HACCP audit
HACCP audit
Storage of rubbish audit
Storage of rubbish audit checklist
checklist
1. Rubbish enclosures have an adequate supply of water 1. Rubbish enclosures have an adequate supply of water 2. There are enoug
2. There are enough bins for the temporary storage of rubbishh bins for the temporary storage of rubbish 3. These bins are kept clean and are well maintained
3. These bins are kept clean and are well maintained 4. The bins are deo
4. The bins are deodorized as necessary to avoid foul ododorized as necessary to avoid foul odors and are kept free from verminrs and are kept free from vermin and insects
and insects
5. Bins are covered
5. Bins are covered to prevent vermin and insects from entering themto prevent vermin and insects from entering them
6. Bins containing material that can turn are kept on a paved area, with free drainage, 6. Bins containing material that can turn are kept on a paved area, with free drainage, outside the food premises or in a
outside the food premises or in a designated rubbish or refuse Pen closuredesignated rubbish or refuse Pen closure
Pipes, ducts, conducts, wiring audit checklist
Pipes, ducts, conducts, wiring audit checklist
1. There are no open drainage pipes nor opening for the cleaning of drainage pipes inside 1. There are no open drainage pipes nor opening for the cleaning of drainage pipes inside food premises
food premises
2. Food conveyors located inside d
2. Food conveyors located inside ducts or similar spaces can be accessed ucts or similar spaces can be accessed easily for easily for inspection, cleaning, and the control of vermin
inspection, cleaning, and the control of vermin
3. The internal walls of ducts through which conveyors run meet the requirements 3. The internal walls of ducts through which conveyors run meet the requirements specified for walls
specified for walls
4. Fixtures, pipes, ducts, conduits and
4. Fixtures, pipes, ducts, conduits and wirings are not suspended over working areas inwirings are not suspended over working areas in such a manner that drip or condensate may contaminate foods, raw materials, or food such a manner that drip or condensate may contaminate foods, raw materials, or food contact surfaces
contact surfaces
5. There are no wooden fixtures, fittings nor equipment 5. There are no wooden fixtures, fittings nor equipment
6. Work surfaces which come into
6. Work surfaces which come into frequent contact with liquids are made of frequent contact with liquids are made of stainlessstainless steel
steel
7. Legs and brackets
7. Legs and brackets on equipment is made of a on equipment is made of a smooth, corrosion resistant material andsmooth, corrosion resistant material and are closed sealed. Brackets with hollow are not used
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, 8. Legs and brackets are securely fixed to the equipment to prevent the lodgment of dirt, dust or grease
dust or grease
9. Legs and brackets create a space of 150 mm between the floor and the bottom of the 9. Legs and brackets create a space of 150 mm between the floor and the bottom of the equipment to enable efficient cleaning
equipment to enable efficient cleaning
10. Brackets are sealed to their contact surfaces 10. Brackets are sealed to their contact surfaces 11. Shelves are sealed or
11. Shelves are sealed or fixed at least 40 mm clear of fixed at least 40 mm clear of adjacent vertical surfacesadjacent vertical surfaces 12. Shelves that form part of a
12. Shelves that form part of a shelving unit are at least 150 mm shelving unit are at least 150 mm above the floor above the floor 13. Motors and compressors are positioned so that
13. Motors and compressors are positioned so that they cannot contaminate foodthey cannot contaminate food
14. Aisles and working spaces between equipment or between equipment and walls are 14. Aisles and working spaces between equipment or between equipment and walls are sufficiently wide to permit employees to perform their normal duties without
sufficiently wide to permit employees to perform their normal duties without contamination of food or food contact surfaces with clothing or personnel contact contamination of food or food contact surfaces with clothing or personnel contact
15. Thermometers and other temperature measuring devices are accurate, effective, and 15. Thermometers and other temperature measuring devices are accurate, effective, and of sufficient number
of sufficient number
16. Equipment is constructed of materials that are
16. Equipment is constructed of materials that are impervious to water, durable, non-impervious to water, durable, non-toxic, and corrosion resistant
toxic, and corrosion resistant
17. Equipment does not contain cracks or crevices 17. Equipment does not contain cracks or crevices 18. Equipment can be easily cleaned
18. Equipment can be easily cleaned 19. Equipment is in a state of good repair 19. Equipment is in a state of good repair
20. Equipment excludes vermin (e.g. there are lids on vats / tanks) 20. Equipment excludes vermin (e.g. there are lids on vats / tanks) 21. Equipment is positioned so that all
21. Equipment is positioned so that all surfaces adjacent to it can be surfaces adjacent to it can be easily cleanedeasily cleaned 22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or 22. Equipment weighing more than 16 Kg is either sealed to the adjacent surfaces, or mounted on wheels to make cleaning easy
mounted on wheels to make cleaning easy 23. Bolts and screws used to
23. Bolts and screws used to bolt equipment to any vertical surface are flush with thebolt equipment to any vertical surface are flush with the vertical surfaces or counter-sunk
24. Plinths (the lower square of columns) have
24. Plinths (the lower square of columns) have a smooth, level surface, are at a smooth, level surface, are at least 10 mmleast 10 mm above the floor, and are rounded / bull nosed at edges and corners
above the floor, and are rounded / bull nosed at edges and corners 25. Pipes, ducts, conduits and wirings are
25. Pipes, ducts, conduits and wirings are located on the exterior surface of walls located on the exterior surface of walls or or concealed in walls, floors or ceilings where practical
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, 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
conduits, wirings and adjacent surfaces to enable cleaning and inspection 27.
