USDA / ICN - Daily Food Safety Checklist

Food Safety Checklist

Screen Shot 2018-01-04 at 3.48.22 pm.png

Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

Based on Standard Operating Procedures published by the Institute of Child Nutrition.

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).

Jewelry is limited to a plain ring, such as wedding band.

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 single-useglove while handling food.

Eating, drinking, and chewing gum are allowed only in designated 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 reminder sign is posted.

Employee restrooms are operational and clean.

FOOD PREPARATION

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

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

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

Thawed food is not refrozen.

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

Food is tasted using the proper procedure.

Procedures are in place to prevent cross contamination.

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

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

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

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

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

HOT HOLDING

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 time/temperature control for safety foods.

Hot holding unit is pre-heated before hot food is placed in unit.

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

Food is protected from contamination.

COLD HOLDING

Refrigerators are kept clean and organized.

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

Food is protected from contamination.

REFRIGERATOR, FREEZER, AND MILK COOLER

Thermometers are available and accurate.

Temperature is appropriate for pieces of equipment.

Food is stored at least 6 inches above the 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, labeled, 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.

FOOD STORAGE AND DRY STORAGE

Temperatures of dry storage area is between 50 ºF and 70 ºF or state public health department requirement.

All food and paper supplies are stored at least 6 inches above the floor.

All food is labeled with name and received date.

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

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

There are no bulging or leaking canned goods.

Food is protected from contamination.

All food surfaces are clean.

Chemicals are clearly labeled 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.

CLEANING AND SANITIZING

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

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

Water is clean and free of grease and food particles.

Water temperatures are correct for washing and rinsing.

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

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

Smallware and utensils are allowed to air dry.

Wiping cloths are stored in sanitizing solution while in use.

UTENSILS AND EQUIPMENT

All small equipment and utensils, including cutting boards and knives, are cleaned, sanitized, and allowed to air dry before use.

Work surfaces are cleaned and sanitized before use.

Thermometers are cleaned and sanitized after each use.

Thermometers are calibrated on a routine basis.

Can opener is cleaned and sanitized before use.

Drawers and racks are cleaned and sanitized before use.

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.

LARGE EQUIPMENT

Food slicer is cleaned and sanitized after every use.

Exhaust hood and filters are clean.

GARBAGE STORAGE AND DISPOSA

Kitchen garbage cans are clean and kept covered.

Garbage cans are emptied as necessary, but at least daily.

Boxes and containers are removed from site.

Loading dock and area around dumpster are clean, and dumpsters have tight fitting lids.

PEST CONTROL

Outside doors have screens, are well-sealed, and are equipped with self-closing devices.

No evidence of pests is present.

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

USDA / ICN - Daily Food Safety Checklist

Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

Browse for other checklists


iauditor logo

The World's #1 Cloud-Based Inspection Software and App

chevron logo
coles logo
emirates logo
overground logo
tesla logo
toyota logo

Food Safety Checklist

Screen Shot 2018-01-04 at 3.48.22 pm.png

Use this checklist daily. Determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records in a notebook for future reference.

Based on Standard Operating Procedures published by the Institute of Child Nutrition.

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).

Jewelry is limited to a plain ring, such as wedding band.

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 single-useglove while handling food.

Eating, drinking, and chewing gum are allowed only in designated 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 reminder sign is posted.

Employee restrooms are operational and clean.

FOOD PREPARATION

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

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

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

Thawed food is not refrozen.

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

Food is tasted using the proper procedure.

Procedures are in place to prevent cross contamination.

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

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

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

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

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

HOT HOLDING

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 time/temperature control for safety foods.

Hot holding unit is pre-heated before hot food is placed in unit.

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

Food is protected from contamination.

COLD HOLDING

Refrigerators are kept clean and organized.

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

Food is protected from contamination.

REFRIGERATOR, FREEZER, AND MILK COOLER

Thermometers are available and accurate.

Temperature is appropriate for pieces of equipment.

Food is stored at least 6 inches above the 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, labeled, 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.

FOOD STORAGE AND DRY STORAGE

Temperatures of dry storage area is between 50 ºF and 70 ºF or state public health department requirement.

All food and paper supplies are stored at least 6 inches above the floor.

All food is labeled with name and received date.

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

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

There are no bulging or leaking canned goods.

Food is protected from contamination.

All food surfaces are clean.

Chemicals are clearly labeled 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.

CLEANING AND SANITIZING

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

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

Water is clean and free of grease and food particles.

Water temperatures are correct for washing and rinsing.

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

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

Smallware and utensils are allowed to air dry.

Wiping cloths are stored in sanitizing solution while in use.

UTENSILS AND EQUIPMENT

All small equipment and utensils, including cutting boards and knives, are cleaned, sanitized, and allowed to air dry before use.

Work surfaces are cleaned and sanitized before use.

Thermometers are cleaned and sanitized after each use.

Thermometers are calibrated on a routine basis.

Can opener is cleaned and sanitized before use.

Drawers and racks are cleaned and sanitized before use.

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.

LARGE EQUIPMENT

Food slicer is cleaned and sanitized after every use.

Exhaust hood and filters are clean.

GARBAGE STORAGE AND DISPOSA

Kitchen garbage cans are clean and kept covered.

Garbage cans are emptied as necessary, but at least daily.

Boxes and containers are removed from site.

Loading dock and area around dumpster are clean, and dumpsters have tight fitting lids.

PEST CONTROL

Outside doors have screens, are well-sealed, and are equipped with self-closing devices.

No evidence of pests is present.

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