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Critical Control Points (CCP) Checklist for Hospitality

This checklist focuses on the critical control points (CCPs) in the food preparation process within the hospitality industry, ensuring that all necessary precautions are taken to maintain food safety.

Critical Control Points (CCP) Checklist for Hospitality

by: audit-now
4.6

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About This Checklist

In the hospitality industry, ensuring food safety is crucial to protect customers and maintain a reputable business. This Critical Control Points (CCP) checklist is an essential tool for food safety auditors and managers, helping them systematically evaluate and enhance food preparation processes. By identifying and monitoring CCPs, this checklist addresses common challenges such as inconsistent food handling and lack of staff awareness, ultimately leading to improved compliance with health regulations and a reduction in foodborne illnesses.

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Industry

Hospitality

Standard

HACCP - Hazard Analysis Critical Control Points

Workspaces

Hotels
Food Service Areas
Food Service Areas
Restaurants

Occupations

Food Safety Auditor
Culinary Manager
Health and Safety Officer
Restaurant Supervisor
Food Service Manager
1
Is the food temperature maintained within the safe range during preparation?
2
What is the cooling time recorded for the food items?
Min: 0
Target: 2
Max: 4
3
Are proper measures taken to prevent cross-contamination?
4
Describe the personal hygiene practices observed during food preparation.
5
Is there a documented cleaning schedule in place and being followed?
6
What is the inventory count of cleaning supplies available?
Min: 0
Target: 20
Max: 100
7
Are sanitization procedures being followed correctly?
8
Provide a detailed description of the cleaning procedures implemented.
9
Are all food handlers trained in safe food handling practices?
10
What food handling practices were observed during the audit?
11
How many incidents of foodborne illness have been reported in the last year?
Min: 0
Target: 0
Max: 100
12
Are food handlers using personal protective equipment appropriately?
13
Is allergen information readily available to staff and customers?
14
What training procedures are in place for staff regarding allergens?
15
How many allergen cross-contact incidents have been reported in the last year?
Min: 0
Target: 0
Max: 100
16
Are all allergenic ingredients labeled correctly on menus and packaging?
17
Is there a documented pest control program implemented in the facility?
18
What was the date of the last pest control inspection?
19
How many pest sightings have been reported in the last month?
Min: 0
Target: 0
Max: 50
20
Are staff trained in pest control procedures?

FAQs

It focuses on identifying and monitoring critical control points in the food preparation process to ensure food safety.

Food safety auditors, culinary managers, and restaurant supervisors are primarily responsible for using this checklist.

This checklist can be applied in restaurants, hotels, catering services, and any food service operations.

By systematically identifying CCPs, it helps in implementing necessary controls to prevent foodborne illnesses and ensure compliance with health regulations.

The checklist evaluates areas such as food storage, cooking temperatures, cross-contamination prevention, and employee hygiene practices.

Benefits of Critical Control Points (CCP) Checklist for Hospitality

Facilitates the identification of critical control points in food preparation.

Enhances training and awareness of food safety among staff.

Supports compliance with local health regulations.

Reduces the risk of foodborne illnesses.

Promotes continuous improvement in food safety practices.