Manager Self-Inspection 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. 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
Manager Self-Inspection 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. 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.
Personnel and Hygiene
Hands are washed correctly and thoroughly at critical points
Fingernails are maintained neat, unpolished, and clean
Hair restraints are worn
Open wounds, sores, and pustules are covered with impermeable barriers when working with food
Staff are working without symptoms of vomiting, diarrhea, jaundice, or fever with a sore throat
Drinking and eating take place in designated areas
Food Protection Manager certificate on-site and current
Refrigerators
Foods were stored at or below 41°F
A working thermometer was available and conspicuous
Foods are dated and covered
Interior is clean
Hot Holding
Food is reheated to 165°F before being placed into the hot holding unit
Foods were stored at or above 135°F
Food Handling and Storage
Frozen food is thawed under refrigerator or under cold running water
Food is stored in a manner that prevents cross-contamination
Ready to eat food is handled with clean gloved hands or utensils
All food and utensils are stored at least 6 inches off the floor
Food is covered and protected from contamination
Dented, leaky, bulging, and rusted cans are removed from use
Sanitation and Cleaning
The three-compartment sink is set-up and Dishes are washed at the three-compartment sink using the correct procedure (scrape—>wash—>rinse—>sanitize—>air dry)
Chemical test strips are available
Sanitizer at the 3-compartment sink is at the correct concentration
Sanitizer in wiping buckets is at the correct concentration
Cutting boards and other in-use utensils are washed, rinsed, and sanitized every 4 hours
Floors, walls, and ceiling are clean and well maintained throughout
No evidence of pests (e.g. mice, cockroaches, flies) observed
Dish machine sanitizing with correct chlorine concentration or temperature
Chemicals are stored away from food, utensils, and food contact surfaces
Chemicals are clearly labeled
Drawers, racks, utensils, deli slicers, and can openers are clean to sight and touch
Facility Maintenance
Cooking equipment and utensils are in good repair
All hand sinks have soap, paper towels, and hot water
Restrooms are clean, toilet paper is in the dispenser, soap and paper towels are at the hand sink
All plumbing is working properly and not leaking
Screens are on open doors and windows and are in good repair
Source: MaintainX (Community Member)