sgs_审核 haccp体系审核表

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1、HACCPProgramMaxScoreMinorMajorCritical1.AspartofCostcoorindustryrequirements,theplantwillhaveawrittenHACCPprogram.Theprogramshouldincludeacompletedhazardanalysis,ateamthatmeetsatleastquarterlythroughouttheyearandatleastoneteammemberhascurrentcertifiedHACCPtraining.Commen

2、ts:2.CCP’sidentifiedintheprocessarecontrolledandmonitoredwithinestablishedcriticallimits.Recordsofconformanceandeffectivecorrectiveactionresultingfromnon-conformancearemaintained.Comments:3.Properverificationanddocumentationofproceduresaremaintainedandsigned.Comments:4.A

3、responsiblememberofmanagementsignstheHACCPprogram.Recordkeepingisappropriatelysignedorinitialed.Comments:5.AllitemsproducedforCostcoWholesalearecoveredintheprogram,whichisreviewedandauditedannually,ataminimumandmaintainedforatleasttwoyears.*Meatprocessingfacilitiesareadd

4、ressingtheincreasedprevalenceofE-ColibetweenApril–SeptComments:6.Allcriticallimitsarescientificallyestablishedandarerecorded.Comments:7.EmployeesworkingatadesignatedCCPhavecurrentbasicHACCPtrainingandexperience.Comments:ProductAdulteration/Contamination1.Productadulterat

5、ionorcontaminationwasnotobserved.Comments:2.Theprocessflowisarrangedtopreventproductcontamination.Thereiseffectivesegregationbetweenhighandlowriskoperationstominimizetheriskofproductcrosscontamination.Comments:AllergenProgram1.Adocumentedfoodallergenprogramexists.Control

6、sareinplacetoeliminateingredientsfrombeingusedimproperly.Theprogramlistsallallergensinthefacilityandinsuresthatallergenswillonlybeusedonproperlylabeledproducts.(Filloutchecklistbelow)Comments:2.Averificationprocedureisinplacetoinsurecompliancewithallergencontrolprocedure

7、s.Controlsareineffecttoeliminatecontactwithunlabeledallergens.Comments:Doestheplantuseorstoreanyofthefollowing?ALLERGENSandSENSITIVEINGREDIENTSYESNOPeanutandPeanutrelatedproducts(exceptrefinedpeanutoil)TreeNutsandtreenutderivedproductsi.e.marzipanFishandfishproducts(sauc

8、es,anchovypaste)EggandEggproductsWheat,Rye,Barley,Corn,RelatedGrainsandtheirproductsCrustaceanMilkandMi