Food Safety HACCP Audit

Comprehensive Hazard Analysis and Critical Control Point audit aligned with FDA Food Code and HACCP principles. Covers receiving, storage, preparation, cooking, holding, and sanitation CCPs.

Receiving

• Approved supplier documentation available for received products
• Cold products received at or below 41°F (5°C)
• Frozen products received solidly frozen with no signs of thawing/refreezing
• Packaging intact, clean, and free of contamination or pest damage
• Receiving area protected from cross-contamination during unloading

Storage

• Walk-in cooler temperature maintained at or below 41°F (5°C)
• Freezer temperature maintained at 0°F (-18°C) or below
• Raw animal products stored below ready-to-eat foods
• Food stored covered, labeled, and dated where required
• Dry storage area clean, dry, and protected from pests and moisture

Preparation

• Handwashing facilities stocked and accessible at point of use
• Employees follow handwashing and glove-change procedures to prevent contamination
• Raw and ready-to-eat foods are separated during prep
• Food-contact surfaces and utensils sanitized between tasks
• Allergen cross-contact controls followed for identified allergen ingredients

Cooking

• Poultry cooked to required internal temperature
• Ground meats cooked to required internal temperature
• Reheated foods reach safe reheating temperature before hot holding
• Calibrated probe thermometer available and used for verification
• Thermometer cleaned and sanitized between uses

Holding, Cooling, and Reheating

• Hot-held foods maintained at 135°F (57°C) or above
• Cold-held foods maintained at 41°F (5°C) or below
• Cooling process meets time/temperature limits
• Reheating process documented and verified before service
• Time as a public health control used only with approved procedures

Sanitation and Pest Control

• Food-contact surfaces cleaned and sanitized at required frequency
• Sanitizer concentration within approved range
• Chemical containers labeled and stored away from food and food-contact items
• No evidence of pest activity, droppings, or entry points in food areas
• Waste removed and containers kept covered and in good condition