Checklist template

Food Safety & HACCP Daily Checklist

A ready-to-use checklist with 30 items in 5 sections, covering Temperature Monitoring (CCP), Handwashing & Staff Hygiene, Food Storage & Labeling, Sanitization & Cleaning, Pest & Facility Maintenance. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 5 Sections
  • 30 Items
  • 24 Yes / No checks
  • 5 Scored ratings
  • 975 Points

Use this template How audits work

1. Temperature Monitoring (CCP) 6 items

  1. Are all walk-in coolers and reach-ins at 41°F (5°C) or below? Yes / No 50 pts
  2. Are all freezers at 0°F (-18°C) or below and free of ice buildup? Yes / No 40 pts
  3. Is hot-held food maintained at an internal temp of 135°F (57°C)? Yes / No 50 pts
  4. Are temperature logs for all units completed for the morning shift? Yes / No 30 pts
  5. Is the probe thermometer calibrated and sanitized? Yes / No 25 pts
  6. Thermal Compliance: Rating
    • Within Safe Range 40 pts
    • Minor Variance 20 pts
    • Critical Temp Failure 0 pts

2. Handwashing & Staff Hygiene 6 items

  1. Are all hand sinks clear, accessible, and stocked with soap/towels? Yes / No 50 pts
  2. Are staff members using gloves correctly (no cross-use)? Yes / No 40 pts
  3. Are hair and beard restraints worn properly by all prep staff? Yes / No 20 pts
  4. Have all staff confirmed they are free of illness symptoms? Yes / No 50 pts
  5. Are staff beverages in lidded containers with a straw? Yes / No 10 pts
  6. Personal Hygiene Standard: Rating
    • High Discipline 30 pts
    • Isolated Infraction 15 pts
    • Poor Hygiene Found 0 pts

3. Food Storage & Labeling 6 items

  1. Is the FIFO (First-In, First-Out) method being used? Yes / No 30 pts
  2. Are all prepped items labeled with Name and Use-By Date? Yes / No 40 pts
  3. Is raw meat stored below and away from ready-to-eat food? Yes / No 50 pts
  4. Are all dry goods and produce stored 6 inches off the floor? Yes / No 20 pts
  5. Are chemicals stored completely separate from food products? Yes / No 50 pts
  6. Storage Integrity: Rating
    • Fully Organized 30 pts
    • Labeling Gaps 15 pts
    • Cross-Contamination Risk 0 pts

4. Sanitization & Cleaning 6 items

  1. Is the sanitizer in wiping buckets at the correct PPM level? Yes / No 40 pts
  2. Are cutting boards free of deep grooves and heavily sanitized? Yes / No 25 pts
  3. Are the floors, drains, and walls free of debris and standing water? Yes / No 20 pts
  4. Is the 3-compartment sink set up (Wash, Rinse, Sanitize)? Yes / No 35 pts
  5. Are food-contact surfaces clean to the sight and touch? Yes / No 30 pts
  6. Sanitary Condition: Rating
    • Pristine 30 pts
    • Needs Light Cleaning 15 pts
    • Unsanitary 0 pts

5. Pest & Facility Maintenance 6 items

  1. Are exterior doors and delivery bays kept closed when not in use? Yes / No 30 pts
  2. Is the kitchen free of any evidence of flies or pests? Yes / No 50 pts
  3. Are trash cans emptied and the lids kept closed? Yes / No 15 pts
  4. Is the overhead ventilation hood free of dripping grease? Yes / No 25 pts
  5. Facility Exclusion: Rating
    • No Entry Points 20 pts
    • Points of Entry Found 10 pts
    • Active Pest Issue 0 pts
  6. Final summary Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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