A general food safety checklist can be used to guarantee that food is accurately stored, handled, and prepared. Use this checklist to control if workers follow food safety procedures and to decrease the risk of fines, litigation, and a shut-down of your business.
Staff wears clean and proper clothing (including closed-toe shoes).
Effective hair restraints, like a hairnet or hat, are correctly worn
REFERENCE: A hairnet is correctly worn.
[This is an example of how you can use Lumiform to add best practice reference pictures in your templates to help with inspections]
Hand sinks provide soap, disposable towels, and warm water.
Eating, chewing gum, smoking and using tobacco are permitted only in selected areas away from preparation, service, and food storage.
Employees beverages have lids and are stored where they cannot spill over food.
Hands are washed correctly, regularly, and at proper times
Staff uses disposable tissues when coughing or sneezing, and instantly wash hands and change gloves.
FOOD PREPARATION
Frozen food is run under refrigeration, in the microwave, cooked to a proper temperature from a frozen state or in cool running water
Food is cooked to the proper internal temperature and is checked with a clean, calibrated thermometer. The temperature is documented.
Food is handled with proper utensils, such as single-use gloves or tongs.
Clean reusable towels are only used for sanitising equipment and surfaces and not for drying hands, equipment or the floor.
Food equipment, utensils, and food contact surfaces are correctly washed, rinsed, and sanitised before every use.
REFRIGERATOR AND FREEZER
Food is protected from contamination.
Refrigerator and freezer parts are clean and neat.
The refrigerator temperature is at or below 5°C (41°F)
FOOD STORAGE AND DRY STORAGE
Food is kept in the original container or a food-grade container.
Chemicals are clearly labelled and deposited away from food
There are no bulging or leaking packaged goods.
All food is stored 15 - 20 cm off the floor
Food is protected from contamination.
UTENSILS AND EQUIPMENT
Can opener is kept clean.
Work surfaces and utensils are always clean.
Food cart or container used to carry food is cleaned every day.
Utensils and equipment are washed and sanitised between all uses.
The thermometer is cleaned and sanitised between all uses.
DISHWASHING
Smallware and utensils can air dry.
Three-compartment sink is correctly set up for ware washing or dish machine is working correctly.
Water temperatures are correct.
GARBAGE STORAGE AND PEST CONTROL
No signs of pests.
Kitchen garbage cans are clean and emptied regularly or whenever necessary.
Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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