Document review of HACCP
This is a checklist that is applied for HACCP standard.
Applied area: Document review
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Document review of HACCP
2. The product description contains the method of preservation of the product
3. The product description describes the inner and outer packaging for the product
4. The product description contains the storage conditions and method of distribution
5. The product description specifies the shelf life of the product
6. The product description contains specific labeling requirements
7. The product description describes handling and storage instructions for the end-user
8. The HACCP plan includes a raw material list or ingredient list, including names and available specification number
9. The ingredient list contains information on any applicable preservation used
10. The ingredient list defines packaging types for raw ingredients
11. The HACCP plan includes an appropriate flow diagram of the process to produce the identified products
12. The process flow diagram includes all identifiable steps
13. The HACCP plan includes a hazard analysis of all potential hazards associated with each raw material, ingredient, process step, and process input
14. Each hazard is identified as to its classification (microbiological, chemical, physical)
15. The risk of occurrence (significance) of each hazard is determined (high, medium, or low)
16. Control measures for each hazard are documented
17. Each hazard is categorized as a CCP, CP, CQP, QP
18. The HACCP plan documents corrective and preventive actions for all CCPs
19. There are detailed procedures available for each CCP, that are referenced on the HACCP plan
20. Critical limit descriptions are documented for all CCPs
21. Procedures used to document critical limits are documented for each CCP
22. The HACCP plan contains instruction on monitoring each CCP, including “who monitors”, “where”, “when” and “how”
23. The frequency of monitoring is adequate to assure process control and product safety
24. Procedures for monitoring are correctly documented and available
25. The HACCP plan details corrective actions for all CCPs where monitoring indicates the CCP is outside of the control limits
26. A HACCP plan has been written for the safety of customer’s product
27. The HACCP plan identifies the company, location and manufacturing site
28. Each planned verification activity is itemized with a nominated time interval
29. The person nominated as responsible for the activity
30. Review and approval of the activity
31. Verification procedures include:
• HACCP plan reviews
• Validation of critical limits
• Appropriateness of CCP monitoring
• Review of monitoring and corrective action methods
• Sampling or testing procedures
32. The HACCP plan includes dates of plan preparation, approval, and revision dates
33. The HACCP plan includes a statement on scope and purpose of the HACCP plan.
34. The HACCP plan includes the names and positions of HACCP team members, their level of HACCP skills and experience, the name and title of the HACCP team Leader
35. The HACCP plan includes a product description and intended use
36. Corrective actions include the immediate action to fix the problem, preventive action to prevent reoccurrence, and disposal criteria affected product
37. Corrective actions clearly identify the person responsible for each phase
38. All records identified on the HACCP plan are available for inspection
39. Record are complete for each CCP
40. Historical microbiological testing records are available for inspection
41. All raw material and in-process inspection records are initialed and dated by the person responsible
42. All the records indicate that CCPs are in control
43. Calibration records are available for all measuring devices used to monitor CCPs
44. There is a scheduled frequency for calibration available
45. Verification procedures are available
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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on Sunday, September 20th, 2009 at 6:25 pm and is filed under HACCP audit.
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