HACCP Checklist
Food Safety Requirements
1. Purpose and Scope
HACCP Scope
Has a HACCP scope been defined?
HACCP Purpose
Has the purpose of the HACCP plan been defined?
3. General Requirements
HACCP Requirements
Are there adequate instructions developed? Such as:
- Management Plans
- HACCP plans
- Standards or procedures
Need a Quick Quote?
Request an obligation free quote today, tailored specifically to your business’ certification needs and industry.
Get Your Free ISO Checklist
Training Sessions
Contact Us
4. Management Systems
Food Safety Responsibilities
Is there a current organisational chart and position descriptions for all those activities that impact on Food Safety?
Have responsibilities and authorities been communicated?
Consistency to Standard
Is the HACCP plan consistent with CODEX Alimentarius Principles and Application (Compass Assurance Services HACCP – Food Safety CAS:2015)
Food Safety Awareness
Are there procedures in place to keep the organization informed of relevant food safety issues including regulations, legislation, and scientific/technical developments?
Support Programs
Are Support programs documented?
Food Safety Awareness
Are processes in place to ensure the organisation is kept informed of food safety issues such as:
- Food regulations
- Legislative, scientific, and technical developments relevant to the organisation?
System Review
Are system procedures such as HACCP plans reviewed and updated on a regular basis and are documents controlled effectively?
What is the frequency of reviews?
Flow Diagram
Are there documented process flow diagrams for relevant processes and within these are critical Control Points / quality Control points (CCP’s/QCP’s) identified as appropriate?
Verification
Has the organisation developed a verification system for its HACCP plan? This could take the form of Internal Audits or sampling and analysis programs.
Product Description & Intended Use
Has the organisation developed a verification system for its HACCP plan? This could take the form of Internal Audits or sampling and analysis programs.
Product Label
Has the finished product label been completed using up to date information?
Can label claims be justified?
Hazard Analysis & Critical Control Points
Hazard Analysis
Has a Hazard Analysis been undertaken for each process step identified in the flow diagram (4.2.2) which considers food safety and quality and any potential contamination from:
- Chemical
- Or biological sources
- Physical
Critical Control Points
Have all Critical Control Points (CCP’s) been identified and recorded? Note not all systems have critical control points.
Monitoring
Are there monitoring procedures in place for any identified CCPs?
Are records kept of the monitoring activity related to CCP’s
Calibrating
Have all instruments used for monitoring CCPs been calibrated?
Are records of calibration maintained?
Verification
Has the organisation developed a verification system for its HACCP plan? This could take the form of internal audits or sampling and analysis programs.
Are records maintained?
Do verification activities demonstrate that the HACCP program is effective? This may include product microbiological analysis and shelf life testing.
Hazard Significance & Likelihood
Has the significance of hazards been identified including likelihood?
Customer Complaints
Is there a customer complaints management system, and has a verification system been developed for the HACCP plan to demonstrate its effectiveness?
Critical Limits
Have critical limit(s) been developed for all CCPs?
Are they measurable?
CCP Monitoring Requirements
Do monitoring procedures specify:
- What
- When
- How
- Where
- And who undertakes the monitoring?
Corrective Actions
Are there documented corrective actions for each CCP?
Does the organisation maintain records of corrective actions undertaken?
Records
 Is there a system in place to retain relevant documentation regarding food safety within the organisation?
Training Needs
Training Needs
Is there evidence that persons undertaking and or supervising food handling operations have knowledge and skills in food safety and food hygiene?
Where applicable, is there a system in place that identifies training needs for general staff and appropriate resources allocated to support the HACCP plan?
Training Records
Are training records available?
Conditions Necessary to Maintain a Hygienic Environment
Food Safe Environment
Is there a procedure for managing the work environment, rework, and waste?
Stock Rotation
Is there a stock rotation procedure in place – First in First Out (FIFO)
Foreign Object Control
Is there a procedure that controls or eliminates the likelihood of contamination with foreign objects including wood and or glass within the organisation?
Cleaning Program
Is there a cleaning program that identifies and includes:
- Areas that require cleaning, equipment, between batch cleaning, frequency, chemicals used and person responsible.
- Information documented for methods if cleaning and if the cleaning is effective?
- Are Safety Data Sheets (SDS) available for cleaning chemicals?
- Is there a cleaning schedule and are records maintained?
Equipment Maintenance
Is there a cleaning program that identifies and includes:
- Is building infrastructure, fixtures and fittings fit for purpose?
- Is equipment used for manufacture verified for its accuracy when necessary?
Environmental, Water and Ice Monitoring
Is the environment suitable for the activities conducted, including the water supply?
Hygiene Policy
Is there a documented staff hygiene policy / procedure which covers the following:
- Staff hygiene, including
- Jewellery Policy
- hand washing
- Food consumption in product handling area, smoking restrictions
- Health of food handlers (food borne disease reporting)
- PPE requirements
Allergen Management
Have allergen hazards and controls been considered in the Hazard Risk Assessment or Food Safety Program?
Have periodic tests been conducted to verify allergen claims.
Pest Management
Has the organisation developed and implemented a Pest Management System?
Does the program include chemicals used, Insect, Bait Map, and in-house controls (Strip curtains, air pressure)?
Are records maintained for SDS’s and appropriate qualifications for service providers and reports of pest control services, including pest activities and recommendations?
Inputs
Raw Materials
Is there a documented risk assessment for raw materials (including primary packaging)?
Supplier Approval
Is there a method for approving suppliers?
Have the criteria for selection and evaluation of suppliers been established?
Are changes to finished product labels and allergen declarations considered?
Purchase Materials
Has the organisation developed a system to inspect and verify purchased materials ensuring they meet specified requirements? Such as:
- Physical Inspection
- Receiving Certificates of Analysis (COA) etc
Supplier Review
Are suppliers reviewed on an ongoing basis and are records kept?
Product Identification & Traceability
Product Identification
Is there a procedure detailing how products are identified and traced at all stages of the process?
Product Recall
Are there recall procedures appropriate to the organisation’s activities?
- Physical Inspection
- Receiving Certificates of Analysis (COA) etc
Corrective Actions
Supplier & Internal Issues
Is there a procedure detailing how nonconformity is dealt with?
This could include supplier issues, product nonconformance, operational faults, system failure?
Customer and Consumer Complaints
Is there a procedure to investigate customer and consumer complaints?
Have your own interactive Checklist
What is HACCP Food Safety Certification?
HACCP is a tool that focuses on prevention rather than relying on end-product testing. HACCP can be applied through the food chain from primary production to final consumption and its implementation is guided by scientific evidence of risks to human health.
Why do I need HACCP Food Certification?
This capability is reviewed by an independent third party prior to any certifications being issued. This is where the value in the HACCP certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.
What are the benefits of getting HACCP certified?
This is where the value in the HACCP certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.
How can I get certified?
Getting a HACCP certification is a lot easier than you might think, We take you through the easy audit process from your initial enquiry to the final certification decision.
HACCP Certification Throughout Australia
Compass Assurance Services have offices and staff located throughout Australia including Brisbane, Melbourne, Perth, Adelaide, and Sydney.
Want to speak to someone?
Contact Us
Contact us and speak to one of our helpful team about your ISO certification needs. We can offer certification to smaller, niche standards and to other non-accredited (non ISO) standards as well.
Request a Quote
Request an obligation free quote today, tailored specifically to your business’ certification needs and industry.
