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Audit

HACCP TEAM

Has a HACCP Coordinator been appointed?

Has a HACCP Team been selected?

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

Are external resources being used to augment knowledge of skills?

• Kindly give details

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

• Composition

• Packaging (inner/outer)

• Method of preservation

• Distribution conditions

Has the intended use been specified?

• Consumers (general, specific)

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

Has a flow diagram been prepared for each product?

Is the flow diagram complete?

• Are all unit operations included?

• Are all major inputs identified?

Has the flow diagram been verified?

• Flow diagram verification date
PRINCIPLE 1 - HAZARD ANALYSIS

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

Have the hazards been assessed for significance?

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

PRINCIPLE 2 - CRITICAL CONTROL POINTS

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

Are they essential for the control of the nominated hazard?

Have work instructions been completed for each Critical Control Point?

PRINCIPLE 3 - CRITICAL LIMITS

Have critical limits been established for each preventative measure?

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

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

PRINCIPLE 4 - MONITORING PROCEDURES

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

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

Are monitoring records kept and reviewed by the appropriate personnel?

Have examples of monitoring forms been provided in the manual?

PRINCIPLE 5 - CORRECTIVE ACTION

Have corrective actions been developed for each critical control point?

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

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

PRINCIPLE 6 - VERIFICATION PROCEDURES

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

Have the critical limits been validated?

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

Do verification activities demonstrate that the HACCP program is effective?

PRINCIPLE 7 - RECORD KEEPING

Have records been maintained for all monitoring procedures?

Have all critical limits been adhered to?

Have records been maintained for all corrective actions?

Have records been maintained of all HACCP verification activities?

DOCUMENTATION

Is there a Quality Manual?

Is there a Quality Policy?

Are procedures, work instruction forms and specifications identified?

Are all referenced documents controlled?

GOOD MANUFACTURING PRACTICE (GMP)

Has a GMP policy been defined?

Is there a system for auditing the GMP?

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

Is GMP being practised?

CLEANING PROCEDURES

Have cleaning procedures been developed?

Have verification procedures for effective cleaning been developed and implemented?

Is corrective action documented?

PEST CONTROL

Have pest control procedures been developed and documented?

Is there a verification procedure for effective pest control?

Does the procedure Include corrective action?

TRAINING

Are there records of training?

Are training needs reviewed on a regular basis?

Is there a training plan to provide identified training needs?

CALIBRATION

Has the calibration status of measuring equipment been identified?

Are there documented procedures for calibration?

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

PRODUCT IDENTIFICATION

Have procedures for product Identification been developed and documented?

Is "heldout" product Identified?

COMPLETION
Full Name and Signature of the Inspector

HACCP Template Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 3,126

This checklist follows the seven principles to maintain and manage the HACCP system. Use this HACCP template to evaluate if the HACCP team’s skills and experience are appropriate for the task. This checklist will inspect the products and check if the flow diagram to be used for each product is complete and verified. Moreover, the checklist also covers GMP, cleaning procedures, pest control, training, and calibration. Use iAuditor on your tablet or mobile device to conduct a digital inspection and generate on the spot report while on site.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Audit

HACCP TEAM

Has a HACCP Coordinator been appointed?

Has a HACCP Team been selected?

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

Are external resources being used to augment knowledge of skills?

• Kindly give details

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

• Composition

• Packaging (inner/outer)

• Method of preservation

• Distribution conditions

Has the intended use been specified?

• Consumers (general, specific)

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

Has a flow diagram been prepared for each product?

Is the flow diagram complete?

• Are all unit operations included?

• Are all major inputs identified?

Has the flow diagram been verified?

• Flow diagram verification date
PRINCIPLE 1 - HAZARD ANALYSIS

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

Have the hazards been assessed for significance?

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

PRINCIPLE 2 - CRITICAL CONTROL POINTS

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

Are they essential for the control of the nominated hazard?

Have work instructions been completed for each Critical Control Point?

PRINCIPLE 3 - CRITICAL LIMITS

Have critical limits been established for each preventative measure?

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

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

PRINCIPLE 4 - MONITORING PROCEDURES

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

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

Are monitoring records kept and reviewed by the appropriate personnel?

Have examples of monitoring forms been provided in the manual?

PRINCIPLE 5 - CORRECTIVE ACTION

Have corrective actions been developed for each critical control point?

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

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

PRINCIPLE 6 - VERIFICATION PROCEDURES

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

Have the critical limits been validated?

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

Do verification activities demonstrate that the HACCP program is effective?

PRINCIPLE 7 - RECORD KEEPING

Have records been maintained for all monitoring procedures?

Have all critical limits been adhered to?

Have records been maintained for all corrective actions?

Have records been maintained of all HACCP verification activities?

DOCUMENTATION

Is there a Quality Manual?

Is there a Quality Policy?

Are procedures, work instruction forms and specifications identified?

Are all referenced documents controlled?

GOOD MANUFACTURING PRACTICE (GMP)

Has a GMP policy been defined?

Is there a system for auditing the GMP?

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

Is GMP being practised?

CLEANING PROCEDURES

Have cleaning procedures been developed?

Have verification procedures for effective cleaning been developed and implemented?

Is corrective action documented?

PEST CONTROL

Have pest control procedures been developed and documented?

Is there a verification procedure for effective pest control?

Does the procedure Include corrective action?

TRAINING

Are there records of training?

Are training needs reviewed on a regular basis?

Is there a training plan to provide identified training needs?

CALIBRATION

Has the calibration status of measuring equipment been identified?

Are there documented procedures for calibration?

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

PRODUCT IDENTIFICATION

Have procedures for product Identification been developed and documented?

Is "heldout" product Identified?

COMPLETION
Full Name and Signature of the Inspector