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HACCP sanitation checklist

HACCP sanitation checklist

Keep food safety on track with this HACCP checklist. It covers essential hygiene tasks so you can maintain compliance and a clean, hazard-free facility.

Use this template
or download pdf
HACCP sanitation checklist

Keep food safety on track with this HACCP checklist. It covers essential hygiene tasks so you can maintain compliance and a clean, hazard-free facility.

Use this template
or download pdf

About the HACCP sanitation checklist

Keeping a food facility spotless is a requirement for safety and compliance. This HACCP sanitation checklist helps you and your team consistently meet rigorous food safety standards by tracking cleanliness, hygiene, and chemical use. From spotless floors to properly mixed sanitizers, it simplifies your processes, reduces errors, and makes audits more efficient.

Maintain high food safety standards with a HACCP sanitation checklist

HACCP, or Hazard Analysis Critical Control Point, is a systematic approach to identifying and managing food safety risks. This customizable HACCP sanitation checklist helps you maintain these safety standards by providing a clear, actionable guide for routine cleaning and hygiene practices.

It’s broken into clear sections: facility cleanliness, chemical handling, pest control, and personal hygiene. Each section includes easy-to-follow, actionable items, allowing you to track compliance and spot issues quickly.

You can streamline inspections and improve accountability by assigning specific areas or tasks to team members. With its organized format, this template ensures nothing gets overlooked—from clean equipment to proper chemical storage.

A step-by-step guide to using the HACCP sanitation checklist

Here’s how you can keep your safety standards on track with the checklist:

  1. Customize the checklist for your facility. Start by tailoring the checklist to your needs. Add specific areas, equipment, or sanitation tasks unique to your kitchen, factory, or food production process. Using Lumiform’s app, you can easily edit sections and include instructions for clarity.
  2. Train your team on the checklist’s purpose. Introduce the checklist to your team, explaining its role in preventing hazards and ensuring food safety compliance. Walk them through each section and highlight how their input impacts daily operations and audits.
  3. Conduct inspections consistently. Assign the checklist to a team member and conduct regular inspections. Encourage frontline staff to document findings immediately—marking yes/no/N/A for each item and adding photos or notes if needed.
  4. Address issues with actionable follow-ups. Use the results to identify gaps or missed tasks. Take quick action on flagged issues, such as re-cleaning equipment or fixing storage errors. This ensures your facility remains clean and compliant.
  5. Track performance and refine the process. Regularly review completed checklists to spot trends and areas for improvement. With Lumiform’s analytics feature, you can monitor compliance rates, track recurring issues, and improve overall efficiency.

Get started with Lumiform’s HACCP sanitation checklist today

Put food safety at the forefront with this checklist. You’ll be able to document tasks, track hygiene routines, and identify problem areas efficiently—all while keeping your facility compliant and audit-ready. Tackle equipment sanitation, pest control, chemical storage, and more. Download this checklist now to create a cleaner, safer environment for your team and customers.

Related categories

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Preview of the template
Page 1
Facility Cleanliness
All floors, walls, and ceilings are clean and free of debris
All equipment and utensils are properly cleaned and sanitized
Handwashing sinks are fully stocked with soap, towels, and warm water
Waste receptacles are emptied frequently and kept clean
Lighting is adequate and fixtures are clean
Chemical Storage and Handling
All chemicals are properly labeled and stored away from food products
Material Safety Data Sheets (MSDS) are available for all chemicals
Employees are trained on proper chemical use and safety
Chemicals are mixed at the proper concentrations
Test strips are used to verify chemical concentrations
Pest Control
Facility is free of signs of pest activity (droppings, nests, etc.)
Doors, windows, and other access points are sealed to prevent pest entry
Bait stations or traps are properly placed and maintained
Pest control service provider records are up-to-date
Employees are trained to identify and report signs of pest activity
Personal Hygiene
Employees are wearing clean, appropriate attire
Employees are washing hands properly and frequently
Employees are following proper hair restraint and jewelry policies
Employees are free of visible illness or open wounds
Employees are trained on proper personal hygiene practices

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

HACCP guide: A step-by-step plan for food safetyHow To Achieve Commercial Kitchen HygieneMastering critical control points: A comprehensive guide
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Template collections

See comprehensive collections of best practice templates related to this topic.

10 free HACCP plan templates to improve food safety16 free kitchen cleaning checklists27 free restaurant checklists
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Use cases

Check out how the Lumiform software can be utilized for related use cases.

HACCP softwareRestaurant inspection appIssue management software
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Other resources

Explore all the additional resources we offer to assist you in mastering this topic.

3 benefits of HACCP software5 reasons workflow automation improves food safety7 steps of HACCPWhat is HACCP?

Frequently asked questions

What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. It’s a systematic approach to food safety that identifies, evaluates, and controls hazards that could compromise food safety. This method focuses on preventing contamination throughout food handling, production, and storage rather than relying solely on end-product testing.

What are the most common hazards HACCP sanitation focuses on?

HACCP sanitation focuses on three main types of hazards: biological, chemical, and physical. Biological hazards include bacteria, viruses, and fungi that cause foodborne illnesses. Chemical hazards involve improper use of cleaning agents, pesticides, or allergens. Physical hazards include foreign objects like glass, metal, or plastic that can contaminate food.

What are critical control points (CCPs) in HACCP sanitation?

Critical control points (CCPs) are the steps in food preparation and handling where a hazard can be prevented, eliminated, or reduced to an acceptable level. Examples include cooking food to a specific temperature, properly storing perishable items, and sanitizing food contact surfaces to avoid cross-contamination.


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.
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