HACCP Template Checklist
Manufacturing
HACCP (Hazard Analysis and Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
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HACCP CHECKLIST

HACCP TEAM

Has a HACCP Coordinator been appointed?
Yes
No
N/A
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Has a HACCP Team been selected?
Yes
No
N/A
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What are the skills and experience of the team and are they appropriate?
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Are external resources being used to augment knowledge of skills?
N/A
Yes
No
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Give details
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Has a product description/product specification been prepared for each product?

• Composition
Yes
No
N/A
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• Packaging (inner/outer)
Yes
No
N/A
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• Method of preservation
Yes
No
N/A
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• Distribution conditions
Yes
No
N/A
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Has the intended use been specified?

• Consumers (general, specific)
Yes
No
N/A
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• Sensitive populations (aged, children, sick, allergenic)
Yes
No
N/A
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Has a flow diagram been prepared for each product?
Yes
No
N/A
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Is the flow diagram complete?
Yes
No
N/A
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• Are all unit operations included?
Yes
No
N/A
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• Are all major inputs identified?
Yes
No
N/A
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Has the flow diagram been verified?
Yes
No
N/A
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• Flow diagram verification date
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PRINCIPLE 1 - HAZARD ANALYSIS

Have all reasonable biological, chemical or physical hazards been identified at each step?
Yes
No
N/A
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Have the hazards been assessed for significance?
Yes
No
N/A
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Have control measures been developed and implemented for the control of those hazards?
Yes
No
N/A
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PRINCIPLE 2 - CRITICAL CONTROL POINTS

Have the Critical Control Points for each significant hazard been identified and transferred to the Hazard Audit Table?
Yes
No
N/A
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Are they essential for the control of the nominated hazard?
Yes
No
N/A
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Have work instructions been completed for each Critical Control Point?
Yes
No
N/A
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PRINCIPLE 3 - CRITICAL LIMITS

Have critical limits been established for each preventative measure?
Yes
No
N/A
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Is the relationship between the hazard and the critical limit correct?
Yes
No
N/A
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How were the limits determined? (experimental evidence, published results)
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PRINCIPLE 4 - MONITORING PROCEDURES

Do the monitoring procedures specify what. when, how, where and who?
Yes
No
N/A
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Is the frequency of monitoring sufficient to provide a high level of assurance that the process is under control?
Yes
No
N/A
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Are monitoring records kept and reviewed by the appropriate personnel?
Yes
No
N/A
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Have examples of monitoring forms been provided in the manual?
Yes
No
N/A
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PRINCIPLE 5 - CORRECTIVE ACTION

Have corrective actions been developed for each critical control point?
Yes
No
N/A
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Do the corrective actions ensure that the CCP is brought under control?
Yes
No
N/A
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Do the corrective actions cover product, process and prevention of recurrence?
Yes
No
N/A
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PRINCIPLE 6 - VERIFICATION PROCEDURES

Have verification procedures been put in place to demonstrate that the HACCP program is effective?
Yes
No
N/A
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Have the critical limits been validated?
Yes
No
N/A
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Do the verification activities demonstrate that the CCPs are under control?
Yes
No
N/A
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Do verification activities demonstrate that the HACCP program is effective?
Yes
No
N/A
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PRINCIPLE 7 - RECORD KEEPING

Have records been maintained for all monitoring procedures?
Yes
No
N/A
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Have all critical limits been adhered to?
Yes
No
N/A
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Have records been maintained for all corrective actions?
Yes
No
N/A
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Have records been maintained of all HACCP verification activities?
Yes
No
N/A
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DOCUMENTATION

Is there a Quality Manual?
Yes
No
N/A
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Is there a Quality Policy?
Yes
No
N/A
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Are procedures, work instruction forms and specifications identified?
Yes
No
N/A
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Are all referenced documents controlled?
Yes
No
N/A
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GOOD MANUFACTURING PRACTICE (GMP)

Has a GMP policy been defined?
Yes
No
N/A
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Is there a system for auditing the GMP?
Yes
No
N/A
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Is corrective action taken in response to Good Manufacturing Practice nonconformance?
Yes
No
N/A
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Is GMP being practised?
Yes
No
N/A
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CLEANING PROCEDURES

Have cleaning procedures been developed?
Yes
No
N/A
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Have verification procedures for effective cleaning been developed and implemented?
Yes
No
N/A
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Is corrective action documented?
Yes
No
N/A
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PEST CONTROL

Have pest control procedures been developed and documented?
Yes
No
N/A
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Is there a verification procedure for effective pest control?
Yes
No
N/A
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Does the procedure Include corrective action?
Yes
No
N/A
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TRAINING

Are there records of training?
Yes
No
N/A
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Are training needs reviewed on a regular basis?
Yes
No
N/A
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Is there a training plan to provide identified training needs?
Yes
No
N/A
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CALIBRATION

Has the calibration status of measuring equipment been identified?
Yes
No
N/A
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Are there documented procedures for calibration?
Yes
No
N/A
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Are there procedures for reviewing material produced while equipment was out of calibration?
Yes
No
N/A
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PRODUCT IDENTIFICATION

Have procedures for product Identification been developed and documented?
Yes
No
N/A
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Is "heldout" product Identified?
Yes
No
N/A
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COMPLETION

Signature

Full Name and Signature of the Inspector
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