This Food Gap Analysis checklist helps teams assess compliance with ISO 22000, HACCP, and GMP in food operations. It covers receiving bays, storage and rack labeling, FIFO/FEFO, packing materials, cold rooms and fridge temperature records, egg and seafood storage, vegetable prep, butchery hygiene, equipment service and cleanliness (burners, grills, ovens, steamers), pot washing and sanitation, waste sorting, and service counter standards including uniforms and access control. Includes fields for observations, recommendations, and acknowledgement with signatures.
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