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Checklist - HACCP
Checklist - HACCP
Food safety management systems — Hazard Analysis Critical Control Point (HACCP)
contact materials?
Does the organization documents Yes
6 storage conditions, shelf life, preparation No
and/or handling before use or processing
for raw materials, ingredients?
Does the organization set acceptance Yes
7 criteria related to food safety or No
specifications of purchased materials
and ingredients appropriate to their
intended use?
Clause 8.5.1.3 Characteristics of end products
The organization shall maintain documented information concerning the characteristics of end products to the extent
needed to conduct the hazard analysis
1 Does the organization have product Yes
name or similar identifications? No
2 Is the composition of the product clearly Yes
documented? No
3 Are biological, chemical, and physical Yes
characteristics relevant for food safety No
well defined?
4 Is the intended shelf life and storage Yes
conditions of the product documented? No
5 Is the packaging methodology Yes
described? No
6 Does the organization describe Yes
labelling relating to food safety and/or No
instructions for handling, preparation,
intended use, distribution, and delivery
of the product?
Clause 8.5.1.4: Intended use
The intended use, including reasonably expected handling of the end product and any unintended use but reasonably
expected mishandling and misuse of the end product, shall be considered and shall be maintained as documented
information to the extent needed to conduct the hazard analysis
1 Did the organization defined the Yes
intended use for every product? No
Clause 8.5.1.5: Flow diagrams and descriptions of processes
Gap Audit – Nyagatare Maize Processing Factory
Flow diagrams shall be clear, accurate and sufficiently detailed to the extent needed to conduct the hazard analysis.