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Conducting a Hazard Analysis and Critical Control Points (HACCP) audit for a kiwifruit and avocado packhouse is crucial to ensure food safety. It is essential to have a comprehensive HACCP plan and regularly review and update it.
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Are all personnel involved in food handling trained in food safety procedures and HACCP Principles?
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Is there a documented HACCP plan in place specifically tailored to the kiwifruit and avocado packing process?
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Have potential hazards for kiwifruit and avocado packing been identified including biological, chemical, and physical hazards?
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Are critical control points (CCPs) clearly defined and monitored at each stage of the packing process for both kiwifruit and avocados?
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Is there an effective system for monitoring the temperature, humidity, and storage conditions to prevent spoilage and contamination of the fruits?
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How are pests controlled within the packhouse to prevent infestations or contamination?
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Are sanitation procedures documented, and are they followed for equipment and facilities cleaning?
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Is there a system for dealing with product recalls and withdrawals in the event of food safety issues?
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What is the procedure for handling and disposing of waste and by-products to prevent environmental contamination?
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Are records maintained and reviewed regularly to ensure compliance with the HACCP plan and regulations?
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How are customer complaints and feedback related to product quality and food safety handled?
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Are there procedures in place for the proper handling and labelling of allergenic ingredients or substances?
Additional Comments
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Any additional Comments/Issues identified
