Title Page

  • Site conducted

  • Location
  • Conducted on

  • Prepared by

Untitled Page

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

  • 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

COLD HOLDING

  • Refrigerators are kept clean and organized

  • Temperature of cold food being held is at or below 5 ºC

  • Food is protected from contamination

REFRIGERATOR and FREEZER

  • 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

FOOD STORAGE AND DRY STORAGE

  • 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

CLEANING AND SANITIZING

  • 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

UTENSILS AND EQUIPMENT

  • 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

GARBAGE STORAGE AND DISPOSAL

  • Kitchen garbage cans are clean and kept covered

  • Garbage cans are emptied as necessary

  • Boxes and containers are removed from site

  • Loading dock and area around dumpster are clean

  • Dumpsters are clean

PEST CONTROL

  • 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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.