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Food Safety Checklist Template

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.

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Food Safety Checklist Template

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Audit

PERSONAL HYGIENE

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.

Boxes and containers are replaced from the site

COMPLETION

Further recommendations:

Name and signature of the inspector:

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