Hazard Analysis Critical Control Points - Manager Self-Inspection Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

Personal Dress and Hygiene

• Employees wear proper uniform including proper shoes

  Yes

  No

  N/A

• Hair restraint is worn

  Yes

  No

  N/A

• Fingernails are short, unpolished, and clean

  Yes

  No

  N/A

• Jewelry is limited to watch, simple earrings, and plain ring

  Yes

  No

  N/A

• Hands are washed or gloves are changed at critical points

  Yes

  No

  N/A

• Open sores, cuts, or splints and bandages on hands are completely covered while handling food

  Yes

  No

  N/A

• Hands are washed thoroughly using proper hand-washing procedures at critical points

  Yes

  No

  N/A

• Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas

  Yes

  No

  N/A

• Eating, drinking, or chewing gum are observed only in designated areas away from work areas

  Yes

  No

  N/A

• Employees take appropriate action when coughing or sneezing

  Yes

  No

  N/A

• Disposable tissues are used and disposed of when coughing/blowing nose

  Yes

  No

  N/A

Food Storage and Dry Storage

• Temperature is between 50°F and 70°F

  Yes

  No

  N/A

• All food and paper supplies are 6 to 8 inches off the floor

  Yes

  No

  N/A

• All food is labeled with name and delivery date

  Yes

  No

  N/A

• The FIFO (First In, First Out) method of inventory is being practiced

  Yes

  No

  N/A

• There are no bulging or leaking canned goods in storage

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• All surfaces and floors are clean

  Yes

  No

  N/A

• Chemicals are stored away from food and other food-related supplies

  Yes

  No

  N/A

Large Equipment

• Food slicer is clean to sight and touch

  Yes

  No

  N/A

• Food slicer is sanitized between uses when used with potentially hazardous foods

  Yes

  No

  N/A

• All other pieces of equipment are clean to sight and touch — equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment

  Yes

  No

  N/A

• Exhaust hood and filters are clean

  Yes

  No

  N/A

Refrigerator, Freezer, and Milk Cooler

• Thermometer is conspicuous and accurate

  Yes

  No

  N/A

• Temperature is accurate for a piece of equipment

  Yes

  No

  N/A

• Food is stored 6 inches off floor in walk-ins

  Yes

  No

  N/A

• Unit is clean

  Yes

  No

  N/A

• Proper chilling procedures have been practiced

  Yes

  No

  N/A

• All food is properly wrapped, labeled, and dated

  Yes

  No

  N/A

• The FIFO (First In, First Out) method of inventory is being practiced

  Yes

  No

  N/A

Food Handling

• Frozen food is thawed under refrigeration or in cold running water

  Yes

  No

  N/A

• Food is not allowed to be in the “temperature danger zone” for more than 4 hours

  Yes

  No

  N/A

• Food is tasted using proper method

  Yes

  No

  N/A

• Food is not allowed to become cross-contaminated

  Yes

  No

  N/A

• Food is handled with utensils, clean gloved hands, or clean hands

  Yes

  No

  N/A

• Utensils are handled to avoid touching parts that will be in direct contact with food

  Yes

  No

  N/A

• Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc

  Yes

  No

  N/A

Utensils and Equipment

• All small equipment and utensils, including cutting boards, are sanitized between uses

  Yes

  No

  N/A

• Small equipment and utensils are air dried

  Yes

  No

  N/A

• Work surfaces are clean to sight and touch

  Yes

  No

  N/A

• Work surfaces are washed and sanitized between uses

  Yes

  No

  N/A

• Thermometers are washed and sanitized between each use

  Yes

  No

  N/A

• Can opener is clean to sight and touch

  Yes

  No

  N/A

• Drawers and racks are clean

  Yes

  No

  N/A

• Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored

  Yes

  No

  N/A

Hot Holding

• Unit is clean

  Yes

  No

  N/A

• Food is heated to 165°F before placing in hot holding

  Yes

  No

  N/A

• Temperature of food being held is above 140°F

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

Cleaning and Sanitizing

• Three-compartment sink is used

  Yes

  No

  N/A

• Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize)

  Yes

  No

  N/A

• Chlorine test kit or thermometer is used to check sanitizing rinse

  Yes

  No

  N/A

• The water temperatures are accurate

  Yes

  No

  N/A

• If heat sanitizing, the utensils are allowed to remain immersed in 170°F water for 30 seconds

  Yes

  No

  N/A

• If using chemical sanitizer, it is the proper dilution

  Yes

  No

  N/A

• The water is clean and free of grease and food particles

  Yes

  No

  N/A

• The utensils are allowed to air dry

  Yes

  No

  N/A

• Wiping cloths are stored in sanitizing solution while in use

  Yes

  No

  N/A

Garbage Storage and Disposal

• Kitchen garbage cans are clean

  Yes

  No

  N/A

• Garbage cans are emptied as necessary

  Yes

  No

  N/A

• Boxes and containers are removed from site

  Yes

  No

  N/A

• Loading dock and area around dumpster are clean

  Yes

  No

  N/A

• Dumpster is closed

  Yes

  No

  N/A

Pest Control

• Screens are on open windows and doors and in good repair

  Yes

  No

  N/A

• No evidence of pests is present

  Yes

  No

  N/A

Completion

• Overall Comments

• Inspected by: (Name and Signature)

  Sign