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HACCP Food Safety Checklist

In this HACCP food audit checklist, you’ll address safety concerns under the following categories:

  • • Personal hygiene
  • • Food preparation & cooking
  • • Hot holding
  • • Refrigeration
  • • Food storage & dry storage
  • • Cleaning & sanitization
  • • Equipment & utensils
  • • Garbage
  • • Pest Control
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HACCP Food Safety Checklist


Personal Hygiene

Employees wear clean and proper uniform, including shoes

Effective hair restraints are properly worn

Fingernails are short, unpolished, and clean. No artificial nails

Jewelry is limited to a plain rings and watches. No bracelets

Hands are washed properly, frequently, and at appropriate times

Burns, wounds, sores, scabs, or splints are covered with waterproof bandages and are completely covered. Foodservice gloves are worn over the wound

Eating, drinking, chewing gum, and smoking are allowed only in designated areas away from preparation, service, and storage

After coughing or sneezing, employees wash their hands immediately

Employees appear in good health

Hand sinks are unobstructed, operational, and clean with hot running water

Soap, disposable towels, and hot water are available at all hand sinks

Hand washing reminder signs are posted

Employee restrooms and changing rooms are operational and clean

Food Preparation and Cooking

All food is stored or prepared on premises from approved suppliers only

Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

Frozen food is defrosted according to SOP

Defrosted food is not frozen again

Preparation is planned to avoid food being kept out of the danger zone

Procedures are in place to avoid cross-contamination

Kitchen staff are questioned about the correct use of colored utensils

Food is handled by correct utensils and a sanitizer in use

Food is prepared in small batches to avoid long cooling times

What is the temperature and size of the sampled batch

Food is cooked to a required minimum temperature of 75*C or higher

Staff are questioned and gave the correct answer

Temperatures are recorded properly and frequently

Hot Holding

Hot holding units are clean

Food is heated to required minimum temperature of 63*C or higher

All hot food is discarded after 2 hours of holding

Temperatures are recorded properly and frequently

Discarded food is recorded correctly

Food is protected from contamination


Refrigerators are kept clean, organized, and are in working condition

Food is stored to prevent contamination

Temperatures are recorded correctly with decimal points

Temperatures do not exceed 8*C

Corrective action is in place if temperature records higher levels

Thermometers are working on all refrigerators

Temp probes are operational and tested once a week

Staff demonstrates correct calibrating procedures

There is evidence the temp probes are in use

All food is properly covered and stored to avoid cross-contamination

All food is correctly labeled and dated

FIFO methods are followed

Food storage and Dry storage

Dry store temperature stable between 10*C and 21*C

Corrective action is in place if exceeds maximum temperature bounds

No food is stored on the floor

All is food labeled and not expired

All open food is stored in safe containers with appropriate labels and use by dates

FIFO method is followed

No damaged food is found

Food is protected from cross-contamination

All food surfaces are clean and the sanitizer is in use

Chemicals are clearly labeled and stored away from food and food-related items

Regular cleaning schedule is maintained

Cleaning & Sanitizing

Dishwasher working properly and detergent is fully stocked

Water inside the dishwasher is clean and free of grease

Filters inside the dishwasher is clean and in good condition

Dishwasher and sprinkles are clean and free of limescale residue and the seals are undamaged

If heat sanitizing, all tableware remains immersed in 77*C water for at least 30 seconds

If using chemical sanitizer, proper concentration used and spray bottles are clean and in good condition

Equipment & Utensils

All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses

Work surfaces and utensils are clean and sanitized

Work surfaces are sanitized between uses

Temp probes are sanitized between each use

Can opener is properly maintained and clean

Drawers and racks are clean and sanitized

Clean utensils are handled in a manner to prevent contamination


Kitchen garbage bins are clean and covered

Bin area is kept clean and tidy to avoid pest infestation

Loading bay is kept clean

Broken glass is removed from premises according to correct procedures

Staff is questioned about correct procedures to dispose of broken glass

Pest Control

All exit doors are well sealed and equipped with a self-closing device

Garbage areas are kept clean and tidy

There is no visible evidence of pest activity

Pest control records are present, regular visits are reported, and recommendations are followed up with action plans

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