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  • HACCPChecklist

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    This document is an HACCP checklist that assesses whether schools have implemented key HACCP requirements. It asks whether schools have [1] developed standard operating procedures, [2] identified menu items according to food preparation processes, and [3] identified control measures and critical limits in recipes and procedures. It also checks that schools have established [4] monitoring procedures, [5] corrective actions, and [6] record keeping practices for food preparation, equipment, reviews, training, and correctives. Finally, it confirms that schools [7] periodically review their food safety programs and that staff receive training and follow HACCP procedures.

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    This document is an HACCP checklist that assesses whether schools have implemented key HACCP requirements. It asks whether schools have [1] developed standard operating procedures, [2] identified menu items according to food preparation processes, and [3] identified control measures and critical limits in recipes and procedures. It also checks that schools have established [4] monitoring procedures, [5] corrective actions, and [6] record keeping practices for food preparation, equipment, reviews, training, and correctives. Finally, it confirms that schools [7] periodically review their food safety programs and that staff receive training and follow HACCP procedures.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    12 views2 pages

    HACCPChecklist

    Uploaded by

    Bagus
    This document is an HACCP checklist that assesses whether schools have implemented key HACCP requirements. It asks whether schools have [1] developed standard operating procedures, [2] identified menu items according to food preparation processes, and [3] identified control measures and critical limits in recipes and procedures. It also checks that schools have established [4] monitoring procedures, [5] corrective actions, and [6] record keeping practices for food preparation, equipment, reviews, training, and correctives. Finally, it confirms that schools [7] periodically review their food safety programs and that staff receive training and follow HACCP procedures.

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    of 2

    HACCP Checklist

    Has each school in the LEA met the following HACCP requirements? Yes/No

    • Step 1: Developed, documented, and implemented Standard Operating Procedures ________


    (SOPs)?
    • Step 2: Identify and document in writing all menu items according to the Process ________
    Approach to HACCP?
    o Process #1-No Cook (no danger zone).
    o Process #2-Same Day Service (through danger zone once).
    o Process #3- Complex Food Preparation (through danger zone two or more
    times).

    Danger Zone is between 41°-135° F


    • Step 3: Identify and document control measures and critical limits (CCP) in recipes and ________
    in SOPs?
    • Step 4: Establish monitoring procedures? ________
    • Step 5: Establish corrective action? ________
    • Step 6: Which of the following records are kept? ________
    o Food Preparation Records
    ƒ End point cooking temperature log (Daily) ____
    ƒ Holding time and temperature log (Daily) ____
    ƒ Cooling temperature log (As Needed) ___
    o Equipment and Facility Records
    ƒ Receiving temperature log (Each Delivery) ____
    ƒ Refrigerator temperature log (Daily) ____
    ƒ Freezer temperature log (Daily) ____
    ƒ Dry storage temperature log (Daily) ____
    ƒ Dish machine sanitation log (Daily) ____
    ƒ Food contact surface cleaning/sanitizing solution log (Daily) ____
    ƒ Thermometer calibration log (Every 2 weeks) ____
    ƒ Damaged and discarded product log (As Needed) ____
    o Review Records
    ƒ Food safety checklist (Monthly) ____
    o Training Records
    ƒ Food safety trainings (with each training provided) ____
    o Corrective Action Records (As Necessary) ____
    • Step 7: Review and Revise your overall food safety program periodically? ________

    • Does the school/LEA have food safety training? ________


    • Is the food service staff following HACCP procedures? ________

    Comments and Corrective Action:

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