Food Defense for Food Preparation

• Site

• Conducted on (Date and Time)

  Date

• Conducted by

• Location
  Address

Facility Security

• Does management do a daily walk-through inspection of the operation?

  Yes

  No

• Is the area around the facility well lighted?

  Yes

  No

• Is the facility locked and secured when closed?

  Yes

  No

• Are exterior doors (other than customer entryways) locked at all times?

  Yes

  No

• Is access to exterior door and storage area keys restricted to management staff?

  Yes

  No

Facility Employees

• Are new employees' work references, addresses, phone numbers, and information on criminal record and immigration status verified?

  Yes

  No

• Is management alert for unusual employee behavior, i.e. workers staying after shift, arriving unusually early, accessing areas outside their responsibility, etc.?

  Yes

  No

• Have employees been trained in security procedures?

  Yes

  No

• Have staff been instructed to report unusual activities in the facility or on grounds?

  Yes

  No

• Is employee access restricted to those areas in the facility necessary to their job functions?

  Yes

  No

• Are customers restricted from entering food storage and preparation areas?

  Yes

  No

• Are cleaning crews, contractors or other non-facility personnel supervised while in food storage and preparation areas?

  Yes

  No

• Are employee personal items restricted to non-food handling areas?

  Yes

  No

Receiving Supplies

• Are foods purchased only from reputable vendors?

  Yes

  No

• Are deliveries received only while staff is present?

  Yes

  No

• Is the delivery person escorted while in the food storage and preparation areas?

  Yes

  No

• Are deliveries inspected for damage, tampering or counterfeiting before acceptance?

  Yes

  No

• Are delivery items matched against order invoices before acceptance/use?

  Yes

  No

• Once received, are foods immediately moved to a secure food storage area?

  Yes

  No

Food Preparation/ Holding/ Customer Service

• Are standard operating procedures in place that outline the steps in each job?

  Yes

  No

  N/A

• Is each ingredient and its packaging inspected for evidence of tampering before use?

  Yes

  No

  N/A

• Are employees trained not to use any food with an unusual look or smell?

  Yes

  No

  N/A

• Are thermometers routinely used to measure food temperatures during preparation and holding?

  Yes

  No

  N/A

• Are foods thoroughly cooked to required temperatures? (Refer to applicable Food Code)

  Yes

  No

  N/A

• Are cold foods kept below 41°F/5°C?

  Yes

  No

  N/A

• Are hot foods kept above 135°F/57°C?

  Yes

  No

  N/A

• Is a "no bare hand contact" policy (use of gloves or tongs) in effect and enforced with ready-to-eat items?

  Yes

  No

  N/A

• Are self-service stations, like salad bars and buffets, in locations that are visible to employees at all times?

  Yes

  No

  N/A

• Are empty food containers removed and replaced by new ones to replenish food at salad bars and buffets?

  Yes

  No

  N/A

Cleaning

• Are cleaning and sanitizing chemicals used according to manufacturers' recommendations?

  Yes

  No

• Is the cleaner concentration or water temperature for dish-sanitizing routinely checked?

  Yes

  No

Completion

• Comments

• Conducted by: Name and Signature

  Sign