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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?

Please select the compliance status.

To ensure that the HACCP plan meets regulatory documentation requirements.
2
List the critical control points identified in the HACCP plan.

Please provide a list of critical control points.

To verify if critical control points are properly identified.
3
What is the monitoring frequency for each critical control point?

Enter the frequency in hours.

To ensure that monitoring activities are conducted at the specified frequencies.
Min: 1
Target: 1
Max: 24
4
Are corrective actions documented for deviations from critical limits?

Select the documentation status of corrective actions.

To ensure compliance with HACCP requirements for documenting corrective actions.
5
When was the HACCP plan last reviewed?

Select the date of the last review.

To ensure that the HACCP plan is reviewed regularly as per ISO 22000 requirements.

6
Have all employees received training on HACCP principles and practices?

Select the training completion status.

To ensure that staff are adequately trained in HACCP for effective implementation.
7
How many deviation incidents were reported in the last month?

Enter the number of deviation incidents.

To assess the frequency of deviations and the effectiveness of HACCP controls.
Min: 0
Target: 0
Max: 100
8
Provide a summary of root cause analyses conducted for the last three deviations.

Please summarize the findings of the root cause analyses.

To evaluate the effectiveness of corrective actions based on root cause analysis.
9
When is the next scheduled training for HACCP?

Select the date of the next training session.

To ensure ongoing employee education and compliance with HACCP requirements.
10
Is the HACCP plan updated regularly to reflect current practices?

Select the update status of the HACCP plan.

To verify that the HACCP plan remains relevant and effective.

11
Are monitoring records reviewed regularly for accuracy and completeness?

Select the verification status of monitoring records.

To ensure that monitoring records are reliable and fulfill HACCP requirements.
12
How many corrective actions were implemented in the last quarter?

Enter the number of corrective actions implemented.

To assess the responsiveness of the HACCP system to identified issues.
Min: 0
Target: 0
Max: 50
13
Describe the verification procedures used for the HACCP plan.

Please provide a detailed description of the verification procedures.

To ensure that appropriate verification procedures are in place and documented.
14
When was the last verification of the HACCP system conducted?

Select the date of the last verification.

To verify the recency of the last assessment of the HACCP system.
15
Is the HACCP system reviewed at least annually?

Select the review frequency status.

To ensure compliance with the requirement for regular reviews of the HACCP system.

16
Has a risk assessment been completed for all identified hazards?

Select the risk assessment completion status.

To verify that all potential hazards have been assessed for risk.
17
How many high-risk hazards have effective control measures implemented?

Enter the number of high-risk hazards with controls.

To assess the effectiveness of control measures for high-risk hazards.
Min: 0
Target: 0
Max: 100
18
Describe the control measures implemented for identified hazards.

Please provide a detailed description of the control measures.

To ensure that proper control measures are documented for hazard management.
19
When was the last risk assessment conducted?

Select the date of the last risk assessment.

To verify that risk assessments are performed regularly.
20
Are control measures reviewed for effectiveness at least annually?

Select the effectiveness review status.

To ensure that control measures are evaluated regularly for their effectiveness.

21
Are internal audits conducted at least twice a year?

Select the internal audit frequency status.

To ensure that the HACCP system is regularly evaluated for compliance.
22
How many non-conformance reports were issued in the last audit?

Enter the number of non-conformance reports.

To assess the number of issues identified during the most recent audit.
Min: 0
Target: 0
Max: 50
23
Describe the follow-up actions taken for any non-conformances identified.

Please provide a detailed description of follow-up actions.

To ensure proper corrective actions are documented and implemented.
24
When is the next scheduled internal audit?

Select the date of the next scheduled audit.

To ensure that there is a plan in place for future audits.
25
Is the management review of the HACCP system conducted at least annually?

Select the management review frequency status.

To verify that management is actively involved in reviewing HACCP compliance.

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

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