HACCP Plan - Principle 1 Hazard Analysis Verification Checklist
This checklist covers HACCP Plan - Principle 1 Hazard Analysis Verification Checklist requirements under applicable federal and industry regulations. Violations may result in civil penalties up to $15,625 per violation per day and potential operational suspension.
- Industry: Food & Hospitality
- Frequency: Quarterly
- Estimated Time: 20-30 minutes
- Role: HACCP Coordinator
- Total Items: 20
- Compliance: 21 CFR Part 117, FSMA 2011, CODEX HACCP
Regulatory Documentation & Compliance Status
Verify current regulatory compliance status and required documentation is in order.
- Is the written food safety plan current, complete, and signed by a qualified individual?
- Are all critical control points monitored at required frequencies with records maintained?
- Are corrective actions documented for any CCP critical limit deviations?
- Attach photo of HACCP monitoring records and temperature logs:
Temperature Control & Environmental Monitoring
Verify food safety temperature controls and environmental monitoring.
- Are temperature-controlled storage areas maintained within required temperature ranges?
- Are environmental monitoring samples collected per the written EM program?
- Refrigeration unit temperature reading (degrees F):
- Attach photo of temperature monitoring logs and cold storage:
Work Practices & Housekeeping
Evaluate worker compliance with safe work practices and housekeeping standards.
- Are workers following established safe work procedures and using required PPE?
- Is housekeeping adequate with no trip hazards, blocked egress, or unsecured materials?
- Work area safety and housekeeping assessment:
- Attach photo of work area conditions and housekeeping:
Previous Findings Review & Supervisor Certification
Review prior findings and obtain supervisor acknowledgment of current inspection.
- Have all findings from previous inspections been corrected and verified effective?
- Is supervision aware of all current compliance issues and engaged in resolution?
- Total corrective actions assigned from this inspection:
- Responsible supervisor or area lead certification of inspection:
Corrective Actions & Inspector Sign-Off
Document all deficiencies and assign corrective actions. POPProbe auto-assigns these to team members, generates a signed PDF report instantly, and tracks compliance status across all locations. -> Start free, no credit card required
- List all deficiencies identified in this inspection:
- Overall compliance status?
- Corrective actions assigned to (name and department):
- Inspector digital signature and date:
Related Food & Hospitality Checklists
- HACCP Plan - Principles 4-5 Monitoring & Corrective Action
- HACCP Plan - Principles 6-7 Verification & Record Keeping Audit
- FSSC 22000 Version 6 Food Safety Management System Audit
- USDA FSIS HACCP Verification for Meat & Poultry Processing
- USDA FSIS Sanitation Standard Operating Procedures SSOP Checklist
- ISO 22000:2018 Food Safety Management System Clause-Level Audit
- USDA FSIS HACCP in Beef Processing - Fabrication Checklist
- USDA FSIS HACCP in Poultry Processing - Slaughter Checklist
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Why Use This HACCP Plan - Principle 1 Hazard Analysis Verification Checklist?
This haccp plan - principle 1 hazard analysis verification checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for haccp coordinator professionals, this checklist covers 20 critical inspection points across 5 sections. Recommended frequency: quarterly.
Ensures compliance with 21 CFR Part 117, FSMA 2011, CODEX HACCP. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the HACCP Plan - Principle 1 Hazard Analysis Verification Checklist cover?
This checklist covers 20 inspection items across 5 sections: Regulatory Documentation & Compliance Status, Temperature Control & Environmental Monitoring, Work Practices & Housekeeping, Previous Findings Review & Supervisor Certification, Corrective Actions & Inspector Sign-Off. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed quarterly. Each completion takes approximately 20-30 minutes.
Who should use this HACCP Plan - Principle 1 Hazard Analysis Verification Checklist?
This checklist is designed for HACCP Coordinator professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.