Food Safety Checklist

Title Page

PERSONAL HYGIENE

Employees wear clean and proper uniform including shoes
Effective hair restraints are properly worn
Finger nails are short, unpolished and clean (no artificial nails)
Jewelry policy - No hand and facial jewelry allowed in the kitchen. Watches are only allowed outside food handling premises
Hands are washed properly, frequently and at appropriate times
Burns, wounds, sores or scabs or splints are well covered and water-proofed
Cuts & open wounds on hands are bandaged and completely covered with a food service glove while handling food
Eating, drinking, chewing gum, smoking or using tobacco are allowed only in designated areas away from preparation, service, storage and ware washing areas
Employees use disposable tissues when coughing or sneezing and then immediately wash hands
Employees appear in good health
Hand sinks are unobstructed, operational and clean
Hand sinks are stocked with soap, disposable towels and warm water
Hand washing reminder signs are posted
Employee restrooms are operational and clean

All food stored or prepared in facility is from approved sources
Food equipment utensils and food contact surfaces are properly washed, rinsed and sanitized before every use
Frozen food is thawed under refrigeration or in cold running water
Thawed food is not refrozen
Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible
Food is tasted using the proper procedure
Procedures are in place to prevent cross-contamination
Ready to eat food is handled with suitable utensils, such as single use gloves or tongs
Food is prepared in small batches to limit the time in the danger zone
Clean disposable paper towels are used for sanitizing equipment, food contact surfaces and for drying hands/utensils
Food is cooked to the minimum safe internal temperature. The temperature is tested with a calibrated food thermometer
The internal temperature of food being cooked is monitored and documented

Hot holding unit is clean
Food is reheated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods
Hot holding unit is preheated before hot food is placed in the unit
Food is protected from contamination
Temperature of hot food being held is at or above 63oC and recorded in holding log

Refrigerators are kept clean and organized
Temperature of cold food being held is at or below 5oC
Food is protected from contamination
Thermometers are available and accurate
Temperature is appropriate for pieces of equipment
Food is stored 20 cm off the floor in walk-in chillers and freezers
Refrigerator and chiller units are clean and neat
Proper chilling procedures are used
All food is properly wrapped, labeled and dated
The FIFO (First In, First Out) method of inventory management is used
Ambient air temperature of all refrigerators and freezers are monitored and documented at least times a day

Dry storage area is in the ambient temperature zone
All food and paper supplies are stored 6 to 8 inches of the floor
All food is labelled with name, production and expiry date
Open bags of food are stored in containers with tight fitting lids and labelled with common name
The FIFO (First In, First Out) method of inventory management is followed
There are no bulged or leaking canned goods
Food is protected from contamination
All food surfaces are clean
Chemicals are clearly labelled and stored away from food and food related supplies
There is a regular cleaning schedule for all food contact surfaces
Food is stored in original container or in an appropriate food container

Pot wash sink is properly set up for ware washing
Dish machine is working properly (guages and chemicals are at recommended levels)
Water is clean and free of grease and food particles
Water temperatures are correct for wash and rinse
Small ware and utensils are allowed to air dry
Wiping cloths (Sponge cloths) are stored dry when not in use

All small equipment and utensils, including cutting boards and knives are cleaned and sanitized between uses
Small equipment and utensils are washed, sanitized and air-dried
Work surfaces and utensils are clean
Work surfaces are cleaned and sanitized between uses
Thermometers are cleaned and sanitized after each use
Thermometers are calibrated on a routine basis
Can opener is clean and free of rust and dirt accumilation
Drawers and racks are clean
Cleaned utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a persons mouth

Floors and walls behind large equipment's are cleaned on a periodic basis to maintain general hygiene and sanitation
Food slicer is broken down, cleaned and sanitized before and after every use
Boxes, containers and recyclables are removed from site
Exhaust hood and filters are clean

Outside doors have screens, are well sealed and are equipped with a self-closing device
No evidence of pest is present in the back of house areas
There is a regular schedule of pest control by a licensed pest control operator
Executive Chef:
EHS Manager: