Checklist Library
Checklist – HACCP template
This checklist follows the seven principles for maintaining and managing the HACCP system. Use this HACCP template to assess whether the HACCP team’s skills and experience are appropriate for the task. This checklist will inspect the products and check if the flow chart to be used for each product is complete and verified. Additionally, the checklist also covers GMP, cleaning procedures, pest control, training, and calibration. Use iAuditor on your tablet or mobile device to conduct a digital inspection and generate a field report while on site.
1) HACCP TEAM
1.1 Has a HACCP coordinator been appointed?
1.2 Has a HACCP team been selected?
1.3 What are the skills and experience of the team? Are they appropriate?
1.4 Are outside resources being used to increase skill awareness?
1.5 Has a product description/specification been prepared for each product?
1.6 • Composition
1.7 • Conservation method
1.8 • Distribution conditions
1.9 Has the intended use been specified?
1.10 • Consumers (general, specific)
1.11 • Sensitive populations (elderly, children, sick, allergens)
1.12 Has a flow chart been prepared for each product?
1.13 Is the flowchart complete?
1.14 • Are all unit operations included?
1.15 • Are all main inputs identified?
1.16 Has the flowchart been verified?
2) PRINCIPLE 1 - HAZARD ANALYSIS
2.1 Have all reasonable biological, chemical, or physical hazards been identified at each step?
2.2 Has the significance of the hazards been assessed?
2.3 Have control measures been developed and implemented to control those hazards?
3) PRINCIPLE 2 - CRITICAL CONTROL POINTS
3.1 Have Critical Control Points for each significant hazard been identified and transferred to the Hazard Audit Table?
3.2 Are they essential to the control of the designated hazard?
3.3 Have work instructions been completed for each critical control point?
4) PRINCIPLE 3 - CRITICAL LIMITS
5) PRINCIPLE 4 - MONITORING PROCEDURES
5.1 Follow-up procedures specify what? when, how, where and who?
5.2 Is the monitoring frequency sufficient to provide a high level of assurance that the process is under control?
5.3 Are monitoring records maintained and reviewed by appropriate personnel?
5.4 Have examples of tracking forms been provided in the manual?
6) PRINCIPLE 5 - CORRECTIVE ACTION
7) PRINCIPLE 6 - VERIFICATION PROCEDURES
7.1 Have verification procedures been implemented to demonstrate that the HACCP program is effective?
7.2 Have critical limits been validated?
7.3 Do the verification activities demonstrate that the CCPs are under control?
7.4 Do verification activities demonstrate that the HACCP program is effective?
8) PRINCIPLE 7 - RECORD KEEPING
8.1 Have records been kept of all monitoring procedures?
8.2 Have all critical limits been respected?
8.3 Have records been kept of all corrective actions?
8.4 Have records been kept of all HACCP verification activities?
9) DOCUMENTATION
10) GOOD MANUFACTURING PRACTICE (GMP)
10.1 Has a GMP policy been defined?
10.2 Is there a system to audit GMP?
10.3 Are corrective actions taken in response to non-compliance with Good Manufacturing Practices?
10.4 Is GMP being practiced?
