HACCP Audit Checklist Template | Free Download

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HACCP audit checklist

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Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.

Customize this template or build your own
Fill out templates via mobile app
Assign and track corrective actions
Get reports and analyse your data

Prices start from ░░░ per month

Book a demo

Learn more

Inspecting food safety processes involves tracking dozens of critical details, and that’s where the HACCP audit checklist steps in. Designed for managers in food production, catering, or manufacturing, this template simplifies your compliance checks, helping you and your team focus on the details that matter. Whether it’s ensuring cleanliness, controlling cross-contamination, or monitoring storage temperatures, this checklist makes audits more efficient.

How to use the HACCP audit checklist

This checklist is your go-to tool for staying ahead in food safety. Here’s how to use it for smooth, reliable audits:

Tailor the template to your workflow. Adjust the checklist to fit your facility’s needs, such as including specific food preparation areas, storage zones, or unique processes. Customization makes the checklist more relevant and actionable.
Familiarize yourself with the categories. The checklist is divided into sections like premises, maintenance, and food preparation. Spend a few minutes reviewing these to understand how they align with your responsibilities.
Conduct a step-by-step audit. Work through each section thoroughly, documenting findings directly in the app. Use features like photo uploads or notes to provide extra context for any non-compliant items.
Assign follow-ups for critical issues. If you identify major or minor issues, use the action task feature to assign corrective measures. This keeps the checklist actionable and ensures improvements are made promptly.
Analyze trends over time. After completing the checklist, use the app’s analytics to identify recurring issues or opportunities for improvement. This data-driven approach enhances your decision-making and boosts compliance rates.

Best practices for using the HACCP audit checklist

Follow these tips to make the most out of the checklist.

First, use photos to capture issues like improper storage or cleanliness gaps. Visual evidence not only strengthens your records but also helps team members clearly understand areas needing improvement. This minimizes misunderstandings and speeds up corrective actions.

Always log observations immediately during the audit. Waiting until later increases the risk of forgetting small but crucial details. Record findings directly in the template, including notes about context or severity.

Another best practice is to train your staff to identify common hazards before audits take place. Familiarize them with risks like cross-contamination or equipment faults so they can address these issues proactively.

Download Lumiform’s HACCP audit checklist today

From tracking food preparation to identifying risks, this template keeps your processes organized and thorough. Capture observations, assign tasks, and document outcomes—all in one convenient tool tailored for professionals. Start using it today to simplify compliance checks and focus on delivering safe, high-quality products.

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Preview of the template

Audit

PREMISES

Food premises registration document available & on display

Have Food Safety Supervisors been appointed and council informed within the required 14 days of any changes?

Are there any CINs that are or could be raised? List CINS:

Add media

PREMISES AND SURROUNDS

The Food preparation, storage serving and eatery areas are constructed in a manner which allows GMP to occur

Access to catering operations is satisfactory

Waste bins are a sufficient distance away from the entry to the catering area

To supply of portable water is protected from potential contaminates

Are there any CINs that are or could be raised List CINS:

Add media

MAINTENANCE

Maintenance of catering facilities are adequate

There is a documented maintenance schedule

When items needs repairing it is done within a timely manner

When contractors are working in catering areas they have undergone a food safety induction

Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

Chefs are aware that areas must be cleaned and sanitised after maintenance has been carried out

Notice boards not positioned above or in close proximity to food preparation areas

No drawing pins on notice boards

if on-going maintenance may cause contamination from dust etc. the area is properly sealed off or work stopped

Dishwasher maintenance records kept and up to date

Are there any CINs that are or could be raised List CINS:

Add media

TESTING

There is a schedule in place for testing meals

There is evidence that testing of meals has been undertaken

Results of water and food testing are satisfactory or corrective action has been taken

Water is tested and results are available

Are there any CINs that are or could be raised List CINS:

Add media

CALIBRATION

There is a procedure/schedule to show which items require calibration and when

Calibration limits are documented

All Freezer and chiller temp gauges are calibrated

BOH staff have access to temperature probes

instruments requiring calibration are currently calibrated and within spec

Any devices which fail calibration are clearly marked and removed from use

Are there any CINs that are or could be raised List CINS:

Add media

TRAINING

All food service and catering staff are appropriately trained

Training records are available

A summary of staff competencies eg training matrix are available on site

Training records are available

At least one person on sire has undergone advanced food safety training

All food service and catering staff have undergone allergen awareness training

All FOH and BOH staff know how to respond when asked if a food contains a particular ingredient (Allergen)

Are there any CINs that are or could be raised List CINS:

Add media

MANAGEMENT ISSUES

There is clear organisational hierarchy on site which is documented

Staff both FOH and BOH seem appropriate for the volume of work

There is adequate opportunity for FOH and BOH staff to raise food safety concerns

Food safety issues are dealt with in a timely manner

there is written record of key issues raised with regards to food safety

The attitude to food safety by Management is positive

There is a system in place for raising CIN's.

