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FAMI-QS CODE VERSION 6

FAMI-QS Registration
Number:
Date of Audit:
Auditor:

Yes No Remark
4 Management System
4.1 Understanding the Operator and its context
a Are external and internal risks determined and documented?
b Are external and internal risks reviewed to ensure continual relevance?
c Are external and internal risks communicated internally?
4.2 Understanding the needs and expectations of interested parties
a Are interested parties determined and documented?
b Are the requirements of the interested parties documented?
c Are the interested parties reviewed to ensure continual relevance?
d Are there any records demonstrating that interested parties were reviewed?

4.3 Feed Safety and Quality Management System and its Processes
a Is there a documented Feed Safety and Quality Management System in place?
Has the Operator determined:
b the processes needed for the Feed Safety and Quality Management System?
c the inputs required and the outputs expected from these processes?
d the sequence and interaction of these processes?
e the criteria, methods including measurements and related performance
indicators needed to ensure the effective operation, and control of these
processes?
f the resources needed and how they are ensured?
g the risks and opportunities in accordance with the requirements, and plan and
implement the appropriate actions to address them?
h the methods for monitoring, measuring, as appropriate, evaluating proceses

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and, if needed, changes to processes to ensure that they achieve intended
results?
i the opportunities for improvement of the processes and the Feed Safety and
Quality Management System?
j assigned responsibilities and authorities for the processes?
4.4 Feed Safety and Quality Management System Documentation
a Is there a Feed Safety and Quality Manual in place?
b Is there a documented Feed Safety and Quality Policy?
c Are documented quality procedures and records available?
d Are specifications and testing procedures for incoming materials and finished
products documented?
e Are process records for each batch of product available?
f Are Standard Operating Procedures (SOPs) for all activities under the scope of
the Feed Safety and Quality Management System documented?
g Are documents unambiguous and include title, nature and purpose?
h Are documents approved, signed and dated by appropriate authorised
persons?
i Are documents legible, controlled and kept up to date?
j Are documents available and suitable for use?
k Are documents adequately protected?
4.5 Determining the scope of the Feed Safety and Quality Management System
a Are the boundaries and applicability of the Feed Safety and Quality
Management System determined and documented?
b Are the process, products and production sites specified and documented?
c Are there any exclusions to the scope, and if so, is there justification?
4.6 Feed Safety and Quality Policy
a Is the Feed Safety and Quality Policy suitable for the purpose of the operation
and scope?
b Does it include a commitment to provide safe specialty feed ingredients?
c Does it include a commitment to satisfy applicable regulatory requirements?
d Does it include a commitment towards continuous improvement of the Feed
Safety and Quality Management System?

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e Does it include a commitment to take the necessary actions for preventing
fraud/adulteration?
f Does it provide a framework for setting and reviewing feed safety and quality
objectives?
g Is it communicated at all levels within the organisation?
h Is it reviewed at planned intervals (at least yearly)?
5 Leadership
5.1 Leadership commitment
Has top management demonstrated leadership and commitment by:
a establishing Feed Safety and Quality Policy and objectives?
b allocating resources needed for Feed Safety and Quality Management
System?
c ensuring achievement of intended results of Feed Safety and Quality
Management System?
d promote continual improvement?
e support other management roles within the organization to do the same?
f communicating effectively the Feed Safety and Quality Policy?
5.2 Responsibilities
Has top management defined:
a responsibilities and authority for all personnel within the Feed Safety and
Quality Management System?
b organisational chart for the organisation?
c a qualified HACCP team leader?
d a system in place to identify and correct problems with regards to Feed Safety
and Quality Management System?
6 Planning
6.1 Actions to address risks and opportunities
a Are risks and opportunities determined as a result of internal and external
risks and interested parties?
b Does the organization plan actions needed to address risks and opportunities?
Does the actions include development and implementation of:
c Good Manufacturing Practices?

