HACCP Audit

HACCP audit

Storage of rubbish audit checklist 1. Rubbish enclosures have an adequate supply of water  2. There are enough enoug h bins for the temporary storage of rubbish 3. These bins are kept clean and are well maintained 4. The bins are deodorized deo dorized as necessary to avoid foul odors odo rs and are kept free from vermin and insects 5. Bins are covered to prevent vermin and insects from entering them 6. Bins containing material that can turn are kept on a paved area, with free drainage, outside the food premises or in a designated rubbish or refuse Pen closure

Pipes, ducts, conducts, wiring audit checklist 1. There are no open drainage pipes nor opening for the cleaning of drainage pipes inside food premises 2. Food conveyors located inside ducts d ucts or similar spaces can be accessed easily for  inspection, cleaning, and the control of vermin 3. The internal walls of ducts through which conveyors run meet the requirements specified for walls 4. Fixtures, pipes, ducts, conduits and wirings are not suspended over working areas in such a manner that drip or condensate may contaminate foods, raw materials, or food contact surfaces 5. There are no wooden fixtures, fittings nor equipment

6. Work surfaces which come into frequent contact with liquids are made of stainless steel 7. Legs and brackets on equipment is made of a smooth, corrosion resistant material and are closed sealed. Brackets with hollow are not used 8. Legs and brackets are securely fixed to the equipment to prevent the lodgment of dirt, dust or grease 9. Legs and brackets create a space of 150 mm between the floor and the bottom of the equipment to enable efficient cleaning 10. Brackets are sealed to their contact surfaces 11. Shelves are sealed or fixed at least 40 mm clear of adjacent vertical surfaces 12. Shelves that form part of a shelving unit are at least 150 mm above the floor  13. Motors and compressors are positioned so that they cannot contaminate food 14. Aisles and working spaces between equipment or between equipment and walls are sufficiently wide to permit employees to perform their normal duties without contamination of food or food contact surfaces with clothing or personnel contact 15. Thermometers and other temperature measuring devices are accurate, effective, and of sufficient number  16. Equipment is constructed of materials that are impervious to water, durable, nontoxic, and corrosion resistant 17. Equipment does not contain cracks or crevices 18. Equipment can be easily cleaned 19. Equipment is in a state of good repair  20. Equipment excludes vermin (e.g. there are lids on vats / tanks) 21. Equipment is positioned so that all surfaces adjacent to it can be easily cleaned 22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or  mounted on wheels to make cleaning easy 23. Bolts and screws used to bolt equipment to any vertical surface are flush with the vertical surfaces or counter-sunk 

24. Plinths (the lower square of columns) have a smooth, level surface, are at least 10 mm above the floor, and are rounded / bull nosed at edges and corners 25. Pipes, ducts, conduits and wirings are located on the exterior surface of walls or  concealed in walls, floors or ceilings where practical 26. If the above is not practical, there is at least a 16 mm gap between pipes, ducts, conduits, wirings and adjacent surfaces to enable cleaning and inspection 27. Pipes, ducts, conduits and wirings wirings are not installed installed in the junction of floors and any vertical surfaces nor beneath fixtures and equipment if this makes them difficult to clean. 28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls, or floors are sealed 29. The gaps around steam pipes which pass through ceiling, walls, or floors are large enough to allow the pipe to be cleaned

Hand washing facilities audit checklist 1. There is an adequate number of hand washing facilities and they are conveniently located 2. Notices stipulating hand washing requirements are displayed in toilets and at entrances to food processing areas 3. Hand washing stations have a supply of hot and cold water, foot or electronically operated taps, a supply of soap or detergent, and paper towels 4. Adequate rubbish bins are located near hand washing stations

Windows and doors audit checklist 1. Windows have fly-screens which contain no holes and fit the window leaving no gaps 2. Doorways are protected to exclude flying insects and birds (e.g. through plastic strips, automatically closing doors)

