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?
• 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?
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?
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?
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)
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?
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?
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?
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?
Is there a Quality Manual?
Is there a Quality Policy?
Are procedures, work instruction forms and specifications identified?
Are all referenced documents controlled?
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?
Have cleaning procedures been developed?
Have verification procedures for effective cleaning been developed and implemented?
Is corrective action documented?
Have pest control procedures been developed and documented?
Is there a verification procedure for effective pest control?
Does the procedure Include corrective action?
Are there records of training?
Are training needs reviewed on a regular basis?
Is there a training plan to provide identified training needs?
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?
Have procedures for product Identification been developed and documented?
Is "heldout" product Identified?