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d HACCP plan and reviews?
e emergency preparedness and response plan?
6.2 Feed safety and quality objectives and planning to achieve them
Has the organisation established Feed Safety and Quality objectives that are:
a consistent with Feed Safety and Quality Policy?
b measurable?
c considered regulatory and contractual requirements?
d monitored?
e communicated?
f updated?
g Is documented information available for monitoring efforts?
6.3 Planning of changes
Has the organisation proceeded in a planned and systemic manner by:
a identifying the purpose of the change and their consequence?
b considering the integrity of the Feed Safety and Quality Management System?
c allocating resources?
d allocating of responsibilities?
7 Good Manufacturing Practices
7.1 Establishment
a Is the establishment designed and maintained to eliminate or minimize feed
safety hazards?
b Is the establishment designed and maintained to prevent contamination from
surroundings?
c Are the establishment boundaries defined and documented?
d Is access to the establishment and bulk receiving lines controlled?
e Is there an assessment of feed safety hazards originating from potential acts
of sabotage, vandalism or terrorism?
7.1.1 Local site environment
a Are potential sources of contamination from the local site environment
identified and assessed?
b Are measures taken to protect against potential sources of contamination?

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c Is vegetation tended, removed or otherwise managed?
7.1.2 Layout and workspace
a Are production areas designed, constructed and maintained to prevent and
control feed safety hazards?
b Are testing areas and laboratories designed and operated to prevent
contamination?
c Does the layout permit adequate cleaning and/or disinfection?
7.1.3 Internal structures and fittings
a Are structural materials cleanable and resistant to the cleaning system
applied?
b Is standing water prevent and/or removed?
c Are openings properly managed?
d Are ceilings and overhead fixtures designed to prevent hazards?
e Are ventilation systems and devices adequate to prevent hazards?
7.2 Equipment
a Is equipment designed and located to permit access for operation, cleaning
and maintenance?
7.3 Storage
a Is a storage management system in place?
b Are control measures adequate and documented for storage activities?
c Are storage conditions appropriate for the intended use of the material?
d Is a defective or customer returned products area identified?
e Is dispatch area secured from material theft, uncontrolled access and
contamination?
7.4 Utilities
7.4.1 Water supply
a Is water supply complying with specified water quality and safety
requirements?
7.4.2 Ventilation
a Are production and storage areas well ventilated?
7.4.3 Compressed air and other gases
a Are air and gases coming into direct contact with feed suitable for use?

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b Are compressor oils of appropriate technical grade (e.g. food)?
7.4.4 Lightning
a Is lightning of sufficient intensity to ensure optimum cleaning?
b Are light fixtures designed to prevent contamination? Are lights shatterproof?
c Is a glass/brittle registry in place?
7.5 Waste disposal
7.5.1 Waste control
a Are waste containers clearly marked?
b Are waste containers located in designated area?
c Are removal frequencies managed?
d Are materials such as veterinary drugs or contaminants disposed of in an
appropriate way?
7.5.2 Drains and drainage
a Are drains designed and maintained to prevent contamination?
7.6 Equipment suitability
7.6.1 Measuring devices
a Are measuring and dosing devices identified?
b Is monitoring and measurement carried out in a manner consistent with
documented procedures?
c Is a formal calibration system in place?
d In case of external calibration, is the laboratory accredited against ISO/IEC
17025 or equivalent?
e In case of internal calibration, are reference materials certified?
7.6.2 Maintenance
a Is a documented preventive maintenance programme in place?
b Are maintenance activities recorded?
c Is there a procedure for the release of equipment under maintenance?
7.7 Measures for prevention of cross-contamination
a Is there a programme in place to prevent, control and detect potential
cross-contamination?
b Are risk assessment available to support procedures?

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c Is the effectiveness of procedures verified and documented?
7.8 Cleaning
a Is a documented cleaning and sanitizing programme in place?
Does the programme specify:
b areas, items of equipment and tools?
c training of cleaning staff?
d responsibilities?
e cleaning/sanitizing agents?
f method and frequency?
g monitoring and verification?
h Are cleaning records filled in and verified?
7.9 Pest control
a Is a documented preventive pest control system in place?
Is the preventive pest control programme:
b maintained under the Operator’s control?
c take into account periodic reviews including physical inspections and
frequency determined by risk assessment?
d clearly defined and reflect the activities of the site?
e reviewed for effectiveness?
f assure the qualification of the external pest controller?
g Does the hazard analysis consider the risk due to infestation and use of
pesticides?
h Are the results of the pest control regularly reviewed and actions taken?
i Is a map of pest control devices maintained?
j Are staff trained for application of pesticide?
k Are records of pesticide use kept?
7.10 Personnel hygiene
a Are requirements for personal hygiene and behaviour established and
documented?
b Are visitors and subcontractors informed about hygiene and health
requirements?

