Cool rooms audit checklist
Verification procedures include:
HACCP audit checklist of Cool rooms include questions as follows
1. Chemicals are clearly labeled & stored away from food ingredients to
prevent contamination and their being mistaken for food ingredients
2. Vermin baits are readily identifiable and not likely to contaminate food
3. The cool room is clean and free from objectionable odors.
4. The cool room is in a state of good repair
5. The cool room is free from vermin and other animals
6. Food is stored in a way that will prevent cross contamination
7. Finished products are covered / enclosed to prevent contamination by
insects, dust or foreign matter
8. Finished products are (and the pallets on which they lie) are stored at
least 750 mm above the floor, or have a barrier which prevents access to
the food
9. Food containers are used to store food, not cleaning chemicals,
rubbish, screws, nuts, etc.
What is Raw materials warehouse audit checklist?
Raw materials warehouse audit checklist
HACCP audit checklist of raw materials warehouse include questions as
follows:
1. Shelves that form part of a shelving unit are at least 150 mm above
the floor
2. Materials are stacked a minimum 43 mm from the wall to provide
access for inspection, cleaning, and vermin control
3. Food containers are used to store food, not cleaning chemicals,
rubbish, screws, nuts, etc.
4. Ingredient bins and containers are cleaned periodically to prevent
insect infestations and microbial growth
5. The warehouse is free from vermin and other animals
6. Food is stored in a way that will prevent cross contamination
7. Dirty or broken pallets are not used
8. Chemicals are clearly labeled & stored away from food ingredients to
prevent contamination and their being mistaken for food ingredients
9. Vermin baits are readily identifiable and not likely to contaminate food
10. The warehouse is clean and free from objectionable odors.
11. The warehouse is in a state of good repair
12. Raw materials are inspected before unloading
13. Raw materials (food and packaging) are covered / enclosed to
prevent contamination by insects, dust or foreign matter
Document review of HACCP
1.
2. The product description contains the method of preservation of the
product
3. The product description describes the inner and outer packaging for
the product
4. The product description contains the storage conditions and method of
distribution
5. The product description specifies the shelf life of the product
6. The product description contains specific labeling requirements
7. The product description describes handling and storage instructions for
the end-user
8. The HACCP plan includes a raw material list or ingredient list, including
names and available specification number
9. The ingredient list contains information on any applicable preservation
used
10. The ingredient list defines packaging types for raw ingredients
11. The HACCP plan includes an appropriate flow diagram of the process
to produce the identified products
12. The process flow diagram includes all identifiable steps
13. The HACCP plan includes a hazard analysis of all potential hazards
associated with each raw material, ingredient, process step, and process
input
14. Each hazard is identified as to its classification (microbiological,
chemical, physical)
15. The risk of occurrence (significance) of each hazard is determined
(high, medium, or low)
16. Control measures for each hazard are documented
17. Each hazard is categorized as a CCP, CP, CQP, QP
18. The HACCP plan documents corrective and preventive actions for all
CCPs
19. There are detailed procedures available for each CCP, that are
referenced on the HACCP plan
20. Critical limit descriptions are documented for all CCPs
21. Procedures used to document critical limits are documented for each
CCP
22. The HACCP plan contains instruction on monitoring each CCP,
including “who monitors”, “where”, “when” and “how”
23. The frequency of monitoring is adequate to assure process control
and product safety
24. Procedures for monitoring are correctly documented and available
25. The HACCP plan details corrective actions for all CCPs where
monitoring indicates the CCP is outside of the control limits
26. A HACCP plan has been written for the safety of customer’s product
27. The HACCP plan identifies the company, location and manufacturing
site
28. Each planned verification activity is itemized with a nominated time
interval
29. The person nominated as responsible for the activity
30. Review and approval of the activity
31.
• HACCP plan reviews
• Validation of critical limits
• Appropriateness of CCP monitoring
• Review of monitoring and corrective action methods
• Sampling or testing procedures
32. The HACCP plan includes dates of plan preparation, approval, and
revision dates
33. The HACCP plan includes a statement on scope and purpose of the
HACCP plan.
