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Perform Plan for HACCP Inspection using eAuditor

A Plan for HACCP (Hazard Analysis Critical Control Point) is a structured, preventive approach to food safety that identifies and controls potential hazards in food production and preparation processes. The plan is designed to ensure food safety by systematically analyzing and addressing risks associated with biological, chemical, and physical hazards at various stages of food handling.

eAuditor is an effective tool to carry out HACCP (Hazard Analysis Critical Control Point) Plan inspections, ensuring that food safety protocols are being followed and all critical control points (CCPs) are properly monitored. Below is a detailed guide to conducting a HACCP Plan inspection using eAuditor.

Steps to Perform HACCP Plan Inspection Using eAuditor

1. Set Up a HACCP Plan Inspection Checklist

Create a HACCP Plan checklist in eAuditor, ensuring it aligns with the specific food safety process in your facility. Customize it according to your process flow and the specific CCPs that need to be monitored.

Key Sections to Include in the Checklist:

1. General Information

   • Inspection Date & Time
   • Inspector Name
   • Facility Name & Location
   • Specific Process/inspection of area (e.g., cooking, packaging, storage)

2. Hazard Analysis

   • Are all potential hazards (biological, chemical, physical) identified for each step in the food process?
   • Are hazards specific to the food type and processing method properly evaluated?
3. Critical Control Points (CCPs)
   • Correctly identify CCPs  for each relevant step in the food safety process?
   • List and defined clearly the CCPs (e.g., temperature control, pH monitoring, time limits)?
4. Critical Limits
   • Are specific critical limits (e.g., temperature, time, pH) established for each CCP?
   • Are these critical limits realistic and achievable for the given process?
5. Monitoring Procedures
   • Are procedures in place to regularly monitor CCPs?
   • Are monitoring tools (e.g., thermometers, pH meters) calibrated and functional?
6. Corrective Actions
   • Are corrective actions in place if a CCP exceeds its critical limit?
   • Are these actions documented and include proper steps for remedying the issue (e.g., discard unsafe food, adjust temperature)?
7. Verification Procedures
   • Are verification procedures in place to ensure the HACCP plan is effective?
   • Conduct internal audits, tests, or inspections being  regularly?
8. Record Keeping & Documentation
   • Are records maintained for each CCP, including monitoring data, corrective actions, and verification activities?
   • Are the records accurate, complete, and easily accessible for review?
9. Employee Training
   • Properly train staff  in HACCP principles and procedures?
   • Is there regular retraining or refresher training for staff?

2. Conduct the HACCP Inspection & Capture Evidence

Use eAuditor’s mobile app or desktop version to perform the inspection on-site. Walk through the facility and check the implementation of each aspect of the HACCP plan.

• Capture Photos: Take photos of equipment, temperature readings, or records that show whether CCPs are being monitored properly.
• Record Notes: For each section, add detailed notes, such as “Temperature of freezer is within critical limits” or “Corrective action for out-of-range temperature: products discarded.”
• Voice Notes: Record voice notes if needed for more detailed observations.

3. Assign Corrective Actions & Track Progress

If any issues are found, use eAuditor’s features to assign corrective actions:

• Assign Tasks: Tag relevant team members responsible for addressing issues (e.g., cleaning, temperature adjustment).
• Set Priority Levels: Mark corrective actions as high, medium, or low priority based on severity.
• Due Dates: Define deadlines for completion of corrective actions.
• Track Progress: Use eAuditor’s dashboard to track the progress and ensure all actions are followed through.

4. Generate Reports & Share with Teams

Once the HACCP inspection is completed, eAuditor generates a detailed report:

• Inspection Results: Overview of whether the HACCP plan was followed and areas of non-compliance.
• Photos & Notes: Visual evidence and documentation of findings.
• Corrective Actions: List of issues identified and assigned corrective actions.

Export & Share Reports

• Export the report in PDF, Word, or CSV format for review and sharing.
• Share reports with management, quality control teams, or regulatory authorities.
• Schedule follow-up inspections or audits based on the inspection findings.

5. Ensure Continuous Improvement

To ensure the HACCP system is consistently effective:

• Schedule Regular Inspections: Set up recurring HACCP inspections in eAuditor to monitor CCPs and food safety standards continuously.
• Review Historical Data: Use past inspection reports to analyze trends and address recurring issues.
• Provide Ongoing Training: Offer staff refresher training on HACCP principles and reinforce the importance of food safety.

Final Thoughts

Using eAuditor for HACCP Plan inspections helps ensure that:

• Identify and control food safety hazards at each step of the production process.
• Monitor and maintain critical control points according to established limits.
• Take corrective actions immediately when issues arise.
• Documentation and verification are tracked for regulatory compliance.

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