Weekly HACCP Audit

Week ending (date)

Saturday end-of-day is conventional; use whatever your plan defines.

Auditor (HACCP team leader or food safety manager)

HACCP plan version / revision date on file

Cooking step identified as a CCP in this plan?

Cooling step identified as a CCP in this plan?

Receiving step identified as a CCP in this plan?

Allergen control program in place?

Yes if you handle any of the FDA major 9 allergens (milk, egg, fish, shellfish, tree nut, peanut, wheat, soy, sesame).

ATP swab / surface microbial testing used as a verification activity?

Process flow diagram on file matches the actual production flow?

Walk the line mentally. If a new step was added (e.g., a vacuum-tumbler, a new SKU), the flow diagram must reflect it.

Hazard analysis covers all biological, chemical, and physical hazards for current product mix?

Each identified CCP has a written critical limit, monitoring procedure, and corrective-action plan?

All logged cook temperatures met or exceeded the critical limit for the product?Critical

Any cook-temp deviations recorded this week?

Each deviation has a documented corrective action and verification?Critical

Briefly summarize deviations + corrective actions

All cooled batches met the 2-hour 135→70°F and 6-hour 135→41°F critical limits?Critical

Any cooling deviations this week (slow cool, missed checkpoint, abandoned batch)?

Each cooling deviation has a documented corrective action (re-heat, discard, or process change)?Critical

Describe cooling deviations + corrective actions

All hot-hold readings ≥135°F across sampled logs?Critical

Cold-hold log present and complete every day this week?Critical

All cold-hold readings ≤41°F across sampled logs?Critical

Any hot/cold hold deviation this week?

Each hold-temp deviation has documented corrective action (discard, re-heat, repair)?Critical

Receiving temperatures within critical limit for every TCS load (typically ≤41°F)?Critical

Letters of guarantee / supplier statements current and on file for relevant suppliers?

Any loads rejected or returned this week?

Describe rejected loads (vendor, product, reason)

Documented cleaning between allergen and non-allergen prep (validation log if pre-shift changeovers)?

Ingredient labels and recipe cards reflect current allergen content (no unlabeled new SKUs)?Critical

Any allergen cross-contact incidents (suspected or confirmed) this week?

Each incident has root-cause analysis + corrective action documented?Critical

Sanitizer test strips on hand and not expired?

Sanitizer concentration verified within label range (quat 200 ppm, chlorine 50–100 ppm, iodine 12.5–25 ppm)?

Cold-hold equipment thermometers (built-in or supplemental) reading accurately?

All current food handlers have valid food handler card / training certificate on file?

Allergen-awareness training current for all food handlers (where required by state)?

Any certifications expiring in the next 30 days?

List employees + certifications expiring soon (initials + cert + expiration date)

ATP swab results within action limit on tested surfaces?

Any visible sanitation failures observed during this audit (not in routine cleaning rotation)?

Describe sanitation failure(s) and immediate remediation

Photo of remediated area (if sanitation failure was found)

Trending issue identified (same CCP failing repeatedly, same vendor rejected, etc.)?

Describe the trending issue and the plan to address (process change, retraining, supplier change)

End-product or environmental sampling completed per the plan's schedule (if applicable)?

All HACCP records for this week filed in the designated location and legible?

Auditor signature (typed full name)