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HACCP Internal Audit 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, with no artificial nails?
Yes
No
N/A
4. 4. Is jewelry limited to a plain ring, such as a wedding band and a watch, with 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, scabs, splints, and waterproof bandages on hands bandaged and completely covered with a food service glove while handling food?
Yes
No
N/A
7. 7. Are eating, drinking, chewing gum, smoking, or using tobacco allowed only in designated areas away from preparation, service, storage, and warewashing areas?
Yes
No
N/A
8. 8. Do employees use disposable tissues when coughing or sneezing and then immediately wash hands?
Yes
No
N/A
9. 9. Do employees appear to be 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
14. 14. Are all staff trained in food safety and hygiene regulations?
Yes
No
N/A
Section 2: Food Storage And Dry Storage
1. 1. Is food on delivery checked for temperature, quality, and expiry date?
Yes
No
N/A
2. 2. Are all the temperatures of dry storage areas between 10 ºC and 20 ºC unless otherwise stated by your public health department?
Yes
No
N/A
3. 3. Are all food supplies stored 15 to 20 centimeters off the floor?
Yes
No
N/A
4. 4. Is all food labeled with a name and received date?
Yes
No
N/A
5. 5. Are open bags of food stored in containers with tight-fitting lids and labeled with a common name?
Yes
No
N/A
6. 6. Is the FEFO (First Expired, First Out) method of inventory management used?
Yes
No
N/A
7. 7. Are there no bulging or leaking canned goods?
Yes
No
N/A
8. 8. Is food protected from contamination?
Yes
No
N/A
9. 9. Is food stored in the original container or a food-grade container?
Yes
No
N/A
10. 10. Is all food properly wrapped, labeled, and dated?
Yes
No
N/A
11. 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?
Yes
No
N/A
12. 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)?
Yes
No
N/A
Section 3: Food Preparation
1. 1. Is all food stored or prepared in the facility from approved sources?
Yes
No
N/A
2. 2. Are food equipment, utensils, and food contact surfaces properly washed, rinsed, and sanitized before every use?
Yes
No
N/A
3. 3. Is frozen food thawed under refrigeration, cooked to the 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 preparation planned so ingredients are kept out of the temperature danger zone to the extent possible?
Yes
No
N/A
6. 6. Is food tasted using the proper procedure?
Yes
No
N/A
7. 7. Is cross-contamination prevented by good hygiene practices during work?
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 the time it is in the temperature danger zone?
Yes
No
N/A
10. 10. Is food cooked to the required safe internal temperature for the appropriate time, and is the temperature tested with a calibrated food thermometer?
Yes
No
N/A
11. 11. Is the internal temperature of the food being cooked monitored and documented?
Yes
No
N/A
12. 12. Are remnants of meals and prepared food not reused but destroyed?
Yes
No
N/A
13. 13. Is the quality of the frying oil checked regularly, is the oil refreshed in time, and is the temperature max of 175 °C?
Yes
No
N/A
Section 4: Hot & Cold Holding
1. 1. Is the hot & cold holding unit clean?
Yes
No
N/A
2. 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?
Yes
No
N/A
3. 3. Is the hot holding unit preheated before hot food is placed in the unit?
Yes
No
N/A
4. 4. Is the temperature of hot food being held at or above 60 ºC?
Yes
No
N/A
5. 5. Is the temperature of cold food being held at or below 5 - 7 ºC?
Yes
No
N/A
6. 6. Is food protected from contamination?
Yes
No
N/A
Section 5: Temperature Management
1. 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)?
Yes
No
N/A
2. 2. Are product temperatures in coolers and cold holding/buffets correct (<4 ° C or <7 ° C)?
Yes
No
N/A
3. 3. Are product temperatures in the freezer/cells good (<-18 ° C)?
Yes
No
N/A
4. 4. Are raw products properly cooked during preparation to the correct core temperature of > 75 ° C (excluding products served rosé/medium/rare)?
Yes
No
N/A
5. 5. Are proper chilling procedures used?
Yes
No
N/A
6. 6. Are pre-heated dishes properly heated during regeneration (within 1 hour > 60 ° C)?
Yes
No
N/A
7. 7. Are product temperatures during hot holding correct (> 60 ° C)?
Yes
No
N/A
8. 8. Is transported food kept at the right temperature (<7 ° C or > 60 ° C)?
Yes
No
N/A
9. 9. Are thermometers available and accurate?
Yes
No
N/A
10. 10. Is the ambient air temperature of all refrigerators and freezers monitored and documented?
Yes
No
N/A
Section 6: Cleaning & Sanitizing
1. 1. Is the three-compartment sink properly set up for ware washing?
Yes
No
N/A
2. 2. Is the dishwashing machine working properly, such as gauges and chemicals at recommended levels?
Yes
No
N/A
3. 3. Are water temperatures correct for wash and rinse?
Yes
No
N/A
4. 4. If using a chemical sanitizer, is it mixed correctly, and is a sanitizer strip used to test chemical concentration?
Yes
No
N/A
5. 5. Are smallware and utensils allowed to air dry?
Yes
No
N/A
6. 6. Are wiping cloths stored in a sanitizing solution while in use?
Yes
No
N/A
7. 7. Are all small equipment and utensils, including cutting boards and knives, cleaned and sanitized between uses?
Yes
No
N/A
8. 8. Are small equipment and utensils washed, sanitized, and air-dried?
Yes
No
N/A
9. 9. Are work surfaces and utensils clean?
Yes
No
N/A
10. 10. Are work surfaces cleaned and sanitized between uses?
Yes
No
N/A
11. 11. Are floors (including drains), walls, doors, and ceilings (including ventilation and light fitting) clean?
Yes
No
N/A
12. 12. Is the food slicer disassembled, cleaned, and sanitized before and after every use?
Yes
No
N/A
13. 13. Are the exhaust hood and filters clean?
Yes
No
N/A
14. 14. Are food equipment, utensils, and food contact surfaces properly washed, rinsed, and sanitized before every use?
Yes
No
N/A
15. 15. Are cleaning cloths used only for sanitizing equipment, utensils, and surfaces and not for drying hands?
Yes
No
N/A
16. 16. Are refrigerators kept clean and organized?
Yes
No
N/A
17. 17. Are all food surfaces clean?
Yes
No
N/A
18. 18. Are chemicals clearly labeled and stored away from food and food-related supplies?
Yes
No
N/A
19. 19. Is there a regular cleaning schedule for all food surfaces?
Yes
No
N/A
20. 20. Are thermometers cleaned and sanitized after each use?
Yes
No
N/A
21. 21. Are thermometers calibrated on a routine basis?
Yes
No
N/A
Section 7: 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. Is the loading dock and the area around the dumpsters clean and odor-free?
Yes
No
N/A
5. 5. Are dumpsters clean?
Yes
No
N/A
6. 6. Do outside doors have screens, are well-sealed, and are equipped with a self-closing device?
Yes
No
N/A
7. 7. Is no evidence of pests present?
Yes
No
N/A
8. 8. Is there a regular schedule of pest control by a licensed pest control operator?
Yes
No
N/A