RSS

Tag Archives: haccp

Core HACCP Assessment Audit Checklist

The Core HACCP assessment audit checklist represents a compilation of commonly used audit questions for HACCP certification. It does not represent a comprehensive checklist or a checklist, which is currently in use. It intends to show how a haccp audit checklist may look and the sort of questions and activities, which may lead to an effective food assessment.

Following are the HACCP principles and primary audit checklist used for those food safety certification principles:

HACCP Preparation –

  • What evidence is there of management commitment to HACCP use?

HACCP Team

  • Who was on the team?
  • Are all appropriate disciplines represented?
  • What is the likely knowledge level of the individuals? (Evidence of training, qualifications, experience etc.)
  • Has external expertise been sought where necessary?
  • What is the decision making leverage of the HACCP team leader?

HACCP System

  • How does the system fit with the overall food safety control programme?
  • Does the company have a food safety policy?
  • Has the scope been clearly defined?
  • How is the system structured?

Principle 1: “Conduct a hazard analysis “

  • Has the product been properly described?
  • Are intrinsic control measures identified?
  • Is the process flow diagrammed (PFD) comprehensive?
  • How was the PFD verified for accuracy and by whom?
  • Are all raw materials and process/storage activities included in the flow diagrammed? (Rework can be included as an ingredient.)
  • Have all activities been included?
  • Is the PFD correct?
  • Have changes been made since the PFD was drawn up?
  • How does the HACCP Team get notified of changes to the process or product parameters?
  • How were the changes recorded and approved?
  • Were any changes discussed with HACCP Team before implementation?
  • Are there rework opportunities and have they been included?
  • How was the hazard analysis conducted?
  • Were only significant hazards identified?
  • Have all raw materials (including rework) been included?
  • Have all process steps been considered?
  • Have the hazards been specifically identified by type/source or have they been generalized?
  • How did the team assess the likelihood of occurrence?
  • What information sources were utilized?
  • Have appropriate control measures (CMs) been identified for each hazard?
  • Will the CMs control the hazards and how was this validated?
  • Are all the CMs in place at the plant level?

Principle 2:  “Determine the Critical Control Points (CCPs)”

  • How were the CCPs identified?
  • By expert judgement?
  • By the use of a decision tree? (Has the decision tree been used correctly?)
  • By the use of consultants?
  • Have all necessary CCPs been identified?
  • Did each identified hazard undergo a systematic consideration?
  • How are the hazards, which are not controlled by CCPs addressed?

Principle 3: “Establish critical limits”

  • How were the critical limits established?
  • Is there evidence (experimental data, literature references etc.)?
  • What validation exists to confirm that the critical limits control the identified hazards?
  • Have critical limits been established for each CCP?
  • How do they differ from operational limits?

Principle 4:  “Establish a system to monitor the control of the CCP

  • Have realistic monitoring schedules been established?
  • Do they cover all CCPs?
  • Has the reliability of monitoring procedures been assessed where appropriate?
  • What is the status of monitoring equipment?
  • Is it evidenced as being in place and calibrated appropriately?
  • Are the CCP log sheets being used at all CCPs?
  • Have CCP log sheets been filled out correctly?
  • Is there any evidence that procedures are not being followed consistently?
  • Does the frequency of monitoring adequately confirm control?
  • Are the sampling plans statistically valid?
  • Are statistical process control records being used to demonstrate that the process is in control on a day-to-day basis?
  • Check that records agree with stated activities.
  • Are monitoring personnel and their deputies properly identified and trained?
  • How was the training undertaken?
  • Are the monitoring records being reviewed by designated appropriate reviewers?

Principle 5: “Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

  • Have the corrective actions been properly defined such that control is regained?
  • What evidence is there to demonstrate that this is being done in the event of a CCP deviation?
  • Has corrective action been recorded and how is the effectiveness being verified?
  • How has the authority for corrective action been assigned?
  • How is non-conforming product controlled and is this clearly recorded?
  • Are there clear disposition actions listed?

