Template for HACCP Reassessment Checklist
Anyone care to share their template for a HACCP Reassessment Checklist? Currently, the one we use is a bit outdated. I'm looking for something new and exciting! Ha! :tired:
Thank you!
Hi EHam,
Perhaps you could clarify the difference between a "Reassessment" Checklist and a "normal" one.
Reassessment Defined by Current Regulations
The 1996 Final Rule, “Pathogen Reduction; Hazard and Critical Control Point (HACCP) System”, describes HACCP reassessment (9 CFR 417.4): Every establishment shall reassess the adequacy of the HACCP plan at least annually and whenever any changes occur that could affect the hazard analysis or alter the HACCP plan. Such changes may include, but are not limited to, changes in: raw materials or source of raw materials; product formulation; slaughter or processing methods or systems; production volume; personnel; packaging; finished product distribution systems; or, the intended use or consumers of the finished product. The reassessment shall be performed by an individual trained in accordance with §417.7 of this part. The HACCP plan shall be modified immediately whenever a reassessment reveals that the plant no longer meets the requirements of § 417.2 © of this part.”
Simply stated, reassessment is evaluating how your HACCP program is operating and updating it where necessary. It should examine the entire processing system, and ensure that it adequately identifies and controls food safety hazards. This might include a review of the written HACCP plan, HACCP records, validation of critical limits, and key pre-requisite programs such as Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs). Reassessment must be performed at least annually (at any time within a given calendar year), but should also be conducted when a product or process has changed, when an unexpected hazard has occurred, to address new regulatory requirements or when it is in the company’s best interest to do so. Once developed, a HACCP system is always open to modification for any of the above reasons.
Hi Eham,
Thks for the info. I guess this is FSIS-lingo
I call it revalidation.
Unfortunately my checklist, based final rule Seafood, (ca Federal Register 1990s) is similar to the one you describe. Offhand, the only difference/addition was a specific attention to monitoring changes in "Published FS Knowledge".
I suspect only the ISO-HACCP people have innovated much in a conceptual way but as to their's being more exciting, that is highly debatable.
But other people may hopefully disagree
This is one I have used in the past.
It breaks the HACCP Plan down so that a section is done each quarter.
It also does the same thing for PRP's.
Marshall
Attached Files
Wow, Marshall - that is great! Thanks for sharing!
This is one I have used in the past.
It breaks the HACCP Plan down so that a section is done each quarter.
It also does the same thing for PRP's.
Marshall
What if I prepare a full HACCP plan review report and raise in annual management meeting ?
You certainly can do that.
I have found that it's much easier to break it up over the course of a year. All of the members of our HACCP Team have other things to do on a daily basis, so it's really not the best solution to take a day or two (or three, if you want to do it right) and do nothing but review the HACCP Plan, PRP's, etc.
Things may change over the course of the year, so doing your review this way allows you to maybe catch something that might otherwise have fallen through the cracks.
I'm assuming this is one reason why BRC Issue 7 now states "There shall be a scheduled programme of internal audits throughout the year with a scope which covers the implementation of the HACCP programme, prerequisite programmes and procedures implemented to achieve this Standard."
Marshall
thanks for charing
This is one I have used in the past.
It breaks the HACCP Plan down so that a section is done each quarter.
It also does the same thing for PRP's.
Marshall
Heck mgourley! talk about overload! Very thorough.
Cheers,
-B