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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

Workspaces

Restaurants
Hotels
Catering Services
Food Service Operations

Occupations

Food Safety Auditor
Culinary Manager
Health and Safety Officer
Restaurant Supervisor
Food Service Manager

Monitoring Critical Control Points

(0 / 4)

1
Describe the personal hygiene practices observed during food preparation.

Provide details about personal hygiene practices.

To assess adherence to hygiene standards among food handlers.
2
Are proper measures taken to prevent cross-contamination?

Select the compliance status.

To minimize the risk of foodborne illnesses.
3
What is the cooling time recorded for the food items?

Enter the cooling time in hours.

To verify that food is cooled within the regulatory time limits.
Min: 0
Target: 2
Max: 4
4
Is the food temperature maintained within the safe range during preparation?

Select the compliance status.

To ensure food safety and prevent bacterial growth.
5
Provide a detailed description of the cleaning procedures implemented.

Describe the cleaning procedures followed.

To assess the effectiveness and thoroughness of cleaning practices.
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6
Are sanitization procedures being followed correctly?

Select the compliance status.

To verify that sanitization practices are in place to prevent contamination.
7
What is the inventory count of cleaning supplies available?

Enter the inventory count of cleaning supplies.

To ensure that adequate cleaning supplies are available for maintaining hygiene.
Min: 0
Target: 20
Max: 100
8
Is there a documented cleaning schedule in place and being followed?

Select the compliance status.

To ensure all areas are regularly cleaned and sanitized as per health regulations.
9
Are food handlers using personal protective equipment appropriately?

Select the compliance status.

To ensure that PPE is utilized to minimize contamination risks.
10
How many incidents of foodborne illness have been reported in the last year?

Enter the number of reported incidents.

To assess the effectiveness of food safety measures in place.
Min: 0
Target: 0
Max: 100
11
What food handling practices were observed during the audit?

Describe the food handling practices observed.

To document the actual practices being followed by food handlers.
12
Are all food handlers trained in safe food handling practices?

Select the training compliance status.

To ensure that all personnel are knowledgeable about food safety standards.
13
Are all allergenic ingredients labeled correctly on menus and packaging?

Select the labeling compliance status.

To ensure that customers can make informed choices regarding allergens.
14
How many allergen cross-contact incidents have been reported in the last year?

Enter the number of reported incidents.

To evaluate the effectiveness of allergen management practices.
Min: 0
Target: 0
Max: 100
15
What training procedures are in place for staff regarding allergens?

Describe the allergen training procedures.

To assess if staff are properly trained to handle allergens safely.
16
Is allergen information readily available to staff and customers?

Select the availability status.

To ensure transparency and safety for individuals with food allergies.
17
Are staff trained in pest control procedures?

Select the training compliance status.

To ensure that employees understand how to recognize and report pest issues.
18
How many pest sightings have been reported in the last month?

Enter the number of reported pest sightings.

To assess the effectiveness of pest control measures and address any issues promptly.
Min: 0
Target: 0
Max: 50
19
What was the date of the last pest control inspection?

Enter the date of the last inspection.

To verify that pest control inspections are conducted regularly.
20
Is there a documented pest control program implemented in the facility?

Select the program status.

To ensure that proactive measures are taken to prevent pest infestations.

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

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.