EXAMPLE 9: VERIFICATION SYSTEM:

Who: The Third Party Audit Firm performs a biannual verification audit. The G.M. verifies that all records are accurate and complete, and:

  • That the Food Flow Diagrams for each process are in the file for each menu item covered by the plan.
  • That the Ingredients for each menu item covered by the plan are in the file.
  • That the Recipes are in the file for each menu item.
  • That the following HACCP Monitoring Records are kept on file for 30 days: HACCP Cooking Log; HACCP Time/Temperature Log; HACCP Cold Storage Log.
  • That all Corrective Actions are recorded on the monitoring record.
  • That all Monitoring Records are complete and that signatures, and dates appear on every record and that Deviations or Critical Defects have been recorded.
  • That all Thermometer and Timer Calibration records are kept in the HACCP Monitoring Records file
  • That the Verification Audit Form is properly filed at the end of the audit and is complete with signature and date
  • That the Biannual Verification Audit Form is on file
  • That all Training Records are complete for each employee
  • That no changes have occurred in Recipes or that a new Food Flow Diagram and Hazard Analysis was performed for each new recipe
  • That Critical Limit Standards meet the Food Code

Who: Public Health Department. Conducts HACCP based inspections.

How: Spot checks. The G.M. or designee spot checks temperatures at:

  • Cooking
  • Cooling
  • Reheating
  • Hot holding
  • Cold storage

When: The G.M. conducts a verification audit every three months. The Audit Firm conducts audits biannually. The Public Health Department inspects a minimum of once annually.

When: An outbreak occurs.

When: New scientific information or regulatory information (changes in Food Code) affecting the hazard analysis, critical control point, or critical limits becomes available.