Food Safety Checklist for Small to Medium Establishments
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
MaintainX
07/23/2022
Food Safety Checklist for Small to Medium Establishments
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
Procurement of Raw Material
Freshness
Fresh appearance (intact, without bruises/spots, patches, shrivelled etc.)
Off odour/ spoilage/ putrefaction
Chilled and frozen products are received at correct temperature
Quality
RM/ Products are free from any physical impurities (e.g. dirt, dust, stones, wood, signs of infestation, pest or their remains, metal pieces or any other foreign matter)
Temperature of potentially high risk food is at or below 5 0C
Temperature of frozen foods is -18 0C or below
RM is free from any off odor
RM is Free from any fungal (frothy) growth
Quality of packaged food products
Packaging and pack seals are intact
Pack is without holes
Pack air/vacuum intact
Pack is without leakage, dents, puffing and rusting signs
Whether any signs of thawing or temperature abuse (e.g. water droplets inside the pack etc.)
RM/products are under ‘best before’/’expiry’ or ‘Use by’ date
Products have green or brown mark on the pack according to its category (veg. or non-veg.)
Storage of Raw Materials
Storage area
All supplies are stored at proper storage areas
Every storage should have temperature gauge
Storage area is clean and free of debris, empty boxes or other refuse
Storage area is dry and well ventilated and well lighted
Scaling of wall paint is removed
Storage area is free from insects, pests or their remains
Stored products are completely covered
Raw material arranged & used on FIFO (first in first out) and FEFO (First Expired First Out) basis and marked*
Raw materials are stacked properly (heavy cartons, glass jars stored on lower shelves)
Raw material stored 6 inches above the ground and away from the wall on sound pallets where ever applicable. Pallets are having facility for air circulation
Chemicals and cleaning supplies are stored away from food and other food related supplies (packaging material etc.) under lock and key
Non-veg. & veg. products are kept physically separated or stored in different containers/ racks/ compartments
Raw materials are kept separately with proper labelling from semiprocessed and processed (cooked) foods.
All products are stored covered in clean and intact containers
Dry Storage
All foods and paper/packaging supplies are stored off the floor and away from the walls (at least 6 inches)
Bulging or leaked canned products and Tetra Packs are removed from the storage area
All products are labelled with name and date (expiry/delivery)
Cold storage
Proper temperatures are maintained (50C or below for chillers and -180 C or below for freezers)
Cold storage room/refrigerator is not over-stuffed with food products
Cooked foods are stored above raw foods on separate shelves
All foods are properly wrapped, labelled and dated
FIFO & FEFO are followed
Perishable products (milk, meat, butter etc.) are stored in refrigerator only at temperature of 50C or below
Products with strong odours are kept covered in refrigerator
* Store stocks just delivered behind stocks already in storage. First use the products with the nearest shelf life date, even if they were delivered later. Remove products whose shelf life has expired.
Preparation of raw materials
General
Only potable water from safe source is used for preparation of raw materials/or as an ingredient in food products
Work surfaces are cleaned properly before starting work
Perishable products are kept in the fridge at temperature of 50C or below and consumed before its ‘best before’/’use by’/ ’expiry’ date
Raw and cooked products are stored physically separated
Unused thawed food is discarded
Only clean and intact equipments are used
Products are kept covered after preparation/cooking
Sieving/straining or sorting or cleaning
Sort all raw materials (e.g. grains, fruits & vegetables etc.) and remove undesirable/spoiled parts before use
Sieve all dry, powdered raw materials (e.g. flour, powdered sugar) before use
Strain all liquid raw materials (e.g. syrups etc.) before use
Washing
Only potable water is used for washing of food products
Uncooked, ready-to-eat fruits & vegetables are disinfected with 50 ppm chlorinated water before cutting, peeling or serving
Wash water is not re-used for washing equipments, utensils, containers or food products
Thawing of food products
Frozen products are thawed in refrigerator/microwave/convection oven or under running potable water well before cooking
Only required portion of the food is thawed at a time
Products from which melt-water is released are kept in a drip tray at the bottom of the refrigerator
Thawed products are used immediately and not refrozen or kept in chiller
Cooking/Processing
Cooking of food
Food is cooked thoroughly with temperature reaching at least 700 C
Salads/ garnishes/uncooked ready-to-eat foods are prepared from thoroughly washed RM
Processing/cooking is done in clean and hygienic area
Clean equipments and utensils are used for cooking/processing
Separate equipments and utensils are used for veg. & non-veg. products
Frying oil/fat is changed immediately when there is colour change, visible fouling, syrupiness and scum formation
Processing of food/handling/serving is done in covered areas
Water used in the food processing, washing is potable
Water used in the beverages or served for drinking is potable
Ice is prepared from potable water only
Storage of cooked food
Cooked food is stored covered and at appropriate temperature
Cold foods at 50 C or below (in refrigerator)
Hot foods at 600 C or above (hot holding)
Veg. & non-veg. products are stored separately and properly labelled with day and date of preparation
Salads, garnishes, or ready-to-eat foods are immediately stored in clean covered containers and refrigerated
Preparation of cooked food before serving
Cold foods are served cold and hot foods hot
Cooked products are heated upto 700 C or above before serving
Cooked food is not left at room temperature for more than 2 hours.
