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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)?

Select the compliance status of the CCP monitoring frequency.

To ensure that monitoring is conducted regularly to maintain food safety.
2
What is the critical limit established for each CCP?

Enter the critical limit for the CCP.

To verify that critical limits are defined to prevent food safety hazards.
Min: 0
Target: 0
Max: 100
3
Are corrective actions documented when a CCP deviation occurs?

Indicate whether corrective actions are documented.

To ensure proper responses are in place for deviations to maintain safety.
4
Describe the last HACCP team review process and findings.

Provide details of the last HACCP team review.

To assess the effectiveness of the HACCP system and any improvements needed.
5
List all potential hazards associated with each process step.

Provide a detailed list of identified hazards.

To ensure thorough identification of hazards that could affect food safety.
6
What is the assessed risk level for each identified hazard?

Select the risk assessment level for each hazard.

To evaluate the severity and likelihood of hazards impacting food safety.
7
When was the last hazard analysis conducted?

Enter the date of the last hazard analysis.

To verify the currency of the hazard analysis in the HACCP plan.
8
Has the staff received training on hazard analysis procedures?

Indicate whether staff have received the necessary training.

To ensure that staff are knowledgeable about identifying and managing hazards.
9
Describe the monitoring procedures established for each CCP.

Provide a detailed description of the monitoring procedures.

To ensure that clear and effective monitoring procedures are in place for food safety.
10
What is the frequency of monitoring for each CCP?

Enter the monitoring frequency in hours.

To verify that monitoring is performed at appropriate intervals to ensure food safety.
Min: 1
Target: 1
Max: 24
11
Who is responsible for monitoring each CCP?

Select the responsible party for monitoring.

To ensure accountability in the monitoring process.
12
Is monitoring data documented for all CCPs?

Indicate whether monitoring data is documented.

To ensure that there is a reliable record of monitoring activities for compliance.
13
Is there a documented procedure for corrective actions when deviations occur?

Indicate whether a corrective actions procedure is available.

To ensure that there are clear guidelines for responding to deviations from critical limits.
14
Provide details of the last corrective action taken.

Describe the last corrective action taken in response to a CCP deviation.

To assess the effectiveness of corrective actions and ensure proper implementation.
15
When was the last corrective action implemented?

Enter the date when the last corrective action was implemented.

To verify the timeliness of corrective actions in response to deviations.
16
How many deviations from critical limits have been recorded in the past year?

Enter the total number of deviations recorded.

To evaluate the number of incidents and the effectiveness of monitoring and corrective actions.
Min: 0
Target: 0
Max: 100
17
Are the verification procedures for the HACCP plan documented?

Indicate whether verification procedures are documented.

To ensure that there is a clear process for verifying the effectiveness of the HACCP plan.
18
When was the last verification of the HACCP plan conducted?

Enter the date of the last verification.

To confirm that verification activities are performed regularly to maintain food safety.
19
Summarize the findings from the last verification activity.

Provide a summary of the findings from the last verification.

To assess the outcomes of the verification process and identify areas for improvement.
20
How many verification activities have been conducted in the past year?

Enter the total number of verification activities conducted.

To evaluate the frequency of verification activities, which is important for maintaining compliance.
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