HACCP Prerequisite Program Checklist

Use the HACCP Prerequisite Program Checklist to establish the basic food safety steps, ensuring a strong foundation for HACCP compliance at your facilities.​

HACCP Prerequisite Program Checklist



Verification

1. Is the SOP performed in the manner intended?


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2. Are the procedures monitored?


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3. Are the appropriate records kept?


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4. Is there an independent audit?


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5. Are programs revised as necessary?


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Resources

1. Are the proper tools/equipment available?


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2. Are the appropriate personnel available to perform the task effectively?


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3. Are systems adequate for monitoring and storing data?


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Personnel

1. Do all personnel maintain adequate personal cleanliness?


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2. Do all personnel wash their hands?


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3. Do all personnel remove jewelry and other objects?


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4. Do all personnel store clothing and other personal belongings away from feed?


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5. Do all personnel take other precautions to protect against contamination of animal food?


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FSMA - Plant

1. Is the plant suitable in size, construction, and design to facilitate cleaning, maintenance, and pest control by addressing the following: • Adequate space between equipment, walls, and stored material to permit cleaning and maintenance • Constructed to avoid contamination by condensate • Provide adequate ventilation • Provide lighting and shatter-resistant bulbs


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FSMA - Grounds

1. Do grounds protect against the following contamination: •Properly storing equipment, litter, and waste removal •Maintaining driveways, etc. •Adequate draining •Treating and disposing of waste


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Sanitation

1. Are buildings, structures, fixtures, and other physical facilities of the plant kept clear and in good repair?


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2. Are the contact surfaces cleaned and maintained?


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3. Are the cleaning compounds and sanitizing agents safe?


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4. Are toxic materials sanitized well?


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5. Are effective measures in place to exclude pests?


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6. Is trash conveyed, stored, and disposed of to protect against contamination?


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Water Supply And Plumbing

1. Is water adequate for the operations and from an adequate source?


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2. Is running water at a suitable temperature?


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3. Are water-containing surfaces safe?


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4. Is reused water not used to increase contamination?


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5. Is plumbing required to be adequate to convey water and sewage?


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6. Are other sources of contamination avoided?


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7. Do facilities provide adequate drainage?


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8. Is there no backflow?


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9. Are there adequate toilet and hand-washing facilities?


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Equipment And Utensils

1. Are equipment used in manufacturing, processing, packing, and holding adhere to the following: Are adequately cleanable and maintained?


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2. Are equipment used in manufacturing, processing, packing, and holding adhere to the following: Are designed, constructed, and used to avoid adulteration?


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3. Are equipment used in manufacturing, processing, packing, and holding adhere to the following: Are installed to facilitate cleaning?


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4. Are equipment used in manufacturing, processing, packing, and holding adhere to the following: Are animal contact surfaces nontoxic?


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5. Are holding, conveying, manufacturing, and processing systems protected against contamination?


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6. Do instruments and controls prevent the growth of microorganisms?


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7. Do compressed air and other gases protect against contamination?


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Plant Operations

1. Are all operations conducted in accordance with the CGMPs?


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2. Is animal food accurately identified?


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3. Are animal food packaging materials safe and suitable?


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4. Is the overall cleanliness of the plant maintained?


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5. Do plant operations not contribute to contamination?


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6. Are testing procedures used to identify sanitation failure and contamination?


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7. Are adulterated products eliminated?


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8. Is raw material examination and shipping conducted appropriately?


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Holding And Distribution

1. Will animal food held for distribution protect against contamination and minimize deterioration?


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2. Does labeling enable safe use?


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3. Are shipping containers examined prior to use?


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4. Are returned products assessed?


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5. Is bulk material handled to avoid cross-contamination?


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6. Are human food by-products used as animal food protected against contamination, labeled, and shipped to protect against contamination?


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7. Are raw material examination, shipping, cleaning, storage, and processing conducted according to guidelines?


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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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