Cool rooms audit checklist HACCP audit checklist of Cool rooms include questions as follows 1. Chemicals are clearly labeled & stored away from food ingredients to prevent contamination and their being mistaken for food ingredients 2. Vermin baits are readily identifiable and not likely to contaminate food 3. The cool room is clean and free from objectionable odors. 4. The cool room is in a state of good repair 5. The cool room is free from vermin and other animals 6. Food is stored in a way that will prevent cross contamination 7. Finished products are covered / enclosed to prevent contamination by insects, dust or foreign matter 8. Finished products are (and the pallets on which they lie) are stored at least 750 mm above the floor, or have a barrier which prevents access to the food 9. Food containers are used to store food, not cleaning chemicals, rubbish, screws, nuts, etc. What is Raw materials warehouse audit checklist? Raw materials warehouse audit checklist HACCP audit checklist of raw materials warehouse include questions as follows: 1. Shelves that form part of a shelving unit are at least 150 mm above the floor 2. Materials are stacked a minimum 43 mm from the wall to provide access for inspection, cleaning, and vermin control 3. Food containers are used to store food, not cleaning chemicals, rubbish, screws, nuts, etc. 4. Ingredient bins and containers are cleaned periodically to prevent insect infestations and microbial growth 5. The warehouse is free from vermin and other animals 6. Food is stored in a way that will prevent cross contamination 7. Dirty or broken pallets are not used 8. Chemicals are clearly labeled & stored away from food ingredients to prevent contamination and their being mistaken for food ingredients 9. Vermin baits are readily identifiable and not likely to contaminate food 10. The warehouse is clean and free from objectionable odors. 11. The warehouse is in a state of good repair 12. Raw materials are inspected before unloading 13. Raw materials (food and packaging) are covered / enclosed to prevent contamination by insects, dust or foreign matter Document review of HACCP 1. 2. The product description contains the method of preservation of the product 3. The product description describes the inner and outer packaging for the product 4. The product description contains the storage conditions and method of distribution 5. The product description specifies the shelf life of the product 6. The product description contains specific labeling requirements 7. The product description describes handling and storage instructions for the end-user 8. The HACCP plan includes a raw material list or ingredient list, including names and available specification number 9. The ingredient list contains information on any applicable preservation used 10. The ingredient list defines packaging types for raw ingredients 11. The HACCP plan includes an appropriate flow diagram of the process to produce the identified products 12. The process flow diagram includes all identifiable steps 13. The HACCP plan includes a hazard analysis of all potential hazards associated with each raw material, ingredient, process step, and process input 14. Each hazard is identified as to its classification (microbiological, chemical, physical) 15. The risk of occurrence (significance) of each hazard is determined (high, medium, or low) 16. Control measures for each hazard are documented 17. Each hazard is categorized as a CCP, CP, CQP, QP 18. The HACCP plan documents corrective and preventive actions for all CCPs 19. There are detailed procedures available for each CCP, that are referenced on the HACCP plan 20. Critical limit descriptions are documented for all CCPs 21. Procedures used to document critical limits are documented for each CCP 22. The HACCP plan contains instruction on monitoring each CCP, including “who monitors”, “where”, “when” and “how” 23. The frequency of monitoring is adequate to assure process control and product safety 24. Procedures for monitoring are correctly documented and available 25. The HACCP plan details corrective actions for all CCPs where monitoring indicates the CCP is outside of the control limits 26. A HACCP plan has been written for the safety of customer’s product 27. The HACCP plan identifies the company, location and manufacturing site 28. Each planned verification activity is itemized with a nominated time interval 29. The person nominated as responsible for the activity 30. Review and approval of the activity