HACCP lights audit checklist 1. Light fittings prevent dust, dirt and dead insects from contaminating food 2. Light fittings have protective covers to prevent contamination of food with broken glass 3. There is adequate lighting in all hand washing areas, dressing and locker rooms, toilets, and in all areas where food and food ingredients are examined, processed, or stored, and where equipment is cleaned

HACCP ceilings audit checklist 1. Access panels are flush with the ceiling 2. Junctions of walls and ceilings are sealed 3. Ceilings are smooth, durable, resistant to corrosion, non-toxic, and impervious to water  4. Ceilings do not have cracks, crevices, holes or other defects 5. Ceilings can be easily cleaned 6. Ceilings are light in color  7. Ceilings do not have a cover strip or other mounding fitted to them 8. All joints and edges on o n floors, and connecting equipment / fixtures to floors are sealed.

HACCP Floors audit checklist 1. Floors do not have cracks, crevices, holes or other defects 2. Floors drain easily 3. Floor drains are connected to a drainage system 4. All joints and edges on o n floors, and connecting equipment / fixtures to floors are sealed. 5. Floor surfaces are rigid, durable, slip resistant, corrosion resistant, non-toxic, and impervious to water  6. Floors can be easily cleaned

HACCP Walls audit checklist 1. Internal walls have no skirting, picture rail or other mounding. If there are any an y edges on walls they are at an angle of at least 45ovto the horizontal to prevent lodgment of dust, etc 2. Ledges and window sills are angled to prevent them from being used as a shelf and their edges are rounded to a smooth surface 3. H-bars and fixtures fit flush with the walls 4. All joints and edges on walls are sealed 5. Internal walls are smooth, durable, resistant to corrosion, non-toxic, impervious to water and non-absorbent 6. There are no cracks or crevices on internal walls or around doors and windows 7. Internal walls are light in color 

Food premises audit checklist 1. Food premises are separated from refuse, storage, w ork shop, office or other areas which may cause contamination of food with undesirable micro-organisms, chemicals, filth, or other extraneous matter  2. There is adequate ventilation to minimize dust odors, noxious fumes or vapors in areas where they may contaminate food

General plant area audit checklist HACCP audit checklist of General plant area include questions as follows 1. GENERAL AREAS a. Pallets are stored in areas free of rubbish, vermin and insects  b. Water used in food premises is tested for microorganisms which may produce food  poisoning or other diseases 2. TOILET FACILITIES

a. Toilets are clean and in good repair   b. Toilets contain a germicidal soap / detergent for hand washing 3. PEST CONTROL a. Pesticides used, their quantity and batch numbers are recorded  b. Pesticides are labeled with a warning wa rning about their toxicity and use c. Pesticides are stored in locked rooms or cabinets used only for that purpose d. Areas being fumigated are sign posted e. Precautions are taken when fumigating to prevent accidental ingress into other areas f. There is an insect trap installed in food processing areas (unless their use may lead to dust explosions) with a catch tray of sufficient size g. Insect traps are cleaned monthly h. The findings in the catch tray of insect traps are recorded i. Pest control is only undertaken by, or under u nder direct supervision of, personnel who have a thorough understanding of the potential hazards from the use of pesticides  j. There is an effective, continuous, documented program for the control of pest’s k. Only pesticides approved by the Ministry of Agriculture for use in food premises are used 4. GROUNDS a. Plant grounds are maintained to prevent vermin, dirt, and other filth from potentially contaminating food (e.g. well trimmed grass, shrubs, and trees)  b. The security system prevents / detects accidental or deliberate contamination / damage of products, materials, equipment or grounds c. Grounds are free from conditions which nay result in the contamination of food such as: • Improperly stored equipment. Litter, waste, refuse, uncut woods/ grass within the immediate vicinity of food premises buildings or structures that may be an attractant,  breeding place, or harborage for rodents, insects, and other pests • Excessively dusty yards or car parks • Inadequately drained areas  No animal manure or by-products are used on lawns / gardens

Source: http://qualitymanagement.hrvinet.com/category/haccp/hacc p-audit/