ingredients that are produced on separate lines,
or in the same or adjacent processing areas.
Rework containing allergen(s) shall be used
only:
a) in products which contain the same
allergen(s) by design; or
b) Through a process which is
demonstrated to remove or destroy the
allergenic material.
Are employees handling food received specific
training in allergen awareness and associated
manufacturing practices?
10.4 Physical Are periodic inspection requirements and defined
contamination procedures in case of breakage put in place where
brittle materials are used?
Are brittle materials, such as glass and hard plastic
components in equipment, avoided where possible?

Are glass breakage records maintained?

Are measures put in place to prevent, control or
detect potential contamination based on hazard
assessment?
Note 1: Examples of such measures include:
a) adequate covers over equipment or
containers for exposed materials or
products;
b) use of screens, magnets, sieves or filters;
c) Use of detection or rejection devices such
as metal detectors or X-ray.
Note 2: Sources of potential contamination include
wooden pallets and tools, rubber seals, and
personal protective clothing and equipment.

11.0 Cleaning and sanitizing

11.1 General Are cleaning and sanitizing programmes established
requirements to ensure that the food-processing equipment and
environment are maintained in a hygienic condition?
Are programmes monitored for continuing, suitability
and effectiveness?
11.2 Cleaning and Are facilities and equipment maintained in a
sanitizing agents condition which facilitates wet or dry cleaning and/or
and tools sanitation?
Are cleaning and sanitizing agents and chemicals
clearly identified, food grade, stored separately and
used only in accordance with the manufacturer’s
instructions?
Are tools and equipment hygienically designed and
maintained in a condition which does not present a
potential source of extraneous matter?
11.3 Cleaning and Are cleaning and sanitizing programmes established
sanitizing and validated by the organization to ensure that all
programmes parts of the establishment and equipment are
cleaned and/or sanitized to a defined schedule,
including the cleaning of cleaning equipment?

Are cleaning and/or sanitizing programmes

specified at a minimum:
a) areas, items of equipment and utensils to be
cleaned and/or sanitized;
b) responsibility for the tasks specified;
c) cleaning/sanitizing method and frequency;
d) monitoring and verification arrangements;
e) post-clean inspections;
f) Pre-start-up inspections.

11.4 Cleaning in place Are CIP systems separated from active product
(CIP) systems lines?
Are parameters for CIP systems defined and
monitored (including type, concentration, contact
time and temperature of any chemicals used)?

11.5 Monitoring Are cleaning and sanitation programmes monitored

sanitation at frequencies specified by the organization to
effectiveness ensure their continuing suitability and effectiveness?

12.0 Pest control

12.1 General Are hygiene, cleaning, incoming materials
requirements inspection and monitoring procedures implemented
to avoid creating an environment conducive to pest
activity?
12.2 Pest control Is the establishment hada nominated person to
programmes manage pest control activities and/or deal with
appointed expert contractors?
Are pest management programmes documented
and target pests identified, and plans addressed,
methods, schedules, control procedures and, where
necessary, training requirements?
Do the programmes include a list of chemicals
 which are approved for use in specified areas of the
establishment?
12.3 Preventing access Are buildings maintained in good repair?
Are holes, drains and other potential pest access
points sealed?
Are external doors, windows or ventilation openings
designed to minimize the potential for entry of
pests?
12.4 Harborage and Are storage practices designed to minimize the
infestations availability of food and water to pests?
Are material found to be infested handled in such a
way as to prevent contamination of other materials,
products or the establishment?
Are potential pest harborages (e.g. burrows,
undergrowth, and stored items) removed?
Are stored items protected from weather or pest
damage (e.g. bird droppings) where outside space
is used for storage?
12.5 Monitoring and Are pest-monitoring programmes included the
detection placing of detectors and traps in key locations to
identify pest activity?
Is a map of detectors and traps maintained?
Are detectors and traps designed and located so as
to prevent potential contamination of materials,
products or facilities?
Are construction of detectors and traps robust and
tamper-resistant?
Are detectors and traps appropriate for the target
pest?
Are detectors and traps inspected at a frequency
intended to identify new pest activity?
Are results of inspections analyzed to identify
trends?
12.6 Eradication Are eradication measures put in place immediately
after evidence of infestation is reported?
Is use and application of pesticide restricted to
trained operatives and controlled to avoid product
safety hazards?
Are records of pesticide use maintained to show the
type, quantity and concentrations used; where,
when and how applied, and the target pest?

