Interactive Tool

SANS 10330 Compliance Checklist

Work through every clause of SANS 10330:2020 and see exactly where your food safety system stands. Tick off what you have. Spot the gaps before your auditor does.

10 clauses covered
45 compliance items
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Tick each item as you confirm it's in place. Your progress is saved automatically in this browser — you can come back and pick up where you left off. Use this alongside your SANS 10330:2020 standard document.

Clause 4 Documentation Requirements
0/6 ▼
✓
A documented food safety policy is in place and signed by top management
Clause 4.1 — Policy must state the organisation's commitment to food safety
✓
Document control procedure is documented and implemented
Clause 4.2 — Covers approval, review, version control, and distribution of documents
✓
Record control procedure is documented and implemented
Clause 4.3 — Records must be legible, identifiable, and retrievable; retention periods defined
✓
All documents are uniquely identified (title, date, version number, author)
Clause 4.2 — Current versions are available at points of use; obsolete versions removed
✓
A master list of documents and records exists
Clause 4.2 — Shows current revision status to prevent use of invalid documents
✓
Minimum record retention period of 2 years is defined and communicated
Clause 4.3 — Must exceed product shelf life; check retailer requirements which may be longer
✓ All documentation requirements confirmed
Clause 5 Management Responsibility
0/5 ▼
✓
Top management demonstrates commitment by providing resources and communicating the importance of food safety
Clause 5.1 — Evidence may include meeting minutes, training sign-off, or resource allocation records
✓
A qualified HACCP Team Leader has been formally appointed in writing
Clause 5.2 — Team leader is responsible for HACCP plan development, maintenance, and review
✓
Internal and external food safety communication procedures are in place
Clause 5.3 — Covers communication with suppliers, customers, regulators, and internal staff
✓
Food safety system is reviewed at planned intervals (management review)
Clause 5.4 — At minimum annually; review must evaluate effectiveness and address resource needs
✓
Management review records (minutes, action items, decisions) are maintained
Clause 5.4 — Outputs must include decisions and actions for improvement
✓ All management responsibility requirements confirmed
Clause 6 Resources — PRPs, Training & Competence
0/6 ▼
✓
Prerequisite Programmes (PRPs) are documented per SANS 10049
Clause 6.1 — PRPs include hygiene, pest control, water quality, allergen management, waste, maintenance
✓
PRPs are verified as effective through scheduled monitoring and records
Clause 6.1 — Monitoring must be regular; results documented and deviations actioned
✓
Competency requirements are defined for all roles that affect food safety
Clause 6.2 — Includes qualifications, experience, training; documented job descriptions help
✓
Training records are maintained for all staff involved in food safety activities
Clause 6.2 — Include HACCP training, hygiene induction, allergen awareness, and refreshers
✓
HACCP team members have relevant food safety knowledge (demonstrated or qualified)
Clause 6.2 — Team should collectively cover microbiology, processing, engineering, and quality
✓
Infrastructure and work environment requirements for food safety are identified and maintained
Clause 6.3 — Includes buildings, equipment, transport, water, air, and environmental conditions
✓ All resource requirements confirmed
Clause 7 Corrective Action
0/4 ▼
✓
A documented corrective action procedure exists for when critical limits are exceeded
Clause 7.1 — Procedure must address product disposition, root cause, re-occurrence prevention
✓
Corrective action records include the nature of the deviation, cause, and action taken
Clause 7.1 — Must include date, person responsible, and confirmation action was effective
✓
Product that may be affected by a deviation is identified, held, and evaluated before release
Clause 7.2 — Disposition decision (release, rework, destroy) must be documented
✓
A withdrawal / recall procedure is documented and tested
Clause 7.3 — Must cover notification of affected parties, product traceability, and regulator communication
✓ All corrective action requirements confirmed
Clause 8 Measurement — Verification & Internal Audits
0/4 ▼
✓
A HACCP system verification schedule is in place and followed
Clause 8.1 — Includes review of monitoring records, CCP effectiveness, and validation activities
✓
Internal audit programme is documented and implemented at least annually
