HACCP Processing/packaging audit checklist

This is a checklist that is applied for HACCP standard.

Applied area: Processing/packaging

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HACCP Processing/packaging audit checklist

HACCP audit checklist of processing include questions as follows

1. Ingredient bins and containers are cleaned periodically to prevent insect infestations and microbial growth
2. Food containers are used to store food, not cleaning chemicals, rubbish, screws, nuts, etc.
3. Lab samples used for chemical, microbiological, or environmental analysis are not returned for rework
4. Water used for washing, rinsing or conveying of food is not reused for the same in a manner that may result in food contamination
5. Disposable gloves are readily available
6. Spillages and breakages are cleaned up immediately
7. Continuous spillage, leakage or dust emanating from equipment is regularly removed until the equipment is repaired
8. Plant floors where the bins are stored are marked with a circle
9. Waste is removed at least daily
10. Shelves that form part of a shelving unit are at least 150 mm above the floor
11. Food and packaging materials (and the pallets on which they lie) are stored at least 150 mm above the floor
12. Food and packaging materials are covered / enclosed to prevent contamination by insects, dust or foreign matter during cleaning and when not in use
13. Perishable food is kept at a temperature which will preserve it from deterioration
14. Instruments used to measure pH, acidity, water activity, or other conditions that control or prevent microbial growth are accurate and maintained in good working order
15. Empty ingredient containers are removed from area immediately
16. Empty ingredient containers are stored upside down
17. Reworked product is kept separate from fresh product
18. The processing area is clean and free from objectionable odors.
19. The processing area is in a state of good repair
20. The processing area is free from vermin and other animals
21. There are no wooden utensils or equipment present
22. There is no glass present (except that in glass tubes and insect traps)
23. Drawing pins or other metallic fasteners are not used on notice boards or in the area
24. Rubber bands and elastrator rings are not used within processing, even on raw packaging materials
25. Food equipment is clean
26. Equipment is not repaired with make shift materials (e.g. elastic bands, string, rope)
27. When not in use, clean-up hoses are neatly coiled and stored off the floor
28. Water hoses are not left running
29. Cleaning hoses are not used to supply water to products
30. Foot baths are located at the entrances to processing (e.g. from the lab into processing, maintenance into processing etc.)
31. The mats in foot baths are saturated with the appropriate strength of sanitizing solution and are cleaned regularly
32. All equipment is cleaned at the end of a production run and covered / stored to prevent contamination prior to next use
33. During clean-up all cleaned equipment parts, pipes and cleaning aids are placed on rubber mats or metal carts specially designed for such purposes
34. Chemicals are clearly labeled & stored away from food to prevent contamination and / or their being mistaken for food ingredients
35. Cleaning equipment is kept in a designated location
36. Cleaning brushes are placed in cleaning solution or on a clean surfaces when not in use. Wet brushes are hung up to dry
37. Cleaning equipment is in good repair and is effectively cleaned
38. Steel wool, metal brushes, scouring pads and other abrasive cleaning materials are not used
39. There is an adequate number of wash basins located in convenient locations
40. The wash basins/s are supplied with soap or detergent
41. The wash basins/s are in good repair and effectively cleaned
42. Wash basins are only used for washing hands (not equipment)
43. Vermin baits are readily identifiable and not likely to contaminate food
44. The equipment is clean and free from objectionable odors.
45. The equipment is in a state of good repair
46. The equipment is free from vermin and other animals
47. There are no tools, nuts, bolts, etc. sitting on equipment
48. There are no tools or pieces of equipment sitting on the floor
49. Before a batch / run commences, the equipment is checked to ensure it is clean, free from sources of contamination, and that sieves and metal detectors are functional
50. If a fault in equipment or possible source of contamination is found during a production run, the process is immediately stopped, the product placed on hold, and the QA representative/ and supervisor notified
51. No raw materials, packaging materials, work-in-progress or finished product comes into direct contact with the floor

Ref source: Elsmar Cove

Related docs to HACCP

HACCP checklist
HACCP standard
HACCP certification
HACCP training
HACCP services
HACCP books and templates

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