Continuous onitoring the hygiene standards of a food establishment is an important factor in the HACCP process. It can also be an expensive process to hire external auditors each time you need this done.
 

 

On a bi-monthly basis use this spreadsheet to audit all your areas requiring high hygiene standards. Use this simple audit system to keep a record of where improvements can be made and the relevant recommendations. There are 10 areas covered in total including Dry Stores, Freezers, and HACCP Management Systems.

 

This is an easy to use excel spreadsheet which will prove to be an invaluable tool in the implementation of HACCP systems.


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