HACCP Plan & Systems

Transcription

1 HACCP Plan & Systems Facility: Address: Contact: Title: Phone: Fax: Company/Contact Information C Sociedad Agrícola Rapel S.A.C Caserío EL Papaya s/n,, Castilla Medio Bajo, Piura, Peru Audit Information Audit# Visit#: Audit Type: DFHACCP HACCP Plan & Systems Template Version: 1.2 Auditor: Francisco Carpio Audit Start Time: 11OCT :30:00 AM Audit End Time: 11OCT :00:00 PM Commodities: Score Summary By Section Section I Program Organization Alcance: Uva de Mesa 120/ % Scoupe: Table Grapes Section II Product and Process Description 60/ % Section III Hazard Analysis 50/ % Section IV Critical Control Points Punto Critico de Control no ha sido establecido Critical Control Point has not been established Section V Critical Limits Limite Critico no ha sido establecido Critical limit has not been established Section VI Monitoring Procedures Monitoreo de puntos criticos de Control no ha sido establecido Monitoring critical points of control has not been established Section VII Corrective Actions Acciones correctivas de los puntos criticos de Control no ha sido establecidos Corrective Actions critical points of control has not been established Section VIII Verification Procedures 70/ % Section IX Record Keeping 70/ % Audit Score: 370/ % Status: DFACCEPT Disclaimer: NSF Agriculture states that the report as given herein reflects the findings at the time and date of the audit. No warranty or guarantee related to the safety of food products referred to in this audit report is either written or implied by NSF Agriculture. NSF Agriculture assumes no risks or liabilities associated with the advice which is or is not acted upon by the client or its contracting associates related to the growing, harvesting, cooling, handling, distribution and/or processing of food products in this report. Any action or decision undertaken by any party based on information contained in this report is under the party's sole 11/20/ :26:01 Page 1 of 5

2 responsibility and risk. 11/20/ :26:01 Page 2 of 5

3 Section I. Program Organization 1. E: There is an established HACCP team, comprised of a HACCP team leader and members from different functions across the plant. Equipo formado por: Constanza Lyon. Karla Salazar, Monica Rivera, Roger Miranda, Arturo Vergara, Veronica Avila Team consists of: Constance Lyon. Karla Salazar, Monica Rivera, Roger Miranda, Arturo Vergara, Veronica Avila 2. S: The HACCP team participated in the development of the HACCP plan. Evidencia Actas de Reuniones de Equipo HACCP, temporada 2013 Evidence of meeting proceeding of HACCP Team, season S: There is a HACCP team leader. Constanza Lyon 4. E: The HACCP team includes at least one person that has received certified training in the principals and practice of HACCP. Todo el equipo HACCP cuenta con formacion HACCP, curso en Metodologia en HACCP y control del PPC All equipment has HACCP training, HACCP Methodology course and monitoring of Critical Control Points 5. E: Prerequisite programs are in place and managed separately from the HACCP program. 6. E: Prerequisite programs, SOPs and corrective actions are written and documented. 7. E: Procedures for verifying compliance with prerequisite programs are established and documented. Section Score : 120/ % Section II. Product and Process Description 1 S: A product description has been prepared. descripcion documentada A product description has been prepared. 2 S: The intended use of the product has been described. Uso Previsto descrito The intended use of the product has been described 3 S: The conditions during distribution have been described. 4 S: A flow chart was prepared for each product included in the HACCP plan. Diagrama de Flujo documentado A flow chart was prepared for each product included in the HACCP plan. 5 S: The flow chart includes all inputs and process steps for the production of the product. 6 S: The flow charts are accurate. Section Score : 60/ % Section III. Hazard Analysis 1 E: The HACCP team performed a hazard analysis that identified all of the significant chemical, physical and microbiological risks. (Obtain a copy of the hazard analysis). Evaluacion de riesgo documentada, temporda 2013 Documented risk assessment, season /20/ :26:01 Page 3 of 5

4 Section III. Hazard Analysis 2 E: The hazard analysis of the products/processes is based on scientific/technical information, as well as the company s historical data. Asoex, decreto salud, deccreto 762 ASOEX, health decree, Decree S: The hazard analysis was performed with the participation of a qualified food safety expert. Constanza Lyon Section Score : 50/ % Section IV. Critical Control Points Section V. Critical Limits Section VI. Monitoring Procedures Section VII. Corrective Actions Section VIII. Verification Procedures 1 E: The HACCP system is audited and verified according to a written schedule. Anualmente annually 2 S: If verification includes any chemical or microbiological testing, results of the tests are available for review. Análisis microbiologicos de: manos, superficies, agua están dcumentados Microbiological Analysis of: hands, surfaces, water. They are documented. 3 E: There is a procedure to control and calibrate the equipment used in process control and measurement. 4 E: The chemical or microbiological tests are appropriate for their purpose. Section Score : 70/ % Section IX. Record Keeping 1 S: All HACCP records are in one place and available for review. 2 S: All records have been signed, dated and initialed by the appropriate individual. 11/20/ :26:01 Page 4 of 5

5 Section IX. Record Keeping 3 E: All significant risks identified in the hazard analysis are being addressed (provide 0 either by prerequisite programs or HACCP. Riesgos significativos no han sido establecidos Significant risks have not been established note) 4 S: The HACCP plan is reviewed and updated on a scheduled basis. Calendaio documentado Calendar documented 5 S: The HACCP plan is reviewed and updated whenever there is a new product or change in product formulation or process. 6 S: The HACCP plan has been validated. Auditoria Interna Anual y analisis de Laboratorio Annual Internal Audit and Analysis Laboratory 7 S: List any validation procedures that have been used. Procedimiento de Auditoria Interna y auditoria interna Documentada POE AC 06 Internal Audit Process Internal auditing Documented SOP AC06 8 S: The validation procedures are appropriate. Procedimiento de Auditoria Interna y auditoria interna Documentada POE AC 06 Internal Audit Process Internal auditing Documented SOP AC06 Section Score : 70/ % 11/20/ :26:01 Page 5 of 5