Restaurants · Food Safety · Intermediate
Monitor each critical control point during service. Record temperatures with a calibrated probe thermometer. Take corrective action immediately when a CCP is out of range.
A daily monitoring checklist for Australian restaurants following HACCP principles as required by FSANZ Food Standards Code Chapter 3. Covers each critical control point — receiving, cold storage, cooking to safe core temperatures, hot and cold holding, cooling, reheating, and food handler hygiene.
Regular HACCP monitoring provides the records your local council food safety officer reviews during inspections and demonstrates compliance with your food safety program.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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