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

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

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

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

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?