15/1128, 16:08 80 22000:2005 Compliance Aud - SafetyCuture m=) Convert your paper checklists into digital forms 4B, Scan this QR code to use this paper checklist on your smartphone or tablet or visit https://safetyculture.com/ = | SafetyCulture Information Document No. Audit Title Auditor Audit Site Auditee Conducted on 22 Location 9 hitpsspublic-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67908487-17a3-4324-abb1-274ebe0eD8338sid=1705,.. 113315/1128, 16:08 Auditor signature required upon completion go 80 22000:2005 Compliance Audit - SafelyCulure Internal Auditing Procedure Internal Inspection and Auditing Procedure Who are the person(s) responsible for FSMS Yes No N/A e.g. Food Safety Team Leader Who is the Approval Authority for FSMS Cves Tino Ona e.g. COO Where is information located Yes No N/A e.g. FMS information is kept in a centralized location on the operations master server What is the revision timing / frequency Yes No N/A hitpsspubli-brary.safetycutreJofproductsiso-220002005-compliance-audit?amp_dev=67908487-17a3-4324-abb-274ebe0eb8338sid=1705 213315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure e.g. revision occurs annually or if there is a change to management, a system failure, process change or revision in related scientific or regulatory information What is the goal of the audit Yes No N/A e.g. The goal is to ensure that FSMS is working correctly and efficiently. To identify and correct faults that may injure customer or stakeholders to the business, to verify that training and resource is adequate and implemented effectively Define the Scope of the FSMS Yes No N/A e.g. The audit and inspection is relevant to all food handling operations starting from receiving to sale of goods. The audit may be upgraded to include suppliers of food, chemicals, services or equipment that may impact on the safety of food Describe the content of the FSMS Yes No N/A e.g. The audit program and audit plan form part of the audit procedure What is the training requirement / criteria / frequency for FMS Yes No N/A hitpsspublic-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eb8338sid=1705,.. 313315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Internal Auditors and Inspectors shall be trained in food safety customer requirements either by education or through practical hands on experience. As a minimum Internal Auditors should be HACCP trained Inspection and Audit Program Describe the Audit Yes No N/A e.g. The audit is a quantitative measure of the standards being followed based on a scoring system defined in this handbook. A report is emailed to senior management and relevant managers listing corrective actions and target dates for accomplishment. Photographs can be included in the report as supporting evidence. review of completed corrective actions form part of the audit criteria. Full criteria is based on the clauses of international standard ISO 22000:2005 (4: Food Safety Management System, 5: Management Responsibility, : Resource Management, 7: Planning & Realization of Safe Products, 8: Validation, verification and improvement of the food safety management system). The results of the audit are used as a verification tool for the food safety training plan. Inspection and Audit Plan Auditor contact details Yes No N/A Auditee contact details Yes No N/A hitpsspubli-brary.safetycutreJofproductsiso-220002005-compliance-audit?amp_dev=67908487-17a3-4324-abb-274ebe0eb8338sid=1705 413315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Define the scope of the audit Yes No N/A e.g. Fresh food handling areas including receiving, storage & warehousing, processing (Bakery / Delicatessen / Rotisserie), sale of ready-to-eat and ready-to-cook foods. Operation teams are advised in advance when the audit will be conducted and the scope of what will be checked and who will be required. Define the scheduled frequency and duration of the audit, include desk audit, site audit and delivery of final report Yes No N/A e.g. Audits are carried out bi-annualy, at six month intervals, and involves an announced audit based on defined criteria, The audit may take 3 full working days: 1 day to complete a site audit, 1 day to complete a desk audit and 1 day to complete the report. The final report shall be issued by email within 5 working days of day 3 being completed, NB: If changes to the audit date is needed this shall be advised to relevant parties by email. Date for receipt of desk audit documentation and time frame for document review Yes No N/A e.g. Documents shall be reviewed on site as part of the 1 day desk audit, It shall be carried out for each relevant section. Any records can be removed from the section for review. It should be agreed a return date no longer than 3 days. hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eD8338sid=1705,.. 