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HACCP Plan Implementation Audit Checklist

A detailed checklist for auditing the implementation of HACCP plans in food and beverage production facilities, ensuring compliance with ISO 22000 standards and effective food safety management.

HACCP Plan Implementation Audit Checklist

by: audit-now
4.1

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About This Checklist

The HACCP (Hazard Analysis and Critical Control Points) Plan Implementation Audit Checklist is a crucial tool for food and beverage industry professionals to ensure the effective implementation of food safety management systems. This comprehensive checklist helps organizations verify that their HACCP plans are properly executed, monitored, and maintained throughout the production process. By systematically evaluating critical control points, monitoring procedures, and corrective actions, this checklist enables businesses to identify potential food safety hazards, minimize risks, and maintain compliance with industry standards and regulations.

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Industry

Food and Beverage

Standard

ISO 22000 - Food Safety Management Systems

Workspaces

Food Manufacturing Plants

Occupations

HACCP Coordinator
Food Safety Manager
Quality Assurance Specialist
Production Manager
Regulatory Compliance Officer
1
Is the HACCP plan documented and maintained according to ISO 22000 standards?
2
List the critical control points identified in the HACCP plan.
3
What is the monitoring frequency for each critical control point?
Min: 1
Target: 1
Max: 24
4
Are corrective actions documented for deviations from critical limits?
5
When was the HACCP plan last reviewed?
6
Have all employees received training on HACCP principles and practices?
7
How many deviation incidents were reported in the last month?
Min: 0
Target: 0
Max: 100
8
Provide a summary of root cause analyses conducted for the last three deviations.
9
When is the next scheduled training for HACCP?
10
Is the HACCP plan updated regularly to reflect current practices?
11
Are monitoring records reviewed regularly for accuracy and completeness?
12
How many corrective actions were implemented in the last quarter?
Min: 0
Target: 0
Max: 50
13
Describe the verification procedures used for the HACCP plan.
14
When was the last verification of the HACCP system conducted?
15
Is the HACCP system reviewed at least annually?
16
Has a risk assessment been completed for all identified hazards?
17
How many high-risk hazards have effective control measures implemented?
Min: 0
Target: 0
Max: 100
18
Describe the control measures implemented for identified hazards.
19
When was the last risk assessment conducted?
20
Are control measures reviewed for effectiveness at least annually?
21
Are internal audits conducted at least twice a year?
22
How many non-conformance reports were issued in the last audit?
Min: 0
Target: 0
Max: 50
23
Describe the follow-up actions taken for any non-conformances identified.
24
When is the next scheduled internal audit?
25
Is the management review of the HACCP system conducted at least annually?

FAQs

The checklist covers areas such as prerequisite programs, hazard analysis, critical control point identification, critical limits, monitoring procedures, corrective actions, verification activities, and record-keeping practices.

The main purpose is to verify that HACCP principles are correctly implemented and maintained throughout the food production process, ensuring food safety and regulatory compliance.

HACCP implementation audits should be conducted at least annually, with more frequent internal audits recommended to ensure ongoing compliance and effectiveness of the HACCP system.

This checklist should be used by HACCP team leaders, food safety coordinators, quality assurance managers, and internal or external auditors responsible for verifying HACCP system implementation.

This checklist contributes to food safety by ensuring that HACCP plans are effectively implemented, helping to prevent, eliminate, or reduce food safety hazards to acceptable levels throughout the production process.

Benefits of HACCP Plan Implementation Audit Checklist

Ensures proper implementation and maintenance of HACCP principles

Identifies gaps in food safety control measures

Facilitates continuous improvement of food safety practices

Helps prevent foodborne illness outbreaks and product recalls

Demonstrates due diligence in food safety management to stakeholders