HACCP CHECKLIST 1

MODULE 1

1. BUILDING AND FACILITIES

Complie Does not Comments
Sub-category
s comply
1.1 Building Exterior
1.1.1 The plant is located away from contamination sources? It is still in place for the initial plant
adaptation.
1.1.2 Its accesses and surroundings are clean, free of garbage accumulation, The accesses are not clean at the moment
paved surfaces and without water stagnation? and are in the construction process
1.1.3 Its operation does not jeopardize the health and welfare of the adjustments need to be developed
community?
1.1.4 Does the exterior of the facility prevent pests from entering the plant? It is provided within the scope of
construction drawings as well as the
implementation schedule.
1.1.5 Are periodic inspections carried out around the plant? Not developed as it is not operational

Comments
Complie
Not Compliant
s
1.2 Design and Construction
1.2.1 Are the floors/ walls/ ceilings designed in a way that protects the Constructively it is arranged to apply the
production process? PVC walls, suitable for the need for
1.2.2 Are the plant environments located according to the logical sequence of The plans are designed in such a way for
the production process? their application.
1.2.3 The building and its installations are constructed in such a way as to Production areas
facilitate cleaning, disinfection and disinfestation operations?
1.2.4 Are the areas adequately sized according to the magnitude of the Depends on the flow rate at 100 m 2 for each
operation? production area.
1.2.5 Is the size of the warehouses proportional to the volumes of inputs There is a zone designed for this activity as a
handled? black gray area and annexed white areas.
1.2.6 Are there policies in place regarding the handling of glass during the There is no quality and safety policy that
production process to prevent potential physical hazards? guarantees the management towards the
operation of the process.
1.2.7 The different activities are performed separately in order to prevent cross- Under construction
contamination?
1.2.8 Are inspections carried out at an established frequency to verify these Corrective actions are taken to guarantee the
aspects? Is there evidence of nonconformities and corrective actions basic operation of the process as well as the
taken? guarantee of each initial management.

Does not Comments

Sub-category Complies
comply

1.3 Water, Steam and Ice

1.3.1 The water used for the process is of potable quality and complies It is directly from the aqueduct, although
with current standards established by the Ministry of Health? its planning does not include the
preparation of minimum storage tanks
for a day's production.
1.3.2 Potable and non-potable water lines are kept separate to avoid There is planning of water management
cross-contamination? conditions differentiated from sewage to
rainfall.
1.3.3 There is a water tank with sufficient capacity to cover at least one Not in the planning
day of production.
1.3.4 The tank is subjected to periodic cleaning and maintenance N.A.
activities?
1.3.5 Is the recirculated water adequately treated? Is the effectiveness of Not guaranteed unless production starts
your treatment checked periodically? Is it suitable for your use?
1.3.6 If chemicals are used for drinking water treatment, they are The water is potable and should be
permitted and prevent chemical contamination of the product? sampled at least once a week.
1.3.7 Does the steam and ice used directly on the food come from Not guaranteed unless production starts
potable water?
1.3.8 Is potable water available at the temperature and pressure required Not guaranteed unless production starts
for effective cleaning and disinfection?
1.3.9 Are there records for the last two years showing the quality of the Not guaranteed unless production starts
drinking water?

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 HACCP CHECKLIST 1
Not Comments
Sub-category Complies
Compliant
1.4 Liquid Waste Disposal
1.4.1 Does the company have an adequate system for the collection, Not guaranteed unless production starts
treatment and disposal of wastewater?
1.4.2 Is the management of liquid waste within the company carried out Not guaranteed unless production starts
in a way that avoids any type of cross-contamination?
1.4.3 Drainage and waste disposal is in good condition (grating and Not guaranteed unless production starts
pipe?

