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