CHAPTER 1, FOOD SAFETY
Establish Procedures to Verify that the HACCP System
(1) Verification procedures include both the person in charge and
(2) The Person in Charge should, among other actions, spot check
temperatures of products in the refrigerators; check invoices for
temperatures of food on delivery and check temperatures of food on serving
line and being removed from cooking. The Person in Charge should also
watch to see if employees are washing their hands, cleaning and sanitizing
equipment, and taking other steps to limit cross contamination.
(3) Verification procedures may include:
(a) Establishment of appropriate verification inspection
(b) Review of the HACCP plan.
(c) Review of the CCP records.
(d) Review of the deviations and dispositions.
(e) Visual inspection of operations to observe whether CCPs are
(f) Random sample collection and analysis.
(g) Review of critical limits to verify that they are adequate
to control hazards.
(h) Review of written record of verification inspections
covering compliance, deviations, or corrective actions taken.
(i) Review of modifications of the HACCP plan.
3-8.3 HACCP Inspection Guidelines
The PMA, when looking at a food service establishment with an
implemented HACCP program, should:
(1) Try to determine if the food service personnel understand and
are following the HACCP system for the facility.
(2) Concentrate on the critical offenses associated with
incidence of food borne illness, including time temperature control and
prevention of cross contamination.
(3) Begin a HACCP based sanitation inspection with the menu.