Not Comments
Sub-category Complies
Compliant

1.5 Sanitary installations

1.5.1 Is there a sufficient number of sanitary facilities (bathrooms and Ok although it is in the process of
dressing rooms)? Are they separated by gender? construction, access to clean areas from
the bathroom to the dressing room had
not been contemplated as an internal
control towards safety.
1.5.2 Are the sanitary facilities in perfect working order (sinks, showers, ok
toilets)?
1.5.3 Are the restrooms clean and equipped with personal hygiene items It is observed when in operation.
(toilet paper, liquid soap, automatic drying equipment or disposable
implements and wastebaskets)?
1.5.4 There are individual lockers, of adequate size and intended only for This condition has not been endowed
its purpose.
1.5.5 Are there washbasins in or near the processing areas for the This condition has not been endowed
hygiene of food handlers, in good condition and with the required
equipment?
1.5.6 Taps do not require manual operation? Are there any notices, This condition has not been provided,
instructions or messages reminding about hygiene after using the although it is contemplated in the design.
restrooms and/or changing activities, appropriately arranged?
Not Comments
Sub-category Complies
Compliant
1.6 Complementary Structures (Windows, Doors, Stairs, etc.).
1.6.1 Ancillary structures are located in such a way that they do not This condition has not been provided,
cause contamination to the food or hinder the normal process flow although it is contemplated in the design.
or plant hygiene?
1.6.2 Are they made of hygienic and non-polluting materials? This condition has not been provided,
although it is contemplated in the design.
1.6.3 Are the windows that communicate with the outside environment The architectural, electrical, network,
provided with insect-proof screens that are easy to clean and easy hydraulic, voice and data telephony and
to maintain? hydraulic plans pertinent to the design
were not formally known.
1.6.4 Are electrical, mechanical and fire prevention installations The architectural, electrical, network,
designed and maintained to prevent cross-contamination? hydraulic, voice and data telephony and
hydraulic plans pertinent to the design
were not formally known.

Not
Sub-category Complies Comments
Compliant

1.7 Lighting
1.7.1 Is the lighting adequate and sufficient for the hygienic and effective The existing lamps are not protected
execution of all activities? despite the fact that the design
1.7.2 Lamps located above the operating and packaging lines for food contemplates the use of adequate
exposed to the environment are safe and protected to avoid product lighting.
contamination in case of breakage?
Not Comments
Sub-category Complies
Compliant
1.8 Air quality
1.8.1 Is ventilation adequate and does it prevent possible contamination Air is of normal conduction not induced
risks? in the defined plant planning
1.8.2 If air filters and dust collectors are present, are they maintained and
replaced at an established frequency?

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1.8.3 When ventilation is induced by fans or air conditioning, is positive
pressure filtered and maintained to ensure air flow to the outside?
Not Comments
Sub-category Complies
Compliant
1.9 Equipment and Utensils
1.9.1 Does the design and installation of the equipment allow operation Only one uncovered canoe-type tank
and minimize risks? Are they resistant to wear and corrosion? was observed, which allows the transfer
and removal of the chili paste to be
packaged in the flexi-tanks.
1.9.2 Do they allow maintenance and cleaning activities? (Detachable) They are not demoldable, they are
properly embedded but lack proper
installation, lack of white work in the
adjustment of the adequacy.
1.9.3 Surfaces that come in contact with and are constructed of inert, Ok although it is uncovered
non-toxic materials, with no coatings of paint or other removable
material?
1.9.4 Do countertops and other surfaces used in product handling have They do not exist, they are only planned
smooth surfaces, edges without sharp edges and are they for transformation processes.
constructed of impervious and hygienic materials?
1.9.5 Are leak-proof, waterproof and hygienic containers with lids and Bins must provide lids to control waste
identified? while it is being collected.

Does not Comments

Sub-category Complies
comply

1.9.6 Is the equipment removable for easy cleaning and disinfection? There is no such equipment
1.9.7 In the interior spaces in contact with food, the equipment has no There is no such equipment
parts or accessories that require lubrication and no coupling
threads or other dangerous connections?
1.9.8 Are the conveyor belts in good condition and do not represent a There is no such equipment
risk to the product?
1.9.9 Are the pipes used for food pipelines resistant, inert and non- There is no such equipment
porous materials?
1.9.10 Is the equipment located according to the logical sequence of the Ok in planning
process?
1.9.11 Are the distances between the equipment and the walls easy for Ok in planning
inspections, cleaning and maintenance?
1.9.12 Are gloves sanitized periodically and are there places for their Ok in planning
disposal?
1.9.13 Are all chemicals/paints/lubricants in contact with surfaces food Ok in planning
grade?
1.9.14 Is the equipment used in operations critical to food safety Ok in planning
equipped with instruments and accessories for measuring and
recording process variables?
1.9.15 Are "control" samples of the food produced taken? Ok in planning

