P a g e HACCP Plan Implementation Checklist

Revised 6/13/24 1 | Page

HACCP Plan Implementation Checklist - Commercial Plan

School Food Authority/Site:

Date(s) of On-site Review:

Yes No N/A Item

Comments/Corrective

Action Needed

Part 1: HACCP Plan

The HACCP Plan including Parts 1, 2, 3, 4, and 5 are in/near the

manager’s office and contain most recent version of the

templates (or equivalent).

If Part 1 of the HACCP Plan is available only in electronic format,

assess if the plan is current and if the manager and employees

can access and use the HACCP Plan information with ease.

Part 2a: HACCP Plan Assessment: Annual Revision

Food Safety Team is fully completed and inserted.

All sections of the School Description are fully completed and

inserted (includes Information, Operation, Personnel, CFPM

Certification, Facility, Equipment, Purchasing, and Hazard

Communications)

Master Cleaning Schedule is inserted.

Equipment and Fixed Assets list is completed and inserted.

Equipment Preventative Maintenance Schedule is completed and

inserted.

Approved Non-Domestic Products List is inserted.

Current Food Vendor List is inserted.

Part 2b: HACCP Plan Assessment: Annual Completion

Annual Operation Assessment of Prerequisite Programs and Safe

Food Handling Procedures is fully completed and inserted.

Utilization of Food Code Labeling Variance is indicated.

HACCP Verification form is completed and filed. If completed at

the end of the previous year, insert completed HACCP Verification

form from the previous year. If completed at the beginning of the

current school year, insert completed HACCP Verification form

from the current school year.

Part 3: Monitoring and Record Keeping

Monitoring Summary is fully completed and inserted.

HACCP Monitoring sections of the Daily Meal Production Record

are properly completed and filed.

Daily – Cooling Log is completed and filed for all hot TCS foods

that will be saved for re-service (as leftovers or pre-prepared

foods)

Daily – Dry Storage Inspection is completed and filed.

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Daily – Freezer Inspection is completed and filed. (Reach-in, Walk-

in, and Ice Cream Freezers as applicable are monitored.)

Daily – Hot-Holding Unit Inspection is completed and filed.

Daily – Hand Sink Assessment for all employee hand sinks in the

food establishment is completed and filed.

Daily – Kitchen Assessment is properly completed and filed.

Daily – Refrigerator Assessment is completed with cross-

contamination check noted and filed. (Reach-in and Walk-in as

applicable are monitored.)

Daily – Milk Box Assessment is completed with cross-

contamination check noted and filed.

Monthly/Weekly inspections are completed and filed.

Monthly Pest Control Inspection is completed and filed.

Environmental Health inspections are available and filed.

Employee Illness Log is completed and filed (as needed)

Foodborne Illness Complaint Log is completed and filed (as

needed)

Part 4: Continuing Education and Professional Development

Employee Health Policy Agreements are signed by all employees

annually and filed.

Food Safety Checklist for Employees is completed annually for all

employees.

Continuing Education Reports for all food safety teaching sessions

for all employees are completed as required and filed. This

information may be filed with USDA Professional Standards

documentation, but must be available upon request from NCDPI

or local health department.

Manager/Person in Charge (PIC) holds a current Certified Food

Protection Manager (CFPM) certification. This certification is

earned by passing an American National Standards Institute

(ANSI)-approved exam.

School Nutrition (SN) Employees are educated in food safety as

required (4 hours every 3-5 years), or a plan for 4-hour food

safety continuing education for SN employees is in place. (Refer

to Prerequisite Programs for employee continuing education

requirements.)

School Nutrition (SN) Employees that handle food and/or who

serve as line serves or cashiers are educated in allergen

awareness.

School Nutrition (SN) Employees are educated in hazard

communications (as indicated in part 2a).

School Nutrition (SN) Employees are educated in pesticide/pest

management, as applicable.

Part 5: Menus and Recipes

Menu Summary is properly completed and filed if HACCP

processes are not clearly indicated on all standardized recipes and

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procedures. Completing the Menu Summary is optional if

documentation is kept electronically and can be provided upon

request.

Menus and standardized quantity recipes/procedures for all

menu items are available and used. Filing standardized

recipes/procedures for menu items in the HACCP book is optional

if documentation is kept electronically and can be provided upon

request.

Preparation and/or cooking temperatures and CCPs are noted on

recipes/procedures for Time-Temperature Controlled for Safety

(TCS) foods.

List of Pre-prepared foods is completed and filed.

List of foods held using Time as a Public Health Control (TPHC)

procedures is completed and filed.

TPHC Procedures are completed and filed for each food/food

type on the TPCH list.

Other: Central Warehouse

Does the School Food Authority have a central warehouse used to

store foods? If no, select N/A for the next question.

Does the Central Warehouse have a HACCP Plan? If yes, complete

the HACCP checklist for the Central Warehouse. If no, require

corrective action to implement a Central Warehouse HACCP plan.

Comments:

Reviewer:

____________________________________________________________________________________

Name Date