Looking for a HACCP Pre-requisite Audit Example
Just in the process of implementing HACCP, and was wondering whether anyone had examples of a pre-req audit?
thanks
Hi
Just in the process of implementing HACCP, and was wondering whether anyone had examples of a pre-req audit?
thanks
What's your process Sue?
What's your process Sue?
In the main cooked meats in gravy/sauce,
Thanks
Thanks,
Simon
Can anyone help Sue out with a HACCP Prerequisite audit template?
Simon
Dear Sue,
Not sure whether this helps, If my understanding is correct, Prerequisite to HACCP means GMP, means General Principles of Food Hygiene.
Try to look into the Codex General Principles of Food Hygiene, requirements stated in the guideline would help develop the audit checklist (just ignore the part on Primary Production, and one part on Vending Machines).
On Control on Operations of the Codex guideline, take note on checking the cooking temperature of the meat and the gravy whether it meets the minimum food safety requirements, whether the cooking temperature is monitored and recorded. There after, the hot / cold holding of the cooked item. Takenote also on the reheating process, if there is any.
Also try to look into Codex Guideline for Mass Catering on the required time and temperature control when developing the checklist.
I tried my best...
Cheers,
Dear Sue,
Not sure whether this helps, If my understanding is correct, Prerequisite to HACCP means GMP, means General Principles of Food Hygiene.
Try to look into the Codex General Principles of Food Hygiene, requirements stated in the guideline would help develop the audit checklist (just ignore the part on Primary Production, and one part on Vending Machines).
On Control on Operations of the Codex guideline, take note on checking the cooking temperature of the meat and the gravy whether it meets the minimum food safety requirements, whether the cooking temperature is monitored and recorded. There after, the hot / cold holding of the cooked item. Takenote also on the reheating process, if there is any.
Also try to look into Codex Guideline for Mass Catering on the required time and temperature control when developing the checklist.
I tried my best...
Cheers,
Thanks for your help
Dear All,
Thought I could add a bit more to this thread by suggesting some useful (IMO) offerings re prerequisite programs. Note the PRP lists referred here are the old type, not I22k variety.
As a starter I have extracted the NACMCF list (11 items) from the saferpak home page link -
http://www.fsis.usda...erequisites.htm
(11July2014, link still working)
Facilities. The establishment should be located, constructed, and maintained according to sanitary design principles. There should be linear product flow and traffic control to minimize cross-contamination from raw to cooked materials.
Supplier Control. Each facility should assure that its suppliers have in place effective GMP and food-safety programs. These may be the subject of continuing supplier guarantee and supplier HACCP system verification.
Specifications. There should be written specifications for all ingredients, products, and packaging materials.
Production Equipment. All equipment should be constructed and installed according to sanitary design principles. Preventive maintenance and calibration schedules should be established and documented.
Cleaning and Sanitation. All procedures for cleaning and sanitizing the equipment and the facility should be written and followed. A master sanitation schedule should be in place.
Personal Hygiene. All employees and other persons who enter the manufacturing plant should follow the requirements for personal hygiene.
Training. All employees should receive documented training in personal hygiene, GMP, cleaning and sanitation procedures, personal safety, and their role in the HACCP program.
Chemical Control. Documented procedures must be in place to assure the segregation and proper use of nonfood chemicals in the plant. These include cleaning chemicals, fumigants, and pesticides or baits used in or around the plant.
Receiving, Storage, and Shipping. All raw materials and products should be stored under sanitary conditions and the proper environmental conditions such as temperature and humidity to assure their safety and wholesomeness.
Traceability and Recall. All raw materials and products should be lot-coded and a recall system should be in place so that rapid and complete traces and recalls can be done when a product retrieval is necessary.
Pest Control. Effective pest control programs should be in place.
Other examples of prerequisite programs might include quality assurance procedures; standard operating procedures for sanitation, processes, product formulations and recipes; glass control; procedures for receiving, storage, and shipping; labeling; and employee food and ingredient handling practices.
A slightly narrower but more developed approach based on 6 primary units is given by CFIA at -
http://www.inspectio...c1-2e.shtml#2.2
added - 11july,2014 - above link long gone, sorry
A - Premises
A 1 - Building Exterior
A 1.1 - Outside Property and Building
A 2 - Building Interior
A 2.1 - Design, Construction and Maintenance
A 2.2 - Lighting
A 2.3 - Ventilation
A 2.4 - Waste Disposal
A 2.5 - Inedible Areas
A 3 - Sanitary Facilities
A 3.1 - Employee Facilities
A 3.2 - Equipment Cleaning and Sanitizing Facilities
A 4 - Water/Ice/Steam Quality and Supply
A 4.1 - Water/Ice/Steam
B - Transportation, Receiving and Storage
B 1 - Transportation
B 1.1 - Food Carriers
B 1.2 - Temperature Control During Transportation
B 2 - Receiving and Storage
B 2.1 - Incoming Material Receiving and Storage
B 2.2 - Non-Food Chemical Receiving and Storage
B 2.3 - Finished Product Storage
C - Equipment
C 1 - General Equipment
C 1.1 - Equipment Design and Installation
C 1.2 - Equipment Maintenance and Calibration
D - Personnel
D 1 - Training
D 1.1 - General Food Hygiene Training
D 1.2 - Technical Training
D 2 - Hygiene and Health Requirements
D 2.1 - Cleanliness and Conduct
D 2.2 - Communicable Diseases and lnjuries
E - Sanitation and Pest Control
E 1 - Sanitation
E 1.1 - Sanitation Program
E 2 - Pest Control
E 2.1 - Pest Control Program
F - Recalls
F 1 - Recall System
F 1.1 - Recall Program
F 1.2 - Product Code Identification and Distribution details
The above is expanded into a 'checklist' (appendixII) at -
Appendix_II_app2e.pdf 150.23KB
687 downloads
(11july2014, original link/file working)
And also a highly detailed generic operational evaluation program (AppendixV) at
11July2014, replaced broken pdf file -
CFIA(2006) - Appendix V app5e.pdf 352.53KB 157 downloads
With great generosity, the site offers a bundle of its HACCP / Prerequisite procedures with the exception of the Appendices, see
11July2014, replaced broken file -
CFIA(2006) - manual haccp, prereq.pdf 467.77KB 191 downloads
A third equally detailed treatment (also Canadian) is available via 3 links at the bottom of the page at
http://www.serviceon...glish/HACCP.htm
added - 11july,2014 - above link long gone, sorry
This approach divides the prerequisites into 4 groups -
Control Programs
The standards in the 'Control Programs' group outline the different types of control programs that an establishment must have in place. These would include sanitation, pest control and water treatment programs.
Training
The standards contained in the 'Training' group outline the training that must be delivered to employees.
Operational Controls
The standards contained in the 'Operational Controls' group outline the implementation of the written Control Programs. These operational controls ensure that the programs developed in the first group are being followed as written and intended, and are effective in maximizing food safety.
Environmental Controls
The 'Environmental Controls' group, outline the requirements for the establishment's interior and exterior design and construction, equipment and water supply.
The implementation is via first 2 links (also including HACCP details) while 3rd link gives short overview.
Rgds / Charles.C
this has been useful, thanks
this has been useful, thanks
Dear eddief,
I also congratulate you on yr searching capabilities :thumbup:
In fact the CFIA website remains a great store of QA documents, even though they seem to change their links every 6 months :smile:
Rgds / Charles.C
PS - 2 broken .pdf files now repaired