34. The HACCP plan includes the names and positions of HACCP team
members, their level of HACCP skills and experience, the name and
title of the HACCP team Leader
35. The HACCP plan includes a product description and intended use
36. Corrective actions include the immediate action to fix the problem,
preventive action to prevent reoccurrence, and disposal criteria
affected product
37. Corrective actions clearly identify the person responsible for each
phase
38. All records identified on the HACCP plan are available for
inspection
39. Record are complete for each CCP
40. Historical microbiological testing records are available for
inspection
41. All raw material and in-process inspection records are initialed and
dated by the person responsible
42. All the records indicate that CCPs are in control
43. Calibration records are available for all measuring devices used to
monitor CCPs
44. There is a scheduled frequency for calibration available
45. Verification procedures are available
Finished product warehouse checklist
HACCP audit checklist of Finished product warehouse include questions
as follows
1. Materials are stacked a minimum 43 mm from the wall to provide
access for inspection, cleaning, and vermin control
2. Food containers are used to store food, not cleaning chemicals,
rubbish, screws, nuts, etc.
3. Chemicals are clearly labeled & stored away from food ingredients
to prevent contamination and their being mistaken for food ingredients
4. Vermin baits are readily identifiable and not likely to contaminate
food
5. The warehouse is clean and free from objectionable odors.
6. The warehouse is in a state of good repair
7. The warehouse is free from vermin and other animals
8. Food is stored in a way that will prevent cross contamination
9. Finished products are covered / enclosed to prevent contamination
by insects, dust or foreign matter
10. Ingredient bins and containers are cleaned periodically to prevent
insect infestations and microbial growth
11. Shelves that form part of a shelving unit are at least 150 mm
above the floor
12. Food and packaging materials (and the pallets on which they lie)
are stored at least 150 mm above the floor
HACCP Processing/packaging audit checklist
HACCP audit checklist of processing include questions as follows
1. Ingredient bins and containers are cleaned periodically to prevent
insect infestations and microbial growth
2. Food containers are used to store food, not cleaning chemicals,
rubbish, screws, nuts, etc.
3. Lab samples used for chemical, microbiological, or environmental
analysis are not returned for rework
4. Water used for washing, rinsing or conveying of food is not reused
for the same in a manner that may result in food contamination
5. Disposable gloves are readily available
6. Spillages and breakages are cleaned up immediately
7. Continuous spillage, leakage or dust emanating from equipment is
regularly removed until the equipment is repaired
8. Plant floors where the bins are stored are marked with a circle
9. Waste is removed at least daily
10. Shelves that form part of a shelving unit are at least 150 mm
above the floor
11. Food and packaging materials (and the pallets on which they lie)
are stored at least 150 mm above the floor
12. Food and packaging materials are covered / enclosed to prevent
contamination by insects, dust or foreign matter during cleaning and
when not in use
13. Perishable food is kept at a temperature which will preserve it from
deterioration
14. Instruments used to measure pH, acidity, water activity, or other
conditions that control or prevent microbial growth are accurate and
maintained in good working order
15. Empty ingredient containers are removed from area immediately
16. Empty ingredient containers are stored upside down
17. Reworked product is kept separate from fresh product
18. The processing area is clean and free from objectionable odors.
19. The processing area is in a state of good repair
20. The processing area is free from vermin and other animals
21. There are no wooden utensils or equipment present
22. There is no glass present (except that in glass tubes and insect traps)
23. Drawing pins or other metallic fasteners are not used on notice
boards or in the area
24. Rubber bands and elastrator rings are not used within processing,
even on raw packaging materials
25. Food equipment is clean
26. Equipment is not repaired with make shift materials (e.g. elastic
bands, string, rope)
27. When not in use, clean-up hoses are neatly coiled and stored off the
floor
28. Water hoses are not left running
29. Cleaning hoses are not used to supply water to products
30. Foot baths are located at the entrances to processing (e.g. from the
lab into processing, maintenance into processing etc.)
