Auditing of HACCP
Internal Auditing:
An internal audit is a self-evaluation of the pre-requisite programs and HACCP system, subject to a holistic critical review. It is common for the HACCP team leader to conduct an internal audit. The best time to conduct the first internal audit is a few months after the HACCP system is implemented and prior to certification. Internal auditing of pre-requisite programs and the HACCP system should be conducted at least once a year. It is not necessary to complete all internal audit activities at the same time; these can be distributed throughout the year. Therefore, a schedule should be developed to outline when to perform different auditing tasks. Internal and external audits may highlight deviations from the limits that require corrective action.
External Auditing:
External auditing is conducted by a specialized and accredited external entity to assure that the food producer/caterer’s pre-requisite programs and HACCP system are applied and conform to the prescribed standards. The external auditor should ensure the programs and system are complete and effectively designed and maintained to determine if certification should be granted.
During an audit, the HACCP system and all related procedures are examined and evaluated. Objective evidence is gathered to demonstrate that the HACCP system is properly implemented and working effectively. Audits also highlight deviations and accordingly promote continual improvement of food safety systems.
Inspectors may develop their own inspection checklists. It is recommended that a team from the inspected food establishment accompanies the inspector or auditor to avoid misunderstandings at reporting times. In addition to examining the process of producing and delivering safe food, external inspection is needed to help producers and caterers optimize the operation, thereby reducing
production costs.
Each inspection checklist contains several questions to be asked and answered during the audit process. Answers should be recorded on the inspection checklist. Nonconformities found by the inspectors are opportunities for system improvement. Nonconformities should be corrected as soon as possible and before the next inspection, as food establishments should avoid the same
nonconformities at the following inspection.
Application of HACCP Principles:
For the successful implementation of a HACCP system, management must be fully committed to the HACCP system. This commitment by the managers provides employees with a sense of the importance of producing safe food.
HACCP is designed for use in any food handling place, starting from the farm, harvest, food preparation and production, distribution, purchase, and finally serving for consumption. Pre-requisite programs such as Good Food Production practices (GFPP) are essential for developing and implementing a successful HACCP system.
Pre-requisite Programs:
The structure and application of the hazard analysis and critical control points system are based on several indispensable pre-requisite programs to provide an essential environment and operational conditions necessary to produce and deliver safe foods. Examples include Good Food Production Practices (GMP), Good Hygiene Practices (GHP), and Good Food Distribution Practices (GDP).
Education and training:
The success of the hazard analysis and critical control points system depends on education and training of managers and food handlers on the importance of their role in producing safe food. Food handlers should first understand the hazard analysis system and critical control points system and then learn the skills needed to operate it properly. Specialized training activities should include work instructions and procedures that define the roles of the personnel responsible for monitoring each critical control point. The managers must provide sufficient time to educate and train food handlers in-depth and comprehensively. They must also be provided with the necessary tools and equipment to perform these tasks.
Developing a HACCP plan:
The hazard analysis and critical control points plan is based on five primary tasks.
Assemble the HACCP specialized team:
The first task in developing a HACCP plan is to assemble a HACCP team. Members of the team should be knowledgeable and experienced in the product and its handling process. Members should be multidisciplinary and include individuals who will be involved in implementing the HACCP plan, such as maintenance, production, quality assurance, purchasing, and food handlers and supervisors.
The HACCP team may need assistance from outside experts specialized in the potential biological, chemical, and/or physical hazards associated with food products and related processes. However, a plan that is fully developed by outside sources may be flawed, incomplete, and lacking in support at the local level.
The HACCP team, in cooperation with or without outside experts should correctly:
- Conduct a hazard analysis.
- Identify potential hazards.
- Identify hazards that must be controlled.
- Recommend controls, critical limits, and procedures for monitoring and verification.
- Recommend appropriate corrective actions when a deviation occurs.
- Recommend conducting research related to HACCP plan when required.
- Validate the plan.
Description of the food product and how it is served:
The HACCP team selects the food varieties by providing a general description of each food item, its ingredients, and preparation methods. It is also important to describe methods and conditions of serving and provide information on whether the food is to be distributed frozen, refrigerated, or at ambient temperature.
Describe the intended use and targeted consumers:
This includes identifying target consumer categories for specific food items and may include consumers in general or specific groups such as children, vulnerable people, the elderly, etc.
Develop a workflow diagram which describes the production process:
The purpose of the workflow diagram is to provide a clear, simple outline of the steps involved in the food production and serving process. It should cover all the steps that the food establishment directly controls, and the steps associated with the food supply chain that take place before and after food preparation. The workflow chart constitutes an adequate descriptive diagram.
Verify the flow diagram of the production process:
The HACCP team should review and verify the accuracy and completeness of the workflow diagram, make adjustments as necessary, and document it. After the preliminary tasks of the HACCP are completed, the system is to be applied.
For more information, please Chat with us Ask The Expert.
