Perform HACCP Internal Audit using eAuditor
A HACCP Internal Audit is a systematic, independent review conducted within a food business to verify that its Hazard Analysis and Critical Control Point (HACCP) system is correctly implemented, effectively maintained, and compliant with internal policies and external regulatory requirements. It ensures that food safety controls are working as intended and that staff are following HACCP procedures related to hazard analysis, CCP monitoring, corrective actions, verification, and recordkeeping.
Performing a HACCP Internal Audit using eAuditor provides a structured, data-driven, and efficient method to verify that your HACCP plan is fully implemented, monitored, and compliant with both internal standards and external food safety regulations. Through digital checklists, real-time documentation, automated reporting, and action tracking, eAuditor transforms the traditional audit into a proactive and collaborative improvement process, ensuring that food safety hazards are under control and critical procedures are continuously verified.
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Purpose of Performing a HACCP Internal Audit with eAuditor
This internal audit serves to:
- Validate the effectiveness and compliance of your HACCP system
- Detect gaps, weaknesses, or deviations in real time
- Verify whether hazard analysis, CCPs, and SOPs are applied correctly
- Ensure staff knowledge, documentation, and corrective actions meet regulatory standards
- Prepare for external audits, certifications (e.g., ISO 22000, BRCGS, SQF), and inspections
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Structure of the HACCP Internal Audit Checklist in eAuditor
A well-designed eAuditor checklist is:
- Aligned with the seven principles of HACCP
- Divided into operational sections (e.g., receiving, prep, cooking, sanitation, documentation)
- Configured with:
- Yes/No/Partial responses or rating scales
- Comment fields and evidence uploads (photos, logs, certificates)
- Smart logic to expand on failed items
- Digital signatures and timestamps
- Auto-assigned corrective actions for flagged items
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Key Audit Sections and How They Are Evaluated
3.1. HACCP Plan Documentation
- Is the HACCP plan up to date, signed, and approved?
- Have hazard analyses been reviewed within the last 12 months?
- Are product/process flow diagrams accurate and validated?
- Is the team structure (e.g., food safety team leader) documented?
In eAuditor:
- Upload a PDF of the HACCP plan or a link to the shared drive
- Set checklist fields to remind when reviews are overdue
3.2. Critical Control Points (CCPs) Monitoring
- Are CCPs clearly identified and understood by staff?
- Are monitoring logs complete and verified daily?
- Have critical limits been consistently maintained (e.g., cooking temp, pH)?
- Are deviations properly recorded?
In eAuditor:
- Require numerical entries for key data (e.g., 74°C cooking logs)
- Trigger warnings when values exceed critical limits
- Embed dropdowns for root causes or resolution steps
3.3. Corrective Actions
- Are corrective actions documented for any deviation?
- Is there evidence of immediate response and batch segregation?
- Was root cause analysis performed and logged?
- Was staff retrained when non-compliance occurred?
In eAuditor:
- Assign action tasks with deadlines
- Upload photos (e.g., disposed product, updated logs)
- Include training sign-in sheets or recertification proof
3.4. Verification Activities
- Are equipment calibration logs maintained (e.g., thermometers)?
- Are internal audits conducted as scheduled?
- Have food safety records been reviewed and signed by supervisors?
- Are external lab tests or third-party verifications used?
In eAuditor:
- Attach calibration reports or third-party certificates
- Use date fields to track overdue verifications
3.5. Staff Competency and Training
- Do food handlers understand CCPs and HACCP protocols?
- Are training records complete and current?
- Are staff competency evaluations regularly conducted?
In eAuditor:
- Record staff interview responses
- Upload training logs or e-learning screenshots
3.6. Facility Hygiene and Operational Controls
- Are cleaning and sanitation logs properly maintained?
- Are GMPs (Good Manufacturing Practices) being followed?
- Is pest control effective and documented?
In eAuditor:
- Include visual evidence of cleanliness
- Check pest logs and sanitation chemical usage
3.7. Recordkeeping and Documentation
- Are all food safety documents accessible and legible?
- Are CCP logs, deviation logs, and traceability records stored securely?
- Is the document control system in place and used?
In eAuditor:
- Add fields for log file references or upload scanned paper records
- Rate the effectiveness of document control procedures
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Conducting the Audit in eAuditor – Step-by-Step
- Select the internal HACCP audit template from your checklist library
- Walk through the production floor, offices, storage, and waste areas
- Capture observations, record data, and take photos using your mobile device
- Mark any non-conformances and assign corrective actions on the spot
- Complete with digital sign-off by the auditor and supervisor
- Instantly generate and share the PDF or web-based audit report
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Reporting and Continuous Improvement
Post-inspection, eAuditor generates:
- A full audit trail (timestamps, assignees, attachments)
- A clean and professional report PDF with pass/fail rates
- Dashboard analytics showing:
- Recurring issues
- Resolution timelines
- Audit scores by department or site
- Readiness status for third-party audits
This enables food safety managers to take data-informed action and drive continuous compliance and improvement.
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Benefits of Performing HACCP Internal Audit with eAuditor
- Reduces paperwork and increases accuracy
- Ensures real-time documentation and visibility
- Strengthens staff accountability and corrective follow-up
- Supports GFSI schemes, ISO standards, and local regulatory audits
- Improves traceability for recalls, complaints, or inspections
- Enables multi-site monitoring with consistency across locations
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Summary
Performing a HACCP Internal Audit using eAuditor empowers food businesses to transition from reactive food safety checks to a preventive, digital-first compliance system. With smart checklists, real-time actions, and comprehensive reporting, teams can verify that food safety hazards are managed, records are maintained, and the HACCP plan is functioning as intended, ensuring safe food, satisfied auditors, and a protected brand.