| Aspect | Audit Grid | Evaluation Grid | |--------|-----------|----------------| | Purpose | Verify conformity for certification | Measure maturity over time | | User | Internal/external auditor | Process owners + quality team | | Frequency | Annual or semi-annual | Monthly or quarterly | | Scoring | Binary (conform/non-conform) | Scaled (e.g., 0–4) | | Excel focus | Checklist | Dashboard + trend analysis |
| Clause | Requirement Question | Audit Evidence | Status | Comments | | :--- | :--- | :--- | :--- | :--- | | | | | | | | 4.1 | Has the organization determined external and internal issues relevant to its purpose and that affect its ability to achieve the intended results of the FSMS? | | | | | 4.2 | Has the organization determined interested parties relevant to the FSMS and their requirements? | | | | | 4.3 | Has the organization determined the scope of the FSMS? Is it available as documented information? | | | | | 4.4 | Has the organization established, implemented, maintained, and continually improved a FSMS in accordance with the requirements of this document? | | | | | 5. Leadership | | | | | | 5.1 | Does top management demonstrate leadership and commitment with respect to the FSMS? | | | | | 5.2 | Has top management established, implemented, and maintained a food safety policy? Is it communicated? | | | | | 5.3 | Have relevant roles, responsibilities, and authorities been assigned and communicated? | | | | | 6. Planning | | | | | | 6.1 | Has the organization planned actions to address risks and opportunities? | | | | | 6.2 | Has the organization established FS objectives at relevant functions, levels, and processes needed for the FSMS? | | | | | 6.3 | Has the organization planned changes to the FSMS and manage them effectively? | | | | | 7. Support | | | | | | 7.1.1 | Does the organization determine and provide the resources needed for the establishment, implementation, maintenance, and improvement of the FSMS? | | | | | 7.1.2 | Are persons competent based on appropriate education, training, or experience? | | | | | 7.1.3 | Has the organization determined, provided, and maintained the infrastructure needed for the FSMS? | | | | | 7.1.4 | Has the organization determined, provided, and maintained the work environment needed for the FSMS? | | | | | 7.1.5 | Has the organization established, implemented, and maintained a traceability system? | | | | | 7.1.6 | Does the organization have documented procedures for the management of externally developed elements of the FSMS? | | | | | 7.2 | Are personnel competent? Is necessary competence determined on the basis of appropriate education, training, or experience? | | | | | 7.3 | Are personnel aware of the food safety policy, relevance of their activities, and implications of non-conformity? | | | | | 7.4 | Has the organization determined the internal and external communications relevant to the FSMS? | | | | | 7.5 | Does the FSMS include documented information required by this document and necessary for effectiveness? | | | | | 8. Operation (Operational Planning) | | | | | | 8.1 | Has the organization planned, established, implemented, and maintained the operational processes needed to meet requirements? | | | | | 8.2 | Prerequisite Programs (PRPs): Are PRPs established and documented? Do they support food safety? | | | | | 8.3 | Traceability: Is the traceability system able to identify product lots and their relation to batches of raw materials? | | | | | 8.4 | Emergency Preparedness: Are procedures established to manage potential emergency situations? | | | | | 8.5 | Hazard Control: Has the organization implemented a hazard analysis to determine hazards that need to be controlled? | | | | | 8.5.2 | Are the levels of acceptable/unacceptable hazards defined? | | | | | 8.5.4 | Are Control Measures (CCPs/OPRPs) categorized and managed effectively? | | | | | 8.6 | Are validation activities performed for the combination of control measures? | | | | | 8.7 | Verification: Is verification planned to ensure that the hazard control plan is implemented effectively? | | | | | 8.8 | Control of Nonconformities: Are procedures established to handle actual or potential nonconforming outputs? | | | | | 8.9 | Withdrawal/Recall: Are procedures established for the withdrawal and recall of products? | | | | | 9. Performance Evaluation | | | | | | 9.1 | Does the organization monitor, measure, analyze, and evaluate the performance of the FSMS? | | | | | 9.2 | Is the internal audit conducted at planned intervals? Does it report on the effectiveness of the FSMS? | | | | | 9.3 | Does top management review the FSMS at planned intervals to ensure its continuing suitability, adequacy, and effectiveness? | | | | | 10. Improvement | | | | | | 10.1 | Has the organization determined and selected opportunities for improvement and implemented any necessary actions? | | | | | 10.2 | Nonconformity and Corrective Action: When a nonconformity occurs, does the organization react and take action to control and correct it? | | | | | 10.3 | Does the organization continually improve the suitability, adequacy, and effectiveness of the FSMS? | | | |
ISO 22000 is an international standard for food safety management systems (FSMS) that provides a framework for organizations to ensure food safety throughout the supply chain. The 2018 version of the standard emphasizes a more risk-based approach, flexibility, and continual improvement. To help organizations assess their compliance with the standard, we can create an evaluation grid in Excel.
La grille doit clarifier la distinction entre les Points Critiques pour la Maîtrise (CCP) et les Programmes Prérequis Opérationnels (PRPo). grille d 39-evaluation iso 22000 version 2018 excel
Définition des rôles, responsabilités et autorités (fiches de postes, désignation du responsable de l'équipe chargée de la sécurité des aliments). Planification (Clause 6)
Le système permet-il de remonter et d'aval ?
Votre fichier Excel devrait idéalement contenir les onglets suivants : | Aspect | Audit Grid | Evaluation Grid
: Menu déroulant (Conforme, Non-Conforme, À améliorer, Non Applicable).
La version 2018 de la norme ISO 22000 a marqué un tournant majeur dans le management de la sécurité des aliments. Pour toutes les organisations de la chaîne alimentaire, se préparer efficacement à la certification exige aujourd’hui des outils modernes, structurés et surtout adaptés aux nouvelles exigences. Parmi eux, la s’impose comme un levier stratégique. Ce guide complet vous dévoile tout ce que vous devez savoir sur cet outil indispensable pour réussir votre transition ou votre certification. Que vous soyez responsable qualité, auditeur interne ou chef d'entreprise, découvrez comment une simple grille Excel peut transformer votre approche de la sécurité sanitaire des aliments.
Il existe des fichiers Excel dédiés à l'analyse d'écart entre la version 2005 et 2018 (par exemple sur ISO 9001 Help ). Is it available as documented information
La version 2018 de la norme ISO 22000 adopte la structure à haut niveau (High-Level Structure - HLS), la rendant compatible avec l'ISO 9001 (Qualité) et l'ISO 14001 (Environnement). Une grille d'évaluation Excel offre plusieurs avantages :
Preuve de l'engagement de la direction (politique de sécurité des aliments signée et communiquée).
des scores de conformité via des formules graphiques. Suivi en temps réel des plans d'action correctifs.
You can copy the table below and paste it into Excel. This covers the main clauses of the standard.
entre le responsable qualité (AQ) et la direction. La Structure Fondamentale de la Grille sur Excel