• Date of Assessment.

HACCP

  • Is There a HACCP Committee

  • List HACCP Committee Members

  • Scan Minutes from Last Meeting

  • Are Biological Hazards Minimized

  • Are Chemical Hazards Minimized

  • Are Physical Hazards Minimized

  • Are Allergenic Hazards Minimized

INTEGRATED PEST CONTROL

  • Written integrated pest control policy in place.

  • No evidence of insects or pests present.

  • Building restricts access to pests.

  • Scan most recent Pest Control Service Report.

TRACEABILITY & RECALLS

  • Traceability & Recall Program in place.

  • Has a Mock Recall or Recall Incident Been Performed During the Past 30-days?

  • Scan All Pertinent Documents (Notifications, Logs, etc).

REGULATORY INSPECTION

  • Date of most recent inspection.

  • Scan Most Recent Regulatory Inspection.

  • Have All Infractions Been Corrected?

  • List Corrective Action(s) taken.

RECEIVING & SHIPPING

  • Pallets are properly labelled and dated.

  • Loading Dock sanitation condition.

  • Pallets are checked for cleanliness and potential for contamination.

  • Food deliveries are kept 6" off the floor before being stored.

  • Policy in place for rejection of goods.

SHIPPING

  • Pallets are properly labeled & dated.

  • Delivery Vehicle sanitation is observed and logged.

  • Evidence of cross contamination.

  • Food is inspected before being placed in delivery vehicles.

STORAGE & REFRIGERATION

    Ambient Warehousing Condtions
  • Adequate air circulation.

  • All food and paper supplies are 6" off the floor.

  • Product Rotation Maintained (first in first out).

  • Is storage area well lit.

  • Protective light shields cover all light sources.

  • All food is labeled & dated.

  • No evidence of leaks and moisture.

  • Food is protected from cross contamination.

  • Floors are clean an free of debris, boxes and hazards.

  • All surfaces are clean.

  • Chemicals are stored away from food and other food related supplies.

  • Refrigerated Warehousing Conditions
  • Thermometer is conspicuous and accurate.

  • FIFO Maintained (first in first out).

  • Monitored for cross contamination.

  • Food is stored 6" off floor.

  • Record ambient air temperature.

EQUIPMENT and BUILDING MAINTENANCE

  • Building meets local building codes for food hygiene.

  • Floors, walls and ceiling meets local safety codes.

  • No evidence of peeling or flaking paint.

  • Regular maintenance performed on building.

  • Regular preventative maintenance performed on critical equipment.

  • No evidence of leaking pipes.

CLEANING and SANITIZING

  • Cleaning compounds and sanitizers meet standards.

  • Concentrations meet standards.

  • Chemicals are all properly labelled.

  • Chemicals are all properly stored.

GARBAGE STORAGE and DISPOSAL

  • Refuse and garbage cans are clean and covered when not in use.

  • Garbage containers are emptied as necessary.

  • Boxes and containers are removed from site.

  • Dumpster is located away from facility access points.

  • Dumpster area is clean.

  • Dumpster lid(s) are closed.

EMPLOYEE HYGIENE

  • Employee health poster available.

  • Staff only use wash hands in hand wash sinks.

  • Employees wear proper uniform including proper shoes.

  • Fingernails are short, unpolished and clean.

  • Hair restraint is worn.

  • Jewelry is limited , no watches, earrings.

  • Open sores, cuts, or splints and bandages on hands are covered.

  • Staff beverages are covered with a lid and straw and stored away from food preparation area.

  • Staff take appropriate action when coughing or sneezing.

  • Disposable tissues are used and disposed of when coughing/blowing nose.

HAND WASHING FACILITIES

  • Hand washing signage is displayed.

  • Hand sinks accessible and stocked with soap and paper towels.

  • Hand sanitizing solution is available at all hand washing stations and wash rooms.

  • Staff lockers provided away from food production and storage areas.

SIGNATURES

  • Assessor's Name & Signature.

  • Supervisor's Name & Signature.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.