BSi HACCP GMP Self Assessment Checklist

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  • April 2014 BSI HACCP & GMPSelf-Assessment Checklist Australia and New Zealand Version
  • PF204 BSI HACCP & GMP Self- Assessment Checklist (Australia & New Zealand Version) 9 April 2014 Page 2 of 24 BSI Group ANZ Pty Ltd No part of this Self-Assessment Checklist may be reproduced in any form without the written permission of the copyright owners.
  • PF204 BSI HACCP & GMP Self- Assessment Checklist (Australia & New Zealand Version) 9 April 2014 Page 3 of 24 Module 1 Management System............................................................................................................... 4 1.1 Management Commitment......................................................................................................................................................................................4 1.2 Continual Improvement............................................................................................................................................................................................4 1.3 Food Safety Policy........................................................................................................................................................................................................4 1.4 Organization Chart & Job Descriptions...........................................................................................................................................................4 1.5 Description of How the System Works........................................................................................................................................................... 5 1.6 Document Control........................................................................................................................................................................................................ 5 1.6.1 Document Register............................................................................................................................................................................................. 5 Module 2 HACCP....................................................................................................................................... 6 2.1 Preliminary Steps..........................................................................................................................................................................................................6 2.2 The HACCP Team.........................................................................................................................................................................................................6 2.3 Scope and Purpose of the HACCP Plan..........................................................................................................................................................6 2.4 Product Description and Intended Use..........................................................................................................................................................6 2.5 Flow Diagram..................................................................................................................................................................................................................7 2.6 Hazard Analysis..............................................................................................................................................................................................................7 2.7 Determining Critical Control Points ................................................................................................................................................................. 8 2.8 HACCP Audit Table...................................................................................................................................................................................................... 8 2.9 Establish Critical Limits ........................................................................................................................................................................................... 8 2.10 Monitoring of CCPs.................................................................................................................................................................................................. 8 2.11 CCP Corrective Actions ...........................................................................................................................................................................................9 2.12 Verification Activities...............................................................................................................................................................................................9 2.12.1 Food Safety Management System Review........................................................................................................................................9 2.12.2 Internal Audits.................................................................................................................................................................................................10 2.12.3 Microbiological & Chemical Testing Schedule .............................................................................................................................10 2.12.4 Shelf-Life Testing...........................................................................................................................................................................................10 2.12.5 Finished Product Assessments ...............................................................................................................................................................11 2.12.6 Monitoring and Corrective Actions of Verification Activities ...............................................................................................11 2.12.7 Customer Complaints ...................................................................................................................................................................................11 2.13 Record Keeping......................................................................................................................................................................................................... 12 Module 3 GMP ..........................................................................................................................................12 3.1 Personal Hygiene......................................................................................................................................................................................................... 12 3.2 Cleaning............................................................................................................................................................................................................................13 3.2.1 Clean in Place (CIP) Systems.......................................................................................................................................................................13 3.3 Approved Supplier Program ................................................................................................................................................................................14 3.4 Specifications...............................................................................................................................................................................................................14 3.5 Labelling ..........................................................................................................................................................................................................................14 3.6 Allergen Management Program........................................................................................................................................................................ 15 3.7 Packaging........................................................................................................................................................................................................................ 15 3.8 Control of Non-Conforming Product ............................................................................................................................................................. 15 3.9 Traceability.....................................................................................................................................................................................................................16 3.10 Corrective Action......................................................................................................................................................................................................16 3.11 Recall.................................................................................................................................................................................................................................17 3.12 Premise ...........................................................................................................................................................................................................................17 3.12.1 External Areas....................................................................................................................................................................................................17 3.12.2 Layout and Product Flow...........................................................................................................................................................................17 3.12.3 Building Fabric.........................