HACCP checklist under AZRRI: what inspectors check in 2026.

Daily logs of every refrigerator and freezer temperature are the first thing inspectors look at. The AZRRI template has a field for each unit, time of measurement, value and the responsible person's signature.

If a temperature falls outside range, the corrective action must be recorded. Missing logs for one day earns a note, missing logs for a week earns formal action.

Every delivery must have a recorded handoff time, temperature for cold-chain items, supplier name and the signature of the person who received the goods.

If an item did not arrive in acceptable condition, the return is logged with the reason. This is the record that protects the venue in any later claim or contamination case.

For dishes that under the HACCP plan must reach a specific internal temperature, the thermal processing log records time, temperature and person. Meat, poultry, fish, eggs and similar items are always on the list.

In practice, a daily table with one entry per dish is enough, and the system can automate that against the menu.

The cleaning plan covers every zone of the venue with a defined frequency, agent and responsible person. Kitchen surfaces, refrigerators, bar, restrooms, waste area, every area has its interval.

The inspection looks for proof that the plan is executed, not only that it exists. A signed log of completion for each task is the evidence that holds.

Opening: temperature checks, expiration on sensitive items, cleaning agents on hand, staff equipment ready. Closing: zone cleaning, leftover inventory entry, equipment check.

For venues running two shifts, this must exist for each. The system keeps history, the inspection looks for at least six months back.