Title Page
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Document No.
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Audit Title
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Site
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Conducted on
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Prepared by
Scope of the HACCP analysis:
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(Where does the process under review begin and end). Include key steps: receipt, storage, batching, cooking, pasteurisation, retorting, etc.
Purpose of the HACCP analysis:
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(What hazards are you seeking to identify and control – safety (microbial, physical and chemical). Is it a customer requirement to also control quality?
Product description:
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(A brief description of the product / product group and how it is presented)
Composition:
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(Statement of ingredients, where applicable)
Method of preservation:
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(What methods are used to ensure the product meets its shelflife, for example acidification, freezing, Cook / chill, packaging)
Packaging – Primary:
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(Unit of sale packaging, for example size, grade of material)
Packaging – secondary carton / shipper:
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(Packaging that product is transported in or upon, for example – shipping carton, pallet, pallecon)
Storage conditions:
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(Condition under which the finished product is to be held prior to dispatch and held by the customer – chilled, frozen, including the temperature range)
Distribution method:
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(Condition under which the finished product is to be transported to the customer – chilled, frozen, including the temperature range)
Shelf life:
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(Minimum time period before the product exhibits noticeable quality changes or microbial levels unsafe when stored under specified conditions. May also include shelflife after opening – where applicable)
Special labelling:
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(Additional labelling, other than required by the FSC to describe the product – Grower code, storage conditions, warnings, customer preparation)
Customer preparation:
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(How the product is intended to be prepared by the consumer prior to consumption)
Target population:
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(Is The product specifically marketed at a sensitive population, for example infants, the elderly or for general consumption)
Sensitive population:
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(Does the product contain ingredients that maybe hazardous to sensitive consumers, for example peanuts, gluten, sulphur dioxide, nitrites, fish etc)
AUTHORISED BY:
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