1.1 Management Responsibility Other

1.1 Management Responsibility Other
Is there evidence to show management commitment to Food Safety system application?
Are these shown in the related objectives?
Are objectives measurable?
________________________________________
1.2 Management Responsibility Other
Does the organisation have a food safety policy?
________________________________________
1.3 Management Responsibility Other
Has a HACCP plan been developed?
Does the plan cover all end products?
________________________________________
1.4 Management Responsibility Other
Has a multidisciplinary Food Safety team been formed?
________________________________________
1.5 Management Responsibility Other
Have the organisation appointed a Food Safety team leader and defined the responsibilities and authorities?
________________________________________
1.6 Management Responsibility Other
Does the organisation define the responsibility and authority of the Food Safety team?
________________________________________
1.7 Management Responsibility Other
Is the knowledge of the Food Safety team suitable and appropriate?
Details
Check training, qualifications, experience, etc.
________________________________________
1.8 Management Responsibility Other
How is internal and external communication controlled and who has responsibility?
Is the communication effective?
________________________________________
1.9 Management Responsibility Other
Do the company have emergency preparedness and response procedures in place?
Have they been verified?
________________________________________
1.10 Management Responsibility Other
Is a Management Review activity carried out as required?
Is it effective?
________________________________________
2.1 Product Specification Other
Has the product or product range been fully described?
________________________________________
2.2 Product Specification Other
Does the specification include safety information (such as PH, aw, etc.)?
________________________________________
2.3 Product Specification Other
Does the specification include details of raw material and ingredients?
________________________________________
2.4 Product Specification Other
Does the specification include the type of packaging?
________________________________________
2.5 Product Specification Other
Does the specification include the storage conditions?
________________________________________
2.6 Product Specification Other
Does the specification include labelling instruction?
________________________________________
2.7 Product Specification Other
Does the specification include the method of distribution (in detail)?
________________________________________
2.8 Product Specification Other
Does the specification include shelf life and storage conditions?
________________________________________
2.9 Product Specification Other
Does the specification include the intended use?
________________________________________
2.10 Product Specification Other
Does the specification include the appropriate consumer?
Details
E.g. allergenic, elderly, infants or children, institutional feeding, immune compromised, etc.
________________________________________
2.11 Product Specification Other
Does the specification include the specific methods of use?
________________________________________
3.1 Process Flow Diagram Other
Is the process flow diagram comprehensive?
________________________________________
3.2 Process Flow Diagram Other
Are all raw materials, ingredients, packaging materials and process/storage activities included in the process flow
diagram?
________________________________________
3.3 Process Flow Diagram Other
Have changes been made since the process flow diagram was established?
________________________________________
3.4 Process Flow Diagram Other
How does the HACCP team get notified of changes to the process or product parameters?
________________________________________
3.5 Process Flow Diagram Other
How were the changes recorded and approved?
________________________________________
3.6 Process Flow Diagram Other
Were any changes discussed with HACCP team before implementation?
________________________________________
3.7 Process Flow Diagram Other
Has the process flow diagram been verified on-site for the compliance with the actual operation?
________________________________________
4.1 Hazards Analysis and Preventive Measures Other
How was the hazard analysis conducted?
________________________________________
4.2 Hazards Analysis and Preventive Measures Other
Have all hazards been evaluated qualitatively and/or quantitatively?
________________________________________
4.3 Hazards Analysis and Preventive Measures Other
Have all raw materials been included?
________________________________________
4.4 Hazards Analysis and Preventive Measures Other
Have all process steps been considered?
________________________________________
4.5 Hazards Analysis and Preventive Measures Other
Have the hazards been specifically identified or just in general?
________________________________________
4.6 Hazards Analysis and Preventive Measures Other
How did the team assess the likelihood of occurrence?
________________________________________
4.7 Hazards Analysis and Preventive Measures Other
What information sources were utilised?
________________________________________
4.8 Hazards Analysis and Preventive Measures Other
Have appropriate preventive measures been set up for each hazard?
________________________________________
4.9 Hazards Analysis and Preventive Measures Other
Do the measures prevent or reduce to an acceptable level the hazards and how were the measures were validated?
________________________________________
4.10 Hazards Analysis and Preventive Measures Other
Are all preventive measures in place at the plant level?
________________________________________
5.1 Critical Control Points (CCPÕS) Other
How were the CCPÕs identified?
________________________________________
5.1.1 Critical Control Points (CCPÕS) Other
By the use of a CCP decision tree?
________________________________________
5.1.2 Critical Control Points (CCPÕS) Other
Have all necessary CCPÕs been identified?
________________________________________
6.1 Critical Limits Other
Have critical limits been established for each CCP?
________________________________________
6.1.1 Critical Limits Other
How were the critical limits established?
Is there evidence? (national/ international standard, requirements of relevant legislation, experimental data, literature references etc)?
________________________________________
6.1.2 Critical Limits Other
What validation exists to confirm that the critical limits can prevent possible occurrence of hazards?
