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Cool rooms audit checklist 31.

Verification procedures include:


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