513315/1128, 16:08 80 22000:2005 Compliance Audit - SafelyCulure Define the preliminary agenda for the site audit Yes No N/A e.g. The preliminary agenda for the site audit will be issued 5 working days prior to the audit inspection. Proposed date for completion Yes No N/A e.g. Proposed follow up dates will be agreed on the last day of the audit and included in the report Outcome of the audit or inspection Yes No N/A e.g. Non-Conformance Corrective Actions or Corrections are raised verbally or formally by email report hitpsspublic-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67908487-17a3-4324-abb-274ebe0eb8338sid=1705, 613315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 4.0 Food Safety Management System (Desk Audit) 4.1 General Requirements Is there an established FSMS Yes No N/A does the scope specify the products or product categories, processes and production lines Yes No N/A Is there a system to identify food safety hazards Yes No N/A Are the means to communicate (internally & externally) pertaining to food safety effective Yes No N/A B Is the FSMS periodically reviewed Yes No N/A Have any outsourced processes been identified within the documented FSMS Yes No N/A 4.2.1Documentation Is the policy (5.2) documented Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abb1-274ebe0eb8338sid=1705,.. 713315/1128, 16:08 Do objectives support 80 22000:2005 Compliance Audit - SafelyCulure the policy Yes No N/A Has the organization identified the ISO 22000:2005 minimum requirement documents Yes No N/A Has the organization established documented, implemented and maintained other procedures to ensure development, implementation and updating of the FSMS Yes No N/A 4.2.2 Control of Documents Is there a documented procedure for control of documents Yes No N/A Approved prior to use Yes No N/A Review, update and re-approve Yes No N/A Changes are effectivel ly identified and documented Yes No N/A Availability at point of use Yes No N/A hitpsspublic-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abbI-274ebeeD8338sid=1705,.. 8/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Legibility and readability Yes No N/A Control over external documents Yes No N/A Prevent the inadvertent use of obsolete documents and identification of obsolete documents Yes No N/A 4.2.3 Control of Records Is there are document procedure for control of records Yes No N/A Identification Yes No N/A Storage Yes No N/A Protection Yes No N/A Retrieval Yes No N/A hitpsspubli-brary.safetycutureJofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eD8338sid=1705,.. 913315/1128, 16:08 80 22000:2005 Compliance Audit- SafelyCuture Retention time and disposition of records Yes No N/A bitpsspublie-lbrary.saetycultrelofproductsiso-220002005-compliance-audit?amp_dev=67908d87-17a3-4924-abb1-274ebe0eb8336sid=170, 1013315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 5.0 Management Responsibility 5.1Management Commitment Is the commitment of top management evident to the Auditor Yes No N/A Have top management established business objectives to support food safety Yes No N/A 5.2 Food Safety Policy Is the policy documented and is there a method of communication Yes No N/A Is it appropriate to the role of the organization in the food chain Yes No N/A Does it refer to both statutory and regulatory requirements and with customer food safety requirements Yes No N/A Does it communicate effectively to staff and any on-site suppliers or contractors Yes No N/A Is there evidence of reviews Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebe0eD8338sid=170... 11/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure is it supported by measurable objectives (list the objectives, measures and current status) Yes No N/A 5.3 Food Safety Management System Planning Is there documented evidence that the FSMS is planned implemented, monitored and maintained Yes No N/A 5.4 Responsibility & Authority Are responsibilities and authorities clearly defined and documented Yes No N/A 5.5 Food Safety Team Leader Has top management designated a food safety leader (name) Yes No N/A 5.6 Communication Are methods of communication evident and clear Yes No N/A x low are top management communicating effectively, what tools or methods do they use Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abbI-274ebe0eD8338sid=170... 12/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 5.6.1 External Communication Verify how communication takes place between suppliers and contractors on issues regarding food safety Yes No N/A Communicati ion with statutory and regulatory bodies Yes No N/A Are food safety requirements from statutory and regulatory authorities available Yes No N/A 5.6.2 Internal Communication Verify how communication takes place within the organisation on issues regarding food safety Yes No N/A 5.7 Emergency Preparedness & Response Is there a documented procedure / process for planning and responding to emergency situations and accidents Yes No N/A Has there been any need to use this process Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-ausit?amp_dev=67908d87-17a3-1324-abb1-274ebe0eb8338sid=170. 