________________________________________
6.2 Critical Limits Other
How does the organisation differentiate the critical limits from operational limits?
________________________________________
6.3 Critical Limits Other
Are the critical limits implemented at plant level?
________________________________________
7.1 Monitoring Procedures Other
Have monitoring procedures been established for all CCP's established?
________________________________________
7.2 Monitoring Procedures Other
Is there any evidence that procedures are being followed consistently?
________________________________________
7.3 Monitoring Procedures Other
What is the status of monitoring equipment?
________________________________________
7.4 Monitoring Procedures Other
Are the sampling plans statistically valid?
________________________________________
7.5 Monitoring Procedures Other
Have the organisation a clear system for product identification of product to ensure traceability if deviation occurs?
________________________________________
7.6 Monitoring Procedures Other
Have the organisation taken any actions when deviation occurred?
________________________________________
7.7 Monitoring Procedures Other
Are monitoring personnel trained and qualified?
________________________________________
7.8 Monitoring Procedures Other
Have monitoring results been recorded?
________________________________________
8.1 Corrective Actions Other
Are the corrective action procedures in place?
________________________________________
8.2 Corrective Actions Other
What evidence is there to demonstrate that effective corrective actions are taken in the event of a CCP deviation?
________________________________________
8.3 Corrective Actions Other
Has the responsibility and authority for corrective action been defined?
________________________________________
8.4 Corrective Actions Other
How non-conforming product controlled and recorded?
________________________________________
8.5 Corrective Actions Other
How does the organisation dispose of any affected products?
________________________________________
8.6 Corrective Actions Other
Has corrective action been recorded and how is the effectiveness verified?
________________________________________
8.7 Corrective Actions Other
Do these corrective actions consider modifying the process or HACCP plan, if the critical limit is violated consistently
________________________________________
9.1 Verification Procedures Other
Have verification procedures been established?
________________________________________
9.2 Verification Procedures Other
Have the responsibilities, authorities, methods, frequency and type of verification been defined in the procedures?
________________________________________
9.3 Verification Procedures Other
Are the methods and frequency sufficient to ensure that the system is working correctly, effectively and complies with relevant regulations_
________________________________________
9.4 Verification Procedures Other
How did the organisation conduct the initial validation of HACCP plan_
________________________________________
9.5 Verification Procedures Other
Do the procedures include review of records?
________________________________________
9.6 Verification Pr

Kết quả (Việt) 1:

1.1 quản lý trách nhiệm khác Là có bằng chứng cho thấy cam kết quản lý an toàn thực phẩm Hệ thống ứng dụng? Đây Hiển thị trong các mục tiêu liên quan? Được mục tiêu đo lường?________________________________________1.2 quản lý trách nhiệm khác Tổ chức có một chính sách an toàn thực phẩm?________________________________________1.3 quản lý trách nhiệm khác Có một kế hoạch HACCP được phát triển? Có kế hoạch bao gồm tất cả các sản phẩm cuối cùng?________________________________________1.4 quản lý trách nhiệm khác Một nhóm thực phẩm an toàn đa ngành đã được hình thành?________________________________________1.5 quản lý trách nhiệm khác Có tổ chức bổ nhiệm làm trưởng nhóm an toàn thực phẩm và xác định trách nhiệm và chính quyền?________________________________________1.6 quản lý trách nhiệm khác Có tổ chức xác định trách nhiệm và quyền hạn của đội an toàn thực phẩm?________________________________________1.7 quản lý trách nhiệm khác Là những kiến thức của đội an toàn thực phẩm phù hợp và thích hợp?Thông tin chi tiếtPhòng đào tạo, bằng cấp, kinh nghiệm, vv.________________________________________1.8 quản lý trách nhiệm khác Làm thế nào là thông tin liên lạc nội bộ và bên ngoài kiểm soát và những người có trách nhiệm? Là giao tiếp hiệu quả?________________________________________1,9 quản lý trách nhiệm khác Làm công ty có quy trình chuẩn bị và phản ứng khẩn cấp tại chỗ? Họ đã được xác minh? ________________________________________1.10 quản lý trách nhiệm khác Là một hoạt động quản lý xem xét thực hiện như là cần thiết? Nó là hiệu quả?________________________________________2.1 đặc tả sản phẩm khác Có các sản phẩm hoặc sản phẩm được mô tả đầy đủ?________________________________________2.2 sản phẩm đặc điểm kỹ thuật khác Does the specification include safety information (such as PH, aw, etc.)?________________________________________2.3 Product Specification Other Does the specification include details of raw material and ingredients?________________________________________2.4 Product Specification Other Does the specification include the type of packaging?________________________________________2.5 Product Specification Other Does the specification include the storage conditions?________________________________________2.6 Product Specification Other Does the specification include labelling instruction?________________________________________2.7 Product Specification Other Does the specification include the method of distribution (in detail)?________________________________________2.8 Product Specification Other Does the specification include shelf life and storage conditions?________________________________________2.9 Product Specification Other Does the specification include the intended use?________________________________________2.10 Product Specification Other Does the specification include the appropriate consumer?DetailsE.g. allergenic, elderly, infants or children, institutional feeding, immune compromised, etc.________________________________________2.11 Product Specification Other Does the specification include the specific methods of use?________________________________________3.1 Process Flow Diagram Other Is the process flow diagram comprehensive?