Phoenix Food Service HACCP Compliance Checklist

Critical Control Points (CCPs) Documentation

Phoenix health inspectors verify that your facility has identified and documented all CCPs relevant to your operation—typically including cooking temperature, cooling procedures, cross-contamination prevention, and allergen management. Each CCP must have a written critical limit (e.g., poultry cooked to 165°F), monitoring procedure, and corrective action plan. Arizona's food safety code requires these documents be available for review during inspections. Ensure your staff can explain the monitoring frequency and who is responsible for recording each CCP daily. Missing or incomplete CCP documentation is a common violation that can result in points deductions or conditional permits.

Temperature Monitoring & Cold Chain Control

Maintain calibrated thermometers and document temperature checks at refrigeration units (food must be held at 41°F or below), hot holding (165°F minimum), and cooking times. Phoenix inspectors specifically examine whether time-temperature records are being kept consistently—gaps or missing dates indicate non-compliance. Implement a daily log system that includes the time of check, temperature reading, initials of person checking, and corrective actions if temperatures are out of range. Ensure coolers, freezers, and hot-holding equipment are functioning and that backup power or ice supplies are in place during equipment failures. Temperature excursions without documented corrective action is a major violation.

Hazard Analysis & Allergen Management

Your HACCP plan must include a written hazard analysis identifying potential biological (pathogenic bacteria, viruses), chemical (cleaners, pesticides), and physical (glass, metal) hazards specific to your menu and prep processes. Phoenix facilities must also document allergen control measures—including separate prep areas, utensils, and storage for major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy). Staff training records demonstrating that employees understand hazard identification and allergen cross-contact prevention are mandatory. The FDA and ADHS expect this documentation to be facility-specific, not generic templates. Failure to address allergens or demonstrate staff knowledge during inspection is increasingly cited as a violation.

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