Title Page
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Business Name
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Conducted on
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Prepared by
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Location
Food Safety Checklist
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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.
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Based on Standard Operating Procedures published by the Institute of Child Nutrition.
PERSONAL HYGIENE
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Employees wear clean and proper uniform including shoes.
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Effective hair restraints are properly worn.
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Fingernails are short, unpolished, and clean (no artificial nails).
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Jewelry is limited to a plain ring, such as wedding band.
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Hands are washed properly, frequently, and at appropriate times.
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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.
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Eating, drinking, and chewing gum are allowed only in designated areas.
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Employees use disposable tissues when coughing or sneezing and then immediately wash hands.
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Employees appear in good health
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Hand sinks are unobstructed, operational, and clean.
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Hand sinks are stocked with soap, disposable towels, and warm water.
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A handwashing reminder sign is posted.
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Employee restrooms are operational and clean.
FOOD PREPARATION
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All food stored or prepared in facility is from approved sources.
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Food equipment utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use.
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Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water.
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Thawed food is not refrozen.
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Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.
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Food is tasted using the proper procedure.
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Procedures are in place to prevent cross contamination.
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Food is handled with suitable utensils, such as single-use gloves or tongs.
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Food is prepared in small batches to limit the time it is in the temperature danger zone.
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Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor.
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Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer.
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The internal temperature of food being cooked is monitored and documented.
HOT HOLDING
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Hot holding unit is clean.
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Food is heated to the required safe internal temperature before placing in hot holding.
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Hot holding units are not used to reheat time/temperature control for safety foods.
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Hot holding unit is pre-heated before hot food is placed in unit.
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Temperature of hot food being held is at or above 135 ºF.
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Food is protected from contamination.
COLD HOLDING
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Refrigerators are kept clean and organized.
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Temperature of cold food being held is at or below 41 ºF.
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Food is protected from contamination.
REFRIGERATOR, FREEZER, AND MILK COOLER
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Thermometers are available and accurate.
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Temperature is appropriate for pieces of equipment.
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Food is stored at least 6 inches above the floor or in walk-in cooling equipment.
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Refrigerator and freezer units are clean and neat.
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Proper chilling procedures are used.
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All food is properly wrapped, labeled, and dated.
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The FIFO (First In, First Out) method of inventory management is used.
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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
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Temperatures of dry storage area is between 50 ºF and 70 ºF or state public health department requirement.
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All food and paper supplies are stored at least 6 inches above the floor.
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All food is labeled with name and received date.
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Open bags of food are stored in containers with tight fitting lids and labeled with common name.
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The FIFO (First In, First Out) method of inventory management is used.
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There are no bulging or leaking canned goods.
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Food is protected from contamination.
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All food surfaces are clean.
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Chemicals are clearly labeled and stored away from food and food-related supplies.
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There is a regular cleaning schedule for all food surfaces.
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Food is stored in original container or a food grade container.
CLEANING AND SANITIZING
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Three-compartment sink is properly set up for ware washing.
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Dishmachine is working properly (gauges and chemicals are at recommended levels).
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Water is clean and free of grease and food particles.
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Water temperatures are correct for washing and rinsing.
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If heat sanitizing, the utensils are allowed to remain immersed in 171 ºF water for 30 seconds.
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If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration.
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Smallware and utensils are allowed to air dry.
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Wiping cloths are stored in sanitizing solution while in use.
UTENSILS AND EQUIPMENT
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All small equipment and utensils, including cutting boards and knives, are cleaned, sanitized, and allowed to air dry before use.
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Work surfaces are cleaned and sanitized before use.
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Thermometers are cleaned and sanitized after each use.
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Thermometers are calibrated on a routine basis.
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Can opener is cleaned and sanitized before use.
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Drawers and racks are cleaned and sanitized before use.
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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
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Food slicer is cleaned and sanitized after every use.
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Exhaust hood and filters are clean.
GARBAGE STORAGE AND DISPOSA
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Kitchen garbage cans are clean and kept covered.
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Garbage cans are emptied as necessary, but at least daily.
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Boxes and containers are removed from site.
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Loading dock and area around dumpster are clean, and dumpsters have tight fitting lids.
PEST CONTROL
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Outside doors have screens, are well-sealed, and are equipped with self-closing devices.
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No evidence of pests is present.
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There is a regular schedule of pest control by a licensed pest control operator.
