Organic Food Handling Checklist
Comprehensive organic food handling checklist ensuring compliance with USDA National Organic Program requirements for maintaining organic integrity.
- Industry: Organic Food
- Frequency: Daily/Per lot
- Estimated Time: 15-20 minutes
- Role: Organic Handler/QA
- Total Items: 30
- Compliance: USDA NOP 7 CFR 205, Organic System Plan
Receiving Organic Products
Incoming verification
- Supplier organic certificate verified?
- Organic labels verified?
- Transaction certificate received (if required)?
Segregation
Separation from conventional
- Organic products physically separated?
- Equipment cleaned before organic use?
- Organic storage areas clearly identified?
Prohibited Substances
Contamination prevention
- No prohibited substances used on organic products?
- Pest control methods NOP-compliant?
- Cleaning materials NOP-compliant?
Documentation
Record keeping
- Complete audit trail maintained?
- Batch/lot records complete?
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?
Related Food & Hospitality Checklists
- Kosher Food Handling Checklist
- Halal Food Handling Checklist
- Food Packaging Material Safety Checklist
- Food Sanitary Transport Checklist
- Food Laboratory Sampling Checklist
- Food Waste Management Checklist
- Food Complaint Investigation Checklist
- Food Change Control Checklist
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Why Use This Organic Food Handling Checklist?
This organic food handling checklist helps organic food teams maintain compliance and operational excellence. Designed for organic handler/qa professionals, this checklist covers 30 critical inspection points across 8 sections. Recommended frequency: daily/per lot.
Ensures compliance with USDA NOP 7 CFR 205, Organic System Plan. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Organic Food Handling Checklist cover?
This checklist covers 30 inspection items across 8 sections: Receiving Organic Products, Segregation, Prohibited Substances, Documentation, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for organic food operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily/per lot. Each completion takes approximately 15-20 minutes.
Who should use this Organic Food Handling Checklist?
This checklist is designed for Organic Handler/QA professionals in the organic food 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.