PrimusGFS Checklist - HACCP

Use this PrimusGFS Checklist to audit compliance with the PrimusGFS v3.2 food safety standards, focusing on module 6 - HACCP system.

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PrimusGFS Checklist - HACCP

Preliminary Steps

Development Of The HACCP Plan

1. 6.02.01 Has a documented hazard analysis for the processes been conducted, showing the various types of hazards, their likelihood of occurrence, their associated severity, and their control measures? Note: A ZERO POINT (NON-COMPLIANCE) DOWN SCORE IN THIS QUESTION RESULTS IN AUTOMATIC FAILURE OF THIS AUDIT.

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4. 6.02.04 Have critical control point (CCP) processing steps been identified that eliminate or reduce food safety hazards to an acceptable level? Information gathering. If the answer is YES, continue with the next question. If the answer is NO, the rest of “Module 6 HACCP” is not applicable.

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9. 6.02.09 Have corrective action procedures been established for the CCPs, including a detailed action plan for operators to follow if the critical control limits are not met (loss of control/deviation) and plans to adjust the process back into control?

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Execution Of The HACCP Plan On The Plant Floor

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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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PrimusGFS Checklist - HACCP

Use this PrimusGFS Checklist to audit compliance with the PrimusGFS v3.2 food safety standards, focusing on module 6 - HACCP system.

1. 6.01.01 Is there a team responsible for the HACCP program at the operation, with an assigned leader for the development, implementation, and ongoing maintenance of the HACCP system?

2. 6.01.02 Is there documented evidence that the HACCP team members have been trained on HACCP principles?

3. 6.01.03 Does a product description exist for the products produced?

4. 6.01.04 Has the process(es) been flow charted in sufficient detail to completely describe the process or product handling/processing steps?

5. 6.01.05 Is there documented evidence that the flow chart(s) has been verified on-site?

2. 6.02.02 Have CCP decisions been made with logical, documented justification, and where CCPs are implemented in a specific processing step?

3. 6.02.03 Is the HACCP system reviewed when significant changes are made and at least once every 12 months?

4. 6.02.04 Have critical control point (CCP) processing steps been identified that eliminate or reduce food safety hazards to an acceptable level? Information gathering. If the answer is YES, continue with the next question. If the answer is NO, the rest of “Module 6 HACCP” is not applicable.

5. 6.02.05 Have CCP critical control limits been established and are they supported by relevant validation documentation?

6. 6.02.06 Have monitoring requirements and frequencies been determined and documented for the CCPs?

7. 6.02.07 Have specific responsibilities been assigned for the monitoring, recording, and corrective action implementation of each CCP?

8. 6.02.08 Have standard operating procedures (SOPs) been created for the monitoring process(es) of the CCPs, which would include how to carry out the monitoring activities?

9. 6.02.09 Have corrective action procedures been established for the CCPs, including a detailed action plan for operators to follow if the critical control limits are not met (loss of control/deviation) and plans to adjust the process back into control?

10. 6.02.10 Have recording forms been developed for monitoring the CCPs?

11. 6.02.11 Have verification plans and schedules been developed for each CCP?

1. 6.03.01 Is there documented evidence that all plant workers have attended HACCP training, including specific training for CCP operators?

2. 6.03.02 Do CCP operators understand basic HACCP principles and their role in monitoring CCPs?

3. 6.03.03 Are the CCP monitoring activities and frequencies in compliance with the HACCP Plan and CCP SOPs?

4. 6.03.04 Are CCP monitoring records signed off (or initiated) by the operator(s) who are carrying out and recording the CCP check?

5. 6.03.05 Are the CCP records reviewed and signed off by the quality control supervisor and/or management (second signatory)?

6. 6.03.06 Is there a deviation record detailing documented corrective actions when a deviation/loss of control of a CCP occurs (a critical control limit is exceeded)?