All uncooked salads, fresh fruits & vegetables etc. are freshly prepared to the extent possible
Surplus food is discarded and not mixed up with freshly prepared food
Transported cooked food is consumed/used within 4 hours of its arrival
Serving of cooked food
Food is served in clean and intact utensils/one-time-use disposables
Single use/disposable items are not re-used
Clean and non-toxic material is used for packing of food. Printed paper is not used for wrapping/storing or serving food
Re-usable serving utensils/items are washed, cleaned & disinfected after each use
All tables and food serving counters are kept clean
Personnel Hygiene
Personnel serving food wears clean cloths
Personnel serving food is not handling food with bare hands and uses spatula/ spoon/ hand gloves etc. for serving
Sale or display of food
Sale/display counters are intact, clean and properly maintained
Floor below & behind the counters and display racks are clean
The refrigerators are clean and without off-odours
Spoiled and damaged products are not displayed
Food products (except whole fruits and vegetables) are kept covered at display counter
Counter display of cold foods & beverages is at 5 0 C or below
Counter display of hot foods is at 60 0 C or above
Veg. & Non-veg. products are properly labelled, displayed separately or physically separated and displayed in separate compartments
Products displayed are labelled and name of the product, type (veg. or non-veg.) manufacturing date & expiry date (if any) shall be written clearly on the label
Whether the FIFO (First In First Out), FMFO (First Manufactured First Out), FEFO (First Expired First Out) principles are followed
Storage of surplus food
Surplus food is consumed before ‘expiry’ / ‘use by’ date (e.g. packaged milk, cream, sauces etc.) and for other kinds of food, it should be used till fit for consumption
Surplus food are stored in the refrigerator
Surplus thawed food is discarded
Perishable products are consumed immediately and not stored for further use
Canned products once opened are transferred in the suitable covered containers and kept refrigerated
Quality of water & Ice:
Cooking
Potable/municipal supply water is used for cooking
Drinking
Potable water is used for drinking purposes
Ice (as an ingredient)
Ice used in beverages etc. is made from potable water
Ice is stored in clean and leak proof containers
Ice is handled hygienically with clean scoops
Storage in ice
Food products are packed properly in water proof packaging before putting in ice for storage
Store raw and cooked products separately
Utensils & Equipments:
Quality/type
Cooking utensils, cutlery and crockery shall be clean and not broken/chipped
Cooking utensils, cutlery and crockery shall be made of food grade material
Food grade utensils are used for cooking, storage and serving of food products
Cleaning
Sink of adequate size and running water supply is available for washing utensils/equipments
All utensils and equipments are washed with cleaning agent /detergent and rinsed with clean warm water after every use
Utensils are not wiped with aprons, soiled cloths, unclean towels, or hands
Food contact surfaces, utensils and equipments are kept clean and sanitized between uses
Washed utensils and equipments are stored properly and kept inverted at clean and designated place
Small equipments are inverted, covered or otherwise protected from dust or contamination
Cleaning & Hygiene of establishment:
Cleaning
Grills of coolers, air conditioning units, fans, condensers and humidifiers are cleaned at least once a month, and more often if necessary.
Area/establishment is cleaned every day before starting work, in between and at the end of the day.
Work tables, kitchen aids, taps, door-knobs and sinks are cleaned and disinfected every day
Store rooms are cleaned every two weeks or earlier as necessary
Floors are free from accumulation of food waste, dirt, grease or other visible obnoxious matters
Walls of the establishment are maintained in good repair and kept clean at all times
Ceilings are clean and maintained in good repair
False ceilings is periodically cleaned to remove accumulation of dust, particles or debris that may fall onto foods
Food preparation and selling areas are clean, dry, well lit and hygienic
Pathways are free from loose mud, cracks, holes, etc., clean and well maintained.
