✅ HACCP Kitchen Checklist

A printable HACCP inspection checklist for restaurants, hotels, and commercial kitchens — covering receiving, storage, cooking, hygiene, and cleaning standards.

Property / Outlet Name

Inspection Date

Inspector Name

Shift

1 Receiving & Delivery

Delivery vehicle clean and refrigerated where required

Food packaging intact, no damage or contamination

Chilled goods received at 5°C or below

Frozen goods received at -18°C or below, no signs of thawing

Expiry and use-by dates checked against delivery note

2 Storage — Dry, Chilled & Frozen

Dry store clean, dry, and pest-free

FIFO (First In, First Out) rotation followed

Raw and ready-to-eat items stored separately

Refrigerators holding at or below 5°C

Freezers holding at or below -18°C

All stored items labeled and dated

3 Food Preparation

Color-coded chopping boards used correctly

Cross-contamination controls in place (raw vs cooked)

Hand-washing stations stocked and accessible

Prep surfaces sanitized before and after use

Allergen-containing ingredients clearly identified

4 Cooking, Cooling & Reheating Temperatures

Process	Safe Temperature
Poultry (whole/pieces)	Minimum internal 74°C
Ground meats	Minimum internal 71°C
Whole cuts of beef/pork/lamb	Minimum internal 63°C
Fish & seafood	Minimum internal 63°C
Reheating for hot holding	Minimum internal 74°C
Cooling: 60°C to 21°C	Within 2 hours
Cooling: 21°C to 5°C	Within an additional 4 hours
Hot holding	At or above 63°C
Cold holding	At or below 5°C

Food thermometer calibrated and available

Cooking temperatures verified and logged

Cooling process meets time/temperature standards

Hot and cold holding units within safe range

5 Personal Hygiene

Staff in clean uniforms and hair restraints

No jewelry (except plain wedding band) worn in kitchen

Staff with cuts or wounds wearing proper coverings/gloves

Sick staff excluded from food handling duties

Handwashing performed at required intervals

6 Cleaning & Sanitizing

Cleaning schedule visible and up to date

Sanitizer concentrations tested and correct

Equipment and utensils cleaned and sanitized after use

Waste bins covered, emptied, and area kept clean

Ventilation hoods and filters free of grease build-up

7 Pest Control

No signs of pest activity (droppings, gnaw marks, nests)

Pest control service records up to date

Doors, windows, and vents properly sealed

Bait stations and traps checked and logged

8 Records & Documentation

Temperature logs completed for the shift

Cleaning logs signed off

Supplier/delivery records filed

Corrective actions from previous inspection closed out

Notes / Corrective Actions Required

Inspector Signature

Reviewed By (Manager)

This checklist is a general operational reference based on widely used HACCP principles and does not replace formal HACCP certification, local food safety regulations, or a certified food safety consultant's audit. Always verify requirements against your local health authority and your property's certified HACCP plan.

← Back to Tools