HACCP Inspection Checklist: What Auditors Look For

A HACCP inspection or food safety audit is usually less about “catching you out” and more about one simple question: can you show that food safety risks are identified, controlled, and verified in daily operations?

Internationally, HACCP is commonly built on the Codex Alimentarius approach. In practice, this means your operation should have good hygiene practices in place, a HACCP-based plan suited to your menu and processes, and records that prove you monitor and manage risks consistently.

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What auditors are really checking

Most audits look at two layers:

1) Your system design: Does your hazard analysis make sense for what you do?

2) Your execution: Do staff actually follow the controls, and do you have records to prove it?

Even when rules vary slightly between countries, these two layers stay the same. A strong audit result often comes from simple, repeatable routines, and documentation that matches reality.

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The HACCP inspection checklist

1) Hygiene and cross-contamination control

Auditors will typically observe people, flow, and work habits first. They want to see that the way you work prevents cross-contamination, especially between raw and ready-to-eat foods.

They often look for:

• Practical handwashing routines and access to supplies
• Clear separation of raw and ready-to-eat preparation
• Safe handling of utensils, boards, cloths, and gloves
• Staff understanding of illness rules and what to do if someone is unwell

Good hygiene is not a document. It is visible in how the team behaves during service.

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2) Time and temperature control

This is one of the most common focus areas in inspections because it directly impacts bacterial growth risk. Auditors will usually check that you have clear limits, you measure correctly, and you act when something is outside limits.

Expect checks around:

• Cold storage temperatures and monitoring frequency
• Cooking, hot holding, cooling, and reheating practices
• Thermometer availability, use, cleaning, and calibration
• How you handle food when a reading is out of range

If your logs look perfect but your operation is busy, that can raise questions. Auditors generally prefer realistic records and clear corrective actions.

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3) Allergen management that works in real service

Allergen control is rarely only about having a list. Auditors often test whether your team can reliably prevent cross-contact and communicate clearly when the kitchen is under pressure.

Typical expectations include:

• A clear method to identify allergens in recipes and menu items
• A routine for allergen orders (who confirms, who prepares, who serves)
• Practical controls to reduce cross-contact (shared surfaces, fryers, utensils)
• Staff confidence to pause and verify instead of guessing

A simple rule that helps in audits: “If unsure, stop and confirm.”

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4) Cleaning, sanitizing, and pest prevention

Cleaning is part of your baseline food safety control. Auditors usually look for a system that is practical and followed, not just a schedule.

They commonly check:

• Cleaning plans that match your workflow (daily, weekly, deep clean)
• Correct chemical use, dilution, and contact time
• Separation of cleaning tools and safe storage of chemicals
• Evidence that cleaning is checked and not just “ticked off”
• Waste control and basic pest prevention measures

You do not need a complex program. You need a routine that works and is verifiable.

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5) Traceability, receiving, and storage discipline

Auditors want to see that you receive food safely, store it properly, and can trace key inputs if there is an issue.

Common checks include:

• Supplier handling and receiving checks (risk-based)
• Date labeling, FIFO rotation, and clear storage labeling
• Separation of raw and ready-to-eat foods in storage
• Storage temperatures and protected food (covered, well contained)

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6) Deviations and corrective actions

This is where well-run operations stand out. Auditors do not expect zero deviations. They expect you to control deviations properly.

They will often ask questions like:

• What happens if the fridge is too warm?
• What do you do with affected food?
• How do you prevent the same issue from happening again?

A good corrective action record shows control, not failure.

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What documentation should you be able to show?

The exact set depends on your operation, but most HACCP-based audits expect documentation that covers hazards, controls, monitoring, and proof.

A practical documentation set often includes:

• Hazard analysis and HACCP-based plan (or food safety plan)
• Monitoring records (temperatures and key checks)
• Cleaning and sanitation schedules and sign-offs
• Allergen procedures and staff training evidence
• Equipment calibration and maintenance checks
• Corrective action logs (what happened, what you did, what you changed)

Keep documentation simple and consistent. The goal is to prove control, not build paperwork.

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When should you review your HACCP plan?

Review your plan when your risk changes. Typical triggers:

• New menu items or new processes
• New equipment that changes heating, cooling, or storage
• Layout changes that affect workflow and cross-contamination risk
• New suppliers or ingredient risk changes
• Serious complaints, incidents, or major audit findings

A “living” plan that is updated when things change is usually viewed positively in audits.

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How to prepare without overcomplicating it

1. Do a 20-minute walkthrough like an auditor. Note anything unclear, risky, or inconsistent.
2. Spot-check the high-risk controls: temperatures, cooling, allergen handling.
3. Ask staff three questions: what is the routine, what is the limit, what do you do when it fails?
4. Fix root causes: unclear instructions, missing tools, weak labeling habits, training gaps.

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Summary

A HACCP inspection is about demonstrating control in the areas that matter most: hygiene, time and temperature, allergens, cleaning, traceability, and corrective actions. If you can show consistent routines and records that match reality, you are usually in a strong position.

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Sources

https://openknowledge.fao.org/handle/20.500.14283/cc6125en

https://www.legislation.gov.uk/eur/2004/852/contents

https://www.gov.uk/food-safety-hazard-analysis

https://www.fda.gov/media/181882/download

https://www.iso.org/standard/65464.html

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