Document Review of Quality Management System HACCP Based SL - FIJ

YES
1. The product description contains the method of preservation of the product 2. The product description describes the inner and outer packaging for the product 3. The product description contains the storage conditions and method of distribution 4. The product description specifies the shelf life of the product 5. The product description contains specific labeling requirements 6. The product description describes handling and storage instructions for the end-user 7. The HACCP plan includes a raw material list or ingredient list, including names and available specification number 8. The ingredient list contains information on any applicable preservation used 9. The ingredient list defines packaging types for raw ingredients 10. The HACCP plan includes an appropriate flow diagram of the process to produce the identified products 11. The process flow diagram includes all identifiable steps 12. The HACCP plan includes a hazard analysis of all potential hazards associated with each raw material, ingredient, process step, and process input 13. Each hazard is identified as to its classification (microbiological, chemical, physical) 14. The risk of occurrence (significance) of each hazard is determined (high, medium, or low) 15. Control measures for each hazard are documented 16. Each hazard is categorized as a CCP, CP, CQP, QP 17. The HACCP plan documents corrective and preventive actions for all CCPs

NO

Comments

Created by: SemiBW

Document Review of Quality Management System HACCP Based SL - FIJ

18. There are detailed procedures available for each CCP, that are referenced on the HACCP plan 19. Critical limit descriptions are documented for all CCPs 20. Procedures used to document critical limits are documented for each CCP 21. The HACCP plan contains instruction on monitoring each CCP, including who monitors, where, when and how 22. The frequency of monitoring is adequate to assure process control and product safety 23. Procedures for monitoring are correctly documented and available 24. The HACCP plan details corrective actions for all CCPs where monitoring indicates the CCP is outside of the control limits 25. A HACCP plan has been written for the safety of customers product 26. The HACCP plan identifies the company, location and manufacturing site 27. Each planned verification activity is itemized with a nominated time interval 28. The person nominated as responsible for the activity 29. Review and approval of the activity 30. Verification procedures include: HACCP plan reviews Validation of critical limits Appropriateness of CCP monitoring Review of monitoring and corrective action methods Sampling or testing procedures 31. The HACCP plan includes dates of plan preparation, approval, and revision dates 32. The HACCP plan includes a statement on scope and purpose of the HACCP plan. 33. 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 34. The HACCP plan includes a product description and intended use

Created by: SemiBW

Document Review of Quality Management System HACCP Based SL - FIJ

35. Corrective actions include the immediate action to fix the problem, preventive action to prevent reoccurrence, and disposal criteria affected product 36. Corrective actions clearly identify the person responsible for each phase 37. All records identified on the HACCP plan are available for inspection 38. Record are complete for each CCP 39. Historical microbiological testing records are available for inspection 40. All raw material and in-process inspection records are initialed and dated by the person responsible 41. All the records indicate that CCPs are in control 42. Calibration records are available for all measuring devices used to monitor CCPs 43. There is a scheduled frequency for calibration available 44. Verification procedures are available

Created by: SemiBW