Free Checklist Templates for Haccp

Haccp

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Food Prep Checklist

Pre-Prep Sanitation Setup

Wipe down all prep surfaces with degreaser

Mix three-bay sink sanitizer to spec

Stage color-coded cutting boards by protein

Stock the handwash station

Equipment & Calibration Check

Calibrate probe thermometers in ice slurry

Log walk-in cooler temperature

Verify reach-in and low-boy temps are in spec

Personal Hygiene & PPE

Wash hands for 20 seconds at handwash sink

Change into clean chef coat and hair restraint

Screen the team for Big 6 illness symptoms

Ingredient Prep & Mise en Place

Pull the prep list against par

Rinse produce in cold running water

Portion proteins to recipe spec

Flag whether allergen-aware prep is needed

Run dedicated allergen prep on isolated tools

Cooking & Temperature Control

Preheat ovens, fryers, and flat top

Cook TCS items to Food Code minimums

Verify final cook temps with calibrated probe

Log the cooling times for cooked TCS items

Storage, Labeling, and FIFO Rotation

Label every prepped container with date and use-by

Stage walk-in by FIFO with oldest forward

Hold TCS items at 41°F or below

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Food Safety and Hygiene Checklist

Personal Hygiene & Health

Confirm no employee is reporting symptoms

Exclude or restrict the affected employee

Verify handwashing technique at the line

Inspect uniforms, hair restraints, and nails

Walk-In & Cold-Holding Temperature Log

Log walk-in cooler temperature

Log freezer temperature

Trigger corrective action for out-of-range units

FIFO Storage & Labeling

Rotate stock front-to-back using FIFO

Label and date all prep with use-by dates

Discard items past use-by date

Verify all stored food is covered and elevated

Line Prep & Cross-Contamination Control

Stage color-coded boards and dedicated tools

Verify cook temps with a calibrated probe

Brief the line on today's allergen tickets

Enforce no bare-hand contact with RTE foods

Cleaning & Sanitizing

Test three-bay sink sanitizer concentration

Wipe and sanitize food-contact surfaces

Deep-clean handwash sinks and high-touch points

Verify dish machine final-rinse temperature

Pest Watch & Waste

Walk perimeter for pest activity signs

Notify the IPM provider of activity

Confirm dock seals, screens, and door sweeps

Empty waste and lid the dumpster

Manager Sign-Off

Review the day's logs for completeness

Sign off on the food-safety log

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Food Safety Checklist

Cold Storage Temperature Logs

Log walk-in cooler temperature

Log reach-in, low-boy, and freezer readings

Pull product from any out-of-range unit

Receiving and Date-Marking

Inspect deliveries against the invoice

Probe-temp incoming cold and frozen items

Date-mark TCS items with 7-day use-by

Rotate stock FIFO in the walk-in

Prep and Cross-Contamination Control

Set up color-coded boards by protein

Stage dedicated allergen prep tools

Test sanitizer bucket concentration

Confirm no bare-hand contact with RTE food

Cooking, Cooling, and Hot-Holding

Verify cook temps with a calibrated thermometer

Log batch cooling times

Confirm hot-holding above 140°F

Discard product held past the 4-hour rule

Sanitation and Warewashing

Test the three-bay sink sanitizer

Verify dish machine final-rinse temperature

Wipe and sanitize all prep surfaces

Personal Hygiene and Allergen Awareness

Confirm an allergen-aware manager on shift

Inspect uniforms, hair restraints, and gloves

Brief the line on 86s and allergen flags

Pest Control and Facility Walk

Walk dry storage and dock for pest evidence

Review the pest-control service log

Open a work order with the pest vendor

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Food Safety Compliance Checklist