________________________________________3.2 Process Flow Diagram Other Are all raw materials, ingredients, packaging materials and process/storage activities included in the process flow diagram?________________________________________3.3 Process Flow Diagram Other Have changes been made since the process flow diagram was established?________________________________________3.4 Process Flow Diagram Other How does the HACCP team get notified of changes to the process or product parameters?________________________________________3.5 Process Flow Diagram Other How were the changes recorded and approved?________________________________________3.6 Process Flow Diagram Other Were any changes discussed with HACCP team before implementation?________________________________________3.7 Process Flow Diagram Other Has the process flow diagram been verified on-site for the compliance with the actual operation?________________________________________4.1 Hazards Analysis and Preventive Measures Other How was the hazard analysis conducted?________________________________________4.2 Hazards Analysis and Preventive Measures Other Have all hazards been evaluated qualitatively and/or quantitatively?________________________________________4.3 Hazards Analysis and Preventive Measures Other Have all raw materials been included?________________________________________4.4 Hazards Analysis and Preventive Measures Other Have all process steps been considered?________________________________________4.5 Hazards Analysis and Preventive Measures Other Have the hazards been specifically identified or just in general?________________________________________4.6 Hazards Analysis and Preventive Measures Other How did the team assess the likelihood of occurrence?________________________________________4.7 Hazards Analysis and Preventive Measures Other What information sources were utilised?________________________________________4.8 Hazards Analysis and Preventive Measures Other Have appropriate preventive measures been set up for each hazard?________________________________________4.9 Hazards Analysis and Preventive Measures Other Do the measures prevent or reduce to an acceptable level the hazards and how were the measures were validated?________________________________________4.10 Hazards Analysis and Preventive Measures Other Are all preventive measures in place at the plant level?________________________________________5.1 Critical Control Points (CCPÕS) Other How were the CCPÕs identified?________________________________________5.1.1 Critical Control Points (CCPÕS) Other By the use of a CCP decision tree?________________________________________5.1.2 Critical Control Points (CCPÕS) Other Have all necessary CCPÕs been identified?________________________________________6.1 Critical Limits Other Have critical limits been established for each CCP?________________________________________6.1.1 Critical Limits Other How were the critical limits established? Is there evidence? (national/ international standard, requirements of relevant legislation, experimental data, literature references etc)?________________________________________6.1.2 Critical Limits Other What validation exists to confirm that the critical limits can prevent possible occurrence of hazards?________________________________________6.2 Critical Limits Other How does the organisation differentiate the critical limits from operational limits?________________________________________6.3 Critical Limits Other Are the critical limits implemented at plant level?________________________________________7.1 Monitoring Procedures Other Have monitoring procedures been established for all CCP's established?________________________________________7.2 Monitoring Procedures Other Is there any evidence that procedures are being followed consistently?________________________________________7.3 Monitoring Procedures Other What is the status of monitoring equipment?________________________________________7.4 Monitoring Procedures Other Are the sampling plans statistically valid?________________________________________7.5 Monitoring Procedures Other Have the organisation a clear system for product identification of product to ensure traceability if deviation occurs?________________________________________7.6 Monitoring Procedures Other Have the organisation taken any actions when deviation occurred?________________________________________7.7 Monitoring Procedures Other Are monitoring personnel trained and qualified?________________________________________7.8 Monitoring Procedures Other Have monitoring results been recorded?________________________________________8.1 Corrective Actions Other Are the corrective action procedures in place?________________________________________8.2 Corrective Actions Other What evidence is there to demonstrate that effective corrective actions are taken in the event of a CCP deviation?________________________________________8.3 Corrective Actions Other Has the responsibility and authority for corrective action been defined?________________________________________8.4 Corrective Actions Other How non-conforming product controlled and recorded?________________________________________8.5 Corrective Actions Other How does the organisation dispose of any affected products?________________________________________8.6 Corrective Actions Other Has corrective action been recorded and how is the effectiveness verified?________________________________________8.7 Corrective Actions Other Do these corrective actions consider modifying the process or HACCP plan, if the critical limit is violated consistently________________________________________9.1 Verification Procedures Other Have verification procedures been established?________________________________________9.2 Verification Procedures Other Have the responsibilities, authorities, methods, frequency and type of verification been defined in the procedures?________________________________________9.3 Verification Procedures Other Are the methods and frequency sufficient to ensure that the system is working correctly, effectively and complies with relevant regulations_________________________________________9.4 Verification Procedures Other How did the organisation conduct the initial validation of HACCP plan_________________________________________9.5 Verification Procedures Other Do the procedures include review of records?________________________________________9.6 Verification Pr