Title Page

  • Premise Name

  • Location
  • Conducted on

  • Inspected by

Hygiene

  • Employees wash their hands with soap and warm water before start of shift, immediately after using washroom, changing gloves, and any time needed to prevent cross-contamination

  • Employees are wearing clean uniforms/street clothes and aprons

  • Hair/Beard of employees is properly confined in provided nets

  • Blue latex or white cotton gloves are worn properly, with no rips or holes

  • Employees are in good health with no open cuts, sores, or flu like symptoms

  • Clothing/Jewelry and personal effects stored away from products in a proper manner

  • No food or open containers stored in locker rooms, or lockers (including break room)

  • No food, candy, gum or beverages on the production floor. (Except from bubbler or provided water jugs)

Facility Sanitation

  • Toilet facilities, both public and staff are clean, well maintained and in proper working order

  • Self closing doors for toilet and locker room working properly

  • Toilet tissue dispensers full

  • Sanitary napkin disposal, and Sharps Containers provided

  • Single service soap and towel dispensers operable and full

  • Ventilation provided and in proper working order

  • Separate hand washing station in each department with required supplies

  • No Cigarette butts or garbage found around the grounds of the facility

  • All chemicals are securely stored and properly labeled

  • Blue brooms, squeegees, and dust pans in bakery/packaging are hung up and being used on the floor only

  • Red brooms, squeegees, and dust pans in pizza are hung up and being used on the floor only

  • Black brushes, and buckets are being used for drains only

Water and Sewage

  • All sinks are fully operable with hot and cold water at each faucet

  • All sinks drain properly, Floor drains and sink in good order

  • Plumbing in good repair

Floors, Wall, Ceilings, Lighting and Ventilation

  • Floors clean, well maintained and in good repair

  • Walls, ceilings and windows clean, well maintained and in good repair

  • Adequate lighting and ventilation provided throughout the facility

  • Light fixtures have approved safety covers and plastic coated bulbs

  • Exhaust ventilation filters are clean and well maintained

Equipment and Utensils

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

  • Non-Food contact surfaces visibly clean and in good repair

  • All equipment (i.e.) ovens, mixers, freezers/coolers, tables, cutters, conveyor belts, ect. cleaned and well maintained

  • Inoperable equipment has been repaired, replaced, covered, or removed from facility

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

  • Single service utensils are properly stored and dispensed

  • All multi-service utensils are clean, properly stored, maintained and dispensed

  • Damaged or unapproved utensils have been repaired, replaced, or removed

Washing

  • High-temp dish machine is clean and in working order

  • Manual wash, rinse, sanitize sink is clean and in working order<br>

  • All white food contact rags are clean, sanitized, stored and maintained properly

  • Uniforms are properly washed and stored outside the locker rooms

Garbage and Waste

  • Trash containers are lined with insect proof disposable plastic bags at all times

  • Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed

  • Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained

  • Frequency of garbage removal adequate to maintain premises in a sanitary condition

  • All trash cans are labeled for the specific department that they're located in.

Pest Control

  • Adequate protection against the entrance of insects, vermin, rodents, dust and fumes

  • Overhead doors are closed all the way down, unless in use

  • Outside doors and screen doors are self-closing and closures are in acceptable working order

  • All areas are free of debris, moisture, and visible soil

  • Working with a licensed pest control company.

Items Critical to Food Safety

  • Ingredients are purchased ONLY from approved suppliers

  • Ingredients are inspected when received, and found to be free from contamination, adulteration, and spoilage

  • FIFO is being followed

  • Refrigerated ingredients are received and stored at 4°C/40°F or colder

  • All Ingredients are stored a minimum 6” off the floor and 18” away from the walls

  • Black bread racks are on the bottom of the stacks

  • All Ingredients are labeled, dated and stored in original packaging or food grade containers (white - Bakery) (yellow - pizza)

  • White (bakery, packaging) and yellow (pizza) hand brushes are being used on food and food-contact surfaces only

  • All Ingredients/RTE foods are protected from dirt, unnecessary handling, over-head leakage and other forms of contamination

  • All film rolls, boxes, and bags are stored in a manner so as to protect them from contamination

Good Manufacturing & Housekeeping

  • Allergens Segregated in the warehouse

  • All knives are properly stored, inspected and signed out daily

  • Metal detectors are in proper working order

  • No hose nozzles on the floor in any department

  • Hoses coiled when not in use

  • No Storage on electrical boxes, control panels, ledges

  • No glass, wood, or brittle plastics brought into the plant

  • Pallets in good condition and stored properly

  • Signed off by

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.