1. Management Responsibility
1.1 Is there evidence to show management commitment to Food
Safety system application?
2. Resource Management.
2. PRODUCT SPECIFICATION
2.2* Does the specification include safety information (such as PH, aw,
etc.)?
2.8 Does the specification include shelf life and storage conditions?
3.3 Have changes been made since the process flow diagram was
established?
3.4 How does the HACCP team get notified of changes to the process
or product parameters?
3.7 Has the process flow diagram been verified on-site for the
compliance with the actual operation?
6. CRITICAL LIMITS
6.1* Have critical limits been established for each CCP?
6.1.2* What validation exists to confirm that the critical limits can
prevent possible occurrence of hazards?
6.2 How does the organisation differentiate the critical limits from
operational limits?
8.3 Has the responsibility and authority for corrective action been
defined?
8.6 Has corrective action been recorded and how is the effectiveness
verified?
9.3 Are the methods and frequency sufficient to ensure that the
system is working correctly, effectively and complies with
relevant regulations?
9.4 How did the organisation conduct the initial validation of HACCP
plan?
9.5 Do the procedures include review of records?
9.11 How is the data from verification being used to improve the
HACCP system?
10.6 How does the organisation control document changes? Are all
documents current?
10.9 Has the documentation and record control system been set up in
consideration of the size and nature of the organization?
12.8 How did the organisation ensure all affected product was
identified and recalled?
14.4 What actions did the organisation take when the procedures were
violated?
14.1.1 Has the organisation tested water quality, how often and by
whom?
14.1.2 Does the organisation use mains, well or bore hole water?
What is the status of the environment?
14.2.4 Are there adequate cleaning facilities in place and are the
facilities in good condition?
14.2.5 Have the results of cleaning been monitored and verified for
effectiveness?
(e.g. microbiological analysis)
14.3.2 Have the equipment and facilities in different risk areas been
properly separated?
14.4.3 Does the organisation have adequate toilet facilities and is the
condition acceptable?
14.5 Protection of Food, Food Packaging Material, and Food
Contact Surfaces from Adulteration
14.5.1 Are packaging materials stored in good condition?
14.6.6 Have the personnel been trained in the safe handling and use
of such materials?
14.8.2 Are rodent, bird and insect prevention facilities suitable and
appropriate?
14.8.4 How does the organisation ensure all pests are being controlled
effectively?
15.3 Have the audit purpose, criteria, scope and methods been
defined?
15.4 How does the organisation ensure that the program covers all
aspects of HACCP system?
15.9 Is the audit data utilised for improvement of the HACCP system?