HACCP Internal Audit Checklist

This HACCP Internal Audit Checklist is designed to help food service and retail businesses comply with food safety regulations and prepare for an HACCP audit.

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Food & Hospitality
HACCP Internal Audit Checklist

Personal Hygiene

Food Storage And Dry Storage

Food Preparation

Hot & Cold Holding

Temperature Management

Cleaning & Sanitizing

Garbage Storage And Disposal

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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HACCP Internal Audit Checklist

This HACCP Internal Audit Checklist is designed to help food service and retail businesses comply with food safety regulations and prepare for an HACCP audit.

1. Do employees wear clean and proper uniforms, including shoes?

2. Are effective hair restraints properly worn?

3. Are fingernails short, unpolished, and clean, with no artificial nails?

4. Is jewelry limited to a plain ring, such as a wedding band and a watch, with no bracelets?

5. Are hands washed properly, frequently, and at appropriate times?

6. Are burns, wounds, sores, scabs, splints, and waterproof bandages on hands bandaged and completely covered with a food service glove while handling food?

7. Are eating, drinking, chewing gum, smoking, or using tobacco allowed only in designated areas away from preparation, service, storage, and warewashing areas?

8. Do employees use disposable tissues when coughing or sneezing and then immediately wash hands?

9. Do employees appear to be in good health?

10. Are hand sinks unobstructed, operational, and clean?

11. Are hand sinks stocked with soap, disposable towels, and warm water?

12. Is a hand washing reminder sign posted?

13. Are employee restrooms operational and clean?

14. Are all staff trained in food safety and hygiene regulations?

1. Is food on delivery checked for temperature, quality, and expiry date?

2. Are all the temperatures of dry storage areas between 10 ºC and 20 ºC unless otherwise stated by your public health department?

3. Are all food supplies stored 15 to 20 centimeters off the floor?

4. Is all food labeled with a name and received date?

5. Are open bags of food stored in containers with tight-fitting lids and labeled with a common name?

6. Is the FEFO (First Expired, First Out) method of inventory management used?

7. Are there no bulging or leaking canned goods?

8. Is food protected from contamination?

9. Is food stored in the original container or a food-grade container?

10. Is all food properly wrapped, labeled, and dated?

11. Are goods stored in the warehouse, cold storage, and freezer cells in an orderly and hygienic way, off the floor, and detached from the walls?

12. Are raw materials and/or meal components and prepared food stored in the right way under the right conditions (packaging, method, coding, FeFo, separation raw/prepared, cold chain, traceability)?

1. Is all food stored or prepared in the facility from approved sources?

2. Are food equipment, utensils, and food contact surfaces properly washed, rinsed, and sanitized before every use?

3. Is frozen food thawed under refrigeration, cooked to the proper temperature from a frozen state, or in cold running water?

4. Is thawed food not refrozen?

5. Is preparation planned so ingredients are kept out of the temperature danger zone to the extent possible?

6. Is food tasted using the proper procedure?

7. Is cross-contamination prevented by good hygiene practices during work?

8. Is food handled with suitable utensils, such as single-use gloves or tongs?

9. Is food prepared in small batches to limit the time it is in the temperature danger zone?

10. Is food cooked to the required safe internal temperature for the appropriate time, and is the temperature tested with a calibrated food thermometer?

11. Is the internal temperature of the food being cooked monitored and documented?

12. Are remnants of meals and prepared food not reused but destroyed?

13. Is the quality of the frying oil checked regularly, is the oil refreshed in time, and is the temperature max of 175 °C?

1. Is the hot & cold holding unit clean?

2. Is the food heated to the required safe internal temperature before placing it in hot holding? Are hot holding units not used to reheat potentially hazardous foods?

3. Is the hot holding unit preheated before hot food is placed in the unit?

4. Is the temperature of hot food being held at or above 60 ºC?

5. Is the temperature of cold food being held at or below 5 - 7 ºC?

6. Is food protected from contamination?

1. Are temperatures of chilled and frozen products at good reception correct (-15 ° C, <4 ° C, <7 ° C, or according to the supplier's declaration)?

2. Are product temperatures in coolers and cold holding/buffets correct (<4 ° C or <7 ° C)?

3. Are product temperatures in the freezer/cells good (<-18 ° C)?

4. Are raw products properly cooked during preparation to the correct core temperature of > 75 ° C (excluding products served rosé/medium/rare)?

5. Are proper chilling procedures used?

6. Are pre-heated dishes properly heated during regeneration (within 1 hour > 60 ° C)?

7. Are product temperatures during hot holding correct (> 60 ° C)?

8. Is transported food kept at the right temperature (<7 ° C or > 60 ° C)?

9. Are thermometers available and accurate?

10. Is the ambient air temperature of all refrigerators and freezers monitored and documented?

1. Is the three-compartment sink properly set up for ware washing?

2. Is the dishwashing machine working properly, such as gauges and chemicals at recommended levels?

3. Are water temperatures correct for wash and rinse?

4. If using a chemical sanitizer, is it mixed correctly, and is a sanitizer strip used to test chemical concentration?

5. Are smallware and utensils allowed to air dry?

6. Are wiping cloths stored in a sanitizing solution while in use?

7. Are all small equipment and utensils, including cutting boards and knives, cleaned and sanitized between uses?

8. Are small equipment and utensils washed, sanitized, and air-dried?

9. Are work surfaces and utensils clean?

10. Are work surfaces cleaned and sanitized between uses?

11. Are floors (including drains), walls, doors, and ceilings (including ventilation and light fitting) clean?

12. Is the food slicer disassembled, cleaned, and sanitized before and after every use?

13. Are the exhaust hood and filters clean?

14. Are food equipment, utensils, and food contact surfaces properly washed, rinsed, and sanitized before every use?

15. Are cleaning cloths used only for sanitizing equipment, utensils, and surfaces and not for drying hands?

16. Are refrigerators kept clean and organized?

17. Are all food surfaces clean?

18. Are chemicals clearly labeled and stored away from food and food-related supplies?

19. Is there a regular cleaning schedule for all food surfaces?

20. Are thermometers cleaned and sanitized after each use?

21. Are thermometers calibrated on a routine basis?

1. Are kitchen garbage cans clean and kept covered?

2. Are garbage cans emptied as necessary?