Information
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Pro-Cold Warehousing & Distribution Inc.
HACCP RESOURCE COMPANY INFORMATION
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New HACCP Resource
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Employee Name & Signature Submitting Company For Approval.
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Date Submitted.
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Enter Company Name & Address.
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Enter Company Contact Name, Position & Phone Number.
HACCP LEVEL
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What Is The Company's HACCP Status?
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WARNING: Failure to use HACCP Certified and HACCP Compliant resources for Customers requiring HACCP may result in the revocation of your HACCPCanada Certification!
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What Is The Certifying Standard?
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List The Certifying Standard.
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Give Name & Contact Information of Auditing/Certifying Company.
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Check Each Prerequisite Program/Policy In Place.
Document Policy By Attaching A Copy Of The Policy & Sample Logs.
Refer to the Management Control Manual for program specific information.
Quality Systems Program.
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Management Commitment To Quality & Food Safety Statement.
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Crisis Management Policy.
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Continuous Improvement Policy.
Good Handling Practices.
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Personal Hygiene Policy.
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Hand Washing Policy.
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Infectious/Communicable Disease & Wound Policy.
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Uniform Policy.
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Employee Practices.
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Facility & Grounds Expectations.
Food Safety & Quality Systems.
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HACCP Committee Or Quality Control Team Established.
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HACCP Coordinator.
Traceability & Recall Program.
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Recall Team Established.
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Mock Recalls Policy (Twice Annually - Once To Supplier and Once To Distribution).
Integrated Pest Control Program.
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Contracted Pest Control Service.
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Policy Prohibiting The Presence Of Animals (Including Pets) In Production And Storage Areas.
Documentation & Record Control Program.
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Defined Document Retention Time.
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Document Security.
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Good Record Keeping Policy (Organization & Rapid Access To Documents).
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Documents Show Adequate Logging Of Critical Points In The Handling Process (Critical Control Points).
Allergen Awareness Management Program.
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Annual Training.
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Labeling Approved By CFIA.
Foreign Material & Detection Control Program.
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Glass, Ceramics & Brittle Plastics Control Policy.
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Process Control Methods (Visual Inspection).
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Other Process Controls (X-Ray, Metal Detection, Or Other Scanning Methods).
Process Control Program.
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Quality Checks Policy.
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Use Of Statistical Data To Control Product Flow.
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Equipment Calibration Program (Thermometers, For Example).
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Employee Training Program.
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Quality Control Documentation Reviewed Regularly.
Sanitation Program.
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Detailed Cleaning & Sanitizing Instructions For Equipment and Facilities.
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Cleaning/Sanitizing Schedule In Place.
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Approved Cleaning & Sanitizing Chemicals List Is Posted.
WHMIS Compliance.
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Chemical Control Program (WHMIS Compliance Letter).
Preventative Maintenance Program.
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Tracking System For All Equipment PM And Repairs.
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PM Schedule In Place For All Equipment (Including Frequencies & Verification).
Food Defense/Facility Security/Vehicle Security Program.
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Policies In Place To Secure The Sanctity Of The Product Throughout The System.
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Security Audits Performed Annually To Ensure Adherence To Policy.
Corrective Action System/Customer Complaint Resolution Program.
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Based On Root Cause Analysis.
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Differentiates Between Food Safety Issues and Quality Issues.
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Process Includes Follow-Up & Corrective Action Planning.
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Customer Response Is Documented.
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Disposition Plan For Non-Conforming Products.
Internal Self-Assessment Program.
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Written Self-Assessment Form.
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Established Frequency (Minimum Of Quarterly).
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Written Report and Documented Corrective Actions With Follow-Ups.
SERVICES
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Identify Services Offered By Company.
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Transportation.
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Dry/Ambient.
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Dedicated Refrigeration (1C to 5C).
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Dedicated Freezer (-20C to 0C).
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Multi-Temp.
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Warehouse.
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Dry/Ambient.
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Refrigeration (1C to 5C).
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Freezer (-20 to 0 C).
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Cross-Dock.
RECOMMENDATION
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Approved For Use Where HACCP Is Required?
VERIFICATION
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Supervisor/HACCP Coordinator Name & Signature.
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Date.