31. Verification procedures include: • HACCP plan reviews • Validation of critical limits • Appropriateness of CCP monitoring • Review of monitoring and corrective action methods • Sampling or testing procedures 32. The HACCP plan includes dates of plan preparation, approval, and revision dates 33. The HACCP plan includes a statement on scope and purpose of the HACCP plan. 34. The HACCP plan includes the names and positions of HACCP team members, their level of HACCP skills and experience, the name and title of the HACCP team Leader 35. The HACCP plan includes a product description and intended use 36. Corrective actions include the immediate action to fix the problem, preventive action to prevent reoccurrence, and disposal criteria affected product 37. Corrective actions clearly identify the person responsible for each phase 38. All records identified on the HACCP plan are available for inspection 39. Record are complete for each CCP 40. Historical microbiological testing records are available for inspection 41. All raw material and in-process inspection records are initialed and dated by the person responsible 42. All the records indicate that CCPs are in control 43. Calibration records are available for all measuring devices used to monitor CCPs 44. There is a scheduled frequency for calibration available 45. Verification procedures are available Finished product warehouse checklist HACCP audit checklist of Finished product warehouse include questions as follows 1. Materials are stacked a minimum 43 mm from the wall to provide access for inspection, cleaning, and vermin control 2. Food containers are used to store food, not cleaning chemicals, rubbish, screws, nuts, etc. 3. Chemicals are clearly labeled & stored away from food ingredients to prevent contamination and their being mistaken for food ingredients 4. Vermin baits are readily identifiable and not likely to contaminate food 5. The warehouse is clean and free from objectionable odors. 6. The warehouse is in a state of good repair 7. The warehouse is free from vermin and other animals 8. Food is stored in a way that will prevent cross contamination 9. Finished products are covered / enclosed to prevent contamination by insects, dust or foreign matter 10. Ingredient bins and containers are cleaned periodically to prevent insect infestations and microbial growth 11. Shelves that form part of a shelving unit are at least 150 mm above the floor 12. Food and packaging materials (and the pallets on which they lie) are stored at least 150 mm above the floor HACCP Processing/packaging audit checklist HACCP audit checklist of processing include questions as follows 1. Ingredient bins and containers are cleaned periodically to prevent insect infestations and microbial growth 2. Food containers are used to store food, not cleaning chemicals, rubbish, screws, nuts, etc. 3. Lab samples used for chemical, microbiological, or environmental analysis are not returned for rework 4. Water used for washing, rinsing or conveying of food is not reused for the same in a manner that may result in food contamination 5. Disposable gloves are readily available 6. Spillages and breakages are cleaned up immediately 7. Continuous spillage, leakage or dust emanating from equipment is regularly removed until the equipment is repaired 8. Plant floors where the bins are stored are marked with a circle 9. Waste is removed at least daily 10. Shelves that form part of a shelving unit are at least 150 mm above the floor 11. Food and packaging materials (and the pallets on which they lie) are stored at least 150 mm above the floor 12. Food and packaging materials are covered / enclosed to prevent contamination by insects, dust or foreign matter during cleaning and when not in use 13. Perishable food is kept at a temperature which will preserve it from deterioration 14. Instruments used to measure pH, acidity, water activity, or other conditions that control or prevent microbial growth are accurate and maintained in good working order 15. Empty ingredient containers are removed from area immediately 16. Empty ingredient containers are stored upside down 17. Reworked product is kept separate from fresh product 18. The processing area is clean and free from objectionable odors. 19. The processing area is in a state of good repair 20. The processing area is free from vermin and other animals 21. There are no wooden utensils or equipment present
22. There is no glass present (except that in glass tubes and insect traps) 23. Drawing pins or other metallic fasteners are not used on notice boards or in the area 24. Rubber bands and elastrator rings are not used within processing, even on raw packaging materials 25. Food equipment is clean 26. Equipment is not repaired with make shift materials (e.g. elastic bands, string, rope) 27. When not in use, clean-up hoses are neatly coiled and stored off the floor 28. Water hoses are not left running 29. Cleaning hoses are not used to supply water to products 30. Foot baths are located at the entrances to processing (e.g. from the lab into processing, maintenance into processing etc.) 31. The mats in foot baths are saturated with the appropriate strength of sanitizing solution and are cleaned