Checklist

HACCP Quick-Start Checklist (practical first audit)

An interactive, compact HACCP pre-inspection self-audit that collects findings, evidence, immediate corrective actions, and follow-up assignments. Each checklist item includes quick help notes and sample documentation snippets to make the audit practical and executable.

Interactive Tool

HACCP Quick-Start Checklist (practical first audit)

HACCP Quick-Start Checklist

Use this compact, practical self-audit to find immediate food safety gaps before an inspection and begin HACCP documentation. For each item, mark status, add notes, and record supporting information. Help text includes short examples and sample documentation snippets you can copy into your records.

Name of restaurant, kitchen, or facility.
Person completing this checklist.
YYYY-MM-DD
Does a current process flow diagram exist for the product/process you're auditing? Sample snippet: 'Flow: Receive → Store → Prepare → Cook → Hold → Serve.'
Note missing steps, outdated diagrams, or where flows merge incorrectly.
List CCPs expected for this process. Sample: 'Cooking to 74°C for 15s; Cooling from 60°C to 4°C within 6 hours.'
Enter CCPs and their locations in the process flow.
Example limit: 'Hot hold ≥60°C; Cold hold ≤5°C.'
Paste or describe the documented limits and where they are recorded.
Do procedures state how, who, and how often monitoring occurs? Sample snippet: 'Monitor hot-hold temperatures every 2 hours and record in log.'
e.g., Every 2 hours; continuous probe; per batch.
Check sample logs to confirm monitoring is occurring and recorded.
Are calibration records present? Sample doc: 'Calibrated on 2026-08-01, offset +0.2°C.'
YYYY-MM-DD or 'Unknown'.
Log should show deviation, root cause, action taken, and verification.
When was the most recent entry? YYYY-MM-DD.
Verification may include internal audits, validation activities, and management review.
YYYY-MM-DD.
Training should be role-specific and show competency evidence.
Identify people or tasks lacking documented training.
Includes labeling, separation, cleaning, and communication to guests.
Note cross-contact risks, unlabeled ingredients, or unclear procedures.
Select observed immediate risks.
Describe what was seen, include location, product, time, and photo IDs if available.
Describe actions taken during the audit (e.g., discard product, adjust temperature, re-train staff).
Assess overall readiness to pass inspection and maintain food safety.
1.0 10.0
Select how urgently the follow-up work is needed.
Person responsible for completing follow-up.
YYYY-MM-DD.
Practical suggestions for improving HACCP readiness.
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