Top 12 Food safety Checklist

• Restaurant

• Conducted on

  Date

• Prepared by

• Location
  Address

1. HAND WASHING

• Hand washing sink properly working

  Yes

  No

  N/A

• Hand washing sink clean no evidence of other use different to hand washing

  Yes

  No

  N/A

• Soap available

  Yes

  No

  N/A

• Sanitizer available

  Yes

  No

  N/A

• Paper towel available

  Yes

  No

  N/A

• Gloves available

  Yes

  No

  N/A

• Instructions poster available

  Yes

  No

  N/A

• Employees doing hand washing when required

  Yes

  No

  N/A

• II hand washing sink temperature over 55C (safely risk), no evidence of failure to hand washing procedure

  Yes

  No

  N/A

• Employees following correct procedure as per standard: nailbrush use, duration, steps sequence...

  Yes

  No

  N/A

2. SANITIZING SOLUTION

• W/R/S/(R) process properly followed (smallwares sanitize for 1 min)

  Yes

  No

  N/A

• Approved sanitizing test strips available and within expiration date

  Yes

  No

  N/A

• Sanitizer buckets approved and properly labelled

  Yes

  No

  N/A

• Sanitizer buckets/bottles according to concentration limits (Chl 100-200/0UAT 450-600 ppm) (1 fail allowed} All open required stations having designated bucket

  Yes

  No

  N/A

• Cloths totally submerged in each bucket (1 fail allowed}

  Yes

  No

  N/A

3. CROSS CONTAMINATION

• Onion/tomato/lettuce slicers clean No tongs burnt or smallware cracked

  Yes

  No

  N/A

• Soft drink machine nozzle and BIB connectors clean in part in direct contanct with food

  Yes

  No

  N/A

• Interior of ice machine is clean and ice not used as storage for other items Ice scoop is clean and properly stored in a pan

  Yes

  No

  N/A

• Correct tongs in use: frozen vs cooked

  Yes

  No

  N/A

• No tongs handler in touch with food inside freezers/coolers No evidence of new and old product mix

  Yes

  No

  N/A

• Allergen disclaimer and content poster available in front counter

  Yes

  No

  N/A

• Allergen disclaimers available in at least 1 door, DT pay window and DT menuboard

  Yes

  No

  N/A

• Allergen BOH training poster completed with: list of products, hospital route map. all employees signature

  Yes

  No

  N/A

• All allergen storage areas labelled with appropriate disclaimer Minimum of 1 POS sticker for cashier reference in case of Guest doubts Smallwares used for allergen product identified as per OPS Alert

  Yes

  No

  N/A

• No other evidence of cross contamination

  Yes

  No

  N/A

4. SOFT SERVE MACHINE

• Correct number of brushes properly stored, clean and maintained KAY 5 sanitizer available and within date Food grade tube available and within date In Taylor machine, agitator is clean and properly maintained S.

  Yes

  No

  N/A

5. HOT WATER

• Hand washing sink temperature is reaching a minimum of 38 °C. If failure, wait 15 minutes before measuring temperature again.

  Yes

  No

  N/A

• 3-compartiment sink temperature is reaching a minimum of 49 °C. If failure, wait 15 minutes before measuring temperature again.

  Yes

  No

  N/A

6. COOKOUT

• Reef cookout register log all temperature logs completed or no more than 3 highlighted missing

  Yes

  No

  N/A

• No registered temperatures out of range

  Yes

  No

  N/A

• Cookout performed every 3 hours, prior to open and prior to peak hour

  Yes

  No

  N/A

• MIC Knowledge' both during physical demonstration or verbalization

  Yes

  No

  N/A

• Minimum temperature 70

  Yes

  No

  N/A

• Maximum temperature 77

  Yes

  No

  N/A

• Duration of cookout 15 sec, monitored by use of digital tool (stopwatch/mobile stop watch)

  Yes

  No

  N/A

• Probe positioning: 45 degrees in the centre of the patty between 2 chain marks

  Yes

  No

  N/A

• Correct use of tools: sanitize probe. sanitize and room temperature pan, hand washing when required Patty position in broiler depending on broiler type

  Yes

  No

  N/A

• What to do if temperature below minimum

  Yes

  No

  N/A

• What to do if temperature above maximum

  Yes

  No

  N/A

7. TEMPERATURE CONTROL (PW1: proteins. dairy products sliced vegetables)

• All hot PHF's above minimum temperature: products in PHU

  Yes

  No

  N/A

• All cold PHF's below maximum temperature: PHF in coolers, milk in coffee machine, soft serve... I approved and calibrated thermometer available

  Yes

  No

  N/A

• Quality checks log: no more than 3 missing temperature for products other than beef

  Yes

  No

  N/A

8. TIME CONTROL (PHFs: proteins. dairy products, sliced vegetables)

• All PHF's products on board marked with PTO and not expired. 10 minutes allowance for employees to realize if no one on board, not to use.

  Yes

  No

  N/A

9. UNAPPROVED ITEMS

• No unapproved food present in the restaurant

  Yes

  No

  N/A

• No unapproved chemicals present in the restaurant

  Yes

  No

  N/A

• No unapproved equipment present in the restaurant No unapproved smallware/tools present in the restaurant

  Yes

  No

  N/A

10. PEST CONTROL

• No evidence of pest infestation

  Yes

  No

  N/A

11. HEALTH INSPECTION REPORT

• No Health Deparment report failures not amended within 10 days or specific date

  Yes

  No

  N/A

12. OTHER FSC

• No evidence of water back-up in the kitchen

  Yes

  No

  N/A

• No evidence of employees working in sick condition

  Yes

  No

  N/A

• No cleaning supplies/chemicals stored close to food

  Yes

  No

  N/A

• No yellow cleaning tools for toilets (yellow brush or cloth) in touch with anything else

  Yes

  No

  N/A

• ServSafe Certificate available and in use for Manager on duty

  Yes

  No

  N/A

• Roof in good repair in all preparation and storage areas

  Yes

  No

  N/A

COMPLETED BY

• Name & Signature

  Sign