Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems

Table of Contents

Annex 7 - Verification Inspection Checklist

 

Date: _________Time: __________ Scheduled (S)/Unscheduled (U): _______

Establishment Name:_____________________________________________

Est. Address:__________________________________________________

Person in Charge: ________________ Health Inspector:_________________

 

Document Review

1. Documents provided for review:

   Type of Document	Reviewed (Y or N)	Comments/Strengths/ Weaknesses Noted
   Prerequisite Programs (list them below)
   Menu or Food List or Food Preparation Process
   Flow Diagrams (Food Preparation)
   Equipment Layout
   Training Protocols
   Hazard Analysis
   Written Plan for Food Safety Management System
   Other

2. List Critical Control Points (CCPs) and Critical Limits identified by the establishment's HACCP plan.

   Food Item or Process	Critical Control Point	Critical Limits	Comments/Problems Noted

3. What monitoring records are required by the plan?

   Type of Record (Prerequisite Program Activities, Monitoring, Corrective Action, CCP Verification, etc.)	Monitoring Frequency and Procedure (How often?, Initialed and dated?, etc.)	Record Location (Where kept?)

4. Describe the strengths or weaknesses with the current monitoring or record keeping regimen.
   Comments:____________________________________________________________________________
5. Who is responsible for verification that the required records are being completed and being properly maintained?
   Comments:____________________________________________________________________________
   _____________________________________________________________________________________
6. Describe the training that has been provided to support the system?
   Comments:____________________________________________________________________________
   _____________________________________________________________________________________
   _____________________________________________________________________________________
7. Describe examples of any documentation that the above training was accomplished?
   Comments_____________________________________________________________________________
   _____________________________________________________________________________________
   _____________________________________________________________________________________

Record Review and On-site Inspection

(Choose at random one week from the previous four)

8. Are monitoring actions performed according to the plan?
   ○ Full Compliance   ○ Partial Compliance    ○ Non-Compliance
   Comments:____________________________________________________________________________
   _____________________________________________________________________________________
   _____________________________________________________________________________________
   
9. When critical limits established by the plan are not met, are immediate corrective actions taken and recorded?
   ○Yes ○ No
   Comments:____________________________________________________________________________
   _____________________________________________________________________________________
   
10. Do the corrective actions taken reflect the same actions described in the establishment's plan?
    ○ Yes ○ No
    Comments:____________________________________________________________________________
    _____________________________________________________________________________________
11. Are routine calibrations required and performed according to the plan?
    ○ Yes ○ No
    Comments:____________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________

(Examine the current day's records, if possible)

12. Are the records for the present day accurate for the observed situation in the facility?
    ○ Yes ○ No
    Comments:____________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________
13. Do managers and employees demonstrate knowledge of the system?
    Managers: ○ Yes ○ No        Employees: ○ Yes ○ No
    Comments:____________________________________________________________________________
    _____________________________________________________________________________________
    _____________________________________________________________________________________

Continued Considerations

14. Have there been any changes to the menu or recipes since the last verification visit?
    ○ Yes ○ No
15. Was the system modified because of these menu or recipe changes?
    ○ Yes ○ No
    Comments:____________________________________________________________________________

Additional Comments or Recommendations: