National Certification Division NCD/FOM/23

Title: Interested Party Feedback Form Page 1 of 2

FEEDBACK FROM DIRECT CLIENTS TO COMPANIES CERTIED BY RSB ON FOOD

SAFETY MANAGEMENT SYSTEMS

RSB values your input/ideas in improving the quality of our Certification Services in Food Safety
Management Systems (RS 184 - HACCP and ISO 22000- FSMS) as viewed in the context of your
organization. Please fill this form by rating our services in the aspects stated in this questionnaire.
Rating criteria: (1: Very Poor, 2. Poor, 3. Fair, 4. Good 5: Excellent).

1. General information
( Please tick (√) as applicable) YES NO
1.1 Have you heard about RSB Food Safety Management SystemsCertification Services?

If YES, how did you get to know about RSB FSMS certification
services………………………………………..

2. Impartiality ( Please tick (√) as applicable)

Question 1 2 3 4 5
3.1 How do you rate the RSB auditors (HACCP and ISO 22000) with
regard to impartiality
3.2 How do you rate Certification decision/process
Any specific comments on impartiality of RSB certification services

3. Impact of FSMS Certification services ( Please tick (√) as applicable)

Question 1 2 3 4 5
4.1 How do you rate the impact of certification services on the
compliance of certified clients to regulatory requirements
4.2 How do you rate the impact of certification services on your business
4.3 How do you rate the impact of certification services on public
perception
Any specific comments

Revision: 00 Date of Approval: 24/02/ 2018

 National Certification Division NCD/FOM/23

Title: Interested Party Feedback Form Page 2 of 2

4. Compliant handling
( Please tick (√) as applicable) YES NO
4.1 Have you had any complaint about the product or services provided by clients certified by
RSB?

If YES, what was the nature of the complaint…………………………………………………..

If YES, where did you submit your complaint………………………………………………….

Rating of complaint handling ( Please tick (√) as applicable)
Question 1 2 3 4 5
4.2 How do you rate the way your complaint was handled

5. General comments

Please if you have any other comments, write them in this section.

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Thank you

Revision: 00 Date of Approval: 24/02/ 2018