HACCP Checklist

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SafetyCulture Staff

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This HACCP Checklist template helps to record potential food safety hazards which can be biological, chemical, or physical. Use this checklist to evaluate the CCPs, critical limits for each control measure, and frequency of the CCPs. Identify the corrective actions to be used and verify the activities performed. Use iAuditor to document data needed and generate an on-site report.

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Audit

Hazard Analysis Critical Control Plan

Click the "Add" button for Processing Step

Processing Step

Hazard Analysis

Processing step

Potential Hazards

Biological
Chemical
Physical

Is this potential food safety hazard significant?

Critical Control Point

Is this step a CCP?

• Critical Control Point (CCP)

Hazard description

Critical limits for each control measure

Monitoring

• What

• How

• Frequency

• Who

Corrective action

Verification activities

Recordkeeping procedures

Completion

Full Name and Signature of the Inspector

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.

HACCP Checklist

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