2. HANDLING PERSONNEL - OPERATING CONDITIONS

Not Comments
Sub-category Complies
Compliant

2.1 Health Status

2.1.1 Do medical and clinical records for admission and/or annual check- Not contemplated, lack of
up exist and were they provided in a timely manner? implementation for HACCP
2.1.2 Do the above records meet the minimum legal requirements for Not contemplated, lack of
food handlers? implementation for HACCP
2.1.3 Evidence of personnel with susceptible foodborne illnesses, Not contemplated, lack of
presenting with infected wounds, skin irritations or diarrhea? implementation for HACCP
2.1.4 Are there reporting policies in place for operational personnel in Not contemplated, lack of
case of illness? implementation for HACCP
Not Comments
Sub-category Complies
Compliant
2.2 Education and Training
2.2.1 Is there a continuous and permanent training plan in place and was Not contemplated, lack of
it provided in a timely manner as of the evaluation date? implementation for HACCP
2.2.2 Have personnel been trained in their assigned tasks?
2.2.3 Does training begin at the time of hiring and continues to be
effectively reinforced and updated?

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2.2.4 Are handlers trained to understand and manage the CCPs under
their responsibility?
2.2.5 Has the effectiveness of the training provided been evaluated?
2.2.6 Have training needs for hygiene, process control and food safety
been identified?

Not Comments
Sub-category Complies
Compliant

2.3 Hygienic Practices and Protective Measures

2.3.1 Handlers have light-colored uniforms with zippers, zippers or Not contemplated, lack of
snaps that cannot fall into the food and no pockets above the waist? implementation for HACCP
2.3.2 Is there evidence of hand washing before and after activity Not contemplated, lack of
changes? implementation for HACCP
2.3.3 Do handlers in production areas wear their hair up and/or covered
with netting or cap?
2.3.4 Do they wear their nails short, no nail polish, no jewelry or
accessories?
2.3.5 Closed shoes are worn. Made of durable, waterproof material and a
low heel?
2.3.6 If gloves are necessary, they are kept clean, unbroken and with the
same care as unprotected hands?
2.3.7 Depending on the risk of contamination in the different stages, it is
necessary the use of a mouthpiece?
2.3.8 Eating, drinking, chewing, smoking or spitting is not allowed in
production areas?
2.3.9 Are visitors provided with a gown, net or cap and a mask for
entering the plant?
Not Comments
Sub-category Complies
Compliant
2.4 Hygienic Manufacturing Requirements (Raw Materials and Inputs)
2.4.1 Is the raw material receiving area separated from other areas? Although the control of the areas has not
2.4.2 Are they inspected and classified before entering other areas? been delimited, they have not been
formally defined, and there is a lack of
adequate plans.
2.4.3 Are the raw materials or supplies that require it, stored in the Ok
appropriate places, conditions and temperature?
2.4.4 Is an adequate raw material rotation system in place? Ok
2.4.5 Are raw material warehouses separated from finished goods? Although the control of the areas has not
been delimited, they have not been
formally defined, and there is a lack of
adequate plans.
2.4.6 Are they coded or identified by date of receipt, supplier and No such activity has been developed
inspection status?

Not Comments
Sub-category Complies
Compliant

2.5 Manufacturing Operations

2.5.1 Have physical, chemical, microbiological, microbiological and No information has been documented
organoleptic control procedures been established at the CCPs of the
process?
2.5.2 Refrigerated products are kept at temperatures above 4º C ? No information has been documented
2.5.3 Are hot products kept at temperatures above 60°C?
2.5.4 If it is necessary to wait at one stage of the process and the No information has been documented
subsequent one, does the product remain protected?
2.5.5 Are mechanical procedures such as washing, peeling, cutting,
sorting, etc., carried out in a way that protects the product from
contamination? Are they performed in a way that protects the
product from contamination?
2.5.6 Are measures in place to control potential physical hazards during
the process? (Nets, traps, magnets, metal detectors, etc).
2.5.7 Are the areas and equipment used for the production of consumer Part of the plant design
products not intended for other purposes?
Not Comments
Sub-category Complies
Compliant
2.6 Prevention of Cross Contamination
2.6.1 Are effective measures taken during manufacturing operations to Part of the plant design
avoid cross-contamination?

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2.6.2 People handling raw materials or semi-finished products do not Part of the plant design
come into contact with any final product?
2.6.3 Is equipment that comes into contact with raw materials or Part of the plant design
contaminated material cleaned and disinfected before being
reused?
2.6.4 Are batches identified during packing or packaging? It is part of the plant design (to be
2.6.5 Are legible and dated records of production details kept for each documented by traceability software).
batch?
2.6.6 Are records retained for a period that exceeds the useful life of the
product?

