Run Food Safety HACCP Audit — Free

Receiving

Approved supplier documentation available for received products critical (required)

Yes No N/A

Cold products received at or below 41°F (5°C) critical (required)

Frozen products received solidly frozen with no signs of thawing/refreezing critical (required)

Yes No N/A

Packaging intact, clean, and free of contamination or pest damage critical (required)

Yes No N/A

Receiving area protected from cross-contamination during unloading

Yes No N/A

Storage

Walk-in cooler temperature maintained at or below 41°F (5°C) critical (required)

Freezer temperature maintained at 0°F (-18°C) or below critical (required)

Raw animal products stored below ready-to-eat foods critical (required)

Yes No N/A

Food stored covered, labeled, and dated where required

Yes No N/A

Dry storage area clean, dry, and protected from pests and moisture

Yes No N/A

Preparation

Handwashing facilities stocked and accessible at point of use critical (required)

Yes No N/A

Employees follow handwashing and glove-change procedures to prevent contamination critical (required)

Yes No N/A

Raw and ready-to-eat foods are separated during prep critical (required)

Yes No N/A

Food-contact surfaces and utensils sanitized between tasks

Yes No N/A

Allergen cross-contact controls followed for identified allergen ingredients critical (required)

Yes No N/A

Cooking

Poultry cooked to required internal temperature critical (required)

Ground meats cooked to required internal temperature critical (required)

Reheated foods reach safe reheating temperature before hot holding critical (required)

Calibrated probe thermometer available and used for verification critical (required)

Yes No N/A

Thermometer cleaned and sanitized between uses

Yes No N/A

Holding, Cooling, and Reheating

Hot-held foods maintained at 135°F (57°C) or above critical (required)

Cold-held foods maintained at 41°F (5°C) or below critical (required)

Cooling process meets time/temperature limits critical (required)

Yes No N/A

Reheating process documented and verified before service

Yes No N/A

Time as a public health control used only with approved procedures

Yes No N/A

Sanitation and Pest Control

Food-contact surfaces cleaned and sanitized at required frequency critical (required)

Yes No N/A

Sanitizer concentration within approved range critical (required)

Chemical containers labeled and stored away from food and food-contact items critical (required)

Yes No N/A

No evidence of pest activity, droppings, or entry points in food areas critical (required)

Yes No N/A

Waste removed and containers kept covered and in good condition

Yes No N/A

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Run: Food Safety HACCP Audit

Receiving

Storage

Preparation

Cooking

Holding, Cooling, and Reheating

Sanitation and Pest Control

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