HACCP Plan Audit

Service Description

Critical Control Point (CCP) Analysis: Conduct a thorough HACCP analysis to pinpoint critical control points that require monitoring and control to ensure food safety. Equipment Calibration and Maintenance: Verify that all equipment is calibrated and maintained according to manufacturer's guidelines and regulatory standards. Ingredient and Product Testing: Implement a robust testing program to ensure the quality, safety, and authenticity of raw materials and finished products. Employee Training: Provide regular training to employees on food safety, hygiene, and standard operating procedures. Record-Keeping: Maintain accurate and up-to-date records of all production activities, including temperature logs, cleaning logs, and corrective action records. Environmental Monitoring: Monitor the facility's environment for factors like temperature, humidity, and pest infestation to prevent contamination. Continuous Improvement: Regularly review and analyze process data to identify opportunities for improvement and implement corrective actions.