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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

Audit

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

Refrigeration

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

Garbage

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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