SL FP HACCP IA

Question 0.1: Were the previous internal audit corrective actions closed out?

Question 0.2: Were the previous external audit corrective actions closed out?

Question 1.1: Is a pre-operational inspection of plant & facilities undertaken prior to daily operations commencing?

Question 1.2: Was cleaning identified as being adequately conducted after the previous shift?<br>If not, what action was taken?

Question 1.3: Were all chiller facilities monitored for gauge temperature & deemed to be operating effectively?<br>If not, what action was taken?

Question 1.4: Are Good Receivals Forms completed satisfactorly for each receival?

Question 1.5: Are non-conformances identified on Receivals Worksheets recorded?

Question 1.6: Were corrective action/s identified for non-conformances?

Question 1.7: Is there any non-conforming product on site? If so has the product been rejected or placed into quarantine with its disposition documented?<br>

Question 1.8: Are all products inspected at receipt to ensure they are correctly identified?<br>

Question 2.1: Do all wash basins have warm water, liquid soap and paper towels.

Question 2.2: Do all employees wash their hands at the hand wash basin with liquid soap and warm water then rinse off and dry using a paper towel? Auditor to observe<br>staff washing their hands.<br>Before starting work<br>On entering the facility<br>After handling contaminated material<br>Coughing, sneezing, wiping nose<br>Using the toilet<br>After smoking

Question 2.3: Are jewellery regulations adhered too?<br>No jewellery is to be worn in the processing areas/storage or chiller areas with the exception of wedding bands. Wedding bands must be covered at all times.<br>

Question 2.4: Are wound and band aid regulations adhered too?<br>Any wound/cut must be completely covered by a coloured waterproof dressing<br>Ensure any band aids used on site are blue in colour. <br>

Question 2.5: Are staff wearing clean clothes?

Question 3.1: Has the contractor provided an accurate bait location plan and is this less than one year old?

Question 3.2: Are baits station locations as per plan?

Question 3.3: Is the pest control conducted by a qualified and credentialed personnel with proof of credentials retained on site?

Question 3.4: Are MSDS available for all pest baits and poisons used on the premises and are they all approved for use in food premises?

Question 3.5: Is the EFK (electronic fly killer) clean?

Question 4.1: Does the Seafood Manager keep a master list of all items that require calibration within this procedure and is this maintained?<br>The procedure applies to the following: Probe and Infra Red Thermometers, Pans, Scales, Chillers and Freezers.

Question 4.2: Do the hard and soft copies of the device register match?

Question 4.3: Were the probe and infrared thermometers checked internally for accuracy at the frequency and by the method nominated on the register.

Question 4.4: Were scales checked internally for accuracy at the frequency and by the method nominated on the register?

Question 4.5: Were scales checked externally for accuracy at the frequency and by the method nominated on the register? (check the floor 3000kg scale)

Question 4.6: Is external calibration performed on the following equipment by contractors using equipment calibrated to Australian Standards & the Certificate filed in HACCP calibration records?<br>

Question 4.7: Were test weights and the master thermometer calibrated at the frequency and by the method nominated on the register?

Question 4.8: Were the processing room and chiller calibrated at the frequency and by the method nominated on the register?

Question 4.9: Were vehicle pans calibrated at the frequency and by the method nominated on the register?

Question 5.1: Do the fish processing and storage areas meet cleaning and sanitising requirements. On visual inspection is there indication that cleaning has not been performed satisfactorily. i.e build up of dirt or waste that would indicate cleaning being missed or done inadequately.

Question 5.2: Do staff areas meet cleaning and sanitising requirements. On visual inspection is there indication that cleaning has not been performed satisfactorily. i.e build up of dirt or waste that would indicate cleaning being missed or done inadequately.

Question 5.3: Are Daily Hygiene checks (SOP.5 WS.1) reviewed and signed off?

Is the form completed in full and legibly?

Has the form been reviewed and signed off?

Question 5.4: Do staff know the purpose of different types of rubbish bins?

Question 5.5: Are cleaning chemicals stored appropriately?

View the cleaning chemical storage area. Are the cleaning chemicals stored in a separate, lockable, storage area?

Do cleaning chemicals have an MSDS on site and are they food approved chemicals?

Question 6.1: Are monthly facility maintenance inspections (SOP.6 WS .1) conducted on a monthly basis?

Has the form been reviewed as required?

Is the form completed in full and legibly?

Have any issues noted on the form been addressed?

Question 6.2: Outside of the monthly maintenance inspection, how are requests made for identified/reported maintenance issues? Are records maintained.

