HACCP Plan Audit (Principles 1-7)

1. Our HACCP Plan includes all relevant product descriptions, including vendor/producer, ingredients/raw materials, packaging, temperature(s), and preparation description.

2. Our HACCP Plan includes an easy-to-understand process flow chart

3. The process flow chart has been verified for accuracy and completeness against actual operating procedures

4. Additional comments/observations regarding product and process descriptions

5. Our HACCP Plan is based on a hazard analysis performed after prerequisite SSOPs were implemented.

6. The hazard analysis was performed after the most recent ingredient, process, equipment, and/or facility changes.

7. All process steps were evaluated for hazards.

8. For each hazard, the significance/likelihood of occurence was determined by experienced person(s) using product knowledge, epidemiological data, and information in technical literature.

9. For each hazard, the likelihood of exposure and potential consequences were determined by experienced person(s) using product knowledge, epidemiological data, and information in technical literature.

10. For each hazard, preventative measures have been identified and implemented (non-critical and critical control points).

11. Additional comments and observations regarding hazard assessment and analysis

12. For each hazard with a high likelihood of exposure and potential consequences if not controlled, the appropriate step has been made into a critical control point (CCP).

13. Critical Control Points were identified using a HACCP flow chart/decision tree

14. Critical Control Points listed on your HACCP Plan are indeed critical (see Decision Tree)

15. Critical Control Points listed on your HACCP Plan are NOT SSOPs or GMPs.

16. Additional comments and observations regarding Critical Control Point identification

17. Measurable critical limits have been established for each control point.

18. We have documented and filed the sources that led to critical limit decisions.

19. Additional comments and observations regarding control limits

20. A monitoring procedure is included for each CCP on our plan

21. The monitoring plan identfies responsible parties and these employees have been properly trained to monitor and respond to deviations

22. The monitoring plan identfies type (continuous and non-continuous), regularity (periodic or random), and frequency of monitoring

23. The monitoring plan specifies the methods and tools to be used

24. We regularly check our monitoring tools and technology for accuracy and record the results

25. Employees record monitoring results on a log that is stored the appropriate amount of time after testing

26. Additional comments and/or observations regarding monitoring

27. Corrective action(s) are identified and adequately described for each CCP on our Plan

28. Product disposal procedures are identified in the corrective action portion of our plan

29. A procedure for demonstrating the CCP is under control is outlined in the corrective action portion of our plan

30. Corrective actions, including deviations and CCP verifications, are documented by employees

31. Employees are trained in corrective action procedures outlined in our plan

32. Additional comments and/or observations regarding corrective actions

33. HACCP recordkeeping is thorough and accurate

34. Additional comments regarding recordkeeping

35. Our plan outlines our methods for verifying the plan is working (i.e. product testing, instrument calibration, records review, etc.)

36. Our procedure for microbial and/or chemical testing to verify our CCPs was developed by qualified person(s) using product knowledge, epidemiological data, and information in technical literature.

37. Our procedure for microbial and/or chemical testing to verify our CCPs is documented and results are recorded.

38. Additional comments regarding plan verification