Professional Documents
Culture Documents
Introduction
This document has been developed to allow the user (the bussiness or the assessor) to capture information about the business
and the assessment of the business against the requirements outlined in the GFSI Global markets Capacity Building Programme.
The full report shall be distributed to the business upon completion of the assessment. It is recommended that a PDF or paper
copy be left with the business.
This document has been programmed to facilitate the information capture by utilizing drop-down menus, automatically populating
certain fields from one section to another and automatically generating graphical summaries. Instructions are detailed below.
Business Details
In this worksheet the assessor shall add the details of the business as specified bellow. All fields are completed by entering the
information into the fields to the right of the bold text. The Company Category is a "drop-down field" from which the assessor
shall chose the category which best describes the activity in the business. The user can enter up to three company categories,
one per field as shown below. See below for an explanation of how these activities are categorized.
Number of Non-
conformities will be
automatically
generated in these
fields. If Major Non-
conformities are
documented, this field
shall turn red as
shown here.
This document includes all of the requirements which the business must comply with - the Basic Level requirements. All
questions must be assessed. No question may be marked "Not Applicable". For each question, the assessor will
document whether or not the business meets a requirement by selecting "Yes" or "No" from the dropdown menu within
the "Meets Requirement?" cell as shown below. The assessor shall mark "Yes" only if the business demonstrates full
compliance with the requirement. Those requirements for which the assessor marks "No" are called "Non-conformities"
and are automatically classified as "Minor Nonconformities" or "Major Nonconformities". These are defined below.
A Major Non-conformity is defined as the absence and/or failure of a required food safety system element and/or
non-conformance to applicable regulatory requirements and/or a situation that may result in harm to the consumer.
Those requirements leading to a Major Non-conformity are marked with the following text in the GFSI Capacity Building
Programme documentation:
(Required element Major deduction if missing). A Minor Non-conformity is defined as a weakness in the food safety
system and/or deviation in regulatory requirements and/or may cause potential harm to the consumer.
As compliance to the requirements is documented as "Yes" or "No", the Assessment Summary is automatically
generated. Comments and Observations can be documented as free text in the Comments and Observations column.
Assessor shall
document compliance
to the requirements
by using the
dropdown menu,
clicking on the arrow
and selecting Yes or
No. This is repeated
for all of the
requirements on the
checklist.
Those requirements marked "Required Element - Major Deduction if Missing" have been programmed so that the
cell changes to a red background if the supplier does not comply. This was done in order for any party reviewing the
report to scan it and quickly identify the Major non-conformities.
Assessment Summary
The Assessment Summary is automatically generated as the assessor completes this document. It provides a
graphical summary of the business' compliance on each section of the checklist (A. Food Safety Management Systems,
B. Good Manufacturing Practices and C. Control of Food Hazards) based on a percentage score. This is further broken
down for each section. This scoring is only intended to assist the business to determine their level of compliance to
each section and to help them identify the areas which they need to improve. The scoring does not replace the overall
PASS/FAIL score (e.g., the Assessment Result) which is as follows:
Pass - no major non-conformities and no more than 2 minor non-conformities of the Basic Level requirements (in all
sections A, B and C)
Fail - 1 or more major non-conformity or more than 2 minor non-conformities of the Basic Level requirements (in all
sections A, B and C).
The Assessment Result will automatically populate based on the compliance of the business to the requirements.
Assessor shall
document compliance
to the requirements
by using the
dropdown menu,
clicking on the arrow
and selecting Yes or
No. This is repeated
for all of the
requirements on the
checklist.
Company Details
Company Name :
Address :
Address :
City:
State/Province:
Country : Postal
Telephone : Code
Fax : :
Company Representative
Representative's e.mail :
Assessment Provider
Details
Name of Service Provider :
Address of Service
Assessor Name(s):
Assessment Details
Assessment date:
Assessment Type:
Scope of Assessment
Company Category
(Primary products
manufactured)
Company Category
(Additional products
manufactured)
Company Category
(Additional products
manufactured)
Company Profile
The GFSI Foundation has no control over the nature of assessments carried out in the basis of
these Documents, and any assessments against any of the requirements set out in these
Documents does not imply a recommendation or endorsement by the GFSI Foundation.
