Thanks for this Doc but I want to know its reference (belong to HACCP, ISO, BRC, or it is general)
Dear NEGM,
I have picked the information from (
http://www.dupagehea...qa/inspect1.asp ).
IMO, it is a general checklist and may be used with any type of system whether it is based on HACCP, ISO or BRC standard or a combination thereof.
(

: To me, HACCP, ISO 22000, BRC GSFS and other standards provide only the general requirements to develop an ideal "Food Safety and Quality Management System". The requirements or checkpoints which are mentioned in the attached check sheets belongs to the good quality and good food safety practices which are generally recommended irrespective of any management standard.
Let's understand it with an example: One of the checkpoint is "Are food items received from approved sources, in good condition, and at proper temperatures?". This checkpoint belongs to a good practice. Although it is not stated as it is in all management standards but intention of all management standard is that the raw material should be received from a source which should follow GMP and GHP; the material should be received in good condition and at proper temperature so that received food items so that there is no or minimum chance to not have any physical, chemical or microbial food safety hazard in the received food item.
Think for a moment that if you receive a food item from a source about which you know nothing or the item is not received in good condition or not at proper temperature? With any of such situation, could you assure quality and food safety? - Obviously NO)
other thing what is its criteria to be calculated)
:dunno:Sorry, I could not understand your question. Do you explain what do you want to do?
Regards:
Zeeshan