Template

HACCP Principle 7: Verification Procedures

by Jack Olseen, from the Community

20+

Ensure your HACCP plan actually works with a structured verification program. This HACCP Principle 7 resource helps you plan and document verification activities, including scheduling tests and audits, validating critical limits, confirming CCP control, and reviewing records. It also covers supporting elements like documentation, quality policies, and Good Manufacturing Practice audits. Use this checklist to drive consistent product quality, reduce risk, and maintain compliance across your food operations. Templates are examples only; seek professional advice for your jurisdiction.

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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.

Template
Ongoing verification (HACCP Principle 7)
This checklist is the seventh step in establishing a HACCP Plan. Principle 7 is to establish effective recordkeeping procedures that document your HACCP system. HACCP records are an establishment’s best proof that it has produced a safe product. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
by HACCP International
Downloads: 10+
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Template
HACCP Principle 1: Conducting a Hazard Analysis
Launch your HACCP program with Principle 1: Conduct Hazard Analysis. This starter template helps teams identify biological, chemical, and physical hazards, capture photos, assess likelihood and consequences, and assign a risk rating using a risk matrix. It guides you to select effective controls aligned with the hierarchy of controls—elimination, substitution, engineering, administrative, and PPE—and to document recommended steps and assign actions for follow-up. Ideal for food businesses seeking structured, auditable hazard analysis as part of a broader HACCP plan. Templates are examples only and do not replace professional advice.
by silvana lourdes marchesi, from the Community
Downloads: 10+
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Template
HACCP Principle 3: Define Critical Limits
This HACCP resource focuses on Principle 3: defining critical limits for each critical control point. Record acceptable ranges for time, temperature, and composition, document how limits were determined, and specify corrective actions when thresholds are breached. Use it as a practical guide to maintain product quality and food safety across your production processes.
by Jack Olseen, from the Community
Downloads: 20+
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Template
CCP Monitoring for HACCP Principle 4
Use this certified checklist to design and document CCP monitoring as part of HACCP Principle 4. Define what, when, how, where, and who for each CCP, set frequencies that assure control, assign responsible personnel, and capture records from observations and equipment such as continuous recording thermometers. Includes prompts for implementation status, notification methods, and examples of monitoring forms, plus a sign off section for verification. Customizing may affect HACCP International certification, so confirm suitability for your site and jurisdiction.
by HACCP International, from the Community
Downloads: 100+
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HACCP Principle 7: Verification Procedures

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Ongoing verification (HACCP Principle 7)

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