Title Page

  • Mainline Foods

  • Conducted on

  • Prepared by

  • Location

Pre-Operational Checklist

VESTIBULE

  • Hand washing stations are stocked adequately with soap, paper towels, and gloves

  • Fly lights are functional and glue boards are replaced (as needed)

DISH STORAGE

  • Equipment and Smallwares are stored in a manner that prevents physical contamination and microbial growth (no wet nesting). Items are clean and sanitized. (Are all knives in place?)

  • Blade Check Count Total Amount

  • Brittle, Glass observed during pre-op?

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

DISH ROOM

  • Equipment and Smallwares are stored in a manner that prevents physical contamination and microbial growth (no wet nesting). Items are clean and sanitized.

  • Knife review total amount:

  • Floors are free from debris and/or standing water

  • Drans are free from debris and have no foul odors or signs of pests

  • Kosher Cage is secure, restricting access to unauthorized personnel

  • Dish machine and wash station are adequately stocked with chemical

  • Cleaning utensils such as brooms and squeegees are stored off the floor and in a manner that prevents contamination of equipment or food items

  • Trash cans have been washed the night before and have been staged in a manner that prevents water accumulation. They are free from food debris

  • Sinks are free from debris and are sanitized

PRODUCTION FLOOR

  • Tables are free from debris and are sanitized

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Sinks are free from debris and are sanitized

  • Sanitation stations are adequately stocked with chemical

  • Cleaning utensils such as brooms and squeegees are stores off of the floor and in a manner that prevents contamination of equipment or food items

  • No packaging materials are present from the previous shift

  • Hand washing stations are stocked adequately with soap, paper towels, and gloves

  • Ice machine is functioning and free from mold or mildew. Scoop is stored in a manner that prevents contamination (on the hook).

  • Electrical drops are in good repair and are free from debris

  • Food depositing equipment is free from debris and sanitized

  • Food packaging equipment is free from debris and sanitized

  • Portioning scales are free from debris and sanitized

  • Production carts / dollies are in good repair, free from debris and sanitized. There is no standing water present on the carts.

  • No condensation is present on ceiling vents

  • Slicing equipment is in good repair, free from debris, and sanitized.

COOK ROOM

  • Tables are free from debris and are sanitized

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Sinks are free from debris and are sanitized

  • Sanitation stations are adequately stocked with chemical

  • Cleaning utensils such as brooms and squeegees are stored off of the floor and in a manner that prevents contamination of equipment or food items

  • No packaging materials are present from the previous shift

  • Hand washing stations are stocked adequately with soap, paper towels, and gloves

  • The Bagel boards have no signs of chipping

  • Cook line equipment is in good repair, free from debris and sanitized

  • Ovens are functional and exterior is free from debris and sanitized

  • Hoods are functioning and are sanitary

  • No condensation is present on ceiling fans

  • Are the Walls free of stains or dirt?

  • Slicing equipment is in good repair, free from debris and sanitized

PROOF ROOM

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Proof boxes are functional, free from foul odors and debris

  • Floors are free from debris and/or standing water

  • Are the walls free of stains or dirt?

MIX ROOM

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Hand washing stations are stocked adequately with soap, paper towels and gloves

  • Tables are free from debris and are sanitized

  • Mixers are free from debris and are sanitized

  • Fly lights are functional and glue boards are replaced (as needed)

  • Wall water meters are functional. Hoses and nozzles are in good repair and free from debris

  • Hood is functional and filter is replaced as needed

  • Sinks are free from debris and are sanitized

  • Sanitation stations are adequately stocked with chemical

  • Are the walls free of stains & dirt?

COOLER

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Grinding equipment is in good repair, free from debris and sanitized

  • WIP materials are stored covered, labeled with name, date, allergens, and lot information

  • Materials are stored securely and meet allergen storage guidelines (see Allergen Storage Guide)

  • Temperature is within acceptable range

  • Current Temperature

  • Refrigeration units are in good repair and are free from ice buildup

  • Are the walls free of stains & dirt?

FREEZER

  • Refrigeration units are in good repair and are free from ice buildup

  • Temperature is within acceptable range

  • Are the walls free of stains & dirt?

  • Current Temperature

  • Blast Freezer refrigeration units are in good repair and are free from ice buildup

WAREHOUSE

  • Floors are free from debris and/or standing water

  • Drains are free from debris and have no foul odors or signs of pests

  • Pest bait stations are present, in assigned location and are in good repair

  • Air curtains are functional and turned on

  • Fly lights are functional and glue boards are replaced (as needed)

  • Materials are stored securely and meet allergen storage guidelines (see Allergen Storage Guide)

  • WIP materials are stored covered, labeled with name, date, allergens, and lot information

  • Food contact packaging is stored in manner that prevents physical contamination (bagged, wrapped, or covered)

  • No gaps are present around dock doors that would allow for pest entry

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