c. HACCP SYSTEM INTERNAL AUDIT

Transcription

1 NOTE: All of the sections must be completed. If there is nothing to write in a section, put a line through (this signifies that you have read it but that there was nothing to be completed). All sections of your HACCP system must be audited to ensure that the manual and its information are relevant. Name: Date: Section OK NOK Comments / Problems INTRODUCTION Is the Overview of the Manual & the HACCP System FOOD SAFETY PROGRAM Is the scope Is the Food Safety Team Are the Product Descriptions & Intended Uses Are the Process Flow Charts Are there any steps to add? If so, are they the same as other steps - if not, then a risk analysis has to be carried out on these steps to see if there are any further CCP s. Is a new risk analysis to be carried out? Are the Hazard Analysis, Analysis Table & Control Table Is the HACCP Systems Validation / Justification Table of Critical Limits Is the Verification Table correct & up to Are there new verification items to add? Is a copy of the CODEX Guidelines available? Are the Principals of the HACCP System Is the Application of the HACCP Principles Is the CCP Decision Tree c.haccp SYSTEM INTERNAL AUDIT updated 28/08/2015- Page 1 of 5

2 SUPPORT PROGRAMS Is the Receipt, Storage, Preparation, Cook, Chill & Service of Food procedure Is Allergen procedure Are the Reheating Guidelines Is the Approved Supplier Program (Catering) Is the BBQ, Outings & Other Special Events procedure Is the Calibration Program procedure Are the Cleaning, Sanitation & Dishwashing procedures Is the Fresh Produce Cleaning & Sanitising procedure Are The Data, Document Control & Internal Food Recall procedures Is the Maintenance Program procedure Is the Menu Design procedure Are the Pest Control Program & Pest Reporting Guidelines procedures Are Pest Control visits up to Is the Personal Hygiene Program procedure Is the Resident/Family Purchased Meals procedure Is the Staff Training Program procedure Are the Verification & Internal Auditing procedures Is the Waste Management Program (Catering) procedure c.haccp SYSTEM INTERNAL AUDIT updated 28/08/2015- Page 2 of 5

3 Are the Rules to Avoid Food Poisoning, Meal Tray Presentation & Good Handling Practices procedures FORMS/CHECKLISTS c. HACCP SYSTEM INTERNAL AUDIT Is the Education Topics Planner Is the Internal Scheduled Maintenance recorded and up to date, Manad reactive maintenance and Hazards actioned within reasonable time frames (check catering items only)? Choose 2 forms: Last reactive maintenance date completed: Is the contractor maintenance completed and records up to (calibration <6mnths apart) Catering report completed Monthly and correct as per audit findings. Check last 12 months of daily monitoring forms Is goods received completed accurately? Is c.unacceptable Food Items Form completed when relevant? Fridge Freezer checks completed correctly Dishwasher checks completed correctly & up to date. Are Breakfast temperature checks completed & up to Cold food prep records completed correctly & up to date Is the Sanitising Record completed & up to If no records check delivery of fruit. Are lunch temperature checks completed & up to Are Cooling of Cooked Foods Records being completed & up to Are Dinner temperature checks completed & up to c.haccp SYSTEM INTERNAL AUDIT updated 28/08/2015- Page 3 of 5

4 Is cleaning record completed correctly & up to Are staff able to explain their cleaning duties & does this match the schedule? Is cleanliness of the kitchen and equipment at acceptable standards? Is the c.calibration Record being completed & up to Is the c.good Handling Practices Form being completed & up to Is the c.haccp System Internal Audit Checklists Is the Stock Control form completed & up to Is the Audit Planner up to Are the Service Provider Agreements FLOW CHARTS Are Flow Charts correct & up to SUPPLIER INFORMATION Is Contract List & Certificates correct & up to REPORTS Are current Reports available? Items closed from last Food Safety Audit? REGISTER Is the Amendment Register up to OTHER c.haccp SYSTEM INTERNAL AUDIT updated 28/08/2015- Page 4 of 5

5 Are MSDS s available for all chemicals? Is there any new temperature equipment to add? Are there any personnel new or old who require food safety, HACCP, or other training? Go to a fridge: Go to a coolroom: Go to a freezer: Go to a dry store area: Were there any areas where items were not labelled, dated or stored correctly? If so, the FMT or Quality Manager is to be advised immediately so it can be corrected -traceability must be maintained. Cold food delivery truck is checked for cleanliness at least once per year. Menu has been reviewed in last 12 months by a dietician Diet requirements list is correct & up to date Allergen list is correct Resident Food Allergies are observed Note any observations made during the internal audit here as well as any notes from personnel spoken to and comments. Signature:: Designation: c.haccp SYSTEM INTERNAL AUDIT updated 28/08/2015- Page 5 of 5