| Kwartalnie |
Food safety management review report |
Periodic (e.g., quarterly) meeting of management and the HACCP team to assess the functioning of the HACCP/ISO 22000 system. The report includes a discussion of key indicators (audit results, complaints, incidents, test results), a review of the implementation of food safety objectives and the determination of improvement actions. |
All facilities (ISO 22000 requires a management review at least once a year; many companies introduce a quarterly cycle for better oversight). |
| Kwartalnie |
Quarterly comprehensive internal audit |
A broader internal audit covering a complete review of all areas of the HACCP system (developed HACCP plan, implementation of CCPs, GHP/GMP prerequisite programmes, documentation). It provides full verification of the system’s compliance before an external audit. |
All facilities (often used in larger enterprises – an internal audit of each part of the system at least once per quarter; in smaller plants this may be carried out once a year). |
| Kwartalnie |
Supplier raw material evaluation report |
Review and assessment of the supply performance of raw materials and materials from all suppliers for a given quarter. It includes analysis of delivery compliance (timeliness, quality, raw material test results, any complaints or incidents) and decisions regarding further cooperation or corrective actions at suppliers. |
Facilities using multiple suppliers (e.g., producers of complex products – convenience food plants, dairy plants, convenience food factories; recommended also in smaller plants to ensure control of the supply chain). |
| Quarterly |
Critical parameter trend analysis report |
Analysis of data collected from monitoring CCPs and hygiene programmes over the quarter: identification of trends (e.g., temperature fluctuations, swab results, deviations at CCPs). The report indicates whether the process is stable, and proposes preventive actions if it is approaching limit values. |
All facilities (especially where large amounts of data are collected – e.g., continuous monitoring in milk production, recording oven temperatures; trend analysis is good practice in every HACCP system). |
| Quarterly |
Product recall procedure test report (traceability) |
Document from a simulation of a product recall from the market. It contains the time and effectiveness of tracing the batch (from raw material to distribution), a list of located products, actions taken by the team and conclusions to improve the procedure. Such a test should be carried out at least once a year (often included in a quarterly or annual plan). |
All facilities (a requirement of HACCP/ISO systems – checking the effectiveness of traceability and crisis procedures in every food industry). |
