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HACCP Field Verification Checklist Reduced Oxygen Packaging Establishment Name: Address: PersoninCharge: Phone: email: Date Written Plan Validated:Food Product and Process: Inspection Type: HACCP.

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How to fill out the Haccp Validation Checklist online

This guide provides a clear and supportive overview of how to effectively fill out the Haccp Validation Checklist online. Users, regardless of their experience level, will find practical steps to complete the form accurately and efficiently.

Follow the steps to complete the Haccp Validation Checklist online:

  1. Click ‘Get Form’ button to securely access the Haccp Validation Checklist and open it in your online editing platform.
  2. Provide the establishment name accurately in the designated field, ensuring it reflects the official name of the business.
  3. Enter the address of the establishment in the specified section, including city and state.
  4. Identify and input the name of the person in charge who oversees the HACCP compliance at the establishment.
  5. Record the primary phone number where the establishment can be reached, and add an email address for further communication.
  6. Document the date when the written plan was validated. This ensures a clear timeline for reviews.
  7. Specify the food product and the process that is being evaluated in the respective fields.
  8. Select the type of inspection taking place by ticking the appropriate box: HACCP plan review, record review, or on-site verification.
  9. Provide the inspector's name in the given area to ensure accountability.
  10. Verifying the availability of the validated HACCP plan for review, note if it was submitted before implementation and add any comments if necessary.
  11. Continue filling out details concerning effective standard operating procedures and prerequisites, checking off each for compliance.
  12. Document critical control points and limits in the designated table, reflecting the specific food items and processes.
  13. Indicate the monitoring frequency and procedure for each control point, including where the records will be kept.
  14. Add comments as needed throughout the checklist for any noted issues or areas of strength.
  15. Once all fields are completed, make sure to review your entries for accuracy.
  16. Finally, save any changes made, and choose to download, print, or share the completed form as needed.

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There are two distinct elements to validation: The scientific or technical justification or documented basis for the system. This consists of having scientific and technical documentation that demonstrate that the designed process can control the identified hazard.

Codex HACCP Definitions: Validation: Obtaining evidence that the elements of the HACCP plan are effective. Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.

The process of verification involves taking sufficient steps to ensure that the procedures set out in the HACCP plan are working in practice and in particular that the critical limits are sufficient to ensure that the identified hazards are controlled at critical control points.

Validation consists of establishing and documenting the scientific evidence that food safety hazards are being effectively controlled through preventive means. That proof can come from a variety of sources (e.g., scientific literature, in-house studies, mathematical modeling, and regulatory resources).

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

Periodic validation needs to occur annually, or more frequently, depending on the needs and changes in the processing operation. Validation may include: 1) hazard analysis justification, 2) support for hazard identification and CCP location, and 3) support of critical limits and monitoring activities.

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