31. The mats in foot baths are saturated with the appropriate strength of
sanitizing solution and are cleaned regularly
32. All equipment is cleaned at the end of a production run and covered /
stored to prevent contamination prior to next use
33. During clean-up all cleaned equipment parts, pipes and cleaning aids
are placed on rubber mats or metal carts specially designed for such
purposes
34. Chemicals are clearly labeled & stored away from food to prevent
contamination and / or their being mistaken for food ingredients
35. Cleaning equipment is kept in a designated location
36. Cleaning brushes are placed in cleaning solution or on a clean
surfaces when not in use. Wet brushes are hung up to dry
37. Cleaning equipment is in good repair and is effectively cleaned
38. Steel wool, metal brushes, scouring pads and other abrasive cleaning
materials are not used
39. There is an adequate number of wash basins located in convenient
locations
40. The wash basins/s are supplied with soap or detergent
41. The wash basins/s are in good repair and effectively cleaned
42. Wash basins are only used for washing hands (not equipment)
43. Vermin baits are readily identifiable and not likely to contaminate
food
44. The equipment is clean and free from objectionable odors.
45. The equipment is in a state of good repair
46. The equipment is free from vermin and other animals
47. There are no tools, nuts, bolts, etc. sitting on equipment
48. There are no tools or pieces of equipment sitting on the floor
49. Before a batch / run commences, the equipment is checked to ensure
it is clean, free from sources of contamination, and that sieves and metal
detectors are functional
50. If a fault in equipment or possible source of contamination is found
during a production run, the process is immediately stopped, the product
placed on hold, and the QA representative/ and supervisor notified
51. No raw materials, packaging materials, work-in-progress or finished
product comes into direct contact with the floor
Personal hygiene audit checklist
HACCP audit checklist of Personal hygiene include questions as follows
1. Uniforms use zippers / press studs, not buttons
2. Uniforms do not have pockets above the waist
3. Only leather / vinyl shoes are worn. The toes on these shoes are
enclosed
4. Shoes are clean, neat, and in good repair
5. Head coverings are worn and they cover all of the hair
6. Mean with beards and moustaches wear a face snood
7. Hair pins, clips, etc are not used to keep head / beard coverings in
place
8. Jewelry – only plain wedding rings (no stones) and sleeper earrings
(maximum diameter 2 cm)
9. Wrist watches are not worn
10. Gloves are made of an impermeable materials
11. Personnel wearing gloves still wash their hands at regular intervals
12. All cuts and wounds are covered by a waterproof blue band-aid
containing a metallized thread
13. Personnel handling food, food materials, and equipment have
received adequate and continued training in the hygienic handling of food
and in personal hygiene
14. Personnel prior to employment have had a medical examination to
determine their fitness to work in a food processing environment
15. People smoke only in designated areas
16. People eat and drink only in designated areas (e.g. lunch room,
Offices)
17. Nail polish. False finger nails, and false eyelashes are not worn
18. Hands and finger nails are clean
19. People are clean in appearance
20. People practice good personal hygiene
21. Staff wear only company issued uniforms
22. Visitors wear lab coats. If lab coats are impractical / unsafe for
contractors they shall be provided with company issued uniforms
23. Personnel wearing lab coats also wear clothing under the coat (e.g.
shirt and trousers)
24. Uniforms are clean at the start of operation and in a good repair
25. If uniforms are expected to become soiled rapidly, disposable aprons
are worn over the uniform
26. There are adequate first-aid facilities stocked with approved band-
aids
27. People with bandaged hands who handle exposed product, packaging
materials, and equipment coming into contact with exposed products
wear gloves
28. There are no personal items (e.g. bags, newspapers, clothes, etc.)
in food premises
29. There is no consumption of food (including chewing gum) and
drinks in food premises. The only exception is drinking from the water
fountains provided
30. There is no food in employees lockers
31. Samples taken for quality checks are disposed of, not returned to
the container from whence they came
32. Food equipment is not placed in the mouth nor blown into
33. Utensils used for eating or drinking are not carried in the pockets
of clothing
34. No person who is affected by or is a carrier of a communicable
disease (e.g. gastroenteritis, a severe cold, sore throat, cough,
influenza) or infected sore works with food in an area in which there is
a reasonable possibility of food or food ingredients becoming
contaminated by such a person
35. Medical examinations are carried out when required in order to
prevent the contamination of food
36. Any person suffering from a communicable disease must obtain a
medical certificate stating their fitness to return to work in a food
premises, prior to coming back onto the site
37. Staff do not cough or sneeze directly over food
38. Personnel who come into direct contact with food, food
ingredients, or equipment must wash their hands with soap and water
before starting work, following meal breaks, after blocking a cough or
sneeze with the hand, after touching the hair, nose mouth, or eyes
after handling garbage, after smoking, after cleaning, and upon
entering food processing areas
39. Hands are not wiped on uniforms
40. If gloves are used to handle food they are disposed of between
tasks so as to avoid the contamination of 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 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 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 pests
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
Food premises audit checklist
1. Food premises are separated from refuse, storage, work 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
HACCP Walls audit checklist
1. Internal walls have no skirting, picture rail or other moulding. If there
are any 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 asmooth 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
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 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 cellings 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. Ceiling do not have a cover strip or other moulding fitted to them
8. All joints and edges on floors, and connecting equipment / fixtures to
floors are sealed.
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
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)
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
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, non-toxic, 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 are not 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
Storage of rubbish audit checklist
1. Rubbish enclosures have an adequate supply of water
2. There are enough bins for the temporary storage of rubbish
3. These bins are kept clean and are well maintained
4. The bins are deodorized as necessary to avoid foul odors 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 Penclosure

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 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