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FSSC 22000 Hazard Analysis and Critical Control Points (HACCP) Audit Checklist

A comprehensive checklist for auditing the implementation and effectiveness of Hazard Analysis and Critical Control Points (HACCP) systems within the FSSC 22000 framework, ensuring a systematic approach to food safety hazard prevention, elimination, or reduction to acceptable levels.

FSSC 22000 Hazard Analysis and Critical Control Points (HACCP) Audit Checklist

by: audit-now
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About This Checklist

The FSSC 22000 Hazard Analysis and Critical Control Points (HACCP) Audit Checklist is an indispensable tool for food and beverage companies committed to maintaining the highest standards of food safety. This checklist focuses on evaluating the effectiveness of HACCP systems within the FSSC 22000 framework. By systematically assessing each step of the HACCP process, from hazard identification to verification procedures, organizations can ensure their food safety management system is robust, compliant, and capable of preventing, eliminating, or reducing food safety hazards to acceptable levels. Regular use of this checklist helps companies maintain consumer trust, meet regulatory requirements, and continuously improve their food safety practices.

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Industry

Food and Beverage

Standard

FSSC 22000 - Food Safety System Certification

Workspaces

Food Processing Facilities

Occupations

HACCP Coordinator
Food Safety Manager
Quality Assurance Auditor
Production Manager
Regulatory Compliance Specialist
1
Is there a documented monitoring frequency for each Critical Control Point (CCP)?
2
What is the critical limit established for each CCP?
Min: 0
Target: 0
Max: 100
3
Are corrective actions documented when a CCP deviation occurs?
4
Describe the last HACCP team review process and findings.
5
List all potential hazards associated with each process step.
6
What is the assessed risk level for each identified hazard?
7
When was the last hazard analysis conducted?
8
Has the staff received training on hazard analysis procedures?
9
Describe the monitoring procedures established for each CCP.
10
What is the frequency of monitoring for each CCP?
Min: 1
Target: 1
Max: 24
11
Who is responsible for monitoring each CCP?
12
Is monitoring data documented for all CCPs?
13
Is there a documented procedure for corrective actions when deviations occur?
14
Provide details of the last corrective action taken.
15
When was the last corrective action implemented?
16
How many deviations from critical limits have been recorded in the past year?
Min: 0
Target: 0
Max: 100
17
Are the verification procedures for the HACCP plan documented?
18
When was the last verification of the HACCP plan conducted?
19
Summarize the findings from the last verification activity.
20
How many verification activities have been conducted in the past year?
Min: 0
Target: 0
Max: 50

FAQs

The checklist primarily focuses on evaluating the implementation and effectiveness of the seven HACCP principles within the FSSC 22000 food safety management system.

While a general FSSC 22000 checklist covers all aspects of the standard, this HACCP-specific checklist delves deeper into hazard analysis, critical control points, monitoring procedures, and verification activities.

The HACCP audit should involve the HACCP team leader, food safety coordinators, quality assurance managers, and relevant production personnel who are knowledgeable about the processes being audited.

HACCP audits should be conducted at least annually, but many companies perform more frequent internal audits (e.g., semi-annually or quarterly) to ensure ongoing effectiveness and compliance.

Key areas include hazard identification and analysis, determination of CCPs, establishment of critical limits, monitoring procedures, corrective actions, verification procedures, and documentation and record-keeping practices.

Benefits of FSSC 22000 Hazard Analysis and Critical Control Points (HACCP) Audit Checklist

Ensures thorough implementation of HACCP principles within FSSC 22000

Identifies potential gaps in hazard analysis and control measures

Enhances the effectiveness of critical control points (CCPs)

Supports continuous improvement of food safety management

Facilitates compliance with international food safety standards