##
Basic Level Requirement Assessment
B.A 3 Food Safety Incident Management
The business shall have an effective incident management procedure covering incidents reporting, product withdrawal and
recall procedure for all products which shall include the provision of information to the customer. Record of annual review,
testing and verification of the system shall be available.
(Required
A5, A6 ##
element Major deduction if missing)
B.A 3. 2 Is an effective Communication Plan in place with a
designated, responsible person identified to provide
information to customers, consumers and regulatory
authorities?
A5, A6 ##
B.A 3. 3 Is the Incident Management System reviewed,
tested and verified at least once a year?
##
C. Control of Food Hazards Major =
A2, A3, D, E, F ##
B.C 1. 5 Is documented evidence of monitoring in place (i.e.
temperature, time, pressure, chemical properties,
etc.) and controlled to ensure that the product is
produced within the required process specification?
(Required element Major deduction if
missing)
A2, A3, D, E, F ##
##
Basic Level Requirement Assessment
B.C 2 Control of Allergens
The business shall ensure that there are adequate control measures in place to prevent cross contamination of allergens. All
ingredients known to cause food allergies in the product shall be clearly identified and communicated to the customer.
Company Name : 0
Address : 0
Address : 0
City: 0
State/Province: 0
Country : 0
Assessment Date: 0
Assessment Type: 0
Assessment Result: PASS
Assessment Summary
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0% Breakdown By Section (A, B and C)
A Food Safety B Good Manufacturing C Control of Food Total Points
Management Systems Practice (GMPs) Hazards
0.4 0.4
0.3 0.3
0.2 0.2
0.1 0.1
0 0
Specifications Traceability Food Safety Control of Corrective Personal Facility Cleaning and Product Pest Control Water Quality
including Incident Non - Action Hygiene Enivironment Disinfection Contamination
product Management conforming Control
release product
100% 100%
1
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
Control of Food Control of Allergens
Hazards
ctices (GMPs)(B)
100% 100%
Disclaimer
The Global Food Safety Initiative Foundation (the GFSI Foundation) and the Consumer Goods
Forum publish information and express opinions in good faith, but accept no liability for any
error or omission in any such information or opinion including any information or opinion
contained in the material available to be downloaded or read on this website.
In particular, the information in this document and on the GFSI website in relation to the
Global Markets Capacity Building Programme is provided for general information purposes
only, with the goal of seeking to increase the food safety skills of businesses throughout the
food value chain and while the GFSI Foundation endeavours to keep the information up to date
and correct, it makes no representations or warranties of any kind, expressed or implied,
about the completeness, accuracy, reliability, suitability or availability with respect to the
website or the information, products, services, or related graphics contained on the website
for any purpose.
The information provided in this document and on the website should not be used as a
substitute for obtaining specific legal advice in relation to compliance with the relevant legal
Food Safety requirements in your jurisdiction. Any reliance you place on such information is
therefore strictly at your own risk. In no event will the GFSI Foundation be liable for any
damages (including without limitation damages for pure economic loss or loss of business or
loss of profits or depletion of goodwill or otherwise in each case, whether direct, indirect or
consequential, or any claims for consequential compensation whatsoever (howsoever caused)
arising in contract, tort (including negligence or breach of statutory duty), misrepresentation,
restitution or otherwise, in connection with this publication or any information contained in it,
or from any action or decision taken as a result of reading this publication or any such
information.
Users of the information in this document and on the GFSI website in relation to the Global
Markets Capacity Building Programme shall not imply or assert any association with, or
endorsement by, the GFSI Foundation or any members or partners of the GFSI Foundation
without the express written consent of the GFSI Foundation and its members or its partners.
In particular, the GFSI Foundation has no control over the nature of assessments carried out in
the basis of these Documents, and any of the assessments against any of the requirements
set out in these Documents does not imply a recommendation or endorsement by the GFSI
Foundation.
92130 Issy-les-Moulineaux
France
gfsinfo@theconsumergoodsforum.com
Major = 5
Minor = 2
All or nothing
Final score is points achieved divided by maximum possible points