Application Package - CIPRS, CIPRS + HACCP and CGC HACCP

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Appendix B – Section 4 – HACCP Program

The following checklist can be used to determine whether or not you are ready to apply for certification.

Instructions for using the checklist

1. Check the appropriate box (Yes/No) to indicate conformance with each item in the checklist.
2. Section 1 should be completed if you are applying for CIPRS, CIPRS + HACCP or CGC HACCP. Sections 2, 3 and 4 should be completed only if you are applying for CIPRS + HACCP or CGC HACCP.
3. Check the ‘Not Applicable - N/A’ box for the elements in Sections 3 and 4 that are not applicable to your process/program. Note: The written justification for the standard being not applicable should be included in your food safety and/or IP system manual.

HACCP Plan Documentation, Implementation and Maintenance	Yes	No	N/A
Form 1 of the Generic HACCP plan has been adapted to accurately describe your finished products.
Form 2 of the Generic HACCP plan has been adapted to accurately describe all your ingredients and incoming materials.
Form 3 of the Generic HACCP plan has been adapted so that a flow diagram that accurately describes your processes is available.
Form 4 of the Generic HACCP plan is completed with an accurate plant schematic of your facility.
Form 5 of the Generic HACCP plan has been adapted to reflect your ingredients and incoming materials as listed on your Form 2 and your processes as show in the flow diagram on Form 3. The answers to the questions on Form 5 should be the same as the answers given in the Generic HACCP plan. Ingredients, incoming materials or processes that are not represented in the Generic HACCP plan, are added to form 5 and any hazards associated with these are identified as are the how those hazards will be controlled.
Any Critical Control Points (CCPs) identified are shown on Form 5 and Form 3.
If any CCPs have been identified, Form 7 is completed, the monitoring and verification procedures are being followed, and records are kept. Assigned personnel have received CCP training.
Form 6 is completed for any identified hazard that is deemed to be uncontrolled on Form 5.
Evidence of the evaluation of the Canadian Grain Commission generic HACCP plan against the operations of the company and actions taken as result of this verification – food safety team meeting minutes are available

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