Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Personal Hygiene

  • Employees wear clean and proper uniform including shoes.

  • Corrective Action

  • Effective hair restraints are properly worn.

  • Corrective Action

  • Fingernails are short, unpolished, and clean (no artificial nails).

  • Corrective Action

  • Jewelry is limited to a plain ring, such as wedding band and a watch and no bracelets.

  • Corrective Action

  • Hands are washed properly, frequently, and at appropriate times.

  • Corrective Action

  • Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with foodservice glove while handling food.

  • Corrective Action

  • Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and ware washing areas.

  • Corrective Action

  • Employees use disposable tissues when coughing or sneezing and then immediately wash hands.

  • Corrective Action

  • Employees appear in good health.

  • Corrective Action

  • Hand sinks are unobstructed, operational, and clean.

  • Corrective Action

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

  • Corrective Action

  • A handwashing reminder sign is posted.

  • Corrective Action

  • Employee restrooms are operational and clean.

  • Corrective Action

Food Preparation

  • All food stored or prepared in facility is from approved sources.

  • Corrective Action

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

  • Corrective Action

  • Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water.

  • Corrective Action

  • Thawed food is not refrozen.

  • Corrective Action

  • Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.

  • Corrective Action

  • Food is tasted using the proper procedure.

  • Corrective Action

  • Procedures are in place to prevent cross-contamination.

  • Corrective Action

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

  • Corrective Action

  • Food is prepared in small batches to limit the time it is in the temperature dangerous zone.

  • Corrective Action

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

  • Corrective Action

  • Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer.

  • Corrective Action

  • The internal temperature of food being cooked is monitored and documented.

  • Corrective Action

Hot Holding

  • Hot holding unit is clean.

  • Corrective Action

  • Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods.

  • Corrective Action

  • Hot holding unit is preheated before hot food is placed in unit.

  • Corrective Action

  • Temperature of hot food being held is at or above 135F.

  • Corrective Action

  • Food is protected from contamination.

  • Corrective Action

Cold Holding

  • Refrigerators are kept clean and organized.

  • Corrective Action

  • Temperature of cold food being held is at or below 41F.

  • Corrective Action

  • Food is protected from contamination.

  • Corrective Action

Refrigerator, Freezer, and Milk Cooler

  • Thermometer are available and accurate.

  • Corrective Action

  • Temperature is appropriate for pieces of equipment.

  • Corrective Action

  • Food is stored 6 inches off floor or in walk-in cooling equipment.

  • Corrective Action

  • Refrigerator and freezer units are clean and neat.

  • Corrective Action

  • Proper chilling procedures are used.

  • Corrective Action

  • All food is properly wrapped, labeled, and dated.

  • Corrective Action

  • The FIFO (First in, First Out) method of inventory management is used.

  • Corrective Action

  • Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift.

  • Corrective Action

Food Storage and Dry Storage

  • Temperatures of dry storage area is between 50F and 70F or State public health department requirement.

  • Corrective Action

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

  • Corrective Action

  • All food is labeled with name and received date.

  • Corrective Action

  • Open bags of food are stored in containers with tight fitting lids and labeled with common name.

  • Corrective Action

  • The FIFO (First in, First Out) method of inventory management is used.

  • Corrective Action

  • Food is protected from contaminations.

  • Corrective Action

  • There are no bulging or leaking canned goods.

  • Corrective Action

  • All food surfaces are clean.

  • Corrective Action

  • Chemicals are clearly labeled and stored away from food and food-related supplies.

  • Corrective Action

  • There is a regular cleaning schedule for all food surfaces.

  • Corrective Action

  • Food is stored in original container or a food grade container.

  • Corrective Action

Cleaning and Sanitizing

  • Three-compartment sink is properly set up for ware washing.

  • Corrective Action

  • Dishmachine is working properly (such as gauges and chemicals are at recommended levels).

  • Corrective Action

  • Water temperatures are correct for wash and rinse.

  • Corrective Action

  • Water is clean and free of grease and food particles.

  • Corrective Action

  • If heat sanitizing, the utensils are allowed to remain immersed in 171F water for 30 seconds.

  • Corrective Action

  • If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration.

  • Corrective Action

  • Smallware and utensils are allowed to air dry.

  • Corrective Action

  • Wiping cloths are stored in sanitizing solution while in use.

  • Corrective Action

Utensils and Equipment

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

  • Corrective Action

  • Small equipment and utensils are washed, sanitized, and air-dried.

  • Corrective Action

  • Work surfaces and utensils are clean.

  • Corrective Action

  • Work surfaces are cleaned and sanitized between uses.

  • Corrective Action

  • Thermometers are cleaned and sanitized after each use.

  • Corrective Action

  • Thermometers are calibrated on a routine basis.

  • Corrective Action

  • Can opener is clean.

  • Corrective Action

  • Drawers and racks are clean.

  • Corrective Action

  • Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person's month.

  • Corrective Action

Large Equipment

  • Food slicer is clean.

  • Corrective Action

  • Food slicer is broken down, cleaned, and sanitized before and after every use.

  • Corrective Action

  • Boxes, containers, and recyclables are removed from site.

  • Corrective Action

  • Loading dock and area around dumpsters are clean and odor-free

  • Corrective Action

  • Exhaust hood and filters are clean.

  • Corrective Action

Garbage Storage and Disposal

  • Kitchen garbage cans are clean and kept covered.

  • Corrective Action

  • Garbage cans are emptied as necessary.

  • Corrective Action

  • Boxes and containers are removed from site.

  • Corrective Action

  • Loading dock and area around dumpster are clean

  • Corrective Action

  • Dumpsters are clean.

  • Corrective Action

Pest Control

  • Outside doors have screens, are well-sealed, and are equipped with a self-closing device.

  • Corrective Action

  • No evidence of pests is present.

  • Corrective Action

  • There is regular schedule of pest control by a licensed pest control operator.

  • Corrective Action

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.