Title Page
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Amera Exports Pvt. Ltd.
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Conducted on (Date and Time)
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Site Address
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No. of Employees
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Products
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Inspected by
HACCP TEAM
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Has a HACCP Coordinator been appointed?
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Has a HACCP Team been selected?
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What are the skills and experience of the team and are they appropriate?
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Are external resources being used to augment knowledge of skills?
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• Kindly give details
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Has a product description/product specification been prepared for each product?
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• Composition
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• Packaging (inner/outer)
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• Method of preservation
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• Distribution conditions
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Has the intended use been specified?
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• Consumers (general, specific)
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• Sensitive populations (aged, children, sick, allergenic)
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Has a flow diagram been prepared for each product?
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Is the flow diagram complete?
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• Are all unit operations included?
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• Are all major inputs identified?
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Has the flow diagram been verified?
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• Flow diagram verification date
PRINCIPLE 1 - HAZARD ANALYSIS
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Have all reasonable biological, chemical or physical hazards been identified at each step?
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Have the hazards been assessed for significance?
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Have control measures been developed and implemented for the control of those hazards?
PRINCIPLE 2 - CRITICAL CONTROL POINTS
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Have the Critical Control Points for each significant hazard been identified and transferred to the Hazard Audit Table?
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Are they essential for the control of the nominated hazard?
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Have work instructions been completed for each Critical Control Point?
PRINCIPLE 3 - CRITICAL LIMITS
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Have critical limits been established for each preventative measure?
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Is the relationship between the hazard and the critical limit correct?
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How were the limits determined? (experimental evidence, published results)
PRINCIPLE 4 - MONITORING PROCEDURES
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Do the monitoring procedures specify what. when, how, where and who?
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Is the frequency of monitoring sufficient to provide a high level of assurance that the process is under control?
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Are monitoring records kept and reviewed by the appropriate personnel?
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Have examples of monitoring forms been provided in the manual?
PRINCIPLE 5 - CORRECTIVE ACTION
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Have corrective actions been developed for each critical control point?
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Do the corrective actions ensure that the CCP is brought under control?
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Do the corrective actions cover product, process and prevention of recurrence?
PRINCIPLE 6 - VERIFICATION PROCEDURES
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Have verification procedures been put in place to demonstrate that the HACCP program is effective?
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Have the critical limits been validated?
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Do the verification activities demonstrate that the CCPs are under control?
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Do verification activities demonstrate that the HACCP program is effective?
PRINCIPLE 7 - RECORD KEEPING
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Have records been maintained for all monitoring procedures?
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Have all critical limits been adhered to?
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Have records been maintained for all corrective actions?
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Have records been maintained of all HACCP verification activities?
DOCUMENTATION
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Is there a Quality Manual?
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Is there a Quality Policy?
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Are procedures, work instruction forms and specifications identified?
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Are all referenced documents controlled?
GOOD MANUFACTURING PRACTICE (GMP)
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Has a GMP policy been defined?
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Is there a system for auditing the GMP?
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Is corrective action taken in response to Good Manufacturing Practice nonconformance?
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Is GMP being practised?
CLEANING PROCEDURES
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Have cleaning procedures been developed?
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Have verification procedures for effective cleaning been developed and implemented?
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Is corrective action documented?
PEST CONTROL
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Have pest control procedures been developed and documented?
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Is there a verification procedure for effective pest control?
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Does the procedure Include corrective action?
TRAINING
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Are there records of training?
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Are training needs reviewed on a regular basis?
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Is there a training plan to provide identified training needs?
CALIBRATION
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Has the calibration status of measuring equipment been identified?
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Are there documented procedures for calibration?
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Are there procedures for reviewing material produced while equipment was out of calibration?
PRODUCT IDENTIFICATION
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Have procedures for product Identification been developed and documented?
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Is "heldout" product Identified?
COMPLETION
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Full Name and Signature of the Inspector