Principle 6: “Establish procedures for verification to confirm that the HACCP system is working effectively”

  • Have verification procedures been clearly and appropriately established?
  • How are these procedures communicated through the business?
  • Have responsibilities for verification procedures been allocated?
  • Are they being carried out effectively?
  • Are all CCPs covered by the verification programme?
  • Is the information on the HACCP Control Chart up to date?
  • Is there a formal system to trigger amendments?
  • Are control parameters being achieved?
  • Have process capability studies been carried out?
  • How is the data from HACCP being used to improve the system?
  • How is consumer complaint data being used within the verification system?
  • Is there a regular review of CCP failure and product dispositions?
  • Are prerequisite support systems included within the verification programme?

Principle 7:  “Establish documentation concerning all procedures and records appropriate to these Principles and their application

  • What format is being used to document the system?
  • Does the documentation cover all of the HACCP system operation?
  • How is the documentation controlled with regard to update and issue etc.?
  • Are the records accessible?
  • Are the HACCP records clearly identified by unique reference numbers?
  • Are all documents accurate and current?
  • Are verification procedures documented?
  • How is change control managed?

Visit Globalmanagergroup.com‘s E-shop for more ISO Audit Checklists.

 

Tags: , , , , , , , , , ,

7 Key Principles of HACCP to Control Food Hazards

In 1998, the U.S. Department of Agriculture has established HACCP for meat and poultry processing plants, as well. Most of these establishments were required to start using HACCP by January 1999. Very small plants had until Jan. 25, 2000 (USDA regulates meat and poultry; FDA all other foods).

FDA now is considering developing regulations that would establish HACCP as the food safety standard throughout other areas of the food industry, including both domestic and imported food products. To help determine the degree to which such regulations would be feasible, the agency is conducting pilot HACCP programs with volunteer food companies. The programs have involved cheese, frozen dough, breakfast cereals, salad dressing, bread, flour and other products.

HACCP has been endorsed by the National Academy of Sciences, the Codex Alimentarius Commission (an international food standard-setting organization), and the National Advisory Committee on Microbiological Criteria for Foods. A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada.

7 Key Principles of HACCP to Control Food Hazards

  • Analyze hazards: Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
  • Identify critical control points: These are points in a food’s production from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
  • Establish preventive measures with critical limits for each control point– For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
  • Establish procedures to monitor the critical control points– Such procedures might include determining how and by whom cooking time and temperature should be monitored.
  • Establish corrective actions: Corrective action to be taken when monitoring shows that a critical limit has not been met- for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
  • Establish procedures to verify that the system is working properly– for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
  • Establish effective record to keeping document of the HACCP system– This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.

Need for HACCP

New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. For example, between 1973 and 1988, bacteria not previously recognized as important causes of food-borne illness–such as Escherichia coli O157:H7 and Salmonella enteritis became more widespread.

There also is increasing public health concern about chemical contamination of food: for example, the effects of lead in food on the nervous system.

Another important factor is that the size of the food industry and the diversity of products and processes have grown tremendously–in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, FDA and state and local agencies have the same limited level of resources to ensure food safety.

The need for HACCP in the United States, particularly in the seafood and juice industries, is further fueled by the growing trend in international trade for worldwide equivalence of food products and the Codex Alimentarious Commission’s adoption of HACCP as the international standard for food safety.

Global Manager Group is leading ISO 22000 consultant and food certification consultancy company. They offers ready to use iso 22000 training presentation, haccp training and iso 22000 documents which are most proven ISO documents in USA, UK and globally as ready reference tool for ISO 22000:2005 certification.

Read more about ISO Certification.

 

Tags: , , , , , , , ,

Core HACCP Assessment Checklist and HACCP Training

The HACCP Assessment checklist on the following pages represents a compilation of commonly used questions. It does not represent a comprehensive checklist or a checklist, which is currently in use. It intends to show how a list may look and the sort of questions and activities, which may lead to an effective assessment.

HACCP Preparation
What evidence is there of management commitment to HACCP use?

HACCP Team

  • Who was on the team?
  • Are all appropriate disciplines represented?
  • What is the likely knowledge level of the individuals? (Evidence of training, qualifications, experience etc.)
  • Has external expertise been sought where necessary?
  • What is the decision making leverage of the HACCP team leader?

ISO 22000 training – HACCP Checklist

  • How does the system fit with the overall food safety control programme?
  • Does the company have a food safety policy?
  • Has the scope been clearly defined?
  • How is the system structured?

