Title Page

  • FOOD SAFETY

  • Client / Site

  • Conducted on

  • Location

Hygiene

  • Team members are washing hands for 20 seconds with hot water

  • Aprons are not taken into restrooms

  • Gloves are worn for all food handling tasks

Products

  • All products are at safe temperatures

  • All open products are labeled with date, time, initials, and name

  • All products are within shelf life

  • FIFO rotation followed

Team Knowledge

  • Team members can explain how to properly wash hands

  • Team members know how to react when shop loses water

  • Team members have completed the Front Line Food Safety UofS course

Facility

  • Shop is free of pest activity/evidence

  • All team members have food handlers card

  • Sanitizer is at proper strength (200ppm)

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.