Personal Hygiene & Employee Health

Conduct pre-shift employee health check

Restrict or exclude the symptomatic employee

Verify handwashing station stocking

Confirm uniform, hair restraints, and glove supply

Time & Temperature Control

Log walk-in and reach-in cooler temps

Calibrate the thermometer with an ice-bath check

Verify hot-holding temperatures on the line

Maintain the cooling log for batch-cooked items

Document corrective action for out-of-range unit

Food Preparation & Cross-Contamination

Verify FIFO rotation in the walk-in

Check raw-protein storage hierarchy

Verify cooking temperatures for the day's menu

Review allergen protocol with the line

Cleaning & Sanitization

Test three-bay sink sanitizer concentration

Verify dish machine wash and rinse temps

Sanitize food-contact surfaces between tasks

Stage labeled wiping-cloth buckets

Pest Control & Facility

Walk the perimeter for pest evidence

Review the IPM service binder

Escalate to licensed pest control operator

Training & Inspection Readiness

Confirm ServSafe Manager certificate is current

Log new-hire food handler training

Run a mock health inspection walk

Manager sign-off on the daily compliance log

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Food Storage and Rotation Checklist

Receiving and Initial Storage

Check delivery temperatures at the dock

Confirm delivery passes the temperature check

Reject the load and document the credit

Verify case counts against the invoice

Date-label and stage product for putaway

Refrigerated Storage

Log walk-in cooler temperature

Shelf raw proteins below ready-to-eat items

Space product for air circulation

Pull and discard expired items

Dry and Non-Perishable Storage

Verify dry storage stays under 70°F

Keep all product six inches off the floor

Segregate chemicals from food storage

Rotate stock front-to-back FIFO

Freezer Storage

Log freezer temperature

Wrap or vacuum-seal exposed product

Date-label every frozen item

Defrost coils on the scheduled cadence

Food Rotation and Waste Tracking

Date-label items at open

Restock new product behind existing

Log waste against the discard sheet

Walk the cooler for use-it-up items

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Food Storage Checklist

Temperature Control

Log walk-in cooler temperature

Log walk-in freezer temperature

Verify reach-in and low-boy temps

Calibrate the probe thermometer

Place a refrigeration service call

Receiving and Cooling

Check delivery temps at the back door

Document the rejected items

Update the cooling log

Proper Food Placement

Verify the top-to-bottom storage order

Segregate the allergen storage zone

Confirm everything sits 6 inches off the floor

Labeling and FIFO Rotation

Date-label every prepped container

Rotate stock front-to-back FIFO

Pull and discard expired product

Dry Storage

Verify dry-storage room conditions

Decant bulk goods into airtight bins

Confirm chemical storage separation

Sanitation and Pest Control

Test the three-bay sink sanitizer

Sanitize shelving and walk-in floors

Walk for signs of pest activity

Open a pest-control service ticket

Manager Sign-Off

Review the day's logs and sign off

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Food Waste Log Checklist

Pre-Service Prep & Recipe Discipline

Confirm prep pars against today's forecast

Calibrate portion scoops and scales

Brief the line on high-waste menu items

Storage & FIFO Rotation

Log walk-in and reach-in temperatures

Walk the walk-in for FIFO violations

Date and label all prep containers

Pull use-by-dated items to the front

Daily Waste Logging

Log each wasted item in the waste sheet

Identify the primary waste cause

Photograph high-value waste before discard

Weekly Waste Review

Total waste cost against weekly food sales

Investigate spoilage in cold storage

Adjust prep pars on overproduction items

Document the week's waste review decision

Guest-Facing Portion Options

Offer half-portion options on featured entrées

Train servers on to-go box offers

Post composting and donation signage

Post-Service Diversion & Compost

Separate waste into compost, recycle, landfill

Stage compost bins for hauler pickup

Clean and sanitize the compost containers

File the compost hauler pickup receipt

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Health and Safety Compliance Checklist