Principle 1 : “Conduct a hazard analysis”

* Has the product been properly described?

  • Are intrinsic control measures identified?

* Is the process flow diagrammed (PFD) comprehensive?

  • How was the PFD verified for accuracy and by whom?
  • Are all raw materials and process/storage activities included in the flow diagrammed? (Rework can be included as an ingredient.)
  • Have all activities been included?
  • Is the PFD correct?
  • Have changes been made since the PFD was drawn up?
  • How does the HACCP Team get notified of changes to the process or product parameters?
  • How were the changes recorded and approved?
  • Were any changes discussed with HACCP Team before implementation?
  • Are there rework opportunities and have they been included?

* How was the hazard analysis conducted?

  • Were only significant hazards identified?
  • Have all raw materials (including rework) been included?
  • Have all process steps been considered?
  • Have the hazards been specifically identified by type/source or have they been generalized?
  • How did the team assess the likelihood of occurrence?
  • What information sources were utilized?

* Have appropriate control measures (CMs) been identified for each hazard?

  • Will the CMs control the hazards and how was this validated?
  • Are all the CMs in place at the plant level?

Principle 2 : “Determine the Critical Control Points (CCPs)”

* How were the CCPs identified?

  • By expert judgement?
  • By the use of a decision tree? (Has the decision tree been used correctly?)
  • By the use of consultants?
  • Have all necessary CCPs been identified?
  • Did each identified hazard undergo a systematic consideration?
  • How are the hazards, which are not controlled by CCPs addressed?

Principle 3 :  “Establish critical limits”

  • How were the critical limits established?
  • Is there evidence (experimental data, literature references etc.)?
  • What validation exists to confirm that the critical limits control the identified hazards?
  • Have critical limits been established for each CCP?
  • How do they differ from operational limits?

Principle 4 :  “Establish a system to monitor the control of the CCP”

* Have realistic monitoring schedules been established?

  • Do they cover all CCPs?
  • Has the reliability of monitoring procedures been assessed where appropriate?
  • What is the status of monitoring equipment?
  • Is it evidenced as being in place and calibrated appropriately?
  • Are the CCP log sheets being used at all CCPs?
  • Have CCP log sheets been filled out correctly?
  • Is there any evidence that procedures are not being followed consistently?
  • Does the frequency of monitoring adequately confirm control?
  • Are the sampling plans statistically valid?
  • Are statistical process control records being used to demonstrate that the process is in control on a day-to-day basis?
  • Check that records agree with stated activities.

*  Are monitoring personnel and their deputies properly identified and haccp trained?

  • How was the HACCP training undertaken?
  • Are the monitoring records being reviewed by designated appropriate reviewers?

Principle 5 :  “Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control”

  • Have the corrective actions been properly defined such that control is regained?
  • What evidence is there to demonstrate that this is being done in the event of a CCP deviation?
  • Has corrective action been recorded and how is the effectiveness being verified?
  • How has the authority for corrective action been assigned?
  • How is non-conforming product controlled and is this clearly recorded?
  • Are there clear disposition actions listed?

Principle 6 :  “Establish procedures for verification to confirm that the iso 22000 HACCP system is working effectively”

  • Have verification procedures been clearly and appropriately established?
  • How are these procedures communicated through the business?
  • Have responsibilities for verification procedures been allocated?
  • Are they being carried out effectively?
  • Are all CCPs covered by the verification programme?
  • Is the information on the HACCP Control Chart up to date?
  • Is there a formal system to trigger amendments?
  • Are control parameters being achieved?
  • Have process capability studies been carried out?
  • How is the data from HACCP being used to improve the system?
  • How is consumer complaint data being used within the verification system?
  • Is there a regular review of CCP failure and product dispositions?
  • Are prerequisite support systems included within the verification programme?

Principle 7 :  “Establish documentation concerning all procedures and records appropriate to these Principles and their application”

  • What format is being used to document the system?
  • Does the iso documentation cover all of the HACCP system operation?
  • How is the documentation controlled with regard to update and issue etc.?
  • Are the records accessible?
  • Are the HACCP records clearly identified by unique reference numbers?
  • Are all documents accurate and current?
  • Are verification procedures documented?
  • How is change control managed?

Read about global brc standards and its benefits.

 

Tags: , , , ,