Are there any CINs that are or could be raised List CINS:

Add media

RECEIPT OF GOODS

Deliveries not left unattended, uncovered, etc

Inspections are done on received goods

Temp sensitive foods are temp checked and recorded

Temp sensitive foods transferred rapidly to chillers or freezers

Receivables area is clean, tidy and well clear of waste bins etc.

All goods and services are supplied by approved suppliers and records are up to date

All supplier certifications are up to date and records kept

Abused or damaged goods rejected

Unwrapping/ decanting carried out in separate areas

A procedure is in place for selection, review and deletion of suppliers

Procedures are in place for use of emergency suppliers

Condition of delivery vehicles & driver checked & recorded

Are there any CINs that are or could be raised List CINS:

Add media

STORAGE

Storage areas cleaning schedules are up to date.

Storage areas are well lit

Storage areas (Chillers, Freezers, dry store) have cleaning schedules in place

There is adequate storage space for dry goods, packaging, chilled and frozen food

Food not stored near chemicals

Dry Store store is clean and free of dust and no significant rust on racks

Dry foods which are partly used are properly resealed

Allergens in the dry store are clearly labelled and in separate packs

Wheat flour is stored well away from other flours

Dry goods are within BBD

The temperature of each chiller is checked and recorded at least daily

The refrigeration units for the chillers are adequate to maintain temps at.

Chillers are clean and free from significant rust or mould

All food in chillers is covered

Prepared food in the chillers is identified to show date of preparation

There is no raw food stared above or immediately adjacent to RTE foods

food being thawed n the chiller is located to prevent cross contamination

No food in any chiller is direct contact with floor

In the chillers there is no condensate which can drip onto food

The floor of the chiller is dry and the floor and room are free from mould

Food in the chiller is within its UBD or shows a date of packing

Fish and fish products are separated from the crustaceans

Allergens are separated appropriately from other foods

The refrigeration units for the freezers are checked and recorded at least daily

All food in the freezers is covered

No food in any freezer is in direct contact with floor

Food within Chiller is within UBD

the freezer door seals are free from mould and close properly

Single use items such as disposable cup[s, straws etc. are protected from possible contamination

Crockery and other food contact items are stored to prevent contamination

Are there any CINs that are or could be raised List CINS:

Add media

THAWING

The method of thawing frozen food in the chiller is well controlled

If food is thawed in the microwave it is used immediately

Microwave thawing is standardised or temp tested to ensure effective thawing

No Food is thawed at ambient temperature.

The methods of thawing did not result in cross contamination

Are there any CINs that are or could be raised List CINS:

Add media

FOOD PREPARATION

Food is prepared in an area suitable for this purpose

All benches are stainless steal or suitable impervious material

Preparation areas of temp sensitive food is done in a manner which minimises time out of refrigeration

Cross contamination from raw food to RTE food does not occur from utensils

Cross contamination from raw food to RTE food does not occur from staff

Cross contamination from raw food to RTE food does not occur from equipment (Slicers, mixers etc.)

Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

Cross Contamination from the environment from chefs' cloths to RTE food or food contact surfaces does not occur

Cross contamination from the environment to food does not occur

Raw food does not come in contact with RTE food

flies are not a source of cross contamination in BOH and FOH

All probes are sanitised prior to use

Equipment and utensils are visually clean

Allergen cross contamination does not occur

There are adequate hand washing facilities in the preparation area

Staff are wearing hair covers beard covers etc. where appropriate

No glass, brittle plastics or ceramics are located above the food preparation areas

The preparation area is air-conditioned with exhausts if required

Are there any CINs that are or could be raised List CINS:

Add media

COOKING AND REHEATING

All food is adequately cooked to kill food poisoning organisms

All food containing comminuted meat is thoroughly cooked

Chefs have temperature probes to check food temps

Temperature probes are being sanitised before and after every use

Chefs were observed testing high risk cooked foods

The temp of at least one high risk cooked food checked and recorded every service.

foods containing allergens are cooked in a way which prevents contamination

Fish is cooked in separate oil to chips

Crustaceans are cooked in separate oil to chips

Are fish and crustaceans cooked in separate oil.

