5. 4. 4 All temperature recording equipment must be regularly calibrated against a given standard and maintained in good condition. Any temperature discrepancies of manual checking against automatic temperature monitoring must be investigated Auditors recommendations Look At Look For Temperature Contro Use of suitably precise equipment Calibration and Testing Frequency of calibration Records of maintenance 5.5 Risk assessment and HAccP documentation 5.5. 1 A system of Hazard Analysis and Critical Control points should be established and all appropriate process flow charts and documentation to go with it should be available Auditors Recommendations: Look At: Look For HACCP System and Plan Establishment of the HACCP principles with relevant material accessible with suitable validation and verification of the plan 5.5.2 There should be evidence that the HACCP system is regularly reviewed and that problems highlighted as a result of internal audits are actioned accordingly Auditor's Recommendations. Look At Look For HACCP System and Plan Internal Quality Audit Records Non conformance and corrective action reports indicate activities actioned onitoring frequency established 5.5. 3 Where the product development programme introduces a new type of product, with different manufacturing parameters, the HACCP system should be implemented prior to product launch Auditors Recommendations Look At: Look For. New Product Development identified new product activities HACCP System and Plan Implementation of HACCP plan to meet new product demands5.4.4 All temperature recording equipment must be regularly calibrated against a given standard and maintained in good condition. Any temperature discrepancies of manual checking against automatic temperature monitoring must be investigated. Auditor’s Recommendations: Look At: Look For: Temperature Control Calibration and Testing Use of suitably precise equipment Frequency of calibration Records of maintenance 5.5 Risk assessment and HACCP documentation 5.5.1 A system of Hazard Analysis and Critical Control points should be established and all appropriate process flow charts and documentation to go with it should be available. Auditor’s Recommendations: Look At: Look For: HACCP System and Plan Establishment of the HACCP principles with relevant material accessible with suitable validation and verification of the plan 5.5.2 There should be evidence that the HACCP system is regularly reviewed and that problems highlighted as a result of internal audits are actioned accordingly. Auditor’s Recommendations: Look At: Look For: HACCP System and Plan Internal Quality Audit Records Non conformance and corrective action reports indicate activities actioned Monitoring frequency established 5.5.3 Where the product development programme introduces a new type of product, with different manufacturing parameters, the HACCP system should be implemented prior to product launch. Auditor’s Recommendations: Look At: Look For: New Product Development HACCP System and Plan Identified new product activities Implementation of HACCP plan to meet new product demands