| Each delivery / batch |
Raw Material Delivery Control Report |
Raw material acceptance form containing delivery inspection results: document compliance (certificates, approvals), packaging condition, product temperature upon receipt, organoleptic assessment (smell, appearance of the raw material), and compliance with quality requirements. Irregularities result in delivery rejection or corrective action. |
All plants (e.g. a dairy checks the freshness and temperature of milk from a tanker, a meat processing plant checks each batch of meat, a bakery checks the quality of flour; mandatory in all industries when receiving raw materials). |
| Each batch/process |
CCP Monitoring Card - Heat Treatment |
A continuous record of critical parameters during product heat treatment (e.g., pasteurization, sterilization, baking, or cooking temperature and time). Includes readings from each production batch/run to confirm critical limits have been reached (e.g., minimum internal product temperature). Any exceedances require recording and correction. |
Plants with thermal processes: dairies (milk pasteurization), meat processing plants (cooking, smoking), canning plants (sterilization of cans), bakeries/confectionaries (baking as a CCP in the elimination of pathogens, e.g. in eggs). |
| Each batch/process |
CCP Monitoring Card - Cooling |
Post-heat treatment cooling process log: Recording temperature drops over a specified period (e.g., cooling to <4°C in 2 hours). This serves to prevent bacterial growth after cooking/pasteurization. Deviations (too slow cooling) require corrective action (e.g., batch disposal or reprocessing). |
Plants where rapid cooling is critical: meat processing plants (cooling of cold cuts, ready-made meals), fish processing plants (cooling of cooked/fried products), ready-made/delicatessen meals. |
| Continuous supervision (in accordance with the HACCP plan) |
Metal Detector Inspection Report (OPRP) |
A record of tests of foreign body detection devices (metal detector, X-ray) conducted during production. This includes the results of detector testing using test samples (at the beginning and end of the run, and at specified intervals) and records of any rejects of product containing metal. It ensures that these devices are operating effectively. |
Food packaging plants using detectors: meat and fish processing plants (metal shavings control), bakeries (e.g. packaged sliced bread), fruit and vegetable processing plants (jars, cans) and others introducing protection against foreign bodies. |
| Each batch/series |
Finished Product Inspection Report |
Final inspection of a product batch before release for sale. This includes checking product and packaging characteristics: label compliance (especially allergens, expiration date), net weight, quality of packaging seals, and results of any rapid tests (e.g., pH, water activity). A report approved by the quality department either releases the batch for sale or suspends it in the event of non-compliance. |
All plants (e.g. dairy – checking cheese batches before shipment, meat processing plant – checking cold meat batches, bakery – checking the compliance of allergen labels on packaged bread). |
| In case of deviations |
Corrective Action Report |
Document every instance of a CCP critical limit violation or serious nonconformity. This includes a description of the problem (e.g., batch underheating, foreign body detection, positive microbiological test result), immediate action taken (production stop, batch separation), corrections (e.g., recooking), and preventive actions (cause and prevention of recurrence). |
All establishments (mandatory under HACCP – applies to any type of establishment in the event of non-compliance). |
| When changing a product/line |
Line cleaning report when allergen changes |
A checklist confirming proper cleaning and sanitation of the production line during a product changeover, particularly when the next product must be free of allergens from the previous one (e.g., nuts, gluten). It includes a list of cleaned items, allergen testing (if required), and confirmation that the line is safe for the next product. |
Plants producing diverse ranges of products with and without allergens (e.g. bakeries and confectioneries – changing from a product with nuts to a nut-free product, general processing plants with multi-product lines). |