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7.10.1 Personal behaviour and cleanliness
Does the documented procedure cover:
a permissibility of eating, drinking, gum chewing and tobacco use in designated
areas?
b control measures to avoid hazards by personal belongings such as jewellery?
c staff hygiene, sanitary facilities and toilets maintained?
d the availability of separate lockers?
e instructions on unacceptable behaviour such as sneezing or coughing?
7.10.2 Personal behaviour and cleanliness
a Is appropriate workwear provided to the staff?
b Is clothing maintained in hygienic conditions?
c Is a dress code defined for visitors and subcontractors?
7.10.3 Health status
a Is a written procedure regarding medical care available?
7.11 Transport
a Is transport certified against FAMI-QS Recognized Standards (P-MS-003)?
If not certified against FAMI-QS Recognized Standards, are the following requirements
applied:
b Are agreements with transporters documented?
c Are requirements communicated to the transporters?
d Are transporters controlled and evaluated?
e In case transport is arranged by the buyer, are the requirements in the code
applied?
f Is the transport company documenting and maintaining evidence of education
and training of driver personnel?
g Are procedures in place to ensure product integrity during transport?
h Is the transport company ensuring that containers are fit for use?
i Are there documented records of cleaning of feed contact containers?
j Are deliveries traceable including previous load information, container
identification and cleaning operations?
7.12 Feed packaging information and customer communication

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a Is the intended use and content communicated to customers?
b Are there procedures in place detailing the correct labelling of products?
c Is the label fulfilling the legal requirements of the country of the destination?
7.13 Competence and training
a Is the competency of the staff involved in feed safety and quality determined?
b Is the staff trained in feed safety and quality?
c Is there documented information of competence?
7.14 Awareness
a Is the staff aware of the contribution to the effectiveness of the Feed Safety
and Quality Management System?
b Is the staff aware of the implications of not conforming to the Feed Safety and
Quality Management System requirements?
7.15 Communication
a Are internal and external communication points established?
7.16 Complaint handling system
a Does a formal customer complaint handling system exist?
Does the complaint handling system:
b allocate responsibility for controlling and adequate follow up?
c allow tracking of each complaint?
d record customer name, product name and identification code?
e record reason of complaint?
f identify if other customer are involved?
g Are corrective actions carried out in a timely and effective manner?
h Are complaint topics used to avoid recurrence and implement ongoing
improvement?
7.16.1 Feed Safety Incident Communication (Crisis Management)
a Is the crisis management procedure documented?
b Does it meet the requirements of the FAMI-QS Feed Safety Incident Procedure
(P-CM-001)?
c Are responsibilities defined for notifying customers and regulatory
authorities?

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d Are responsibilities defined for conducting a product recall within the
operation?
e Are tests of Feed Safety Incident Communication conducted at regular
intervals?
7.16.2 Recall procedures
a Does a documented recall programme exist?
b Are responsibilities assigned?
c Are recalls documented?
d Are effective corrective and preventive actions implemented?
e Is the recall programme evaluated at least annually?
f Is the test recall documented?
g Are the outcomes of the test recalls evaluated?
8. Operation
8.1 Operation planning and control
a Are adequate actions in place to ensure effective planning, implementation
and control of the processes?
b Is there a method to ensure establishment of criteria for the processes?
c Is there a method to ensure implementation of control of processes according
to criteria?
d Is there a method to ensure retention of documented information to show
process effectiveness?
e Are the consequences of unintended changes reviewed and action taken to
mitigate any adverse effects?
8.2 Determination of requirements for products
a Is there a process in place to determine the statutory and regulatory
requirements?
b Is there a process in place to determine the requirements specified by the
customer including delivery and post-delivery?
c Is there a process in place to determine the requirements not stated by the
customer but necessary for specified and intended use?
d Is there a process for communication of information with customers?
e Is there a process in place to review requirements prior to Operator’s
commitment to supply products?