27. Pipes, ducts, conduits and wirPipes, ducts, conduits and wirings are not installings are not installed in the junction of floors ed in the junction of floors and anyand any vertical surfaces nor beneath fixtures and equipment
vertical surfaces nor beneath fixtures and equipment if this makes them difficult to clean.if this makes them difficult to clean. 28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls, 28. The gaps around pipes, ducts, conduits and wiring which pass through ceiling, walls, or floors are sealed
or floors are sealed
29. The gaps around steam pipes which pass through ceiling, walls, or floors are large 29. The gaps around steam pipes which pass through ceiling, walls, or floors are large enough to allow the pipe to be cleaned
enough to allow the pipe to be cleaned
Hand washing facilities audit checklist
Hand washing facilities audit checklist
1. There is an adequate number of hand washing facilities and they are conveniently 1. There is an adequate number of hand washing facilities and they are conveniently located
located
2. Notices stipulating hand washing requirements are displayed in
2. Notices stipulating hand washing requirements are displayed in toilets and at entrancestoilets and at entrances to food processing areas
to food processing areas
3. Hand washing stations have
3. Hand washing stations have a supply of hot and cold a supply of hot and cold water, foot or electronicallywater, foot or electronically operated taps, a supply of soap or detergent, and paper towels
operated taps, a supply of soap or detergent, and paper towels 4. Adequate rubbish bins are located near hand washing stations 4. Adequate rubbish bins are located near hand washing stations
Windows and doors
Windows and doors audit checklist
audit checklist
1. Windows have fly-screens which contain no holes and fit the window leaving no gaps 1. Windows have fly-screens which contain no holes and fit the window leaving no gaps 2. Doorways are protected to exclude
2. Doorways are protected to exclude flying insects and birds (e.g. through plastic strips,flying insects and birds (e.g. through plastic strips, automatically closing doors)
HACCP lights audit
HACCP lights audit checklist
checklist
1. Light fittings prevent dust, dirt and dead1. Light fittings prevent dust, dirt and dead insects from contaminating foodinsects from contaminating food 2. Light fittings have protective covers to
2. Light fittings have protective covers to prevent contamination of food with brokenprevent contamination of food with broken glass
glass
3. There is adequate
3. There is adequate lighting in all hand washing areas, lighting in all hand washing areas, dressing and locker rooms, toilets,dressing and locker rooms, toilets, and in all areas where food and food ingredients are examined, processed, or stored, and and in all areas where food and food ingredients are examined, processed, or stored, and where equipment is cleaned
where equipment is cleaned
HACCP ceilings audit checklist
HACCP ceilings audit checklist
1. Access panels are flush with the ceiling 1. Access panels are flush with the ceiling 2. Junctions of walls and ceilings are sealed 2. Junctions of walls and ceilings are sealed3. Ceilings are smooth, durable, resistant to corrosion, non-toxic,
3. Ceilings are smooth, durable, resistant to corrosion, non-toxic, and impervious to water and impervious to water 4. Ceilings do not have cracks, crevices, holes or other defects
4. Ceilings do not have cracks, crevices, holes or other defects 5. Ceilings can be easily cleaned
5. Ceilings can be easily cleaned 6. Ceilings are light in color 6. Ceilings are light in color
7. Ceilings do not have a cover strip or other mounding fitted to them 7. Ceilings do not have a cover strip or other mounding fitted to them 8. All joints and edges o
8. All joints and edges on floors, and connecting equipment n floors, and connecting equipment / fixtures to floors are sealed./ fixtures to floors are sealed.
