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NCIMS HACCP Validation Checklist

Return to Dairy Grade A Voluntary HACCP

 

SUBJECT

HACCP Validation Checklist

 ISSUE DATE PRODUCT
PLANT NAME SUPERSEDES

PAGE

1 of 2
ADDRESS

Validation Type (check one):

  • Initial Validation (within 12 months of implementation)
  • Validation (Reassessment) due to changes made in raw materials or source of raw materials; product formulation; processing methods or systems, including computers and their software; packaging; finished product distribution systems; or the intended use or intended consumers of the finished product and rate or type of consumer complaints.
  • Annual Validation (Reassessment) of the HACCP plan including Hazard Analysis
  • Date Conducted: _______________________________
  • Conducted By: ________________________________
Topic Yes No If "Yes," Describe Food Safety Implication? Are modifications to the HACCP system required?

1. Evaluate product & process
Product description changed, e.g., intended use, consumer?          
Formula changed?          
Ingredients / Packaging changed?          
Any new product consumption or storage methods?          
Any new suppliers?          
Process flow changed?          
Equipment / computer software changed?          
Finished Product Distribution changed?          
Other, e.g., production volume increased:          

2. Evaluate product / process history
Repeat CCP deviations?          
Any recent industry recalls of similar product since the last annual validation?          
New or emerging hazards, e.g., recent CDC Morbidity & Mortality problems identified with product?          
Regulatory Agency recommendations, e.g., guidance documents, regulations?          
Any confirmed food safety consumer complaints?          
Other:          

 

Topic Yes No If "No," Describe Food Safety Implication? Are modifications to the HACCP system required?

3. Evaluate adequacy of CCPs, critical limits, monitoring, corrective action, CCP verification, and record keeping procedures. Review current CCP documentation.
Do the CCPs control the hazards?          
Are the CCP critical limits adequate?          
Do monitoring methods and frequency demonstrate control?          
Do corrective actions properly address affected product and correct deviations?          
Does validation include review of consumer complaints?          
Other, e.g., Prerequisite Programs or procedures may affect the hazard analysis:          

 

    
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