HACCP Audit Stapleton Sausage Company Certification #NRM2331121

• Conducted on (Date and Time)

  Date

• Stapleton Sausage Company #103 3950 191 Street Surrey, BC V3Z 0Y6

• Warehousing

HACCP TEAM

• Has a HACCP Coordinator been appointed?

  Yes

  No

  N/A

• Has a HACCP Team been selected?

  Yes

  No

  N/A

• What are the skills and experience of the team and are they appropriate?

• Are external resources being used to augment knowledge of skills?

  Yes

  No

  N/A

• • Kindly give details

• Has a product description/product specification been prepared for each product?

• • Composition

  Yes

  No

  N/A

• • Packaging (inner/outer)

  Yes

  No

  N/A

• • Method of preservation

  Yes

  No

  N/A

• • Distribution conditions

  Yes

  No

  N/A

• Has the intended use been specified?

• • Consumers (general, specific)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has a flow diagram been prepared for each product?

  Yes

  No

  N/A

• Is the flow diagram complete?

  Yes

  No

  N/A

• • Are all unit operations included?

  Yes

  No

  N/A

• • Are all major inputs identified?

  Yes

  No

  N/A

• Has the flow diagram been verified?

  Yes

  No

  N/A

• • Flow diagram verification date

  Date

PRINCIPLE 1 - HAZARD ANALYSIS

• Have all reasonable biological, chemical or physical hazards been identified at each step?

  Yes

  No

  N/A

• Have the hazards been assessed for significance?

  Yes

  No

  N/A

• Have control measures been developed and implemented for the control of those hazards?

  Yes

  No

  N/A

PRINCIPLE 2 - CRITICAL CONTROL POINTS

• Have the Critical Control Points for each significant hazard been identified and transferred to the Hazard Audit Table?

  Yes

  No

  N/A

• Are they essential for the control of the nominated hazard?

  Yes

  No

  N/A

• Have work instructions been completed for each Critical Control Point?

  Yes

  No

  N/A

PRINCIPLE 3 - CRITICAL LIMITS

• Have critical limits been established for each preventative measure?

  Yes

  No

  N/A

• Is the relationship between the hazard and the critical limit correct?

  Yes

  No

  N/A

• How were the limits determined? (experimental evidence, published results)

PRINCIPLE 4 - MONITORING PROCEDURES

• Do the monitoring procedures specify what. when, how, where and who?

  Yes

  No

  N/A

• Is the frequency of monitoring sufficient to provide a high level of assurance that the process is under control?

  Yes

  No

  N/A

• Are monitoring records kept and reviewed by the appropriate personnel?

  Yes

  No

  N/A

• Have examples of monitoring forms been provided in the manual?

  Yes

  No

  N/A

PRINCIPLE 5 - CORRECTIVE ACTION

• Have corrective actions been developed for each critical control point?

  Yes

  No

  N/A

• Do the corrective actions ensure that the CCP is brought under control?

  Yes

  No

  N/A

• Do the corrective actions cover product, process and prevention of recurrence?

  Yes

  No

  N/A

PRINCIPLE 6 - VERIFICATION PROCEDURES

• Have verification procedures been put in place to demonstrate that the HACCP program is effective?

  Yes

  No

  N/A

• Have the critical limits been validated?

  Yes

  No

  N/A

• Do the verification activities demonstrate that the CCPs are under control?

  Yes

  No

  N/A

• Do verification activities demonstrate that the HACCP program is effective?

  Yes

  No

  N/A

PRINCIPLE 7 - RECORD KEEPING

• Have records been maintained for all monitoring procedures?

  Yes

  No

  N/A

• Have all critical limits been adhered to?

  Yes

  No

  N/A

• Have records been maintained for all corrective actions?

  Yes

  No

  N/A

• Have records been maintained of all HACCP verification activities?

  Yes

  No

  N/A

DOCUMENTATION

• Is there a Quality Manual?

  Yes

  No

  N/A

• Is there a Quality Policy?

  Yes

  No

  N/A

• Are procedures, work instruction forms and specifications identified?

  Yes

  No

  N/A

• Are all referenced documents controlled?

  Yes

  No

  N/A

GOOD MANUFACTURING PRACTICE (GMP)

• Has a GMP policy been defined?

  Yes

  No

  N/A

• Is there a system for auditing the GMP?

  Yes

  No

  N/A

• Is corrective action taken in response to Good Manufacturing Practice nonconformance?

  Yes

  No

  N/A

• Is GMP being practised?

  Yes

  No

  N/A

CLEANING PROCEDURES

• Have cleaning procedures been developed?

  Yes

  No

  N/A

• Have verification procedures for effective cleaning been developed and implemented?

  Yes

  No

  N/A

• Is corrective action documented?

  Yes

  No

  N/A

PEST CONTROL

• Have pest control procedures been developed and documented?

  Yes

  No

  N/A

• Is there a verification procedure for effective pest control?

  Yes

  No

  N/A

• Does the procedure Include corrective action?

  Yes

  No

  N/A

TRAINING

• Are there records of training?

  Yes

  No

  N/A

• Are training needs reviewed on a regular basis?

  Yes

  No

  N/A

• Is there a training plan to provide identified training needs?

  Yes

  No

  N/A

CALIBRATION

• Has the calibration status of measuring equipment been identified?

  Yes

  No

  N/A

• Are there documented procedures for calibration?

  Yes

  No

  N/A

• Are there procedures for reviewing material produced while equipment was out of calibration?

  Yes

  No

  N/A

PRODUCT IDENTIFICATION

• Have procedures for product Identification been developed and documented?

  Yes

  No

  N/A

• Is "heldout" product Identified?

  Yes

  No

  N/A

COMPLETION

• Full Name and Signature of the Inspector

  Sign