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

Workspaces

Food Processing Facility

Occupations

HACCP Coordinator
Food Safety Manager
Quality Assurance Auditor
Production Manager
Regulatory Compliance Specialist

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