Making HACCP in fish factory

Hi all,

I would like to have a list of questions and requirements including documents needed and other things to be asked when doing external audit in fish factory.

Many thanks in advance.

so we can assume that you're going in as the external auditor and you don't know what to ask for?????  Please say that isn't the case

so we can assume that you're going in as the external auditor and you don't know what to ask for?????  Please say that isn't the case

Thank you for you fast response, yes it is an internal audit not external doing it for the first time.

Ah, ok

What portion are you auditing/reassessing?  

The HACCP plan forms 1-11 need to be audited against the actual production flow, ingredients, packaging and storage.

Written programs need assessed against what ever standard you're under and the country your in regulatory requirements---so that means reading the program and making sure it aligns with program requirements (GFSI)

Good internal audit techniques, there is tons of great info online

Ah, ok

 

What portion are you auditing/reassessing?  

 

The HACCP plan forms 1-11 need to be audited against the actual production flow, ingredients, packaging and storage.

 

Written programs need assessed against what ever standard you're under and the country your in regulatory requirements---so that means reading the program and making sure it aligns with program requirements (GFSI)

 

Good internal audit techniques, there is tons of great info online

The audit against CAC/RCP 1-1969, Rev. 4-2003 "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION".

So is there anything specific to follow or use ?

Thanks

Tons and tons

here's a couple of places to start

https://www.fao.org/...%2FCXC_001e.pdf

https://nexustac.com/codex-haccp-2020/

http://apps.who.int/...SF_FOS_98.5.pdf

Many thanks