Food Defense for Food Preparation
Does management do a daily walk-through inspection of the operation?
Is the area around the facility well lighted?
Is the facility locked and secured when closed?
Are exterior doors (other than customer entryways) locked at all times?
Is access to exterior door and storage area keys restricted to management staff?
Are new employees' work references, addresses, phone numbers, and information on criminal record and immigration status verified?
Is management alert for unusual employee behavior, i.e. workers staying after shift, arriving unusually early, accessing areas outside their responsibility, etc.?
Have employees been trained in security procedures?
Have staff been instructed to report unusual activities in the facility or on grounds?
Is employee access restricted to those areas in the facility necessary to their job functions?
Are customers restricted from entering food storage and preparation areas?
Are cleaning crews, contractors or other non-facility personnel supervised while in food storage and preparation areas?
Are employee personal items restricted to non-food handling areas?
Are foods purchased only from reputable vendors?
Are deliveries received only while staff is present?
Is the delivery person escorted while in the food storage and preparation areas?
Are deliveries inspected for damage, tampering or counterfeiting before acceptance?
Are delivery items matched against order invoices before acceptance/use?
Once received, are foods immediately moved to a secure food storage area?
Are standard operating procedures in place that outline the steps in each job?
Is each ingredient and its packaging inspected for evidence of tampering before use?
Are employees trained not to use any food with an unusual look or smell?
Are thermometers routinely used to measure food temperatures during preparation and holding?
Are foods thoroughly cooked to required temperatures? (Refer to applicable Food Code)
Are cold foods kept below 41°F/5°C?
Are hot foods kept above 135°F/57°C?
Is a "no bare hand contact" policy (use of gloves or tongs) in effect and enforced with ready-to-eat items?
Are self-service stations, like salad bars and buffets, in locations that are visible to employees at all times?
Are empty food containers removed and replaced by new ones to replenish food at salad bars and buffets?
Are cleaning and sanitizing chemicals used according to manufacturers' recommendations?
Is the cleaner concentration or water temperature for dish-sanitizing routinely checked?