Food Safety Inspection Checklist Template

• Client / Site

• Conducted on (Date and Time)

  Date

• Inspected by

• Location
  Address

Basic Checks

Dispatch Receiving

• All hand sinks equipped with soap and disposable paper towels or Air dryers?

  ✔

  ✖

  N/A

• Chiller and freezer temperatures taken and recorded?

  ✔

  ✖

  N/A

• Cooler storage practices are implemented? (raw meat storage practices, food containers covered)?

  ✔

  ✖

  N/A

• Equipment clean, well maintained, and free of physical defects?

  ✔

  ✖

  N/A

• FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?

  ✔

  ✖

  N/A

• No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?

  ✔

  ✖

  N/A

• No ill food handlers on duty (diarrhea, vomiting, jaundice)?

  ✔

  ✖

  N/A

• Food handlers free of exposed cuts?

  ✔

  ✖

  N/A

• Manager/Staff trained in HACCP principles?

  ✔

  ✖

  N/A

• Hot and cold running water available from all sinks?

  ✔

  ✖

  N/A

Pre-pack Checks

• Food is handled and stored in a manner that minimizes cross-contamination?

  Yes

  No

  N/A

• Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?

  ✔

  ✖

  N/A

• Area is clean and free from pests?

  Yes

  No

  N/A

• Floors and walls are clean and dry?

  Yes

  No

  N/A

• Food equipment and food contact surfaces are properly washed and sanitized after every use?

  Yes

  No

  N/A

• Knives are thoroughly cleaned between tasks?

  Yes

  No

  N/A

• Cleaning schedule is signed and checked by manager?

  Yes

  No

  N/A

• Refuse bins are properly lined with plastic bags?

  Yes

  No

  N/A

• Refuse bins are kept covered at all times when not in use?

  Yes

  No

  N/A

• Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?

  ✔

  ✖

  N/A

• Food preparation area is clean and free from pests?

  Yes

  No

  N/A

• Disposable gloves are used in correct manner and are changed regularly and when necessary?

  Yes

  No

  N/A

• Food handlers practice good personal Hygiene?

  Yes

  No

  N/A

• Area is well ventilated?

  Yes

  No

  N/A

• No unauthorized staff allowed in the pre-pack area?

  Yes

  No

  N/A

• Hair is kept in tidy condition, and covered with hairnets where necessary?

  Yes

  No

  N/A

• Disposable gloves are used in correct manner and are changed regularly and when necessary?

  Yes

  No

  N/A

Toilet and staff locker area

• Toilets are clean and dry?

  Yes

  No

  N/A

• Toilets are well-ventilated and not of unpleasant odor?

  Yes

  No

  N/A

• Basic amenities such as soap, toilet paper, hand dryer/ hand towel and litter bins are readily available?

  Yes

  No

  N/A

• Toilet facilities are in good working order?

  Yes

  No

  N/A

• Toilets are not used for any form of storage?

  Yes

  No

  N/A

• Staff locker area is clean and tidy?

  Yes

  No

  N/A

• Staff locker area is not used for storage purposes?

  Yes

  No

  N/A

• Staff practice good personal hygiene?

  Yes

  No

  N/A

Freezer/ Chiller.

• Frozen/ chilled food are maintained at correct temperatures?

  Yes

  No

  N/A
Chiller Freezer

• Temperature log books are filled in 3 times a day?

  Yes

  No

  N/A

• Freezer/ Chiller are not overstocked?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Floors are clean and no open food is observed?

  Yes

  No

  N/A

Closing Checks

• Cooler and freezer temperatures taken and recorded?

  ✔

  ✖

  N/A

• Dirty PPE are washed regularly and documentation is up to date?

  Yes

  No

  N/A

• MSDS sheets are available for the chemicals that are used to wash PPE?

  Yes

  No

  N/A

• Waste bins have been emptied & garbage bags removed from kitchen?

  Yes

  No

  N/A

• Cleaning has been completed as outlined in cleaning schedule?

  ✔

  ✖

  N/A

Completion

• Full Name and Signature of the Inspector

  Sign