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BRC Global Standard for Food Safety: HACCP System Audit Checklist

A specialized audit checklist focusing on the Hazard Analysis and Critical Control Points (HACCP) system within the framework of the BRC Global Standard for Food Safety, ensuring comprehensive evaluation and improvement of food safety management.

BRC Global Standard for Food Safety: HACCP System Audit Checklist

by: audit-now
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About This Checklist

The BRC Global Standard for Food Safety: HACCP System Audit Checklist is an indispensable tool for food and beverage manufacturers committed to maintaining the highest standards of food safety. This specialized checklist focuses on the critical Hazard Analysis and Critical Control Points (HACCP) system, a cornerstone of the BRC Global Standard. By meticulously evaluating the implementation and effectiveness of HACCP principles, this checklist helps organizations identify, assess, and control food safety hazards throughout their production processes. Regular use of this checklist not only ensures compliance with BRC requirements but also strengthens an organization's overall food safety management system, reducing risks and enhancing consumer protection. It serves as a vital resource for internal audits, continuous improvement initiatives, and preparation for formal BRC certification audits.

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Industry

Food and Beverage

Standard

BRC Food Safety Standard

Workspaces

Food Processing Facilities

Occupations

HACCP Coordinator
Food Safety Manager
Quality Assurance Specialist
Production Manager
Internal Auditor
1
Is the HACCP plan available and accessible to the relevant personnel?

Select the status of HACCP plan availability.

To ensure that staff can reference the HACCP plan when needed for compliance and operational procedures.
2
What is the frequency of monitoring critical control points (CCPs)?

Enter the frequency in number of times per day.

To assess if monitoring is conducted at the appropriate intervals as per the HACCP plan.
Min: 1
Target: Daily
Max: 24
3
Are corrective actions documented for deviations from CCPs?

Provide details on the documentation of corrective actions.

To verify that any deviations are properly addressed and recorded to maintain food safety standards.
4
Have all relevant personnel completed HACCP training?

Select the training completion status.

To ensure that staff are trained and knowledgeable about HACCP principles.
5
What findings were noted during the review of HACCP records?

Provide a summary of findings from the HACCP records review.

To document any observations or issues found during the review of the HACCP records.
6
Has validation of critical control points (CCPs) been conducted recently?

Indicate whether CCP validation has been conducted.

To ensure that CCPs are validated to confirm their effectiveness in controlling hazards.
7
What is the date of the last CCP validation?

Enter the date of the last validation.

To track when the last validation occurred and ensure it is within the required timeframe.
8
What are the tolerance limits set for each CCP?

Enter the tolerance limits (unit: degrees Celsius).

To verify that appropriate tolerance limits are established for each CCP in the HACCP plan.
Min: 0
Target: Defined limits
Max: 100
9
What method is used for monitoring each CCP?

Select the monitoring method used.

To ensure that the monitoring methods are appropriate and defined in the HACCP plan.
10
What were the results of the last CCP validation?

Provide a summary of the validation results.

To document the outcomes and any necessary actions from the validation process.
11
What is the current compliance status of the HACCP system?

Select the compliance status.

To assess whether the HACCP system meets the required standards and regulations.
12
How many non-conformance issues have been identified in the last audit?

Enter the number of non-conformance issues.

To quantify the number of non-conformance issues for trend analysis and corrective action planning.
Min: 0
Target: 0
Max: 100
13
What action plan is in place to address any identified non-conformance issues?

Provide details of the action plan.

To ensure there is a documented plan for rectifying non-conformance to maintain food safety.
14
When is the next scheduled compliance review for the HACCP system?

Enter the date of the next compliance review.

To ensure regular reviews are scheduled to maintain compliance with food safety standards.
15
What feedback have stakeholders provided regarding the HACCP system?

Summarize the feedback received from stakeholders.

To gather insights from stakeholders to improve the HACCP system and address any concerns.
16
Have all potential hazards been identified for the HACCP plan?

Select the status of hazard identification.

To ensure comprehensive identification of hazards is part of the HACCP process.
17
How often is the risk assessment conducted for the HACCP plan?

Enter the frequency in number of times per year.

To verify that risk assessments are conducted at appropriate intervals.
Min: 1
Target: Annually
Max: 12
18
What are the key findings from the most recent risk assessment?

Provide a summary of the latest risk assessment findings.

To document findings that may affect food safety and compliance.
19
When was the last risk assessment conducted?

Enter the date of the last risk assessment.

To track the recency of the last risk assessment for compliance and effectiveness.
20
What actions have been taken based on the risk assessment findings?

Summarize the actions taken following the risk assessment.

To ensure that appropriate actions are implemented in response to identified risks.
21
Are the monitoring procedures for each CCP documented?

Select the documentation status of monitoring procedures.

To confirm that monitoring procedures are formally documented for consistency and compliance.
22
What is the frequency of monitoring for each CCP?

Enter the frequency in number of times per day.

To ensure that monitoring is conducted at the defined frequencies set in the HACCP plan.
Min: 1
Target: Multiple times daily
Max: 24
23
Is the monitoring equipment calibrated regularly?

Indicate whether the monitoring equipment is calibrated regularly.

To ensure that monitoring equipment is accurate and reliable for measuring critical parameters.
24
When was the monitoring equipment last calibrated?

Enter the date of the last calibration.

To track the last calibration date and ensure equipment accuracy.
25
What comments or observations were noted during the review of monitoring procedures?

Provide any comments or observations from the monitoring procedure review.

To collect feedback and insights from the review process for continuous improvement.

FAQs

The checklist covers all seven principles of HACCP: hazard analysis, critical control point identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation and record keeping.

While a general BRC checklist covers all aspects of the standard, this HACCP-focused checklist provides a deep dive into the specific requirements and implementation of the HACCP system, allowing for a more thorough assessment of this critical food safety component.

The audit should involve members of the HACCP team, including the HACCP coordinator, quality assurance manager, production managers, and relevant technical experts. It's also beneficial to include cross-functional team members for a comprehensive review.

The HACCP system should be audited at least annually as per BRC requirements. However, more frequent audits, such as quarterly reviews, are recommended to ensure ongoing effectiveness and to address any changes in processes or products.

Yes, the HACCP System Audit Checklist is adaptable to various food and beverage operations, including manufacturing, processing, and packaging. However, the specific hazards and control points will need to be tailored to each operation's unique processes and products.

Benefits of BRC Global Standard for Food Safety: HACCP System Audit Checklist

Ensures thorough implementation of HACCP principles in line with BRC Global Standard

Identifies gaps in hazard analysis and critical control point management

Facilitates continuous improvement of food safety systems

Reduces the risk of food safety incidents and product recalls

Enhances preparedness for BRC certification and surveillance audits