A digital HACCP checklist can be used by any food establishment as a guide in setting up an effective HACCP system. This template will help in improving the tedious workflow that involved spreadsheets, scanning, paper forms and manual record keeping.
This checklist follows the seven principles to maintain and manage the HACCP (Hazard Analysis Critical Control Point) system. During the HACCP checklist planning phase, the staff must identify critical control points (CCPs) that must be held to critical limits. To monitor food safety and document monitoring-related activities, the production staff should rely on logs and checklists to maintain consistency.
The main principle of HACCP checklist are following-
- Create a HACCP team
- Conducting a hazard analysis
- Identifying the Critical Control Points (CCP)
- Establishing critical limits
- Monitoring procedures
- Establishing corrective action
- Cleaning procedures and pest control
In short, this HACCP checklist template helps in checking that the monitoring and verification processes are sufficient. Apart from this, whenever any deviation occurs, the team must record it and communicate it. Also, initiate the corrective procedures as outlined in their HACCP plan. So, having a HACCP plan is a cost-effective way to manage food safety and sanitation systems which is essential to the success of any food business.
HACCP compliance benefits any food establishment in many ways, some of them are-
- Avoid costly fines caused by not following food safety and hygiene procedures
- Build a strong reputation that automatically attracts more customers
- Improve the quality and safety of food products
- Reduces downtime and boosts productivity
- Provides due diligence defense
Use this checklist to record all the activities related to a critical limit breach. However, it is used to introduce checks and standards that reduce risk as far as possible. To sum up, HACCP checklist template is a framework for ensuring that the end product or ready to eat food is safe to eat. Most importantly, the aim of having a HACCP checklist is reducing chemical, physical and biological risks to people. As a result, will increase the sale of the food business and customer faith in their services.