regularly 32. All equipment is cleaned at the end of a production run and covered / stored to prevent contamination prior to next use 33. During clean-up all cleaned equipment parts, pipes and cleaning aids are placed on rubber mats or metal carts specially designed for such purposes 34. Chemicals are clearly labeled & stored away from food to prevent contamination and / or their being mistaken for food ingredients 35. Cleaning equipment is kept in a designated location 36. Cleaning brushes are placed in cleaning solution or on a clean surfaces when not in use. Wet brushes are hung up to dry 37. Cleaning equipment is in good repair and is effectively cleaned 38. Steel wool, metal brushes, scouring pads and other abrasive cleaning materials are not used 39. There is an adequate number of wash basins located in convenient locations 40. The wash basins/s are supplied with soap or detergent 41. The wash basins/s are in good repair and effectively cleaned 42. Wash basins are only used for washing hands (not equipment) 43. Vermin baits are readily identifiable and not likely to contaminate food 44. The equipment is clean and free from objectionable odors. 45. The equipment is in a state of good repair 46. The equipment is free from vermin and other animals 47. There are no tools, nuts, bolts, etc. sitting on equipment 48. There are no tools or pieces of equipment sitting on the floor 49. Before a batch / run commences, the equipment is checked to ensure it is clean, free from sources of contamination, and that sieves and metal detectors are functional 50. If a fault in equipment or possible source of contamination is found during a production run, the process is immediately stopped, the product placed on hold, and the QA representative/ and supervisor notified 51. No raw materials, packaging materials, work-in-progress or finished product comes into direct contact with the floor Personal hygiene audit checklist HACCP audit checklist of Personal hygiene include questions as follows 1. Uniforms use zippers / press studs, not buttons 2. Uniforms do not have pockets above the waist 3. Only leather / vinyl shoes are worn. The toes on these shoes are enclosed 4. Shoes are clean, neat, and in good repair 5. Head coverings are worn and they cover all of the hair 6. Mean with beards and moustaches wear a face snood 7. Hair pins, clips, etc are not used to keep head / beard coverings in place 8. Jewelry – only plain wedding rings (no stones) and sleeper earrings (maximum diameter 2 cm) 9. Wrist watches are not worn 10. Gloves are made of an impermeable materials 11. Personnel wearing gloves still wash their hands at regular intervals 12. All cuts and wounds are covered by a waterproof blue band-aid containing a metallized thread 13. Personnel handling food, food materials, and equipment have received adequate and continued training in the hygienic handling of food and in personal hygiene 14. Personnel prior to employment have had a medical examination to determine their fitness to work in a food processing environment 15. People smoke only in designated areas 16. People eat and drink only in designated areas (e.g. lunch room, Offices) 17. Nail polish. False finger nails, and false eyelashes are not worn 18. Hands and finger nails are clean 19. People are clean in appearance 20. People practice good personal hygiene 21. Staff wear only company issued uniforms 22. Visitors wear lab coats. If lab coats are impractical / unsafe for contractors they shall be provided with company issued uniforms 23. Personnel wearing lab coats also wear clothing under the coat (e.g. shirt and trousers) 24. Uniforms are clean at the start of operation and in a good repair 25. If uniforms are expected to become soiled rapidly, disposable aprons are worn over the uniform 26. There are adequate first-aid facilities stocked with approved bandaids 27. People with bandaged hands who handle exposed product, packaging
materials, and equipment coming into contact with exposed products wear gloves 28. There are no personal items (e.g. bags, newspapers, clothes, etc.) in food premises 29. There is no consumption of food (including chewing gum) and drinks in food premises. The only exception is drinking from the water fountains provided 30. There is no food in employees lockers 31. Samples taken for quality checks are disposed of, not returned to the container from whence they came 32. Food equipment is not placed in the mouth nor blown into 33. Utensils used for eating or drinking are not carried in the pockets of clothing 34. No person who is affected by or is a carrier of a communicable disease (e.g. gastroenteritis, a severe cold, sore throat, cough, influenza) or infected sore works with food in an area in which there is a reasonable possibility of food or food ingredients becoming contaminated by such a person 35. Medical examinations