HACCP audit

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   This post seems too old. But it could help someone. 
HACCP Audits for ice creams,

* Check the manufacturing process
* Check how what are the ingredients they are actually using to identify the risks.
* Check their preparing time of preparing the ice cream. If the time is not sufficient, you have to take a important steps in action.
* Check the HACCP plans for further information

Thanks

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mdzeidh Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 16 Apr 2017 Location: UAE Status: Offline Points: 1	Post Options Post Reply Quote mdzeidh Report Post Thanks(0) Quote Reply Topic: HACCP audit Posted: 16 Apr 2017 at 12:22pm
	This post seems too old. But it could help someone. HACCP Audits for ice creams, * Check the manufacturing process * Check how what are the ingredients they are actually using to identify the risks. * Check their preparing time of preparing the ice cream. If the time is not sufficient, you have to take a important steps in action. * Check the HACCP plans for further information Thanks

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Posted: 20 Mar 2010 at 3:50pm
	Try and locate "An Introduction to HACCP for Food Manufacturing". This is a useful introductory text. Sorry that I do not have the time to respond in any detail. Some areas that you might consider are: You might check to see if the HACCP plan has been posted in the production area. Ask an operative if there is a HACCP team for the icecream area? Try and find out how the team is formulated, is its composition appropriate? Is there a detailed diagram showing the CCPs? What are the controls? Check if Microbiological Criteria for each CCP have been established. Is there a monitoring system? Is there a corrective system that is implemented when monitoring reveals a defective product? Is there a Verification System to check that corrective action has been taken? Does the HACCP team regularly consider the possibility of new risks and whether existing controls are adequate? Consider the documentation for the system. Is there a condensed operative friendly set of documents. Is there evidence that they are used? How often are they reviewed? How detailed is the review and how frequently are reviews undertaken? Is there evidence that the HACCP team have appropriate training? Do the managers have appropriate training for their role?.

spiderman Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote spiderman Thanks(0) Quote Reply Posted: 20 Mar 2010 at 3:49pm
	Hi all. SM Really apprecaite some help! Im doing first job interview next week (in UK) & will have to comment on a HACCP for ice cream line. What do you think are important thinks to look for. Any help pl.