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 and document what was done.
A daily monitoring checklist for US restaurants following HACCP principles per the FDA Food Code. Covers each critical control point through the food flow — receiving, cold storage, cooking to FDA-required internal temperatures, hot and cold holding, time/temperature control, and employee health and hygiene.
Consistent HACCP monitoring provides the documentation health department inspectors evaluate during routine inspections and supports your Active Managerial Control of foodborne illness risk factors.
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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