Title Page

  • Company Name

  • Conducted on (Date and Time)

  • Site Address
  • No. of Employees

  • Products

  • Inspected by

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

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