HACCP Based SOPs Checklist

HACCP based SOPs checklist inspection helps ensure a structured and thorough evaluation process,

Key Components of HACCP Based SOPs

1. Hazard Analysis:
   • Identify potential biological, chemical, and physical hazards.
   • Determine which hazards are significant and must be addressed in the HACCP plan.
2. Critical Control Points (CCPs):
   • Identify points in the process where control is essential to prevent or eliminate hazards.
   • Establish CCPs for each identified hazard.
3. Critical Limits:
   • Set maximum or minimum values for temperature, time, pH, and other factors at CCPs to control hazards.
   • Ensure that critical limits are measurable and observable.
4. Monitoring Procedures:
   • Develop procedures to monitor CCPs.
   • Ensure consistent monitoring to maintain control over the process.
5. Corrective Actions:
   • Define actions to take when monitoring shows a deviation from critical limits.
   • Document and record corrective actions.
6. Verification Procedures:
   • Establish methods to verify that the HACCP system is working effectively.
   • Include activities like calibration of instruments, review of records, and testing of final products.
7. Record Keeping:
   • Maintain records of hazard analyses, CCP determinations, monitoring activities, corrective actions, and verification procedures.
   • Ensure documentation is accurate and up-to-date.

Examples of HACCP-Based SOPs

1. Receiving Raw Materials:
   • Verify the temperature of refrigerated and frozen products upon receipt.
   • Inspect packaging for signs of damage or contamination.
   • Record the supplier’s information and the condition of the products.
2. Storage:
   • Store raw materials and finished products at appropriate temperatures.
   • Implement a first-in, first-out (FIFO) inventory system.
   • Monitor and record temperature readings regularly.
3. Cooking:
   • Cook food to the required internal temperature to kill pathogens.
   • Use calibrated thermometers to check temperatures.
   • Record cooking temperatures and times.
4. Cooling:
   • Cool cooked food from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours.
   • Use shallow pans, ice baths, or blast chillers to speed up the cooling process.
   • Record the time and temperature during the cooling process.
5. Cleaning and Sanitizing:
   • Use appropriate cleaning agents and sanitizers for equipment and surfaces.
   • Follow proper cleaning and sanitizing procedures to prevent cross-contamination.
   • Document cleaning schedules and procedures.
6. Personal Hygiene:
   • Ensure employees wash hands properly and frequently.
   • Provide training on personal hygiene and food safety practices.
   • Monitor and enforce hygiene practices in the facility.
7. Preventing Cross-Contamination:
   • Separate raw and cooked foods to prevent cross-contamination.
   • Use color-coded cutting boards and utensils.
   • Implement proper storage practices to avoid contact between raw and ready-to-eat foods.

Implementation Tips

• Training: Ensure all employees are trained on HACCP principles and specific SOPs.
• Consistency: Regularly review and update SOPs to reflect changes in processes, equipment, or regulations.
• Documentation: Keep thorough records to demonstrate compliance with HACCP requirements.
• Continuous Improvement: Regularly review the effectiveness of the HACCP system and make necessary adjustments.

Using a eAuditor Audits & Inspections for HACCP Based SOPs

Performing Hazard Analysis and Critical Control Points HACCP  based SOPs (Standard Operating Procedures) checklist inspection using a eAuditor Audits & Inspections involves a structured and systematic approach to ensure food safety and compliance with HACCP principles. Here’s a step-by-step guide to conducting the inspection:

1. Preparation

1. Set Up the eAuditor Audits & Inspections:
   • Install: Ensure the eAuditor Audits & Inspections app is installed on your device.
   • Configure: Set up the eAuditor Audits & Inspections with the HACCP based SOPs checklist, including categories and specific items to be inspected.
2. Customize the Checklist:
   • Tailor: Adjust the checklist in the eAuditor Audits & Inspections to reflect the specific HACCP principles and SOPs relevant to your operation.
3. Gather Equipment:
   • Mobile Device: Ensure your device is fully charged and operational.
   • Additional Tools: Prepare any extra tools needed (e.g., thermometer, pH meter) if required for the inspection.

