Perform HACCP-Based SOPs Assessment using eAuditor
HACCP-Based SOPs (Hazard Analysis and Critical Control Point-Based Standard Operating Procedures) are structured, step-by-step instructions designed to control food safety hazards in line with the principles of the HACCP system. These SOPs serve as the foundation for safely handling, preparing, storing, and serving food in any foodservice or manufacturing setting.
Performing a HACCP-Based SOPs Assessment using eAuditor ensures a thorough, standardized, and proactive evaluation of whether food safety procedures—aligned with HACCP principles—are being correctly followed, documented, and maintained across all operations. This digital approach not only strengthens compliance and accountability but also helps foodservice and manufacturing teams track performance, identify deviations, and ensure continuous improvement in critical control point (CCP) management and SOP execution.
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Purpose of a HACCP-Based SOPs Assessment
Using eAuditor to conduct HACCP-Based SOPs assessments helps:
- Verify that Standard Operating Procedures (SOPs) are being correctly followed
- Monitor critical limits and food safety practices at CCPs
- Document non-conformances, corrective actions, and root causes
- Promote a culture of food safety, responsibility, and continuous improvement
- Ensure audit readiness and compliance with national and international regulations (e.g., FDA, Codex, FSSAI, BRC, ISO 22000)
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Structure of the Assessment Checklist in eAuditor
An effective HACCP-Based SOPs checklist in eAuditor includes:
- Modular sections tied to specific SOPs (e.g., Receiving, Handwashing, Cold Holding)
- Yes/No, Pass/Fail, or custom scoring questions
- Comment fields for explanations or corrective measures
- Photo evidence and file attachments
- Digital sign-offs and timestamps
- Conditional logic to skip irrelevant items or require deeper review when needed
Each section is built to reflect real-world workflows, making it practical for on-the-ground staff and auditors.
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Key Sections of a HACCP-Based SOPs Assessment
3.1. Personal Hygiene SOP Compliance
Checklist Focus:
- Handwashing technique and frequency
- Glove use for ready-to-eat foods
- Uniforms, hair restraints, and jewelry restrictions
- Illness reporting and exclusion policies
In eAuditor:
- Include training log checks and staff interview fields
- Capture photos of handwashing signage or stations
3.2. Cleaning and Sanitizing SOP Execution
Checklist Focus:
- Are food-contact surfaces cleaned and sanitized at required intervals?
- Are chemical concentrations tested and documented?
- Is the 3-compartment sink procedure followed?
- Are cleaning logs up to date?
In eAuditor:
- Upload sanitizer test strip results
- Add corrective actions for missed or out-of-spec procedures
3.3. Time and Temperature Controls
Checklist Focus:
- Cold storage units below 5°C (41°F)
- Hot holding above 60°C (140°F)
- Food cooling within 2 hours (from 60°C to 21°C)
- Reheating reaches 74°C (165°F) within 2 hours
- Are thermometer calibrations current?
In eAuditor:
- Use numerical entry fields for temp logs
- Trigger alerts for out-of-range entries
3.4. Receiving and Storage SOPs
Checklist Focus:
- Temperature and condition of received goods
- Proper labeling and rotation (FIFO)
- Storage separation of raw and ready-to-eat items
- Dry storage is clean, elevated, and pest-free
In eAuditor:
- Take delivery photos or packing slip snapshots
- Record supplier names and batch codes
3.5. Cross-Contamination and Allergen Controls
Checklist Focus:
- Color-coded cutting boards used properly
- No raw food prep near ready-to-eat items
- Separate tools and surfaces for allergens
- Proper labeling and allergen declarations
In eAuditor:
- Document corrective actions for any contamination risk
- Upload allergen charts or staff training certificates
3.6. CCP Monitoring and Record-Keeping
Checklist Focus:
- Are CCPs monitored at defined intervals?
- Is data logged correctly and legibly?
- Are critical limits understood by staff?
- Are deviations addressed per SOP?
In eAuditor:
- Include record review questions with scoring
- Capture real-time proof of CCP checks (e.g., cooling logs)
3.7. Corrective Action SOPs
Checklist Focus:
- Are corrective actions taken when limits are breached?
- Is root cause analysis performed and logged?
- Are affected batches segregated or discarded?
- Are staff re-trained where needed?
In eAuditor:
- Assign and track follow-up tasks with deadlines and notes
- Generate automatic alerts for high-risk issues
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Conducting the Assessment in eAuditor
Step-by-Step Flow:
- Select the HACCP SOP Assessment Checklist on a mobile device
- Walk through each operational zone or process step
- Document observations, photos, and non-conformances
- Assign corrective actions for any failures
- Complete digital sign-off by inspector and supervisor
- Submit and share the report instantly with food safety or QA teams
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Reporting and Analytics
After submission:
- eAuditor generates a detailed report with:
- Pass/fail items by section
- Media attachments
- Action items with responsible staff and due dates
- Signatures and timestamps
- Over time, use eAuditor dashboards to identify:
- Recurring SOP failures
- Department or shift-based performance differences
- Corrective action completion rates
- Improvement opportunities in training or process design
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Benefits of Using eAuditor for HACCP SOP Assessments
- Reinforces regulatory compliance with food safety authorities
- Reduces paperwork and manual errors
- Captures real-time, photo-based verification
- Promotes accountability across teams and shifts
- Allows for remote oversight and centralized recordkeeping
- Supports third-party audits and certification programs (e.g., GFSI, SQF, ISO)
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Summary
Performing a HACCP-Based SOPs Assessment using eAuditor turns food safety from a checklist into a living system of monitored, improved, and enforced best practices. Whether in a restaurant, food plant, or catering service, this digital process helps ensure that what should be done is actually done—safely, consistently, and with proof.