Canteen Checklist

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PERSONAL HYGIENE

Employees wear clean and proper uniform including shoes
Effective hair restraints are properly worn
Fingernails are short, unpolished, and clean (no artificial nails)
Jewellery is limited to a plain ring, such as wedding band and a watch and no bracelets
Hands are washed properly, frequently, and at appropriate times
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
Eating, drinking, chewing gum are allowed only in designated areas away service, storage, and ware washing areas
Employees use disposable tissues when coughing or sneezing and then immediately wash hands
Employees appear in good health
Hand sinks are unobstructed, operational, and clean
Hand sinks are stocked with soap, disposable towels, and warm water
A handwashing poster sign is posted
Employee restrooms are operational and clean

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 57 ºC
Food is protected from contamination

Thermometers are available and accurate
Temperature is appropriate for pieces of equipment
Food is stored 15 cm off floor or in walk-in cooling equipment
Refrigerator and freezer units are clean and neat
Proper chilling procedures are used
All food is properly wrapped, labelled, and dated
The FIFO (First In, First Out) method of inventory management is used
Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift

Temperatures of dry storage area is between 10 ºC and 21 ºC
Materials are stored appropriately and safely (e.g. heavy items are stored at waist height)
All food is labelled with name and received date
Open bags of food are stored in containers with tight fitting lids and labelled with common name
The FIFO (First In, First Out) method of inventory management is used
Food is protected from contamination
All food surfaces are clean
Chemicals are clearly labelled and stored away from food and food-related supplies
There is a regular cleaning schedule for all food surfaces
Food is stored in original container or a food grade container

Two-compartment sink is properly set up for ware washing
Water is clean and free of grease and food particles
Water temperatures are correct for wash and rinse
If heat sanitizing, the utensils are allowed to remain immersed in 77 ºC water for 30 seconds
If using a chemical sanitizer, it is mixed correctly and a sanitizer strip
is used to test chemical concentration
Small ware and utensils are allowed to air dry

Small equipment and utensils are washed, sanitized, and air-dried
Work surfaces and utensils are clean
Work surfaces are cleaned and sanitized between uses
Thermometers are cleaned and sanitized after each use
Thermometers are calibrated on a routine basis
Drawers and racks are clean
Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth

Outside doors have screens, are well-sealed, and are equipped with a self-closing device
No evidence of pests is present
There is a regular schedule of pest control by a licensed pest control operator