Assure food safety with an HACCP template

Audit

HACCP TEAM

Has a HACCP team been appointed?

Has a HACCP coordinator been selected?

What are the abilities and experience of the team and are they suitable?

Are external resources being used to expand awareness of skills?

Has a product description/specification been provided for each product? It should include the following:

- Composition

- Packaging (inner as well as outer)

- Method of preservation

- Distribution circumstances

Has the intended use/target group been identified?

- Consumers (general, specific)

- Sensitive populations (aged, children, sick, allergenic)

Has a flow diagram been provided for each product?

Is the flow diagram concluded?

Has the flow diagram been confirmed?

PRINCIPLE 1 - HAZARD ANALYSIS

Have all reasonable biological, chemical or physical dangers been identified at every step?

Have control measures been generated and implemented for the control of those dangers?

Have the dangers been evaluated for significance?

PRINCIPLE 2 - CRITICAL CONTROL POINTS

Have work directions been concluded for each critical control point?

Have the critical control points for each huge danger been identified and assigned to the hazard audit table?

Are they crucial for the control of the nominated danger?

PRINCIPLE 3 - CRITICAL LIMITS

Have critical limits been built for each preventative step?

How were the limits defined? (experimental proof, published results)

Is the relationship between the danger and the critical limit accurate?

PRINCIPLE 4 - MONITORING PROCEDURES

Is the regularity of monitoring enough to provide a high level of certainty that the process is controlled?

Have examples of monitoring plans been provided in the handbook?

Are monitoring reports kept and examined by qualified personnel?

Do the monitoring methods specify on what. where, when, how and who?

PRINCIPLE 5 - CORRECTIVE ACTION

Do the corrective actions include product, method and prevention of recurrence?

Do the corrective actions assure that the CCP is under control?

Have corrective actions been generated for each critical control point?

PRINCIPLE 6 - VERIFICATION PROCEDURES

Do verification activities confirm that the HACCP program is useful?

Have the critical limits been approved?

Are verification procedures in place to prove that the HACCP program is effective?

Do the verification activities show that the CCPs are controlled?

PRINCIPLE 7 - RECORD KEEPING

Have records been sustained of all HACCP verification activities?

Have all critical limits been cohered to?

Have records been sustained for all improving actions?

Have records been sustained for all monitoring methods?

DOCUMENTATION

Is there a quality handbook?

Is there a quality policy?

Are all referenced reports checked?

Are plans, work instruction forms and specifications classified?

GOOD MANUFACTURING PRACTICE (GMP)

Is GMP being applied?

Has a GMP policy been established?

Is corrective action taken in acknowledgement to GMP nonconformance?

Is there a system for examining the GMP?

CLEANING PROCEDURES

Is corrective action reported?

Have cleaning methods been established?

Have verification methods for effective cleaning been established and performed?

PEST CONTROL

Have pest control methods been developed and reported?

Does the procedure insert corrective action?

Is there a verification method for effective pest control?

TRAINING

Is there documented evidence of training?

Are training requirements evaluated on a regular basis?

Is there a training plan to implement identified training requirements?

CALIBRATION

Has the calibration state of measuring equipment been recognised?

Are there methods for examining material produced while equipment was out of calibration?

Are there documented methods for calibration?

PRODUCT IDENTIFICATION

Have methods for product identification been established and documented?

Is a "heldout" product identified?

COMPLETION

Name and signature of the inspector:

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