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Hazard Analysis and Critical Control Points (HACCP) system auditor


Self-control system (HACCP) auditors are professionals outside a company who, as their title indicates, verify proper functioning of the self-control system of companies in the food industry. The critical points self-control or analysis system is internationally accepted as the system that ensures the safety of foodstuffs. Current health regulations require this system, also known as hazard analysis and critical control points, to be implemented in the food industry. Auditors must assure confidentiality, given that, to perform their tasks, they learn about all the industrial processes of the company.


  • Verify fulfillment of the objectives of the system. The objective of a self-control system is to obtain foodstuffs fit for consumption. Auditors should verify that suitable objectives have been set and are fulfilled. Inspect the organisation of the system.
  • Verify that tasks and responsibilities have been assigned within the flow chart of the company to make the system work.
  • Within the self-control system, auditors:
    Verify that product descriptions have been made. All foodstuffs used in the company should be identified and described, as should the characteristics of raw materials and of end products, the processing that products receive, the system of packing they use, the expiry of the product, the conditions and instructions for storage, the previous use for the consumer, and user instructions.
    Verify that production processes are described. Check that all processes for the manufacture of foodstuffs processed, handled or stored in the company are described. This means that auditors check if regulations are fulfilled, if processes have been described correctly, and that no part of the process has been omitted.
    Verify identification of risks that may exist at each stage of production of a foodstuff.
    Check that the manual of good practices has been created and implemented. The company should create a manual of good manufacturing practices, as well as train and inform workers on it and then apply it. The manual guarantees that, during the manufacturing process of a foodstuff, work is conducted in such a manner as to ensure hygienic conditions of foodstuffs and avoid risks that may arise.
    Check that critical control points have been identified. Critical control points must be established at each manufacturing stage of a foodstuff. Auditors must verify that all have been identified and that appropriate measures are taken to maintain these critical points under control in order to eliminate potential risks.
    Check that there is a global verification system. The self-control system should have mechanisms that ensure its operation. Auditors should verify that these mechanisms are effective and adapted to the system developed.
  • Verify system documentation. The self-control system requires that the company prepare a series of documents, including anything from manuals and process descriptions to records and files that the company should keep of verifications of control points and of incidents and corrective measures that should be applied. Auditors check that documentation is complete, that there is nothing left to be written and that it is updated.

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Generalitat de Catalunya
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