HACCP in the Food Industry – Reporting Plan – 1/5 – Daily Reports

HACCP in the Food Industry – Reporting Plan – 1/5 – Daily Reports

Knowledge base

AUTOR: Bartosz Chrapek

HACCP certification imposes a number of reporting requirements on food producers for the activities they perform. As specialists in the digitalization of quality control processes, we decided to collect the reporting scopes and their frequency in a cohesive summary. Each report is structured according to a uniform scheme, specifying its frequency, name, scope and type of production for its application. We start with daily reports.

Daily HACCP Reports

Daily HACCP documentation covers routine control activities carried out every day, aimed at ensuring ongoing food safety and compliance with hygiene and sanitary requirements.

Frequency Description Opis Type of plant (application)
Daily Daily register of refrigeration and freezer temperatures Monitoring and recording the temperatures in refrigeration and freezer equipment to confirm safe storage conditions (e.g., ≤5°C for cold storage). All plants with refrigerated storage (e.g. dairies, meat processing plants, fish plants, bakeries with fillings requiring cooling).
Daily Daily cleanliness and hygiene checklist (GHP) Daily inspection of the sanitary condition of the plant before production starts: checking cleanliness of surfaces, machines and tools, and the hygiene of personnel (protective clothing, hand washing, no jewellery). All facilities (standard GMP/GHP procedure in every food industry).
Daily Daily cleaning and disinfection report Confirmation of performing daily cleaning and disinfection after production. Includes a list of cleaned areas and equipment, cleaning agents used and the signature of the responsible employee. All facilities (daily cleaning of production lines, premises and equipment is required in all industries).
Daily Daily pest inspection report Daily check of the facility for signs of pests (rodents, insects). It involves checking bait stations and traps and inspecting the surroundings of the production area, warehouses and offices for signs of infestation. All facilities (especially those where raw materials attract pests—e.g. mills, bakeries, grain warehouses—but required in all plants).
Daily Daily production line inspection report Inspection of the technical and hygienic condition of the production line before and during production. Includes checks of guards, screens and filters, calibration of control thermometers and verification of critical settings or parameters at the start of production. All facilities (e.g. checking conveyor cleanliness in a meat processing plant, checking oven settings in a bakery, checking pasteurizer control in a dairy before production).

The above reports and records are an integral part of the HACCP and ISO 22000 systems in food enterprises. Their reliable preparation ensures continuous oversight of food safety and serves as evidence of meeting certification audit requirements. Regular documentation – from daily checklists to periodic audits and reviews – enables rapid detection and correction of irregularities, thereby maintaining a high level of safety and product quality in all types of food plants.

If you want to implement digitalization of quality control processes in your company, we invite you to get in touch!

Does the icmInspector QMS system meet HACCP requirements for daily reporting?

Yes, the icmInspector QMS system meets all HACCP requirements for daily reporting.

Tags: food industry quality controlcleaning and disinfectionHACCP daily reportstemperature monitoringcleanliness checklistpest inspectionproduction line inspectionISO 22000 daily reportingkontrola jakości
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