食品安全指挥中心 22 项

HACCP Plan Verification & Validation Checklist

此检查清单为英文版。

Verify that a Hazard Analysis and Critical Control Point (HACCP) plan is complete, validated, and being executed against its seven principles.

HACCPCodex Alimentarius21 CFR 120

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Prerequisite Programs & Team

Is a multidisciplinary HACCP team assembled with documented product-specific knowledge and expertise? *
Is a full product description documented, including composition, packaging, and intended shelf life? *
Is the intended use and target consumer (including vulnerable populations) identified? *
Has the process flow diagram been constructed and verified on-site against actual operations? *
Are prerequisite programs (GMPs, sanitation, pest control) documented and functioning? *

Is a hazard analysis conducted for each process step covering biological, chemical, and physical hazards? *
Are allergens evaluated as a hazard within the analysis? *
Is the likelihood and severity of each hazard documented to justify whether it is significant? *
Are control measures identified for each significant hazard? *

Are Critical Control Points (CCPs) determined using a decision tree or equivalent justified method? *
Are validated critical limits established for each CCP? *
Is scientific or regulatory support (validation study, process authority letter) on file for each critical limit? *
Number of CCPs identified in the plan

Does each CCP have a defined monitoring procedure specifying what, how, frequency, and who? *
Are monitoring records reviewed and signed by a qualified individual? *
Are predetermined corrective actions documented for each CCP deviation? *
Do corrective action records address product disposition and root cause of the deviation? *
Date of most recent CCP deviation reviewed

Are verification activities (record review, calibration, sampling) scheduled and performed? *
Is the HACCP plan reassessed at least annually or when a process change occurs? *
Are monitoring instruments calibrated on a defined schedule with records retained? *
Are all HACCP records maintained and readily retrievable? *

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