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HACCP Food Safety Checklist
Section 1: Personal Hygiene
1. 1. Do employees wear clean and proper uniforms, including shoes?
Yes
No
N/A
2. 2. Are effective hair restraints properly worn?
Yes
No
N/A
3. 3. Are fingernails short, unpolished, and clean (no artificial nails)?
Yes
No
N/A
4. 4. Is jewelry limited to a plain ring and a watch such as a wedding band, a watch, and no bracelets??
Yes
No
N/A
5. 5. Are hands washed properly, frequently, and at appropriate times?
Yes
No
N/A
6. 6. Are burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandages and completely covered with a food service glove while handling food?
Yes
No
N/A
7. 6. Are burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandages and completely covered with a food service glove while handling food?
Yes
No
N/A
8. 8. Do employees use disposable tissues when coughing or sneezing and wash hands?
Yes
No
N/A
9. 9. Do employees appear in good health?
Yes
No
N/A
10. 10. Are hand sinks unobstructed, operational, and clean?
Yes
No
N/A
11. 11. Are hand sinks stocked with soap, disposable towels, and warm water?
Yes
No
N/A
12. 12. Is a hand washing reminder sign posted?
Yes
No
N/A
13. 13. Are employee restrooms operational and clean?
Yes
No
N/A
Section 2: Food Preparation
1. 1. Is all food stored or prepared from approved sources?
Yes
No
N/A
2. 2. Are food equipment, utensils, and surfaces properly washed, rinsed, and sanitized before every use?
Yes
No
N/A
3. 3. Is frozen food thawed under refrigeration, cooked to proper temperature from a frozen state, or in cold running water?
Yes
No
N/A
4. 4. Is thawed food not refrozen?
Yes
No
N/A
5. 5. Is food preparation planned to minimize time in the temperature danger zone?
Yes
No
N/A
6. 6. Is food tasted using the proper procedure?
Yes
No
N/A
7. 7. Are procedures in place to prevent cross-contamination?
Yes
No
N/A
8. 8. Is food handled with suitable utensils, such as single-use gloves or tongs?
Yes
No
N/A
9. 9. Is food prepared in small batches to limit time in the temperature danger zone?
Yes
No
N/A
10. 10. Are clean reusable towels used only for sanitizing equipment and surfaces and not for drying hands, utensils or floor?
Yes
No
N/A
11. 11. Is food cooked to the required safe internal temperature and tested with a calibrated food thermometer?
Yes
No
N/A
12. 12. Is the internal temperature of cooking food monitored and documented?
Yes
No
N/A
Section 3: Hot Holding
1. 1. Is the hot holding unit clean?
Yes
No
N/A
2. 2. Is food heated to the required safe internal temperature before placing it in hot holding?
Yes
No
N/A
3. 3. Is the hot holding unit preheated before placing hot food in it?
Yes
No
N/A
4. 4. Is the temperature of hot food being held at or above 140 ºF?
Yes
No
N/A
5. 5. Is hot-held food protected from contamination?
Yes
No
N/A
Section 4: Cold Holding
1. 1. Are refrigerators kept clean and organized?
Yes
No
N/A
2. 2. Is the temperature of cold food being held at or below 41 ºF?
Yes
No
N/A
3. 3. Is cold-held food protected from contamination?
Yes
No
N/A
Section 5: Refrigerator, Freezer, And Milk Cooler
1. 1. Are thermometers available and accurate?
Yes
No
N/A
2. 2. Is the temperature appropriate for pieces of equipment?
Yes
No
N/A
3. 3. Is food stored 6 inches off the floor or in walk-in cooling equipment?
Yes
No
N/A
4. 4. Are refrigerator and freezer units clean and neat?
Yes
No
N/A
5. 5. Are proper chilling procedures used?
Yes
No
N/A
6. 6. Is all food properly wrapped, labeled, and dated?
Yes
No
N/A
7. 7. Is the FIFO (First In, First Out) method of inventory management used?
Yes
No
N/A
8. 8. Is the ambient air temperature of all refrigerators and freezers monitored and documented at the beginning and end of each shift?
