Template

HACCP Kitchen Hygiene Internal Audit IFS24

by Jaclyn Huntley, from the Community

This IFS24 internal audit checklist helps teams verify good hygienic practices aligned with HACCP. It covers probe thermometer use, receipt of goods, dry, cold and frozen storage, thawing, preparation, cooking and reheating, hot holding and service, allergen management, food handler hygiene, cleaning and sanitising, equipment and utensil upkeep, premises and fixtures, ventilation and lighting, waste management, and safety data sheets. Use it to record non conformances, assign corrective actions, and plan the next audit within 12 months.

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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

About author

Community

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 Kitchen Hygiene Internal Audit IFS24

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