INTERNAL AUDIT

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• Is there a documented HACCP System in place?

  Safe

  At Risk

  N/A

• Has the HACCP system been developed by a multidisciplinary team?

  Yes

  No

  N/A

• Has at least one member of the HACCP team done a 3 day training course?

  Yes

  No

  N/A

• Are all necessary PRP's required to produce safe and legal food products documented and implemented?

  Yes

  No

  N/A

• Are full product details documented covering composition, raw materials, physical and chemical structure, treatment and processing, packaging, storage conditions, distribution, shelf-life and intended use?

  Yes

  No

  N/A

• Is intended use of product defined to detail end user (eg. Vulnerable groups, elderly and allergy sufferers)?

  Yes

  No

  N/A

• Has a detailed flow diagram been drawn up, covering all manufacturing steps, including rework and waste?

  Yes

  No

  N/A

• Has potential hazards been identified for each step?

  Yes

  No

  N/A

• Has a detailed hazard analysis been done to allow identification of risks which need to be prevented, eliminated or reduced to acceptable levels?

  Yes

  No

  N/A

• Has the team determined whether existing PRP's (GMPs) are adequate to control the hazards that have been identified?

  Yes

  No

  N/A

• Does the flow diagram and documentation have specific reference to PRP's using the document control numbering system used on site?

  Yes

  No

  N/A

• Has the Codex Alimentarius decision tree or equivalent model been used to determine CCPs?

  Yes

  No

  N/A

• Have critical limits been defined and validated to ensure that product is safe?

  Yes

  No

  N/A

• Are monitoring procedures in place for each CCPS to ensure compliance to critical limits?

  Safe

  At Risk

  N/A

• Do monitoring procedures contain the details on how the measurements are taken an the frequency?

  Yes

  No

  N/A

• Are monitoring records signed by the person conducting the task and are they verified by an authorized person?

  Yes

  No

  N/A

• Has any corrective actions required for CCP failure been detailed and documented by the HACCP team?

  Yes

  No

  N/A

• Have all staff members tasked with the monitoring of CCPs received detailed, recorded training against the latest version of the relevant procedure?

  Yes

  No

  N/A

• Do all production staff have a basic understanding of HACCP and it's relevance to their area of work?

  Yes

  No

  N/A

• Has the HACCP plan operation been verified to confirm efficiency via internal audit, customer complaints analysis and hazard measurement review?

  Yes

  No

  N/A

• Has HACCP plan been verified by an independent audit and certification process?

  Yes

  No

  N/A

• Is the HACCP plan reviewed annually or prior to any changes to the system?

  Yes

  No

  N/A

• Have HACCP team meetings been held according to standard?

  Yes

  No

  N/A

• Have management review meetings been held according to standard?

  Yes

  No

  N/A

• Has a HACCP coordinator been appointed?

  Yes

  No

  N/A

• Has the HACCP team been selected?

  Yes

  No

  N/A

• Is the HACCP team selection appropriate?

  Yes

  No

  N/A

• Are external resources being used to augment knowledge of skills?

  Yes

  No

  N/A

• Has the flow diagram been verified?

  Yes

  No

  N/A

• Have work instructions been completed for each CCP?

  Yes

  No

  N/A

• Do corrective actions prevent the reoccurrence of CCP failures?

  Yes

  No

  N/A

• Do verification activities demonstrate the effectiveness of HACCP program?

  Yes

  No

  N/A

• No CCP1 comments

  Yes

  No

  N/A

• No CCP2a comments

  Yes

  No

  N/A

• No CCP2b comments

  Yes

  No

  N/A

• No major issues noted

  Safe

  At Risk

  N/A

• No comments on safety system?

  Yes

  No

  N/A