What does HACCP cover?
HACCP is a structured method for identifying food safety hazards and controlling them at appropriate points in a process. It is used within several food safety systems. A HACCP assessment or certificate depends on the defined scheme or criteria used.
Who it is for
Food businesses designing preventive controls for their products and processes.
Key areas to understand
Start with these areas. Identify which requirements apply to your activities and who is responsible for them.
- 1Build the hazard analysis around the actual process.
- 2Define critical controls, limits and monitoring.
- 3Establish corrective actions, verification and records.
Evidence to prepare
This list is a starting point. Check the standard for all required documents. For each item, record who is responsible, the activity or site it relates to, and a recent example showing how it works.
- Product descriptions and verified flow diagrams
- Hazard analysis and CCP decisions
- Validated critical limits
- Monitoring and corrective-action records
- Verification and plan review records
Keep records that explain what was checked, which requirement was used and who checked it. Include any action taken when a requirement was not met. Link each record to the work it supports.
An internal audit example
Suggested checks from 4Auditee
Walk the production route with the process flow diagram. Include rework, storage and temporary holding steps. Select a critical control point and ask how the team detects a missed limit, identifies affected product and documents the disposition decision.
Choose a sample that suits your activities and risks. If you find a gap, record the requirement, the evidence and what was missing. Check more examples if the first results suggest a wider problem.
A common problem to check
Copying another facility’s HACCP plan misses local hazards and operating conditions. Validate the analysis against the products and process actually in use.
Prepare for assessment
The assessment type for this guide is hazard-control methodology. Confirm the requirements, what will be assessed and how the assessment will work with the responsible body or customer. These steps help you prepare. You must also follow the scheme’s official rules.
- Define what is covered. List the products, services, activities and sites. Record the standard edition, additional scheme rules and customer requirements.
- Find what is missing. Compare the requirements with current work. Prioritise gaps by risk. Assign someone responsible and a completion date.
- Keep records of everyday work. Check a sample of actual records and speak with the people involved. Make sure they understand their responsibilities.
- Check the results. Complete internal reviews and audits. Check that corrective actions worked before closing problems.
From one site to many
Make it easy to find who is responsible at each site. Keep company policies separate from records of local work. Link each site’s records to its activities, risks and requirements so you can spot gaps at individual sites.
Sites that share a management system do not automatically qualify for one certificate or assessment. Confirm which sites can be included and how they will be checked with the assessment body.
About this guide and its sources
4Auditee wrote this guide using the public source below. The evidence list, audit example and preparation steps are our suggestions. Read the official standard and scheme rules for the full requirements. This guide does not include the standard’s full text or provide certification.
DNV: HACCP reference information