Hygienic,
The link Charles has provided is useful.
The audit should determine whether the activities of the HACCP systems and the related results comply with planned arrangements and whether these arrangements are implemented effectively and are suitable to achieve food safety objectives.
You should have a checklist that contains points that should be considered during the audit. The contents would vary depending on the product, scope of supply, standard audited against. A simple checklist would include:
HACCP
- Management commitment
- Scope of the HACCP plan
- Appropriate HACCP team established, with appropriate job functions
- Proper product description and intended use
- Factory floor layout
- Process flow chart
- Proper application of HACCP principles
- Proper identification of hazards (hazard analysis)
- Proper selection of critical control points (CCPs)
- Appropriate critical limits, monitoring procedures, corrective actions, as well as validation and verification activities
- Proper documentation and record keeping
- All regulatory requirements relating to health and safety have been addressed
- HACCP Internal Audit Reports
- Evidence of Management review
- Indication of effective pre-requisite programmes
- On-site observations.
Pre-requisite for HACCP
- Premises – location, design, construction and maintenance, lighting, ventilation, product flow, waste disposal, factory grounds, employee facilities
- Supplier control and specifications
- Water, steam and ice – supply, quality, records
- Receiving, storage, distribution - Food and non-food, finished product
- Production equipment - design and installation, maintenance, calibration, records
- Cleaning programme, equipment cleaning and sanitizing facilities, records.
- Personnel hygiene - cleanliness and conduct, communicable diseases and injuries
- Training - hygiene and sanitation, GMP, HACCP, technical
- Chemical control - procedures, storage, records
- Pest control - pest control programme and records
- Recalls - procedures and records
- Customer complaints
Most importantly the auditor should be technically competent in HACCP systems and auditing, and in a particular food processing technology, perhaps even food science and ideally with knowledge of the particular products and processes.
The value of any supplier audit will be reflected directly by the competence of the auditor.
Regards,
Simon
