Food Safety Checklist

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food temperatures

• Is the hot holding unit clean?

  Yes

  No

  N/A

• Are thermometers available and accurate?

  Yes

  No

  N/A

• Is the hot holding unit pre-heated before hot food is placed in unit?

  Yes

  No

  N/A

• Is the temperature of hot food being held at or above 135 ºF?

  Yes

  No

  N/A

• Are proper reheating procedures in evidence?

  Yes

  No

  N/A

• Is the temperature of cold food being held at or below 41 ºF?

  Yes

  No

  N/A

• Proper cooling procedures are used. (If yes, explain)

  Yes

  No

  N/A

• Explain

• Is a food temperature log being maintained?

  Yes

  No

  N/A

• Do logs indicate maintenance of acceptable temperatures?

  Yes

  No

  N/A

Refrigerator , Freezer and Walk in Cooler

• Are thermometers available and accurate?

  Yes

  No

  N/A

• Temperature is appropriate for pieces of equipment?

  Yes

  No

  N/A

• Food is stored 6 inches off floor or in walk-in cooling equipment.

  Yes

  No

  N/A

• Refrigerator and freezer units are clean and neat.

  Yes

  No

  N/A

• Proper chilling procedures are used. (If yes, explain)

  Yes

  No

  N/A

• Explain

• Is all food properly wrapped, labeled, and dated?

  Yes

  No

  N/A

• Are the refrigerator gaskets clean?

  Yes

  No

  N/A

• Refigeration temperature log being maintained

  Yes

  No

  N/A

• Logs indicate maintenance of acceptable temperatures

  Yes

  No

  N/A

Cleaning and Sanitation

• Dishmachine temperature logs being maintained.

  Yes

  No

  N/A

• Are the temperatures acceptable?

  Yes

  No

  N/A

• Spot check: Temperature recorded

• Three compartment sink is properly set up for ware washing?

  Yes

  No

  N/A

• Is a sanitizer in use at utensil sink?

  Yes

  No

  N/A

• Is the concentration acceptable when tested using a strip?

  Yes

  No

  N/A

• Are food prep areas wiped with disinfectant at regular intervals?

  Yes

  No

  N/A

• Are wipe cloths are clean and sanitized?

  Yes

  No

  N/A

• Are dishware stored properly for air-drying?

  Yes

  No

  N/A

• Are cutting boards sanitized?

  Yes

  No

  N/A

• Are knives sanitized?

  Yes

  No

  N/A

Training

• Have all employees attended the EHS Food Safety Training?

  Yes

  No

  N/A

General Hygiene and Contamination Prevention

• Is the food receiving area clean?

  Yes

  No

  N/A

• Is the dry storage area clean?<br>

  Yes

  No

  N/A

• No signs of insects or rodents were found?

  Yes

  No

  N/A

• Are the floors clean?

  Yes

  No

  N/A

• Is garbage disposal area separate from the food production area?

  Yes

  No

  N/A

• Are cross contamination routes minimized in all food handling areas?

  Yes

  No

  N/A

• Is there a handwash system accesible for all employees at any given point of time? ( with hot/cold water, soap and paper towels)

  Yes

  No

  N/A

• Do ice machines have ice scoops with a holder?

  Yes

  No

  N/A

• Is ice machine free of microbial contamination?

  Yes

  No

  N/A

• Are floor drains clean?

  Yes

  No

  N/A

• No bare hands contact with ready-to-eat food observed?<br>

  Yes

  No

  N/A

Employee Hygiene

• Are all employees well groomed?

  Yes

  No

  N/A

• Uniform

• Hair

• Shoes

• Fingernails

• Jewelry

• Is the employee restroom clean?

  Yes

  No

  N/A

• Does it have a proper handwash with soap, water and paper towels?

  Yes

  No

  N/A

• Are employees aware of proper response to any health conditions that occur during work?

  Yes

  No

  N/A

Temperature Spot Check

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