Template

HACCP Internal Audit Checklist

by Vinod Muraleedharan, from the Community

60+

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.

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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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HACCP Internal Audit Checklist

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