Food Handling - Food Safety Fundamentals

Are ready-to-eat foods prepared in separate clean areas?

Is food handled with utensils, clean gloved hands, or clean hands?

Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?

Is the dishwasher in good working order and regularly serviced?

Are wrapping and packaging used for ready-to-eat food kept in the clean area?

Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?

Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?

Are staff handling food as little as possible? (e.g using tongs)

If color-coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?

Are high-risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

Is food cooled as quickly as possible away from raw food and other sources of contamination?

Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labeled as ready-to-eat?

Are ready-to-eat foods kept separate on display and screened from customers?

Are adequate clean utensils available for self service?

Are frozen foods defrosted safely?

Is food heated to the correct temperature to remove all bacteria before being placed in the hot holding area?

Are controls in place to prevent contamination by chemicals/foreign bodies (e.g. glass, packaging materials, bolts, rust, and cleaning chemicals)?

Are staff aware of food allergy hazards?

Are controls being followed to ensure staff wash hands after handling raw food and before touching surfaces, such as the cash register?

Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

Is food tasted using proper method?