https://eauditor.app/
HACCP Food Safety Checklist
Section 1: HACCP Food Safety Checklist
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
13. 13. Is the hot holding unit clean?
Yes
No
N/A
14. 14. Is food heated to the required safe internal temperature before placing it in hot holding?
Yes
No
N/A
15. 15. Is the hot holding unit preheated before placing hot food in it?
Yes
No
N/A