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Chek List Haccp - Iso 22000 - Translate
Chek List Haccp - Iso 22000 - Translate
App/Cert
No.
SAI Global Checklist
for HACCP / ISO 22.000 Certification Audits
Company
Name
Address
Technical Resources:
Internal:
Audit Date
External:
No. of Employees
Licence/App. No
Report No
SAI Global Auditor
SOC No
Company Contact
Results Discussed with
Products(s)
Product Risk Category Process / Package Characteristics (e.g. canned, refrigerated,
(High / Medium / Low) thermally processed, partially processed, anaerobically packaged,
aseptically packaged etc):
Instructions: Evaluate each of the requirements.
All deficiencies are detailed on attachment, e.g. NCR, Discrepancy/Observation
Sheet.
= Acceptable
x = Not Acceptable
NA = Not Applicable
Definitions: Codex Alinorm 97/B attached.
Item
Audit
Finding
Requirements
Attachment
Reference
2.
PAGE 1 OF 14
Item
Audit
Finding
Requirements
Attachment
Reference
4.
The process flow chart clearly numbers the individual steps and
cross references any critical step to an applicable HACCP plan.
Aliran proses diagram yg jelas dimana sejumlah tindakan /langkah yang
dilakukan oleh individu dan direferensikan silang untk setiap langkah
penting tsb untuk perencanaan HACCP yang berlaku.
5.
6.
The HACCP plan identifies hazards and critical control points for
each critical step.
Rencana HACCP mengidentifikasi bahaya dan kontrol poin kritis untuk
setiap langkah penting yang diambil dlm proses produksi,
7.
8.
9.
10.
11.
12.
Physical Facilities
13.
PAGE 2 OF 14
Audit
Finding
Item
Requirements
14.
Attachment
Reference
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
PAGE 3 OF 14
Item
Audit
Finding
Requirements
Attachment
Reference
26.
27.
28.
29.
30.
PAGE 4 OF 14
Audit
Finding
Item
Requirements
31.
Attachment
Reference
32.
Sanitary Operations
33.
34.
35.
36.
37.
PAGE 5 OF 14
Audit
Finding
Item
Requirements
38.
Attachment
Reference
39.
40.
Equipment
41.
42.
43.
PAGE 6 OF 14
Item
Audit
Finding
Requirements
Attachment
Reference
Purchase specifications
acceptance.
available,
Vendors pre-certified.
Vendor pra-bersertifikat.
46.
48.
49.
50.
dari
barang
masuk
harus
dinilai
51.
Raw Materials and Ingredient Storage
52.
53.
54.
55.
56.
PAGE 7 OF 14
Audit
Finding
Item
Requirements
57.
Attachment
Reference
59.
Employee hygiene.
Kesehatan / kebersihan karyawan
60.
Prevention of cross-contamination.
Penjegahan kontaminasi silang
61.
Environmental sanitation.
Sanitasi lingkungan
62.
63.
64.
65.
66.
67.
68.
69.
pH control implemented.
Ph control telah diimplementasikan
70.
71.
PAGE 8 OF 14
Audit
Finding
Item
Requirements
72.
Attachment
Reference
73.
Personnel hygiene.
Petugas kebersihan
74.
Prevention of cross-contamination.
Pencegahan kontaminasi silang
76.
77.
78.
79.
80.
81.
PAGE 9 OF 14
Audit
Finding
Item
Requirements
82.
Attachment
Reference
84.
85.
86.
dimonitor
87.
88.
89.
90.
Employee hygiene.
Kebersihan karyawan
91.
Food handling.
Penanganan makanan
92.
93.
Storage conditions.
Kondisi penyimpanan
94.
PAGE 10 OF 14
Audit
Finding
Item
Requirements
95.
Attachment
Reference
97.
98.
99.
Stock Rotation.
Rotasi atas stok
100.
Sanitation in storage.
Sanitasi dalam penyimpanan
101.
102.
Sanitation in distribution.
Sanitasi dalam pendistribusian produk
103.
104.
105.
106.
107.
108.
109.
PAGE 11 OF 14
Item
Audit
Finding
Requirements
Attachment
Reference
Personnel
110.
111.
112.
113.
114.
115.
Audited by
Date
A Non-Conformance Report (Q256) or a System Failure Report (QEF09) must be completed for
each critical or major deficiency and attached to this report. A Discrepancy/Observation Sheet
(Q0473) can also be used as an attachment.
1. For AQIS audits, refer Schedule 7 of Export Control Orders for defect categories.
2. For VMA refer HAP06.
Related Documents:
1. For the checklist relevant to the elements of ISO 9001/9002 audited, refer to the QEC System
Audit Checklist (Q3006) for all elements.
2. For further details of AQIS requirements, refer to AQIS Export Control (Processed Food)
Orders Schedules 2 and 3.
PAGE 12 OF 14
3. SQF 2000.
4. A Guide to the Implementation and Auditing of HACCP-SCARM Report No. 60.
5. HACCP Plan Review Checklist - HAF 03.
6. Other Regulatory Requirements, such as ANZFA Food Standards Code and appropriate State
Health/Food Acts and regulations.
PAGE 13 OF 14
Definitions
The following definitions have been taken from the Codex Alimentarius Commission Alinorm
97/13:
Annex 1 to Appendix 2. It should be noted that these definitions are in the final stages of adoption
by Codex.
AQL
Control (verb)
To take all necessary actions to ensure and maintain compliance with criteria
established in the HACCP Plan.
Control (noun)
The state wherein correct procedures are being followed and criteria are
being met.
Control Measures
Actions and activities that can be used to prevent or eliminate a food safety
hazard or
reduce it to an acceptable level.
Corrective
Actions
Actions to be taken when the results of monitoring at the CCP indicate a loss
of control.
CCP
Critical
Point
Control A step at which control can be applied and is essential to prevent or eliminate
a food safety hazard or reduce it to an acceptable level.
Critical Limit
HACCP
A system which identifies, evaluates and controls hazards that are significant
for food safety.
HACCP Plan
Hazard
Hazard Analysis
Monitoring
Step
Verification
PAGE 14 OF 14