Checklist

HACCP Quick‑Start Checklist

An interactive, saveable HACCP quick-start checklist teams can complete during a shift or a short planning session to identify hazards, mark CCPs, set critical limits and monitoring cadence, assign responsibilities, document corrective actions, and record verification and retention details.

Interactive Tool

HACCP Quick‑Start Checklist

Use this checklist during a shift or HACCP planning session to identify hazards, mark critical control points (CCPs), set critical limits, assign monitoring responsibility, define corrective actions, and record verification and retention details. Save the completed checklist so your team can verify compliance and learn from past shifts.

How to use: Fill each field clearly. If 'Is this a CCP?' is Yes, specify the critical limit and monitoring cadence. Describe corrective actions you will take if monitoring shows a limit has been exceeded. Keep records in the stated location and follow verification steps regularly.

Enter date (YYYY-MM-DD)
Store, kitchen, or location name
Select the shift or service period
Name of the supervisor or person responsible
E.g. Grill line, Salad station, Cold hold, Delivery packing
Describe the food safety hazard(s) (biological, chemical, physical)
Choose Yes if control is essential to prevent, eliminate, or reduce a hazard to acceptable levels
Helps prioritize verification and corrective actions
Specify measurable limit(s) (e.g. internal temp >= 74°C, pH <= 4.6, metal detector sensitivity). Leave blank if not a CCP.
How will this be checked?
How often monitoring occurs
Role or name (e.g. Line cook, Supervisor)
Physical binder, shared drive path, or system name
Be specific: who does what, where is product held, who notifies manager, discard vs rework criteria
How will you verify monitoring is being done correctly? (e.g. supervisor review, calibration checks)
How long records are kept per policy or regulation
YYYY-MM-DD; optional
Anything else worth recording
Person who completed this checklist
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