1393315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 5.8 Management Review Has management reviewed the FSMS Yes No N/A Are reviews carried out at planned intervals Yes No N/A Do reviews focus on the organisations policy objectives and improvements Yes No N/A Does it include the outcome if the other reviews Yes No N/A Does it include analysis from verification results Yes No N/A Changes affecting the FSMS Yes No N/A Results of corrective actions, emergencies, accidents, recalls and other similar Yes No N/A Review of results from system up-dates Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebeeD8338sid=170... 14/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Evaluation of communications whether consumer, customer, regulatory bodies Yes No N/A Evaluation on the results of internal and external audits, inspections relating to products and processes Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abb1-274ebe0eD8338sid=770... 15/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 6.0 Resource Management 6.1Provision of Resource Selection and training criteria documented for food safety team members Yes No N/A Where applicable criteria for selection and use of external experts, defined roles and responsibilities Yes No N/A There is a process for identifying necessary competencies for personnel who impact food safety Yes No N/A 6.2 Human Resource What training has been provided and / or competency been decided Yes No N/A What process is in place to evaluate effectiveness of selection and training process Yes No N/A How are personnel made aware of the relevance and importance of their individual activities to food safety and what is the communication process Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abb1-274ebe0eb8338sid=770... 16/3315/1128, 16:08 What records are maintained to demonstrate successful training and communication of FSMS Yes No N/A 80 22000:2005 Compliance Audit - SafelyCulure 6.3 Infrastructure How has the organization provided adequate resources for the establishment and maintenance of the infrastructure needed to meet FSMS requirements (IS022000:2005) Yes No N/A Work Environment hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-ausit?amp_dev=67908d87-17a3-1324-abb1-274ebe0eb8338sid=170. 1713315/1128, 16:08 80 22000:2005 Compliance Audit - SafelyCulure 7.0 Planning & Realization of Safe Products 7.1 General Requirements The organization shall plan and develop the processes needed for the realization of safe products. The organisation shall implement, operate and ensure the effectiveness of the planned activities and any changes to those activities. this includes PRP / OPRP and HACCP 7.2 Prerequisite Programs (PRPs) 7.2.1 Has the organization identified PRPs Yes No N/A List all the PRPs id s tified by the organization Yes No N/A PRPs relate to statutory and regulatory requirements Yes No N/A approved by the food safety team Yes No N/A 7.2.3 Information based on CODEX (or any other) Are documents available specifying how activities included in PRPs are managed Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abbI-274ebe0eD8338sid=170... 18/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafelyCulure Verify that PRPs are being controlled in accordance with documentation Yes No N/A Has consideration been given to construction of infrastructure Yes No N/A Has consideration been given to the criticality of activities and personnel Yes No N/A Has consideration been given to the supply of water, air, energy and other needs Yes No N/A sewage disposal Has consideration been given to supporting services including waste management and Yes No N/A maintenance and preven Has consideration been given to the availability of equipment relating to cleaning, {tative maintenance Yes No N/A Yes No Has consideration been given to measures to prevent cross contamination N/A Yes No Has consideration been given to cleaning, hygiene and sanitation N/A hitpsspublic-brary.safetycuurelofproducts is0-220002005-compiance-ausit?amp_dev=67909487-1783-4324-nbb1-274ebe0eb8338sid=170... 19/93,15/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Has consideration been given to the control of insects and pests Yes No N/A Is there evidence of verification records for the control of all the above Yes No N/A inary Steps to enable Hazard Analysis inary steps to enable hazard analysis Is the information needed for analysis recorded Yes No N/A What information is used Yes No N/A Is it updated frequently and as necessary Yes No N/A 7.3.2 food Safety Team Is there a food safety team Yes No N/A List the people in the team hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abbI-274ebe0eD8338sid=170... 20/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Is the team competent (6.2.2) and are there records to verify competence Yes No N/A 7.3.3.1 Product characteristics, raw materials, ingredients and product contact materials Are utensils, ingredients, packaging and other contact materials described in documents which include detailed information appropriate Yes No N/A Chemical, physical and biological characteristics for above are documented Yes No N/A Composition for products is defined Yes No N/A Point of origin is defined Yes No N/A Method of production is defined Yes No N/A Methods for packaging and delivery are defined Yes No N/A Storage conditions are defined Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eD8338sid=170... 