Untitled template

Are time and temperature controls part of ever foodhandlers job?

Are calibrated thermometers available to all foodhandlers?

Do you calibrate thermometers regularly?

Do all foodhandlers know how to use thermometers?

Do you minimize the amount of time food spends in the temperature danger zone (41 ̊F to 135 ̊F)?

Do you document product temperatures in a temperature log or line check?

Do you reject food that has not been received at the right temperature?

Do you store TCS food at its required storage temperature?

Do you thaw food correctly?

Do you cook TCS food to the right minimum internal temperature?

Do you cool cooked TCS food according to the required time and temperature requirements?

Do you reheat TCS food that will be hot-held to 165 ̊F (74 ̊C) for fifteen seconds within two hours?

Do you hold TCS food at the right temperature (41 ̊F [5 ̊C] or lower or 135 ̊F [57 ̊C] or higher)?

Do your handwashing stations have the necessary tools and supplies?

Is the equipment you purchase designed with food safety in mind?

Do you store cleaning towels in a sanitizer solution between uses?

Do you know how often to clean and sanitize food-contact surfaces?

Do you know how to use the sanitizer in your operation?

Do you know how to use the dishwashing machine?

Do you know how to clean and sanitize items in a three-compartment sink?

Do you know how to clean nonfood-contact surfaces?

Do you know how to store clean and sanitized utensils, tableware, and equipment?

Do you have a master cleaning schedule in place?

Do you store food in a way that prevents contamination?

Do you store food in designated storage areas only?

Do you store ready-to-eat food above raw meat, poultry, and fish?

Do you store dry food away from walls and at least six inches (15centimeters) off the floor?

Do you prep food in a way that prevents contamination?

Is the workflow of your operation designed for food safety?

Do you assign specific equipment to each type of food product used in your operation?

Do you clean and sanitize all work surfaces, equipment, and utensils after each task?

When using the same prep table to prep food, do you prep raw and ready-to-eat food at different times?

Do you use ingredients that need minimal preparation?

Do you hold food in a way that prevents contamination?

Do you shield or cover food to protect it from contamination?

Do you throw out food being held for service after a predetermined amount of time?

Do you serve food in a way that prevents contamination?

Do you minimize bare-hand contact with cooked food?

Do you make certain ready to eat foods are not prepared or served with bare hand contact?

Do foodhandlers avoid handling the food-contact surfaces of glassware, dishes, and utensils?

Do you maintain self-service areas in a way that prevents contamination?

Do you handle chemicals in a way that prevents contamination?

Do you store chemicals away from food, utensils, and equipment?

Are containers used to dispense chemicals labeled?

Do you use only food-grade utensils in your operation?

Is your lighting installed in a way that does not contaminate food?

Are you certain to not reuse single service articles?

Do you ensure a child who has special dietary needs is provided with<br>snacks and meals in accordance with the child’s needs and with the instructions of the child’s parent or licensed health care provider?

Are all opened/unpackaged items and containers (food and liquids) dated and labeled, noting the expiration date?

Do you purchase food from suppliers that get their products from approved sources?

Do you make sure that your suppliers are reputable?

Do your suppliers deliver during off-peak hours?

Are meals that are transported prepared in commercial kitchens and<br>delivered in carriers approved by the local health department?

Are all employees aware of how they can contaminate food?

Do all employees follow the right procedure for handwashing?

Are all employees aware of when handwashing is required?

Do all employees follow hand maintenance procedures, such as keeping nails short and clean, and covering cuts and sores?

Are the right type of gloves provided in your operation for handling food?

Do you change gloves when necessary?

Do foodhandlers have requirements for work attire?

Are you required to maintain personal cleanliness?

Do you prohibit yourself and staff from smoking, eating, or drinking in food-prep and dishwashing areas?

Are there policies to address employee illnesses?

Do you model proper foodhandling behaviors at all times?

Is stationary food equipment installed the right way?

Does your food equipment receive regular maintenance?

Is your plumbing installed and maintained by a licensed plumber?

Is lighting set at intensities that ensure food safety?

Is garbage removed from the premises correctly?

Mechanical ventilation to the outside is required for all commercial cooking equipment, which includes but is not limited to, stoves, ranges, ovens, and griddles. Do you use any of these equipment types? If so, do you have mechanical ventilation?

Does each refrigerator have an accurate working thermometer indicating a temperature of 41 degrees Fahrenheit or below?

Does the company have a contract with a licensed pest control operator?

Do you inspect deliveries for signs of pests?

Do you take measures for preventing pests from entering the operation?

Do you take measures for denying pests food and shelter in the operation?

Can you identify the signs of pests?

Do you have prerequisite food safety programs in place?

Does your food safety management system focus on controlling the CDC’s five most common risk factors responsible for food-borne illness?

Does your food safety management system focus on identifying, monitoring, and controlling biological, chemical, and physical hazards?

Do you know when a HACCP plan is required?

Are menus planned in advance, dated, and posted in a place visible to parents?

Are food substitutions noted on the menus the day the substitution occurs?

Are there food safety training programs for both new and current foodhandling employees?

Are there assessment tools that identify food safety training needs for foodhandlers?

Are there a variety of food safety training resources (including books, videos, posters, and technology-based materials) to meet your learning needs?

Are there records kept documenting that foodhandlers have completed training?

Do you perform regular self-inspections?

Do you regularly compare your local or state food safety regulations to procedures at your operation?

Are all infractions from regulatory inspections or self-inspections taken care of in a timely manner?

Do you have a plan for working with health inspectors during inspections?