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Audit Checklist

  • What is your critical control point (CCP)? Why was it chosen?

  • Describe the procedure for monitoring the CCP and the person(s) responsible for this.

  • Are all persons involved in the processes appropriately trained, with the training matrix kept up to date?

  • Are all operators aware of the importance of CCP2 and HACCP?

  • Are there any safety checks carried out before/after a new production run?

  • Reference any documents used and their locations.

  • What equipment is used for the CCP and its monitoring?

  • How is it enforced that the CCP is monitored regularly? Provide evidence of any records kept for monitoring purposes.

  • Is there any equipment that requires servicing or calibration? If yes, please give evidence.

  • What are the related SOP's/Training Records?

  • What actions are taken in the event of a failure or deviation? Are there any consequences (rework, scrap, recall)?

  • What is the correct procedure for reporting i.e. pasteuriser divert?

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