13.0 Personnel hygiene and employee facilities

13.1 General Are requirements for personal hygiene and
requirements behaviors proportional to the hazard posed to the
process area or product established and
documented?
Are all personnel, visitors and contractors required
to comply with the documented requirements?

13.2 Personnel hygiene Are personnel hygiene facilities available to ensure

facilities and that the degree of maintenance of personal hygiene
toilets required by the organization?
 Are the facilities located close to the points where
hygiene requirements apply and clearly designated?
Is the establishment:
a) provided adequate numbers, locations and
means of hygienically washing, drying and,
where required, sanitizing hands (including
wash-basins, supply of hot and cold or
temperature controlled water, and soap
and/or sanitizer);
b) Provided sinks designated for hand
washing, whose taps should not be hand
operated, separate from sinks for food use
and equipment-cleaning stations;
c) provided an adequate number of toilets of
appropriate hygienic design, each with
hand-washing, drying and, where required,
sanitizing facilities;
d) provided employee hygiene facilities that do
not open directly to production, packing or
storage areas;
e) had adequate changing facilities for
personnel;
f) Provided changing facilities sited to enable
personnel handling food to move to the
production area in such a way that risk to
the cleanliness of their work wear is
minimized.

13.3 Staff canteens and Is the potential for cross-contamination of

designated eating production areas is minimized by situating staff
areas canteens and designated areas for food storage and
consumption.
Are staff canteens managed to ensure hygienic
storage of ingredients and preparation, storage and
serving of prepared foods?
Are storage conditions and storage, cooking and
holding temperatures, and time limitationsspecified?
Are employees’ own food stored and consumed in
designated areas only?
13.4 Workwear and Are personnel who work in, or enter into, areas
protective clothing where exposed products and/or materials are
handled wore work clothing that is fit for purpose,
clean and in good condition (e.g. free from rips,
tears or fraying material)?
Is clothing mandated for food protection or hygiene
purposes used for any other purpose?
Do work wear have buttons?
Do work wear have outside pockets above waist
level? Zips or press stud fastenings are acceptable.

Is workwear laundered to standards and at intervals

suitable for the intended use of the garments?

Is workwear provided adequate coverage to ensure

 that hair, perspiration, etc. cannot contaminate the
product?
Are hair, beards, and moustaches protected (i.e.
completely enclosed) by restraints unless hazard
analysis indicates otherwise?
Are gloves cleaned and in good condition where
gloves are used for product contact? Use of latex
gloves should be avoided where possible?
Are shoes for use in processing areas fully enclosed
and made from non-absorbent materials?

Are personal protective equipment, where required,

designed to prevent product contamination and
maintained in hygienic condition?

13.5 Health status Do employees undergo a medical examination prior

to employment in food contact operations (including
site catering), subject to legal restrictions in the
country of operation, unless documented hazard or
medical assessment indicates otherwise?

Are additional medical examinations, where

permitted, carried out at intervals defined by the
organization?
13.6 Illness and injuries Are employees reported the following conditions,
where permitted by law,to management for possible
exclusion from food-handling areas: jaundice,
diarrhoea, vomiting, fever, sore throat with fever,
visibly infected skin lesions (boils, cuts or sores) and
discharges from the ear, eye or nose?

Are people known or suspected to be infected with,

or carrying, a disease or illness transmissible
through food prevented from handling food or
materials which come into contact with food?

In food-handling areas, are personnel with wounds

or burns covered them with specified dressings?
Are any lost dressing reported to supervision
immediately?
Note: Dressings should be brightly colored and
metal detectable where appropriate.
13.7 Personal Are personnel in food production areas washed and,
cleanliness where required, sanitized hands:
a) before starting any food-handling activities;
b) immediately after using the toilet or
blowing the nose;
c) Immediately after handling any potentially
contaminated material?

