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HACCP audit ward

The professional inspection solution

You can conduct this checklist for free on the Checkbuster platform. You can use a lap-top, PC or the free inspection App

Receipt of goods

  • The product from the freezer has a correct best before date, is clean and fresh and the packaging is in order.
  • The frozen product meets the standard temperature of < -15 °C.
  • The whole fish in brine has a correct best before date, is clean and fresh and the packaging is in order.
  • The whole fish in brine meets the standard temperature of < -9°C.
  • The milk product has a correct best before date, is clean and fresh and the packaging is in order.
  • The milk product meets the standard temperature of <7 °C.
  • The cheese product has a correct best before date, is clean and fresh and the packaging is in order.
  • The cheese product meets the standard temperature of < 7°C.
  • The meat or large wild has a correct best before date, is clean and fresh and the packaging is in order.
  • The meat or large wild meets the standard temperature of < 7°C.
  • The meat product has a correct best before date, is clean and fresh and the packaging is in order.
  • The meat product meets the standard temperature of < 7°C.
  • The vegetable has a correct best before date, is clean and fresh and the packaging is in order.
  • The vegetable meets the standard temperature of < 7°C.
  • Poultry or small wild has a correct best before date, is clean and fresh and the packaging is in order.
  • The poultry/small wild meets the standard temperature of< 4°C.
  • The raw chicken has a correct best before date, is clean and fresh and the packaging is in order.
  • The raw chicken meets the standard temperature of < 4°C.
  • Offal has a correct best before date, is clean and fresh and the packaging is in order.
  • Offal meets the standard temperature of < 3°C.
  • The fresh fish has a correct best before date, is clean and fresh and the packaging is in order.
  • The fresh fish meets the standard temperature of < 2°C.
  • Dry grocery has a correct best before date, is clean and fresh and the packaging is in order.
  • Dry groceries meet the standard temperature of < 26°C.

Purchasing and receiving goods

  • The product from the freezer has a correct best before date, is clean and fresh and the packaging is in order.
  • The frozen product meets the standard temperature of < -15 °C.
  • The milk product has a correct best before date, is clean and fresh and the packaging is in order.
  • The milk product meets the standard temperature of <7 °C.
  • The cheese product has a correct best before date, is clean and fresh and the packaging is in order.
  • The cheese product meets the standard temperature of < 7°C.
  • The meat or large wild has a correct best before date, is clean and fresh and the packaging is in order.
  • The meat or large wild meets the standard temperature of < 7°C.
  • The meat product has a correct best before date, is clean and fresh and the packaging is in order.
  • The meat product meets the standard temperature of < 7°C.
  • The vegetable has a correct best before date, is clean and fresh and the packaging is in order.
  • The vegetable meets the standard temperature of < 7°C.
  • Dry grocery has a correct best before date, is clean and fresh and the packaging is in order.
  • Dry groceries meet the standard temperature of < 26°C.

The storage of goods

  • The cold store is neat, orderly and clean. The frozen products are covered and stored according to the FIFO principle and have a best before date .
  • The product from the cold room meets the standard temperature of – <18 °C.
  • The freezer is neat, orderly and clean. The frozen products are covered and stored according to the FIFO principle and have a best before date .
  • The product from the freezer meets the standard temperature of – <18 °C.
  • The product from the fridge meets the standard temperature of <7 °C.
  • The product from the refrigerated showcase meets the standard temperature of <7 °C.
  • The fridge is neat, orderly and clean. The products are covered and stored according to the FIFO principle and have a best before date .
  • The refrigerated showcase is neat, orderly and clean. The products are covered and stored according to the FIFO principle and have a best before date .
  • Products from the Oranka juice making machine meet the standard temperature of <7°C
  • The Oranka juice making machine is neat and clean.
  • The kitchen cabinets are neat, orderly and clean. The products are covered and stored according to the FIFO principle and have a best before date .
  • Products from the kitchen cabinets meet the standard temperature of <26 °C.
  • The buffet trolley is neat, orderly and clean. The products are covered and stored according to the FIFO principle and have a best before date .
  • Products from the buffet trolley meet the standard temperature of <7°C

Catering (lunch)

  • Chilled products are up to 30 minutes outside the refrigerator
  • If chilled products are more than 30 minutes outside the refrigerator, the products will be consumed or destroyed within two hours.

Preparing hot meals

  • The meat or meat substitute product meets the standard temperature of > 75°C.
  • The ckicken product or poultry product meets the standard temperature of > 75 °C.
  • The egg product meets the standard temperature of > 75 °C.
  • The fish product meets the standard temperature of > 75 °C.
  • The cake meets the standard temperature of > 75 °C.
  • Components such as potatoes, rice, pasta, vegetables, sauces and porridge are checked for doneness.

