Receiving Area

  • Door always close

  • Air curtain ( Clean and working properly)

  • Properly lighted and well ventilated

  • Floor ( no chipped/ broken, clean and dry)

  • Wall ( no chipped/ broken ,clean and dry)

  • Ceiling clean ,no gaps and in good condition

  • Infrared Gun (clean and in good working condition)

  • Biotherm ( for poultry and meat / calibrated and in good working condition)

  • Weighing scale available, in clean and good working condition

  • Receiving log ( Properly accomplished/ every day delivery recorded)

  • Market list available and upto date

  • Product complaint form ( available and in use)

  • No foul odor

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • 3 compartment sink

  • Clean and in good working condition

  • Veggie wash available

  • Knife magnet available, kives in proper hierarchy

  • Cutting boards clean and sanitized, and in proper hierarchy

  • Sanitation bucket (clean and with proper chemical)

  • Greasetrap clean and no foul odor

  • Trash bin with cover

Walk in Freezer 1

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 0°F (-18 ° C)

Walk-in Chiller 1

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Product thawing log?

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

Dry Storage 1

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and well ventilated

  • Always closed, only authorized personnel is allowed inside

  • Weighing scale available, in clean and good working condition

Sanitation Area

  • Sanitation Room

  • Clean and well organized

  • Clean Boots available

  • Clean lab gown available

  • Hairnet, face mask, disposable apron, and foot net available

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • Trash bin with cover

  • Clean and well organized

  • Foot bath

  • Sanitizer tracking log available

  • Clean and in good working condition

  • Filled with sanitizer

Packing Area

  • Clean and well organized

  • Trash bin with cover

  • Heat sealer 1, clean and in good working condition

  • Heat sealer 2, clean and in good working condition

  • Heat sealer 3, clean and in good working condition

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Measuring pitcher , available and clean

  • Ice bath , properly set up and in use

  • Ice bath , properly set up and in use

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Prep -N- print clean and working properly

  • Blast freezer clean and in good working condition

  • Cooking and cooling log

  • Sanitation bucket (clean and with proper chemical)

Ingredients Room

  • Sanitation bucket (clean and with proper chemical)

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • Clean and well organized

  • No exposed pre- opened item

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Flour bin clean , labeled and properly covered

  • Flour bin clean , labeled and properly covered

  • Heat sealer 4, clean and in good working condition

  • Production sheet, available and updated

Walk -in Chiller 2

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Ban saw clean and in good working condition

  • Meat slicer clean and in good working condition

  • Grinder clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Heat sealer 5, clean and in good working condition

  • Meat cutting guide

  • Butcher knives clean and in good condition

  • Meat ruler

  • Mallet clean and sanitized

Walk-in Chiller 3

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • All items in proper hierarchy

  • Wall and floor, clean and sanitized

  • All items properly labeled and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Weighing scale available, in clean and good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Cooking and Cooling log available

Dish Area

  • Correct /adequate apron , boots

  • Proper decoy system

  • Wall and floor clean and sanitized

  • Garbage bin with cover

  • Garbage bin with cover

  • With complete and proper chemical

  • Dish machine clean and working properly

Hot Prep Meat

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Complete measuring tools

  • Burners clean and in good working condition

  • Blue flame

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Pots and pans no carbon build up

  • Tasting spoons available, separated clean and used

  • Timers clean and working properly

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

Hot Prep Sauce

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Exhaust clean and no oil dripping

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Oven clean and in good working condition

  • Burners clean and in good working condition

  • Tasting spoons available, separated clean and used

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • All items should be 6 inches off the floor

Caging Hall way

  • Clean and well organized

  • List of items for dispatch

  • List of items that pass through metal detector

  • Metal detector

  • Clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • All items properly labeled and properly rotated

  • Food hierachy is practiced

  • Properly lighted and well ventilated

  • All items should be 6 inches off the floor

Caging Chiller

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Storage rack clean and no rust

  • Sanitation bucket (clean and with proper chemical)

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

Caging Freezer

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Storage rack clean and no rust

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Food hierachy is practiced

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 0°F (-18 ° C)

Complete Audit

  • Door always close

  • Air curtain ( Clean and working properly)

  • Properly lighted and well ventilated

  • Floor ( no chipped/ broken, clean and dry)

  • Wall ( no chipped/ broken ,clean and dry)

  • Ceiling clean ,no gaps and in good condition

  • Infrared Gun (clean and in good working condition)

  • Biotherm ( for poultry and meat / calibrated and in good working condition)

  • Weighing scale available, in clean and good working condition

  • Receiving log ( Properly accomplished/ every day delivery recorded)

  • Market list available and upto date

  • Product complaint form ( available and in use)

  • No foul odor

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • 3 compartment sink

  • Clean and in good working condition

  • Veggie wash available

  • Knife magnet available, kives in proper hierarchy

  • Cutting boards clean and sanitized, and in proper hierarchy

  • Sanitation bucket (clean and with proper chemical)

  • Greasetrap clean and no foul odor

  • Trash bin with cover

  • Walk in Freezer 1

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 0°F (-18 ° C)

  • Walk in Chiller 1

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Product thawing log?