Question 7.1: Is the Wood Policy being adhered to?

Question 7.2: Is the Glass and Hard Plastics Policy being adhered to?

Question 7.3: Is the Blood Policy being adhered to?

Question 7.4: Is the Eating Policy being adhered to?

Question 7.5: Is the Stock Rotation Policy being adhered to?

Question 7.6: Is the Storage Policy being adhered to?

Question 7.7: Is the Signage requirement being adhered to?

Question 7.8: Is the Dropped Product requirement being adhered to?

Question 7.9: Is the Chemical Storage requirement being adhered to?

Question 7.10: Is the Waste Identification and Control requirement being adhered to?

Question 7.11: Is the Water Potability requirement being adhered to?

Question 7.12: Is the Processing Environment Protection Policy being adhered to?

Question 7.13: Is the Cross Contamination Policy being adhered to?

Question 7.14: Is the Allergens requirement being adhered to?

Question 8.1: Does the master verification schedule at the rear of the HACCP Plan detail all items that are to be reviewed whilst conducting internal audits?

Question 8.2: Are internal audits scheduled and completed as required?

Question 8.3: Are internal audit corrective actions completed as required?

Question 8.4: Are external audits scheduled and completed as required?

Question 8.5: Are external audit corrective actions completed as required?

Question 8.6: Are HACCP team meetings scheduled and conducted as required?

Question 8.7: Are HACCP team meeting corrective actions completed as required?

Question 9.1: Is 3 Monthly swab testing conducted as per SOP 9 Micro Testing?

Is the swab testing done by designated/trained employees?

Are the following points completed by employees performing swab testing?

Question 9.2: Are micro test results maintained and corrective actions recorded and put in place?

Question 9.3: If unsatisfactory results were returned were appropriate corrective actions put in place?

Question 10.1: When a non-conformance is reported, it shall be documented & brought to the attention of the Seafood Manager. Is there evidence this is done? These can be reported on either a Issue Notice or a NCR form.

Question 10.2: Are reported non-conformance's investigated?

If document evidenced is a NCR form and credit codes 37 or 51 are used (indicating food safety issue), is the back of the form stamped and completed by the supervisor?

Question 10.3: If a non-conformance is detected in a product supplied by a supplier, is a copy of the Issue Notice forwarded to the supplier for investigation?<br>

Was a Issue Notice sent to the supplier to notify them of a non-conformance? If not, how were they notified?

Did the Seafood Manager follow-up the result?

Question 11.1: Do fresh fish suppliers used meet this criteria?

Question 11.2: Are supplier reviews conducted annually at a minimum?

Question 11.3: Is the Approved Supplier Schedule up to date?

Question 12.1: Can the Seafood Manager and at least 1 other staff member demonstrate awareness of the Food Recall Flow Procedure?

Question 12.2: Can the Seafood Manager and at least 1 other staff member provide a copy of details of the Fish Processing Recall Team document.

Question 12.3: Has a recall (include mock) been conducted in the last twelve months?

View the Food Recall Form (Form SOP.12 F.7) for the recall. Were all sections completed in full.

Question 13.1: Has the trace-ability of all incoming product (e.g. muscles and oysters) been maintained at all stages of the operations through to dispatch to client?<br>Note – Fresh whole fish only requires species identification at all stages of the operations through to dispatch to client.

Question 13.2: When incoming stock is broken down, is the fish suppliers tub retained and a tag added to the tub recording the fish species name and the broken down date. Visually check tubs in the chiller.

Does the tag added to the fish supplier tubs include the following.

Question 13.3: Are all finished products labelled in accordance with the labelling requirements of the Food Standards Code

Question 13.4: Do inwards goods inspection reports identify where ingredients & raw materials were purchased, their condition at receipt and the quantity on hand.

Does the criteria identified include:

Question 14.1: Is there a minimum, 1 suitably qualified HACCP trained staff member present on site daily?

Is their HACCP training certificate on file.

Are there records of who all the HACCP trained staff are and, are the records up to date?

Question 14.2: Is required training delivered to all staff?

Question 14.3: Is HACCP refresher training delivered to all staff at a minimum once per year?

Question 15.1: Are goods being dispatched within specification.

Were all the following criteria met at time of dispatch?

Question 15.2: Have any temperature stock recordings been noted above 5 degrees? If so, has the supervisor reviewed the issue & either signed as acceptable with a reason documented or record as a non conformance?

Question 15.3: Is the Transport Monitoring Form verified weekly?

Question 15.4: Have all staff who pack chilled seafood been trained in Chilled Seafood Packing Procedure