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  • Process Verification Checklist

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    Ramir Agnazata
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    The document is a process verification checklist used to conduct initial and annual reviews of a company's HALAL/HACCP plan, as well as reviews due to changes made to production materials or processes. It involves evaluating factors like product description, specifications, formula, ingredients, packaging, process flow, equipment, distribution, production volume and more to determine if any modifications are required to the HACCP system and ensure food safety.

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    Process Verification

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    The document is a process verification checklist used to conduct initial and annual reviews of a company's HALAL/HACCP plan, as well as reviews due to changes made to production materials or processes. It involves evaluating factors like product description, specifications, formula, ingredients, packaging, process flow, equipment, distribution, production volume and more to determine if any modifications are required to the HACCP system and ensure food safety.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    56 views1 page

    Process Verification Checklist

    Uploaded by

    Ramir Agnazata
    The document is a process verification checklist used to conduct initial and annual reviews of a company's HALAL/HACCP plan, as well as reviews due to changes made to production materials or processes. It involves evaluating factors like product description, specifications, formula, ingredients, packaging, process flow, equipment, distribution, production volume and more to determine if any modifications are required to the HACCP system and ensure food safety.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 1

    Process Verification Checklist

    Initial Review (within 12 months of implementation)

    Reassessment (due to changes made in production materials or processes)

    Annual review of the HALAL/HACCP plan

    Date Conducted: _________________________________ Date Reviewed: _________________________

    Conducted By: _________________________________ Reviewed By: _________________________

    TOPIC YES NO If “YES” Food Safety Are modifications to the


    Describe Implication HACCP System
    Required?
    1. Evaluate product and process

    Product Description Changed (e.g.


    intended use by consumer)
    Product Specification Change?
    Formula Changed?
    Ingredients / Packaging Change?

    Any new product consumption or


    storage methods?
    Any new suppliers?

    Process flow change?

    Equipment / computer software


    change?
    Finished product distribution
    changed?
    Installation of new machines?

    Production Volume Increased?

    Other? Describe:

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