HACCP Quality Monitoring Checklist

Food and Beverage

Design & Facilities High Priority
All branded packaging materials are available and in use.
Windows are sealed or fitted with insect-proof screens.
Walls, ceilings, and doors are well-maintained and free from contamination risks.
Heating, cooling, refrigeration, and freezing equipment function properly and allow temperature monitoring.
Doors are smooth, non-absorbent, and protected against pests.
Food contact surfaces and containers are non-toxic, impervious, and easy to disinfect.
Workspaces in the kitchen allow safe preparation, cleaning, and maintenance.
Storage areas are adequate for food, packaging, chemicals, and personnel items.
Handwashing and hygiene facilities are accessible and functional.
Food testing is performed via internal or accredited labs, with records maintained.
Color-coded utensils are used to prevent cross-contamination.
Chillers and freezers are stacked correctly with proper air circulation.
Maintenance & Sanitation High Priority
Deep freezer and walk-in freezer are in good repair, including gaskets.
All types of chillers are well-maintained and fully functional.
Flycatchers and rodent glue pads are available, functional, and correctly placed.
Pizza proofer is clean, functional, and maintains correct temperature and humidity.
Drains are designed and equipped with grease and cockroach traps.
Cleaning of equipment and premises follows the schedule, with no water stagnation.
Measuring and monitoring devices are calibrated periodically.
Pest control program is implemented and documented.
Food waste and other refuse are removed regularly to prevent accumulation.
Operational Controls High Priority
Only food-grade and hygienic packaging materials are used for direct food contact.
Chilled products must carry visible date coding and shelf-life labels.
Chillers are kept spotless, including racks and door seals.
Freezer cabinets remain clean, dry, and hygienic.
Reheating achieves safe internal temperatures using approved methods only.
Fresh produce and raw supplies are inspected upon receipt.
All purchased supplies meet internal standards and are from approved vendors.
Storage conditions match temperature and hygiene requirements.
Raw ingredients are thoroughly cleaned before preparation.
Raw, cooked, vegetarian, and non-vegetarian foods are kept strictly separate.
All food preparation equipment is sanitized before and after use.
Frozen products are thawed only using safe, approved methods.
Cooking oil is safe and regularly checked for quality.
Each packed order includes the kitchen order ticket (KOT).
Three-sink or equivalent wash–rinse–sanitize system is in place.
Delivery bags are clean, odor-free, and well maintained.
Cleaning cloths and tools are organized and managed properly.
Cooked food for refrigeration is cooled within safe time and temperature limits.

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