No Stagnation of water or mud; which may harbour pests and insects in the vicinity
All drainage holes are clean and covered
Maintenance
Establishment should have a roof/ top covering/canopy
Exhaust system is properly functioning
Area is well maintained, clean and well illuminated
Presence of pets, rodents, any kind of pests and insects
Lighting facility:
Infrastructure
Adequate lighting facilities are provided in the (kitchen, storage serving area) establishment.
Lights in the processing, storage and serving areas are shatterproof
Adequate lighting facilities are provided in the surrounding area
Cleaning
All light fixtures are cleaned regularly to remove dirt, dust and cobwebs
Garbage disposal facility:
Waste bins
Adequate number of waste bins separate for biodegradable and nonbiodegradable wastes, are provided for the kitchen and storage area
Waste bins are leak proof, kept clean and covered and foot operated
Waste bins are located away from immediate vicinity of storage places for food stuffs, clean crockery and clean work surfaces
The location of the waste bins are such that it is not carried through the kitchen
Cleaning
Waste bins are emptied before overflowing and at the end of day’s business
Waste bins are washed at the end of the day and dried upside down
Waste is collected separately and stored in closed & leak proof containers for disposal
Waste storage area is free from insects or rodents
Pest control:
Infrastructure
Screens are put on the open windows and doors.
Insect electrocuting device (IED) is provided at the premises for elimination of insects
IED is placed at least 1.5 m away from any food handling area
Low wall mounted type IED are used in the food establishment
Air screens (curtains) are provided between clean and unclean areas
Maintenance & cleaning
Any holes or crevices at ceilings, on walls and floors are sealed by cement or metal plates
Threshold clearance of doors is lowered to not more than 6mm with metal kicking plates or rubber sheets
In case of pest infestation, only permitted insecticides within permissible limits are used avoiding food contamination
Any contaminated equipment/utensils and food contact surfaces are thoroughly washed, cleaned and sanitized
Any food that has been contaminated by pest control chemicals is disposed off safely so that it is not consumed by any one accidentally
Rodenticides and insecticides are not applied while food preparation/production is taking place
All food products are kept covered while applying rodenticides and insecticides
Remains of pests/insects are removed promptly
Facilities for Personal Hygiene:
Handwashing
Clean hand wash-basin is provided (one for 20 users)
Soap and adequate water supply is available
Tissue roll/ paper towel / hand dryer or hand sanitizer is provided near the wash rooms
Hand washing area is kept clean at all times
Dust bins are provided to keep soiled towels
Toilets
Any food handling area should not be directly connected to the toilet
Toilets are cleaned once daily or frequently as necessary
There is no foul odour in the toilets/ surrounding area
Adequate water supply is provided in toilets
Hand washing facility is provided near the toilet
Work clothing
Aprons, hand gloves, face masks and head gears/hair nets are provided
Personnel Hygiene:
Workers’ Health
Staff members handling food are free from any infectious disease, eczema, acne, open wounds to the head, neck, hands or arms
Whether health check-up is conducted
Handwashing
Food handlers wash hands under foot operated taps with soap and water before handling food, after using toilet/blowing nose/sneezing, rejoining work after break, after working with RM
Hands are dried using single use paper/ towel or hand dryer
Work clothing outfits
Employees wears clean and proper clothing
Employees wears clean food grade disposable hand gloves
Employees wears clean light coloured aprons
Employees wears head covers while handling food
Separate footwear are used during food handling
Cloths and other items are kept out of kitchen and storage areas
Ornaments and Jewelry
All jewellery is removed/covered properly before starting work/handling food
Jewellery/ threads/wrist watch/ cosmetics are not worn on hands while handling food
Nails
Fingernails are trimmed, clean and unpolished
Wounds
Open sores, cuts or bandages on hands are completely covered while handling food
Personal care
Whether employees have objectionable body odour including strong deodorants and perfumes
Personal hygiene messages may be displayed on prominent places
Work activities
Cooked/Ready-to-eat food is handled with spatula/ spoons etc.
While tasting food, used spoons are cleaned after every single use
Ensure no smoking, spitting, tobacco chewing in food handling, service, storage, washing areas
Source: MaintainX (Community Member)