Hazard Analysis and Critical Control Point (HACCP) Food Safety Checklist

This 82 Question checklist takes a systematic preventative approach to food safety from biological, chemical, and physical hazards. A HACCP approach to food safety aims to prevent contamination and hazards before they happen, instead of relying on testing and inspecting finished products. This checklist covers the following areas in relation to food production: personal hygiene, food preparation, hot/cold holding. refrigeration, food and dry storage, cleaning and sanitizing, utensils and equipment, garbage and disposal, and pest control.


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