21/3315/1128, 16:08 Preparation and / or han 80 22000:2005 Compliance Audit - SafelyCulure \dling specifications before use or processing are defined Yes No N/A Food safety acceptance criteria is defined Yes No N/A Are legal, regulatory and any other food safety requirements met Yes No N/A 7.3.3.2 Finished Product Characteristics The hazard analysis has documented the characteristics of the finished product Yes No N/A The composition of the product is considered, and includes allergens Yes No N/A The name of how the product is identified is documented Yes No N/A Biological, chemical and physical characteristics relevant to the product are defined Yes No N/A Concerns relating to the addressed / defined intent of product and storage requirements have been Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abbI-274ebeeD8338sid=170... 22/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafelyCulure Packaging requirements have been identified and defined Yes No N/A Labeling relating to safe product handling, preparation and use (including any warnings) have been identified and defined) Yes No N/A Distribution methods have been defined Yes No N/A Legal and regulatory requirements have been identified and defined Yes No N/A Information HACCP plan or PRPs descriptive, detailed, updated and maintained inclusive to changes to the Yes No N/A 7.3.4 Intended use What documents are available that address hazards relating to the products intended use Yes No N/A Have these included factors raised in hazard analysis Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abb1-274ebe0eD8338sid=170... 23/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Has the organization included the concerns of any special groups i.e. children, pregnant women, elderly Yes No N/A Is this information updated when there are changes to FSMS, scientific research or regulations Yes No N/A 7.3.5.1 Flow diagrams, process flow and control measure Has the organization implemented flow diagrams as common practice Yes No N/A Have the flow diagrams been approved by the food safety team Yes No N/A 7.3.8.2 description of process flow and measure control Is the method used for identifying hazards effective Yes No N/A Are external requirements considered when analyzing hazards Yes No N/A Does the organization update HACCP and PRP plans Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebeeD8338sid=170... 24/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 7.4 Hazard Analysis Are hazards and control methods determined by the food safety team Yes No N/A 7.4.2.1 Hazard identification and determining level of acceptability 4.4.2.2 Are all hazards identified acceptably Yes No N/A level of control determined acceptably Yes No N/A 7.4.3 Hazard Analysis Has the organization demonstrated that hazard analysis focuses on eliminating and reducing hazards and is their determination acceptable Yes No N/A Has the organization identified hazards to the satisfaction of legal and regulatory expectations Yes No N/A Has the severity of the risk been determined Yes No N/A Is the methodology for determining severity of risk based on sound and acceptable scientific and technological methods or studies Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67908487-1723-4324-abbI-274ebe0eD8338sid=170... 2513315/1128, 16:08 80 22000:2005 Compliance Audit - SafelyCulure 7.4.4 Control methods, section and evaluation Do the selected measures prevent, eliminate or minimize the hazard to an acceptable level Yes No N/A Hazard analysis is effective for HACCP and PRPs through the scope of the FSMS Yes No N/A Hazard analysis refers to the hazard and the magnitude of the severity Yes No N/A There are documented methods to measure, monitor and control all identified hazards Yes No N/A The control 2 point and measure for controlling is accurate and adequate, it considered ther control points in combination Yes No N/A It addresses the possibility of failure preventing the inclusion of the hazard affecting the process or the food Yes No N/A Are all the above adequate and effective Yes No N/A Has the synergy of other control measure points been considered Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abbI-274ebe0eb8338sid=170... 26/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Are the above addressed in the HACCP / PRP Yes No N/A Are the above expressed through documents, records, procedures, instructions, manuals, handbooks or other wise Yes No N/A 7.5 Establishing the Operational Prerequisite Programs (OPRPs) Have OPRPs documented and implemented Yes No N/A OPRPs address (please list) Yes No N/A OPRP hazards are identified as Biological, Chemical and Physical and are controlled Yes No N/A OPRP documents reference the control measures to be applied Yes No N/A OPRP control methods are effectively implemented Yes No N/A OPRPs are adequate and effective to trigger corrections Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebe0eD8338sid=170... 