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?

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Why Use This Daily Kitchen Food Safety Inspection?

This daily kitchen food safety inspection helps food & hospitality teams maintain compliance and operational excellence. Designed for kitchen manager / shift lead / food safety officer professionals, this checklist covers 43 critical inspection points across 7 sections. Recommended frequency: daily (each shift).

Ensures compliance with HACCP 7 Principles, FDA Food Code 2022, UK FSA HACCP, Australia FSANZ, India FSSAI, EU Regulation 852/2004, Codex Alimentarius, ServSafe. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Daily Kitchen Food Safety Inspection cover?

This checklist covers 43 inspection items across 7 sections: HACCP 7 Principles Verification, Temperature Control & Monitoring, Personal Hygiene & Employee Health, Food Storage & Organization, Food Preparation & Cross-Contamination, Sanitation & Equipment, Facility & Pest Control. It is designed for food & hospitality operations and compliance.

How often should this checklist be completed?

This checklist should be completed daily (each shift). Each completion takes approximately 20-25 minutes.

Who should use this Daily Kitchen Food Safety Inspection?

This checklist is designed for Kitchen Manager / Shift Lead / Food Safety Officer 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.