Title Page
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Conducted on
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Prepared by
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Location
Audit Checklist
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What is your critical control point (CCP)? Why was it chosen?
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Describe the procedure for monitoring the CCP and the person(s) responsible for this.
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Are all persons involved in the processes appropriately trained, with the training matrix kept up to date?
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Are all operators aware of the importance of CCP2 and HACCP?
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Are there any safety checks carried out before/after a new production run?
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Reference any documents used and their locations.
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What equipment is used for the CCP and its monitoring?
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How is it enforced that the CCP is monitored regularly? Provide evidence of any records kept for monitoring purposes.
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Is there any equipment that requires servicing or calibration? If yes, please give evidence.
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What are the related SOP's/Training Records?
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What actions are taken in the event of a failure or deviation? Are there any consequences (rework, scrap, recall)?
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What is the correct procedure for reporting i.e. pasteuriser divert?
