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Food Safety Command Center 17 items

Foodservice & Catering HACCP Checklist

Apply HACCP-based principles in a commercial kitchen or catering operation, covering purchasing, cooking, cooling, holding, and reheating controls for TCS foods.

FDA Food CodeHACCP Principles

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Purchasing & Storage

  • Are foods purchased from approved, reputable suppliers? *
  • Is food stored at least six inches off the floor and protected from contamination? *
  • Are raw animal foods stored below and separated from ready-to-eat foods? *

Cooking Controls

  • Is poultry cooked to a minimum internal temperature of 165°F for 15 seconds? *
  • Is ground meat cooked to a minimum internal temperature of 155°F for 17 seconds? *
  • Are cooking temperatures verified with a calibrated food thermometer and recorded? *
  • Recorded final cook temperature (°F)

Cooling & Cold Holding

  • Are hot foods cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours? *
  • Are cold TCS foods held at 41°F or below? *
  • Are cooling methods (shallow pans, ice baths, ice paddles) used to accelerate cooling? *

Hot Holding & Reheating

  • Are hot TCS foods held at 135°F or above? *
  • Is food reheated for hot holding to 165°F within two hours? *
  • Is time-as-a-public-health-control documented where used in place of temperature control?

Personnel & Monitoring

  • Is a certified food protection manager present as required? *
  • Are ill employees excluded or restricted per the employee health policy? *
  • Are temperature logs for cooking, cooling, and holding completed each shift? *
  • Are corrective actions documented when a critical limit is not met? *

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