2713315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Responsibilities and authorities are determined for actions or corrections Yes No N/A Supported by records Yes No N/A 7.6 Establishing the HACCP Plan 7.6.1HACCP Plan Is the HACCP Plan documented Yes No N/A How many HACCP plans are there Yes No N/A Does the plan address the hazard point of control Yes No N/A Does the plan address the reaction or action needed to be taken in the event of a deviation or fault Yes No N/A The CCPs and respective Critical Limits are identified Yes No N/A ing CCPs are documented Procedures for controll Yes No N/A hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eD8338sid=170... 28/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Record for monitoring CCPs are available for checking Yes No N/A 7.6.2 Identifying critical control points Is the identification of CCPs effective Yes No N/A Is there a CL for each CCP Yes No N/A Is each CL measurable Yes No N/A The scientific means to justify each CL is adequate and effective Yes No N/A 7.8.4 Monitoring systems Is there a monitoring system in place (briefly describe) 7.6.5 Are there any actions or any monitoring non-conformance resulting from monitoring CL hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebe0eD8338sid=170... 29/33151124, 1608, 180 22000:2006 Compliance Audit - SafetyCulure 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP Plan Is there documented evidence to support and necessary update with reference to product characteristics, intended use, flow diagrams, process steps or control methods Yes No N/A 7.8 Verification Planning Does verification planning define and document activity & purpose, method, frequency and responsibilities Yes No N/A What other procedures have been developed and implemented as a result of verification planning Yes No N/A Relating to verification, are the preparation methods and planning activities compatible Yes No N/A 7.9 Traceability System Is there a documented system for traceability Yes No N/A Have there been any internal traceability audits or mock exercises Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-1723-4324-abb1-274ebe0eD8338sid=170... 30/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 7.10 Control of Non-Conformity 7.10.2 Is there a documented procedure to address corrective actions Yes No N/A 7.0.3.1 Handling potentially unsafe products: Are the controls and responses for handling potentially unsafe products documented Yes No N/A 7.10.3.2 There is a documented procedure and defined criteria of evaluation for the release of non-conforming product Yes No N/A 7.10.3.3 There is a documented procedure for the disposition of non-conforming products Yes No N/A 7.10.4 There is a documented procedure for product withdrawal or recall that addresses all relevant points Yes No N/A hitpsspubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebeeD8338sid=170... 31/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure 8.0 Validation, Verification and Improvement of the Food Safety Management System 8.1 General Requirements Is there documented evidence of validations, verification and continual improvements Yes No N/A 8.2 Validation of control measure combinations Is there any documented or observed evidence of validation of control method combinations Yes No N/A 8.3 Control of monitoring and measuring Do records for monitoring and measuring demonstrate good practice i.e. all CCPs are within the defined CL, and any CAs are documented Yes No N/A 8.4 Food Safety Management System verification Is there a documented procedure addressing internal audits Yes No N/A Is there any audit program auditing within the scope of the FSMS Yes No N/A Do audits focus on adequacy, effectiveness and providing evidence of sustaining improvements in relation to the organizations food safety objectives Yes No N/A hitpssubli-brary.safetycuturejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebe0eD8338sid=170... 32/3315/1128, 16:08 80 22000:2005 Compliance Audit - SafetyCukure Are auditors competent Yes No N/A After identifying the need for action are they promptly taken by the process owner Yes No N/A 3 How are the results of verification activities analysed Yes No N/A 8.5 Improvement 8.5.1 Is there any evidence that improvements to the FSMS are directed to top management Yes No N/A ny evidence that the FSMS is updated as part of continual improvements Yes No N/A ‘The templates avalable in our Public Library have been created by our customers and employees to help get you started using SafetyCutture's solutions, The templates ae intended to be used as hypothetical examples only and should not be used asa substitute fr professional advice. You should seek your own professional advice to determine if the se ofa template is permissible in your workplace or jurisdiction. You should independently determine whether the templates suitable for your circumstances. hitpsspubli-brary.safetycutrejofproductsiso-220002005-compliance-audit?amp_dev=67909487-17a3-4324-abb1-274ebe0eD8338sid=170... 33/33