Reheat products in the microwave

  • After warming, the product meets the standard temperature of > 60 ° C in the core.
  • If the temperature is < 60 ° C , the product is again heated to > 60 ° C.

Frying of products

  • The frying fat meets the standard temperature of < 175°C.
  • The frying fat does not smoke and smell, isn’t brown/syrupy and is refreshed.
  • The fried product which is baked meets the standard temperature of> 60°C.
  • The fried product, which should be baked ones, meets the standard temperature of > 75°C.

Regenerating products

  • The meat product meets the standard temperature of > 60°C.
  • Poultry/chicken meets the standard temperature of > 60°C.
  • The starch product meets the standard temperature of > 60°C.
  • The vegetable product meets the standard temperature of > 60°C.
  • The soup meets the standard temperature of > 60°C.
  • The gravy/sauce meets the standard temperature of > 60°C.
  • Hot meal components are destroyed, if colder than 60 °C after regenerating for 60 minutes.

Serve and regenerate products

  • The meat product/ meat substitute meets the standard temperature of > 60°C immediately after regeneration.
  • The meat or meat substitute product meets the standard temperature of > 60 ° C after the end of serving.
  • The poultry/chicken product meets the standard temperature of > 60°C immediately after regeneration.
  • The poultry/chicken product meets the standard temperature of > 60 ° C after the end of serving.
  • The starch product meets the standard temperature of > 60°C immediately after regeneration.
  • The starch product meets the standard temperature of > 60 ° C after the end of serving.
  • The vegetable product meets the standard temperature of > 60°C immediately after regeneration.
  • The vegetable product meets the standard temperature of > 60 ° C after the end of serving.
  • The soup meets the standard temperature of > 60°C immediately after regeneration.
  • The soup meets the standard temperature of > 60 ° C after the end of serving.
  • The gravy/sauce meets the standard temperature of > 60°C immediately after regeneration.
  • The gravy/sauce meets the standard temperature of > 60 ° C after the end of serving.
  • Cold meal components must be 7 ° C or colder or consumed or discarded within 2 hours after the end of the regeneration process.
  • Up to 15 minutes after the end of the regeneration process, serving meals is started.

Readings before and after regenerating

  • Before regeneration the meat product meets the standard temperature of < 7°C.
  • After regeneration the meat product meets the standard temperature of > 60°C.
  • Before regeneration the poultry/chicken product meets the standard temperature of < 7°C.
  • After regeneration the poultry/chicken product meets the standard temperature of > 60°C.
  • Before regeneration the starch product meets the standard temperature of < 7°C.
  • After regeneration the starch product meets the standard temperature of > 60°C.
  • Before regeneration the vegetable product meets the standard temperature of < 7°C.
  • After regeneration the vegetable product meets the standard temperature of > 60°C.
  • Before regeneration the soup meets the standard temperature of < 7°C.
  • After regeneration the soup meets the standard temperature of > 60°C.
  • Before regeneration the gravy/sauce meets the standard temperature of < 7°C.
  • After regeneration the gravy/sauce meets the standard temperature of > 60°C.
  • Before regeneration the cold dessert/side dish meets the standard temperature of < 7°C.
  • After regeneration the cold dessert/side dish meets the standard temperature of < 7°C.

Serving of products

  • The cold dessert/side dish meets the standard temperature of < 7°C.
  • The warm snack meets the standard temperature of > 60°C.
  • The cold snack meets the standard temperature of < 7°C.
  • The salad meets the standard temperature of < 7°C.
  • Cold meal components are < 7 °C , or within 2 hours after the end of serving, consumed or discarded.
  • The meat/fish product meets the standard temperature of > 60°C.
  • The poultry/chicken product product meets the standard temperature of > 60°C.
  • The starch product meets the standard temperature of > 60°C.
  • The egg product meets the standard temperature of > 60°C.
  • The vegetable product meets the standard temperature of > 60°C.
  • The soup meets the standard temperature of > 60°C.
  • The gravy/sauce meets the standard temperature of > 60°C.

Check off cleaning schedule daily

  • The cleaning schedule is registered on Monday.
  • The cleaning schedule is registered on Tuesday.
  • The cleaning schedule is registered on Wednesday.
  • The cleaning schedule is registered on Thursday.
  • The cleaning schedule is registered on Friday.
  • The cleaning schedule is registered on Saturday.
  • The cleaning schedule is registered on Sunday.

Final inspection of the week

  • The manager confirms that all legal HACCP activities are implemented and monitored. Deviations and the actions taken are listed.

Deviations and final inspection of the month

  • Please note below the deviations and the measures taken.