Checklist template

HACCP Food Safety

A ready-to-use checklist with 78 items in 14 sections, covering Personal Hygiene & Health, Handwashing Stations, Receiving & Delivery, Cold & Frozen Storage, Dry Storage, Food Prep & Thawing and more. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 14 Sections
  • 78 Items
  • 72 Yes / No checks
  • 5 Scored ratings
  • 1585 Points

Use this template How audits work

1. Personal Hygiene & Health 8 items

  1. Are all employees wearing clean, brand-approved uniforms/aprons? Yes / No 10 pts
  2. Is hair fully restrained (hairnets/hats) and beards covered? Yes / No 10 pts
  3. Are fingernails short, clean, and free of polish or acrylics? Yes / No 10 pts
  4. Is jewelry restricted to a single plain wedding band only? Yes / No 5 pts
  5. Are staff members free of visible wounds, sores, or symptoms of illness? Yes / No 25 pts
  6. Is the "Employee Illness Reporting" log signed and up to date? Yes / No 20 pts
  7. Do employees wash hands correctly after every contamination risk? Yes / No 30 pts
  8. Staff Hygiene Compliance: Rating
    • Exemplary 20 pts
    • Minor infractions 10 pts
    • Critical failures 0 pts

2. Handwashing Stations 5 items

  1. Are hand sinks dedicated for handwashing only (no food/dishes)? Yes / No 15 pts
  2. Is hot water (38∘C / 100∘F minimum) available at all sinks? Yes / No 20 pts
  3. Are sinks stocked with liquid soap and single-use paper towels? Yes / No 20 pts
  4. Are "Wash Hands" signs posted in the primary language of staff? Yes / No 5 pts
  5. Is a touchless trash receptacle available at each station? Yes / No 10 pts

3. Receiving & Delivery 6 items

  1. Are delivery vehicles clean and maintained at correct temperatures? Yes / No 15 pts
  2. Are refrigerated goods received at or below 4∘C (40∘F)? Yes / No 25 pts
  3. Are frozen goods received hard-frozen with no signs of thawing? Yes / No 20 pts
  4. Is a "Receiving Log" used to record temperatures and batch codes? Yes / No 15 pts
  5. Are food items inspected for damage, pests, or broken seals? Yes / No 15 pts
  6. Is food moved to storage within 15 minutes of delivery? Yes / No 10 pts

4. Cold & Frozen Storage 8 items

  1. Are all refrigerators maintaining an internal temp of 4∘C (40∘F) or lower? Yes / No 30 pts
  2. Are freezers maintaining an internal temp of −18∘C (0∘F) or lower? Yes / No 20 pts
  3. Are ambient thermometers visible and accurate in all units? Yes / No 10 pts
  4. Is food stored 6 inches (15cm) off the floor on clean shelving? Yes / No 10 pts
  5. Is the "First In, First Out" (FIFO) rotation strictly enforced? Yes / No 15 pts
  6. Are all stored foods covered, labeled, and dated? Yes / No 15 pts
  7. Storage Hierarchy: Raw meat/poultry stored below ready-to-eat food? Yes / No 50 pts
  8. Cold Chain Integrity: Rating
    • Solid/Continuous 25 pts
    • Inconsistent logs 10 pts
    • Dangerous temps 0 pts

5. Dry Storage 5 items

  1. Is the area clean, dry, well-ventilated, and well-lit? Yes / No 10 pts
  2. Are all food items stored in food-grade, labeled containers? Yes / No 10 pts
  3. Are chemicals and cleaning supplies stored in a separate room? Yes / No 30 pts
  4. Is there zero evidence of dampness or water leaks on the ceiling? Yes / No 15 pts
  5. Are bulk items (flour, sugar) stored in sealed, dated bins? Yes / No 10 pts

6. Food Prep & Thawing 5 items

  1. Are foods thawed in the fridge or under cold running water? Yes / No 25 pts
  2. Are color-coded cutting boards used to prevent cross-contamination? Yes / No 20 pts
  3. Are fruits and vegetables washed under running water before prep? Yes / No 15 pts
  4. Is prep work scheduled to minimize time in the "Danger Zone"? Yes / No 20 pts
  5. Are workstations cleaned and sanitized between different tasks? Yes / No 20 pts