Clause 8.2 — Auditors must be independent of the area audited; findings and actions recorded
✓
Measuring and monitoring equipment is calibrated and records maintained
Clause 8.3 — Includes thermometers, scales, pH meters; calibration against traceable standards
✓
Microbiological, chemical, or physical testing results are used to verify system effectiveness
Clause 8.1 — Testing frequency and methods must be scientifically justified
✓ All measurement requirements confirmed
Clause 9 Preliminary Steps — HACCP Foundation
0/8 ▼
✓
A multidisciplinary HACCP team is assembled with documented scope and responsibilities
Clause 9.1 — Team should include operations, quality, maintenance, and management representation
✓
A complete product description is documented for each product or product category
Clause 9.2 — Includes composition, processing method, packaging, shelf life, labelling
✓
Intended use and consumer group are identified and documented
Clause 9.3 — Includes distribution method, target consumer, known misuse, and vulnerable groups
✓
A complete flow diagram exists for each product, covering all process steps from receipt to dispatch
Clause 9.4 — Must include all steps where hazards may be introduced, increased, or controlled
✓
Flow diagram has been confirmed on-site by the HACCP team
Clause 9.5 — On-site verification documented; deviations corrected and confirmed again
✓
A site plan / facility layout drawing is included in the HACCP documentation
Clause 9.4 — Shows product flow, personnel flow, equipment location, and hygiene zones
✓
Scope of the HACCP plan is clearly defined (products, processes, and sites covered)
Clause 9.1 — Scope document should be signed and dated by HACCP team leader
✓
A complete list of raw materials, ingredients, and packaging materials exists with supplier information
Clause 9.2 — Includes biological, chemical, physical characteristics relevant to food safety
✓ All preliminary step requirements confirmed
Clause 10.1 Principle 1 — Hazard Analysis
0/4 ▼
✓
All potential biological, chemical, and physical hazards are identified at each process step
Clause 10.1 — Hazard identification must be systematic; documented in a hazard analysis worksheet
✓
Each hazard is assessed for likelihood of occurrence and severity of harm
Clause 10.1 — Risk assessment matrix (or equivalent) used; scientific references cited where available
✓
Significant hazards (those requiring control) are clearly identified and justified
Clause 10.1 — Justification for significance determination must be documented
✓
Control measures for each significant hazard are identified and their effectiveness justified
Clause 10.1 — Control measures can be PRPs or CCPs; PRPs controlling significant hazards need monitoring
✓ All hazard analysis requirements confirmed
Clause 10.2–3 Principles 2 & 3 — CCPs & Critical Limits
0/4 ▼
✓
CCPs are determined using the HACCP decision tree and documented with justification
Clause 10.2 — CCP determination must answer all four decision tree questions; decision recorded
✓
Critical limits are established for each CCP and scientifically validated
Clause 10.3 — Must be measurable (e.g. temperature, pH, time); validated against published literature or testing
✓
Operational limits (target values) are set within critical limits to allow corrective action before breach
Clause 10.3 — Operational limits provide a safety buffer; not required by standard but strongly recommended
✓
A HACCP Control Chart summarises all CCPs, critical limits, monitoring, corrective actions, and records
Clause 10.2–10.7 — The HACCP plan table is the central document for certification audit
✓ All CCP and critical limit requirements confirmed
Clause 10.4–5 Principles 4 & 5 — Monitoring & Corrective Action
0/2 ▼
✓
Monitoring procedures for each CCP are defined: what is measured, how, by whom, and how often
Clause 10.4 — Monitoring must provide timely results; continuous monitoring preferred at critical steps
✓
Corrective actions for each CCP deviation are defined and practiced by responsible staff
Clause 10.5 — Staff at CCPs must know exactly what to do when a deviation occurs; records required
✓ All monitoring and corrective action requirements confirmed
Clause 10.6–7 Principles 6 & 7 — Verification & Records
0/2 ▼
✓
Verification activities confirm the HACCP system is working as intended
Clause 10.6 — Includes review of monitoring records, corrective actions, calibration, and microbiological testing
✓
All HACCP records are maintained, legible, and available for audit review
Clause 10.7 — Must include monitoring records, corrective action records, verification records, and calibration records
✓ All verification and records requirements confirmed

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