FTH Self Inspection Checklist

• Conducted on

  Date

• Inspected by

Personal Hygiene

• Volunteers wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Volunteers wearing disposable white aprons

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Volunteers in good health with no open cuts or sores

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Hands are properly washed before and after handling food

  Yes

  No

  N/A

Clean as you go

• Food contact surfaces washed, rinsed and sanitised before using.

  Yes

  No

  N/A

• All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Multi- service utensils are being washed and sanitised by one of the following methods:

  Select hand washed in a two or three compartment sink (wash-rinse-sanitise) dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

  • hand washed in a two or three compartment sink (wash-rinse-sanitise)
  • dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
  • dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds

Prob

• Monthly Calibration done? T

  Yes

  No

  N/A

• Boiling Temperature should be between 99°C and 101°C

• Iced Water Temperature should be -1°C to +1°C

• Month

  Date

• Are Probs disinfected between dishes to avoid cross-contamination

  Yes

  No

  N/A

Food Safety Control

Receiving Food

• Food is inspected when received and found to be free from contamination, adulteration, and spoilage.

  Yes

  No

  N/A

• Refrigerated food is received and stored at 4°C or colder

  Yes

  No

  N/A

• Frozen food is received and stored at -18°C or colder

  Yes

  No

  N/A

• Yes

  No

  N/A

Cooking & Cooling Food

• Holding hot foods at a minimum 60°C and cold foods at a maximum 5°C

  Yes

  No

  N/A

• Thawed food items must not be refrozen. Cooked or processed foods may be refrozen

  Safe

  At Risk

  N/A

• Cool from 60°C to 20°C or less in 2 hours and from 20°C to 4°C or less in 4 hours for a total of 6 hours

  Yes

  No

  N/A

• Yes

  No

  N/A

undefined

• Yes

  No

  N/A

Fridge

• Fridge temperature 1

• Fridge temperature 2

• All food is protected from potential contamination

  Yes

  No

  N/A

• Separate raw foods from ready-to-eat foods

  Yes

  No

  N/A

• Prepared and ready to eat food are stored above and away from raw foods

  Yes

  No

  N/A

• All food is labeled, dated and stored in leak proof packaging or food grade containers

  Yes

  No

  N/A

Freezer

• Freezer temperature

• All food is labeled, dated and stored in leak proof packaging or food grade containers

  Yes

  No

  N/A

Re-Heating Food

• Reheat food to a minimum 74°C within 2 hours. Hold at minimum 60°C

  Yes

  No

  N/A

• Signed off by

  Sign