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Yes No Remark
8.3 Design and development
a Is evidence available that the organisation plans and controls the design and
development of products and services, considering the nature, duration and
complexity of the design activities?
8.3.1 Design and development planning
Is the following determined during design and development planning:
a the nature, duration and complexity of the design and development activities?
b the requirements that specify particular process stages, including reviews?
c the required design and development verification and validation?
d the responsibilities and authorities involved?
e the need to control interfaces between individuals and parties?
f the need for involvement of customer and user groups?
g Is documented information maintained to demonstrate that the design and
development requirements have been met?
8.3.2 Design and development inputs
Are inputs relating to product requirements determined and documented information
maintained relating to:
a requirements essential for the specific type of products and services, including
functional and performance requirements?
b applicable statutory and regulatory requirements?
c standards and codes of practice?
d internal and external resources?
e the potential consequences of failure?
f the level of control expected by customers and other interested parties?
g the potential consequences of failure?
h the potential consequences of failure?
i Is there evidence available to indicate that inputs are reviewed for adequacy?
j Is there evidence available to indicate that requirements are complete and
unambiguous?
8.3.3 Design and development controls
Are controls in place to ensure:
a the results to be achieved are clearly defined?

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b reviews are conducted as planned?
c verification activities that input requirements are met?
d validation is conducted to ensure that resulting products are capable of
meeting the requirements for the specified intended use?
8.3.4 Design and development outputs
Are controls in place to ensure:
a input requirements have been met?
b outputs are adequate for the subsequent processes for the provision of
products and services?
c identification of monitoring and measuring requirements, and acceptable
criteria?
d designed products are fit for intended purpose and their safe and proper use?
e Is documented information maintained from the design and development
process?
8.4 Change control
a Are changes in the development process reviewed, controlled and approved
before implementation?
b Is documented information on results of changes and any necessary actions
maintained?
8.5 Control of externally provided products and services
a Are external production and service operations carried out under controlled
supervision?
b Is documented communication on applicable requirements available?
c Is documented criteria established for the evaluation, selection and
monitoring of performance of external providers?
d Is documented evaluation and results available?
8.5.1 Type and extent of control of external provision – Contract Manufacturers
a If the Operator is not competent to carry out the process and choose to
outsource it, are adequate controls in place?
b In case contract manufacturer is not FAMI-QS certified or certified by any
other recognized standard (P-MS-003), has the Operator evaluated the risks
and performed an audit?
c Is the audit report available?

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d Does the audit report content meet the requirements of the FAMI-QS Code?
e Is the auditor sufficiently trained (knowledge of FAMI-QS Code, auditing
techniques, and the scope of external provider)?
8.6 Purchased materials
8.6.1 Selection and management of suppliers
a Is there a documented process for the selection, approval and monitoring of
suppliers?
b Is origin, transport, storage, processing and handling included in the selection
and approval?
c Is an approved supplier list maintained including status as assured and
non-assured sources?
d Are the assured and non-assured sources complaint with FAMI-QS Recognized
Standards (P-MS-003)?
e Are suppliers subject to periodical review at intervals based on risk
assessment?
Are the following documented for each raw material:
f specification?
g product description?
h method of production?
i analytical characteristics?
j undesirable substances?
k evaluation of supplier?
l process to qualify supplier in emergency situation?
m Is a documented audit programme available for non-assured sources?
n Are all non-assured sources audited against the FAMI-QS requirements?
8.6.2 Verification of incoming materials
a Is each batch registered by means of a batch number, full name of product,
date of receipt, quantity received and expiry date?
b Are written procedure available for checking and approving incoming
materials?
c Are retention sample taken and stored?
d In case of rejection due to non-compliance, is there documented evidence of
disposal, destination and return to supplier?

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8.7 HACCP Programme
a Is the applicable FAMI-QS Process document(s) being followed?
b Is a HACCP programme established, implemented and maintained?
Is there documented information on:
c each identified CCP?
d feed safety hazards controlled at CCP?
e control measures?
f monitoring procedure?
g corrective actions to be taken if critical limits exceed?
h list of responsibilities?
i records of monitoring?
j Is there documented information on review following process changes or
updates to feed safety hazards?
k Is the HACCP programme re-evaluated at least every 3 years?
8.7.1 Determination of critical limits for critical control points and monitoring
a Are critical limits established in a way to ensure that the identifiable
acceptable level of feed safety hazards is not exceeded?
b Are critical limits measurable and able to demonstrate rationale by scientific
or documented information?
Are procedures, instructions and records available for:
c measurements and observations?
d monitoring devices?
e calibration methods?
f monitoring frequency?
g monitoring results?
h responsibilities?
i Is training given to responsible persons?
j Is the monitoring procedure able to determine when critical limits have
exceeded in time for the product to be isolated, before it is used or
consumed?
8.7.2 HACCP team leader

