Establish Procedures to Verify that the HACCP System is Working

CHAPTER 1, FOOD SAFETY

Principle #7.

Establish Procedures to Verify that the HACCP System

is Working.

(1) Verification procedures include both the person in charge and

the PMA.

(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

schedules.

(b) Review of the HACCP plan.

(d) Review of the deviations and dispositions.

(e) Visual inspection of operations to observe whether CCPs are

under control.

(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.