HACCP PLAN REVIEW

Company Name:
Location:
Auditor Team:

Products(s) reviewed at this site:

Product: Process / Package Characteristics: See Flow Process
Rice Mill

FOOD SAFETY SYSTEM ELEMENT FINDING COMMENT FOLLOW UP

Not DATE:
Met N/A
met
1. Plan Identification & HACCP Team
Check that the plan identifies the following:

1. Name of product      

2. Name of company and location.      

3. Name of company contact.      

4. Address of manufacturing location.      

5. Dates of plan preparation and approval.      

6. Date(s) of any plan revisions.      

7. Name and title of HACCP Team Leader/Coordinator.      

8. Names of HACCP Team Members.      

9. Appropriateness of skills and experience of the team.      

10 Are external knowledge or skills resources being used      

2. Product Description
Check that the plan contains the following:

1. The product common or usual name      

2. Raw, ready-to-eat, must be cooked.      

3. Method of preservation.      

4. Type of package.      

5. Method of distribution.      

6. Conditions as distributed e.g. frozen, refrigerated, stable      
at -ambient temperature

7. Length of shelf life and storage (temperature) conditions.      

8. Label instructions.      

9. Special controls or instructions for distribution.      

3. Raw Material & Ingredients’ List

Check that the following details are included:

1. Name and any available specification number.      

2. Form e.g. powder, dried etc.      

3. Any preservation used e.g. dry, refrigerated, frozen etc.      

4. Packaging type and size e.g. bags, drums, bulk etc.      

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5. Normal use of food by intended consumer.      

6. Who will consume the food?      

7. Whether the food is intended for high-risk populations      

e.g. infants, elderly, immune-compromised.

8. Whether the food is intended for retail or food service.      

9. Whether food to be held frozen, refrigerated or hot before      

consumption
4. Flow Diagram
Check that for each product or group of products, the following areas are covered in sequence and wherever applicable:

1. Receipt of Raw materials/Goods.      

2. Storage.      

3. Preparation      

4. In-process steps.      

5. Combination of in-process streams.      

6. Further processing.      

7. Final processing.      

8. Packaging/Palletising.      

9. Finished Product Movement and Storage.      

10. Distribution.      

11. Point of sale display (if applicable).      

12. Final Delivery to Consumer (if applicable)      

13. Verified - Date:      

5. Plant Layout
Check that the following aspects are included:

1. All process and storage areas included.      

2. All critical control points identified clearly on the layout.      

6. Hazard Analysis (Principal 1) (Biological, physical, chemical)

Check all the following aspects are covered:

1. All potential hazards associated with each raw material,      

ingredient, process operation and postproduction step
are identified.

2. Each hazard is identified and classified as biological (B),      

physical (P), or chemical (C).

3. The risk or probability for each hazard is determined as      

high, medium or low.

4. The severity of each hazard is determined as critical      

serious, major, and minor.

5. The significance of hazards at each step is identified.      

6. Preventative control measures are identified for each      

Step.

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7. Identify CCP’s (Principle 2)
Check that CCP’s are identified from those hazards nominated as significant.

1. Are identified CCP’s appropriate.      

8. Establish Critical Limits (Principle 3)

Check that all limits imposed are detailed with respect to both action and failure values, where applicable.

1. Check Validation of limits for identified CCP’s      

a. Legal (Regulation)      

b. Experimental      
c. Published results      
d. Shelf Life Trials      
e. Product Contact Packaging and Printing Inks      
considered.
9. Monitoring CCP’s (Principle 4)
Check that, in the Plan for monitoring, it is clear who, where, when, how and what procedures are implemented.

1. Procedures/Work Instructions available for each CCP.      

2. Procedures for monitoring must include the frequency.      

10. Corrective Action (Principle 5)

1. Check that details of the product, the line and who has      
responsibility to take action are clearly identified in the
Food Safety Plan.
11. Disposition of Held Lots

1. Disposition criteria for held lots are clearly indicated.      

12. Record Keeping (Principle 6)

1. Check that names of all records involved are clearly      

identified together with the identity of the person
responsible for the record.

2. Records identified for all CCP monitoring procedures.      

3. Records identified for corrective actions.      

4. Records identified for all verification activities.      

13. Verification (Principle 7)

Check that procedures are available and each planned verification activity is itemised with a nominated time interval, a person(s)
nominated as responsible for the activity and the review/approval of the activity. Activities covered should at least include the following:

1. Verification inspection schedules.      

2. Review of HACCP plan and its implementation.      

3. Validation of critical limits.      

4. Presence and correctness of CCP monitoring.      

5. Calibration and operation of monitoring equipment.      

6. Review of monitoring and corrective action records.      

7. Sample analysis to verify CCP under control.      

8. Presence of written verification reports.      

9. Verification activities demonstrate that the CCP’s are      

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under control.

10. Verification activities demonstrate that the HACCP      

program is effective.

Audited by: Signature:       Name: Date:

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