HACCP Daily Log
Complete throughout the day at CCPs.
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 15-30 minutes
- Role: Kitchen Manager / Food Safety Lead
- Total Items: 32
- Compliance: FDA HACCP, FDA Food Code
Receiving
Monitor receiving temps.
- Receiving temps checked?
- Any items rejected?
- Supplier issues documented?
Storage
Monitor storage temps.
- Walk-in Cooler Temp
- Walk-in Freezer Temp
- Reach-in Cooler Temp
Cooking
Verify cooking temps.
- Cooking temps verified?
- Cooling process monitored?
- Reheating temps verified (165°F)?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Related Food & Hospitality Checklists
- Allergen Control Checklist
- Food Delivery Receiving
- Pest Control Log
- Walk-In Cooler Check
- Lobby Cleaning
- Front Desk Audit
- Checkout Inspection
- Server Station Setup
Related Food Safety Checklists
- HACCP Plan Audit Checklist - FREE Download
- Food Receiving Inspection Checklist - FREE Download
- Walk-in Cooler/Freezer Inspection Checklist - FREE Download
- Kitchen Deep Clean Checklist - FREE Download
- Food Truck Inspection Checklist - FREE Download
- Catering Event Safety Checklist - FREE Download
- Pest Control Inspection Checklist - FREE Download
- Bakery Sanitation Checklist - FREE Download
- Supplier Food Safety Audit Checklist - FREE Download
- Cross-Contamination Prevention Checklist - FREE Download
Why Use This HACCP Daily Log?
This haccp daily log helps food & hospitality teams maintain compliance and operational excellence. Designed for kitchen manager / food safety lead professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: daily.
Ensures compliance with FDA HACCP, FDA Food Code. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What is a HACCP Daily Log?
A HACCP Daily Log is a standardized inspection form used by kitchen manager / food safety lead to ensure consistent food & hospitality operations. It contains 46 inspection points organized into 8 sections. FREE haccp daily log checklist PDF. Daily HACCP monitoring and documentation. Download FREE template now.
How often should I use this food & hospitality checklist?
This checklist is designed to be completed daily. Regular use ensures compliance with FDA HACCP and FDA Food Code and helps identify issues before they become problems.
Can I download this HACCP Daily Log as a PDF?
Yes, you can download this checklist as a FREE PDF for printing or offline use. The checklist includes 46 fields across 8 sections and typically takes 15-30 minutes to complete.
What compliance standards does this checklist cover?
This checklist helps ensure compliance with FDA HACCP, FDA Food Code. Following these standards protects your organization and ensures best practices.
How do I complete this food & hospitality inspection checklist?
Begin by completing the header fields for Establishment Name, Monitor Name, and Date. Work through each of the 8 sections, marking items Yes or No as applicable. Add notes for any issues found. Finally, complete the footer fields and add your signature. The entire process takes approximately 15 to 30 minutes.
What are the key sections in this food & hospitality checklist?
This food & hospitality checklist is organized into 8 key sections: Receiving, Storage, Cooking, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning. Each section contains specific inspection points that kitchen manager / food safety lead must verify. The structured layout ensures nothing is missed during food & hospitality inspections and makes the process efficient, typically taking 15-30 minutes to complete.
Who should use this HACCP Daily Log?
This checklist is primarily designed for kitchen manager / food safety lead working in food & hospitality operations. However, it is also valuable for quality assurance teams, safety officers, compliance managers, and supervisors who need to verify that food & hospitality standards are being met. Organizations of all sizes can benefit from using this HACCP Daily Log to maintain consistency and accountability.