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Dry Storage Room 1

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • No expired items

  • All items should be 6 inches off the floor

  • Properly lighted and well ventilated

  • Always closed, only authorized personnel is allowed inside

  • Weighing scale available, in clean and good working condition

  • Sanitation Room

  • Clean and well organized

  • Clean Boots available

  • Clean lab gown available

  • Hairnet, face mask, disposable apron, and foot net available

  • Handwash sink

  • Clean and in good working condition

  • Complete set up

  • Trash bin with cover

  • Clean and well organized

  • Foot bath

  • Sanitizer tracking log available

  • Clean and in good working condition

  • Filled with sanitizer

  • Packing area

  • Clean and well organized

  • Trash bin with cover

  • Heat sealer 1, clean and in good working condition

  • Heat sealer 2, clean and in good working condition

  • Heat sealer 3, clean and in good working condition

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Measuring pitcher , available and clean

  • Ice bath , properly set up and in use

  • Ice bath , properly set up and in use

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Vacuum machine , clean and in good working condition

  • Prep -N- print clean and working properly

  • Blast freezer clean and in good working condition

  • Cooking and cooling log

  • Sanitation bucket (clean and with proper chemical)

  • Ingredients Room

  • Sanitation bucket (clean and with proper chemical)

  • Stock monitoring form available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Ceiling clean ,no gaps and in good condition

  • Storage rack clean and no rust

  • All items properly labeled with date received and properly rotated

  • Clean and well organized

  • No exposed pre- opened item

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Flour bin clean , labeled and properly covered

  • Flour bin clean , labeled and properly covered

  • Heat sealer 4, clean and in good working condition

  • Production sheet, available and updated

  • Chiller 2

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Wall and floor, clean and sanitized ( no ice build up)

  • Storage rack clean and no rust

  • All items in proper hierarchy

  • All items properly labeled with date received and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Ban saw clean and in good working condition

  • Meat slicer clean and in good working condition

  • Grinder clean and in good working condition

  • Sanitation bucket (clean and with proper chemical)

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Heat sealer 5, clean and in good working condition

  • Chiller 3

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • All items in proper hierarchy

  • Wall and floor, clean and sanitized

  • All items properly labeled and properly rotated

  • All items should be 6 inches off the floor

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Meat cutting guide

  • Butcher knives clean and in good condition

  • Wall and floor, clean and sanitized

  • Meat ruler

  • Mallet clean and sanitized

  • Weighing scale available, in clean and good working condition

  • Weighing scale available, in clean and good working condition

  • Hot Prep Meat

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Complete measuring tools

  • Burners clean and in good working condition

  • Blue flame

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Oven clean and in good working condition

  • Pots and pans no carbon build up

  • Tasting spoons available, separated clean and used

  • Timers clean and working properly

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Hot Prep sauce

  • Production sheet, available and updated

  • Walls and floor no chipped/broken, clean and no water build up

  • Ceiling clean and no gaps

  • Properly lighted and well ventilated

  • Exhaust clean and no oil dripping

  • Weighing scale available, in clean and good working condition

  • Cutting boards clean and in proper hierarchy

  • Food processor clean and in good working condition

  • Beure mix clean and in good working condition

  • Oven clean and in good working condition

  • Burners clean and in good working condition

  • Tasting spoons available, separated clean and used

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Kettle clean and in good working condition

  • Dish Area

  • Correct /adequate apron , boots

  • Proper decoy system

  • Wall and floor clean and sanitized

  • Garbage bin with cover

  • Garbage bin with cover

  • With complete and proper chemical

  • Dish machine clean and working properly

  • Caging Hall way

  • Clean and well organized

  • List of items for dispatch

  • List of items that pass through metal detector

  • Metal detector

  • Clean and in good working condition

  • Caging Chiller

  • Stock monitoring form available and updated

  • Chiller monitoring form is available and updated

  • Storage rack clean and no rust

  • Sanitation bucket (clean and with proper chemical)

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 32°F to 40°F( 0°C to 5°C)

  • Caging Freezer

  • Stock monitoring form available and updated

  • Freezer monitoring form is available and updated

  • Storage rack clean and no rust

  • Walls and floor no chipped/broken, clean and no water build up

  • All items properly labeled and properly rotated

  • No expired items

  • Food hierachy is practiced

  • Properly lighted and no item is blocking the condenser for proper air circulation

  • All items should be 6 inches off the floor

  • Temperature should be at 0°F (-18 ° C)

Food Safety

  • Compiled records of Cooking and Cooling log

  • Linecheck Form

  • Compiled records of product complaint

  • Compiled records of spoilages

  • Compiled records of equipment monitoring forms

  • Compiled records Items that had pass through the metal detector

  • Exhzust cleaning records

  • Pestcon Reports

  • Compiled Produce washing logs

  • Product shelf life list

  • Apl List

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