7. Cooking (Critical Control Points) 6 items

  1. Are internal temps checked with a calibrated probe thermometer? Yes / No 40 pts
  2. Poultry: Reached a minimum internal temp of 74∘C (165∘F)? Yes / No 50 pts
  3. Ground Meat: Reached a minimum internal temp of 71∘C (160∘F)? Yes / No 40 pts
  4. Fish/Seafood: Reached a minimum internal temp of 63∘C (145∘F)? Yes / No 30 pts
  5. Are temperatures recorded in a CCP log for every batch? Yes / No 30 pts
  6. Cooking Standard Compliance: Rating
    • 100% compliant 30 pts
    • Log gaps found 15 pts
    • Under-cooking observed 0 pts

8. Cooling & Reheating 5 items

  1. Are leftovers cooled from 60∘C to 21∘C within 2 hours? Yes / No 35 pts
  2. Is the total cooling time to 4∘C less than 6 hours? Yes / No 25 pts
  3. Are shallow pans or ice baths used to accelerate cooling? Yes / No 20 pts
  4. Is food reheated rapidly to 74∘C (165∘F) for 15 seconds? Yes / No 35 pts
  5. Are reheating logs maintained and signed off by the chef? Yes / No 15 pts

9. Hot & Cold Holding 5 items

  1. Is hot-held food maintained at or above 60∘C (140∘F)? Yes / No 30 pts
  2. Is cold-held food kept at or below 4∘C (40∘F)? Yes / No 30 pts
  3. Are holding temps checked and logged every 2 hours? Yes / No 20 pts
  4. Are steam tables/crock pots pre-heated before adding food? Yes / No 15 pts
  5. Is "Time as a Public Health Control" labeled correctly if used? Yes / No 25 pts

10. Cleaning & Sanitation 6 items

  1. Are 3-compartment sinks set up: Wash, Rinse, Sanitize? Yes / No 25 pts
  2. Are sanitizer concentrations checked with test strips? Yes / No 20 pts
  3. Are wiping cloths stored in a fresh sanitizer bucket between uses? Yes / No 10 pts
  4. Is the Master Cleaning Schedule (MCS) signed for the current week? Yes / No 15 pts
  5. Is the dishwasher reaching a final rinse temp of 82∘C (180∘F)? Yes / No 30 pts
  6. General Facility Cleanliness: Rating
    • Outstanding 20 pts
    • Standard 10 pts
    • Below Standards 0 pts

11. Pest Control 5 items

  1. Is the facility free of any signs of pests (droppings, nesting)? Yes / No 50 pts
  2. Are exterior doors tight-fitting with no gaps at the bottom? Yes / No 15 pts
  3. Are window screens intact and free of holes? Yes / No 10 pts
  4. Is the Pest Control Operator (PCO) logbook current (last 30 days)? Yes / No 20 pts
  5. Is all food waste stored in lidded, leak-proof dumpsters? Yes / No 15 pts

12. Allergen Management 4 items

  1. Are high-allergy foods (nuts, dairy) stored in purple-coded bins? Yes / No 20 pts
  2. Is there a dedicated kit (purple board/knife) for allergen prep? Yes / No 25 pts
  3. Does the staff know where to find the "Allergen Matrix" for the menu? Yes / No 20 pts
  4. Are labels checked for "Hidden" allergens during receiving? Yes / No 10 pts

13. Physical Structure & BOH 5 items

  1. Are floors, walls, and ceilings non-porous and easy to clean? Yes / No 10 pts
  2. Are light fixtures in food prep areas shielded or shatterproof? Yes / No 15 pts
  3. Is the ventilation system clean and free of dripping grease? Yes / No 15 pts
  4. Is garbage removed from the kitchen frequently? Yes / No 10 pts
  5. Facility Maintenance Level: Rating
    • Excellent 15 pts
    • Needs repair 7 pts
    • Critical/Hazardous 0 pts

14. Documentation & Training 5 items

  1. Are Food Handler Certificates on file for all required staff? Yes / No 30 pts
  2. Is the HACCP plan reviewed and updated annually? Yes / No 20 pts
  3. Are "Corrective Action" logs filled out when a CCP is missed? Yes / No 30 pts
  4. Is a thermometer calibration log maintained weekly? Yes / No 15 pts
  5. Critical Findings & Immediate Actions Required: 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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