HACCP Hazard Analysis Worksheet - FREE PDF

Complete hazard analysis as HACCP Principle 1. Identify and evaluate potential food safety hazards at each process step.

  • Industry: Food Manufacturing
  • Frequency: Annual / Product changes
  • Estimated Time: 2-4 hours per product
  • Role: HACCP Team
  • Total Items: 30
  • Compliance: FDA HACCP, Codex Alimentarius, FSMA HARPC

Documentation Review

Verify required documentation and records are current.

  • Required records/logs available?
  • Previous issues addressed?
  • Staff training current?

Food Safety Verification

Verify food safety practices and temperature control per FDA HACCP.

  • Food temperatures properly monitored?
  • Food storage practices correct?
  • Cross-contamination prevented?
  • Handwashing practices observed?

Sanitation & Cleanliness

Verify cleaning and sanitation practices.

  • Food contact surfaces clean and sanitized?
  • Equipment properly maintained and clean?
  • Floors, walls, ceilings clean?
  • No evidence of pest activity?

Regulatory Compliance

Verify compliance with FDA HACCP, Codex Alimentarius, FSMA HARPC.

  • Permits and licenses current?
  • HACCP/food safety plan followed?
  • Allergen controls in place?
  • Employee health policy followed?

Inspection Summary

Document findings and corrective actions.

  • Overall Compliance Status
  • Violations/Deficiencies Found?
  • Findings and Observations
  • Corrective Actions Required
  • Inspector Signature

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?

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Why Use This HACCP Hazard Analysis Worksheet?

This haccp hazard analysis worksheet helps food manufacturing teams maintain compliance and operational excellence. Designed for haccp team professionals, this checklist covers 30 critical inspection points across 7 sections. Recommended frequency: annual / product changes.

Ensures compliance with FDA HACCP, Codex Alimentarius, FSMA HARPC. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the HACCP Hazard Analysis Worksheet cover?

This checklist covers 30 inspection items across 7 sections: Documentation Review, Food Safety Verification, Sanitation & Cleanliness, Regulatory Compliance, Inspection Summary, Pre-Inspection Information, Temperature Control & Monitoring. It is designed for food manufacturing operations and compliance.

How often should this checklist be completed?

This checklist should be completed annual / product changes. Each completion takes approximately 2-4 hours per product.

Who should use this HACCP Hazard Analysis Worksheet?

This checklist is designed for HACCP Team professionals in the food manufacturing 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.

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