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2.1.2.1 - HACCP Plan Review Checklist

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276 views1 page

2.1.2.1 - HACCP Plan Review Checklist

Uploaded by

gkrisbutterfield
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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HACCP VALIDATION CHECKLIST

Initial Validation (Preventive Controls for Human Food regulation requires that validation of process preventive control is completed within
the first 90 calendar days of production)

Validation (Reassessment) due to changes made in raw materials or source of raw material; product formulation; processing methods or
systems, including computers and their software; packaging; finish product distribution systems; or the intended use or intended consumers of
the finish product and rate or type of consumer complaints.

Annual Validation (Reassessment) of the HACCP plan including Hazard Analysis

• Date Conducted: ____________


• Conducted By: _____________

If "Yes", Food Safety Are modifications to the HACCP


Topic Yes No
Describe Implication? system required?

1. Evaluate product & process


Product description changed, e.g., intended use,
consumer?

Formula changed?

Ingredients / Packaging changed?

Any new product consumption or storage methods?

Any new suppliers?

Process flow changed?

Equipment / computer software changed?

Finish Product Distribution changed?

Other, e.g., product volume increased:

2. Evaluate product / process history


Repeat CCP deviations?

Any recent industry recalls of similar product since


the last annual validation?
New or emerging hazards, e.g., recent CDC Morbidity
& Mortality problems identified with product?
Regulatory Agency recommendations, e.g., guidance
documents, regulations?

Any confimend food safety complaints?

Other:

If "No", Food Safety Are modifications to the HACCP


Topic Yes No
Describe Implication? system required?
3. Evaluate adecuacy of CCPs, critical limits, monitoring, corerctive action, CCP verification and record
keeping procedure. Review current CCP documentation.
Do the CCPs control the hazards?

Are the CCPs critical limits adequate?

Do monitoring methods and frequency demostrate


control?
Do corrective actions properly address affected
product and corrective deviations?
Does validation include review of consumer
complaints?
Other, e.g., Prerequisite Programs or procedures
may affect the hazard analysis:

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