Are personnel refrained from sneezing or coughing

over materials or products?
Is spitting (expectorating) prohibited?
Are fingernails kept clean and trimmed?
13.8 Personal behavior Is the documented policy described the behaviors of
personnel in processing, packing and storage
areas?
Is the policy at a minimum covered:
a) permissibility of smoking, eating, chewing in
designated areas only;
b) control measures to minimize hazards
presented by permitted jewelry, such as that
worn by personnel in processing and storage
areas, taking into account religious, ethnic,
medical and cultural imperatives;
c) permissibility of personal items, such as
smoking materials and medicines, in
designated areas only;
d) prohibition of the use of nail polish, false nails
and false eyelashes;
e) prohibition of carrying of writing implements
behind the ears;

14 Rework
14.1 General Are there a system to store, handle and used in
requirement such a way that product safety, quality, traceability
and regulatory compliance are maintained.
14.2 Storage, IS stored rework protected from exposure to
identification and microbiological, chemical or extraneous matter
traceability contamination? IS segregation requirements for
rework (e.g. allergen) documented?.
Is rework clearly identified and/or labelled to allow
traceability. Is traceability records for rework
maintained?
Is the rework classification or the reason for rework
designation recorded? (e.g. product name,
production date, shift, line of origin, shelf-life).
14.3 Rework usage Where rework is incorporated into a product as an
“in-process” step, is the acceptable quantity, type
and conditions of rework specified?.
Is the process step and method of addition,
including any necessary pre-processing stages
defined?.
Where rework activities involve removing a product
from filled or wrapped packages, controls put in
place to ensure the removal and segregation of
packaging materials and to avoid contamination of
the product with extraneous matter?
15 Product recall
procedures
15.1 General Are systems in place to ensure that products failing
requirements to meet required food safety standards areidentified,
located and removed from all necessary points of
the supply chain?
15.2 Product recall Are a list of key contacts in the event of a recall
requirements maintained?
 Is the safety of other products produced under the
same conditions evaluatedwhere products are
withdrawn due to immediate health hazards?
Is the need for public warnings considered?
16.0 Warehousing
16.1 General Are materials and products stored in clean, dry,
requirements well-ventilated spaces protected from dust,
condensation, fumes, odors or other sources of
contamination?
16.2 Warehousing Is effective control of warehousing temperature,
requirements humidity and other environmental conditions
provided where required by product or storage
specifications?
Is consideration given to measures necessary to
protect the lower layers, where products are
stacked?
Are waste materials and chemicals (cleaning
products, lubricants, and pesticides) stored
separately?
Is a separate area or other means of segregating
materials identified as non-conforming provided?
Is specified stock rotation systems (FIFO/FEFO)
observed?
Are gasoline- or diesel-powered fork-lift trucks not
used in food ingredient or product storage areas?
16.3 Vehicles, Are vehicles, conveyances, and containers
conveyances, and maintained in a state of repair, cleanliness, and
containers condition consistent with requirements given in
relevant specifications?
Do vehicles, conveyances, and containers provide
protection against damage or contamination of the
product?
Is temperature and humidity control applied and
recorded where required by the organization?

Is cleaning carried out between loads where the

same vehicles, conveyances, and containers are
used for food and non-food products?
Are bulk containers dedicated to food use only?
Are bulk containers dedicated to a specified material
where required by the organization?
17.0 Product information and consumer awareness
17 Product Is information presented to consumers in such a
information and way as to enable them to understand its importance
consumer and make informed choices?
awareness Is the information provided by labelling or other
means, such as company websites and
advertisements, and may include storage,
preparation and serving instructions applicable to
the product?
18.0 Food defense, biovigilance, and bioterrorism
18.1 General Do the establishment assessthe hazard to products
 requirements posed by potential acts of sabotage, vandalism or
terrorism and put in place proportional protective
measures?
18.2 Access controls Are potentially sensitive areas within the
establishment identified, mapped, and subjected to
access control?
Where feasible, is access physically restricted by
use of locks, electronic card key or alternative
systems?