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Food Safety HACCP Audit

FDA Food Code & HACCP-aligned audit used by QA managers in food production, distribution, and high-volume foodservice.

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Built for: Food Production Foodservice Restaurants Catering Food Distribution

What's inside this template

Receiving (CCP-1)

Cold deliveries received at ≤41°F (5°C) (critical · weight 1.0)
Frozen deliveries received frozen solid (no thaw signs) (critical · weight 1.0)
Truck temperature recorded on receiving log (weight 1.0)
No signs of pest activity in delivery vehicle (weight 1.0)
Packaging intact (no tears, water damage, or pest evidence) (weight 1.0)

Cold Storage (CCP-2)

Walk-in cooler ≤41°F per probe (critical · weight 1.0)
Walk-in freezer ≤0°F per probe (critical · weight 1.0)
FIFO labeling visible and accurate (weight 1.0)
Raw proteins stored below ready-to-eat foods (critical · weight 1.0)
No cross-contamination between allergen and non-allergen items (weight 1.0)

Preparation

Color-coded cutting boards/knives in use (raw vs RTE) (critical · weight 1.0)
Sanitizer concentration verified at 200-400 ppm Cl or 150-400 ppm QAC (critical · weight 1.0)
Wash-rinse-sanitize sequence followed at 3-comp sink (weight 1.0)
Hand-wash stations stocked (soap, paper, hot water ≥100°F) (critical · weight 1.0)
Allergen prep area cleaned/separated (weight 1.0)

Cooking (CCP-3)

Poultry cooked to 165°F internal for 15 sec (critical · weight 1.0)
Ground beef cooked to 155°F for 17 sec (critical · weight 1.0)
Whole muscle beef/pork cooked to 145°F for 4 min (weight 1.0)
Fish cooked to 145°F for 15 sec (weight 1.0)
Reheated leftovers reach 165°F within 2 hours (CCP for held PHF) (critical · weight 1.0)
Cooking thermometers calibrated within ±2°F (ice slurry + boiling water tests) (weight 1.0)

Hot Holding & Cooling (CCP-4)

Hot held foods ≥135°F throughout (critical · weight 1.0)
Cold held foods ≤41°F (critical · weight 1.0)
Cooling: 135→70°F within 2 hr; 70→41°F within additional 4 hr (critical · weight 1.0)
Date marks on RTE foods, discarded by day 7 (weight 1.0)

Sanitation

No visible food residue on food-contact surfaces (critical · weight 1.0)
Floors and drains clean, no standing water (weight 1.0)
Pest evidence absent (droppings, gnaw marks, live pests) (critical · weight 1.0)
Chemicals stored separately from food, properly labeled (weight 1.0)

Common use cases

HACCP plan verification

FDA Food Code audits

SQF/BRC/GFSI prep

Health inspector pre-audit

Frequently asked questions

Is this audit suitable for a 3rd-party SQF or BRC audit?

It covers the operational CCPs but is not a complete SQF/BRC certification — use it as pre-audit prep and supplement with the certification body checklist.

How often should HACCP audits be performed?

Internal HACCP verification is typically monthly to quarterly; receiving and prep checks happen per-shift.

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