Food safety checklist

Do all staff wash their hands with soap and water before handling food?

Are hairnets, clean uniforms, and disposable gloves used by staff?

Are personal items like phones sanitized before bringing them into food prep areas?

Are perishable items stored at the correct temperatures (below 40°F/4°C for cold storage, and above 140°F/60°C for hot holding)?

Is dry storage clean, dry, and pest-free?

Are all stored foods labeled with dates, and is the 'first in, first out' (FIFO) system used?

Are raw meats stored separately from ready-to-eat foods to avoid cross-contamination?

Are fruits and vegetables washed before preparing?

Are meats, poultry, and seafood cooked to safe internal temperatures (e.g., 165°F/74°C for poultry)?

Are separate cutting boards used for raw and cooked foods?

Are all utensils and surfaces cleaned and sanitized after coming into contact with food?

Are refrigeration and freezer temperatures monitored regularly?

Are hot foods kept above 140°F/60°C and cold foods below 40°F/4°C?

Are thermometers used to ensure cooked foods reach safe internal temperatures?

Are all food prep surfaces and equipment sanitized after each use?

Are approved disinfectants used, and manufacturer instructions followed?

Is there regular deep cleaning of the kitchen and dining areas?

Are trash bins emptied regularly and kept covered?

Pest Control

Are doors and windows kept closed or screened to prevent pest entry?

Is food stored off the ground and in sealed containers?

Are regular pest inspections conducted, and professional services used if necessary?

Are foods containing common allergens (e.g., nuts, dairy, gluten) clearly labeled?

Are staff trained to handle allergen-related requests and prevent cross-contact?

Are utensils and cooking surfaces for allergen-free meals kept separate from other foods?

Is regular food safety training provided to all employees?

Are refresher courses on hygiene, temperature control, and cross-contamination conducted?

Are staff aware of emergency protocols for foodborne illnesses?

Waste Management

Is waste stored in secure, covered containers away from food prep areas?

Is expired or spoiled food disposed of properly?

Are waste storage areas regularly cleaned to avoid contamination and pests?

Are records of food safety checks, cleaning schedules, and temperature logs maintained?

Are incidents related to food safety and corrective actions documented?