Food Safety

• FOOD SAFETY

• Client / Site

• Conducted on

  Date
• Location
  Address

Hygiene

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

  Yes

  No

  N/A

• Aprons are not taken into restrooms

  Yes

  No

  N/A

• Gloves are worn for all food handling tasks

  Yes

  No

  N/A

Products

• All products are at safe temperatures

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All products are within shelf life

  Yes

  No

  N/A

• FIFO rotation followed

  Yes

  No

  N/A

Team Knowledge

• Team members can explain how to properly wash hands

  Yes

  No

  N/A

• Team members know how to react when shop loses water

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Facility

• Shop is free of pest activity/evidence

  Yes

  No

  N/A

• All team members have food handlers card

  Yes

  No

  N/A

• Sanitizer is at proper strength (200ppm)

  Yes

  No

  N/A