A HACCP SCORECARD

THE CRITICAL CONTROL POINTS	a few comments and clues
Receiving and Distribution	Warehouse receiving and redistribution
Dry Food storage	Warehouse handling and documentation
Product Rotation	Warehouse handling, marking and documentation
Spoiled and Non-useable items	Warehouse handling, locating and documentation
Cold Food Storage	Warehouse handling and documentation
Frozen Food Storage	Warehouse handling and documentation
Defrosting Procedures	Butcher shop handling and documentation
Food Preparation and Set... Up    Contamination	Cross Contamination
Food Preparation and Set... Up    Temperature	Danger Zone
Food Preparation and Set... Up    Foreign bodies	Uncovered light fixtures, wooden utensils,battered pots, etc.
Personal Hygiene	clean uniforms, hats, jewlery, etc.
Hygiene Facilities	adequate hand-sinks in area...foot operated; paper towels.
Cooking	records of cooking, reheating and chilling temperatures
Reheating of Food	reheating records
Hot Food Buffets and Temporary Hot Food Storage	records verifying held at correct temperature and for no longer than maximum time permitted.
Cold Food Buffets and Temporary Cold Food Storage	records verifying held at correct temperature and for no longer than maximum time permitted.
Equipment Condition	Refrigerator door seals, leaking water pipes, etc.
Cleaning program	Cleaning program/schedule records
Cleaning Products Handling and Useage	Records of useage and visual inspection of storage area.
Cleanliness of the Structure and the equipment	Visual inspecting of equipment.
Internal Trash Removal	Trash can condition, if covered, how frequently emptied.
External Trash Removal	Trash room condition, if closed and with proper temperature control, how frequently emptied.
Thermometers	Are they used and calibrated.
Rodent and Pest Control	Program records and visual inspection for indications of presence.
Building Condition	Broken tiles, windows, screens, dorrs, rust, etc.
Drains	Enough of them. with covers and big enough for the job.
Lighting and Air Movement	sufficient lighting for safe food handling and enough air movement to keep the ambient temperature down.
Employee Facilities	changing rooms to keep street clothes out of the kitchen, showers, etc.,
HACCP Recipe Cards	recipe cards with correct temperature controls and hazardous foods + more indicated.
Receiving Temperatures in the outlet	temperatures records of food delivered/received in outlets from storerooms and production kitchens.
Freezer and Refrigerator Temperatures	records of outlet temperatures.
Defrosting in the outlet	records of outlet defrosting
Blast Chilling Records	records of cooling time and temperatures.
Ambient Temperature Control Records	records of room temperatures, especially in the cold food and pastry areas.
Internal Food Cooking Temperatures	usually 3-4 items during a service are recorded.
Reheated Food Temperature Records	usually 3-4 items during a service are recorded.
Food Holding Temperature Records	usually 3-4 items during a service are recorded.
Catering Procedure Records	records of temeratures of various hot and cold items served.
Documentation of HACCP Administrator	the master weekly report and the support documentation from all involved.
Aproved First Aid Kits	records of what they contain and weekly revision.
Public Health Notice Compliance	Get it and then Post it or loose points
Food Transport Vehicles	Cleanliness, wash and sanitation record: heated one for the hot food and a chilled one for the cold food or use insulated transport containers.
Supplier Safety Assurance Forms	very important; the chef should make sure of this one and visit the facility.
Water Results	test results for chlorination and various bacterias.
Laboratory Results	timely results with any actions taken if need documented.

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