Single logo
LoginSign Up

Food Safety and HACCP Audit Checklist

A comprehensive checklist for auditing food safety practices and HACCP system implementation in food-related businesses to ensure compliance with regulations and industry standards.

Food Safety and HACCP Audit Checklist

by: audit-now
4.7

Get Template

About This Checklist

A Food Safety and HACCP Audit Checklist is an essential tool for ensuring compliance with food safety regulations and HACCP principles. This comprehensive checklist helps food businesses identify potential hazards, implement critical control points, and maintain high standards of hygiene and safety throughout the food production process. By systematically addressing key areas such as personal hygiene, temperature control, and cross-contamination prevention, this checklist enables auditors to thoroughly assess and improve food safety practices, ultimately protecting consumers and reducing the risk of foodborne illnesses.

Learn more

Industry

Food and Beverage

Standard

HACCP - Hazard Analysis Critical Control Points

Workspaces

Food manufacturing plants
Restaurants
Restaurants
Food Processing Facilities

Occupations

Food Safety Auditor
Quality Assurance Manager
HACCP Coordinator
Food Safety Inspector
Regulatory Compliance Officer
1
Are food handling practices compliant with HACCP guidelines?

Select the compliance status.

To ensure that food handling practices minimize the risk of food contamination.
2
What is the current temperature of the food storage area?

Enter the temperature in degrees Celsius.

To verify that the storage temperature is within safe limits to prevent food spoilage.
Min: 0
Target: 5
Max: 5
3
Are hygiene practices followed by all staff?

Indicate if hygiene practices are followed.

To ensure that staff adhere to hygiene practices to reduce the risk of foodborne illness.
4
Describe the sanitation procedures in place for food preparation areas.

Provide detailed sanitation procedures.

To assess the effectiveness of sanitation practices in minimizing contamination risks.
5
Have corrective actions been implemented for identified hazards?

Select the status of corrective actions.

To ensure that any identified hazards are effectively addressed to maintain food safety.
6
Are critical control points (CCPs) being monitored effectively?

Select the monitoring effectiveness.

To ensure that monitoring of CCPs is conducted to prevent potential food safety hazards.
7
Is there documentation of corrective actions taken for CCP deviations?

Provide details on the corrective action documentation.

To verify that all corrective actions are properly documented for accountability and traceability.
8
What is the average time taken to correct deviations at CCPs?

Enter the average correction time in hours.

To assess the responsiveness of the process in addressing deviations and maintaining safety.
Min: 0
Target: 1
Max: 4
9
Have all staff received training on critical control points?

Indicate if training has been provided to all staff.

To ensure that all personnel are knowledgeable about CCPs and their importance.
10
Describe the process for evaluating the effectiveness of CCPs.

Provide a detailed description of the evaluation process.

To understand how the effectiveness of CCPs is assessed and improved over time.
11
Is there an effective pest control program in place?

Select the compliance status of the pest control program.

To ensure that the facility is free from pests that can contaminate food products.
12
Are all food products properly labeled according to regulations?

Provide details about the labeling compliance.

To verify that labeling meets legal requirements and informs consumers of potential allergens.
13
How often is food safety training conducted for staff?

Enter the frequency of training in number of sessions per year.

To ensure that staff are regularly updated on food safety practices.
Min: 1
Target: 6
Max: 12
14
Is the measuring equipment regularly calibrated?

Indicate if the equipment is calibrated regularly.

To guarantee that measuring equipment provides accurate readings critical for food safety.
15
What procedures are in place for reporting food safety incidents?

Describe the incident reporting procedures.

To assess the facility's preparedness and responsiveness to food safety incidents.
16
How often is the HACCP plan reviewed for effectiveness?

Select the frequency of HACCP plan reviews.

To ensure that the HACCP plan is regularly evaluated and updated as necessary to maintain food safety.
17
Are suppliers regularly evaluated for food safety compliance?

Provide details on supplier evaluations.

To ensure that all suppliers meet food safety standards to prevent contamination.
18
How many non-conformance reports have been issued in the past year?

Enter the number of non-conformance reports.

To assess the frequency of non-conformances and identify areas for improvement.
Min: 0
Target: 5
Max: 100
19
Is there a mechanism for customers to provide feedback on food safety?

Indicate if a feedback mechanism is in place.

To ensure that customer concerns regarding food safety are captured and addressed.
20
Describe any continuous improvement initiatives related to food safety.

Provide a detailed description of improvement initiatives.

To understand how the facility is proactively working to enhance food safety practices.

FAQs

The primary purpose is to assess and ensure compliance with food safety regulations and HACCP principles, identifying potential hazards and verifying that critical control points are properly implemented and monitored.

The frequency of audits can vary depending on the specific requirements of the business and regulatory bodies, but typically, comprehensive audits should be conducted at least annually, with more frequent internal checks throughout the year.

These audits should be conducted by qualified food safety professionals, such as certified food safety auditors, quality assurance managers, or third-party auditors with expertise in HACCP principles and food safety regulations.

Key areas typically include personal hygiene practices, temperature control, cross-contamination prevention, cleaning and sanitation procedures, pest control, record-keeping, and verification of critical control points.

Businesses can benefit by improving their food safety practices, reducing the risk of foodborne illnesses, ensuring regulatory compliance, enhancing customer trust, and potentially avoiding costly product recalls or legal issues.

Benefits

Ensures compliance with food safety regulations and HACCP principles

Identifies and mitigates potential food safety hazards

Improves overall hygiene and sanitation practices

Reduces the risk of foodborne illnesses and product recalls

Enhances customer confidence and brand reputation