HACCP Plan Self-Assessment Checklist

Use the HACCP Plan Self-Assessment Checklist to evaluate your HACCP plan, conducting a thorough gap analysis to enhance your food safety compliance.

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Food & Hospitality
HACCP Plan Self-Assessment Checklist

Control Limits

Monitoring

Corrective Actions

Recordkeeping & Plan Verification

Product & Process Descriptions

Hazard Assessment & Analysis

Critical Control Points

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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HACCP Plan Self-Assessment Checklist

Use the HACCP Plan Self-Assessment Checklist to evaluate your HACCP plan, conducting a thorough gap analysis to enhance your food safety compliance.

1. Have measurable critical limits been established for each control point?

2. Have the sources that led to critical limit decisions been filed and documented?

1. Does a monitoring procedure exist for each CCP on the plan?

2. Does the monitoring plan identify the responsible parties, and have these employees been properly trained to monitor and respond to deviations?

3. Does the monitoring plan identify the type (continuous and non-continuous), regularity (periodic or random), and frequency of monitoring?

4. Does the monitoring plan specify the methods and tools to be used?

5. Are the monitoring tools and technology regularly checked for accuracy and are the results recorded?

6. Do employees record monitoring results on a log that is stored for the appropriate amount of time after testing?

1. Are corrective action(s) identified and adequately described for each CCP on our Plan?

2. Are product disposal procedures identified in the corrective action portion of our plan?

3. Is a procedure for demonstrating the CCP under control outlined in the corrective action portion of the plan?

4. Are corrective actions, including deviations and CCP verifications, documented by employees?

5. Are employees trained in corrective action procedures outlined in the plan?

1. Is HACCP record keeping thorough and accurate?

2. Does the plan outline the methods for verifying if the plan is working (i.e., product testing, instrument calibration, records review, etc.)?

3. Was the procedure for microbial and/or chemical testing to verify the CCPs developed by a qualified person(s) using product knowledge, epidemiological data, and information in technical literature?

4. Is the procedure for microbial and/or chemical testing to verify the CCPs documented, and are results recorded?

1. Is the HACCP Plan inclusive of all relevant product descriptions, including vendor/producer, ingredients/raw materials, packaging, temperature(s), and preparation description?

2. Does our HACCP Plan include an easy-to-understand process flow chart?

3. Has the process flow chart been verified for accuracy and completeness against actual operating procedures?

1. Is the HACCP Plan based on a hazard analysis performed after prerequisite SSOPs were implemented?

2. Was the hazard analysis performed after the most recent ingredient, process, equipment, and/or facility changes?

3. Were all process steps evaluated for hazards?

4. For each hazard, was the significance/likelihood of occurrence determined by an experienced person(s) using product knowledge, epidemiological data, and information in technical literature?

5. For each hazard, have preventative measures been identified and implemented (non-critical and critical control points)?

1. For each hazard with a high likelihood of exposure and potential consequences, if not controlled, has the appropriate step been made into a critical control point (CCP)?

2. Were Critical Control Points identified using a HACCP flow chart/decision tree?

3. Are Critical Control Points listed on the HACCP Plan indeed critical (Decision Tree)?

4. Are Critical Control Points listed on the HACCP Plan NOT SSOPs or GMPs?