HACCP Assesmen

No. Audit Questionnaire

HACCP Team
1 Has a HACCP Coordinator been appointed?
2 Has a HACCP Team been selected?
3 What are the skills and experience of the team and are they appropriate?
4 Are external resources being used to augment knowledge of skills?

Has a product description/product specification been prepared for each product?

1 • Composition
2 • Packaging (inner/outer)
3 • Method of preservation
4 • Distribution conditions

Has the intended use been specified?

1 • Consumers (general, specific)
2 • Sensitive populations (aged, children, sick, allergenic)
3 Has a flow diagram been prepared for each product?
4 Is the flow diagram complete?
4.1 Are all unit operations included?
4.2 Are all major inputs identified?
5 Has the flow diagram been verified?
5.1 Flow diagram verification date

PRINCIPLE 1 - HAZARD ANALYSIS

1 Have all reasonable biological, chemical or physical hazards been identified at each step
2 Have the hazards been assessed for significance?
3 Have control measures been developed and implemented for the control of those hazard

PRINCIPLE 2 - CRITICAL CONTROL POINTS

1 Have the Critical Control Points for each significant hazard been identified and
transferred to the Hazard Audit Table?
2 Are they essential for the control of the nominated hazard?
3 Have work instructions been completed for each Critical Control Point?

PRINCIPLE 3 - CRITICAL LIMITS

1 Have critical limits been established for each preventative measure?
2 Is the relationship between the hazard and the critical limit correct?
3 How were the limits determined? (experimental evidence, published results)

PRINCIPLE 4 - MONITORING PROCEDURES

1 Do the monitoring procedures specify what. when, how, where and who?
2 Is the frequency of monitoring sufficient to provide a high level of assurance that the
process is under control?
3 Are monitoring records kept and reviewed by the appropriate personnel?
4 Have examples of monitoring forms been provided in the manual?

PRINCIPLE 5 - CORRECTIVE ACTION

1 Have corrective actions been developed for each critical control point?
2 Do the corrective actions ensure that the CCP is brought under control?
3 Do the corrective actions cover product, process and prevention of recurrence?

PRINCIPLE 6 - VERIFICATION PROCEDURES

1 Have verification procedures been put in place to demonstrate that the HACCP program
is effective?
2 Have the critical limits been validated?
3 Do the verification activities demonstrate that the CCPs are under control?
4 Do verification activities demonstrate that the HACCP program is effective?

PRINCIPLE 7 - RECORD KEEPING

1 Have records been maintained for all monitoring procedures?
2 Have all critical limits been adhered to?
3 Have records been maintained for all corrective actions?
Have records been maintained of all HACCP verification activities?

DOCUMENTATION
1 Is there a Quality Manual?
2 Is there a Quality Policy?
3 Are procedures, work instruction forms and specifications identified?
4 Are all referenced documents controlled?

GOOD MANUFACTURING PRACTICE (GMP)

1 Has a GMP policy been defined?
2 Is there a system for auditing the GMP?
3 Is corrective action taken in response to Good Manufacturing Practice nonconformance?
4 Is GMP being practised?

CLEANING PROCEDURES
1 Have cleaning procedures been developed?
2 Have verification procedures for effective cleaning been developed and implemented?
3 Is corrective action documented?

PEST CONTROL
1 Have pest control procedures been developed and documented?
 2 Is there a verification procedure for effective pest control?
3 Does the procedure Include corrective action?

TRAINING
1 Are there records of training?
2 Are training needs reviewed on a regular basis?
3 Is there a training plan to provide identified training needs?

CALIBRATION
1 Has the calibration status of measuring equipment been identified?
2 Are there documented procedures for calibration?
3 Are there procedures for reviewing material produced while equipment was out of
calibration?

PRODUCT IDENTIFICATION
1 Have procedures for product Identification been developed and documented?
2 Is "heldout" product Identified?

COMPLETION
Full Name and Signature of the Inspector

Add signature
Source : https://app.safetyculture.io/inspection/audit_f1fa44b52c6d4da48285c56854c19ba9?page=2&isNew=true&holisticOnboarding=false
CCP Assesment
Yes No NA Note Action

o o o
o o o
o o o
o o o

r each product?
o o o
o o o
o o o
o o o

o o o
o o o
o o o
o o o
o o o
o o o
o o o
o o o

ntified at each step o o o

o o o
rol of those hazard o o o

fied and
o o o
o o o
o o o

o o o
o o o
 o o o
rance that the
o o o
o o o
o o o

o o o
o o o
o o o

HACCP program
o o o

o o o
o o o
o o o

o o o
o o o
o o o
o o o

o o o
o o o
o o o
o o o

o o o
o o o
nonconformance? o o o
o o o

o o o
d implemented? o o o
o o o

o o o
 o o o
o o o

o o o
o o o
o o o

o o o
o o o
t was out of
o o o

o o o
o o o

&holisticOnboarding=false