SFPM Consulting
ANNUAL FOOD SAFETY PLAN REVIEW CHECKLIST
SFPM Consulting
Food Safety Plan and supportive food safety procedures and documents are highly recommended to be reviewed at least once annually or whenever changes occur.
We have created a simple checklist to help you document your program review. Be sure to use this checklist to document your review and finding.
Felicia Loo
Use this sheets as a draft expectation for your food safety 's health before you review your program. Identify strength, challenge, weakness and opportunities.
When did you last reviewed your food safety program?
How do you review your program?
What are your current food safety program strength?
Answer here
List your challenges, weakness and/or opportunities for improvements
Use this checklist to review your HACCP plan
| Item | Completed? |
|---|---|
| Have you updated your product and ingredient list? | |
| Have you updated Form 1 and 2? | |
| Have you updated Form 3 -Process Flow? | |
| Have you updated Form 4- Traffic Flow? | |
| Have you confirm your Process Flow with HACCP Team for all shift? | |
| Have you updated risk assessment for all ingredients, inputs, processes and cross-contact point (Form 5-8)? | |
| Have you validate your Critical Control Point (CCP)? | |
| Do you have a working CCP monitoring and verification procedures? | |
| Did you have all the record for your CCP? | |
| Is there any deviation for your CCP? If yes, are the deviation properly closed? | |
Date reviewed: ________________ Reviewed by: ____________
| Item | Completed? |
|---|---|
| Have you updated your product list? | |
| Have you updated your ingredient list? | |
| Have you updated the Process Flow? | |
| Have you updated the Traffic Flow? | |
| Have you confirm your Process Flow with HACCP Team for all shift? | |
| Have you updated risk assessment for all ingredients, inputs, processes and cross-contact point? | |
| Have you identified the process control? | |
| Have you determine Critical Control Point (CCP)? | |
| Do you have a working CCP monitoring and verification procedures? | |
| Did you have all the record for your CCP? | |
| Is there any deviation for your CCP? If yes, are the deviation properly closed? | |
Date reviewed: ________________ Reviewed by: ____________
Use this checklist to review your supportive program review
| Item | Completed by/ Date | Finding Summary |
|---|---|---|
| Building and Premises Maintenance | | |
| Water Program | | |
| Receiving, Shipping and Transportation Program | | |
| Supplier Approval Program | | |
| Ventilation Procedures | | |
| Cleaning and Sanitation Program | | |
| Pest Control Program | | |
| Maintenance Program | |
Use this checklist to review your supportive program review
| Item | Completed by/ Date | Finding Summary |
|---|---|---|
| Employee Hygiene Program | | |
| Employee Training Program | | |
| Foreign Material Management | | |
| Food Safety Management Commitment Statement* | | |
| Food Defense Program | | |
| Crisis Management Program* | | |
| Food Fraud Program * | | |
| Environmental Monitoring Program * | |
* Indicate N/A for not applicable
Use this checklist to add other food safety program review
| Item | Completed by/ Date | Finding Summary |
|---|---|---|
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Reviewing your own program can be challenging and self-bias can create misperceptions that your program works well as opposed to find the gap that you can fix earlier.
That is why a consultant can help shorten the time to review the program and help you identify the gap so you can fix them earlier and prevent recall and $$ spending from inefficient process.
