Food Safety Checklist
A food safety checklist is essential to ensure that your staff is following proper procedures for food handling, preparation, storage, and sanitation. Use this checklist to determine areas in your daily operations requiring corrective action.
MaintainX
07/23/2022
Food Safety Checklist
A food safety checklist is essential to ensure that your staff is following proper procedures for food handling, preparation, storage, and sanitation. Use this checklist to determine areas in your daily operations requiring corrective action.
Personal Hygiene
Employees wear clean and proper clothing, including closed-toe shoes
Effective hair restraints, such as a hairnet or hat, are properly worn
Fingernails are short, unpolished, and clean (no artificial nails)
Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice glove while handling food
Hands are washed properly, frequently, and at appropriate times
Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage
Staff beverages have lids, and are kept where they cannot spill onto foods
Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves
Hand sinks are stocked with soap, disposable towels and warm water
A handwashing reminder sign is posted.
Food Preperation
All food stored or prepared in facility is from approved sources
Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use
Frozen food is thawed under refrigeration, in the microwave, cooked to proper temperature from frozen state, or in cold running water
Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible
Food is handled with suitable utensils, such as single use gloves or tongs
Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor
Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.
Thawed food is not refrozen
Food is handled with suitable utensils, such as single use gloves or tongs
Hot Holding
Hot holding unit is clean
Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods
Hot holding unit is pre-heated before hot food is placed in unit
Temperature of hot food being held is at or above 135 ºF
Food is protected from contamination.
Cold Holding
Refrigerators are kept clean and organized
Temperature of cold food being held is at or below 41 ºF
Food is protected from contamination
Refrigerator & Freezer
Thermometers are available and accurate
Refrigerator and freezer units are clean and neat
Refrigerator temperature is at or below 41°F
Food is protected from contamination
Food is stored 6 inches off floor or in walk-in cooling equipment.
All food is properly wrapped, labeled, and dated.
The FIFO (First In, First Out) method of inventory management is used
Food Storage & Dry Storage
All food is stored 6-8 inches off the floor
Food is stored in the original container or a food grade container
There are no bulging or leaking canned goods
Food is protected from contamination
Chemicals are clearly labeled and stored away from food
Open bags of food are stored in containers with tight fitting lids and labeled with common name.
The FIFO (First In, First Out) method of inventory management is used
Utensils & Equipment
Utensils and equipment are cleaned and sanitized between uses
Work surfaces and utensils are clean
Food cart or container used to transport food is cleaned daily
Thermometer is cleaned and sanitized between uses
Can opener is clean
Dishwashing
Three-compartment sink is properly set up for ware washing OR dish machine is working properly
Dishmachine is working properly (such as gauges and chemicals are at recommended levels).
Water is clean and free of grease and food particles
Water temperatures are correct
Smallware and utensils are allowed to air dry
Wiping cloths are stored in sanitizing solution while in use
Garbage Storage & Pest Control
Kitchen garbage cans are clean and emptied as necessary
Boxes and containers are removed from site
No evidence of pests is present
Dumpsters are clean
There is a regular schedule of pest control by a licensed pest control operator
Source: MaintainX (Community Member)