Audit

PERSONAL HYGIENE

Employees wear clean and proper clothing, including closed-toe shoes

Effective hair restraints, such as a hairnet or hat, are properly worn

REFERENCE: Hairnet is properly worn.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]

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Hands are washed properly, frequently, and at appropriate times

Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

Staff beverages have lids and are kept where they cannot spill onto foods

Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

Hand sinks are stocked with soap, disposable towels, and warm water

FOOD PREPARATION

Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

Food is handled with suitable utensils, such as single-use gloves or tongs

Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor

Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

REFRIGERATOR AND FREEZER

Refrigerator and freezer units are clean and neat

Refrigerator temperature is at or below 41°F

Food is protected from contamination

FOOD STORAGE AND DRY STORAGE

All food is stored 6-8 inches off the floor

Food is stored in the original container or a food grade container

There are no bulging or leaking canned goods

Food is protected from contamination

Chemicals are clearly labeled and stored away from food

UTENSILS AND EQUIPMENT

Utensils and equipment are cleaned and sanitized between uses

Work surfaces and utensils are clean

Food cart or container used to transport food is cleaned daily

Thermometer is cleaned and sanitized between uses

Can opener is clean

DISHWASHING

Three-compartment sink is properly set up for ware washing or dish machine is working properly

Water temperatures are correct

Smallware and utensils are allowed to air dry

GARBAGE STORAGE AND PEST CONTROL

Kitchen garbage cans are clean and emptied as necessary

Boxes and containers are removed from the site

No evidence of pests is present

COMPLETION

Recommendations

Full Name and Signature of the Inspector
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.