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HACCP Audit Checklist for Shrimplus QA

Conduct a comprehensive HACCP-based audit with this Shrimplus QA checklist. Review critical food safety controls including pest prevention, thawing and cooking times, storage temperatures, equipment sanitation, allergen and cross-contamination controls, staff hygiene, customer area cleanliness, documentation, and crisis readiness. Use it to verify supplier compliance, portioning standards, TPM and oil temperature records, and proper labeling and date coding across kitchen and service areas.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

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Food Safety and Sanitation Audit Checklist

Use this Food Safety and Sanitation Audit checklist to assess critical controls across your kitchen or food service operation. Verify cooking, reheating, holding, cooling, and thawing temperatures; observe handwashing and illness policies; prevent cross-contamination; confirm sanitizer concentrations; review HACCP logs; and inspect storage, labeling, pest control, equipment, and cleaning practices. Capture photos, scores, and corrective actions to reduce risk, maintain regulatory compliance, and standardize audits across locations.

by Claude Guillaume, from the Community

40+

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Supplier Assessment based on HACCP & GMP

Use this supplier assessment checklist to audit facilities against HACCP and GMP requirements. Evaluate management responsibility, prerequisite programs, cleaning and sanitation, pest and chemical control, employee hygiene and facilities, training, handling, storage and dispatch, infrastructure and maintenance, supplier approval, cross-contamination prevention including allergens, traceability, recall and crisis management, calibration and test equipment, food defense, HACCP plans and implementation, microbiological testing and environmental monitoring, allergen and foreign material control, manufacturing quality systems, conformance to customer specifications, good laboratory practices, process control, document control and record keeping, corrective and preventive action, continuous improvement, customer service, labeling approval, and overall regulatory compliance.

by Shampayan85 User, from the Community

30+

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Monthly Food Audit Critical Checklist

This monthly food audit checklist focuses on critical food safety controls for quick-service restaurants. It covers cooking and holding temperatures, sanitation and handwashing, cross-contamination prevention, employee training and certifications, temperature logs, pest control, equipment maintenance, and storage practices. Use it to verify compliance with ServSafe and local regulations and to document corrective actions.

by Heath Helsel, from the Community

10+

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Weekly Kitchen Audit

This weekly kitchen audit checklist helps restaurants and food service teams verify compliance with core food safety and hygiene standards. Use it to review stock rotation and date coding, temperature control for chilled, frozen and hot holding, cross-contamination prevention, allergen management and labeling, cleaning and sanitizing routines, equipment condition, and personal hygiene. The checklist also covers probe calibration, waste management, pest control measures, storage practices, and documentation accuracy. It includes health and safety items such as fire safety, PPE, and housekeeping, ensuring consistent, audit-ready operations every week.

by Nathan Hankinson, from the Community

10+

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HACCP Internal Audit Checklist

This HACCP internal audit checklist helps food service teams verify prerequisite programs, food handling practices, and critical control points across kitchen operations. Review handwashing facilities, lighting, equipment and utensil condition, pest control, and cleaning logs. Check storage and separation of raw and ready-to-eat foods, color coding, container hygiene, date coding, and staff personal hygiene. Confirm CCP controls including chiller, freezer, and hot cabinet temperatures, probe thermometer calibration, record keeping, and staff awareness of CCPs. Use this template to maintain food safety compliance and consistent audit standards.

by Vinod Muraleedharan, from the Community

70+

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Template

Supplier Assessment based on HACCP and GMP

Use this supplier audit checklist to assess vendors against HACCP and GMP requirements. Evaluate management responsibility and review, prerequisite programs like sanitation, hygiene, pest and chemical control, and staff training. Check handling, storage and dispatch, waste management, and utilities. Verify supplier and raw material approval, cross-contamination prevention, traceability, recall and crisis management, calibration, food defense, and maintenance. Review HACCP implementation, microbiological and environmental monitoring, allergens and foreign material control, manufacturing quality systems, process and document control, internal audits, CAPA, non-conforming product control, customer complaints, and regulatory compliance.

by Shampayan85 User, from the Community

10+

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