Key – Those standards which have greater significance (all other standards are normal)
Recommendation – Those which do not affect certification
New – A completely new standard which the member must now adhere to
Revised – A standard that has changed and requires the member to take some different or additional action to before
Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.
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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.
Participants must have a documented procedure for internal auditing.
Internal auditing procedures must require the participant to carry out a programme of planned internal audits to check that internal systems are operating as intended and are also effective. Such internal audits must encompass: i) Compliance with the requirements of this standard. ii) Compliance with the requirements of the participant’s HACCP Plan. iii) Compliance with the participant’s formal procedures. iv) Compliance with legislation pertaining to feed ingredient safety and quality. v) Satisfaction of specified customer requirements.
The programme of internal audits must ensure that all relevant activities are audited at least once a year.
All personnel carrying out internal audits must be trained to carry out such audits and be able to demonstrate their effectiveness in the role.
Internal audits must be formally reported to those with responsibility for the area audited and record any aspects where the operations are not in compliance with operational requirements. Such areas of non-compliance must be corrected and audit report records signed off by an authorised person to indicate that problems have been corrected satisfactorily.