are carried out when required in order to prevent the contamination of food 36. Any person suffering from a communicable disease must obtain a medical certificate stating their fitness to return to work in a food premises, prior to coming back onto the site 37. Staff do not cough or sneeze directly over food 38. Personnel who come into direct contact with food, food ingredients, or equipment must wash their hands with soap and water before starting work, following meal breaks, after blocking a cough or sneeze with the hand, after touching the hair, nose mouth, or eyes after handling garbage, after smoking, after cleaning, and upon entering food processing areas 39. Hands are not wiped on uniforms 40. If gloves are used to handle food they are disposed of between tasks so as to avoid the contamination of food General plant area audit checklist HACCP audit checklist of General plant area include questions as follows 1. GENERAL AREAS a. Pallets are stored in areas free of rubbish, vermin and insects b. Water used in food premises is tested for microorganisms which may produce food poisoning or other diseases 2. TOILET FACILITIES a. Toilets are clean and in good repair b. Toilets contain a germicidal soap / detergent for hand washing 3. PEST CONTROL a. Pesticides used, their quantity and batch numbers are recorded b. Pesticides are labeled with a warning about their toxicity and use c. Pesticides are stored in locked rooms or cabinets used only for that purpose d. Areas being fumigated are sign posted e. Precautions are taken when fumigating to prevent accidental ingress into other areas f. There is an insect trap installed in food processing areas (unless their use may lead to dust explosions) with a catch tray of sufficient size g. Insect traps are cleaned monthly h. The findings in the catch tray of insect traps are recorded i. Pest control is only undertaken by, or under direct supervision of, personnel who have a thorough understanding of the potential hazards from the use of pesticides j. There is an effective, continuous, documented program for the control of pests k. Only pesticides approved by the Ministry of Agriculture for use in food premises are used 4. GROUNDS a. Plant grounds are maintained to prevent vermin, dirt, and other filth from potentially contaminating food (e.g. well trimmed grass, shrubs, and trees) b. The security system prevents / detects accidental or deliberate contamination / damage of products, materials, equipment or grounds c. Grounds are free from conditions which nay result in the contamination of food such as: • Improperly stored equipment. Litter, waste, refuse, uncut woods/ grass within the immediate vicinity of food premises buildings or structures that may be an attractant, breeding place, or harborage for rodents, insects, and other pests • Excessively dusty yards or car parks • Inadequately drained areas No animal manure or by-products are used on lawns / gardens Food premises audit checklist 1. Food premises are separated from refuse, storage, work shop, office or other areas which may cause contamination of food with undesirable micro-organisms, chemicals, filth, or other extraneous matter 2. There is adequate ventilation to minimize dust odors, noxious fumes or vapors in areas where they may contaminate food HACCP Walls audit checklist
1. Internal walls have no skirting, picture rail or other moulding. If there are any edges on walls they are at an angle of at least 45ovto the horizontal to prevent lodgment of dust, etc 2. Ledges and window sills are angled to prevent them from being used as a shelf and their edges are rounded to asmooth surface 3. H-bars and fixtures fit flush with the walls 4. All joints and edges on walls are sealed 5. Internal walls are smooth, durable, resistant to corrosion, non-toxic, impervious to water and non-absorbent 6. There are no cracks or crevices on internal walls or around doors and windows 7. Internal walls are light in color HACCP Floors audit checklist 1. Floors do not have cracks, crevices, holes or other defects 2. Floors drain easily 3. Floor drains are connected to a drainage system 4. All joints and edges on floors, and connecting equipment / fixtures to floors are sealed. 5. Floor surfaces are rigid, durable, slip resistant , corrosion resistant, non-toxic, and impervious to water 6. Floors can be easily cleaned HACCP cellings audit checklist 1. Access panels are flush with the ceiling 2. Junctions of walls and ceilings are sealed 3. Ceilings are smooth, durable, resistant to corrosion, non-toxic, and impervious to water 4. Ceilings do not have cracks, crevices, holes or other defects 5. Ceilings can be easily cleaned 6. Ceilings are light in color 7. Ceiling do not have a cover strip or other moulding fitted to them 8. All joints and edges on floors, and connecting equipment / fixtures to floors are sealed.