Kitchen Food Safety

Audit food handler certifications

Schedule ServSafe recertification

Verify allergen-aware manager on every shift

Review the cooling and hot-holding log

Investigate temperature excursions

Equipment and Walk-In Temps

Log walk-in and reach-in temperatures

Test three-bay sink sanitizer ppm

Inspect fryer, flat top, and hot wells

Verify FIFO rotation in dry storage

Fire and Emergency Readiness

Check Ansul hood suppression tag date

Inspect Class K and ABC extinguishers

Walk emergency egress routes

Run a staff evacuation drill

Sanitation and Restrooms

Audit the daily cleaning log

Inspect restrooms for stocking and condition

Confirm allergen plating protocol

Run allergen retraining with BOH

Pest Control and Chemicals

Review the pest control service log

Inspect dumpster pad and back-door seal

Verify chemical storage and SDS binder

Sign off on the monthly compliance walk

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Health Inspection Readiness Checklist

Facility Walk and Cleanliness

Inspect floors, walls, and ceilings

Verify lighting and shielding in food areas

Confirm storage is six inches off the floor

Log any deficiencies found on the walk

Temperature and Cold Holding

Log walk-in cooler temperature

Log reach-in and low-boy temperatures

Verify cooling log is current

Calibrate the line thermometer

Food Storage and Cross-Contamination

Confirm FIFO rotation and date-marking

Check raw-over-cooked storage order in the walk-in

Verify color-coded cutting boards and utensils

Inspect allergen segregation on the line

Employee Hygiene and Health

Observe handwashing at every station

Confirm no bare-hand contact with ready-to-eat food

Review the employee illness log

File the illness exclusion report

Check ServSafe and allergen certifications on file

Sanitation and Chemical Control

Test three-bay sink sanitizer concentration

Verify dish machine final rinse temperature

Confirm chemical labeling and segregation

Review the pest control service log

Corrective Action and Sign-Off

Open a corrective action work order

Photograph the corrected condition

GM sign-off on inspection readiness

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Kitchen Equipment Calibration Checklist

Pre-Calibration Setup

Pull the calibration log and prior records

Verify the test thermometer's NIST certification

Notify the line that calibration is starting

Oven Calibration

Place the reference thermometer on the center rack

Record temperatures at three rack positions

Confirm whether the oven holds within tolerance

Refrigeration and Walk-In Calibration

Log the walk-in cooler air temperature

Confirm the walk-in holds at 41°F or below

Check reach-in, low-boy, and prep-table temperatures

Inspect door gaskets and frost patterns

Scales and Measurement Devices

Test prep scales with certified calibration weights

Calibrate the receiving scale per manufacturer spec

Verify liquid measures against a graduated reference

Grill and Griddle Calibration

Clean the flat top before temperature mapping

Map the griddle surface with a calibrated thermometer

Adjust burner valves for even heat zones

Fryer Calibration

Compare the deep-fry thermometer to the fryer thermostat

Measure oil recovery time after a cold drop

Verify fryer timers against a stopwatch

Steam Equipment Calibration

Probe steam table wells with a food thermometer

Inspect steamer gaskets and door seals

Verify the pressure gauge against a known reference

Variance Response and Sign-Off

Move TCS product to the backup cooler

Schedule a service call with the equipment vendor

Sign off on the quarterly calibration log

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Kitchen Equipment Start-Up Checklist

Safety and Sanitation

Verify hood suppression tag is current

Confirm K-class extinguisher charge and seal

Test three-bay sink sanitizer concentration

Confirm allergen-trained manager on shift

Refrigeration Equipment

Log walk-in cooler temperature

Pull TCS product and call refrigeration service

Log freezer temperature reading

Inspect door gaskets and seals

Rotate walk-in stock FIFO

Cooking Appliances

Calibrate oven thermometer against probe

Light pilots and verify burner ignition

Filter and check fryer oil clarity

Season the flat top and grills

Prep Equipment

Sharpen and inspect station knives

Test mixer, robot coupe, and slicer interlocks

Sanitize boards by color-coded station

Stage allergen-dedicated tools

Dishwashing and Warewashing

Run dishwasher test cycle with thermolabel

Switch to chemical sanitize and schedule service

Clear spray nozzles and check rinse arm

Confirm SDS binder is current at chemical station

Measurement and Storage

Ice-bath calibrate probe thermometers

Zero and test prep scales

Inspect dry-storage shelving and pest traps

Sign off on start-up and note open issues

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