QUESTIONNAIRE – FOOD CERTIFICATION

Section 1: Company/Organisation Details

Name of Company or Organization

( please enter the wording of your Company name EXACTLY as you wish
it to appear on the certificate)
Address
      Postcode
ADDRESS FOR INVOICE: if above, enter “same”

If company is part of a group, please specify group

Management Representative (Contact)
Position
Food safety Manager
E-mail address
Tel No: Fax No:

Section 2: Certification (s) Required (please tick)

ISO 22000:2005 BRC Global Food HACCP FSSC 22000

ISO 9001:2008 SQF 1000 level I SQF 2000 level I Others (please
indicate)
SQF 1000 level II SQF 2000 level II
SQF 1000 level III SQF 2000 level III
Type of request
Certification Renewal of existing Extension ,
certification modification
Certification audit For integrated please identify your existing
integrated with certified standard you wish to combine with the
existing std. above certification.
> Does your company already have third party certification ?.. if yes, please indicate below.
Standard (s) :  ISO 9001:2008 CB (Certification Body) …………
 ISO 14001:2004 CB …………………
 OHSAS 18001:1998 CB …………………
 ISO 22000 CB …………………
 HACCP/GMP CB …………………
 SQF 1000/2000 CB …………………
 BRC CB …………………
 IFS CB …………………
 GAP / Global GAP CB …………………
 Others Please indicate ………………………

Section 3: Scope/Processes

Please define the scope of registration e.g. product produced (please complete this question in detail or attach/send supporting
information)

Exclusions: Are there any local activities that are not included within the scope of the certification?. If so, please      
describe the exclusions (if any)

Q FOOD – GP 4100 Issue 4 Page 1

Give details if any specialist operations or services carried out by a sub contractor?
    

Product/Process Information
Please list below each product family(ies) and product types
(A product family shown common process or technology)
Exp. of product family: production of canned fruit juices and frozen fruit juices (2 product families)
Exp. of product types: canned mango juice, canned pineapple juice, canned guava juice and canned strawberry juice. (4 product types)
P Product Family
r
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d
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ct
T
y
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e

> Total number of production lines:

> Number and type of HACCP study(ies) *:
* A HACCP study corresponds to a hazard analysis for a family of products/services with similar hazards and similar production technology and,
where relevant, similar storage technology. E.g. Production of ice-cream and cheese = 2 HACCP studies

> Please check off any of the following that apply to your business:

Labor intensive environment. Repetitive Tasks Simple process &/or Process

automation

Any other relevant info on production lines:

________________________________________________________________________

Please indicate if you have a timescale(s) for the following

Implementation date of the       Audit language English, tagalog
system
Pre-audit(if applicable)    None   Certification audit November 2011

Section 4: > Number of employees = 203

Total # of shifts, along w/ employees per shift

Total number of employees that are non shift (i.e. management
,Admin, etc) Include temporary.
Total number of employees in shift (i.e. production workers)
Include temporary.
In case of seasonal product(s), please indicate the period(s) of production for each category of product including number
of employees (permanent & temporary ) included in the scope.
N/A
Production floor area (ft2) < 107,000 ft2 108,000 - 323K ft2  324,000 - 538K ft2  > 538,000 ft2
OR (m2) < 10,000 m2  10,001- 30,000m2  30,001- 50,000 m2  >50,000 m2

Gross annual turnover (Revenue) of your business (Required for SQF applicants only): $

If additional sites, provide details;site/company name and Products or activities # of staff Documentation at this
address. site same as the main
office? .same system ?
1 Not applicable
2

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3
4
5

Section 5 Background Information

Has previous contact been made with SGS Personnel i.e. via telephone etc.? YES
If you have used or intend to use consultancy services for the activities to be certified please give the name of the
consultancy organisation and/or the name of the individual consultant(s) – Not applicable

Where did you hear about SGS? Website/Internet

Main reason for certification  competitive advantage  improve food safety system  Corporate Policy
 Customer request _________________________________________  others______________________________

Q FOOD – GP 4100 Issue 4 Page 3

 Appendix 1
ISO/FSSC 22000/HACCP/GMP BUSINESS CATEGORIES AND FOOD SECTORS
Please indicate with tick products produced (Internal use only_if indicate in proposal worksheet no need to submit this part )
For FSSC 22000 category C,D,E only

