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Haccp-Based Sops: Food Safety Checklist
Haccp-Based Sops: Food Safety Checklist
Haccp-Based Sops: Food Safety Checklist
Directions: Use this checklist daily. Determine areas in your operations requiring corrective action.
Record corrective action taken and keep completed records in a notebook for future reference.
PERSONAL HYGIENE
Employees wear clean and proper uniform including shoes.
Effective hair restraints are properly worn.
Fingernails are short, unpolished, and clean (no artificial nails).
Jewelry is limited to a plain ring, such as wedding band and a watch
Corrective Action
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Yes No
Corrective Action
and no bracelets.
Yes No
FOOD PREPARATION
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HACCP-Based SOPs
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thermometer.
The internal temperature of food being cooked is monitored and
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documented.
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HOT HOLDING
Yes No
Corrective Action
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COLD HOLDING
Yes No
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Yes No
Corrective Action
Corrective Action
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used.
Ambient air temperature of all refrigerators and freezers is monitored
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HACCP-Based SOPs
FOOD STORAGE AND DRY STORAGE
Yes No
Corrective Action
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All food and paper supplies are stored 6 to 8 inches off the floor.
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used.
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Yes No
Corrective Action
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3
HACCP-Based SOPs
LARGE EQUIPMENT
Food slicer is clean.
Food slicer is broken down, cleaned, and sanitized before and
after every use.
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Yes No
Corrective Action
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Yes No
PEST CONTROL
Outside doors have screens, are well-sealed, and are equipped with
Yes No
Corrective Action
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a self-closing device.
Corrective Action
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