HACCP Floors audit
HACCP Floors audit checklist
checklist
1. Floors do not have cracks, crevices, holes or other defects 1. Floors do not have cracks, crevices, holes or other defects 2. Floors drain easily
2. Floors drain easily
3. Floor drains are connected to
3. Floor drains are connected to a drainage systema drainage system 4. All joints and edges o
4. All joints and edges on floors, and connecting equipment n floors, and connecting equipment / fixtures to floors are sealed./ fixtures to floors are sealed. 5. Floor surfaces are rigid, durable, slip resistant, corrosion resistant, non-toxic, and
5. Floor surfaces are rigid, durable, slip resistant, corrosion resistant, non-toxic, and impervious to water
impervious to water
6. Floors can be easily cleaned 6. Floors can be easily cleaned
HACCP Walls audit checklist
HACCP Walls audit checklist
1. Internal walls have no skirting, picture1. Internal walls have no skirting, picture rail or other mounding. If there are anrail or other mounding. If there are any edgesy edges on walls they are at an
on walls they are at an angle of at least 45ovto the angle of at least 45ovto the horizontal to prevent lodgment of dust,horizontal to prevent lodgment of dust, etc
etc
2. Ledges and window sills are angled to prevent them from being used as a shelf and 2. Ledges and window sills are angled to prevent them from being used as a shelf and their edges are rounded to a smooth surface
their edges are rounded to a smooth surface 3. H-bars and fixtures fit flush with the walls 3. H-bars and fixtures fit flush with the walls 4. All joints and edges on walls are sealed 4. All joints and edges on walls are sealed
5. Internal walls are smooth, durable, resistant to corrosion, non-toxic, impervious to 5. Internal walls are smooth, durable, resistant to corrosion, non-toxic, impervious to water and non-absorbent
water and non-absorbent
6. There are no cracks or crevices on internal walls or around doors and windows 6. There are no cracks or crevices on internal walls or around doors and windows 7. Internal walls are light in color
7. Internal walls are light in color
Food premises audit checklist
Food premises audit checklist
1. Food premises are separated from refuse, storage, w
1. Food premises are separated from refuse, storage, work shop, office or other areasork shop, office or other areas which may cause contamination of food with undesirable micro-organisms, chemicals, which may cause contamination of food with undesirable micro-organisms, chemicals, filth, or other extraneous matter
filth, or other extraneous matter 2. There is adequate
2. There is adequate ventilation to minimize dust odors, noxious fumes or vapors ventilation to minimize dust odors, noxious fumes or vapors in areasin areas where they may contaminate food
where they may contaminate food
General plant area audit
General plant area audit checklist
checklist
HACCP audit checklist of General plant area include questions as follows HACCP audit checklist of General plant area include questions as follows 1. GENERAL AREAS
1. GENERAL AREAS
a. Pallets are stored in areas free of rubbish,
a. Pallets are stored in areas free of rubbish, vermin and insectsvermin and insects
b. Water used in food premises is tested for microorganisms which may produce food b. Water used in food premises is tested for microorganisms which may produce food poisoning or other diseases
poisoning or other diseases 2. TOILET FACILITIES 2. TOILET FACILITIES
a. Toilets are clean and in good repair a. Toilets are clean and in good repair
b. Toilets contain a germicidal soap / detergent for hand washing b. Toilets contain a germicidal soap / detergent for hand washing
3. PEST CONTROL 3. PEST CONTROL
a. Pesticides used, their quantity and batch
a. Pesticides used, their quantity and batch numbers are recordednumbers are recorded b. Pesticides are labeled with a wa
b. Pesticides are labeled with a warning about their toxicity and userning about their toxicity and use c. Pesticides are stored in locked rooms or
c. Pesticides are stored in locked rooms or cabinets used only for that purposecabinets used only for that purpose d. Areas being fumigated are
d. Areas being fumigated are sign postedsign posted e. Precautions are taken when
e. Precautions are taken when fumigating to prevent accidental ingress into other areasfumigating to prevent accidental ingress into other areas f. There is an insect trap installed in
f. There is an insect trap installed in food processing areas (unless their use may lead tofood processing areas (unless their use may lead to dust explosions) with a catch tray of sufficient size
dust explosions) with a catch tray of sufficient size g. Insect traps are cleaned monthly
g. Insect traps are cleaned monthly h. The findings in the
h. The findings in the catch tray of insect traps are recordedcatch tray of insect traps are recorded i. Pest control is only undertaken by, or u
i. Pest control is only undertaken by, or under direct supervision of, personnel who have nder direct supervision of, personnel who have aa thorough understanding of the potential hazards from the use of pesticides
thorough understanding of the potential hazards from the use of pesticides j. There is an effective, continuous,
j. There is an effective, continuous, documented program for the control of documented program for the control of pest’spest’s k. Only pesticides approved by the Ministry of Agriculture for use in food premises are k. Only pesticides approved by the Ministry of Agriculture for use in food premises are used
used
4. GROUNDS 4. GROUNDS
a. Plant grounds are maintained to
a. Plant grounds are maintained to prevent vermin, dirt, and other filth from potentiallyprevent vermin, dirt, and other filth from potentially contaminating food (e.g. well trimmed grass, shrubs, and trees)
contaminating food (e.g. well trimmed grass, shrubs, and trees) b. The security system prevents / detects accidental or
b. The security system prevents / detects accidental or deliberate contamination / damagedeliberate contamination / damage of products, materials, equipment or grounds
of products, materials, equipment or grounds c. Grounds are free from conditions which
c. Grounds are free from conditions which nay result in the contamination of food nay result in the contamination of food suchsuch as:
as:
• Improperly stored equipment. Litter, waste, refuse, uncut woods/ grass within the • Improperly stored equipment. Litter, waste, refuse, uncut woods/ grass within the immediate vicinity of food premises buildings or structures that may be an
immediate vicinity of food premises buildings or structures that may be an attractant,attractant, breeding place, or harborage for rodents, insects, and other pests
breeding place, or harborage for rodents, insects, and other pests • Excessively dusty yards or car parks
• Excessively dusty yards or car parks • Inadequately drained areas
• Inadequately drained areas
No animal manure or by-products are used
No animal manure or by-products are used on lawns / gardenson lawns / gardens