Yes
No
N/A
Section 6: Food Storage And Dry Storage
1. 1. Are temperatures of the dry storage area between 50 ºF and 70 ºF or as per state health department requirements?
Yes
No
N/A
2. 2. Are all food and paper supplies stored 6 to 8 inches off the floor?
Yes
No
N/A
3. 3. Is all food labeled with a name and received date?
Yes
No
N/A
4. 4. Are open bags of food stored in containers with tight-fitting lids and labeled with a common name?
Yes
No
N/A
5. 5. Is the FIFO method of inventory management used?
Yes
No
N/A
6. 6. Are there no bulging or leaking canned goods?
Yes
No
N/A
7. 7. Is food protected from contamination?
Yes
No
N/A
8. 8. Are all food surfaces clean?
Yes
No
N/A
9. 9. Are chemicals clearly labeled and stored away from food and food-related supplies?
Yes
No
N/A
10. 10. Is there a regular cleaning schedule for all food surfaces?
Yes
No
N/A
11. 11. Is food stored in the original container or a food-grade container?
Yes
No
N/A
Section 7: Cleaning And Sanitizing
1. 1. Is the three-compartment sink properly set up for warewashing?
Yes
No
N/A
2. 2. Is the dish machine working properly, with gauges and chemicals at recommended levels?
Yes
No
N/A
3. 3. Is water clean and free of grease and food particles?
Yes
No
N/A
4. 4. Are water temperatures correct for wash and rinse?
Yes
No
N/A
5. 5. If heat sanitizing, are utensils allowed to remain immersed in 171 ºF water for 30 seconds?
Yes
No
N/A
6. 6. If using a chemical sanitizer, is it mixed correctly, and is a sanitizer strip used to test chemical concentration?
Yes
No
N/A
7. 7. Are smallware and utensils allowed to air dry?
Yes
No
N/A
8. 8. Are wiping cloths stored in a sanitizing solution while in use?
Yes
No
N/A
Section 8: Utensils And Equipment
1. 1. Are all small equipment and utensils, including cutting boards and knives, cleaned and sanitized between uses?
Yes
No
N/A
2. 2. Are small equipment and utensils washed, sanitized, and air-dried?
Yes
No
N/A
3. 3. Are work surfaces and utensils clean?
Yes
No
N/A
4. 4. Are work surfaces cleaned and sanitized between uses?
Yes
No
N/A
5. 5. Are thermometers cleaned and sanitized after each use?
Yes
No
N/A
6. 6. Are thermometers calibrated on a routine basis?
Yes
No
N/A
7. 7. Is the can opener clean?
Yes
No
N/A
8. 8. Are drawers and racks clean?
Yes
No
N/A
9. 9. Are clean utensils handled to prevent contamination of areas that will be in direct contact with food or a person’s mouth?
Yes
No
N/A
Section 9: Large Equipment
1. 1. Is the food slicer clean?
Yes
No
N/A
2. 2. Is the food slicer broken down, cleaned, and sanitized before and after every use?
Yes
No
N/A
3. 3. Are boxes, containers, and recyclables removed from the site?
Yes
No
N/A
4. 4. Is the loading dock and the area around the dumpsters clean and odor-free?
Yes
No
N/A
5. 5. Are the exhaust hood and filters clean?
Yes
No
N/A
Section 10: Garbage Storage And Disposal
1. 1. Are kitchen garbage cans clean and kept covered?
Yes
No
N/A
2. 2. Are garbage cans emptied as necessary?
Yes
No
N/A
3. 3. Are boxes and containers removed from the site?
Yes
No
N/A
4. 4. Are the loading dock and the area around the dumpsters clean?
Yes
No
N/A
5. 5. Are dumpsters clean?
Yes
No
N/A
Section 11: Pest Control
1. 1. Do outside doors have screens, are well-sealed, and equipped with a self-closing device?
Yes
No
N/A
2. 2. Is there no evidence of pests present?
Yes
No
N/A
3. 3. Is there a regular schedule of pest control by a licensed pest control operator?
Yes
No
N/A