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Food Safety Inspection

Instructions:
-------------------------------------
1. Answer "Yes", "No", "N/A" for the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.

Personal Hygiene

Employees wear clean uniforms, shoes, and adequate hair restraints

Fingernails are short, unpolished, and clean (no artificial nails)

Jewelry is limited to a plain ring, plain earrings (no dangling)

Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food

Eating, drinking, or chewing gum is allowed only in designated areas

Hands are washed properly, frequently, and at appropriate times

Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted

Employee restrooms are operational and clean

Employees do not have any signs of communicable disease

Food Preparation and Handling

Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water

Thawed food is not refrozen

Preparation is planned so ingredients are kept out of the temperature danger zone

Food is tasted using the proper procedure

Procedures are in place to prevent cross-contamination

Food is handled and served with suitable utensils, such as disposable gloves or tongs

Food is prepared in small batches to limit the time it is in the temperature danger zone

Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer

Hot holding unit is pre-heated and food is held at 140° F or above

Hot holding units are not used to reheat or cook foods

Cold holding unit is pre-chilled and food held at 41° F or below

All food is properly covered, wrapped, labeled, and dated

Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day

Fruits and vegetables are properly washed to prevent foodborne illness

Appropriate food temperatures are maintained and contamination is prevented during transportation, if applicable

Thermometers are cleaned and sanitized after each use

Receiving and Storage

Temperature of dry storage area is between 70 ºF and 82 ºF

All food and paper supplies are stored 6 inches off the floor

All food is labeled with delivery date and/or pack date

Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids

Chemicals are clearly labeled and stored away from food and food-related supplies

Sanitizing Equipment, Utensils and Facilities

Three-compartment sink is properly set up for washing

Water is clean and free of grease and food particles

The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration

Equipment and utensils are allowed to air dry

All work surfaces, small equipment and utensils are cleaned and sanitized after use

Large equipment is cleaned and sanitized routinely

Exhaust hood and filters are clean

Pest Control

Kitchen garbage cans are clean and sanitized

Loading dock area and dumpsters are clean and odor free

Outside doors are closed and fly fans are operational

Kitchen facility is free of any evidence of pests

Corrective action has been implemented to eliminate pests

Sign Off

General Comments

Full name and signature of auditor

Daily Food Safety & Hygiene Checklist

Created by: SafetyCulture Staff | Industry: Food & Hospitality | Downloads: 494

Use this template to conduct daily kitchen food safety inspections

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Food Safety Inspection

Instructions:
-------------------------------------
1. Answer "Yes", "No", "N/A" for the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.

Personal Hygiene

Employees wear clean uniforms, shoes, and adequate hair restraints

Fingernails are short, unpolished, and clean (no artificial nails)

Jewelry is limited to a plain ring, plain earrings (no dangling)

Hands with open wounds, scabs, or bandages are completely covered with a disposable glove while handling food

Eating, drinking, or chewing gum is allowed only in designated areas

Hands are washed properly, frequently, and at appropriate times

Hand sinks are stocked with soap, disposable towels, warm water, and hand washing signs are posted

Employee restrooms are operational and clean

Employees do not have any signs of communicable disease

Food Preparation and Handling

Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water

Thawed food is not refrozen

Preparation is planned so ingredients are kept out of the temperature danger zone

Food is tasted using the proper procedure

Procedures are in place to prevent cross-contamination

Food is handled and served with suitable utensils, such as disposable gloves or tongs

Food is prepared in small batches to limit the time it is in the temperature danger zone

Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer

Hot holding unit is pre-heated and food is held at 140° F or above

Hot holding units are not used to reheat or cook foods

Cold holding unit is pre-chilled and food held at 41° F or below

All food is properly covered, wrapped, labeled, and dated

Temperature of all refrigerated equipment is monitored and and documented at the beginning and end of each day

Fruits and vegetables are properly washed to prevent foodborne illness

Appropriate food temperatures are maintained and contamination is prevented during transportation, if applicable

Thermometers are cleaned and sanitized after each use

Receiving and Storage

Temperature of dry storage area is between 70 ºF and 82 ºF

All food and paper supplies are stored 6 inches off the floor

All food is labeled with delivery date and/or pack date

Food containers are in good condition and open bags of food are stored in labeled containers with tight fitting lids

Chemicals are clearly labeled and stored away from food and food-related supplies

Sanitizing Equipment, Utensils and Facilities

Three-compartment sink is properly set up for washing

Water is clean and free of grease and food particles

The chemical sanitizer is mixed correctly and a sanitizer strip is used to test chemical concentration

Equipment and utensils are allowed to air dry

All work surfaces, small equipment and utensils are cleaned and sanitized after use

Large equipment is cleaned and sanitized routinely

Exhaust hood and filters are clean

Pest Control

Kitchen garbage cans are clean and sanitized

Loading dock area and dumpsters are clean and odor free

Outside doors are closed and fly fans are operational

Kitchen facility is free of any evidence of pests

Corrective action has been implemented to eliminate pests

Sign Off

General Comments

Full name and signature of auditor