Food
Category Food Product Categories Sector Food Product Sector List Tick
Codes
A Farming 1 (Animals) A1 Animal
A2 Fish
A3 Raw Milk Production
A4 Egg production
A5 Beekeeping
B Farming 2 (Plants) B1  Fruits
 Vegetables
 Grain
 Spices
 Nuts
 Horticulture products
C Processing 1 (Animal C1 Red and white meat/Poultry /Meat product and
perishable product) including preparation
all activities after farming e.g.  Red meat slaughtering plants
slaughtering  Raw poultry/raw prepared poultry products
 Lamb
 Venison
 Offal
 Other meat
 Reconstituted raw meat/poultry product e.g.
nuggets, fresh cut meat, bacon, ham, meat
pie, steak, sausage, delicatessen , frozen
meat, meat pate, dried meat etc.

C2 Fish and fish product

 Wet fish (Raw/ready to eat)
 Molluscs (Raw / Ready to eat)
 Crustracean (Raw /Ready to eat)
 Communited fish products - raw (chilled /
frozen)
 Smoked fish – raw (chilled / frozen)
 Fish pate (chilled)
 Kitchen ready fish products (chilled / raw
ingredients)

C3 Egg
 Shell egg
C4 Dairy
 Liquid milks
 Liquid milk fractions
 Liquid cream (chilled)
 Liquid milk drinks
 Liquid tea and coffee creamers
 Yogurt and fermented milk-based product
(chilled)
 Fromage frais / crème fraich
 Dried milk / milk formulation
 Dried tea and coffee creamers (dried)
 Cream (frozen)
 Yogurt and fermented milk (frozen)
 Dairy-based desserts (chilled)
 Dairy-based desserts (frozen)
 Hard cheese
 Semi hard cheese
 Soft cheese
 Mould ripened cheese
 Processed cheese / cheese food
 Raw milk products

C5 Ready to eat , chilled and frozen

 Fresh and frozen pies and pizzas

Q FOOD – GP 4100 Issue 4 Page 4

  Fresh and frozen cooked dishes
 Frozen desserts(pie..)
 Sandwiches
 Hot pie
 Soup
 Sauces (chilled / frozen)
 Pasta (chilled)
 Quiches / flans (chilled / frozen)
 Ethnic foods (chilled / frozen)
 Pizza (chilled / frozen)
 Baby food

D Processing 2 (Vegetable D1 Produce

perishable product)  Fruit (fresh / chilled)
 Juice( fresh/chilled)
 Vegetables (fresh / chilled)
 Preserved fruits/vegetable
 Herbs (fresh / chilled/ frozen)
 Nuts (in shell)
 Fruit / fruit mixed (frozen)
 Vegetables / vegetables mixed (frozen)
 Tobacco products

D2 Ready to eat, chilled and frozen

 Fresh pastries
 Fresh convenient salads
 Fresh pastas
 Vegetable pate / spreads (chilled / frozen)
 Salad dressings (chilled)
 Myco protein / tofu

E Processing 3 (Stable product) E1 Ambient stable hermetically sealed packs

 Low acid foods (canned)
 High acid foods (canned)
 Low acid foods (in glass)
 High acid foods (in glass)
 Low acid foods (aseptic / UHT)
 High acid foods (aseptic / UHT)
 Low acid foods (pouch / tray)
 High acid foods (pouch / tray)

E2 Beverages
 Alcoholic drinks (distilled)
 Alcoholic drinks (fermented)
 Alcoholic drinks (fortified wine)
 Alcoholic drinks (brewed)
 Alcopops
 Soft drinks including flavoured water /
Isotonics
 Concentrates / squashes / cordials
 Minerals / table waters / ice
 Coffee
 Tea
 Herbal drinks
 Cereal beverages (food drinks)

E3 Grain products/cereals/biscuit/flour/
Confectionary/snack
 Rice / rice-based food
 Pasta / noodles
 Nut preparations
 Sugar (all variations)
 Chocolate
 Cereals/Processed cereals
 Oats
 Muesli / mixtures
 Crisps
 Wheat snacks
 Corn snacks
 Nuts (Processed)
 Poppadoms
 Bread (fresh / mod.At / frozen)
 Pastries (fresh / frozen)
 Cake (fresh / frozen)
 Fruit pies / tarts (fresh / frozen)

