Food Safety HACCP Audit
FDA Food Code & HACCP-aligned audit used by QA managers in food production, distribution, and high-volume foodservice.
14 days free, $0 today — this template is included, and everyone else in your company uses it free.
Rolled out to every employee at AutoZone (125,000), PetSmart (50,000+), A.S. Watson and Raley's (20,000) — and at larger retailers we are not permitted to name.
Built for: Food Production · Foodservice · Restaurants · Catering · Food Distribution
What's inside this template
Receiving (CCP-1)
- Cold deliveries received at ≤41°F (5°C)
- Frozen deliveries received frozen solid (no thaw signs)
- Truck temperature recorded on receiving log
- No signs of pest activity in delivery vehicle
- Packaging intact (no tears, water damage, or pest evidence)
Cold Storage (CCP-2)
- Walk-in cooler ≤41°F per probe
- Walk-in freezer ≤0°F per probe
- FIFO labeling visible and accurate
- Raw proteins stored below ready-to-eat foods
- No cross-contamination between allergen and non-allergen items
Preparation
- Color-coded cutting boards/knives in use (raw vs RTE)
- Sanitizer concentration verified at 200-400 ppm Cl or 150-400 ppm QAC
- Wash-rinse-sanitize sequence followed at 3-comp sink
- Hand-wash stations stocked (soap, paper, hot water ≥100°F)
- Allergen prep area cleaned/separated
Cooking (CCP-3)
- Poultry cooked to 165°F internal for 15 sec
- Ground beef cooked to 155°F for 17 sec
- Whole muscle beef/pork cooked to 145°F for 4 min
- Fish cooked to 145°F for 15 sec
- Reheated leftovers reach 165°F within 2 hours (CCP for held PHF)
- Cooking thermometers calibrated within ±2°F (ice slurry + boiling water tests)
Hot Holding & Cooling (CCP-4)
- Hot held foods ≥135°F throughout
- Cold held foods ≤41°F
- Cooling: 135→70°F within 2 hr; 70→41°F within additional 4 hr
- Date marks on RTE foods, discarded by day 7
Sanitation
- No visible food residue on food-contact surfaces
- Floors and drains clean, no standing water
- Pest evidence absent (droppings, gnaw marks, live pests)
- Chemicals stored separately from food, properly labeled
Common use cases
Frequently asked questions
Is this audit suitable for a 3rd-party SQF or BRC audit?
It covers the operational CCPs but is not a complete SQF/BRC certification — use it as pre-audit prep and supplement with the certification body checklist.
How often should HACCP audits be performed?
Internal HACCP verification is typically monthly to quarterly; receiving and prep checks happen per-shift.
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Start free with Safety & Compliance — Food Safety HACCP Audit is included, and everyone else in your company uses it free.
Rolled out to every employee at AutoZone (125,000), PetSmart (50,000+), A.S. Watson and Raley's (20,000) — and at larger retailers we are not permitted to name.