HACCP International
- Template
Food Preparation
Use this checklist to follow best practices in food preparation to minimize the risk of contamination and ensure that all dishes are prepared safely and hygienically. 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 InternationalGetDownloads: 10+ - Template
Facility Setup and Equipment
Use this checklist to ensure your facility and equipment are properly set up and maintained to support food safety, from layout design to equipment functionality. 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 InternationalGetDownloads: 10+ - Template
Corrective Action (HACCP Principle 5)
This checklist is the fifth step in establishing a HACCP Plan. For HACCP Principle 5, your team must establish corrective actions for when monitoring shows a deviation from a critical limit. Since deviations can happen, it's crucial to have a plan to prevent them from resulting in unsafe products. Planned corrective actions are essential for ensuring food safety. 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 InternationalGetDownloads: 10+ - Template
Pest Control
Use this checklist to implement proactive pest control measures to protect your facility from infestations, safeguarding food and maintaining a hygienic environment. 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 InternationalGetDownloads: 10+ - Template
Critical Control Points (CCP) Identification (HACCP Principle 2)
The second HACCP principle involves identifying the Critical Control Points (CCPs) in the food production process. A CCP is a specific point, step, or procedure where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. 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 InternationalGetDownloads: 10+ - Template
Employee Hygiene
Use this checklist to ensure all staff maintain high standards of personal hygiene to prevent contamination and promote a safe food-handling environment. 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 InternationalGetDownloads: 10+ - Template
Mock Health Inspection Checklist
This checklist can be used to help restaurants prepare for health inspections. It covers essential tasks related to sanitation, food storage, preparation, employee hygiene, and pest control. Use this checklist periodically to ensure your restaurant meets inspection standards and maintains a safe environment for customers and employees. 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 InternationalGetDownloads: 10+ - Template
Define Critical Limits (HACCP Principle 3)
This checklist is the third step in establishing a HACCP Plan. The third HACCP Principle involves setting critical limits for each preventive measure at CCPs. These critical limits are the specific criteria—such as temperature, time, or chemical properties—that must be met to control hazards at critical control points. They define the safety boundaries needed to prevent, eliminate, or reduce food safety risks. Critical limits must be precise and clearly defined. 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 InternationalGetDownloads: 10+ - Template
Record-Keeping Logs (HACCP Principle 6)
This checklist is the sixth step in establishing a HACCP Plan. Principle 6 involves establishing verification procedures to ensure the plan is working correctly. Your team must determine the procedures and frequency for verifying the HACCP system's effectiveness. Verification encompasses three aspects: Initial Validation, Ongoing Verification, and Reassessment. 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 InternationalGetDownloads: 10+ - Template
Hazard Analysis Worksheet (HACCP Principle 1)
This checklist is the first step in establishing a HACCP plan. It helps to record potential food safety hazards which can be biological, chemical, or physical. Every food premises should conduct a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. 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 InternationalGetDownloads: 10+ - Template
Food Storage
Use this checklist to store food properly to maintain its quality and safety, ensuring that all items are kept at appropriate temperatures and conditions. 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 InternationalGetDownloads: 10+ - Template
Food Handling
Use this checklist to ensure proper food handling techniques are being used to maintain food safety from receiving to serving, reducing the risk of cross-contamination. 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 InternationalGetDownloads: 10+ - Template
Food Safety Self-Inspection (Food Manufacturers/Distributors)
This checklist is designed for food manufacturers and distributors to conduct daily or weekly self-inspections, ensuring compliance with HACCP and food safety principles. By regularly using this checklist, food premises can proactively identify and address any deviations, maintain high food safety standards, and ensure the safe handling and preparation of food. We have a separate checklist for restaurants. 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 InternationalGetDownloads: 10+ - 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 InternationalGetDownloads: 0