HACCP Plan & Systems
Company/Contact Information
Audit Information
Facility: C0141377 Sociedad Agrícola Rapel S.A.C Address: Caserío EL Papaya s/n,, Castilla Medio Bajo,
Piura, Peru Contact: Title: Phone: Fax: Email: Audit# - Visit#: 957813 - 702998 Audit Type: DFHACCP
HACCP Plan & Systems Template Version: 1.2
Auditor: Francisco Carpio
Audit Start Time: 11-OCT-2013 07:30:00 AM Audit End Time: 11-OCT-2013 03:00:00 PM Commodities:
Score Summary By Section
Section I Program OrganizationAlcance: Uva de Mesa //
Scoupe: Table Grapes
120/120 - 100.0%
Section II Product and Process Description 60/60 - 100.0%
Section III Hazard Analysis 50/50 - 100.0%
Section IV Critical Control Points
Punto Critico de Control no ha sido establecido
//
Critical Control Point has not been established
-
Section V Critical Limits
Limite Critico no ha sido establecido
//
Critical limit has not been established
-
Section VI Monitoring Procedures
Monitoreo de puntos criticos de Control no ha sido establecido //
Monitoring critical points of control has not been established
-
Section VII Corrective Actions
Acciones correctivas de los puntos criticos de Control no ha sido establecidos
//
Corrective Actions critical points of control has not been
established
-
Section VIII Verification Procedures 70/70 - 100.0%
Section IX Record Keeping 70/70 - 100.0%
Audit Score: 370/370 - 100.0% Status: DFACCEPT
Disclaimer:
NSF Agriculture states that the report as given herein reflects the findings at the time and date of the audit. No warranty or guarantee related to the safety of food products referred to in this audit report is either written or implied by NSF Agriculture. NSF Agriculture assumes no risks or liabilities associated with the advice which is or is not acted upon by the client or its contracting associates related to the growing, harvesting, cooling, handling, distribution and/or processing of food products in
Section I. Program Organization
No Topic/Notes Answer Max Score
1. E: There is an established HACCP team, comprised of a HACCP team leader and members from different functions across the plant.
Equipo formado por: Constanza Lyon. Karla Salazar, Monica Rivera, Roger Miranda, Arturo Vergara, Veronica Avila // Team consists of: Constance Lyon. Karla Salazar, Monica Rivera, Roger Miranda, Arturo Vergara, Veronica Avila
20 20
2. S: The HACCP team participated in the development of the HACCP plan.
Evidencia Actas de Reuniones de Equipo HACCP, temporada 2013 // Evidence of meeting proceeding of HACCP Team, season 13
10 10
3. S: There is a HACCP team leader.
Constanza Lyon
10 10
4. E: The HACCP team includes at least one person that has received certified training in the principals and practice of HACCP.
Todo el equipo HACCP cuenta con formacion HACCP, curso en Metodologia en HACCP y control del PPC // All equipment has HACCP training, HACCP Methodology course and monitoring of Critical Control Points
20 20
5. E: Prerequisite programs are in place and managed separately from the HACCP program.
20 20
6. E: Prerequisite programs, SOPs and corrective actions are written and documented.
20 20
7. E: Procedures for verifying compliance with prerequisite programs are established and documented.
20 20
Section Score :
120/120 100.0%Section II. Product and Process Description
No Topic/Notes Answer Max Score
1 S: A product description has been prepared.
descripcion documentada // A product description has been prepared.
10 10
2 S: The intended use of the product has been described.
Uso Previsto descrito // The intended use of the product has been described
10 10
3 S: The conditions during distribution have been described. 10 10 4 S: A flow chart was prepared for each product included in the HACCP plan.
Diagrama de Flujo documentado // A flow chart was prepared for each product included in the HACCP plan.
10 10
5 S: The flow chart includes all inputs and process steps for the production of the product.
10 10
6 S: The flow charts are accurate. 10 10
Section Score :
60/60 100.0%Section III. Hazard Analysis
No Topic/Notes Answer Max Score
1 E: The HACCP team performed a hazard analysis that identified all of the significant chemical, physical and microbiological risks. (Obtain a copy of the hazard analysis).
Section III. Hazard Analysis
No Topic/Notes Answer Max Score
2 E: The hazard analysis of the products/processes is based on
scientific/technical information, as well as the company¿s historical data.
Asoex, decreto salud, deccreto 762 // ASOEX, health decree, Decree 762
20 20
3 S: The hazard analysis was performed with the participation of a qualified food safety expert.
Constanza Lyon
10 10
Section Score :
50/50 100.0%Section IV. Critical Control Points
N/A
Section V. Critical Limits
N/A
Section VI. Monitoring Procedures
N/A
Section VII. Corrective Actions
N/A
Section VIII. Verification Procedures
No Topic/Notes Answer Max Score
1 E: The HACCP system is audited and verified according to a written schedule.
Anualmente // annually
20 20
2 S: If verification includes any chemical or microbiological testing, results of the tests are available for review.
Análisis microbiologicos de: manos, superficies, agua están dcumentados // Microbiological Analysis of: hands, surfaces, water. They are documented.
10 10
3 E: There is a procedure to control and calibrate the equipment used in process control and measurement.
20 20
4 E: The chemical or microbiological tests are appropriate for their purpose. 20 20
Section Score :
70/70 100.0%Section IX. Record Keeping
No Topic/Notes Answer Max Score
1 S: All HACCP records are in one place and available for review. 10 10 2 S: All records have been signed, dated and initialed by the appropriate
individual.
Section IX. Record Keeping
No Topic/Notes Answer Max Score
3 E: All significant risks identified in the hazard analysis are being addressed either by prerequisite programs or HACCP.
Riesgos significativos no han sido establecidos // Significant risks have not been established
N/A (provide note)
0
4 S: The HACCP plan is reviewed and updated on a scheduled basis.
Calendaio documentado // Calendar documented
10 10
5 S: The HACCP plan is reviewed and updated whenever there is a new product or change in product formulation or process.
10 10
6 S: The HACCP plan has been validated.
Auditoria Interna Anual y analisis de Laboratorio // Annual Internal Audit and Analysis Laboratory
10 10
7 S: List any validation procedures that have been used.
Procedimiento de Auditoria Interna y audItoria interna Documentada POE - AC-06 // Internal Audit Process Internal auditing Documented SOP - AC-AC-06
10 10
8 S: The validation procedures are appropriate.
Procedimiento de Auditoria Interna y audItoria interna Documentada POE - AC-06 // Internal Audit Process Internal auditing Documented SOP - AC-AC-06
10 10
