Title Page

  • Conducted on

  • Prepared by

  • Location

Personal Hygiene/ Employee Practices

  • Are employees properly washing hands?

  • Are employees following the employee illness policy?

  • Are employees eating or using tobacco in the department?

  • Are drinks properly covered and stored away from food preparation?

  • Is the department free of personal items?

Sanitation

  • Are only authorized chemicals being used?

Product Identification and Date Coding

  • Are store packaged items properly labeled?

  • Are items held past the expiration or sell by date?

  • Are all spray bottles and chemical containers properly labeled?

Temperature Control

  • Are cold foods held and received at 41 degrees F or below?

  • Are perishable foods kept out of temperature control for longer than 30 minutes when processing or stocking?

  • Are foods stored above fill lines or past the load limits of display cases?

  • Is air flow blocked in refrigeration units?

Preventing Contamination and Cross Contact

  • Are foods stored protected from contamination during preparation, storage, and display?

  • Are food and supplies stored at least 6" above the floor?

  • Are damaged items clearly marked and stored away from products that will be sold to the consumer?

  • Are chemicals stored away from food, single-service items, and equipment?

  • Is the Allergen Chart present in the department?

  • Is cross-contact of allergens prevented during preparation, storage, and display?

Physical Facilities and Equipment

  • Are floors, walls, and ceilings maintained clean?

  • Are non-food contact surfaces maintained clean?

  • Are trash cans and compost bins clean and not overflowing?

  • Are drains maintained clean and free of odors?

  • Are coolers and freezers maintained clean and free of odors?

  • Are sales floor and display cases are maintained clean?

Logs and Certification

  • Are logs complete, accurate, and maintained on file in chronological order?

  • Do department managers demonstrate active managerial control and understanding of food safety principles?

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.