Reheated food are reheated rapidly to a safe temperature (at least 60 degrees)

The cooking facilities are sufficient for the volume of of meals required

No unauthorised suppliers used

If foods are cooked with peanut oil this is noted at the display

Are there any CINs that are or could be raised List CINS:

Add media

COOLING OF HOT FOOD

All hot food which has to be cooled is cooled rapidly to comply with legislation

The cooling methods are validated to comply with 2hr/4hr rule

Hot food is cooled in containers of suitable size and materials

Bulk hot foods which are cooled and labelled to show date of production

Hot foods such as gravies are reheated and then never cooked again

Banned food list available & adhered too (if applicable)

Are there any CINs that are or could be raised List CINS:

Add media

HOT HOLDING

Hot food is held at or above 60* in the kitchen before serving display

The temps or each hot holding unit is checked and recorded daily or as required

Are there any CINs that are or could be raised List CINS:

Add media

DISPLAYING AND SERVING

Hot food on display is held at or above 60 degrees

Cold food on display is held at or below 5 degrees

One hot food and one cold food are temp tested and recorded at the beginning and end of each service.

Allergen containing foods are displayed in a manner which minimises the risk of cross contamination

The person labelling displayed food knows what allergens it contains

Each food on display has its own serving utensils

Serverise are suitably designed and monitored to minimise cross contamination

The were no foreign objects which may contaminate food in the servery area.

Flies are not a source of cross contamination in the servery area.

Eating implements are protected from contamination

signage advises members with food allergens to discuss their needs with the senior chef on duty.

Any temp sensitive food out of temp control for more than 4 hrs is dumped

FOH comply with GMP

Tables and eating areas are maintained in a clean and hygienic state

Foods served at a function are temp tested and recorded at the start and finish of service.

If temp sensitive food at functions is out of temp control, the time at start and end of services is recorded

Containers used for take away foods are approved for food contact

Where take away food is ordered in advance of collection, the the time it is ready for collection is written on the box and also recorded on the receipt

Temp sensitive sauces and toppings be discarded if out of temp control for more than 4 hrs

Display units cleaned & sanitised after use

Are there any CINs that are or could be raised List CINS:

Add media

LEFTOVERS

Leftovers are clearly marked "use first" or equivalent

Temp sensitive leftover have not been out of temp control for more than 2hrs

All leftovers are used within 24 hours

Are there any CINs that are or could be raised List CINS:

Add media

CONTROL OF WASTE AND WASHING UP

There are sufficient bins in BOH and FOH

The bins are lined with disposable liners

Bins are lidded to prevent fly entry if practicable

Bins are emptied regularly

The scullery are located separate from the prep and storage areas

the temp profile of automatic dishwashers is known

Dishwashers are checked for effective cleaning and heating regularly

Drying areas of clean utensils are separate from the dirty area

Staff doing removal of waste and washing up do not do prep at the same time

External bins are in a suitable location away from prep and serving areas.

Food scraps in external ins are covered or lidded to prevent pest access

Are there any CINs that are or could be raised List CINS:

Add media

ICE AND WATER SUPPLY

The ice machine is located in a hygienic place

The ice machine is lidded and the lid kept down

The utensils for the ice machine are protected from contamination

Staff do not use hands or other unhygienic practices for removing ice

Buckets used for transporting ice are kept hygienically

The ice machine scoops and buckets are included in the cleaning schedule

Are there any CINs that are or could be raised List CINS:

Add media

HAND WASHING

There are sufficient hand washing facilities both BOH and FOH

Staff can wash their hands when entering eating areas

Hand wash facilities have detergent hot and disposable paper towels

Rubbish bins are located next to hand wash for paper towels to be discarded

Hand washing facilities are sufficient in the toilets

Staff in food prep areas wash their hands as required to prevent contamination

Are there any CINs that are or could be raised List CINS:

Add media

PEST CONTROL

There is documented pest control program

The regime for management of flies adequate

If fly sprays are used there is standard protocol for this

There is a bait map

Bait stations are numbered, secured and accessible

Bait stations are located in positions that which cannot cause food contamination

Personnel responsible for pest control are adequately trained.

