eAuditor Audits & Inspections

HACCP Based SOPs Checklist

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

HACCP-Based SOPs

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.

 

HACCP-Based SOPs

Using a eAuditor Audits & Inspections for HACCP Based SOPs

 

 

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.


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