foodsafetyplan-foodsafetychecklist

7/24/2019 FoodSafetyPlan-FoodSafetyChecklist

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FOOD SAFETY CHECKLIST

Date_______________________________________ Observer_____________________________________________

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

PERSONAL HYGIENE Yes No Corrective Action

Employees ear clean and proper uniform including shoes. ! !________________ Effective hair restraints are properly orn. ! !________________ "ingernails are short# unpolished# and clean $no artificial nails%. ! !________________ &eelry is limited to a plain ring# such as edding band and a atch

and no bracelets. ! !________________ 'ands are ashed properly# frequently# and at appropriate times. ! !________________ (urns# ounds# sores or scabs# or splints and ater)proof bandages

on hands are bandaged and completely covered ith a foodservice

glove hile handling food. ! !________________ Eating# drinking# cheing gum# smoking# or using tobacco are

alloed only in designated areas aay from preparation# service#

storage# and are ashing areas. ! !________________ Employees use disposable tissues hen coughing or snee*ing and

then immediately ash hands. ! !________________ Employees appear in good health. ! ! _________________

'and sinks are unobstructed# operational# and clean. ! ! _________________

'and sinks are stocked ith soap# disposable toels# and arm ater. ! ! ________________

+ handashing reminder sign is posted. ! ! ________________

Employee restrooms are operational and clean. ! ! ________________

FOOD PREPARATION Yes No Corrective Action

+ll food stored or prepared in facility is from approved sources. ! ! ________________ "ood equipment utensils# and food contact surfaces are properly

ashed# rinsed# and saniti*ed before every use. ! ! ________________ "ro*en food is thaed under refrigeration# cooked to proper

temperature from fro*en state# or in cold running ater. ! ! ________________

,haed food is not refro*en. ! ! ________________ -reparation is planned so ingredients are kept out of the temperature

danger *one to the etent possible. ! ! ________________ "ood is tasted using the proper procedure. ! ! ________________

-rocedures are in place to prevent cross)contamination. ! ! ________________ "ood is handled ith suitable utensils# such as single use gloves or

tongs. ! ! ________________

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FOOD SAFETY CHECKLIST(cont)

"ood is prepared in small batches to limit the time it is in the

temperature danger *one. ! ! ________________ 1lean reusable toels are used only for saniti*ing equipment and

surfaces and not for drying hands# utensils# or floor. ! ! ________________ "ood is cooked to the required safe internal temperature for the

appropriate time. ,he temperature is tested ith a calibrated food

thermometer. ! ! ________________ ,he internal temperature of food being cooked is monitored and

documented. ! ! ________________

HOT HOLDING Yes No Corrective Action

'ot holding unit is clean. ! ! ________________ "ood is heated to the required safe internal temperature before

placing in hot holding. 'ot holding units are not used to reheat

potentially ha*ardous foods. ! ! ________________ 'ot holding unit is pre)heated before hot food is placed in unit. ! ! ________________

,emperature of hot food being held is at or above 203 4". ! ! ________________

"ood is protected from contamination. ! ! ________________

COLD HOLDING Yes No Corrective Action

Refrigerators are kept clean and organi*ed. ! ! ________________

,emperature of cold food being held is at or belo /2 4". ! ! ________________


REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action

,hermometers are available and accurate. ! ! ________________

,emperature is appropriate for pieces of equipment. ! ! ________________

"ood is stored 5 inches off floor or in alk)in cooling equipment. ! ! ________________

Refrigerator and free*er units are clean and neat. ! ! ________________

-roper chilling procedures are used. ! ! ________________

+ll food is properly rapped# labeled# and dated. ! ! ________________ ,he "6"O $"irst 6n# "irst Out% method of inventory management is

used. ! ! ________________

+mbient air temperature of all refrigerators and free*ers is monitored

and documented at the beginning and end of each shift. ! ! ________________

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FOOD STORAGE AND DRY STORAGE Yes No Corrective Action

,emperatures of dry storage area is beteen 37 4" and 87 4" or

9tate public health department requirement. ! ! ________________

+ll food and paper supplies are stored 5 to inches off the floor. ! ! ________________

+ll food is labeled ith name and received date. ! ! ________________ Open bags of food are stored in containers ith tight fitting lids and

labeled ith common name. ! ! ________________ ,he "6"O $"irst 6n# "irst Out% method of inventory management is

used. ! ! ________________

,here are no bulging or leaking canned goods. ! ! ________________


+ll food surfaces are clean. ! ! ________________ 1hemicals are clearly labeled and stored aay from food and food)

related supplies. ! ! ________________ ,here is a regular cleaning schedule for all food surfaces. ! ! ________________

"ood is stored in original container or a food grade container. ! ! ________________

CLEANING AND SANITIZING Yes No Corrective Action

,hree)compartment sink is properly set up for are ashing. ! ! ________________ Dishmachine is orking properly $such as gauges and chemicals are at

recommended levels%. ! ! ________________

;ater is clean and free of grease and food particles. ! ! ________________

;ater temperatures are correct for ash and rinse. ! ! ________________

6f heat saniti*ing# the utensils are alloed to remain immersed in282 4" ater for 07 seconds. ! ! ________________

6f using a chemical saniti*er# it is mied correctly and a saniti*erstrip

is used to test chemical concentration. ! ! ________________

9mallare and utensils are alloed to air dry. ! ! ________________

;iping cloths are stored in saniti*ing solution hile in use. ! ! ________________

TENSILS AND E!IPMENT Yes No Corrective Action

+ll small equipment and utensils# including cutting boards and

knives# are cleaned and saniti*ed beteen uses. ! ! ________________

9mall equipment and utensils are ashed# saniti*ed# and air)dried. ! ! ________________

;ork surfaces and utensils are clean. ! ! ________________

;ork surfaces are cleaned and saniti*ed beteen uses. ! ! ________________

,hermometers are cleaned and saniti*ed after each use. ! ! ________________


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,hermometers are calibrated on a routine basis. ! ! ________________

1an opener is clean. ! ! ________________

Draers and racks are clean. ! ! ________________ 1lean utensils are handled in a manner to prevent contamination of

areas that ill be in direct contact ith food or a person

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