Any pest control chemicals are locked away

Records of quantities and dilution rates are available and complete

MDS sheets are available for all pest control chemicals

All chemicals used have government approval or approved risk analysis

The contract PCO has a current licence and the company has P/L insurance

All windows and doors to food BOH or FOH are screened

Food being moved from remote stores to kitchens is always suitably protected

Pest control at external waste bins is adequate

Pest control inspections are recorded

There are adequate systems for staff to report pest control issues

Are there any CINs that are or could be raised List CINS:

Add media

CLEANING AND SANITISING

Cleaning and sanitisation work instructions are documented

Probe wipes are available

Cleaning and sanitation WI contain sufficient details for proper cleaning

Cleaning chemicals are dispensed accurately to give the correct quantity

Staff dispensing toxic chemicals comply with WH&S requirements including PPE

Records of cleaning are retained

BOH cleaning is visually acceptable

FOH cleaning is visually acceptable

Toilets adjacent to food service facilities are cleaned to an acceptable standard

FOH and BOH housekeeping is acceptable

Cleaning chemicals are clearly and correctly labelled

MDS are available for all cleaning chemicals

Sanitation swabbing is done to assess cleaning effectiveness

Cloths used to wipe tables are kept hygienically

If short life alcohol sprays are used prep dates and times are noted on the bottle

Adequate supplies of sanitiser available & used

Are there any CINs that are or could be raised List CINS:

Add media

PERSONAL HYGIENE, UNIFORMS ETC.

Adequate supplies of sanitiser available & used

Chefs do not use tea towels in their belts to wipe food contact surfaces

All BOH staff are dressed neatly in clean uniforms

All BOH have appropriate hair protection

Earrings and piercings are removed before entering the kitchen .

All wounds are suitably covered

Bandaids are brightly coloured

BOH and FOH are aware of policy of not working when you have a food borne illness

There is a documented policy for reporting food borne illness.

Staff comply with GHP re not touching pimples, cuts, nose ears mouth etc.

BOH staff always wash their hands before commencing food prep

FOH staff always wash their hands after cleaning waste or performing other cleaning tasks

BOH staff were observed to wash their hands whenever required to maintain GHP

FOH staff were observed to wash their hands whenever required to maintain GHP

BOH were observed changing gloves to avoid cross contamination

There was no one breaching the smoking regulations

BOH staff did not eat during prep (Other than testing as part of prep)

Are there any CINs that are or could be raised List CINS:

Add media

CONTAMINATION BY FOREIGN OBJECTS

No brittle plastics, ceramics or glass objects were stored in a manner which could have led to contamination

No wooden utensils are being used

There were no signs of metal contamination

Can openers were not contaminating the foods in the cans at time of opening

No stainless steel implements are used with aluminium pots and pans

No steel wool used for cleaning

No snap off blades are used

All lights in food preparation are properly covered

Food warming lights have plastic covers or sleeves

There is a policy to discard any food at risk of glass contamination

A record is kept of all glass breakages in storage, preparation or serving areas

Are there any CINs that are or could be raised List CINS:

Add media

NON CONFORMING PRODUCT

There is a standard procedure for non-conforming products

A record of non conforming products is kept (CARS)

There is a known way of labelling non conforming products

There is evidence of how received product which is out of temp spec is handled

There is a policy of dropped product which all FOH and BOH staff are aware off

It was clear from discussion from chefs they knew what to do if food was suspected of being unsafe

If all chillers and freezers fail, all affected product is placed on hold and assessed according to NCP policy

There is a corrective action procedure in place

Are there any CINs that are or could be raised List CINS:

Add media

Complaints procedure

Procedure understood & followed

Customer comments book available

Suitable replies to customers comments entered

Additional Observations

Supplementary Recomendations

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Frequently asked questions

What is the difference between a food safety inspection and an HACCP audit?

A food safety inspection is a general evaluation of a facility’s regulatory compliance, often conducted by government agencies or third parties. An HACCP audit, however, focuses on critical hazards in food production. Inspections cover broad standards, while HACCP audits assess the effectiveness of hazard control measures.

Who is typically responsible for conducting an HACCP audit?

HACCP audits are usually conducted by a trained food safety professional within the organization, such as a quality assurance manager. For external certifications, third-party auditors accredited in HACCP systems are hired. Regardless, auditors should have a thorough understanding of the specific processes and hazards in the facility they’re evaluating.

What are the most common hazards identified during an HACCP audit?

The most frequent hazards include biological risks like bacterial contamination, chemical hazards such as allergens or cleaning agents, and physical risks like metal fragments or glass shards. Each hazard is unique to the facility and process, but identifying them often involves reviewing procedures for storage, handling, and processing.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.