Perform PrimusGFS – HACCP Assessment using eAuditor
PrimusGFS Checklist – HACCP (Hazard Analysis and Critical Control Points) is a core component of the PrimusGFS certification program that focuses on identifying, evaluating, and controlling food safety hazards in the production and handling of food products.
It is designed to ensure that potential biological, chemical, and physical hazards are systematically addressed at each stage of the food supply chain—from pre-harvest to post-harvest, packing, and processing.
Performing a PrimusGFS – HACCP (Hazard Analysis and Critical Control Points) Assessment using eAuditor ensures a systematic, risk-based evaluation of food safety hazards and control measures at every stage of food production, helping organizations stay compliant with international food safety standards.
Performing PrimusGFS – HACCP Assessment using eAuditor ensures a structured review of hazard controls, monitoring systems, and critical safety checkpoints across food production, processing, or handling environments.
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Create or Customize a HACCP-Based eAuditor Checklist
Start by building a checklist that aligns with PrimusGFS HACCP requirements. Your eAuditor template should include sections for:
- Preliminary Steps
- Product description (e.g., name, type, intended use).
- Flow diagrams for all processes.
- Facility and equipment details.
- Hazard Identification and Analysis
- Biological hazards (e.g., pathogens like Salmonella, Listeria).
- Chemical hazards (e.g., cleaning agents, pesticide residues).
- Physical hazards (e.g., glass, metal fragments).
- Determine Critical Control Points (CCPs)
- Identify CCPs through a decision tree or analysis (e.g., metal detection, heat treatment).
- Provide justification for the CCP determination.
- Establish Critical Limits
- Define limits for each CCP (e.g., temperature must be ≥ 75°C for cooking).
- Monitoring Procedures
- Describe how CCPs are monitored (frequency, tools, personnel).
- Include fields for real-time data entry in eAuditor (e.g., time-temperature log).
- Corrective Actions
- Detailed steps to take when critical limits are breached (e.g., product rejection, equipment check).
- Assign responsibility for implementing actions.
- Verification Activities
- Include audits, microbiological testing, and review of CCP records.
- Use eAuditor’s audit scheduling and history tracking.
- Recordkeeping
- Ensure templates capture all HACCP documentation, including logs, charts, and verification records.
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Conduct the HACCP Assessment Using eAuditor
- Perform inspections on mobile or desktop devices, even offline.
- As you assess each process step:
- Input data, capture photos, and attach documents.
- Flag non-compliances or deviations.
- Use logic-driven fields to simplify responses based on previous answers.
- Evaluate control effectiveness by reviewing historical inspection data directly in the app.
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Assign Actions and Generate Real-Time Reports
- For any deviations or hazards not adequately controlled:
- Assign a corrective action to the relevant staff.
- Set due dates, add severity levels, and monitor progress within eAuditor.
- Instantly generate reports upon completion:
- Include audit findings, photographic evidence, hazard control status, and CCP tracking.
- Customize reports with branding, location, and timestamps.
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Track Trends and Strengthen Compliance
- Use eAuditor Analytics to:
- Monitor recurring HACCP violations.
- Evaluate corrective action response time.
- Review performance by site, product line, or inspector.
- Schedule regular HACCP reviews using automated reminders.
- Update templates as new hazards are identified or production processes change.
Summary:
Using eAuditor for PrimusGFS – HACCP Assessments allows food businesses to digitize hazard control processes, monitor CCPs, and verify compliance. It ensures transparent documentation, fast reporting, and real-time corrective actions to uphold food safety standards.