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HACCP Compliance Audit Checklist for Hospitality

A comprehensive checklist for auditing HACCP compliance in hospitality businesses, covering all aspects of food safety from receiving to service.

HACCP Compliance Audit Checklist for Hospitality

by: audit-now
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About This Checklist

Ensure food safety and regulatory compliance in your hospitality business with our comprehensive HACCP Compliance Audit Checklist. This essential tool helps you identify and control potential hazards in food preparation and service, reducing the risk of foodborne illnesses and maintaining high standards of hygiene. By systematically evaluating your processes against HACCP principles, you can protect your guests, preserve your reputation, and avoid costly non-compliance issues. Regular use of this checklist empowers your team to maintain consistent food safety practices, ultimately enhancing customer satisfaction and trust in your establishment.

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Industry

Hospitality

Standard

HACCP - Hazard Analysis Critical Control Points

Workspaces

Food service areas
Storage Facilities
Dining Areas
Kitchens

Occupations

Food Safety Manager
Quality Assurance Specialist
Restaurant Manager
Hotel Manager
Executive Chef
Health Inspector
1
Are hygiene practices being followed by all staff?

Select the compliance status.

To ensure that foodborne illnesses are prevented through proper hygiene.
2
What is the current temperature of the food storage area?

Enter the temperature in degrees Celsius.

To ensure food is stored at safe temperatures to prevent spoilage and foodborne illness.
Min: 0
Target: 4
Max: 5
3
Are sanitation supplies readily available in the food preparation areas?

Indicate if sanitation supplies are available.

To confirm that necessary supplies are available to maintain cleanliness and hygiene.
4
Describe any recent incidents related to food safety or hygiene.

Provide a detailed description of the incident.

To document any incidents that may affect food safety and to take corrective actions.
5
Have there been any identified risks of cross-contamination in food preparation areas?

Select the risk level regarding cross-contamination.

To assess the potential for foodborne illnesses due to cross-contamination.
6
What is the current status of employee training on food safety practices?

Enter the training status.

To ensure that all employees are adequately trained to prevent food safety issues.
7
How often is pest control performed in food service areas?

Enter the frequency in days.

To evaluate the effectiveness of pest control measures in preventing food contamination.
Min: 1
Target: Monthly
Max: 30
8
When was the last food safety audit conducted?

Select the date of the last audit.

To track the frequency of food safety audits and ensure compliance.
9
Is the temperature control equipment functioning properly?

Select the functionality status of temperature control equipment.

To ensure that refrigeration and heating equipment maintain safe food temperatures.
10
Has all food preparation equipment been cleaned and sanitized?

Indicate if cleaning and sanitizing have been completed.

To confirm that equipment is maintained in a sanitary condition to prevent contamination.
11
When was the last pest control treatment performed?

Enter the number of days since the last treatment.

To track pest control measures and ensure a safe food environment.
Min: 0
Target: 30
Max: 90
12
When was the last calibration of temperature measuring equipment done?

Select the date of the last equipment calibration.

To ensure accurate temperature readings for food safety.
13
Are all food handlers wearing the required personal protective equipment?

Select the PPE usage compliance status.

To ensure that food handlers are protected and that food safety standards are maintained.
14
Are handwashing facilities accessible and stocked with soap and paper towels?

Indicate if handwashing facilities are accessible.

To ensure that food handlers can maintain proper hand hygiene.
15
What percentage of staff have completed food handling training?

Enter percentage of trained staff.

To evaluate the level of training among staff to ensure safe food handling practices.
Min: 0
Target: 90
Max: 100
16
Summarize any incidents related to food handling that have occurred in the past month.

Provide a summary of incidents.

To document issues that could affect food safety and to implement corrective measures.

FAQs

The HACCP Compliance Audit Checklist should be used regularly, typically on a monthly or quarterly basis, depending on the size and complexity of your hospitality operation. However, certain critical control points may require daily or weekly checks.

The audit should be conducted by a trained food safety manager, quality assurance personnel, or an external food safety auditor. It's important that the person conducting the audit has a thorough understanding of HACCP principles and food safety regulations.

The checklist covers all aspects of food safety management, including receiving and storage of ingredients, food preparation processes, cooking and holding temperatures, personal hygiene practices, cleaning and sanitation procedures, and documentation of critical control points.

The audit results can identify areas of non-compliance or potential hazards, allowing management to implement corrective actions, update procedures, and provide targeted training to staff. This continuous improvement process helps maintain high food safety standards.

Yes, while the core HACCP principles remain the same, the checklist can be customized to address specific risks and processes in different hospitality settings, such as restaurants, hotels, catering services, or cruise ships.

Benefits

Ensures compliance with HACCP principles and food safety regulations

Reduces the risk of foodborne illnesses and contamination

Improves overall hygiene and sanitation practices in food service areas

Enhances staff awareness and adherence to food safety protocols

Helps maintain a positive reputation and customer trust