Daily Kitchen Food Safety Inspection
This comprehensive HACCP 7 principles food safety checklist ensures full regulatory compliance with international food safety standards including FDA Food Code (USA), FSA HACCP (UK), FSANZ (Australia), FSSAI (India), and Codex Alimentarius guidelines. Designed for restaurant food safety inspections, commercial kitchen audits, and foodborne illness prevention. Complete all sections including hazard analysis, CCP monitoring, critical limits verification, and corrective action documentation at the
- Industry: Food & Hospitality
- Frequency: Daily (each shift)
- Estimated Time: 20-25 minutes
- Role: Kitchen Manager / Shift Lead / Food Safety Officer
- Total Items: 43
- Compliance: HACCP 7 Principles, FDA Food Code 2022, UK FSA HACCP, Australia FSANZ, India FSSAI
HACCP 7 Principles Verification
Daily verification of all seven HACCP principles as required by FDA Food Code, UK FSA, FSANZ, FSSAI, and Codex Alimentarius international food safety standards.
- CCP1: Hazard analysis conducted today?
- CCP2: Critical Control Points monitored?
- CCP3: Critical limits verified (temp logs)?
- CCP4: Monitoring procedures followed?
- CCP5: Corrective actions taken when needed?
- CCP6: Verification procedures completed?
- CCP7: Records and documentation maintained?
Temperature Control & Monitoring
Verify all refrigeration and hot holding equipment is maintaining safe temperatures.
- Walk-in Cooler Temperature
- Walk-in Freezer Temperature
- Prep Line Cooler Temperature
- Hot Holding Station Temperature
- Thermometers calibrated within ±2°F?
- Temperature logs current and complete?
Personal Hygiene & Employee Health
Ensure all staff comply with hygiene requirements.
- Proper handwashing observed (20+ seconds)?
- Staff wearing clean uniforms?
- Hair properly restrained (nets/hats)?
- No prohibited jewelry (watches, rings)?
- Gloves used for ready-to-eat foods?
- Any sick employees excluded from food handling?
- Food Handler Certificates current for all staff?
Food Storage & Organization
Check proper storage practices and FIFO compliance.
- All food stored 6 inches off ground?
- FIFO (First In, First Out) being followed?
- All items labeled with name and date?
- Raw meats stored below ready-to-eat foods?
- Chemicals stored away from food?
- All containers properly covered?
- No dented, torn, or rusted packaging?
Food Preparation & Cross-Contamination
Verify safe food preparation practices.
- Separate cutting boards for raw/cooked?
- Foods thawed properly (not at room temp)?
- Internal cooking temperatures verified?
- No bare-hand contact with ready-to-eat food?
- Work surfaces sanitized between tasks?
Sanitation & Equipment
Check cleanliness and sanitization compliance.
- All equipment clean to sight and touch?
- 3-compartment sink operational (wash/rinse/sanitize)?
- Sanitizer at correct concentration?
- Sanitizer PPM Reading
- Sanitizer test strips available?
- Utensils air-dried after washing?
Facility & Pest Control
Check facility conditions and pest prevention.
- No signs of pests (rodents, insects)?
- Exterior doors self-closing with proper seals?
- Trash containers covered and clean?
- Floors clean and free of debris?
- Light fixtures have safety covers?
Related Food & Hospitality Checklists
- Kitchen Closing Checklist Template
- Food Temperature Log (HACCP)
- UK FSA Food Safety Checklist (HACCP)
- Australia FSANZ Food Safety Checklist
- Hotel Guest Room Inspection Checklist
- HACCP Plan Audit Checklist
- Food Receiving Inspection Checklist
- Walk-in Cooler/Freezer Inspection Checklist