2. Conduct the Inspection

1. Log In:
   • Open the eAuditor Audits & Inspections app and log in with your credentials.
2. Select Inspection Type:
   • Choose the type of inspection (e.g., routine, follow-up) and specify the location or department.
3. Start Inspection:
   • Begin the inspection process by navigating to the HACCP-based SOPs checklist in the eAuditor Audits & Inspections.

3. Complete the HACCP Based SOPs Checklist

A. Preliminary Steps

1. Assemble HACCP Team:
   • Verify Team: Ensure the HACCP team is assembled and roles are clearly defined.
   • Document: Record any changes or updates to the team composition.
2. Describe Product:
   • Check Description: Ensure that the product description, including ingredients and processing methods, is accurate and up-to-date.
   • Document: Note any discrepancies in product descriptions.
3. Identify Intended Use:
   • Verify Use: Confirm that the intended use and target consumer of the product are correctly identified.
   • Document: Record any issues with intended use identification.
4. Construct Flow Diagram:
   • Review Flow Diagram: Ensure the flow diagram accurately represents the process steps.
   • Document: Note any inaccuracies or updates needed in the flow diagram.
5. On-Site Confirmation:
   • Validate Diagram: Confirm the accuracy of the flow diagram through on-site verification.
   • Document: Record any discrepancies found during the on-site confirmation.

B. Hazard Analysis

1. Identify Hazards:
   • Check Identification: Ensure all potential biological, chemical, and physical hazards are identified.
   • Document: Record any missed hazards or necessary updates.
2. Determine Control Measures:
   • Verify Measures: Ensure appropriate control measures are identified for each hazard.
   • Document: Note any gaps in control measures.

C. Determine Critical Control Points (CCPs)

1. Identify CCPs:
   • Verify CCPs: Ensure all critical control points are identified and justified.
   • Document: Record any discrepancies or missed CCPs.

D. Establish Critical Limits

1. Set Critical Limits:
   • Check Limits: Ensure critical limits are established for each CCP.
   • Document: Note any issues with the critical limits.

E. Establish Monitoring Procedures

1. Verify Monitoring:
   • Check Procedures: Ensure monitoring procedures for each CCP are clearly defined and implemented.
   • Document: Record any gaps or issues with monitoring procedures.

F. Establish Corrective Actions

1. Check Corrective Actions:
   • Verify Actions: Ensure corrective actions are established and documented for deviations from critical limits.
   • Document: Note any deficiencies in corrective action plans.

G. Establish Verification Procedures

1. Verify Procedures:
   • Check Verification: Ensure verification procedures are established to confirm that the HACCP system is working effectively.
   • Document: Record any issues with verification procedures.

H. Establish Record-Keeping and Documentation

1. Review Records:
   • Check Records: Ensure all records and documentation are accurate, complete, and up-to-date.
   • Document: Note any gaps or discrepancies in record-keeping.

4. Finalize the Inspection

1. Review Data:
   • Verify Entries: Review all data entered into the app for completeness and accuracy.
2. Generate Report:
   • Create Report: Use the app to generate a detailed inspection report, including observations, non-compliances, and recommendations.
3. Submit Report:
   • Send Report: Submit the report through the app to relevant stakeholders or a central database.
4. Discuss Findings:
   • Meeting: Discuss findings with management and agree on necessary corrective actions.

5. Follow-Up

1. Monitor Corrective Actions:
   • Track Progress: Use the app to monitor the progress of corrective actions and improvements.
2. Schedule Re-Inspection:
   • Plan Follow-Up: Schedule follow-up inspections to ensure corrective actions have been implemented effectively.
3. Provide Feedback:
   • Share Insights: Offer feedback and additional training if needed to address specific issues.

Using the eAuditor Audits & Inspections

1. Dashboard:
   • Overview: Access a dashboard for an overview of inspection findings, non-compliances, and corrective actions.
   • Notifications: Set up notifications for follow-up actions or upcoming inspections.
2. Real-Time Updates:
   • Sync Data: eAuditor Audits & Inspections syncs data in real-time to keep records accurate and up-to-date.
3. Analytics:
   • Analyze Trends: Use the app’s analytics features to identify trends, such as recurring issues or areas needing improvement.

Using eAuditor Audits & Inspections for conducting a HACCP based SOPs checklist inspection helps ensure a structured and thorough evaluation process, improves documentation efficiency, and facilitates ongoing improvements in food safety practices.