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a Is a HACCP team leader appointed?
b Is there documented information on training to HACCP team members?
c Is there documented information on reporting to top management?
8.8 Control of Production
Is there evidence of controlled conditions for:
a availability of information that describes the characteristics of the finished
product?
b a written specification?
c unique name or code for each product?
d details of packaging and labelling?
e traceability of each product unit?
f production carried out according to written procedures?
g inspection of all finished products?
h retention sample for a minimum shelf life of product?
8.8.1 Identification and traceability
a Are process outputs identified by suitable means through product realisation?
b Is documentation information retained to maintain traceability?
c Is the traceability system verifiable and monitored?
8.8.2 Preservation of product
Are production preservation methods established for:
a Production?
b Identification?
c Handling?
d Packaging?
e Storage?
f Protection?
8.8.3 Post-delivery activities
a Is the Operator meeting requirements for post-delivery activities?
Are the following considered:
b risks associated?

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c nature, use and intended lifetime of product?
d customer feedback?
e statutory and regulatory requirements?
f Storage?
8.8.4 Release of products
a Are planned arrangements in place to ensure achievement of the product
requirements?
b Are documented information maintained as evidence of conformity with the
acceptable criteria?
c Are controls in place to ensure that release of product to the customer do no
proceed until all planned arrangements are satisfactorily completed?
d Is there documented information identifying the person authorizing the
release?
8.8.5 Control of nonconforming process outputs and products
a Are process outputs and products that do no conform to the requirements,
identified and controlled to prevent unintended use or delivery?
b Is there a documented procedure for dealing with products which do not
comply?
Does the procedure include:
c identification of product and batch code?
d documentation of any nonconformity, corrective action and verification step?
e evaluation of cause of non-conformity?
f segregation of affected batch?
g provision for disposal, reprocess or rework?
h verification of conformity to the requirements after correction?
i informing the customer and obtaining authorisation for release?
j Is responsibility for review and disposal of the nonconforming product
defined?
k Is documented information of actions kept taken on nonconforming process
outputs and products?
8.8.5.1 Rework
a Is rework considered within the HACCP programme?

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b Does rework management include criteria and conditions for acceptance,
storage, identification, traceability and processing?
9 Performance evaluation
9.1 Monitoring
Has the Operator determined:
a what need to be monitored and measured?
b the methods for monitoring, measurement, analysis, evaluation and
verification?
c when the monitoring and measuring must be performed?
d when the results must be analysed?
e Is documented information retained as evidence of the results?
9.2 Internal audit
a Are internal audits conducted at planned intervals?
Does the internal audit activity determine whether the Feed Safety and Quality
Management System:
b conforms to the Operator’s own requirements?
c conforms to the FAMI-QS Code requirements?
d conforms to regulatory and other defined requirements?
e is effectively implemented and maintained?
Does the Operator have a documented audit progamme that includes:
f frequency?
g methods?
h responsibilities?
i planning requirements?
j scope & criteria?
k reporting?
l Are auditors trained and competent to conduct audits?
m Is evidence available to confirm that internal auditors do not audit their own
work?
n Are corrective actions scheduled and verified?
o Is documented information retained as evidence of implementation of audit

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programme and audit results?
9.3 Management review
a Does top management review the Feed Safety and Quality Management
System at planned intervals to ensure its continuing suitability, adequacy and
effectiveness?
b Are records of the review maintained?
Does the review take into consideration:
c the status of actions from previous management reviews?
d changes in external and internal risks?
e the need to update or change the Feed Safety and Quality Management
System?
f recalls?
g non-conformities?
h customer complaints?
i corrective actions?
j monitoring and measurements results?
k audit results?
l opportunities for continual improvement?
m the need to update the Feed Safety and Quality Policy?
n Does the results of the management review include decision and actions
related to continual improvement opportunities and any need for changes to
the Feed Safety and Quality Management System?
o Are decisions need to change any aspects of the Feed Safety and Quality
Management System communicated to key staff?
p Is documented information retained as evidence of results of management
reviews?
10. Improvement
10.1 Nonconformity and corrective action
In the presence of nonconformity, does the Operator:
a react to the nonconformity?
b evaluate the need for action to eliminate the cause?
c implement any action needed?

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d document any actions?
e communicate the solution?
f review the effectiveness of the corrective action?
10.2 Continual improvement
a Is the organization continually improving the suitability, adequacy and
effectiveness of the Feed Safety and Quality Management System?
b Is there documented evidence of continual improvement activities?

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