Title Page
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Site conducted
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Conducted on
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Prepared by
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Have you defined the terms of reference of the HACCP Programme i.e. which hazards, which products and which processes and whether quality is also included?
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Have you set up a HACCP team – is it a multidisciplinary team?
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Who is the HACCP Team Leader?
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Does the organisation have person(s) who have attended a training course on HACCP?
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Are all the product attributes defined in specifications or other documentation?
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Is there a flow diagram for each process or each product?
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Have you carried out on-site verification to ensure that the flow diagrams are valid?
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Is a simple plant layout available?
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Review the layout. Does the flow of people and products minimise the risk of cross-contamination?
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Are there HACCP Plans in place?
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Who is responsible for the HACCP Plans?
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Are the HACCP Plans developed by process, product or generic HACCPs?
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Is there a HACCP Plan for each process and/or product?
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If there are generic plans how have they been developed?
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Are the HACCP Plans under document control? Have they got an issue date, version number and been authorised?
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Who was responsible for identifying the hazards and the preventive measures?
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How did you determine CCPs?
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Have critical limits been established for each CCP in each HACCP Plan?
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Select a HACCP Plan and review the current process flow. Does it agree with the HACCP Plan?
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Do staff understand their role in the HACCP Plan?
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Is the monitoring done according to the plan?
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Are the results recorded?
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Who is responsible for making decisions on corrective actions?
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Is the corrective action in a suitable timescale and effective?
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Where are the HACCP Plan records maintained?
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Are records available for verification (can they be seen and reviewed?)?
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Where and how long are they kept?
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Who is responsible for maintaining the records?
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Is the effectiveness of the HACCP plan verified by any biological, chemical or physical testing?
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Who collects and interprets the data from the tests that are performed for verification?
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Who receives the test results?
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Do the factory manager and their staff understand the HACCP concept and support the factory HACCP system
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Who is responsible for training?
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Is the HACCP internal audit process effective?
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Is the level of compliance at CCPs reviewed as part of the management review process?
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On the basis of your review are the HACCP Plans complied with, understood and implemented?
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Do you have any recommendations for improvement?
