Taaleem CS - Weekly Canteen Checklist

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Canteen Checklist

PERSONAL HYGIENE

Employees wear clean and proper uniform including shoes.
Effective hair restraints are properly worn.
Fingernails are short, unpolished, and clean (no artificial nails).
Jewellery is limited to a plain ring, such as wedding band and a watch and no bracelets
Hands are washed properly, frequently, and at appropriate times.
Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice glove while handling food.
Eating, drinking, chewing gum are allowed only in designated areas away service, storage, and ware washing areas.
Employees use disposable tissues when coughing or sneezing and then immediately wash hands.
Employees appear in good health.
Hand sinks are unobstructed, operational, and clean.
Hand sinks are stocked with soap, disposable towels, and warm water.
A handwashing poster sign is posted.
Employee restrooms are operational and clean

Hot holding unit is clean.
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
Hot holding unit is pre-heated before hot food is placed in unit.
Temperature of hot food being held is at or above 57 ºC
Food is protected from contamination

Thermometers are available and accurate
Temperature is appropriate for pieces of equipment
Food is stored 15 cm off floor or in walk-in cooling equipment
Refrigerator and freezer units are clean and neat.
Proper chilling procedures are used
All food is properly wrapped, labelled, and dated
The FIFO (First In, First Out) method of inventory management is used
Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift
Temperature log is available and updated

Temperatures of dry storage area is between 10 ºC and 21 ºC
All food and paper supplies are stored properly
All food is labelled with name, received date and nutrition’s facts.
Open bags of food are stored in containers with tight fitting lids and labelled with common name.
The FIFO (First In, First Out) method of inventory management is used
Food is protected from contamination.
All food surfaces are clean.
Chemicals are clearly labelled and stored away from food and food-related supplies.
There is a regular cleaning schedule for all food surfaces.
Food is stored in original container or a food grade container

Two or three-compartment sink is properly set up for ware washing
Water is clean and free of grease and food particles
Water temperatures are correct for wash and rinse.
If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration
Small ware and utensils are allowed to air dry
Wiping cloths are stored in sanitizing solution while in use.

Small equipment and utensils are washed, sanitized, and air-dried.
Work surfaces and utensils are clean
Work surfaces are cleaned and sanitized between uses.
Thermometers are cleaned and sanitized after each use
Thermometers are calibrated on a routine basis
Drawers and racks are clean.
Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth

Outside doors have screens, are well-sealed, and are equipped with a self-closing device.
No evidence of pests is present.
There is a regular schedule of pest control by a licensed pest control <br>operator.