Not Comments
Sub-category Complies
Compliant

3.1 Sanitation
3.1.1 Has a remediation plan with clearly defined objectives, activities In planning, it is part of the process
and responsibilities been documented, implemented and
developed?
Sub-category Complies Not Compliant Comments
3.2 Cleaning Program
3.2.1 Is there an L&D SOP that includes agents and substances used, In planning, it is part of the consulting
concentrations, forms of use, equipment and implements needed process towards certification.
and frequency?
3.2.2 Is the adequacy and effectiveness of these programs continuously
monitored and documented?
3.2.3 Is the adequacy and effectiveness of these programs continuously
monitored and documented?
Not
Sub-category Complies Comments
Compliant
3.3 Solid Waste Programs
3.3.1 Is there an SOP in place that includes agents and substances used, In planning, it is part of the consulting
forms of use, implements needed to perform the operations and process towards certification.
frequency?
3.3.2 Are the facilities, elements and resources available to ensure
efficient work?
3.3.3 Collection, handling, internal storage, sorting, transport and
disposal meet basic hygienic standards to avoid contamination of
food and the environment?
3.3.4 Those areas intended for waste storage have sufficient capacity
3.3.5 Are the areas and containers identified?
3.3.6 Is the adequacy and effectiveness of these programs continuously
monitored and documented?

Not Comments
Sub-category Complies
Compliant

3.4 Pest Control Program

3.4.1 A documented pest control program is in place.) In planning, it is part of the consulting
3.4.2 There is a diagram of the pest control stations established'. process towards certification.
3.4.3 Is the person in charge or subcontracted organization legally
licensed to carry out such activities?

3.4.4 Are the chemicals used allowed for food plants? In planning, it is part of the consulting
3.4.5 Are the technical specifications of the products used known? process towards certification.
3.4.6 Is the use of poisons of high toxicological grade prohibited within
the production plant?
3.4.7 Is the use of pesticides and chemicals validated?
3.4.8 Has the frequency of applications been validated?
3.4.9 Are there complete and signed records evidencing the activities In planning, it is part of the consulting
performed? process towards certification.
3.4.10 Have the problems encountered and the corresponding corrective
action been documented?
3.4.11 Are there any signs of the presence of pests within the plant that
could lead to contamination risks?

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 HACCP CHECKLIST 1
Not Comments
Sub-category Complies
Compliant

4.1 Storage
4.1.1 Is a FIFO control system in place to ensure product rotation? In planning, it is part of the consulting
4.1.2 Are unusable, obsolete or out-of-specification products and process towards certification.
materials periodically disposed of?
4.1.3 Is the storage of products requiring refrigeration or freezing carried
out taking into account temperature, humidity and air circulation
conditions?
4.1.4 Are warehouses kept clean and in good hygienic conditions?
4.1.5 Are finished product warehouses independent of raw materials and
supplies?
4.1.6 Storage is carried out in an orderly manner in piles with a In planning, it is part of the consulting
minimum separation of 60 cm from the walls and separated from process towards certification.
the floor by at least 15 cm?
4.1.7 Is the storage of returned food in a dedicated area?
4.1.8 Are chemicals identified and stored in such a way as to avoid
contamination of the food?
Not
Sub-category Complies Comment
Compliant
4.2 STORAGE
4.2.1 Are products and raw materials that by their nature require N.A.
refrigeration or freezing transported under safe conditions?
4.2.2 Are these conditions monitored? In planning, it is part of the consulting
4.2.3 Are vehicles with refrigeration or freezing systems subject to process towards certification.
periodic inspections?
4.2.4 Are vehicles checked before loading the products (Logs)?
4.2.5 Are products transported directly on the floor?
4.2.6 The vehicles are marked with the legend "exclusive transport for
products".

Not
Complie
Sub-category Complia Comments
s
nt
4.3 Distribution and Marketing
4.3.1 Do distribution and marketing ensure basic hygienic conditions? In planning and to be executed in the consulting
4.3.2 Are adequate refrigeration and freezing temperatures maintained? process
Do the establishments dedicated to the sale of products have
4.3.3
adequate shelves?
Is equipment such as refrigerators and freezers available when
4.3.4
required?
Not
Complie
Sub-category Complia Comments
s
nt
4.4 Product Information and Consumer Awareness
4.4.1 Is there a clear final batch identification?
Do prepackaged products carry information about safe food It is managed by information control software.
4.4.2
handling, storage and preparation?

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