National Certification Division NCD/FOM/22

Title: Interested Party Feedback Form Page 1 of 2

FEEDBACK FROM CONSUMERS AND CONSUMER ASSOCIATIONS ABOUT RSB 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). 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………………………………………..

1.2Gender: Male Female

1.3Age group: 20-29 years 30-39 years 40-49 years 50- 59 years 60 + years

1.4Highest level of education: Primary Secondary University

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

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

 National Certification Division NCD/FOM/22

Title: Interested Party Feedback Form Page 2 of 2

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 public health
4.2 How do you rate the impact of certification services on the price of
products from certified companies
Any specific comments

4. Compliant handling
( Please tick (√) as applicable) YES NO
4.1 Have you had any complain about product (s)from companies certified by RSB in FSMS

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 complain 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