HACCP Checklist for Environmental Health Officers (EHO) Inspections

HACCP Documentation Checklist for Inspections

For experienced food business operators, maintaining a robust HACCP documentation system is essential for compliance and successful inspections by Environmental Health Officers (EHOs). The following checklist outlines the key documentation and records that should be readily available for inspection.

Key Documentation Elements

• Hazard Analysis:
  • Document the hazard analysis process, detailing potential hazards (biological, chemical, physical) associated with each food product. Include rationale for identifying significant hazards.
• Critical Control Points (CCPs):
  • Clearly identify all CCPs in your process. For each CCP, specify critical limits, such as cooking temperatures and times, that must be adhered to.
• Monitoring Procedures:
  • Outline how each CCP will be monitored. Include frequency, methods, and responsible personnel. For example, record temperature checks for cooking processes at least every 30 minutes.
• Corrective Actions:
  • Define procedures for corrective actions when deviations occur. Document how to handle non-compliance, including product disposition and re-evaluation of processes.
• Verification Procedures:
  • Describe methods for verifying the effectiveness of the HACCP system. This may include calibration of thermometers, product testing, and environmental monitoring results.
• Record Keeping:
  • Establish a clear record-keeping system. Specify what records will be maintained (e.g., monitoring logs, corrective action reports), how they will be stored, and who is responsible for their upkeep.

Compliance with Regulatory Standards

Adhering to HACCP standards as mandated by regulations such as EC 852/2004 is non-negotiable. EHOs will assess your compliance during inspections, and failure to meet these standards can lead to legal repercussions, reputational damage, and increased risk to consumer health. Ensure that all documentation is up-to-date and reflects current practices.

Practical Examples of Documentation

1. Temperature Logs:
   • Maintain daily temperature logs for refrigeration units, ensuring they are checked and signed by staff. For example, a log might show that a fridge was consistently at 4°C or below.
2. Corrective Action Records:
   • Document instances of deviations, such as a cooking temperature falling below the critical limit. Include details of the corrective action taken, such as re-cooking the product and re-checking temperatures.
3. Verification Records:
   • Keep records of equipment calibration, such as a thermometer calibration log, showing dates and results of checks to ensure accuracy.

For practical implementation, review haccp-monitoring-record-templates and who-is-responsible-for-haccp-in-a-food-business before finalizing your HACCP records.

For practical implementation, review haccp-for-fishmongers-eu and haccp-for-artisanal-bakeries-eu before finalizing your HACCP records.