14. Aisles and working spaces between equipment or between equipment and walls are sufficiently wide to permit employees to perform their normal duties without contamination of food or food contact surfaces with clothing or personnel contact 15. Thermometers and other temperature measuring devices are accurate, effective, and of sufficient number 16. Equipment is constructed of materials that are impervious to water, durable, non-toxic, and corrosion resistant 17. Equipment does not contain cracks or crevices 18. Equipment can be easily cleaned 19. Equipment is in a state of good repair 20. Equipment excludes vermin (e.g. there are lids on vats / tanks) 21. Equipment is positioned so that all surfaces adjacent to it can be easily cleaned 22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or mounted on wheels to make cleaning easy 23. Bolts and screws used to bolt equipment to any vertical surface are flush with the vertical surfaces or counter-sunk 24. Plinths (the lower square of columns) have a smooth, level surface, are at least 10 mm above the floor, and are rounded / bull nosed at edges and corners 25. Pipes, ducts, conduits and wirings are located on the exterior surface of walls or concealed in walls, floors or ceilings where practical 26. If the above is not practical, there is at least a 16 mm gap between pipes, ducts, conduits, wirings and adjacent surfaces to enable cleaning and inspection 27. Pipes, ducts, conduits and wirings are not installed in the junction of floors and any vertical surfaces nor beneath fixtures and equipment if this makes them difficult to clean
HACCP lights audit checklist 1. Light fittings prevent dust, dirt and dead insects from contaminating food 2. Light fittings have protective covers to prevent contamination of food with broken glass 3. There is adequate lighting in all hand washing areas, dressing and locker rooms, toilets, and in all areas where food and food ingredients are examined, processed, or stored, and where equipment is cleaned
28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls, or floors are sealed
Windows and doors audit checklist 1. Windows have fly-screens which contain no holes and fit the window leaving no gaps 2. Doorways are protected to exclude flying insects and birds (e.g. through plastic strips, automatically closing doors)
2. There are enough bins for the temporary storage of rubbish
Hand washing facilities audit checklist 1. There is an adequate number of hand washing facilities and they are conveniently located 2. Notices stipulating hand washing requirements are displayed in toilets and at entrances to food processing areas 3. Hand washing stations have a supply of hot and cold water, foot or electronically operated taps, a supply of soap or detergent, and paper towels 4. Adequate rubbish bins are located near hand washing stations Pipes, ducts, conducts, wiring audit checklist 1. There are no open drainage pipes nor opening for the cleaning of drainage pipes inside food premises 2. Food conveyors located inside ducts or similar spaces can be accessed easily for inspection, cleaning, and the control of vermin 3. The internal walls of ducts through which conveyors run meet the requirements specified for walls 4. Fixtures, pipes, ducts, conduits and wirings are not suspended over working areas in such a manner that drip or condensate may contaminate foods, raw materials, or food contact surfaces 5. There are no wooden fixtures, fittings nor equipment 6. Work surfaces which come into frequent contact with liquids are made of stainless steel 7. Legs and brackets on equipment is made of a smooth, corrosion resistant material and are closed sealed. Brackets with hollow are not used 8. Legs and brackets are securely fixed to the equipment to prevent the lodgment of dirt, dust or grease 9. Legs and brackets create a space of 150 mm between the floor and the bottom of the equipment to enable efficient cleaning 10. Brackets are sealed to their contact surfaces 11. Shelves are sealed or fixed at least 40 mm clear of adjacent vertical surfaces 12. Shelves that form part of a shelving unit are at least 150 mm above the floor 13. Motors and compressors are positioned so that they cannot contaminate food
29. The gaps around steam pipes which pass through ceiling, walls, or floors are large enough to allow the pipe to be cleaned Storage of rubbish audit checklist 1. Rubbish enclosures have an adequate supply of water 3. These bins are kept clean and are well maintained 4. The bins are deodorized as necessary to avoid foul odors and are kept free from vermin and insects 5. Bins are covered to prevent vermin and insects from entering them 6. Bins containing material that can turn are kept on a paved area, with free drainage, outside the food premises or in a designated rubbish or refuse Penclosure
