Supplier assessment · Self-assessment

Food Safety Questionnaires

Ready-to-use, bilingual food safety questionnaires for 21 product categories. Every question is referenced to the EU and national regulation it checks. Send them to your suppliers, or use them to assess your own quality management system.

Buy on Payhip See the 21 categories
21product categories
20language editions
3formats
Eggs and egg productsEN / TR
SECTION 4 – MICROBIOLOGY | BÖLÜM 4 – MİKROBİYOLOJİ
4.6.2

Is Salmonella tested in egg products against the food safety criterion (absence in 25 g, n = 5, c = 0)?

Yumurta ürünlerinde Salmonella, gıda güvenliği kriterine göre analiz ediliyor mu (25 g’da bulunmamalı, n = 5, c = 0)?

Yes / EvetNo / HayırPartially / KısmenN/A / Uygulanamaz

Comments: certificate of analysis attached for each batch.

Reg. (EC) 2073/2005 Annex I, criterion 1.14 · TR: TGK Mikrobiyolojik Kriterler Yönetmeliği

Yellow cells = supplier answersVersion 1

What you get

One check list per product category, with the same structure in every one, so suppliers’ answers are consistent and easy to compare.

Fillable PDF

Drop-down answers, tick boxes and comment fields. Send it to a supplier and get it back completed.

Excel

The same questionnaire as a workbook, with a tab for each detail sheet, ready to sort, filter and keep in your supplier file.

Printed check list

A paperback edition (8.5 x 11 in) with room for handwriting. You may photocopy the pages for use within your own organisation.

  • Product description and approvals, raw materials, process
  • Allergens, microbiology and chemical safety
  • Labelling, laboratories, traceability and documentation
  • Detail sheets: raw material risks, allergen matrix, microbiological plan, contaminant monitoring
  • Summary table of the supplier’s position
  • Full list of regulatory references, with links to the official texts
  • Supplier declaration to sign
  • Answers as Yes / No / Partially / Not applicable, with a Comments column for evidence

21 product categories

From the farm to the packaging.

  1. 01Alcoholic drinks and fermented / brewed products
  2. 02Beverages – soft, still and fizzy drinks
  3. 03Butter and oils
  4. 04Camembert (raw and pasteurised milk)
  5. 05Chocolate confectionery
  6. 06Dry food ingredients
  7. 07Eggs and egg products
  8. 08Fish and fish products
  9. 09Food contact packaging
  10. 10Fruits and vegetables
  11. 11Grains, nuts, cereals and snacks
  12. 12Hard cheese
  13. 13Industrial bakery and viennoiserie
  14. 14Low- and high-acid preserves in cans and glass
  15. 15Pet food
  16. 16Raw cured and fermented meat and fish
  17. 17Raw poultry
  18. 18Ready meals – ready to eat and ready to heat
  19. 19Red meat – cuts, steaks and minced meat
  20. 20Seafood – crustaceans and molluscs
  21. 21Yoghurt and fresh cheese

Language editions

Each edition pairs English with a second language and cites the EU regulations together with the corresponding national texts.

EN-FRFrench – France
EN-DEGerman – Germany
EN-DE-CHGerman – Switzerland
EN-FR-CHFrench – Switzerland
EN-IT-CHItalian – Switzerland
EN-ITItalian – Italy
EN-ESSpanish – Spain
EN-PT-BRPortuguese – Portugal and Brazil
EN-PLPolish – Poland
EN-SVSwedish – Sweden
EN-FIFinnish – Finland
EN-NONorwegian – Norway
EN-DADanish – Denmark
EN-TRTurkish – Türkiye
EN-UK-IE-ISEnglish – UK, Ireland, Iceland
EN-ARArabic – Gulf (GCC, Saudi, UAE)
EN-AR-MAArabic – Morocco
EN-ZHChinese – Chinese mainland
EN-ZH-CN-HKChinese – mainland and Hong Kong
EN-ZH-HKChinese – Hong Kong

Other languages are available on demand: support@soubalt.com

Who it is for

  • Quality, food safety and purchasing managers in food manufacturing and retail
  • Supplier auditors, second-party auditors and food safety consultants
  • Food businesses checking their own compliance before a customer or certification audit
  • Students and trainees in food safety and quality management

About the author

Sophie SOUMAH ZÉLATEUR

Independent food safety auditor and consultant. She carries out supplier food safety and process audits for mainstream retailers and manufacturers, working with certification bodies, and writes her audit reports in English and French.

Through Soubalt Agro-Alim, she helps food businesses upgrade their quality management systems to GFSI-recognised standards (BRCGS, IFS): gap analyses, HACCP reviews and the review and improvement of procedures.

She created the Food Safety Check Lists after seeing the same gaps in supplier questionnaires again and again: generic questions, no regulatory references and no translation.

Get your check lists

Choose your product category and language edition in the Soubalt Store.

Go to the Soubalt Store

The check lists are practical working tools and do not constitute legal or regulatory advice. Regulations are referenced as in force at each edition date; the official texts prevail.

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