Q FOOD – GP 4100 Issue 4 Page 5

  Cake mixes
 Ice cream accessories
 Sliced bread

E4 Oil and fats

 Cooking oils
 Speciality oils
 Vinaigrettes
 Margarine
 Butter
 Low fat spreads
 Analogues / ghee
 Suet

E5 Dried goods
 Soups
 Sauces / gravies
 Spices
 Stock cubes
 Herbs
 Seasonings
 Stuffings
E6 Food ingredients
 Liquid egg
 Dried egg
 Dried whey powder
 Vitamins, dietary supplement, flavours
 Salt
 Gelatin
 Vinegar
 Candies fruits
 Flour improvers
 Home baking ingredients
 Sugar/icing
 Mill product
 Cake decorations
 Syrups (flavoured / unflavoured)
 Pectin

F Feed production F1 Animal feed, fish feed

G Catering G1 Hotels, restaurants, catering
H Distribution H1 Retails/ wholesales/shop/ trading
I Services I1 Water supply

I2  Cleaning /disinfection
 Pest control
 Industrial laundry

I3 Waste disposal

I4 Technical services
 Testing
 Analysis
 Product development

J Transport and storage J1 Transport and storage

K Equipment and facilities K1 Equipment manufacture
K2 Facility construction and maintenances
L (Bio)Chemical manufacturer L1 Additives/ vitamins
 Biocultures
 Pesticides /fertilizer
 Drugs
 Cleaning /processed reagents

M Packaging material M1 Packaging material

manufacturer

Q FOOD – GP 4100 Issue 4 Page 6

 Appendix 3
Primary Sector

In case of primary sector, please indicate the following information:

Cattle Breeding:

Type of cattle Nº of producers Activity Number of animals

Poultry:
No of house Activity

Vegetables producers:

Type of vegetable Nº of producers Activity Surface

Q FOOD – GP 4100 Issue 4 Page 7

 Appendix 3
BRC Food
(Part 1)

Section 1

Disclosure Agreements (please tick the retailers with whom you have signed agreements to pass on
reports and/or certificates)
Asda KwikSave Somerfield

Boots Littlewoods Spar

Bookers Cash & Carry Marks & Spencer Tesco

Burger King Morrisons Wal Mart

CoOp Wholesale (CWS) Netto Other

Iceland Sainsburys

Section 2

WAREHOUSING AND DISTRIBUTION

Please give a brief outline of your own warehousing and distribution activities.

     

     
Do you subcontract any warehousing and distribution? If YES, please tick and give details.

     

     

Q FOOD – GP 4100 Issue 4 Page 8

 BRC Food Addendum
(Part 2)

Section 3

Q FOOD – GP 4100 Issue 4 Page 9

PRODUCT RANGE – FOOD
Please indicate with tick products produced
Egg Packs Ambient Stable
Shell Egg Heat preserved

Raw Meat & Fish Hermetically sealed

Red Meat Slaughter & cutting Other

Raw Meat products & preparations

Beverages
Chill / Frozen Alcoholic

Beef / Veal Soft drinks

Pork / Lamb Fruit juices

Venison Coffee / Tea / Herbal

Offal / Other meat

Poultry Meat, Slaughter & cutting Bakery products – ambient

Chicken / Turkey Bread / Pastries

Duck / Goose Biscuits / Cake

Farmed & Wild Game

Fish – Wet / Chilled Dried Goods

Fish – Frozen Soup/Sauce/Gravy/Stock

Molluscs/ Crustacean – Raw Herbs / Seasoning / Stuffing

Molluscs / Crustacean – Cooked Nut preparations

Raw Fish products and preparations Pet food

Fruit Oils & Fats

Vegetables

Salads

Prepared/ Semi Processed

To eat or heat Food Ingredients

Chilled Egg – Liquid / dried

Frozen Dried Whey powder

Cooked meat Vitamins

Q FOOD – GP 4100 Issue 4 Page 10

Cooked fish Salt / Vinegar

Ready meals Home Baking ingredients

Sandwiches Cake decorations

Soups / Sauces Pectin

Pasta Confectionery

Quiches / Flans Snacks

Veg. Pates/ Spreads Breakfast cereals

Dairy Other
Chilled      

Frozen      

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