Use this checklist to follow best practices in food preparation to minimize the risk of contamination and ensure that all dishes are prepared safely and hygienically. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
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Title Page
Establishment Name:
Type of Facility:
Physical Address:
Person in Charge:
Inspection Time In:
Date:
Person Completing Form:
Food Preparation - Food Safety Fundamentals
Are employees trained on potential food hazards and how to prevent contamination?
Are fruits and vegetables washed before being served?
Are naturally occurring physical hazards (bones, seeds, etc.) removed before food is served?
Are utensils or gloves used in food preparation to avoid bare hand contact?
Are separate cutting boards and other surfaces utilized when preparing raw or allergen-inducing foods?
Is there protocol in place when accidents happen to prevent contamination?
If there is potentially contaminated food, is it thrown out and preparation restarted?
Is unpackaged food removed from the dining area thrown out?
Is food purchased from approved sources?
Is food free from signs of spoilage or contamination?
Sign-off
Inspection Time Out:
Name & Signature
HACCP International
Food Preparation - Food Safety Fundamentals
Use this checklist to follow best practices in food preparation to minimize the risk of contamination and ensure that all dishes are prepared safely and hygienically. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
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.
