HACCP Checklist
Food Safety
HACCP Purpose
Is there a relevant HACCP plan?
HACCP Requirements
Are adequate instructions developed, which may take the form of management plans, HACCP plans, standards, or procedures?
Management Systems
Food Safety Responsibilities
Is there a current organisational chart and position description for all those activities that impact on food safety?
Have responsibilities and authorities been communicated?
System Review
Are system procedures such as HACCP plans reviewed and updated on a regular basis and are these documents controlled effectively?
What is the frequency of reviews?
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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?
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?
Hazard Analysis & Critical Control Points
Hazard Analysis
Has a hazard analysis been done for each process step to identify potential contamination from chemical, physical, and biological sources?
Monitoring
Are monitoring procedures in place for identified CCPs/QCPs, specifying what, when, how, where, and who undertakes monitoring?
Corrective Action Records
Are corrective action records maintained, and is there a system in place to communicate corrective actions in response to complaints?
Hazard Significance & Likelihood
Have the significance and likelihood of hazards been identified, and are records kept of monitoring activity related to CCPs/QCPs and instrument calibration?
Customer Complaints
Is there a customer complaints management system, and has a verification system been developed for the HACCP plan to demonstrate its effectiveness?
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.
Training
Are HACCP training records maintained for at least one member of the organization?
Is there a system to identify and allocate resources for training needs of general staff where applicable?
Conditions Necessary to Maintain a Hygienic Environment
Work in Progress
Is there a procedure for work in progress (WIP), rework and waste?
Stock Rotation
Is there a stock rotation procedure in place – First in First Out (FIFO)
Wood & Glass Procedure
Is there a procedure that controls or eliminates the likelihood of contamination with wood and or glass within the organisation?
Cleaning Program
Is there a cleaning program with a schedule and records maintained, including MSDS for cleaning chemicals?
Water & Ice Monitoring
Are there water and ice quality monitoring and verification activities carried out when applicable?
Hygiene Policy
Is there a staff hygiene policy/procedure covering cleanliness, returning to work, hygiene checks, and allergen management?
Allergen Management
Is there an allergen management program implemented and are staff trained?
Pest Management
Are records maintained for MSDS’s and qualifications for service providers and reports of pest control services?
Inputs
Raw Materials
Do you have documented risk assessment for raw materials (including primary packaging)
Supplier Approval
Is there a method for approving suppliers?
Do you have an established criteria for selection and evaluation of suppliers
Purchase Materials
Do you have documented risk assessment for raw materials (including primary packaging)?
Is there physical inspection and receiving Certificates of Analysis (COA) etc?
Supplier Review
Are suppliers reviewed on an ongoing basis and are records kept?
Product Identification & Traceability
Is there a procedure detailing how products are identified and traced at all stages of the process?
Do you have product recall procedures?
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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 America
Compass Assurance Services is able to certify businesses throughout America
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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.
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